1/2 to 1 cup Big Daddy’s Bloody Mary Mix (to desired spiciness)
3 T Olive Oil
1 Yellow Onion Chopped
3 Cloves Garlic Minced
1 141/2 oz can diced tomatoes drained
6 cups chicken broth
2 tsp fresh chopped rosemary or 1/2 tsp dried
12 oz of fresh meat or cheese tortellini or 9 oz ravioli
3 cups chopped fresh spinach or 1 10oz package of frozen spinach (thawed and drained)
Salt and pepper to taste

Topping: Prepared pesto or pesto and grated parmesan cheese

Heat Olive Oil in large pot add onion and garlic, sauté 5 minutes. Add tomatoes and Big Daddy’s Bloody Mary Mix, cook 1 minute. Stir in broth and rosemary, bring to a boil, reduce heat and simmer for 5 minutes. Add pasta and simmer for five additional minutes. Add spinach and salt and pepper to taste. Continue cooking until spinach is wilted and pasta is tender. Garnish with pesto/cheese, Enjoy!

Substitute the ketchup with Big Daddy’s Bloody Mary Mix and reduce or omit seasonings in your favorite meatloaf recipe.

2 cups of Big Daddy’s Bloody Mary Mix
4 tablespoons (Rounded) of Brown Sugar
4 1/2 ounces of Molasses
Mix all ingredients in sauce pan and simmer for 5 minutes, stirring often.

1 cup Big Daddy’s Bloody Mary Mix
2 ounces vodka (optional)
large splash olive oil
1 stalk celery, chopped
2 salmon fillets, 6 oz each

In a shallow pan, heat olive oil. Sauté celery until it starts to sweat. Push the celery aside and add the salmon to the pan.
Add the Bloody Mary Mix and bring to a gentle simmer. Add in the vodka at this time.
Cover with a tight fitting lid and let salmon poach in the liquid for about 10-12 minutes, until it is just cooked through.
To serve, plate the salmon and spoon the sautéed celery and sauce over the salmon.