Thai mussels

I made these Thai mussels again last night. They're so good!! Add some toasted bread to soak up the sauce afterwards. Ah.mazing!!!

·         2-3 pounds mussels (de-beard) 

·         1/3 fresh lime juice

·         1 (13.5oz) can light coconut milk

·         1 1/2 Tbsp Thai red curry paste

·         1 1/2 Tbsp minced garlic

·         1 Tbsp Asian fish sauce

·         1 Tbsp white sugar

·         2 cups fresh cilantro chopped

·         1/3 cup dry white wine (optional)

1). Scrub mussels well and remove beards.

2). Combine lime juice, coconut milk, curry paste, garlic, fish sauce, and sugar (wine – optional) over high heat, stirring. Bring to a boil for 2 minutes.

3). Add mussels, tossing to combine.

4). Cook mussels, covered, stirring occasionally, until opened, about 5 to 8 minutes. (Discard any unopened mussels.)

5). Chop cilantro and toss with mussels.

*Variations:

- Add shrimp, I did head on shrimp that were really good

- Add lemongrass and discard after

- Add sliced thai chilies for extra spice

CILANTRO DRESSING

I've been meaning to share this recipe because it's easy, it's so amazing with anything (as a dip and as a dressing), and it's such a crowd pleaser. The story is that my dad created it when he was cooking at my aunt's wedding back in the 80s- Cilantro Dressing has been a family and Cordua Restaurants favorite ever since. 

Ingredients: 
- 1 bundle of cilantro (cleaned and stemmed) 
- 1 or 2 green jalapeños  (stemmed) 
- 4 cloves of garlic (peeled) 
- 1/4 cup of white vinegar
- 1/4 cup of water
- salt to taste
- 16 oz mayonaise 

1. In a blender or food processor, combine cilantro leaves, jalapeños, garlic, vinegar, and water. Blend to liquify. 
2. Transfer mixture into a bowl, and fold in the mayonnaise portion by portion. Combine thoroughly and season with salt. 
3. Enjoy! 

Super Bowl Dip

I plan on making this dip for the Super Bowl.

HOT REUBEN DIP RECIPE

Absolutely perfect for the Super Bowl, any other game day menu, or pretty much any party or snack, ever.

♦ I'm going to use sauerkraut from a jar and just pull it out with a fork, making sure to squeeze out any extra moisture against the side of the jar before adding it to the rest of the ingredients.

♦ I found the little rye bread squares in the deli area of my supermarket.

Hot Reuben Dip

Yield: 6 to 8 servings

Prep Time: 15 minutes | Bake Time: 15 to 20 minutes

8 ounces low fat cream cheese, softened
1½ cups (6 ounces) shredded Swiss cheese (also low fat version)
4 ounces deli sliced corned beef, chopped
½ cup Thousand Island dressing (if there is a low fat version, i will find it. see a reoccuring theme here? haha)
½ cup drained sauerkraut

1. Preheat oven to 400 degrees F.

2. In a large bowl mix together the cream cheese, 1 cup of the Swiss cheese, the dressing and corned beef. Spread in a pie plate or other shallow serving dish. Top with the sauerkraut and the remaining ½ cup of Swiss cheese.

3. Bake for about 15 minutes, or until bubbly around the edges. Serve hot with pretzel crisps or cocktail-size rye bread squares.