The perfect combination of white rum, mint, lime and club soda. A refreshing drink on a hot day!
Split the simple syrup, sugar and mint leaves evenly between the two glasses. Either using a muddle or the back of a wooden spoon, begin to crush the mint with the syrup in order to release the flavours. Add the rum and squeeze in half a lime (per glass). Stir and add ice. Fill up the glass to the top with club soda.
This no churn recipe combines the creaminess of mascarpone cheese and the sweetness of roasted strawberries
Bring all the ingredients (except for the strawberries) to a boil on high till the mixture is reduced by 1/2. Place the strawberries in an ovenproof dish and pour the liquid on top. Place in a preheated oven (350 F) and bake for 30 minutes or until fragrant. Remove and let cool.
In a stand mixer add the heavy cream, sugar and vanilla and whip on high till it forms stiff peaks. Add the condensed milk and mascarpone cheese. Mix until combined. Add the lemon juice and zest. Finally, fold in the strawberry mixture. Transfer to a freezer-safe airtight container and let it freeze for 6 hours. Thaw at room temperature for 15 minutes
Chili lime chicken, sour cream, queso fresco and coleslaw all served on a corn tortilla.
In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.
Cook for approximately 5-7 more minutes (depending on the thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
Alternatively, you can also barbeque the chicken over medium-high heat until it is cooked through.
Slice the chicken in strips, garnish with extra fresh lime juice if desired, and assemble with preferred toppings on the corn tortillas. Serve immediately.