Cheese Potato Bake

Ingredients:
4 Medium potatoes or small red potatoes (as finger food) ( Idaho Potato)
1 Teaspoon sea salt (Morton)
3 Tablespoon Chopped fresh herbs
Parsley
Cilantro
Basil
1Cup grated cheddar cheese(Kraft)
1 1/2 Tablespoon Parmesan cheese (Kraft)
1 Cup melted butter( Land O'Lakes)
1/2 Cup sour cream (Daisy)

How to:
Clean potatoes, cut thin slices in each potato. Use spoon handle if needed to prevent knife from cutting all the way though potato.
Take backing dish and spray with cooking spray to prevent sticking. Place potatoes in pan. Pour butter over potatoes. Sprinkle with salt and herbs bake @ 425 for 50 minutes in covered dish. Make sure to check the softness of potato with fork prior to removing from oven.

Remove from over and sprinkle both cheeses and the put back in oven for 15 minutes. Do not cover.

Serve with sour cream or salsa

Avocado Sauce

Ingredients:
3 Ripe avocado
1/2 cup plain Greek yogurt
1/4 Cup Olive oil
1/8 cup Water
3 Tablespoons Lemon juice
4 Tablespoons Hot Sauce
1 teaspoon Salt
2 garlic Cloves

How to:
Peel and chop avocado, peel garlic. Then place all ingredients in blinder. Mix well. Place in Squeeze bottle to dress you food.

This is great on so many dishes. Enjoy

Vegetable Taco’s

Ingredients:

4 Yukon Gold Potato’s

1 Large Onion

1 Bunch Cilantro

1 Red Bell Pepper

1 Anaheim Chili

¼ Cup Heavy Cream (Alta Dena)

4 Tablespoon Olive Oil (Pompeian)

8 Corn Soft Taco shells

Queso Fresco Cheese (Cacique)

Season to Taste:

Seasoning, Garlic powder, Lemon Pepper, Chili powder & Paprika (Lawrys)

How to:

·       Chop your potato and dry fry till they are golden brown.  Slice onion, anaheim chile,  bell pepper and sauté in frying pan with olive oil.  Until onions are clear in color.  Once done add the cilantro, potato’s and seasoning.  Mix well the add heavy cream..  Set aside. 

·       Dip your taco shells in oil to give the a soft fry, about 30 seconds. 

·       Add your veggies and close the top with a tooth pick

·       Give your taco’s a dry fry until they are golden brown. 

Garnish with

*  Salsa (Recipe on this site)

*  Avocado sauce (Recipe on this site)

*  Queso Fresco cheese

Apple Crumble

Ingredients:

Topping:

2/3 Cup all-purpose flour (Gold Medal)

1/3 Cup rolled Oats (Quaker)

3 Tablespoons granulated sugar (C & H)

½ Cup Butter (Tillamook)

Filling:

4 Large Apples (Granny Smith)

2 tablespoons Firmly packed brown Sugar ( C & H)

1 Teaspoon Cinnamon

How to:

·       Preheat oven to 425 degrees. Grease a 2-quart baking dish

·       For the topping, place the flour, rolled oats, sugar & butter in a large bowl. Mix well.

·       For the filling, peel, core & slice the apples, Layer the slice in the prepared baking dish. Sprinkle the brown sugar and cinnamon over the apple slices. Sprinkle the topping mixture over the top.

·       Bake until the apples have softened and the crumble is lightly golden brown.  20-25 minutes

·       Serve warm with Ice Cream

Rice Chicken Soup

4 Chicken Thighs skinless (Foster Farms)
1/2 Pound Shrimp
2 Cups Frozen Peas & Carrots (Birds Eye)
2 Cups cooked Rice ( Uncle Bens Minute Rice)
1 bunch chopped Cilantro
1 Cup Diced Roasted Red Peppers
1 Quart Water
4 Table Spoon Chicken Bouillon (Knorr)
Garlic Salt (Lawry's)
Lemon Pepper ( Lawry's)

How to:
Put water & chicken bouillon in large pot on medium heat. Chop Chicken in bit size chunks. Add to pot of water. Let cook for 20 minutes. Cook rice per instruction on the box. After chicken is done add shrimp, rice, peas & carrots, red peppers & cilantro. Add seasoning to taste. Let cook for 15 minutes then ready to serve.

You may want to add cheese on top as I do. Every thing taste better with cheese

Meat Ball Poppers

Ingredients:

10 pre made meat balls
1 package of ready-made biscuit dough (Pillsbury)
20 cubes Mozzarella cheese (Precious)
Marinara sauce (Ragu Six Cheese)
Basil
Butter(Land O Lakes)
Parmesan cheese grated (Sarento)
Rosemary

How to:

Preheat oven to 365°. Slice each meatball and half. Take your Biscuit dough and half each one. Take cheese cubes and meatball & put inside each Biscuit and rolling into ball. Make ends are sealed tight. Place in baking pan and brush tops with butter. Sprinkle with basil, rosemary & Parmesan cheese. Bake for 20 minutes or till tops are golden brown. Heat your marinara. Serve the dish warm. Great finger food for game day.