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24 large shrimp, peeled and deveined
2 tablespoons butter
1 clove garlic, chopped
1 lime

Seasoning
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried parsley flakes
1/8 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon dried thyme
1/8 teaspoon onion powder

Mix the seasoning ingredients in a small bowl.  Preheat a large skillet over medium heat.  Melt the butter to the pan, then stir in the chopped garlic and saute for about 10 seconds.  Next, add the shrimp to the pan.  Cut the lime in half and squeeze each half into the pan over the shrimp.  Season the shrimp with all of the seasoning blend.  Saute the shrimp for 5 to 8 minutes or until they turn pink and begin to brown slightly.  Cook both sides of the shrimp.

Serves 4

(2 votes, average: 4.50 out of 5)

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The nice weather is rolling in.  Time to enjoy some nice cocktails by the pool!

1 1/4 ounces Captain Morgan spiced rum
1/2 ounce peach schnapps
4 ounces orange juice
splash Rose’s lime juice (or other brand)
1/2 ounce grenadine
Garnish:
orange wedge
maraschino cherry
1. Fill a 16-ounce glass with ice.
2. Pour all ingredients over ice in the order listed. Don’t mix or shake.
3. Garnish with an orange wedge and a cherry on a toothpick. Serve with a straw.
Makes 1 drink.

(3 votes, average: 3.33 out of 5)

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6 cups chicken broth
1 15-ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 teaspoon chili powder
dash garlic powder
Garnish
1 cup grated cheddar-jack cheese blend
1 cup crumbled corn tortilla chips
Combine all the soup ingredients in a large saucepan over high heat. Mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.
Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.
To serve, ladle 1 1/2 cups into a bowl. Sprinkle a tablespoon of the grated cheddar-jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.
Makes 6 servings.

(14 votes, average: 3.71 out of 5)

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Time and time again, Chili’s never fails to satisfy love for good food and drinks with friends!  I made this salsa recipe this weekend to bring to a party and it certainly was a hit !

Ingredients:
14 1/2 oz can tomatoes and green chills
14 1/2 oz can whole peeled tomatoes plus the juice
1 tablespoon jalapeños (canned, diced, not pickled)
1 teaspoon jalapeños (canned, diced, not pickled)
1/4 cup diced onion
3/4 teaspoon garlic salt, to taste
1/2 teaspoon cumin, or more to taste
1/4 teaspoon sugar, to taste

Directions:

Place jalapeños and onions in a food processor; pulse for just a few seconds. Add both cans of tomatoes, salt, sugar and cumin. Process all ingredients until well blended, but do not puree.  You want the salsa to be chunky.  Place in covered container and chill.  Serve with your favorite tortilla chips.

(77 votes, average: 3.62 out of 5)

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