Saturday, November 19, 2011
It's the final weekend for NASCAR (HALLELUJAH!)so we might as well make for a day of grazing to let the hubs enjoy it to the fullest!
Southwest Potato Skins
2 medium russet potatoes
non-stick cooking spray
salt and pepper
3/4 cup salsa
1 cup crumbled corn chips
1 cup shredded cheddar cheese
1 Tbl chopped jalapeno peppers
1/4 cup sour cream
2 Tbl chopped fresh cilantro (optional)
Preheat the oven to 475 degrees F. Line a baking sheet with foil, and set it aside.
Prick the surface of the potatoes several times with a fork. Microwave the potatoes on high until they are completely cooked through, about 12 minutes, turning them halfway through. Let the potatoes cool until you can handle them.
Cut each potato in half lengthwise. Using a small spoon, scoop out and discard (or reserve for another use) the flesh of the potatoes, leaving a very thin wall of flesh -- less than 1/4 inch thick -- attached to the skin. Put the potato shells on the prepared baking sheet, hollowed side up. Spray them inside and out with cooking spray, and season with salt and pepper to taste. Bake the potato shells until they are golden brown and beginning to crisp, about 10 minutes. If the bottoms of the shells start to brown too much, flip the shells over and continue baking.
Spoon 2 tablespoons of salsa into each shell. Scatter the crumbled chips over the salsa. Toss the cheese and jalapeno together in a small bowl and top the chips with the cheese mix. Bake until the cheese is bubbly, about 8 minutes.
Serve the potatoes topped with dollops of sour cream and the remaining salsa and a sprinkling of cilantro.
Bar-B-Que Bleu Cheese Sliders
1 lb ground chuck
3/4 cup Bar-B-Que Sauce
4 oz bleu cheese crumbles
salt and pepper
Season your beef and separate into 2 inch balls. Insert a few bleu cheese crumbles into the center of the beef ball then flatten it to form a small patty. Grill until at least medium well then baste with Bar-B-Que Sauce and let the sliders sit for 10minutes in a warm grill (or oven) but not over direct heat. This time allows the sauce flavors to blend with the burger. Dress your sliders with tomato, lettuce and pickle. Serve on Hawaiian Rolls.
I know this sounds to simple but it's the combination of the tangy of the Bar-B-
Que sauce, the tart of the bleu cheese, and the sweet of the Hawaiian rolls that makes this so tasty!
Pepperoni Cheese Dip
8 oz. cream cheese
1/2 cup pizza sauce
1/2 cup finely shredded Italian five cheese blend
1/2 cup chopped pepperoni
1/3 cup chopped red peppers
1/3 cup chopped green peppers
HEAT oven to 350ºF. Mix cream cheese and pizza sauce until well blended; spread onto bottom of 9-inch pie plate. Top with peppers, pepperoni and cheese. Bake 18 to 20 min. or until dip is heated through and shredded cheese is melted. Serve with crackers.