Mexican dip

I will make this until the day I die.

I love it!

You can thank PW for this one!


1 can Refried Beans
Tabasco Sauce, To Taste
1 can Diced Green Chilies
Ground Cumin, to taste
¾ cups Grated Sharp Cheddar Cheese
1 cup Sour Cream
1 cup Guacamole
¾ cups Monterey Jack Cheese
1 can Black Olives
1 cup Pico De Gallo


Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground Cumin.
Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream. And spread it into a single layer, being careful not to disturb the cheese underneath.
The next layer is the guacamole. Spread it over the sour cream. Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives. Lastly, place a generous layer of Pico de Gallo. You can also, if you have the gumption for it, sprinkle some diced jalapenos over top.


Pico De Gallo and Guacamole:


FOR THE PICO DE GALLO:
5 whole Plum (roma) Tomatoes
½ whole Large (or 1 Small) Onion
3 whole Jalapeno Peppers
Cilantro
Lime Juice
Salt To Taste
_____
FOR THE GUACAMOLE:
3 whole Avacados
Pico De Gallo
Lime Juice
Salt To Taste


Pico de Gallo:
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.
Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.


Guacamole:
Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.

Roasted Asparagus With Prosciutto

Another app from Hubs party Saturday night....

I love these. These were probably the reason I was so thirsty Sunday. Never mind all the cosmos and lemon drops I was drinking....

Prosciutto
Asparagus


Trim asparagus ends. Wrap prosciutto around asparagus. I like to roll up 2 spears, cutting the prosciutto in half so its not all thick around the assy-pary-gas. Brush with olive oil. Grill em' on the BBQ. The pros... I'm not spelling that one again, should be crisp and the assy, should be tender crisp. Yum!! Season with pepper and serve em' up hot.

Don't do what hubs did, he put them out on the BBQ then continued to drink with his buds. This in turn, makes for shriveled greens that resemble wheat. The salty treat that surrounded the "wheat" was still tasty as all hell. But, it just wasn't the same.... As when I do it. :)

Crab Tartlets

These were so good and easy! I made them for hubs party Saturday night....

1 tbsp Olive oil
1 small onion
1 clove garlic-chopped fine
splash dry white wine
2 eggs
2/3 cup milk
1 can crab meat
1/2 cup parm
2 tbsp parsley
2 tbsp fresh dill
pinch of nutmeg
salt and pepper


Preheat oven to 375. Saute onion and garlic in olive oil. Add a splash of wine. Or don't if you don't want to. Reduce wine.

In a mixing bowl, combine eggs, milk, crab, parm, parsley, dill and salt and pepper. Fill up already made tarts, careful not to overfill em'. Bake for 25-30 mins until golden brown and set. Serve em' hot or serve em' cold.

I say these are good for breakfast, or lunch, or a snack...