This is a neat snack to make when unexpected friends show up and want to have a visit. While the beer is chilling and conversation has begun in earnest, gather all around the kitchen and begin.
- 3/4 cup salsa verde *
- 1 lb. pork tenderloin
- 1 tsp. ground cumin
- 2 garlic cloves, chopped
- 1 tbsp. olive oil
- pinch of salt and pepper
- 1 small red onion, thinly sliced
- 2/3 lb. swiss chard, cut into 1 inch strips
- 4-5 slices Havarti Cheese with jalapeno pepper, chopped roughly
- 20 small flour tortillas
- 2 cups cheddar cheese, grated
Preheat the barbecue (it’s that time of year) and score the pork deeply with a paring knife and rub with the cumin, chopped garlic, olive oil and salt and pepper. Grill on high for 4 minutes on each side for medium or until you have the desired doneness. Allow to cool and then slice thinly.
Have another beer……
In a frypan, heat the remaining oil over medium heat and saute the sliced onion until softened. Add the swiss chard and cook for 2 minutes. Stir often until it has wilted. Season LIGHTLY with salt and pepper and transfer immediately to a serving bowl and toss with the havarti cheese until it melts.
In a dry frypan on medium heat, add the tortillas for 30 seconds on each side. Wrap the warm ones in a clean tea towel.
Place the food on the table and let everyone make their own. Enjoy! Yummy!
* can be bought in any store – widely used. Check out the Mexican section of your grocery store.
Bell Pepper and Shrimp Casserole
In an hour, you can have this awesome casserole on the dinner table. Add a crisp salad, glass of ….you know….and life is good again.
Preheat oven to 425 degrees.
- 2 tbsp. butter
- 1 1/2 yellow or bell pepper, seeded and sliced
- 1 1/2 green bell pepper, seeded and sliced
- 1 small white onion, sliced
- 2 tbsp. flour
- 1 cup vegetable stock
- 1/2 cup whipping cream
- 12 oz. medium shrimp, deveined and shelled
- pinch of salt and pepper
In a large frypan, heat the butter and add the peppers, onion and saute for 5 minutes. Add the flour and cook, stirring vigorously for 30 seconds. Continue stirring, add the stock and cook for 2-3 minutes until thickened. Remove from heat and add the cream and shrimp. Season with salt and pepper and pour into a large baking dish that you have sprayed with Pam. Set aside.
Dough Made With Cheddar
- 1 1/2 cups flour
- 1/2 cup corn flour (NOT corn meal)
- 1 tbsp. baking powder
- 1/4 cup chilled butter, diced
- 2 eggs
- 1/2 cup whole milk
- 1 1/2 cups shredded Cheddar cheese
In a large bowl combine the two flours, baking powder and mix well. Cut in the butter until it resembles a coarse meal. In a small bowl, whisk together the eggs and milk and add to the flour. Mix gently with a fork. Add the cheese and mix until the dough comes together.
Roll out on a lightly floured surface and shape to fit the baking dish. Place the baking dish in the middle of the oven and bake for about 35-40 minutes. The filling should be bubbling and the crust a beautiful golden colour.
What did I tell you? You bet….it is a yummy dinner.
Crab/Cheddar Summertime Surprise Burgers
I know, I know the snow is still on the ground but I am just getting you prepared for the fun times ahead. It is always a good thing to be prepared.
We think these would make awesome sliders. This way you can change the toppings, add a salsa or two. Again…YUMMY
- 1 lb. crab meat, drained
- 1/4 cup onion
- 1 cup panko crumbs
- pinch of salt and pepper
- 2 tsp. fresh lime juice
- 2 eggs, beaten
- 4 tbsp. melted, unsalted butter
Combine all these ingredients and make into 4 patties.
- 1/3 cup flour
- 1 large egg
- 2 tbsp. whole milk
- 1 1/2 cups panko crumbs
Mix the egg and milk together and set aside. Put the flour in another bowl and take the panko crumbs and lay them out on parchment paper. To assemble these delicious burgers, dredge each one in the flour, then the egg mixture and pat them all over with the panko crumbs and press gently so they adhere. Cover and place in the refrigerator for about 30 minuites.
Melt the butter in a skillet and cook each of the burgers for four minutes on each side. (Or use the bbq) Butter the buns, add mayo, a slice of cheddar cheese and now the surprise: Clean one stick of celery and peel one granny smith apple. Julienne both of these, sprinkle with some fresh lime juice to avoid browning and place a handful on each burger.
OMG! These are fantastic. Give it a try and you will want to do it again. The only way to improve this one is to crack open a bottle of perfectlychilled white wine. Enjoy!
Cheese Pate
This is a really nice pate. So fresh and no chemicals or preservatives.
- 9 0z. Philadelphia cream cheese
- 8 oz. c heddar cheese (finely grated)
- 5 oz. Brie cheese, without covering
- 1/2 tsp worchestershire sauce
- few drops of tabasco
- 1 generous tbsp. brandy or a good port
- 1/2 tsp. Dijon mustard
- 1/2 tsp. onion powder
- 1 tsp. softened butter
- chopped pistachios nuts
In your food processor, spoon all the ingredients, except nuts, and beat until nice and smooth. This will be soft, but you roll it out (wet your hands first) into a log shape and place in parchment paper. Chill in the fridge overnight.
Before serving, roll into the crushed nuts. Slice and serve with crackers or toast wedges.
Potatoes Paquette
These are terrific with ham. We find them terrific with just about anything.
Serves 4
- 4 medium potatoes
- 3 tbsp. butter
- 1 garlic clove, grated
- Pinch of salt
- Pepper
- 3/4 cup of grated cheddar cheese
- 2 tbsp chopped parsley
- 3/4 cup whipping cream.
Preheat oven to 400 degrees. Peel and slice potatoes like French fries. Cut forty-eight inches of tin foil and fold in half. Place the potatoes in center, dot with butter, sprinkle remaining ingredients over the potatoes.
Pull foil edges up quite high and pour whipping cream over. Fold the tin foil very tight so it won’t leak, place on a cookie sheet to bake for one hour. Check to ensure they are cooked.
These have that “more please” temptation. Just sayin’……
Corn and Red Pepper Mini Quiches
If you are looking for a different way to serve hors d’oeurves, try this one.
You can make your own pastry or buy ready made tarts.
- You will need a 4 oz. can of corn kernels
- mix with 1/3 cup grated cheddar
- and one half of a medium sized red pepper.
Beat two eggs, 2/3 cup heavy cream, 2 tsp. Dijon mustard and one drop of Tabasco sauce.
Spoon the corn mixture into the tarts. dividing equally and top with the egg mixture until almost full. Bake at 400 degrees for 15-18 minutes or until puffed up and golden. Serve immediately.
Taste Rating: 9