Showing posts with label Sides-Salads. Show all posts
Showing posts with label Sides-Salads. Show all posts
Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 15-20 min.
Cook Time: 0 min.
Difficulty: 1
When Zo and I were wine tasting in El Dorado County Narrow Gate was serving sandwiches and a white bean salad. There version was white beans, spinach, olive oil and salt. I really loved it. I loved it so much I had 3 servings. It was such a simple and tasty salad. When we got home I decide to make my own version which as you can see below is not quite as simple. This is not because I felt Narrow Gate's version was lacking. I just can not leave well enough alone. Enjoy!
When Zo and I were wine tasting in El Dorado County Narrow Gate was serving sandwiches and a white bean salad. There version was white beans, spinach, olive oil and salt. I really loved it. I loved it so much I had 3 servings. It was such a simple and tasty salad. When we got home I decide to make my own version which as you can see below is not quite as simple. This is not because I felt Narrow Gate's version was lacking. I just can not leave well enough alone. Enjoy!
Ingredients:
15 oz white kidney beans (rinsed)
2 tbsp fresh Basil (chopped)
1 tsp fresh Thyme (chopped)
1 tsp fresh Oregano (chopped)
1 tbsp Spinach (chopped)
1 tbsp arugula (chopped)
2 tbsp black truffle oil
1/4 tsp garlic powder
1 tbsp 1 tsp volcanic Lemon juice
1 1/2 tsp Romano (freshly grated)
1 1/2 tsp Parmesan (freshly grated)
Kosher Salt (to taste)
Fresh crack pepper (to taste)
Red pepper flakes (to taste)
Toss all ingredients in a medium mixing bowl until evenly mixed. Cover and chill until ready to serve. Enjoy!
Cost: $20 and over
Serves: 6
Prep Time: 15-20 min.
Cook Time: 15-20 min.
Difficulty: 1
For our Fall-B-Q I had planned to do a complete Italian menu all on the grill. Then I realized how hard it was going to be to feed 20 in a timely manner with that menu. So I switched to steaks and that was that. This Grilled eggplant Antipasto Salad was one of the ideas I had for the Italian menu and I decided why not make it before it gets to cold out to grill comfortably. We enjoyed it on the porch with a couple glasses of wine. It was really delicious and the neighbor asked me what in the heck I was grilling earlier that smelled so good. SALAMI I yelled over at the fence to him. He had never heard of anyone grilling salami. I told him it is one of the best ways to have it. I did not however share any of our antipasto with the neighbors... Shame on me but hurray for our tummies! Enjoy!
Ingredients:
Antipasto
1/2 eggplant (sliced into 1/4-1/2 inch rounds)
1/2 Japanese eggplant (sliced into 1/4-1/2 inch strips)
6 oz Columbia salami (sliced in half)
2 Italian peppers (seeded, chopped)
8 oz baby bocconcini (small mozzarella balls)
6 large garlic cloves (diced)
2 large shallots (diced)
1/2 cup basil leaves (chopped)(olive oil to rub eggplant with)
Dressing
3/4 cup fire roasted tomatoes
2 tbsp volcanic lemon juice
2 tbsp white truffle oil
1 tbsp red pepper flakes2 tbsp fresh thyme (diced)
2 tbsp fresh oregano (diced)
2 tbsp fresh rosemary (diced)
fresh crack pepper (to taste)
Kosher salt (to taste)
Parmesan shavings
Whole Basil leaves
Dressing
Mix all ingredients in a small mixing bowl and sit to side until needed.
Antipasto
Pre-heat grill to medium heat.
Rub about 1/2 tsp of olive oil over each slice of eggplant. Place eggplant and salami on grill and cook for 4 minutes. Flip eggplant and salami over and continue to cook for 4-5 minutes or until eggplant begins to dry out (you do not want it completely dry.) Let eggplant and salami cool for 3-4 minutes and then chop and add to large salad bowl. Add the remaining antipasto ingredients and then toss by hand until even.
Pour dressing over antipasto and toss by hand until even. Garnish with fresh Parmesan shavings and fresh basil and enjoy!
Taste Level: GR
Cost: $20 and under
Serves: 2
Prep Time: 35 min.
Cook Time: 25-35 min.
Difficulty: 1
A simple and tasty salad for a hot summer day. Enjoy!
Ingredients:
Chicken
1 chicken thighs (with or without skin)
1 tbsp coffee rub
2 tsp tbsp olive oil
Salad Mix
1 handful mixed salad greens
8 sugar snap peas (chopped)
6 baby carots (sliced)
5 radishes (sliced)
Your favorite salad dressing (we used a homemade avadado vinagrete)
Salad Mixture
Toss all ingredeints together and split between plates.
Chicken
Mix together olive oil and coffee rub until even. Rub mixture onto chicken meat, cover and lit chill for at least 30 minutes and up to 5 hours.
Preheat grill to medium heat.
Once heated place chicken skin side up on grill and let cook for 10 minutes. Flip chicken and continue to cook for 10 minutes. Flip and turn chicken and continue to cook for 5-15 minutes or until cooked through. Remove chicken from grill, cover with aluminum foil and let stand for 5 minutes before slicing meat from the bone into bite sized pieces and sprinkling over your salad mixture. Enjoy!
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 1 hour 20 min.
Difficulty: 1
I purchased 4 sweet potatoes to make stuffed sweet potato skins. I had planned to deep fry them but then decided I did not feel like cleaning up the mess caused by frying. I was not sure what I was going to do with the potatoes but I'd always wondered what a twice baked sweet potatoes would taste like. So I went to work finding out. Zo and I were very pleasantly surprised at just how tasty they are. I think the reason that you do not see them featured on many menus is the fact that sweet potatoes have a very thin skin. So you have to really take your time not to make a mess in lieu of a stuffed potato. Take your time as it is well worth it! Enjoy!
Ingredients:
4 large and round sweet potatoes
4 tsp black truffle oil
kosher salt (to taste)
fresh crack pepper (to taste)
Stuffing mixture
1/4 cup mayonnaise
2 tbsp sirracha
2 1/2 green onions (chopped)
1/3 cup chipotle cheddar (shredded)
1 shallot (diced)
3 tbsp fresh cilantro (chopped)
fresh crack pepper (to taste)
Garnish
1/3 cup chipotle cheddar (shredded)
1/4 cup green onion (chopped)
Rub potatoes with truffle oil and then rub in kosher salt and fresh crack pepper. Cook potatoes in a potato crisper bag in microwave (my microwave has a potato button, I just have to hit it 1 times per potatoes.) Allow to cool. (Alternately if you do not have a potato bag you can bake potatoes in oven at 400 degrees for on hour.)
Preheat the oven to 400 degrees F.
When the potatoes are cool enough to handle, cut a boat into top of potatoes and scoop out pulp leaving 1/4 of potato (be careful, sweet potatoes have a thin skin.)
In a mixing bowl, combine stuffing ingredients with scooped out potato. Mash together until mixed well and then re-stuff potato shells.
Place Stuffed potates on pizza stones or on a cookie sheet and bake for 15-20 minutes, or until heated through.
Remvoe from oven and let sit 4-5 minutes before sprinkling with garnish adn serving. ENjoy!
Cost: $20 and under
Serves: 6-8
Prep Time: 15-20 min.
Cook Time: 45-50 min.
Difficulty: 1
This recipe was adapted from our Cheesy Beer Bread recipe which in turn was adapred from a recipe in Cook’s Country Magazine and makes one 9 inch loaf. We changed it up even more to fit a German style party we were throwing! Hope you enjoy!
Ingredients:
1 cup aged white cheddar (shredded or 1 cup sharp cheddar and 2 diced jalpenos)
1 cup aged sharp cheddar (cut into 1/4 cubes or 1 cup sharp cheddar)
2 green onions (chopped)
1 (12 oz) bottle German Lager
3 cups unbleached all-purpose flour
3 tbsp sugar
1/2 tsp smoked paprika
4 tsp baking powder
4 tbsp unsalted sweet European butter (melted)
1 1/2 tsp salt
1/2 tsp fresh crack pepper
Preheat oven to 375 degrees and grease a 9 by 5 inch loaf pan.
In a large mixing bowl combine the cheeses, green onion, paprika, flour, sugar, baking powder, salt and pepper. Fold in the beer and mix until well combined. Pour the batter into the prepared loaf pan, spreading evenly to the corners. Drizzle butter evenly over the top of the batter and place pan on the middle baking rack. Bake 45-50 minutes or until golden brown and a toothpick comes out clean when inserted into the middle of the bread loaf.
Remove loaf from oven and let cool for 5 minutes. Once cooled turn it out on to a baking rack and cool completly (we like to eat it when it is a little warm.) Slice and enjoy!
Cost: $20 and under
Serves: 4
Prep Time: 40-45 min.
Cook Time: 25-30 min.
Difficulty: 2
I was really missing being able to buy fresh boiled peanuts so I decided to make some of my own. They were a huge hit with those that like boiled peanuts but not a huge hit with those that had never had them before. So if you like boiled peanuts make these, if you love peanuts and want to try something different make these but if you like peanuts but expect them to be dry and roasted or salted do not make these! Hope you enjoy!
Ingredients:
2 lbs raw peanuts
6 quarts water (may need more water as it boils off)
3 tbsp volcanic lemon juice
1/2 cup crab boil (recipe follows)
2 limes (cut in half)
3 tbsp kosher salt
In a large 8-10 qt stock add water, lemon juice, limes and seasonings. Stir and then submerge peanuts in water. Over medium high heat bring to boil, once rolling boil is reached continue to boil for 2-4 hours or until peanuts are boiled through to your desired level (I like mine with a little crispness left to them.)
Enjoy!
Crab (Seafood) Boil
4 tbsp yellow mustard seeds (ground)
3 tbsp coriander seeds (ground)
2 tbsp whole allspice (ground)
2 tbsp dill seeds (ground)
1 tsp ground cloves
1 tablespoon crushed red pepper
8 bay leaves (ground)
2 tbsp Kosher Salt
2 tbsp cayenne pepper
1 tbsp fresh crack pepper
Cost: $20 and under
Serves:
Prep Time:
Cook Time:
Difficulty: 1
Tomato Caprese Salad is as simple as it is delicious!
Ingredients:
2 heirloom tomatoes (sliced)
8 oz Fresh mozzarella, sliced
1/4 cup Fresh basil leaves, torn
balsamic vinegar, to taste
olive oil, to taste
kosher salt (to taste)
fresh crack pepper (to taste)
Place tomato slices on serving plate and top with mozzarella slices. Sprinkle basil leaves over the top of each tomato, then drizzle with balsamic vinegar and olive oil. Add fresh pepper and kosher salt to taste.
Cost: $20 and under
Serves: 6-8
Prep Time: 40-45 min.
Cook Time: 35-40 min.
Difficulty: 1
Zo tossed together another Potato Salad for your BBQ enjoyment, enjoy!
Ingredients:
6 red potatoes (chopped)
2 hard boiled eggs (chopped)
1/4 cup radish (chopped)
1/4 cup carrot (chopped)
1/3 cup sweet onion (chopped)
1 green onion (diced)
2 cloves garlic (minced)
2 tbsp fresh cilantro (chopped)
1 tbsp fresh Italian parsley (chopped)
1 tbsp whole grain mustard
2 tbsp raspberry wasabi mustard
1 tbsp apple cider vinegar
1 tbsp tapatio hot sauce
1/4 tsp habanero hot sauce
1/4 tsp smoked paprika
1/4 tsp ancho chili pepper
fresh crack pepper (to taste)
kosher salt (to taste)
Boil potatoes for 20-25 minutes. Boil eggs for 10 minutes.
Toss all ingredients together until mixed well in a large mixing bowl, cover and chill until ready to serve. Enjoy!
Cost: $20 and under
Serves: 4
Prep Time: 20-25 min.
Cook Time: 0 min.
Difficulty: 1
The last time we stayed at The Cobb Mansion in Virgina City, NV we were able to take a great tour of the home that included some great guacamole. When we got to the kitchen Paul had his molcajete all ready to grind us up a tasty treat. We loved his recipe so much I wanted to share it on here as well as share how Zo and I make our Molcajete Guacamole. So really this post just celebrates all things Molecajete! Enjoy!
Cobb Mansion Molcajete Guacamole
Ingredients:
2 ripe avocados
1 tbsp olive oil
1 clove garlic
1 Serrano (seeded if less heat is wanted)
2 small green onions
1/4 cup tightly packed cilantro
1/2 tsp kosher salt
1 key lime
1 Roma tomato (chopped)
Add oil and garlic to molcajete and grind until smooth. Add green onions, salt and cilantro and slightly grind. Now grind in Roma tomato and key lime juice.
Add avocado and crush till consistency you want is met. Enjoy!
Francis' Spicy Molecajete Guacamole
Ingredients:
2 ripe avocados
1 tbsp olive oil
2 cloves garlic
1 jalapeno (sliced)
2 small green onions
1/4 cup tightly packed cilantro
1 pearl onion (sliced)
1 key lime
1 Roma tomato (chop)
Fresh crack pepper (to taste)
kosher salt (to taste)
Add oil garlic and jalapeno to molecajete and grind with pedestal until a paste is formed. Now add you green onion, salt and cilantro, grinding until cilantro and onions have become fragmented into small pieces.
Press down and roll key lime around to loosen juices and then slice in half and squeeze all of the juice over your mixture. Stir with a fork, then add your pearl onion and roma tomato and grind until tomato is at your desired consistency.
Add 1 avocado and grind until smooth. Add the last avocado and and fresh crack pepper, crushing them into mixture with fork until your desired consistency is found. Serve with tortilla chips and enjoy!
Francis' Chili Molecajete Gacamole
Ingredients:
2 avocados
1 tbsp olive oil
2 cloves garlic
1/2 jalapeno (seeded)
1/2 chili pepper (seeded)
2 small green onions (chopped)
1/4 cup tightly packed cilantro
1 lime
1 roasted Roma tomato (pealed, chopped)
1 shallot (sliced)
fresh crack pepper (to taste)
kosher salt (to taste)
Add oil garlic, chili pepper and jalapeno to molecajete and grind with pedestal until a paste is formed. Now add you green onion, salt and cilantro, grinding until cilantro and onions have become fragmented into small pieces.
Press down and roll lime around to loosen juices and then slice in half and squeeze all of the juice over your mixture. Stir with a fork, then add your shallot and Roma tomato and grind until tomato is at your desired consistency.
Add 1 avocado and grind until smooth. Add the last avocado and fresh crack pepper, crushing them into mixture with fork until your desired consistency is found. Serve with tortilla chips and enjoy!
Taste Level: VG
Cost: $20 and under
Serves: 6-8
Prep Time: 40-45 min.
Cook Time: 35-40 min.
Difficulty: 1
Zo's Carrot Packed Potato Salad is just plain yummy!
5 large red potatoes (boiled, cut into 1/2 inch pieces)
1 large carrot (diced)
2 green onions (chopped)
1/4 cup yellow onion (diced)
2 tbsp sweet pickle relish
2 tbsp home cured black olives (chopped)
1/4 cup raspberry wasabi mustard (may be hard to find)
1/4 cup 1 tbsp mayonnaise
1 tbsp red wine vinager
1/2 tsp essence
1/4 tsp sweet paparika
1/4 tsp hot hungarian paparika
kosher salt (to taste)
fresh crack pepper (to taste)
Boil potatoes for 20-25 minutes.
Toss all ingredients together until mixed well in a large mixing bowl, cover and chill until ready to serve. Enjoy!
Taste Level: GR
Cost: $20 and under
Serves: 6-8
Prep Time: 15-20 min.
Cook Time: 45-50 min.
Difficulty: 1
This recipe was adapted from a recipe in Cook’s Country Magazine and makes one 9 inch loaf. We changed it up just a little to suit our personal tastes so feel free to experiment with beers and cheeses until you find one that you love! I do suggest avoiding mild to dark beers as the flavor is so strong it is all you will taste. Enjoy!
Ingredients:
1 cup chipotle cheddar (shredded or 1 cup sharp cheddar and 2 diced jalpenos)
1 cup chipotle cheddar (cut into 1/4 cubes or 1 cup sharp cheddar)
1 (12 oz) bottle light-bodied beer (MGD and Corona work great)
3 cups unbleached all-purpose flour
3 tbsp sugar
4 tsp baking powder
4 tbsp unsalted sweet European butter (melted)
1-2 jalapenos (seeded, diced)
1 1/2 tsp salt
1/2 tsp fresh crack pepper
Preheat oven to 375 degrees and grease a 9 by 5 inch loaf pan.
In a large mixing bowl combine the cheeses (and jalapeno if using,) flour, sugar, baking powder, salt and pepper. Fold in the beer and mix until well combined. Pour the batter into the prepared loaf pan, spreading evenly to the corners. Drizzle butter evenly over the top of the batter and place pan on the middle baking rack. Bake 45-50 minutes or until golden brown and a toothpick comes out clean when inserted into the middle of the bread loaf.
Remove loaf from oven and let cool for 5 minutes. Once cooled turn it out on to a baking rack and cool completly (we like to eat it when it is a little warm.) Slice and enjoy!
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 0 min.
Difficulty: 1
Ingredients:
14 oz can quartered artichoke hearts in water (drained)
8 oz Ciliegine Mozzarella balls (drained)
1/3 cup sun-dried tomatoes in oil (drained, Juliane)
2 tbsp Italian parsley (chopped)
1 tbsp 1 tsp fresh basil (chopped)
1 tbsp Parmesan (flaked)
1 tbsp Romano (shredded)
2 tsp White Balsamic vinegar
2 tsp olive oil
1 tbsp Italian bread crumbs
kosher salt (to taste)
fresh crack pepper (to taste)
Toss all ingredients together in a large mixing bowl, cover and chill until ready to serve. toss before serving and enjoy!
Taste Level: VGR
Cost: $20 and under
Serves: 4-6
Prep Time: 10-15 min.
Chill Time: Until ready to serve.
Difficulty: 1
Zo and I were really unsure of what to call this, Shrimp Slaw, Frank Slaw, Zo Slaw, Shrimp Cole Slaw, it is really just hard to say exactly what it is! Other than to say it is really amazing! It was great as a side salad which is what it was originally meant to be but it was even better with tortilla chips as a dip! Either way it is a little tingly on the spice-o-meter so beware but enjoy!
Ingredients:
1/2 lb boiled large shrimp (chopped)
1/2 lb boiled salad shrimp
1-1 1/4 cup red cabbage (shredded)
1 large green onion (diced)
1/4 cup red onion (diced)
1/4 cup sweet white onion (diced)
1/3 cup mayo
2 tbsp sriracha sauce
1/4 of a limes juice
1 green onion (diced)
1 tbsp cilantro
Kosher salt (to taste)
Fresh Crack Pepper (to taste)
Toss all ingredients together in a medium mixing bowl until even. Cover and chill until read to serve!
Cost: $20 and under
Serves: 6-8
Prep Time: 10-15 min.
Toss Time: 0-5 min.
Difficulty: 1
Zo really loved my Italiano Insalata even though it took me less than 10 minutes to toss together. But that 10 minutes took me 2 years to get around to! That is right over the last 2 years I have been working on making the perfect Italian Style Salad! I wanted an Antipasto salad that would not only compliment any Italian meal but could also be a dinner salad if needed. of course another requite was for it to taste amazing! Check, check and check, ENJOY!
Ingredients:
2 cups mixed greens
21-22 large fresh basil leaves
1/4 cup fresh Italian parsley (chopped)
3 slices picante prosciutto (diced)
1/2 cup red onion (chopped)
5 Campari tomatoes (quartered)
1/2 cup home cured olives (or black olives)
3-4 garlic cloves (chopped)
1/4 cup blue cheese (crumbled)
1 tbsp fontina (shredded)
1 tbsp asiago (shredded)
1 tbsp provolone (shredded)
1 tbsp Parmesan (grated)
fresh crack pepper (to taste)
1 cup garlic Parmesan croutons (made fresh or store bought)
3 tbsp Zo's balsamic Vinaigrette
In a medium to large mixing bowl mix all ingredients together except pine nuts and crack pepper. Toss salad with Vinaigrette until coated evenly, top with pine nuts and crack pepper and serve immediately. (If not serving right away do not toss with vinaigrette, instead cover and do not toss with dressing until immediately before serving.
1/4 cup blue cheese (crumbled)
1 tbsp fontina (shredded)
1 tbsp asiago (shredded)
1 tbsp provolone (shredded)
1 tbsp Parmesan (grated)
fresh crack pepper (to taste)
1 cup garlic Parmesan croutons (made fresh or store bought)
3 tbsp Zo's balsamic Vinaigrette
In a medium to large mixing bowl mix all ingredients together except pine nuts and crack pepper. Toss salad with Vinaigrette until coated evenly, top with pine nuts and crack pepper and serve immediately. (If not serving right away do not toss with vinaigrette, instead cover and do not toss with dressing until immediately before serving.
Cost: $20 and under
Serves: 2
Prep Time: 20-25 min.
Cook Time: 5-10 min.
Difficulty: 1
Baconed Brussels Sprouts are simply a delicious and easy side for a pork chop or steak. Enjoy!
Ingredients:
7-8 fresh Brussels sprouts (sliced into thin rounds)
1-2 tbsp white balsamic vinager
1 tbsp bacon grease
1-2 tbsp red wine
kosher salt (to taste)
fresh crack pepper (to taste)
Heat bacon grease in a medium nonstick skillet over medium heat. Once heated add brussels sprouts, season with salt and pepper and cook for 5 minutes. Add red wine and vinegar and continue to cook 10-15 minutes over medium heat until soft and browning. Enjoy!
Taste Level: GRCost: $20 and overServes: 4-6Prep Time: 15-20 min.Chill Time: 15 min.Difficulty: 1
Cost: $20 and over
Serves: 4-6
Prep Time: 15-20 min.
Chill Time: 15 min.
Difficulty: 1
So this Corn Salsa Salad can be either a salad or a salsa, we really like it both ways. If you are making it as a salad, just chop everything up in large pieces, if it is to be a salsa just dice everything up really fine. You can make it and serve it right away but I prefer to let it sit in the refrigerator and chill over night, the flavors really melt together making it worth the wait. Enjoy!
Ingredients:So this Corn Salsa Salad can be either a salad or a salsa, we really like it both ways. If you are making it as a salad, just chop everything up in large pieces, if it is to be a salsa just dice everything up really fine. You can make it and serve it right away but I prefer to let it sit in the refrigerator and chill over night, the flavors really melt together making it worth the wait. Enjoy!
1 16 oz bag or Trader Joe's roasted corn
1 red bell pepper (seeded, diced)
1 jalapeno (seeded, diced)
3 green onions (chopped)
3 cloves garlic (minced)
1/4 cup fresh cilantro (chopped)
Dressing
2 tbsp honey
1 tbsp red wine vinegar
fresh squeezed juice of 2 limes
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp oregano
1/8 tsp cumin
1/4 tsp thyme
fresh crack pepper (to taste)
kosher salt (to taste)
Dressing
Whisk all ingredients together in a medium mixing bowl, chill until ready to serve.
Salad
Mix together all ingredients in a large mixing bowl. Before serving toss with dressing and chill for 10-15 minutes. Toss once more and serve, Enjoy!
Cost: $20 and under
Serves: 6
Prep Time: 10-15 min.
Cook Time: 40-45 min.
Difficulty: 1
Garlic Cheddar Mashed Potatoes are an easy way to spruce up an age old side dish. Just throw some garlic in the oven, shred some cheese, throw them in with your everyday mash potatoes and man oh man you have a mouth full of heck yea! Enjoy!
Ingredients
2 pounds red potatoes (quartered)
1 large head of garlic
1-1 1/4 cup sharp cheddar cheese
1/2 cup butter milk
1/4 cup sour cream
5 tbsp butter1 tsp essence
kosher salt (to taste)
fresh crack pepper (to taste)
2 tbsp olive oil
Preheat oven to 425 degrees F.
Slice off the top 1/8 inch of the head of garlic. Drizzle head with olive oil and wrap in foil. Place on a baking sheet and bake until tender and fragrant (about 35 minutes.) Remove from the oven and mash with a wooden spoon once cooled.
Place quartered potatoes in a large stockpot and cover with cold water. Heat over medium high heat, bringing to a boil and cook until fork tender. Drain potatoes and mash the potatoes with a potato masher until smooth. Heat butter, buttermilk and sour cream together until butter has melted. Once melted mix together all ingredients and seasonings and serve immediately.
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 25-30 min.
Difficulty: 1
These tasty side potatoes were an after thought when we realized we did not make enough food for everyone coming over. I took some of Zo's tossed and roasted potatoes she made the night before and fancied them up a bit for company. These Spicy Yummy Tossed Potatoes actually ended up stealing the show because they were so delicious looking and tasting. Just goes to show you that days of planning can be beat by 20 minutes of panicking, Enjoy!
Potatoes
2 cups potatoes (Cut into large chunks)
2 cups potatoes (Cut into large chunks)
4 cloves garlic (chopped)
1 tsp dried parsley
1 tsp dried thyme
Topping Ingredients
1 1/2 slices roast beef (chopped)
1 jalapeno (seeded, diced)
1/3 cup smoked Gouda (shredded)1/4 cup yummy sauce
Preheat oven to 350 degrees.
Place potatoes in a large mixing bowl and toss with garlic, seasonings and olive oil. Spread out on a large baking safe pan and roast 15-20 minutes or until crispy-tender and brown
Separate the potatoes evenly into 4 small baking safe plats. Sprinkle with roast beef, jalapeno and Gouda. Drizzle 2 tbsp of yummy sauce over each serving and place bake in the oven until cheese melts (5-7 minutes.) Remove from oven and let set 2-3 minutes before serving hot.
Taste Level: VG
Cost: $20 and under
Serves: 2
Prep Time: 15-20 min.
Cook Time: 10-15 min.
Difficulty: 1
This has been one of my favorite salads for years. Once in college I made it every meal for 3 months straight! I like it for three reasons; it always tastes great, it is extremely easy to make and it is very inexpensive to buy the ingredients. 1 Bag of Arugula, 1 bag of baby spinach, 1 8 oz of flake imitation crab, 4 oz feta cheese and a handful of chives cost about 15-20 bucks and makes about 8-12 great tasting salads! What a deal! I have had it with more dressing types than I can count and have settled on Balsamic vinaigrette and Sweet Onion dressings as my favorites. I hope you enjoy!
Ingredients
3-4 oz flake imitation crab meat (pulled into pieces)
1 3/4 cups Baby spinach
1 1/4 cups Arugula
2-3 tbsp feta (crumbled)
2-3 tbsp chives (chopped)
Fresh crack pepper (to taste)
Kosher salt (to taste)
3-4 tbsp dressing of your choice
Toss together Arugula and baby spinach in a medium bowl and then separate evenly onto two plates. Sprinkle 1 half of intimation crab over each plate, sprinkle with feta and then chives. Drizzle each salad with desired dressing, crack fresh pepper over the top and then sprinkle with kosher salt. Serve and enjoy!
Taste Level: VGRCost: $20 and over
Serves: 5-10
Prep Time: 15-20 min.
Cook Time: 25-30 min.
Difficulty: 1
Now this corn is just plain amazing! The moment I bit into this yummy corn I knew Zo had really out done herself and put my main coarse to shame! The only comment I made when she was mixing her butter was, "OH babe, add a pinch of Cumin!" She gave me the look of YUCK! So I followed with a, "Trust me on this one" She did and I am happy to report she was happy she did! Zo and I agree that there is just something about a pinch of cumin with citrus and butter that is just amazing and this is coming from a two cumin haters. I hope you enjoy this corn as much as I and my parents did!
Ingredients:
Corn
Corn
5 ears of sweet yellow corn
Rub
5 tbsp butter (softened)
1 tbsp 2 tsp volcanic lemon juice.
1/8 tsp cayenne
1/2 tsp black pepper
1/4 tsp kosher salt
1/4 tsp oregano
1-2 pinches cumin
Rub
1 tbsp 2 tsp volcanic lemon juice.
1/8 tsp cayenne
1/2 tsp black pepper
1/4 tsp kosher salt
1/4 tsp oregano
1-2 pinches cumin
Preheat oven to 375
Rub
Combine ingredients and mix well in a small bowl.
Corn
Peel tough outer husks away from corn leaving only the softer inner husks intact. Peel the inner husks back gently without removing and pull away any hair. Rinse corn and dry.
Spread rub over corn evenly over and replace inner husks, gently pressing down on the rub. Place all corn on a baking sheet and bake for 25-30 minutes or until corn is tender and juicy. Remove from oven and let set 3-4 minutes before serving hot! Enjoy!
Posts
