Cooking With Shaz
Are you staying in for Valentine’s Day and are looking for something special to cook for your sweetheart? Here are some ideas for making a memorable Valentine’s Day dinner at home.
Have plenty of candles lit and wine chilled. Use your Valentine’s Bouquet for the table centerpiece. Have a wonderful, romantic Valentine’s Day!
Sharon
1 14-oz can artichoke hearts, drained and sliced
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)
Preheat oven to 325ºF
Mix all ingredients in a large bowl, except bread and extra virgin olive oil. Coat a large non-stick baking pan with pan spray; fill pan with mixture.
Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
Drizzle both sides of bread with extra virgin olive oil. Grill bread on both sides. Sprinkle top of heated dip with Parmesan cheese. Serve hot with grilled bread.
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Pimento Cheese
1 1/2 cup Mayonnaise
1 (4 oz) jar diced pimentos, drained
1 tsp Worcestershire sauce
1/4 tsp cayenne pepper
16 oz sharp cheddar cheese (freshly shredded – not pre-packaged shredded)
Mix together the first 4 ingredients then stir in the cheese until well mixed. Refrigerate for 24 hours before serving.
*recipe and picture posted on facebook by “Musings of a Plus Size Southern Girl” fb page.
Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784196046/
Sharon Springfield
I saw a similar recipe on Pinterest and it looked really tasty, so I headed into the kitchen to make a similar dip with the ingredients that I already had on hand. Here’s what I came up with.
Combine the following ingredients in a bowl:
4 oz. shredded Monterrey Jack cheese
2 green onion tops, thinly sliced
1/2 package mini pepperonis
1/3 cup mayonnaise
2 Tbs Ranch Dressing Mix powder 
Pour Pepperoni Ranch dip into a serving bowl. Serve with crackers. *Keep refrigerated This dip recipe is LOW CARB too! So as long as you don’t over-do the crackers, you can eat this when you are watching your carbs. 🙂 Hope you enjoy this Pepperoni Ranch Dip!
Pin this recipe on Pinterest! http://www.pinterest.com/pin/280278776784192564/
Sharon Springfield
Taco Cups
These double decker taco cups are a great hot appetizer for your next fiesta! Layers of wonton wrappers, refried beans, taco seasoned ground beef, cheese and all your favorite taco toppings all in one tasty bite. Ole’!
Serve these at your Cinco de Mayo celebration or any other Latin themed party.
INGREDIENTS
1 pound ground beef
1 (1.25 ounce) package of Old El Paso taco seasoning mix
36 wonton wrappers
1 (16 ounce) can Old El Paso refried beans
36 tortilla chips
2 cups shredded cheddar cheese
sour optional toppings: cream, diced tomatoes, cilantro, onion
DIRECTIONS
Preheat the oven to 375 degrees. Spray 18 muffin cups with cooking spray.
Brown beef in a skillet and drain the fat. Add the taco seasoning mix and water called for on the package and simmer for 4-5 minutes. Set aside.
Place one wonton wrapper in the bottom of each muffin cup. Layer about 1 Tbsp of refried beans on top of each wonton. Crush one tortilla chip on top of the beans. Top with 1 Tbsp of taco meat and 1 Tbsp of shredded cheese. Repeat the layers again with a wonton wrapper, refried beans, tortilla chips, taco meat, and cheese.
Bake for 15-18 minutes or until golden brown.
Remove cupcakes from tin and top with your favorite taco toppings (i.e. sour cream, diced tomatoes, onion, or cilantro)
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Ruth’s Chris New Orleans-Style BBQ Shrimp
Ingredients:
20 large (16/20) shrimp, peeled and de-veined
1 ounce canola oil
1 tablespoon plus 5 teaspoons green onions, chopped
2 ounces dry white wine
1 teaspoon fresh chopped garlic
4 tablespoons Worcestershire Sauce
1 teaspoon Tabasco
1/2 teaspoon cayenne
1/2 teaspoon paprika
8 ounces (2 sticks) salted butter
Directions:
Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It’s best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.
Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.
When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.
Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.
Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp.
Place shrimp on four plates and enjoy.
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Sweet and spicy BBQ chicken and juicy and tangy pineapple quesadillas filled with spicy jalapenos and plenty of melted cheese!
Ingredients:
1 (10 inch) tortilla
1/4 cup cheddar, shredded
1/4 cup jack, shredded
1/4 cup chicken, cooked, shredded or cut into small pieces and warm 2 tablespoons BBQ sauce
1/4 cup pineapple, sliced and optionally grilled
1 jalapeno, sliced
cilantro to taste
Directions:
Heat a pan over medium heat. Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, followed by the chicken, BBQ sauce, pineapple, jalapeno, cilantro and the remaining cheese. Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784069309/
Recipe & Photo credit: http://www.closetcooking.com/2013/03/bbq-chicken-and-pineapple-quesadillas.html
If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂
Sharon Springfield
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You can make your own healthier baked corn tortilla chips in just 5 minutes. No joke. Super easy, huh?
Just take corn tortillas and cut into fourths. I use a pizza cutter.
Lay them out on a broiler pan. Bake at 400º F for 3 minutes, flip and bake another 3 minutes. Watch carefully because these will burn really quickly. My first batch was a bit over done because I was snapchatting with my daughter and lost track of time. :-/
You can season with salt, Adobo seasoning, or your favorite seasoned salt.
If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂
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The next time you need to take something to a potluck, give this super easy recipe a try. Just 3 ingredients and no maintenance make this one of the easiest appetizer recipes you’ll ever make. They are super delicious too!
Jelly-BBQ Meatballs
1 bag frozen meatballs
1 small jar grape jelly
1 cup barbecue sauce
Combine all ingredients in crock pot that has been coated with Crisco. Cook over high heat until meatballs are warmed through and sauce is bubbly, stirring occasionally. Reduce heat to warm. Serve warm.
30 Servings
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This popular appetizer can be made at home and with less calories because it’s baked, not deep fried. So double or triple the recipe and make this at your next party!
Chili’s Southwest Eggrolls
3 flour tortillas, not large (LaTortilla Factory Brand Originals LowFat LowCarb)
1 ounce chicken, cooked and shredded
2 tablespoons black beans, canned
2 tablespoons corn, canned
1 ounce fat free cheese, shredded (your choice of kind)
1 tablespoon red chili pepper, diced
3/4 cup frozen spinach, thawed and drained
Dip Ingredients:
2 tablespoons avocados
2 tablespoons nonfat sour cream
1/2 teaspoon Hidden Valley Ranch mix powder (or homemade Ranch Dressing mix)
1 tablespoon tomato, diced
pepper
Preheat oven to 400 degrees. Combine chicken, corn, cheese, chili pepper, and spinach in a microwaveable bowl. Heat for 30 seconds in micro. Warm tortillas in micro for 15 seconds. On a clean, flat surface, lay out tortillas side-by-side. Put 1/3 of chicken mix in the center of each tortilla. To assemble each roll, fold the left and right sides in so no filling escapes during cooking, and roll up. Place all 3 rolls seam side down on a baking pan that has been sprayed. Bake 12 minutes, flipping 1/2 way through cooking.
While eggrolls are in the oven prepare dip.
Dipping Sauce:
Combine sour cream, avocado, and ranch dressing mix in a small bowl until smooth. Season to taste with pepper. Top dip sauce with tomatoes before serving. When eggrolls are done, allow to cool for a few minutes, then cup diagonally.
2 Servings
Pin this on Pinterest! Here’s the direct link: http://www.pinterest.com/pin/280278776784032746/
If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂
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