Salsa Verde Chicken and Cheese Enchiladas

These enchiladas are a quick and tasty meal.

Salsa Verde Chicken and Cheese Enchiladas

Ingredients
2 cups cooked chicken, shredded
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Monterey Jack cheese, shredded
1 1/2 cups salsa verde
1/2 cup sour cream
8 small flour or corn tortillas
Fresh cilantro, for garnish

Directions
Preheat oven to 375 and lightly grease a baking dish. Spread a thin layer of salsa verde on the bottom.

In a large bowl, mix chicken with garlic powder, cumin, salt and pepper. Fill each tortilla with chicken and a sprinkle of cheese, roll tightly and place seam-side down in the dish.

Stir sour cream into the remaining salsa verde until smooth. Pour evenly over the enchiladas. Top with the remaining cheese. Bake uncovered for 25 minutes, until hot and lightly golden on top. Garnish with fresh cilantro and serve warm.

Red Velvet Orgasm Cocktail

A sweet and potent dessert cocktail.

Red Velvet Orgasm Cocktail

Ingredients
1 ounce vanilla vodka
1 ounce Irish cream
1 teaspoon cocoa powder
1 ounce coffee liqueur
1 ounce almond liqueur
2 ounces heavy cream
Whipped cream and a red velvet cookie crumbs, for garnish

Directions
Fill a cocktail shaker with ice. Add the vodka, Irish cream, cocoa powder, coffee liqueur, almond liqueur and cream. Shake until chilled. Top with whipped cream and sprinkle with red velvet cookie crumbs.

Meatball Parmesan

This casserole makes tender and flavorful meatballs tht pair perfectly with pasta.

Meatball Parmesan

Ingredients
1 pound ground beef
1 pound ground pork
1/2 cup Italian breadcrumbs
1/4 cup milk
1 tablespoon garlic, minced
2 1/2 teaspoons Italian seasoning, divided use
2 teaspoons onion powder
1 tablespoon dried parsley
1 cup parmesan cheese, shredded
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, lightly beaten
36 ounces marinara sauce
1 1/2 cups mozzarella cheese, shredded
1 tablespoon fresh basil, finely chopped
Cooked pasta, for serving

Directions

Preheat the oven to 400. Line a baking sheet with foil and set aside.

In a large mixing bowl combine ground beef, ground pork, Italian breadcrumbs, milk, garlic, 2 teaspoons Italian seasonings, onion powder, dried parsley, Parmesan, salt, pepper and eggs. Using your hands mix all ingredients in the bowl until just combined. Use an ice cream scoop to form meatballs. Place meatballs on the foil lined sheet and cook for 20 to 25 minutes.

Lower the oven temperature to 375. 

Pour half of the pasta sauce on the bottom of a 13x9" casserole dish. Place meatballs on top of the pasta sauce. Add remaining sauce over the top of the meatballs. Top with mozzarella cheese and 1/2 teaspoon Italian seasonings.

Cover the dish with foil. Place in the oven and cook for 20 minutes. Remove foil and cook for an additional 15 to 20 minutes, or until browned on top. Sprinkle fresh basil over the top of the meatballs and serve over pasta.

Creamy Potato Soup

An easy and hearty soup that is perfect for cold days.

Creamy Potato Soup

Ingredients
4 cups chicken broth
6 medium potatoes, peeled and diced
1 cup heavy cream
1 cup milk
1/2 cup butter
1 cup cheddar cheese, shredded
1/2 cup bacon, cooked and crumbled
1/2 cup green onions, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika

Directions
In a crock pot, combine the broth, potatoes, salt, pepper, garlic powder and paprika. Cover and cook on low for 6 to 8 hours, until potatoes are tender.

Using a potato masher or immersion blender, mash the potatoes to thicken the soup, leaving some chunks for texture, if desired. Stir in the heavy cream, milk, and butter until well combined. Add the shredded cheddar cheese and stir until melted and smooth. Cover and cook on low for an additional 30 minutes. Stir in the crumbled beef or turkey bacon and chopped green onions.

Pineapple Coconut Rum Punch

Tropical but not too sweet.

Pineapple Coconut Rum Punch

Ingredients
2 cups white rum
1 cups coconut rum
6 cups pineapple juice
1 1/2 cups orange juice
1 1/2 cups cream of coconut
3/4 cup fresh lime juice
1 cup lemon-lime soda
1/2 cup simple syrup
1 cup fresh pineapple chunks
1 cup sliced strawberries
1 lime, thinly sliced
1/2  orange, thinly sliced

Directions

Fill punch bowl with ice. Add both rums, pineapple juice, orange juice, cream of coconut, and lime juice. Stir well Add fruit so it floats at the top. Top with soda. Stir lightly and serve immediately.

Irish Cream Cinnamon Martini

Sweet cinnamon flavor in a potent cocktail

Irish Cream Cinnamon Martini

Ingredients
1 1/2 ounce Irish cream liqueur
1 ounce vanilla vodka
1/2 ounce cinnamon schnapps
1 ounce cream or milk
Whipped cream, cinnamon stick or a light dusting of cinnamon sugar, for garnish

Directions

Fill a cocktail shaker with ice. Add Irish cream, vodka, cinnamon schnapps and cream or milk. Shake well until smooth and chilled. Strain into a chilled martini glass. Top with whipped cream and garnish with a cinnamon stick or a sprinkle of cinnamon sugar.

Dr. Pepper Ribs

The sauce for these ribs is sweet, sticky and delicious. 

Dr, Pepper Ribs

Ingredients
1 rack of baby back ribs
12 ounces Dr Pepper
1 cup barbecue sauce
1/4 cup brown sugar
1 tablespoon Worcestershire sauce
2 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon salt

Directions
Remove the membrane from the back of the ribs. Season both sides with salt, smoked paprika, garlic powder, onion powder and pepper. Rub spices into the meat.

Place ribs in a large dish or resealable bag, pour the Dr Pepper over the ribs, and refrigerate for at least 2 hours or overnight for best flavor.

Preheat oven to 300. Remove ribs from the marinade and place them on a foil lined baking sheet. Reserve 1/2 cup of the Dr Pepper marinade. Cover ribs tightly with foil and bake for 2 1/2 to 3 hours until tender.

In a saucepan, combine the reserved Dr Pepper marinade, barbecue sauce, brown sugar and Worcestershire sauce. Simmer over medium heat for 10 minutes, stirring occasionally.

Brush ribs generously with the Dr Pepper barbecue sauce. Broil in the oven or grill on medium-high heat for 5 to 7 minutes per side until the sauce caramelizes and becomes sticky. Slice ribs and serve with extra sauce on the side.