Harvey Wallbanger CAKE!

   

 1 box Yellow Cake mix (butter recipe–Dunkin Heinz)

 1 lg box instant vanilla pudding

 4 eggs

 1 C oil

 1 C sour cream

 ¾ C Orange juice

 ¼ C Galliano

 ¼ C Vodka

Bake in 350° pre-heated oven in greased (Crisco for baking) bundt pan 45 – 50 minutes or until finished

Let cool 10 minutes, invert onto platter,
Sprinkle with powdered Sugar

Mexican Pasta!

I stumbled upon this dish one night when there seemed to be NO food in the house & I add to be creative. This is improv to the max & it turned out fantastic! 

INGREDIENTS:
1 14 oz can diced tomato
1/2 can chipotles pureed ( 2 chipotles in adobo w/ 1-2 T adobo sauce...add more or less depending on your preference of spiciness)
1/2 small white onion
2 Garlic cloves, minced
Splash of good tequila
Swirl of Whipping Cream
16 Medium shrimp, uncooked, deveined & fresh or defrosted
1 lb Penne pasta, uncooked
Fresh cilantro
Queso Fresco

DIRECTIONS:

Sauté the onion in olive oil until nicely golden

Add the garlic & cook it for 30 sec....until you smell it. Don't leave it!

Toss in the can of tomatoes, with the juices & cook on medium heat until slightly reduced

Add the chipotles & finish the simmer

*At this point, get your penne boiling in salted water....set the timer for 11 minutes.

[Back to the Sauce mmmm....]

As the sauce begins to thicken, add a good glug of tequila to the sauce. Keep simmering...

...you want the uncooked "heat" of the tequila to cook out.

Now...(almost done).. take the whipping cream & give it a swirl in the pan.

This is a good time to also season it - give it a good pinch of kosher salt & cracks of pepper

Almost lastly, tuck the shrimp in the sauce to cook until pink & curled...but not tough & too curled.

As the shrimp is finishing, which is only a few minutes...Chop your cilantro & crumble your cheese for your finishing touch..

Time to plate! Let's take one more look. Holy moly. This was delish. Please go make it. GO!

When you do, share a pic with me! 

Mexican pasta is where it's AT! 

Salsa for a CROWD!

INGREDIENTS:

6 lb can of Whole TOMATOES [THE HUGE Costco or Sams can] 
16 cloves of GARLIC (roasted - directions below)
1 (7oz) can of CHIPOTLES in adobo
1 medium white ONION chopped finely & rinsed in cold water
2 squeezed LIMES
1 bunch of chopped CILANTRO

2 tsp kosher salt (add more to taste)

DIRECTIONS:

Pulse the tomatoes smooth in a food processor & pour them into a large serving bowl. 

Roast the garlic. Don't be afraid that there are 16 cloves. They are necessary to this recipe!

*to roast garlic: Place foil on a pan. Set heat to medium-high. Place skin-on garlic on plan. Turn often until skin is fairly blackened & inside is soft & smells delish...this could take 15-20 minutes.

RECIPE CONTINUED..
Peel the garlic & pulse them into a pulp with the chipotles

Add to the bowl of tomatoes

[Prep the remaining ingredients & add to the bowl]

Chop the onion into a fine dice & rinse it in cold water, in a strainer. [this takes away the fiery, over powering onion + onion breath issue] :D

Squeeze the 2 limes completely

Rinse & chop the cilantro
2 tsp salt (add more to taste)

[yields about 14 Cups]

Stir & eat! If you're able to put it in the fridge to meld the flavors - 20 min, even better. 

That's it!!! GO - Make it! Take 1/2 to your party & leave 1/2 at home....or take it all & send all of your friends home with a cup! 

Happy dipping! 

xo Momma :) 

**the recipe is adapted from a combo of different Rick Bayless salsas**

Angry Birds Sandwich

Made from mini-bagels, cream cheese, salami, cheddar cheese, monterey jack cheese, raisons & green olives. 

Man, this guy is MAD!

As seen on Pinterest :)