A tasty snack is that is so sweet and satisfying. It’s also super quick to make AND Kid and Adult friendly.
• Kitchen blow torch**
• Hazelnut Spread
• Marshmallow Fluff
RecipeToast your bread.
Spread your hazelnut spread on the toast.
Top the hazelnut spread with a layer of Fluff.
Try not to mix the two together as you only want to toast the Marshmallow fluff.
Torch your marshmallow to the desired doneness and then let cool for one minute.
**Delishtip 1- if you don’t have a mini kitchen torch you can put these in a toaster oven or under the broiler for a minute. Just watch it carefully!
Grilled Margarita Shrimp
Grilling in the summer is a no-brainer. Sometimes though the extreme heat can be an appetite killer. These shrimp skewers are nice and light and only take minutes to grill. The shrimp marinates for only 30 minutes so it’s really quick too! If you continue to marinate the shrimp for an hour or so it will turn into ceviche, which is also delicious. So this recipe makes two completely different dishes! How fun!
- Grill pan
- bamboo skewers
- One large zip top bag
- One pound of large or jumbo raw shrimp, deveined and peeled
- One lime -zest and juice*
- 1/2 pint of Tequila*
- Two jalapenos diced, seeds removed
- One tablespoon of minced garlic
- 1/2 cup of Cilantro chopped
- One teaspoon of salt
- 1/2 teaspoon of black pepper
Combine all your ingredients into a large zip top bag and marinate for 30 minutes. Place your shrimp on your skewers making sure you poke through the head end and the tail. Grill over high heat 2-3 minutes per side until shrimp is opaque.
DELISH TIP 1: If you want to eat the Margarita Shrimp like a ceviche then just marinate for another 30 minutes and the lime juice will cook the shrimp. Then chop up the shrimp and add some avocado and pour a little of the marinade with the shrimp and serve ice cold!
DELISH TIP 2: Sometimes limes are a little dry. If you microwave them for 10 seconds and roll them with your hands on the counter it should be juicier for you.
DELISH TIP 3: I use the cheapest tequila I can find for this recipe because it has a lot of flavor.
Delish Tips Hummus Dip
Hummus is delicious and it’s usually at every get together we go to; either at our house or our friends and families. It’s a mainstream dip nowadays and their are so many varieties to make. This is my original recipe. It is light, fluffy, and creamy and also super quick to make. We had some friends pop over and I whipped up a batch of hummus in about 5 minutes. Way easier and inexpensive than buying it at the store. This recipe serves 4-6 people.
- rasp or zester
- measuring spoons
- serving bowl
- One 15.5 ounce can of Garbanzo Beans, undrained*
- One lemon zested, and juice
- One Tablespoon of olive oil
- One Tablespoon of tahini
- One clove of garlic
- salt and pepper to taste
This isn’t really even a recipe but combining everything in the blender and blending for 2 minutes or until really smooth. Adjust seasoning to your tastes. If you like more garlic then add another clove. Start with half of the lemon juice and add more if you like it more tart. Put in a nice bowl and garnish with snipped chives or toasted pine nuts. Refrigerate for one-hour minimum. Serve with crackers and cold veggies.
DELISH TIP 1: Store your Garbanzo beans in the refrigerator so that when you are ready to make your dip the beans are already cold.
Gravlax with Orange and Dill
We love brunch! My husband and I like to have a leisurely Saturday or Sunday brunch at home or out. I wish we could have it more often but those of you with children or weekend jobs know that leisurely brunches are few and far between. If you can plan ahead to make brunch you can make this simple recipe of Gravlax. Gravlax is a salt cured salmon that is refrigerated for three days. The salt “cooks” the fish. You can put the Gravlax on bagels with cream cheese, crackers witha dill sauce or Creme fresh or scramble them into eggs. The uses are endless really. We used to buy lox at the store but as my daughter got older she liked to eat it too and it just got to be so expensive that I decided to create my own recipe. I really enjoy the flavors I use in this recipe but once you get the technique down you can add whatever flavors you like. This recipe serves 8-10 depending how much your people eat!
- 9×13″ pan
- aluminum foil
- 2 large weights such as rocks, bricks, or cans
- cutting board
- VERY sharp knife
- paper towel
- 1 1/2 of fresh wild salmon with skin
- 1/2 cup kosher salt
- 1/2 cup of sugar
- bunch of fresh dill
- one orange- zest and juice
- teaspoon of white pepper
Slice your filet in half evenly as you can. Trace your finger down the fish and feel for bones. If you feel some use your pliers and pull it out.
Lay one half of your salmon skin side down onto your pan. Mix your salt sugar, orange zest and stir to combine. Spread half of your mixture onto the salmon filet. Make sure the mixture covers every inch of salmon.
Place your dill on top of the salt/sugar mixture. Pour the rest of the salt/sugar mixture on top of the dill. Add your other half of salmon skin side up on top of the salt mixture. I like to squeeze the juice of the orange around the fish (If it’s a really juicy orange just use half) Wrap your pan with foil tucking around the salmon pieces. Weight down the salmon with your rocks, bricks or cans. Place in the fridge. IMPORTANT step: Twice a day you need to uncover your salmon, flip it over and baste with the juices that will come out of the fish. After the first day the salt/sugar juices will turn syrupy and that’s what you want. Rewrap the salmon and weigh it down.
On the third day, take out the salmon and rinse the excess salt and herbs off the fish. It will have shrunk in size and feel very firm. Pat dry with paper towel. Either wrap it tightly and store it or slice it up and eat it!! Put it on a cutting board and with a VERY SHARP knife at about a 75 degree angle slice super thin slices of your beautiful gravlax. You should be able to almost see through it. I serve mine with brown cocktail bread and a honey mustard sauce*.
DELISH TIP 1: The honey mustard sauce is found under sauces on this site.