Simply Fresh Dip
Fresh Summer Corn Dip
1 pkg. frozen sweet corn
1 medium red onion (minced)
1 small Roma tomato (plum, seeded and chopped)
1 small cucumber (chopped)
½ c. fresh mint leaves (chopped)
½ c. fresh basil leaves (chopped)
2 small red roasted peppers (seeded and chopped)
1 T. lime juice
¼ c. mayonnaise
Directions: Combine ingredients together and chill overnight in the refrigerator. Serve with chips.
10 hard-boiled eggs
1 ripe avocado
1/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons lemon juice
1/2 cup cooked and crumbled bacon
1 jalapeño peppers, seeds removed, minced, optional
2 tablespoons fresh cilantro, minced
1/4 cup shallots, minced
Slice eggs in half, and scoop out yolks. Set whites aside, and place yolks in a mixing bowl.
Add mayonnaise, salt, pepper, lemon juice and avocado to the bowl with the egg yolks.
Mix egg yolk mixture until mostly smooth and everything's combined.
Stir cilantro, shallots and jalapeño peppers, if desired, into the egg yolk mixture.
Scoop avocado egg yolk mixture into the empty egg white halves.
Top each egg half with crumbled bacon.
Refrigerate until ready to serve. Sprinkle with hot sauce for a extra kick.
1 bag frozen tater tots
1 pkg. 4 shredded cheese
1 medium red onion (chopped)
1 pkg. frozen chicken (diced)
1 bottle Cookies Buffalo Chicken Sauce
Preheat oven to 450 degrees. On a baking sheet layer tater tots over the top and bake for 25 minutes. Remove from oven, add toppings and chicken then return to the oven for 10 minutes. Serves 6-8 people
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