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.

Low Country Pimiento Cheese

Hey Y'all!
This week I celebrated my __??? birthday, and my family and I celebrated it at a local restaurant. On the menu was an appetizer of pimiento cheese with tortilla chips and grilled flat bread. Oh my goodness! I was in pimiento cheese heaven!!!
Needless to say I had to go to the store and get the ingredients to make homemade pimiento cheese. I like to spread it on very FRESH sliced white bread, remove the crusts, then slice it into finger sandwiches. Of course, it is good on crackers or pita chips as well. I also like to serve it with potato chips (classic Lays)  dill pickle wedges and slices of tomatoes. Oh, and a tall glass of sweet tea. You know I am "southern"!!

This recipe makes about 24 plus ounces ( a large cottage cheese container) depending how you sample while you make it! LOL!!

Lowcountry Pimiento Cheese



1 lb. sharp cheddar cheese, shredded

1/4 cup chopped onion

6 oz cream cheese

1/2 - 3/4 cup real mayonnaise ( I use Kraft)

1/4 tsp. hot sauce

1 tbls. white vinegar

1 tbls. granulated sugar

2 oz chopped, drained pimientos

Combine all ingredients ( except pimientos) in food processor. Pulse until mixture is well blended. Finally, add well drained pimientos and pulse just till pimento is blended. Chill several hours before serving.

*** Additional ideas:

I have topped various foods with pimiento cheese including;

hot dogs, hamburgers, and more recently tried it atop grits~ delicious!!!

You can add or subtract the sugar, vinegar and hot sauce to tweak it to your own tasting. Also, you can add a little more shredded cheese at the end if you like yours a little chunkier.

Chicken Satay

Recently I had 15 girlfriends at my home for an "Eat, Pray, Love" Party. What a great time we had!
As we watched the Eat, Pray, Love movie, we followed the true story of how Elisabeth Gilbert (played by Julia Roberts) took a year to travel to Italy to discover passion, to India to discover devotion, and finally to Bali to discover balance and love. What made the party interesting was that we would pause the movie at each of Elisabeth's destinations and savor the food and celebrate the culture of each of the countries she visited. I also used different tablescapes, dishes, napkins and decor to represent each unique country. Each lady brought food as well to represent Italy, India or Bali. Take home favors and a special guest book signing made the party complete. We ate the night away, and a good time was had by all. I created a chicken satay recipe for the table featuring India, and served it in white ceramic "tasting" spoons, accompanied by rice. I will post the complete menu following my recipe for chicken satay.
Although this is definitely not typical "southern" or "low country" cuisine, sometimes it is fun to introduce and experience new types of cuisines. Hope you all enjoy!!

Bon Appetite!

Lulabelle

Chicken Satay

1 lb. boneless, skinless, chicken breast, cut into 1" cubes

1 tsp. lemon pepper

1 tsp. garlic/herb seasoning

1/2 tsp. salt

2 tbls. olive oil

1. Sprinkle chicken evenly with lemon pepper, garlic/herb seasoning, and salt
2. Sautee chicken in olive oil in large skillet over medium heat for about 8-10 minutes till cooked
3. Drain off any excess oil

Sauce

3 tbls. peanut butter

1 tsp. curry powder   * add more if a stronger curry flavor is desired

1 tbls.granulated sugar

2 tbls. honey

1/8 tsp. red pepper flakes * optional use if you want some heat to it

1/2 tsp. chopped, crystalized ginger

1 cup canned, Thai coconut milk

1/3 cup salted or sweet & spicy peanuts

1. Add all ingredients to chicken in skillet; stir well to blend together
2. Bring to a boil, reduce heat and simmer for 10 minutes
3. Add peanuts to mixture, stir to blend
4. Serve over hot rice

"Eat, Pray, Love" Menu

Italy

Antipasti:

marinated olives, vegetables, mushrooms, and artichoke hearts

assorted cheeses and salami

Caprese Platter;

fresh mozzaerella, sliced tomatoes, fresh basil drizzled with olive oil & herbs

Proscuitto Wrapped  Asparagus 

Flat Bread, Bread Sticks

Pizza

Italian Truffles, Italian Cookies



 India

Chicken Satay

Chicken Korma Curry

Tikka Marsala Chicken Curry

Pineapple Meatballs

Rice

Assorted Hummus

Flat Breads and Pita Bread

Sauteed Garbanzo Beans

Lentils

Coconut/ Curry Peanuts

Dates

Bali

Fresh Pineapple, Kiwi, and Mango

Chocolate Dipped Strawberries

Spiced Pecans

Fresh Boiled Shrimp with Cocktail Sauce