1 package frozen corn, thawed
2 cans (2-1/4 oz each) sliced olives
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 cup olive or vegetable oil
¼ cup lemon juice
3 tablespoons cider or white wine vinegar
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
4 medium ripe avocados
Tortilla chips
In a large bowl combine corn, olives, red pepper and
onions. In a small bowl combine garlic, oil, lemon
juice, vinegar, oregano, salt and pepper; mix well.
Pour over corn mixture; toss to coat. Cover and
refrigerate overnight. Just before serving, chopp
avocados and stir into salsa. Serve with tortilla
chips.
Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts
Sunday, August 17, 2008
Tex-Mex Melts
1 large tomato, chopped (about 1 cup)
1 small onion, chopped (about 1/2 cup)
2 Tbsp. chopped fresh cilantro
1 Tbsp. finely chopped seeded jalapeño peppers
1 Tbsp. lime juice
1/4 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
36 TRISCUIT Crackers
COMBINE tomatoes, onions, cilantro, peppers and lime juice; cover. Refrigerate at least 1 hour.
TOP each cracker with 2 tsp. of the tomato mixture; sprinkle with 1 tsp. cheese. Place six of the topped crackers on microwaveable plate.
MICROWAVE on HIGH 15 sec. or until cheese begins to melt. Repeat with the remaining topped crackers.
1 small onion, chopped (about 1/2 cup)
2 Tbsp. chopped fresh cilantro
1 Tbsp. finely chopped seeded jalapeño peppers
1 Tbsp. lime juice
1/4 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
36 TRISCUIT Crackers
COMBINE tomatoes, onions, cilantro, peppers and lime juice; cover. Refrigerate at least 1 hour.
TOP each cracker with 2 tsp. of the tomato mixture; sprinkle with 1 tsp. cheese. Place six of the topped crackers on microwaveable plate.
MICROWAVE on HIGH 15 sec. or until cheese begins to melt. Repeat with the remaining topped crackers.
Mimi's Deviled Crabs
DOUGH:
Soak loaf of WHITE bread 15 minutes
Squeeze
Add bread crumbs to make dough
Add 1 T paprika & salt - Mix
Refrigerate 2 hours
FILLING:
Saute garlic & onions
Add 6 oz can tomato paste - 1/2 t sugar - salt
Stir, cover, cook 15 minutes
Add crab meat (1#) - cook 10 minutes
Refrigerate 2 hours
TO MAKE:
3T dough (press in hand)
1 T crabmeat mix
Dip into mixture of eggs, S&P, milk
Roll in bread crumbs
Refrigerate 2 hours
Fry in deep fat til brown
Soak loaf of WHITE bread 15 minutes
Squeeze
Add bread crumbs to make dough
Add 1 T paprika & salt - Mix
Refrigerate 2 hours
FILLING:
Saute garlic & onions
Add 6 oz can tomato paste - 1/2 t sugar - salt
Stir, cover, cook 15 minutes
Add crab meat (1#) - cook 10 minutes
Refrigerate 2 hours
TO MAKE:
3T dough (press in hand)
1 T crabmeat mix
Dip into mixture of eggs, S&P, milk
Roll in bread crumbs
Refrigerate 2 hours
Fry in deep fat til brown
Guacamole Potato Salad
3 pounds red potatoes
2 tablespoons plus 1 to 1 1/2 teaspoons salt
1 ripe avocado, peeled
2 teaspoons grated lime zest
Juice of 2 limes (about 1/2 cup)
2 garlic cloves, crushed
1/2 cup chopped cilantro
2 tablespoons mayonnaise
2 celery stalks, sliced
In a large pot, cover the potatoes with cold water. Add the 2 tablespoons of salt and bring the potatoes to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are tender, about 20 minutes or until you can pierce them easily with a paring knife. Drain them in a colander and allow to cool.
Meanwhile, puree the avocado, lime zest and juice, garlic, cilantro, mayonnaise, and remaining salt in a food processor until smooth. If the dressing seems too thick, add a tablespoon or so of hot water.
Cut the potatoes into bite-size chunks (leave the skins on) and place them in a large bowl with the celery. Scrape in the dressing with a rubber spatula and gently stir it all together. Serve immediately, or cover and chill. Serves 8 to 10.
2 tablespoons plus 1 to 1 1/2 teaspoons salt
1 ripe avocado, peeled
2 teaspoons grated lime zest
Juice of 2 limes (about 1/2 cup)
2 garlic cloves, crushed
1/2 cup chopped cilantro
2 tablespoons mayonnaise
2 celery stalks, sliced
In a large pot, cover the potatoes with cold water. Add the 2 tablespoons of salt and bring the potatoes to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are tender, about 20 minutes or until you can pierce them easily with a paring knife. Drain them in a colander and allow to cool.
Meanwhile, puree the avocado, lime zest and juice, garlic, cilantro, mayonnaise, and remaining salt in a food processor until smooth. If the dressing seems too thick, add a tablespoon or so of hot water.
Cut the potatoes into bite-size chunks (leave the skins on) and place them in a large bowl with the celery. Scrape in the dressing with a rubber spatula and gently stir it all together. Serve immediately, or cover and chill. Serves 8 to 10.
Thursday, August 14, 2008
Citrus Salsa
1/2 C orange juice
2 tomatoes, diced
1/4 C chopped red onion
1 T lime juice
2 T chopped fresh basil
2 tsp minced jalapeno pepper
salt/pepper
Bring orange juice to boil in small saucepan; cook until reduced to 1/4 C (about 4 minutes). Pour into serving bowl and set aside to cool. Mix in remaining ingredients and season with salt/pepper.
2 tomatoes, diced
1/4 C chopped red onion
1 T lime juice
2 T chopped fresh basil
2 tsp minced jalapeno pepper
salt/pepper
Bring orange juice to boil in small saucepan; cook until reduced to 1/4 C (about 4 minutes). Pour into serving bowl and set aside to cool. Mix in remaining ingredients and season with salt/pepper.
Chicken Tortilla Squares
1 lb chicken breasts
3 C salsa
4 oz tortilla chips
3/4 C shredded cheese
Cook chicken and shred. Spoon 1 C salsa in bottom of greased baking pan. Arrange tortilla chips, then chicken. Spoon remaining salsa cheese. Cover with aluminum foil - bake for 20 minutes.
Top with crusehd tortilla chips. Cut into squares.
3 C salsa
4 oz tortilla chips
3/4 C shredded cheese
Cook chicken and shred. Spoon 1 C salsa in bottom of greased baking pan. Arrange tortilla chips, then chicken. Spoon remaining salsa cheese. Cover with aluminum foil - bake for 20 minutes.
Top with crusehd tortilla chips. Cut into squares.
Fiesta Deviled Eggs
this recipe is for 8 eggs. I sorta doubled it and used 14 eggs..
Mix hard boiled egg yolks with...
1/2 cup mayo(not quite)
1/2 cup salsa
2 TB sour cream
heeping handful of cheddar cheese 1/2 cup or so.
and I sprinkled in some taco seasoning Yummy.
I made these tonight as a snack to pass.
Mix hard boiled egg yolks with...
1/2 cup mayo(not quite)
1/2 cup salsa
2 TB sour cream
heeping handful of cheddar cheese 1/2 cup or so.
and I sprinkled in some taco seasoning Yummy.
I made these tonight as a snack to pass.
Cheesy Spinach and Artichoke Dip
1 can (14 oz) artichoke hearts, drained, finely chopped
1 pkg (10 oz) frogen chopped spinach, thawed, drained
3/4 cup grated parmesan cheese
3/4 cup mayonnaise
1/2 cup shredded mozarella cheese
1/2 tsp garlic powder
Preheat oven to 350 degrees. Mix all ingredients until well blended.
Spoon in 9-inch pie plate of quiche dish.
Bake 20 minutes or until heated through. Serve with crackes or cut-up fresh vegetables.
Make ahead: Assemble in advance, cover and refrigerate up to 24 hours. Bake, uncovered, as directed, increasing the baking time by 5 to 10 minutes to ensure the dip is heated through.
1 pkg (10 oz) frogen chopped spinach, thawed, drained
3/4 cup grated parmesan cheese
3/4 cup mayonnaise
1/2 cup shredded mozarella cheese
1/2 tsp garlic powder
Preheat oven to 350 degrees. Mix all ingredients until well blended.
Spoon in 9-inch pie plate of quiche dish.
Bake 20 minutes or until heated through. Serve with crackes or cut-up fresh vegetables.
Make ahead: Assemble in advance, cover and refrigerate up to 24 hours. Bake, uncovered, as directed, increasing the baking time by 5 to 10 minutes to ensure the dip is heated through.
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