Coconut Strawberry Cake Cocktail!

I only have 1 thing to say…

Let’s enjoy summer together shall we?

 

INGREDIENTS

1 oz. Smirnoff Iced Cake Vodka
1 oz. Malibu Caribbean Rum with Coconut Liqueur
2 tsp. fresh squeezed lime juice + 2 slices of lime
2 fresh strawberries; washed, trimmed and muddled + 1 whole for garnish

DIRECTIONS

1. In a glass muddle the strawberries.
2. Add lime juice and  1 thin slice of lime.
3. Add 2 ice cubes.
4. Add alcohol, stir and serve with strawberry and lime on rim of glass.

This makes 1 glass at 125 Calories!

Bacon Guacamole…yes you heard right…BACON!

There is one thing my household loves more than avocado and that is bacon. That is why when I saw this recipe I instantly knew I HAD to make it, and soon.

This recipe is from my sweetest and most awesome friend Bernadette. Her fabulous blog is Rantz From My Crazy Kitchen. You can find many amazing recipes there including a page with 58 bacon recipes from breakfast all the way through to dessert, which means you can have a PORK PARTY all day! You can view Bernadette’s recipe for her outta this world guacamole here. Below is my version with just a slight modification.

INGREDIENTS

• 2 avocados
• 4 slices thick center cut bacon
• 1/4 cup purple onion, diced fine
• 3/4 tablespoon jalapeno, diced fine 
• 4 heirloom cherry tomatoes diced
• 1/2 lime juiced
• 1/2 lemon juiced
• 2 cloves garlic, minced (small cloves or 1 big one)
• handful of freshly chopped cilantro
• dash of salt and pepper

DIRECTIONS

1. Cut up bacon in bite sized pieces and fry the bacon with the onions until crisp. (this is money right here, in the voice of Guy Fierre!) If you prefer less done/burnt onions, remove as you are cooking. I enjoy crispy bacon and crispy onion and they cooked together the entire process in a pan of marriage bliss! Drain everything on a paper towels when done.
2. In a small bowl mash the avocado
3. Next add; tomatoes, lemon juice, lime juice, garlic, cilantro and salt and pepper. Stir until well combined.
4. Stir in the bacon and onion, cover tightly with plastic wrap pressed right on top of the guacamole and refrigerate for at least 1/2 hour. 

This recipe fed 3 of us, 2 boys and myself. We ate every last drop.

I TEENY TINY PIECE OF ADVICE ON THIS RECIPE…..The yield here is NOT enough, plan to quadruple it for your first try. That way you won’t be licking the container clean just to get a little bit more.

Tasty Southwest UFO Pockets

What do you get when you let your kids name your food? A name such as UFO pockets. I had to throw in the Southwest so as not to throw people off thinking I am some kind of alien worshiper or something, no folks, I’m just a mom who let her kids name this dish! 😀  

 

I am not sure if I am offended my kids think this food is alien like, or flattered that it is so good it is out of this world! I found this recipe from Budget Savvy Diva who has some pretty awesome stuff. I adapted the recipe to fit the likes of my family and tried it first using regular large egg roll wrappers which I will post too, then I had leftover filling and froze it. As I was cleaning out the freezer to my surprise I found it and this is how UFO’s were born!

 

Getting the kids to LIKE spicy flavor that is next on my list of things to do. I mean chipotle is like the new ketchup of this decade. I simply want it in everything. I sometimes tend to go overboard not realizing my kids are…well KIDS! My chipotle ranch this time around is much more tailored to their liking than my own.

 

There is just something about a nice ICY cold beer that goes sooooo good with southwest food. I froze my Corona and sipped as I fried 😀 I am confident you don’t need the recipe for that!

 

 

INGREDIENTS

1/2 lb. ground turkey meat, cooked and cooled
1 can corn, drained and rinsed
1-15 oz can black beans, drained and rinsed
1-9 oz package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese
4 oz can diced green chiles, drained
2 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1 package of egg roll or wonton wrappers (I used the round ones for the UFO effect)

1 small bowl of water for sealing the edges
oil for deep frying

DIRECTIONS

1. Preheat oil to get ready for frying. Temperature should be around 350 degrees.
2. In a large bowl mix all the egg roll ingredients together (except the egg roll wrappers).
3. Place two round wrappers side by side on your work surface, place 2 teaspoons of filling on each wrap.
4. Seal the edge all around using the water and your fingers. Place another wrap on top of the wrap you put the filling in and press to seal. I used a fork to ensure they were set. Continue until all filling is gone. I set them on a baking sheet and sprayed them with a little cooking spray so they didn’t stick.
5. Depending on the size of your pan or deep fryer place about 4 UFO’s into the oil and cook.
6. Takes about 5 minutes at the most, you will see them brown up and you know they are done.
7. Place on paper towel of paper bag to drain the oil and salt the outside.
8. Serve with Chipotle Ranch Sauce, avocado and lime wedges

Chipotle Lime Refried Beans

Smoky, spicy, YUM! That is what this side dish entails when it hits your pallet! Be prepared for the WOW factor going on. This is a great way to jazz up canned refried beans. This dish goes good with any Mexican food, especially my Cornbread Gone Wild.

INGREDIENTS

1 large can refried beans
1 chipotle pepper in adobo sauce
1 teaspoon adobo sauce
Juice of 1 lime + zest
jack or sharp cheddar cheese (optional)

DIRECTIONS

1. Open can of refried beans and put in pot heat over medium low
2. add lime juice, lime zest, chipotle pepper, adobo sauce, stir to combine
3. add cheese if using