Appetizers

Richard's Famous Greek Dip

When tomatoes are in season, the fresh flavors of this Mediterranean-inspired dip are unbeatable! 
This is a simple recipe! Dice fresh tomatoes and place in a serving bowl; we used 4 red ripe tomatoes. Add about 5 leaves of chopped fresh basil and also add some chopped fresh parsley. Sprinkle with 1/4 tsp. original flavor Richard's Famous Garlic Salt. Add 2 T. extra virgin olive oil, and stir until well mixed. To serve, place 4 oz. crumbled low-sodium feta cheese or goat cheese on top, as shown. Sprinkle with more fresh parsley. Refrigerate until ready to serve. Serve with toasted french bread rounds. We stir the cheese into the tomatoes before serving and use a spoon to place the dip on the toasted bread. It gets gobbled up quickly at our house! Serves 4-6.

Jeff's Devilishly Delicious Eggs

8 hard-boiled eggs, peeled, cut in half
3 T. mayonnaise
1 tsp. yellow mustard
½ tsp. Richard’s Famous Garlic Salt
1 tsp. sweet pickle relish
1 tsp. white vinegar
½-1 tsp. sugar
paprika

 Carefully scoop out the yolk from the hard-boiled eggs and place in a small bowl.
Add mayonnaise and mash together with a fork until smooth. Add mustard,Richard’s Famous Garlic Salt®, pickle relish, white vinegar, and sugar. Mix together until creamy. Put the mixture in a small zippered sandwich bag. Twist the bag until the mixture fills the lower corner of the bag. Cut the tip of the bag off with clean scissors, then pipe the filling into the boiled egg white half (or just use a spoon to scoop it in). Lightly sprinkle with paprika for color. Serve on a plate lined with leaves of lettuce. Bet they won’t last long! Serves 8.

Crunchy Munchy Quesadillas

Crunchy on the outside, gooey and melty on the inside,  packed with veggies and chicken! Dip into sour cream and salsa!
Makes two large quesadillas, for 16 appetizer servings or a hearty meal.

Ingredients
1 package of large thin white wraps or tortillas
8 oz. chicken breast tenders
cooking spray
1 T. olive oil
1 can black beans
1 small can corn
1 green bell pepper, diced
1 small onion, diced
1/4 tsp. Richard's Famous Garlic Salt
1/2 tsp cumin
1 tsp. brown sugar
6 T. pineapple salsa
grated Mexican cheddar cheese
butter
low fat sour cream

Spray a saute pan with cooking spray. Over medium heat, thoroughly cook chicken. Remove from pan. Cut into small bite size pieces.
Add 1 T. olive oil to same pan and heat for several seconds. Add onion and green pepper. Cook until tender crisp. Add beans, corn, cumin, Richard's Famous Garlic Salt, brown sugar, and salsa (can use any flavor you like). Stir. Cook over medium heat until hot. Reduce heat to simmer. 
In a large cast iron frying pan or skillet, melt 1 tsp. butter over low heat. Place a tortilla flat in the pan, sprinkle with cheese, then spoon some filling over the top out to the edges. Top with another tortilla. Cook on low heat until bottom is lightly browned and cheese is melty. Using a large spatula, carefully turn quesadilla over and lightly brown the other side. Make 2nd quesadilla.  Remove to a cutting board and cut into triangles. Serve hot with sour cream and salsa on the side. Makes two large quesadillas. Serves 2-4.

Jeff's Favorite Shrimpies

These crunchy appetizers with melty cheese and tiny shrimp disappear quickly at parties and family gatherings. Make ahead and freeze them until ready to pop under the broiler.
Ingredients
6 English muffins
1 jar Old English Cheese Spread
1 can tiny shrimp, drained
1/2 C.  butter, softened
1/4 tsp. Richard's Famous Garlic Salt
1 1/2 tsp. mayonnaise

In a food processor place butter, cheese spread, shrimp, butter, Richard's Famous Garlic Salt and mayonnaise. Pulse until the mixture is smooth. Spread on split English muffins. Freeze for at least 10 minutes on a cookie sheet. After frozen, they can be stored in freezer bags until ready to use. To cook, place in single layer on a cookie sheet and place under hot broiler for 10 minutes. Cut into 4th's and serve.
 

Richard's Famous Sticky Peach Chicken Wings

These sticky sweet barbecue wings are lip smacking morsels of tender, fall-off-the-bone meat with a slightly crispy exterior.
Make 'em sweet or make 'em spicy depending on which of our blends of garlic salt you use.

Preheat oven to 400 degrees.
Make the barbecue sauce. Mix together:
3/4 C. peach preserves
1/2 C. ketchup
1/4 tsp. Richard's Famous Garlic Salt, Original or for a spicy sauce, Firecracker
1 T. apple cider vinegar
1 tsp. onion powder
1-2 tsp. steak sauce (to taste)

 Line a small cookie sheet with aluminum foil. Place a rack on the foil-lined pan.
Trim excess skin off 12 meaty chicken drumettes with kitchen shears. Place wings on the rack. Wash your hands.
Spoon 1/2 sauce over the top. Do not let the spoon touch the raw meat so as to not contaminate the remaining sauce.
Bake for 30 minutes. Turn the wings over. Spoon more sauce over the wings. Bake for 15 minutes more. Heat remaining sauce in microwave until warm; don't burn. With a clean spoon, spoon remaining sauce over wings. Bake for approximately 15 minutes more. The edges should be slightly darkened and crispy, but not burned. 

Richard's Famous Thai Chicken Lettuce Wraps

Information about this recipe coming soon! Unbelievably delicious!