I made a couple PW recipes... just altered them a tad to fit what I had in the house! I did her Grilled Ribeye Steak with Onion Blue-Cheese Sauce... except, Andy grilled the steaks on our charcoal grill! Yum! Then I made her Creamy Herbed Potatoes, but instead of fresh sliced potatoes, I used a bag of frozen hashbrowns I had in the freezer. The herbs I used were: dill weed, sage, oregano and parsley. This meal was DELICIOUS!!!

Ja-Ja's Artichoke Dip

Our friend, Josceline (Ty calls her Ja-Ja!), makes this awesome dip at almost every gathering... it's pretty addictive, so beware!

INGREDIENTS:

2 cans of artichokes, drained (you can cut them if they aren't diced already)

Mayo

Parmesan Cheese

Salt and Pepper

Pine Nuts

DIRECTIONS:

Mix all ingredients together- I normally end up using about 1/2 cup of mayo and 1/2 can of parmesan cheese, but it's all eye-balled- you just want a creamy mix! Toss in some pine nuts, salt and pepper- pop it in the oven on 350 for about 10-15 minutes (just until warm) and viola! Delicious dip! You can serve this with crackers, pita chips or tortilla chips. It would be a great sandwich spread too!

Chicken Bacon Tomato Sandwich Ring

This is SO delicious! It is a recipe from Holly Coombs- she brought this to us when Madison was born, and Andy's been asking me to make it ever since!!

INGREDIENTS:

3 cups of cooked chicken (I boiled and shredded mine)

6-8 slices of bacon, crumbled

1 cup shredded swiss cheese

1/3 cup of mayo

1 tsp. dijon mustard

2 TBL parsley

1 garlic clove, minced

2 tomatoes, chopped

1 egg white

2 packages of crescent rolls

DIRECTIONS:

Preheat oven to 375. Mix everything together, except the egg white and crescent rolls. Unroll the crescent rolls and start to make a wreath pattern with the wide end on the inside and the tip on the outside. Fill the wreath with the chicken mixture and fold the tips over onto the wide end. Brush egg whites over the rolls and bake according to roll directions or until the wreath looks golden brown.

Bang Bang Shrimp

This is inspired by the Bonefish Grill dish!

INGREDIENTS:
1 lb shrimp, peeled and deveined
Cornstarch
Vegetable Oil
Salt/Pepper
1/2 cup mayo
1/4 cup sweet thai chili sauce
7-10 drops of Sirachi hot chili sauce


DIRECTIONS:
Cover shrimp in cornstarch and salt and pepper. Fry in hot vegetable oil for a few minutes and then drain. Meanwhile, mix the remaining ingredients to form a sauce. When the shrimp is still hot, cover in the sauce. You can serve this ontop of lettuce with green onions or scallions chopped on top. You also can grill the shrimp to make it a healthier dish.
I served with cheesy rice and grilled squash. You can also use this as an appetizer.