Appetizers
I came across this sauce at our local grocery store (Hannaford, this is a Hannaford brand product by ‘inspirations’). I decided to give it a try on some shrimp that we were having with friends and family while we were in our motorhome camping with everyone. I also made stuffed shrimp and although everyone loved and ate all of the stuffed shrimp everyone came back looking for the mango coconut habanero shrimp! The best part is that this sauce is also gluten-free so our family and friends that can’t have gluten could enjoy these shrimp along with the rest of us. The sauce is a wonderful mouth-watering combination of sweet and spicy all in one bite! You taste the mango and coconut but then you get the heat from the habanero. The habanero is not overwhelming but it does wake up your taste buds. This sauce was incredible on the shrimp.
I purchased a bag of uncooked e-z peel shrimp. I peeled them but kept the tails on and placed all of the shrimp in a Ziploc bag and poured enough of the mango coconut habanero sauce to coat all of the shrimp, about a cup or so. I placed the shrimp in the refrigerator and let it marinate for a couple hours. When we were all getting ready to start dinner I put the shrimp on skewers discarding the marinade in the bag and had my grill master grill them just until they turned a beautiful pink! You can also serve some of the remaining sauce in the bottle on the side for extra dipping.
We loved these so much I made them again at home when we got back from our trip! This is one of my favorite grocery stores finds of the summer and one my kitchen will not be without! Don’t walk to Hannaford, RUN!
Enjoy!
I came up with this dish to use some things out of my fridge and also because my husband likes anything that has to do with Mexican flavors. You could easily add black beans and drained corn for some extra flavor but I was cleaning out my fridge and did not have either! This is like a taco in a roll. Very easy to put together. This would make any taco night a success.
INGREDIENTS
12 – 15 egg roll wrappers
1 lb. ground beef
1 package taco seasoning
1 cup shredded Mexican cheese
3/4 cup of your favorite salsa/store bought or homemade
Water
Olive oil spray
Serve with:
Salsa
Sour cream
DIRECTIONS
Brown the ground beef in a large skillet, crumble as it cooks. When the ground beef is browned, add the taco seasoning being sure to mix well. Add the grated cheese and combine until the cheese is melted. Remove the pan from the heat and add the salsa mixing to combine. Using one egg roll wrapper at a time place approximately 2 Tablespoons of the ground beef mixture on the egg roll and roll up burrito style. When you get to the end brush the corner 0f the egg roll wrapper with water to help seal the edges. Do this for each egg roll. Place as many rolls in your air fryer as you can on a single layer. Spritz the top of the rolls with olive oil and air fry for 8 minutes at 400 degrees. Open the air fryer and turn the rolls over, spritz with olive oil and air fry for 4 more minutes or until golden brown. Do this for all of the egg rolls.
Serve with sour cream and salsa.
Enjoy!
I told you about the Lobster Rangoon’s we ate while in Old Orchard Beach Maine a couple weeks ago, well I knew I had to make them when I got home. Although I did air fry them you can certainly deep fry them or bake them as well. The lobster in Rangoon’s in Maine were diced up fairly thin but although I too diced my lobster I tried to keep it as chunky as I could but still being able to fit in in the wrapper. Jim took a bite of one and said the entire inside was one big chunk of lobster. I’m not toatally sure if that’s good or bad but I do know they were really good. I served these with the option on sauce. Either a sweet chili sauce to add a little bit of heat to the dish or a sweet duck sauce. I preferred the duck sauce but Jim liked the sweet chili sauce. These would be great in the summer as an appetizer or for a holiday party!
INGREDIENTS
Makes 20 Rangoon’s
6-8 ounces of cream cheese, room temperature
The meatbof 2 lobster tails, cooked through and chopped
1 teaspoon Worcester sauce
1 Tablspoon scallions, chopped and using just the green part
1 teaspoon lemon zest
Rangoon wrappers
Water
Olive oil
Sweet chili sauce for serving-optional
Duck sauce for serving – optional
DIRECTIONS
In a medium bowl mix the cream cheese, cooked lobster, Worcester sauce, scallions and lemon zest well to combine. Using one Rangoon wrapper at a time place about 1 Tablspoon of the filling in the center of the wrapper. Using your finger wet two of the sides of the wrapper with water to help the side stick together.
Press the sides of the wrapper together forming a triangle and press firmly to close the entire Rangoon as you don’t want the filling to come out when frying. Do this for each wrapper.
When you are ready to fry pre heat your air fryer to 400 degrees, place the Rangoon’s in the fryer not overlapping them, spritz with olive oil and cook for 4 minutes, turn them over , spritz again and cook for an additional 3-4 minutes. Remove from fryer and continue frying the rest in batches.
Serve with sweet chili sauce or duck sauce.
To Bake- pre heat oven to four hundred. Spritz Rangoon’s with olive oil and bake for 4 minutes, turn them over, spritz and bake until your desired crispness, about 3-4 more minutes.
Enjoy!
Summer is in full swing and what a better way to enjoy summer and grilling with some freshly grilled oysters! Jim and I went to our local farmer’s market a couple of weeks ago and purchased some fresh oysters and I knew right away we would be grilling them even though I have not done that before. Guess what? It was super easy and delicious! Because we like things hot, we added a few more dashes than called for. Add what makes your mouth sing!
INGREDIENTS
24 fresh oysters
4 Tablespoons Butter
4 large garlic cloves, minced
2 teaspoons fresh lemon juice
1/2 teaspoon Italian seasoning
1 or more dashes of hot sauce – I keep the hot sauce to serve on the side as well.
course sea salt for serving if desired.
DIRECTIONS
FOR THE SAUCE- Add butter to a small saucepan. Heat over medium heat until butter is melted. Add garlic and cook until fragrant, remove from heat. Add lemon juice, hot sauce, and herbs.
FOR THE OYSTERS- Heat outdoor gas grill to medium heat. Place unopened oysters on the grill and grill until the oysters just begin to open. As soon as they begin to open, use an oyster knife or a butter knife as we did, open the oysters completely apart so you have two shells. Use kitchen gloves as the oysters will be hot.
Using the same knife separate the meat from the shell, set aside. Do this for each oyster. Discard any unopened shells, do not consume those.
Take the top of the shell, the one that has more of a bowl shape and place them back on the grill and place one oyster back into the shell. Add the sauce into each of the shells. Turn the grill to high heat. When the sauce is bubbling in the shells remove from heat being careful not to spill the sauce.
remove oysters to a platter that has the course sea salt on the bottom of the platter.
Serve warm but remember the sauce is hot just off the grill!
Enjoy!
I recently made these sausage stars for a small group of friends and realized they are not on the blog! I don’t know how in the world that happened as these are one of our families most favorite appetizers! They are always one of the first dishes to go whenever I make them. If we are holding a big party I will usually make the sausage mixture and the wontons the day before. Then on party day put the sausage mixture in the wontons and bake until warmed through. If you have not made these before, we highly recommend this family favorite!
INGREDIENTS
1 pound of Jimmy Dean “hot” sausage
1 1/2 cups grated sharp cheddar cheese
1 1/2 cups grated Monterey Jack cheese
1 package (not prepared) Hidden Valley Ranch dry salad dressing
1/2 cup diced pickled jalapeños
1 red pepper, diced
1 package wonton wrappers
DIRECTIONS
In a large non-stick fry pan crumble and cook the sausage until almost cooked through. Add the cheeses, the salad dressing, jalapeños and diced red pepper mixing until well combined and the sausage is cooked through. Remove from heat and set aside.
Preheat the oven to 350 degrees. Grease two muffin tins (I usually make two batches, or 4 dozen) with non-stick spray. Press one wonton wrapper into each cup. Keeping an opening in the center that will be filled with the sausage mixture. Bake the unfilled shells for 5 minutes or until golden brown. Remove from oven and place the shells on a baking sheet. Fill the shells with the sausage mixture and place back in the oven until warmed through, about 5 minutes. Remove from oven and serve warm.
Enjoy!
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