Electric Screwdriver

INGREDIENTS

Absolute Mandarin vodka
Sparkling Clementine soda

1.  Fill a libation glass full of ice.  Add two shots vodka, then fill the rest with soda.

Cheers!

Garlic Pasta with Chicken and Asparagus

INGREDIENTS

1 package spaghetti
1 cup fresh parsley, chopped
2 tablespoons fresh chives, chopped
3 cloves garlic, chopped
2 tablespoons butter, melted
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

2 chicken breasts

Asparagus

1.  Grill or bake the chicken breasts with a little butter or olive oil.  Cut the grilled or baked chicken into cubes.

2.  Saute the asparagus with a little butter or olive oil.  Asparagus should not be over cooked.

3.  Prepare spaghetti according to package directions.

4.  In a medium bowl, combine the parsley, chives, garlic, butter, olive oil, salt and pepper.

5.  Drain finished spaghetti, then place into a large bowl and add the sauce and chicken.  Serve in a small bowl and lay asparagus across the top.

Shrimp Enchiladas

INGREDIENTS

8 large flour tortillas
32 oz (two cans) green chile enchilada sauce
16 oz (26-30 pieces) bag of cooked and peeled shrimp, remove tails

16 oz can whole kernel corn, drained
16 oz can black beans, drained
4 oz can diced green chiles
3 cups shredded Mexican style cheese blend

1.  Preheat oven to 425 degrees F.

2.  Quarter the shrimp then place into a large mixing bowl.  Add the corn, beans and chiles and mix together.  Set aside.

3.  Into a large baking dish add one can of green chile enchilada sauce.  Place one tortilla into the sauce, add several heaping spoonfuls of shrimp mixture and cheese.  Roll tortilla up and move to one end of dish.  Repeat this process until dish is full.  Pour one can of green chile enchilada sauce over rolled enchiladas.  Cover with foil and bake for 25 minutes.  Remove foil, sprinkle remaining cheese over enchiladas and bake for another 5 minutes or until cheese is melted.