Olive Garden Sicilian Scampi

• 4 Tbsp Butter
• 2 Tbsp Olive oil
• 2 tsp minced white onion
• 2 tsp garlic, minced
• 2 Tbsp Chablis or white wine
• 12 shrimp, peeled and de-veined
• 2 tsp lemon juice
• 1 tsp fresh parsley, minced
• Pinch of salt
• pinch of black pepper
• pinch of crushed red pepper flakes
• 2 Tbsp heavy cream
• 1 diced Roma tomato
• 10 slices Italian bread

First, toast the bread on a sheet pan in the oven set to broil or in toaster oven.  The bread should toast for 1 to 2 minutes on each side, or until light brown.  Arrange the bread slices in a spoke-like fashion on a serving plate – (just do it the way you want, I don’t know why toast has to be arrange in any specific order in order to make it TASTE better.)

Next:  Heat a small skillet over medium heat.  Add butter and olive oil to the pan.  When the butter has melted, add onion and garlic.  Make sure your heat isn’t up too high or garlic may burn and turn brown and bitter.  Saute` for a minute and then add the wine to the pan.  Immediately add the shrimp.

Then –  After the shrimp is added, then add the lemon juice, parsley, salt, black pepper and red pepper.  Cook shrimp until they are done tossing occasionally.  When the shrimp is cooked add the cream and tomato.  Cook for 15 to 30 SECONDS.  Use tongs to place one shrimp on each slice of bread and one in the middle.  Pour sauce from the pan over the shrimp.  Top with Parmesan cheese and serve.

I honestly don’t know where I got this recipe.  It was in my cookbook on what looks like something someone had printed off from work and it says exactly what I’ve put here (except the bit in ( ) above).   I’m sure that if you ran a restaurant like Olive Garden, it would be necessary to be as ANAL to arrange your toast just so and make sure every single slice had only ONE shrimp on it – whatever.  I’m sure it’s gonna taste just YUMMY no matter HOW you arrange your toast or pour the shrimp on it . . . JUST EAT IT ALREADY!

Olive Gardens Hot Spinach & Artichoke Dip

• 1 8oz package cream cheese, softened to room temp.
• 1 can (14 oz) Artichoke Hearts, drained and coarsely chopped
• 1/2 cup spinach frozen chopped or steamed and well drained
• 1/4 cup mayo (do NOT use Miracle Whip)
• 1/4 cup Parmesan Cheese, fresh grated
• 1/4 cup Romano cheese (or just more Parmesan if you prefer)
• 1 clove garlic, minced
• 1/2 tsp dried basil, or 1 Tbsp fresh basil
• 1/4 cup mozzarella cheese, grated
• 1/4 tsp garlic salt
• salt and pepper to taste

Cream together: mayo, Parmesan, Romano and cream cheese, garlic, basil and garlic salt.  Mix well.  Add artichoke hearts and spinach and mix until well blended.  Spray pie pan with Pam, pour in dip and top with cheese.  Bake @ 350 degrees for 25 minutes or until the top is browned.  Serve with toasted bread. 

Note:  Unbaked mixture can be stored in refrigerator until your are ready to use.

 dishes

Christmas Snack Crackers

• 1 Tbsp garlic powder
• 1 Tbsp garlic salt (optional)
• 1 Tbsp dried dill
• 3/4 cup oil
• 1 package dry ranch dressing mix
• 1 lb box Cheez-It crackers

Mix first five ingredients thoroughly together and then add you box of crackers and stir and stir and stir!

For best result, wait about 24 hours before eating so that the flavors really have a chance to marry.  Plus, if you like chex-mix, try adding these tasty little crackers for added flavor.

YUM!

Pineapple Cheese Ball

• 11oz cream cheese (softened)

• 1 small can crushed pineapple (drained)

• 1/4 cup finely chopped green pepper

• 1/4 cup finely chopped onion

• 1/4 tsp garlic salt

• pecans, chopped

Mix together and form into a ball and then roll in chopped pecans.  Place in air tight container or plastic wrap and refrigerate over night.

This is really good served with triscuits. YUM!

Another Yummy Appetizer from Miss Debbie.

Miss Debbies Cranberry Delight Spread

Sis Debbie brought this one last Thanksgiving and it was a HIT!  Gotta try it!

• 1 8oz package cream cheese, softened
• 2 Tbsp frozen orange juice concentrate, thawed slightly
• zest of 1 orange
• 1 Tbsp sugar
• 1/8 tsp cinnamon
• 1/2 cup finely chopped pecans
• 1/2 cup chopped dried orange flavored cranberries

In a small mixing bowl, beat cream cheese, orange juice, orange zest and cinnamon on medium until fluffy.  Stir in cranberries and pecans.  Refrigerate for at least one hour before serving (preferably over night).  Serve with crackers or graham cracker snack sticks – YUMMY!!!

Hot Crab Dip

Got this one in my email today and even though I haven’t tried it yet, it looked to good not to add here:

 Crab cakes deconstructed and topped with cornbread.  By Aïda Mollenkamp

• 6 tablespoons mayonnaise
• 3 tablespoons Creole mustard
• 1 tablespoon horseradish cream
• 2 teaspoons Old Bay Seasoning
• 1/4 cup minced celery
• 1/4 cup minced onion
• Tabasco sauce, to taste
• 1 pound fresh crabmeat
• 1 cup coarsely crumbled cornbread

1. Heat the oven to 400°F and arrange a rack in middle. Place mayonnaise, mustard, horseradish cream, Old Bay, celery, and onion in a small bowl and mix until well combined. Season with salt and Tabasco sauce, add crab, and mix until well incorporated.
2. Place crab mixture in a 3-cup ovenproof dish and top with crumbled cornbread. Bake in the oven until golden brown, about 15 minutes. Serve immediately with toasts or celery sticks.

Call it deconstructed crab cakes if you will, but the addition of cornbread makes it much more than that.

What to buy: Creole mustard has a great heat and works well in this recipe. Substitute Dijon mustard if you can’t find it.  Horseradish cream is sometimes labeled “horseradish cream style” or “prepared horseradish.”

Game plan: The crab mix can be made up to a day ahead of time (just leave out the salt until you are ready to bake it).  This recipe was featured in our Thanksgiving Southern-Style

Plus this is a really cool site and even gives beverage pairing with this tasty little appetizer.

Border Dogs

• 1 can 6 Crescent Rolls, “Big & Flaky” (make sure you get the “Big” ones)
• 6 Ball Park Franks
• 6 large cut pieces of bacon (maple flavored are really good with this)
• 6 squares of American Cheese

First precook the bacon to the point of done but still limp and let cool just enough to handle.  Wrap the hot dog with a slice of cheese, then wrap a strip of bacon around the cheese wrapped hot dog.  Unroll your crescentrolls andwrap around the bacon, cheese wrapped hot dog.  Repeat 5 more times with the rest of the ingredients and place each on a cookie sheet in a 350 degrees oven for abut 13-17 minutes (use the directions on your crescent roll container for cooking time).  Remove from oven once done to a golden brown and let cool for just a minute before serving.  Kids LOVE these – that is kids of all ages around my house.  And we love to eat them with a side of ranch dressing for dipping.  You could use mustard, ketchup or just eat them plain – it’s all good!

Mini Border Dogs

The above recipe could very easily be scaled down to the cocktail weeny size or little Smokey’s for appetizers on game day or any kind of get together for that matter.  Have them pre-made and wrapped in foil and set on top of a warm grill at a tail gate.  Make them easy to grab and munch by serving each with a toothpick.

Crabby Patties

• 16oz lump real crabmeat
• 1 eggs
• 2 Tbsp mayonnaise (plus more if needed)
• 1/4 tsp cayenne pepper
• 1 tsp brown mustard
• 1 cup stove top stuffing
• 1 Tbsp lemon juice
• 1/4 fresh cup cilantro
• 2 garlic cloves, minced
• 1/2 onion finely chopped
• olive oil, EVOO
• salt and pepper to taste (I personally didn’t use or need any of either)

Heat a 2-count of (just enough to cover the bottom of the skillet) olive oil in a skillet over medium heat.  Add onion and garlic and skillet and cook just until almost caramelized, about 5-7 minutes.  Combine all ingredients in mixing bowl and mix until thoroughly blended.

Form crab mixture by the handfull into a patty and place on a plate seperated by wax paper and refrigerate for one hour.  Heat a 3 count of olive oil in a saute skillet over medium heat.  Add crab cakes to hot oil and cook for about 4 minutes each side until golden browned and crispy on the outside.

Note: If crab mixture is too moist to stick together into a ball, add 1/4 cup of stuffing at a time to reach the right consistency.  If too dry to pack together, add 1 Tbsp of mayonnaise at a time.

Still looking for the perfect pepper sauce to top this off – so I’ll be back.

Roasted Garlic

Did you know that garlic is natures antibiotic?  There are more ways to use it and none of us eat enough of it!

And to save yourself some time you’ll want to go ahead and roast at least 4 – 6 whole bulbs at the same time.  Once you’ve had this roasted garlic you won’t go back to that fake powdered shtuff.

Removing just the loose layers of the outer skin, lay the root side of the garlic bulb down on a cutting board and cut off the top 1/4 or less of the bulb, just enough to expose the actual clove under the skin.

Like about this . . .

Place bulb root side down in a baking dish or make a foil basket.  Pour olive oil over the top just enough to cover and let it run down the sides just a tad.

Bake at about 400 degrees for around 30 – 45 minutes or until soft when poked with a toothpick.  The baking time my also depend on how many cloves you have in your baking dish.  (Note: the pan you see above is a mini-bread pan, about 3×5x1 1/2D and 2 medium cloves would fit perfectly.  PLUS, you’ll smell it about the time you need to check to see how soft it is)

Once removed from oven, let cool before handling.

USES FOR ROASTED GARLIC:

Squeeze one whole bulb into 1 stick of butter, softened and blend thoroughly to make home-made garlic butter.  Once blended keep soft and spread on baguette bread slices for baking homemade garlic bread.

Place roasted garlic bulbs on serving platter with other appetizers and let your guest squeeze a clove for eating on crackers or blend into a ramekin for dipping vegetables.  Try it on a baked potato and of COURSE on pizza.

Italian Party Cheese Dip:

• Several cloves, (4-6)
• 1 8oz brick of cream cheese, softened
• 1/2 stick of butter, softened
• 2 Tbsp Mrs Dash seasoning and or
• 1 tsp fresh chopped basil
• 1 tsp fresh chopped rosemary
• 1 tsp fresh chopped oregano
• 1 tsp fresh chopped thyme

Blend together until herbs are thoroughly mixed into cheese and butter.  Place mixture in the middle of square of plastic wrap, using it to form the mixture into a ball and chill for several hour before serving. 

Garlic Roasted Mashed Potatoes:

• 5 medium potatoes, cleaned, peeled and cubed
•  One whole bulb of roasted garlic
• 1/4 cup of heavy cream
• 1 stick of butter
• Mrs Dash and salt and pepper to taste

Once potatoes cubes have boiled until soft, drain and mash.  Mix in the remaining ingredients and whip with mixer to a creamy consistency.   (Note: once your family tries these, you won’t get away with making plan-ol’ mashed potatoes again – AND, depending on how many people your serving, 5 potatoes might not be enough!  These ARE the best!!!!)

Blend into cheeses sauces, fondues, sauces, soups, casseroles, chili, roasts, steamed veggies, stir-fry - EVERYTHING you would put garlic in – this will make it even better!

Let me know what you come up with.

Mexican Queso Fondue

• 1 cup white wine
• 1/2 lb mozzarella cheese, grated
• 1/2 lb monterey jack grated
• 1/2 lb goat cheese crumbled
• 2 poblano peppers, roasted, peeled, seeded and finely chopped
• 1/4 lb chorizo, grilled and finely diced
• 6 cloves roasted garlic, mashed to a paste
• 1 bunch of cilantro leaves, chopped (about 1/2 cup)
• salt and fresh ground pepper to taste

Bring wine to a simmer in a double boiler.  Add the mozzarella and jack cheeses and stir until melted.  Add the remaining ingredients and cook for 5 minutes.  Place in a fondue pot and serve with flour tortillas and blue corn chips.  – - -  YUMMY!