Roasted Pimento Cheese Recipe

Ingredients

• 3 cups finely grated cheddar cheese
• 1 large red bell pepper, blackened, peeled and seeded
• ½ onion, finely grated
• 2 tablespoons Dijon mustard
• ½ cup mayonnaise
• 1 tablespoon milk, if needed

Directions

1. In bowl of food processor, add cheese, pepper, onion, mustard and mayonnaise. 
2. Pulse mixture until smooth. 
3. Add milk if needed for desired consistency.

Chicken Satays with Peanut Sauce Recipe

Ingredients

• 2 pounds boneless chicken breasts, (about 5 or 6 chicken breasts) cut into ½ - inch pieces
• ½ cup coconut milk
• 3 tablespoons soy sauce
• 3 tablespoons lemon juice
• 1 tablespoon brown sugar
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh ginger
• 1 teaspoon curry powder
• 24, 6-inch bamboo skewers
• 1 recipe Peanut Sauce (below)

Directions

1. Place chicken slices in gallon freezer bag and add coconut milk, soy sauce, lemon juice, brown sugar, garlic, ginger and curry powder. Seal bag and refrigerate 1 hour or up to 1 day.
2. Preheat grill or oven broiler to medium-high. Remove chicken pieces from marinade and discard marinade. Thread chicken pieces onto skewers. Grill or broil 10 – 15 minutes, turning as needed, until chicken is done. Serve with Peanut Sauce.

Ingredients

• ½ cup smooth peanut butter
• ½ cup water
• ¼ cup coconut milk
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh ginger
• 2 tablespoons brown sugar
• 2 tablespoons lemon juice
• 1 tablespoon soy sauce
• 2 teaspoons rice vinegar
• 1 teaspoon curry powder

Directions

1. In a mixing bowl, whisk together peanut butter, water, coconut milk, garlic, ginger, brown sugar, lemon juice, soy sauce, vinegar and curry powder.
2. Cover and refrigerate until time to serve or up to 2 weeks.

Sautéed Spinach in Tomato Cups Recipe

Yield
4 servings

Ingredients

• 4 tomatoes
• 2 teaspoons salt or to taste, divided use
• 2 slices bacon, cut into slivers
• ½ cup pine nuts
• 1 pound fresh spinach (Choose baby leaves or flat leaves. Not curly leaves.)
• 1 clove garlic, minced (1 teaspoon)
• ½ teaspoon pepper
• 1 pound fresh spinach
• ¼ cup shredded Parmesan cheese

Directions

1. Use a serrated knife to trim off ¼ inch from the top of each tomato. Use a melon baller or spoon to scoop out the inside pulp of each tomato, creating 4 tomato bowls. Set pulp aside. Salt and pepper the inside of each tomato bowl.
2. Place a cooking pot over medium heat and add bacon; cook until bacon begins to get crisp. Add pine nuts, garlic, salt and pepper. Cook a minute to bring out the flavor of the pine nuts.
3. Meanwhile, wash spinach and drain. Add spinach (some water will be left on the spinach leaves; this is okay) to the pot; cook and stir until spinach is wilted. Chop reserved tomato pulp and stir into cooked spinach. Taste and add salt and pepper to taste.
4. Fill tomato cups with spinach and place in flat baking dish. Reserve extra spinach. Top each filled cup with 1 tablespoon Parmesan cheese. Filled tomato cups can be kept warm in a warming drawer for up to 1 hour, covered lightly with foil.
5. To serve, reheat reserved spinach and divide into 4 portions. Place one portion on each serving plate and set a filled tomato cup on top.

Cheesy Texas Toast Recipe

Yield
4 slices

Ingredients

• 4 slices bread such as sourdough or Texas Toast
• 1 cup shredded cheese or to taste

Directions

1. Preheat broiler. Place bread on baking sheet and top with cheese.
2. Broil until cheese is melted.

Marinated Grilled Shrimp Recipe

Yield
6 servings

Ingredients

• 2 pounds large (18 – 20 shrimp per pound) shrimp, peeled with tail on and deveined
• ¼ cup olive oil
• ¼ cup fresh lemon juice
• 3 tablespoons grated onion
• 3 tablespoons finely minced fresh French parsley
• 1 tablespoon finely minced garlic
• 2 teaspoons salt
• ½ teaspoon pepper

 Cocktail Sauce:

• 1 cup ketchup
• 2 – 3 tablespoons fresh lemon juice or juice of one juicy lemon
• 1 tablespoon prepared horseradish or to taste
• ½ teaspoon Worcestershire sauce or to taste

Directions

1. Place shrimp in large freezer bag and add olive oil, lemon juice, onion, parsley, garlic, salt and pepper. Close bag and press lightly with fingers to mix ingredients well. Marinate in refrigerator 1 hour or up to 24 hours.
2. Make cocktail sauce: combine all ingredients. Cover and refrigerate until time to serve or up to 1 week.
3. Prepare grill. Skewer shrimp* or cook in grilling basket. Grill shrimp for about 1 – 1 ½ minutes per side. Don’t overcook.
4. *If skewering shrimp, soak bamboo skewers in water for 30 minutes before grilling. Or use metal skewers.

5 Easy Tapas Appetizers Recipe

Easy Tapas Appetizers

Ingredients Hummus 

• 2–4 cloves garlic 
• 2, 15-ounce cans garbanzo beans (chickpeas), drained with liquid reserved
• 1/2 cup tahini (sesame paste)
• 1 1/2 teaspoons salt
• Juice of 2 large lemons
• Tabasco to taste
• Ingredients for remaining apetizers are included in the instructions.

How To Make Hummus?

Yeild: about 2 1/2 cups

1. With food processor running, drop in garlic cloves and mince.
2. Add beans, tahini, salt, lemon juice and process until smooth.
3. Stir in Tabasco to taste.

Prosciutto with Melon

1. Cut melon (cantaloupe or green) into bite-size pieces.
2. Wrap with thin strips of prosciutto.
3. Secure with toothpicks.

Tuna and Capers on Toast

1. Mix canned tuna (well-drained) with capers and olive oil to taste.
2. Serve with melba toasts.

Cream Cheese and Red Pepper Jelly on Fritos

1. Place Fritos on serving platter.
2. Place cream cheese on top.
3. Pour Red Pepper Jelly (or jelly of your choice) on top of cream cheese.

Goat Cheese Artichoke Spread

1. Drain a jar of marinated artichokes and chop the artichokes finely.
2. Mix into a log (11 ounces) of goat cheese and stir in 1 teaspoon minced peppercorns.
3. Serve with interesting crackers or flat bread.

Homemade Pot Stickers Recipe

Ingredients

• 2 tablespoons vegetable oil, divided use
• 1 medium onion, thinly sliced
• 1 cup diced mushrooms
• 1/4 cup diced green bell pepper
• 1 tablespoon minced fresh ginger
• 1 cup chopped bean sprouts
• 1 cup shredded carrots

Dipping Sauce

• 1/3 cup soy sauce
• 1/3 cup rice wine vinegar
• 1/3 cup sliced green onion
• 1 teaspoon honey
• 1 teaspoon sesame oil

Serves 2 doze

Preparation

1. In a large skillet or saute pan, heat 1 tablespoon vegetable oil. Add onion, mushrooms, bell pepper and ginger and saute 2 minutes.
2. Add cabbage, carrots, and green onions and saute until all vegetables are soft.
3. Place mixture in colander to drain and cool.
4. When mixture is cool, add sesame oil and cilantro.
5. Season with salt and pepper.
6. Place a tablespoon of the vegetable in one won ton skin, fold over and seal with a wet fork.
7. Heat a non-stick skillet over medium-high heat. Generously coat pan with oil and add dumplings in a single layer, seam sides up.
8. Cook until bottom of dumplings get brown. Remove to a plate and add more dumplings until all are browned.
9. Return all dumplings to the pan, squeezing them in, and add 1/4 inch water to the pan. Cover and let dumplings steam 5 minutes.
10. Remove lid and cook until all water is evaporated and bottoms get crispy again and stick to the pan.
11. Serve with Dipping Sauce.

Dipping Sauce

Stir together 1/3 cup soy sauce, 1/3 cup rice wine vinegar, 1/3 cup sliced green onion, 1 teaspoon honey and 1 teaspoon sesame oil.