"4th of July"

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Seafood Deviled Eggs

Ingredients:
12 hard cooked eggs, halved and yolks removed
1/2 cup mayonnaise or to taste
1 teaspoon seafood seasoning ( I used Old Bay)
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1/2 cup cooked and chopped salad shrimp
1 (6 ounce) can of crabmeat, drained
3 slices bacon, cooked and crumbled
2 tablespoons chopped, fresh parsley

Directions:
Remove the yolks from your eggs and mash well with a fork. Next, stir in the mayonnaise and all of your seasonings. Chop up the shrimp lighlty and then add it and the crab into the mayonnaise mixture. Take a small ice cream scoop or spoon and dip out a small amount to fill each egg white half. Sprinkle each egg with some of the chopped bacon and parsley. To make it easier for you, this can be prepared the day before and placed in the refrigerator.


Grilled Fish Tacos
















Ingredients:
1 pound skinless tilapia fillets
1 T cooking oil
1 tsp chili powder
½ tsp cumin
½ tsp salt
½ tsp pepper
Tortillas
½ cup sour cream
1 tsp chipotle chile pepper in adobo sauce
2 cups shredded cabbage
1 avocado
salsa
lime
cilantro

Directions:
Preheat grill plate on the stove or your outside grill. Place fish fillets on a plate and rub each one on both sides with your vegetable oil. In a smaller bowl mix together the chili powder, cumin, salt and pepper and rub on your fish fillets. To heat your tortillas, stack them in foil and place directly on your grill.Be sure to turn them once to get heated through.

While the fish is grilling, you can make the sour cream sauce: Chop up the chipolte pepper and stir into your sour cream and set aside.
When the edges of your fish are white, turn them over and grill the other side. Once the fish flakes easily with a fork it's time to take it off the grill. Place the fish on a plate and gently break it into bite size pieces. Take your tortilla and place 3-4 pieces of fish along with some cabbage and avocado. Have your cilantro, sour cream, salsa, and lime wedges as garnish for your guests to use on their tacos as they wish.

Black Bean Salad

Ingredients:
1 - 15 ounce can black beans drained and rinsed
½ diced red onion
10- Sliced grape tomatoes or half a pint
½ chopped red bell pepper
1 small jalapeno pepper chopped finely– seeds and membrane removed
¼ cup lime juice
1 T olive oil
1 T chopped cilantro
1 tsp ground cumin
salt to taste

Directions:
Mix all together and refrigerate

Red White and Blueberry Trifle

Ingredients:
1 large container of whipped topping
½ bar of softened cream cheese
Raspberry jelly (about a half a cup melted)
2 frozen pound cake loafs
1 pint of strawberries - sliced
1 pint of blueberries

Directions:
Blend together the crème cheese and whipped topping. Melt the jelly in the microwave until it’s a pourable consistency. Slice up the pound cake into 1-2 inch pieces. Place a layer of pound cake in the bottom of the trifle bowl. Brush some of the melted jelly onto the cake pieces. Then add a layer of strawberries then a layer of the whipped topping. Next add another layer of pound cake and jelly, then add a layer of blueberries and then a layer of whipped topping. Start again with the pound cake, jelly, strawberries and whipped topping then another layer of pound cake, jelly, blueberries and whipped topping. This will bring you to the top. Decorate the top of the trifle with some additional strawberries and blueberries if you like. Share