This recipe makes 2 drinks. The bigger your jalapeno slices are the spicier the drink is. Be careful of the seeds, they really up the spicy factor.
The Ingredients:
4 slices of Jalapeno, seeded
12 Raspberries
2 Tbsp Lime Juice
2 Tbsp Agave
2 oz Grapefruit Juice
4 oz Tequila
Ice
Club Soda
The Process:
Muddle the jalapeno, raspberries, lime juice, and agave.Pur into a shaker. Add the grapefruit juice and tequila and ice. Shake. Divide into two drinking glasses and add a splash of club soda. Enjoy.
Sunday, June 23, 2013
Apricot Marinaded Chicken
Ingredients:
4-5 Apricots, halved and pitted
2 Tbsp Apple Cider Vinegar
2 Tbsp Coconut Aminos (or soy sauce)
1 Tbsp Honey
1 Tsp Olive Oil
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Ground Ginger
2-4 Chicken Breasts
The Process:
Blend all of the ingredients together. Pour most of the marinade in a ziploc bag with the chicken. Save a bit of the marinade aside for glazing while cooking the chicken. Marinate for a few hours of overnight. Grill until done.
4-5 Apricots, halved and pitted
2 Tbsp Apple Cider Vinegar
2 Tbsp Coconut Aminos (or soy sauce)
1 Tbsp Honey
1 Tsp Olive Oil
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Ground Ginger
2-4 Chicken Breasts
The Process:
Blend all of the ingredients together. Pour most of the marinade in a ziploc bag with the chicken. Save a bit of the marinade aside for glazing while cooking the chicken. Marinate for a few hours of overnight. Grill until done.
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