Raspberry Key Lime Margarita
1 pint fresh raspberries (or about 1 cup frozen)
1/2 cup fresh lemon juice
1/3 cup fresh Key lime juice
1 cup tequila
spoon guacamole. Top evenly with a layer of salsa. Dollop each with sour cream. Top with diced avocados and tomatoes just before serving. Serve with tortilla chips.
In a large bowl, combine citrus sections, salad greens, avocados, and green onions. Drizzle with desired amount of Poppy Seed Dressing, and toss to coat. Sprinkle with fresh coarse ground pepper.
In a small bowl, combine sugar, salt, and vinegar, stirring until dissolved. Stir in mayonnaise. Slowly whisk in oil. Stir in poppy seeds.
* Here is a tip from Estelle's...have your sweetie join you in the kitchen and put him/her to work chopping all those fresh veggies and grating the cheese!
Heat oven to 350 degrees F. Melt butter in a skillet and saute' the chicken for 1 minute. Add the onion, jalapenos and green chilis and then cook for 3 minutes. Cover this and set aside.
In a saucepan, heat the half-n-half, stir in the salt and pepper, oregano, paprika and garlic powder, and bring to a simmer or slow boil. Add the chicken mixture, blend well and then cover and simmer for 2 minutes.
Lightly spray a baking dish, 2 quart, and line with the tortilla triangles. Add a portion of chicken mixture and sprinkle with jack cheese and olives. Repeat layering until your ingredients are totally used up. Top with the chedder cheese and bake for 3 minutes. Garnish with black olives and green onions. Serve with sour cream, guacamole, and fresh diced roma tomatoes!