Monday, May 14, 2012

Mahi Mahi Tacos

Fish tacos typically are made with corn tortillas instead of flour, but you can you can use what ever you want. Eating fish is a smart choice in ones life and it is low in fat and high in protein. Always remember fish is very healthy to eat except when it is fried, but what the hell you only live once.
  • 1  pound fresh Mahi fillets cut  1/2 inch thick pieces
  • 1  tablespoon lemon juice
  • 1  tablespoon olive oil
  • 1  teaspoon chili powder
  • 1/2  teaspoon ground cumin
  • 1/4  teaspoon salt
  • 1/4  teaspoon ground black pepper
  • 12 corn tortillas

    Combine fish and all ingredients into large mixing bowl stir and pour into large skillet.
    Cook until fish starts to flake, test with a fork. soon is fish is done scoop contents into corn tortilla squeeze of lemon or lime and enjoy.

Texas Cold Shrimp Pasta Salad

This salad combines two of my favorite foods pasta and shrimp. It 's a perfect side for a grilled steak but goes just as well with hamburgers and hot dogs. I've made this many times for party's and  family events.           4 cups uncooked  pasta shells 
1 pound cooked small or large shrimp, peeled and cleaned 

1/2 cup thinly sliced green onions 
1/3 cup mayonnaise 
2 tablespoons lemon juice 
1 tablespoon minced fresh dill
1/4 teaspoon pepper  
1/4 teaspoon garlic salt

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the shrimp, peas, green onions and parsley. Stir in the pasta.  In a small bowl, combine the remaining ingredients. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 1 hour. 
 6 servings.

till next time,

 keep your drinks cold and your lines tight.

Wednesday, December 14, 2011

Eggnog Martini

Forget the punch glasses this Christmas, your holiday eggnog deserves to be served in a martini glass. Something new to try this holiday season. If your a eggnog drinker you must try this one.

2 ounces of dark rum
1/2 ounce of vanilla vodka
1 1/2 ounces of Eggnog
Dash of simple syrup

 Before serving, crush one graham cracker per glass onto a side plate.
In another plate pour a dash of simple syrup and gently set your martini glass on to the plate to coat the rim, then place the glass onto the graham cracker plate to coat the rim with crushed crackers and let stand while you prepare the martini.
In a cocktail shaker, add the ingredients and shake vigorously before straining into the martini glass.
Pour into the glass and enjoy

Check back for some more Recipes that i will be sharing with you all.

Tuesday, December 13, 2011

Holiday Ham Texas Style

1 cup molasses
12 ozs apricot jam
2 tbsps cider vinegar
1 tbsp dijon mustard
1/2 tsp salt
1 1/2 tsps vanilla
3/4 cup coffee (strong brewed, cooled)
9 lbs ham (cooked, half bone in smoked, slightly small) 

In a bowl stir together all ingredients except the ham until well blended.
2Reserve 1 cup molasses-coffee sauce in a small bowl; set aside.
3Place the ham in a lightly greased 13 x 9-inch baking pan; pour the remaining molasses-coffee mixture evenly over the ham.
4Bake (lowest oven rack) at 350 degrees for 2 hours or until a meat thermometer reaches 140 degrees, basting with sauce about every 18-20 minutes.
5Cover with lightly greased foil the last 30 minutes of baking to prevent excessive browning.
6Remove ham from baking pan and let stand at room temperature for 30 minutes before slicing.
7Heat the reserved 1 cup molasses-coffee sauce and serve with ham.
8Make a Cocktail
9Season with black pepper.
10Place the turkey breast in a greased 11 x 7-inch baking pan; cover tightly with foil.
11Proceed with directions above.
12Bake in a 350 degree oven for 1 hour; uncover and bake for another 1 hour or more or until a thermometer reads 170 degrees, basting with molasses-coffee sauce about every 15 minutes the last hour or more of baking.
13Serve with reserved sauce.  

Holiday Treats

Eggnog Pound Cake Recipe


  • 1/2 cup dried currants, raisins or cranberries
  • 2 Tbsp dark rum or water
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 3 large eggs, room temperature
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp freshly grated nutmeg
  • 1 cup egg nog mixed with 1 tsp vanilla extract
  • 1 Tbsp grated orange zest
  • 3 Tbsp orange juice
  • 1 Tbsp Treaty Oak Rum
  • 3/4 cup granulated sugar
  •  1 Soak currants in Treaty Oak Rum in a small bowl for 15 minutes.
    2 Adjust rack to lower third of oven. Preheat the oven to 325°F (350°F if the pan doesn't have a dark finish). Butter a 9 to 10 inch bundt pan (original recipe calls for a Festive Cake Pan).
    3 Using an electric mixer on medium speed, beat butter until creamy, 30-45 seconds. Add sugar and beat until light and fluffy, about 5 minutes. Scrape bowl with a rubber spatula occasionally as needed. Add eggs one at a time, beating well after each addition.
    4 In a separate bowl, sift together flour, baking powder, salt and nutmeg.
    5 At very low speed, add dry ingredients in 4 additions, alternating with eggnog (begin and end with dry ingredients). Scrape bowl occasionally. Gently fold in orange zest, currants and any remaining rum.
    6 Spoon batter into pan; spread evenly. Bake 55-65 minutes, or until cake springs back when touched lightly in the center and pulls away from the sides of the pan. You can also use a long toothpick or thin bamboo skewer and insert into the thickest part of the cake. If it comes out clean, it's done.
    7 Remove from oven and cool upright in the pan on a rack for 10 minutes.
    8 Prepare glaze by blending together sugar, orange juice, and rum.
    9 Invert cake onto a rack, over a sheet of waxed paper. Use a pastry brush to brush the surface of the cake with the glaze. Cool completely before serving.

    Serve on plate with a glass of Treaty Oak Rum and your favorite mixer

    Keep your lines Tight
    And your drinks cold .

    Happy Holidays