Grilled Skirt Steak

Try serving your appetizers strait from the grill and keep the party outside all summer long. Marinated skirt steak, threaded onto skewers and grilled. Melt in your mouth tender and delicious!
Grilled Skirt Steak

Ingredients

Marinade ingredients:

  • 1/3 cup olive oil
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • 1 Tbsp red wine vinegar
  • 1-inch piece of ginger, sliced
  • 1/2 teaspoon red chili pepper flakes
  • 1/2 teaspoon freshly ground black pepper

Other ingredients:

  • 1 1/2 to 2 pounds skirt steak, trimmed of membranes and silver skin
  • Olive oil for grill grates
  • 25-30 wooden skewers for grilling

Visit simplyrecipes.com for step by step instructions on preparing this delicious dish.

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Grandma’s Southwest Dip

Southwest Dip

Ingredients
  • 1 8 oz. pkg. cream cheese softened
  • ½ cup sour cream
  • ⅔ cup pepperoni chopped
  • 1 4 oz can diced green chilies (undrained)
  • 1½ tablespoons dried minced onions
  • 2 teaspoons chopped chives
  • ½ cup chopped pecans
  • tortilla chips
Instructions
  1. Beat cream cheese and sour cream until well blended. Stir in pepperoni, chilies, onion and chives. Spoon into 2-quart baking dish. Sprinkle with pecans.
  2. Bake 20 minutes at 350 until puffed and edges are bubbly. Serve with chips.

Recipe courtesy of: mrs.happyhomemaker

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WHISKEY-ONION CHEESE DIP

I love Kerrygold products! When I found this recipe I just had to share. This would be a great addition to any St. Patrick’s Day Party!
whiskey-onion-cheddar-dip
INGREDIENTS:

2 tablespoons Kerrygold salted butter
1 tablespoon olive oil
2 large onions
2 tablespoons Irish whiskey
6 ounces cream cheese
1/3 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup grated Kerrygold Dubliner cheese
Pumpernickel toasts, for serving

DIRECTIONS:

In a large skillet with a heavy bottom (I use a heavy copper skillet), add the butter and olive oil. Turn the heat to medium, and let the butter melt.
Meanwhile, peel, halve, and slice the onions into half-moon shapes.
Add all of the onions to the skillet, and cook over medium-low heat for 45 minutes, stirring every 5 minutes.
The onions are done when they are a light golden brown.
Pour in the whiskey, and stir to scrape the brown bits from the bottom of the pan. Let the whiskey cook until its reduced by half.
In a serving bowl, add the cream cheese. Pour the hot caramelized onions on top, and stir until it melts completely.
Finally, stir in the mayo, salt, pepper, and Dubliner cheese.
You can serve it as-is, but I like to pulse it in a food processor to make it even creamier.
Serve with pumpernickel toasts. Recipe and photo credit: kerrygold

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King Crab Appetizers

“These crab tartlets have long since been a family favorite and are requested often at holiday get togethers.”
king-crab-appetizers

Ingredients

  • 2 (12 ounce) packages refrigerated biscuit dough
  • 1 (8 ounce) package cream cheese, softened
  • 1 (6 ounce) can crab meat, drained
  • 2 tablespoons mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • 1/2 cup shredded Cheddar cheese
  • 2 tablespoons thinly sliced green onion
  • 1 teaspoon Worcestershire sauce
  • 1 pinch paprika

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans.
  2. Divide rolls in half and press into the prepared tartlet pans. Set aside.
  3. For full recipe and directions visit: allrecipes.com

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Colorado Jalapeño Rockets

It was twenty eight years ago when I made my move to Colorado. A southern girl, military brat, world traveler had finally come home . It was here in the beautiful, majestic southwest that I enjoyed my first taste of green chili, pozole and my favorite jalapeno poppers. They were the traditional cream cheese stuffed, bacon wrapped poppers that everyone was serving at parties, football games, etc. I’ve since tried different versions of the popular appetizer such as cheddar cheese filled battered and fried, ranch seasoned cream cheese, even whole corn added to the mix, but none were as good as the original. That was until I tried these delicious morsels, I’ll always love the original but these have become my second favorite.

colorado-jalapeno-rockets  Chef Jason K. Morse, C.E.C., Executive Chef, 5280 Culinary, LLC

  • 20 Jalapeños
  • 1 lb. Ground Pork
  • 8 strips Applewood Bacon, diced
  • 1/2 cup Shredded Cheddar Cheese
  • 1/4 cup Shredded Gouda Cheese
  • 8 oz. Cream Cheese, softened
  • 3 tbsp. Pork Seasoning

Heat a large sauté pan. While pan is heating, mix the ground pork, diced bacon and pork seasoning. Cook the pork mixture in the sauté pan until fully cooked and adjust seasoning if needed. Cool the cooked pork mixture, and place into a large mixing bowl. Add the shredded cheeses and softened cream cheese then mix well to combine the cheese and sausage. Using a corer, remove the core and seeds from each jalapeño.  Make small balls of the filling and stuff each jalapeño until full. Cook jalapeños on a gas or charcoal grill on high heat until peppers become soft and the cheese starts to brown. Serve with jalapeño jelly for a sweet heat finish. Recipe courtesy of coloradoagriculture.com

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Tomato Galette

tomatoe-galette

Tender Parmesan-pepper pastry cradles heirloom tomatoes, shallots, goat cheese and fresh herbs in a fold-over tart that’s ideal for weekend brunch. Serve it warm or at room temperature, though the leftovers taste great.

Ingredients

  • 1/2 cup cold unsalted butter, cubed
  • 1 1/2 cups all-purpose flour
  • 1/3 cup shredded Parmesan cheese
  • 1 teaspoon cracked black pepper
  • 4 -6 tablespoons cold water
  • 4 large heirloom tomatoes, cored (about 2 pounds)
  • 1 teaspoon kosher salt
  • 3 tablespoons fine dry bread crumbs
  • 1/2 cup thinly sliced shallot
  • 2 teaspoons fresh thyme leaves
  • 4 -6 ounces semisoft goat cheese (chevre) or feta cheese, crumbled
  • 1 egg, lightly beaten
  • 1 tablespoon water
  • Fresh basil leaves

Directions

  1. In a large bowl cut butter into flour with a pastry blender until pieces are pea-size. Stir in Parmesan and cracked pepper. Sprinkle 1 tablespoon of cold water over part of the mixture; toss with a a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of the water at a time, until all of the dough is moistened. Form dough into a disk, wrap with plastic wrap and chill at least 30 minutes or until easy to handle (up to 24 hours).
  2. Slice the tomatoes about 1/4 inch thick and arrange on a wire rack over a baking pan, sink or paper towels. Sprinkle with salt and let drain for 30 minutes.
  3. Preheat oven to 375 degrees . On a lightly floured surface, roll dough to a 13-inch circle. (Don’t worry if it’s not perfectly round.) Fold in half to transfer to a large baking sheet lined with parchment paper; unfold.
  4. Evenly spread bread crumbs on pastry, leaving about a 2-inch border. Layer tomatoes, shallot, thyme and goat cheese on bread crumbs. Fold crust over filling, pleating as necessary and leaving some filling exposed in center. Combine egg and 1 tablespoon water….For the full recipe visit: midwestliving.com

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Okra Panzanella

Okra Panzanella

Ingredients

Coarsely chopped fresh tomatoes
Diced red onion
Chopped fresh basil
Red wine vinaigrette

Toss together Buttermilk Fried Okra, coarsely chopped tomatoes, diced red onion, chopped fresh basil, to view the full recipe visit: myrecipes.com

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