2 tsp olive oil
½ tsp coarse salt
4 6-inch fresh rosemary sprigs
½ tsp snipped fresh rosemary
1 lbs small potatoes, such as baby Dutch yellow, fingerlings, baby purple, and/or new red potatoes
Friday, August 21, 2009
Baby Potato Kabobs
Inside-Out BaInsideout Cheeseburgers with Grilled Green Onion Mayo
4 servings
5 slices bacon, chopped
4 scallions, cleaned and trimmed
extra-virgin olive oil, for drizzling
1 1/3 lbs ground sirloin
1 tablespoon Worcestershire sauce, eyeball it
1 tablespoon steak seasoning (or coarse salt and black pepper)
1/2 lb extra sharp white cheddar cheese, crumbled
1 cup mayonnaise or low-fat mayonnaise
1 teaspoon ground cumin
salt and pepper
4 crusty kaiser rolls, split
4 leaves crisp romaine lettuce
Preheat grill pan over high heat.
In a medium pan brown bacon over medium high heat and drain on paper
towel lined plate.
Brush scallions with a little oil and grill on hot grill pan 2 or 3
minutes on each side; remove from heat to cool.
To make the burgers, combine ground beef with Worcestershire and
steak seasoning or salt and pepper; divide meat into 4 equal parts.
Combine cheese crumbles and cooked bacon.
Take 1/4 of the meat in your hand and make a well in the center of
it.
Pile in cheese and bacon, then carefully form the burger around the
cheese and bacon filling; make sure the fillings are completely
covered with meat.
When all 4 patties are formed, drizzle burgers with oil and place on
hot grill pan.
Cook 2 minutes on each side over high heat, reduce heat to medium low
and cook burgers 7 or 8 minutes longer, turning occasionally.
Do not press down on burgers as they cook.
Transfer burgers to a plate and let them rest 5 minutes before
serving.
To make the green onion mayonnaise, chop cooled, grilled green onions
and add to a food processor.
Add mayonnaise and cumin to the food processor and pulse the onions
and mayonnaise.
Season with salt and pepper, to your taste.
Pile burgers on crusty buns and top with crisp lettuce leaves and a
slather of green onion mayonnaise.
As you bite into the burgers, you will find a smoky, cheesy surprise
at the center.
5 slices bacon, chopped
4 scallions, cleaned and trimmed
extra-virgin olive oil, for drizzling
1 1/3 lbs ground sirloin
1 tablespoon Worcestershire sauce, eyeball it
1 tablespoon steak seasoning (or coarse salt and black pepper)
1/2 lb extra sharp white cheddar cheese, crumbled
1 cup mayonnaise or low-fat mayonnaise
1 teaspoon ground cumin
salt and pepper
4 crusty kaiser rolls, split
4 leaves crisp romaine lettuce
Preheat grill pan over high heat.
In a medium pan brown bacon over medium high heat and drain on paper
towel lined plate.
Brush scallions with a little oil and grill on hot grill pan 2 or 3
minutes on each side; remove from heat to cool.
To make the burgers, combine ground beef with Worcestershire and
steak seasoning or salt and pepper; divide meat into 4 equal parts.
Combine cheese crumbles and cooked bacon.
Take 1/4 of the meat in your hand and make a well in the center of
it.
Pile in cheese and bacon, then carefully form the burger around the
cheese and bacon filling; make sure the fillings are completely
covered with meat.
When all 4 patties are formed, drizzle burgers with oil and place on
hot grill pan.
Cook 2 minutes on each side over high heat, reduce heat to medium low
and cook burgers 7 or 8 minutes longer, turning occasionally.
Do not press down on burgers as they cook.
Transfer burgers to a plate and let them rest 5 minutes before
serving.
To make the green onion mayonnaise, chop cooled, grilled green onions
and add to a food processor.
Add mayonnaise and cumin to the food processor and pulse the onions
and mayonnaise.
Season with salt and pepper, to your taste.
Pile burgers on crusty buns and top with crisp lettuce leaves and a
slather of green onion mayonnaise.
As you bite into the burgers, you will find a smoky, cheesy surprise
at the center.
JoAnna Lund's Hawaiian Strawberry Pie
2 C sliced fresh strawberries
1 (9 oz) Keebler graham cracker piecrust
1 (4 serving) package Jell-O sugar-free strawberry gelatin
1 (4 serving) package Jell-O sugar free vanilla COOK and SERVE pudding mix
1 C (one 8 oz can) crushed pineapple, packed in fruit juice, drained and
1/4 C liquid reserved
1 1/4 C water
1 tub Cool Whip Free
1 t coconut extract
2 T flaked coconut
Layer strawberries in bottom of piecrust.
In a medium saucepan, combine dry gelatin, dry pudding mix, reserved
pineapple juice and water.
Cook over medium heat until mixture thickens and starts to boil, stirring
constantly.
Spoon hot mixture over strawberries.
Refrigerate for 2 hours.
In a small bowl, combine pineapple, Cool Whip Free, and coconut extract.
Mix gently to combine.
Spread topping mixture over set strawberry filling.
Evenly sprinkle coconut over top.
Refrigerate at least 30 minutes.
Cut into 8 pieces.
1 (9 oz) Keebler graham cracker piecrust
1 (4 serving) package Jell-O sugar-free strawberry gelatin
1 (4 serving) package Jell-O sugar free vanilla COOK and SERVE pudding mix
1 C (one 8 oz can) crushed pineapple, packed in fruit juice, drained and
1/4 C liquid reserved
1 1/4 C water
1 tub Cool Whip Free
1 t coconut extract
2 T flaked coconut
Layer strawberries in bottom of piecrust.
In a medium saucepan, combine dry gelatin, dry pudding mix, reserved
pineapple juice and water.
Cook over medium heat until mixture thickens and starts to boil, stirring
constantly.
Spoon hot mixture over strawberries.
Refrigerate for 2 hours.
In a small bowl, combine pineapple, Cool Whip Free, and coconut extract.
Mix gently to combine.
Spread topping mixture over set strawberry filling.
Evenly sprinkle coconut over top.
Refrigerate at least 30 minutes.
Cut into 8 pieces.
Rocambole potatoes
1 lb waxy potatoes
1 clove garlic, chopped finely
1 1/2 T good olive oil
1/2 T balsamic vinegar
a half handful chopped rosemary and oregano
sea salt
Preheat oven to hot.
Wash the potatoes and cut into wedges on their long side (use whole
potatoes if very small). Partially boil them for about 5 minutes, then drain
them well.
Pour the olive oil into a baking pan. Tip in the potatoes and turn them in
the oil until they are well covered. Toss in the herbs and garlic and turn
again. Splash over the vinegar in a flamboyant fashion. Cook in a hot oven
until brown. Turn them a couple of times during cooking to ensure that they
are evenly browned and herb coated. At the last turning throw in some sea
salt to taste.
1 clove garlic, chopped finely
1 1/2 T good olive oil
1/2 T balsamic vinegar
a half handful chopped rosemary and oregano
sea salt
Preheat oven to hot.
Wash the potatoes and cut into wedges on their long side (use whole
potatoes if very small). Partially boil them for about 5 minutes, then drain
them well.
Pour the olive oil into a baking pan. Tip in the potatoes and turn them in
the oil until they are well covered. Toss in the herbs and garlic and turn
again. Splash over the vinegar in a flamboyant fashion. Cook in a hot oven
until brown. Turn them a couple of times during cooking to ensure that they
are evenly browned and herb coated. At the last turning throw in some sea
salt to taste.
TOMATO BACON PIE
Another wonderful way to use fresh tomatoes !
1 unbaked deep-dish 9" pastry shell
3 medium tomatoes, cut into ¼" SLICES
10 Bacon strips, cooked and crumbled
1 1/2 C shredded Cheddar cheese
3/4 C real (not low fat or fat free) mayonnaise
Bake pastry shell according to package directions; cool.
Place tomatoes in the crust; sprinkle with the bacon.
In a bowl, combine cheese and mayonnaise.
Spoon over bacon in the center of the pie, leaving 1" around the edge of
the pie.
Bake at 350°F for 30-40 minutes or until golden brown.
Serves 3-4.
1 unbaked deep-dish 9" pastry shell
3 medium tomatoes, cut into ¼" SLICES
10 Bacon strips, cooked and crumbled
1 1/2 C shredded Cheddar cheese
3/4 C real (not low fat or fat free) mayonnaise
Bake pastry shell according to package directions; cool.
Place tomatoes in the crust; sprinkle with the bacon.
In a bowl, combine cheese and mayonnaise.
Spoon over bacon in the center of the pie, leaving 1" around the edge of
the pie.
Bake at 350°F for 30-40 minutes or until golden brown.
Serves 3-4.
Strawberry Trifle
1 pkg. yellow cake mix
2 pkg. (16 oz.) frozen strawberries, defrosted
2 cups (3 oz. pkg.) prepared vanilla pudding
1 cup whipped cream, sweetened (La Crème or Cool Whip)
Fresh Strawberries, sliced (for garnish)
2 pkg. (16 oz.) frozen strawberries, defrosted
2 cups (3 oz. pkg.) prepared vanilla pudding
1 cup whipped cream, sweetened (La Crème or Cool Whip)
Fresh Strawberries, sliced (for garnish)
Make cake according to package directions. Bake cake in a rectangular 9" x 13" baking pan. Using half the cake, break it into pieces. Place the other cake half into the bottom of a large glass serving bowl. Layer strawberries, cake pieces and then pudding. Keep layering until all ingredients are used. Top with whipped cream and sliced fresh strawberries. Refrigerate at least 4 hours.
Simple Bruschetta with Tomato and Basil
fresh garden tomatoes (about 1 1/2 lbs), diced
2 cloves garlic, minced
extra virgin olive oil
balsamic vinegar
fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
1 baguette
olive oil
In a bowl, mix together tomatoes, garlic, about a tablespoon of olive oil, about a teaspoon of balsamic vinegar, and a small handful of the fresh chopped basil. Taste and adjust with salt and pepper.
Slice the baguette to make 1/2 inch thick round slices. Warm a generous amount of olive oil in a skillet or fry pan. (I always use my big cast iron pan for PERFECT toast.) Toast bread slices for 5 minutes, or until the bread just begins to turn golden brown. Place toasted bread on a platter and top with the tomato/basil mixture.
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