Following through on JBZ's suggestion...

"Since the holiday season is upon us, why doesn't someone start an 'awesome recipe' thread? I would love some new and EASY ideas".

Simple Salsa

Mix in a decent sized pot

1 can of diced tomatoes

1 can crushed tomatoes

1 good sized onion cut up in small pieces

1 or 2 pieces garlic cut up

1/2 cup or so of each frozen chopped broccoli and spinach bits (can use fresh if desired)

cilantro and parsley dried or fresh

a good pinch of cayenne pepper

sea salt

garlic powder (optional)

squeeze in some lemon or lime juice

add a few drops tabernacled sauce or what ever you have in the cupboard (tobasco will do)

heat on low and keep stirring

if you have time, cook it up the night before for best flavor

this recipe is easily altered if you do not have a certain ingredient and is a real hit at parties

very cost effective compared to store bought salsa and tastes much better

Simply Relaxing:

1 medium size wine glass
1 bottle red wine

Open wine
Transfer enough wine to glass to fill half full

Sit down and relax
Priceless
(This was my grandmothers recipe)

OK Bob, pour a couple for the mister and me!

My kids call this "Mexican Spaghetti"

-Roast a pork shoulder (bone in), studded with garlic cloves, in 350 oven until done (2-3 hours) - make sure there's a bit of water in the pan.
-After removing roast from oven, let cool enough to touch and pull meat off bone in shreads.
-Mix meat with tacogirl's salsa, warm a bit and serve over spaghetti. Yummy!

P Bob, like to meet your grandma, my kind of women!!!!!!

I'm still waiting on those artichoke dip recipes. C'mon, give it up!

remind me later today - when I'm at home

(before the holiday trip to OH!) oh, lest I forget ---GO BUCKS!!!

Artichoke and Spin Dip - Yum Good!!

2 pkg. chopped spinach (cooked)
1 can artichokes (chopped)
2 pkg. parmesan cheese
1 feta (optional but I use it)
1 cup mayo
1 16 oz. sour cream
1 tbsp. garlic
Lastly, throw in whatever cheese you have. You can't screw this up.
Stir all together and bake at 350 for 30 min.

I don't have my recipes at work! Too bad!

this one is memorized.

Don't even think about asking for the Margarita recipe!!! That one goes to the grave!!

I guess that is a good example of a stiff drink.

hahhhhhhhhhhhhhhhhhhhhhaaaaaaaaaaaaaaaaaaaa!

Nova, in the South we call that a "Pig Pickin'" and it usually lasts for a whole weekend!

TQ, that dip looks DIVINE!!!

Kathy - I'll remember that, thanks. Kids'll get a kick out of it!

Here's one of Dan Andre's recipes (Lagniappe Rest.), there's a couple more on my website but this is probably my favourite:

Chipotle Chicken

2 TBS BUTTER
1 CUP CHICKEN STOCK
2 TBS ONION, FINELY DICED
1 TSP ADOBO SAUCE, IN THE CAN
2 CLOVES GARLIC, MINCED
1 TSP BLACK PEPPER
2 CHIPOTLE CHILES, CANNED IN ADOBO SAUCE, FINELY CHOPPED
1 TSP SUGAR
1 CUP HEAVY CREAM
16 OZ BONELESS CHICKEN, CUBED

* IN A SAUCEPAN, SAUTÉ THE CHICKEN PIECES IN A SMALL AMOUNT OF OIL. WHEN THE CHICKEN IS COOKED, REMOVE IT FROM THE SAUCEPAN.
* IN THE SAUCEPAN, MELT THE BUTTER AND SAUTÉ THE ONION, GARLIC AND CHIPOTLE CHILIES FOR 5 MINUTES.
* ADD THE STOCK, ADOBO SAUCE, BLACK PEPPER AND SUGAR AND HEAT UNTIL THE SAUCE BEGINS TO BOIL.
* ADD THE HEAVY CREAM, MIX WELL, REDUCE THE HEAT AND ALLOW THE SAUCE TO SIMMER FOR 15 TO 20 MINUTES OR UNTIL IT THICKENS.
* ADD THE CHICKEN TO THE SAUCE AND SIMMER FOR JUST A FEW MINUTES IN ORDER TO HEAT THE CHICKEN.
* SERVE OVER RICE.

Dog that is the first thing you've posted that I understand. And it is very funny! A Stiff Drink! Haaaaaa hahaha!

Here's one that Neighbor Dave and I came up with on our trip down to AC (got back yesterday). On our first day there, we bought a large packet of unsalted roasted cashews from a beach vendor and we already had some great roasted corn tortilla chips that we'd got at Marina's for snacking. On our second day, we went reef fishing and caught some snapper and triggerfish, which we had filleted. So we came up with Cashew Crusted Triggerfish, and it goes like this:

Throw enough corn chips in a blender to give you about a cup of finely ground corn meal crumbs. Then add about a cup of the cashews and grind them together. Don't grind the cashews first or you'll have cashew butter. Dip the fillets in an egg wash (one beaten egg) and then dredge them in the cashew/corn meal mix and saute over medium-high heat in butter or oil until golden brown. Serve with a wedge of lime and ample Belikin or white wine.

Great eats and quick to make.

Crab/Artichoke Dip

Artichoke and Spin Dip - Yum Good!!

1 can artichoke hearts (chopped)
12 oz (or more) freshly picked crabmeat
1 12 oz pkg Cream Cheese
2 cloves garlic, minced
(For a little extra kick, 1 tsp of your fav hot sauce)

Mix well and pour into 8" baking dish

Top with:
1 C freshly grated Parmesan, Reggiano or Asiago ( my fav)
Paprika to taste

and bake at 350 for 30 min.

Add your fav crusty carbs and mmmmmmmm

May also substitute lobster for the crab.

***********************

And for dessert:
Fried Pineapple-Orange Tacos w/Chocolate

1 large fresh pineapple, chunked
2 oranges, peeled & sliced into rounds
2 T brown sugar
1/2 stick butter
1 1/2 T confectioner;s sugar
6 tortillas
Whipped cream
Bittersweet chocolate shavings

Fry fruits, sprinkled w/br sugar over medium heat - about 5 minutes, or until lightly browned, turning frequently to cook through & permit liquids to evaporate. Set aside.

Melt 1 T butter and 1/2 T confectioner;s sugar in lg skillet. When melted, stir together - add 1 tortilla and cook briefly each side. Repeat. Replenish sugar & butter as needed.

To prepare: layout tortillas, place fruit compote on, top w/whipped cream and grate chocolate on top.

Fold & serve

Fruits interchangeable for variety - bananas/pears/apples etc.

ah, posted on wrong thread for a great soup...on jasons deli thread.

so fix it!~

thanks klc, would have but it's there already and is there cause the person asked for a veg. soup rec. from jason's...just wanted to add this one as it can be made without chicken and delicious.

This is one of the sides I'm making for tomorrow. I love butternut squash - Yum.

CORN AND WINTER SQUASH WITH SPINACH AND BACON

9 bacon slices, chopped
2 cups chopped onions
2 1/2 pounds butternut squash, peeled, seeded, cut into 1/3-inch pieces
1 1/2 6-ounce packages baby spinach leaves
1 16-ounce package frozen corn kernels, thawed
6 tablespoons chopped fresh sage

Sauté bacon in large pot over medium heat until crisp, about 10 minutes. Add onions and squash. Sauté until squash is almost tender, about 12 minutes. Add spinach and corn. Toss until spinach wilts and corn is heated through, about 5 minutes. Stir in sage. Season with salt and pepper. Transfer to bowl and serve.

Serves 8 to10.

Sounds wonderful Law, what time's dinner?

Attsa lotta sage, law. No wonder you're so smart

Looks dude, though.

PB, I'm a stray at co-worker's home, I'm told dinner is at 5 but the drinking starts around noon. I'm sure they won't mind another stray - come on over!

Hon - the difference between fresh and dried.

As an herb connoisseur in a past life, I much prefer the fresh.

dude!

I'm certainly a stray, but refuse to be led astray (maybe)! Been successful avoiding animal control so far! Looking forward to some sage advice. Hon, I can be fresh! (I got slapped one time though)

slapped or spanked?