Monthly Archives: December 2014

Cheesy Olive Puff hors devours

IMG_2554.JPG

If you’re looking for simple but flavorful easy finger food to offer your guests at your next gathering, look no further! These Cheesy Mayo and Olive bites are sure to please!

They take only a few minutes to make; you can serve them warm or cooled to room temperature.

Makes 16!

Ingredients:
1 package of crescent roll dough (8)
small can of sliced black olives
3-4 Tablespoons of mayonnaise
4oz or so of mixed, shredded cheese
Green olive with pimento, for the top!

Directions:
Preheat oven to 375*F
Spray a muffin pan with nonstick spray
Open your can of dough and cut into 16 pieces.
Place a piece of dough into each muffin cup.
Mix together sliced black olives and mayo.
Put a bit of the mix into each of the 16 muffin cups.
Sprinkle each with cheese.
Top each with an olive.
Bake at 375*F for 11-12 minutes.
Promptly remove from muffin pan by using a small spoon!
Enjoy!

Photos: (click on photos to enlarge)
IMG_2552.JPG

IMG_2553.JPG

IMG_2548.JPG

IMG_2554-0.JPG

🙂
~Amber Hamilton Henson

IMG_2556.JPG

Advertisements

Kids’ Choice: Cheesy Chicken Doritos Casserole!

IMG_2517.JPG

Sometimes, it’s time to indulge and let the kids pick what’s for dinner! Balance this dish by serving with a salad! 😉 #doritos #casserole

The recipe is really simple, the instructions are all on the photo: (click on photo to enlarge)

1) Sauté boneless skinless chicken thighs with salt & pepper in a little butter, until done. Then, cut into small pieces.
2) In a small bowl mix a can of Campbell’s nacho cheese sauce, can of mild Rotel, and two cans of Mexicorn.
3) In a large casserole dish, make layers: Doritos, chicken, mix of cans, cheese, and repeat layers!
4) Bake at 350*F for about 30-40 minutes, ’til it is bubbly!
5) Enjoy! 😉 Happy, Happy kids I have tonight!

~Amber Hamilton Henson

Salt Block Shrimp = BEST shrimp EVER!

IMG_2407.JPG

Salt Block Shrimp = BEST shrimp EVER!

First, you need a Himalayan Salt Block, a gas cooktop or gas grill, and an infrared thermometer.

Second, slowly raise the temperature of your salt block. We were working indoors on our gas cooktop, and we spent about 35 minutes raising the temperature to 500*F.

Raw, deveined and peeled shrimp
Marinated in:
3 Tbsp of lime juice
2 Tbsp of olive oil
1 Tbsp of dry Sriracha

We cooked them about 3 minutes, then flipped them, and cooked 2 more minutes!

They are AMAZING!! Seriously. AMAZING.
They are seasoned perfectly!
Try it!! You’ll wonder why you waited so long to buy a Salt Block of your own!

Photos: (click on photo to enlarge it)
IMG_2411.JPG

IMG_2412.JPG

I’ve had a few questions via Facebook, so to answer, especially for my Little Rock, AR, friends:
*I bought my block via Amazon, but they’re also available locally at Dandelion Tea on Clinton Ave and at Eggshells Kitchen Co in the Heights!
*I bought the infrared thermometer for around $10 at Home Depot, near welding supplies. Knowing the temp is pretty essential. If your block isn’t hot enough, your food may become too salty, I read.
*If you’re on Pinterest, find me (@amberhh) I have a whole board dedicated to just the Himalayan Salt Block!

Your Friend,
~Amber Hamilton Henson

IMG_2407-0.JPG

IMG_2160.JPG

Merry Christmas! 2014

IMG_2227.JPG
IMG_2228.JPG

IMG_2229.JPG

IMG_2231.JPG

IMG_2230.JPG

IMG_2232.JPG

Merry Christmas! Love!

Easy Brunch Casserole Recipe!

SAUSAGE & WILD RICE BRUNCH:
1 box Uncle Ben’s Wild Rice (cooked according to package directions)
1 lb hot pork breakfast sausage (cooked and drained)
1 can Golden Mushroom soup, not cream of mushroom soup!!
2 cups Sharp cheddar cheese
*combine and bake at 350*F for 20-30 minutes!
*enjoy!
IMG_2130.JPG