Rachael Rays Easy Margarita Granita Food

MARGARITA GRANITA

Steps:

• Mix all ingredients. Pour into ice cream maker and follow directions for ice cream.
• For Strawberry Margarita variation: Add 1/2 cup pureed strawberries.

GRANOLA

Steps:

• Preheat oven to 325 degrees F.
• In a large baking pan, mix together the oats, raisins, bran, coconut, cranberries, wheat germ, cornmeal, sunflower seeds, walnuts, and almonds. Add the corn oil, honey, and vanilla and mix well. Spread the granola out on the pan in an even layer and bake until the granola is golden brown, about 45 minutes.
• Allow the granola to cool, and then serve topped with fresh fruit and milk or yogurt.

CRANBERRY MARGARITAS

Steps:

• Combine all ingredients in a blender and blend on high. Serve. If your blender is small or not high-powered, make the margaritas in 2 batches.

MARGARITA FISH SOFT TACOS

Steps:

• In a small bowl, combine the tequila with the lime zest and juice, 2 tablespoons vegetable oil, seafood seasoning, and chili powder. Coat the fish in the dressing.
• Heat medium skillet with the remaining 1 tablespoon of oil over medium-high heat. Add the onions, japaleno and garlic. Saute for a couple of minutes or until the mixture begins to soften, then add the coarsely chopped tomatillos. Season with salt and pepper, to taste, and stir in the cumin. Cook until the tomatillos soften, about 6 to 7 minutes more. Remove from the heat and let cool for about 5 minutes. Carefully add the sauce to a food processor with the lemon zest and juice, honey and avocado. Process until it becomes a thick salsa. Transfer to a bowl and reserve.
• Heat an outdoor grill or skillet over medium heat and coat with cooking spray. Add the fish and cook for 3 to 4 minutes on each side. Char the soft tacos over an open flame on a stove burner or grill to soften and char.
• Serve the fish with tortillas alongside and top the fish with cabbage and salsa as you eat.

COFFEE GRANITA

Steps:

• In a bowl combine the coffee and sugar. Mix until the sugar dissolves.
• Transfer mixture to a baking dish 8 by 8 square. Put in freezer and freeze until ice granules start to form around the edges. Scrape the swap with a fork. Do this every 20 minutes or so until the mixture becomes and icy slush.
• Serve in 4-ounce glasses topped with whipped cream.

GRAPEFRUIT MARGARITA

Steps:

• Combine all the ingredients in a pitcher and stir to combine. Pour over ice and serve.

RACHAEL RAY'S FRESH STRAWBERRY MARG-ALRIGHTAS MARGARITAS

Steps:

• Reserve 4 strawberries with tops for garnish and split them.
• Clean, dry, and trim remaining strawberries.
• Add all but the reserved strawberries to a blender.
• To that, add the juice of 1 ripe lime, 2 rounded tablespoons sugar, a splash of orange juice, 1/2 a tray of ice cubes and 2 shots of tequila.
• Blend on high speed until the drink is icy but smooth.
• Rim a cocktail glass with lime juice and dip rim in salt and pour in the frozen strawberry lime drink.
• Garnish glass with a wedge of lime and a split strawberry.
• Repeat with remaining ingredients.

BASIL AND LIME GRANITA

Steps:

• In a pan, dissolve the sugar in the water. Bring it to a boil and simmer for a couple of minutes. Remove from the heat, and add the basil leaves. Mix and leave to cool.
• When it is cold, remove the basil leaves and discard them. Add the lime juice, including any fleshy bits, and mix.
• Pour into a large freezer proof container, and put into the freezer.
• Every 15 minutes, for 2 hours, take out of the freezer and mix it up. Then every half an hour until the granita appears grainy and the crystals have been broken down. It should resemble snow or coarse sand.
• Enjoy!

MARGARITA GRANITA

Steps:

• In a medium saucepan, cook 3 3/4 cups water and sugar over medium-high heat, stirring, until sugar has dissolved, about 1 minute. Stir in lime zest and juice, tequila, and orange juice. Season with 1/4 teaspoon salt.
• Pour mixture into a shallow dish; cool, then cover tightly with plastic wrap. Freeze until set, 6 hours or overnight. Using the tines of a fork, scrape mixture until flakes form. Freeze (covered) until ready to serve. Garnish with lime wedges, if desired.