Tostadas Three Ways with Blood Orange Salsa (9 tostadas, 3 of each kind)
Whole wheat or flour tortillas cut into 2 inch rounds
1 can of black beans, drained and rinsed
6 shrimp, peeled and deveined, tails removed
½ lb sirloin cubed in bite size pieces
1/3 cup fat free sour cream
1 avocado, cubed
1 tomato, chopped
¼ medium red onion, chopped
2 tablespoons cilantro, chopped
1 blood orange, peeled, pith and seeds removed, chopped
¼ teaspoon salt
pinch of pepper
To prepare shrimp: heat 1/2 tablespoon olive oil in skillet over medium heat. Cook 3-4 minutes per side until completely pink.
To prepare beef: heat 1/2 tablespoon olive oil in skillet over medium heat. Cook until no longer pink (8-10 minutes), stirring to turn occasionally.
To prepare salsa: Combine all ingredients, toss to combine.
To prepare tostada: Brush top of tortilla with olive oil, bake at 350 degrees for 10 minutes or until golden brown.
To assemble: Spoon ½ tablespoon of fat free sour cream on tostada. Add 2 shrimp OR 1 tablespoon of beef OR 1 tablespoon of beans. Top with one tablespoon of blood orange salsa. Garnish with cilantro spring (optional).
Blood Orange Vodka Martini
2 shots vodka
1 shot simple syrup (recipe below)
1 shot blood orange juice
To make simple syrup combine equal parts water and granulated sugar in saucepan (1/2 cup of each is more than enough for this purpose). Over low heat, whisk until sugar is completely dissolved. Combine all ingredients in a martini shaker with ice. Shake and pour into martini glass. Garnish with blood orange peel.
Blood Orange Cupcakes (a dozen)
1 ¼ cups whole wheat flour
½ tablespoon baking powder
¼ teaspoon salt
½ cup butter, softened
¾ cup sugar
1/2 tablespoon vanilla
1/3 cup milk
2 tablespoons blood orange juice
1 teaspoon blood orange zest
Preheat oven to 350 degrees. Beat together butter and sugar. Add eggs one at a time until fully incorporated. Add vanilla. In a separate bowl combine the dry ingredients (WW flour, baking powder and salt). Slowly add dry ingredients to wet until combined. Pour in milk until it’s incorporated into the batter. Finally, add in orange juice and orange zest. Spoon evenly among lined cupcake tins. Bake for 20-25 minutes or until firm to the touch or a toothpick comes out clean.
½ cup butter
6 tablespoons cream cheese, softened
1 teaspoon vanilla
3-4 cups confectioners sugar
3 tablespoons blood orange juice
2 teaspoons blood orange zest
1 drop of red food coloring for color (optional)
Beat butter and cream cheese together until creamy. Add in vanilla, orange juice, and orange zest until combined. Slowly add confectioners sugar ½ cup at a time until the frosting takes desired consistency. Add in food coloring if desired.
*Tip: Wait until cupcakes cool completely before frosting.