Archive | April 2014

Mexican Manicotti

As I was making this last night for dinner…..I quickly became skeptical.

I had never used green taco sauce before or uncooked manicotti noodles (I’ve always cooked then stuffed them). I was afraid they wouldn’t cook enough to be soft.

As I lifted the foil off the casserole dish after cooking it was even worse.

It Just Didn’t Look Appetizing

I added the cheese to melt and we proceeded to eat it.

And I was Pleasantly Surprised!

Even though, to me, this dish does not have eye appeal it got a thumbs up from the rest of the family (and I WILL admit it WAS good!).

So this is on my ‘keeper’ list.

I used a long handled metal spoon to help stuff the uncooked manicotti
I topped mine off with sour cream and avocado (yum!)

Mexican Manicotti


1 lb lean ground turkey
16 ounces fat free refried beans
1.5 ounce pkg taco seasoning mix
14 to 16 manicotti shells uncooked
12 ounce bottle green taco sauce
1 cup Mexican grated cheese


Brown ground turkey and drain. Mix cooked ground turkey with beans and taco seasoning.
Stuff mixture into uncooked shells.
Lay stuffed shells into a 9X13 pan.
Mix the green taco sauce with about 3/4 bottle of water. (Use the bottle the sauce came in.)
Pour sauce over manicotti, cover with foil, and bake at 350 degrees for 1 hour.
Remove from heat and sprinkle with cheese.
Put back in oven until cheese is melted without the foil this time.
Garnish with green onions, olives, tomatoes, and cut lettuce.





Ocean Margarita Jelly Shots

So ok….I called them Blue Lagoon jelly shots!

Got together with friends over the weekend and had a great time!!!

I made these jelly shots…they were my first ever.

They were a hit with everyone except me and Steve……apparently we are not big tequila lovers!

I love tequila in margaritas but these shots were just a little……ok….. ALOT over the top.

If you like tequila you will love these shots….if you don’t then don’t bother making them.

Oh……they come out the most wonderful blue!

Ocean Margarita Jelly Shots


3/4 cup(s) 100-percent agave tequila
1/2 cup(s) Blue Curacao
2/3 cup(s) Rose’s Lime Juice
1/3 cup(s) water
2 envelope(s) Knox gelatin
1 tablespoon(s) (or up to 2 tablespoons) sugar or agave nectar (if desired)


Pour lime syrup, sweetener, and water in a saucepan, sprinkle with gelatin.
Allow gelatin to soak for a few minutes.
Stir over low heat until gelatin is dissolved (approximately 5 minutes).
Remove from heat, stir in tequila and Blue Curacao.
Refrigerate overnight in loaf pan, cut when set.




Margarita Chicken Quesadilla with Margarita Guacamole

I made these last night and they were very very good!!!
The chicken alone is outstanding.

Please note: You do NOT taste the tequila

As good as these were I felt they were missing …… something.
They need a bit of sweetness to them.
My daughter added bbq sauce to her quesadilla and said it was perfect.

I used butter instead of olive oil to toast the quesadilla
I let the chicken marinade all day

Margarita Chicken Quesadilla with Margarita Guacamole


Margarita Chicken

1 pound boneless skinless chicken breast or tenders
1/4 cup tequila
1/4 cup olive oil
1/4 cup lime juice
2 tablespoons fresh orange juice
2 tablespoons honey
3 cloves garlic, minced
1 Jalapeño, minced (remove the seeds for less heat)
zest of 1 lime
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cumin

Margarita Guacamole

3 avocados, mashed
1/2 cup grape tomatoes, quartered
1/4 cup green onions, chopped
1/4 fresh cilantro, chopped
1 Jalapeño, seeded and diced
zest of 1 lime
juice of 1 lime
1 tablespoon fresh orange juice
1-3 tablespoons tequila
salt, to taste

To Make the Quesadilla

8 whole wheat flour tortillas
1 cup cooked white or brown rice
4 ounces sharp white cheddar cheese, freshly grated
4 ounces pepperjack cheese, freshly grated
1/2 cup pickled jalapeños (optional)
olive oil for toasting


Whisk the tequila, olive oil, lime juice, orange juice and honey in a bowl. Add the garlic, jalapeño, lime zest, cumin, salt and pepper. Whisk to combine.

Add chicken to a ziplock bag or baking dish and pour marinade ingredients over top. Marinate (in the fridge) for 2-24 hours, flipping chicken a few times. When you’re ready to prepare the quesadillas, preheat the grill to medium high heat and grill the chicken for 6 to 8 minutes per side or until cooked through. Allow to cool five minutes and then chop into bit size pieces or shred with a fork. Set aside.

While the chicken is cooling make the margarita guacamole. Mash the avocados (I left mine pretty chunky, but go as chunky or smooth as you want) in a medium size bowl. Add the tomatoes, green onions, cilantro, jalapeño, lime zest, lime juice, orange juice and tequila. Stir to combine and season with salt and pepper.
Heat an electric griddle or skillet over medium heat. Add a bit of olive oil.

Place 4 tortillas down, covering each with a bit of both cheeses, then evenly distribute the margarita guacamole over top (I saved some of the guacamole for dipping). Then evenly distribute the rice, then add the diced chicken. Add the pickled jalapeños and sprinkle with a little more of both cheeses. Place the tortilla on the griddle or skillet, then cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.

Cut into fourths and serve with the remaining Margarita Guacamole.