Kicked Up Bloody Mary

1 (46 oz) bottle V8 Spicy Hot 
14 oz Absolut Peppar Vodka
5 dashes hot sauce
2 dashes Worcestershire sauce
1/8 tsp celery salt
1/8 tsp cracked black pepper
2 lemons, juiced
1 lime, juiced
3 oz juice from canned jalapenos
Ice
Celery spears, for garnish
Jalapeno stuffed olives for garnish

Combine all ingredients in a small pitcher, pour into 2 large glasses filled with ice and garnish with celery spears and olives.

Make your bloody mary a Michelada by adding 6 oz Negro Modelo beer to large glass and pour in bloody mary mix.  If using an American beer, we call it a Redneck Bloody Mary

White Chocolate Mousse

1 14 oz sweetened condensed milk

1 small box white chocolate instant pudding
1 cup water

1 1/2 cups whipping cream

1/2 cup red raspberries

Combine condensed milk, pudding mix and water in a mixing bowl.  Beat with electric mixer, set at medium speed, until smooth (about 1 minute).  Chill, covered, for 5 minutes.

Beat whipping cream in a chilled mixing bowl with electric mixer, on high, until stiff peaks form (about 5 minutes).

Fold whipped cream into pudding mixture.  Spoon into parfait glasses.  Chill covered until serving time.  Top each serving with raspberries.

Mexican Corn Soup

3 cups fresh corn, cut off cob
2 med tomatoes, chopped
4 cups chicken stock
1/2 tsp dried oregano
4 slices thick cut bacon
1/2 onion, finely chopped
1 jalapeno, finely chopped
2 cloves garlic, finely chopped
1/2 cup heavy cream

In a large stockpot, cook bacon over medium heat until crisp.  Remove bacon and drain.  Add onion and jalapeno and cook, stirring frequently, for 5 minutes.  Add garlic and cook for 1 minute more.

Place half of the corn kernels in a blender with all but 1/2 cup tomatoes, 2 cups broth and oregano. 

Add puree to stockpot with 2 cups broth.  Bring to a low boil and add remaining corn.  Simmer on medium low heat until thick (about 20 minutes). 

Stir and remove foam with metal spoon.  Season with salt and pepper.  Add heavy cream and remaining 1/2 cup tomatoes.  

Garnish with crumbled bacon, sour cream and tortilla chips. 

Easy Chicken Tacos

2 tbsp Canola oil

1 cup Fire Roasted Green Chile Salsa

2 cups rotisserie chicken, shredded

Corn tortillas 

Shredded lettuce

Diced tomatoes

Monterrey Jack cheese, shredded

Sour Cream  

Heat oil in large skillet over medium heat.  Add salsa and cook until thick.  Add shredded chicken and heat until warm. 

Heat tortillas on dry skillet on high for 30 seconds per side.  Serve in tortillas with lettuce, tomatoes, cheese and sour cream. 

Lemon Rosemary Scones

cooking spray

2 3/4 cups all-purpose flour

1/3 cup sugar

1 tbsp baking powder
1 tbsp lemon peel

2 tsp fresh rosemary, minced
1/4 teaspoon salt

1/4 cup butter

2/3 cup milk

1 egg, beaten

1 egg white, beaten

2 tsp milk 

Preheat oven to 425°F. Lightly coat a baking sheet with nonstick cooking spray; set aside. In a large bowl, stir together flour, sugar, baking powder, lemon peel, rosemary, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. In a small bowl, stir together the 2/3 cup milk, the egg, and egg white. Add milk mixture all at once to flour mixture. Using a fork, stir just until moistened.

Turn out dough onto a lightly floured surface. Quickly knead dough by folding and pressing gently 10 to 12 times or just until dough is smooth. Pat gently into a 9-inch circle, about 1/2-inch thick. Cut the dough into 12 wedges.Transfer scones to prepared baking sheet. Brush tops with the 2 teaspoons milk. Bake for 12 to 15 minutes or until golden brown. Serve warm

Nutritional Info (Per serving):

Calories: 174, Saturated Fat: 2g, Sodium: 155mg, Total Fat: 5g, Carbs: 28g, Cholesterol: 29mg, Protein: 4