s e p i Rec
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FOUNDATION OF LOVE RECIPES
ed t a r u C m o t s u C Dinner Menu CHECK OUT MORE EATS - DIY - LIFE POSTS FROM MARINA MAKES OR FIND HER ON FACEBOOK AND INSTAGRAM!
H O R C H ATA W I T H T E Q U I L A
D E C O N S T R U C T E D G R O U N D C H I C K E N TA C O S
D E C O N S T R U C T E D P O M E G R A N AT E G U A C A M O L E
CINNAMON AND SUGAR CHURRO MUFFINS
SHOPPING LIST If you choose to make any of the recipes, you can print out a complete shopping list! Enjoy!
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HORCHATA WITH TEQUILA (makes two drinks)
Small saucepan Cocktail shaker (can mix using a spoon as well) Knife Three medium-sized bowls Two small bowls
Spoon Potato masher or fork Large frying pan Mini muffin baking pan Hand or electric mixer
HINT If you’re looking for a way to ripen your avocado quickly, place it in a brown paper bag for a day or two with a banana or apple.
Prep time: 5 minutes Total time: 5 minutes Ingredients • 1/2 cup of granulated sugar • 1/2 cup of water • 2 shots of tequila • 1 cup of almond milk • Cinnamon Directions Place sugar and water in a small saucepan and stir over a medium heat until the sugar completely dissolves to make a simple syrup. Let the mixture cool (place in the freezer for a couple of minutes and that should do the drink). Add the simple syrup, tequila, almond milk and a couple of pinches of cinnamon to the cocktail shaker. Shake the ingredients and serve in glasses over ice.
RECIPES PROVIDED BY MARINA
Non-Alcoholic Horchata (makes two drinks)
Ingredients • 1/2 cup of granulated sugar • 1/2 cup of water • 1 cup of almond milk
Hi friends! I’m Marina from Marina Makes (marinamakesblog. com). While you’re enjoying learning about the foundations of love, I hope you’ll have fun constructing this month’s menu in a new way. I’d love to see how your food turns out, so please feel free to share pictures on social media. Don’t forget to use the hashtag, #marinamakeseats. Happy eating!
• Cinnamon Directions Place sugar and water in a small saucepan and stir over a medium heat until the sugar completely dissolves to make a simple syrup. Let the mixture cool (place in the freezer for a couple of minutes and that should do the drink). Add the simple syrup, almond milk and a couple of pinches of cinnamon to the cocktail shaker. Shake the ingredients and serve in glasses over ice.
DECONSTRUCTED POMEGRANATE GUACAMOLE Prep time: 5-7 minutes Total time: 5-7 minutes Ingredients • 1 avocado • Salt • Juice of a half of a lime • 1 tablespoon of chopped red onion • 1 tablespoon of chopped jalapeno (seed removed) • 1 tablespoon of pomegranate seeds • Tortilla chips Directions Using a knife, cut the avocado in half, remove the pit and using a spoon, scoop the insides into a medium-sized bowl. Using a potato masher or fork, mash the avocado until smooth. Season with salt and add lime juice. Stir to combine. Place the mashed avocado in a serving dish and top with a layer of red onion, jalapeno and pomegranate seeds. Serve with tortilla chips.
DECONSTRUCTED GROUND CHICKEN TACOS Prep time: 10 minutes Total time: 20 minutes Ingredients • 1/2 pound of ground chicken (vegetarian option: 15 oz can of black beans) • 1/4 cup of chicken broth • 1 tablespoon of cumin • 1 tablespoon of chili powder • 1 teaspoon of paprika • 1/2 teaspoon of salt • 1/2 teaspoon of oregano • 1/4 teaspoon of garlic powder • 1/4 teaspoon of cinnamon • Four tostada shells • 1/2 cup of grape tomatoes, sliced • 1/3 cup of shredded sharp cheddar cheese • 1/2 cup of sour cream • 1 cup of shredded lettuce • Lime wedges
inued t n o C s o c Ta n e k c i Ground Ch
Add the ground chicken, chicken broth, cumin, chili powder, paprika, salt, oregano, garlic powder and cinnamon to a large frying pan. Heat the pan over medium heat and stir to combine. Cook the meat until cooked through, about 5-7 minutes. If cooking with beans, follow the same direction and cook the beans for 5-7 minutes, or until they soften up. While the meat is cooking, begin assembling your plate. Place the tostada shells at the bottom and surround them with the toppings. Place the meat on top and enjoy.
Cinnamon and Sugar Churro Muffins (makes 16-18 muffins)
Prep time: 5-7 minutes Total time: 20-25 minutes Ingredients • Cooking spray • 1 cup of flour • 1 teaspoon of baking powder • 1/4 teaspoon of salt • 1 teaspoon of cinnamon, divided • 3/4 cup of brown sugar
• 8 tablespoons of melted butter, divided • 1 teaspoon of vanilla extract • 1 egg • 1/2 cup of buttermilk • 3 tablespoons of granulated sugar
Directions Preheat your oven to 350 degrees. Grease a mini muffin pan with cooking spray. In a medium bowl, stir to combine the flour, baking powder, salt and a half teaspoon of cinnamon. In a separate medium-sized bowl, combine the brown sugar, four tablespoons of melted butter, vanilla extract, egg and buttermilk using a hand or electric mixer. Using the mixer, combine the dry and wet ingredients. Place heaping tablespoon portions of batter in each muffin pan hole until the batter is gone. Bake for 15-17 minutes. While the muffins are baking, place four tablespoons of melted butter in a small bowl. In a separate small bowl, mix a half teaspoon of cinnamon and three tablespoons of sugar. Set aside for when the muffins are ready. Remove from the muffins for the oven and one by one, dip each muffin into the butter and then sprinkle with the cinnamon and sugar mixture. Repeat with the rest of the muffins and enjoy while warm.
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