Breakfast Cocktail

Fuzzy Navel with Vodka

3 shots of vodka
1 shot of peach schnapps
fill shaker with

Quick Dinner: Tequilla Lime Shrimp

• 2 tablespoons lime juice
• 2 tablespoons tequila
• 1/4 cup olive oil
• 1 pinch garlic salt
• 1 pinch ground cumin
•  black pepper to taste
• 1 pound large shrimp, peeled and deveined
• 1 large lime, quartered

Directions

1. Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.

1. Preheat  grill for medium-high heat. Lightly oil grill grate,
2. Drain and discard marinade from shrimp.
3. Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.

Strawberries are in season...

STRAWBERRY & SPINICH SALAD WITH PECANS

Quick Dinner: Scallops

•  8 dry sea scallops,
• 1 teaspoons unsalted butter
• 1 teaspoons olive oil
• Kosher salt
• Freshly ground black pepper

Directions

Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

Watermelon, Feta and Basil Salad

Watermelon, Feta and Basil Salad

What You Need:

1/3 cup extra virgin olive oil
3 T fresh lemon juice
Salt and pepper, to taste
1 8-lb seedless watermelon cut into 1 1/2-inch chunks
1 cup reduced-fat feta
1 small sweet onion
1 cup coarsely chopped basil leaves

How-To:

In a large bowl, whisk the olive oil, lemon juice, salt and pepper. Add the watermelon, feta and onion and toss gently. Garnish with the basil and serve.

Misha's Mac & Cheese

Ingredients

• 9 ounces macaroni
• 1/3 cup butter
• 1/4 cup all-purpose flour
• 2-2/3 cups milk
• 1-1/4 (8 ounce) packages cream cheese
• 3/4 teaspoon salt
• 3/4 teaspoon black pepper
• 2-3/4 teaspoons Dijon mustard
• 2-2/3 cups shredded Cheddar cheese
•  
• 1-1/3 cups dry bread crumbs
• 2 tablespoons and 2 teaspoons butter
• 2 tablespoons and 2 teaspoons chopped fresh parsley

1. Preheat oven to 400 degrees F (200 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese.
4. Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.

What is a serving ?

1 serving of carbs = a clenched fist.

1 serving of protein = your flat hand.

 Eat as many veggies as you want.

EVOO

"Extra Virgin Olive Oil lowers cholesterol & blood pressure, & likelihood of heart disease, colon, breast & skin cancer."

12 oz Blackened Rib Eye w/ Pico de Gallo Ranch Smashed Red Skin Potatoes

Grill Ribeye on high heat grill for 5 minutes on each side before letting it rest for 5 minutes.

3 tomatoes chopped, 1 small red onion chopped, 3-4 scallions chopped,  1 handful chopped cilantro, 1 lime squeezed, 1 jalepeno 1 tsp garlic salt, + salt/pepper to taste!