The Champion Family

Prep Time: 10 min Total Time: 10 min Makes: 6 servings, 1 cup each
What You Need

1 tub CRYSTAL LIGHT Lemonade Flavor Drink Mix
2-1/2 cups water
1/2 cup rum
6 mint sprigs
3 cups club soda
6 lime slices

EMPTY contents of drink mix tub into large plastic or glass pitcher. Add water and rum; stir until drink mix is completely dissolved. ADD mint. Refrigerate until ready to serve.
STIR in club soda. Serve over ice cubes in tall glasses. Add lime slice to each glass.

I was "hired" to shoot the Thunder on the Gulf boat races last year for Tuscaloosa Magazine. Its something that we have been going to with my Dad and a couple of his brothers and their kids for the past 5 years. Unfortunately just before the magazine came out the races for this year got canceled.

Here is the link to the online article http://www.tuscaloosanews.com/article/20090312/TUSCALOOSAMAGAZINE03/903121996?Title=Thunder-on-the-Gulf

Serves: 8 Prep Time: 35min Total Time: 1 hour

Ingredients

6 tablespoons butter, plus more for baking dishes
coarse salt and ground pepper
1 pound penne rigate (or any style pasta, we used Ziti)
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated Parmesan (4 ounces)

Directions
1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.

5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

For Freezing.

Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.

Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.