Salmon Avocado Crackers


Salmon Avocado Crackers

Easy-to-make hors d’oeuvres for warm weather entertaining.

ripe avocado

fresh-squeezed lemon juice

fresh cilantro leaves, a few minced, the rest coarsely chopped for garnish


rice or almond crackers

smoked salmon

lemon zest

fresh ground pepper

Coarsely mash avocado together with lemon juice, a few minced cilantro leaves, and salt to taste. Spoon onto crackers. Top with salmon, cilantro leaves, lemon zest and fresh ground pepper. Serve immediately. Enjoy!



Father’s Day Shrimp & Pineapple Cocktail

On my father’s side of the family, no holiday celebration is complete without a shrimp cocktail. I love to serve fresh pineapple in my shrimp cocktails, and of course, a sauce made with hot horseradish. If my father were here today, this is what I would make for him. Happy Father’s Day!

Shrimp & Pineapple Cocktail 

for 4 people

2 lbs. boiled shrimp, chilled

1 ripe, fresh pineapple cut into chunks

1 recipe Cocktail Sauce, chilled (below)

crushed ice

Fill serving glasses with crushed ice, leaving room for Cocktail Sauce. Arrange shrimp and pineapple. Top glasses off with Cocktail Sauce. Serve right away. Enjoy!


Boiled Shrimp

a handful of baby carrots or 1 carrot cut in quarters

1 rib of celery, cut in half

1 clove garlic

1 bay leaf

1 t. ground paprika

1/2 t. salt

2 lbs large shrimp, peeled and cleaned (thaw first if frozen)


Place first 6 ingredients in a large pot of cold water. Cover and bring to a boil. Boil for about 10 minutes before adding shrimp. Add shrimp taking care not to splash the boiling water. Stir. Return pot to a boil. Cook until shrimp turn pink and rise to the surface. Shrimp will be opaque in the middle when cooked through. Drain shrimp. Immediately rinse with cold water. Cover shrimp with ice to stop cooking.  Discard carrots, celery, garlic and bay leaf. Transfer shrimp and ice to a plastic bag. Seal and refrigerate for at least 1 hour before serving.

Prepared Horseradish

Homemade prepared horseradish doesn’t contain all of fillers found in the store-bought kinds and so  is generally much hotter.

1 1/4 c. fresh horseradish cut into 1/2″ cubes*

1/2 c. distilled white vinegar

1/2 t. sugar

1/2 t. salt

Process ingredients in the bowl of a large food processor until horseradish is desired consistency. Transfer to a sterile jar, cover, and store in the refrigerator.

* Wash and peel horseradish before cutting into chunks. Be warned, it is rather stinky to work with.

Cocktail Sauce

1 1/2 bottles of Heinz Chili Sauce

2 – 3 T. fresh squeezed lemon juice, or to taste

2 – 3 t. prepared horseradish, or to taste

Pour chili sauce into a medium bowl. Stir in lemon juice and horseradish to taste. Cover and chill until serving.