ON THE BORDER TORTILLA SOUP

1/2 cup On The Border Salsa
2 avocados (mashed with 3 tablespoons On The Border Salsa)
3 (14 oz.) cans chicken broth
3 boneless, skinless chicken breasts
4 tablespoons uncooked rice
1/2 cup onion, chopped
1/2 cup cilantro, chopped
1/2 cup Monterey Jack cheese, shredded
1 bag of Tortilla Chips


Bring chicken broth to a boil in large saucepan. Add chicken breast halves, reduce heat and cook.
Remove chicken and cut into bite-size pieces. Add On The Border salsa and rice to broth. Cook until rice is tender, about 15 minutes. Return chicken to sauce pan, add 1/2 of the chopped onion and simmer for 5 minutes. Before serving, add remaining onion and cilantro.

To serve, garnish soup with tortilla chips.

SUPER REUBEN SANDWICH

Serves 1

2 slices rye bread
2 teaspoons Thousand Island dressing
2 tablespoons sauerkraut, drained
1 slice Swiss Cheese
3 slices turkey breast
2 slices corned beef
2 teaspoon butter
 

Lay bread slices flat and spread with dressing. Top one slice with sauerkraut, cheese, turkey, and corned beef. Top with the other bread slice, dressing side down. Spread the top of the sandwich with 1 teaspoon butter. Bring a skillet sprayed with nonstick spray to medium heat. Place sandwich in the skillet, buttered side down. Spread the top with remaining 1 teaspoon butter. Cook until lightly browned, about 2 minutes per side, pressing down with a spatula to seal.

SHARK TOOTH COCKTAIL

1 ounce Whaler’s Great White Rum
1/2 ounce Midori liqueur
1/2 ounce banana liqueur
3 ounces pineapple juice
3 ounces sweet & sour mix
1/2 ounce grenadine
orange slice, for garnish
maraschino cherry, for garnish

Fill a 16 ounce glass with ice. Add all ingredients, then shake or stir until well blended. Garnish with an orange wedge and maraschino cherry on a toothpick.

LIGHT CHOCOLATE MOUSSE

Makes 3 cups

2 cups heavy or whipping cream, well chilled
3 tablespoons unsweetened cocoa powder
3 tablespoons confectioners' sugar
2 teaspoons pure vanilla extract

With an electric mixer or wire whisk, whip the cream until it starts to become fluffy. Add the cocoa, confectioners' sugar, and vanilla and whip until the cream forms soft peaks, Do not over-whip. If not serving immediately, chill.

OLIVE GARDEN SALAD RECIPE

Ingredients Nutrition

Servings 4-6 Units US

• 1 (12 ounce) bag iceberg garden salad
• ¹⁄₄ small red onion, sliced paper-thin
• 6 -12 pitted black olives
• 6 mild pepperoncini peppers
• 1 -2 small roma tomato, sliced
• ¹⁄₂ cup crouton
• Italian dressing (or use a recipe for Olive Garden's House Dressing)
• freshly grated parmesan cheese, to taste
• fresh ground black pepper, to taste

Directions

1. In a large glass or wooden salad serving bowl, toss together the lettuce mix, onion slices, olives, pepperoncini, tomatoes, and croutons. Add dressing and toss to combine.
2. Serve with fresh Parmesan cheese and black pepper to taste.

OLIVE GARDEN COPYCAT ITALIAN DRESSING

Ingredients

• Ingredients
• 1/2 cup mayonnaise
• 1/3 cup white vinegar
• 1 teaspoon vegetable oil
• 2 tablespoons light corn syrup
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons grated Romano cheese
• 1/4 teaspoon garlic salt, or 1 garlic clove, minced
• 1/2 teaspoon dried Italian seasoning
• 1/2 teaspoon dried parsley flakes
• 1 tablespoon lemon juice
• Sugar (optional)

Instructions

Combine all the ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little extra sugar. You can enjoy your Olive Garden salad dressing for up to 10 days if you store it in an airtight container in the refrigerator.
Additional Notes
Another great use for the Olive Garden salad dressing is as a marinade for vegetables or even meats that you might like to grill. So you can see the Olive Garden salad dressing can be used in more than one way.

SHRIMP AND CRAB ETOUFFE'

Ingredients

 

 

2 pounds unpeeled, medium-size raw shrimp

1/4 cup butter    

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2 tablespoons olive oil

1/3 cup all-purpose flour

2/3 cup chopped onion    

1/4 cup chopped green bell pepper

1/4 cup chopped celery

3 garlic cloves, minced

1 (14-oz.) can chicken broth    

1/3 cup dry white wine    

1/4 cup chopped green onions

1 tablespoon low-sodium Creole seasoning

1 tablespoon tomato paste

1 tablespoon chopped fresh parsley

2 teaspoons Worcestershire sauce

1/2 teaspoon hot sauce

1 (16-oz.) container fresh crabmeat, drained and flaked

5 cups hot cooked long-grain rice

Garnish: chopped fresh flat-leaf parsley

Preparation

1. Peel shrimp; devein, if desired.
2. Melt butter with oil in a large Dutch oven over medium-high heat; stir in flour, and cook, stirring constantly, 5 minutes or until caramel colored. Add chopped onion, green pepper, and celery; cook, stirring constantly, 4 minutes or until vegetables are tender. Add minced garlic, and sauté 1 minute.
3. Stir in chicken broth, white wine, and next 6 ingredients, and cook, stirring occasionally, 10 minutes. Add shrimp. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes.
4. Stir in crabmeat; cook, stirring often, until thoroughly heated.
5. Spoon shrimp mixture into individual serving bowls. Spoon hot cooked rice on top of shrimp mixture. Garnish, if desired.
2 (16-oz.) packages frozen unpeeled, raw shrimp, thawed according to package directions, may be substituted.
Note: For testing purposes only, we used Tony Chachere's Lite Creole Seasoning.