OK…I can’t believe I haven’t posted this one yet.  This is my favorite snack/appetizer.  It’s spicy, but good spicy.  Serve it up and watch it go.  The preparation time is a matter of minutes and it’s a whole lot better than any store bought version.   Last year, I showed my friend’s teenaged son how to make it and he makes it all the time.

Salsa

Ingredients:

• 1 14.5 ounce can of petite diced tomatoes
• 1/2 Vidalia onion - chopped
• 4-5 stalks of fresh cilantro
• 1 jalapeño - chopped fine
• 1 TBLSP ground chipotle powder
• 1 tsp lime juice

Method:

1. Mix everything together.
2. Chill.
3. Serve with tortilla chips

Queso

Ingredients:

• Salsa above
• 1 pound of Velveeta Mexican cheese or Velveeta pepper jack cheese - cut into 1 inch cubes

Method:

1. In a microwavable dish, mix the salsa with the cheese.
2. Microwave for 3-4 minutes and stir.
3. Microwave for 3-4 more minutes and stir until smooth.
4. Serve with tortilla chips

Ingredients
12 eggs
1 cup of mayonnaise
1/2 cup Webber’s horseradish mustard [any other pedestrian brand will be ok]
1 TBSP dill weed

Paprika for color and a little bit extra flavor.

Method:

1. Hard boil the eggs - for perfect hard-boiled eggs, place all of the eggs in a pan, cover with cold water. Bring water to a boil. Remove from heat and cover. Let sit for 20 minutes. Drain and cool eggs.
2. Peel the eggs and cut the eggs in half lengthwise, place whites on a platter to serve, yolks go in to a mixing bowl.
3. Add mayo, mustard and dill week to the egg yolks.  Mix well.
4. Transfer mix to your favorite pastry press. Press mixture into stars into the circle part of the white. If you don’t care to get that fancy, just spoon the mixture out.
5. Sprinkle with the paprika.
6. Refrigerate.
7. Serve as appetizers.
8. Amaze your friends.

Image:  stock.xchange

Normally I’m not a prepackaged guacamole type gal. I like to make my own using fresh ingredients found out the local farmer’s market. Sometimes however. convenience prevails.

I like the Wholly Guacamole line because it’s smooth, creamy, delicious and yes, convenient. I’m digging it even more now because it comes in 100 calorie packs. You heard me right, 100 calorie packs of guacamole.

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This recipe comes to us courtesy of Salads of the Sea, the nation’s best selling refrigerated seafood dip company.

Seafood Cheese Baby Burgers

• 1 lb. ground beef
• 1 8-oz. container Salads of the Sea® Seafood Cheese Spread
• 8 mini hamburger buns
• Sliced tomato
• Sliced onion
• Lettuce or baby greens
• 8 slices cheddar cheese

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I’m having car problems and the roads are icy today, so I didn’t feel like going to the supermarket as previously planned. Even so, there wasn’t much food to work with in my freezer. I settled on a package of chicken wings. Now, I’m not my husband. He doesn’t mind venturing out in 18 degrees to grill up a batch of wings. I’m not that ambitious. What I decided to do was slow cook them in my crockpot.

A few months ago Buff sent me some T.J.Morgan’s Basting Sauce, and I’ve been finding some good uses for it. Today I marinated my chicken wings with the TJ. Morgan’s Teriyaki Sauce - using the Vacu-Seal to get the job done quicker - and slow cooked the wings to perfection. They’re just about falling off the bone. And Ok, I sample a couple since dinner won’t be for a while, and they’re absolutely out of this world.

T.J.Morgans touts itself as a basting sauce, but I also use it as a marinade. The Teriyaki sauce is absolutely divine. Friends, don’t be afraid to experiment in your kitchen. Sometimes the best food is born out of experimentation.

Looking for something different for your Super Bowl Party this weekend? Try these Beer Battered Onion Rings.

This recipe comes to us courtesy of the Gordon Biersch Brewery Restaurant.

Ingredients

*2 large yellow onions
*2 whole eggs
*2 1/2 cups flour
*1 teaspoon baking powder
*1/2 cup corn starch
*pinch salt and pepper
*1 bottle Gordon Biersch Märzen

*milk enough to soak onion rings
*flour enough to dredge onion rings
*oil

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