Crab and Artichoke cheesy dip

This hot , creamy , cheesy dip is a perfect party starter. Served with pita chips , corn chips or even Melba toasts.

These are the ingredients that you will need :
Crab meat
Sour cream
Mayo
Mozzarella cheese
Garlic
Marinated artichoke hearts
Seasoning

Drain and chop artichokes.

Mince Garlic

Combine all ingredient in a bowl and mix thoroughly

Spray oil into baking dish

Place mixture into the baking dish and sprinkle chopped parsley.

Bake at 325 for 30 minutes until bubbly and golden on top.

Crab and Artichoke cheesy dip

250 grams Crab meat
1 cup Sour cream
1 cup Mayo
1 cup Mozzarella cheese
3 Garlic cloves
2 Jars marinated artichoke hearts
1 tbsp Seasoning (garlic plus)
Parsley

Drain and chop artichokes.
Mince Garlic

Combine all ingredient in a bowl and mix thoroughly
Spray oil into baking dish

Place mixture into the baking dish and sprinkle chopped parsley.

Bake at 325 for 30 minutes until bubbly and golden on top.

Smoked Cheese stuffed Meatballs

Yummy melted cheese centers make this a favorite for any occasion.

Start with a pound of ground beef (can substitute ground chicken or turkey if you like)

Add 1/2 cup of bread crumbs, 2 eggs and 2 tbsp of Italian seasoning.

Combine mixture and make into a small patty in your hand , add a piece of the smoked cheese in the middle and fold over the sides and roll into a ball.

Continue to roll your stuffed meatballs and place them into a pan that has been sprayed with oil to prevent sticking.

Bake in a 375 degree oven for 20-30 minutes until done.

These are great by themselves or use pizza sauce for dipping !!!

Enjoy

Smoked cheese stuffed Meatballs 

1 pound ground beef or chicken
1/2 cup of bread crumbs
2 eggs
2 tbsp of Italian seasoning.
150-200 grams of smoked Gouda
Spray oil


Start with a pound of ground beef (can substitute ground chicken or turkey if you like)
Add 1/2 cup of bread crumbs, 2 eggs and 2 tbsp of Italian seasoning.
Combine mixture and make into a small patty in your hand , add a piece of the smoked cheese in the middle and fold over the sides and roll into a ball.
Continue to roll your stuffed meatballs and place them into a pan that has been sprayed with oil to prevent sticking.

Bake in a 375 degree oven for 20-30 minutes until done.

These are great by themselves or use pizza sauce for dipping !!!

Hakka-style Chili Shrimp

Crispy shrimp in a spicy gravy that is a sure FIRE hit for all Hakka fans.

Start by defrosting 2 lbs off frozen shrimp or soaking fresh shrimp in water with 1 Tbsp sea salt and 2 Tbsp vinegar (this takes away some of fishy smell) for 10 minutes then rinse with clean cold water. You can also just simply wash the shrimp in cold water if you prefer.

Peel the cleaned shrimp leaving the tail part on (as shown in the picture).

Season the peeled shrimp with 2 Tbsp Garlic Plus (a must have spice blend by Clubhouse).

Coat the seasoned shrimp with Corn starch until they are completely covered.

Fry the shrimp in patches with oil (Crisco is my preferred frying oil) until crispy and golden. Just a few minutes.

Resist the temptation to eat as the shrimp are delicious just like this (cook deserves one). Let the shrimp drain on paper towel.

Now the fun begins !
Turn the hood range fans on high!
Heat a pan on high with 2 Tbsp oil , minced garlic , brown sugar and ginger.
Stir until garlic begins to cook and the brown sugar has melted.

Add sliced onions to the pan , stir and let sit , what you want to do is slightly burn the onions so just leave them for a minute until you see them change colour , then you can stir and repeat. This happens fast so keep an eye on the pan !

Add 2 Tbsp soy sauce (or to your own personal taste).
Remember you can always add more but can't take away !

Add your fried shrimp , stir with onion mixture and then add 1 cup of water. Stir.
This is where the gravy and magic happens !
Stir the pan and the corn starch used to fry the shrimp with start to thicken the gravy.
Taste the gravy at this point and add more soy sauce or water if you desire.
You are looking for a thick consistency , not watery.

Add the chopped green chilis and Voila !!!
I love mine hot but if your not a huge fan of insane heat then start by adding a few chopped chilis and tasting ... You can always add more.
I personally use 10 medium size chilis.









Serve with white rice , I used either Basmati or Jasmine scented rice and Enjoy!!

Hakka-style Chili Shrimp

2 lbs Black Tiger shrimp 16-20 count

1 Tbsp Sea salt 

2 Tbsp Vinegar (optional)

2 Tbsp Garlic plus

Corn Starch

Crisco Oil

4-5 Cloves of fresh garlic

1 Tsp Ginger or ginger powder

1 Tbsp Brown sugar

2 large onions or 3 medium onions

2 Tbsp soy sauce (more or less depending on your taste)

1 Cup water 

Fresh Green Chilis

Start by defrosting 2 lbs offrozen shrimp or soaking fresh shrimp in water with 1 Tbsp sea salt and 2 Tbsp vinegar (this takes away some of fishy smell) for 10 minutes then rinse with clean cold water. You can also just simply wash the shrimp in cold water if you prefer.
 Peel the cleaned shrimp leaving the tail part on (as shown in the picture).
 Season the peeled shrimp with 2 Tbsp Garlic Plus (a must have spice blend by Clubhouse).

Coat the seasoned shrimp with Corn starch until they are completely covered.

Fry the shrimp in patches with oil (Crisco is my preferred frying oil) until crispy and golden. Just a few minutes.

Resist the temptation to eat as the shrimp are delicious just like this (cook deserves one). Let the shrimp drain on paper towel.

Now the fun begins !
Turn the hood range fans on high!
Heat a pan on high with 2 Tbsp oil , minced garlic , brown sugar and ginger.
Stir until garlic begins to cook and the brown sugar has melted.
Add sliced onions to the pan , stir and let sit , what you want to do is slightly burn the onions so just leave them for a minute until you see them change colour , then you can stir and repeat. This happens fast so keep an eye on the pan !

Add 2 Tbsp soy sauce (or to your own personal taste).
Remember you can always add more but can't take away !
Add your fried shrimp , stir with onion mixture and then add 1 cup of water. Stir.
This is where the gravy and magic happens !
Stir the pan and the corn starch used to fry the shrimp with start to thicken the gravy.
Taste the gravy at this point and add more soy sauce or water if you desire.
You are looking for a thick consistency , not watery.
Add the chopped green chilis and Voila !!!
I love mine hot but if your not a huge fan of insane heat then start by adding a few chopped chilis and tasting ... You can always add more.
I personally use 10 medium size chilis.

Mini Lasagna Cups

The outer wonton shell is thin and crispy, while the inside is soft and chewy, just like a lasagna noodle. These are so incredibly easy to whip up, great for a quick weeknight dinner or appetizer for any occasion.




Start with one half pound of lean ground beef for the meaty lasagna sauce.
Ground veal , pork , sausage, chicken or turkey can be substituted for ground beef. 

Brown the meat and drain the fat.

Stir the pasta sauce into the browned meat. Feel free to add some of your favorites like sauteed mushrooms , peppers and onions.



Mix one and a half cups of ricotta cheese with a healthy pinch of salt and pepper.



Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper into each cup.
2-3 wonton wraps depending on the size.



Take half the ricotta mixture and divide it among the 12 cups and press the mixture down with a spoon to form the base.



Top with half of the meat sauce…



And sprinkle with shredded cheese. A mixture of cheese is perfect but mozzarella would be very nice as well.



Press another wonton wrapper into each cup, arranging it in the opposite direction of the first wrapper for aesthetics.



And repeat the layers one more time. Add the remaining half of the ricotta cheese..



The rest of the meat sauce…



And top with more shredded cheese.



Bake at 375 degrees for 10 to 15 minutes.


Yum! Love these quick and easy mini lasagnas. Hope you enjoy!

Mini Lasagna Cups

1/2 lb lean ground beef
1 cup spaghetti sauce
1 1/2 cups part skim ricotta cheese
1/4 teaspoon kosher salt
1/4 teaspoon pepper
24 wonton wrappers
1 1/2 cups shredded cheese
Preheat oven to 375 degrees. Brown meat in a large skillet over medium high heat and drain. Add spaghetti sauce (and whatever else you fancy) to remaining meat mixture and stir to combine.
In a large bowl, combine the ricotta the salt and pepper and stir to combine.
Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper in each cup. Take half the ricotta mixture and divide it among the 12 cups. Top with half of the meat sauce, and sprinkle with shredded cheese. Place another wonton wrapper over the cheese, and repeat the layers by adding the remaining ricotta cheese, meat sauce, and top with shredded cheese.
Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Cool in the muffin tin for 5-10 minutes before serving.
Makes 12 mini lasagnas or 3 servings.