GRILLED ARTICHOKES
(Recipe for 4 artichokes, 8 servings ½ artichoke each)
This recipe is perfect for the lazy cook, since all preparation can be done the previous day. The slightly smoky taste compliments the nuttiness of the artichoke and no dip is necessary, although some might want to use additional marinade for dipping.
Ingredients:
4 large artichokes
¼ cup balsamic vinegar
¼ cup water ¼ cup soy sauce
1 T minced ginger
¼ cup olive oil
Method:
Slice artichoke tops off, crosswise. Trim Stems.
Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.
Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.
Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour.
Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more.
Serve hot or room temperature
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Dipping Sauce...the bomb!
1 cup mayonnaise
1 Tbsp. lemon Juice
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. red pepper flakes
4 cloves fresh pressed garlic
Mix all together and let sit in the refrigerator for at least an hour.
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Thursday, August 4, 2011
Blue Cheese Waldorf Salad
Blue Cheese lovers, unite!! You will love this salad. It's adapted from recipe given to me by one of my work friends, Rene (the good Rene for those of you keeping track). She got it from Emeril, so you know it has to be delicious. BAM!
1/4 cup mayonnaise
1 Tbsp. apple cider vinegar
1/3 to 1/2 cup buttermilk
1/2 cup crumbled blue cheese
1/4 cup grated onion (ok, I guess you can leave that out if you really don't like onions)
1/4 tsp. salt
1/8 tsp freshly ground black pepper
pinch cayenne pepper
2 cups diced sweet red apples, (like Gala or Jonathan, 2-3 med. size)
1 cup thinly sliced celery
1/2 cup red seedless grapes, halved
1/2 cup walnut pieces, broken (or not...yuck, I hate nuts in my salad)
1 head bib lettuce, cored and leaves separated
In a bowl, whisk together the mayonnaise and vinegar. Slowly add the buttermilk, whisking to thicken. Add the blue cheese, onion (or not, I do), salt, pepper and cayenne. Whisk to combine all, adding more buttermilk if desired. Add the chopped apples, celery, grapes and walnuts if desired (yuck! none for me). Toss all well.
You can either arrange the lettuce leaves on six salad plates and top with the tossed salad mixture, or my family prefers to mix bib lettuce with romaine and toss the lettuce together with the fruited salad mixture. No matter how you serve it, it is DELICIOUS and has been our traditional salad for Christmas Eve dinner for about five years now. Right along side our BBQ'd steaks,steamed king crab legs, baked potatoes and garlic bread.
Enjoy.
1/4 cup mayonnaise
1 Tbsp. apple cider vinegar
1/3 to 1/2 cup buttermilk
1/2 cup crumbled blue cheese
1/4 cup grated onion (ok, I guess you can leave that out if you really don't like onions)
1/4 tsp. salt
1/8 tsp freshly ground black pepper
pinch cayenne pepper
2 cups diced sweet red apples, (like Gala or Jonathan, 2-3 med. size)
1 cup thinly sliced celery
1/2 cup red seedless grapes, halved
1/2 cup walnut pieces, broken (or not...yuck, I hate nuts in my salad)
1 head bib lettuce, cored and leaves separated
In a bowl, whisk together the mayonnaise and vinegar. Slowly add the buttermilk, whisking to thicken. Add the blue cheese, onion (or not, I do), salt, pepper and cayenne. Whisk to combine all, adding more buttermilk if desired. Add the chopped apples, celery, grapes and walnuts if desired (yuck! none for me). Toss all well.
You can either arrange the lettuce leaves on six salad plates and top with the tossed salad mixture, or my family prefers to mix bib lettuce with romaine and toss the lettuce together with the fruited salad mixture. No matter how you serve it, it is DELICIOUS and has been our traditional salad for Christmas Eve dinner for about five years now. Right along side our BBQ'd steaks,steamed king crab legs, baked potatoes and garlic bread.
Enjoy.
Hominy Casserole
I think this recipe came from my mother via my Grandmother Ruth. My brother-in-law, Stan-the-Man, loves it.
2-16 oz. can white hominy, drained
2 Tbsp. chopped onion
1 cup sour cream
1 cup grated Monterey Jack Cheese
1-4 oz. can diced green chilies, undrained
salt to taste
Mix all together and put in a greased 9"x13" square pan. Top with 1 Tbsp. butter and 3 Tbsps. bread crumbs. Bake at 350* for 30 minutes.
Great with Ham.
Enjoy!
2-16 oz. can white hominy, drained
2 Tbsp. chopped onion
1 cup sour cream
1 cup grated Monterey Jack Cheese
1-4 oz. can diced green chilies, undrained
salt to taste
Mix all together and put in a greased 9"x13" square pan. Top with 1 Tbsp. butter and 3 Tbsps. bread crumbs. Bake at 350* for 30 minutes.
Great with Ham.
Enjoy!
Macaroni Shrimp Salad
Macaroni Shrimp Salad
1 pkg. salad macaroni
sliced radishes
sliced green onions
Green Bell Pepper
6 hard boiled eggs
1 can shrimp, (drained and rinsed)
salt, pepper, garlic salt to taste
mayonnaise
Catalina salad dressing
Ha, ha, ha...mix all together. This is another recipe from my mom...so everything is to "taste" as to how much you add. I've also made this with bigger, fresh cooked shrimp. It's the Catalina dressing that makes this salad.
1 pkg. salad macaroni
sliced radishes
sliced green onions
Green Bell Pepper
6 hard boiled eggs
1 can shrimp, (drained and rinsed)
salt, pepper, garlic salt to taste
mayonnaise
Catalina salad dressing
Ha, ha, ha...mix all together. This is another recipe from my mom...so everything is to "taste" as to how much you add. I've also made this with bigger, fresh cooked shrimp. It's the Catalina dressing that makes this salad.
Pistachio Fruit Salad
Ok...here's the funny story about this recipe. My mom collected sooooo many recipes, and this was one of them I got from her. Years later, she asked me for this recipe after I made it for Easter. Apparently, she forgot that I got it from her originally...so, she wrote it on a new recipe card giving me credit for it. Silly mom.
Kids and husbands LOVE this!! It's more like a dessert than a salad.
20 oz. crushed pineapple, undrained
small box instant Pistachio pudding mix, dry
8 oz. cool whip, thawed
1 cup mini-marshmallows
1 cup walnuts, finely chopped
Ina a bowl, Sprinkle pudding mix over pineapple and let sit for a few minutes. Add additional ingredients and mix thoroughly. Best when made long enough to chill in refrigerator before serving.
Kids and husbands LOVE this!! It's more like a dessert than a salad.
20 oz. crushed pineapple, undrained
small box instant Pistachio pudding mix, dry
8 oz. cool whip, thawed
1 cup mini-marshmallows
1 cup walnuts, finely chopped
Ina a bowl, Sprinkle pudding mix over pineapple and let sit for a few minutes. Add additional ingredients and mix thoroughly. Best when made long enough to chill in refrigerator before serving.
Fried Rice (a la Mom style)
Be forewarned, it is NOT low fat.
Early in the day, cook some long grain white rice. I like Mahatma brand and follow the package directions. It comes out perfect everytime. However, I recently purchased an electric rice cooker (with a brown rice setting) and I love using that too (the rice cooker, not brown rice for this recipe...but I digress and I'm tired...so back to the recipe).
Let the rice cool completely. This is a must. I made two cups of dry rice=4 cups cooked rice last time.
Later in the day, fry some bacon (as much or little as you like). I always cook more than I need because I have so many HELPERS come by to SAMPLE the cooked bacon. I'm spoiled and spoil my family, too...I only cook with thick style bacon and trim most of the fat off before cooking. It is helpful if you have kitchen shears and cut the uncooked bacon into small diced-like pieces before cooking. This way when they are cooked, you just fish the cooked pieces out of the grease and drain on a papertowel on a paper plate. You can cook the bacon slices whole and just crumble later with your hands when they are cool enough.
Reserve the bacon drippings, leaving a bit in the pan.
While bacon is draining on the paper towels and cooling, break a few eggs into the hot bacon grease in the pan. Break the yolks and finish cooking your eggs. I usually cook about three or four eggs for this quantitiy of rice. When done cooking, I put on the side of the paper plate with the bacon and cut into small pieces.
Chop some green onion and prepare to put it all together. Heat the remaining bacon grease in the pan and add the cooled, cooked white rice and "FRY".
Add in all the yummies (bacon, eggs and green onions) and a bit of soy sauce (the low sodium variety of course) to your taste and color preference. A little really does go a long way if you take the time to stir everything up well.
Enjoy occasionally...
Early in the day, cook some long grain white rice. I like Mahatma brand and follow the package directions. It comes out perfect everytime. However, I recently purchased an electric rice cooker (with a brown rice setting) and I love using that too (the rice cooker, not brown rice for this recipe...but I digress and I'm tired...so back to the recipe).
Let the rice cool completely. This is a must. I made two cups of dry rice=4 cups cooked rice last time.
Later in the day, fry some bacon (as much or little as you like). I always cook more than I need because I have so many HELPERS come by to SAMPLE the cooked bacon. I'm spoiled and spoil my family, too...I only cook with thick style bacon and trim most of the fat off before cooking. It is helpful if you have kitchen shears and cut the uncooked bacon into small diced-like pieces before cooking. This way when they are cooked, you just fish the cooked pieces out of the grease and drain on a papertowel on a paper plate. You can cook the bacon slices whole and just crumble later with your hands when they are cool enough.
Reserve the bacon drippings, leaving a bit in the pan.
While bacon is draining on the paper towels and cooling, break a few eggs into the hot bacon grease in the pan. Break the yolks and finish cooking your eggs. I usually cook about three or four eggs for this quantitiy of rice. When done cooking, I put on the side of the paper plate with the bacon and cut into small pieces.
Chop some green onion and prepare to put it all together. Heat the remaining bacon grease in the pan and add the cooled, cooked white rice and "FRY".
Add in all the yummies (bacon, eggs and green onions) and a bit of soy sauce (the low sodium variety of course) to your taste and color preference. A little really does go a long way if you take the time to stir everything up well.
Enjoy occasionally...
Sweet Crockpot Baked Beans
6-8 slices of thick cut bacon
1 medium onion, diced
16 oz. package of small dried white beans (like navy beans)
1/2-1 cup dark brown sugar, firmly packed
1/4 cup molasses
1/4 cup cider vinegar
2 tsp. dry mustard
1 heaping tablespoon prepared dijon mustard
3/4 cup BBQ sauce (I like Sweet Baby Ray's Honey Chipotle)
5 cups water
1/2 tsp. salt
Start with your bacon. Slice in half and fry over medium heat, just until fat is rendered. You don't need to cook the pieces until they are brown and crisp. Remove bacon from the grease and set aside. DO NOT throw out the bacon grease.
Depending on how much grease your bacon gave, you may want to pour some off, but leave enough to cook your onions in until they are soft.
While your onions are cooking, mix together the packed brown sugar, molasses, cider vinegar, dry mustard, dijon mustard and barbeque sauce in a 5-6 quart crockpot/slowcooker. Add the dried beans (no need to soak, but I do check for any rocks/debris that may have made it into the package), the cooked onions and the partially cooked bacon slices.
Add the 5 cups of water, stir all together. Cook, covered on low for 12 hours until the beans are tender and the liquid is syrupy.
Before serving remove the bacon strips and discard, stir in 1/2 tsp salt and add pepper to taste.
Enjoy!
Note: For my non-onion eating friends, you could probably just leave those out... :)
1 medium onion, diced
16 oz. package of small dried white beans (like navy beans)
1/2-1 cup dark brown sugar, firmly packed
1/4 cup molasses
1/4 cup cider vinegar
2 tsp. dry mustard
1 heaping tablespoon prepared dijon mustard
3/4 cup BBQ sauce (I like Sweet Baby Ray's Honey Chipotle)
5 cups water
1/2 tsp. salt
Start with your bacon. Slice in half and fry over medium heat, just until fat is rendered. You don't need to cook the pieces until they are brown and crisp. Remove bacon from the grease and set aside. DO NOT throw out the bacon grease.
Depending on how much grease your bacon gave, you may want to pour some off, but leave enough to cook your onions in until they are soft.
While your onions are cooking, mix together the packed brown sugar, molasses, cider vinegar, dry mustard, dijon mustard and barbeque sauce in a 5-6 quart crockpot/slowcooker. Add the dried beans (no need to soak, but I do check for any rocks/debris that may have made it into the package), the cooked onions and the partially cooked bacon slices.
Add the 5 cups of water, stir all together. Cook, covered on low for 12 hours until the beans are tender and the liquid is syrupy.
Before serving remove the bacon strips and discard, stir in 1/2 tsp salt and add pepper to taste.
Enjoy!
Note: For my non-onion eating friends, you could probably just leave those out... :)
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