Jalapeno Popper Party Dip

https://www.spendwithpennies.com/jalapeo-popper-dip/#

INGREDIENTS:

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• 1 4 oz can diced jalapenos , well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy)
• 1 8 oz package cream cheese , softened
• 1 cup sour cream
• 1 teaspoon garlic powder
• 2 cups shredded cheddar cheese
• 3/4 cup shredded parmesan cheese

TOPPING

• 1 cup Panko bread crumbs
• 4 tablespoons butter or margarine , melted
• 1/4 cup shredded parmesan cheese
• 1 tablespoon fresh parsley

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DIRECTIONS:

1. Preheat oven to 375 degrees.
2. With a mixer on medium, combine cream cheese, garlic powder and sour cream until fluffy.
3. Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapenos, mix well.
4. Spread into an 8×8 baking dish.
5. Combine bread crumbs, melted butter, 1/4 cup shredded parmesan cheese, and parsley.
6. Sprinkle the crumb topping over the cream cheese mixture.
7. Bake 15-20 minutes, or until hot and breadcrumbs are golden brown.

100 of the Best Restaurant Copycat Recipes

http://www.sixsistersstuff.com/2013/04/100-of-best-restaurant-copycat-recipes.html

Gyoza

Gyoza

Ingredients:
1. Cabbage (preferably Napa Cabbage)
1/3 head

2. Shiitake mushroom
3 tops

3. Green onion
2 bundles

4. Garlic
3 cloves

5. Ground pork
½-1 lbs.

6. Salt / black pepper / sesame oil a little bit of each

7. Gyoza skin
1 ~ 2 packages

8. Boiling water
1~2 cups

Finely chop cabbage. Squeeze water out of the chopped cabbage.
Finely chop all the vegetables (2 ~4) and put them in a large bowl with the cabbage.
Add ground pork (5) and seasoning (6) and mix well until the meat develops a “sticky”
consistency.

Wrap with gyoza skin and cook in a pan with vegetable oil at medium to high heat about 3~5
minutes (until the bottom of the gyoza skin becomes golden brown)
Pour ½ c. of hot water over the gyoza, cover with a lid, and let steam about 5 minutes at medium
heat (or until all the water evaporates). Repeat as necessary to ensure meat inside is fully cooked
(usually twice is enough).

Good with Gyoza sauce and a little bit of chili oil.
If gyoza sauce is not available, you can replace with the equal parts soy sauce and vinegar.

Queso Fundido with Chorizo

Ingredients

• Vegetable oil, for oiling the baking dish
• 6 ounces chorizo or spicy Italian sausage, casings removed
• 1/4 cup chopped onion
• 1 large clove garlic, minced
• 2 cups grated Oaxaca or mozzarella cheese
• 6 flour tortillas, warmed

Directions

Preheat the oven to 425 degrees F. Oil a 3 or 4 cup ovenproof baking dish.

In a dry medium skillet, saute the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the onions and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine.

Put half of the cheese in the baking dish and sprinkle with half of the chorizo mixture. Repeat with the remaining cheese and chorizo mixture. Bake until the cheese is bubbling, about 20 minutes. Serve with flour tortillas for soft tacos.

Shrimp and Chorizo in Garlic Sauce

Ingredients

• 1 1/2 cups extra-virgin olive oil
• 1 pound spicy Mexican chorizo, casing removed
• 1/4 cup finely chopped sweet or Vidalia onion
• 1 teaspoon adobo seasoning
• 1 teaspoon Hungarian paprika
• Freshly ground black pepper
• 1 head garlic, peeled and finely chopped
• Salt
• 1 1/2 pounds peeled deveined shrimp (16/20 count)
• Crusty, chewy bread, for sopping

Directions

In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef. Add the adobo, paprika and a few grinds of black pepper. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.

Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer on toothpicks with crusty, chewy bread.

Soco Nuts

Soco Nuts

2 tbsp butter
2 tbsp brown sugar
4 cups raw nuts (almonds walnuts pecans)
2 oz Southern Comfort

Preheat Oven to 200 degrees

In a small pan, melt the butter and brown sugar. Add the Southern Comfort and heat to combine. In a bowl, add the nuts, then the glaze and toss. Spread in a single layer on a baking sheet. Bake for 20 min. Sprinkle Sea Salt to taste. Server warm or at room temp

Seared Scallops with Pineapple-Cucumber Salsa

Ingredients

• 1 cup peeled and diced cucumber
• 1 cup diced canned pineapple, drained
• 3 tablespoons freshly chopped cilantro leaves
• 1 tablespoon finely chopped red onion
• 1 lime, juiced
• 2 1/2 teaspoons finely grated lime zest
• 1 teaspoon finely chopped jalapeno pepper
• 1/4 teaspoon kosher salt, plus more for seasoning
• 1/4 teaspoon hot sauce (recommended: Tabasco)
• 2 pounds sea scallops
• Freshly ground black pepper
• 2 1/2 tablespoons olive oil

Directions

In a bowl, combine the cucumber, pineapple, cilantro, red onion, lime juice, lime zest, jalapeno, salt, and hot sauce. Taste and adjust the seasoning, if necessary.

Rinse the scallops and pat them dry. Season them with salt and pepper, to taste.

Warm the oil in a large skillet over medium-high heat. Sear the scallops, without moving them in the pan until golden, about 2 to 3 minutes per side. Arrange on serving plates and serve with a generous topping of salsa