White Chicken Chili Recipe!

And now for our final chili recipe for the day! Hope you guys enjoy!

White Chicken Chili
Prep: 30 Minutes
Total: 1 Hour
Serves: 6 to 8

Ingredients: 
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Onion; Chopped
- 3 Cloves Garlic; Chopped
- 2 Jalapeno Peppers (1 Diced, 1 Halved; Remove Seeds for less heat)
- 1 Poblano Chile Pepper; Seeded and Chopped
- 1 Tablespoon Ground Cumin
- 1 Teaspoon Ground Coriander
- 1/2 Teaspoon Dried Oregano
- 1/4 Teaspoon Ground Allspice
- 2 Pounds Ground Chicken
- Kosher Salt and Freshly Ground Pepper
- 2 15-Ounce Cans White Navy Beans (Do Not Drain)
- 1 4-Ounce Can Chopped Green Chiles (Do Not Drain)
- 2 Cups Low-Sodium Chicken Broth
- 3 Corn Tortillas, torn, plus more for serving
- 1 Bunch Cilantro; Leaves Roughly Chopped
- Shredded Cheddar Cheese, Sour Cream and Pickled Jalapenos, for topping
- Lime Wedges; for serving

Instructions: 
1. Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion, garlic, both jalapenos, the poblano, cumin, coriander, oregano and allspice. Cook, stirring occasionally, until the vegetables are softened and the spices are toasted, about 7 minutes. Add the chicken, 1 teaspoon salt and a few grinds of pepper. Cook, stirring and breaking up the meat with a wooden spoon, until it starts browning, about 5 minutes.

2. Add the beans, canned chiles, chicken broth and 1 1/4 cups water; bring to a boil. Add the torn tortillas to the pot; reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 40 minutes.

3. Remove the halved jalapeno from the chili and stir in all but a few tablespoons of the cilantro; season with 1/2 teaspoon salt and a few grinds of pepper. Serve with assorted toppings, the reserved cilantro, lime wedges and more tortillas.

Enjoy!  

Squash-Black Bean Chili Recipe!

Hello again!
Here is the second chili recipe of the day! Hope everyone enjoys!

Squash-Black Bean Chili
Prep: 40 Minutes
Total: 1 Hour, 10 Minutes
Serves: 6 to 8

Ingredients: 
- 3 Tablespoons Extra-Virgin Olive Oil
- 1 Large Onion; Chopped
- 2 Bell Peppers (1 Red, 1 Yellow); Chopped
- Kosher Salt
- 3 Cloves Garlic; Minced
- 1 Tablespoon Ancho Chile Powder
- 1 Tablespoon Hot or Mild New Mexico Chile Powder
- 2 Teaspoons Ground Cumin
- 2 Teaspoons Ground Coriander
- 2 Teaspoons Dried Oregano
- 2 Tablespoons Tomato Paste
- 1 28-Ounce Can Diced Fire-Roasted Tomatoes
- 2 15-Ounce Cans Black Beans (Do Not Drain)
- 2 Bay Leaves
- 1 Small Butternut Squash (about 1 pound); Peeled and Cut into 1/2-inch pieces (About 3 1/2 Cups)
- 1 Small Rutabaga (about 1 Pound); Peeled and Cut into 1/2-inch pieces (about 3 1/2 Cups)
- Pepitas, Sliced Scallions and Shredded Cheddar Cheese, for topping
- Cornbread, for serving

Instructions: 
1. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the onion and bell peppers, season with salt and cook, stirring occasionally, until the vegetables are tender and lightly browned, about 10 minutes. Add the garlic and cook 1 minute. Add the chile powders, cumin, coriander, oregano and tomato paste. Cook, stirring, until the vegetables are coated in the spice mixture, about 2 minutes, adding a splash of water if the mixture is dry.

2. Add 2 cups water, the tomatoes, beans, bay leaves and 1 teaspoon salt to the pot. Bring to a boil, then reduce the heat to a simmer and stir in the squash and rutabaga. Partially cover and cook, stirring occasionally, until the vegetables are tender and the chili is slightly thickened, 30 to 40 minutes. (Add up to 1/2 cup water if the chili gets too thick.) Remove the bay leaves and season with salt. Serve with assorted toppings and cornbread.

Enjoy! 

Beef-and-Pork Chili Recipe!

Hello everyone!
I decided that since it is going to be such a cold, snowy weekend that I would share some recipes for some delicious chili. Let's get started!

Beef-and-Pork Chili
Prep: 45 Minutes
Total: 4 Hours, 45 Minutes
Makes: 6 to 8

Ingredients:
- 4 Dried Guajillo Chile Peppers; Stems Removed
- 4 Dried Chiles de Arbol; Stems Removed
- 1/4 Cup Extra-Virgin Olive Oil
- 2 Freshno Chile Peppers; Sliced
- 1 Red Onion; Sliced
- 6 Cloves Garlic; Crushed
- 2 Teaspoons Ground Cumin
- 1 Teaspoon Dried Oregano
- Kosher Salt and Freshly Ground Pepper
- 2 Tablespoons Tomato Paste
- 1 28-Ounce Can Whole Peeled Tomatoes
- 2 15-Ounce Cans Low-Sodium Beef Broth
- 2 Tablespoons Masa Harina (Corn Flour)
- 1 Tablespoon Packed Brown Sugar
- 1 Tablespoon Apple Cider Vinegar
- 2 Pounds Ground Chuck; Cut into 1/2-inch Cubes
- 2 Pounds Boneless Pork Shoulder; Cut into 1/2-inch Cubes
- 2 15-Ounce Cans Pinto Beans; Drained and Rinsed
- Sour Cream, Diced Red Onion, and Chopped Avocado for toppings
- Tortilla Chips; For Serving

Instructions: 
1. Toast the dried chiles in a large heavy-bottomed pot or Dutch oven over medium-high heat, turning often, until slightly darkened and fragrant, about 4 minutes. Remove to a plate and set aside. Heat 2 tablespoons olive oil in the pot. Add the Fresno chiles, red onion, garlic, cumin, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the onion softens, about 4 minutes. Add the tomato paste and cook, stirring, until the vegetables are coated, about 1 minute.

2. Add the tomatoes, beef broth, masa harina, brown sugar, vinegar and the toasted chiles to the pot. Bring to a boil, then reduce the heat to low; cover and simmer until the dried chiles soften, about 20 minutes. Working in small batches, puree the mixture in a blendar and transfer to a large bowl. Wipe the pot clean.

3. Season the beef and pork generously with salt and pepper. Heat the remaining 2 tablespoons olive oil in the pot. Working in batches, add the meat in a single layer and cook, turning until browned, about 7 minutes. Remove each batch to a bowl with a slotted spoon as you go.

4. Return the meat to the post along with the pureed mixture and 3 cups of water. Bring to a boil, then reduce the heat to low; partially cover and cook, stirring occationally, until the meat is tender, about 3 1/2 hours. Add the beans and cook until tender, 15 minutes. Serve with assorted toppings and chips.

Enjoy! 

Recipe of the Day - Butterscotch-Bourbon Blondies!

Hello all and welcome to another Recipe of the Day! Today's recipe looks especially delicious so I hope you all enjoy!

Butterscotch-Bourbon Blondies
Prep: 20 Minutes
Total: 1 Hour
Makes: About 25

Ingredients:
- Cooking Spray
- 1 1/2 Cups All-Purpose Flour
- 3/4 Teaspoon Baking Powder
- 1/2 Teaspoon Kosher Salt
- 1 Stick (1/2 Cup) Butter; Softened
- 3/4 Cup Butterscotch Chips
- 3/4 Cup Lightly Packed Light Brown Sugar
- 1 Extra-Large Egg
- 1/2 Teaspoon Pure Vanilla Extract
- 1/4 Cup Bourbon

Instructions: 
1. Preheat the oven to 350F and spray a 9-inch square baking sheet with cooking spray or butter it generously. For ease, it is recommended lining the pan with a parchment paper and spraying that as well.

2. In a medium bowl, whisk the flour, baking powder and salt.

3. In a small saucepan over medium heat, melt the butter and 1/4 cup of the butterscotch chips until the mixture is smooth. Transfer it to the bowl of a stand mixer.

4. Beat the brown sugar into the butter mixture, then the egg. Add the vanilla and bourbon, and beat until combined. Add the flour mixture and beat until incorporated. Stir in the remaining 1/2 cup butterscotch chips.

5. Spread the batter into the prepared pan and back for 20 to 25 minutes., or until a toothpick inserted into the center comes out with not much stuck to it. Let cool before cutting.

Enjoy! 

Recipe of the Day - Cookie Edition!

Hello all!
Welcome to Recipe of the Day - Cookie Edition! I will still be posting another recipe of the day but I wanted to post this cookie recipe because it looks so yummy! Hope you enjoy!

Elvis Cookies
Prep: 20 Minutes
Total: 40 Minutes
Makes: About 50 Cookies

Ingredients: 
- Cooking Spray
- 3 Cups Sugar
- 2 Sticks (1 Cup) Butter; Softened
- 1 Cup Peanut Butter (Crunchy or Smooth; your call)
- 2 Tablespoons Molasses
- 1 Tablespoon Pure Vanilla Extract
- Big Pinch of Baking Powder
- 2 Teaspoons Kosher Salt
- 3 Very Ripe Bananas
- 2 1/2 Cups All-Purpose Flour
- 1 1/4 Cups Chocolate Chips
- 5 Ounces Pretzels, Smashed (About 3/4 cup Pretzel Crumbs)
- 10 Bacon Strips; Cooked Crisp and Chopped Fine

Instructions: 
1. Preheat the oven to 350F and spray a baking sheet or sheets with cooking spray.

2. In a big bowl, mix the sugar, butter, peanut butter, molasses, vanilla, baking powder and salt until it's all one color. Add the bananas and smash them up real good in there.

3. Add the flour and gently mix until incorporated, with no lumps

4. Fold in the chocolate chips, pretzel pieces and bacon

5. Using two spoons, form balls about the size of a large walnut and drop them on the prepared baking sheet(s) at least 2 inches apart. Place the sheets in the fridge to chill for 10 minutes.

6. Bake for 12 minutes, or until golden on the outside and super gooey in the middle. Let them cool on a wire rack off the baking sheet.

Enjoy!

Recipe of the Day: Pralines!

Hello all!
Welcome to today's Recipe of the Day! Today's recipe is going to be Pralines! Hope you enjoy!

Pralines
Prep: 25 Minutes
Total: 1 Hour
Makes: 30

Ingredients:
- 1 1/2 Cups Granulated Sugar
- 3/4 Cup Lightly Packed Light Brown Sugar
- 1 Teaspoon Kosher Salt, plus another teaspoon for sprinkling
- 1 1/2 Cups Chopped Roasted Pecans
- 1/2 Cup Skim Milk
- 1 Stick (1/2 cup) Butter
- 2 Teaspoons Bourbon
- 1 Teaspoon Pure Vanilla Extract

Special Equipment Needed: Candy Thermometer

Instructions:
1. Place a large piece of parchment paper on a flat surface, preferably granite or wood.

2. Put all the ingredients in a large pot and attach a candy thermometer to the side. You need to be sure the thermometer goes deep into the mixture. Turn the heat to medium high.

3. Fill a bowl that's larger than the pot halfway with ice water and set it aside.

4. Stir the mixture with a wooden spoon. When everything has melted together, start checking the temperature. When the thermometer reaches exactly 236 degrees, remove the pot from the heat and stick it in the bowl of cold water to stop the cooking process. Stir for 45 seconds while the pot is in the ice bath to evenly cook the entire mixture

5. With a large spoon, start dropping puddles of the mixture onto the parchment. Make sure you're getting some pecans in every spoonful. If you feel like it, sprinkle just a bit of salt on top. Let them cool all the way. If you're in a humid environment, they might stay sticky, but put them in front of a fan and they should get dry.

6. Store them carefully in a tin, and don't stack them very high - three layers max, separated by wax paper.

Enjoy! 

Super Bowl Recipe! Chicken and Tater Tot Waffles Recipe!

Hello once again and welcome to the third and final Super Bowl Recipe (party recipe) for the day!

Chicken and Tater Tot Waffles
Prep: 25 Minutes
Total: 1 Hour
Serves: 8

Ingredients: 
- 1 1/4 pounds of Chicken Tenders; halved if large
- 2 Cups Buttermilk
- 2 Tablespoons Hot Sauce
- Vegetable Oil, for brushing and deep frying
- 2 Pounds (about 6 cups) frozen Tater Tots, thawed
- 2 Cups All-Purpose Flour
- 2 Teaspoons Paprika
- Kosher Salt
- 1/2 Teaspoon Granulated Garlic
- 1/2 Cup Honey

Instructions: 
1. Combine the chicken, buttermilk and 1 tablespoon hot sauce in a large bowl; stir to submerge the chicken. Let marinate at room temperature for 30 minutes.

2. Preheat the oven to 250F. Preheat a waffle iron (not Belgian) and lightly brush with vegetable oil. Line a baking sheet with parchment paper.

3. Working in batches, fill the waffle iron with a single layer of Tater Tots (they should be touching). Close the waffle iron and cook until browned and crisp, 6 to 8 minutes, depending on your waffle iron. (The waffles are done when they release easily without sticking) Transfer to the prepared baking sheet and place in the oven to keep warm. Repeat with the remaining Tater Tots.

4. Heat 2 inches of vegetable oil in a large wide pot until a deep-fry thermometer registers 360F. Toss the flour, paprika, 2 teaspoons salt and the granulated garlic in a large bowl. Remove the chicken from the buttermilk mixture using tongs; reserve the buttermilk mixture and dredge again in the flour. Fry until the chicken is crisp and golden, 4 to 5 minutes. Remove to a paper towel-lined plate to drain; season with salt.

5. Combine the honey, the remaining 1 tablespoon hot sauce and a pinch of salt in a microwave-safe bowl; microwave until just warm. Serve the chicken and waffles with the spicy honey.

Enjoy!

Super Bowl Recipe! Cubano Tater Tots Recipe!

Hello again!
Our second recipe of the today would make a delicious addition to a Super Bowl Party, or any party really.

Cubano Tater Tots
Prep: 15 Minutes
Total: 40 Minutes
Serves: 6

Ingredients: 
- 12 Ounces (about 2 1/2 cups) frozen Tater Tots
- 4 Teaspoons Yellow Mustard
- 8 Thin Slices Deli Ham (about 8 ounces)
- 1 Large Dill Pickle, finely chopped
- 8 Thin Slices Swiss Cheese (about 8 ounces)
- Cooking Spray

Instructions: 
1. Bake the Tater Tots as the label directs; let cool slightly.

2. Spread about 1/2 teaspoon mustard on 1 slice of ham, then sprinkle with 1 heaping teaspoon finely chopped dill pickle. Top with a Swiss cheese slice and cut lengthwise into 3/4-inch-wide strips. Wrap each Tater Tot in a ham-and-cheese strip and secure with a toothpick.

3. Position a rack 6 inches from the broiler, preheat the broiler. Coat a baking sheet with cooking spray. Transfer the wrapped Tater Tots to the prepared baking sheet and broil until the ham starts crisping around the edges and the cheese melts, 2 to 3 minutes.

Enjoy!

Super Bowl Recipe! Tater Tot Arancini Recipe!

Hello again! Today's first recipe is yet another that can be used at a Super Bowl Party, or really a recipe that can be used at any time!

Tater Tot Arancini 
Prep: 30 Minutes
Total: 30 Minutes
Makes: 12

Ingredients: 
- 1 Pound (about 3 cups) Frozen Tater Tots
- 1 Large Egg
- 1/2 cup All-Purpose Flour
- 2 Ounces Mozzarella cheese, cut into 12 cubes
- 1/3 cup of Breadcrumbs
- Kosher Salt
- Vegetable Oil, for deep frying
- Warmed Marinara Sauce, for serving

Instructions:
1. Put the Tater Tots in a large microwavable-safe bowl and microwave until slightly thawed, about 4 minutes. Let cool, then lightly mash with your hands. Stir in the egg and flour. Form the mixture into twelve 1 1/2 inch balls with damp hands.

2. Make an indentation in the middle of each ball and stuff with a mozzarella cube; form the Tater Tot mixture around the cheese to cover.

3. Combine the breadcrumbs and 1/2 teaspoon salt in a shallow bowl. Heat 3 inches of vegetable oil in a large wide pot over medium-high heat until a deep-fry thermometer registers 350F. Working in batches, roll the balls in the breadcrumbs and fry until golden, about 8 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain; season with salt. Serve with marinara sauce.

Enjoy!

Super Bowl Recipe! Cheesy Bacon-Tater Tot Pie Recipe!

Hello again!
Here is another great recipe for that Super Bowl Party that you have planned. Or really a recipe that you can use anytime!

Cheesy Bacon-Tater Tot Pie
Prep: 15 Minutes
Total: 45 Minutes
Serves: 8

Ingredients:
- 1 pound (3 Cups) Frozen Tater Tots
- Cooking Spray
- 4 Slices Bacon
- 1 Cup Shredded Cheddar Cheese (about 4 ounces)
- 1/4 Cup Sour Cream
- 1/4 Cup Mayonnaise
- 2 Tablespoons Sriracha
-  Chopped Fresh Chives for topping

Instructions:
1. Bake the Tater Tots as the label directs. Reduce the oven temperature to 400F and lightly coast a 9-inch pie plate with cooking spray.

2. Cook the bacon in a medium skillet over medium-low heat, turning once, until crisp, about 8 minutes. Remove to a paper towel-lined plate to drain, then roughly chop

3. Lightly press the Tater Tots into the prepared dish. Top with cheese and bacon. Bake until the cheese melts, about 5 minutes.

4. Meanwhile, combine the sour cream and mayonnaise with the Sriracha. Drizzle the pie with the spicy mayonnaise and sprinkle with chives.

Enjoy! 

Super Bowl Recipe! Chorizo-Tater Tot Bites Recipe!

Hi and welcome to the first of several recipes that are just perfect for a Super Bowl Party! Or really perfect for any party! Enjoy!

Chorizo-Tater Tot Bites
Active/Prep: 20 Minutes
Total Time: 1 hour & 15 minutes
Serves: 6 to 8

Ingredients:
- 1 Pound (about 3 Cups) Frozen Tater Tots
- 10 Ounces Fully Cooked (Not Dried) Chorizo Sausage, diced.
- 12 Large Eggs
- 1/2 Cup Half-and-Half
- Kosher Salt & Freshly Ground Pepper
- 1 1/2 Cups Shredded Monteray Jack Cheese (about 6 ounces)
- 4 Scallions, sliced
- 1 Tablespoon Unsalted Butter

Instructions:
1. Bake the Tater Tots as the label directs and set aside. Reduce the oven temperature to 375F.

2. Meanwhile, cook the Chorizo in a medium ovenproof nonstick skilled over medium-high heat until lightly browned, about 5 minutes. Transfer to a paper towel-lined plate and wipe out the skillet.

3. Whisk the eggs with the half-and-half, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the Tater Tots, cheese and scallions.

4. Melt the butter in the skillet and add the egg mixture, spreading it out with a rubber spatula. Scatter the Chorizo over the top, transfer the skilled to the oven and bake until the eggs are set, about 30 minutes. Let stand 10 minutes, then slide onto a cutting board and cut into bite-size pieces.

Enjoy!

Three Recipes using Minute Rice!

Hello All! Here are three different recipes that are simple and easy to use with Minute Rice!

Image Source: Google Images

The first recipe today will use Minute White Rice!

Recipe: Yummy Orange Chicken Rice
Servings: Makes 4 Servings

Ingredients: 
- 1 Cup Minute White Rice, uncooked
- 1 Jar (12 oz) Orange Marmalade
- 1/2 Cup Orange Juice
- 1/2 Cup Water
- 2 Cups Cooked Chicken; Grilled or Roasted
- 1 Large Orange; Washed and thinly sliced
- 1 Cup Frozen Sugar Snap Peas; Thawed
- Slivered Almonds, for serving.


Instructions: 
1. Prepare rice according to package directions. In a small saucepan, combine marmalade, orange juice and water. Simmer until blended and reduced by 50%. It should be like syrup.

2. Add Chicken, orange slices and peas until all are hot.

3. Serve over rice. If desired, sprinkle with slivered almonds.

Helpful Hint: Instead of using chicken, try two cups of cooked turkey to make it even healthier. 

Image Source: Google Images

Recipe #2 is for Minute Brown Rice

Recipe: Zesty Asian Chicken Salad
Servings: Makes 6 Servings

Ingredients: 
- 1 Cup Minute Brown Rice, uncooked
- 1/4 Cup Soy Sauce
- 3 Tablespoons Seasoned Rice Vinegar
- 1 Tablespoon Sesame Oil
- 2 Teaspoons Granulated Sugar
- 2 1/2 Cups Cooked Chicken; Shredded
- 1 Bag Broccoli Slaw
- 1 Red Bell Pepper; Chopped
- 1/4 Cup Fresh Cilantro Leaves; Chopped

Instructions:
1. Prepare rice according to package directions. Cool.

2. In a large bowl, combine soy sauce, vinegar, sesame oil and sugar. Mix until sugar dissolves.

3. Add chicken, slaw and bell peppers. Toss to combine ingredients. Top with cilantro.

Helpful Hint: For a spicy version, add 1 or 2 tablespoons of Sriracha sauce to the dressing or for a fresh take, wrap in lettuce leaves.

Image Source: Google Images

  The final recipe that calls for Minute Rice, will call for Minute Multi-Medley; which contains brown rice, red rice, wild rice and quinoa.

Recipe: Multi-Grain Fruit Muffins
Servings: Makes 12 Muffins

Ingredients:
- 1 Bag Minute Multi-Grain Medley; uncooked.
- 1 Cup Apple Juice
- 1 Large Egg; Lightly Beaten
- 1 1/2 Cups Vanilla Soy or Almond Milk
- 1 Tablespoon Agave Necter
- 1/2 Cup Dried Fruit Bits; Chopped
- 2 Cups Gluten-Free Baking Mix
- NonStick Cooking Spray

Instructions:
1. Preheat oven to 425F. Prepare rice according to package directions, using apple juice instead of water. cool.

2. In a medium bowl, combine egg, vanilla soy or almond milk, and agave. Stir in Multi-Grain Medley and fruit. Fold in baking mix. Blend until combined.

3. Coat a 12-inch muffin tin with nonstick cooking spray. Divide batter into cups and bake for 20 minutes.

Helpful Hint: Use an ice cream scoop to portion out batter. 

Hope you enjoy these recipes!

Cherry Citrus Scones Recipe

Recipe: Cherry Citrus Scones
Makes: 6 - 8 Scones
Active Time: 30 Minutes
Total Time: 45 Minutes

Ingredients

• 1 3/4 Cups All-Purpose Flour, plus more for dusting
• 3 Tablespoons Sugar
• 2 1/2 Teaspoons Baking Powder
• 1/4 Teaspoon Fine Salt
• 6 Tablespoons Cold Unsalted Butter; cut into 1/2-inch cubes
• 1/3 Cup Dried Cherries; Chopped
• 2 Teaspoons Finely Grated Lemon Zest
• 2 Large Eggs
• 4-5 Tablespoons Heavy Cream

Instructions

1. Preheat the oven to 425F.

2. Whisk together the flour, sugar, baking powder and salt in a bowl. Work the butter into the flour mixture with your fingers until it resembles a coarse meal. Stir in the cherries and zest.

3. Beat together one egg and 4 tablespoons of cream in a small bowl. Add to the flour mixture and mix with a fork until the dough comes together (if the dough seems dry, add the remaining cream).

4. Turn the dough into a floured surface. Pat into a 7-inch round about 1/2-inch thick. Cut into rounds using a 2 1/2-inch biscuit cutter.

5. Gather and re-roll the scraps.

6. Place the scones on a parchment-lined baking sheet and brush with the remaining egg, beaten.

7. Bake until golden brown, about 14 minutes.

Enjoy! 

Drink of the Month - January 2016

Hello and Welcome to a monthly blog post to which I am going to call 'Drink of the Month'.

January's Drink is Bloody Mary Pick-Me-Up

Ingredients (Makes 8 Drinks)
- 4 Cups of Tomato Juice
- 1/4 Cup Fresh Lemon Juice (From about 2 Lemon) plus wedges for garnish
- 3 Tablespoons Prepared Horseradish
- 2 Tablespoons Worcestershire Sauce
- 1 Tablespoon Sambal Oelek (Asian Chili Sauce)
- Kosher Salt and Freshly Ground Pepper
- 1 1/2 Teaspoons Celery Salt
- 1 Tablespoon Chili Powder
- 16 Ounces Cold Vodka
- Celery Stalks, Pickled Peppers, Jalapeno-Stuffed Olives and Pickled Okra for garnish

Instructions
1. Combine the tomato juice, lemon juice, horseradish, Worcestershire sauce, sambal oelek and 1 teaspoon of each salt and pepper in a large pitcher, stirring with a long spoon. Cover and refrigerate at least 2 hours or up to 2 days.
2. Combine the celery salt and chili powder on a plate. Moisten the rims of 8 glasses with lemon wedges; dip in the celery salt mixture and fill the glasses with ice. Add the vodka to the tomato mixture; stir to combine. Pour into the prepared glasses. Garnish with celery, peppers, olives, okra and lemon wedges.

Enjoy Your Drink of the Month! 

Update!

Hi Guys!

I can't believe it's been nearly a year since I updated this blog and for that I apologize! I never wanted to abandon this blog the way that I have but it wasn't my intention to do so. But life got in the way and then one thing and another happened.

But now that things have finally settled down, I want to get back to posting recipes that I want to share with others; whether I find them in magazines or not. I also want to do something that I want to refer to as 'Drink of the Month' as I found an article in a magazine that gives out a Drink recipe for each month.

Now I want to be clear that I don't claim any of these recipes as my own as I hold no claim to them at all and they belong to their original author. If the recipe that I post is connected with anyone's name then I will give them full credit for the recipe. All I want to do is share these recipes with others and I just want others to have a chance to try these delicious recipes!

That being said, I will be posting some recipes that can be used for the upcoming Super Bowl, so I will be posting these recipes up rather quickly as the Super Bowl is hurriedly coming up on us; so I want people to be prepared for it!

Until Next Time!