Cheesy Colorful Shrimp Spread...

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

one (8-ounce) package cream cheese, at room temperature
one teaspoon fresh dill weed, chopped
one (12-ounce) bottle cocktail sauce
1/4 pound small frozen cooked salad shrimp, thawed and patted dry
two cups (8 ounces) shredded mozzarella cheese
1/2 cup diced green pepper
1/2 cup diced roasted sweet red peppers
1/4 cup chopped fresh chives

Preparation:

Beat cream cheese until smooth. Stir in dill weed. Spread on a 12-inch round serving platter to within two inches of edge.

Merge coctail sauce and shrimp. Carefully spread in an even layer over the cream cheese, taking care not to dislodge the bottom layer.

Sprinkle with mozzarella cheese, green pepper, and roasted red peppers. Top with chives and serve with an assortment of cocktail crackers.

Spread may be made a day in advance and refrigerated. Let come to room temperature before serving.

Yield: about 12 servings

Chili Chicken Meatball Soup

Cook Time: 15 minutes

Prep Time: 30 minutes

Total Time: 45 minutes

Ingredients:

1-1/2 pounds ground chicken
one Tablespoon chopped fresh oregano or one teaspoon dried oregano crushed between hands
one Tablespoon chopped fresh cilantro
two Tablespoons chopped fresh parsley
1/2 cup grated Parmesan cheese (not canned)
1/2 sweet onion, finely minced (about one cup), divided use
four medium cloves garlic, finely minced, divided use
two teaspoons anchovy paste or two anchovy filets, finely minced (see Note)
one Tablespoon Dijon mustard
one egg, slightly beaten
two Tablespoons heavy cream
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
one teaspoon kosher salt
Freshly ground black pepper to taste
1/2 cup finely-crushed tortilla chips
two teaspoons olive oil
1/2 cup white wine
three cans (14 ounces each) chicken broth, or homemade
one teaspoon chili powder (or more to taste)
1/2 teaspoon ground cumin
one teaspoon dried oregano, crushed between hands
Salt & freshly ground black pepper to taste
one can (14.5 ounces) diced tomatoes, with liquid
two tiny cans (four.5 ounces) chopped mild green chiles, with liquid
one can (14.5 ounces) tiny white beans, with liquid
one can (14.5 ounces) pinto beans, with liquid
one cup frozen corn kernels
Hot sauce to taste
Tortilla chips & fresh cilantro for garnish

Preparation:

In a giant bowl, merge ground chicken, oregano, cilantro, parsley, Parmesan cheese, half of the sweet onion, half of the garlic, anchovy paste, Dijon mustard, egg, heavy cream, chili powder, cumin, salt, pepper, & crushed tortilla chips. Mix gently together with your hands, being cautious not to overwork the meat. Form in to 1-inch meatballs & set aside.

Gently drop chicken meatballs in to simmering liquid. Cook over medium heat for five minutes, stirring occasionally. Stir in diced tomatoes, chiles, white beans, pinto beans, corn, & hot sauce to taste. Return to a simmer & cook for an additional five minutes.

Heat a giant heavy stock-pot over medium heat. Add olive oil, remaining onion, & remaining garlic. Gently saute until onions are translucent. Add white wine & cook one minute, stirring often. Add chicken broth, chili powder, cumin, oregano, salt, & pepper. Bring to a low boil.

Garnish Chicken Meatball Chili Soup with crushed tortilla chips & fresh cilantro. Serve with tortilla chips around the outside of the bowl.

Yield: 6 to 8 servings

Note: do not omit the anchovies. You won't taste them at all, but they give an brilliant flavor boost to otherwise bland ground chicken.

Tostada Bites... !!!

Cook Time: five minutes

Prep Time: twenty minutes

Total Time: 25 minutes

Ingredients:

1-1/2 cups cooked black beans
one huge clove garlic, minced
two ripe plum tomatoes, seeded & cut in to 1/2-inch dice
Finely grated zest of one lime
three tablespoons fresh lime juice, divided use
three tablespoons chopped fresh cilantro leaves
two dashes Tabasco sauce
1/2 teaspoon unsweetened cocoa powder
1/2 teaspoon ground cumin
Pinch of ground cinnamon
Salt & coarsely ground black pepper, to taste
one ripe avocado, preferably Hass, pitted & peeled
one tablespoon sour cream
30 little round tortilla chips
3/4 cup grated Monterey Jack cheese with jalapenos
three pale romaine lettuce leaves, thinly shredded

Preparation:

Mash the black beans to a coarse consistency with a spoon. Combine mashed black beans with garlic, tomatoes, lime zest, two tablespoons of the lime juice, one tablespoon of the cilantro, Tabasco sauce, cocoa powder, cumin, cinnamon, salt, & pepper, mixing thoroughly. 

Place avocado in a separate bowl & mash with one tablespoon lime juice & sour cream. Add salt to taste.

To serve tostada bites at room temperature, top each tortilla chip with one tablespoon bean mix, 1/4 teaspoon of the avocado mix, grated cheese, shredded lettuce, & a sprinkle of chopped cilantro.

To serve the tostada bites hot, top each tortilla chip with bean mix & cheese. Arrange on a baking sheet & place in to a preheated 350-degree F. oven for about five minutes. Remove to a serving tray & top with avocado mix, lettuce, & cilantro.

Yield: about 30 appetizers

Stuffed Baked Papaya

Cook Time: 30 minutes

Prep Time: 15 minutes

Total Time: 45 minutes

Ingredients:

one medium onion, chopped
one clove garlic, finely chopped
one pound ground beef
one (16-ounce) can whole tomatoes, drained
one jalapeno chile, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
four papayas (about 12 ounces each)
two Tablespoons Parmesan cheese, grated

Preparation:

Cut papayas lengthwise in to halves and remove seeds. Place about 1/3 cup beef mixture in each papaya half. Sprinkle with Parmesan cheese.


Cook and stir ground beef, onion, and garlic in 10-inch skillet over medium heat until beef is light brown. Drain; stir in tomatoes, jalapeno pepper, salt, and pepper. Break up tomatoes with fork. Heat to boiling. Reduce heat; simmer uncovered, until most of the liquid is evaporated, about ten minutes.


Arrange in shallow roasting pan. Pour hot water in to pan to within one inch of tops of papaya halves. Bake, uncovered, at 350 degrees until papayas are tender and hot, about 30 minutes.

Yield: four servings

Cheesy Potato Pie

Ingredients:

For Pie Crust:
two 1/2 cups flour
one 1/2 teaspoons salt
3/4 cup shortening
1/2 cup ice water

For shortcrust pastry
A 10" Flan dish or Pie tin.

For the Filling :
two lbs potatoes (peeled/cut in to halves)
8 oz onions (finely chopped)
four oz cheddar cheese (grated)
one tsp of mustard
two oz margerine
salt / pepper to taste
An additional two oz cheddar cheese (grated) for topping.

Method:


Initially merge salt in the flour.
Then add shortening and rub the margerine in to the flour together with your hands, until thoroughly mixed.
Add chilled water (a tablespoon at a time is simpler) and mix together with your hands to make pastry hold together, be definite not to have it wet. Cover with clingfilm and leave to chill in the fridge for twenty mins.


Sprinkle flour lightly on a board, and roll pastry out to the thickness of half an inch.
Line a 10" pie tin and prick with a fork to permit heat to get through the pastry. Leave in a preheated oven at 180 C for ten mins.
One time pastry is slightly cooked add the filling and cover the top with grated cheese. Cook for an additional 25 mins until golden brown.
Permit to icy before cutting .Best served with boiled vegetables.

Meanwhile Boil the potatoes in salty water for 20-25 mins.
Mash them until fluffy.
In a seperate pan melt the margerine, add the finely chopped onions and cook until tender and transparent (for ten mins).
Add the grated cheese / mustard / onions and margerine to the filling and mash throughly.
Now add salt / pepper to taste.

Tip: In the event you are short of time, use prepared quality pie crusts from the supermarket. And for the filling you can use left over potatoes.