Char- grilled polenta with rosemary sauce

Ingredients

1 tsp sea salt
3 oz polenta
2 oz salted anchovies
2 tsp chopped fresh rosemary
2 tbsp lemon juice
2 oz extra virgin olive oil
rucola salad leaves

How to prepare

Bring 18 oz water and sea salt to boil in a heavy based saucepan. Reduce heat to a simmer and slowly add the polenta, stirring with a wooden spoon until it is completely blended. The polenta needs to be cooked for about 40 minutes with regular stirring until it falls away from the side of the pan until stiff. Spread the polenta onto a flat surface, 3/4″ deep and let it rest until cold, then cut into slices. Chop the anchovies and mix with the rosemary in a bowl. Slowly add the lemon juice and blend to a paste. Add the oil a little at a time. Heat the grill until very hot. Brush the polenta with olive oil and grill for 3 or 4 minutes on each side until lightly charred. Toss the rucola with some extra virgin olive oil and lemon juice. Place the polenta on the salad and pour over the sauce. Serves 4 as a starter

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Chicken tostada pizza

Ingredients

4 6″ tostadas
6 oz pkg of shredded cheddar cheese
1 cup chopped cooked chicken
1/2 cup salsa
1/4 cup chopped green pepper
1/2 cup black olives
1 tbsp chopped cilantr

How to prepare

Heat oven to 350 heat tostadas for 5-7 mins until browned on a cookie sheet remove From oven and top each with 2 tsp of cheese mix chicken and salsa and spoon over the Cheese top with green pepper, black olives and cilantro top each with remaining Cheese and heat until cheese is melted i served the pizzas with chopped lettuce, Tomatoes and sour cream.

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Caribbean shrimp kabobs

Ingredients

1 lb shrimp
3 tbsp oil
2 tbsp pickapeppa sauce (can substitute 1 tbsp tabasco)
2 tbsp apricot preserves
1 tbsp honey
1 tbsp maple syrup
1 tsp red pepper flakes
T tsp ground pepper
1/4 tsp basil
1/4 tsp oregano
1/4 tsp rosemary
1 tsp minced garlic
3 tbsp lemon juice

How to prepare

Peel and devein shrimp stir together oil, pickapeppa, preserves, honey, syrup, red pepper, pepper, basil, oregano, rosemary and garlic stir in shrimp cover and chill at least 1 hour or overnight. Drain shrimp, reserve marinade thread shrimp on skewers.

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Pizza fondue

Ingredients

3/4 lb ground beef
1 sm chopped onion
1 tbsp cornstarch
1 1/2 tsp fennel seeds
1 1/2 tsp oregano
1/4 tsp garlic powder
2 (10 1/2 oz) pizza sauce
10 oz grated cheddar cheese
1 cup grated mozzarella cheese
12 english muffins

How to prepare

Brown ground beef and onion, drain mix cornstarch and seasoning in a bowl and add Pizza sauce add sauce mixture to meat and stir until thickens and bubbles pour into A fondue pot and simmer over low heat stir in cheese slowly slice and cut english Muffins into 1″ cubes place cubes on a cookie sheet and bake at 350

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California Pizza Kitchen BBQ Chicken Pizza

Ingredients

BBQ Chicken —
10 oz boneless/skinless chicken breasts, cut into 3/4″ cubes
1 tbsp olive oil
2 tbsp favorite BBQ sauce (we use a spicy-sweet sauce)
For the Pizza —
1 recipe basic pizza dough
Cornmeal or flour for handling
1/2 cup favorite BBQ sauce (we use a spicy-sweet sauce)
2 tbsp shredded smoked Gouda cheese
2 cup shredded mozzarella cheese
1/4 sm red onion, sliced into 1/8″ pieces
2 tbsp chopped fresh chopped fresh cilantro

How to prepare

To make BBQ Chicken:

In a lg frying pan, cook the chicken in olive oil over med-high heat until just cooked, 5 to 6 min.. Do not overcook. Set aside in the refrigerator until chilled through. Once chilled, coat the chicken with 2 Tbsp. BBQ sauce; set aside in the refrigerator.

To make the pizza:

Place the pizza stone in the center of the oven and preheat to 500

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Baba ghannuj – eggplant appetizer

Ingredients

1 large eggplant
1 clove garlic; crushed
1 tsp salt
1/4 cup tahini; sesame seed paste
2 tbsp water
1/4 cup lemon juice
1 lemon wedges

1 parsley
1 olive oil

How to prepare

Set oven to 375f. Wash eggplant and remove stem. Pierce with a fork 4-6 times. Place in baking dish. Bake for 45 minutes or until tender. Remove from oven and run under cold water. Peel and mash; set aside. In serving bowl combine garlic, salt, and tahini. Gradually add water and lemon juice, beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil. Scoop up eggplant with pieces of pita bread to eat or serve as a side dish with any meal.

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Seven-layer dip

Ingredients

2 cans refried beans
4 cans frozen defrosted guacamole
2 small cans sliced pitted black olives
4 finely diced tomatoes
1 can chopped green chilies, drained.
1 large sweet onion, diced small
1 cup shredded extra sharp cheddar

How to prepare

From bottom to top, layer in order on a large platter. Surround with tortilla chips to dip into it.

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French fried mushrooms

Ingredients

30 medium mushrooms
1 egg
1 cup corn flake crumbs
1/3 cup flour
1/2 tsp salt
1/2 cup milk
parmesan, grated

Lemon wedges

How to prepare

Preheat the deep fryer. Beat the egg with the milk and salt in a shallow dish. Place the flour in another shallow dish. Place the corn flake crumbs in a third shallow dish. Roll each mushroom in the flour. Dip each mushroom in the egg. Coat each mushroom with the corn flake crumbs. Fry the mushrooms until golden (1-2 minutes). Drain. Sprinkle lightly with salt. Sprinkle grated parmesan over. Serve with lemon wedges. Yields 30 appetizers

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Falafel – deep fried chick pea balls

Ingredients

1/2 cup burghul wheat (fine)
1 1/2 cups torn pocket bread
2 cups canned chick peas drained (garbanzo beans)
1/4 cup fresh lemon juice
2 tsp garlic, minced
1 tbsp cilantro, minced

1/2 tsp red pepper flakes
1 tsp ground cumin
1 tsp salt
1 tsp pepper
oil for frying(peanut oil works well)

How to prepare

1) in a deep plate, add wheat and spread out evenly, then add enough water to cover. Let soak until soft, then drain. Set aside.
2) soak torn bread in water, until moistened, then squeeze as much water as possible out of bread. Set aside.
3) in a food processor combine remaining ingredients, process until smooth. Then add wheat & bread and process until well incorporated.
4) let mixture rest for a half hour, then form 1″ balls
5) in a electric skillet set at 400

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Broiled garlic oysters

Ingredients

24 oysters, on the half shell
4 oz butter
3 cloves garlic
6 green onions
1 tbsp parsley, chopped fine
salt
pepper

How to prepare

Place the oysters on the broiler tray. Preheat the broiler. Crush the garlic. Chop the green onions very fine. Combine the butter, salt to taste, pepper to taste, crushed garlic, chopped green onions and chopped parsley in a saucepan over low heat. Cook, stirring frequently, until the butter is melted. Spoon the mixture over the oysters. Place the broiler tray in the broiler until the oysters have been warmed through (2-3 minutes). Serve warm.

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