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Tuesday 8th February 2022.

February 8, 2022


Feisty Foodie Sara.

Today being Tuesday what do we do? We link up with Feisty Foodie Sara. Today?  “With the Superbowl coming up this Sunday the 13th, I thought our listeners could really use some recipes ideas for the big game!  For starters, I’m thinking something quick, delicious and easy to prepare…a gooey Creamy Corn Dip with a touch of jalapeño!  Serve it with nachos or pita chips for a fun appetizer.  An awesome finger food idea for the big game is Peel & Eat Shrimp with homemade cocktail sauce.  I’d suggest heading to the Mercado de Mariscos early in the morning and picking up for some big, fresh shrimp!  If you can ask the guy to cut the backs of the shells and devein them, it will save you lots of time at home!  Another crowd pleasing recipe that won’t keep you in the kitchen is this delightful Avocado, Feta and Cherry Tomato Flatbread.    Set out all these recipes on a buffet table and your guests will help themselves! An ideal cocktail for a crowd, Game day Micheladas is the perfect solution!  Panama’s local beers are perfect for this refreshing cocktail!  A dash of soy sauce gives it a little umami and it’s a great compliment to this awesome spread!”

Creamy Corn Dip


2 ears fresh sweet corn kernels kernels removed and cobbs discarded or 2 cups of frozen or canned corn, well drained (or thawed)

½ cup mayonnaise

4 ounces shredded mozzarella

1 teaspoon sugar

½ jalapeño, seeded and small dice (optional)

2 green onions, thinly sliced

Butter for greasing

salt and pepper to taste


Preheat oven to 400 dregrees.  Mix all ingredients in a bowl and transfer to a lightly greased oven safe serving dish.  Bake for 10 minutes or until mixture starts to bubble.  Switch to broil and until top is golden brown.  Serve with nacho or pita chips.

Peel & Eat Shrimp with Cocktail Sauce


For the shrimp

2-1/2 tablespoons Old Bay seasoning

3 tablespoons unsalted butter

1 cup beer

1 cup water

2 pounds large shrimp (21-25 per pound or larger), EZ Peel and deveined, thawed if frozen

Fresh parsley, chopped

Lemon wedges for garnish

For the Cocktail Sauce

6 tablespoons ketchup

1/2 tablespoon prepared horseradish (or freshly grated, if you can find)

1 tablespoon freshly squeezed lemon juice

Pinch cayenne pepper


 Cocktail Sauce (prepare first and refrigerate)

In a small bowl, whisk together the ketchup, horseradish, lemon juice, and cayenne pepper. Taste and adjust seasoning, if necessary.


Combine the Old Bay, butter, beer, and water in a large pot and bring to a boil. Add the shrimp, turn the heat down to medium, and cover the pot with a lid. Cook, stirring once, for 3 to 6 minutes, or until the shrimp are pink and just cooked through and opaque. Using a slotted spoon, remove the shrimp from the broth and transfer to a serving platter.  Top with fresh parsley and serve with lemon wedges.  Serve hot or cold with cocktail sauce.

Flatbread with Avocado, Feta and Cherry Tomatoes


2 cups cherry tomatoes, quartered

1/2 cup extra-virgin olive oil, plus more for brushing

1 small shallot, minced

1/3 cup mint, chopped

1/3 cup cilantro, chopped

1 ½ tablespoons red wine vinegar

¼ teaspoon crushed red pepper

Kosher salt

Black pepper

All-purpose flour, for dusting

1 pound store-bought pizza dough, cut into 4 pieces

4 ounces feta cheese, crumbled

1 avocado (Hass preferred), peeled, pitted and thinly sliced


In a bowl, toss the cherry tomatoes with the 1/2 cup of olive oil, shallot, mint, cilantro, vinegar and crushed red pepper. Season the salsa with salt and black pepper.

Preheat a BBQ or grill pan to med-high heat. On a lightly floured work surface, press and stretch each piece of dough to an 8-inch oval and brush with olive oil. Grill two dough ovals over moderately high heat, turning once, until puffed and lightly charred, 5 minutes. Transfer to a work surface. Repeat with the remaining dough. Spoon the salsa over the flatbreads and top with the feta and avocado. Cut the flatbreads into wedges and serve right away.

Gameday Michelada


1 tsp. salt

1 tsp. chili powder

Lime wedges

2 oz. fresh lime juice

2 tsp. hot sauce

Dash of soy sauce


12 oz. light beer, such as Modelo or Panama


On a shallow plate, stir to combine salt and chili powder. Wet rim of large serving glass with lime wedge and dip into chili salt to coat rim. Combine lime juice, hot sauce, and soy sauce at the bottom of glass and stir to combine. Fill glass with ice, then top with beer. Stir lightly, garnish with a lime wedge and serve.

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