1 - 14oz can black beans or frijoles negro
1 - 11 oz can white shoepeg corn
1 small jar salsa
½ small bunch Chopped scallion/green onion
1 shallot chopped
1 clove garlic smashed and chopped
8 oz (half bottle) Italian dressing, Kraft Tuscan house is very nice.
A pinch of cayenne
Mix altogether in a large bowl. Serve with scoop chips.
Chicken Thighs and Sausage
Mock cacciatore
6-8 chicken thighs
6 Italian Sausage or other flavor
1 medium onion sliced into rings
2 cloves garlic smashed and chopped
1 8oz can tomato paste
Oregano, thyme, paprika,
1 ½ TBL Rick’s Meat Mix
½ cup red wine
TBL Olive oil
Preheat oven to 350 degrees
Place chicken in baking dish and season the chicken with Rick’s meat mix and herbs. Cut sausages in half and place between the thighs. Take onion rings and spread over top. Place a dollop of tomato paste on each thigh and piece of sausage. Drizzle the olive oil over the chicken. Pour red wine into the pan. Place in oven and cook for 45 min to an hour, check the sausage and chicken for doneness. This is nice served with rice.
Linguica and tomato sauce over pasta
1lb fresh linguica sliced
1 medium onion diced
1 can pastene (or other brand) kitchen ready tomato
2 cloves garlic chopped
In a heavy skillet, over med heat, sauté the linguica, garlic and onions in olive oil, add Italian herbs, salt and pepper to taste. Add kitchen ready tomato, bring to a low boil and add the wine. Turn heat to low and simmer for 15 – 20 mins/ serve with your favorite pasta.
Garlic Garlic Garlic shrimp and olive oil over angel hair
1lb large shrimp peeled and deveined
6 – 8 cloves garlic chopped finely, don’t smash this time
Oregano
Extra Virgin Olive oil
Start water for pasta, add ½ tsp kosher salt to the water and 1 tsp olive oil bring to a boil and add the angel hair
Place cleaned shrimp in a large bowl and toss with 3 TBL Extra Virgin Olive Oil and the chopped garlic. Add other seasonings, cook over med heat until the shrimp are pink, remove pan from the heat. Strain pasta thru colander, do not rinse. Place pasta on a large platter, pour shrimp and garlic over all, add additional EVOO over the top.
Shrimp Dip
• 1 cup ketchup
• 1 teaspoon horseradish
• 1 cup salsa
• 1/4 cup tomato juice
• 3 medium plum tomatoes, chopped drain off extra juice
• 2 medium ripe avocados, peeled and chopped (Haas)
• 1 medium red onion, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1/2 cup finely chopped green pepper
• 1/2 cup fresh cilantro chopped
• 1 pound cooked shrimp (peel and devein)
• Tortilla chips
Directions
•
• Cook shrimp and run under cold water to cool, peel & devien
• Chop shrimp and set aside
• In a large bowl, combine the first nine ingredients. Spread into a 9-in. pie plate; top with shrimp. Chill until serving. Serve with tortilla chips.
• Shrimp With Avocado Salsa
• 1lb med shrimp raw,
• Tbl spoon olive oil
• ½ teaspoon Old bay seasoning
• ½ teaspoon granulated garlic
• Thyme, Oregano, tarragon
• Pinch cayenne pepper
•
• Salsa
• 1 small onion, chopped
• 5 cloves garlic, minced
• 1/3 cup olive oil
• Juice from half of a lemon
• Juice from half of a lime
• 3 tablespoons cider vinegar
• ½ bunch cilantro chopped
• Pinch Teaspoon oregano
• 1/2 teaspoon coarse salt
• 1/2 teaspoon coarse ground black pepper
• 2 avocados
Chop onion, smash and chop the garlic place in a small bowl; pour in olive oil, lemon juice, cider vinegar, oregano, ½ of the salt and ½ of the pepper. Peel avocados slice Lengthwise half way thru until you hit the pit .. Continue the slice all the way around, remove half the avocado carefully strike the pit with your knife, it should stick in the pit, holding the knife still turn the avocado. The pit should come out. Chop avocados into small pieces. Place in ref.
Peel and devein the shrimp
Heat pan to med add tbl olive oil, stir in shrimp and add spices.
Arrange toasts on a platter, spoon salsa onto each toast, place a shrimp onto each.
Asian Shrimp toppers
2 tsp. canola oil
1/2 cup each green onions and red bell pepper,
fine dice
1 tsp. serrano pepper, seeds removed, minced
1 Tbl.garlic
1Tbl ginger root, minced
8 oz. peeled, deveined shrimp, fine dice
3 Tbsp. cilantro, minced
2 tsp. lime juice
1/4 cup PHILADELPHIA Cream Cheese, room
temperature
1/4 cup KRAFT Real Mayo Mayonnaise
1 3/4 tsp. Sriracha sauce OR OTHER HOT CHILI SAUCE
IN a medium nonstick skillet, heat oil over medium-high heat. Add green onions, red bell peppers and
serrano pepper, sauté for 3-4 minutes. Add the garlic and ginger; sauté for 1 minute, stirring constantly. Add
the shrimp and cook 4-5 minutes or until the shrimp is cooked through. Add the
cilantro and lime juice; stir to combine. Set aside to cool.
IN a medium bowl, beat the cream cheese, mayonnaise and Sriracha with a
mixer until thoroughly combined.
SPREAD 1 tsp. of the cream cheese mixture onto each cracker; Ritz/ roasted garlic triscut or other favorite cracker top with about 1 heaping tsp. of the shrimp mixture
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