Tuesday, January 4, 2011

Cocktail Sauce

One of my holiday treats is to buy shrimp. I don't do anything special to it...I just buy it already cooked, deveined, peeled and all that and simply dip it in cocktail sauce and eat it. Truly one of the simple pleasures in life! Well if you like shrimp it is. ;) Anyway, the cocktail sauce that came with the shrimp platters I bought was absolutely nasty and we had company coming over. So I sent DH to the store for cocktail sauce. Not always an easy thing when you also have to make sure whatever you buy is gluten free. While DH and DD were at the store looking at the few varieties available, a woman leaned over to DH and conspiratorially whispered "I never buy it anymore. Homemade is sooo much better". So she proceeded to tell them how to make it and they bought the supplies (along with a bottle of storebought sauce just in case).

Well we tried her recipe and I wish I knew who she was so I could thank her. I am in love! LOL I don't have any real measurements so it's something you'll have to play around with.

Ketchup (I think I used about a cup)
Lemon Juice ( I used 2 caps full, from a 32 oz bottle)
Horseradish to taste

Just mix it all together and if you want it zestier, simply add a little more horseradish. Incredibly simple with stunning, taste bud pleasing results. Now I have to figure out what to do with the bottle of store bought cocktail sauce because it just doesn't even compare. LOL

Artichoke Dip

I tasted this yummy dip at a Christmas party and just had to have the recipe. DH & I love artichoke dip & I especially love spinach artichoke dip. Yup, you can add spinach to this too. Yum!

1 can artichokes
1 can diced green chiles
1 (2 0z) jar pimentos
1 1/2 cups light mayo
8 oz. monterrey jack cheese, divided
1/2 cup fresh shredded parmesan cheese
spinach - steamed, cooled, and excess water removed (spinach is optional)

Mix all ingredients together, using only half of the monterrey jack cheese. Place in a baking dish and top with remaining cheese. Bake at 325 degrees for 45 minutes. Serve warm with veggies, crackers, or tortilla chips for dipping.