Our dish today comes from a cookbook that combines two of my loves–cooking and Star Wars.  Yes, I have several copies of the Star Wars Cookbook as many of my loved ones have realized what a perfect gift it would be!  If you own the cookbook, you will recognize that I have edited the recipe slightly as I hope by now, we all know how to dice a tomato.

Ingredients:

6 ripe Roma tomatoes, diced
1 small onion, diced
1 small avocado, diced
1 4-oz. diced mild green chiles
1 c frozen corn, thawed
1 lemon or lime
salt and pepper to taste
blue corn tortilla chips

Place tomatoes, onion and avocado in a bowl.  Drain green chiles and add.  Add thawed corn.  Cut lemon or lime in half and squeeze both sides over contents of bowl.  (NOTE:  The recipe asks you to use a tablespoon, I think its best when you use the entire piece of fruit.  To suit your palate, start with the Tbsp. and add accordingly.  My taste isn’t always yours!) Toss lightly to not bruise the vegetables.  Season with salt and pepper and serve with chips.

This is a great go-to recipe when unexpected guests arrive.  Or you have a houseful of people chanting for their favorite team–Go Steelers!

xo–Darth Vader, err, me

Ingredients:

1 8-oz. package garlic and herb flavored cream cheese, softened to room temperature
1/4 c. heavy cream
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce
1 tsp. prepared horseradish
1 6 1/2-oz can minced clams, drained
1/2 tsp. salt
pinch of black pepper

In a small bowl, stir together cream cheese and cream.  Stir in remaining ingredients.  Serve immediately or refrigerate for up to 2 days.  Bring to room temperature before serving.

Serve with crackers.  The dip is great with a giant cold beer.  Enjoy!

xo–me

Ingredients:

6 large baking potatoes
1/2 c. Miracle Whip light
onion salt
pepper

Preheat oven to 375.  Cut potatoes lengthwise into wedges.  Brush with salad dressing.  Season with salt and pepper.  Place on greased baking sheet and bake for 50 minutes until tender and brown.  Serve with your favorite dipping sauces.

Serve a variety of dipping sauces ranging for sweet to savory.  Your guests will appreciate the options.  Enjoy!

xo–me

This recipe came in a Marlboro cookbook.  Yes, as in the cigarette company.  No one in our home has ever smoked but somehow it showed up in the mail.  I have made and shared a lot of recipes from this cookbook.  I love the recipes and recommend the book highly but I do not recommend the manner in which you obtain it–collecting points from smoking.

Ingredients:

2 lbs. shrimp, uncooked, peeled and deveined, tails on
1 onion, finely chopped
1 c. peanut oil
2 Tbsp. Cajun seasoning
1 Tbsp. chopped garlic
2 tsp. cumin
1 tsp. rosemary
1 tsp. thyme

Place shrimp in resealable plastic bag.  Combine remaining ingredients in a small bowl and pour over shrimp.  Refrigerate 1 to 2 hours.  Preheat grill to medium heat.  Remove shrimp from marinade and thread on presoaked wood skewers.  Grill 5 to 7 minutes, turning and basting frequently with marinade.  Serve immediately with Tabasco flavored butter.

I know many of you are shaking your head at me right now asking how in the world you will BBQ with 10 feet of snow on your patio.  You can either shovel that beautiful beast out of the snow or grill them on your stovetop with one of these.

Enjoy!

xo–me

Ingredients:

1 1/2 c. ketchup
1 c. maple syrup
1/3 c. soy sauce (reduced sodium is best!)
1 Tbsp. quick cooking tapioca
1 1/2 tsp ground allspice
1 tsp. dry mustard
2 packages frozen, fully cooked meatballs
1 can pineapple chunks, drained

Combine ketchup, maple syrup, soy sauce, tapioca, allspice and mustard in the slow cooker.  Partially thaw meatballs and carefully stir with pineapple chunks into ketchup mixture.  Cover and cook on low for 6 hours.  Stir before serving.

This sounds unusual but I like to have them the next day with a slice of smoked Gouda in a bun.  A very sweet (maple) and savory (smoked Gouda) meatball sandwich.  Enjoy!

xo–me

Ingredients:

4 large green onions, minced
2 garlic cloves, minced
1/2 c. soy sauce
2 tsp. mirin
1 tsp. sesame oil
1/2 tsp. red pepper flakes
1 lb. sirloin steak (or chicken/veggies)
1 Tbsp. sesame seeds
1 head butter lettuce

In a shallow baking dish, combine half of the green onions, garlic, soy, mirin, sesame oil, and pepper flakes.  Add the steak and turn to coat evenly.  Cover and refrigerate for at least 4 hours (but I think it best overnight), turning the steak occasionally.

Prepare your grill for high heat.

In a small frying pan, toast the sesame seeds, shaking the pan frequently, until pale gold and fragrant, 2-3 minutes.  Pour onto a plate and let cool.

Remove the steak form the marinade and pat dry with paper towels.  Place on the grill and cook, turning once, until well browned on both sides, about 4 minutes each.  Transfer steak to a cutting board and let rest for 5 minutes.

Thinly slice the steak on the diagonal across the grain and then cut it crosswise into small pieces.  Arrange the lettuce cups on a platter.  Divide steak among the cups, sprinkle with sesame seeds and remaining green onions.  Or you can put all the ingredients out and allow your family and guests to assemble as they would like.

Enjoy!

xo–me

This recipe is a modified version of a brie puff pastry I love to make at Thanksgiving.  You can make it for your next cocktail party or luncheon but I call it supper.

Ingredients:

1 package frozen puff pastry sheets, thawed
1/4 c. apricot preserves (or your favorite preserve)
1 5-inch brie round, cut into 32 pieces

Preheat oven to 400.  Cut each puff pastry sheet into 16 squares.  Spread 1/2 tsp. preserves on each square.  Place cube of brie on top of preserves and fold over opposite edge.  Use tines of fork to seal completely.   Place on ungreased baking sheet and bake for 12 minutes or until pastry is golden brown.

You can use multiple flavors of preserves to create a surprise for your guests or your other half.  I do this so when he asks what else is for dinner, I say “Why the other flavors, of course!”  Enjoy!

xo–me

I recently got my hands on the Williams-Sonoma New Flavors for Appetizers cookbook.  It’s separated into seasons which I love because it encourages me (and you once you pick one up) to eat fresh.  I am trying to be better in that arena and so far, so good.  Anyway, back to the cookbook.  Many of the recipes could be halved which would allow you to make more than one and present each as the meal.  I love making a meal out of finger-foods as you all know by now.

The recipe I am sharing with you today is bursting with flavors.  Serve the salsa as an hors d’oeuvres or as a sauce over a grilled chicken breast or a nice piece of fish.  Yum!

Ingredients:

I large ear sweet corn
1 Tbsp. olive oil
1 large avocado
1 diced tomato
2 green onions, chopped
1/2 c. fresh cilantro, chopped
1 tsp. minced chipotle chile
1 tsp. ground cumin
1 tsp. red wine vinegar
sea salt

Husk the corn and cut kernels from cob.  In a large frying pan over medium heat warm the olive oil.  Add the corn and saute until the kernels are golden brown, about 10 minutes.  Transfer to a bowl and let cool.

Halve, pit and peel avocado, and then cut into 1/2 inch dice.  Add them to a bowl with the corn, tomato, onions, and cilantro and toss to mix.  In a small bowl, whisk together remaining ingredients and pour over the corn mixture.  Toss gently.  Serve immediately.

You can make this several hours in advance and refrigerate.  Allow dish to come to room temperature before you serve it if you are an advance kinda girl/guy.  Enjoy!

xo–me

This is another in my list of red dishes for your red, white and blue table.  This salad I have never been able to taste because of the peppers and my allergies.  However, those I love and trust have said it’s outstanding and worthy of sharing with you here.

Ingredients:

2 red bell peppers
1 head radicchio, separated into leaves
4 cooked whole beets, cut into matchstick shape
12 radishes, sliced
4 scallions, finely chopped
4 Tbsp. vinaigrette

Core and seed bell peppers and cut into rounds.  Arrange the radicchio in a large salad bowl.  Add remaining ingredients and drizzle with vinaigrette.  Serve with crusty bread.

I also like to chop this salad and serve on crostini as an hors d’oeuvres.  You could start your festivities this weekend with this as the welcome dish to your arriving guests.  Am sitting here wondering where my invite is?

xo–me

I have never been a big fan of avocado or guacamole.  I am not sure why but it could be an acquired taste for me.  I eat it but it’s not something I would seeking out.  All that changed when I made this recipe.  The basil and artichoke make it a delicious exchange of flavor in my mouth.  I think you may enjoy it as well.

Ingredients:

2 large artichokes
2 c. water
pinch of sugar
dash of cider vinegar
1 bunch fresh basil
1 ripe avocado
2 Tbsp. fresh lemon juice
1 tsp. black cumin oil
salt and pepper to taste

Wash the artichokes well.  Break off stalks, remove the outer leaves and cut off any sharp tips.  Bring the water to a boil with the sugar and vinegar.  Cook the artichokes in the boiling water for about 30 minutes, until you can easily pull out a leaf.  Remove the artichokes and reserve the cooking liquid.  Wash and shake dry the basil and remove the leaves from the stalks.  Halve the avocado and remove the pit.  In a blender, puree the avocado flesh with a little of the artichoke cooking liquid, the basil and the lemon juice.  Stir in the oil.   Season the dip with salt and pepper and serve with the artichokes.

You can cool the artichoke leaves or serve them warm.  I like it best when they are slightly warm.  Sometimes I even sprinkle some parmesean cheese on the top of the avocado blend.  Enjoy!

xo–me