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April ~ May ~ June
APRIL
Cobb Deviled Eggs
7 hard-boiled eggs (most trays call for 12 halves and you always want a backup in case of tearing) 1/2 cup mayonnaise 2 tablespoons Dijon mustard 1/2 cup avocado
1 teaspoon salt
1 teaspoon pepper 4 ounces crumbled blue cheese 2 slices bacon, cooked and crumbled
Slice eggs in half and remove yolks. Place yolks in a bowl and mash with a fork. Add mayonnaise, Dijon mustard, avocado, salt and pepper. Mix well and spoon into egg white halves. Top with crumbled blue cheese and bacon.
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Highball Caesar
1 bunch romaine lettuce, washed and dried 1 cup freshly grated Parmesan cheese 4 slices bacon, cooked and crumbled 1 cup croutons
1 cup mayonnaise
Juice of 1 lemon (at least 1/4 cup) 1 teaspoon Worcestershire sauce 1 teaspoon minced garlic 1 teaspoon anchovy paste
Tear apart lettuce and place in 4 highball glasses. Top with 1/2 cup Parmesan cheese, bacon crumbles and croutons. Combine remaining ingredients, plus remaining 1/2 cup Parmesan, in a blender and blend for 1-2 minutes. Pour over lettuce, bacon, Parmesan and croutons.
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Cashew Chicken Wrap
1 rotisserie chicken, shredded 3/4 cup mayonnaise
1 tablespoon Dijon mustard 1 tablespoon sweet pickle relish Salt and pepper to taste 4 burrito-sized spinach tortillas 2 cups fresh spinach 4 Roma tomatoes
4 tablespoons Sriracha sauce 1 cup cashew halves
In a large bowl, mix together chicken, mayonnaise, Dijon mustard, relish, salt and pepper to make chicken salad. On one end of each spinach tortilla, layer 1/4 cup spinach, 1/2 cup chicken salad, 1 sliced Roma tomato, 1 tablespoon Sriracha sauce and 1/4 cup cashews. Roll and slice in half to serve.
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Sparkling Pineapple
1 (46 ounce) bottle pineapple juice 1 cup orange juice 1 bottle champagne 4 pineapples, hollowed out (optional)
In a large pitcher, combine pineapple juice and orange juice. Refrigerate until ready to serve. To serve, add bottle of champagne and pour into hollowed out pineapples with straws or serve in champagne glasses.
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May
Cheeseburger Fries
1 (32 ounce) bag frozen crinkle fries 1 pound ground beef 1/2 cup diced onion 1 teaspoon Montreal steak seasoning 1/2 cup ketchup
1 tablespoon mustard 1/4 cup dill pickle relish 4 slices bacon, cooked and crumbled 1 cup shredded sharp cheddar cheese Ranch dressing
Preheat oven to 400 degrees. Bake crinkle fries as directed. Cook ground beef and onion with steak seasoning over medium heat in a large skillet until meat is cooked through and onions are tender. Drain and return to skillet. Stir in ketchup, mustard, and relish, and simmer for 1-2 minutes. Pour over crinkle fries on cookie sheet and top with bacon and cheese. Return to oven for 5 more minutes. Remove from oven and serve with ranch dressing.