2 Pounds Vine Ripened Tomatoes (About 4 Large Sliced ¼ Inch Thick)
1 Pound Fresh Mozzarella – Slice ¼ Inch Thick
¼ Cup Packed Fresh Basil
4 Tablespoons Olive Oil
Sea Salt & Pepper to Taste
On a large platter arrange tomato, mozzarella slices and basil leaves, alternating and overlapping them. Drizzle with olive oil and season with salt & pepper.
Spinach Artichoke Dip
10 Ounce Package Spinach
14 ½ Ounce Can of Artichoke Hearts Drained
½ Cup Jar of Roasted Red Peppers Drained
1 Bunch Green Onions
¾ Cup Mayonnaise
2 Tablespoons Grated Parmesan Cheese
2 Chopped Jalapenos
Juice of ½ Lemon
Salt & Pepper to Taste
Add drained spinach, drained artichoke hearts, drained fire roasted red peppers, jalapenos and green onions to a food processor and chop until you like the consistency. In a large bowl, mix all ingredients together thoroughly. Season with salt & pepper and refrigerate for at least one hour before serving.
Bacon Wrapped Scallops
12 Large Scallops
12 Pieces of Bacon
Teriyaki Sauce (optional)
Cut large scallops in half and wrap each scallop in half of a strip of bacon. Secure bacon with a wooden toothpick. If you use smaller scallops then leave them whole. Brush each with olive oil and (optional) drizzle with teriyaki sauce on both sides. Lightly dust with garlic powder and a pinch of cayenne pepper.
Place in a baking dish and bake at 425° F, turning once for 20 to 30 minutes or until done. Serve with sweet & sour dipping sauce.
Deviled eggs or eggs mimosa originated in ancient Rome. They are still popular across Europe. In France they are called oeuf mimosa; in Romania, oua umplute (stuffed eggs); in Belgium, The Netherlands and Germany, they are usually filled with caviar and served in a remoulade sauce and are known as “Russian Eggs.” In the United States Deviled Eggs are so popular that there are special dishes and carrying trays designed specifically for them.
For 12 Deviled Eggs
6 Large Hard Boiled Eggs
3 Tablespoons Mayonnaise
1 Teaspoon Djon Mustard
1 Teaspoon Malt Vinegar
Salt & Pepper to Taste
Boil eggs on high heat for about 15 minutes. Promptly chill eggs so that the yolks stay bright yellow. Chill for about an hour. Remove eggs from their shells and halve lengthwise with a sharp knife. CAREFULLY remove the yolks (like they are little babies) and place in a medium bowl. Mash the yolks with a fork and add mayonnaise, mustard, vinegar, salt & pepper. Carefully spoon the yolk mixture back into the egg white halves and garnish with a light dusting of paprika. Store in the refrigerator. *Note…be careful when using the salt on the deviled eggs as it is easy to over salt.