Asian Pear Mojito

Anthony and I ate at PF Chang's on Friday night and since we were trying to make a movie, we ate at the bar. I had the Asian Pear Mojito, which was excellent. Not too sweet, not too overpowering, just right. When I told the bartender how much I liked it, she offered to give me the recipe. Uh, yeah!

Asian Pear Mojito
1.5 oz Bacardi Limon
1 oz Apple Pucker
mint leaves
3 lime slices
Splash of pineapple juice
Soda water

Pour Bacardi and Apple pucker into glass, add mint and lime slices. Muddle together at bottom of glass. Add ice, pineapple juice and soda water. Enjoy.

Hashbrown Cakes

Some of my favorite recipes from cooking magazines are the little side bar ideas with just a few ingredients or an article about how to use an everyday ingredient. This recipe is from the April issue of Cooking Light.

Hashbrown Cakes
1 1/2 C shredded ham
1/2 C chopped green onions
2 1/2 T all-purpose flour
1/4 t salt
1 20 oz bag hashbrowns*
2 large eggs, lightly beaten

Combine ham, onions, flour, salt and potatoes. Add eggs and mix well. Heat non-stick skillet over medium heat with 1 T canola oil. Scoop mixture by 1/4 C spoonfuls into skillet, flatten slightly and cook 5 minutes on each side until browned.

This recipe made enough for two meals. I cooked up a couple of cakes as part of our breakfast, then froze the rest in patties for use another time.

*I hate buying bags of stuff like that when I can just as easily prepare the potatoes myself. I boiled 6 russet potatoes (of varying sizes, not the big huge ones) until they were cooked through. I let them cool a little (I was pressed on time and would have rather they cooled completely, but hey) then shredded them skin on into the bowl.

Budget Recipes: Feed 4 for $10 - CookingLight.com

I think we had thrown around meals for $10 before..here's a new link for just that on Cooking Light:

Budget Recipes: Feed 4 for $10 - Photos - CookingLight.com