Ingredients
2 tablespoons olive oil
2 potatoes, shredded
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 pound asparagus, trimmed and cut into 2-inch pieces
1 cup diced ham
1 tablespoon milk
1/2 cup shredded mozzarella cheese
1/2 cup shredded white Cheddar cheese
1 tablespoon chopped fresh basil
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Heat the olive oil in a large skillet over medium heat; cook and stir the shredded potato and onion in the hot oil until the potatoes begin to brown, about 5 minutes.. Season with salt and pepper. Add the asparagus and ham and continue cooking until the asparagus is tender, another 5 to 7 minutes; transfer to the prepared baking dish. Whisk the eggs and milk together in a small bowl; pour evenly over the dish. Scatter the mozzarella and white Cheddar cheeses over the top of the potato mixture.
Bake in the preheated oven until set in the middle, 20 to 25 minutes. Garnish with the basil to serve.
Need inspiration to impress your guests ?
7/13/2011
Bajadera (Bah-Ya-Deh-Ra) recipe.
Ingredients
1 cup water
2 1/4 cups white sugar
1/2 cup unsalted butter
1 pound animal cracker cookies (tea biscuits), crushed
2 tablespoons cocoa powder
6 ounces dark chocolate, melted
Directions
Place the water, sugar, and butter in a saucepan; bring to a boil. Cook and stir until the sugar and butter dissolve, about 10 minutes. Pour into a mixing bowl and cool to room temperature.
Stir the crushed animal crackers into the sugar mixture until evenly moistened; spread half the mixture into an 8x8-inch baking dish. Stir the cocoa powder into the remaining animal cracker mixture until smooth; spread into the baking dish over the lighter-colored layer. Spread the melted chocolate evenly over the bajadera.
Refrigerate overnight; cut into 16 pieces to serve.
1 cup water
2 1/4 cups white sugar
1/2 cup unsalted butter
1 pound animal cracker cookies (tea biscuits), crushed
2 tablespoons cocoa powder
6 ounces dark chocolate, melted
Directions
Place the water, sugar, and butter in a saucepan; bring to a boil. Cook and stir until the sugar and butter dissolve, about 10 minutes. Pour into a mixing bowl and cool to room temperature.
Stir the crushed animal crackers into the sugar mixture until evenly moistened; spread half the mixture into an 8x8-inch baking dish. Stir the cocoa powder into the remaining animal cracker mixture until smooth; spread into the baking dish over the lighter-colored layer. Spread the melted chocolate evenly over the bajadera.
Refrigerate overnight; cut into 16 pieces to serve.
Avocado Shrimp Ceviche-Estillo Sarita recipe.
Ingredients
2 pounds large shrimp - peeled, deveined and chopped
3/4 cup fresh lime juice
5 roma (plum) tomatoes, diced
1 white onion, chopped
1/2 cup chopped fresh cilantro
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon hot pepper sauce
salt and pepper to taste
1 avocado - peeled, pitted and diced
16 saltine crackers
Directions
Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.
2 pounds large shrimp - peeled, deveined and chopped
3/4 cup fresh lime juice
5 roma (plum) tomatoes, diced
1 white onion, chopped
1/2 cup chopped fresh cilantro
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon hot pepper sauce
salt and pepper to taste
1 avocado - peeled, pitted and diced
16 saltine crackers
Directions
Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.
Avocado and Bacon Soup recipe.
Ingredients
1/2 pound bacon
1 medium onion, chopped
2 stalks celery, chopped
1 quart chicken stock
2 avocados - peeled, pitted, and chopped
1/2 cup white wine
1 lime, juiced
1 cup heavy cream
salt and pepper to taste
Directions
In a skillet over medium heat, cook the bacon until evenly brown. Drain, reserving 1 tablespoon grease in the skillet, chop, and set aside. Place onion and celery in the skillet, and cook until tender.
Transfer the onion and celery to a blender or food processor. Pour in 1/2 the chicken stock, add avocados, and blend until smooth.
Transfer blender mixture to a large pot over medium heat. Whisk in remaining stock, wine, lime juice, and heavy cream. Season with salt and pepper. Cook, stirring often, until heated through, but do not boil. Garnish with chopped bacon to serve.
1/2 pound bacon
1 medium onion, chopped
2 stalks celery, chopped
1 quart chicken stock
2 avocados - peeled, pitted, and chopped
1/2 cup white wine
1 lime, juiced
1 cup heavy cream
salt and pepper to taste
Directions
In a skillet over medium heat, cook the bacon until evenly brown. Drain, reserving 1 tablespoon grease in the skillet, chop, and set aside. Place onion and celery in the skillet, and cook until tender.
Transfer the onion and celery to a blender or food processor. Pour in 1/2 the chicken stock, add avocados, and blend until smooth.
Transfer blender mixture to a large pot over medium heat. Whisk in remaining stock, wine, lime juice, and heavy cream. Season with salt and pepper. Cook, stirring often, until heated through, but do not boil. Garnish with chopped bacon to serve.
Ahi Poke Basic recipe.
Ingredients
2 pounds fresh tuna steaks, cubed
1 cup soy sauce
3/4 cup chopped green onions
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon crushed red pepper (optional)
2 tablespoons finely chopped macadamia nuts
Directions
In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.
2 pounds fresh tuna steaks, cubed
1 cup soy sauce
3/4 cup chopped green onions
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon crushed red pepper (optional)
2 tablespoons finely chopped macadamia nuts
Directions
In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.
Bacon Mustard Pork Roast with Stuffed Mushroom Caps recipe.
Ingredients
1 (2 pound) boneless sirloin pork roast
3/4 cup prepared spicy mustard
10 slices bacon
6 bacon strips, cut in half
1/2 small onion, minced
2 large mushroom stems, chopped
3/4 cup prepared spicy mustard
12 large mushroom caps
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Use a knife to cut shallow slits into the surface of the roast. Using 3/4 cup of mustard, brush half over the roast, then completely cover it with 10 strips of bacon; brush bacon with remaining mustard. Cook in preheated oven for 60 minutes until bacon is browned, or until meat thermometer inserted into thickest part of the pork reaches an internal temperature of 150 degrees F (65 degrees C).
Meanwhile, cook halved bacon over medium heat in a skillet until crispy; drain on a paper towel. Crumble bacon into a small bowl and combine with the onion, chopped mushroom stems, and 3/4 cup of mustard. Spoon mixture into the mushroom caps. Place caps in a baking dish and bake for 30 minutes. Serve with sliced pork roast.
1 (2 pound) boneless sirloin pork roast
3/4 cup prepared spicy mustard
10 slices bacon
6 bacon strips, cut in half
1/2 small onion, minced
2 large mushroom stems, chopped
3/4 cup prepared spicy mustard
12 large mushroom caps
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Use a knife to cut shallow slits into the surface of the roast. Using 3/4 cup of mustard, brush half over the roast, then completely cover it with 10 strips of bacon; brush bacon with remaining mustard. Cook in preheated oven for 60 minutes until bacon is browned, or until meat thermometer inserted into thickest part of the pork reaches an internal temperature of 150 degrees F (65 degrees C).
Meanwhile, cook halved bacon over medium heat in a skillet until crispy; drain on a paper towel. Crumble bacon into a small bowl and combine with the onion, chopped mushroom stems, and 3/4 cup of mustard. Spoon mixture into the mushroom caps. Place caps in a baking dish and bake for 30 minutes. Serve with sliced pork roast.
Basic Bloody Mary recipe.
Ingredients
1 (11.5 ounce) can tomato-vegetable juice cocktail
1/3 cup vodka
Directions
In a large glass over ice, pour 1/2 can of tomato-vegetable juice cocktail. Stir in the vodka.
1 (11.5 ounce) can tomato-vegetable juice cocktail
1/3 cup vodka
Directions
In a large glass over ice, pour 1/2 can of tomato-vegetable juice cocktail. Stir in the vodka.
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