Saturday, February 06, 2010
This & That...
Are you ready for some footbaaaaaaall!!!
There will be no outdoor cooking at this house this weekend...
As a matter of fact, it may not happen for a few weeks because of the weather. So no tailgating for the Super Bowl.
Dude...that's so unfair.
The game is on Sunday and I just want to sit down and watch the game.
So, I'm not inviting anyone over to entertain or cook for, nor am I going anywhere. I have some dips and chips, some cold libations, and my favorite couch to watch the game.
If the weather was better and the game was on Saturday, I would offer invites and do some tailgating style eats.
But, this is not the case...
Boo-get off the stage!
Sorry Jethro, but I will post some recipes just for you.
You're a good man governor...
Baked Mexican Dip Recipe
2 10 oz. cans bean dip
1 lb. ground chuck
1 package taco mix
1 C. shredded Monterey Cheese
1 4 oz. can chopped green chilies
1 C. shredded Cheddar Cheese
4 T. hot taco sauce
1/4 C. chopped green onions
1 can black olives sliced
1/2 C. finely chopped tomatoes
Sour Cream on the side
Guacamole on the side
Spread the bean dip in the bottom of a 9 x 13 inch pan.
Cook ground beef with taco mix as directed on package.
Spread over bean dip.
Top with Monterey Cheese.
Spread chilies over cheese. (to taste) Sprinkle taco sauce over chilies.
Layer Cheddar cheese. Bake at 350° F. for 30 minutes.
Cool slightly, add olives, green onion and tomatoes.
Serve with chips.
Quick and Tasty Shrimp Wedges
8 small flour tortillas
1/4 cup pesto
1 pound cooked salad shrimp
8 ounces shredded Colby Jack cheese
1 4-ounce can chopped black olives
Lay tortillas on Pam-sprayed foil on baking sheets.
Spread pesto over each. Layer shrimp, cheese and olives on top of pesto on each tortilla.
Top each with another tortilla and spray lightly with Pam.
Bake at 350 degrees for about 20 minutes or until lightly browned.
After about 5 minutes, cut each tortilla into 4-6 wedges and serve.
Cheddar Horseradish Spread
Mix 2 cups coarsely grated extra-sharp white Cheddar cheese, 1/3 cup mayonnaise, 2 tablespoons drained, bottled horseradish, 2 tablespoons finely chopped fresh parsley and 2 teaspoons Dijon mustard.
Right before serving, stir in 1 ½ cups finely chopped or shredded radishes. Season with salt and pepper.
Combine 1 cup sour cream, 1 cup mayonnaise, 4 ounces softened cream cheese, 2 tablespoons dried onion flakes, 2 minced garlic cloves, 1 teaspoon Worcestershire sauce, salt and pepper to taste. Chill at least 2 hours in the fridge.
Garnish with sliced scallions.
Hot Sausage Dip
Brown 1 pound bulk sausage and drain off fat.
Mix in 1 can spicy Ro-tel diced tomatoes and 1 (8-ounce) block of cream cheese and stir until cheese melts into hot sausage.
Blend 1 package Hidden Valley ranch dressing mix (original flavor), 2 (8-ounce) packages softened cream cheese, 6 ounces beer and 6 ounces shredded Cheddar cheese.
Cover with plastic wrap and chill at least 2 hours.