CRAB AND CREAM CHEESE WONTONS

 CRAB AND CREAM CHEESE WONTONS

INGREDIENTS:  WONTON WRAPPERS  & VEGETABLE OIL

STUFFING: 12 OUNCE SOFTENED CREAM CHEESE, 8 OUNCES IMITATION CRAB CHOPPED UP, 5 OUNCE CAN WATER CHESTNUTS CHOPPED SMALL, 5 CHOPPED SCALLIONS, 2 TBS DARK SOY SAUCE, 2 TBS GRATED GINGER, 2 TBS CHILI GARLIC SAUCE, 1 TBS BLACK PEPPER

MIX EVERYTHING THOROUGHLY.

 PUT 1 HEAPING TEASPOON OF THE MIX INTO THE MIDDLE OF THE WRAPPER. WET YOUR FINGERS AND SEAL THE EDGES.  I LIKE TO PUT THEM IN THE FRIDGE FOR AN HOUR BEFORE FRYING THEM.

FRY THEM IN VEGETABLE OIL. 

I SERVED THEM WITH A SOY, GARLIC, GINGER, SCALLION, RICE WINE MIX. 

MAKES ABOUT 40-50 WONTONS

GRILLED SHRIMP APPETIZER

 GRILLED SHRIMP APPETIZER

INGREDIENTS: ADOBE SEASONING, GARLIC POWDER, BLACK PEPPER AND MAYO.

THERE ARE NO MEASUREMENTS BECAUSE I LIGHTLY SPRINKLED THE 3 SEASONINGS ON THE SHRIMP ONCE THEY WERE ON SKEWERS. I THEN DRIZZLED SOME  MAYO ON THEM AND RUBBED IT ON THE SHRIMP WITH MY FINGERS.  WE GRILLED THE SHRIMP AND SERVED IT WITH RANCHERO SAUCE. 

HAWAIIAN COLESLAW

HAWAIIAN COLESLAW

INGREDIENTS: 1 BAG COLESLAW MIX, 1 CAN CRUSHED PINEAPPLE, 1 CHOPPED PURPLE ONION, 1/2 CUP MAYO, 1/4 CUP APPLE CIDER VINEGAR, 2 TBS BROWN SUGAR, 2 TBS FRESH CILANTRO, 1/2 TSP SALT, 1 TSP PEPPER, 2 TBS HORSEY SAUCE

MIX TOGETHER MAYO THROUGH HORSEY SAUCE THOROUGHLY.

NOW MIX EVERYTHING TOGETHER AND CHILL FOR AT LEAST AN HOUR!

HAWAIIAN CHICKEN

HAWAIIAN CHICKEN

INGREDIENTS: 4 POUNDS BONELESS THIGHS, 1 CUP SOY SAUCE, 1 CUP BROWN SUGAR, 1/4 CUP WATER, 6 CLOVES CRUSHED GARLIC, 1/4 CUP GRATED GINGER, 1 TSP PEPPER, 1 TBS OREGANO, 1 TSP CRUSHED RED PEPPER

I MIXED EVERYTHING BUT THE CHICKEN TOGETHER UNTIL SUGAR WAS DISSOLVED, POURED IT OVER THE CHICKEN IN A FREEZER BAG AND LET IT MARINATE FOR A FEW HOURS. 

I COOKED IT ON THE GRILL UNTIL IT WAS ALMOST DONE THEN PUT IT IN A 250 OVEN UNCOVERED FOR AN HOUR. YOU COULD ALSO COOK IT ALL THE WAY ON THE GRILL 

HUEVOS RANCHEROS

 HUEVOS RANCHEROS

INGREDIENTS: 1/2 CUP BLACK BEANS SEASONED WITH 1/4 TSP EACH CUMIN, OREGANO AND BLACK PEPPER. 4 CORN TORTILLA SHELLS. 1 CUP SHREDDED MEXICAN CHEESE.  1 SLICED AVOCADO, 1 CUP RANCHERO SAUCE, 4 EGGS OVER EASY

GARNISH: SRIRACHA AND FRESH CILANTRO

HEAT THE SHELLS IN A SKILLET SPRAYED WIITH A LITTLE COOKING SPRAY. COOK THE EGGS IN A SEPARATE SKILLET. 

LAYER EVERYTHING AND ENJOY!

RANCHERO SAUCE

 RANCHERO SAUCE

INGREDIENTS: 2 TBS OLIVE OIL, 1/2 ONION,  4 CLOVES OF GARLIC

1/4 CUP PACKED CILANTRO, 1 CUP FIRE ROASTED DICED TOMATOES, 1 TSP CUMIN, OREGANO, AJI AMARILLO AND CRUSHED RED PEPPER.  1/2 TSP SALT, 1 TBS LIME, 1/2 CUP CHICKEN STOCK

FRY ONION & GARLIC IN OIL UNTIL SOFT.  ADD EVERYTHING ELSE AND SIMMER 20 MINUTES. LET COOL AND PUT IN A FOOD PROCESSOR AND MIX UNTIL SMOOTH!

VIDALIA ONION DIP

 VIDALIA ONION DIP

INGREDIENTS: 2 CUPS THINLY SLICED ONION, 1/2 CUP LIGHT MAYO, 1/2 CUP OLIVE OIL MAYO, (YOU COULD USE REGULAR MAYO - THIS IS JUST WHAT I HAD IN MY FRIDGE), 2 CUPS SHREDDED SWISS CHEESE, 2 TBS RED HOT, 1/2 CUP GRATED PARMESAN CHEESE.

GARNISH: 2 CHOPPED SCALLIONS AND PAPRIKA

MIX EVERYTHING THOROUGHLY BUT THE PARMESAN CHEESE. PUT IN A GLASS BAKING DISH. SPRINKLE PARM CHEESE ON TOP AND BAKE HALF HOUR AT 350. ADD THE GARNISH AND SERVE WITH CHIPS.

THIS WAS A BIG HIT WTH THE FAM!

GREEN BEAN CASSEROLE

 GREEN BEAN CASSEROLE

INGREDIENTS: 1 LARGE BAG OF GREEN BEANS (32 OUNCES), 1/2 STICK BUTTER, 1 POUND SLICED MUSHROOMS, 8 CLOVES CHOPPED GARLIC, 1 LARGE SLICED SHALLOT, 5 TBS FLOUR, 3 1/2 CUPS WHOLE MILK, 1/2 CUP PARMESAN CHEESE, 2 TSP SALT & PEPPER, 1 CAN SLICED WATER CHESTNUTS DRAINED.   

 2 CUPS CRISPY ONIONS (AVAILABLE IN ASIAN SECTION!)

STEAM THE GREEN BEANS IN A STEAMER BASKET. IN A SKILLET, SAUTE THE SHALLOT, GARLIC AND SHROOMS IN THE BUTTER UNTIL SOFT.  SET ASIDE. IN THAT SAME SKILLET ADD THE MILK, PARM CHEESE AND FLOUR, HEAT USING A WHISK UNTIL EVERYTHING IS DISSOLVED. ADD EVERYTHING EXCEPT CRISPY ONIONS. COVER AND BAKE FOR 20 MINUTES AT 350. UNCOVER, TOP WITH CRISPY ONIONS AND BAKE ANOTHER 15 MINUTES.

FRIED TOMATILLOS AND OKRA

FRIED TOMATILLOS AND OKRA

 INGREDIENTS: 3 TOMATILLOS PEELED AND SLICED, 8 OKRA (CUT OFF STEMS), 1 EGG, 1/2 CUP BUTTERMILK, 2/3 CUP FLOUR, 2/3 CUP CORNMEAL, 1 TSP BLACK PEPPER, 1/2 TSP SALT, 1/4 CUP RED HOT

PEANUT OIL

MIX THE EGG, BUTTERMILK AND RED HOT IN ONE BOWL.

MIX FLOUR, CORNMEAL, SALT, PEPPER  IN ANOTHER BOWL. 

DIP VEGGIES IN EGG THEN FLOUR AND PUT IN FRIDGE FOR AT LEAST AN HOUR.

FRY IN PEANUT OIL ON A MEDIUM HIGH HEAT.

DRAIN ON PAPER TOWELS AND ENJOY!

SOUTHERN PEACH RIBS

 SOUTHERN PEACH RIBS

INGREDIENTS: 6 POUNDS PORK RIBS, 2 18 OUNCE JARS OF SMOKEY AND SWEET BOURBON BARBECUE SAUCE, 1 16 OUNCE JAR OF PEACHES, 1 SLICED ONION, 13 OUNCE JAR JALAPENO PEPPER JELLY, 1 TSP SALT & PEPPER, 3 CHOPPED SCALLIONS, 1 CUP SLICED JALAPENOS

COOK FOR 6-8 HOURS IN A 275 OVEN.