1 loaf French Bread
8 ounces, weight Pimiento-stuffed Green Olives
8 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
1/2 cup Mayonnaise
1 pound Monterey Jack Cheese, Grated
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 350ºF for 20 to 25 minutes or until cheese is melted and browning.
Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.
4 oz. Greek feta, crumbled
1/2 c. Greek yogurt
1/4 c. extra-virgin olive oil, divided
Juice of 1 lemon, divided
2 cucumbers, chopped
1/2 c. chopped kalamata olives
1 pint cherry tomatoes, halved
1/4 c. chopped dill
oregano, salt & pepper
Preheat oven to 400 degrees F. Slice pita into wedges. Put triangles in a single layer on a baking sheet. Drizzle with 2 tbs. olive oil, sprinkle with salt, pepper and oregano. Toss to combine. Bake until toasted, about 10 minutes. Let cool. Meanwhile, make whipped feta. In a large bowl, combine feta, 1/4 c. greek yogurt, olive oil and juice of half a lemon. With a hand mixer, mix until fluffy. Dollop whipped feta on baked pita chips. Garnish with cucumber, olives, tomatoes, and dill. Drizzle with more olive oil and the remaining lemon juice over the chips.
8 oz. Cream Cheese
8 oz. Monterey Jack Cheese Shredded
1/4 tsp Garlic Powder
1/4 Yellow Onion Diced Smal
1 10 oz. Package of Frozen Spinach, Thawed and Drained Really Well
1 Box of Puff Pastry Sheets (2 Sheets)
1 Tbsp. Water
Combine the Egg and Water and Beat until well mixed. Combine Softened Cream Cheese, Monterey Jack Cheese, Garlic Powder and Onion in a bowl and mix well. Add Spinach into the Cream Cheese Mixture and stir. Unroll Puff Pastry Sheets and Brush both sides with Egg and Water Mixture. Spread Cream Cheese and Spinach Mixture over one side of the Puff Pastry. Roll Up the Puff Pastry and Slice. Place rolls on a Baking Sheet and bake at 400°F for 20 Minutes or until the Puff Pastry turns a golden color.
1 pound U-16 raw, shelled and deveined shrimp, cut in half lengthwise
1 cup seeded and finely chopped tomatoes
1 cup seeded and finely chopped cucumbers
3/4 cup freshly squeezed lime juice
1/2 cup finely chopped red onions
2 tablespoons chopped fresh cilantro
1 serrano pepper, seeded and minced
1/2 cup vodka
4 slices quality Italian bread, toasted
Mix the shrimp, tomatoes, cucumbers, lime juice, onions, cilantro and serranos in a large bowl. Let sit until the shrimp is opaque and “cooked” through, at least 30 minutes and up to 2 hours. Stir in the vodka and let sit for another 10 minutes. Serve on the toast.
2 large boneless, skinless chicken breasts
2 boneless, skinless chicken thighs
1 cup low-sodium chicken stock
2 cups your favorite Buffalo wing sauce
1/2 cup crumbled blue cheese
1 large carrot, 1/4-inch dice
1 large stalk celery, 1/4-inch dice
1 tablespoon melted butter
4 cups cherry tomatoes
Serving suggestions: ranch dressing, celery sticks and carrot sticks
In a slow cooker, place the chicken breasts and thighs, wing sauce and stock. Set to low and cook until the chicken pulls apart with a fork, 6 hours.
Remove the chicken and drain off any excess liquid, reserving the liquid for a later use. Shred the meat with two forks and then chop until quite fine. Mix the chopped chicken with the blue cheese, carrots and celery. Add the melted butter and hot sauce to taste. Add about 1/4-cup drained cooking liquid back to the mix to moisten.
Cut off the tops of each tomato and scoop out interior with a small spoon. Stuff each hollowed-out tomato with a scoop of the chicken mixture.
Can be warmed up slightly in a 300 degree F oven for 8 to 10 minutes. Serve with a dipper of your favorite ranch dressing, carrot sticks and celery sticks.
8 ounces cream cheese, softened
1 packet ranch dressing mix
1/2 cup celery, finely diced
1/2 cup onions, finely diced
1/2 cup Buffalo sauce
2 (6 ounce) packets cooked chicken, very finely diced
2 tubes crescent rolls
1/2 cup ranch dressing (for dipping), optional
1/4 cup scallions, cilantro, or fresh herbs, finely choppeD
Preheat oven to 375 degrees. In a large bowl, combine cream cheese, ranch dressing mix, celery, onions, Buffalo sauce, and chicken. (Or, if you’d rather, mix it all together in a food processor.) Open the tubes of crescent rolls and separate each roll into four rectangles. Lay the rectangles on a parchment lined or nonstick baking sheet to form a large circle. Spoon chicken mixture into the center of the crescent dough ring. Fold the top of each crescent dough rectangle over the chicken filling, pressing into place to secure the dough all the way around the filling. Bake in preheated oven at 375 degrees for 15-20 minutes, or until golden brown. Allow to cool slightly before serving. Garnish with chopped scallions, cilantro, or other herbs, if desired.
4 to 6 mild white onions
1 cup milk
3 eggs, beaten
About 2 cups pancake mix
Oil (for deep frying)
Directions of Onion ring loaf
Slice onions crosswise and separate into rings.
Soak rings in mixture of milk, eggs and salt for 30 minutes.
Dip each onion ring in pancake mix and fry until golden brown in oil heated to 375 degrees
Press down the fried onions solidly, without pressing, into a loaf pan.
Bake at 400 degrees F for 10 to 15 minutes.
Turn onto a serving plate.
Copy Cat Steak House Dipping Sauce:
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne