Sun Dried Tomato and Portabella Pockets

These sandwiches were inspired by a local restaurant here in Texas. The original sandwich has eggplant, portabella, sun dried tomato and mozzarella. I wanted to change it up a bit and add a creamier cheese with more flavor. I also wanted to have the mushrooms be the main ingredient and skipped the eggplant all together. I think they turned out great. They could also be served on smaller pitas or paninis as an appetizer.
Ingredients:
2 Large Portabella Mushrooms
3 T Olive Oil
1 t, 1/2 T Basil Divided
1 T, 5 Pieces Sun Dried Tomatoes Divided
1 Brick of Cream Cheese
4 Pita Shells

* I warm the pitas in the oven at 350 and butter the insides of each one. This step can be omitted if desired.

1. Wipe off each mushroom cap with a moist paper towel. Pull of the stem and discard.
2. Put caps into a large bowl and pour in olive oil and 1 t basil. Allow to sit for 10 minutes.

3. Cook on grill over direct medium heat for 5 minutes on each side.

4. In a sauce pan over low heat, add 1 T chopped sun dried tomatoes and 1/2 T basil leaves along with one brick of cream cheese. Combine until warmed and creamy. Leave on low heat until needed. 5. Take out about 5 or so of the tomatoes and slice each in half. Cut enough for each sandwich to have 2 or 3 pieces.

6. Slice the portabella mushrooms into strips.

7. Warm Pitas in oven or toast. Once warm, fill each pita with 1/4 of cheese mixture. Evenly line the inside of each pita. Add 1/4 of the sliced mushrooms to each pita and 2-4 pieces of sun dried tomato.
Enjoy!

Easy Taco Dip

Ever had friends stop by and you just don't have time to get to the store? This dip is an easy appetizer that everyone will love.

The best part is that you probably already have the ingredients on hand. Chips, Taco Seasoning, Sour Cream, Shredded Cheese(optional, Monterrey Jack or Cheddar work well).

I wouldn't call this a recipe, but more of a true housewives ability to think in a pinch.

Enjoy!

Shrimp Cocktail

Ingredients: 1 pound cooked, peeled shrimp with the tails on or off.
1/4 C Cilantro
3 T Fresh Lemon Juice
Tiny bit of a Purple Onion(buy the smallest one you can find)
2 T Cocktail Sauce
1 T Chili Sauce
1 Avocado diced
1 Large Tomato
1/4 t Garlic Powder
1/4 t Onion Powder
1/2 T Kosher Salt
Additional Kosher Salt to taste
Juice the lemon. Start with one and see if you need the other.
Wash shrimp and cut off the tails if you bought them with the tails on. It would be easier to buy them with them off...I apparently don't like to go the easy route?
Throw them in a large bowl.

Dice up the tomatoes.
Cut the avocado in half and remove the pit. Next, take a spoon and scoop out the "meat". Dice it up and throw it in.
Add the freshly squeezed lemon juice from earlier.

Add the cocktail sauce.

Add the chili sauce.

Chop the cilantro.

Add the chopped cilantro.
As you can see, I did not do that great of a job chopping the cilantro. I don't mind the big pieces! I also add a few slices of the purple onion. I don't care for raw onions, so I leave them big so I don't eat them. They should not be left out though, because they add a much needed flavor.

Mix it all together.

And here you have it... a delicious appetizer. Serve with warm tortilla chips and extra lemon!