CEVICHE! ~ Costa Rican Style by Amos Miller

My buddy, Ed, of Puerto Rican descent, spent his time in the Air Force in Central and South America. Ed's favorite dish: ceviche! He tells endless tales of trying ceviche, which is seafoods 'cooked' in nothing but citrus juice. Ed always said that the ceviche he would eat by the gallon, if he could get it, was that he had in Costa…

Marinated Asparagus by Robyn Savoie

This versatile recipe made with fresh asparagus can be made year around. Serve it cold or warm as side with any meal. My favorite way to serve this is grilling it. It produces rave reviews every time. Even from guests who may not be fans of asparagus.

Zesty Salsa for Canning by Krista Goben

Makes about 6 (16 oz) pints or 12 (8 oz) half pints (I double this recipe to make 7 quarts, it usually makes a little more so I have about 5 pint jars ready in case!) **note: When I make quarts, I boil for 30 minutes.

My Dry Rub by Amos Miller

Its that time of year when the barbecue hits the grills & smokers and so I thought I'd post my favorite dry rub recipe. I only use this rub & a variation of it on pork products and It is well- liked. Remember that you want to wash & pat your meats dry before you apply a rub, then add rub to one side, wait about 10 minutes, then…

Fresh Shrimp Spring Rolls by Baking Barrister

Eat them as a meal or an appetizer, these are light and fresh, filled with different veggies, herbs and marinated shrimp.

Mom's Sangria by Micheline

Sangria always reminds me of Spain, a place where you can drink Sangria just about everywhere. A fruity, refreshing drink in the summer or any time.

Biggest Loser Recipes - Apple Crumble by 1st Place Recipes

Tasty And Healthy Biggest Loser Apple Crumble From The Hit Show The Biggest Loser.

Mitch's Cheese Fondue by Micheline

Fondue is a fun and informal way to gather family and friends around a table. Serve this cheese fondue with French baguette bread, mushrooms, carrots, cauliflower, brocoli, green or red peppers.

Tantalizing Baked Lemon Pesto Mushrooms Casserole by Blackswan

This sourish pesto appetizer, using a mix of mushrooms and cherry tomatoes, is so easy to prepare and is definitely for the novice cooks!

Grilled Vegetable Salad by Mihir Shah

Inspired by The Ivy in Santa Monica, this is a wonderful spring salad that can be served as a side to grilled meats or as a main for lunch or a light dinner. I think the grilled corn makes the dish. Can also add grilled and chopped chicken to create a full meal.

Pear & Celery Salad by Chef Smith

Shrimp and Spinach Saute' Recipe by Claudia lamascolo

A great wine sauce with shrimp and spinach. Great over pasta, rice, or even a baked potato..

grilled shrimp and mushrooms by maeghan

good with hot cooked rice or green noodles(spoon remaining sauce over,if desired) steamed vegetables in season and a spinach salad

Reba Herzfeld's Never-Fail Brisket by Miri

Craby Celery Sticks with Bacon Bits by Blackswan

Tickle your taste buds with these charming Celery Sticks topped with Bacon Bits! Also known as imitation Crab Sticks, the seafood is so economical & versatile. If you were to notice, I use a lot of these crabmeat in my recipes cause it’s so easy to prepare. They’re called “imitation” as it’s processed seafood made of Surimi or…