January 2, 2012
Another easy dip that you probably have all the ingredients for.
Thanks Michelle
3 cans of fiesta corn – 14 ounce
2 ounces of chopped chilies
2 cups of Mayonnaise
2 cups of Mexican Shredded Cheese
1 cup of shredded Parmesan cheese
Combine all ingredients and bake at 350 for 45 minutes. Serve with tortilla chips
November 2, 2011
Love all the ingredients in this dip.
2 Cans of black beans (drained)
1 can chopped olives (small can)
1 can green chilies (small can)
1 can chopped jalapenos (small can)
1 jar of hot salsa
1 bag of shredded Mexican cheese
Mix all together and microwave for 5 minutes, stir and then microwave another 5 minutes or until cheese is melted.
August 4, 2010
Chinese Pork Egg Rolls
I love these. I have so many variations of how to make these, but so far this is one of my favorites. The best part is that they are easy to make 
1 1/2 ground pork
3 Tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon sugar
2 teaspoon toasted sesame oil or just plain sesame oil will work too
1 Tablespoon Oyster sauce
10 ounces of shredded cabbage
1 cup of shredded carrots
8 dried Chinese mushrooms (shiitake). Soak in hot water till soft about 20-30 minutes
Cooking spray
3 cloves of garlic minced
1 1/2 teaspoons of fresh ginger grated or you can use the chopped in the jar
1 Tablespoon rice wine
2 packages of Spring roll/Egg roll wrappers
Oil for frying
Marinate the ground pork with 1 Tablespoon of the Soy, 1 teaspoon of the sesame oil, cornstarch, oyster sauce and sugar for 15 minutes at room temperature.
Shred the cabbage and the carrots and slice the mushrooms into thin strips – stems discarded
In a large frying pan spray with cooking spray and heat until hot. Add the garlic and ginger and cook about 30 seconds. Add the marinated pork mixture and cook till no longer pink. Add the carrots and mushrooms and cook about 5 min then add the cabbage cook till just soft. Add the rice wine, remaining soy and sesame oil. Cook for about another 1 or 2 minutes. On a baking sheet lined with paper towels spread the filling to cool and let the paper towels soak up any excess moisture. When filling is cool you are ready to wrap. Follow instruction on package for how to roll your egg roll. Do Not Over Stuff! About 2 Tablespoons of filling per wrapper. Fill frying pan with about 1 cup of oil and heat till hot cook egg rolls on each side for about 2 minutes, or golden brown. Make sure the oil is hot or the egg rolls will soak up too much oil and be greasy.
July 22, 2010
Coconut Shrimp
Was looking at my bottle of Malibu Coconut rum the other day and thought hummmm I have an idea. Hope you like it.
2 pounds of shrimp peeled and deveined
1/3 cup of coconut rum
2 Tablespoons of brown sugar
1/2 to 1 teaspoon red pepper flakes – optional
2 Tablespoons fresh ginger grated
2 Tablespoons fresh lime juice
1 teaspoon lime zest
2 Tablespoons soy sauce
4 cloves of garlic minced
Marinate 30 minutes and place on skewers if you want to grill them. I sprayed a non-stick pan with pam and cooked them over a medium to high heat till just pink. For more coconut you could put them in a bag after marinating them and coat with coconut flakes. I would not cook on grill if you do this. but you could put them on a foil lined pan, mist with an olive oil sprayer or spray with pam and back at 350 for about 10 min. Never over cook shrimp you always want it to be just pink.
July 19, 2010
This recipe is from my girl friend Laura. She has so many good recipes, which you can find at www.laurasbestrecipes.com. There are many many ways to make Bruschetta, but I love the idea of the goat cheese. I am especially excited to make this since I have the tomatoes and basil fresh from my garden…Yummy
June 16, 2010
Avocado Feta Salsa
This is one of my most favorite dips. Incredibly light and refreshing. Thankyou Rene
3 plum tomatoes, chopped
2 ripe avocados chopped
1/4 cup chopped red onion
1 clove of garlic, minced or a teaspoon from a jar
2 Tablespoons chopped fresh cilantro
1 Tablespoon chopped fresh oregano
1 Tablespoon olive oil
1 Tablespoon red wine vinegar
1 package basil tomato feta cheese crumbled
Gently stir all ingredients together. Cover and chill for 2-6 hours. Although you may not have to because of the vinegar I still add an avocado seed to the mix before chilling to keep from turning brown. Serve with tortilla chips
June 14, 2010
Black Beans with Corn
It doesn’t get much easier then this.
1 can black beans drained
1/2 can corn with peppers.
1/4 can Herdez Mexican Salsa. I like mine hot
1/2 – 1 teaspoon cumin
Heat through and serve
You can also serve it as a dip with chips, just don’t heat and add about a 1/4 cup of chopped cilantro
February 22, 2010
Two Cheese Tomato Tart
I have a tomato pie that I posted a few months ago. I was playing around with the recipe and this is what it morphed into! I tried Crescent rolls and thought they were to fluffy. You could always use a pie crust too.
1 package of puff pastry, defrosted
2 -3 Tablespoons olive oil
2 large onions thinly sliced
3 – 4 large cloves of garlic, cut into thin slivers
3 Tablespoons dry white wine
2 teaspoons frsh thyme minced
4-5 Tablespoons fresh grated Parmesean
5-6 shaved pieces of fresh Parmesean
4 ounces of herb goat cheese
1 large tomato cut inot 4 thick slices
4 Tablespoons julienned basil leaves
Kosher salt and fresh ground black pepper
Preheat oven to 425°
Unfold the puff pastry on lightly floured surface and roll in to an 11 x 11 inch square. Cut 2 circles from the pastry 6 inch in diamiter each, or just use what ever size saucer you have. Line sheet pans with parchment paper and place circles on pans.
Heat olive oil in skillet and add onions and garlic. Saute for about 15 to 20 minutes, until the moisture is gone. Add 1/2 teaspoon salt and 1/4 teaspoon pepper, wine and the thyme cook for about 10 minutes. Remove from heat.
Score 1/4 inch border around each pastry circle, be careful not to cut all the way through. Prick pastry inside the score lines with fork and sprinkle a Tablespoon of grated Parmesan on each round inside the circle. Place equal amounts of the onion mixture on top of the Parmesan. Crumble 1 ounce of goat cheese onto each round. Place a tomato slice in the center brush lightly with olive oil, sprinkle with basil, salt and pepper and top with shaved Parmesan pieces.
Bake 20 – 25 minutes
Serve warm
December 3, 2009
Red Radish Dip
Sounds a little strange but worth trying. So easy and yet so good. Even if you don’t like radishes!
16 ounces of cream cheese
1 bag or 16 ounces of radishes trimmed cleaned
3 cloves of garlic
1-2 teaspoons of fresh or from bottle lemon juice
Put radishes in a food processor and blend till there are only very small pieces. Add the remaining ingredients and process until creamy. Serve with Crackers or Ruffles.
October 23, 2009
Light Pimento Cheese
Being from California I had NO idea what Pimento Cheese was. Now that I am in the south I am learning that people eat this amazing cheese spread on bread (I prefer rye or pumpernickel) and call it a sandwich. Who knew it was this good. Enjoy
I love when I get great new recipes from Bunco….. Thanks Wendy.
2 tablespoons block style fat-free cream cheese
¼ cup low-fat mayo
1 teaspoon finely grated onion
Dash of Worcestershire sauce
Dash of salt
Dash of ground red pepper
4 oz shredded 2% sharp cheddar
2 tablespoons chopped toasted pecans
2 oz jar diced pimento
Dash of smoked paprika, optional
Mix together and allow to chill for several hours
