Watermelon Feta Salad

 Watermelon Feta Salad

    Ingredients:

    Watermelon - 6 to 8 cups - 1 inch cubes

    Feta Cheese - 1 Block Broken into 1/2 inch chunks

    Red Onion - 1/2 cup very thinly sliced

    Lime Juice - 1/4 cup - Fresh is Best

    Olive Oil  - 1/2 cup - Light Flavored works best - (Can sub. Veg Oil)

    Apple Cider Vinegar - 2 Tbls

    Cucumber - Peeled/Seeded/Cubed 1/2 inch (optional)

    Fresh Mint - 8 to 10 leaves - Chiffonade Cut

    Fresh Basil - 8 to 10 leaves - Chiffonade Cut (optional but worth it!)

     Kosher Salt - 2 Pinches

    Pepper - 5 to 6  Fresh Grinds

• Cut and Cube the Watermelon and place in a strainer in the sink - Will help drain off a lot of the watermelon juice.
• Thinly slice the Red Onion and place in a bowl with half of the Fresh Lime Juice - This will help remove a lot of the acidity from the onion but will leave the onion crisp and with All the Great Flavor!
• Mix together the Olive Oil, Apple Cider Vinegar, remainder of Lime Juice and Salt & Pepper.
• Put all the ingredients in a large bowl, pour the dressing over and gently toss together.
• Great Immediately or Chill for a few hours!

    This recipe is Crisp and Light the first day but the leftovers on the 2nd day - Just as Delish!!

    

    ENJOY!!!

    

 Cranberry Feta Pinwheels

These little bites are a true delight, not only during the Holiday's but all year 

long!  They are super easy and I usually have all the ingredients in my frig 

or pantry so they are great to throw together for a last minute appetizer for 

a Holiday Party!  Enjoy!

Ingredients:

Green Spinach Tortillas 

Feta Cheese

Dried Cranberries - 

Cream Cheese - Room Temperature 

Optional - Walnuts 0r Pecans - Lightly Toasted & Finely Chopped

• Place a piece of plastic wrap down and place tortilla down
• Spread light layer of softened cream cheese all over tortilla
• Sprinkle dried cranberries, feta cheese and chopped nuts all over the tortilla
• Roll the tortilla up from one side to the other
• Wrap the plastic wrap around tortilla and secure
• Place in the refrigerator for at least an hour or up to a few days ago
• To serve - unwrap plastic wrap and slice into 1/2 inch circles 
• Enjoy!!

Substitute plain tortillas or sun dried tomato or any color you think with look fun!

Garlic Lemon Butter Baked Shrimp

This recipe is SO Delish and Super Easy that you will make it ALL the time!!

You can use fresh or frozen shrimp- fresh lemons are best but can totally use 

bottled lemon juice instead.  See? Super Easy!

Enjoy!!!

INGREDIENTS:

2 lb. bag frozen shrimp
1 stick Butter
4 cloves garlic- finely chopped
1 packet of Good Seasons Italian all natural seasoning dressing mix
2 lemons, 1 for juice & 1 sliced into circles

Large Pinch of Red Pepper Flakes

Fresh Ground Pepper

Fresh Parley -  half bunch chopped

What To Do:

1. Preheat the oven to 375.
2. Run the shrimp under water just until they come apart - (no need to thaw completely if using frozen)
3. Melt together the butter, garlic, parsley, red pepper flakes, Good Seasons Mix and the juice of 1 of the lemons. 
4. Toss shrimp & lemon slices in the seasoned butter mix. Spread onto a baking sheet and bake until the shrimp is opaque (10 minutes or so, depending on the size of the shrimp).
5. Serve with a loaf of crusty french bread to sop up the yummy sauce!!! Or even over angel hair pasta or even as an appetizer!!

Hope you Enjoy!!!

Bex Best Chicken Salad

I got this recipe from a cousin of mine and have tweaked it over the years to the super simple and delicious yummy that it is today!   Everyone, and I mean everyone LOVES this chicken salad recipe - You cannot go wrong with this for a simple luncheon or even for a more elegant party and served on mini croissants - OMG - Delish!
I hope you enjoy!

INGREDEIENTS:
2 - 11 oz cans of White Meat Chicken
4 oz. Slivered Almonds
1/2 c. Mayo
1/2 c. Red Grapes - Cut in quarters
S&P to taste
Mini Croissants

WHAT TO DO:

Drain the chicken and shred with 2 forks.
Mix together all the ingredients until well combined.
Refrigerate so all the flavors can marry together.
When ready to serve slice the mini croissants and put in the chicken salad.
You can assemble at least an hour or so before you serve if you cover with clear wrap
and refrigerate.

Bex Best Chicken Salad

I got this recipe from a cousin of mine and have tweaked it over the years to the super simple and delicious yummy that it is today!   Everyone, and I mean everyone LOVES this chicken salad recipe - You cannot go wrong with this for a simple luncheon or even for a more elegant party and served on mini croissants - OMG - Delish!
I hope you enjoy!

INGREDEIENTS:
2 - 11 oz cans of White Meat Chicken
4 oz. Slivered Almonds
1/2 c. Mayo
1/2 c. Red Grapes - Cut in quarters
S&P to taste
Mini Croissants

WHAT TO DO:

Drain the chicken and shred with 2 forks.
Mix together all the ingredients until well combined.
Refrigerate so all the flavors can marry together.
When ready to serve slice the mini croissants and put in the chicken salad.
You can assemble at least an hour or so before you serve if you cover with clear wrap
and refrigerate.

Bex Fool Proof Southern Buttermilk Biscuits

Bex  Fool Proof Biscuits

It only took me 15 years, but I  have FINALLY perfected my Grandmother Hazel's Southern Biscuits!!  It was a lot easier than I ever expected, so long as you use the proper ingredients and equipment - I hope you Enjoy!!

INGREDIENTS:
2 c. White Lily Flour (Unbleached Self-Rising Flour)
1 tsp. Sugar
1 tsp. Salt
4 Tbs. Chilled Crisco - cubed
4 Tbs. Chilled Butter - cubed
1 c. Buttermilk (see recipe below how to make Buttermilk)


**How to Make Buttermilk**
Add either 1 Tbs white vinegar OR 1 Tbs lemon juice to cup of milk & let sit for about 5minutes - Magically becomes Buttermilk!  You are Welcome!!


WHAT TO DO:
-Heat Oven to 500 degrees
-Coat baking sheet with non-stick cooking spray - I use a Cast Iron Skillet and coat that with spray -
-Pour flour in bowl and cut in shortening & butter cubes with a pastry blender or with a fork until crumbs are the size of small peas.
-Blend in just enough Buttermilk with a fork until dough leaves sides of bowl.

-Turn dough onto lightly floured surface.
-Knead gently 3 to 4 times.
-Roll dough to 1/2inch thickness.
-Cut using floured 2 inch biscuit cutter.
-Place biscuits, so sides are touching - into prepared cast iron skillet (or baking sheet)

Bake 8 to 10 minutes until golden brown.
*Makes 12 biscuits




GARLIC CHEESE BISCUITS VARIATION!!
-Stir in 1 cup shredded cheddar cheese before adding buttermilk.
-Drop by rounded teaspoonfuls onto prepared baking sheet.
-Bake 8-10 minutes.
-Combine 1/4 c melted butter & 1/4 tsp garlic powder.
-Brush on warm biscuits.

BadAss Brocolli Salad!

BADASS BROCCOLI SALAD

My good friend, DW brought this to a party a while back and Everyone just Flipped for it!

I had never had Broccoli Salad before and wasn't sure what to expect, but WOW was this 

THE BEST think I had eaten in quite some time!!  

I know you're gonna LOVE this Recipe - ENJOY!!

INGREDIENTS:

2 Heads of Broccoli Florets

1 Red Onion - Finely Diced

3 oz. Golden Raisins

1/2 lb. bacon - Fried & Chopped

1 c. Sharp Cheddar - Shredded

8 oz. Cashews

DRESSING INGREDIENTS:

1 1/2 c. Mayo

1/4 c. Sugar

3 Tbs. Red Wine Vinegar

S&P (pinch of each)

WHAT TO DO:

-Whisk together Dressing Ingredients and set aside.

-Put all Salad ingredients in a large bowl and toss together.

-Pour Dressing over top of all ingredients and coat everything thoroughly.

-Cover and refrigerate to chill.

*Best if made early in day or night before so salad has time to chill and flavors have time to marry together.

-Enjoy!