Everyone seems to always be looking for new ideas for the holidays as they come around...here's some old ones and new ones that may be new to each of us.
Betsy's Roasted Corn & Black Bean Salsa
shared by DKJ several years ago...
1 pound package frozen niblet corn thawed
3 Tblsp oil (canola or olive)
1 Tblsp. salt
3/4 Tsp cumin powder
6 Tblsp fresh lime juice
5 Tblsp oil
2 Tblsp cider vinegar
1 cup chopped cilantro
1/2 cup chopped red onion
3 plum tomatoes chopped
2 jalapeno peppers chopped
1 red pepper chopped
2 tsp minced garlic (from a jar is fine)
2 15 oz. cans black beans, drained and rinsed
2 large avocados chopped
~ Preheat oven to 450 degrees. Toss corn with 3 T. oil on baking sheet. Bake for 18- 22 minutes until golden brown stirring frequently.
~ Combine salt, cumin, lime juice, oil and vinegar. Shake well in a jar.
~ In a large bowl, combine rest of chopped ingredients. Add beans and
corn. Add avocado, and dressing last and toss gently.
~ Refrigerate for up to 6 hours. Serve same day you make it.
~ Serves 16 easily!
Btw ~ If there were ever a salsa made for those scoop chips, this is it!!!
Note: per DKJ
-I omit the jalapeno
-I add three to four avocadoes instead of the two
-I use 3 tabl. olive oil to roast the corn
-I usually chop four tomatoes instead of three
-I add about 1 cup of the chopped red onion....we love it!
-I use about 1 1/2 bunches of the cilantro in a rough chop
-I chop about 4 cloves of fresh garlic
Greek Orzo Salad
1 1/2 cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
2.In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
3.Just before serving, drizzle reserved artichoke marinade over salad.
Optional Dressing instead of the artichoke marinade.
Use 6 tbsp olive oil,
5 tbsp red wine vinegar, 1 tablespoon lemon juice and 2 teaspoon dried oregano
Bacon Stuffed Eggs
I have made these since the mid 90's...love this recipe!
Ingredients
12 large eggs
4 slices bacon, cooked and crumbled
1 (3-ounce) package cream cheese, softened
1/4 cup mayonnaise
2 teaspoons prepared horseradish
2 teaspoons Worcestershire sauce
1/2 teaspoon pepper
Garnish: chopped chives or paprika, if desired
Preparation
Place eggs in a large saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add bacon and next 5 ingredients; stir well. Spoon yolk mixture into egg whites. Garnish, if desired.
