Rockfish's Mexican Shrimp Martini

	1/2 cup cold water 1 cupRoma tomatoes; chopped 1/4 inch
	1 cupOnions; chopped
	1/4 cupCilantro; chopped finely
	1/2 tbsp.Jalapeno peppers; chopped fine & deseeded
	6 tbsp.Avacado; chopped
	3/4 cupKechup
	2 tsp.Lime juice
	1 tbsp.Tabasco sauce; red
	1 tbsp.Tabasco sauce; green
	1/4 tbsp.Worcestershire Sauce
	1/4 tbsp.Cajun chef hot sauce

Combine all ingredients in a large bowl. Mix well. Serve chilled. Yield 1 quart.
For each serving:
6 oz. MSM cocktail sauce (above recipe)
30-40 small shrimp, peeled, cooked, chilled
1 tbsp. blackening spice (if desired)
1 lime wedge
2 sprigs cilantro
1, 2 count of Tequila  {optional-- we don't use it}
Mix in metal tumbler and shake like a martini. Serve with tortilla chips for dipping.

 

Avocado Smoothie

This smoothie may sound uber nasty, but I promise it's not. You must taste it to believe it. Your kids won't even know they are getting a healthy drink, full of good-for-you fats.

1 large peeled and pitted avocado
1 cup milk
1 cup ice cups
2 Tablespoons sugar
1/2 teaspoon vanilla

In a blender, combine all ingredients until smooth.

Makes 3 servings.

Baked Cheesy Chicken Penne

Found this on pintrest from Our Best Bites. Tried for dinner and it was a hit! Great leftovers too!!

•6 tablespoons butter, plus more for baking dishes
• kosher salt and black pepper
•1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)
•1 teaspoon olive oil
•2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used some leftover cooked chicken)
• 1/2 cup plus 2 tablespoons flour
•6 garlic cloves, finely minced
•6 cups whole milk
•10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)
• 1 cup sliced oil-packed sun-dried tomatoes, drained
•1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)

•1 1/2 cup freshly grated Parmesan (about 6 ounces)
1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)
3. In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer instructions:

To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes) or until mixture is hot and bubbly throughout.

Cake for any Occasion

Two little secrets make this cake taste extra yummy.. the instant potato flakes and the chocolate chips. The mini chocolate chips give just enough chocolate bursts with every bite and the potato flakes keep the cake moist. This recipe is fabulous for any occasion and one we will be using in just a week for Greg's birthday. Enjoy...

Ingredients:
1 cup water
1 cup instant mashed potato flakes
2 2/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 2/3 cups granulated sugar
1 cup (2 sticks) butter or margarine, softened
4 large eggs
3/4 cup milk
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Mini Morsels

Directions:
Preheat oven to 350° F. Grease 13 x 9-inch baking pan; line with wax paper.

Heat water to boiling in small saucepan; remove from heat. Stir in potato flakes until moistened. Cool to room temperature. Combine flour, baking powder, salt, cinnamon and nutmeg in medium bowl.

Beat sugar and butter until crumbly. Add eggs one at a time, beating well after each addition; beat in potatoes. Gradually beat in flour mixture alternately with milk. Stir in morsels. Spoon into prepared baking pan.

Bake for 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes. Invert onto wire rack; remove wax paper. Cool completely. Transfer to serving platter.

Frost sides and top of cake with frosting of choice.

Hawaiian BBQ Pulled Chicken Sandwiches

I made these last night {along with baked sweet potato fries... recipe below} and they were delish! Best news of all, everyone ate them! Success!! They are super easy to make, too. Love me some crock pot meals!! We have lots left over, so tonight I am making baked potatoes and putting this on top... yum!

Ingredients:
1 bottle BBQ Sauce of your choice
3 lbs boneless chicken breast, thighs or a combo of the two
1 large onion, sliced into chunks
1 can pineapple (I recommend nibblits or crushed)
*Optional* Up to a half a can of the pineapple juice, depending on how sweet you like your pulled chicken (I did not use any this time because we wanted it more spicy, and a tad less sweet.)
hamburger buns or kaiser rolls

Directions:
If you use frozen chicken, make sure it is completely defrosted. If you cook it frozen, it will indeed cook but it will make a very "wet" sauce.
Place your chicken in the bottom of the crock-pot.
Top with onions, then pineapple.
Pour entire bottle of BBQ sauce over the whole thing.
Turn your crock-pot on LOW and cook for 8-10 hours (or on HIGH for 4-6).
An hour or two before it is finished cooking, carefully remove the chicken from the crock-pot and shred it using two forks.
Place chicken back in the crock-pot and stir well to combine.
Finish cooking an additional hour or two so the chicken can absorb most of the sauce.
Serve on hamburger buns {we used the Hawaiian sweet buns and it was so yummy}

Baked Sweet Potato Fries {Paula Dean}

I made these last night and they were YUMMY!! My kids will not eat sweet potatoes {crazy kids}, but they sure gobbled these up.

Ingredients:

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Olive Oil, for tossing
5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife

1 tablespoon House Seasoning
1/2 teaspoon paprika


Directions
House Seasoning:
Mix ingredients together and store in an airtight container for up to 6 months.

Fries:
Preheat oven to 450 degrees F.
Line a sheet tray with parchment.
In a large bowl toss sweet potatoes with just enough oil to coat.
Sprinkle with House Seasoning and paprika.
Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

Stuffed Jumbo Shells

I made this for dinner tonight and, surprisingly with my picky family, it was a huge hit. Yay!!!

1 box{12 oz} Jumbo Shells {I use Barilla brand}
1 pound ground beef {I use extra lean ground turkey}
2 Tablespoons extra virgin olive oil
1 bag {6 oz} baby spinach, chopped
1 cup finely shopped onion
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 egg
1/4 cup shredded parmesan cheese
1 jar pasta sauce
1 cup shredded mozzarella cheese

Preheat oven to 350.
Cook jumbo shells according to package directions, reserving 1/3 cup of the pasta cooking water.
Cook ground beef in a large skillet over medium-high heat until no longer pink. Drain grease.
Add oil, spinach, onion, garlic, reserved pasta water; cook for 10 minutes, stirring occasionally. Remove from heat.
Add pepper and nutmeg and blend well. Let mixture cool off for a few minutes.
Stir in egg and parmesan cheese.
Pour 1 cup of the pasta sauce on the bottom of a 9x13 baking dish.
Fill shells with meat mixture and place in dish. Pour remaining sauce over shells; sprinkle mozzarella cheese over the top, cover with foil.
Bake for 30 minutes.