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Street Corn, Tacos and Margarita’s

I hope that y’all get the Magnolia Journal.  I absolutely LOVE it.  I got mine the other day and I literally read it front to back while sitting on my front porch.  It has a little bit of everything in it; recipes, decorating, gardening info, craft ideas, family ideas and some wise words of wisdom.  Every journal is done elegantly and with a lot of thought and care, which is Joanna Gaines style.

This last issue is one of my favorites.

I wanted to share a couple recipes that I think sound great for summer fun on the back deck with a margarita and some friends.  I would also encourage you to pick the Magnolia Journal if you haven’t already or order it from her website, just $30 for a 2 year subscription.


STREET CORN RECIPE

Get Started:

Prep the Corn

  • 8 ears corn on cob (with husks)
  • Salt and Black pepper

Peel the corn husks back but do not remove, remove silks.  Pull husks back around ears.

Place in ears (corn with husks back in place) in pot of cold water and soak for 60 minutes.

Grill corn, uncovered, over medium heat for 25-30 minutes or until corn kernels are tender.  Turn corn every few minutes.

Cool slightly and peel back husks.  Butter and enjoy!

In her journal she has 3 great spreads you can make to put on your corn.  I will give you one here, the other recipes you can find in her journal.

Cajun Butter Recipe

In a bowl beat with a mixer on low until combined.  1/2 c softened butter, 1-2 T fresh snipped parsley, 1 tsp garlic, 1/4 tsp black pepper and cayenne pepper, and 1/8 tsp ground ginger and ground cloves. Cover and chill 1-24 hours.  Bring butter to room temperature before serving.  Enjoy!


CLASSIC BEEF TACOS

  • 1 1/2 lb lean ground beef
  • 1/4 c chopped onion
  • 1 tsp minced garlic
  • 2T chili powder
  • 2T tomato paste
  • 1tsp garlic salt
  • 1tsp ground cumin
  • 1/4c water
  • 12 hard taco shells
  • 2c shredded cheddar cheese (8 oz)
  • 2 c shredded lettuce
  • 2 c chopped tomatoes

Preheat oven to 350’F.  In a large skillet cook beef, onion, and garlic over medium heat until beef is no longer pink.  STir in chili powder, tomato paste, garlic salt and cumin.  Add the water, heat through.

Meanwhile, place taco shells on a large baking sheet.  Bake about 5 minutes or until toasted.  Fill taco shells with beef mixture and top with cheese, lettuce and tomatoes.


PITCHER MARGARITA’S FOR A CROWD – all you need is simple syrup, lime juice, and tequila. These make THE BEST party drinks!  I got this recipe from Pinch of Yum.

Ingredients

  • 1 part simple syrup
  • 2 parts lime juice
  • 3 parts tequila

Instructions

  1. Make the simple syrup by boiling water and stirring in an equal measurement of sugar until dissolved (i.e. one cup water + one cup sugar).
  2. Stir the simple syrup, lime juice, and tequila together.
  3. Cut a lime into wedges and use one wedge to wet the rim of the glass. Place salt in a dish and tip the glass upside down into the salt so it sticks to the wet rim.
  4. Add ice cubes to each glass and pour the margaritas into the glasses – these will be strong and a big handful of ice helps balance it all out. We also put the ice right in the pitcher for our last party and that worked fine, too. Place a little lime wedge on the rim of the glass as pictured for looks!

Measurements:
If you use a cup measure as your “part”, you’ll get about 8 servings.

1 cup simple syrup + 2 cups lime juice + 3 parts tequila = 6 cups
6 cups = 1 average-sized pitcher = 8 individual margaritas

It took me about 15-20 small limes to get 2 cups lime juice.

Scale up or down as needed depending on the size of your group!

Store any leftover margaritas in the fridge. Good news: this will keep for quite a while! 🙂 Just cover the top of the pitcher well so it doesn’t get any weird fridge tastes.

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