Tag: KOA

Citrus Pepper Marinade for Chicken

An easy way to spice up your chicken.  Make the marinade, then fix the rest of dinner.  Have a glass of wine while you BBQ!

Ingredients:

  • Juice and zest of 2 large limes
  • Juice and zest of 2 large oranges
  • 1/2 c olive oil
  • 1 tsp dried oregano
  • 2 large cloves garlic, thinly sliced
  • 1 jalapeño pepper, seeded, minced (for spicier chicken, leave seeds and ribs)
  • Dash your favorite hot pepper sauce or to taste
  • Salt and freshly ground black pepper

Directions:

  1. Place chicken in a large zip-top plastic bag.
  2. In a bowl, whisk together lime juice and zest, orange juice and zest, oil, oregano, garlic, jalapeño and pepper sauce.
  3. Season to taste with salt and pepper.
  4. Pour marinade over chicken in bag and lay flat in a shallow dish.
  5. Refrigerate for at least 90 minutes or up to four hours, turning occasionally.
  6. Heat grill to high.
  7. Then lower heat on one side of grill by either pushing coals to one side (charcoal) or turning one side down (gas).
  8. Remove chicken from marinade.
  9. Grill on hot side of grill until nicely browned.
  10. Then move to cooler side and close grill.
  11. Grill until internal temperature reaches 165°.  Alternately, bake at 425˚ for 20-30 minutes.
  12. Serve hot.

 

Source: Market Mill Creek – Culinary Resource Center

Molded Strawberry Salad

This is a vintage recipe, filled with the wonderful blended flavors of strawberries, bananas and pineapple. The sour cream layer in the middle gives a tangy counterpoint to the sweetness of the Jell-O and fruit.  It works for dessert too.

Ingredients:

  • 1 large box (6 ounce) strawberry or strawberry/banana Jell-O (regular or sugar-free)
  • 1 c boiling water
  • 3 bananas, peeled and mashed (I put the bananas on a plate and mash them with the tines of a fork.)
  • 2 (10 ounce) packages frozen strawberries with juice, defrosted
  • 1 (20 ounce) can crushed pineapple, drained
  • 1/2 – 1 c chopped pecans, toasted (optional)
  • 1 1/2 c sour cream, can use regular or light

Directions:  

  1. In a large bowl, stir Jell-O and the 1 cup boiling water together until the jello is completely dissolved.
  2. Add the mashed bananas, strawberries with juice, drained crushed pineapple, and pecans (optional).
  3. Stir to blend.
  4. Pour half of the Jell-O mixture into a 9″ x 13″ glass dish.
  5. Spread evenly.
  6. Chill until set. This goes quickly because of the low moisture content in the Jell-O.
  7. Set aside the other half of the jello – do not chill or else it will set.
  8. Once the jello in the dish has set, gently spread the sour cream evenly over the Jell-O. Before spreading the sour cream, you may want to stir it to loosen it and make it more of a spreading consistency.
  9. Pour the remaining half of the Jell-O mixture over the sour cream, gently spread evenly, cover.
  10. Chill until jello is set.
  11. The Jell-O can be cut into squares if desired for serving. Otherwise – serve it family style and let everyone scoop out their desired portion.

Servings: 12 -15 servings

Source: Terri @ that’s some good cookin’.  Recipe given to me by my Grandmother, Thelma Lucille Bates

Way Out There Chili Cheese Grits

This zesty dish is a real crowd-pleaser. ( Just don’t call it grits, call it “Stone Ground Corn”. ) It’s great as a side dish and can also be cut into squares and fried or served as a cold appetizer .

Ingredients:

  • 3 c water
  • 1 tsp salt
  • 1 garlic clove, minced
  • 1 c quick-cooking grits
  • 1/2 c butter, cubed
  • 1-1/2 c shredded cheddar cheese, divided
  • 3 Tab canned chopped green chilies
  • 2 large eggs
  • 1/2 c whole milk

Directions:

  1. In a medium saucepan, bring water, salt and garlic to a boil.
  2. Slowly stir in grits.
  3. Reduce heat; cook and stir for 3-5 minutes or until thickened.
  4. Remove from the heat.
  5. Add butter, 1 cup cheese and chilies.
  6. Stir until butter melts.
  7. Beat eggs and milk.
  8. Add to the grits and mix well.
  9. Pour into a greased 2-qt. baking dish.
  10. Bake, uncovered, at 350° for 45 minutes.
  11. Sprinkle with remaining cheese.

Serves: 6

Source:  Taste of Home

Dutch Oven Campfire Cobbler

This is for a deep 12 inch cast iron Dutch oven. Amounts are approximate, use whatever size cake mix and pie filling you have, easily double the recipe for bigger crowds.  It is not a crime to line your Dutch oven!  Foil or purchased.  Some people Mix the cake mix with Sprite or Ginger Ale to make a stiff dough.  Don’t tell anyone but this ill work in a pan in the oven.

Ingredients:

  • 1 (18 1/4 ounce) box yellow cake mix or 1 (18 1/4 ounce) box white cake mix
  • 1/2 c butter
  • 2 (21 oz) cans fruit pie filling
  • cinnamon, to taste
  • 25 charcoal, briquettes (at least)

Directions:

  1. Place Dutch oven over approximately 15 charcoal briquettes or over coals on a flat spot in the fire ring.
  2. Empty pie filling into Dutch oven.
  3. Spread dry cake mix on top of pie filling and spread evenly.
  4. Sprinkle with cinnamon to taste.
  5. Cut butter or margarine into even sized pieces and arrange on top.
  6. Put lid on Dutch oven.
  7. Arrange 10 hot charcoal briquettes in a checkerboard pattern on top or scatter hot coals over lid.
  8. Bake until done (this could be anywhere from 10 to 45 minutes depending on how hot your fire/coals are).

Serves: 8

Source:  Genius Kitchen – Recipe by MommyMakes

Julia Child’s Poached Salmon

According to Julia Child “Fish is done when the flesh has turned from translucent to opaque and, rather than feeling squashy to the touch like raw fish, it feels lightly springy. It should still be juicy. Fish that is resistant and flaky is overdone – too bad!”  This can be served with a variety of sauces.  For this Fish Course we used a small dab of Moutarde de Meaux (Mustard from Meaux although I am sure a little Dijon would be adequate.)

Ingredients:  

  • Salt
  • Red or white wine vinegar
  • 1¼ pounds salmon filet
  • (white wine)

Directions:

  1. Measure 3 inches of water into a wide-rimmed pan.  (I like to use 1/2 wine-1/2 water)
  2. Add 1½ teaspoons salt and 3 tablespoons wine vinegar for every quart of water.  (There are those who would add onion and carrot and celery – not necessary!)
  3. Bring to a boil.
  4. Add the salmon.
  5. Bring to just below a simmer and cook for about 6 minutes until done.
  6. Remove the salmon with a slotted spatula and transfer to a paper towel-lined plate to absorb the extra water.

Depending on your wishes, you can do this ahead and serve the salmon at room temperature or cold.

Serves: 4 – 6 as entree.  Cut the pieces smaller for a Fish Course at a larger dinner.
Source:   Adapted from Julia Child’s “The Way to Cook”

Endive “Spoons” with Lemon-Herb Goat Cheese

Really now, don’t you think you could squirt just about any flavored soft cheese on the endive and garnish it with a sprig of green stuff?

Ingredients: 

  • 1 lb soft fresh goat cheese
  • 2 Tab olive oil
  • 2 Tab fresh lemon juice
  • 2 tsp grated lemon peel
  • 3 Tab finely chopped fresh cilantro
  • 3 Tab finely chopped fresh chives
  • 8 long slender heads of Belgian endive
  • Very small fresh cilantro sprigs (for garnish)
  • 6 grape tomatoes, cut crosswise into very thin slices, slices halved (for garnish)

Directions:

  1. Using on/off turns, blend goat cheese, olive oil, 1 tablespoon lemon juice, and lemon peel in food processor just until smooth and creamy.
  2. Transfer mixture to medium bowl.
  3. Stir in chopped cilantro and chives.
  4. Season cheese mixture to taste with salt and pepper.
  5. If desired, transfer cheese mixture to pastry bag fitted with small plain tip.
  6. Cover and refrigerate until cold. (Can be made 1 day ahead. Keep refrigerated.)
  7. Cut off and discard root ends of endive.
  8. Separate leaves.
  9. Toss with remaining 1 tablespoon lemon juice in large bowl to coat.
  10. Arrange endive leaves in concentric circles on large platter.
  11. Pipe or spoon about 1 1/2 teaspoons cheese mixture at wide end of each endive leaf.
  12. Place 1 very small sprig cilantro and tomato slice atop each.
  13. Cover and chill.
  14. Can be made 4 hours ahead.

Serves:  Makes about 60 pieces

Source:  Bon Appetite

Wendy’s Honey Mustard Dipping Sauce – Copycat

Wendy’s Honey Mustard Copycat recipe is sweet, mustardy, and perfectly delicious. And now you can enjoy it at home too! A simple recipe that comes together in a snap it is the only honey mustard you will even need.

Ingredients:

  • 1/2 c mayonnaise
  • 3 Tab honey
  • 2 Tab yellow mustard
  • 1 Tab Dijon mustard
  • 1/2 Tab fresh lemon juice

Directions:

  1. Combine ingredients in a small bowl.
  2. Whisk until well combined.
  3. Allow to sit overnight in the refrigerator.  You may use immediately, but the flavors meld overnight and become a fantastic creation!
  4. Serve and enjoy.

Serves:  Makes 1 Cup

Source: :Donna Elick  The Slow Roasted Italian

Stuffed Cherry Tomatoes

A cherry tomato is a lovely little vessel for many, many fillings.  

Cherry Tomatoes With Cream and Caviar
Ingredients:

  • 36 firm but ripe cherry tomatoes about an inch in diameter
  • ½ c sour cream or creme fraiche
  • ½ oz sturgeon, salmon or whitefish caviar

Directions:

  1. Remove any stems from the cherry tomatoes.
  2. Turn them stem-side down on a cutting board or other work surface.
  3. Carefully slice off the top third of each tomato, reserving these pieces for another use.
  4. Scoop out and discard pulp
  5. Invert tomatoes onto paper towels to drain.
  6. Stir the sour cream or creme fraiche to make it smooth.
  7. Using a small spoon, dab a scant teaspoon of the cream carefully and neatly on the top of each tomato. Or pipe in with  a small pastry tip.
  8. Using the tip of a knife, place a tiny dab of the caviar on the cream.
  9. Arrange the tomatoes on a platter and serve, or refrigerate for up to one-half hour before serving.

Tiny sprigs of herb, like dill, can be used instead of the caviar.

Serves:  36 hors d’oeuvres, 8 to 12 servings

Source: New York Times Cooking

Cucumber stuffed Cherry Tomatoes
Ingredients:

  • 24 cherry tomatoes
  • 3 oz cream cheese, softened
  • 2 Tab mayonnaise
  • 1/4 c finely chopped peeled cucumber
  • 1 tablespoon finely chopped green onion
  • 2 teaspoons minced fresh dill

Directions:

  1. Placed the diced cucumbers in a strainer and shake on some salt.
  2. Let them sit and drain while you do the rest of the prep.
  3. Cut a thin slice off the top of each tomato.
  4. Scoop out and discard pulp.
  5. Invert tomatoes onto paper towels to drain.
  6. In a small bowl, combine cream cheese and mayonnaise until smooth.
  7. Rinse the cucumbers and dry on a paper towel.
  8. Stir the cucumber, onion and dill into the cream cheese/mayonnaise.
  9. Spoon into tomatoes.
  10. Refrigerate until serving.

Source:  Oxmoor House

Bacon Cream Cheese Stuffed Cherry Tomatoes 
Ingredients:
20 large cherry tomatoes
1/2 c cream cheese, softened
2 Tab ranch dressing
4 (1/2-ounce) slices Canadian bacon, finely chopped (If you have some lean ham on hand, you can use it in place of the Canadian bacon.)
3 Tab minced green onions
1/4 tsp ground white pepper
1/8 tsp garlic powder
1/8 tsp hot sauce
Parsley sprigs (optional)

Directions:

By now, you get the drill.

Source:  Rants From My Crazy Kitchen

Cherry Tomatoes Stuffed With Avocado – Epicurious.com

Cherry Tomatoes Filled with Goat Cheese – Allrecipes.com

Cherry Tomatoes Filled with Steak Tartare – freshly ground beef tenderloin, garlic salt, finely dice onion, chopped capers, snip of chive on top

Mexican French Toast

“This savory French toast recipe is a great breakfast or lunch. Served with ham and tomato chutney, these chive spiced baguette slices are fried until crispy and golden, and sure to be a hit.”  There is also a Mexican French Toast made with flour tortillas.  Must try it some time.

Ingredients:

  • 4 eggs, beaten
  • 1/4 c milk
  • 1 Tab chopped fresh chives
  • 4 slices Swiss cheese (or pepper jack)
  • 4 tsp butter (1 1/2 Tab – more or less)
  • 1 French baguette, cut into 1/2 inch slices
  • 8 oz sliced ham
  • 1 c fresh salsa
  • 1 c sour cream

Directions:

  1. In a shallow bowl, whisk together the eggs, milk, and chives.
  2. Melt the butter in a large skillet over medium heat.
  3. Dip slices of bread into the egg mixture.
  4. Then place them in the skillet.
  5. Cook for 3 to 5 minutes.
  6. Flip.
  7. Top with cheese slice,
  8. Cook until golden and crispy.
  9. Top with sliced ham and salsa and sour cream.

Serves:   4

Source:  allrecipes: By windwalker

Two Tone Soup

This is sooooo impressive – and so easy!  It can be served hot or cold.

Ingredients:

  • 1 pkg Knorr tomato soup
  • 1 pkg Knorr leek soup
  • 6 c half and half
  • 1/2 c crème fraîche
  • chives

Directions:

  1. Prepare the soups separately, using half and half for the liquid.
  2. To serve, pour equal quantities of each soup into two separate jug or measuring cups..
  3. Holding a jug in each hand at either side of a soup bowl, pour both soups into the bowl.  (If it doesn’t work exactly right, take a table knife and use it to swirl the two soups.)
  4. Garnish with the crème fraîche.

Serves:  6 1 cup servings as starter

Source:   A lucky experiment.