Grilled Clams with Lemon-Ginger Butter and Grilled Baguette

I like the easy clean-up!

Ingredients:

1/4 cup (1/2 stick) butter, room temperature
4 teaspoons minced shallot
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
1/2 teaspoon minced peeled fresh ginger
1/2 teaspoon finely grated lemon peel
6 1/2-inch-thick diagonal baguette slices
2 pounds Manila clams, scrubbed

Preparation:

Prepare barbecue (high heat). Using spatula, blend butter, minced shallot, minced fresh parsley, fresh lemon juice, minced fresh ginger, and finely grated lemon peel in small bowl; season to taste with salt and pepper. Thinly spread lemon-ginger butter on 1 side of each bread slice. Arrange clams in single layer in disposable aluminum pan. Place pan on grill, cover barbecue, and cook just until clams open, 8 to 10 minutes (discard any clams that do not open).

Using slotted spoon, transfer grilled clams to 2 shallow bowls. Grill bread until slightly charred, 1 to 2 minutes per side. Add remaining lemon-ginger butter to juices in pan; stir on grill until melted. Pour juices from pan over clams. Serve with bread.

Caramelized Onion & Shrimp Bruschetta

Caramelized onion and golden raisins add sweet balance to shrimp in this easy bruschetta. 


Ingredients:
1/2 cup golden raisins
2 tablespoons canola oil
4 cups chopped yellow onions
2 tablespoons capers, rinsed and chopped
2 tablespoons minced fresh dill
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
24 thin slices baguette, toasted
24 peeled and deveined cooked shrimp, (26-30 per pound)

Preparation:
Place raisins in a small bowl and cover with boiling water; set aside for 30 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add onions and cook, stirring often, until the onions are softened and beginning to color, 5 to 10 minutes. Cover, reduce heat to medium-low, and continue cooking, stirring occasionally, until the onions are golden brown, 15 to 25 minutes more.
Drain and chop the raisins; add to the onions along with capers, dill, pepper and salt. Cook uncovered, stirring, for 5 minutes. Transfer to a bowl and let cool for at least 30 minutes.
Top each slice of bread with 1 tablespoon onion spread and 1 shrimp.

Make Ahead Tip:
Prepare through Step 3, cover and refrigerate for up to 3 days. Bring the spread to room temperature before assembling.

Easy Taco Dip

The recipe is SO EASY and has become very popular with family, friends, and co-workers (yes Jason, this one's for you!).

Ingredients:

1 pkg taco seasoning mix
1 cup sour cream
2 cans refried beans
2 cups shredded cheddar cheese
1 can black olives, drained and diced
1/2 cup green onions diced
1/2 cup fresh tomato diced.

Preparation:

Spread can of refried beans on bottom of 9x13 casserole dish or favorite serving dish.
Combine taco seasoning mix and sour cream until well blended. Spread on top of refried beans.
Sprinkle shredded cheese over entire surface.
Add diced olives, green onions and fresh tomato.
Serve with your favorite tortilla chips.