Sunday, August 25, 2013
With 47 family members coming over for a BBQ ... THIS was the perfect new recipe to try. Honestly .... KILLER good.
- 2-1/2 pounds small red potatoes
- 1 medium onion, cut into 1/2-inch slices
- 1/2 cup olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 3 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
- 2 garlic cloves, minced
- 1/4 cup minced fresh tarragon
- Place potatoes in a large saucepan and cover with water. Bring to a
- boil. Reduce heat; cover and cook for 10 minutes. Drain; cool
- slightly. Cut each in half.
- In a large bowl, combine the potatoes, onion, 1/4 cup oil, 1/2
- teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange cut
- sides down on a grilling grid; place on a grill rack. Grill,
- covered, over medium heat for 8-10 minutes or until vegetables are
- tender and lightly browned, turning occasionally. Chop onion. Place
- onion and potatoes in bowl.
- In a small bowl, whisk the vinegar, lemon juice, mustard, sugar,
- garlic and remaining oil, salt and pepper. Add to potato mixture;
Tuesday, August 20, 2013
We have fussy eaters in this home - partly because I've made the mistake of catering to their palettes. So, I'm branching out into other ethnicities, but with milder flavours so not to overwhelm the kids. Yet *grin*. This one went over super well ... they even ate their veggies.
Thai Peanut Noodles
4 chicken breasts, cut into bite sized pieces
1 cup light Thai dressing (it's a vinaigrette, at speciality stores. You can use Lite Italian instead)
1/4cup crunchy peanut butter (I used Adam's smooth - less sugar)
1 tbsp soy sauce
3 tbsp honey
2 tsp ground ginger
carrots, peppers, green onions, zucchini, red onions ... chopped to stir-fry - as much as you want.
angel hair pasta for 4 (one 8oz package)
**optional 2/3 cup chopped peanuts
** use sesame oil to cook
- coat chicken with 1/2 cup of salad dressing. Refrigerate for 30min.
- whisk together remaining 1/2 cup of salad dressing, peanut butter, soy sauce, honey, and ginger until smooth.
- sautee chicken in sesame oil, until 2/3 cooked.
- boil water for pasta; cook pasta.
- add veggies, complete cooking.
- drain pasta and add to veggies and chicken.
- toss with peanut sauce until warmed through.
- sprinkle with peanuts, if desired.
Ok. I haven't posted a recipe in MONTHS and had to laugh that my last post was a Snickerdoodle cookie recipe LOL. I'm sensing a theme here!! Got this recipe from a cookbook series called Gooseberry Patch ... and they were a HIT. They will be perfect for lunch boxes and simple snacks. Obviously, not the healthiest - but they freeze well and at least are not full of preservatives. That's how I like to think anyways *grin*.
Snickerdoodle Mini Muffins
1+1/2cup all purpose flour
1 cup quick cooking oats, uncooked
1/2 cup white sugar
1 tbsp baking powder
1 cup milk
1 egg, beaten
1/4 cup margarine, room temperature
1 tsp vanilla extract
1/4cup white sugar + 1tbsp cinnamon for topping
- combine flour, oats, sugar, and baking powder; mix well.
- in a separate bowl, combine margarine and egg; gradually add milk and vanilla - blend well.
- add to flour mixture.
- fill greased mini muffin cups 2/3 full.
- sprinkle with sugar+cinnamon mixture.
- bake at 400F for 12-14minutes.