Deviled Eggs

 

• 1 dozen eggs
• 2 teaspoons dijon mustard
• 1/3 cup mayonnaise
• 1 Tbsp minced onion or shallot
• 1/4 teaspoon tabasco
• Salt and pepper
• Paprika

1 First hard boil the eggs and let them cool all the way before trying to peel them. I kept adding cold water to the pot until they were all the way cooled off.

2 Peel the eggs. Slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl.

3 Mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.

 

 

Shrimp Ceviche

1 pound small shrimp, tails removed

8 juiced limes

2 diced tomatoes

5 minced green onions

2 stalks of sliced celery

1/2 of a green pepper, minced

1/2 cup of chopped fresh parsley

freshly ground black pepper

1 1/2 tablespoons olive oil

1/8 cup of fresh chopped cilantro

1. Rinse shrimp and place in a medium sized bowl. Pour lime juice over the shrimp. The shrimp should be completely immersed in the lime juice. Chill the lime juice and shrimp all day or overnight.
2. Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the shrimp mixture. Stir gently.

Raspberry & Mango Sangria

1 mango, peeled, pitted, flesh thinly sliced lengthwise
1 cup raspberries
3 tablespoons raspberry liqueur
1 bottle (750 ml) rose wine
4 cups (32 ounces) chilled lemon-lime soda
Ice

Summer Tortellini Salad

Ingredients
Cheese tortellini
Peppers
Grape tomatoes
Summer sausage
Parmesan cheese
Basil
Italian dressing

I diced red, yellow, and orange peppers and let them soak in Italian dressing

I sliced the grape tomatoes in half and soaked them in Italian dressing and some salt

I cut the summer sausage into bite size pieces and let that soak in Italian dressing

After I cooked the tortellini, I threw everything in a bowl and mixed it together. I added basil and parmesan cheese at the end and didn’t need to add any additional dressing.

Queso

1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef

Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

Hot Dogs

I will never eat hot dogs any other way.

8 hot dogs
1/4 cup ketchup
2 Tbsp Worcestershire Sauce
1 garlic clove, minced
1 tsp vegetable oil

With a small, sharp knife, make cuts at an angle in 2 rows down each hot dog, about 1/2 inch apart, cutting partway into the hot dog. The cuts should look like rounded half circles.

Mix the ketchup with the Worcestershire sauce, oil and garlic. Pour into a large ziplock bag, add hot dogs and let marinate for 15-20 minutes.