Bloody Mary Popsicle

Bloody Mary Popsicle

• 1 ½ lbs tomatoes (about six 2 ½ inch diameter in size)
• 1 celery stalk
• Juice of half a lemon
• 4 tablespoons Worcestershire sauce
• 2 tablespoons of Dijon mustard
• ¼ teaspoon of chili powder
• ¼ teaspoon fresh cracked pepper
• Pinch of salt
• ½ cup vodka

Instructions:

1. Place all ingredients except the vodka in a food processor or a blender and process until everything is pureed. Pass mixture through a medium strainer and then return strained mixture to blender or food processor.  Add vodka and process for another 20-30 seconds to blend well. Pour mixture into popsicles mold.

2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Lemon Sage Pork Loin

Lemon Sage Pork Loin

1 (3 -5 lb) pork loin

2 cups fresh sage

1 cup fresh parsley

3 tablespoons lemon zest

4 sliced cloves of garlic, sliced

sea salt

black pepper

drizzles olive oil

Directions:

1. 
   
   Preheat oven to highest setting, about 500.
2. 
   
   Place a lightly greased, foil-lined baking tray in the oven.
3. 
   
   With a sharp knife, score the skin of the pork loin in a criss-cross pattern. Turn it around so that the flesh side is facing upwards and cut a slit along the side of the loin, without cutting all the way through, to open it out like a butterfly. Cover the flesh with the lemon zest, sage and parsley leaves, then scatter over the garlic. Season generously with salt and pepper and drizzle over with a little olive oil.
4. 
   
   Roll up the loin and secure tightly with kitchen string in 3-4cm intervals. Rub the scored skin with a large pinch of salt, drizzle with a little olive oil and sprinkle with another pinch of salt. Carefully place the pork on the hot baking tray and roast for 15-20 minutes until the skin is golden and starting to crispen.
5. 
   
   Turn down the oven to 350 and roast for approximately 25 minutes per pound until the pork is cooked through and tender. Rest for 10-15 minutes before carving.

Sweet Chicken Bacon Wraps

Sweet Chicken Bacon Wraps


4 boneless, skinless, chicken breasts 
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

 Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. 


Cut each bacon slice into thirds. 


Wrap each chicken cube with bacon and secure with a wooden pick. 


Stir together brown sugar and chili powder. 


Dredge wrapped chicken in mixture. 


Coat a rack and broiler pan with nonstick cooking spray. 


Place chicken wrap on rack in broiler pan. 


Bake 350 for 30 to 35 minutes or until bacon is crisp. 

Crock pot Italian Chicken

Italian Chicken 

4-6 boneless skinless chicken breasts 
1 bottle Italian dressing 

Put these 2 items in crockpot & cook on low 6-8 hours 
Remove chicken and cut into pieces 

Melt in a pan: 
1 can cream of chicken soup 
1 cup chicken broth 
1-8oz pkg. cream cheese 
½ tsp dried basil 
½ tsp dried thyme 
salt & pepper to taste 

After melting these in a pan, drain the crockpot of 1/3 of the dressing liquid. 


Add the melted ingredients and chicken back to the crock pot.

Cook on low for 1 hour. 


Serve over angel hair pasta.

Barbecue Beef

 Barbecue Beef 

3 lb chuck roast 
1-1/2 cup ketchup 
1/4 cup red wine vinegar 
1/4 cup packed brown sugar 
2 tbsp dijon mustard 
2 tbsp worchesire sauce 
1 tsp salt 
1/4 tsp pepper 
1/4 tsp garlic powder 

Place roast in crockpot. Mix remaining ingredients in a large bowl and pour over roast. Cook on low 8-10 hours. Remove beef, shred and return to pot. Stir to coat. Serve on rolls.

I'll have seconds

Garlic Lime Chicken Fajitas

Garlic Lime Chicken Fajitas

1 tsp minced garlic
1 tsp minced onion
3/4 tsp ground cumin
3/4 tsp oregano
1/2 tsp cilantro
1/2 tsp black pepper
1/2 tsp salt
2 tbsp olive oil
1/4 cup lime juice
1/4 cup orange juice
1 1/2 lbs boneless skinless chicken, cut into thin strips
1 medium green or red bell pepper (or both if you like) cut into thin strips
1 medium onion, thinly sliced
flour tortillas

Mix juices, oil, and all spices in a small bowl.
Reserve 1/4 cup of marinade.
Place chicken in a large resealable plastic bag or glass dish, add remaining marinade; turn to coat well.
Refrigerate for 30 minutes or longer for extra flavor.

Cook and stir chicken in large heated skillet on med-high heat until lightly browned.
Add pepper and onion and reserve marinade; cook and stir until chicken is heated through.

Spoon into warmed tortillas, serve with your favorite toppings.