Spicy Strawberry Frozen Margarita

October 17, 2025 By

What’s better than a cold drink on a hot day while sitting by the pool?

I recently bought strawberries from the farmers’ market that I’d frozen, so decided to use some up for frozen strawberry margaritas with a spicy rim on the glasses.

Ingredients:

  • 2 cups frozen strawberries (farmers’ market freshness—perfect!)
  • 5 ice cubes
  • Juice of 3 limes (or ~¼ cup fresh lime juice)
  • 2–3 Tbsp agave syrup or honey
  • ½ cup silver Tequila (reposado if you want a richer flavor)
  • ¼ cup Cointreau (or Grand Marnier for a deeper orange note)

Directions:

  1. Blend all ingredients in a high-speed blender (I use a Vitamix) for 20–30 seconds until mostly smooth.
  2. Taste and adjust: Add more agave/honey or lime juice if needed.
  3. Rim the glasses: Rub a lime wedge around the rim, then dip in Tajin, chili-lime sugar, or smoked sea salt for a gourmet twist.
  4. Pour in prepared glasses and serve immediately.

Serves 2 generous margaritas or 3 smaller ones.

🍸 Pro Tips

  • Chill your glasses ahead of time for extra refreshment.
  • Add a splash of sparkling water if you want a lighter, spritzier version.
  • Make it a mocktail: Skip the alcohol and add ½ cup coconut water + splash of orange juice.
Filed Under: Cocktails, Fruits, Mexican Tagged With: , ,
1 April 2021 Mom’s Strawberry Muffins

Mom’s Strawberry Muffins

April 1, 2021 By

My mom, who lives in Quebec, Canada, is so cute. Over the years, she’s learned that I need to see photos of the food she cooks. No photos…it didn’t happen!

Today, she baked strawberry muffins that she made using fresh strawberries she’d frozen last summer for such a recipe. I had her take three different photos of the muffins and she complied and now I can share the recipe and her images with you.

This easy muffin recipe can also be made using raspberries, blackberries or blueberries.

Fresh out of the oven!

Ingredients:

  • 2 1/3 cups all-purpose flour
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 2 ½ tsp. baking powder
  • 1 cup strawberries, either fresh or frozen then thawed, diced into small pieces
  • 1 cup milk
  • 1/3 cup vanilla yogurt
  • 1 large egg, beaten
  • 1 tsp. pure vanilla extract
Just want to cut into it!
Look at the juicy strawberries!

Directions:

  1. Preheat oven to 400 degrees.
  2. Either coat in cooking spray a 12-muffin tin or add paper liners.
  3. In a medium bowl, combine the flour, sugars and the baking powder. Carefully add the strawberry pieces and set aside.
  4. In a separate medium bowl, whisk together the milk, yogurt, egg and vanilla extract.
  5. Pour the liquid mixture over the dry ingredients and carefully incorporate with a spatula or wooden spoon – don’t overmix!
  6. Fill the muffin cups until about 2/3 full and bake until the muffin tops are golden brown and no longer wet on the inside when a wooden toothpick is inserted, about 20 minutes.
  7. Allow to cool 10 minutes before unmolding (if not using the paper liners).

Yields 12 muffins.

Filed Under: American, Breakfast, Desserts, Fruits Tagged With: ,
9 June 2020 Top Shelf Margarita

Top Shelf Margarita

June 9, 2020 By

Mexican food is one of our favorite to make at home. So many easy and delicious options and here are some from this blog.

What I find pairs perfectly with Mexican food or just because, is a great margarita made with fresh lime juice. Good quality bottled lime juice is perfectly okay for many things, but, take the extra minute to squeeze fresh juice and you’ll be rewarded by a tangy, delicious drink.

I like a salt/sugar rim on my margarita, but please use all salt if you prefer (or skip the rim).

Ingredients:

  • Coarse salt + sugar + lime wedge for rim
  • 2 ounces good quality Tequila (I use Patron)
  • 2 ounces freshly-squeezed lime juice (about 2 limes)
  • 1 ounce Grand Marnier or Triple Sec
  • ½ ounce simple syrup
  • Slice of lime for garnish

Directions:

  1. Add equal amounts (1 tablespoon should do) of salt and sugar (or just salt if not using sugar) to a plate. Mix to combine. Run the lime wedge around the rim of a glass and them press the rim into the salt + sugar mixture. Add a couple of ice cubes to the glass with the salt/sugar rim and set aside.
  2. Fill half a cocktail shaker with ice and add all the ingredients except the lime slice garnish. Shake hard until the shaker is frosty, about 15 seconds. Strain the mixture into the prepared glass. Garnish with a lime slice.

Makes one cocktail.

Filed Under: Cocktails, Fruits, Mexican Tagged With: , , ,
19 May 2020 Simple Berry Cobbler in a Cast Iron Pan

Simple Berry Cobbler in a Cast Iron Pan

May 19, 2020 By

I’m obsessed with desserts that feature berries. That’s been true since I was a kid as my family loves to pick fresh berries.

Last weekend, I have a bunch of week-old berries (yes, my guy over-bought again!) so I decided to turn them into a cobbler that I baked right in my cast iron pan for a no fuss dessert.

Note that I simply doubled my Very Berry Cobbler recipe for this and it’s easy-to-make and delicious. Even better topped with good quality vanilla ice cream while the cobbler is still warm.

Filling Ingredients:

  • 2-3 pints (5-6 cups) mixed berries (I used blackberries, blueberries and raspberries)
  • 2/3 cup granulated sugar
  • 2 Tbsp. freshly-squeezed lemon juice
  • 2 Tbsp. cornstarch

Crust Ingredients:

  • 2 cups all-purpose flour
  • ½ cup granulated sugar, divided
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 6 Tbsp. cold butter, cut into small pieces
  • 1 cup milk
  • 2 large egg
  • 1 tsp. ground cinnamon (optional)
  • Berries in Pan
  • Batter
  • Batter Over Berries

Directions:

  1. Preheat oven to 375F.  Coat 10 or 12-inch cast iron pan (or other baking dish) with cooking spray or softened butter.
  2. Combine berries, 2/3 cup sugar, lemon juice and cornstarch in a medium bowl. Spoon into the prepared pan.
  3. Stir together the flour, ½ cup less 2 Tbsp. sugar, baking powder and salt in a medium bowl.  Cut in the butter with a pastry cutter, or two knives, until mixture resembles coarse meal.
  4. In a small bowl, whisk the milk and eggs. Add the egg mixture into the flour mixture and combine until just blended – do not overmix.
  5. Drop batter by tablespoonfuls over the berry mixture.
  6. Mix cinnamon (if using) and remaining 2 Tbsp. sugar in a small bowl. Sprinkle sugar mixture over the batter.
  7. Bake for 40 minutes or until golden brown. Serve with vanilla ice cream or whipped cream.

Makes 6-8 servings.

Filed Under: American, Desserts, Fruits Tagged With: , , , ,

Blueberry Pie Bars

May 4, 2020 By

Last week I totally overbought in terms of berries and had a ton of blueberries on hand that were becoming less fresh by the day. I love blueberry pie and frequently make this Crumb Top Blueberry Pie and it’s admittedly pretty perfect.

I found this recipe on Pinterest and thought it’d be a bit different from the typical pies I make…and it was easy! It’s simple to make and turned out amazing with a crust similar to shortbread, a filing that’s blueberry-packed and nice crunch on the top from the set aside crust crumbles saved for the topping.

  • Ingredients
  • Unbaked Crust
  • Wet Ingredients
  • Lots of Blueberries

The bars bake in an 11×7 dish, so it’s not a huge amount like you’d get from a 13×9 dish, which is nice when there’s only two of you at home.

These blueberry pie bars would be awesome as a hostess gift or to bring to a potluck. Delish!

Cheers,

Veronique

Filed Under: American, Desserts, Fruits Tagged With: , , ,
8 July 2019 Strawberry Bread Pudding by Redz Restaurant

Strawberry Bread Pudding by Redz Restaurant

July 8, 2019 By

Bread pudding is a dessert popular in many countries and typically made with bread, milk or cream and generally containing eggs and butter. The dish can be sweet or savory depending on where in the world it’s served.

Redz Restaurant (https://redzrestaurant.com) stays true to the American inspired fare it serves. Chef Roeloff DeGroot prepares it as it’s enjoyed in the United States, traditionally sweet, and utilizes the freshest seasonal fruit.

Photo by Redz restaurant

Ingredients:

  • 1 cup whole milk
  • 1 egg, beaten
  • 1 Tbsp. butter (plus more for greasing ramekins)
  • Pinch salt
  • 4 croissants, or half a loaf of sweet bread such as a Challah or brioche (cubed)
  • ½ cup granulated sugar
  • 1 tsp. pure vanilla extract
  • 1 Tbsp. lemon zest
  • 1 cup strawberries, quartered
  • Powdered sugar, optional

Method:

  1. Heat oven to 350 degrees.
  2. In a small saucepan over low heat, warm milk, egg, butter, vanilla, sugar, strawberries, lemon zest and salt. Cook just until butter melts; cool.
  3. Meanwhile, butter a 4 ramekins and fill with cubed bread
  4. Place Ramekins in a sheet pan with water and place in oven for 45 minutes
  5. Garnish with powdered sugar, if using

(Serves 4)

About Redz Restaurant

Located at DoubleTree Suites by Hilton, Redz Restaurant & Bar in Mt. Laurel, NJ serves authentic specialties from all over the country. Known for its carefully chosen and locally sourced in-season ingredients with an imaginative approach to many of the foods you know and love—as well as many others you’ll be delighted to discover.

Filed Under: American, Desserts, Fruits Tagged With: , , ,
4 August 2018 Eat with Dan Easy Strawberry Jam

Eat with Dan Easy Strawberry Jam

August 4, 2018 By

Oh how I want to make my own strawberry jam. I’ve taken classes on canning and I’m still uncomfortable with the whole process. Will my jars be airtight? Did I sanitize the jars long enough? Will I poison everyone around me with contaminated canned food? All questions that I ask myself when I’m tempted to try canning.

Photo by Danny Chin

Last week, I took my foodie brother Danny Chin, of Eat with Dan, to brunch and he surprised me on HIS birthday with homemade strawberry jam. What a guy! He told me the process of making the jam is simple and I shouldn’t be intimidated. The key to success to good strawberry jam according to Danny? “Pick ripe strawberries that have that bright strawberry flavor”. We both pick our berries at the amazing Donaldson Farms in Hackettstown, NJ – the place is gorgeous and its produce is outstanding.

This delicious jam is bursting with strawberry flavors and isn’t too sweet. It requires no candy thermometer or expensive equipment. It’s perfect on a hot English muffin.

Connect with Eat with Dan

Have I mentioned that Danny’s a very talented photographer specializing in fashion and food? For amazing, drool-worthy food photography, do yourself a favor and follow Danny on Facebook, on Twitter and on Instagram.

Ingredients:

  • 2 quarts ripe strawberries
  • 1 1.75-ounce box SURE-JELL Fruit Pectin
  • ½ tsp. butter
  • 7 cups granulated sugar, measured into separate bowl

Directions:

  1. Bring large pot/canner half full of water to a boil over high heat.
  2. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan on the heat. Let stand in hot water until ready to use. Drain well before filling.
  3. Destem and crush strawberries thoroughly. Place exactly 5 cups of crushed strawberries into 6- or 8-quart pot. Add the pectin to the berries in pot and stir to combine. Add butter to reduce foaming. Bring mixture to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim any foam with metal spoon. 

    English Muffin with Jam

  4. Immediately ladle the mixture into prepared jars, filling to within ¼ inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Carefully lower jars into the pot of boiling water or canner. Important: Water must cover jars by 1 to 2 inches – add boiling water to the pot if needed. Cover the pot and bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely.
  5. After jars cool, check seals by pressing middle of lids with finger – If the lids spring back, lids are not sealed and refrigeration is necessary (up to a month).

Note: you can expect properly-sealed jars of jam to last about two years when stored in a cool, dry place. Once opened, keep your homemade jam in the refrigerator for up to a month.

Yields about eight (1-cup) jars.

Recipe based on this.

Filed Under: American, Breakfast, Desserts, Fruits, Sides Tagged With: , , , , ,
24 July 2018 Gabrielle’s Blueberry Pancakes

Gabrielle’s Blueberry Pancakes

July 24, 2018 By

Blueberry pancake – pure yumminess! My niece Gabrielle and I exchange breakfast photos frequently via Facebook messenger. Our favorites are strawberry and raspberry toasts, crepes, muffins, etc so I was surprised when she messaged me last week to say she’d made blueberry pancake batter for our family reunion in Maine.

My Niece Gabrielle

We were camping and she got up early to get her breakfast ready. She cooked all the pancakes for the six of us on a single burner in a well-seasoned frying pan. When she opened the container her batter was in, she was shocked and upset the batter was blue! We told her it was normal as some of the blueberries burst and dyed the batter.

These are blueberry-packed, flavorful thinner-than-typical pancakes and simple enough for a budding 12 year-old chef-apprentice to make.

Ingredients:

  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • ¼ cup granulated sugar
  • ½ tsp. salt
  • 2 large eggs, beaten
  • ¼ cup butter, melted
  • 1 tsp. pure vanilla extract
  • 2 cups whole milk
  • 1 cup fresh blueberries
  • 8 Tbsp. butter for panfrying
  • Maple syrup (optional)

Directions:

  1. In a large bowl, whisk together the flour, baking powder, sugar and salt. Create a well in the center of the flour mixture and add the eggs, the melted butter, the vanilla and the milk. Whisk until the mixture is lump-free and silky, about a minute. Add the blueberries and fold them into the batter gently. Mixture can keep in the refrigerator in an air-tight container for up to three days.
  2. In a large skillet over medium-high heat, melt a half teaspoon of butter. Once melted, add ¼ cup of the blueberry batter. Fry one minute, flip and cook the second side for 30 seconds. Repeat with the rest of the batter.

Yields 16 pancakes.

Filed Under: American, Breakfast, Canadian, French, Fruits, Vegetarian Tagged With: , ,
7 July 2018 New Jersey Blueberry Dumplings

New Jersey Blueberry Dumplings

July 7, 2018 By

It’s blueberry season in New Jersey where I live and, while I love them fresh with Greek yogurt, I also like them in baked goods.

I was going to a potluck where I offered to bring dessert and thought….why not do something different than my usual Very Berry Cobbler and steam some of my Great-Aunt Eva Rose’s dumpling batter over bubbly, jammy blueberries? I made the dumpling batter the morning of the party and kept it refrigerated then I made the “jam” and cooled it then brought both items with me to the party and just steamed the dumplings when we were ready to eat dessert. Easy peasy!

I list the vanilla ice cream as optional, but come on, it’s sort of required on a hot berry dessert. You can skip it, but I don’t recommend it.

Dumpling ingredients:

  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 pinch of salt
  • 1 large egg
  • 2 tsp. melted butter, cooled
  • ¼ cup whole milk

Blueberry “jam” ingredients:

  • 2 cups fresh blueberries (or you can use thawed frozen)
  • 1 Tbsp. cornstarch
  • ½ cup granulated sugar
  • 1/2 cup water
  • Zest of ½ lemon
  • Vanilla ice cream, optional

Dumpling directions:

  1. In a medium bowl, combine flour, baking powder and salt.
  2. Add egg, butter and milk to the flour mixture and mix to incorporate. Do not overmix. Dumpling batter will be lumpy.
  3. Refrigerate for at least 30 minutes or up to 8 hours.

Blueberry “jam” directions:

  1. In a large saucepan with a lid, add all the ‘jam’ ingredients and bring to a boil over medium-high heat. Lower the heat to medium-low and simmer for about 15 minutes, until the “jam” is thick, stirring and mashing the berries a little as the mixture cooks. This can be done a couple hours before ready to make the dumplings.
  2. When ready to cook the dumplings, heat the berries over medium heat. Lower heat to medium-low and drop cold batter by the spoonful over the berry “jam” so that there’s batter over most of the surface of the “jam”. Cover with a lid and cook for 10 minutes.
  3. Serve with ice cream.

Makes 6 servings.

Filed Under: American, Desserts, Fruits Tagged With: , , , ,
15 June 2018 Strawberry Maple Butter

Strawberry Maple Butter

June 15, 2018 By

Every late spring, I make it my mission to go strawberry picking at Donaldson Farms, and amazing local farm. My love for picking berries started a long time ago when my grandma would take me to pick wild/wood strawberries in Quebec as a toddler. She’s sit me in the field with a pail and tell me to pick berries around me. Of course, that ended up with me eating the strawberries around me, but it’s a very fond memory nonetheless.

Cultivated strawberries are so easy to pick as farmers have rows and rows of plants with an abundant amount of berries on them. Within a few minutes, I have more strawberries that I know what to do with!

One way I like to use up my fresh berries is by making a very simple butter using maple syrup from back home in Quebec. This butter can be used on toasts, waffles, pancakes/crepes and in a multitude of ways. It keeps a couple of weeks in the fridge and it’s delicious!

Hope you make it out to a u-pick-it berry farm near you, it’s a fun and tasty activity for the whole family.

Ingredients:

  • 6 cups of fresh, chopped strawberries
  • 2/3 cups maple syrup
  • 1 ½ cups unsalted butter, cut into pieces
  • 1 Tbsp. pure vanilla extract
  • Pinch of salt

Directions:

  1. In a large saucepan over medium-high heat, add the chopped berries, the maple syrup and the butter. Bring to a boil then lower heat to medium-low and cook for 30 minutes, stirring occasionally.
  2. Turn the heat off, add the vanilla and salt and stir to combine.
  3. Puree the berry mixture in a blender or food processor until smooth, 30 seconds or so. You may need to puree in batches if your food processor/blender is on the small side.
  4. Pour the strawberry maple butter in small glass jars and refrigerate until ready to serve.

Makes 6 small canning jars.

Cheers,

Veronique

Filed Under: American, Breakfast, Canadian, Desserts, Fruits, Sides
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