Barbecued Chicken Burritos

When two of our granddaughters came to visit, I noticed how much they liked Mexican food ... or maybe it is more that they like to fill and eat food wrapped within a tortilla ... not quite sure, but tiny Emma devoured four fajitas in one sitting!

For this Burrito recipe I actually used barbecue sauce, but of course you can use salsa or whatever sauce you enjoy or happen to have on hand. Simple to make and fun to eat, why not enjoy them with the kids one night this week.

Barbecued Chicken Burritos

(Serves 4 large wraps or 8 small wraps.)

• 4 cups cooked chicken, shredded
• 1/2 cup barbecue sauce

• 1/2 cup frozen corn, thawed & drained
• 1 cup canned black beans, rinsed
• 1/4 cup sour cream
• 8 whole leaves of romaine lettuce
• 8 10-inch flour tortillas
• 4 limes, sliced in wedges

Barbecued Chicken Burritos

Place a large nonstick skillet over medium heat. Add the chicken, barbecue sauce, corn, beans and sour cream. Stir to combine.

Cook until all ingredients are warmed through.

Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture. Roll up tortilla.

Slice each burrito in half diagonally and serve warm with lime wedges.

Bloody Mary Shellfish Spoons

I came up with this idea when we had some left over bloody Mary mix after hosting a Sunday brunch. It is a great and simple way to use up bloody Mary mix or zesty tomato juice. Definitely makes for a unique and creative appetizer or hors d'oeuvre.

Bloody Mary Shellfish Spoons
(2 dozen appetizers or hors d'oeuvres.)

• Bloody Mary sauce, recipe follows
• 1/2 pound of mixed cooked shellfish (such as shrimp, scallops & crab)

• 3/4 cup thinly sliced celery

• 1/2 cup thinly sliced scallions

• Hors d’oeuvre or Chinese soup spoons

• Diced avocado (optional garnish)

Bloody Mary Shellfish Spoons

Make the Bloody Mary sauce and set aside.

Cut shrimp into thirds and scallops into quarters (if using large sea scallops). Transfer to a bowl with the crab. Add the celery and scallions.

Just before serving, stir sauce into shellfish mixture.

Ladle mixture into each spoon. Top with avocado, if using, and arrange on a platter for an hors d'oeuvre presentation or small plates as an appetizer.

Bloody Mary Sauce

• 1/4 cup bloody Mary mix

• 2 tablespoons vodka

• 2 tablespoons lemon juice

In a medium sized bowl, whisk together all sauce ingredients until combined.