Party Shrimp Shooters

Hey Y'all!
It's tailgating season right now, so here is an awesome recipe that you can use at a tailgating event or just for entertaining at home. If you make it at home, I like to use clear shot glasses for the "wow factor", however, if you are transporting it to a tailgate party, store the shrimp in a zip loc bag, and the salsa in separate bag (keep cold on ice in a cooler) and assemble them on site. For practical purposes, you can purchase some 2 oz. plastic containers from a local restaurant (the kind they use for dips, dressings and salsas) or you can also just use 3 oz. Solo plastic cups. Bring along some tortilla chips, because you won't want to waste a drop of this delicious salsa; believe me, it is THAT good! Enjoy the up coming fall season and this easy recipe!

 

 

Lulabelle

 

 

 

 

Party Shrimp Shooters

 

 

1 -1 pound bag, fully cooked frozen shrimp, (large size, with tails on), thawed

     40 -50 ct. per bag

1/4 tsp salt

1/2 tsp garlic powder

1 tsp lemon pepper

1 Tbl Parsley flakes

1 tsp.fresh lime juice

1. In medium bowl, combine all ingredients. Gently stir with a spoon to coat shrimp with spices. Cover and refrigerate.

 

 

Pineapple & Mango Salsa

 

 

4 green onions, chopped fine





2 cups store bought Mango, Red Pepper Salsa  (I found this at Sam's)

1 cup crushed pineapple, drained

1 cup finely chopped green bell pepper, (about 1 medium)

Juice of one lime * (I squeeze out one tsp first to use on shrimp, then use the remaining juice for salsa)

1 1/2 tsp lemon pepper

1/8 tsp garlic powder

1/8 tsp salt

1 Tbl granulated sugar

4 drops bottled hot sauce * optional

1/4 cup finely minced fresh cilantro

Tortilla chips

 

1. In large bowl, combine all ingredients. Stir with a spoon to blend well.
2. Divide evenly into 20 shot glasses or individual 2-3oz plastic cups
3. Top each cup with two chilled shrimp, tails hanging over edge of cup or glass.
4. Serve immediately, or refrigerate, well covered until serving
5. Yields: 20 shrimp shooters 

 

Serve with tortilla chips on the side

 

* Tip: For ease in chopping fresh cilantro, I like to cut off just the leafy parts and place in a large measuring cup. Using kitchen shears, I simply cut the cilantro into tiny pieces.

Easy Summer Salsa

Hey Y'all,
I developed this recipe because my daughter was tired of the processed salsa at the store and I was looking for something fresh that utilized the summer vegetables. It is especially good with whole grain tortilla chips for a healthier alternative. It will keep for at least a week in the refrigerator, but ours don't last that long because we usually eat it up so fast! It is so delicious,  I hope you enjoy it!  Note; make sure all vegetables are washed thoroughly, before using.     

Lulabelle

3 Large Fresh Tomatoes; (preferably from the garden or farmer's market) stem removed, chopped fine. (leave peel on tomatoes)

1 Large Green Bell Pepper; remove seeds & stem and chopped fine

1 Medium Vidalia (or sweet) Onion, peeled, and chopped fine

1/2  Bunch Fresh Cilantro; remove stems, use leaves only

2 teaspoons, Lemon Pepper

1 teaspoon salt; preferably Kosher or Sea Salt

1 teaspoon Garlic Powder

Juice of one Lime

1 -2 drops hot sauce, or pepper sauce  *optional

1. Place tomatoes, green pepper and onion in a large bowl. Sprinkle with spices, add hot sauce, drizzle lime juice evenly over vegetables, stir to mix well.

2. Place cilantro leaves in a large measuring cup. Using kitchen shears, chop cilantro, using quick cutting motions, inside the cup. You can also chop the cilantro very fine, or use a food chopper, but to me this is the easiest way. After chopping, the amount will be reduced to about 1/2 cup minced cilantro. (if you do not like that much cilantro, you can reduce the amount by half, but my family loves it!)

3. Stir well, to blend all ingredients; cover and refrigerate a few hours or overnight for flavors to meld. Serve with tortilla chips.

Yield: Makes about 4 1/2 to 5 cups Salsa



Cheesy Tortilla Cups

Hey Y'all!

I recently tasted this recipe at a ladies bible study group. Lisa was so kind to share it with me, and gave me permission to share it with you. She served some additional salsa on the side, but you could also use a dollop of sour cream on them as well, maybe even some chopped black olives too.............. 
They are delicious!

Enjoy!!!

Lulabelle











10  fajita sized flour tortillas, quartered
1 large egg
1 cup cheddar or Monterey Jack cheese, shredded
3/4 cup cream cheese, softened
1/2 cup frozen corn kernels
3/4 cup chunky tomato salsa, divided
1/2 cup chopped fresh cilantro, divided
1/4 tsp. ground black pepper

1. Preheat oven to 425 degrees
2. Lightly oil three mini muffin pans, or spray them with no-stick cooking spray.
3. Press the tortilla quarters into the muffin cups, letting the points stick up and over the edge. Bake for 4-5 minutes or until lightly browned.
4. Cool slightly, leave the oven on.
5. In medium bowl, lightly beat the egg with a fork. Stir in grated cheese, cream cheese, corn, 1/4 cup salsa, 1/4 cup of the cilantro, & the pepper.
6. Spoon some of the mixture into each of the tortilla cups.
7. Bake an additional 5-7 minutes, till filling is set. Let the cups cool for 5 minutes, then top each with about a 1/2 tsp. of the remaining salsa, and sprinkle with the remaining cilantro.

makes about 40 appetizers

***  a great substitute for the fresh cilantro, is to use a small can of drained, green chilies.

Buffalo Chicken Wontons

I was wondering other day what I could make for an upcoming potluck dinner at our church, so I created these Buffalo Chicken Wontons, and by the way they disappeared, I think they were a success. Hope you enjoy them as well.


4 cups boneless, skinless, chicken breast; cooked and chopped fine
 ( I seasoned my chicken and baked it in the oven, but you could also use pre-cooked rotisserie chicken if you are in a hurry)

8 oz. bleu cheese, crumbled

8 oz. pepper jack cheese, shredded

1 cup milk

1 cup mayonnaise

1 pkg. dry Spicy Hidden Valley Ranch Dressing Mix

1 Tbs. Hot Wing wing sauce

1 tsp. Bottled hot sauce

1/8 tsp. Lawry's Seasoned Salt

1/8 tsp. Ground Paprika

1 pkg. large, square won ton (or pastry) wrappers

Garnish:
bleu cheese dressing
additional hot sauce
celery sticks

1. Preheat oven to 375 degrees
2. In small mixing bowl, combine mayonnaise, milk, and dry ranch mix. Stir with a whisk to blend well, with no lumps. Cover and chill in refrigerator, for at least one hour.
3. Meanwhile, cut each won ton wrapper into 4 squares about ( 2in. by 2 in.)
4. Place each won ton wrapper into the bottoms of a cupcake pan, pressing to form a small cup, with the pointed corners flared out toward the edges of each cup. (repeat as many times as needed to make 32 wont ton cups.
5. Bake in preheated oven for 5 minutes till edges are lightly brown. Remove pans from oven ( but leave pastries in pan while preparing filling)
6. In large mixing bowl, combine chilled mayonnaise/milk mixture, chopped cooked chicken, cheeses, wing sauce, hot sauce, and spices. Stir with large spoon to combine well.
7. Spoon two tablespoons of mixture into each pre-baked won ton cup.  Sprinkle tops of each with a little paprika. Repeat step to make 32 won tons.
8. Bake again for 4-5 minutes till cheese is bubbly and edges are lightly brown.
9. yield: 32 won tons

If desired, garnish with a dollop of bleu cheese dressing on top of each won ton, an additional splash of hot sauce, and a small celery stick.