Fried Okra Fritters

 

While we were traveling through Georgia this summer, I noticed that they offered fried okra patties at one of the local restaurants.  I am not sure how they tasted because I did not eat at this restaurant.  I really do like looking at restaurant menus just to get ideas of foods to make for myself.  Plus, eating out has become difficult for me being gluten-free.  I was never a huge fan of okra in the past, but it kinda grew on me.  I thought the okra pattie was a good idea, but I just imagined something a bit on the crunchy side since okra is a little on the wet side.  I added corn for an additional crunch, some Southern seasonings, fried in oil, and served them with this lemon/garlic aioli.  

This certainly is a Southern Charm! 

Ingredients:
2 TBS olive oil
1/2 cup celery, diced fine
3/4 cup onion, chopped fine
2 cloves garlic, minced
1/2 cup creamed corn
1 egg, beaten
2 TBS lemon juice
1/2 tsp chili powder
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1 TBS dry parsley
1/2 cup cornmeal
1/2 cup flour (gluten-free)

Directions:
1.  Heat oil in a skillet on med/high temperature.  Stir in the celery and onions and cover.  Cook for 3-4 mins.  Stir in the garlic and add to a bowl to cool. 
2.  To the bowl, add the creamed corn, beaten egg, lemon juice, and spices.  Stir well.  Fold in the cornmeal and flour.  Season with salt and pepper to your liking.
3.  To the same skillet, add 1/2 inch of fry oil.  Heat on med/high temperature.  Using a large cookie scoop or spoon, drop approx. 1/4 cup of mixture into the hot oil.  Season with salt before flipping over to fry the other side.  
4.  Place the cooked fritters on a plate lined with paper towels to absorb excess oil.  Serve with Aioli Sauce

Aioli Sauce Ingredients:
1 cup mayo
1 tsp honey
1 garlic clove, minced
1 TBS lemon juice
1/4 tsp smoked paprika

Mix all ingredients in a bowl.  Chill until ready to eat.  

Lemon Crab Stuffed Mushrooms

 

Are you grilling steak this weekend?  These have always been a family favorite.  These mushrooms are great to make for gatherings or as a side dish to any meal.  We don't always have crab on hand but if you love tuna, go ahead and use it in this recipe.  

Ingredients:
12 large mushrooms, stems removed
4 ozs cream cheese, softened
1 clove garlic, minced
4 TBS lemon juice, divided
1/4 cup black olives, chopped fine
2 TBS fresh parsley, chopped fine
1/2 cup seasoned bread crumbs
4 ozs crabmeat, reserve juice
4 TBS butter, melted

Directions:
1.   Preheat oven to 350 degrees.  
2.  Remove any dirt from the mushrooms with a dry towel.  Remove stems.
3.  In a medium-size bowl add the cream cheese, garlic, 2 TBS lemon juice, olives, and parsley.  Mix well. I like using a fork to incorporate the flavors into the cream cheese.   Season with salt and pepper, to taste.  Add in the bread crumbs, and work them into the cream cheese.  Combine the crabmeat, making a stuffing.    
4.  Divide the filling evenly amongst the mushrooms by adding the filling inside the center of each mushroom.  Press to pack.  Top off the mushrooms with any filling that might be leftover.  
5.  Melt the butter and stir in the remaining 2 TBS lemon juice.  Brush the butter on top of each mushroom.  Bake for approx. 30 mins or until the stuffing browns on top.  

Krabby Salad

Growing up on the Long Island Sound in Connecticut, seafood was readily available.

I do not think there is any seafood I do not like.

I remember going crabbing with my Dad, down off the riverbanks.

  He would put the chicken on a string and try to catch Blue Crab.  Sometimes, 

he would just use traps.  Later, when we were finished for the day, 

we would go home, and Dad would clean the crabs and pick the meat.

I would just watch since I was afraid of getting attacked by the crabs. 

One of my Dad's favorite dishes was stuffed Flounder.  He would make

a crab stuffing with Milk Crackers.  Milk crackers were a big cracker.   I remember

eating them with a big glass of milk.  Unfortunately, they are not sold in stores anymore, 

so we just substitute with other crackers. 

After getting married and raising four children, there was not much time

for crabbing.  Also, money was very tight.  Buying picked crabmeat was not an option.

I remember being introduced to imitation crab meat in the '80s.  Imitation crab meat

is a white fish, shaped and cured to resemble the leg meat of snow crab.

It is a very affordable and delicious substitute for real crab.

There are many creative ways to prepare this less expensive alternative.

I have used it in stuffings, salads, dips, spreads, and soups.  Enjoy this

crab salad recipe.  Eat it alone, stuffed in a crepe or a fresh sliced tomato.

Ingredients:

16 ozs imitation crabmeat, chopped

3/4 cups Hellman's Mayo

4 ozs cream cheese, softened

1 TBS cider vinegar

1 TBS sugar

2 TBS green or red onion

3-4 TBS fresh cilantro or parsley, chopped

salt and pepper, to taste

Directions:

1.  Chop crabmeat.  

2.  In a mixing bowl, whisk together the mayo, cream cheese, vinegar, sugar, onions, and cilantro.  Fold in the crab meat.  Season with salt and pepper to taste.  Serve at room temperature or cold.

Note:  Serve as a dip with crackers or on a salad.  Delicious served inside of a crepe.

GORGONZOLA BUFFALO CHICKEN PIZZA

GORGONZOLLA BUFFALO CHICKEN PIZZA

SPICY, CHEESY AND CRUNCHY ALL IN ONE SLICE.
FEEDING A CROWD HAS NEVER BEEN EASIER.
LET THE PARTY BEGIN WITH THIS HEALTHIER TAKE
OF CHICKEN BREAST.  WHEN YOU SEE THE PIZZA DISAPPEAR
YOU WILL BE STRUTTING' YOUR STUFF.   

INGREDIENTS:  

1 Three Bakers Pizza Crust

1 cup gorgonzola crumbles

1 cup cooked chicken breast, chopped

1/2 cup buffalo wing sauce, divided

1/4 cup ranch dressing

DIRECTIONS:

1.  Preheat oven to 350 degrees.

2.  Sprinkle cheese over top of pizza crust

3.  Toss chicken in half of the wing sauce, spread over cheese.  Bake for 10-12 mins or until slightly brown.  Remove from oven. 

4.  Drizzle remaining wing sauce over top and Ranch dressing on pizza.  

Toasted Bacon Wrapped Jalapeno Manicotti

Toasted Bacon Wrapped Jalapeno Manicotti

with Cilantro Ranch Sauce

 

 

Crepes:
1 cup flour (I use gluten free)
1 cup water
1 tsp sugar
2 eggs
1/8 tsp salt
Note: This recipe makes approxiately 10 crepes


Ingredients:
5 Jalapeno peppers, cut in half lenthwise
4 ozs cream cheese
1 cup shredded cheddar cheese
10 strips bacon
2 eggs, beaten
1 cup seasoned bread crumbs (I use gluten free)
2 TBS parmesan cheese


Cilantro Ranch Sauce:
1/2 cup cilantro leaves
1/4 cup sour cream
1/4 cup ranch dressing
1/2 tsp lime juice
1/2 tsp roasted garlic
1/8 tsp sea salt
1/8 tsp course black pepper

Directions:

1.  In large bowl whisk together all ingredients for crepes until all lumps are out.
2.  Heat a small round non stick skillet on med/high heat.
3.  Laddle about 1/4 cup batter in center of skillet.  Swirl pan around to thin out batter around bottom of skillet.  Place on burner and let cook until crepe starts to remove itself from edge of skillet. (approx 30 seconds)  You will know crepe is done when you can gently shake skillet and crepe loosens.  Flip onto a sheet of wax paper.  Repeat process. 
4.  Fill each half of jalapeno pepper with approx. 1/2 -3/4 tsp cream cheese.  Place sliced jalapeno in center of crepe.  Add approx 2 TBS shredded cheddar on top of pepper.  Fold one side of crepe over top of pepper (securing cheese).  Tuck in sides and roll to close.  Should resemble an eggroll shape.
5.  Wrap 1 strip of bacon around folded crepe on an angle, not overlapping bacon, to secure closure of crepe.  Repeat process for remaining manicotti.
6.  Add eggs to bowl, beat.  Add bread crumbs and parmesan cheese in separate bowl.  Mix
7.  Roll each manicotti into egg mixture covering completely.  Then roll each manicotti into seasoned bread crumbs.   Place on slightly greased sheet pan. 
8.  Preheat oven to 425 degrees.  Bake for approx. 15-20 mins or until bacon starts to brown.  Remove from oven and let cool slightly before slicing. 
9.  To make sauce:  Add all ingredients to small food processor.  Pulse until smooth.

Note: If non stick skillet is a good one cooking spray between each cooked crepe will not be necessary. 
Recipe makes 10 manicotti (20 pieces, cut in half)

Italian Red Lentil Soup with Lemon and Basil Oil

Lentils

 

 

 

A few of my dishes I have made using lentils

 

 

The lentil is a bushy annual plant of the legume family, known for its lens-shaped seeds.  It is about 40 cm tall, and the seeds grow in pods, usually with two seeds in each.

 

 





Compared to other types of dried beans, lentils are relatively quick and easy to prepare. They readily absorb a variety of wonderful flavors from other foods and seasonings, are high in nutritional value and are available throughout the year.



 

MY FAVORITE LENTIL

 

 

Petite red lentils, also known as petite crimson lentils, are small, round legumes with a light pink color. They are typically smaller than a pencil eraser and sold either split into halves or whole. Unlike most legumes, petite red lentils cook quickly since their exteriors are soft and easy for water to penetrate. Lentils contain significant amounts of nutrients in each serving and are an ideal addition to almost anyone’s diet.

 

 

Gluten Free

Toss with other grains, muffins, soups, pastas, meatloaf, burgers

 

Eating Petite Red Lentils

Before cooking lentils, you should wash them in warm water to remove dust and dirt. Submerge the lentils in a bowl of water and pick through them to remove any rocks or foreign objects. Once washed and picked, petite red lentils are useful in a wide array of dishes. Some recipes that use petite red lentils include soups, salads, pastas, sauces and casseroles. Pureed lentils can act as a thickener, as well.

 

 

Calories and Fat

A 1-cup serving of cooked petite red lentils contains 230 calories. That is 11.5 percent of an average daily recommended intake of 2,000 calories. While the caloric content might seem a bit high to some individuals, the fat content more than makes up for it at 0.75 grams and no saturated fat. Low-fat foods help prevent heart disease, clogged arteries and many conditions associated with obesity.

 

Carbohydrates and Dietary Fiber

Petite red lentils are rich in slow-digesting carbohydrates and dietary fiber that keep you feeling full and satisfied for two hours or more following a meal. One cup of cooked petite red lentils contains about 40 grams of carbohydrates, or about 18 percent of the average recommended daily intake. The dietary fiber content is about 57 percent of an average DRI at 15.6 grams per serving. Consuming foods high in dietary fiber, such as petite red lentils, lowers your risk of diabetes, heart disease and constipation.

Protein

The protein content of lentils is comparable to that of one serving of meat, but generally healthier because they contain low levels of fat. In one cup of petite red lentils, you consume nearly 18 grams of protein. One 3-ounce serving of chicken breast contains 18 grams of protein, as well. However, the chicken breast also contains more than 3 grams of fat in comparison to the 0.75 grams in the serving of petite red lentils.

Vitamins and Minerals

With 358 micrograms per serving, petite red lentils are rich in folate, a vitamin your body requires to create new cells and produce iron. One serving also provides about 16 international units of vitamin A. The minerals in a cup of petite red lentils include 731 milligrams of potassium, 356 milligrams of phosphorus and 71 milligrams of magnesium.

 

 

Enjoy this recipe I have specially created for you

 



Italian Red Lentil Soup with Lemon and Basil Oil

Soup Ingredients:
4 TBS olive oil
3 Italian Sausage links
1 cup celery, chopped
1 cup onion, chopped
3 large garlic cloves, chopped
2 cups red lentil beans
1/8 tsp crushed red pepper flakes
1/4 dry sherry
32 ozs chicken broth
1/4 cup fresh parsley
1/4 cup fresh basil
2 Bay leaves
1/4 cup grated cheese
salt, to taste
1 cup water

Directions:
1.  In large skillet, add oil heat on medium heat.
2.  Add sausage links.  Cook until brown.  Remove from pan and slice.
3.  Add celery, onion, garlic and sauté until soft
4.  Add lentils and red pepper flakes stir.  Sautee for 5 mins.
5.  Add sherry to deglaze. Stir
6.  Add broth and spices.  Simmer for approx. 25 mins. 
7.  Add grated cheese, stir. 
8.  Add water if too thick.
9.  Remove bay leaves
10.Serve in bowl with drizzle of lemon oil and basil oil.  Add additional cheese, if desire.


Lemon Oil:
zest from one lemon, with juice
4 TBS olive oil
Puree together until smooth.  Add additional oil, if needed

Basil Oil:
6 large basil leaves
5 TBS olive oil
Puree together until smooth.  Add additional oil, if needed

Italian Guacamole with Pizza Strips

Mix together in medium size bowl:

1/2 cup roasted eggplant
2 avocados, cubed
1 garlic clove, chopped fine
1/4 cup sun dried tomatoes (packed in oil) drained
1/2 cup cannellini beans
1/2 cup artichoke hearts, chopped
1 TBS jalapeno peppers, chopped fine
2 TBS sweet basil, chopped
1 lime, zested and juiced
1/4 tsp sea salt
1/4 tsp course black pepper
1 large preparred pizza crust
3 TBS oil from sun dried tomatoes
2 TBS parmesan cheese


Directions:

1.  Cut a few slices of eggplant with skin (for color). Season with salt and pepper.  Bake in oven or toaster oven on 375 degrees until starts to brown. (Approx. 15 mins)  Let cool, dice and place in medium size mixing bowl.
2.  To mixing bowl add avocados, garlic, sun dried tomatoes, cannellini beans, artichoke hearts, jalapeno peppers, basil, lime zest, lime juice, salt and pepper.  Toss.  Serve warm or refrigerate.
3.  Spread oil from sun dried tomatoes on pizza crust.  Sprinkle parmesan cheese.  Season with salt and pepper.  Bake until crispy in 375 degree oven. (approx. 10 mins).  Slice into pizza rectangles. 

Zydeco Coconut Potato Soup with Grilled Cajun Shrimp

 

12 ozs bacon, fried
2 cups celery, chopped
2 cups onion, chopped
1 cup bell peppers, chopped (assorted colors)
1 parsnip, peeled and diced
5 med red potatoes, cubed small
2 large garlic cloves, chopped
2 ears corn, kernels removed
1/4 cup white wine
1 stick butter
1 cup chicken broth
1 can coconut cream
5 sprigs thyme
1/4 cup fresh parsley, chopped
1/2 tsp cayenne pepper
1/2 tsp paprika
8 oz sharp cheddar cheese, shredded
1/2 tsp salt
1/2 tsp course black pepper
1 lb large shrimp, peeled and deveined



Directions:

1.  In large skillet on medium heat saute bacon.  When crispy, remove and cover to keep warm.
2.  In same skillet using bacon grease add celery, onions, peppers, parsnip and potatoes.  Saute until veggies become soft. (approx. 15 mins).  Add garlic and corn.  Saute for additional 5 mins.
3.  Deglaze pan with wine, stir and cook out for 5 mins.  Lower temperature if too high.
4.  Add butter, let melt.  Stir.  Add chicken broth and coconut cream, stir.  Add thyme, parsley, cayenne pepper and paprika.  Let simmer med/low bringing back up to temperature.
5.  Add cheddar cheese, stir.  Turn temperature down to low and simmer until cheese melts. Approx. for 5 mins.
6.   In large bowl add shrimp, 1/8 tsp cayenne pepper, 1/8 tsp paprika and 2 TBS olive oil.  Toss.  Grill shrimp on non stick skillet or pan grill until done.  Approx. 3-4 mins per side.  Remove.
7.  Taste soup, season with salt and pepper to liking.  Make sure all veggies are soft.
8.  Serve soup with grilled shrimp.  Garnish with additional herbs and/or fresh peppers.

Serves 4-6

Potato Oatmeal Cakes with Sea Salted Cilantro Grilled Shrimp

 

 

Like any normal day for me I wanted to create a new and exciting dish for dinner.  Usually, I create dishes that would be incorporated around ingredients used for a recipe contest.  I had just read about a potato contest that I wanted to enter.  The prize was a free trip to the Orlando Food and Wine Bloggers Convention. 

 

While sitting there munching on a tiny bowl of leftover mash from last Sunday night's dinner, I allowed my mind to work.  I thought.....how comforting not only to eat Idaho potatoes but now I get to create another great comforting Idaho potato recipe. 

I went to my frig and stood there like always, to study what ingredients I had.  I see sitting there a baggy of chopped onions, celery and peppers.  See, last night my Son was in the kitchen chopping veggies.  I asked him what he was doing since he is hardly ever in the kitchen cooking or prepping anything.  He said he was chopping veggies for breakfast in the morning.  Okay, so I figured he was going to make himself an omelet before he took off for work.  I don't know if he ever did use any of the contents, since I wasn't up when he left.  But I certainly did not see any signs of any dirty dishes or skillets hanging around either.  I am not sure about your house but in my house it is very hard to get anyone to pick up after themselves.  Anyway, what a huge advantage for me at this point.  What a huge time saver.  I don't have to chop veggies.

 

Right away I came up with the idea of making potato oatmeal cakes.  I knew I had some leftover ground oats from a previous contest that I wanted to use up.  This recipe was tasting wonder on my taste buds.  I couldn't wait to throw it together.  I remember wining second place in another potato contest using fresh lime and cilantro.  Wow, this would be a nice touch also. 

 

But wait!!!  It needed something else.  We just cant' have potato cakes thrown on a plate....No!  It had to be pretty, creative...but simple~

 

Shrimp......Yes!!!!  Ugh, I thought!!!  Frozen!!!! 

 Hey, no problem!!!!

 

 

With a little thawing in water, a little mixing, a little sautéing, I came up with the most delicious dish.

 

Now, I wonder if my Son will notice some of his chopped veggies missing?



Ingredients:

Olive oil for skillet
1/2 cup (combined) onions, celery, red bell, chopped
1 clove garlic, chopped
2 TBS butter
1/4 cup ground oats
1/2 cup water
1 tsp lime zest (reserve some for garnish) (reserve juice)
2 cups leftover mashed potatoes (I use Idaho red potatoes)
1 egg, beaten
1/2 cup cilantro, chopped and divided in half
1 cup seasoned panko crumbs ( I use gluten free), plus 1/4 cup
1 lb shrimp (peeled and deveined)
sea salt
coarse black pepper
1 cup sour cream



Directions:

1.  In medium nonstick skillet add approx. 2 TBS oil.  Heat on med/high.  Add onion, celery and peppers.  Sautee until soft.  Add garlic, sautee for additional min.  Season with salt and pepper
2.  Add 1 TBS butter to skillet to melt.  Add oats and stir to slightly brown (approx. 2 mins.)
3.  Add water and stir until water is cooked out.  Add lime zest stir.  Remove from heat.
4.  In large bowl add leftover potatoes.  Stir in 1 egg, 1/2 of the cilantro and panko crumbs.  Season with salt and pepper.  Mix well.
5.  Mold mixture into even size patties (approx. 8).
6.  Re-heat skillet to med/high.  Add approx. 4 TBS oil.  Add molded patties (4 at a time).  Brown approx. 4 mins each side.  Repeat process for additional patties.  Remove and cover until ready to eat.
7.  To small skillet heat 1 TBS butter and 1 TBS oil.  Add shrimp.  Sautee until turns pink.  Serve shrimp on top of potato/oat cakes.  Drizzle lime juice on top, extra lime zest and fresh cilantro.  Season with sea salt and dollop of sour cream.

Mango Date Chipotle Wings

12 whole chicken wings
1 TBS olive oil, plus extra for brushing
1 stick butter
3 cloves garlic, chopped
1/2 cup red onion, chopped
1 tsp ginger root, grated
1/4 cup chipotle peppers in adobo sauce
1/4 cup dates, chopped
1 cup mango
1/4 cup cilantro, chopped
1 TBS lime zest, plus 2 TBS lime juice
1/4 tsp salt, or to taste
1 cup blue cheese dressing
1 bunch celery, sliced into 4 inch pieces

1.  Heat Grill to med/high.  Grease grill with olive oil
2.  Brush chicken with olive oil, completely covering.  Place chicken on grill.  Season with salt.  Grill for 10-12  mins on each side
3.  On side burner heat medium size skillet.  Add 1 TBS olive oil, butter, garlic, onion, ginger, chipotle (with adobo sauce) and date.  Sautee for 5 mins, stir. 
4.  Add mango, cilantro, lime zest and lime juice.  Season with salt, to taste.  Cook until mango gets soft.  Puree in food processor.  Add puree into medium size bowl.
5.  At grill with tongs, dredge each piece of chicken into mango puree, completely covering.  Add back to grill.  Repeat process for each piece of chicken.  Grill for 5-6 mins on each side or cooked and nicely browned.
6.  Serve with extra sauce, blue cheese dressing and celery sticks

Makes 4-6 servings.

Buttermilk Pistaschio Chicken Salad with Greek Yogurt Avocado Buttermilk Dressing

Ingredients:

Olive oil for sautéing
2 lbs thin sliced chicken breasts, skinless and boneless
20 Crunchmaster Roasted Garlic Crackers
1/2 cup gluten free flour
1/2 cup pistachios
1/4 cup brown sugar
1/2 tsp pepper corns
1/8 tsp sea salt
2 eggs, beaten
1/2 cup buttermilk, plus 1/4 cup for dressing
1 small avocado
2 tsp lemon juice, fresh
1/2 cup Greek yogurt
1 large handful of fresh cilantro
1 TBS brown sugar, plus 1 TBS for onions
1 TBS Cider Vinegar
salt and pepper, to taste
1 small red onion, sliced
2 TBS butter
1/4 cup balsamic vinegar
2 cups lettuce greens
1/2 cup tomatoes, chopped
1/4 cup gorgonzola cheese crumbles, (gluten free), plus 1/4 cup for dressing
1/2 cup slice cucumbers
1/4 cup pistachios (salted or sugared)

Directions:

1.  Add oil in large sauté pan.  Heat on med/high when ready to sauté chicken.
2.  In food processor, add crackers, flour, pistachios, sugar, pepper corns and sea salt.  Grind into powder.  Put aside in flat dish.
3.  In separate bowl add 2 eggs, beat.  Add 1/2 cup buttermilk, blend together.  Put aside
4.  In food processor add avocado, lemon juice, yogurt, cilantro, 1 TBS brown sugar, vinegar, 1/4 cup buttermilk, 1/4 cup gorgonzola cheese, salt and pepper.  Puree into dressing.  Chill until ready to use.
5.  Add sliced red onion to small sauce pan.  Add butter, 1 TBS brown sugar, balsamic vinegar and salt/pepper, to taste.  Heat on medium until onions are cooked, soft and balsamic becomes thickened.  Remove from heat and put aside until ready to top on salad.
6.  Dredge chicken into egg/buttermilk mixture.  Coat on both sides.  Then dredge coated chicken into breaded/flour mixture.  Coat both sides.  Place into heated sauté pan.  Repeat process for addition chicken.  When chicken in browned on both sides place on paper towels to drain excess oil.  Cut into strips.  Note:  Chicken can also be cut first into strips, breaded and then sautéed.
7.  Assemble salad with favorite lettuce greens and remaining ingredients.  Serve with dressing, extra roasted garlic chips and top with balsamic onions. 

Serves 4

Shrimp Bisque Scampi

Shrimp Bisque Ingredients:

2 Tbs olive oil
1/3 cup parsnips, chopped
1/3 cup celery, chopped
1/3 cup onion, chopped
2 large garlic clove, chopped
2 Tbs red cherry peppers, chopped
salt and pepper, to taste
1/3 cup vermouth, dry
1 stick butter
12 ozs shrimp, peel and deveined
1 small can tomato paste
4 cups half and half, warm
2 Tbs parsely, fresh chopped
1 tsp lemon zest, grated
2 bay leaves

Directions:

1.  Heat oil in large skillet, low/medium heat.
2.  Add parsnips, celery, onion, garlic and cherry peppers.  Season with salt and pepper.  Cook until soft.
3.  Deglaze pan with vermouth, stir
4.  Add butter and shrimp.  Cook until shrimp turns pink
5.  Add contents of skillet to food processor or blender, puree.  Add back to skillet
6.  Add tomato paste, warm half and half, parsley, zest and bay leaves.  Stir
7.  Simmer on low heat
8.  Remove bay leaves before serving



Shrimp Scampi Ingredients for garnish:

3 Tbs olive oil
1/4 cup onion
1 Tbs garlic clove, chopped
1 Tbs red cherry peppers, chopped
1 Tbs black olives, chopped
8 ozs large jumbo shrimp, peeled and deveined
1/8 cup vermouth
2 Tbs diced tomatoes
1/4 cup seasoned bread crumbs
1 1/2 Tbs grated cheese
1 Tbs fresh parsely, chopped
3 Tbs lemon juice


Shrimp Scampi Directions:

1.  Heat oil in medium size skillet, low/medium heat
2.  Add onion, garlic, peppers, olives and shrimp.  Saute until shrimp turns pink
3.  Add vermouth, stir
4.  Add tomatoes, bread crumbs, grated cheese and parsely, toss
5.  Top with lemon juice
6.  Serve as garnish in center of Shrimp Bisque

Mini Corn Dogs (Baked "not fried")

1 box 8.5 oz Jiffy Mix
1 egg
1/3 c milk or half and half
6 hot dogs, cut in half
velveeta cheese (opt) or other American Cheese
mini loaf pan, also can use mini cupcake pan

Preheat oven to 350 degrees.  In large bowl mix Jiffy mix, egg and milk.  Spray individual inside of loaf pan with non stick spray so corn dogs do not stick.  Spoon 1 tsp into each loaf or cupcake cavity.
Place half of a hot dog on top of batter, add cheese.  Top with additional batter.  Bake approx. 15 mins.
*Note: You may leave some batter off tops of corn dogs to create an open face corn dog.  Serve with favorite dipping sauce.

Chicken Strips w/Ma'mu'ke Sauce

3 boneless chicken breasts, cut into strips
oil for frying
1 beaten egg
1 c seasoned bread crumbs
1 tbs grated cheese
1/2 tsp dry basil

In small bowl combine bread crumbs, cheese and basil.  In another small bowl break egg and beat.  In medium pan, heat oil on medium.  Dip strips in egg mixture then into bread crumb mixture.  Place into hot oil, brown.  Turn over and brown other side.  Drain on paper towels on large plate.

Ma'mu'ke Sauce:
2 parts mayo
1 part mustard
1 part ketchup
(For Adults: add Horseradish, opt)

Mini Sliders w/Ma'mu'ke Sauce

1 lb ground beef
11 slices american bread
4 slices american cheese
1 cucumber, peeled and sliced into 16 pieces

Roll 1 oz balls of ground beef, flatten into patties.  Place patties into large preheated skillet (med heat).  Brown on each side until no longer red in center.  Toast bread. With cookie cutter or round object, cut 2-2 1/2 inch rings, put aside.  Wash, peel and slice cucumber into 16 slices.  Assemble, enjoy!!!!

Ma'mu'ke Sauce:
1/2 c mayo
1/4 c mustard
1/4 c ketchup
mix all ingredients in small bowl.  Refrigerate any leftovers.

Artichoke and Spinach Dip

1/2 small onion, chopped small
1 tbs butter
1 pkg. frozen spinach thawed, drained (squeeze out water)
1 jar marinated artichokes, chopped
8 oz. Philly cream cheese
8 oz. sour cream
3/4 c. shredded Parmesan cheese
dash red pepper flakes
dash salt8 oz. shredded Monterey Jack cheese
1/2 cup shredded Mozzarella cheese


Preheat oven to 350.  In small frying pan saute onions in butter on low.  Add spinach and saute for about 5 mins more.  Add spinach and onion to mixing bowl.  Add artichokes, cream cheese, sour cream, Parm cheese, Monterey Jack cheese and dash of red pepper flakes and salt.  Pour into baking dish and top with shredded Mozz cheese.  Bake until hot and cheese melts and starts to brown.

Hummus Dip

1 can Chick Peas
1 large ripe tomato, chopped
1/8 cup chopped red onion
1/4 cup chopped cilantro
1 lime (juiced)
1 Tbs olive oil
1/2 tsp tumeric, optional
salt and pepper to taste


Combine all ingredients into food processor, blend until smooth.  Place into serving bowl and sprinkle fresh cilantro on top for garnish.  Spread on favorite toasted bread