Chipotle Shrimp Cocktail Recipe
- 1 large red onion
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 2 lb. peeled and deveined, large cooked shrimp with tails
- 1 cup ketchup
- 1/2 cup chopped fresh cilantro
- 1/2 cup fresh lime juice
- 3 Tbsp. orange zest
- 1/2 cup fresh orange juice
- 2 to 3 canned chipotle peppers in adobo sauce, chopped
- Cut onion and bell peppers into thin strips and layer with shrimp in a large zip-lock bag.
- Whisk together ketchup, cilantro, lime juice, zest, orange juice and chopped chipotle peppers and pour over shrimp in the bag. Seal and chill, allowing to marinate for 12 to 24 hours.
- Pour into a bowl when ready to serve, enjoy!
Roasted Moroccan Carrot Salad with Chickpeas
- 12 small carrots, peeled and quartered
- 1 red onion, peeled and chopped into eighths
- ½ unwaxed lemon, quartered
- 2 tsp smoked sweet paprika
- 2 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tbs olive oil
- 1 clove of garlic, grated
- salt, to taste
- 1 400g tin of chickpeas, drained
- 1 cup baby spinach leaves
- 1 cup rocket (arugula)
- ⅓ cup dates, halved and finely diced
- 1 tbs slivered almonds, toasted
- ½ cup yoghurt
- pomegranate molasses
- Preheat the oven to 180 celsius and line a tray with baking paper. Place the carrots, red onion and lemon in a bowl along with the spices, olive oil, salt and garlic. Toss well to coat evenly. Spread out evenly on the baking tray and roast for 25 to 30 minutes, or until tender and slightly caramelised. Set aside to cool. When cool add the chickpeas and toss well to coat in the spiced oil.
- Place the spinach and arugula in a serving bowl or platter. Top with the carrot and chickpea mixture. Sprinkle with dates and the slivered almonds and serve with yoghurt swirled with pomegranate molasses.
Taco Pasta Salad
- 1 lb medium pasta shells (or other pasta shape)
- 1 (15 oz) can black beans, rinsed and drained
- 2 cups corn, frozen, canned, or fresh (cooked)
- ½ cup cilantro, finely chopped
- 2 tomatoes, seeded and diced
- 1½ cups salsa
- ⅓ cup olive oil
- ¼ cup lime juice
- 2 tablespoons Old El Paso taco seasoning
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 cups shredded Mexican blend cheese
- 3 avocados, firm but ripe – diced
- Cook pasta according to package directions. Drain and cool.
- In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.
- In a small bowl, whisk together the olive oil, lime juice, taco seasoning, and garlic. Pour over pasta and toss to coat. Add salt and pepper to taste. Chill until serving.
- Right before serving, toss in the cheese and avocado. Add your favorite taco toppings like sour cream or crushed tortillas.
Hot German Potato Salad
- 10slices bacon, diced
- 1cup sugar (or less)
- 1cup distilled white vinegar
- 1teaspoon salt
- 1teaspoon prepared mustard
- 1dash cayenne pepper
- 10large potatoes, boiled
- 1medium onion, sliced (optional)
- Dice and fry bacon.
- In a small bowl, add eggs, salt, mustard, sugar, vinegar and cayenne pepper.
- Beat well and pour into hot pan with bacon and bacon grease stirring till thickened.
- Add diced cooked potatoes and sliced onion (or onion powder).
- Serve hot.
- 5 cups cooked small shell pasta (approximately 3 cups dry)
- 3/4 cup diced raw carrots
- 1/4 cup diced onion
- 8 oz. (1 1/2 cup) mini-cubed ham
- 1 (8 oz) package (1 1/2 cups) frozen peas
- 1/2 teaspon salt
- 1/8 teaspoon pepper
- 16 ounce container light sour cream
- 1/2 cup french dressing
- 1/2 tablespoon Lawry’s seasoned salt
- 1 cup shredded colby-jack or cheddar cheese
- Optional: diced celery, diced green pepper
- Stir together the cooked pasta, carrots, onion, ham and peas. Separately, blend the sour cream, french dressing, salt, pepper and seasoned salt. Stir into pasta. Fold in half the cheese. Pour into serving dish and top with remaining cheese. Cover tightly. Chill several hours before serving. Best made the day before.