Cheesy Garlic Herb Diner Rolls

You will need:

• Buttermilk Pillsbury Dinner rolls
• Block of Mozzarella cheese
• 3 tablespoons fresh minced Parsley
• 4 Garlic Cloves minced
• 3 tablespoons butter
• Pinch of Salt

Directions:

Cut Mozzarella into 1 inch cubes.

Take biscuits out of the tube and flatten out each biscuit on a cookie sheet. 

Place the cheese in the middle of each biscuit and wrap the dough around the cheese, making a ball shape. 

Melt butter and add to parsley, garlic and salt in a small dish.

Once all biscuits are filled with cheese, brush each biscuit with your garlic herb butter. Get the sides too! 

Bake at 350 for 10-12 minutes or until lightly browned. 

Baked Crab Dip

You will need:

• 8 oz cream cheese
• 1/2 cup mayo
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1 tsp wart sauce
• 1/4 cup fresh Parmesan cheese
• 2 (6oz) cans crab meat (drained)
• 1 cup mozzarella cheese (divided)
• 1/4 cup chopped green onion
• 2 cloves garlic (minced)
• 1/2 teaspoon black pepper
• Cooking spray

Directions:

Soften the cream cheese in the microwave for about 20-30 seconds if it is not room temperature.

In a large mixing bowl, mix together the cream cheese, mayo, sour cream, lemon, wart sauce, parmasean cheese, 1/2 cup mozzarella cheese, green onion, garlic and pepper. 

Spray a cooking dish with cooking spray and add the mixture.

Top with the remaining 1/2 cup of mozzarella cheese.

Place in the oven at 350 for 40 minutes or until bubbling.

Remove and let cool before serving.

Garnish with green onion if desired.

Buffalo Chicken Wings

You will need:

• 4 table spoons butter
• 1/3 cup Franks Buffalo Wing Sauce (original or spicy)
• 4-6 cloves of Garlic, chopped
• 8 chicken wings and or drumsticks 

Directions:

In a small sauce pan, melt the butter on low heat and add the franks buffalo wing sauce and garlic. Give it a quick stir and take it off the heat.

Put drumsticks and or legs into a large mixing bowl and pour half the mixture over the chicken. Coat the chicken by tossing a few times. Let the chicken sit for about 30 minutes, and then place them onto tinfoil on a cookie sheet.

Cook on top rack under a Medium Broiler (about 450) for 12 minutes. Flip and cook another 12 minutes on the other side. 

Transfer cooked chicken to a clean bowl and add the rest of the Buffalo Sauce. Toss to coat the chicken and serve immediately. Pour sauce over the chicken if you transfer it to another plate. Don't leave the sauce behind!!

Summer Salad

You will need:

• 1 head of Romaine Lettuce
• Red, yellow and orange sweet peppers
• Red onion
• Cheddar Cheese
• Avocado
• Dressing of your choice

Directions:

- Chop lettuce, onion and peppers, cube cheddar cheese and avocado 

- Lightly dress within minutes of serving.

Fresh Pico De Gallo

You will need:

• 2 cups whole cherub tomatoes 
• 1 large jalapeno
• Small handful of cilantro
• Small white onion
• Sea salt

Directions:

- Dice or pulse tomatoes about 2-3 times for only 1 second in a food processor or ninja bullet. Transfer to a mixing bowl.

- Dice white onion and add to tomatoes. Amount of onion is up to you.

- Slice Jalapeno into 4 pieces (horizontally, not long ways) Throw into food processor and pulse until they are in small pieces. Add desired amount to tomato and onion.
- Finely chop cilantro and add desired amount to tomato, onion and jalapeno.
- Add a teaspoon of sea salt and mix all ingredients thoroughly.

Guacamole

You will need:

• 3 ripe Hass avocados 
• 1/4 cup chopped Cilantro (measure after chopped not before)
• 1/8 - 1/4 cup chopped Jalapeno (with seeds or without. Your preference)
• 1/3 - 1/2 cup Red onion finely chopped 
• 2 tablespoons lime juice
• Sea salt

Prep:

1. Cut the avocados in half and remove the pits. Spoon out Avocado into a medium mixing bowl.
2. Add salt and lime juice to the avocado halves and mash with a potato masher or fork until smooth. A few lumps are ok, just make sure you break down the avocado enough so that you don't have large chunks.
3. Add onions, jalapeno and cilantro to the mashed avocado and fold ingredients in until they are distributed evenly throughout the mix.
4. Taste, and add more salt, lime juice or other components to suite your liking.
5. Serve chilled with chips, and enjoy!

This recipe can be doubled.

Cilantro Lime Shrimp Kabobs

You will need:

• 20 de-veined large shrimp (no tails)
• Juice of 3-4 limes 
• 3 large garlic cloves
• About 1/8 cup Cilantro 
• 8 kabob sticks

Prep:

Add diced garlic and cilantro to lime juice and let the shrimp marinate for about 10 -15 minutes. Don't leave them in there for too long. The lime juice will start cooking the shrimp.

Directions:

You can cook the shrimp on the BBQ or in a pan on the stove.  Each side will only need about 3 minutes.  Do not over cook., shrimp will be rubbery. 

You can also brush excess marinade on the shrimp as they are cooking to keep them from drying out!

Hibachi Steak and Veggies with Fried Rice

You will need:

• 2 steaks of your choice (New York Strip in picture)
• 2 Zucchinis
• 1 large White onion
• Cal Rose White rice 1 1/2 cups
• 2 eggs
• 1 Carrot
• Green onion
• 1 Cup butter
• 1 tube Chunky Garlic, or any minced garlic
• Sesame oil
• 1 chicken breast
• Soy sauce
• Sesame seeds

For steaks:
Bring steaks to room temp and season with salt and pepper, or your favorite grilling seasoning, and set           aside for later.

For grilled Veggies: 

1. Cut Zucchinis into long strips (skin on) about 1/4 inch thick each, this should give you about 4-5 strips depending on thickness of the zucchini.
2. Cut White Onion into 4-5 1/4 inch thick slices as well. 

For Rice:

1. Prepare 1 1/2 cups Cal Rose rice and set aside to cool.
2. Melt a whole stick of butter about half way, and add about 1/4 - 1/2 tube of the chunky garlic depending on how much garlic taste you want. Mix with the butter and put in fridge to cool.
3. Cut chicken breast into bite size pieces 
4. Scramble 2 eggs
5. Dice white onion, carrot, and green onion for the veggie mix. You can also add frozen green peas to the mix if you desire. 

Directions: (using a pan or wok on the stove since not everyone has a flat top grill....)

For rice: Throw the chicken and diced veggie mix (onion, carrot and green onion) into a pan or wok with a tiny splash of sesame oil. Cook until chicken is done. Push the veggies and chicken to the side of the pan and cook your scrambled eggs (should only take 1 minute) now add about a handful of the rice and a little butter at a time until all the rice and butter is gone. The rice will be stuck together in clumps. The butter should help lubricate the rice to break it up with the help of a spoon and constant stirring and poking. (you don't have to use all the butter if you don't want to) Once everything is mixed together, while the rice is getting hot, add about a 1/3 cup of soy sauce over the top and mix into rice. You can add more soy sauce if desired. (A little at a time though. A little soy sauce goes a long way!) Once the rice is hot, it's ready to serve! But don't forget to sprinkle some sesame seeds in before you do!!

For grilled veggies: Grill zucchini and whole onion rounds in a separate pan or on a griddle with some sesame oil or garlic butter if you have any left over until golden brown around the edges or just until soft depending on your preference. Slice onion rounds into quarters, and zucchini into bite size pieces to serve with your rice and steak.

For steaks: Grill outside on the BBQ or on the stove in some butter and or sesame oil. I prefer BBQ. 

Asparagus Risotto

You will need:

• 2 tbsp unsalted butter
• 1/2 cup chopped shallots
• 1 cup arborio rice
• 1/4 cup dry white wine (or 1tbsp lemon juice and 3 tbsp water)
• about 4 cups chicken stock
• 1/2 lb asparagus, trimmed, tips cut off, tough skins of the spears peeled, and the speers cut into thin disks.
• 1/2 cup fresh grated parmesan cheese
• Salt and pepper

In a 3 or 4 quart sauce pan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or two, until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated. While the shallots are cooking, bring the stock to a simmer in a separate pot.

Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring the rice, adding a little bit of broth at a time, cooking and stirring until all the stock is gone. The rice should be tender, but still firm to the bite. With the last ladle of stock, add the asparagus.  Turn off the heat.

Gently stir in the parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste and serve immediately!

* Chunks of Salmon or Shrimp would be a nice addition if serving as a main dish.

Pizza Balls

You will need:

1. 3 cans Pillsbury Buttermilk Biscuits 
2. 56 pepperoni slices
3. Block of Colby cheese
4. 1 beaten egg
5. Parmesan cheese
6. Italian seasoning
7. 1 jar pizza sauce 

Cut the block of cheese into 1in x 1in squares. 
Flatten a biscuit out and stack 2 pepperoni, a hunk of cheese, and another pepperoni or 2 on top. 
Gather up the edges of the biscuit. Make sure there are no gaps on the bottom where the dough came together to make sure the cheese doesnt ooze out durring baking!
Line up the rolls in a greased 9x13 in. pan. 
Brush with beaten egg. Sprinkle with Parmesan cheese and Italian seasoning. Bake at 425°F for 18-20 minutes. 

Use the pizza sauce for dipping :)

Hot Salsa!

You will need:

• 1 can fire roasted tomatoes (regular diced is fine, but fire roasted has more flavor)
• White onion
• 2 large cloves garlic
• 1 large or two smaller jalapenos
• 1 small serano pepper
• Cilantro

Instructions:

1. Empty can of tomatoes into blender
2. Add two cloves garlic
3. Cut about a 1/2 inch thick slice of white onion, cut into fourths and add to blender
4. Add Jalapenos and Serano pepper
5. Add small handful of cilantro
6. Blend until salsa is thin, but still a little chunky

Savory Sausage Tart

You will need:

1 Box of Refrigerated Prepared Pillsbury Pie Crust (comes with 2 crusts), allowed to come to room temperature

1 large yellow onion (finely sliced into long slivers)

1/2 Stick Butter

1/4 to 1/3 Cup Soy Vay Teriyaki Sauce/Marinade (or Trader Joe's Soyaki Teriyaki Sauce/Marinade)

1 Package Maple or Brown Sugar & Honey Breakfast Sausage (links or ground sausage), thawed, crumbled or diced

1 Tub of Rondele or Alouette Garlic Herb Cream Cheese Spread

Shredded Parmesan Cheese (about 1 & 1/2 cups)

Garlic Flavored Olive Oil (About 2 Tbsp.)

Dried or Fresh Rosemary (About 2 Tsp.)

Directions:

 Preheat oven to 375 degrees.

In a large frying pan, melt the butter over medium to medium-high heat, then add the slivered onions when the butter begins to sizzle.  Cook until the onions become translucent.  Add the Teriyaki Sauce, mixing the sauce and onions thoroughly.  The sauce should bubble and start to evaporate a bit.  You want the onions to "caramelize" but you don't want them to be soggy.  Transfer the caramelized onions to a medium-sized mixing bowl.

Using the same frying pan (do not rinse it out or wash it), brown the sausage over medium heat until thoroughly cooked.  Drain off any fat.  Add the cooked sausage to the caramelized onions and mix well.

Spray a round cooking pan (such as a pizza stone or pizza pan) with non-stick cooking spray.  Unfold one of the pie crusts and lay it on the center of the sprayed pan. Spread enough garlic herb cream cheese on the pie crust to completely cover the crust (not too thick, but don't make too thin, either).  Next, distribute the sausage-onion mixture evenly over the garlic herb cream cheese layer.  Sprinkle shredded Parmesan cheese on top of the sausage-onion layer (saving a little bit for the top crust).  Unfold and place the remaining pie crust over the top of the tart.  Fold the bottom crust edges together with the top crust edges to seal the tart, then press the edges together with the tips of a fork to make ridges in the crust.  Brush top crust with the garlic flavored olive oil, completely coating the crust from edge to edge.  Sprinkle the dried Rosemary evenly over the tart, then sprinkle the remaining Parmesan cheese evenly over the top.  

Bake at 375 degrees for 20 - 25 minutes. 

Bean Dip

You will need:

• 1 can refried beans
• 8 oz tub of sour cream
• Shredded cheese
• Red onion
• Tomatoes
• Diced fresh Jalapenos
• Cilantro
• Sliced black olives

Layer in that order...