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