DIY

Crafts, Home Décor, Recipes

Today, I’m excited to share my recipe for homemade margarita mix. It’s insanely easy to make (with only two ingredients, plus water!). The difference between homemade margarita mix and something you buy at the store is kind of insane, though. Sometimes the store-bought mixes can be syrupy and gross. Homemade tastes SO much fresher. Related: Margarita…

Today, I’m excited to share my recipe for homemade margarita mix. It’s insanely easy to make (with only two ingredients, plus water!). The difference between homemade margarita mix and something you buy at the store is kind of insane, though. Sometimes the store-bought mixes can be syrupy and gross. Homemade tastes SO much fresher. Related: Margarita (from scratch), Frozen Margarita, Homemade Sour Mix, Pina Colada Mix, Simple Syrup Recipe, Skinny Margarita, Mojito, Green Tea Shot. Totally worth the effort! Here’s the quick little video I made showing exactly how to make your own margarita mix and margarita. Homemade Margarita Mix Ingredients: 1/2 cup sugar 1 cup water 1 cup fresh lime juice (about 10 limes) Squeeze the lime juice into a bowl or measuring cup. I love this handy tool for juicing lemons and limes. Heat the water and sugar in a saucepan over medium heat until the sugar has dissolved. Let the mixture cool a bit before adding in the lime juice. Mix together and pour into a glass carafe or mason jar. Refrigerate the mix for up to two weeks. How to Make a Homemade Margarita: Ingredients: 1 shot tequila 1/2 shot Triple Sec homemade margarita mix ice Add 1 shot of tequila and half a shot of triple sec to a margarita glass (or these cactus glasses!). Add the ice and fill the rest of the glass with homemade margarita mix. It’s super simple! Don’t forget to salt your rim and try a lime-flavored salt if you’d like. This homemade margarita mix is perfect for parties. You can easily tweak the proportions to make a large or small batch depending on how many you’ll be serving! You could even use a cast iron pot like this when making a bigger batch of mix. Can I Make Different Flavors of Margarita Mix? Yes! You can make different variations of this recipe by using grapefruit juice, orange, or cranberry juice instead of lime juice. You can even make your own strawberry margarita mix. If you like this recipe be sure to try our homemade old fashioned cocktail mix. So many options! Don’t be afraid to experiment. More Margarita Recipes: Orange Cranberry Margarita Frozen Mango Margarita Spicy Watermelon Mezcal Margarita Blackberry Cilantro Margarita Toasted Coconut Margarita Recipes to Pair with Margaritas: 50+ Easy BBQ Side Dishes 15+ Easy No-Bake Desserts 40+ Easy Picnic Food Ideas 60 Easy Dinner Recipes Print Homemade Margarita Mix Homemade margarita mix with only 2 ingredients, plus water! Course Drinks Keyword margarita mix, margaritas Prep Time 10 minutes minutes Cook Time 10 minutes minutes Total Time 20 minutes minutes Calories 554kcal Author Elsie Larson Ingredients For the Mix: ½ cup sugar 1 cup water 1 cup fresh lime juice about 10 limes For the Margarita: 1 shot tequila ½ shot Triple Sec homemade margarita mix ice US Customary – Metric Instructions For the Mix: Heat the water and sugar in a saucepan over medium heat until the sugar has dissolved. Let the mixture cool a bit before adding in the lime juice. Mix together and pour into a glass carafe or mason jar for up to 2 weeks. For the Margarita: Add 1 shot of tequila and half a shot of triple sec to a margarita glass. Add the ice and fill the rest of the glass with homemade margarita mix. Nutrition Serving: 1batch | Calories: 554kcal | Carbohydrates: 35g | Protein: 0.02g | Fat: 0.4g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Sodium: 15mg | Potassium: 9mg | Sugar: 107g | Calcium: 8mg | Iron: 0.1mg

You’ll love this classic, easy-to-make cocktail recipe. Rum Punch is a mix of light and dark rum and a blend of fresh fruit juices. The result is a boozy cocktail with bright flavor and sweetness. In this post, we’ll share the best variations and tips for making a Rum Punch cocktail at home or for…

You’ll love this classic, easy-to-make cocktail recipe. Rum Punch is a mix of light and dark rum and a blend of fresh fruit juices. The result is a boozy cocktail with bright flavor and sweetness. In this post, we’ll share the best variations and tips for making a Rum Punch cocktail at home or for a party. Ingredients Light Rum Dark Rum Pineapple Juice Orange Juice Lime Juice Grenadine Choose store-bought or make your own homemade grenadine syrup. How to Make Begin by adding light and dark rum to a cocktail shaker that is half-filled with ice. Add fruit juices, lime juice and grenadine to the shaker. Shake for 10-15 seconds until well chilled. Strain into a hurricane glass over fresh ice. Garnish with a slice or pineapple or a maraschino cherry. Tips for Making This recipe is flexible and can be mixed with only one kind of rum, different rums or different juices. Choose fresh juices for the best outcome. Flavor Variations: Add a sprinkle of nutmeg or allspice to the top to enhance the tropical flavors, Try a dash of Angostura bitters to add depth to the recipe, swap the light rum for coconut rum (or any type of flavored rum) for added coconut flavor. Garnish Ideas: In addition to the pineapple and maraschino cherry option we used, you can use orange slices, lemon wedges or a slice of lime as garnish. For a sparkling variation try adding a splash or lemon-lime soda, club soda or ginger ale to the top of the completed cocktail. What is the best rum? This recipe is flexible and forgiving. You don’t need to use high end rums, so the best rum for this recipe is likely the one you have on hand or a mid-priced option. If you want added sweetness, try our homemade simple syrup. More Rum Drinks to Try Rum Runner Rum and Coke Traditional Rum Balls Piña Colada Painkiller Cocktail Bahama Mama Bushwacker Cocktail Frequently Asked Questions What ingredients are in Rum Punch? What is the difference between Rum Punch and Bahama Mama? Print Rum Punch Keyword rum punch Servings 1 cocktail Calories 250kcal Author Laura Gummerman Ingredients 1¼ ounces white rum 1¼ ounces dark rum 2 ounces pineapple juice 1 ounce orange juice ½ ounce grenadine ¾ ounce lime juice Instructions Begin by adding light and dark rum to a cocktail shaker that is half-filled with ice. Add fruit juices, lime juice and grenadine to the shaker. Shake for 10-15 seconds until well chilled. Strain into a hurricane glass over fresh ice. Garnish with a slice or pineapple or a maraschino cherry. Notes This recipe is flexible and can be mixed with only one kind of rum, different rums or different juices. Choose fresh juices for the best outcome. Flavor Variations: Add a sprinkle of nutmeg or allspice to the top to enhance the tropical flavors, Try a dash of Angostura bitters to add depth to the recipe, swap the light rum for coconut rum (or any type of flavored rum) for added coconut flavor. Garnish Ideas: In addition to the pineapple and maraschino cherry option we used, you can use orange slices, lemon wedges or a slice of lime as garnish. For a sparkling variation try adding a splash or lemon-lime soda, club soda or ginger ale to the top of the completed cocktail. What is the best rum? This recipe is flexible and forgiving. You don’t need to use high end rums, so the best rum for this recipe is likely the one you have on hand or a mid-priced option. Nutrition Calories: 250kcal | Carbohydrates: 22g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 6mg | Potassium: 161mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 70IU | Vitamin C: 26mg | Calcium: 14mg | Iron: 0.3mg

I love any kind of fried bread so this homemade hushpuppies recipe is high on my list. If you aren’t familiar, hushpuppies are small, fried savory bread ball. The batter usually contains cornmeal. Think of it like a savory donut hole or maybe a small fried biscuit. This recipe is classic and simple—anyone can make…

I love any kind of fried bread so this homemade hushpuppies recipe is high on my list. If you aren’t familiar, hushpuppies are small, fried savory bread ball. The batter usually contains cornmeal. Think of it like a savory donut hole or maybe a small fried biscuit. This recipe is classic and simple—anyone can make this hushpuppy recipe. I associate hushpuppies with Long John Silver’s. Lol. So I typically think of hushpuppies as a bread side dish served with seafood. It’s also typically more popular in the south and some believe they originate from nuns in New Orleans. They are delicious and best served with a little butter and lemon juice IMO. Related: Next up learn to make arepas or homemade focaccia. Ingredients Cornmeal All purpose flour Salt Baking powder Baking soda Granulated white sugar Onion powder Garlic powder Egg Buttermilk Water You will also need oil to fry the hushpuppy batter in, I typically use canola or vegetable oil for deep frying. How to make Hushpuppies In a medium to large mixing bowl stir together the dry ingredients: cornmeal, flour, salt, baking powder, baking soda, onion powder, garlic powder and sugar. Next stir in the egg, buttermilk and water. In a large pot or dutch oven heat the oil to around 365°F. Use a cookie dough scoop to drop the batter into the hot oil. Fry for 2-3 minutes, taking care to make sure all side get fried in the hot oil. Remove to a plate lined with paper towels. I use kitchen tongs for this. Continue to cook the batter until you have fried all the hushpuppies. Tips and Notes You can add other ingredients like spices or chopped fresh herbs to flavor these classic hushpuppies. Things like: green onion, cilantro, parsley, or spices like cumin, cayenne or ginger If you don’t have a cookie dough scoop you can simply use a spoon. Hushpuppies are best served warmed, just after they have been fried. You can rewarm them in the microwave or oven if needed. But, like a lot of fried foods it’s best the day it’s made. You can make the batter ahead of time and store in an airtight container in the refrigerator until you are ready to use it. What to Serve with Hushpuppies Air Fryer Fish Air Fryer Salmon Baked Salmon Ceviche Steamed Fish Jambalaya Air Fryer Chicken Tenders Air Fryer Chicken Air Fryer Fried Chicken Baked Chicken Breast Oven Baked BBQ Chicken Print Hush Puppies Savory deep fried cornmeal bread balls Course Side Dish Cuisine American Keyword hushpuppies Prep Time 5 minutes minutes Cook Time 5 minutes minutes Total Time 10 minutes minutes Servings 16 Calories 69kcal Author A Beautiful Mess Ingredients 1 cup cornmeal ¾ cup all purpose flour 1 teaspoon salt 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon granulated white sugar 1 egg ½ cup buttermilk ¼ cup water Instructions In a medium to large mixing bowl stir together the dry ingredients: cornmeal, flour, salt, baking powder, baking soda, onion powder, garlic powder and sugar. Next stir in the egg, buttermilk and water. In a large pot or dutch oven heat the oil to around 365°F. Use a cookie dough scoop to drop the batter into the hot oil. Fry for 2-3 minutes, taking care to make sure all side get fried in the hot oil. Remove to a plate lined with paper towels. I use kitchen tongs for this. Continue to cook the batter until you have fried all the hushpuppies. Notes You will also need 4+ cups of canola or vegetable oil for frying. You can add other ingredients like spices or chopped fresh herbs to flavor these classic hushpuppies. Things like: green onion, cilantro, parsley, or spices like cumin, cayenne or ginger If you don’t have a cookie dough scoop you can simply use a spoon. Hushpuppies are best served warmed, just after they have been fried. You can rewarm them in the microwave or oven if needed. But, like a lot of fried foods it’s best the day it’s made. You can make the batter ahead of time and store in an airtight container in the refrigerator until you are ready to use it. Nutrition Calories: 69kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 11mg | Sodium: 219mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 0.02mg | Calcium: 27mg | Iron: 1mg

This easy, classic coleslaw recipe is a staple. Like, this is one of those basic recipes that everyone should have in their back pocket. Another way to think of coleslaw is simply as a creamy cabbage salad; it’s crunchy while also velvety at the same time. Plus, it’s easy and inexpensive to make. To me…

This easy, classic coleslaw recipe is a staple. Like, this is one of those basic recipes that everyone should have in their back pocket. Another way to think of coleslaw is simply as a creamy cabbage salad; it’s crunchy while also velvety at the same time. Plus, it’s easy and inexpensive to make. To me coleslaw feels very much like a side you choose along with BBQ. It feels like the kind of salad you bring to a summer picnic, although truthfully it’s great any time of year. I personally love coleslaw along side BBQ chicken or pulled pork sandwiches. I’ve even been known to add the coleslaw to the sandwich—trust me on this! Related: Next up try our potato salad recipe or macaroni salad. Ingredients Cabbage Carrots Parsley Mayo Apple Cider Vinegar Dijon Mustard Granulated white sugar Salt and pepper How to Make Coleslaw Finely shred the cabbage. Finely chop or shred the carrots (a box grater is great). Chop the parsley. Add all these to a large mixing bowl. In a small bowl make the dressing by stirring together the mayo, ACV, dijon, sugar and a little salt and pepper. Pour the dressing over the vegetables and toss until everything is well combined and all pieces are coated in the dressing. Taste and add more salt and pepper as needed. Tips and Notes I think coleslaw is best when it’s made a few hours (2-4) before you serve it. I like when the dressing has a little time mingle with the raw vegetables. If you do this just cover and refrigerate until you are ready to serve. You can substitute sugar for honey Other additions you could try: more fresh herbs like dill or cilantro, or more spices like cayenne, turmeric or cumin. While I like coleslaw made a few hours ahead, I’ll also say I prefer to eat it within 24 hours of being made. While it can last longer if stored in an airtight container in the refrigerator it also tends to get mushy overtime. More Salad & Side Dish Recipes Broccoli slaw Broccoli salad Pea Salad Pasta Salad Cucumber Salad 7 Layer Salad Ambrosia Salad Watergate Salad Baked Beans Elote Print Coleslaw A creamy salad made with cabbage, carrots and parsley. Course Salad, Side Dish Cuisine American Keyword coleslaw Prep Time 5 minutes minutes Cook Time 5 minutes minutes Total Time 10 minutes minutes Servings 6 Calories 180kcal Author A Beautiful Mess Ingredients 1 green cabbage 3 carrots 2 tablespoons parsley ½ cup mayo 2 tablespoons apple cider vinegear 1 tablespoon dijon mustard 1 teaspoon granulated white sugar salt and pepper Instructions Finely shred the cabbage. Finely chop or shred the carrots (a box grater is great). Chop the parsley. Add all these to a large mixing bowl. In a small bowl make the dressing by stirring together the mayo, ACV, dijon, sugar and a little salt and pepper. Pour the dressing over the vegetables and toss until everything is well combined and all pieces are coated in the dressing. Taste and add more salt and pepper as needed. Notes I think coleslaw is best when it’s made a few hours (2-4) before you serve it. I like when the dressing has a little time mingle with the raw vegetables. If you do this just cover and refrigerate until you are ready to serve. You can substitute sugar for honey Other additions you could try: more fresh herbs like dill or cilantro, or more spices like cayenne, turmeric or cumin. While I like coleslaw made a few hours ahead, I’ll also say I prefer to eat it within 24 hours of being made. While it can last longer if stored in an airtight container in the refrigerator it also tends to get mushy overtime. Nutrition Calories: 180kcal | Carbohydrates: 12g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 195mg | Potassium: 373mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5370IU | Vitamin C: 59mg | Calcium: 76mg | Iron: 1mg

Some nights you just need a win and that’s where this Sloppy Joe recipe comes in. This is a 20 minute meal that is easy to make, inexpensive and kid-friendly. For me sloppy joes will always remind me of summer camp as it’s the type of meal that would be served in a cafeteria style…

Some nights you just need a win and that’s where this Sloppy Joe recipe comes in. This is a 20 minute meal that is easy to make, inexpensive and kid-friendly. For me sloppy joes will always remind me of summer camp as it’s the type of meal that would be served in a cafeteria style setting. This is total comfort food mixed with nostalgia for me. If you aren’t familiar a sloppy joe is a type of sandwich made with ground beef and tomato sauce. It’s sort of cross between spaghetti sauce and chili but served like a hamburger. Related: If you like the classic next try our baked vegetarian sloppy joe recipe. Ingredients Ground beef Onion Bell pepper Garlic Olive oil Tomato sauce Ketchup Worcestershire sauce Brown sugar You will also want hamburger buns or slider buns to serve with. Or you could serve this sloppy joe filling over chips or noddles like chili. How to make Sloppy Joes Finely chop the onion and bell pepper. Mince the garlic. In a large sauce pan or skillet heat the oil over medium heat and cook the onion and bell pepper until softened, 2-3 minutes. Then add the garlic and cook for another minute. Remove the cooked veg to a bowl. In the same pan cook the ground beef until no pink remains, until it’s cooked through. In a medium bowl stir together the sauce ingredients: tomato sauce, ketchup, Worcestershire sauce and brown sugar. To the pan of cooked meat add the sauce and cooked vegetables. Continue to cook for a few minutes until everything is hot. Toast the buns before adding the sloppy joe filling. Enjoy! Tips and Notes You can substitute the ground beef or any ground meat including turkey or chicken. I used two shallots in this recipe but 1/2 a yellow or red onion would work well too. I use green bell pepper but any color works. You can also omit the bell pepper although I like the slight crunch it adds to the filling. Sometimes I will add a little hot sauce, like Frank’s, to the sauce. I don’t drain the pan of the fat / juices from the cooked ground beef before adding the sauce and veg. But if you want your sloppy joe filling to be a little lighter and thicker (less liquid) then drain it before adding. More Easy Ground Beef Recipes Shepard’s Pie Hamburger Soup Taco Soup Lasagna Soup Stuffed Peppers Mostaccioli Chimichangas Chalupas Goulash Tater Tot Casserole Tostadas Quesadillas Enchiladas Spaghetti Bolognese Meatloaf Air Fryer Meatballs Smashburgers Lasagna – with no boil noodles Print Sloppy Joe Easy, kid-friendly sandwiches made with ground beef and tomato sauce. Course Main Course Cuisine American Keyword sloppy joe Prep Time 5 minutes minutes Cook Time 10 minutes minutes Total Time 15 minutes minutes Servings 4 Calories 492kcal Author A Beautiful Mess Ingredients 1 pound ground beef 2 shallots 1 bell pepper 2 cloves garlic 2 teaspoons olive oil 15 ounces tomato sauce 2 tablespoons ketchup 1 tablespoon Worcestershire sauce 1 tablespoon brown sugar 4 hamburger buns Instructions Finely chop the onion and bell pepper. Mince the garlic. In a large sauce pan or skillet heat the oil over medium heat and cook the onion and bell pepper until softened, 2-3 minutes. Then add the garlic and cook for another minute. Remove the cooked veg to a bowl. In the same pan cook the ground beef until no pink remains, until it’s cooked through. In a medium bowl stir together the sauce ingredients: tomato sauce, ketchup, Worcestershire sauce and brown sugar. To the pan of cooked meat add the sauce and cooked vegetables. Continue to cook for a few minutes until everything is hot. Toast the buns before adding the sloppy joe filling. Notes You can substitute the ground beef or any ground meat including turkey or chicken. I used two shallots in this recipe but 1/2 a yellow or red onion would work well too. I use green bell pepper but any color works. You can also omit the bell pepper if you like. Sometimes I will add a little hot sauce, like Frank’s, to the sauce. I don’t drain the pan of the fat / juices from the cooked ground beef before adding the sauce and veg. But if you want your sloppy joe filling to be a little lighter and thicker (less liquid) then drain it before adding. Nutrition Calories: 492kcal | Carbohydrates: 37g | Protein: 26g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 919mg | Potassium: 844mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1435IU | Vitamin C: 48mg | Calcium: 115mg | Iron: 5mg

Huevos Rancheros, also called Rancher’s eggs, is a light breakfast option usually consisting of fried eggs over corn tortillas topped with salsa or pico de gallo. The reason I think of this as a light breakfast is because traditionally it was served as a second breakfast to ranchers after they would come back from working…

Huevos Rancheros, also called Rancher’s eggs, is a light breakfast option usually consisting of fried eggs over corn tortillas topped with salsa or pico de gallo. The reason I think of this as a light breakfast is because traditionally it was served as a second breakfast to ranchers after they would come back from working in the early morning. This huevos rancheros recipe is how I like to make it; which is a bit more Tex-Mex style. I like to use tostada shells, which are crispy corn tortillas. It’s like a giant tortilla chip. If you can’t find them simply make your own by frying a corn tortilla. But I like the crunchiness paired with the fried egg (runny yolk). I also top mine with either refried beans or black beans. This makes the meal a little more filling but still a vegetarian friendly breakfast. Related: Next up try our breakfast burrito recipe or chilaquiles. Ingredients Tostada shells – or corn tortillas Eggs Refried Beans Oil Salsa Pico de Gallo Avocado More topping options include: guacamole, avocado salsa, sour cream or greek yogurt, shedded cheese, and hot sauce. How to make Huevos Rancheros Spread the refried beans in a thin layer over the tostada shells. Warm in the oven at 350°F for 5-8 minutes. Fry or cook the eggs however you prefer. I like fried eggs with a runny yolk, but sunny side up or soft scrambling is great too. Top the warmed tostadas with the eggs. Then add your other toppings like salsa, pico de gallo and fresh avocado. Sprinkle with a salt and pepper or add some hot sauce. Serve warm. Tips and Notes If you don’t have tostada shells you can lightly fry the corn tortillas before using in this recipe. I sometimes will substitute tortilla shells for tortilla chips in a pinch too. You can swap the refried beans for black beans or ranch style beans. You can warm the beans on the stove top rather than the oven if it’s easier or you don’t have access to an oven. I like using the oven if I am making more than a couple of these at once as I can put all the tortillas in the oven at one time and keep them warm as I cook all the eggs. I fry eggs in a little oil, usually olive oil, but any cooking oil will do. You could also use butter instead of oil. If you are looking for a quality nonstick pan I recently started using this Nordic Ware Ceramic pan and I love it! More Mexican and Tex-Mex Style Recipes Carne Asada Chalupa Quesadillas Ceviche Torta Pozole Elote Chicharron Mango Salsa Mole Sauce Chipotle Sauce Chimichurri Sauce Queso Enchilada Sauce Chicken Verde Enchiladas Taco Dip Birria Tacos Birria Pizza Chimichangas Fajitas Flan Print Huevos Rancheros Crispy corn tortillas topped with beans, egg and salsa. Course Breakfast Cuisine Mexican Keyword eggs, huevos rancheros Prep Time 5 minutes minutes Cook Time 5 minutes minutes Total Time 10 minutes minutes Servings 2 Calories 423kcal Author A Beautiful Mess Ingredients 2 tostada shells 2 eggs ½ cup refried beans 2 teaspoon oil ½ cup salsa ½ cup pico de gallo 1 avocado Instructions Spread the refried beans in a thin layer over the tostada shells. Warm in the oven at 350°F for 5-8 minutes. Fry or cook the eggs however you prefer. I like fried eggs with a runny yolk, but sunny side up or soft scrambling is great too. Top the warmed tostadas with the eggs. Then add your other toppings like salsa, pico de gallo and fresh avocado. Sprinkle with a salt and pepper or add some hot sauce. Serve warm. Notes If you don’t have tostada shells you can lightly fry the corn tortillas before using in this recipe. I sometimes will substitute tortilla shells for tortilla chips in a pinch too. You can swap the refried beans for black beans or ranch style beans. You can warm the beans on the stove top rather than the oven if it’s easier or you don’t have access to an oven. I like using the oven if I am making more than a couple of these at once as I can put all the tortillas in the oven at one time and keep them warm as I cook all the eggs. I fry eggs in a little oil, usually olive oil, but any cooking oil will do. You could also use butter instead of oil. Nutrition Calories: 423kcal | Carbohydrates: 38g | Protein: 12g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 1348mg | Potassium: 755mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1012IU | Vitamin C: 15mg | Calcium: 87mg | Iron: 2mg

Lately our world involves a lot of outdoor time with our kids and so I’ve become a birdhouse and hummingbird feeder lady. I thought I would share how to make hummingbird food, sometimes called hummingbird nectar. This is homemade nectar, as opposed to natural nectar which hummingbirds get from flowers. Hummingbird food is easy to…

Lately our world involves a lot of outdoor time with our kids and so I’ve become a birdhouse and hummingbird feeder lady. I thought I would share how to make hummingbird food, sometimes called hummingbird nectar. This is homemade nectar, as opposed to natural nectar which hummingbirds get from flowers. Hummingbird food is easy to make, you can even make it with young kids. It only requires two ingredients, sugar and water, and just a few minutes to make. Ingredients Water – tap water is fine Granulated white sugar You will also need a hummingbird feeder to store the homemade nectar in. We have a cactus shaped feeder that I love. My son thinks it’s a pickle. Whatever you choose I recommend something with an easy to open top so you can fill it. You will also want something that is easy to clean. How to make Hummingbird Food Hummingbird food is made of one part sugar to four parts water. My feeder easily holds 2 cups of water with 1/2 cup of sugar. Combine the sugar and water and stir until the sugar is fully dissolved. Then pour into your feeder and hang in a prominent spot outside. You do not need to boil the water. I do not recommend adding red food dye, it’s not necessary and may not be healthy for the birds. Frequently Asked Questions What kind of sugar can be used in hummingbird food? Granulated white sugar is best. Do not use honey, corn syrup or powdered sugar (which may contain cornstarch). How often should I clean my hummingbird feeder? Anytime you refill the feeder clean it first. You will also want to check it periodically for mold. If you see mold or if the sugar is looking solid, crystalized, go head and clean the feeder. Where should I hang my hummingbird feeder? In the shade, away from areas with high activity (like a door that gets opened often) is best. If possible hang it near trees. What time of year can I expect hummingbirds? Like many birds, hummingbirds migrate so it depends where you live and what time of year it is. In the northern US May-September. In the middle of the US April-October. And in southern US February-November. More Outdoor Projects Weatherproofing Metal Furniture for the Outdoors Converting Indoor Pendant Lights for Outdoor Use DIY Outdoor Pillows DIY Painted Outdoor Rug Porch Plants that are Hard to Kill How to Make a Raised Garden Bed Fairy Garden Tour DIY Giant Slip and Slide (100 ft!) Make Your Own Fire Pit DIY Curved Fire Pit Bench How to Build a Greenhouse DIY A-Frame Playhouse Homemade Flower Beds DIY Porch Swing Print Hummingbird Food homemade hummingbird nectar Prep Time 5 minutes minutes Total Time 5 minutes minutes Author A Beautiful Mess Ingredients 2 cups water ½ cup granulated white sugar Instructions Hummingbird food is made of one part sugar to four parts water. Combine the sugar and water and stir until the sugar is fully dissolved. Then pour into your feeder and hang in a prominent spot outside. Notes You do not need to boil the water. Tap water is fine. I do not recommend adding red food dye, it’s not necessary and may not be healthy for the birds. Do not use honey, corn syrup or powdered sugar (confectioner’s sugar).

This baked salmon recipe is one I make for dinner every single week. Learning to make great baked salmon is a lot like baked chicken or learning how to cook a steak. It’s a staple in my book. There are SO many different ways to slightly alter this basic recipe so the meal never feels…

This baked salmon recipe is one I make for dinner every single week. Learning to make great baked salmon is a lot like baked chicken or learning how to cook a steak. It’s a staple in my book. There are SO many different ways to slightly alter this basic recipe so the meal never feels boring. Plus, baked salmon is healthy and delicious! I like to make baked salmon with some kind of Asian fusion type glaze, served over rice often with cucumber salad. It’s basically a salmon rice bowl type situation. Another option is to use Italian flavors or simply lemon and serve with pasta. Or Tex Mex flavors and serve with tortillas for a tacos. Or Greek flavors and serve over a salad with olives and pita. And the list goes on! Baked salmon is super versatile. Related: Next up learn how to make Air Fryer Salmon. Ingredients Salmon – often called a ‘salmon portion’ at the meat counter (4-6 oz.) Oil Miso Soy sauce This is all the basic ingredients I used for the salmon pictured. As you’ll see in the notes below there are many more options! How to Bake Salmon If you are using frozen salmon thaw it first. I usually buy fresh (unfrozen) salmon portions but frozen works well too! Add aluminum foil to the baking sheet. Optional, but this make clean up easier. Lightly oil the foil before placing the salmon. Top with whatever spices, seasonings, or sauces you like. Bake at 400°F for 10 minutes. Then turn the oven to broil and place the baking sheet on the top rack. Broil for 1-2 minutes. Serve over rice, pasta, risotto, tortillas, pita, salad or whatever else you want to make this baked salmon a meal. Tips & Notes Thaw frozen salmon by leaving it in the refrigerator the night before you plan to use it. I love to mix soy sauce with: miso, gochujang paste or black bean paste most often for my sauce. Sometimes I will mix BBQ sauce and soy sauce for a simple Korean BBQ type sauce. I also sometimes brush the salmon with a hot sauce before baking like: Frank’s, Sriracha or Cholula. Another option is to go heavy with a dry seasoning mix or rub like: Za’atar, taco seasoning, chili seasoning, or Italian seasoning. I especially like this option if I am planning to add the baked salmon to a salad. I also think keeping it super simple and topping the salmon with a little melted butter, lemon juice and salt and pepper is great too! Salads & Sides to serve with Salmon Broccoli Salad Pea Salad Potato Salad Pesto Pasta How to make fresh pasta Fried Rice Chow Mein How to make Grits Grain bowls Frequently Asked Questions How long should I bake salmon at 400°F? Ten minutes, then broil for one to two minutes to get some crispy bits. Print Baked Salmon simple baked salmon with miso and soy sauce. Course Main Course Cuisine American Keyword baked salmon Prep Time 3 minutes minutes Cook Time 12 minutes minutes Total Time 15 minutes minutes Servings 2 Calories 273kcal Author A Beautiful Mess Ingredients 2 salmon portions each 4-6 oz. 1 teaspoon olive oil ½ tablespoon miso 1 tablespoon soy sauce Instructions If you are using frozen salmon thaw it first. Add aluminum foil to the baking sheet. Optional, but this make clean up easier. Lightly oil the foil before placing the salmon. Top with whatever spices, seasonings, or sauces. Bake at 400°F for 10 minutes. Then turn the oven to broil and place the baking sheet on the top rack. Broil for 1-2 minutes. Notes Thaw frozen salmon by leaving it in the refrigerator the night before you plan to use it. I love to mix soy sauce with: miso, gochujang paste or black bean paste most often for my sauce. Sometimes I will mix BBQ sauce and soy sauce for a simple Korean BBQ type sauce. I also sometimes brush the salmon with a hot sauce before baking like: Frank’s, Sriracha or Cholula. Another option is to go heavy with a dry seasoning mix or rub like: Za’atar, taco seasoning, chili seasoning, or Italian seasoning. I especially like this option if I am planning to add the baked salmon to a salad. I also think keeping it super simple and topping the salmon with a little melted butter, lemon juice and salt and pepper is great too! Nutrition Calories: 273kcal | Carbohydrates: 2g | Protein: 35g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 736mg | Potassium: 861mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 72IU | Calcium: 25mg | Iron: 2mg

Funnel cake is an essential when it comes to theme parks or county fairs IMO. I love it! Traditionally, it’s made by pouring batter through a funnel into hot oil to quickly deep fry the cake. I believe it’s somewhat regional to areas of the US but I’m honestly not totally sure as it’s very…

Funnel cake is an essential when it comes to theme parks or county fairs IMO. I love it! Traditionally, it’s made by pouring batter through a funnel into hot oil to quickly deep fry the cake. I believe it’s somewhat regional to areas of the US but I’m honestly not totally sure as it’s very much a staple of many childhood memories for me so it seems universal. Making homemade funnel cake is super easy . It’s very similar to pancake batter—we are basically deep frying pancakes! Related: And if you love pancakes then you should also try our crepes and french toast recipes next. Ingredients Pancake mix Water Vanilla extract Oil – canola or vegetable Powdered Sugar, also called Confectioner’s Sugar How to make Funnel Cake Mix together the pancake mix and water. Add to a squeeze bottle or pour through a funnel. Heat the oil to right around 350°F or a little less. Then pour the batter in, making a spider web type shape. Wait 20-30 seconds, flip, then fry for another 15-20 seconds. Remove to a bed of paper towels to remove excess oil. Dust with powder sugar before serving. Notes & Tips I tried three different store bought pancake mixes. The one that worked best was Bisquick. In the process of testing a few mixes, I learned that it’s all about batter texture. If your batter is super runny, like you could drink it through a straw, it won’t hold together well when you go to deep fry it. You want a thick paste consistency. I like making smaller, two to three bite-sized funnel cakes as they are easier to maneuver in the hot oil. But you can use this same recipe to make large size funnel cakes, like the fair, if you prefer. It works best if you pour the batter through a squeeze bottle (like the one pictured above) rather than a funnel into the oil. This gives me a little more control as I work. More Fun Dessert Recipes Eclair Cake Gooey Butter Cake Chocolate Cake Pops Birthday Cake Pops Oreo Cake Pops Brownies Rice Pudding Flan Jello Poke Cake Angel Food Cake Red Velvet Cake Chocolate Cake Chocolate Chip Cookie Bars Tiramisu Chocolate Tart Chocolate Covered Strawberries Print Easy Funnel Cake deep fried pancake batter makes the best funnel cake Course Dessert Cuisine American Keyword funnel cake Prep Time 5 minutes minutes Total Time 5 minutes minutes Servings 6 Calories 67kcal Author Emma Chapman Equipment squeeze bottle Ingredients 1 cup pancake mix ½ cup water 1 teaspoon vanilla extract ¼ cup powdered sugar Instructions Mix together the pancake mix and water. Add to a squeeze bottle. Heat the oil to right around 350°F or a little less. Then pour the batter in, making a spider web type shape. Wait 20-30 seconds, flip, then fry for another 15-20 seconds. Remove to a bed of paper towels to remove excess oil. Dust with powder sugar before serving. Notes You will also need enough canola or vegetable oil for the cakes to float while frying. This maybe 1-2 cups depending on your size pot / dutch oven. I tried three different store bought pancake mixes. The one that worked best was Bisquick. In the process of testing a few mixes, I learned that it’s all about batter texture. If your batter is super runny, like you could drink it through a straw, it won’t hold together well when you go to deep fry it. You want a thick paste consistency. I like making smaller, two to three bite-sized funnel cakes as they are easier to maneuver in the hot oil. But you can use this same recipe to make large size funnel cakes, like the fair, if you prefer. It works best if you pour the batter through a squeeze bottle (like the one pictured above) rather than a funnel into the oil. This gives me a little more control as I work. Nutrition Calories: 67kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 15mg | Sodium: 110mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 54IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 0.3mg

A traditional chalupa is fried masa dough shaped like a little boat topped with simply salsa, cheese and shredded lettuce. Chalupa means ‘boat.’ Think of it as almost a mini taco salad type situation. Although for me I tend to think of Taco Bell chalupa supreme. This is more like a deep fried tortilla shell…

A traditional chalupa is fried masa dough shaped like a little boat topped with simply salsa, cheese and shredded lettuce. Chalupa means ‘boat.’ Think of it as almost a mini taco salad type situation. Although for me I tend to think of Taco Bell chalupa supreme. This is more like a deep fried tortilla shell (or flatbread basically) with ground beef, sour cream, cheese, lettuce and tomato. We love to make this chalupa recipe at home. And it’s easy to customize with all sorts of different taco fillings. Related: Learn to make the best arepas and easy, weeknight tostadas. Ingredients Chalupa shells Ground beef Taco seasoning Shredded cheese – like cheddar or a blend Sour cream Lettuce Tomato You can add other toppings like salsa, pico de gallo or guacamole too! How to make Chalupas Cook the ground beef, seasoning with the taco seasoning, on medium high heat until cooked through. No pink should remain. Shred the cheese, lettuce and cut up the tomatoes. Fry / heat your chalupa shell according to whichever method you prefer (three options below). Fill the shell with the cooked beef, sour cream, cheese, lettuce and tomatoes. Serve warm. Tips and Substitutions Ground beef can be substituted for any ground meat like turkey or chicken. I like to use store bought chalupa shells (which you can also buy online) but if you want to make your own try this whole wheat flatbread recipe and then use one of the methods below for frying the chalupas after they are baked. To make this chalupa recipe vegetarian you could use refried beans or black beans in place of the beef. Other great chalupa fillings include: carnitas, al pastor, or barbacoa. This recipe is best served the day it is made. If you want to make these ahead I recommend making / prepping the fillings and toppings and then heating the shells when you are ready to eat. More Tex-Mex and Latin American Recipes Carne Asada Chilaquiles Quesadillas Ceviche Torta Pozole Elote Chicharron Avocado Salsa Mango Salsa Mole Sauce Chipotle Sauce Chimichurri Sauce Queso Enchilada Sauce Chicken Verde Enchiladas Taco Dip Birria Tacos Birria Pizza Chimichangas Fajitas Flan Best Way to Cook Chalupa Shells There are three ways to warm / fry chalupa shells: oven, air fryer or stove top. You can see the results of these methods in the photo above (from right: oven, air fryer, and two stove top). Oven Method- Heat oven to 425°F. Brush both sides of the shell with a little oil and place on a baking sheet. Bake for 5-6 minutes, flipping halfway through. Then place in a taco holder or similar device to help keep it’s shape. Air Fryer Method- Air fry at 400°F for 3 minutes. Then place in a taco holder or similar device to help keep it’s shape. Stove Top Method- Add a few teaspoons of oil to a pan and heat over medium/high heat. Pan fry the shell for 1-2 minutes on both sides or until browned. Placed folded in half until ready to fill. In my opinion the best way is to pan fry on the stove top. However, if you are cooking many at once then I would recommend the oven so they can all be warm at the same time as chalupas are best when served warm. Print Chalupa A soft, fried taco shell with meat, sour cream, cheese, lettuce and tomato Course lunch, Main Course Cuisine American, Mexican Keyword chalupa Prep Time 5 minutes minutes Cook Time 10 minutes minutes Total Time 15 minutes minutes Servings 4 Calories 596kcal Author Emma Chapman Ingredients 4 chalupa shells 1 pound ground beef 2 tablespoons taco seasoning ½ cup sour cream 1 cup cheese 2 cups lettuce 2 roma tomatoes Instructions Cook the ground beef, seasoning with the taco seasoning, on medium high heat until cooked through. No pink should remain. Shred the cheese, lettuce and cut up the tomatoes. Fry / heat your chalupa shell according to whichever method you prefer (three options below). Fill the shell with the cooked beef, sour cream, cheese, lettuce and tomatoes. Serve warm. Notes How to cook chalupa shells: Oven Method- Heat oven to 425°F. Brush both sides of the shell with a little oil and place on a baking sheet. Bake for 5-6 minutes, flipping halfway through. Then place in a taco holder or similar device to help keep it’s shape. Air Fryer Method- Air fry at 400°F for 3 minutes. Then place in a taco holder or similar device to help keep it’s shape. Stove Top Method- Add a few teaspoons of oil to a pan and heat over medium/high heat. Pan fry the shell for 1-2 minutes on both sides or until browned. Placed folded in half until ready to fill. Nutrition Calories: 596kcal | Carbohydrates: 36g | Protein: 32g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 667mg | Potassium: 555mg | Fiber: 2g | Sugar: 3g | Vitamin A: 925IU | Vitamin C: 6mg | Calcium: 249mg | Iron: 3mg