Awesome Calamari

1/2 lb frozen calamari or 1/2 lb fresh calamari

1/2 cup whole milk

1/4 cup all-purpose flour

1/4 cup japanese panko or 1/4 cup regular fine dry breadcrumbs

1/2 cup vegetable oil (for frying)

2 garlic cloves, minced

1 tablespoon red hot pepper flakes

Prepare a deep-fryer with a good vegetable oil and heat to 375

 

degrees F, or use a medium size deep frying pan on high heat.

Defrost calamari and rinse under cold running water.

Cut calamari into 1/4 inch strips. Pat dry calamari with paper towels.

In a medium size mixing bowl, mix together flour and Panko bread crumbs.

Add milk to a bowl and dip calamari in the milk.

Toss calamari strips in flour/crumb mixture just to coat. You do not

 

want to have a heavy coating as it could drop off when frying.

Flash fry coated calamari in prepared deep-fryer or frying pan for

 

about 15 seconds, deep frying in small amounts.

In a frying pan, heat 1/2 cup of vegetable oil to medium-high heat.

Add garlic and red pepper flakes and stir well, cover with a screen to

 

prevent oil from spattering or splashing.

Sauté flash-fried calamari for about 1 minute or until nicely light brown.

 

 Do not over fry as it could get chewy.

Serve calamari with your favorite dip.

Slow Cooker: Easy Taco Soup

1 lb FROZEN Chicken Breast

 

1 Can Bush's Great Northern Beans (undrained)

1 Can Black Beans (undrained)

1 Can Dark Red Kidney Beans (Partially Drained)

1 Can Green Giant White Corn (undrained)

1 Packet Taco Seasoning

1 Packet Hidden Valley Ranch Dip Mix. (powder)

1 Can Diced Tomatoes w/ Green Chiles (undrained)

+ Dash of Cumin. 


Place all ingredients in crock pot.

Cook 1 hour on high or 6 hours on low!

Notes:
Do not defrost chicken, put it in first, on the bottom of the pot closest to the heating mechanism. Do not drain any of the cans except the kidney beans and even then only drain off what sits on the top of the can, leave 3/4ths of undrained. Can be substituted with a pound of frozen ground beef. Can be topped with shredded cheese and sour cream.

Bacon-Wrapped Sweet Onions

 

2 large sweet onions

12 hickory-smoked bacon strips

1/2 cup packed brown sugar

1/2 cup balsamic vinegar

1/4 cup molasses

2 tablespoons barbecue sauce

Cut each onion into 12 wedges. 

Cut bacon strips in half widthwise; wrap a piece of bacon around each onion wedge and secure with toothpicks. 

Place in an ungreased 13x9-inch dish.

In a small bowl, combine the brown sugar, vinegar, molasses and barbecue sauce; pour 1/2 cup over onions. 

Cover and refrigerate for 1 hour, turning once. Cover and refrigerate remaining marinade for basting.

Preheat grill to Medium.

Drain and discard marinade. 

Grill onions, covered, over medium heat for 10-15 minutes, turning and basting frequently with reserved marinade.

Margarita Pie

Margarita Pie

Ingredients:

1 cup graham cracker crumbs (12 squares)

3 tablespoons powdered sugar

1/4 cup frozen (thawed) margarita mix concentrate

1 pint (2 cups) lime sherbet, softened

1/3 cup frozen (thawed) margarita mix concentrate

3 tablespoons tequila, if desired

2 cups vanilla frozen yogurt, softened

In small bowl, mix cracker crumbs and powdered sugar. 

Stir in 1/4 cup margarita mix until crumbly. 

Press mixture firmly against bottom and side of 9-inch glass pie plate.

In large bowl, mix sherbet, 1/3 cup margarita mix and the tequila. 

Gently swirl in frozen yogurt. Spoon mixture into crust; spread evenly.

Cover; freeze 4 to 6 hours or until firm.