Mojo Punch Recipe 45

RED CABBAGE MOJO SLAW

Steps:

• In a large bowl, toss together the cabbage, cilantro, carrot and orange zest until well mixed. Set aside.
• In the basin of a food processor or a blender, combine the garlic, orange juice, lime juice, oregano, cumin, salt and pepper. Pulse together until the garlic is finely chopped.
• With the food processor or blender running on low, slowly pour in the olive oil until well combined.
• Pour dressing over the cabbage mixture and toss to coat. Taste and season with more salt and pepper as necessary. Refrigerate for at least 15 minutes before serving. Yields about 1 cup per serving.

MOJO PUNCH RECIPE - (4/5)

Steps:

• Mix rum, brandy, beer, coke, 7-Up, orange juice and pineapple juice in a container that holds about 1 gallon. Serve over ice. Can also add fruit slices if you like.

MOJITO PUNCH

Steps:

• Start by boiling the water and sugar.
• Stir constantly until dissolved.
• Take off heat.
• Add washed and clean mint.
• Leave mint in for 15 minutes.
• Strain mint and refrigerate liquid.
• Hour before party.
• Use punch bowl.
• Add ice (see above).
• Combine rum, lime juice, water and syrup in bowl.
• Serve in glasses garnished with mint sprig and lime wedge.

MOJO SHRIMP

Steps:

• Combine 1/4 cup extra-virgin olive oil, lime juice and zest, orange juice and zest, garlic, oregano, salt, black pepper, and cumin in a bowl. Add shrimp, cover, and place in the refrigerator to marinade for 4 to 6 hours.
• Remove shrimp from the marinade. Heat 2 tablespoons extra-virgin olive oil in a large skillet. Add shrimp and cook until pink, 4 to 7 minutes. Remove shrimp from skillet and set aside.
• Pour marinade into the skillet, bring to a boil, and simmer until slightly thickened, 5 to 8 minutes. Serve shrimp with marinade sauce on the side.

SLOW COOKER MOJO CHICKEN

Steps:

• Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, oregano, salt, pepper, cumin, and bay leaves in a large resealable bag. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 6 hours or overnight. Flip the bag over occasionally and rub over chicken thighs to evenly distribute marinade.
• Place chicken and marinade in a slow cooker. Cook on Low until chicken is no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).