Orange and Avacado Salsa

If you are looking for a great new salsa recipe for the Super Bowl this year, try this one! I like to leave the grapefruit out. Enjoy!
                        ---Cook Because You Can

Smoked Salmon and Cheese Mini Twice-Baked Potatoes

Here is another great low-calorie tailgaiting or party appetizer. These little bites of goodness will put a smile on your face!! 
                                              ---Cook Because You Can

Texas Caviar

It's football season! Here is a quick, low-calorie dip that is great for tailgating. Leave the jalapenos out for a mild dip if you like, but I like it HOT! 
                                                            ---Cook Because You Can

Crab Stuffed Twice Baked Potatoes





Thank you Kelly Avery from Sacramento, CA for this great Super Bowl recipe! Kelly's recipe won first place on Emeril Live a year ago as best appetizer. Wow!! Enjoy and Cook Because You Can.
                               ---Michael Thompson 

Jalapeno Poppers--Try to Eat Just One!

12        Fresh Jalapenos
3 oz     Coarsely Grated Cheddar (1 cup)
3 oz     Coarsely Grated Monterey Jack (1 cup)
1 tsp    Hot Sauce
3          Large Eggs
1 cup   Plain Fine Dry Bread Crumbs
2 tsp    Dried Oregano
            About 4 Cups of Vegetable Oil

Cut lengthwise slit from stem to bottom of chile. Make a clockwise incision at the stem end, forming a T.  Pry open enough to hold back long cuts (to expose ribs and seeds), then devein and seed using the tip of a pairing knife and kitchen shears.

Stir together the cheeses, hot sauce, 1/4 tsp pepper, and 3/4 tsp salt. Fill the chiles with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chile retains its shape.

Lightly beat eggs in a small shallow bowl. Stir together bread crumbs, oregano, and 1/4 tsp each of salt and pepper in another shallow bowl. Dip chiles in egg, letting excess drip off, then coat with bread crumbs, transferring to a work surface. Repeat coating with egg ans crumbs to form a second layer.

Heat 2 inches oil to 325 degrees in a medium saucepan. Fry chiles in 3 batches, stirring occasionally, until golden brown all over, 5 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 325 degrees between batches.


Gourmet Magazine, August 2008