Chicken Fiesta Salad

  • 2 skinless boneless chicken breast

  • 1 packet dry fajita season mix

  • 1 can black beans, rinsed & drained

  • 1 can (11 oz) Mexican-style corn

  • 1/2 cup salsa

  • 1 (10 oz) package mixed salad greens

  • 1 onion chopped

  • 1 tomato cut into wedges

  • Optional 1 avocado, cubed

Rub chicken with one half fajita seasoning. Grill or pan fry, let cool, then chop.
In large saucepan mix beans, corn, salsa, and other half fajita seasoning. Heat over medium heat until warm. Toss greens, onion, & tomato. Top salad with chicken, dress with bean/corn mixture. Top with cheese and avocado and/or guacamole. Serve with tortilla chips & Guacamole.

Oreo Ice Cream Shop Pie

  • 1/2 cup hot fudge dessert topping, divided

  • 1 oreo pie crust ( 6 oz)

  • 1 (8oz) tub cool whip topping, thawed, divided

  • 1 1/4 cups of cold milk

  • 1 package (4 serving size each) JELLO Oreo or chocolate flavor instant pudding

Remove 2 Tbs of fudge topping, set aside. Spoon remaining topping into crust, spread to evenly cover bottom of crust. Top with half of whipped topping, freeze 10 minutes.
Pour milk into large bowl. Add dry pudding mixes. beat with wire whisk 2 minutes or until well blended. Stir in remaining whipped topping. Spoon over.
Freeze 4 hours. Remove 15 minutes before serving.

Wow Creme Brulee

  • 1 quart heavy cream

  • 1 vanilla bean, split & scraped

  • 1 cup vanilla sugar

  • 6 large egg yolks

  • 2 quarts hot water


Preheat oven to 325 degrees. Place cream, vanilla bean, & pulp in a medium saucepan at medium-high heat. Bring to a boil. Remove from heat. Cover and let sit for 15 minutes. Remove vanilla bean. In medium bowl whisk 1/2 cup sugar & the egg yolks until well blended. Add cream a little at a time, stirring continually.

Pour into 6 ramekins. Put in large roasting pan. Pour water in pan to half ramekin. Bake until set but trembeling in center for 40-45 minutes.

Remove ramekins from roasting pan. Refrigerate for 2 hours up to 3 days. Remove creme brulee at least 30 minutes prior to browning sugar on top.

Using torch melt rest of sugar on top to form a crispy top. Wait 5 minutes, then serve

So Easy Chocolate Souffle


  • Nonstick cooking spray

  • 4 oz semi sweet chocolate, chopped

  • 1/2 cup whipping cream

  • 4 egg whites

  • 2 Tbs sugar

Preheat oven to 400 degrees. Coat insides and rims of four 6 oz ramekins with nonstick cooking spray. Sprinkle with sugar and set on a baking sheet, set aside.
In a small microwave safe bowl, combine chocolate and cream. Micro-cook on 100 percent power for 1 1.2 minutes or until smooth, stirring twice. Divide in half. Cover and cool to room temperature.
In a medium mixing bowl, beat egg whites with an electric mixer on medium seed until foamy. gradually add sgar, beating until soft peaks form (tips curl)
Gently fold half of the cooled chocolate mixture into the beaten egg whites until combined. Spoon mixture into prepared ramekins. Bake for 12 to 15 miutes or until a knife inserted near the center of souffles come out clean. Serve immediately. To serve, open the centers of the souffles with two spoos and pour in remaining chocolate mixture. Makes 4 servings.

Caramel Filled Chocolate Cookies

  • 1 cup butter, softned

  • 1 cup white sugar

  • 1 cup brown sugar packed

  • 2 eggs

  • 2 tsp vanilla extract

  • 2 1/4 cups all purpose flour

  • 1 tsp baking soda

  • 3/4 cups unsweetned cocoa powder

  • 1 Tbs white sugar

  • 48 carmellow squares (or your favorite caramel candy)
Beat butter until creamy. Gradually beat in white sugar, brown sugar. Beat in eggs & vanilla. Combine flour, baking soda, & cocoa. Gradually add to butter mixture, beating well. Cover and chill for 2 hours.
Preheat oven to 375 degrees
Combine remaining 1 Tbs sugar. Divide the dough into 4 parts. Work with one part at a time leaving the remainder in the fridge until needed. Divide into 12 pieces. Quickly press each piece of dough around the chocolate covered caramel. Roll into ball. Dip tops into the sugar mixture. Place sugar side up 2 inches apart on greased baking sheet.
Bake for 8 minutes in oven let cool 3 to 4 minutes.

Devil's Food Chocolate Pound Cake

  • 1 package Dunkin Hines Moist Deluxe Devils Food Cake Mix

  • 1 package semi-sweet chocolate chips

  • 1 package (4 serving size) chocolate instant pudding

  • 4 large eggs

  • 1 1/4 cups water

  • 1/2 cup vegetable oil

Preheat oven to 350 degrees. Grease 10" bundt pan. Combine all ingredients except chocolate chips. Mix with mixer for 1 minute. Add chocolate chips, mix another minute. Bake for 50 minutes at 350 degrees. Sprinkle top of cake with powdered sugar. Serve

Baby Back Ribs

This recipe has to marinate for at least 8 hours or overnight...but worth the wait.

  • 2 lbs pork baby back ribs

  • 1 (18 oz) bottle bbq sauce

Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with bbq sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours or overnight.
Preheat oven to 300 degrees
Bake ribs wrapped tightly in the foil at 300 degrees for 2 1/2 hours. Remove from foil and add more sauce if desired.

Easy Chili

  • 2 cans kidney beans

  • 1 package chili seasoning

  • 1 green pepper

  • 1//2 onion

  • 1/2 can water

  • 1 can tomato paste*

  • 1 lb ground beef

  • 1 can tomato sauce

Brown meat. Add everything except paste. If too watery add paste slowly. Cook for 20 minutes

Beef Fajitas

  • 1 1/2 lbs flank steak

  • 1 Tbs fresh lime juice

  • 1 tsp ground cumin

  • course salt & ground pepper

  • 2 Tbs canola oil

  • 2 medium red onions cut into 1/2 inch wedge

  • 2 yellow bell peppers, ribs & seeds removed, cut into 1/2 inch strips

  • 4 garlic cloves

  • 8 tortillas

Preheat 350 degrees. Place steak in shallow dish. Rub with lime juice, cumin, 1 tsp salt, 1/4 tsp pepper. Cover, let marinate at room temperature at least 20 minutes & up to 1 hour. Heat 1 Tbs oil in large skillet over high heat. Cook steak until browned on both sides, 5-8 minutes per side for medium rare. Transfer steak to a plate, cover with foil set aside.
In same skillet, heat remaining tablespoon oil over medium-high. Add onions, peppers, and garlic; season with salt and pepper. Cook, tossing frequently, until onions and peppers begin to soften, about 10 minutes.
Meanwhile, wrap stacked tortillas in aluminum foil. Bake until warmed through, 10 to 15 minutes.
To serve, slice steak thinly. Serve with onion mixture, warmed tortillas, and desired accompaniments. Try the Guacamole and Aunt Cholula's hot sauce.

Easy Pot Roast

  • 2 celery

  • 3 carrots

  • 1 pot roast

  • 6 red potatos

  • 1 garlic clove

  • 1 can beef broth

  • 1/2 can water

Brown meat. Add all ingredients to slow cooker. Put meat on top. Pour beef broth & water. Cook on low for 8-10 hours.

Easy Ground Beef and Rice Casserole

Super simple, quick, and taste good


  • 3/4 lbs ground beef or ground turkey

  • 1 1/2 cups white rice

  • 1 can cream of chicken

  • 1 can beef broth

  • 4 celeries, diced

Preheat oven to 350 degrees. Mix all ingredients in a casserole dish. Bake for 30-40 minutes in preheated oven.

Easy Breaded Chicken

Good for sandwiches, pasta dishes, salads

  • 4 skinless, boneless chicken breasts

  • 1 cup italian style salad dressing

  • 2 cups seasoned dry bread crumbs


Preheat oven to 350 degrees. Cover chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breast in a lightly greased 9 x 13 inch baking dish. Bake in preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.

Parmesan Chicken Legs

  • 4 drumsticks
  • 2 cups grated parmesan
  • 1 egg
  • 1 tsp ground black pepper
  • 1 tsp salt
In bowl mix salt, pepper & cheese. In another bowl beat egg until lemon colored. Dip chicken in egg. Roll in cheese. Bake at 400 degrees for 45 minutes or until brown.

Breaded Parmesan Chicken

Serve alone or with a side of pasta & Easy Marinara

  • 1/2 cup finely crushed herb seasoned stuffing mix

  • 3 tbs grated parmesan cheese

  • 1 Tbs dried parsley

  • 1 tsp curry powder

  • 1 Tbs Italian - style seasoning

  • 3 Tbs butter

  • 6 skinless boneless chicken breast halves

Preheat oven 350 degrees. In small shallow dish combine stuffing mix cheese, parsley, curry powder and seasoning. Mix together. Melt butter in microwave, dip chicken breast in stuffing mixture, coating both sides of chicken. Put chicken in an 8x11 baking dish. Sprinkle left over stuffing mixture. Bake for 20 minutes, then flip. Cook for additional 20 to 25 minutes. Try with Easy Marinara

Lemon Roasted Chicken

  • 3 to 4 lb chicken

  • 1/2 cup onion, chopped

  • 2 Tbs butter

  • 1 lemon, juiced

  • 1 Tbs fresh parsley

  • 1/4 tsp salt

  • 1/4 tsp thyme

  • 1/4 tsp paprika

Rinse chicken well, pat dry. Remove excess fat. Place the onion in the cavity of the chicken & rub the skin with the butter. Place chicken in crock pot slow cooker. Squeeze lemon over chicken. Sprinkle with seasonings. Cover & cook on low for 10 hours or High for 6 hours. Serve

Seasoned Tilapia Fillet

Simple seasoned tilapia

  • 14 oz tilapia fillet

  • 1 tsp dried oregano

  • 2 tsp chili powder

  • 1/4 tsp cayenne pepper

  • 1/2 tsp salt

  • 2 Tbs butter

  • 3 Tbs lemon juice

Combine oregano, chili powder, cayenne pepper & salt. In shallow bowl combine melted butter & lemon juice. Dip fish into butter mixture then press into spice mixture. Place in shallow casserole dish sprayed with non stick cooking spray. Bake at 450 degrees for 15 minutes or until fish flakes when pressed.

Lemon Garlic Tilapia

Marinated in lemon juice and melted butter, seasoned, and baked to perfection.

  • 4 tilapia fillets

  • 3 Tbs fresh lemon juice

  • 1 Tbs butter, melted

  • 1 clove garlic, finely chopped

  • 1 tsp dried parsley flakes

  • pepper to taste

Preheat oven to 375 degrees. Spray a baking dish with non-stick cooking spray. Rinse tilapia fillets under cool water, and pat dry with paper towels. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic parsley, and pepper. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Seared Halibut with Parmigiana Asparagus

  • 1/2 cup extra-virgin olive oil

  • 2 Tbs unsalted butter

  • 4 (6 oz) halibut steaks

  • sea salt

  • white pepper

  • 1/2 cup all-purpose flour

  • 16 young asparagus

  • 1 small shallot, minced

  • 2 garlic cloves, minced

  • 3 Tbs extra virgin olive oil

  • 3/4 cup grated parmesan cheese

For halibut: Preheat a 12 inch saute pan over medium-high heat. Add extra-virgin olive oil and butter. Season halibut with salt and pepper and dust with the flour, shaking off the excess. As your butter starts to brown, gently lay each steak in your pan. Allow to cook until golden brown on both sides and cooked through, approximately 3 to 4 minutes on each side.

For asparagus: Preheat oven to 350 degrees. Trim and clean asparagus. In a large bowl, add cleaned asparagus, minced garlic, minced shallots, and extra virgin olive oil. Season to taste. Lay prepared asparagus on a half sheet pan and roast until tender, about 10 to 15 minutes. Right before taking your roasted asparagus out of the oven liberally top with freshly grated Parmesan cheese. The heat of your pan should melt your cheese.

To serve: place 4 pieces of asparagus on a plate, top with golden brown halibut steak. Drizzle with extra virgin olive oil. Garnish with a sprig of chervil or chives.

Spicy Tilapia with Mushrooms & Zucchini

I found this recipe posted on

  • 2 tsp olive oil

  • 1/4 cup chopped onions

  • 1 garlic clove, minced

  • 1/4 cup green bell peppers, thin slices

  • 1 medium zucchini, thin slices

  • 4 ozs fresh large mushrooms, thin slices

  • 2 (6oz) tilapia fillets

  • cajun seasoning

  • powdered cayenne pepper

  • 1 lime, cut in half


Heat oil in large skillet over medium heat. Stir-fry onion, garlic clove and pepper until crisp-tender, then add zucchini and continue to cook for a short time. Finally add mushrooms. Push veggies off to the side. Sprinkle one side of Tilapia with cajun seasoning. Add to skillet. Cook about three minutes and turn. Cut lime in half and squeeze lime juice on tilapia from one half of the lime. Use the other half for serving if you like to squeeze it fresh on your fish. Sprinkle cayenne pepper according to taste. Then cover and continue to cook until fish is done, about another 3 minutes. Serve. Original recipe on Recipezaar.

Tilapia with Wine and Tomatoes

Super quick, easy, good! Tilapia fillets are easy to cook on the grill in a foil bag.

  • 4 (4 oz) fillets tilapia

  • salt and pepper to taste

  • 4 Tbs butter

  • 3 cloves garlic, pressed

  • 4 fresh basil leaves, chopped

  • 1 large tomato, chopped

  • 1 cup white wine


Preheat a grill for medium-high heat.

Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one Tbs of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.

Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.

Halibut with Lemon, Spinach, and Tomatoes

  • 1/4 cup olive oil

  • 2 (6 oz) halibut fillets

  • salt and freshly ground pepper

  • 1 lemon, juiced
  • 1/4 cup olive oil

  • 1 Tbs butter

  • 2 (10 oz) bags baby spnach

  • 3 cloves garlic, crushed

  • 1/2 tsp salt
  • 6 roma tomatoes, diced

  • 1/2 cup olive oil

  • 3 garlic cloves, crushed

  • 1/2 tsp salt


In a large saute pan over medium-high heat add the olive oil and heat. When oil is hot, place the halibut steaks in pan and cook 3 to 4 minutes each side, or until a fork can be easily inserted into the fish. Season, to taste, with salt, pepper and lemn juice. Remove from the heat and keep warm.

In another large saute pan over medium heat, add the olive oil and butter. Add the spinach gradually along with the crushed garlic and salt. Saute until the spinach is wilted. Season, to taste, with lemon juice and pepper.

In a small saucepan combine the tomatoes, olive oil, garlic, & salt. Heat quickly on high heat so that the tomatoes do not turn into a sauce.

Put spinach in center of each plate then place the piece of halibut in the center of the spinach. Spoon the sauce over the halibut and garnish with fresh basil.

Seared Tuna Encrusted with Sesame Seeds

So light, delicious, and easy.

  • 8 oz sushi grade tuna fillet

  • 2 Tbs black or white sesame seeds

  • Vegetable Oil

Wash and dry tuna fillet. Cover both sides w/ sesame seeds. Heat cast iron or heavy skillet to HOT. Coat skillet with oil enough to cover. Cook tuna 1-2 minutes per side for rare, and 2-3 minutes per side for medium rare. Enjoy!

Easy Gnocchi

  • Instant Mashed Potatos

  • all purpose flour

  • salt

Follow instant mashed potato directions until mashed potatos are made. Let cool. Using flour make a well shape (mound with hole in middle). Add potatoes to center with a dash of salt. Mix dough to a consistency. Roll dough into a snake shape and cut into small squares. Cook in booiling water until rises to top. Try with Easy Marinara and Easy Meatballs

Chicken Fettuccine with Pesto Cream

  • 3 boneless, skinless chicken breast

  • course salt and pepper

  • 1/2 fettuccine

  • 4 cubes frozen pesto

  • 1/4 cup heavy cream

Pound chicken to an even 3/4 inch thickness. Season with salt and pepper. Heat oil in large nonstick skillet. Cook chicken until golden brown and cooked through 3 to 4 minutes each side. Slice each piece across the grain in 4 to 5 strips, cover. Cook pasta. Keep 1/4 cup of cooking water. In small saucepan heat pesto over low heat until liquid. Stir in cream. Toss pasta with cooking water & 1/2 the sauce. Top with chicken. Serve

Alfredo Light

Pasta with broccoli and a light alfredo sauce .

  • 1 onion chopped

  • 1 garlic clove minced

  • 2 tsp vegtable oil

  • 2 cups skim milk

  • 1 cup chicken broth

  • 3 Tbs all purpose flour

  • 1/2 tsp salt

  • 1/4 tsp ground black pepper

  • 1/2 cup grated parmesan cheese

  • 16 oz dry fettucine pasta (or your favorite pasta)

  • 1 16 oz package frozen broccoli florets


In medium saucepan, heat oil over meduim heat. Add onion & garlic, sautee until golden brown. In small saucepan stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, sitrring frequently, until sauce is thick. Stir in parmesan cheese.

Meanwhile cook pasta in boilin water. Add broccoli to pasta for last several minutes of cooking until pasta is al dente. Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve

Easy Marinara Sauce

Try this with Easy Meatballs and Easy Gnocchi 


  • 1/2 cup onion chopped

  • 1 Tbs olive oil

  • 15 oz can tomato sauce

  • 14 1/2 oz can whole tomatoes-crushed

  • 6 oz can tomato paste

  • 1/2 tsp basil

  • 1/2 tsp sugar

  • 2 garlic cloves, minced

  • 1/4 tsp oregano

  • 2 Tbs parmesan cheese


Sautee onions in olive oil over medium heat. Stir in remaining ingredients. Simmer (with meatballs) for 20 minutes, or put in crockpot on low & serve. Make sure you try the Easy Meatballs

Easy Italian Meatballs

  • 1 lb ground beef (or ground turkey)

  • 2 Tbs plain dry bread crumbs

  • 1 egg

  • 1 Tbs parmesan cheese, freshly ground

  • 1/2 tsp salt

  • 1/2 tsp balck pepper, freshly ground


Mix together meatball ingredients in a bowl. Form into 1 1/2" wide balls. Lightly spray cookie sheet with Pam. Bake at 375 degrees for 25 minutes. **add to marinara and simmer for additional 10-20 minutes. Don't forget to try the Easy Marinara.

Twice Baked Potatos

  • 4 large potatos

  • 8 slices of bacon

  • 1 cup sour cream

  • 1/2 cup milk

  • 4 Tbs butter

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1 cup shredded cheddar cheese

  • 8 green onions, sliced & divided


Preheat oven to 350 degrees. Bake potatos in preheated oven for 1 hour. Place bacon in large deep skillet. Cook medium-high until evenly brown, drain & crumble. Allow potatos to cool for 10 minutes. Slice potatos in half lenghtwise. Scoop flesh into bowl, save skins. Add sour cream, milk, butter, salt, pepper, 1/2 cup cheese, & 1/2 onion to potato flesh. Mix with hand mixer until well blended & creamy. Spoon mixture into potato skins. Top each with remaining ingredients. Bake 15 minutes.

Spinach Artichoke Dip

  • 2 8 oz package cream cheese

  • 3/4 cup half & half

  • 1 Tbs onion finely chopped

  • 1 garlic clove, minced

  • 1/2 cup parmesan cheese

  • 1 10oz bag frozen chopped spinach thawed- well drained

  • 1 13 oz can artichoke hearts

  • 2/3 cup shredded monterey jack cheese
Combine cream cheese, half & half in a bowl until well blended. Add remaining ingredients, except cheese, stir well. Pour mixture into Crock-Pot, cover. Cook on high for 1 1/2 to 2 hours (until warm). Sprinkle with cheese. Serve with tortilla chips, crackers, or bread



  • 4 ripe Haas avocados

  • 3 Tbs lemon juice (1 small lemon)

  • 5 dashes tabasco

  • 1/4 cup red onion, minced small

  • 1 large garlic clove, minced small

  • 1 tsp salt

  • 1 tsp ground black pepper

  • 1 medium tomato, seeded w/ juice squeezed out, diced small

  • 1 fresh jalepeno, seeded & diced small

  • 1 Tbs mayo

Cut avocados in 1/2, remove pits, and scoop out insides. Put in bowl immediately, add lemon juice, hot pepper sauce, onion, jalapeno, garlic, salt & pepper. Toss well. Using sharp knife, slice through the avocados in bowl until cubed. Add tomatoes and mayo. Mix well. Salt and pepper to taste. Serve!

Crab Wontons

Serve with Thai Sweet Chili Sauce


  • 8 oz imitation crabmeat

  • 1 8 oz box of cream cheese

  • 20 wonton wrappers

  • 1/2 cup onion, finely chopped

  • salt to taste

  • black pepper to taste

  • 2 Tbs butter

  • 6 Tbs oil deep enough to cover 1/2 wonton

Soften cream cheese on counter while chopping onions & cooking mixture. Sautee onions, butter, crab with salt & pepper until onions are translucent. Immediately stir hot mixtures into softened cream cheese, until mixed and throughly mixed & creamy. Spoon small amount of mixture into middle of each wonton. Close & form wonton. Heat oil in skillet on Med to Med-Hi. Place wontons in oil, turn. Done when golden brown. Serve with Thai Sweet Chili Sauce

Thai Sweet Chili Sauce

  • 3 Tbs hot ground chili paste
  • 2 tsp minced garlic
  • 1/2 cup of rice wine vinegar
  • 2/3 cup water
  • 2/3 cup sugar
  • 1 tsp salt
  • 4 tsp cornstarch
  • 4 Tbs chopped cilantro

Combine everything, except cilantro, in small saucepan. Once blended, bring to boil, reduce heat & simmer about 5 minutes. Remove from heat & stir in cilantro. Serve.

Italian Butter Bread Dip

Butter served in authentic Italian restaurants

  • 1/2 Tbs minced garlic

  • 1/2 Tbs crushed red pepper

  • 1/2 Tbs ground black pepper

  • 1/2 Tbs dried oregano

  • 1/2 Tbs dried rosemary

  • 1/2 Tbs dried basil

  • 1/2 Tbs dried parsley

  • 1/2 Tbs garlic powder

  • 1/2 tsp salt

  • 1/4 Tbs extra virgin olive oil

Using a spice or coffee grinder, grind together red & black pepper, dried herbs, garlic powder, minced garlic, & salt. Sprinkle 2 tsp of herb mixture on plate. Pour thin layer of EVOO on top. Serve with fresh italian bread. Store extra herb mixture in air tight container.

Healthy Stuffed Mushrooms

  • 12 button mushrooms
  • 6 tsp chopped parsley
  • 4 1/2 Tbs fat free feta cheese, crumbled
  • 1 1/2 tsp extra virgin olive oil
  • dash of cayenne pepper

Twist off stems from mushroom caps. Chop stems and add to bowl. Mix in rest of ingredients. Spray Pam light on cooking dish. Fill mushrooms caps with remaining ingredients. Bake @ 425 degrees for 30-40 minutes.

Shrimp Ceviche

  • 3 lbs small raw shrimp

  • 4 large tomatoes, seeded and diced

  • 6 limes, juiced

  • 4 lemons, juiced

  • 1 cup cilantro leaves, chopped

  • 1 serrano chile, seeded & finely chopped

  • 1/2 cucumber, peeled & diced

  • 1 red onion, diced

  • 3 Tbs tomato sauce

  • salt and pepper to taste


Lay shrimp in bottom of glass baking dish. Pour lemon and lime juice over shrimp. Refrigerate 3 hours. Toss remaining ingredients & refrigerate for additional 1 hour. Serve with chips or on fish.