WILD BLUE MARGARITAS

1. Fill shaker with broken ice -
2. Squeeze two fresh Mexican lime wedges into shaker -
3. Savor the fresh lime aroma -
4. Add two ounces of Cuervo 1800 or your favorite tequila -
5. Sniff the cork -
6. Add 1/2 ounce of Triple Sec -
7. Add 1/2 ounce of José Cuervo white tequila -
8. Add 1 1/4 ounces of Rose's Lime Juice -
9. Add a splash of Blue Curaco (Oh, baby!) -
10. Cover shaker tightly and SHAKE vigorously!
11. Flip shaker in midair (three times if you're a pro) -
12. Strain mixture over ice -

Mexican Margaritas

4 ounces tequila
4 ounces Mexican Controy (Cointreau or Triple Sec may be substituted)
4 ounces fresh squeezed lime juice (bottled Key Lime juice is a good substitute)
Crushed ice to top of blender
Margarita salt (coarse salt-optional)

1. Place tequila, Controy and lime juice in blender.
2. Fill until almost full with crushed ice. Shake well or blend until very slushy.
3. Wet rim of martini or Margarita glass with water and swirl in small dish of salt.
4. Pour Margarita into the glass. Ole!

Mangos Daiquiri

12 Large mangoes, peeled, pitted and sliced
1 can 28 oz.sliced mango's
2 1/2 cups Light or dark rum, or Sugar to taste
Blend fresh mango's in a blender or food processor. Add canned mango's. Blend. Add ice, and blend until the mixture is a frappe. (If necessary, mix in batches.) To serve, pour daiquiris into 1 1/2 cup goblets. Serve immediately.s
2 1/2 cups Light or dark rum, or Sugar to taste

Shrimp Taco's

12  Flour Tortillas
Oil for frying
3 Garlic Cloves diced
1/2 cup Mexican Salsa
1 Tbsp. fresh Cilantro
1/2 lb. Shrimp chopped
Guacamole (optional)
12 Toothpicks
Salt and Pepper to taste


In two tablespoons of oil, fry garlic, salsa, cilantro and shrimp until moisture is absorbed thoroughly, season with salt and pepper and allow to cool.
Fill tacos and seal each one closed with a toothpick; fry it in hot oil until golden and remove excess oil by placing on a paper towel. Accompany tacos with guacamole if desired.

Heart Healthy Watermelon Cooler

• 11  cups peeled and cubed seedless watermelon*
• 1  12-ounce can frozen limeade concentrate, thawed
•   Ice
•   Fresh mint sprigs (optional)

Place watermelon, one-third at at time, in a food processor or blender. Cover and process or blend until smooth. In a large pitcher, combine watermelon puree and limeade concentrate; cover and chill for at least 2 hours. Serve over ice. If desired, garnish with mint.

 

Heart Healthy Fruit Shakes

In a blender, place 1 cup fat-free milk, 1 cup frozen fruit (such as peeled peach slices, apricot halves, and/or blueberries), and 1/2 teaspoon vanilla. Cover and blend until mixture is smooth. If desired, sweeten to taste with a drizzle of honey. Pour into glasses and top with a few berries or other fresh fruit.
Nutrition Note: Made with fat-free milk rather than ice cream; source of protein and calcium. Good use of fruit; adds vitamins, fiber, and natural sweetness.

Apples and Granola Breakfast Crisp

• 1  tablespoon butter
• 2  medium apples (such as Rome or Pink Lady), peeled if desired, cored, and quartered
• 1  tablespoon packed brown sugar
• 1/2  teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
•   Dash ground cardamom or ground cinnamon
• 1  6-ounce container fat-free plain Greek yogurt (such as Fage) or fat-free plain yogurt
• 1  teaspoon finely shredded lemon peel
• 4  teaspoons honey
• 1/4  cup low-fat granola

In a medium skillet, heat butter over medium heat. Add apples and cook about 5 minutes or until apples are golden brown, turning occasionally. Reduce heat to medium-low. Stir in brown sugar, ginger, and cardamom. Cook and stir for 5 minutes or until apples are nearly tender. Remove skillet from heat. Cover and let stand for 10 minutes until apples are tender.
Meanwhile, combine yogurt with lemon peel. Divide cooked apples among four individual serving bowls. Top with Greek yogurt. Drizzle with honey. Sprinkle with granola

Salmon Chowder

• 2  cups frozen pepper stir- fry vegetables (yellow, green, and red pepper, and onion)
• 2  Tbsp. minced seeded jalapeno pepper
• 1  Tbsp. margarine or butter
• 2  Tbsps. flour
• 2  cups fat-free milk
• 1  cup fat-free half-and-half
• 2  cups refrigerated diced potatoes with onions
• 1  15-oz.can salmon, drained and well flaked
• 1/4  cup snipped watercress
• 2  Tbsp. lemon juice
• 1/2  tsp. salt
• 1/2  tsp. pepper

Directions

In a large saucepan cook the stir-fry vegetables and jalapeno in hot margarine for 3 to 5 minutes or until tender. Stir in flour. Stir in milk and half and half. Cook and stir until slightly thickened. Cook and stir 2 minutes more.
Stir in potatoes, salmon, watercress, lemon juice, salt and pepper. Cook and stir until heated through.

Salmon and Asparagus

• 1  pound fresh asparagus spears, cut into 2-inch pieces
• 1-1/2  teaspoons extra virgin olive oil
•   Course sea salt and freshly ground pepper to taste
• 1  pound fresh or frozen salmon fillets with skin
• 1  teaspoon finely shredded lemon peel
• 1  teaspoon snipped fresh parsley

1. Place two (1 large and 1 medium) cast-iron skillets or oven-safe heavy skillets in a cold oven; heat oven to 450 degrees F. In a medium bowl combine asparagus and 1/2 teaspoon olive oil; sprinkle with salt and pepper. Brush the remaining1 teaspoon of olive oil on both sides of fish; sprinkle lightly with salt and pepper.
2. Carefully remove hot skillets from oven. Place fish, skin side down, in the large skillet. Place asparagus in medium skillet. Return skillets to oven. Bake for 12 minutes, or until fish flakes easily when tested with a fork and asparagus is crisp-tender.
3. To serve, sprinkle fish with lemon peel and parsley.

Gluten Free Taco Salad

1 1/2 pounds ground beef, browned and drained
1 16 ounce can red kidney beans, rinsed and drained
1 head lettuce, shredded
1 pound cheddar cheese, grated
4 tomatoes, diced
4 to 6 ounces GF Russian dressing
1 10 ounce bag GF corn chips, crushed
Directions
Mix together beef and beans; chill 3 hours or overnight. Place in large bowl and top with lettuce, cheese and tomato. Before serving, add corn chips. Toss. Add dressing. Toss and serve.

Gluten Free Thai Chicken Soup

4 cups Imagine Organic Chicken Stock
2 Kaffir leaves left whole
3 inch piece of lemon grass stem, minced
3 inch piece fresh, grated ginger
1 cup fresh cilantro leaves
1/2 cup medium shaved carrots
1 bunch shredded green onion
1 tablespoon medium curry powder
1/2 teaspoon cumin powder
2 small fresh red Thai chilis, slivered
2 cups Raised Right Diced Cooked Chicken; 1/2 white meat, 1/2 dark meat
1 cup cleaned, sliced and stemmed shiitake mushrooms
Salt to taste


Bring chicken stock to a boil in a medium soup pot with a lid. Add all the ingredients, holding back the carrots and cilantro leaves. Lower heat to a simmer. Cook for 10 minutes. Add the carrots and cilantro; simmer 5 more minutes. Remove Kaffir leaves before serving. Ladle soup into shallow soup bowls and serve immediately.

Gluten Free Pork Chops

6 pork chops
1 1/3 cups pre-cooked rice
1 can GF chicken soup
1 cup of orange juice


Brown pork chops. Place rice in a 9 x 13-inch pan. Pour orange juice over rice and arrange chops on top of that. Pour GF chicken soup OR broth over the chops.

Bake covered for 45 minutes at 350 degrees. Uncover and bake an additional 10 minutes.

Gluten Free Chili

1 pound ground beef
1/3 cup milk
1 medium onion, chopped
1 Tablespoon chili powder
1 8 ounce can GF tomato sauce
1 16 ounce can kidney beans


Sauté the beef and onion in a large skillet. Drain excess oil. Add tomato sauce, milk, chili powder and kidney beans. Simmer 45 minutes to 1 hour.

Gluten Free Almond Cake

3 eggs, separated
2/3 cup sugar
1/4 cup potato starch, sifted
1/2 cup orange juice
1/2 tespoon cinnamon
1 3/4 cups ground blanched almonds


Beat the egg yolks and sugar until the mixture is thick and fluffy. Beat in alternately the potato starch and orange juice. Add the almonds and cinnamon; mix well.

In a separate bowl, beat the egg whites until stiff but not dry; fold the beaten egg whites into the yolk mixture.

Grease and dust with potato starch an 8-inch spring-form pan. Preheat oven to 325 degrees. Bake for 35 to 40 minutes. The cake is done when a toothpick inserted into the center, comes out clean. Serve with a fruit salad. Serves 8.

Gluten Free Applesauce Pancakes

1 1/2 cups rice flour
3 Tablespoons cornstarch
2 Tablespoons potato starch flour
1 1/2 teaspoons GF baking powder
1 cup milk
1/2 teaspoon salt
2 eggs
3 Tablespoons margarine, melted
1 cup applesauce
1 teaspoon lemon juice (optional)
Directions
Mix together flours, starches, baking powder and salt. In a separate bowl, mix the remaining ingredients. Combine both bowls. Stir to remove the lumps and cook on a griddle as usual.

Gluten Free Zucchini Muffins

1-1/2 pounds zucchini squash
1 medium-sized onion, grated
4 eggs, separated
1 cup potato starch
salt and white pepper to taste


Peel zucchini, then grate on the course side of a grater. Beat the egg yolks. Add the beaten egg yolks and onion. Season to taste with salt and pepper. Mix to blend.

In a mixing bowl, beat the egg whites until stiff. Gently fold the stiffly beaten egg whites and potato starch into the yolk mixture. Spoon batter into greased muffin cups. Preheat oven to 350 degrees and bake for 50 minutes. Yields 18.

Cinnamon Raisin Bread

4 cups all purpose flour
2 cups sugar, divided
2teaspoons baking soda
1 teaspoon salt
2 eggs
2 cups buttermilk
1/2 cup canola oil
1/2 cup raisins
3 teaspoons ground cinnamon

Preheat oven to 350 degrees

In a large bowl, combine the flour, 1 1/2 cups sugar, soda and salt.
In a small bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar, set aside.

Spoon half the batter in to two 8x4 inch loaf pans.
Sprinkle with half the reserved cinnamon sugar, repeat layer
Cut through batter with a knife to swirl.

Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing.

Peach Cobbler

6 large peaches, cut into thin wedges
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch

For biscuit topping

1 cup all purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup boiling water

Cook peaches:
Preheat oven to 425 degrees
Toss peaches with sugar, lemon juice, and cornstarch in a 2 qt nonreactive baking dish and bake in middle of oven for 10 minutes.
Make topping while peaches cook:
Stir together flour, sugar, baking powder and salt.
Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal.
Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)

Banana Bread

1 1/2 cup sugar
1/2 cup Crisco
2 eggs well beaten
1 teaspoon baking soda
3 crushed bananas
1 teaspoon vanilla
2 cups flour
4 tablespoons buttermilk

Place in 9x13 baking dish and bake at 350

Sweet Potato Casserole

4 cups sweet potato, cubed                       1/2 teaspoon vanilla extract
1/2 cup white sugar
2 eggs, beaten                                         1/2 cup packed brown sugar
1/2 teaspoon salt                                     1/3 cup floour
4 tablespoons butter                                 3 tablespoons butter, softened
1/2 cup milk                                            1/2 cup pecans

Preheat oven to 325 degrees. Put sweet potatos in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to  a 9x 13 inch baking dish.


In a medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinle te mixture over the sweet potato mixture.

Bake in a preheated oven 30 minutes, or until toppping is ligtly brown.