VINTAGE AND MODERN RECIPES COME TOGETHER!! The vintage and the modern get discovered together!! PLEASE JOIN ME on my journey discovering the world ๐ of vintage and modern!!
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Friday, July 3, 2015
••••INDIVIDUAL 5-LAYER DIPS••••
1. For each serving, layer in a glass or plastic cup 2 TB salsa, 2 TB shredded cheddar or Mexican blend cheese (like Kraft), 2 TB mashed or chopped avocado, 2 TB sour cream and 2 TB chopped green onions. Cover with plastic wrap or a paper cupcake liner, securing it with a rubber band, and place in a cooler. (Don't forget the tortilla chips!)
••••Can add other ingredients like olives, beans or tomatoes-whichever you choose!!!
••••SHRIMP SLIDERS••••
(Source: relish magazine & photo also)
1. Mix 1 lb chopped raw shrimp, 1/2 cup each dry bread crumbs, chopped green onion, finely grated carrot and mayonnaise, 2 TB Dijon mustard, 1/4 tsp coarse salt and a few dashes of hot sauce (like Tabasco). Form into 2-inch patties and roll in more bread crumbs. Cook patties in olive oil over medium heat, 3 minutes per side. Meanwhile, mix 2/3 cup finely shredded cabbage, 1/4 cup mayonnaise, 1 TB lemon juice and 1 tsp finely grated lemon peel. Top patties with slaw and serve on split cider buns. Makes 18.
••••PATRIOTIC PUNCH••••
•1 cup strawberry slices
•1/2 cup blueberries
•1/2 fresh pineapple, peeled, cored and cut into chunks (or stars)
•1 (750-ml bottle) white wine, such as Pinot Grigio, Riesling, Sauvignon blanc (or apple juice)
•+Lime seltzer (or 7up for a sweeter version)
1. Place strawberries, blueberries and pineapple in a 2-quart pitcher. Add wine (or juice, if using). Refrigerate up to 8 hours. To serve, pour punch into glasses and spoon in fruit. Top with lime seltzer. Serves 6.
••••GENT'S SWEET TEA••••
•2 mint leaves
•2 oz Tennessee whiskey
•6 oz chilled brewed iced sweet tea
•1-1/2 tsp fresh lemon juice
•+Fresh mint sprig and lemon wedge
1. Muddle mint leaves in a cocktail shaker to release flavors. Add whiskey, tea and lemon juice. Cover with lid and shake vigorously 10 seconds. Pour over ice in a large glass. Garnish with mint sprig and lemon wedge. Serves 1.
••••GRILLED EGGPLANT SLIDERS••••
(Source: relish magazine & photo also)
1. Cut 2 long, narrow eggplants into 4 to 5 thick slices each. Brush with olive oil and sprinkle with 1/4 tsp salt. Grill, covered, over medium heat, turning once, until tender, 12 to 14 minutes. Top each with a slice of fresh mozzarella (or a sprinkle of grated) and grill until melted, 2 more minutes. Cut to fit buns. Spread slider buns with jarred pesto; top with eggplant and jarred, sliced roasted red peppers. Makes 18.
Thursday, July 2, 2015
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