Ham and Colby Jack Sliders

Ham and Colby Jack Sliders

-Ham

-Sliced Colby Jack Cheese

-Hawaiian Rolls

-Cube of Butter

- 2 TB Worcestershire Sauce

-1/4 tsp Garlic Salt

Melt butter and mix with garlic salt and worcestershire sauce. Put together sandwiches and pour mixture over them. Let soak in fridge for 30 minutes and then cook for 15-20 minutes on 350 in oven.

Swedish Meatballs

Ingredients

• 2 slices fresh white bread
• 1/4 cup milk
• 3 tablespoons clarified butter, divided
• 1/2 cup finely chopped onion
• A pinch plus 1 teaspoon kosher salt
• 3/4 pound ground chuck
• 3/4 pound ground pork
• 2 large egg yolks
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup all purpose flour
• 3 cups beef broth
• 1/4 cup heavy cream

Directions

Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Cucumber, Tomato and Onion Salad

Ingredients

• 1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced
• 1 pint cherry tomatoes, halved
• 1/2 Vidalia onion, very thinly sliced
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• Salt and freshly ground black pepper

Directions

In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.

Deep Fried Bacon

Ingredients

• 3 eggs
• 1/2 cup milk
• 1 pound thick sliced bacon, cut in half
• 3 cups all-purpose flour
• salt and pepper to taste
• 2 cups vegetable oil for frying

Directions

1. Whisk together the eggs and milk in a bowl until smooth. Separate the bacon strips, and soak in the milk mixture for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep skillet to 375 degrees F (190 degrees C).
3. Whisk together the flour, salt, and pepper in a separate bowl. Remove the bacon from the egg mixture, and toss with the flour to coat. Line a baking sheet with aluminum foil.
4. Fry the bacon strips 3 to 5 slices at a time until golden brown, about 4 minutes. Drain on a paper towel-lined plate. Once all of the bacon has cooked, place onto the prepared baking sheet, and bake in the preheated oven until crispy, about 7 minutes.

Cheesecake Factory's Avocado Egg Rolls

Ingredients:

Dipping sauce

• 3 -4 teaspoons white vinegar
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon tamarind pulp
• 1/2 cup honey
• 1 pinch powdered saffron
• 1/2 cup chopped cashews
• 2/3 cup fresh cilantro
• 2 garlic cloves
• 2 green onions
• 1 tablespoon granulated sugar
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/4 cup olive oil

Egg rolls

• 1 large avocado, peeled, pitted, & diced
• 2 tablespoons sun-dried tomatoes packed in oil, chopped
• 1 tablespoon minced red onion
• 1/2 teaspoon fresh cilantro, chopped
• 1 pinch salt
• 3 egg roll wraps
• 1 egg, beaten

Directions:

1 Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.

2 Stir until tamarind is dissolved.

3 In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.

4 Pour mixture into a bowl and stir in oil.

5 Refrigerate until ready to use.

6 Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.

7 Distribute filling evenly onto center of each egg roll wrapper.

8 Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.

9 Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.

10 Repeat with remaining wrappers.

11 Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.

12 Drain on brown paper bags.

13 Slice egg rolls diagonally across middle and serve with prepared dipping sauce!

CALIFORNIA PIZZA KITCHEN TUSCAN HUMMUS

1 15-ounce can white beans or Great Northern beans (strain and keep liquid)

¼ Cup liquid from the can

¼ Cup sesame tahini

3 Tablespoons lemon juice

1 teaspoon extra virgin olive oil

1 teaspoon granulated sugar

2 teaspoons minced garlic

½ teaspoon salt

¼ teaspoon white pepper

¼ teaspoon ground cumin

¼ teaspoon rubbed dried sage

¼ teaspoon cayenne pepper



GARNISH

2 Tablespoons chopped Roma tomatoes

1 teaspoon chopped basil

¼ teaspoon minced garlic



1. Dump entire contents of the can of white beans into a strainer set over a bowl. Let the beans sit for a little while so that all of the liquid drips into the bowl.

2. Dump the beans and ¼ Cup of the liquid from the bowl into a food processor.

3. Add the remaining ingredients to the food processor and puree the mixture until completely smooth – about a minute or so.

4. Spoon the hummus into a covered container and chill for at least 2 hours so that the flavors can develop.



When serving, garnish the hummus with a couple tablespoons of chopped Roma tomatoes mixed with chopped fresh basil and garlic. Serve with warm, sliced pita bread, pita chips or crackers.

Grilled Portobello-Goat Cheese Pitas

Courtesy of Alison Lewis

If the tomatoes are ripe, skip grilling them. Serve with a tropical fruit salad of mangoes, cantaloupe, and pineapple sprinkled with toasted coconut.

Yield: 4 servings (serving size: 1 topped pita)

Ingredients

• 1 1/2 teaspoons bottled minced garlic
• 1 teaspoon olive oil
• 4 (6-inch) pita rounds
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 1 (6-ounce) package portobello mushrooms
• 2 medium tomatoes, cut into 1/4-inch-thick slices
• 1/3 cup (3 ounces) goat cheese
• 1/2 cup chopped fresh basil

Preparation

Preheat a grill pan over medium heat.

Combine garlic and oil; brush evenly over pitas. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over pitas. Place pitas in pan, and cook 2 minutes on each side or until toasted.

Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over mushrooms and tomatoes. Place mushrooms in pan; cook 6 minutes or until tender, turning once. Remove mushrooms from pan. Add tomatoes to pan; cook 1 minute.

Spread goat cheese evenly over pitas. Arrange the mushrooms and tomatoes evenly over pitas. Sprinkle with chopped basil.

Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip

Recipe courtesy Paula Deen

Ingredients

• 3 cups chopped, cooked chicken, about 4 to 5 chicken breasts
• 1 (8-ounce) package shredded colby and Monterey Jack cheese blend
• 4 ounces cream cheese, softened
• 1 chopped red bell pepper
• 1 jalapeno, seeded and chopped
• 1 tablespoon ground cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 (15-ounce) package refrigerated pie crusts
• Water

Directions

Preheat vegetable oil in a deep-fryer to 350 degrees F.

In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper. Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown. Top with con queso dip.

Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month.

• Chili Con Queso Dip
• 1 pound package Cheddar (recommended: Velveeta)
• 1 (16-ounce) can diced tomatoes, drained
• 1 (4-ounce) can diced green chiles
• 2 teaspoons hot sauce

In a medium sauce pot, slowly melt Cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well.

Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.

Poblano Stuffed with Chorizo, Shrimp and Rice

Recipe courtesy Guy Fieri

Ingredients

• 1 tablespoon oil
• 1/2 pound Mexican-style chorizo
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 jalapeno, minced
• 1 red onion, diced
• 2 tablespoons garlic, minced
• 1 cup short-grain rice
• 1 cup low-sodium chicken stock
• 1/2 cup white wine
• 1/2 cup water
• 4 large, fresh poblano chiles
• 1 pound shrimp, shelled, cut into 1/2-inch pieces
• 3/4 cup Cheddar, shredded
• 3/4 cup Jack cheese, shredded

Directions

In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.

Preheat oven to 400 degrees F.

Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.

When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.

Chorizo, Bean and Cheese Nachos

Courtesy of Emeril

Ingredients

• 1 pound Mexican chorizo, removed from casings and crumbled
• 1 tablespoon chopped garlic
• 1/4 teaspoon ground cumin
• 2 cups cooked pinto beans
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• Water
• Homemade Tortilla Chips, recipe below, or large, restaurant style corn tortilla chips
• 1 1/2 cups grated pepper jack
• 1 1/2 cups grated sharp cheddar
• 1 small white onion, sliced into thin rings
• 5 large jalapenos, stemmed, seeded, and chopped, or to taste
• 1 cup sour cream
• 1 tablespoon fresh lime juice
• Chopped fresh cilantro leaves, for garnish

Directions

In a large skillet, cook the chorizo, garlic, and cumin, stirring, over medium-high heat until the sausage is browned and the fat is rendered, about 5 minutes. Remove and drain on paper towels. To the fat in the pan, add the pinto beans, chili powder, salt, and 1 to 1 1/2 cups water (depending on the moisture in the beans). Cook over medium heat until warmed through, smashing with the back of a heavy wooden spoon or potato masher until chunky/smooth. Remove from the heat.

Preheat the oven to 450 degrees F.

On a large, oval ovenproof platter or in a large baking dish, spread 1 layer of chips. Top with a layer of 1/2 of the beans, then 1/2 of the sausage, cheeses, onion rings, and chopped jalapenos. Repeat with another layer of chips, beans, sausage, cheese, onions and jalapenos. Bake until the cheeses are melted and the mixture is hot, 5 to 8 minutes. Remove from the oven.

In a small bowl, whisk together the sour cream and lime juice, with a pinch of salt. Drizzle over the nachos, garnish with cilantro, and serve immediately.

Homemade Tortilla Chips:

9 corn tortillas, cut into quarters

4 cups corn or vegetable oil

Essence, recipe follows

In a large, heavy saucepan, heat the oil to 360 degrees F.

In batches, add the tortillas to the oil, being careful not to overcrowd, and cook until golden brown, turning once, about 1 minute. Remove and drain on paper towels. Season lightly with Essence. Serve warm or use to make nachos.

Yield: 3 dozen chips

Essence (Emeril's Creole Seasoning):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Chunky Guacamole

Recipe courtesy Tyler Florence

Ingredients

• 4 ripe avocados
• 3 limes, juiced
• 1/2 red onion, chopped
• 1 garlic clove, minced
• 2 serrano chiles, sliced thinly
• 1 big handful fresh cilantro, finely chopped
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Directions

Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.

Smoked Gouda-Chorizo Jalapeno Poppers

Recipe courtesy Sunny Anderson

Ingredients

• 2 links Mexican chorizo, casings removed
• 1/2 pound smoked gouda, shredded
• 1/4 cup finely chopped red onions
• 1 egg
• 1/2 cup cream cheese
• 3 tablespoons sour cream
• 1 tablespoon hot sauce (recommended: Frank's Red Hot)
• Salt and freshly ground black pepper
• 12 large jalapeno peppers, stemmed, seeded and halved

Directions

Special Equipment: parchment paper

Preheat oven to 375 degrees F.

Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste. Press into jalapeno halves and assemble on a parchment lined baking sheet. Bake until golden and bubbly, about 20 minutes.

Sugarcane-Skewered Shrimp with Chile-Cilantro Rub

Recipe courtesy Michelle Bernstein

Ingredients

Marinade:

• 1 bunch cilantro, chopped coarsely
• 1 habanero chile, chopped
• 4 shallots, chopped
• 2 lemons, zested
• 2 limes, zested and juiced to 1/4 cup (juice more limes if necessary)
• 1 cup coconut milk
• 1/4 cup soy sauce
• 1/4 vegetable oil
• 16 jumbo shrimp, cleaned, deveined
• 8 sugarcane skewers
• Marinade
• 1/4 bunch cilantro leaves, as garnish

Directions

Puree all marinade ingredients in a blender. Reserve 2 tablespoons of marinade.

Skewer two shrimp per sugarcane and place in marinade and refrigerate. After shrimp has marinated 2 to 3 hours, grill for about 3 to 4 minutes on each side, making sure they are fully cooked.

Serve with a drizzle of the reserved marinade and cilantro, as garnish.

Cajun Onion Bloomers

Courtsey of Paula Dean

Ingredients

• Peanut oil, for frying
• 4 large onions
• Beer Batter, recipe follows
• Cajun seasoning, optional
• Ranch dressing, optional

Directions

Fill a large cast iron Dutch oven with enough peanut oil to completely cover an onion by 1-inch. Heat the oil to 350 degrees F over medium heat. Slice top tip of onions off, but do not disturb the root end and gently peel off outer skin. With a paring knife, starting 1/2- inch from the bottom of the onion, slice down to top of onion and continue at 1/4-inch intervals until onion is sliced all the way around (like a mum flower). Gently shake each onion to open the "petals" more. Gently pick up onion and spoon batter onto onion ensuring every part is coated, then gently allow to drain slightly. Carefully place onion root side down into the pan of hot oil and allow it to cook until light brown in color, about 5 to 8 minutes. Remove onion with a slotted spoon and use a knife to pull apart petals that are stuck together. Place onion back into the oil but this time top side down. When the onion turns golden brown, about 5 minutes, remove it with a slotted spoon to paper towels to drain. Repeat with remaining onions. Shake onions with Cajun seasoning and serve with ranch dressing as a dipping sauce.

Beer Batter

2 1/2 cups beer

2 cups all-purpose flour

Pinch Cajun seasoning

Pinch salt

Whisk together beer, flour and seasonings; let sit on the counter for several hours.

Traditional Southern Deviled Eggs

Courtsey of Paula Dean

Ingredients

• 7 large eggs, hard boiled and peeled
• 1/4 cup mayonnaise
• 1 1/2 tablespoons sweet pickle relish
• 1 teaspoon prepared mustard
• Salt and pepper, for taste
• Paprika, for garnishing
• Sweet gherkin pickles sliced, for garnishing
• Pimentos, for garnishing

Directions

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.

Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.

Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.

Z' Tejas Grilled Shrimp Tostada Bites

Guacamole

Ingredients

3 Avocados

1 Tomato (diced)

1/2 Red Onion (diced)

1 Lime for Juice

3 TB Cilantro

1 Jalapeño (diced) (deseeded)

1/4 C Sour Cream

Preparation

Place all ingredients in a bowl and mash using a whisk.

Salt and pepper to taste.

Grilled Shrimp

Ingredients

Shrimp (peeled/deveined) 24 each

Cilantro Pesto 1 cup

Guacamole

Chipotle Puree ¼ cup

Preparation

Marinate shrimp with cilantro pesto and place on skewers. Grill approx 2 minutes per side. Using your favorite chip, place a dollop of guacamole then chipotle puree then top with shrimp.

Fiesta Corn Dip

1 can of corn

1 can of rotel

1 can of black beans

1 tsp of cumin

juice of 1 lime

stir together and place in refrigerator for one hour. serve with fritos or crackers.

7 Layer Dip

Serves 6

INGREDIENTS

1/3 pound dried baby lima beans, soaked in water for 24 hours
16 oz homemade vegetable stock (see recipe)
2 large red beets, stems removed
1 teaspoon safflower oil, divided
3 small whole wheat tortillas, cut into thin triangular strips
3 cups cauliflower florets
3 cups nonfat milk
10 shrimp, peeled and deveined
½ cup fat free yogurt
1 tablespoon chopped chives
1 oz fresh Alaskan King Crab Leg, out of the shell
(may substitute with 1 oz fresh cooked shrimp or lobster)
10 to 12 leaves of watercress

METHOD

• Preheat oven to 400F.
• Place beets in foil and drizzle with half the oil and 1 teaspoon of water.
• Close the foil around the beets and bake on a tray in the oven for 1 hour or until a knife inserts into the center of each beet without resistance.
• Cool in the refrigerator.
• Cook tortilla strips in oven for 15 to 20 minutes or until strips have colored slightly and are crispy.
• Remove from oven and cool at room temp.
• After the beets go into the oven, drain off soaking liquid from beans and rinse with cold water.
• In a medium pot, bring vegetable stock and beans to the simmer over medium high heat.
• Once simmering, reduce heat to low and cook gently for 1 to 1 ½ hours or until beans are soft and cooked through.
• Once cooked, drain off liquid and move beans to a blender.
• Reserve cooking liquid.
• Cover the lid of the blender with a hand towel and keep it open slightly to release steam, begin pureeing the beans on the lowest speed.
• Slowly drizzle in enough of the cooking liquid to make a smooth puree, about 4 to 6 tablespoons of liquid.
• If puree is still too thick, add more cooking liquid, 1 tablespoon at a time until puree is smooth.
• Remove from blender and leave covered at room temp.
• While beans are cooking, bring cauliflower and milk up to the simmer in a medium pot over medium high heat, but do not allow the milk to boil.
• Once cauliflower has softened, about 10 to 15 minutes, remove from heat and drain.
• Reserve milk.
• In a blender, puree cauliflower on lowest speed, keeping the lid open slightly while covered with a towel to allow steam to escape.
• Slowly drizzle in 3 to 5 tablespoons of the milk and puree cauliflower until smooth.
• Strain cauliflower puree through a fine mesh sieve and leave covered at room temp.
• Heat a large nonstick sauté pan over high heat.
• Sauté shrimp in remaining ½ teaspoon of oil for 2 to 3 minutes on each side or until shrimp is just barely cooked through and pink in color.
• Remove from heat and allow to rest at room temp.
• Chop all but 2 shrimp into a fine dice.
• Peel skin from cooled beets and cut into a small dice.
• Mix yogurt and chives in a small mixing bowl until well incorporated.
• In a small glass bowl or ramekin, begin layering the dip.
• Start out at the bottom with an even layer of the bean puree.
• To that, add the crab, followed by the yogurt, the beets, cauliflower puree, and the chopped shrimp.
• Place the watercress leaves in the center of the shrimp layer.
• Cross the tails of the 2 remaining shrimp and place on the watercress leaves.
• Serve with whole wheat tortilla chips.

Chili Con Queso

1/2 cup Chopped Onion

1/4 cup Butter

1 cup Chopped Tomato

4 oz Green Chili Pepper

1/2 tsp Salt

1/2 lb Cheddar Cheese

*** In frying pan, saute onions in butter until tender. Do not brown. Stir in tomatoes, chili peppers and salt. Simmer for 15 minutes. Cube cheddar cheese. Add cheese a few pieces at a time into frying pan. Stir until all the cheese is melted. Pour into chafing dish or fondue pot. Keep warm. Serve with corn chips. Thin mixture with milk if thick.

White Bean Dip

1 sm. garlic clove

One 15 oz. can great northern beans, well drained*

1 tbsp. olive oil

1 tbsp. lemon juice

1/2 to 3/4 tsp. ground cumin, as desired

1/2 cup picante sauce

2 tbsp. thinly sliced green onion

Pita bread triangles

Cherry tomatoes and vegetable dippers

Mince garlic in blender or food processor fitted with steel blade. Add beans, oil, lemon juice and cumin. Blend until smooth, scraping down sides as necessary. Transfer to bowl; stir in picante sauce. Sprinkle with green onion. Serve with pita bread and vegetables at room temperature, chilled or heated, as desired.

Makes about 1-1/2 cups.

*One 15 oz. pinto beans may be substituted.