From Just Cook Already
1 medium tomato
2 avocados
1 cup of sweet white corn (I get a frozen bag from Costco)
1 Bushel of green onions
1 can of black beans
, drained
Garlic Pepper (I never have this, so I leave it out)
Garlic salt w/ parsley
Tapatio Sauce
Place drained black beans and corn into a large bowl.
Dice up the tomato and green onions and add them in the bowl.
Season with the garlic pepper, garlic salt and tapatio sauce to taste.
Mix everything around and then taste it to check seasoning.
Add chopped avocado and mix it around one more time (I do the avocado last so the little diced pieces don’t get all mushy in the initial mixing process).
Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts
Friday, February 12, 2010
Sunday, September 7, 2008
Homemade BBQ Chicken Wings
1 Cup Sugar
1 Cup white Vinegar
1 Small Bottle Ketsup (14 oz)
3 t. Worchester sauce
1 t. Dry Mustard
1 t. Salt
1 t. Paprika
¼ t. ginger
1 dash garlic powder
Bring to a boil then lower heat and simmer 10 minutes.3 lbs Chicken wingsPut Chicken wing and BBQ suace in greased cake pan. Bake 350 for 45 mintues.
1 Cup white Vinegar
1 Small Bottle Ketsup (14 oz)
3 t. Worchester sauce
1 t. Dry Mustard
1 t. Salt
1 t. Paprika
¼ t. ginger
1 dash garlic powder
Bring to a boil then lower heat and simmer 10 minutes.3 lbs Chicken wingsPut Chicken wing and BBQ suace in greased cake pan. Bake 350 for 45 mintues.
Wednesday, September 3, 2008
Christmas Breakfast Casserole
from Jessica Romney
1 pound bacon
1/4 cup diced onion
1/4 cup diced green bell pepper
3 cups shredded Cheddar cheese
8 eggs
2 cups milk
1 (16 ounce) package frozen hash brown potatoes, thawed
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish.
In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.
Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.
1 pound bacon
1/4 cup diced onion
1/4 cup diced green bell pepper
3 cups shredded Cheddar cheese
8 eggs
2 cups milk
1 (16 ounce) package frozen hash brown potatoes, thawed
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish.
In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.
Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.
Cowboy Caviar
1 can black beans, drained
1 can black-eyed peas, drained
1 can Rotel
1 can corn
½ cup chopped onion
1-½ tsp. Garlic
1 tsp. Cumin
1-½ TBSP. Lime
Chopped jalapeno
Italian dressing (I use very little)
Cilantro
Cubed Avocado
Mix together. Serve as a dip with chips or as an accompaniment to tacos.
1 can black-eyed peas, drained
1 can Rotel
1 can corn
½ cup chopped onion
1-½ tsp. Garlic
1 tsp. Cumin
1-½ TBSP. Lime
Chopped jalapeno
Italian dressing (I use very little)
Cilantro
Cubed Avocado
Mix together. Serve as a dip with chips or as an accompaniment to tacos.
Smoky Green Chile-Cheddar Cheese Ball with Avocado-Mango Salsa
2 (8 ounce) packages cream cheese, softened
16 ounces Monterey Jack cheese, shredded
16 ounces smoked Cheddar cheese, shredded
6 green onions
2 (4.5 ounce) cans chopped green chilies, drained
1 (1.25 ounce) taco seasoning mix
Avocado-Mango salsa:
¼ cup hot jalapeno jelly
¼ cup fresh lime juice
2 large mangos, peeled and diced
1 large red pepper
¼ cup chopped fresh cilantro
Combine first 6 ingredients in large bowl. Divide mixture into 2 equal portions; shape each into a 6-inch round. Cover and chill 8 hours, or freeze up to 1 month; thaw in the refrigerator 8 hours. Place cheese rounds on serving plates; top evenly with Avocado-Mango Salsa; serve with tortilla chips.
16 ounces Monterey Jack cheese, shredded
16 ounces smoked Cheddar cheese, shredded
6 green onions
2 (4.5 ounce) cans chopped green chilies, drained
1 (1.25 ounce) taco seasoning mix
Avocado-Mango salsa:
¼ cup hot jalapeno jelly
¼ cup fresh lime juice
2 large mangos, peeled and diced
1 large red pepper
¼ cup chopped fresh cilantro
Combine first 6 ingredients in large bowl. Divide mixture into 2 equal portions; shape each into a 6-inch round. Cover and chill 8 hours, or freeze up to 1 month; thaw in the refrigerator 8 hours. Place cheese rounds on serving plates; top evenly with Avocado-Mango Salsa; serve with tortilla chips.
Walt's Wharf Oak Grilled Artichokes
Cut artichokes into quarters and steam, boil or microwave until they are tender and/or the leaves are easy to pull from the flower. Grill over any type of barbecue.
Baste with garlic butter and grill until the artichokes are hot.
Baste with garlic butter and grill until the artichokes are hot.
Guzbe
from Jenny Kusgen
3 avocados
5 or 5 Roma tomatoes
Salad shrimp
Green or purple onion
Cilantro
Juice of 1 lime
Garlic salt
Salt pepper
This is great as a “salsa” for marinated chicken.
3 avocados
5 or 5 Roma tomatoes
Salad shrimp
Green or purple onion
Cilantro
Juice of 1 lime
Garlic salt
Salt pepper
This is great as a “salsa” for marinated chicken.
Basil Pesto Rounds
from Jessica Romney
1 (1 pound) loaf French bread, sliced
2/3 cup mayonnaise
1/3 cup basil pesto
2 cloves garlic, minced
½ cup freshly grated parmesan cheese
Salt to taste
Preheat oven to broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under a broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to make sure they don’t burn. Remove from oven and flip bread slices so that the toasted side is on the bottom.
Set the oven to 350 degrees. In a small bowl mix together mayo, pesto, garlic, parmesan, and salt. Spread evenly over untoasted sides of bread slices. Bake in the preheated oven for 6 to 8 minutes. Set the over to broil and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.
1 (1 pound) loaf French bread, sliced
2/3 cup mayonnaise
1/3 cup basil pesto
2 cloves garlic, minced
½ cup freshly grated parmesan cheese
Salt to taste
Preheat oven to broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under a broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to make sure they don’t burn. Remove from oven and flip bread slices so that the toasted side is on the bottom.
Set the oven to 350 degrees. In a small bowl mix together mayo, pesto, garlic, parmesan, and salt. Spread evenly over untoasted sides of bread slices. Bake in the preheated oven for 6 to 8 minutes. Set the over to broil and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.
Guacamole
2 avocados
½ lemon (juice)
2 TBSP. Chopped onion
½ tsp. Salt
(garlic, cilantro)
Lawry’s Seasoning salt
½ lemon (juice)
2 TBSP. Chopped onion
½ tsp. Salt
(garlic, cilantro)
Lawry’s Seasoning salt
Southwest Chicken Dip
12 oz Chicken
16 oz Cream Cheese
1 1/3 Cup Cheddar Cheese
1 t. Garlic
1 t. Chili Powder
1 t. Cumin
1 t. Oregano
1 t. Paprika
3-4 Drops Tabasco Sauce
1 Chopped Bunch of Cilantro
1 Can Rotel Tomatoes
-Cook Chicken-Whip Cream Cheese until soft
-Add to Cream Cheese: Cheddar Cheese, Garlic, Chili Powder, Cumin, Paprika, Tabasco Sauce, Chopped Cilantro, Rotel Tomatoes, Oregano-Cool and shred Chicken
-Add Chicken to Cream Cheese Mixture
-Heat Mixture on Stove in sauce pan, till Parmesan Cheese is completely melted-Cool to room temperature.
16 oz Cream Cheese
1 1/3 Cup Cheddar Cheese
1 t. Garlic
1 t. Chili Powder
1 t. Cumin
1 t. Oregano
1 t. Paprika
3-4 Drops Tabasco Sauce
1 Chopped Bunch of Cilantro
1 Can Rotel Tomatoes
-Cook Chicken-Whip Cream Cheese until soft
-Add to Cream Cheese: Cheddar Cheese, Garlic, Chili Powder, Cumin, Paprika, Tabasco Sauce, Chopped Cilantro, Rotel Tomatoes, Oregano-Cool and shred Chicken
-Add Chicken to Cream Cheese Mixture
-Heat Mixture on Stove in sauce pan, till Parmesan Cheese is completely melted-Cool to room temperature.
Homemade Salsa
1 can stewed tomatoes
1 can diced green chilies
3 to 4 green onions, chopped
Handful cilantro
Sprinkle red pepper flakes
Mix in blender. Cover top with garlic salt, let sit overnight.
1 can diced green chilies
3 to 4 green onions, chopped
Handful cilantro
Sprinkle red pepper flakes
Mix in blender. Cover top with garlic salt, let sit overnight.
Hot artichokes
1 can artichokes, chopped and drained
1 cup mayonnaise
1 cup shredded parmesan cheese
8 oz. Cream cheese
Mix together cream cheese and mayonnaise until smooth. Add artichokes and parmesan cheese. Combine together in small casserole dish or 9x9. Bake at 350 for 30 minutes or until heated through. Serve with tortilla chips or bread cubes.
1 cup mayonnaise
1 cup shredded parmesan cheese
8 oz. Cream cheese
Mix together cream cheese and mayonnaise until smooth. Add artichokes and parmesan cheese. Combine together in small casserole dish or 9x9. Bake at 350 for 30 minutes or until heated through. Serve with tortilla chips or bread cubes.
Subscribe to:
Posts (Atom)
