2 easy croud pleasing Apps
Crab and Shrimp Mini- Tostadas
2 cans crab meat
1 1/2 lb mini shrimp (you can make them fresh with a lil craw fish boil and refrigerate or buy frozen cooked ones and thaw)
1 large cabbage head, shredded
2 cans Black Beans, rinsed and strained
2 cans Corn, rinsed and strained
1 bunch Cilantro chopped fine
2 scallions chopped fine
Dressing:
1 or 2 cloves garlic minced or crushed
1 lime juiced
1 tbs. Cider Vinegar
3 or 4 tbs Mayonnaise (try low fat)
1/2 lb Cojita Cheese, crumbled fine
Paprika
Hot Sauce- several dashes- to taste (I use about 1/4 cup - I like things spicy)
Salt and Pepper
taste and adjust seasoning for your preference (I don't measure exactly)
mix and chill for at least 15 minutes before serving in Tostito Scoops
Mini Ceasar Salad in Parmesan Cups
the most amazing part of these one bite Caesars are the
Parmesan cups!
You need mini muffin pans.
there are 2 methods for the Parm cups
You can melt 2 1/2 inch Shredded Parm rounds on a sheet pan. I add grated Parm to the center and let the outer edge be more basket like for the Caesar Salad. When they are warm and malleable hang them over shot glasses to shape and cool.
or
Lightly spray pans with Olive Oil cooking spray
line the cups with Shredded Parmesan
pop in the oven, when they have melted
add another layer of Parmesan on the bottom, this time dust with grated Parmesan to make the cups better transporters for the dressed salad.
Pop back in at 350-375, let them melt
bring them out to cool when they are golden and a solid cup (at least 2/3 of the way up). Let them cool before removing from pans and adding the
Salad:
Shred Romaine Lettuce
Dice grilled Chicken - grill Chicken Breast with a lil Paprika, Salt, Pepper, Garlic
Add Shredded Parmesan -just a lil as the cup offers plenty of the flavor
your favorite Caesar dressing -make your own
and home made mini croutons -cut a baguette into tiny lil squares and toss with melted butter and olive oil, salt and pepper, garlic and herbs (fresh Basil and curly Parsley) then toast in the oven
toss the ingredients, be careful not to add too much dressing, then fill the parm cups and top
with a herbed crouton
Here's something I haven't tried, yet, but thought of as a good Brunch app
Parm cup
from the bottom of the cup up
layer
basil leaf
thin slice of heirloom baby tomato
quail egg sunny side up
salt and pepper
yumm, right?
2 cans crab meat
1 1/2 lb mini shrimp (you can make them fresh with a lil craw fish boil and refrigerate or buy frozen cooked ones and thaw)
1 large cabbage head, shredded
2 cans Black Beans, rinsed and strained
2 cans Corn, rinsed and strained
1 bunch Cilantro chopped fine
2 scallions chopped fine
Dressing:
1 or 2 cloves garlic minced or crushed
1 lime juiced
1 tbs. Cider Vinegar
3 or 4 tbs Mayonnaise (try low fat)
1/2 lb Cojita Cheese, crumbled fine
Paprika
Hot Sauce- several dashes- to taste (I use about 1/4 cup - I like things spicy)
Salt and Pepper
taste and adjust seasoning for your preference (I don't measure exactly)
mix and chill for at least 15 minutes before serving in Tostito Scoops
Mini Ceasar Salad in Parmesan Cups
the most amazing part of these one bite Caesars are the
Parmesan cups!
You need mini muffin pans.
there are 2 methods for the Parm cups
You can melt 2 1/2 inch Shredded Parm rounds on a sheet pan. I add grated Parm to the center and let the outer edge be more basket like for the Caesar Salad. When they are warm and malleable hang them over shot glasses to shape and cool.
or
Lightly spray pans with Olive Oil cooking spray
line the cups with Shredded Parmesan
pop in the oven, when they have melted
add another layer of Parmesan on the bottom, this time dust with grated Parmesan to make the cups better transporters for the dressed salad.
Pop back in at 350-375, let them melt
bring them out to cool when they are golden and a solid cup (at least 2/3 of the way up). Let them cool before removing from pans and adding the
Salad:
Shred Romaine Lettuce
Dice grilled Chicken - grill Chicken Breast with a lil Paprika, Salt, Pepper, Garlic
Add Shredded Parmesan -just a lil as the cup offers plenty of the flavor
your favorite Caesar dressing -make your own
and home made mini croutons -cut a baguette into tiny lil squares and toss with melted butter and olive oil, salt and pepper, garlic and herbs (fresh Basil and curly Parsley) then toast in the oven
toss the ingredients, be careful not to add too much dressing, then fill the parm cups and top
with a herbed crouton
Here's something I haven't tried, yet, but thought of as a good Brunch app
Parm cup
from the bottom of the cup up
layer
basil leaf
thin slice of heirloom baby tomato
quail egg sunny side up
salt and pepper
yumm, right?