Gianna’s Easy Fajitas

Recipe courtesy of Luvin*Livvy

Ingredients:

• 1 pound of boneless, skinless chicken OR approx 30 uncooked peeled shrimp (medium).
• 1 bottle of World Harbors Fajita Sauce 
• 1 large Green Pepper
• 1 Large Vidalia Onion
• Olive Oil
• 1 small tomato
• ¼ red onion
• Juice of a lime
• Sour Cream
• Shredded Mexican Blend Cheese
• Guacamole
• Fajita shells (tortillas) LARGE

Directions:

Cut up chicken in strips or peel shrimp and marinate in ½ bottle of Fajita sauce for about an hour or so.

Cook chicken or shrimp in large frying pan until cooked through.  Approx. 15-20 minutes.

Cut up peppers and Vidalia onion in strips.

Sauté in olive oil in medium pan until cooked, but still a bit crispy.

For salsa:

Dice tomato and red onion and mix in small bowl and add some lime juice.  Mix well.  (For topping).

Warm fajita shells in microwave for approx 1 minute.

Serve with sour cream, guacamole, homemade salsa and cheese.

Sausage Cheese Balls

Recipe courtesy of LizDP

RECIPE INGREDIENTS

3 cups Original Bisquick mix

1 pound bulk pork sausage

4 cups shredded Cheddar cheese (16 ounces)

1/2 cup grated Parmesan cheese

1/2 cup milk

1/2 teaspoon dried rosemary leaves

1/2 teaspoon parsley flakes

Barbecue sauce or chili sauce, if desired (I serve with warm marinara)

RECIPE METHOD

Heat oven to 350 degrees F. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.

Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.

Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

Roasted Garlic and Onion Cheese Ball

Recipe courtesy of LizDP

• 16 ounces cream cheese
• 1/4 cup Stonewall Kitchen Roasted Garlic Onion Jam
• dash of pepper
• 1 1/2 cups Monterey Jack cheese
• 1/2 cup chopped pecans

Directions

1. Mix together the cream cheese, Stonewall Kitchen Roasted Garlic and Onion Jam and the pepper.
2. Fold in the Monterey Jack cheese.
3. Form mixture into a ball, and roll it into the pecans.

Try pouring mixed ingredients into a baking dish, topping with pecans and warming in the oven for a hot cheese dip!

Hot Olive Cheese Puffs

Recipe courtesy of gingergrl

2 cups grated sharp cheddar cheese (8 oz)
6 tbsp soft butter
1 tbsp mustard
1 cup flour
1/4 tsp salt
1/2 tsp pepper
1 tsp paprika
48 stuffed green olives

Blend together cheese and butter. Add flour, salt, pepper and paprika. Wrap approximately 1 heaping teaspoon of dough around each olive.

Bake on cookie sheets at 400 degrees for 15 minutes until brown.

Fried Mozzarella Bites

Recipe courtesy of NJBride4-8-05

Olive oil, for frying
1 pound ball fresh mozzarella, buy a piece wrapped, not packed in water
1 pound fresh smoked mozzarella, found in the specialty cheese case
1 cup all purpose flour
2 eggs
1/3 cup milk, eyeball it
2 cups Italian style bread crumbs
1/2 cup grated Parmesan or Romano
2 tablespoons chopped fresh flat-leaf parsley
8 stems or large sprigs each fresh parsley, sage, thyme
Fine salt
Arrabiata - In A Hurry Dipping Sauce:
2 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1/2 to 1 teaspoon crushed red pepper flakes, moderate to hot heat level, eyeball the amount
1 (28-ounce) can crushed tomatoes
Coarse salt
Bamboo skewers, 6-inch, or party picks, for dipping

Heat 2 inches olive oil in a deep skillet over medium high heat. Cut each pound of mozzarella and smoked mozzarella into 16 cubes. Set up a breading station: flour, 2 eggs beaten with 1/3 cup milk, Italian bread crumbs mixed with a couple of handfuls of grated cheese. Reserve the chopped parsley. Roll fresh plain mozzarella in flour, dip in egg, then coat in bread crumbs. Bread all the plain mozzarella, then add chopped parsley to the bread crumbs. Coat the cubed smoked mozzarella in flour, egg, then Italian bread crumbs mixed with parsley. The chopped parsley will allow you to distinguish between the fresh and fresh smoked cheese once fried. Place herbs into hot oil and fry 30 to 45 seconds. Be careful not to stand over pan, the oil will spatter a little because of the water content in herbs. Remove herbs with a slotted kitchen tool and transfer to a paper towel lined plate to drain. Season immediately with fine salt. Fry the mozzarella bites in batches in a single layer. Cook until evenly deep golden brown, 3 to 5 minutes. Drain and cool mozzarella bites on a paper towel-lined surface. Let stand and cool a few minutes so that the cheese will not be too runny when bitten into.
For dipping sauce, heat a small saucepan over medium heat. Add extra-virgin olive oil, garlic and crushed pepper flakes. Sauté garlic and hot pepper 2 or 3 minutes, and add tomatoes. Season with salt.
To assemble your serving plate, pile mozzarella bites, alternating them with fried herbs. Set the dipping sauce in a bowl along side the balls and pile bamboo skewers or party picks on the edge of the plate to spear and dip the bites. 

Fried Mozzarella

Recipe courtesy of apr2bride

1 egg, beaten (or 1/4 cup egg substitute)

1/4 cup Italian breadcrumbs

2 tbsp all purpose flour

8 oz whole milk, low moisture mozzarella ball

Extra light olive oil

1 cup marinara sauce

Fresh basil to garnish

Add egg to a wide, flat bowl and mix the breadcrumbs and flour in a second wide bowl.  Slice the mozzarella ball into 8 equal slices about 1/4 in thick. Dip each slice into the egg and then dredge thru the breadcrumbs and coat evenly.

Pour olive oil (1/4 in deep) into a skillet.  Heat over medium heat.  Add slices to oil and cook 30-60 seconds per side, or until golden brown.

Serve with marinara and fresh basil

Yields 4 servings (2 slices and 1/4 cup marinara per serving).