Tag: KOA

Tortellini with Dip

Here is a recipe that is just a start, a suggestion.  You can dip tortellini in just about any creamy salad dressing, pesto, salsa. etc..   It is just transportation for the dip.  For something really different try warm browned butter. 

Ingredients:

  • 1 package fresh or frozen tortellini (like tri-colored five cheese)
  • Dominico’s Dressing
  • Magnifico Marinara Dressing
  • toothpicks

Directions:

  1. Cook tortellini according to package directions (do NOT overcook, best to undercook a bit).
  2. Rinse under cold water.
  3. Drain well on paper towels.
  4. Transfer dressings to small serving bowls.
  5. To serve, arrange tortellini on serving platter with toothpicks.
  6. Dip in dressings.

To be really fancy:

  1. Heat 2 tablespoons oil in large nonstick skillet over medium heat.
  2. Add tortellini in batches to oil, cook and stir 3-5 minutes or until lightly golden.
  3. Drain on paper towels.

This can also be serves by sticking a toothpick in the tortellini and then sticking the toothpick in a head of cabbage on a plate.

Serves:  How many tortellini in a pound?

Source:   A party we went to.

 

Green Bean and Mozzarella Salad

This is one of those salads that can be done early – even the day before.  Using Roma tomatoes instead of cherry tomatoes allows the tasty tomato juice to mix with the dressing.  You can cut the green beans into two inch pieces or leave them whole.

Ingredients:

  • 2 pounds fresh green beans, ends trimmed (or frozen in a pinch)
  • 12 Roma tomatoes, diced
  • 4 Tab olive oil
  • 2-3 Tab red wine vinegar
  • 1/2 tsp dried basil
  • 1/4 tsp sea salt
  • 1/4 tsp garlic salt
  • 1/8 tsp freshly ground pepper
  • 6 oz fresh mozzarella 1/2 inch pieces (or little balls)
  • 1 bunch fresh basil leaves

Directions:

  1. Bring a large pot of water to a boil.
  2. Add 1 tsp. salt.
  3. Cook beans until tender, 5-10 minutes (green beans tenderness is a personal preference).
  4. While beans cook, prepare a large bowl with an ice water bath.
  5. Immediately drain the beans into a colander, draining all hot water.
  6. Place the drained beans in the ice water for a few minutes to stop the cooking. This keeps green beans bright green and perfectly tender.
  7. Drain beans.
  8. Pat dry.
  9. Toss beans lightly in a bowl with the tomatoes.
  10. For the dressing, whisk together oil, vinegar, dried basil, garlic salt, and pepper.
  11. Pour the mixture over the green beans.
  12. Toss gently to coat.
  13. Cover the bowl.
  14. Chill for an hour before serving.
  15. Stir in the mozzarella, basil and sea salt right before serving.
  16. Serve chilled or at room temp.

Serves:  6

Source:   A composite of several recipes.

Bellini Cocktail

This is a wonderful thing to do with the plethera of peaches that appear in the summer – especially the ones at are oh-so-ripe.  Freeze them and enjoy all year.

Ingredients:

  • 2 ounces peach juice (or puree, nectar)
  • 4 ounces sparkling wine (Prosecco or Champagne)

Directions: 

  1. Pour the peach juice into a Champagne flute.
  2. Slowly top with sparkling wine.

Peachy Tips for Making a Great Bellini

When it comes to the peach ingredient, there are options.

Use fresh peaches when possible.  For an interesting twist, choose a selection of peach varieties and combine them into a juice or puree.

Fresh peach juice is easy. In an electric juicer, simply slice and pit the peaches and process them into juice. Be sure to remove the pit first, leave the skin on –  it is edible. It’s also a good idea to strain the juice to make sure the drink is free of chunks.

Got a blender? Make a peach puree. Again, wash, pit, and slice the peaches, then blend them up until smooth. Add a teaspoon each of sugar and lemon juice to enhance the flavor.  Be sure to strain the puree to remove any large bits of fruit.

Canned peach juice would be another choice, or even peach nectar.

Peach schnapps? Skip all of the other peach ingredients and simply pour a shot of peach schnapps into the glass. It will make the Bellinis a little stronger than intended, but it’s still mild and there is no problem finding schnapps

Don’t forget to save a few slices of peach for a garnish. Either cut a slit in each slice and rest them on the rim of each glass or drop a slice inside the flute and pour the drink on top.  Quickly dunk each slice in lemon juice to prevent it from browning and toss them into the freezer for an hour or two. To keep the fruit from freezing together, place them in a single layer on a plate or another flat surface. When it’s Bellini time, the frozen fruit will keep your drinks cold with no dilution.

In general, homemade peach puree or juice should be good in the refrigerator for up to one week in a well-sealed container, particularly if a dash of lemon juice is added to act as a preservative.  It can also be frozen.

Serves:    1

Source:  The Spurce

Magnifico Marinara Salad Dressing

This is a tasty tomato vinaigrette.  Good as a dip or marinade too.

Ingredients:

  • 2 c Marinara sauce (16 oz)
  • 1 c oil
  • 1/2 c red wine vinegar
  • 3 Tab brown  sugar
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp dry mustard
  • 1/2 tsp black pepper

Directions:

  1. Whisk together all ingredients.
  2. Mix well.
  3. Cover.
  4. Refrigerate until chilled.

Serves:   3 1/2 c

Source:  Hunt-Wesson

 

KOA – June 22-25, 2012 Kleerup Overfed Airlines

 KLEERUP OVERFED AIRLINES

 FLY THE FUN AIRLINE!

Attire for Saturday night: the country of your flight destination.  Lake San Antonio – 61 passengers

*= recipe is on the blog

Now departing John Wayne Airport – layover in Buttonwillow

Friday Dinner – now approaching Newark International Airport – New Jersey

Wine
*Cheese Triangles
*Spinach & Artichoke Dip
*Zucchini & Caper Dip
Assorted Cheese/Pates
*Traditional Salad Bar
*Meat Ball Sandwiches
*Mud Slides
Cookies/Brownies
S’mores
Milk/Coffee/Brandy

Saturday Breakfast – Charles de Gaulle Airport – Paris

*Mimosa, Jr Mimosa
Sélection De Jus
Céréale
Fraises (strawberries)
Yogurt
Pamplemousse (grapfruit)
Croissants
*Cannelle De Grille Paine
*Omelets
Pommes De Terre De Marron De Hachis (hash brown potatoes)
Lard Fumé (bacon)

Saturday Dinner – Honolulu International Airport

*Hawaiian Daiquiri (just add a pineapple garnish and little umbrellas)
*Ice Tea Hawaiian
*Grilled Rum Pineapple
*Curried Crab Pate
*Rumaki
*Artichoke Nibbles
*Deviled Ham Spread
Wine
*Chicken Aloha
*Mrs. Crow’s Pork (pork tenderloin with Teriyaki sauce)
*Rum Cake
Coffee/Sugar/Brandy/Kahlua

Sunday Breakfast
Ben Gurion International Airport – Tel Aviv

*Aunt Agatha
Cereal, Juice, Yogurt
Fruit
*Puff Pastry Thing
Bagels
*Cheese Potato Pancakes
Scrambled Eggs
Sausage
Coffee/Milk/Coco/Milk

Sunday Dinner
Ataturk International – Istanbul

Wine
Koa Iron Chef Competition – Salmon Surprise, Garden Fresh, Shrimp Supreme, Crab Grab, Heavenly Hamburger (5 Teams Each With A Different Ingredient – Salmon, Shrimp, Crab, Vegetables, Hamburger)
Llamb Kabobs – Zucchini, Mushrooms – See Kabobs, Miscellaneous Information
*Brown Rice – Instant Rice and Onion Soup Mix
Baklava – purchased
Coffee Etc.

Monday Breakfast
Paso Robles Airport

Assorted Juices, Cereal, Yogurt
All The Leftover Good Stuff
*Quiche
Fruit Compote

“Available For Purchase”  Any Time Lunch On Your Own

Cheese Sticks, Bread, Pretzels, Leftovers Ie Ham, Turkey, Cheese, Etc, Goldfish, Mac & Cheese, Yogurt, Anything That Has Been Served Before, Red Vines, Craisins,, Gummy Bears, Fruit, M & Ms, Cookies, Beer, Soft Drinks, Ice Tea, Potatoes, Vegetarian Chili (canned)

Continue reading “KOA – June 22-25, 2012 Kleerup Overfed Airlines”

Cheese Potato Pancakes

Great substitute for hash browns for breakfast.  Works for dinner too.

Ingredients:

  • 1 c. cold water
  • 1/2 tsp salt
  • 1 egg, beaten
  • 3/4 c instant mashed potatoes
  • 1/4 c grated cheese
  •  Freshly ground pepper (optional)
  • 2 Tbs butter

Directions:

  1. Mix cold water and egg with a whisk.
  2. Add instant mashed potatoes and salt.
  3. Mix in with the whisk.
  4. Add cheese and pepper.
  5. Melt butter in pan on medium heat.
  6. Divide mixture into four parts.
  7. Using wet hands, shape each part into a pancake shape.
  8. Place in pan with butter.
  9. Cook until EXTRA crispy (about 10 mins).
  10. Turn over, flatten slightly.
  11. Cook for an additional 6-8 mins.

Serves:    makes 4 pancakes

Source:  Allrecipes.com

Cannelle de Grille Panes

These are really rich – lots of sugar and butter!  Messy to eat too.  You can top them with chopped nuts if you insist on gilding the lily.

  • 3/4 c butter, melted (1 and 1/2 sticks)
  • 1 can (16.3 oz.) refrigerated buttermilk biscuits
  • 1/4 c sugar
  • 1 Tab. ground cinnamon
  • 1 pkg. (8 oz.)  cream cheese, cut into 12 cubes
  • 1 c packed brown sugar
  • paper muffin cups

Directions:

  1. Heat oven to 350°.
  2. Place paper muffin cups in muffin tin.
  3. Separate dough into 12 biscuits.
  4. Press or roll each to 1/4-inch thickness.
  5. Mix sugar and cinnamon in shallow dish.
  6. Dip cream cheese cubes in melted butter.
  7. Roll in cinnamon sugar.
  8. Place 1 cheese cube in center of each dough circle.
  9. Gather up sides of dough to enclose filling.
  10. Press edges of dough together to seal.
  11. Place, seam sides down , in muffin pan.
  12. Mix brown sugar  and any remaining butter.
  13. Spoon over biscuits.
  14. Sprinkle biscuits with any remaining cinnamon sugar.
  15. Pour over biscuit.
  16. Bake 15 min. or until golden brown.
  17. Serve warm.

Serves:   Makes 12

Source:  Kraft and  Pillsbury – a mash-up

Chicken Aloha

I know – no pineapple, how can it be Hawaiian?  Add pineapple if you must.  You can also make it with shrimp, instead of, or in addition to, the chicken.

Ingredients:

  • 1 Tab olive oil
  • 1 lb boneless skinless chicken breast, diced or use chicken tenders
  • 1 onion, chopped
  • 1 red or green bell pepper, chopped
  • 1 c white wine or chicken broth
  • 1 can (15 oz.) diced tomatoes, undrained
  • 1 c frozen peas
  • 1/2 tsp chopped garlic
  • 1/4 tsp oregano
  • 1/8 tsp cumin
  • 1/8 tsp cayenne
  • 1 bay leaf
  • 2 c instant rice, uncooked  – white or brown

Directions:

  1. Heat oil in large skillet over medium-high heat.
  2. Cook chicken, onions and bell peppers until chicken is browned, stirring occasionally.
  3. Add garlic.
  4. Add wine/ broth, tomatoes (with juice).
  5. Bring to boil.
  6. Add  peas.
  7. Stir in rice.
  8. Reduce heat to low; cover.
  9. Cook 5 minutes or until rice is tender.

Serves: 4

Source:  Minute Rice

 

 

Mini Pumpkin Chocolate Chip Loaves

These loaves freeze beautifully. Place wrapped loaves in resealable freezer plastic bags and freeze up to 3 months.  If you don’t have mini loaf pans, look for disposable foil mini loaf pans at the grocery store or craft stores. They’re also handy for giving loaves as a gift, wrapped in plastic wrap and ribbon.

Ingredients:

  • 4 c flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 c brown sugar
  • 3/4 c butter, softened
  • 4 eggs
  • 1/2 c water
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 c miniature semisweet chocolate chips

Directions:

  1. Heat oven to 350°.
  2. Grease bottom only of two 8×4-inch loaf pans with shortening and lightly flour (or spray bottoms of pans with cooking spray; do not flour).
  3. In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside.
  4. In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Beat in water and pumpkin on low speed.
  7. Add flour mixture; beat on low speed about 1 minute or until moistened.
  8. Stir in the chocolate chips.
  9. Spread evenly in pans.
  10. Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean.
  11. Cool in pans 10 minutes.
  12. Remove from pans to cooling rack.
  13. Cool completely, about 1 1/2 hours.
  14. Wrap loaves tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
  15. To serve, cut each loaf into 6 to 8 slices.

Make pumpkin nut bread by substituting chopped walnuts or pecans for the chocolate chips.

Serves:  Makes 2 loaves

Source:  Betty Crocker

 

KOA – June 21-24, 2013 K-BOO-A

Haunting times are a coming to our group campsite  at  Lake San Antonio.  Attire for Saturday night: Halloween.   57 spirits were seen.

*= recipe on the blog

Friday Dinner – Night Before Halloween

Wine

Hummmm  Hummus – purchase
Swim With The Fishes – Bbq Smoked Salmon – purchase
Onion Dip To Keep The Vampires Away -onion soup mix/sour cream, potato chips
*Crabby Pizza, Crackers
*Death Warmed Over – Warm Blue Cheese Dip, Corn Chips
Green Things – Assorted Olives

*Traditional Salad Bar
*Bad Red Wine Soup
*Garlic Sticks

*Mud Slides, Cookies/Brownies
Milk, Coffee, Brandy/Kahlua. Mocha Cappuccino, Whipped Cream

Saturday Brunch – wake The Dead

*Bloody Mimosa
Bloody Jr Mimosa
Juice Selection
Cereal
Yogurt
Strawberries
Grapefruit

Ppuff Pastry Thing
*Pumpkin Slabs (with something strange in them) – Mini Pumpkin Chocolate Chip Loaves

*Omelets
Bacon

Milk/Coffee/Cocoa

Saturday Dinner – Let The Haunting Begin

Blood Margaritas – add Grenadine
*Witches Brew

*Halloweenies – Dorothy’s Smokies
*Magic Mushroom Dip – Artichoke Mushroom Dip
*Dead Man’s Dip

Wine

*Bones – Never Fail, Never Burn Spare Ribs
*Cold Dead Slaw – Cheater Coleslaw
*In The Cooler Corn

*Aunt Sarah’s To Die For Bread

*Zinful Black Forest Cake
S’mores
*Fountain Of Blood

Coffee/Brandy/Kahlua/Mocha Cappuccino


Sunday Brunch – For Those Who Do Not Fear The Sunlight

*Aunt Agatha

Cereal, Juice
Yogurt
Fruit

Bagels
*Coconut Pecan Coffee Cake

*Crème  Brulée French Toast
Sausage (cook at home and heat in a Freezer Ziploc in boiling water)

Coffee/Milk/Coco/Milk


Sunday Dinner – Zombie’s Night After Halloween

The Bar Is Open
Wine

Koa Chef Cook Off – Green, Orange, Black

Holy Cow! – Bbq The Best Part Of The Cow Or Chicken
*Sauteed Mushrooms
*Sauteed Onions
*Blue Cheese Butter

*Monster Mash Potatoes
*Heart (of Romaine) Salad

*Spore Rolls – B & B’s Biscuits

*”Special” Lady Fingers

Decaf Coffee Etc.

Monday Breakfast – Wrap It Up

Assorted Juices, Cereal, Yogurt

All The Leftover Good Stuff

*Scherman Roll Ups
Scrambled Eggs

Fruit Compote

Coffee Cake In Case – *Apple Angel Dump Cake – in case there is not enough left over good stuff.

Lunch On Your Own – In Ice Chest Marked Lunch
Mac & Cheese
Anything that has been served before

Any Time
cheese sticks, cookies, Gummy Bears, pretzels, beer, potatoes, Goldfish, soft drinks, M & Ms, fruit, ice tea, Red Vines, Craisins, stuff