Mango Salsa

Ingredients: 

1 ripe Mango

1 Cup Pineapple (optional)

2 Roma tomatoes

1/4 Cup Fresh Basil fine chopped

1/4 Cup chopped Yellow Onion

1 Ripe Avocado

3 Table spoons seasoned Rice Vinegar

2 Table spoon olive oil

Chili pepper flake to taste

Garlic salt to taste

Lemon pepper to taste

Paprika to taste

How to:

Chop and mix all ingredients in bowl. Add seasoning to taste and tel chill 30 minutes prior to servicing. Go great with and they of chicken. Enjoy, your feed back is welcomed 

Garlic Butter Crab Legs

Garlic Butter Crab Legs

Ingredients:

2 to 3 Pounds King or Snow Crab Legs

3 Sticks Sweet Cream Salted Butter

6 Cups Water

2 Table Spoons Lemon Juice

1 Table Spoon Dry Parsley

1/2 Teaspoon Celery Salt

1 Cup Whipping Cream

1 Tablespoon Garlic Power

1 Teaspoon Lemon Pepper

1/8 Cup Hot Sauce

½ Teaspoon Dried Red Chili Pepper Flakes

1 Tablespoon Seasoning Salt

2 Tablespoons Chicken Broth Powder

How to:

Put all ingredients into large pot and let simmer for 30 minutes.  After sauce has simmered for 30 minutes turn heat up and bring to a boil.  Once sauce starts to boil add the crab legs and let cook in sauce for 15 minutes. 

When serving place in large bowl with the Sauce for dipping.  Add your side and ready for dinner. 

Grilled Guacamole & Grilled Shrimp Cocktail

Grilled Guacamole & Grilled Shrimp Cocktail

Ingredients:

3 Ripe Avocado’s

1 Roma Tomato diced

¼ White Onion diced

¼ Cup Chopped Cilantro

1 Teaspoon Lemon Juice

1 Table Spoon Sour Cream

Paprika

Black Pepper

Garlic Power

¼ Stick Butter (only needed if pan searing the shrimp)

Salt

2 Tablespoons Olive Oil

½ Stick

¼ Head of a small cabbage

Chopped Roasted Red Peppers

How To:

You can use your bar-b-Que pit or indoor grill.  Cut avocado in half and remove pit (seed).  Brush each one with olive oil then place on grill sink side up for 15 minutes. 

Season shrimp with garlic powder, salt & black pepper.  If cooking on grill just place shrimp on grill.  Cook on both sides till pink.  If pan searing melt butter and place shrimp and pan and cook till pink.

Remove avocado from sink and give light mash.  Then add onion, cilantro, tomatoes, lemon juice, sour cream and season to taste. 

Chop cabbage and roasted red pepper for garnish.  Place cabbage in bottom of dish and roasted pepper for top garnish. 

Now you are ready to put your dish together. 

Soft Shell Crab Club

Soft Shell Crab Club

Ingredients:

10 Soft Shell Crabs

5 Croissants

1 Pack Apple Wood Smoked Bacon (add as much as you like)

5 Slice Cheese Cheddar (whatever you like best)

Roma Tomato slices

Butter Lettuces

1 Cup Mayo (Kraft Real Mayo)

1 Teaspoon Curse Mustard

2 Tablespoon Sweet Chilli Sauce

1 Egg

1 Cup Milk

1 ½ Cup Flour

¼ Cup Corn Meal

Lemon Pepper

Paprika

Garlic Salt

Frying Oil

How To:

In a Small bowl mix mayo, mustard & chilli sauce together.  Place in ice box to chill till needed.  Mix egg and milk together in bowl.  Next mix flour & corn meal with lemon pepper, paprika & garlic salt.  (Season to your taste) In small skillet heat your oil to fry your crab.  Cook your bacon on low heat till golden brown.  Wash your crab and then dip in milk mixture then into flour mixture.  Now into hot oil for frying.  Cook till golden brown on each side. 

Once bacon and crab are done you can build your club.  You can add onion or avocado if you like.  With the croissant roll it is lite and great summer snack.  Enjoy. 

Fruit Smoothie

Ingredients:
2 cup Sherbet Ice Cream
1cup crushed Ice
Frozen Fruit (Half of a bag 16oz)
2 Tablespoon Sugar
1 Cup Juice or Punch

How to:
Put all ingredients in blender and mix well.

Please Note:
You can mix and match your fruit, juice & sherbet. To come up with your own flavor's to your taste. My best sherbet is rainbow. Give the best taste.

Chicken Parmesan

Parmesan Chicken

1/2 cup flour
1/2 cup Panko
2 eggs
1 cup Milk
1 jar six cheese pasta Sauce (Ragu)
4 Chicken Breast
Garlic Salt
Lemon Pepper
Dried Basil
1 cup Sliced Mushroom
1 onion chopped
2 Cups Mozzarella Cheese ( Sargento)
1/8 Cup Olive Oil
1 Package Spaghetti Noodles
1 Tablespoon Salt

How to:
Turn deep fryer on high to cook chicken. Take chicken and cut each one in half. Season with garlic salt, lemon pepper & basil. Mix eggs and milk in bowl. Mix flour and Panko together. Dip seasoned chicken in egg mix then flour mix. Deep fry till golden brown. Once done remove from fryer to drain off excess cooking oil.
Place in baking dish. Cover with half jar of sauce then cover with cheese. Bake in oven at 350 degrees for 20 minutes.

Put large pot of water on to boil. Once it starts to boil add salt and spaghetti noodles. Reduce heat and let simmer. Cook for 20 minutes. When done drain water and place in bowl. Sprinkle & toss with olive oil. (2 tablespoons).

Put olive oil in sauté pan with onion & mushroom. Cook till onions are clear. Then add the remaining sauce. Cook for 5 more minutes. Then toss over pasta.

Shrimp & Cheese Grits

Ingredients:
3 cups cooked grits (Alberts)
1/2 grated cup cheddar cheese ( Land O Lakes)
2 tablespoon butter ( Tillamook)
1/2 stick butter (Tillamook)
2 cup water
1 cup heavy cream ( Knudsen)
1 pound medium shrimp cleaned & peeled
2 Roma tomatoes chopped
3 slice's white onion chopped
4 slices of bacon (Farmer John)
1/8 cup chopped basil
6 tablespoon olive oil. (Pilippo Berio)
1/8 teaspoon Garlic salt (Lawry's)
1/8 teaspoon lemon pepper (Lawry's)

How to:
Take bacon and chop into small pieces. Put 3tablespoon olive oil in sauce pan on medium heat. Add bacon cook till golden brown and done.
In skillet add 2 tablespoons of olive oil & 1/2 stick butter. Let the butter melt, then add shrimp. Season shrimp with garlic salt & lemon pepper. Cook for 3 to 4 minutes. Once done turn off heat.
Chop onion, basil & tomato. Add to bowl put bacon and 1 tablespoon olive oil mix well.
Cook your grits the same as the box instruction. Change half of the water needed with heavy cream. (I.e. if it calls for 3 cups of water. Change it to 1 1/2 cup water & 1 1/2 cup heavy cream.) once grits are done add the cheese mix well. Put top on and let stand for 2 minutes before serving.
When serving take the grits add to plate and put some of the butter sauce from the shrimp pan on top of the grits. Then put shrimp and tomato mixture.

Sour Cream Sauce

Sour Cream Sauce

Ingredients:

8oz Sour Cream (Daisy)

2 tablespoons hot sauce (Red Hot)

2 tablespoon Lemon juice

1/8 cup chopped green onion

1/8 cup chopped fresh basil

1/2 teaspoon Garlic powder (Lawry’s)

1/2 teaspoon lemon pepper (Lawry’s)

½ Celery Salt (Lawry’s)

How to:

Mix all ingredients together in bowl and serve chilled. 

Cheese Potato Roast

Ingredients:

10 small red potatoes sliced in half

1 cup shredded cheese ( Kraft)

1 1/2 cup cheese sauce (Ragu)

1 stick melted salted butter (Land O Lakes)

1/4 teaspoon Lemon pepper (McCormick)

1/4 teaspoon Celery salt (McCormick)

1/4 teaspoon Garlic powder ( Lawry's)

12 oz. chicken broth (Swanson)

Bacon bits ( optional)

Dried chopped Parsley ( optional)

Chopped green onion ( optional)

Chopped fresh basil (optional)

Cooking spray (Pan)

How to:

Take chicken broth and potato halve put in boiling pot and cook for 35 minutes or until fork tender

Per-heat oven to 350.

Once done drain broth off. Take your baking pan, spray with cooking spray. Add the potatoes pour butter over top. The add cheese sauce. It is ok if all the pieces don't get and it will melt to the bottom and cover the pan. Add seasoning cover with shredded cheeses. Add any of the other topping as you like. Cover and bake at 350  for 20 minutes

Chicken Bite Cups

Ingredients:
2 large skinless chicken breast (Foster Farms)
1/2 shredded cheese ( Kraft)
2 Roma tomatoes dices
1 avocado ripe & chopped
1/2 cup shredded carrots (Rousseau Farming Company)
2 cups chopped lettuce
24 small wonton skins ( Nasoya)
2 tablespoons mayonnaise (Kraft)
1/4 teaspoon Lemon pepper (McCormick)
1/4 teaspoon Celery salt (McCormick)
1/4 teaspoon Garlic powder ( Lawry's)
2 Tablespoons hot sauce (Red Hot)
12 oz chicken broth (Swanson)
cooking spray (Pan)
Ranch Salad Dressing ( Hidden Valley)

How to:
Add chicken & broth in boiling pot and cook till done. You may want to cut the chicken in smaller pieces to cut faster and even.
Per-heat oven to 350 degrees. Take a cup cake baking pan and stray with cooking spray. Fit wonton skin in each cup. Cup till golden brown. About 15 minutes. Remove from pan ASAP to stop the cooking.
In large mixing bowl combine all ingredients and mix.
Then place mixture in cup and serve with Ranch dressing for dipping.

Cooking Tips

This is the best teriyaki sauce. You will make great teriyaki chicken. Let your meat marinade for 1 hour prior to cooking. You can get this at your local market. I get mine from Trader Joe's.

Rib Eye Steak Pizza

Ingredients:
1 Rib Eye Steak
1 pre made pizza Crust ( Boboli)
2 cups shredded Mozzarella cheese (Sargento)
1 Cup of Shredded Cheddar cheese (Sargento)
1/4 cup roasted red bell peppers (Mt. Olive)
1 cup salsa Verde (Ortega)
½ halve ripe sliced avocado
1/8 cup chopped fresh cilantro
Sliced Red Onion
Montreal Steak seasoning (McCormick)

How To:
Pre-heat oven to 550. Cook your steak on grill to your liking. Well done, Medium or Medium Rare. Keep in mind your meat will cook more in the oven with the completed Pizza.
Season steak and cook on grill. Let it rest for 10 min. prior to cutting. When ready Slice in thin cuts.
Take your pre-made pizza crust and put the salsa all over it, as if it was sauce. Cover with the 2 chesses. Add steak, avocado, red pepper, onions & cilantro. Let cook in over for 15 minutes or until your crust looks golden brown on the edges.

Shrimp Pizza

Ingredients:
1 Pound Medium shrimp cleaned a peeled
1 pre made pizza Crust ( Boboli)
3 cups shredded Mozzarella cheese (Sargento)
3 tablespoons crushed garlic
1/8 cup olive oil (star)
1/8 cup chopped fresh basil
Sliced Red Onion
½ stick salted butter (Land O Lakes)
1 teaspoon lemon pepper (Lawry’s)
1 teaspoon garlic salt (Lawry’s)

How To:
Pre-heat oven to 550. In small sauce pan melt butter. Add shrimp lemon pepper & garlic salt.
Cook shrimp till lite pink.. About 2 minute in melted butter.
Take your pre-made pizza crust and put olive oil all over it, as if it was sauce. Then rub your crushed garlic in with olive oil. Cover with cheese. Add shrimp, onions & basil. Let cook in over for 15 minutes or until your crust looks golden brown on the edges.

Juicy Shrimp

INGREDIENTS:
½ small onion, diced
1 celery rib, diced
5 cloves Garlic, minced
½ cup (1 stick) unsalted butter (Land O Lakes)
2 quarts low-sodium chicken broth (Swanson)
1 ½ tablespoon rosemary (McCormick)
2 teaspoons dried thyme (McCormick)
1 teaspoon ground black pepper (McCormick)
1 teaspoon celery seed (McCormick)
1/2 teaspoon fennel seed (McCormick)
1 teaspoon red pepper flakes (McCormick)
8oz clam juice (Snow's)
3 tablespoons of tomato paste ( can tomato paste) ( Del Monte)
1 cup beer ( Heinneken)
1 ½ pounds shrimp, with tails
1 loaf French bread

DIRECTIONS:
Fry onion, celery, garlic in the butter until fragrant and soft in a large pot.
Take all the spices (rosemary, thyme, pepper, celery seed, fennel seed, pepper flakes) and cut/crush them enough that they remain whole but are broken to more easily release flavor.
Pour in broth, and mix in rosemary, thyme, pepper, celery seed, fennel seed, clam juice, pepper flakes, & tomato paste. Place cover on pot to maintain consistency.
Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
Stir beer into the broth mixture and continue to simmer and occasionally stir 2 hours.
Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque.
Serve with bread.

Strawberry Short Cake

Ingredients:

1 Package white cake mix (Duncan Hines)

1 ½ Quarts fresh strawberries

¼ Cup granulated sugar ( C & H)

1 ½ Cups whipping cream ( Great Value)

¼ Cup powder sugar (C & H)

1 Teaspoon vanilla extract (McCormick)

Butter flavor cooking spray (Pan)

How to:

Preheat oven to 350 degrees. Prepare cake according to package directions. Spray baking pan with cooking spray 2 round 9-inch cake pans; pour batter into pans. Bake cakes until done.  Cool on baking rack.

Set aside 8 large strawberries for garnish. Slice remaining strawberries; place in a medium bowl. Sprinkle with sugar. Mash slightly with potato masher. Chill until ready to assemble cake, at least 30 minutes.

Beat whipping cream in a medium bowl with mixer on high until stiff peaks form. Add powder sugar and vanilla, continue mix until mixed will.

Now Place 1 cake on dish, cover with mashed strawberries. Top with whipping cream. Place second layer on top. Spread with remaining cream. Garnish with Strawberries. 

Enjoy

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.