Skinny Peach Frozen Margarita

Ingredients

  • 16 ounces frozen peaches
  • ½ cup Exotico Resposado Tequila
  • 1/4 cup fresh lime juice
  • 1 1/2 cup Mountain Vally Peach Sparkling Water
  • 1 tablespoon light agave nectar
  • 2 cups crushed ice
  • Salt lime wedges, and peach slices for garnish

Directions

  1. Add the peaches, tequila, lime juice, sparkling water, agave nectar, and ice to a high powered blender.
  2. Blend on high (or use the smoothie setting) until fully combined and smooth. If too thick, add more sparkling water. If too thin, add more ice.
  3. Serve in cups rimmed with salt (SEE NOTE) and garnish with lime and peach slices.
    Enjoy!

Beacon Mule (Bourbon Ginger Beer Cocktail)

Ingredients

  • 2 ounces whiskey or bourbon (we used Heritage Distilling)
  • ¾ ounce freshly squeezed lime juice (approx ½ a large lime)
  • 4-6 ounces ginger beer, chilled
  • Garnish: lime twist or wedge

Directions

  1. Add whiskey and lime juice to a cocktail shaker and fill with ice. Shake until well chilled, about 15 seconds. Strain into an ice-filled highball glass. Top with ginger beer and garnish with lime twist or wedge.

Baked Pork Chop

Ingredients

  • 1 1/2 cups panko
  • 5 tablespoons vegetable oil
  • 3 tablespoons grated Parmesan
  • 2 teaspoons dried Italian seasoning
  • Kosher salt and freshly ground black pepper
  • Four 3/4-inch bone-in pork chops (about 2 1/4 pounds)
  • Lemon wedges, for serving (optional)

Directions

  1. Preheat the oven to 450 degrees F. Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.
  2. Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 165 degrees F on an instant-read thermometer (avoid touching bone), about 30 minutes. Serve immediately with lemon wedges, if using.

Quick Chicken And Mango Noodle Bowl

Ingredients

  • 8 chicken tenderloins
  • 440g packet fresh hokkien noodles
  • 60ml (1/4 cup) sweet chilli sauce, plus extra (optional), to serve
  • 80ml (1/3 cup) fresh lime juice
  • 1 tablespoon peanut oil
  • 2 mangoes, cheeks removed, thinly sliced
  • 1 red capsicum, deseeded, very thinly sliced
  • 3 green shallots, thinly sliced
  • 1 bunch fresh mint, leaves picked
  • 50g snow pea sprouts
  • 45g (1/4 cup) cashews, coarsely chopped
  • Lime wedges, to serve (optional)

Pineapple Chicken

Ingredients

  • 1 tbsp. vegetable oil
  • 1 lb. boneless skinless chicken thighs, cut into 1″ pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 red bell pepper, chopped
  • 3/4 c. canned pineapple juice
  • 1/4 c. low-sodium soy sauce
  • 1/4 c. brown sugar
  • 2 tbsp. hoisin sauce
  • 2 cloves garlic, minced
  • 1/2 jalapeño, minced (seeded if desired)
  • 2 tsp. cornstarch
  • 1 c. pineapple chunks
  • 1/4 c. cashews
  • Sliced green onions, for serving
  • Cooked white rice, for serving
  • Lime wedges, for serving

Directions

  1. In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook, turning occasionally, until golden, 5 minutes. Stir in bell pepper and cook until just tender, 3 minutes more.
  2. Meanwhile, in a small saucepan, combine pineapple juice, soy sauce, brown sugar, hoisin sauce, garlic, and jalapeño and bring to a simmer. Make a slurry: In a small bowl whisk together 2 tsp. water and cornstarch until combined, then whisk into saucepan. Cook until thickened, about 5 minutes.
  3. Pour sauce over chicken and let simmer 3 minutes. Stir in pineapple and cashews.
    Garnish with green onions and serve with rice and lime.

Grilled Pork Scaloppine with Mango Salsa

Ingredients

  • 2 medium ears corn, shucked
  • 4 thin boneless pork loin chops (about 5 oz. each)
  • 1 tbsp. extra-virgin olive oil
  • 1 tsp. chili powder
  • 1/4 tsp. Kosher salt
  • 2 cans black beans, rinsed and drained
  • 1 ripe mango, peeled and chopped
  • Freshly ground black pepper
  • Lime wedges, for garnish

Directions

  1. Grill corn 8 minutes, or until lightly charred, turning occasionally; cut kernels off cobs.
  2. Cover each of pork chops with large sheet plastic wrap; with meat mallet or rolling pin, pound to 1/4″ thickness.Brush pork all over with olive oil; sprinle with chili powder and salt. Grill pork on medium-high 2 minutes per side.
  3. Toss together black beans, mango, corn kernels, and 1/2 teaspoon each salt and pepper. Serve pork over salsa with lime wedges.

Easy Roasted Veggies and Tempeh Bowl

Ingredients

  • 1 c. baby spinach
  • 1/2 c. shredded red cabbage
  • 1/2 c.quinoa
  • 1 c. assorted roasted veggies
  • 1 piece roasted tempeh
  • 2 tbsp. Chopped cilantro
  • 1/4 tsp. toasted sesame oil
  • Sliced radishes
  • Lime wedge

Directions

  1. Fill a bowl with baby spinach, shredded red cabbage, cooked quinoa, and assorted roasted veggies (we used ½ cup each tomatoes and broccoli).
  2. Top with roasted tempeh and chopped cilantro; drizzle with toasted sesame oil.
  3. Heat in microwave.
  4. Garnish with sliced radishes and a lime wedge.