Saturday, June 25, 2016

Backyard Barbecue Bean Salad

Summer is a perfect time for outdoor barbecues and get togethers. This recipe is perfect for a party or anytime.

2 cans cannelloni or northern beans
1c. chopped onions
1/4 c. Olive oil
1/2 tsp. Red wine vinegar
1/8 - 1/4 tsp. each: salt, pepper
1 clove crushed and chopped garlic

Open and drain cans of beans, place into bowl. 

Peel, rinse, chop onions, add to beans.

Peel, rinse, crush and chop garlic.

In a cup: combine: oil, vinegar, salt, pepper, garlic. Mix well with a fork. Pour mixture over beans and toss to coat.

Place beans in refrigerator to chill until ready to serve.  

Serves 4.






Saturday, June 11, 2016

Shrimp Tostada

This is perfect for summer or anytime. I've used a grill pan, but this is also great on the outdoor grill as well.

1 - 1 1/2 lb shrimp approx
1 lime: juice and zest
1/8 - 1/4 tsp each: salt, pepper (to taste)
1/8 tsp red pepper flakes (optional)
4 - 6 T olive oil
1 tsp Worcestershire sauce
1 T. tequila (optional)
1 - 2 cloves fresh garlic crushed
 1/4 tsp fresh parsley or cilantro
 8  - 12 corn tortillas
3/4 - 1  c each: shredded lettuce, shredded cheese, diced tomatoes, diced onions
1/3 - 1/2 c sour cream or Greek yogurt
1 can pinto beans

Combine: some of the oil, herbs, salt, pepper, shrimp, lime juice, sauce. Toss to coat shrimp. Marinate for 15 - 20 minutes in refrigerator.

Heat saute pan to medium high heat lover heat to medium and add some of the oil. Fry 1 of the tortilla on 1 side for 1 - 3 min. Turn over tortilla and fry for 1- 3 min more or until crisp. Repeat process with remaining tortillas. Add more oil if needed. 

Open up can of beans and drain liquid. Pour beans into bowl. add oil, heat on microwave for 1 to 3 min or until warm. Remove beans from microwave, set aside. 

Heat grill pan to medium high heat. Lower heat to medium, and add shrimp. Cook shrimp on one side for 3 min or until it turns pink. Turn shrimp over and cook on remainder side for 3 minutes or until done.

To serve:  spoon some beans onto tortilla. Spoon some shrimp onto tortillas. Top with your favorite toppings, and enjoy.

Serves 4 - 6.

Saturday, June 4, 2016

Stoplight Spaghetti Salad

 I call this stoplight salad because the colors in the salad remind me of a stoplight. This is perfect for a Detroit Grand Prix watching party, summer get togethers or anytime. 

1 package uncooked spaghetti
4 qrt. water
1 each: chopped yellow peppers, cucumbers
1 - 2 Roma tomatoes chopped
1/3 c. olive oil
1 T. fresh lemon juice
Lemon zest
1 - 2 cloves chopped, crushed fresh garlic
1/4 tsp. pepper
1/2 tsp. salt divided
Pinch red pepper flakes
1/2 - 1 tsp. dried or fresh: parsley
1/4 tsp. oregano

Cook spaghetti, water and 1/2 of the salt according to package directions. Drain spaghetti in a colander and place in large bowl.

Rinse chop and seed if needed vegetables, add to the bowl with spaghetti.
Rinse and chop herbs.

Peel, rinse, crush and chop garlic, set aside.

Zest and juice lemon, set aside.

In a cup combine: oil, lemon juice, lemon zest, herbs, garlic, remainder of salt, pepper, red pepper flakes. Mix with a clean fork. Pour over spaghetti salad. Toss to coat. 

Place in refrigerator to chill until ready to serve. 

Serves 6 - 8.


 



Saturday, May 28, 2016

Honolulu Sundaes

This is a great dessert for summer. 

I've used a grill pan, but this will also work for an outdoor grill. 

I've used peanuts, but you can also use walnuts or even macadamia nuts. 

For those with nut allergies. omit the nuts and coconut.

4 pineapple rings
1 - 2  T vegetable oil
1/2 - 1 tsp each: cinnamon sugar, dark or spiced rum (optional)
1/3 - 1/2 c. each: chopped peanuts, shredded coconut (optional)
non stick cooking spray


Preheat oven to 350 F. 

Spray cooking sheet with non stick spray.  Arrange peanuts and coconut on baking sheet

Turn off oven. Place baking sheet in oven and leave oven off.  Let cooking sheet stay in oven for a few minutes to toast coconut and peanuts. Keep an eye on them so that they won't burn. 

Remove baking sheet from oven and set aside.

In a cup combine oil and rum.

Brush both sides of pineapple rings with oil. Use a spoon to sprinkle cinnamon sugar over both sides.

Heat grill pan to medium high heat, lower heat to medium.

Place pineapple rings on grill pan.  Grill for 2- 5 min on one side. Flip over and grill for 2 -  5 min more.

Remove pineapple rings from grill and arrange in a dessert dish. Arrange your favorite ice cream over pineapple. Top with peanuts and coconut if desired.

Serves 4.




Saturday, May 21, 2016

Brown Eyed Suzannes™

This recipe will put you in the winners circle at any race watching party or anytime.

This is my version of the Preakness classic.

4 - 6 oz vodka
Ice
4 c. Each: Orange Juice, pineapple juice
2 - 3 oz. triple sec. 
1 orange sliced 

Fill pitcher with ice. 

Add vodka, orange juice, pineapple juice, triple sec, to pitcher. Mix with wooden spoon. Place in refrigerator until ready to serve. 

For kiddies: omit vodka.

To serve: pour into glasses over ice and garnish with orange slices.

Serves 4 - 6.

Monday, May 9, 2016

Queen For a Day Mini Quiches™

This is perfect for Mothers  Day, company or anytime.

1 pkg. prepared pie crust
6 eggs
1/8 - 1/4 tsp. each: salt, pepper
1/2 - 1 Tsp fresh or dried parsley
1/2 c. each: shredded cheddar cheese, onions, chopped ham
nonstick cooking spray
1- 2 cloves fresh garlic, chopped
pinch red pepper flakes
1/8 - 1/4 c. flour (enough to flour work board and rolling pin)


Preheat oven to 375' F.

Spray muffin tins with nonstick cooking spray. 

Sprinkle some flour onto work board, and rolling pin. Roll out dough to desired thickness.

With a wide mouth rimmed glass, cut 6 circles from pie crust. Place pie crust circles into muffin tin. Repeat process with remaining pie crust.

Crack 6 egg into large mixing bowl. With a whisk, mix eggs for 20 - 30 sec or until beaten.

Peel, rinse and chop onions and garlic.

Chop ham.

Add onion, ham, cheese, spices and herbs to eggs. mix slightly.

With a 1/8 measuring cup scoop egg mixture into muffin tins. 

Place muffin tin in oven and bake for 20 - 30 min approx or until done. Keep an eye on them so that they don't burn. 

Remove from oven and let cool slightly.

Serves 4 (3 each).





Saturday, April 30, 2016

Spring Lasagna ™

This recipe is great for spring. Enjoy!

1 - 1 1/2 lb each: Ricotta cheese, Mozzarella,
1 package lasagna noodles (no boil or regular)
Non-stick cooking spray
6 c pasta sauce, to taste (my recipe or jar)
1/4 tsp pepper
2 eggs (optional)
1 - 2 c . each: chopped onions, sliced portabella mushrooms, baby spinach, sliced zucchini.


Preheat oven to 375' F.

Cook lasagna noodles according to package and drain, set aside. If using no boil noodles, omit this step. 

Rinse, peel and chop onions. 

Rinse and cut zucchini in half lengthwise, and cut into slices. 

Clean and slice mushrooms. 

Rinse, dry and snip stems from spinach leaves.

Place ricotta cheese in mixing bowl add two eggs, and combine well.

Spray baking pan with non stick cooking spray. Take 1/2 - 3/4 cup of tomato sauce and spread on bottom of baking pan.

Layer 1/3 of noodles overlapping each other in bottom of baking pan. Spread 1/3 of sauce over noodles. Arrange 1/2 of ricotta cheese mixture, 1/2 of the vegetables, 1/3 of mozzarella cheese over sauce
.

Top with 1/3 noodles and repeat previous layering process. 


Set aside 1 c of sauce. Top with remaining noodles. Layer 1 c of sauce, remaining mozzarella cheese over noodles.

Cover lasagna with foil and bake for 40 min - 1 hr.

Makes 10 serving.

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