flaming blue kiss

3/4 oz stoli vanilla
1/4 oz grand marnier
blue curacau
151 rum floater for flaming

Peanutty Noodles

This dish comes together quickly when one person prepares the sauce while another sautés the vegetables. Break the pasta in half before cooking to make serving easier. These noodles complement the pork perfectly, but they also become their own main dish when you add cooked shrimp or chicken.

Yield: 10 servings (serving size: 1 cup)
Ingredients
2 carrots, peeled
1 tablespoon vegetable oil, divided
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1/2 cup natural-style peanut butter (such as Smucker's)
1/4 cup low-sodium soy sauce
3 tablespoons rice or white wine vinegar
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon salt
Cooking spray
2 cups red bell pepper strips
1 pound snow peas, trimmed
8 cups hot cooked linguine (about 1 pound uncooked pasta)
1/2 cup chopped fresh cilantro
Preparation
Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside.

Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; sauté 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm.

Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; sauté 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.

Nutritional Information
Calories:
296 (27% from fat)
Fat:
8.8g (sat 1.7g,mono 3.8g,poly 2.7g)
Protein:
11.7g
Carbohydrate:
43.1g

Fiber:
3.4g
Cholesterol:
1mg
Iron:
3.6mg
Sodium:
400mg
Calcium:
44mg
Marge Perry, Cooking Light, MAY 2000

From myrecipes.com

Green Chile-Chicken Casserole

Just about every New Mexican home has a favorite version of this chicken casserole recipe. This one features the convenience of canned cream of chicken soup, and you can make it a day ahead.

Yield: 12 servings (serving size: about 3/4 cup)
Ingredients
1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese
Preparation
Preheat oven to 350°.

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Nutritional Information
Calories:
335 (29% from fat)
Fat:
10.8g (sat 5.9g,mono 2.7g,poly 1.2g)
Protein:
23.9g
Carbohydrate:
34.3g
Fiber:
3.2g
Cholesterol:
66mg
Iron:
1.5mg
Sodium:
693mg
Calcium:
270mg
Theresa Marquez, Cooking Light, NOVEMBER 2003

From myrecipe.com

Grilled Banana S'Mores

Cook Time:10 minLevel: EasyYield: 9 sandwiches

Ingredients
Medium ripe bananas
Brown sugar
Large marshmallows
Peanut butter or chocolate spread
Graham cracker squares
Directions
Heat a grill to medium (350 degrees F). Leave bananas in their skins and make 1 slit down the length of each banana. Pack the slits with brown sugar.

Put the banana(s) on the grill and grill until soft and charred, about 5 minutes. Remove them to a cutting board and set aside to cool slightly. Peel the skins from the bananas and cut into 1/2-inch thick slices. Meanwhile, put the marshmallows on skewers and toast over the grill until brown and melty, about 2 minutes. You can also brown the marshmallows using a hand-held torch.

To assemble, spread some peanut butter on graham crackers and top with bananas and marshmallows. Cover with another cracker and serve. Enjoy!

Mexican-Style Green Chile Chicken Casserole

Ingredients

2 -3 tablespoons butter
1 large onion, chopped
2 -3 tablespoons fresh minced garlic (or to taste)
1 jalapeno pepper, seeded and finely chopped (optional)
1 1/3 cups chicken broth
1 1/4 cups canned green chilies, drained (can use more!)
1 -2 teaspoon cumin
2 (10 ounce) cans cream of chicken soup, undiluted
salt and pepper
24 corn tortillas you might use a couple less than 24, or use as many as needed)
4 cups cooked chicken (or use cooked turkey)
2 cups cheddar cheese (or to taste) or 2 cups monterey jack and cheddar cheese blend, shredded and divided (or to taste)

Prep Time: 20 minsTotal Time: 45 mins

Directions:
1. Set oven to 350 degrees.

2. Grease a 13 x 9-inch baking dish.
3. In a medium heavy pot or saucepan, heat 2-3 tablespoons butter over medium heat; add in chopped onion, garlic and jalapeno pepper, saute for about 3-4 minutes.
4. Add in the chicken broth, green chiles, cumin and chicken soup, season with salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.
5. Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish.
6. Arrange 5-6 tortillas over the soup mixture, then top with about 1 cup chicken, then about 1/2 cup shredded cheese (or to taste).
7. Repeat the layers (ENDING with the cheese).
8. Spread the remaining soup mixture over the cheese.
9. Bake uncovered for about 25 minutes or until hot and bubbly.

From food.com

Grilled Butterflied Leg of Lamb

In this recipe we sear the lamb first, on both sides, grilling on high heat for a short amount of time. Then we cook the lamb on lower heat until it is cooked through. In our opinion, the only way to eat lamb is medium rare or rare. There is nothing more depressing than dried-out, over-cooked lamb. For this reason it is essential that you use a meat thermometer to test the internal temperature of the roast.
INGREDIENTS
1/2 onion
4 cloves garlic, peeled
2 Tbsp fresh rosemary leaves, or 1 Tbsp dried
Zest of 1 lemon
1 Tbsp apple cider vinegar
2 Tbsp olive oil
Kosher salt and freshly ground black pepper
1 boneless leg of lamb, 5 to 6 pounds, butterflied
METHOD
1 Put onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil into a food processor and pulse to combine. (If you don't have a food processor, just chop the onions, garlic, and rosemary very well and combine with the rest.)
2 Sprinkle a generous amount of salt and pepper over the lamb. Place marinade and lamb into a 1-gallon freezer bag. Spread marinade over all sides of the meat. Seal the bag and refrigerate for 1 to 2 hours.

3 Remove lamb from refrigerator and let come to room temperature (about 20 minutes). When ready to put on grill, remove from marinade bag. To help make the lamb easier to turn on the grill you can insert a couple of skewers through the lamb, crosswise. (A tip learned from Rick Rodgers in Kingsford Complete Grilling Cookbook.)
4 Prepare grill. If you are using a charcoal grill, prepare the coals so that they are double layered on one side of the grill, and sparsely single layered on the other side of the grill (this is called "banked" grilling). If you are using a gas grill, heat the grill on high on all burners to start. After the initial browning you will reduce the heat.

5 Place the lamb, fat side down, on the grill on the hot side (double layer charcoals). You will get likely get flareups, so be prepared with a squirt bottle of water or a couple of cups of water (if using a charcoal grill) to control the flames if needed. (My brother Matt swears by shaking the bottle of beer he is drinking to squirt some beer on the coals when needed for flareups.) Sear one side for 4 minutes, then flip the lamb over to sear the other side for another 4 minutes. Then, if you are using a charcoal grill, move the roast to the less hot side of the grill. If you are using a gas grill, lower the heat to low. You will want to maintain a temperature of 300-350°F. Cover the grill and let cook for an additional 35-45 minutes (depending on how thick, and how many pounds the roast is), until a meat thermometer inserted into the thickest part of the roast registers 130°F (for medium rare).
6 Transfer to a cutting board with a well to catch the juices. Cover with aluminum foil and let rest for 5-10 minutes. Remove the skewers if you are using any. Cut across the grain, 1/4 to 1/2-inch thick slices. Serve slices on a warm platter; pour meat juices over the slices. Serve with mint jelly or horseradish. Serves 8-10.

From Simply Recipes

Apricot-Braised Lamb Shanks

Braising juices in this dish become almost ambrosial when mixed with on-hand fruit and a bit of honey.

SERVINGS
4

INGREDIENTS
4 lamb shanks (about 4 pounds), cut in half
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 28-ounce can plus one 14 1/2-ounce can whole peeled tomatoes
1 cup sliced onion (about 4 ounces)
3 carrots, cut into 1/2-inch pieces (about 1 cup)
1/2 cup dried apricots, cut into quarters
1/2 cup raisins
1/4 cup honey
1/2 cup fresh orange juice
2 garlic cloves, peeled and crushed
1 tablespoon minced fresh gingerroot (about a 1/2-inch piece)

PREPARATION
Braise the lamb: Season the lamb shanks with salt and pepper and dredge in flour. In a pressure cooker over high heat, add olive oil and the meat in batches of 2 or 3 shanks at a time. Brown the meat on all sides. Add the remaining ingredients along with all of the browned shanks, seal the pressure-cooker lid, and bring the cooker to high pressure. Cook at high pressure for 20 minutes. Release steam using instructions for the natural method -- about 10 minutes. Quick-release the remaining pressure.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 1,449
Total Fat: 69.1 g
Saturated Fat: g
Cholesterol: 481 mg
Sodium: 1,380 mg
Carbohydrates: 69.8 g
Fiber: 5.3 g
Protein: 134 g

From the Daily Green