Happy Cinco de Mayo + Casa Vega's Skinny Margarita Recipe

Happy Cinco de Mayo! Or, more appropriately, Tequila de Mayo! Today is basically a day dedicated to meals at divey Mexican joints that serve, at a minimum, chips, salsa and killer margaritas. Having great food and a festive atmosphere is a bonus, but luckily I've got just the place that meets all the fiesta requirements: Casa Vega. You might recognize Casa Vega from the restaurant's stint on Bravo's Flipping Out, when the Valley establishment underwent a small renovation of its front patio. Other than that small change, the majority of Casa Vega's decor and passed-down family recipes have remained untouched since its doors opened in 1956. If you're one of the loyal patrons, you'll be intimately familiar with the dark atmosphere, leather booths' lining the walls and knock-you-on-your-butt margaritas.

Casa Vega Skinny Margarita

Photo Credit: Casa Vega

If you're not lucky enough to have a reservation to celebrate Cinco de Mayo at Casa Vega, not to worry. I've got recipe for the restaurant's famous Skinny Margarita. No, it's not the original Cas Vega margarita, but for those partiers who are watching their calories, this recipe gives you an excuse to have two. Okay, maybe even three!

Casa Vega Skinny Margarita

Makes: One Margarita

• 1 oz. fresh squeezed lime juice
• 3/4 oz. organic agave nectar
• 3/4 oz. spring water
• 1.5 oz. Partida Reposado

Directions: Mix and serve over ice. Enjoy. It doesn't get easier than that!

Casa Vega

13301 Ventura Boulevard
Sherman Oaks, CA 91423
(818) 788-4868

Trick Or Treat: Halloween Chocolate Peanut Butter Bark

Happy Halloween! If you're in need of a last-minute (trick or) treat for tonight, here's a fast and fabulous recipe that is sure to get your ghoulish guests chattering. It's my take on a "Halloween Peanut Butter and Toffee Candy Bark" recipe from this month's Bon Appétit Magazine. All you need to do is buy one pound of bitter- or semi-sweet chocolate chips, melt it, spread it on a sheet pan, and throw on some of your favorite Halloween candies. Couldn't be easier or more in the Halloween spirit! Full recipe and step-by-step photos below.

Halloween Chocolate Candy Bark

Ingredients:

• One pound + three ounces bitter- or semi-sweet chocoalte chips
• Four packages of full-sized Reese's Peanut Butter Cups, cut into eight wedges
• 1 1/2 cups pretzel M&Ms, crushed
• 1 1/2 cups Reese's Pieces candies (orange, yellow and brown)
• 1 1/2 cups candy corn
• Optional: Three 1.4-ounce Skor or Heath toffee candy bars, cut into irregular 3/4" pieces
• Optional: 1/4 cup honey roasted peanuts

My toppings of choice

Directions: Line baking sheet with parchment paper (aluminum foil will work as well). Stir one pound of chocolate chips in heavy medium saucepan over low heat until melted and warm (NOT hot) to the touch. Pour chocolate onto parchment; spread to 1/4-inch thickness (about 12x10-inch rectangle). Arrange peanut butter wedges throughout chocolate, pressing gently so they're secure. Sprinkle crushed M&Ms, Reese's Pieces and candy corn, making sure all pieces touch melted chocolate layer so they adhere. Melt the remaining three ounces of chocolate in saucepan. Stir constantly over very low heat until chocolate is warm (again, not hot) to the touch. Remove from heat. Dip spoon into chocolate and wave from side to side over the bark, creating a zigzag pattern. Chill bark until firm, about one hour. Slide parchment with candy onto cutting board or other flat work surface; peel off parchment and cut bark into irregular pieces. Important note: Don't break the chocolate with your hands; the warmth from your fingertips will leave fingerprints. Serve in bowls, put into gift bags or store in refrigerator until ready to serve.

Step #1: Spread melted chocolate into 1/4" layer on parchment-lined sheet pan

Step #2: Arrange wedges of Reese's Peanut Butter Cups on chocolate layer

Step #3: Sprinkle candies on chocolate layer, making sure they touch melted chocolate

Step #4: Chill bark until firm, about one hour. Then transfer parchment layer and candy to flat work surface.

Step #5: Chop into irregular pieces and store in your favorite Halloween container. Serve and enjoy!

Not into Halloween Bark? Try pumpkin spice cupcakes with piped frosting and a candy corn on top!