Sweet and Spicy Chili Glazed Grilled Shrimp

Sweet and Spicy Chili Glazed Grilled Shrimp
From Sonoma Cooking Class

Serves 8 as an appetizer

2 lb raw, shelled, de-veined shrimp
1 tbsp garlic, minced
1/4 cup fresh ginger, minced
1/4 cup hot chili garlic paste
1/2 cup honey
1/2 cup fresh-squeezed lime juice
Kosher Salt
Freshly-ground black pepper
1/2 cup Rice bran oil

- Rinse shrimp in cold water and place in a large ziploc bag
- combine garlic, ginger, both chili pastes, honey, lime juice, salt, pepper, and oil in a large bowl.  Whisk thoroughly.  Set aside 1 cup of the marinade.
- Pour remaining mixture over shrimp and refrigerate for 1 hour.
- When ready to cook, thread shrimp onto skewers
- If using bamboo skewers, soak in water for at least 1/2 hour before skewering.  Preheat outdoor grill to medium high. Place all skewers on grill.
- When they've cooked for 1 1/2 - 2 minutes, quickly flip them over brush with any remaining marinade that's in the bag.  Cook for another 1 1/2 - 2 minutes, or until opaque and pink.  Shrimp cook extremely quickly and you don't want to overcook them.
- Remove skewers from grill and remove shrimp from skewers and, drizzle with reserved marinade, and squeeze with extra lime if you desire.

Spring Onion and Pistachio Pesto

From Sonoma cooking class

Makes 3 cups

3 bunches  spring onions, halved

2 cloves garlic

1/2 cup toasted pitachios

1 cup parmesan cheese, grated

1 lemon, juiced 

half a bunch of basil

1 cup olive oil

Preheat grill to medium heat

Drizzle onions with olive oil and sprinkle with salt and pepper. Grill onions 7-10 minutes, until slightly charred and they are softened, turning once halfway through.

Remove from grill and roughly chop.  Process all ingredients except olive oil in a food processor.  Slowly drizzle in olive oil while machine is running until pesto is creamy.  Check for seasoning.

Cowboy Caviar (Salsa)

Cowboy Caviar

PREP TIME 20 minutes

TOTAL TIME 20 minutes

SERVINGS 12 servings

A fresh, simple dip that can be thrown together in under 15 minutes! This Cowboy Caviar makes a great side dish for any picnic, potluck, or party, and is a great way to use up your summer produce!

Ingredients

• 3 Roma tomatoes seeds removed, diced
• 2 ripe avocados diced
• 1/3 cup red onion diced
• 1 15 oz can black beans rinsed and drained
• 1 15 oz can black eyed peas rinsed and drained
• 1 1/2 cups frozen sweet corn thawed (I just usually toss it in the salad frozen unless I plan on eating it immediately, it thaws quite quickly)
• 1 bell pepper diced (I used half a green and half a red, but color doesn’t matter)
• 1 jalapeno pepper seeds removed, diced into very small pieces
• ⅓ cup Cilantro finely chopped

DRESSING

• 1/3 cup olive oil
• 2 Tablespoons lime juice fresh preferred
• 2 Tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• Tortilla chips for serving

Instructions

1. Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
2. In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
3. Pour dressing over other ingredients and stir/toss very well.
4. Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.

Cocktail Meatballs

Cocktail Meatballs

1/2 bag Costco Italian frozen meatballs

Sauce
1 (8 oz) can jellied cranberry sauce
3/4 cup chili sauce
1 tbs brown sugar
1 1/2 tsp lemon juice

Easy Guacamole

Ingredients

• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 1/2 jalapeno pepper, seeded and minced
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced

Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Source
http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe-1940609

Lasagna Cupcakes

Lasagna Cupcakes

24 wonton wrappers

1 3/4 c Parmesan Cheese, Grated

1 3/4 c Mozzarella Cheese, Shredded

Pasta Sauce

Filling:  Sausage, veggies, etc.

Basil (for garnish)

1.  Preheat oven to 375, spray muffin tin with cooking spray

2.  Layer your cupcakes:  wonton wrapper, parmesan, mozzarella, "filling", sauce.  

3.  Repeat layers

4.  Top with parmesan and mozzarella cheeses

5.  Bake for 18-20 minutes or until edges are brown.

7.  Remove from oven and let cool for 5 minutes.

8.  Garnish with Basil and serve.

Strawberry Avocado Pico De Gallo

A refreshing combination of sweetness and tanginess, this pico de gallo is perfect with tortilla chips, tacos, quesadillas or even a giant spoon!

INGREDIENTS

• 1 California Avocado, halved, seeded, peeled and diced
• 1 cup diced strawberries
• 1/3 cup diced mango
• 1/2 jalapeño, seeded and minced
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro leaves
• 1 teaspoon honey, or more to taste
• Juice of 1 lime
• Kosher salt, to taste

INSTRUCTIONS

• In a large bowl, combine avocado, strawberries, mango, jalapeño, onion, cilantro, honey, lime juice and salt, to taste.
• Serve immediately.