Crab Louie Dressing (from Dana Kobashigawa)

 Ingredients

• 1 C mayonnaise
• 3 T ketchup
• 1 T sweet pickle relish
• 1 T fresh lemon juice
• 1 garlic clove, minced
• 1 tsp Tabasco
• 1/2 tsp Worcestershire sauce
• 1/4 tsp sweet smoked paprika
• 1/4 tsp chili powder

Directions

1. In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder and season with salt and pepper to taste.
2. Let stand at room temperature for about 15 minutes.

Can use as a salad dressing (see below recipe) OR as Dana served it - sauce for a brisket taco!

Salad

• 3/4 pound asparagus
• two 6-ounce romaine hearts, cut crosswise in 1/2" thick
• one 6-ounce seedless cucumber, thinly sliced or cut into spears
• Four large radishes, thinly sliced
• Four medium tomatoes, cut in to wedges (optional)
• Four hard-cooked eggs, cut into wedges
• 1 pound crabmeat

Bacon Onion Jam

 

From the website:  https://iambaker.net/onion-bacon-jam/

I made this for our turkey slider meal on Nov. 28, 2024.  I followed the recipe mostly exactly, except I didn't caramelize the onions enough :(.  Next time!  I will actually make this again!

Ingredients

• One pound bacon, diced (I used turkey bacon)
• 2 large yellow onions, finely chopped (about 3 cups)
• 2 large (or 6 small shallots), diced (about 3 cups)
• 2 tsp minced garlic
• 1/2 C light brown sugar, packed (I used dark because that's what I had)
• 1/4 C maple syrup (and I used REAL maple syrup!!)
• 1/3 C apple cider vinegar
• 1 tsp chili powder, optional (I didn't put this in, but I will next time)

Directions

1. In a medium skillet, cook bacon until crispy.  Place the bacon onto a plate lined with paper towels to catch the grease.
2. Sauté the onions and diced shallots until caramelized.
3. Mix in the garlic, brown sugar, maple syrup, apple cider vinegar, chili powder, and cooked bacon.
4. Simmer for 7 to 10 minutes, or until the mixture has thickened.  About the consistency of jam.
5. Serve warm or cold.

Cheesy Spinach & Artichoke Stuffed Spaghetti Squash

Haven't made this one yet either, but it looks good!

Ingredients

• 1 (2 1/2 to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed
• 3 T water, divided
• 1 (5 ounce) package baby spinach
• 1 (10 ounce) package frozen artichoke hearts, thawed and chopped
• 4 ounces reduced-fat cream cheese, cubed and softened
• 1/2 C parmesan cheese, divided
• 1/4 tsp salt
• 1/4 tsp pepper
• Crushed red pepper and chopped fresh basil for garnish

Directions

1. Place squash cut-side down in a microwave-safe dish; add 2 T water.  Microwave, uncovered, on High until tender, 10 to 15 minutes.   OR place squash halves cut-side (spray with olive oil first) down on a rimmed baking sheet.  Bake at 400 degrees F until tender, 40 to 50 minutes.
2. Meanwhile, combine spinach and the remaining 1 T water in a large skillet over medium heat.  Cook, stirring occasionally, until wilted, 3 to 5 minutes.   Drain and transfer to a large bowl.
3. Position rack in upper third of oven and preheat broiler.
4. Use a fork to scrape the squash from the shells in a bowl.  Place the shells on a baking sheet.  Stir artichoke hearts, cream cheese, 1/4 C parmesan, salt and pepper into the squash mixture.   Broil until the cheese is golden brown, about 3 minutes.  Sprinkle with crushed red pepper and basil, if desired.

Esquites (Mexican street corn salad)

Ingredients

• 1 Tablespoon unsalted butter (I used olive oil)
•  3-4 cups fresh corn (cut from cob) or frozen corn (about 4-5 fresh corn cobs) (I used frozen corn, because who has fresh corn??) 😅
•  2 tablespoons mayonnaise
• 2 tablespoons sour cream 
• 1 to 2 minced garlic cloves
• 1/2 cup Cotija cheese or queso fresco, grated or crumbled
• 2 to 3 green onions, finely chopped
• 1 tablespoon jalapeño, deseeded and finely chopped (I used jalapeños from a jar the 2nd time I made this)
• 1/4 C fresh cilantro, chopped
• 1 lime, juiced or 1 to 2 T lime juice
• 1/2 teaspoon smoked paprika (or chili powder)
• 1/2 teaspoon garlic powder
• Extra crumbled Cotija or queso, cilantro, paprika to sprinkle on top

I made this on July 29, 2023 (but didn't have jalapeños, fresh garlic or sour cream).  Would have been A LOT better if I added it).  What I made was tasty but needed to be creamier and have some zing!  This recipe is very forgiving.  Play around with the quantities if you want.

Directions:

D

1.     Melt butter or olive oil in a heavy pan (cast iron is best). Spread corn kernels in a single layer in the pan. Roast for 10-15 minutes, stirring frequently, until the outsides of the kernels have browned. (Some will have a charred look, but don't let them burn!)

2.     Spoon corn into large bowl. Set aside.

3.     In a mixing bowl, mix all the remaining ingredients, add salt and pepper to taste.  Stir until combined.

4.     Pour mayo mixture over roasted corn. Stir to combine completely.

5.     Sprinkle with extra crumbled cheese, paprika (or chili powder), and cilantro. Serve warm immediately.  Refrigerate leftovers.  PS Can also serve lukewarm or slightly chilled?

 

Carnitas Enchiladas Cups

Ingredients

• pulled or shredded pork (use your favorite recipe)
• tortillas
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (4 oz) can green chiles, drained
• 1 (10 oz.) can enchilada sauce
• 2 1/4 C shredded hceese

Optional toppings:

• cilantro 
• green onions
• sour cream
• lime juice
• japapenos

Instructions

1. Grease 3 (12 slot) non-stick muffin tins with cooking spray.  Set aside.
2. Stack tortillas on a clean work surface.  Using a 4.5" round cookie cutter, cut 4 rounds out of each tortilla.  Makes 36 rounds.
3. Gently press one round into one slot of the muffin tins to make a cup (be sure to keep a big opening, since you'll be stuffing these with filling).
4. Repeat with remaining tortilla rounds.
5. Bake in preheated oven until the tortillas are lightly crispy and golden brown, about 10 minutes.  Remove from oven and set aside.

Carnitas Enchilada Cups

1. Drain shredded pork and place into a large bowl with black beans, green chiles, enchilada sauce, and salt, to taste.  Stir until well combined.
2. Fill each tortilla cup with shredded carnitas mixture and top each cup with 1 T cheese.
3. Bake for 5 minutes or until cheese has melted.
4. Serve with optional toppings.

Southwestern Zucchini and Corn Bites with Avocado Ranch

I made this for Easter Sunday, April 21, 2019.  It's another keeper!

Ingredients

• 2 C shredded zucchini, squeezed dry (from about 2 medium-sized zucchini)
• 1 1/4 C cornmeal
• 2 T cornstarch
• 2 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp salt
• 1 C shredded monterrey jack cheese
• 1/2 C finely chopped green onion
• 1 1/2 C corn kernels
• 2 large eggs

Directions

1. Preheat oven to 400 deg. F.  Line a baking sheet with parchment paper and set aside.
2. In a large bowl, stir together the zucchini, cornmeal, cornstarch, seasonings, cheese, green onion, corn and eggs until well-combined.
3. One tablespoon at a time, press the zucchini mixture into small balls.  Place onto baking sheet.
4. Bake until browned and crisp, about 30 minutes, flipping and gently pressing with the bottom of a spatula halfway through.
5. As the bites bake, combine all the of avocado ranch ingredients in a bowl and mash to break up the avocado.  Then stir until mostly smooth and well-combined.
6. Serve the zucchini bites warm with cilantro to garnish and avocado ranch to dip.

Ingredients for the avocado ranch

• 1 large avocado, peeled and pitted
• juice of 1 lime
• 1 (16 ounce) container sour cream
• 1 (1 ounce) package dry ranch dressing mix
• 1 T fresh cilantro, plus more to garnish

Spinach and Artichoke Dip Roll-ups

Ingredients

• 1 (8-ounce) container whipped cream cheese
• 1 (14-oz) can artichoke hearts, drained and chopped
• 3 C baby spinach, chopped
• 2 cloves garlic, minced
• 1/4 C mayonnaise
• 1/4 C crumbled feta cheese
• 2 T Parmesan cheese
• salt and pepper, to taste
• 3 (8-ounce) tubes crescent tolls
• 1/2 C Italian style bread crumbs

Directions

1. Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.
2. In a large bowl, whisk together cream cheese, artichoke hearts, spinach, garlic, mayo, feta and Parmesan; season with salt and pepper, to taste.
3. Remove rolls from the can, separating them into eight triangles.  Top each triangle with a heaping tablespoon of the cream cheese mixture.
4. Starting with the wide end, roll up each triangle, tucking the ends underneath, and dredge in bread crumbs, pressing to coat.
5. Place seam-side down onto the prepared baking sheet and bake until golden brown, about 10 to 12 minutes.
6. Serve immediately.  

Cheesy Zucchini Garlic Bites

Ingredients

• 2 C shredded and patted dry zucchini (from about 2 medium-sized zucchini)
• 1 1/4 C panko
• 1 C shredded cheddar cheese
• 1 large egg
• 1/2 C finely chopped green onion
• 2 T chopped dill
• 1 tsp salt or to taste
• 1 tsp garlic powder
• Ranch dressing, for serving

Directions

1. Preheat oven to 400 deg. F.  Line a baking sheet with parchment paper and set aside.
2. In a large bowl, stir together the zucchini, panko, cheddar cheese, egg, green onion, dill, and seasoning until well-combined.
3. One tablespoon at a time, press the zucchini mixture into small balls.  Place on the the baking sheet and repeat until all of the zucchini mixture has been used up.
4. Bake until browned and crisp, about 30 minutes, flipping halfway through.
5. Serve warm with ranch, for dipping, if desired.

Mexican Corn & Black Bean Salad

BLACK BEAN AND CORN SALAD ONE
Ingredients

• 4 ears corn, shucked (about 3 C canned or frozen)
• 1/2 C red onion, diced
• 1 can black beans, drained and rinsed
• 1/2 C cherry tomatoes, cut in half

For the sauce:

• 3 T butter, melted
• 2 T lime juice, about 1 lime
• 1 T taco seasoning
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 2 T cilantro, for garnish

1. IF using fresh corn, boil and shuck first.
2. Add the red onion, drained and rinsed black beans, and sliced cherry tomatoes to the bowl with the corn.  Set aside.
3. In a small bowl, whisk together the melted butter, lime juice, taco seasoning, chili powder, garlic powder, and salt.  
4. Drizzle the dressing over the corn mixture, stir to combine.  Chill the salad for at least one hour before serving.  Garnish with cilantro if desired.

BLACK BEAN AND CORN SALAD TWO

Ingredients

• 2 cans black beans, drained and rinsed
• 1 1/2 C corn kernels, fresh, frozen or canned
• 1/4 C red onion, minced
• 1 red bell pepper, diced
• 1 avocado, peeled, pit removed and diced
• 1 jalapeño, ribs and seeds removed, then minced
• 1/3 C cilantro leaves, chopped

Dressing 

• 1/3 C olive oil
• 1/4 C lime juice
• 2 tsp honey
• 1 tsp chili powder
• 1 tsp cumin
• salt and pepper to taste

1. Place the black beans, corn, red onion, red bell pepper, avocado, and jalapeño in a large bowl.
2. In a small bowl, whisk together the cilantro, olive oil, lime juice, honey, chili powder, cumin, and salt and pepper.
3. Pour the dressing over the beans and vegetables and toss gently to coat.  Serve.  

Crab Spread (Joy Okimoto)

Two 8-oz cream cheese, softened
1 container lump crab meat
1 c mayo
1 1/2 c parmesan cheese
zest of one lemon
1 T chopped garlic
4 T capers
1 - 2 T fresh ground pepper
1/2 red onion sliced thinly

Combine all ingredients, bake 350 until browned and bubbly.  Serve with toast points or anything you'd like.  

Ranch Dressing

1/2 cup buttermilk
1/2 cup light sour cream
1/2 cup light mayonnaise
2 T chopped chives
2 T chopped fresh parsley
1 garlic clove, crushed
2 tsp fresh lime juice
coarsely ground black pepper

Combine all ingredients in bowl.  Mix well.


1 C buttermilk
2/3 C mayonnaise
2 tsp Dijon mustard
1 tsp minced garlic
1 T each:
   minced fresh dill
   minced fresh parsley
   grated onion
Season with salt and pepper to taste. 

Cucumber Ranch Dressing

Skinny Cucumber Ranch dressing 

• 1/2 cup lowfat buttermilk
• 1/4 cup light mayonnaise
• 1/4 cup fat free Greek yogurt
• 1 small cucumber, peeled and seeds removed
• 3 tbsp fresh parsley
• 1 clove garlic
• 1/4 cup chives or scallions
• juice of 1/2 lemon
• 1/8 tsp garlic powder
• 1/4 tsp fresh ground pepper
• 1/4 tsp salt

Combine all ingredients in a blender.

Makes 1-3/4 cup.

Julia's TexMex Layered Dip (Julia Beavers)

2 cans 10 1/2 oz beandip
2 medium avocados, mashed
2 T lemon juice
1/2 tsp salt
dash of pepper
8 ounce sour cream
1/2 C mayonnaise
1/2 pkg taco seasoning mix (or a little more)
3 medium tomatoes, chopped
2 cans 3 1/2 ounce ripe olives, chopped
Chopped green onions
8 ounces cheddar, shredded

1st layer
In large dish, spread bean dip.  Next lemon juice with salt, pepper and avocado.

2nd layer
Mix sour cream and mayo.  Spread layer, then sprinkle taco seasoning on top.

3rd layer
Tomatoes, olives, onions, cheese.

Dips

Broccoli Cheese Dip (from Suzy Knezek)

1 T butter

¼ C onion, diced

1/3 C celery, diced

1 lb velveeta cheese

1 small can mushroom slices

1 can cream of mushroom soup

1 small box chopped broccoli

1 t lemon juice

dash garlic salt

Miguel’s Famous Sausage Dip

2 blocks cream cheese

2 cans mild Rotel

1 Jimmy Dean sausage

Crab artichoke dip

CRAB ARTICHOKE DIP

1 can artichokes (NOT marinated)

1 can crab meat

1 C fresh parmesan cheese

1/2 C mayonnaise

some seasoned bread crumbs

Mix all together.  Bake at 350 deg. for 30 minutes.