First cut squash into bite size pieces. Then place into a bowl and drizzle with olive oil. Add all seasonings and toss well. Add in cranberries and toss again. Line a baking sheet with tin foil and spray with cooking spray. Pour everything into sheet pan and bake for 30-40 minutes @375 until squash is tender and cranberries have bursted. Remove and let cool a few k mi united and transfer to serving platter. Drizzle with a little more olive oil, Add the feta cheese and top with fresh thyme. Enjoy!!
1 15.5 oz can garbanzo beans (chick peas)
1 14 oz can whole cranberry sauce
1 tbsp olive oil
4-6 tbsp water
First drain and rinse the garbanzo beans. Then pour into blender or food processor. Slice the tops off the jalapeños and cut in half and place into processor. The. Add in 3/4 cup while cranberry sauce. Add the olive oil and 5 turns of salt. Turn on pulse and began to mix it all together. It will be thick add in water one tbsp at a time until a nice smooth texture. Then enjoy! Use as a dip with bread or crackers or use as a spread in sandwiches! Turkey with cheddar cheese, arugula and the spread o. A pita pocket is amazing!!!
8oz pack imitation crab
1/2 cup miracle whip
1 tbsp apple cider vinegar
1 tbsp lemon
1/2 tsp paprika
A good pinch of salt
3 tbsp fine chopped fresh parsley
4-5 radishes sliced then matchstick style
5-6 small sweet peppers sliced thin and chopped in 3rds
1/3 cup celery diced
A dash of tobasco sauce for heat
Pull apart the crab and chop into small flaky pieces, add mayo, vinegar and lemon. Stir then add seasonings. Chop all veggies and add to bowl mix well and that’s it! Serve on top of sliced green apples or with crackers or pita bread! Enjoy!
2 cups apple cider or white vinegar
2 cups water
2 tbsp kosher salt
1 tsp red pepper flakes
4 garlic cloves
1 tbsp sugar
1 tsp peppercorns
3 sprigs dill
In pot heat the vinegar and water. Add in salt and sugar after boiling and stir. Remove from heat and place in peppercorns, smashed garlic and dill.
Slice veggies of your choice. I did carrots, red onion and cucumbers. Pour hot liquid over veggies and let cool. Once cool place in fridge and ready to go! They are really yummy at 6-8 hours after making but you can have as soon as chilled. Keep in refrigerator for up to 3 weeks in mason jar! Put in salads, sandwiches and relish trays! So stinking good!!
For the sauce:
3 heaping tbsp peanut butter creamy
2 tbsp soy sauce
2 tbsp lime juice
2 tbsp chili sauce
2 tbsp water (a little less)
1 tsp fresh grated ginger
You can pretty much put any veggies you have on hand in these rolls. But this time I used.
Thin sliced red cabbage
Red peppers thin sliced
Vermicelli rice noodles
8oz frozen shrimp shelled and deveined ( I used a spicy Asian seasoning on shrimp)
Okay! So there is your list. Make sure to look in the Asian isle of your grocery store for the rice paper wraps, hoisin sauce, and rice noddles.
First thing first, chop all veggies nice and thin, have all on plate in rows so it’s easy to grab each veggie and layer.
Thaw shrimp, dry as well as you can. Season and then place into a sauté pan with olive oil and cook until turn pink and start to brown. Remove and let cool.
For rice paper follow directions in package, they come in hard sheets and you will quickly wet them in warm water, place onto chopping board and then began to add veggies and protein, it will become sticky quick so make sure you have everything ready to place and roll so you don’t waste the papers.
Whatever you want to show on the outside of the wrap you will place last. I always start with my greens on bottom, then (if using rice noodles that’s next) then add red cabbage, carrots, red peppers, avocado, cilantro and seasoned cooked shrimp. I had some sesame seeds so I sprinkled that on also, then take ends and fold over the top end of veggies, and take one end and pull over top and roll tightly. Tuck ends as you roll. And that’s it! I like to slice in half and then dip in sauce and eat! 😊
Round pumper knuckle bread bowl
1 cup Guinness beer
8oz cream cheese
1 cup Mexican mozzarella
1 cup shredded Colby jack cheese (can use cheddar also)
1 tbsp whole ground mustard
4-6 shakes Tabasco sauce
1 jalapeño diced
1 tsp garlic powder
In a sauté pan or Dutch oven add cream cheese and vegan to soften then add in jalapeño. One cream cheese is softened start adding in beer little by little until mixed with cream cheese. Add in mustard, Tabasco, and garlic powder. Once all mixed start adding cheese by the handful and mixing until nice and smooth.
Cut out bread bowl top and then hollow out center of bowl and pour in the cheese mix. Heat oven to 375 and bake for 7-10 minutes until bubbling top with mozzarella let melt and ready to serve. Oh sprinkle over some fresh chopped parsley for color! Enjoy dipping the bread that you pulled out of center or dip roasted veggies! Yum!
6oz smoked salmon flakes
8oz cream cheese
3 tbsp sour cream
1 tbsp horseradish sauce
1 tbsp lemon juice
3 tbsp fresh dill chopped
1 tsp garlic salt
2 1/2 tsp capers
Out all I gradients I to food processor and pulse until smooth if it’s to thick add a little milk to thin out as needed. Add salt or more dill to taste. Setviecwith crackers or bead. If you want a yummy bite of heat stuff jalapeños with his dip and bake until hot! Enjoy!
I cup thawed baby’s scallops
12-16 peeled uncooked shrimp
2 tbsp butter
1/2 cup feta cheese crumbles
1/3 cup diced red pepper
1/2 cup arugula
Red onions sliced
1 handful fresh basil (6-8 big leaves)
1/2 cup olive oil (for sauce) more for drizzling
1 tbsp lemon juice
1 garlic clove
1/2 tsp salt
1/2 tsp oregano dried
1/3 tsp basil dried
1/3 cup Parmesan cheese sliced
2 slices flat bread
First heat oven to 450 degrees. Place flat bread into pan and drizzle with olive oil and sprinkle with dried basil and oregano (a little garlic salt also if you would like) bake for about 5 minutes to help get a little crispy.
Make sure shrimp and scallops are thawed, drained and dried well. Then sprinkle seafood with garlic salt, basil, oregano and red pepper flakes (only if you like a little heat add pepper flakes) Then in a sauté pan heat butter and olive oil, pour in shrimp and scallops and cook until shrimp is nice and pink and scallops start to get a little browning on outside. Remove from heat and place into bowl.
For veggies chop some red onion and red peppers about 4 tbsp of each and add to sauté pan and let heat to bring out flavor.
For sauce in a food processor add 1/3 cup olive oil, handful of basil, 1 tbsp lemon juice, 1 garlic clove and a sprinkle of salt. Blend until smooth. Taste and season to liking.
To assemble take heated flat bread and then spoon on the sauce, add the sautéed veggies to top the. Top with a handle full of arugula, a handful of feta cheese then seafood. Then top with fresh sliced veggies, a few more pieces arugula and cheese. Place into oven for about 7 minutes until the bread is crispy, cheese is melted and veggies cooked. Remove and drizzle a few tbsp of basil dressing, top with fresh Parmesan and arugula and enjoy! For left overs wrap in tin foil and keep in fridge to re heat open tin foil bake at 400 until heated and enjoy all over again!