Wow what amazing games that have been played!!! I hate to say good bye but two more were eliminated yesterday Mexico and Japan….so sorry to see you go!! Congratulations Brazil and Belgium you made it to the Quarter-finals!!!!
Today I have an amazing and easy shrimp recipe for you!! I love shrimp. Whether it be fried, grilled or put in a gumbo, there is something about shrimp. Hope you enjoy it as much as me 🙂
- 1 egg
- 1/2 cup all-purpose flour
- 2/3 cup beer
- 1 1/2 teaspoons baking powder
- 1/4 cup all-purpose flour
- 2 cups flaked coconut
- 24 shrimp
- 3 cups oil for frying
- In a medium bowl, combine egg, 1/2 cup flour, beer and baking powder.
- Place 1/4 cup flour and coconut in two separate bowls.
- Hold shrimp by tail, and dredge in flour, shaking off excess flour.
- Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes.
- Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
- Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown.
- Using tongs, remove shrimp to paper towels to drain.
- Serve warm with your favorite dipping sauce.
Two more got eliminated….Spain and Denmark (both lost after 120 mins and penalty kicks)…sorry to see two more amazing teams to go. Congratulations Russia and Croatia!!! You made it to the Quarter-Finals!!!!
Here is another mushroom recipe. I love mushrooms and it seems you can find all sorts of recipes for them. Enjoy!!
- 48 large fresh mushrooms
- 2 eggs, lightly beaten
- 1 pound bulk pork sausage, cooked and crumbled
- 1 cup shredded Swiss cheese
- 1/4 cup mayonnaise*
- 3 tablespoons butter or margarine, melted
- 2 tablespoons finely chopped onion
- 2 teaspoons spicy brown mustard or horseradish mustard
- 1 teaspoon garlic salt
- 1 teaspoon Cajun seasoning
- 1 teaspoon Worcestershire sauce
- Remove mushroom stems (discard or save for another use); set caps aside.
- In a large bowl, combine the remaining ingredients.
- Stuff into the mushroom caps.
- Place in two greased 13-in. x 9-in. x 2-in. baking dishes.
- Bake, uncovered, at 350 degrees F for 16-20 minutes or until heated through.
Here we are we had two Amazing teams knocked out yesterday: Argentina and Portugal. Sorry to see you go. Congratulations to France and Uruguay!!!! You move on to the Quarter-Finals!!!
Here is a good recipe a friend of mine gave me. It’s a pretty good recipe for a quick snack or when you are in a pinch can even be a light lunch. Enjoy!!
Cheesy Greek Pinwheel Appetizers
1 cup Herb & Garlic Cream Cheese
1 cup Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
1 cup Shredded Mozzarella Cheese
1 pkg. (300 g) frozen chopped spinach, thawed, well drained
3 green onions, finely chopped
Mix all ingredients except tortillas until blended; spread onto tortillas. Roll up. Wrap individually in plastic wrap. Refrigerate 2 hours.
Heat oven to 375°F. Unwrap roll-ups. Trim and discard ends.
Cut each roll-up diagonally into 10 slices.
Place on parchment-covered baking sheets.
Bake 10 min., turning after 5 min.
WE’RE IN THE KNOCK OUT ROUNDS!!! Congratulations to all the teams that have made it this far!! Only the best can make it out of this!! THERE CAN ONLY BE ONE!!!
Who doesn’t like meatballs? Especially when it comes to them being finger food 🙂 So easy to pick up and pop into your mouth. I found this one and it’s a pretty simple and good. Enjoy!!
- 1 pound lean ground beef
- 1 egg
- 1/2 cup bread crumbs
- 3 tablespoons minced onion
- 1 (8 ounce) can jellied cranberry sauce
- 3/4 cup chili sauce
- 1 tablespoon brown sugar
- 1 1/2 teaspoons lemon juice
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
- Bake in preheated oven for 20 to 25 minutes, turning once.
- In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice.
- Add meatballs, and simmer for 1 hour before serving.
Well today is my usual Friday recipe post but to keep with the theme of snacks and appetizers have found this delicious recipe for Deviled Eggs. I am more of a traditionalist when it comes to Deviled eggs but when I found this I had to try it. I mean what can you say when it has bacon and cheese in it…lol!! Enjoy!!
- 12 eggs
- 1/2 cup mayonnaise
- 4 slices bacon
- 2 tablespoons finely shredded Cheddar cheese
- 1 tablespoon mustard
- Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat.
- Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown.
- Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
- Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl.
- Mash egg yolks with mayonnaise, crumbled bacon and cheese.
- Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.
Hope you’re able to see some if not all the games going on. Between work and family it gets a little hard to do. That’s what a DVR is for 🙂
Today I got a recipe that is really familiar to almost everyone. It has the cocktail weenies and bacon all wrapped up together. Enjoy!!
- 1 pound sliced bacon, cut into thirds
- 1 (14 ounce) package beef cocktail wieners
- 3/4 cup brown sugar, or to taste
- Preheat the oven to 325 degrees F (165 degrees C).
- Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon.
- Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
- Bake for 40 minutes in the preheated oven, until the sugar is bubbly.
- To serve, place the wieners in a slow cooker and keep on the low setting.
For my second appetizer post I would like to add a little zest to the food. One of my favorites that I have used for different occasions and this no exception would be Sausage Jalapeño Poppers. I absolutely love these!! The spice is just enough without being too much. Enjoy!!
Sausage Jalapeño Poppers
- 2 (12 ounce) packages ground sausage
- 2 (8 ounce) packages cream cheese, softened
- 30 jalapeno chile peppers
- 1 pound sliced bacon, cut in half
- Preheat oven to 375 degrees F (190 degrees C).
- Place ground sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
- Drain sausage and place in a medium bowl. Mix with the cream cheese.
- Cut jalapenos in half lengthwise. Remove the seeds.
- Stuff each jalapeno half with equal portions of the sausage and cream cheese mixture.
- Wrap with half slices of bacon. Secure bacon with toothpicks.
- Arrange wrapped jalapenos in a large, shallow baking dish.
- Bake in the preheated oven 20 minutes, or until the bacon is evenly brown.
Well with the games on for the next few weeks I thought I might as well do a few posts of appetizers that you can fix if you have people over to watch the games. Whereas most of the games are on early in the morning there are a few that will be on in the mid-day. So from today till the end of the World cup I will post some easy appetizers and “finger foods” for everyone to enjoy.
- 4 skinless, boneless chicken breast halves – cooked and shredded
- 1 (8 ounce) jar picante sauce
- 1/4 teaspoon ground cumin
- 8 ounces shredded Monterey Jack cheese
- 8 ounces shredded Cheddar cheese
- 36 (6 inch) corn tortillas
- 1 tablespoon vegetable oil
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.
- In a small skillet heat vegetable oil over medium high heat.
- Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften.
- Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.
- Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top.
- Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone.
- If there is any cheese left over, sprinkle it over the rolled tortillas.
- Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.
It’s snack time!! Here is a good quick snack that’s simple to make and is perfect for summer get togethers. Enjoy
Double Tomato Bruschetta
- 6 roma (plum) tomatoes, chopped
- 1/2 cup sun-dried tomatoes, packed in oil
- 3 cloves minced garlic
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1/4 cup fresh basil, stems removed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 French baguette
- 2 cups shredded mozzarella cheese
- Preheat the oven on broiler setting.
- In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
- Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
- Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
- Broil for 5 minutes, or until the cheese is melted.
Ok I know in the grand scheme of things this might not be the best snack food in the world. But to be honest compared to french fries that you get from a fast food joint I believe they are a bit healthier. I did not use any where near as much oil as a fast food place would and these are honest to goodness potatoes. Sometimes I wonder what you get outside.
8 small potatoes
3 leaves of basil (if dried use 1/4 tsp)
4 tbs of olive oil salt and pepper as desired
serves 4-6 as a snack
1. Peel, dice, and wash potatoes set aside ( you can cut the potatoes how ever you wish. Sometimes I cut in French fry form also in slices too)
2. Add oil to skillet…turn on med. Wait till warms up
3. add salt to skillet while warming up
4. add potatoes to hot oil. Allow to brown on all sides till done.