SPICY QUESO DIP just give me a spoon!

SPICY QUESO DIP

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1 Lb. cheese, cut into small cubes

(cheddar, jack, velvita whatever cheese you like)

2- 4oz.cans green chili's

3/4 cup cream

1/2 tsp. cayenne pepper

1/2 jalapeno, seeded & minced

1/2 cup salsa

few dashes of Tabasco

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Combine all ingredients in a medium sauce pan,

over low heat. Stir until smooth and creamy.

Serve warm with tortilla chips or crispy vegetables.

Or both...

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BUFFALO CHICKEN POPPERS.......... oh yeah, come to Poppa

BUFFALO CHICKEN POPPERS

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3 cups chicken, shredded

1/3 cup buffalo wing sauce (Franks)

2 TBS. lemon juice

4 oz. cream cheese, room temperature

1 3/4 cups cheddar cheese, shredded

1/4 cup green onion, minced

1 cup flour

2 eggs, lightly beaten

3 cups corn flakes, crushed

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Pre-heat oven 350*

Spay cookie sheet with cooking spray.

In a large bowl combine chicken, wing sauce,

lemon juice, cream cheese, cheddar and green onions.

In 3 shallow dishes. One with flour, second with eggs

and the third with corn flake crumbs.

Roll chicken mixture into 1" balls.

First roll the balls in the flour, then the eggs and then in corn flakes.

Place on cookie sheet 1" apart. Bake 20- 25 minutes.

Serve warm.

Can be served with blue cheese dressing on side.

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These freeze beautifully.

 

ITALIAN CHOPPED SALAD your going to love it!

ITALIAN CHOPPED SALAD

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Sweet Italian dressing

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1/2 cup red wine vinegar

2 TBS. honey

1 tsp. dried Italian herbs

2 cloves garlic, smashed and minced

salt & pepper to taste

1/2 cup olive oil

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Salad

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1 LB.bacon, cooked until crisp then crumbled

2cups Ditalini pasta, cooked al dente, cooled

(think macaroni salad)

1 cup gorgonzola, crumbled

2 hearts of romaine, chopped

1/4 head red cabbage, chopped

1/4 head iceberg lettuce, chopped

1/2 small red onion, thinly sliced soaked in ice water, drained

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Salad dressing:

Place all ingredients except olive oil in food processor.

Add olive oil while blending ingredients.

Taste and adjust seasoning.

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In a large bowl start with lettuces.

Then place all other ingredients in neat mounds.

 Toss with dressing table side.

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BEER BATTERED ARTICHOKES Santa Vaca! (Holy Cow)

BEER BATTERED ARTICHOKES

w/ remolade sauce

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2 cups caned artichokes, cut into 1/4" pieces

drained well
1/4 cup flour
2 cups vegetable oil

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Beer Batter

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2 cups flour

2 cups beer

pinch of salt

zest of 1 lemon

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Remolade Sauce

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1 cup mayonnaise

1/4 cup ketchup

3 TBS. mustard

1 tsp. old bay seasoning

1/4 cup chopped pickles

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Make Remolade sauce, and chill.
Combine ingredients for beer batter.
Should be the consistency of thick paint.
Sprinkle flour over artichokes. Shake off excess.

Heat oil in large frying pan. Get oil HOT HOT HOT
Test oil with a small drop of batter.
When it bubbles and immediately floats to the surface the oil is ready 

Dip artichokes into batter shake off any excess and fry.
I use chop sticks. Fry 30-40 seconds.
 Or until floats and turns light golden brown.
Drain on paper towels and serve immediately with remolade sauce.
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SALSA VERDE I Put this stuff on everything for a burst of freshness.

SALSA VERDE

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Adds a depth of flavor to any dish.

Meat * Sea food * Vegetables * Pasta

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1/2 to 3/4 cup fresh mint, roughly chopped

1/2 cup Basil, roughly chopped

1 1/2 cups parsley, chopped

1 large TBS. capers with juice

1 large TBS. Dijon mustard

2 small cornashans, chopped or 1 TBS. dill pickle, chopped

2 cloves garlic, chopped

3-4 anchovies, roughly chopped

1/2 to 3/4 cup olive oil

1 TBS. red wine vinegar

1/2 tsp. pepper

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Whiz in food processor.

 These measurements are not exact. Just a guide line.

Use what you have and ENJOY!

Will last 1 week in the refrigerator covered.

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