Uno, dos, tres… Tequila! This festive spirit is celebrated this Monday, July 24th. We suggest grabbing a couple of friends and starting the celebration early during our Friday happy hour. You can also join us on Monday to brighten your week with a celebratory tequila cocktail. However, if you prefer to have the party at home, we are happy to share with you a tequila cocktail recipe for you to mix, shake, serve, share, and enjoy. Make way for our Añejo Smash!
This refreshing tequila cocktail will surely put a smile on your face. If you want to make your festivities more traditional, you can delight everyone with our Elite Margarita, too. We love having you over at the bar and preparing tasty cocktails for you and your friends, but we also love sharing our recipes for you to have a piece of us at home. But, let’s skip to the fun part… the Añejo Smash’s recipe!
1 1/2 oz. Milagro Anejo Tequila
1/2 oz. Gran Marnier
1 oz. Agave Nectar
1/2 Lemon, Squeezed
4 Sprigs of Mint
Muddle Mint in a rocks glass. Mix tequila, Gran Marnier, agave syrup and 1/2 a lemon squeezed in a shaker tin and shake. Serve in a rocks glass. Cheers!
To learn more about the cocktails that we offer and for happy hour times and days, be sure to check the happy hour menus on the page of your closest location on the Copper Canyon Grill website here and on the Stanford Grill website here. Have a great weekend, everyone!
The chilly holiday weather calls for a warm and cozy meal cuddled up next to a fireplace. Bring on the classic tortilla soup! This hearty stew never fails to please during the holiday season, and today we would like to provide you with a delicious recipe to make tortilla soup with pinto beans at home.
Tortilla Soup with Pinto Beans
Adding pinto beans makes this more of a main dish soup, but it could be even heartier with more greens and vegetables added.
3 large dried New Mexico chiles (or pasilla or ancho chiles)
4 cups chopped spinach, chard, or kale leaves (packed)
Toast the chiles. If you have a gas stove, you can hold them with tongs over the flame one at a time for a few seconds until fragrant. But if like me you use an electric stove, put them in a dry skillet over medium heat and press them flat for a few seconds on each side.
When the chilies are cool enough to handle, stem and seed them, tear them into pieces, and put them in a blender along with tomatoes and their juice.
Heat a large saucepan over medium heat. Spray lightly with olive oil (optional) and add onion and garlic and cook, stirring frequently, until beginning to brown, 4 to 6 minutes. Pour it all into the blender along with the chipotle powder and process until smooth.
Return the pot to medium heat. When hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes. (Careful–watch for hot, bubbling “eruptions”!) Add broth, water, oregano (if using), and drained pinto beans. Bring to a boil, then adjust heat to maintain a simmer. Simmer for 30 minutes.
While the soup is cooking, prepare the tortillas. Preheat oven to 375F. Cut each tortilla in half (can be done in a stack if you have a sharp knife). Then cut each half into 1/4-inch wide strips. Place the strips in a single layer on a baking sheet and sprinkle with salt, if desired. Bake for about 15 minutes, stirring every 5 minutes, until golden brown. Remove from oven and allow to cool uncovered until soup is ready.
Add spinach (or chard or kale) to the soup and season with salt to taste, depending on the saltiness of the broth. Cook, stirring, until the greens are wilted, about 2 minutes for spinach, longer for chard or kale.
Ladle the soup into 6 soup bowls. Divide avocado and tortilla chips among the bowls. Serve warm, with lime wedges.
Here at Copper Canyon Grill and Stanford Grill we love celebrating all sorts of special holidays, and who could blame us for celebrating something as delicious as pumpkin cheesecake! That’s right, today is National Pumpkin Cheesecake Day – because adding pumpkin to America’s favorite dessert absolutely warrants a special holiday of its own.
While pumpkin cheesecake can be enjoyed at any time of the year, it is especially great during the fall season when you’re trying to come up with anything other than pumpkin pie in order to impress your guests. Now you can enjoy this fall craveable with this quick and easy recipe we have provided for you!
2 (8 ounce) packagescream cheese, softened
1/2 cupwhite sugar
1/2 teaspoonvanilla extract
1 (9 inch)prepared graham cracker crust
1/2 cuppumpkin puree
1/2 teaspoonground cinnamon
1 pinchground cloves
1 pinchground nutmeg
1/2 cupfrozen whipped topping, thawed
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
One of the best things about dessert is that it is universal — everyone loves it! And what can make or break a great dessert from an average one is the whipped cream. Homemade is always best, and it’s much easier to make than you’d think. Here’s how:
1 cup cold heavy cream (the colder the better!)
1 tablespoon sugar
1 teaspoon pure vanilla extract
Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until stiff peaks are formed. Be sure not to overbeat!
The small amount of extra effort really goes a long way! What are some of your favorite dessert toppings?
Although many enjoy a carnivorous feast, it’s always a nice change of pace to allow yourself to go vegan!
Generally, great substitutes for meat and other animal products include: beans, lentils, and tempeh. Mushrooms, like portobella, are also a great alternative to meat because they actually mimic the texture, and sometimes taste, of meat. Pasta is also great for vegans, but often topped with heavy cream sauces, which is no good for vegans! Check out this simple, delicious vegan tomato cream sauce:
1 Large, ripe tomato (2 cups roughly chopped)
1/2 Cup Raw Cashews
1 Tbs Tomato Paste
¼ Cup Water
2 Tbs Olive Oil
2-4 Cloves Garlic, minced, optional
1 Large Handful Fresh Basil Leaves, chopped
Core the tomato, then roughly chop it. Add it to your blender, seeds, skin and all. Add cashews, tomato paste, and water. Blend until very smooth. Pour sauce from the blender into a saute pan and bring to a simmer. Add basil and let simmer for 4-5 minutes and enjoy!
It’s mid-January which can only mean one thing: Soup Weather! When it’s chilly out and it seems you constantly have a cold coming on, the last thing you want to do is tend to a pot of soup all day or pop open a can of processed goop. So, we decided to share an easy, healthy Tomato Soup recipe to cure your winter blues!
¼ cup of coconut oil (or butter)
1 medium yellow onion
3 cloves of garlic or 1 teaspoon garlic powder
28 ounces of diced, canned tomatoes, or 6 fresh tomatoes
2 cups vegetable broth
6 ounces tomato paste
1 teaspoon salt
1 teaspoon pepper
½ cup fresh basil or 3 tablespoons dried
Dice the onion and place in a pan with the butter or coconut oil over medium heat.
Mince garlic and add (or add garlic powder)
Saute until onions are softened and translucent.
Add tomatoes and saute for 2 minutes.
Mince the basil (if using fresh) and add to pan.
Add the rest of the ingredients and bring to a boil.
Reduce to a simmer for at least five minutes (for richer flavors, you can simmer for up to 30 minutes)
Optional but Recommended: Using a metal immersion blender, carefully blend in the pot until smooth.
Garnish with chopped basil or green onions (optional) and serve.