Shrimp Chip Dip

mouthwatering

     Yay for new years! I love New Years Eve, it brings a refreshing feeling,hope that you can make your life better. I normally don't share my goals for the upcoming months, but I'm going to need moral support on 2015's. I'm quitting sugar, I legitimately have a sugar addiction. 

But who cares about all the unrealistic resolutions?  The expectations we have  are hardly ever met, wishes a rarely granted,  and the dang muffin top never leaves.  All this talk about failing goals and quitting sugar is making me sad, Enough sad talk!   

  What really matters is food!

      The real reason why i love new years is the food! At any party, you're gonna find me at the food table. I don't have time to worry about my flaws when I'm hungry. Food is there for you. 

             One of our family favorites on new years, and the yearly super bowl,   is 

 shrimp chip dip.

looks odd, tastes great!

 My grandpa Nicki Black came up with this savory creation years ago, and it's stuck around and we've gobbled tons of this stuff. It's so good, i am actually doing a service by sharing the recipe.

                                                                                                                                                    

Gather your needed ingredients,  a fork, and  a large mixing bowl.( milk is not pictured)
The miracle whip provides a nice, sweet, tangy taste. You  can improvise with Mayo is you like.

                                                                                                                                          

 

(I know it kinda looks gross). With the fork, smash the cream cheese, miracle whip, and milk together.

The cream cheese needs to be softened at room temp.

 If you are looking for a good arm workout, this gets your bicep nice and sore.

Don't use an electrical beater! The fork won't take all the clumps out and make it smooth like a beater will, but that's the point! You want everything to me mixed, but still have a chunky texture. Even if it looks kind of...disturbing..

 Now, add you shrimp and onion salt.

  Mix it one last time and let the delicious dip chill in the fridge for a couple of hours.

  Chilling makes it nice and cold, and lets the flavors really combine well. 

             WARNING: the shrimp kind of smells like bad breath when you drain the juice, be brave!

                                                      The finished product! OH YAY!

 INDULGE

 The crunch of the salty chip with the creamy,  almost sweet  dip, makes perfection.

                         This will be you appetizer for every meal and your choice of snack until it's gone! 

ENJOY!

___________________________________________________________________________________

              Shrimp Chip Dip

• a box of  8oz of cream cheese
•  2 Tbs of Miracle Whip (or mayo)
• 1 Tbs of milk
• 6 oz can of mini shrimp
• 1 tsp of onion salt 

Combine cream cheese, MW, and milk. Mash with fork

 until mixed, but still a little bit chunky.  Add shrimp, and onion salt.

 Let chill in fridge. Serve with wavy lays.  


-megan

Baguette with Brie and Honeycomb

Well here's a sexy little snack...

It's as easy as it gets to make but feels like you should light a candle, dim the lights and put on some Air Supply.

Hi, my name is Rona and I have an obsession with honey.  

There, I said it.

I found a great little Farmer's Market that carries local honeycomb.  I love this place because people like me can go in and get fresh stuff with makeup on and without dreads. I can be pro-life and still pick up some apricots.  Here, they won't wave incense around me because I shave my legs.  Plus, I don't even have to bring my own bag. And to top it off, there was fountain Diet Mountain Dew in the corner.  Need I say more?

Yes, this is honeycomb. And yes it is not only edible, but it does amazing things for your body.  

So honeycomb consists of beeswax and honey, and I know you're wondering if it leave a wad of wax in your mouth.  

Well, not like this..

Baguette with Brie and Honeycomb
Baguette, sliced - (Ry discovered that toasted is better)
Brie cheese
Honeycomb

Toast the baguette, spread on the brie, and a little chunk of honeycomb on top.  

Can you feel the love?

Respect the bee.  

   



 


Posted by: Rona

Caprese Salad

I first fell in love with this at a wedding. While others were "well-wishing" the happy couple, there I stood all night in front of the Caprese Salad, scooping, dipping, moaning.  

With cheeks-a-bulgin'  I tried to muster polite smiles to the other guests who were hoping for a taste, yet I knew full well that this was one time I just had to pull a selfie.  I couldn't stop. 

 It was a beautiful experience and I shall never forget it.

Thank you Cassie for tying the knot. 

Caprese Salad

Fresh Mozzarella - sliced or the small balls
Tomatoes - any kind, garden are obviously best
Fresh Basil - can be whole or sliced thinly, or even torn
Olive Oil
Balsamic Vinegar Reduction (optional)
Fresh ground Salt and Pepper

General rule of thumb: Use equal amounts of Mozzarella and tomatoes
 
For the version pictured below I used: 1 container of the small mozzarella balls cut in half, container of grape tomatoes and heirlooms grape tomatoes cut in half and a package of fresh basil rolled up and sliced thinly.  I served it bruschetta-style atop toasted baguette slices which I had drizzled with olive oil and baked until crisp.

Sometimes simple flavors come together and make
MAGICAL THINGS

 Oh yes they do.

I made this version below with the balsamic reduction. 

Gives a whole new flavor sensation.

To make Balsamic Vinegar Reduction, bring Balsamic Vinegar to a boil and simmer gently, uncovered until thick and syrupy.  Watch this, I've made Balsamic suckers on accident many times.  Gives a great flavor addition but not necessary. 

Easy peasy.  And beautiful.  So good.  

Heck. 

I just licked my screen.

Posted by: Rona

Salsa

For super easy, delish salsa...

 

     5 green onions (chopped, does not have to be finely chopped)

     1/3 of bushel cilantro (cut stems off)

     1- 14 oz can tomatoes

     1- 10 oz can diced tomatoes with green chilies (I use Original. If you want more heat do mild, medium, etc.)

     1 teaspoon garlic salt

 

Throw all ingredients into blender, no need to drain tomatoes.  Pulse for a few seconds.  Done!

 

Sara

Deviled Eggs

Everyone in our family loves deviled eggs!

  

They are so yummy, they scream SUMMER,  plus they're cheap and easy (like what's-'er-name down the street).  Back when we had 40 chickens and were getting 3 dozen eggs a day, I was always looking for more ways to use them.  Hence, if we weren't making German Pancakes or huge omelets, we were making these - always a staple at our summer BBQ's.

 

 

Deviled Eggs - straight from the 50's

First you hard boil some eggs. 

You want to do this right so you don't get that dark greenish-gray circle around the yolk.  That just screams rotten chicken fetus even though it's harmless.  I know there are some other ways to prevent this from happening, but I've always done it this way and it works every time. 

So place your eggs in a pan and cover with water (about an inch over the eggs).  Add some salt (helps with cracking). 

 Oh and here's some egg 101: If you're wondering how to tell if your egg is fresh or good, here's how:  When it's in the water if it lays flat, it's too fresh, won't peel and you'll have a disaster on your hands and will have to now make egg salad sandwiches instead.  If it floats to the top, it's bad, it's foul (no pun intended) there's to much air in it.  Gettarid.  But, if it tilts up slightly, it's perfect for hard boiling.

So, back to these highly difficult instructions, bring to a boil, turn down to a low boil and boil for 13 minutes.  If you live in a lower altitude (I'm about 7000 ft), you could dock of a couple minutes. Remove from heat, drain off boiling water and immediately fill with ice water and ice until cool.  That's the secret, and icy shock and you'll have perfect hard boiled eggs.  

Well that was hard.

It gets even harder.

When cool,  peel under cool running water, let dry on a clean dish towel and slice in half lengthwise.  Scoop out centers with a spoon into a bowl. Add mayo (Hellman's is always the best if you can find it), a couple squirts of mustard, not a ton, just enough to give it a little tang, and salt and pepper. 

Blend until smooth.  I usually put the filling in a large Ziploc bag with the corner cut off, sometimes a pastry bag with a big star tip and pipe into the shells.  I'd rather be generous and loose a couple whites than make them skimpy.  Sprinkle with paprika or Salad Supreme (my favorite) and garnish with a baby dill pickle slice. 

When we do these, we usually make about 2 dozen and there's never any leftovers.  So simple but so good!



Posted by: Rona

Grilled Zucchini Roll-Ups

Zucchini by itself tastes kind of like....well...nothing.  It's totally boring without some love.

But it's so low cal and abundant this time of year,  I'm always trying to find something better in a healthier version to do with it. 

These little doodads were pretty tasty.  The basil absolutely makes it, and the tiny bit of goat cheese isn't enough to add a bunch of calories but makes a great creamy addition with all veggies.  Goat cheese is the bomb. 

I want it every day.  It makes everything better.  Just sayin'...


Grilled Zucchini Roll-ups

3-4 zucchini, sliced lengthwise about 1/4 inch thick
olive oil - garlic EVOO would be great!
2 oz goat cheese - I had plain on hand but herbed would be even better!
1 T minced fresh parsley
1 t. lemon juice
baby spinach leaves
about 1/3 cup basil leaves

Brush the zucchini slices with olive oil on both sides and sprinkle with salt and pepper.  Place on a preheated gill or grill pan until tender (about 4 minutes on each side).  I used a grill pan but an outside grill, especially a charcoal grill would be out of this world yummy!

In a small bowl, combine the goat cheese, parsley, and lemon juice.  Put 1/2 t. on each zucchini slice, about 1/2 inch form the end.  Top with a few spinach leaves and a small basil leaf (or 1/2 of a large one).  Roll up and place on a platter, seam side down. 

I think these are best at room temperature. They would go great with any grilled meat or summer BBQ.

You know you want one.

Posted by: Rona

Veggie Turkey Wraps

I could live off these things!! 

Here's what I did:

Take two cream cheese spreads ( I happened to have a vegetable one, and a onion and chive one), let them soften for a while, and mix them together with:

Juice from a lemon
3-4 chopped green onions
Any fresh herbs you want - I used parsley

Spread on 6 large tortillas or wraps.  Cover the whole thing because this is your glue.  Down the middle add a little pile of:

shaved turkey from the deli - about 2 pounds (lunch meat just ain't gonna roll up right)
4 julienned carrots
1 julienned English cuke - I left the peel on this, since it's not like the peel of regular cukes that remind me of vinyl flooring
little row of watercress

I julienned these on my mandolin so they'd be all perfect and whatnot, but you could easily just do it with a knife.  Julienning the carrots on the mandolin was a little tricky because they weren't super big. Judging by my kitchen, it was somewhat of a battle.  There were carrot shreds from hell to breakfast.

Sprinkle with salt and pepper and roll up TIGHT.  I'm talking tight - like last years skinny jeans tight.  

Wrap in plastic wrap and chill for an hour or so.  Cut in half on an angle and serve.  I took these to Relief Society so I cut them in 6 pieces each and put on a tray. 

Lovely little finger food.


Posted by: Rona