a little of each

A family's cookbook

Baked Stuffed Shrimp February 25, 2015

Filed under: Appetizers — alittlemoreofeach @ 12:20 pm
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This recipe is from Michelle Mitchell by way of Robin who says it is delicious.



24 jumbo shrimp (about 2 pounds)
1/2 lb scallops, diced
2 stacks of Ritz crackers
1/2 lb butter
1 tsp fresh parsley, chopped fine
3 Tbl white cooking wine
2 tsp Parmesan cheese
4 Tbl sour cream
1 tsp garlic salt
3 slices of white bread, crusts removed, and made into fresh crumbs


Crush crackers with a rolling pin. Add the melted butter, wine, pepper, parsley, cheese, sour cream, garlic salt, fresh bread crumbs and scallops. Mix all ingredients well. Refrigerate stuffing for three hours. Mold stuffing to a rounded measuring spoon. Place on prepared shrimp and curl tail over top and press slightly into shrimp. Bake at 350 for 20-25 minutes.


Feta Dip November 10, 2013

Filed under: Appetizers — alittlemoreofeach @ 8:47 pm
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If you love feta cheese like I love feta cheese – truly, madly, deeply, having once wondered if it could be made into a palatable ice cream flavor – this recipe is for you.  Garlic, salty, cheesey goodness that is balanced by fresh vegetables for dipping.  I am not exaggerating when I say that this dip had offers of dates and intimate bathing experiences when it was  recently served.  You’ve been warned.  And you can thank me later.


4 oz block of feta cheese

1-2 cloves of garlic, minced

1 Tbl Greek seasoning

1/3 cup sour cream, more or less to taste

3 Tbl mayonnaise


Chop feta into smallish crumbles. Blend with the rest of the ingredients.  Serve with pita crackers, or cucumber, red pepper, zucchini crudites. It’s probably best served after chilling for an hour, allowing the flavors to blend.


Shrimp Bites May 15, 2013

Filed under: Appetizers — alittlemoreofeach @ 3:11 pm
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These tasty treats will fly off the plate as quickly as you can make them.

1.5 pounds of shrimp, peeled and deveined
2 cucumbers
2 avocados
2 cloves of garlic
1/2 a lemon
salt and pepper


To do ahead of time:
Cook shrimp according to the Fish Taco recipe. Allow to cool.

To do just before serving:
Peel and slice the cucumbers to 1/8″ pieces. Peel and mash the avocados. Add 2 crushed garlic cloves, a little salt and pepper and the juice of half a lemon. Stir. Line a serving dish with the cucumber slices. Using two spoons, scoop and apply 1/2 tsp of avocado mixture to each cucumber slice.  Place 1 shrimp (a whole shrimp if medium sized and half a shrimp if large) on top of the avocado mixture.  Place a small dollop of Crema sauce recipe on top of the shrimp.


(But I Don’t Like) Pimento Cheese

Filed under: Appetizers,Sandwiches — alittlemoreofeach @ 2:23 pm
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Adapted from a recipe from the Biltmore Estate in Asheville, North Carolina.


8 oz block white cheddar, shredded
8 oz cream cheese, softened
1/2 cup mayonnaise
2 – 4 oz chopped pimento (depending how much you like or dislike the red stuff)
1 – 2 teaspoons freshly ground black pepper


Mix all the ingredients together, by hand or with a mixer.  Chill.  bring to room temp before serving.  Serve on thinly sliced pieces of sour dough bread, toasted if desired.  Can also be used as a sandwich spread, with crackers, on top of a hamburger, in grilled cheese, and as a facial masque.  (Just kidding about the last one.)


Chick Pea Nuts January 2, 2013

Filed under: Appetizers — alittlemoreofeach @ 1:56 pm
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3 cups cooked and dried chick peas
2 Tablespoons flour
2 teaspoons kosher salt
1 teaspoon paprika
2 Tablespoons olive oil
cooking spray

In a large bowl coat the chick peas with the flour, salt, paprika, and olive oil. Place them on baking sheet coated with cooking spray. Bake at 400 F for 20-30 minutes until brown and crunchy.

Alternate or additional spices include cayenne pepper, chili powder, and cumin.




Green Chile Pinwheels December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 1:21 pm
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  • 1 package 10” flour tortillas
  • 2 boxes cream cheese, softened
  • 2 cloves garlic, minced (or more, to taste)
  • ½ cup roasted green chile, diced


Mix the cream cheese, garlic and chiles thoroughly in a small bowl. Toast tortillas lightly in a hot, ungreased frying pan. Spread the cheese mixture evenly over entire tortilla leaving a ½ border around the edge. Roll tortilla into a log and slice into ½” wide pieces. Serve immediately for best taste, but can be refrigerated.

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Shrimp Stuffing for Celery

Filed under: Appetizers — alittlemoreofeach @ 1:20 pm
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Drain and clean a five-ounce can of shrimp. Break shrimp into fine pieces. Mix with one Tablespoon finely chopped chives, ¼ teaspoon salt, 2 teaspoons lemon juice, ½ cup mayonnaise and 2 dashes of Tabasco sauce. Stuffs 15 pieces of celery.

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Marinated Olives

Filed under: Appetizers — alittlemoreofeach @ 1:19 pm
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  • 7 oz can of green, ripe olives
  • 2 large cloves of garlic, crushed
  • ½ tsp red pepper
  • 1 ½ Tbl vinegar
  • 1 tsp dried dill


Drain the juice from the olives. Simmer with the garlic and red pepper for five minutes. Add the vinegar and dill to the juice. Pour over the olives and let stand in a jar for one week.

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Blue Cheese Dip

Filed under: Appetizers — alittlemoreofeach @ 1:19 pm
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  • 4 oz crumbled blue cheese
  • 1 cup sour cream
  • 1 Tbl finely chopped green onion
  • ¼ Tbl hot pepper sauce
  • salt and pepper to taste


Combine all ingredients. Mix well. Chill. Serve with crackers or fresh veggie sticks.

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Baked Artichoke Spread

Filed under: Appetizers — alittlemoreofeach @ 1:18 pm
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  • 2 (14 oz) cans artichoke hearts, drained and chopped
  • 1 cup grated Parmesan cheese
  • 1 cup mayonnaise
  • 1/8 tsp garlic powder
  • dash of Worcestershire sauce
  • dash of hot sauce


Combine the first six ingredients, stirring well. Spoon into a lightly greased 1-quart casserole dish or a deep pie plate. Bake at 350 degrees for 30 minutes. Serve with crackers, carrot sticks, broccoli and cauliflower.

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