Cocktail Thursday – Beetlejuice 

Cocktail Thursday 

Beetlejuice Drink by Julie Rayl 
A tall glass filled with a sweet and sour green apple drink.

Recipe type: Cocktail
Serves: 1


1/2 oz. Vodka

1/2 oz. Melon Liqueur

1/2 oz. Blue Curacao

1/2 oz. Raspberry Liqueur

1/2 oz. Cranberry Juice

Sweet n Sour Mix


Take a tall glass and fill it full of ice.

Pour the vodka into the glass.

Fill the glass 3/4 full with Sweet n Sour Mix.

Pour in the rest of the ingredients one at a time.

#mixeddrink #cocktails #happyfriday #vodka

Fajita Steak Salad

Fajitas that are healthy-diet approved!

PREP: 0:10



5 tbsp. extra-virgin olive oil, divided

2 bell peppers, cored, halved and sliced 1⁄4″ thick

1/2 medium onion, thinly sliced

kosher salt

Freshly ground black pepper

1 1/4 lb. skirt steak

1 tsp. chili powder

3 tbsp. lime juice

3 romaine hearts, sliced 1⁄2″ thick (12 cups)

1 avocado, chopped

1/4 c. fresh cilantro leaves, plus more for garnish

In a large, non-stick skillet over medium high heat, heat 1 tablespoon oil. Add peppers, onion, salt and pepper. Cook, stirring occasionally, until golden brown and very soft, 16 to 18 minutes.

Meanwhile, season steak with chili powder, salt and pepper. Heat 1 tablespoon oil in a large skillet. Cut steak into 2 or 3 pieces to fit into the skillet, and then cook, turning once, until nicely browned and barely pink in the center, 5 to 7 minutes. Let rest five minutes before slicing.

Whisk lime juice, remaining 3 tablespoons oil, and salt and pepper in a large bowl. Add romaine, avocado and cilantro leaves, and toss to combine. Divide between serving plates and top with pepper-onion mixture and sliced steak. Garnish with more cilantro leaves and season with salt and pepper.

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