1. SHRIMP TACO BITES
24 large raw shrimps, peels and tails removed
non-stick cooking spray or olive oil spray
1 tsp salt
1 tsp grated lime zest, + juice 1 tbsp lime juice
2 tsp chili powder
1 large avocado, diced
1/3 cup sour cream
1 tsp chipotle chilies in adobo sauce, finely minced
2 tbsp freshly chopped cilantro
24 tortilla chip scoops
Pre heat oven to 375 degrees F.
Spray a large baking sheet or cookie sheet with non-stick cooking spray or olive oil spray, set aside.
Combine 1/2 tsp salt, lime zest, and chili powder in a small bowl. Sprinkle all over the raw shrimp. Lay the shrimp on the cookie sheet and spritz with the non stick cooking spray or olive oil spray. Bake for 5-8 minutes or until the shrimps turn pink and curl in on themselves.
Meanwhile combine the diced avocado, lime juice and remaining 1/2 tsp salt in a small bowl.
Combine the sour cream and minced chipotle pepper in a different small bowl.
Assemble your shrimp taco bites by placing a tsp of avocado mixture in a tortilla chip, followed by a 1/2 tsp of sour cream mixture, then top with a chili-lime shrimp.
Sprinkle with the chopped cilantro. Enjoy!
2. CRANBERRY PEPPER JELLY DIP
One regular sized block cream cheese
1 jar red pepper jelly (about a cup)
Half a can of cranberry sauce (either whole berry or jellied is fine)
Crackers and pretzels
Spread the cream cheese onto a small serving dish.
Mix the cranberry and pepper jelly together in a bowl.
Spoon the cranberry mixture over the cream cheese.
Serve with crackers!
3. CHOCOLATE DIPPED ORANGES
5 mandarin, clementine or oranges, peeled
½ cup dark chocolate
Line a baking sheet with parchment paper.
Melt the chocolate using a double boiler placed over boiling water on a medium-low heat.
Dip each orange slice halfway into the melted chocolate and place on the baking sheet.
Sprinkle each chocolate covered orange slice with sea salt, if using.
Refrigerate for about 10 minutes and serve.
4. CHICKEN SALAD ON APPLE SLICES
Your favorite Kramer Food's Chicken Salad or you can make your own below...
2 cooked chicken breast halves,
½ cup dried cranberries
⅓ cup chopped roasted pecans
⅓ cup celery, sliced thin
⅓ cup light mayonnaise
⅓ cup sour cream
1 tablespoon freshly squeezed lemon juice
½ teaspoon curry powder
salt and pepper, to taste
2-3 medium apples, sliced into thin rounds
If making your own - In a mixing bowl, combine the chicken, dried cranberries, pecans and celery. In another small bowl, whisk together the mayonnaise, sour cream, lemon juice and curry powder. Add salt and pepper to taste.
Pour over the chicken mixture and stir to combine.
Serve the chicken salad on apple slices.