Summer is knockin’ on the door and we have to be ready to answer!

Unless you live in a place like San Diego where the weather is sunny and you hardly experience rain and snow, (I know, that would suck right) you are happy to see consistent sunshine.

Well, here is a recipe that is sure to keep you happy as you lay back and bask in the sweet sunshine…

Mojito-Very simple, but sure to keep you cool and happy all summer long!

2 ounces Bacardi Superior Rum (feel free to sub out your favorite flavor)
20 mint leaves
4 Lime Wedges (about half a lime)
2 Tablespoons Simple Syrup
Plenty of Ice
Club Soda
1 straw cut in half

Squeeze lime juice into a cocktail shaker and drop in the limes also.
Add the rum, mint leaves, simple syrup and about a half cup of ice.
Cover and shake like your life depended on it. Pour into a glass and
top with more ice and stir. Sip with a short straw, lay back, be proud
of yourself and dream about making another!

The short straw is so you can can enjoy the beautiful smell of the
mint along with the cool refreshing taste of the mojito. The more you
shake, the more the mint will shred, so shake like it was the last
Mojito you will ever have! Even though we both know it won’t be.

Ingredients

For the Gnocchi:

· 2 pounds sweet potatoes

· 2/3 cup whole milk ricotta cheese

· 2 teaspoons salt

· 1 teaspoon ground cinnamon

· 1 1/4 cups all-purpose flour, plus more for the work bench

For the Maple Cinnamon Sage Brown Butter:

· 1 stick unsalted butter, 4 ounces

· 20 fresh sage leaves

· 1 teaspoon ground cinnamon

· 2 tablespoons maple syrup

· 1 teaspoon salt

· 1/2 teaspoon freshly ground black pepper

· 1 orange, juiced

Optional garnishes:

· ¼ cup Parmesan cheese grated

· Toasted Nuts

· Marshmallows

Directions

For the Gnocchi: Preheat the oven to 425 degrees F.

Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.

For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large sauté pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, pepper and just enough of the orange juice to give a slight citrus taste. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.

Ingredients

Beans:

· 1 tablespoon unsalted butter

· 1/2 teaspoon ground cumin

· 1/2 teaspoon ground coriander

· 1 can kidney or black beans,(about 15 ounces) rinsed and drained

· 1 to 2 canned jalapeno, roughly chopped

· 1/2 teaspoon kosher salt

· 1/4 cup water or chicken broth, low-sodium canned

Toppings:

· 1 to 2 tablespoons vegetable oil

· 1 Onion, julienne

· 2 cups shredded cooked chicken, about 8 ounces

· 2 teaspoons minced chipotle peppers en adobo

· 1/4 cup prepared salsa

· 4 ounces shredded Montery jack cheese, about 1 cup

· 4 (10-inch) flour tortillas

· Optional garnishes: sour cream, cilantro sprigs, salsa

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.

To make the beans: Melt the butter in a skillet over medium-high heat, add the cumin and coriander, and cook until fragrant, about 1 minute. Add the beans, jalapeno, and water and bring to a simmer. Using a potato masher or a large fork to smash the beans into a rough paste. Season with salt and transfer to a bowl.

Heat a small fry pan over medium heat. Cook onions until soft, 5 to 7 minutes. Cool. In a small bowl, combine chicken with the chipotle and onions.

Toast the tortillas directly over a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast iron skillet.) Place the tortillas on the prepared baking sheet. Spread the beans on half of the tortilla, top with the chicken, salsa, and cheese. Fold the other half of the tortilla over the filling, to make a half moon shape. Lay another sheet of foil over the top of the quesadillas.

Bake until the cheese melts and the filling hot, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes.

Method for 10-inch tortillas:

4 (10-inch) tortillas

4 tablespoons vegetable oil, like soy, peanut, or corn

Heat a large skillet over medium high heat. Add 1 tablespoon of oil. When hot, lay a tortilla in the pan. Layer the filling ingredients on one half of the tortilla. Fold the other half of the tortilla over the filling, forming a taco shape. Remove to a prepared baking sheet and continue this process with the remaining tortillas. Bake at 350 degrees F until the cheese is melted and the filling is hot.

Quesadilla for one:

Heat a large skillet over medium high heat. Add 1 tablespoon of oil. When hot, lay a tortilla in the pan. Layer the filling ingredients on one half of the tortilla. Fold the other half of the tortilla over the filling, forming a taco shape. Transfer the skillet to the oven, and cook until the cheese is melted and the filling is hot.

The Creamy Cheese Grits1) 12 cups Chicken Broth
2) 4 1/2 cups course stone-ground White Grits
3) 1 cup heavy Cream
4) Salt and White Pepper to taste
5) 1 cup shredded Cheddar Cheese
6) 1 cup Marscapone Cheese

Ingredients:

Preparation:

1) Bring the chicken broth to a boil in a heavy-bottomed stockpot or large saucepan.
2) Slowly pour in the grits, stirring constantly.
3) Reduce the heat to low and continue to stir so that the grits do not settle to the bottom and
scorch.
4) In about 5 minutes, the grits will plump up and become a thick mass.
5) Continue to cook the grits for about 20 to 25 minutes, stirring frequently. The grits should
have absorbed all the chicken stock and become soft.
6) Stir in heavy cream and cook for another 10 minutes, stirring frequently. The grits should
have a thick consistency and be creamy like oatmeal.
7) Season to taste with salt and white pepper.
Keep warm over low heat until ready to serve.
9) If the grits become too thick, add warm chicken broth or water to thin them down.

The Tasso Gravy1) 4 tbs. Butter
2) 1/2 cup sliced Tasso - cut in 1 inch strips 3) 1/2 cup Flour
4) 4 cups Chicken Broth
5) ¼ cup Uncle Brutha’s™ Fire Sauce No. 10
6) 2 tbs. finely chopped Parsley
7) Salt and Pepper to taste

Ingredients:

Preparation:

1) Melt the butter in a heavy-bottomed saucepan over low heat. Add the Tasso.
2) Saute for 1 minute, browning slightly.
3) Make a roux by adding the flour and stirring until well combined. Continue to cook over low
heat for 5 minutes until the roux develops and nutty aroma.
4) Turn the heat up to medium and gradually add 2 cups of the chicken broth, stirring vigorously.
5) Keep stirring constantly until the broth begins to thicken and is smooth.
6) Gradually add the remaining 2 cups of broth and Uncle Brutha’s™ Fire Sauce No. 10, stirring constantly until the broth thickens into gravy.
7) Reduce the heat and simmer over low heat for 15 minutes to cook out the starch flavor.
Add the parsley.
9) Simmer for another 5 minutes.
10) Season to taste with salt and white pepper.

The Andouille Sausage and Shrimp1) Andouille Sausage
2) Garlic
3) Shallots
4) Shrimp

Ingredients:

Preparation:

1) Heat the first three ingredients in a skillet over medium high heat for 3 to 5 minutes until
sausage is browned
2) Add the shrimp and saute until pink.
3) Pour the finished tasso gravy into the shrimp skillet and simmer for 2 minutes.

The Final Assembly1) Serve the hot andouille sausage and the shrimp over the cheese grits.
2) Garnish with Reggiano Cheese