Crispy Tacos

Crispy Blackstone Tacos are great for feeding a crowd, and can be used with your favorite meat of choice.  We generally serve ours alongside Cilantro Lime Quinoa or Rice, with corn, but these make great appetizers as well.  Try not to overstuff these; you want them easily folding to maximize crisp shell on both sides.  If you don't have a favorite enchilada sauce, I will often use the leftover meat sauce/drippings.

Crispy Blackstone Tacos

1 lb. shredded meat of choice (we love Mexican Beef, Sweet Pork and Chicken)

corn tortillas

1 can black beans

1 c. chopped white onion

1 c. chopped cilantro

1-2 c. enchilada sauce

Dip each corn tortilla in the enchilada sauce, turning to coat both sides.  On lightly greased Blackstone, place each tortilla.  Sprinkle with a small amount of cheese.  Spread 1-2 Tbsp. of meat on 1/2 of the tortilla, and top with a small spoon full of beans.  Sprinkle with onion and cilantro.  
Fold tortilla in half and grill until crispy, turning to crisp the other side.

Serve with pico de gallo or salsa and sides of choice.

Jalapeno Popper Dip

Aside from the option of dipping tortilla chips, crackers and vegetables, this makes a great spread on sandwiches.  Easy to make and super delicious!

Jalapeno Popper Dip

Recipe and Photo from Key Ingredient

2 8oz. packages cream cheese, softened

1 c. mayonnaise

1/2 c. shredded Monterey Jack cheese

1/4 c. canned chopped green chilies

1/4 c. canned diced jalapeno peppers

1 c. shredded Parmesan cheese

1/2 c. panko bread crumbs

veggies, crackers or tortilla chips for serving

In a large bowl, beat the first five ingredients until well blended.

Spread into an ungreased 9" pie plate.

Sprinkle with Parmesan cheese.

Top with bread crumbs.

Bake at 400 degrees for 25-30 minutes, or until lightly browned.

Corn and Black Bean Salsa

One of our all time favorite meals is this cilantro lime chicken, which we always serve with this salsa.  But this is a great go to even if you don't want to make a meal out of it.

This is also one of those "recipes" that I don't ever measure.  I just chop up the veggies and throw it all together, so feel free to modify the measurements to meet your needs.

I rarely make this with avocado's, since I am the only one in the family that likes them, AND because they do not do well if you have extras.  If you want to add them in, be sure and do so immediately before serving.  It is great either way!

Corn and Black Bean Salsa

1 can corn, drained

1 can black beans, rinsed and drained

1/2 c. chopped onions, or to taste

3-5 large chopped tomatoes
2 cloves garlic, minced
1 jalapeno pepper, minced (leave seeds in if you like a spicier salsa)

Large handful chopped cilantro, or to taste
Salt to taste

3 chopped Hass avocados, optional

Add all ingredients except salt and avocados to a large bowl and stir to combine.

Sprinkle salt over everything and stir again.

Taste and add additional salt, if needed.

Fold in diced avocados, if using.

Serve cold or at room temperature with favorite tortilla chips.

Jalapeno Jelly

I love canning.  Something about taking fresh produce and storing it away for another day with the twist of a lid is all over satisfying for me.

As I've advanced in the kitchen, I've started trying out new canning recipes.

Enter Jalapeno Jelly.

You could easily spread this on savory sandwiches or over freshly grilled chicken.

My personal favorite: start with a brick of cream cheese and top with half a pint of this stuff for the best cracker dipping appetizer of all time.

A few notes:

1: I leave the seeds in half of my jalapenos.  If you like more heat, leave more seeds in.  I am generally not a huge fan of ultra spicy, so I would recommend starting with half seeds in, and go from there.  You can always taste and add more as you go.

2: The original recipe called for 6 cups of sugar.  I'm happy with 4 1/2.  Start with that and increase until you reach desired sweetness.

Jalapeno Jelly

Recipe from Mels Kitchen Cafe

1 large red bell pepper

1 large green bell pepper

10 jalapenos

1 1/2 c. white vinegar

1/2 tsp. salt

4 1/2 - 6 c. granulated sugar, to taste

1 3oz. pouch liquid fruit pectin (certo)

Add bell peppers and jalapenos to a food processor and pulse until finely chopped.

Add peppers to a large pot (account for rising foam).

Stir in the vinegar, salt and sugar, and bring to a boil.

Boil for 10 minutes, stirring often.

Add liquid pectin and boil for 1 minute.

Ladle jelly into warm, sterilized jars, pint or half pint jars, leaving headspace.

Wipe rims with a rag and screw on lids with bands.

Process in a boiling water bath canner for 10 minutes (20 minutes in Utah, accounting for elevation).

Jelly needs at least 2 days to fully set up.

Makes about 9 cups.

Avocado Chicken Salad

This recipe is great for an open faced sandwich, or as a dip with tortilla chips.  Refreshing and delicious, I love the chicken/avocado combo.

Avocado Chicken Salad

Recipe from Becoming Betty

1 1/2 c. cooked shredded chicken

1 avocado

lime juice

mayo

salt and pepper

cilantro

Mash avocado and stir into chicken.

Add lime juice to taste, and mayo to reach desired consistency.

Add salt, pepper, and cilantro to taste.

Cheesy Roasted Red Pepper Dip

This is probably my favorite appetizer of all time.  Pepperjack cheese, roasted reds, onions, garlic... what's not to love?

Cheesy Roasted Red Pepper Dip

Recipe from Our Best Bites

3.5 oz. jar roasted red peppers (or about 1/2 c. diced)
2 c. grated pepperjack cheese
4oz. cream cheese
1/4 c. + 2 Tbsp. mayo
1 Tbsp. minced onion
1 1/2 garlic cloves, minced
1/2 Tbsp. Dijon mustard

Mix all ingredients except peppers.
Fold in peppers.
Place in a greased pie dish.
Bake at 350 for 30-45 minutes.
Serve with pita chips, bread, crackers, you name it!

Potato Skins

These are really simple and very delicious.  I made mine on the grill, but you can easily use your broiler as well.

Potato Skins

4 baked potatoes (Idaho)

vegetable oil

4-6 slices bacon

1 c. shredded cheddar cheese

sour cream

scallions or chives

Once potatoes are cool enough to handle, cut them in half, lengthwise.

Scoop out the insides, leaving about 1/4" of flesh all the way around the skin.

Brush both sides of the potatoes with oil.

Broil each side until slightly crispy.

Spread cheese evenly inside each skin.

Top with bacon.

Place under broiler again just until cheese melts.

Dollop each with sour cream, and arrange chopped scallions or chives on top.

Serve immediately.

Lettuce Wraps

These come together quickly and taste amazing!

Lettuce Wraps

Menu Managed Original
 
1 ½ - 2 lbs. chicken (preferably dark meat)

½ head iceberg lettuce

1 c. diced red pepper
1 c. diced red onion
1 c. diced baby carrots
4 cloves garlic, minced
2 Tbsp. extra-virgin olive oil
salt and pepper to taste
1 inch ginger root, diced
2 Tbsp. soy sauce
Heat oil in skillet over medium-high heat.
Cube chicken into ¼” pieces, add to skillet, and season with salt and pepper.
Add vegetables, ginger and onion, and sauté until just tender.
Add soy sauce and heat through.

Cut head of lettuce in fourths and serve.

Zucchini Tomato Bites

I made this for the first time this year, and immediately LOVED it!

I am always looking for new ways to use up all of the items in my garden and this hit the spot.

And of course they were magnificently tasty.

Zucchini Tomato Bites
Idea from Confessions of a Bake-a-holic

5 small zucchini or summer squash
1 pint grape tomatoes
1 c. grated cheddar cheese
1/4 c. grated parmesan cheese
fresh basil leaves
ground black pepper

Cut squash into 1/2" slices.
Use a small spoon or melon baller to scoop out the insides, forming a cup (do not go all the way through).

Fill each cup with cheddar cheese.

Top the cheese with a basil leaf.

For large sqash rings place a whole cherry tomato, half for the smaller ones.
Sprinkle with parmesan.

Bake at 400 for 5-7 minutes, until cheese melts.
Serve immediately.

Carmel Toffee Apple Dip

I am not much for fruit dips.

Usually I find fruit to be best all by its lonesome...

However, I got some tart granny smith apples in my co-op food basket  (I NEVER buy that kind of apple).

So... I gave in and made this delicious dip for them.

Carmel Toffee Apple Dip

Recipe from Our Best Bites

8 oz. cream cheese

3/4 c. brown sugar

1/2 Tbsp. vanilla

1/2 bag Toffee Bits

Allow cream cheese to reach room temperature.

Combine cream cheese, brown sugar, and vanilla.

When ready to serve, stir in toffee bits (reserve some to sprinkle on top).

Serve with tart apples.

Hot Corn Dip

Its not very often that I find appetizer recipes that are worth making.

This was one that I knew I would love before I even made it.

Cheese, red peppers and fresh corn.   What's not to love?

Yum!

Hot Corn Dip
Recipe by Emeril Lagasse

2 Tbsp. butter

3 1/2 c. corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn)
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1 c. finely chopped yellow onions
1/2 c. finely chopped red bell peppers - I used roasted red bell peppers from a jar.
1/4 c. chopped green onions
1 jalapeno, seeded and minced
2 tsp. minced garlic
1/2 c. mayonnaise
1 can black beans, rinsed and drained (optional)
4 ounces monterey jack or cheddar, shredded- I used pepperjack
4 ounces sharp cheddar, shredded
1/4 tsp. cayenne
Tortilla chips, for dipping

Preheat the oven to 350 degrees F.
Melt 1 Tbsp. of the butter in a large heavy skillet over medium-high heat.
Add the corn, salt, and black pepper.
Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes.
Transfer to a bowl.

Melt the remaining tablespoon of butter in the skillet.
Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes.
Add the beans (if using them) green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.
Transfer to the bowl with the corn.

Add the mayo, cayenne pepper, half of the monterey jack and half of the cheddar and mix well.
Pour into an 8-inch square baking dish (or something equivilant) and sprinkle the remaining cheese on top.
Bake until bubbly and golden brown, 10 to 12 minutes.
Serve hot with tortilla chips.

**Just a side note about the black beans:  I had some extra beans in my fridge, so the next day while I was devouring this dip I decided to add them (that's why the picture doesn't show any).  Anyway, it was delicious!  I might make them a permanent addition... but it is good both ways.**

Deviled Eggs

I loved deviled eggs!  Our family had these every Easter and Thanksgiving growing up.

Deviled Eggs
12 hardboiled eggs
3 Tbsp. mustard
1/2 c. Miracle Whip
salt and pepper to taste
1/4 tsp. celery seed
1/8 tsp. paprika
1 Tbsp. dried chives

To hardboil eggs: Place eggs in pan and cover with cold water, 1-2" above eggs.  Bring water to a boil.  Reduce to a lower heat, but make sure water is still boiling.  Boil eggs for 10 minutes.
Place eggs in ice water, or put pan in sink and run cold water over eggs until water stays cold (this will help yolks retain their color).

Shell eggs and rinse.  Cut each egg in half, lengthwise. 
Collect yolks in a bowl and smash with fork.  Add mustard, miracle whip, salt and pepper, and mix until smooth and creamy.
Fill whites with yolk mixture. 
Sprinkle herbs over individual eggs.
Chill and serve.

Artichoke Spinach Dip

I made this for a dinner party my friend was throwing.  It made a TON, so I halved the recipe before posting.  It will still serve a lot of people, so plan accordingly.

Artichoke Spinach Dip
Recipe from Emeril Lagasse

3.5oz. frozen spinach leaves
2 Tbsp. unsalted butter
½ c. chopped yellow onions
½ Tbsp. minced garlic
½ tsp. salt
¼ tsp. ground black pepper
1/8 tsp. cayenne
2 Tbsp. all-purpose flour
½ c. milk
½ c. heavy cream
1 tsp. fresh lemon juice
½ c. rind-less Brie, cut in ½” cubes
½ c. grated Monterey Jack
~3oz. marinated artichoke hearts, chopped
2 strips bacon
2 Tbsp. grated parmesan
Assorted chips or bread crisps

Preheat oven to 350o. Lightly grease a 9” round chafing dish and set aside.
Thaw spinach, and squeeze to remove all excess water. Chop and set aside.
In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute.
Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2-3 minutes.
Add the cooked spinach and lemon juice, and stir to incorporate.
Add the cubed and grated cheeses, artichoke hearts, and bacon (cut into strips and fried crisp), and stir well.
Remove from the heat and pour into prepared dish. Top with Parmesan and bake until bubbly, about 10 minutes.
Remove from oven and serve hot with chips.
Would easily serve at least 12 people.

Fresh Lime Salsa

We love fresh home-made salsa!  This was a small batch since we had it with our Cafe Rio Dinner, but you could easily double or triple!  I added lime juice to go along with the whole 'theme', but it is just as good without it.

Lime Salsa

1 large vine-ripe tomato
1/4 of a small red onion, diced thin
1 clove garlic, minced
1/4 bunch cilantro, chopped
1/2 jalepeno, seeds removed, chopped
juice from 1/2 a lime
salt and pepper to taste