|Happy Easter from |
Cheers to Happy !!
Thursday, March 28, 2013
hot corn dip
This is Trisha Yearwoods recipe...Did you know that she is a great cook as well as a singer? She also has a cookbook I believe...This is a fantastically easy recipe! Perfect for every guest...it is gluten free, and vegetarian...it has just the right amount of zing with the peppers....You will love this!
1 11oz can corn, drained
1 4.5oz can chopped green chilies, drained
1/2 cup mayonnaise
1 cup grated Monterey Jack cheese (1/2 of an 8oz block)
1/3 cup grated Parmesan cheese
Combine the corn, green chilies, mayonnaise, Monterey Jack and Parmesan cheese in a mixing bowl.
Spread the mixture into a greased 8" baking dish. Bake in a 350° oven for 30-40 minutes or until bubbly around the edges. Serve hot with corn chips
I baked mine in little pots that are I think made for French onion soup....but they made great individual servings of corn dip...great for double dipping!
Hot out of the oven!!!
You will love every last bite....Guaranteed Great!!!
Cheers To Happy !!
Wednesday, March 20, 2013
This is a very simple and flavorful, easy dinner or snack...It is a Stacked Quesadilla that is full of flavor bursts.
start with an inexpensive cut of beef. Here is an informercial...one of these tools like this that tenderizes meat beautifully. it has these little knives that pierce holes in the meat. easy to use.
put as many holes as you want in this....
then slice across the grain in small pieces...
marinade for the meat...
1 ounce tequila
2 ounce of lime juice
2 cloves of minced garlic
1 tsp salt
1 tsp red pepper flakes
mix all together is a dish and the add your beef....let marinate for a couple of hours
Mix the marinade together and add the meat, cover and refrigerate...
I used crab in my stack....
I made some Pico de gallo sauce, just chopped onion, tomato, cilantro, garlic and a big sqeeze of lime...salt and pepper and you are ready to go...
To cook the meat, I used the groovy cast iron skillet, It was very hot and I just wanted a good sear on the meat....
All the toppings were ready in the bowls...sour cream, shredded cabbage, Pico de gallo, shredded jack cheese, avocado, and crab...
Heat a Comal pan or a heavy skillet, add a thin layer of oil...
cook your flour or corn tortilla, when you turn it over and meat and Pico de gallo...
slide onto a plate and then start the next layer...after turning the tortilla add the crab, avocado and cabbage and shredded cheese...and a little salsa of your choice..I used chipotle...
add the grilled top tortilla...and you are ready to cut and eat!
Cheers to Happy !!!
Wednesday, March 13, 2013
Shrimp Salad with Meyer Lemon Cream Dressing
Celebrating my birthday this week, I went out to dinner to a local Italian restaurant, with my cousin. One of their entrée salads was a shrimp salad with lemon cream dressing...with basil on top...what could possibly be better? Well nothing of course. Meyer lemons say spring. Shrimp says spring. Put them on a salad and they spell Spring...(can you tell I am wishing for spring?)
Meyer lemons are mostly grown in China and in California. They are thought to be a cross between a lemon and a mandarin orange. They are sweeter and do not have that pucker sour flavor of regular lemons. They are perfect for recipes and for lemonade.
this is the salad from the Italian restaurant. Pretty simple...I just had to figure out what the ingredients were...hmmmm
this is what I came up with, mayonnaise, sour cream, lemon, heavy cream, a little garlic powder, dill and salt and pepper..
Meyer Lemon Cream Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup of heavy cream
juice from one lemon
1 teaspoon dill
1/2 teaspoon garlic powder
salt and pepper to taste
mix all this together, refrigerate for at least as hour
When slicing your lemon in half, slice one thin slice to decorate the top...then
squeeze the rest into the bowl....
add the rest of the ingredients and whip...refrigerate
I added some sunflower seeds and some small shreds of the lemon peel to mine, and don't forget the basil. It gives the salad just the right herb flavor.
This is such a great and refreshing salad. It has a great subtle lemon flavor and very creamy. It would be a great addition to an Easter dinner...
Cheers to Happy!!!
Tuesday, March 5, 2013
Teriyaki Salmon, so good and a great brine.....and easy....what could be better? I love a dinner that looks like you really did something special and you hardly did anything...No need to buy an expensive marinade....just a few ingredients that you probably have in your pantry. It is really a brine that you might soak your salmon in if you were a salmon smoker....it is sweet and salty and smoky...all at once!!!
liberally sprinkle your salmon with lemon pepper and garlic and salt......
make your marinade....1/2 cup of soy sauce, 1/2 cup of brown sugar. 1/2 cup of water and 1 tsp of salt...add 1/2 cup of vegetable oil and whisk together.....
put your salmon in a plastic bag and pour over marinade....place in the fridge for at least 2 hours or up to 24 hours...turn the bag over often to marinade all parts...
grill on the BBQ, just making the marks on the fish....then transfer to a baking dish and finish in the oven....
finishing in the oven is my idea....I have never had good luck cooking fish on the BBQ, although I love the flavor..by the time it is done, it is falling through the grates...when it is finished in the 400 degree oven, squeeze liberally with lemon juice..
And serve!!!! So good...just wait for the raving reviews, you are sure to get!!!!
Cheers to Happy !!