A Healthy Snack Option For Cinco de Mayo!Ceviche
INGREDIENTS:
2 lb fish fillets, cubed (get whatever’s freshest—shrimp or bay scallops work too)
10 limes
8 garlic cloves
1 tbsp minced fresh cilantro
1 habanero chile or jalapeño
1 small red onion, sliced paper-thin
Salt and black pepper
16 large romaine lettuce leaves
2 avocados, diced
2 tomatoes, diced
Hot sauce
INSTRUCTIONS:
Cube fish and place in a nonreactive dish.
Juice limes into a food processor. Squeeze them well, but avoid the membrane, which can cause bitterness. Add garlic and cilantro. Seed hot pepper, remove white ribs, and whack it into a few pieces; throw it into the processor. Pulse until garlic cloves and pepper are finely minced. Pour this mixture over fish. Slice onion and add it to fish.
Refrigerate and let fish marinate overnight. Stir once or twice.
Next day, drain off most of the lime juice, leaving enough to keep fish moist. Salt and pepper to taste.
SERVES: 8

Prosciutto Asparagus
http://foodgasms1.blogspot.com/
Ingredients:

16 asparagus spears, trimmed,bottom half of stems peeled
8 slices prosciutto, large,cut in half crosswise
3 tablespoons olive oil
salt & freshly ground black pepper

Directions:

Bring a large pot of salted water to a boil, add the asparagus, and cook for 5 to 6 minutes.
Drain, and when the asparagus is cool enough to handle, wrap each spear with a slice of prosciutto.
Brush the spears with oil, and season with salt and pepper.
Set the grill on medium heat, and cook the asparagus for 2 to 3 minutes per side, or until the prosciutto is marked.

— with Hayley Jimmy Leeper.

Red Lobster inspired Bacon Wrapped Stuffed Shrimp http://foodgasms1.blogspot.com/
Ingredients:
Servings: 2

Seasoning

1/4 teaspoon salt
1/4 teaspoon paprika
1 dash fresh ground pepper
1 dash cayenne pepper
1 dash allspice

Dipping Sauce

1/3 cup ranch dressing
1/4 teaspoon dried cilantro
5 pieces of thin sliced bacon
5 large shrimp
3 slices fresh jalapenos
1 ounce Monterrey jack pepper cheese

Directions:


Preheat oven to broil.

Make the seasoning blend by combining the ingredients in a small bowl. Set this aside.
Make the dipping sauce by combining the ranch dressing with cilantro in a medium bowl.
Cook the bacon in a frying pan over medium/high heat, but don't cook it all the way to crispy or brown. About 3 minutes per side.
When bacon is done drain on paper towels.
Shell the shrimp, leaving the last segment of the shell and the tail.
Remove the dark vein from the back of the shrimp, and then cut down into the back of the shrimp, without cutting all the way through, so that the shrimp is nearly butterflied open. (This will make a pocket for the pepper and cheese).
Pour 1 cup of water into a small bowl.
Add the shrimp and jalapeno peppers and microwave for 60 to 90 seconds.
Shrimp should be starting to firm up and change color.
Immediately pour the water out of the bowl, remove the jalapeno slices and pour cold water over the shrimp.
Place the shrimp and jalapeno pepper slices onto paper towels to drain off excess water.
Build the appetizer by cutting the jalapeno slices in half and removing the seeds.
You should now have 6 jalapeno slices. You'll need 5 of these.
Place one slice into the slit on the back of a shrimp.
Cut an inch-long chunk of cheese (about 1/4 inch thick), and place it on the jalapeno slice.
Wrap a piece of bacon around the shrimp, starting where the cheese is. Start wrapping the thinnest end of the bacon.
Go 1 1/2 times around the shrimp and then cut off the excess bacon and slide a skewer through the shrimp, starting with the end where the cheese is and piercing the cut end of the bacon on the other side.
Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction.
Put the skewer onto a baking sheet or broiler pan and sprinkle a very light coating of the seasoning blend over the shrimp, then broil for 3 to 4 minutes or until the bacon begins to brown and the cheese begins to ooze.
Serve over a bed of rice if desired.

— with Tammy Keinath.

Sweet and Sour Chicken

3-5 chicken breast
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/3 cup canola oil

Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper. Dip chicken into cornstarch and coat all the way and then into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a 9×9 but 5 chicken breasts fits better in a 9×13.

Sauce:
3/4 cups sugar
4 Tablespoons ketchup
1/2 cup white distilled vinegar
1 Tablespoon soy sauce
1 teaspoon garlic salt

Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.

— with Kathy Lyles-Stewart, REba Dodd, Alice Marie Harris, Tammy Keinath and Keshya Tuft-Huff.

Pecan Pie Cheesecake

Crust:
1 ¾ cups vanilla wafer crumbs
¼ cup firmly packed brown sugar
⅓ cup butter, melted
Pecan Filling:
1 cup sugar
⅔ cup dark corn syrup
⅓ cup butter, melted
2 eggs
1 ½ cups chopped pecans
1 teaspoon vanilla extract
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
1 ¼ cups firmly packed brown sugar
2 tablespoons all-purpose flour
4 eggs
⅔ cup heavy whipping cream
1 teaspoon vanilla extract


Crust:

Preheat oven to 350°. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9″ springform pan. Bake for 6 minutes. Set aside to cool.

Pecan Filling:

Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.

Cheesecake Filling:

Reduce oven to 325°. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving.

— with Biddiejoyce Miller.

Frozen Butterfinger Cups


Ingredients
1 1/2 cups powdered sugar 1 cup creamy peanut butter
3 tbsp. butter, at room temperature
1/2 tsp. salt
1 3/4 to 2 cups (11.5- to 12-oz. pkg.) Milk Chocolate or Semi-Sweet Chocolate Morsels
1(2.1 oz.) Nestlé Butterfinger Candy Bar or 3 Fun Size Nestlé Butterfinger Candy Bars, finely chopped
24 mini foil or paper baking cups
Directions
Place sugar, peanut butter, butter, and salt in large mixer bowl. Beat until smooth. Stir in chopped Butterfinger.
Place morsels in large, microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until morsels are melted.
Coat inside sides and bottoms of baking cups with melted chocolate using a small spoon or paintbrush. Transfer cups to mini muffin tin(s); freeze for 10 minutes or until set.
Remove about one-third of chocolate cups from freezer. Spoon peanut butter mixture into cups, filling each about three-fourths full. Spoon melted chocolate over mixture, covering completely and filling cups to the top. Return to freezer; repeat with remaining cups.
Freeze for 20 minutes or until set. Serve immediately or store in tightly covered plastic container in freezer for up to 2 weeks. To serve, remove from freezer and let cups stand for a few minutes. Peel off cup and serve cold. Serves 24
Jen

— with Misty Raber and Patricia Taylor.

Egg drop soup:
Ingredients

3 Cups chicken broth (or vegetable broth)
Pinch Salt (about 1/8 tsp)
2 tbs Chives or green onions, chopped fine
1/2 tbs Cornstarch
1 cup Water
5 Egg whites (or 4 egg whites and 1 whole egg)
1
In medium pot, combine chicken broth, salt and chives. Bring to a boil.
2
In a small bowl, combine cornstarch and 1 cup water. Set aside.
3
In a medium bowl, whisk eggs whites together. Pour egg whites very slowly into boiling broth, while whisking broth continuously. The egg whites will cook instantly as they hit the broth.
4
Bring heat down to medium, and slowly whisk in the cornstarch/water mixture, until the soup thickens slightly. Take off heat and serve warm.

— with Biddiejoyce Miller.