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!