2-3 lg ripe mangos diced
1 lb precooked shrimp (31-40 per lb) diced
1 small bunch cilantro chopped about 1 cup
1 small jalapeño finely diced
1/2 med red onion finely diced
2-3 med ripe avocados diced
Juice of 2 limes
salt & pepper to taste
Prepare first 5 ingredients. Place in a large bowl and mix well.
Add avocados, lime juice, salt and pepper.
Gently mix until combined. Chill until ready to serve.
1 1/2 teaspoons lime zest (from about 1 lime)
1/4 cup fresh lime juice (from about 3 limes)
1 tablespoon sugar
Freshly ground pepper
3 cups seeded and finely chopped watermelon
1 cucumber, peeled, seeded and diced
1 mango, peeled and diced
1-2 jalapeno pepper, seeded and minced
1 small red onion, finely chopped
8 fresh basil leaves, finely chopped (optional: use cilantro)
1/2 teaspoon garlic salt
Tortilla or pita chips, for serving
Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl.
Add the watermelon, cucumber, mango, jalapeno, onion and basil and toss gently.
Chill the salsa until ready to serve.
Add the garlic salt just before serving. Serve with chips.
2 medium Granny Smith apples
1 pint strawberries, diced (about 1 1/2 cups)
2 kiwi, peeled and diced
1 small orange
2 tablespoons packed brown sugar
2 tablespoons apple jelly or apricot jam
Baked Cinnamon Chips
Peel, core and slice apples using Apple Peeler/Corer/Slicer. Coarsely chop apple slices using Food Chopper. Dice strawberries and kiwi using Chef’s Knife. Place fruit in Small Batter Bowl.
Zest orange using Zester/Scorer to measure 1 teaspoon zest. Juice orange using Juicer to measure 2 tablespoons juice. Add orange zest, juice, brown sugar and jelly to fruit mixture; mix gently. Refrigerate until ready to serve.
Spoon into serving bowl. Serve with Baked Cinnamon Chips.
Yield: 3 cups (16 servings)
2 pieces of boneless, skinless chicken breasts, thawed
8 oz. Cream Cheese
2 tbsp Buffalo rub (divided)
1/4 c. Frank’s Hot Sauce
1 cup Ranch Dressing
1 1/2 c. cheddar cheese (divided)
Sprinkle chicken breasts with 1 TBSP Buffalo Rub and microwave covered in the Deep Covered Baker for 10 minutes or until cooked through.
Drain some of juices and chop chicken using the salad choppers.
Add the rest of the ingredients (1 pack cream cheese, 1/4 cup Frank’s hot sauce, 1 TBSP Buffalo Seasoning, 1 cup Dressing, 3/4 cup cheddar cheese).
Cover and microwave for 2 minutes, stir, cook 2 more minutes.
Top with the rest of cheese (3/4 cup) and keep covered until melted.
Serve with crackers and celery or tortilla chips.
1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper and salt to taste
Toasted bread rounds, crackers, or pita chips.
Preheat oven to 350F.
Spray a 1 1/2-quart baking dish with nonstick cooking spray.
Set aside 3/4 cup crumbled bacon.
In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard.
Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly.
Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip.
Serve immediately with toasted bread rounds, crackers, or pita chips.
Yield: 4 to 6 servings
for the baked chicken nuggets:
4 boneless, medium-large skinless chicken breasts, cut into 1” x 2” pieces
1/3 c. buttermilk
1/3 c. dill pickle juice
2 c. panko (Japanese breadcrumbs)
1/3 c. grated Parmesan
1/2 tsp. kosher salt
1 T. canola oil
1 c. all-purpose flour
3 large eggs, beaten until combined
kosher salt and freshly ground black pepper, to taste
for the dilly ranch dip:
1/2 c. plain Greek yogurt
1/2 c. mayonnaise
1 garlic clove, very finely minced
2 tsp. garlic powder (not garlic salt!)
1 T. chopped fresh dill
1 T. chopped fresh chives
big pinch kosher salt
For the baked chicken nuggets:
Combine chicken pieces, buttermilk, and pickle juice in a wide shallow bowl and cover with a lid. Or just put all ingredients in a large zip-lock plastic bag. Marinate in refrigerator for 1 hour.
Preheat oven to 400.
Spread panko on a rimmed baking sheet and bake until golden brown, 5 to 8 minutes. Transfer to a shallow dish and stir in Parmesan and salt. Drizzle with oil and stir well to distribute. Place flour and eggs in separate shallow dishes.
Increase oven temperature to 450.
Set a wire rack inside the same rimmed baking sheet and lightly coat the rack with cooking spray. In batches, coat chicken pieces in flour, then dip in egg, and lastly coat evenly with panko, pressing to adhere. Place on oiled rack. Sprinkle with desired amount of salt and pepper. Bake until chicken is thoroughly cooked, about 12 minutes. Serve hot out of the oven with homemade dilly ranch dip.
for the dilly ranch dip:
Combine all ingredients in a small bowl and stir well. Can be made 1 day ahead of time. Store in the refrigerator.
1 (10.5 oz.) goat cheese log (may be called chevre cheese)
1/2 c. roasted, salted sunflower seeds
1/3 c. honey
1 pt. fresh raspberries, blackberries, or blueberries
fresh mint leaves
Press or roll goat cheese log in sunflower seeds, thoroughly covering goat cheese, including ends. Arrange cheese on a serving platter with any remaining sunflower seeds. Drizzle with honey. Sprinkle with berries. Garnish with mint leaves, if desired.
Serve immediately with assorted crackers.
Yield: 6 to 8 appetizer servings.
1/2 cup mayo
2 tablespoons French Dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon pepper
Mix it up and top your burgers.
1/2 cup mango diced
1/4 cup pineapple diced
2 vine ripe tomatoes chopped with seeds removed
1 cup corn (I used organic frozen corn)
1 yellow pepper diced
1/4 cup red onion, diced
1 jalapeno peppers, diced
1 red pepper diced
2 cloves garlic minced
Juice of one key lime (small)
1/2 tsp chili powder
1/4 cup cilantro
salt and pepper to taste
Throw everything in a bowl and mix well.
Then add it to black beans or your favorite protein and you have a handy little meal.
1 30 oz can refried beans
1 cup sour cream
1 packet Hidden Valley Ranch Dip mix
8 oz sharp cheddar cheese, shredded
Preheat oven to 350F.
Mix beans, sour cream, ranch mix, and half, about 1 cup, of the cheddar cheese together until it is combined then place it in a medium baking dish and cover with the remaining cheese. Make sure to use a fairly big dish (about 2 quart) because once you mix it all together it makes a pretty good amount.
Bake for 20 minutes, then remove from oven and serve warm with chips or as a side dish.
If you get in a big hurry, you can also microwave it for a minute, mix it up, and repeat until it it piping hot.