Super Bowl Lucky 7 Layer Dip

Ingredients
• 1 (15-ounce) can refried beans
• 2 tablespoons hot sauce
• Extra-virgin olive oil, for drizzling
• 4 scallions, cut into 1 inch pieces
• 1 (16 to 18 ounce) jar green chili or tomatillo salsa
• 2 tablespoons chopped cilantro, a palm full, chopped
• 1 (15-ounce) can black beans
• 2 teaspoons ground cumin, 2/3 palm full
• 1 (16 to 18 ounce) jar chipotle salsa
• 2 cups sour cream
• 1 lime, zested and juiced
• 2 ripe avocados
• 2 cloves garlic, finely chopped
• 1 lemon, juiced
• 1 jalapeno, seeded and finely chopped
• Salt
• 2 plum tomatoes, diced
• Pimiento stuffed jumbo Spanish olives, chopped
• Tortilla chips - 2 bags

Directions
• Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.

Colored Lemons

Inject some food coloring into lemons and they completely change colors! Fun for a party!!

Garlic Parmesan Pull-Apart Bread

Ingredients
• 1 can of refrigerated Grands biscuits (not the flaky layers)
• 1/2 stick of butter
• 3 cloves of garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian Seasoning
• Bundt pan

Directions
• Preheat the oven to 350 degrees. Throw the cold stick of butter in a bundt pan and let it melt in the preheating oven.
• While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.
• Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets left behind in the bowl.
• Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish.

Enjoy!

Louisiana Cajun Shrimp

Ingredients:

• 1 tsp. each of paprika
• 1 tsp. chili powder
• 1tsp. black pepper
• 1 tsp. salt
• 1/4 tsp. cayenne
• 1 tsp. lemon juice
• 1 tsp. Worcestershire sauce
• 2 tsp. minced garlic
• 1 lb. of shrimp.
• Olive oil

Directions:
• Mix together the paprika, chili powder, black pepper, salt, cayenne, lemon juice and Worcestershire sauce in a bowl.
• Peel, devein and wash the shrimp.
• Add the shrimp to the Cajun spice mix, and toss until evenly coated with the mixture. Put in the refrigerator and marinate for 30 minutes to an hour.
• Heat the saucepan and add 1 to 2 tbsp. of olive oil.
• Sauté the garlic on medium heat
• Add the shrimp to the pan after garlic is sautéed, and cook the shrimp thoroughly, or about five minutes. The shrimp should be completely opaque when it's cooked through.

Enjoy!

Scallops with Warm Tomato-Basil Dressing

Ingredients:
• 1 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 1/4 cup extra-virgin olive oil, plus more for brushing
• 1 tablespoon fresh lemon juice
• 2 tomatoes—peeled, seeded and diced
• 2 tablespoons finely chopped fresh fennel
• 1 tablespoon chopped chervil or tarragon
• 1 tablespoon finely shredded basil, plus baby leaves for garnish
• Salt and freshly ground pepper
• 16 jumbo sea scallops (about 1 pound)

Directions:
• In a saucepan, toast the coriander and fennel seeds over moderate heat until fragrant, about 2 minutes; transfer to a mortar and let cool. Pound until coarsely ground.
• Warm the 1/4 cup of oil in the same saucepan. Add the spices along with the lemon juice and let stand for 1 minute. Add the tomatoes, chopped fennel, chervil and shredded basil; season with salt and pepper.
• Light a grill or preheat a grill pan. Brush the scallops with oil and season with salt and pepper. Grill the scallops over high heat, turning once, until browned and just firm, about 4 minutes. Transfer the scallops to plates and spoon the warm tomato dressing on top. Garnish with basil leaves and serve.

Enjoy!