Salsa

ingredients
tomato
onion
garlic
jalapeno
cilantro
lime juice (not too much or it will be runny)

preparation
Adjust ingredient amounts to your taste. Chop the ingredients, or use the food processor.

No-Guilt Guacamole

ingredients
1 avocado
1/4 cup frozen peas, thawed
1 tablespoon lime juice
1 medium tomato, quartered
1/4 cup chopped onion
1 teaspoon minced garlic
1-2 tablespoons cilantro
1 small jalapeno pepper (seeded)
1/2 teaspoon cumin
salt & pepper to taste

preparation
Blend in food processor to desired consistency. FYI - I triple the recipe, it's kinda small.

Mussels Au Gratin

Courtesy of Legal Sea Foods

Crumb Topping
Ingredients
4 ounces oyster crackers or saltines
1/2 cup (1 stick) butter, melted
2 tablespoons finely chopped onion
2 tablespoons chopped fresh parsley
1/2 teaspoon chopped fresh thyme

Preparation
In the bowl of a food processor, work the oyster crackers or saltines until they are ground but still have some texture. In a small skillet, heat 1 tablespoon of the butter. Cook the onion for 5 minutes, stirring often or until it softens. Add it to the processor bowl with the remaining butter, parsley and thyme.

Mussels
Ingredients
2 cloves garlic, chopped
1 cup (2 sticks) butter, at room temperature
1/2 cup chopped fresh parsley
1 cup dry white wine
1 medium onion, finely chopped
5 pounds mussels, cleaned with beards pulled off
3/4 cup grated Monterey Jack cheese
1 lemon, cut into wedges (for serving)

Preparation
Set the over at 375 degrees. Have on hand a rimmed baking sheet.

In a bowl, combine half the garlic with the butter and parsley. Mix until blended. Set the mixture aside.

In a large flameproof casserole, combine the wine, remaining garlic, and onion. Bring the mixture to a boil. Add the mussels, reduce the heat to medium and cover the pot. Use a slotted spoon to remove the mussels that are open. Leave the unopened ones to steam for a minute or two more. Discard any unopened mussels. Set the pot with the mussels juice over high heat and bring the juice to a boil. Let it bubble steadily until the broth reduces by half. Set it aside.

When the mussels are cooled enough to handle, break off the top shell. Center each mussel in its shell and set them on the baking sheet. Pour a little of the mussel cooking liquid around the mussels in the pan, but make sure the liquid doesn't come up over the tops of the shells. Spoon 1 teaspoon of the garlic butter onto each mussel. Sprinkle with some of the cheese and put crumb mixture on top.

Bake the mussels in the hot oven for 8 minutes or until the crumb topping is crisp. Serve with lemon wedges and crusty bread.

Creamy Hot Artichoke Dip

courtesy of Janice

Ingredients
1 can (14oz) artichoke hearts, drained and chopped
1 cup mayonanaise
1 cup grated Parmesan cheese
1 clove garlic, finely chopped

Preparation
Combine all ingredients. Bake uncovered at 350 degrees for 25 minutes or until heated through.