January 1, 2011

Fire Cracker Spinach Dip

1 - 8 oz. pkg. Philadelphia cream cheese, softened
1-10 oz. box frozen Spinach thawed, chopped, squeezed
2- tbsp. fresh Cilantro minced 
1-10 oz. can. Rotel Hot diced tomatoes w/ habaeros, drained
2 cups. Sharp shredded cheese
2- pkg. Hidden Valley Ranch Dip - Mix
1- 24 oz. Sour Cream
1- tbsp. red pepper flakes

Mix all ingredients together and refrigerate for 3 hours or overnight!

Prep: 10 mins.
Ready in: 3 hrs or overnight
Makes: 8 Cups (2 quarts)
Serves: 25-30

Serve with fresh vegetables or chips.

Made on : January 1, 2011 Craig Michael

Spicy Shrimp and Mango with Snow Pea Salad

2 red onions, sliced
1 tbs ginger julienned
1 1/2 lbs.large shrimp, peeled and deveined
Juice of 2 limes
2 ripe mangoes, diced
1/2 lbs. blanched snow peas
1 tbs.Dijon mustard
1/8 cup rice wine vinegar
1/4 cup canola oil
Salt and black pep
1 1/2 lbs. large shrimp, peeled and deveined
Juice of 2 limes
2 ripe mangoes, diced
1/2 lbs. blanched snow peas
1 tbs. Dijon mustard
1/8 cup rice wine vinegar
1/4 cup canola oil
Salt and black pepper to taste

In a hot wok, coat wok with oil and caramelize onions with the ginger.Season.

Add shrimp and stir fry until just cooked through.

Deglaze with lime juice and add mangoes.

Check for seasoning.

In a mixing bowl, whisk together Dijon, vinegar and oil.

Check for seasoning.

Toss with snow peas.

Place a pile of snow peas in the middle of the plate. Surround with stir fry. Garnish with mango slices.