Here are some of my favorite summertime side dishes, sure to please all of your family and friends!  Enjoy!!!

IMG_5277Asian Slaw
Ingredients:

1 (12 ounce) package coleslaw mix (preferably an Asian blend)
1 tablespoon honey
3 tablespoons rice wine vinegar
1 teaspoon soy sauce
1 teaspoon Spice Islands® Ground Ginger
½-1 teaspoon wasabi powder
¼ teaspoon Spice Islands® Garlic Powder
¼ cup Mazola® Extra Virgin Olive Oil
2 tablespoons Spice Islands® Sesame Seeds, lightly toasted*

Empty slaw mixture into a medium size mixing bowl and set aside.

In a small mixing bowl combine honey, vinegar, soy sauce, ginger, wasabi powder and garlic power. Whisk until well blended. Slowly pour in oil, whisking continuously to emulsify dressing. Add sesame seeds and pour over greens. Toss to combine. Cover and refrigerate overnight, if possible.

*To toast sesame seeds, place in a dry non-stick skillet over medium heat and toss until lightly golden.

IMG_5281

Southern Style Barbecue Beans for a Crowd

Prep time: 15 minutes
Bake time: 1 ½ hours
Serves: 10-15 people

1 teaspoon Mazola® Corn Oil
2 onions, finely chopped
2 fresh jalapenos, minced
2/3 cup Weber® Sweet “N Spicy BBQ Sauce
½ cup ketchup
½ cup water
3 tablespoons Dijon mustard
2 tablespoons vinegar
2 tablespoons brown sugar
1 teaspoon Spice Islands® Minced Garlic
½ teaspoon Spice Islands® Cayenne Pepper
1 tablespoon Weber® Smokey Mesquite Seasoning
1 lb. cooked, shredded pulled pork
2 (28-ounce) cans baked beans
2 (15-ounce cannellini beans, drained
2 (15 ounce) black beans, drained
1 (10-ounce) can Ro-Tel® Original Diced Tomatoes & Green Chilles, drained
½ lb. thick-cut bacon, cut into 1-inch pieces.

Preheat oven to 350˚F.

In a medium size skillet, heat oil over medium heat. Add onions and jalapenos, cook until soft, about 5 minutes.

In a large mixing bowl, combine all ingredients (except bacon), and toss until well blended. Transfer mixture to a 13 x 9” baking pan. Top mixture with a single layer of bacon pieces over the top. Bake 1 ½ hours, or until beans are bubbling and bacon is rendered (if desired, place under broiler for a minute or two for extra crispy bacon). Let cool for 10-15 minutes. Serve.  Freezes well!

IMG_5276

Roasted Corn & Tomato Salad (recipe coming soon)

 

Bon Appetito!

Summertime Picnic Side Dishes


This one is for all my gluten free and vegetarian friends…an easy and very flavorful side dish, or even as a main meal.

Spaghetti squash (also called vegetable spaghetti, noodle squash, vegetable marrow, spaghetti marrow, and squaghetti) is a group of cultivars of Cucurbita pepo subsp. pepo.[1] The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.

Spaghetti Squash

Spaghetti Squash

You will need:

1 2lb. spaghetti squash
1 tablespoon extra virgin olive oil, plus additional oil for drizzling over squash
½ onion, finely chopped
2 cloves garlic, minced
salt & freshly ground black pepper
red pepper, to taste
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
¼ cup parmesan cheese
1 14.5 ounce can petite diced tomatoes, strained & rinsed
2 tablespoons Panko Breadcrumbs

Using a sharp knife, cut the squash in half, lengthwise, scoop out and discard the seeds from center of the squash.  Place squash cut side down in a microwavable pan.  Add 1 inch of water to the pan.  Cover the squash with plastic wrap, microwave for 10 minutes.DSC_0045

Meanwhile, in a small skillet over medium heat, add olive oil.  When oil is hot add chopped onion, garlic, salt, pepper and red pepper flakes (to taste), cook over medium low heat until onion is soft, about 5 minutes.  DSC_0050

When cooked, remove squash from microwave.  Place squash on a cutting board; use a fork to remove the strands of the “spaghetti” squash, place in a mixing bowl.DSC_0051 DSC_0055

Add chopped parsley, basil, parmesan cheese, tomatoes, salt and freshly ground black pepper to spaghetti squash.  Mix until combined.  Fill each squash skin with mixture, divided evenly.

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Top each half with 1 tablespoon Panko bread crumbs.  Drizzle with extra virgin olive oil (if desired).  Place squash in a preheated 350° oven, bake for 15-20 minutes or until squash is golden brown.  DSC_0065 Buon Appetito!!!

DSC_0071 DSC_0074

 

 

 

Baked Stuffed Spaghetti Squash


Potatoes Dauphinoise

If you have never had these wonderful potatoes, you really MUST try them!  I was always a lover of AuGratin Potatoes, until I found these!!!!

What does Dauphinoise really mean?  Definition: In the culinary arts, the word Dauphinoise refers to a French recipe for potatoes in which the potatoes are sliced, layered in a baking dish and then baked au gratin with garlic, butter and cream. Variations on the Potatoes Dauphinoise recipe can include eggs and cheese.

The name Dauphinoise comes from the Dauphiné region of France, where the Potatoes Dauphinoise recipe is said to originate.

Although the names are similar, Potatoes Dauphinoise is not the same recipe as dauphine potatoes, which are balls of puréed potatoes mixed with choux pastry which are then deep-fried until light and crispy.

Water so clear a ducky would swim in it!

Water so clear the Peabody duck will swim in it!

You will need...

You will need….

Sliced thinly

Sliced very thinly

The secret to the success of these potatoes is to slice them very very thin, and rinse your sliced potatoes until the water is clear (this removes most of the potato starch).   If you have a Mandolin Kitchen Slicer, you are all set.  You will need 3-4 potatoes (I used russet), heavy cream, fresh thyme, white pepper, shallot, garlic (if desired), gruyere cheese, (I also like a little provolone), and pankos for a real crispy topping.   You will need to finely chop a ½ large shallot or 1 small shallot.  Heat a small sauce pan with 1 tablespoon of butter, and when melted, add the chopped shallot, minced garlic (if desired) and a couple of stems of fresh thyme.  Cook until soft (about 5 minutes).  Add 1/2 cup heavy cream and heat until warm (do not boil).

 

Finely chopped shallot

Finely chopped shallot

While your shallots are cooking (low and slow), you will need to slice the potatoes and place them in a single layer, overlapping each other in a circular motion.  DSC_0034

DSC_0028

Butter, shallots, white pepper and fresh thyme.

Place a handful of shredded gruyere cheese over potatoes (and any other cheese you like).  Continue layering potatoes and cheese, ending with the potatoes.  Top with a couple of tablespoons of pankos.  Pour the cream mixture over the potatoes.  Cover with foil and bake at 325 degrees 60 minutes.  Remove foil and continue baking until top is bubbling and slightly golden.

Daulphinoise Potatoes

Daulphinoise Potatoes

Potatoes Dauphinoise

Serves: 4
Prep time: 25 minutes
Bake time: 1 hour 15 minutes
4 large russet potatoes, peeled, thinly sliced,  and rinsed in cold water
2 tablespoon butter, divided
1 small shallot, finely diced
3-4 sprigs fresh thyme
½ teaspoon white pepper
8 ounces gruyere cheese, shredded
4-6 sliced provolone, torn in pieces
½ cup heavy cream
2-3 tablespoons Pankos
Preheat oven to 325°.

Heat a small sauté pan over medium low heat, add butter. When butter is melted and bubbling, add chopped shallots, fresh thyme, and white pepper. Sauté until shallots are soft, about 5-8 minutes. Add the heavy cream to the pan and heat until warm, do not boil.

While shallots are cooking, rub the remaining 1 tablespoon of butter in a gratin dish or round baking pan, and rub with garlic, if desired. Line the bottom of the dish with a single layer of potatoes, overlapping each other. Sprinkle ⅓ of the shredded cheese over potatoes and ⅓ of the provolone cheese. Continue layering potatoes and cheese; this should make 3 layers. Pour the warm cream mixture over top of potatoes, do not worry about the stems of the thyme, you can remove them after baking. Top mixture with Pankos and cover with aluminum foil.

Place potatoes in preheated oven and bake 1 hour, or until potatoes are soft. Remove foil and continue baking until potatoes are golden and bubbly, about 10-15 minutes.

Buon Appetito!

 

 


Thank you all for supporting my blog…2014 in review. 2015 will be even bigger and better!

The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog.

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 11,000 times in 2014. If it were a concert at Sydney Opera House, it would take about 4 sold-out performances for that many people to see it.

Click here to see the complete report.




Happy Labor Day

Labor Day is the third largest cookout events in the United States.  Tradition dictates that food cooked on a open flame is synonymous with summer holidays and as Labor Day is the last holiday of the summer, it had better be good!  If planning a backyard cookout then this is the right place. It’s important to take advantage of Labor Day celebrations to mix up some summer time drinks, pop open some Beer, light up the grill or smoker, and have a great cookout with your friends and family!

Here are some delicious recipes for your Labor Day Cookout!

The number one most popular food cooked on Labor Day is Barbecue Ribs

Memphis Style BBQ Ribs

Labor Day is also known for the end of “hot dog season“…

Perfect Grilled Hot Dog

Perfect Grilled Hot Dog

Some of my favorite salads include Asian Slaw, and Orzo Pasta Salad, or Black Beans, Rice & Avocado Salad

Orzo Pasta Salad with Weber® Just Add Juice® Citrus Herb Marinade

Orzo Pasta Salad with Weber® Just Add Juice® Citrus Herb Marinade

A cookout is never complete without Watermelon

Grab and Go Watermelon

Grab and Go Watermelon

or a wonderful Blueberry Cheesecake

Blueberry Cheesecake

Blueberry Cheesecake

And of course you will need the best Margarita

The Best Margarita

The Best Margarita

I hope you all enjoy this Labor Day Weekend as you celebrate with your family and friends!

Boun Appetito!!!