Sweet Potato Stuffed Guacamole
Prep: 10 minutes / Yield: 8 to 10 servings
2 Sweet potatoes
3 ripened avocados, halved and pitted 1/2 cup finely chopped Vidalia onion 1/2 cup snipped fresh cilantro
Juice of 1 lime
Bottle Hot Pepper Sauce, to taste Kosher salt or table salt, to taste
Sour cream for garnish
Preheat oven to 400F and wrap sweet potatoes in aluminum foil. Bake until softened, about 1 hour. Allow to come to room temperature.
Scoop avocado flesh in a bowl and add the onion, chopped cilantro, lime juice, and tabasco. Mash with a fork until reached a desired consistency. Season with salt to taste.
Cut sweet potatoes in half and partially remove the center of the sweet potato. Fill each sweet potato with guacamole and draw sour cream “stitches” on top to mimmic a football.
Serve with chips.
Pull Apart French Dip Sliders
2 12-pack sweet dinner rolls, like King’s Hawaiian
3 Tblsp. Butter
2 shallots, finely chopped
2 Tblsp. flour
1 10 oz can beef consome
1 lb. sliced roast beef
6 slices Jarlsberg cheese
Steak seasoning, to taste
9 X 9 baking pan
Pre-heat oven to 350F.
In a non-stick skillet fry shallots in butter until lightly browned, about 5-6 minutes. Sprinkle flour and allow to cook for 1-2 minutes. Whisk in beef consome and add roast beef. Allow to simmer for a couple of minutes, then remove the roast beef and keep the au jus warm on the side.
Chop the roast beef and set aside.
Cut a 12 pack of dinner rolls in half, lengthwise using a sharp bread knife and place the top half upside down inside a heavily buttered 9 X 9 baking pan. Remove a row of 4 buns from the second pack of dinner rolls to fill in the space in the baking pan. You should have 16 rolls in total.
Begin assembling sandwich by adding roast beef and cheese slices. Place the bottom half of rolls on top.
Bake rolls for 15 minutes. Remove from oven and allow to rest for a couple minutes before placing a cutting board on top of pan and inverting it.
Serve immediately with au jus dipping sauce.
Makes 16 rolls
New England Lobster Dip
8 oz. cream cheese, softened
1 C. plain Greek yogurt
1 tsp. Old Bay seasoning, or similar
1 tsp. lemon juice
1 tsp. Tabasco sauce
2 green onions, white part thinly sliced
¼ C. bell peppers, chopped
2 cups cooked lobster meat, pulled apart
1 C. shredded part skim mozzarella cheese, divided
½ C. shredded Swiss or Jarlsberg cheese
Preheat oven to 350 degrees and spray and 8×8 baking dish or 9 inch cast iron skillet with cooking spray.
In a large bowl whisk together the softened cream cheese, yogurt, Old Bay, lemon juice and hot sauce.
Fold in the green onions, bell peppers, lobster meat , 1/2 cup shredded mozzarella cheese and ¼ C. shredded Swiss or Jarlsberg.
Pour the mixture into the prepared baking dish or cast iron skillet and top with the remaining 1/2 C. of shredded mozzarella and ¼ C. Swiss.
Bake for 30 minutes or until bubbly and golden on top.
Serve with crackers.
Easy Fish and Chips Sliders
1 lb. frozen oven-ready battered cod filets
Jarred Tartar sauce
1 head Bibb lettuce
1 large bag plain Kettle-style potato chips
Sweet slider rolls, like King’s Hawaiian
Cook frozen cod filets according to the directions on the box until crispy.
In the meantime cut the rolls lengthwise and butter them. Just before assembling, toast each side in a non-stick skillet until golden brown.
Assemble each slider with a generous piece of cod filet, 1 spoonful of tartar sauce, potato chips and Bibb lettuce.
Makes 10-12 sliders
Boston Green Tea Punch
5 green tea bags
5 C. hot water
1 C. raw sugar
1 750ml bottle of white rum
½ C. triple sec
Brew tea bags with hot water for 5 minutes and mix in sugar until fully saturated.
In a large punch bowl add green tea, white rum and triple sec. Marinate in refrigerator for 2 hours.
Serve in punch bowl with ice and garnish with fresh mint leaves.