Appetizers

• 1 can white shoepeg corn (11 oz)
• 1 can garbanzo beans (15 oz)
• 1 can black eye peas (15 oz)
• 1 can rotel diced tomatoes & green chiles (10 oz)
• 1/2 tsp garlic salt
• 1/2 tsp garlic powder
• 1/3 tsp onion powder
• 1/2 tsp Spanish paprika

Drain and rinse and strain black eye peas and garbanzo beans.

In a large bowl, combine black eye peas, garbanzo beans, shoepeg corn, rotel, & and all spices. Mix ingredients until thoroughly combined. Cover mixing bowl and let sit in refrigerator for an hour or more. This allows the seasonings to produce a natural marinade that will be soaked into the beans and corn.

Paulo Seasoned Italian Prosciutto Wrapped Asparagus

• 1 lb asparagus spears
• 1 tbsp extra virgin olive oil
• 1/2 tsp Paulo Seasoned Italian
• 1/8 tsp freshly ground pepper
• 1/2 lb thinly sliced prosciutto
• 1 oz parmigiano reggiano cheese

Preheat oven to 425 degrees.

Trim tough ends off the asparagus. Place trimmed asparagus on a sheet pan, drizzle with extra virgin olive oil, Paulo Seasoned Italian, & ground pepper. Toss well to coat.

Lay prosciutto slices out onto a cutting board, slicing each in half down the length of the slice. Grate at thin layer of parmigiano reggiano on top of prosciutto slices.

Roll each asparagus spear with parmigiano prosciutto and place in a single layer on the sheet pan.

Bake for 7-10 minutes. Asparagus should still be somewhat firm but have a slight limp when picked up. Sprinkle with more pepper and cheese (optional).

Berkshire – Herb de T Roasted Shrimp

• 1/2 lb small to medium size shrimp
• 1 tsp Herb de T
• 1/2 tsp Berkshire Seasoning Salt
• 2 tbsp butter
• 1 tbsp pepperoncini juice (can be substituted with lemon juice)
• pinch of red pepper flakes (optional)

Preheat oven to 350 degrees.

Melt butter in small saucepan over low heat.

In a medium bowl, add shrimp, melted butter, Herb de T, Berkshire Seasoning Salt, pepperoncini juice, & red pepper flakes. Toss shrimp in seasoning mixture until coated.

Add shrimp in an even layer to a glass baking dish and bake in preheated oven until shrimp are cooked through (pink and opaque) about 9-13 minutes.

Pembroke Italian Sausage Balls

• 1 lb ground sausage
• 1 c plain breadcrumbs
• 1 c panko crisps
• 1/4 c bisquick
• 2 c sharp cheddar cheese (shredded)
• 2-3 tsp Pembroke Classic Italian Seasoning

Preheat oven to 350 degrees.

In a large bowl, combine ground sausage, breadcrumbs, panko crisps, bisquick, shredded cheese, & Pembroke Classic Italian Seasoning. Mix with your hands until fully incorporated. Roll mixture into about 30, 1-inch balls. Place on nonstick baking sheet and bake until cooked through and browned – about 20-25 minutes.

*I like my sausage balls extra crispy, so I cook them for about 30 minutes +.

Baked Kernel Corn

• 1 can sweet, whole corn (15 oz)
• 1 tsp extra virgin olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• salt & pepper to taste

Preheat oven to 400 degrees. In a medium bowl, add corn, extra virgin olive oil, garlic powder, smoked paprika, salt & pepper; mix thoroughly. Spread seasoned corn on a non-stick baking sheet and bake for 25 minutes, stirring every 8-10 minutes to ensure the corn does not burn.

*For crispier corn kernels, let corn dry by spreading evenly on a baking sheet lined with paper towels for about an hour.