~ Salsa Verde ~

~Asa’s Salsa Verde~

Asa first made this for me and it was delicious! Salsa Verde recipes are pretty basic and there is not much difference between them.

Ingredients:

• 2 mediumTomatillos 
• 1/2 cup chopped White Onion
• 2 cloves (or more) garlic, optional
• 2 cup chopped Cilantro leaves
• 2 tbs Fresh Limes juice to taste
• Salt to taste

Options:

• 1 or 2 jalapeños, stemmed (omit for mild salsa, use 1 jalapeño for medium salsa and 2 jalapeños for hot salsa, note that spiciness will depend on heat of actual peppers used)
• 1 ripe avocado, cut in half, pit removed, flesh scooped from the skin and roughly chopped

Directions:

    1. Prep the tomatillos: Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5 to 7 minutes to lightly blacken the skins of the tomatillos.

    2. Place the cooked tomatillos, lime juice, onions, garlic, cilantro (Some recipes call for leaving the the stems but I don’t like the stems so I remove them.), chili peppers (Optional) in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

Storage suggestions: 

This Salsa Verde should keep well in the refrigerator, covered, for at least 1 week.

~~Stuffed Shotgun Shells~~

I was at a party where they had Stuffed Shotgun Shells and they were great! So my mind started working… how can I make them?

In the recipes that I looked at there are two fixed ingredients: manicotti shells and bacon. The stuffing had three ingredients: some kind of meat, some kind if cheese, and some kind of peppers.

So….

Ingredients:

• 1 box Manicotti Shells (Options: cannelloni pasta or large shells)
• 1 lbs. Bacon
• Dry meat rub
• BBQ sauce

Meats: any of the following as long as the total adds up to a little over a pound,

• 15% to 20% fat hamburger meat
• Sweet sausage meat
• Hot sausage meat
• Pepperoni 

Cheeses: any of the following as long as the total adds up to a little over eight ounces of cheese,

• Cream cheese
• Pepper jack cheese, shredded
• Cheddar cheese, shredded
• Mozzarella cheese, shredded

Peppers: any of the following finely diced peppers,

• Green or red peppers
• Jalapeno peppers*
• Habaneros peppers (If you want to go hog-wild on the spicy)*

*It is advised to wear gloves when handling hot peppers.

Directions:

• Pre-boil them first. Boil the manicotti shells for 3-4 minutes until the exterior is slightly soft, but they should still be firm and hold their shape.
• In a large mixing bowl, combine the meat, cheese, and peppers together.
• Stuff the manicotti shells with the sausage, cheese, and pepper mixture.
• Wrap the shells in bacon. Ensure that the entire manicotti shell is covered by bacon. This will help to prevent the edges from getting too crispy.
• Apply a generous amount of your favorite rub evenly over the bacon wrap stuffed shells. Make sure to cover it completely.
• Allow to rest for four hours or overnight.
• Cooking...
• Oven: Preheat your oven to 275°F. Place the shotgun shells on a parchment lined sheet pan or baking sheet and cook on the middle rack for 60 minutes.
• Air fryer: Preheat your air fryer to 400°F. Cook for 15-20 minutes or until the bacon is nice and crispy.
• Smoker: Preheat your smoker to 275°F. Smoke for 60 minutes.
• Grill: Preheat your grill to 275°F. Cook for 30 minutes.
• Check for an internal temperature of 165 – 170°F.
• Coat the shotgun shells with the BBQ sauce be sure to coat the shotgun shells well on all sides and the ends. The BBQ sauce will keep the noodles soft, so lather it on thick, and cook for another 10 minutes.
• Let them cool and cut them into one inch pieces.

Tips:

• The ones that I had were a little on the dry side, so it is important to use high fat content meats and if you are using pork you have to make sure you do not over cook them and make sure you cover them completely in BBQ sauce.
• To store them, let the shotgun shells cool to room temperature, then place them in an airtight container. They will keep in the refrigerator for up to 3 days. To reheat them in an oven-safe dish and heat them in the oven at 350 degrees F for about 10 minutes. You can also heat them in the microwave or the air fryer.

~~ Cream Cheese Muffuletta Olive Tortilla Roll ~~

~~ Cream Cheese Muffuletta Olive Tortilla Roll ~~

Ingredients

• 3/4 cup pimento-stuffed green olives, drained
• 1/4 cup pitted Kalamata olives, drained
• 2 large pepperoncini, drained
• 4 small pickled onions, drained
• 2 tablespoons drained capers
• 2 teaspoons freshly squeezed lemon juice
• 2 tablespoons olive oil
• 2 pkg 8 oz. Cream Cheese bricks.
• 1 pkg Tortilla - Burritos Size
• 1 pkg Hidden Valley Ranch Dressing Mix

Directions:

•  Bring to room temperature the cream cheese to soften it.
•  Place the green olives, Kalamata olives, pepperoncini, pickled onions, capers, lemon juice, and olive oil in a food processor. Pulse until coarsely chopped.
•  Place the cream cheese in a bowl add the olive mix and Hidden Valley Ranch Dressing Mix. Fold into the cream cheese. 
•  The spread can be stored up to a week in the refrigerator.
•  Mix all the ingredients except the Tortillas. 
•  Spread the ingredients onto the tortillas and roll it up. 
•  Refrigerate before cutting into 1 inch pieces. Can be refrigerated before serving.

Variation:

• Instead of Hidden Valley Ranch Dressing Mix use McCormick Taco Seasoning for a Mexican Flavor and add chopped pepperoni 

~~Cranberry Goat Cheese Bites~~

I saw this recipe on the noon news and it looked easy to make…

Ingredients:

• Pillsbury™ Original Crescent Dough Sheet
•  Montchevre Chevre Goat Cheese Cranberry Cinnamon or Vermont Creamery Goat Cheese Cranberry Orange & Cinnamon

Directions:

• Preheat the oven to 375 F. degrees.
• Prepare the baking sheet by lining it with parchment paper.
• On another sheet of parchment paper unroll the Crescent dough sheet.
• Cut the dough into approximately four inches squares.
• Unwrap the goat cheese log. Slice the goat cheese from the log into about a ¼ inch thick slices.
• Place a slice of the goat cheese in the center of each square of dough. Bring the four corner together to overlap and pinch to seal the dough.
• Bake the crescent bites for 10 to 12 minutes until golden brown. Remove the tray from the oven and bake the other pan if you used two smaller baking pans. Serve the crescent roll bites warm or at room temperature.

How simple was that!

Options:

• Add Fresh Gourmet Salad Toppings Sliced Almonds Honey Roasted to each bite.
• Add Fresh Gourmet Honey Roasted Pecan Pieces Salad Topping to each bite.

~~ Spring Rolls ~~

Ingredients:

• 3 cups Coleslaw mix (You can use cabbage and carrots instead, but you have to shred them first)
• 2 tbsp. chopped Scallions
• 3 cloves of chopped Garlic
• 2 tbsp. rice wine vinegar (or white vinegar)
• 2 tbs light soy sauce
• Salt and pepper to taste
• 1 tbsp. Sesame oil
• 2 tbsp. Canola oil
• Spring roll wrappers
• 1 package Vermicelli noodles (Optional – cooked according to package directions)
• 1 cup bamboo shoots (Optional)
• ½ lb. Shrimp or crabmeat (optional)
•  ½ lb. Ground pork (optional)  (You can also use sweet or hot Italian sausage)

Directions:

• In a large skillet or wok over medium-high heat, add the oil, then add the garlic, and scallions, and cook, stirring often, for 30 to 40 seconds. 
• Add the coleslaw mix and season with salt and pepper. 
• Sauté, stirring often until the vegetables start to soften (if you want to add the shrimp or pork, do it now), 3 minutes. 
• Increase the heat to high, then add the vinegar, soy sauce and sesame oil, stir for 1 more minute until the vegetables are crisp-tender.
• Drain out the oil and then spread the vegetables on a rimmed baking sheet and let them cool to room temperature for about 10 minutes. Pat up any of the oil left on them, .
• Place the wrapper on a cutting board and place the wrapper diagonally like a diamond and add 2 tablespoons of the filling onto the bottom third of the wrapper. 
• Fold the bottom of the wrapper over the filling and start rolling the wrapper toward the top of the wrapper. When you are equal to the two sides of the wrapper fold them over kind of like the back of an envelope
• Wet the tips of the wrapper with water and fold over. Place the spring roll on a parchment-lined sheet tray.
• In a deep fryer, fry the spring rolls, turning occasionally, until golden brown and crisp, 1½ to 2 minutes. Remove using a slotted spoon and transfer to a wire rack to cool. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
• You can freeze the cooked Spring Rolls.

Dipping sauce: Use Duck sauce, Sweet & Sour sauce, or Soy sauce.

Nutritional Information:

Calories 131, Fat 3g, Carbs 22g, Fiber 1g, Sugar 1g, and Protein 2g

~~ Crab Rangoon ~~

Ingredients:

• 5 ounces can of crab meat drained (can be substituted with fresh or packaged crab or with picked lobster)
• 4 ounces cream cheese softened
• 2 chopped green onion (Scallion)
• 1 chopped garlic clove 
• 1 tsp Worcestershire sauce
• Wonton wrappers
• Canola oil for frying
• 2 tbs. of diced Pineapple (Optional)
• 2 tbs. of diced Mango (Optional)

Variations:

Buffalo Chicken Rangoon:

In place of the crab meat try…

• 1 boneless chicken breast, fully cooked and shredded
• 1/2 cup buffalo sauce (not hot sauce)

Shrimp Rangoon:

• 1  5 oz can of baby shrimp, rinsed

Vegetarian Rangoon:

• Leave out the crab meat and use just the pineapple and mango.

Directions:

• In a small bowl, gently combine the softened cream cheese, crab meat, scallion, garlic, and Worcestershire sauce. You can add either or both (Use 1 tbs. of each instead of 2 tbs.) the diced pineapple or mango to the filling for a sweeter Rangoon.
• Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle with water and fold inward. Continue until all of your filling is used up.
• Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.
• You can freeze the cooked Crab Rangoon.

Dipping sauce: Use Duck sauce or Sweet & Sour sauce

Nutritional Information:

Calories: 71, Carbohydrates: 4g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 15mg, Sodium: 97mg, Potassium: 37mg, Vitamin A: 90IU, Vitamin C: 0.4mg, Calcium: 17mg, Iron: 0.3mg

~~ Crock Pot Bacon Horseradish and Cheese Dip ~~

 Ingredients:

• 16 ounces of whipped cream cheese
• 1 (6-ounce) Old English sharp cheese spread
• 1/2 cup light mayonnaise
• 3 tablespoons prepared horseradish
• 2 tablespoons imitation bacon bits
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried minced onion
• 1/2 teaspoon garlic powder

Directions:

• Add all the ingredients into the crock pot, stir and set on "Hi" for 1 hour and stir from time to time.
• Serve on "Lo" setting.

Total Carbohydrate ~3.5 g per 76 g serving (makes ~12 servings)

~~ Dill Dip ~~

Ingredients:

• 1 cup Mayonnaise
• 1 cup container sour cream
• 2 tablespoon dill weed or to taste
• 2 tablespoons dried minced onion
• 1 tablespoon garlic powder or to taste
• Salt to taste

Directions:

• Mix mayonnaise and sour cream until well blended. Add dill, onion, salt, and garlic powder to taste. Then place in the refrigerator for at least one hour.

~~ Stuffed Crescent Rolls ~~

 Ingredients:

• 2 package (8 ounces) refrigerated crescent roll dough
• 1 12oz jar Roasted red pepper, cut into strips
• 1/2 lbs. ( 16 slices ) thin slice salami, ham, pepperoni or other cold colds cuts
• 3 cups Shredded Mozzarella Cheese

Directions:

• Preheat oven to 375°F. 
• Remove dough from the packages. 
• Unroll on lightly floured surface. Knelling the triangle cuts together to form one rectangular piece and then cut each pair of triangle of dough in half to form 2 squares. 
• Place on the dough square a slice of the cold cuts that you are using, a slice of roasted pepper and cover with the Mozzarella cheese. 
• Fold over and pinch edges to seal; repeat with remaining dough squares. 
• Place evenly spaced on an un-greased baking sheet and bake 12 to 14 minutes or until golden brown. Cool on wire rack. 
• They can be stored in airtight container in refrigerator for later use. Reheat on baking sheet in preheated 325°F oven 7 to 8 minutes or until warmed through. Do not microwave.

~~ Aunt Trudi's Shrimp Dip ~~

 Ingredients:

• 1/2 Cup Chili sauce
• 1 PKG 8oz Cream Cheese
• 1/2 Cup Mayonnaise ( or Salad Dressing )
• 1/4 Cup Chopped onion
• 2 TSP Horseradish
• 1 Can 4 ½oz Tiny shrimp (Crabmeat can be substituted)

Directions:

• Drain and rinse the shrimp. 
• Soften the cream cheese and add all the ingredients except the shrimp. 
• Blend until smooth and then add the shrimp.

~~ Quesadillas ~~

Ingredients:

• 2 cups shredded cheddar or Monterey jack cheese
• 12 Flour tortillas (8-10 inches across)
• 2 Tomato, seeded and chopped
• 2 Medium green onions, chopped
• 2 Medium green peppers, chopped
• 2 Scallions, chopped
• Salsa
• Sour Cream
• Olive Oil (Optional)

Directions:

Prepare pan for frying by coating the bottom with a thin layer of oil. 

Make tortillas sandwiches by placing the chopped tomatoes, onions, peppers and scallions in between two tortillas with a moderate amount of cheese both underneath and on top of the mixture. 

Fry the sandwiches over medium heat until tortillas are brown and cheese is melted. Serve with salsa and sour cream.

~~~~~~

Optional: For a meal try dicing chicken, steak, crabmeat or just about any other filling. For chicken or steak try marinating with your favorite marinate. After marinating them for 1 hour stir-fry them in a pan with the marinate until cooked. Add the meat to above.

~~ Cream Cheese Tortilla Rollups ~~

~~ Cream Cheese Rollups (Pinwheels) ~~

Ingredients:

• 1 PKG Tortilla - Burritos Size
• 2 PKG 8 Oz Cream Cheese
• 1 PKG Hidden Valley Ranch Dressing Mix
• 1/2 8 Oz Can of Black Olives
• 1 Can 2 Oz Chopped Green Chilies
• 1 Jar 2 Oz Chopped Pimentos
• 2 Scallions

Directions:

• Slice the Black Olives and Scallions. 
• Soften the cream cheese. 
• Mix all the ingredients except the Tortillas. 
• Spread the ingredients onto the tortillas and roll it up. 
• Refrigerate before cutting into 1 inch pieces. Can be refrigerated before serving.

~~~~~~

• Variation 1: Instead of Hidden Valley Ranch Dressing Mix use McCormick Taco Seasoning for a Mexican Flavor and pepperoni
• Variation 2: Instead of green chili peppers and Pimentos use  Peppadews (about 6 Peppadews)
• Variation 3: FIRE - substitute chopped Jalapenos for the green chili peppers and add dried Calabrian Chile Peppers.

Serving size: About 6 pieces  25g carbs. if you use low fat cream cheese

~~ Crabbies ~~

 Ingredients:

• 1 PKG English Muffins
• 1 Can Crabmeat
• 8 Oz WisPride Sharp Cheddar Cheese
• 1 Stick Margarine
• 1 1/2 TSP. Mayonnaise
• 1/2 TSP. Garlic Power

Directions:

• Mix all ingredients and spread on split muffins. 
• Cut each half of muffins into quarters. Broil.
• May be frozen. Do not broil until ready to eat.

~~ Crab Dip ~~

Ingredients:

• 1 TSP Minced garlic
• 8 Oz PKG Cream cheese
• 1/3 Cup Sour Cream
• 2 TSP Lemon juice
• 1 1/2 TSP Worcestershire sauce
• 1 Can Crabmeat, flaked

Instructions:

Soften the cream cheese and add all the ingredients except the crabmeat. Blend until smooth and them add the crabmeat.