Easy to Make Hard to Forget
Recipes
Here are some readers' favorite recipes. All are taken from the Easy to Make, Hard to Forget collection. These recipes are just a few of the recipes found in each book.
CILANTRO CREAM SAUCE
Ingredients:
8 oz. cream cheese, softened
¼ c. sour cream
1 c. green tomatillo salsa
1 clove garlic, minced
1 serrano chile, seeded + diced
¼ tsp. ground cumin
1 small bunch fresh cilantro
Directions:
Place all ingredients in blender or food processor. Pulse until well blended.
Pour into bowl and serve with tortilla chips or over grilled chicken.
*Found on pg. 11 of Easy to Make, Hard to Forget: The Basics
MINT JULEP
Ingredients:
4 mint leaves
1tsp. brown sugar
2 tsp. water
3 oz. bourbon
Directions:
In a tall glass, muddle 3 mint leaves, brown sugar and water. Fill glass with crushed ice and pour in bourbon. Garnish with remaining mint leaf.
*Found on pg. 19 of Easy to Make, Hard to Forget: From the Herb Garden
OLD BAY ROASTED SHRIMP
Ingredients
1 lb. raw gulf shrimp, peeled + deveined
1 tbsp. canola oil
2 tsp. Old Bay seasoning
1 tsp. worcestershire sauce
1/2 tsp. lemon juice
Directions
Preheat oven to 350 degrees. In a medium bowl, mix all ingredients until evenly coated.
Line baking dish with foil. Pour shrimp onto pan and bake 8-10 minutes until shrimp are pink and cooked through.
*Found on pg. 33 of Easy to Make, Hard to Forget: Spice it Up
CILANTRO LIME CHICKEN TACOS
Ingredients:
¼ c. cilantro, chopped
2 cloves garlic, minced
3 tbsp onion, chopped
1 jalapeno, seeded + chopped
3 tbsp. fresh lime juice
1 tsp. honey
1 tsp. salt
1 tsp. chili powder
1 tsp. paprika
½ tsp. cumin
4 boneless skinless chicken breasts, diced
1 tbsp. olive or canola oil
Directions:
1. In a large bowl, stir cilantro, garlic, onion, jalapeno, lime juice, honey, salt, chili powder, paprika, and cumin until well combined.
2. Cover and chill for at least one hour, or up to 12 hours.
3. Preheat oil in large skillet over medium heat.
4. Add the chicken and saute until cooked through, about 8-10 minutes.
5. Scoop chicken into tortillas and finish with toppings of your choice.
* Found on pg. 37 of Easy to Make, Hard to Forget: From the Herb Garden
GREEN JALAPENO SALSA DIP
Ingredients:
12 medium tomatillos, husked
3-5 jalapenos, seeded + diced
½ tsp. sugar
2 tbsp. lime juice
½ c. onion, chopped
1½ tsp. garlic, minced
½ tsp. salt
3 tbsp. fresh cilantro, chopped
Directions:
1. Place tomatillos and jalapenos into food processor.
2. Pulse until tomatillos are coarsely chopped.
3. Pour mixture into medium bowl.
4. Add all other ingredients and mix well.
5. Serve at room temperature or chilled.
*Found on pg. 14 of Easy to Make, Hard to Forget: Salsas, Dips and Sauces
PEACH, TOMATO AND RED ONION SALAD
Ingredients
1/4 c. red onion, finely diced
1/2 lb. peaches, peeled + pitted + diced
1/2 lb. heirloom tomatoes, diced
2 tbsp. fresh cilantro or basil, chopped
Salt and pepper to taste
Directions
In a medium bowl, combine onion, peaches, tomatoes and herbs.
Gently stir. Add salt and pepper to taste.
Serve immediately.
*Found on pg. 37 of Easy to Make, Hard to Forget: The Basics
HONEY BOURBON BBQ SAUCE
Ingredients:
½ c. onion, diced
½ c. bourbon
2 cloves garlic, minced
1 c. ketchup
¼ c. apple cider vinegar
¼ c. honey
1 tbsp. tomato paste
1 tbsp. worcestershire sauce
1 tsp. paprika
Directions:
Heat small pot over medium heat. Add onion, bourbon and garlic. Cook until onion is soft, about 10-12 minutes.
Stir in remaining ingredients. Reduce heat to low. Summer for 20-30 minutes until thick.
Serve with your favorite slow-cooked or grilled meat.
*Found on pg. 51 of Easy to Make. Hard to Forget: Salsas, Dips & Sauces.
8-8-8 DIP
Ingredients:
8 oz. cream cheese, softened
8 oz. sour cream
8 oz. salsa
Directions:
In a medium bowl, cream together all ingredients. Chill 1 hour before serving.
*Found on pg. 27 of Easy to Make, Hard to Forget: Salsas, Dips & Sauces