Baked Potato Bar

Baking potatoes (1 per person). Baked at 350-400 for 1 - 2 hours.

Topping Ideas:
cheese, shredded
cheese, nacho
chili
butter 
bacon bits
chives
jalapeños
sour cream
broccoli
crispy onions 

any leftover meat (pork, ham, steak, chicken)

Italian Grinder Sandwiches (TT Grinders)

Hard rolls of your choice or 1 large loaf crusty Italian bread

Sliced cheeses of your choice: provolone, cheddar, pepper jack, Colby jack

Deli meats of your choice: ham, turkey, salami, pepperoni, prosciutto

tomato, sliced

dill pickles, sliced

For topping:

3-4 cups iceberg lettuce, shredded

For dressing:

1/2 cup mayo

1/2 T. red wine vinegar

1/2 t. salt

1 t. oregano

1 t. Italian dressing

1/2 t. red pepper flakes

1 t. garlic paste (or minced garlic)

1/3 cup grated parmesan cheese

1/3 cup chopped pepperoncini peppers

Mix dressing ingredients together. In a large bowl, toss dressing with shredded iceberg lettuce. Set aside. Don't mix too far ahead or it will get soggy.

Slice the rolls or bread through the middle. Layer the deli meats and cheese slices on the bread. Toast for 8-10 minute in a 400 degree oven or toaster oven. Toast until cheese is bubbly and bread is toasted. Once toasted, add salad topping and any other toppings (tomato, pickles, additional parmesan cheese.) Smash two sides together and enjoy!

Easy Shrimp Tacos

2 pounds raw frozen shrimp

1 bag of slaw mix (or shredded cabbage)

8-12 corn tortillas

Marinade:

1/4 cup olive oil

1 T. lime juice

1/2 T. chili powder

1 t. paprika

1 t. kosher salt

1 t. onion powder

1 t. garlic powder

1 t. cumin

1/4 t. cayenne 

Cilantro Crema:

1 cup sour cream

1/2 cup cilantro leaves

2 t. lime juice

1/2 t. salt

Thaw and dry shrimp. Mix marinade and pour over shrimp. Refrigerate 15-20 minutes or longer. Mix all Crema ingredients in blender or food processor. Set aside. Heat skillet over medium heat. Cook shrimp for 5 minutes or until pink, flipping once. Add shrimp, slaw, and crema to the corn tortillas.