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Posts from the ‘Informational’ Category

Jul 21

Easy Crockpot BBQs

CROCK POT BARBEQUES

Icy treats aren’t our only food craving in summer. We don’t want to face a plate of steaming food, much less work over a stove to prepare it or deal with the formalities of eating it. We want casual meals, simply prepared, easily eaten, preferably by hand.  Grilling springs to mind and the aroma of barbeque to memory but not everyone has a grill or even a backyard. For those, and I’ve been one of them, the easiest answer is a crock pot or slow cooker barbeque. All you need is some Deli Coleslaw or other salad, a bag of chips and the meal is ready.

NOTE: I favor crock pots over instant pots for this. I like the meat to be infused with the sauce while cooking, and barbeque recipes, even the sauce alone, contain too much sugar to avoid burning in the time and temperature required to cook the meat in an instant pot. The sauce must be added as a topping, rather than being a key part of the flavoring experience.

These crock-pot barbeque recipes were chosen with an eye toward results a bit more unique than just combining a bottle of sauce and meat in the pot. None of them contain ingredients which require pre-cooking, no steaming, boiling or browning. Hopefully, they will make the meals seem special and encourage repeating. To further encourage trying them, I ‘m printing a crock pot-oven conversion chart below, for those who don’t have crock pots or have grills and want an alternative way to cook in winter. To see other crock pot recipes see postings for July 9, 2015 and  Aug. 8, 2019.

RECIPES: These recipes are from  Fix It and Forget It –Feasting with the Slow Cooker by Dawn J. Ranck and Phyllis Pellman Good
As mentioned above, the most basic recipe combines about a 3 lb. piece of well-trimmed beef or pork with a 16 oz. bottle of barbeque sauce in a covered crock pot, cooked on low for 6-8 hrs. Occasionally check to see if water or broth is needed to prevent drying. When done the meat can be sliced and served with the juices or shredded and returned to the pot with juices for 30 min. to allow flavors to meld.
If serving on rolls, crusty rolls, like Portuguese, stand up to the juices better than hamburger buns but tortilla and pita pockets are also options for most of these recipes.
Many of these recipes also welcome toppings. Lettuce, slices of tomato and/or onion, and a variety of cheeses among them Cheddar, Swiss, sharp, blue and feta.

 General Recipe for Crock Pot Barbequed Meat: Serves  8-12
3 lb. well-trimmed beef, pork, ribs or  chicken pieces, ground meat should be browned first and drained  (See Meatball Subs below)
1 cup chopped onion
1 cup chopped green Bell pepper
1 cup chopped celery
2 Tbs. Worcestershire sauce
¼ cup vinegar
¼ cup brown sugar
1 tsp. garlic powder
2 tsp. Dijon mustard
Salt and pepper
1 Tbs. chili powder-optional
Choose one:
6 oz. can of tomato paste+1/2 cup ketchup +1 cup water
12-16 oz. bottle of barbeque sauce. Depending on preference
Combine everything in the crock pot
Cook as directed above and shred as instructed.

Shredded Pork: Serves 4-6
5 lbs. country style ribs
2-3 lb. pork butt or country style ribs
1 cup water
1 pkg. dry taco seasoning mix
Place meat and water in the slow cooker, sprinkle with taco mix. Cook on low 24 hrs. Shred with 2 forks and serve in taco shell, on rolls or over rice.

Sesame Ribs: Serves 6
1 onion-sliced
¾ cup brown sugar
¼ cup soy sauce
½ cup ketchup
¼ cup honey
2 Tbs. vinegar
3 garlic cloves- minced
1 tsp. ground ginger
¼-1/2 tsp. crushed red pepper flakes*
5 lbs. country style pork ribs
Garnish: 2 Tbs. EACH toasted sesame seeds and sliced scallions or chopped chives
.Place onions in the bottom of the pot. Mix remaining ingredients, except garnish, in a bowl and add ribs to coat. Put ribs in pot and pour contents of bowl over. Cover cook on low 5-6 hrs. Plate ribs, garnish and pass sauce on the side
*Garlic and soy sauce create some heat, so start with the lower amount and taste test

Italian Beef: Serves 10-12
3-4 lb. beef roast-chuck or round
1 pkg. Good Seasons Italian Dressing mix-‘Zesty’ preferred
12 oz. can of beer
Trim roast, place in pot, sprinkle with seasoning and pour beer over. Cover and cook on low 8-20 hrs.or high 3-4 hrs. Shred meat and return to pot with juice 15-30 min. Serve on crusty rolls.

Deep Pit Beef: Serves 6-8
3-4 lb. beef roast-chuck or round
1 tsp. EACH garlic powder, celery salt, lemon pepper
1 ½ Tbs. liquid smoke
2Tbs. Worcestershire sauce
Combine last 3 ingredients in a bowl, add beef and coat. Cover and refrigerate 8 hrs. or overnight. Place meat and marinade in crock pot, cover and cook on low 6-7 hrs. Cool meat and slice. Serve with juice on crusty rolls.

Chicken with Tropical Barbeque Sauce: Serves 6
3 whole breasts –split
¼ cup molasses
¼ cup cider vinegar
2 Tbs. Worcestershire sauce
2 tsp. mustard
1/8 -1/4 tsp. hot sauce
2 Tbs. orange juice
Combine the last 6 ingredients and spread over chicken. Place meat in pot, cover and cook on low 7-9 hrs. or high 3-4 hrs. Serve on plates, or remove the bones, cut meat and serve on taco or in pita pockets.

Sweet Aromatic Chicken: Serves 4-6
8 chicken thighs or 16 drumsticks-skinned
½ cup coconut milk
½ cup water
½ cup brown sugar
2 Tbs. soy sauce
1/8 tsp. ground cloves
2 garlic cloves-minced
Grease crock pot. Mix coconut milk and water and pour into pot. Add the chicken then the other ingredients in order listed. Cover cook on low 5-6 hrs.

Barbequed Turkey Ham: Serves 6
1lb.thinly sliced turkey ham, or ham
1 small onion –in small dice
½ cup ketchup
1 Tbs; vinegar
3 Tbs. brown sugar
Grease crock pot. Place in ½ the meat, combine the other ingredients and put ½ over meat. Repeat layer. Cover cook on low 5 hrs. and serve on buns.

Ham Barbeque: Serves 6-8
1 lb. boiled ham-cubed
1 cup cola
1 cup ketchup
Place all the ingredients in the pot, cover and cook on low 8 hrs. Serve on buns.

Recipe for Meatball Subs: Makes 18 meatballs –From The Meatball Booth by Joy Wielland
1 lb. ground meat
1 Tbs. Worcestershire sauce
½ hamburger bun in crumbs
½ small onion in fine dice
1 egg
Salt and pepper to taste
3 cups Spaghetti or Barbeque Sauce- home-made or commercial
(6) 6” Italian rolls

Combine all the ingredients except the sauce in a large bowl. Mix together well. Roll into balls about 1 ½ inch diameter. Place, well separated, on a foil covered cookie sheet and bake in a preheated 350 degree oven for 18 min. Cool on the sheet.
1) Place meatballs and sauce in a crock pot Cover and cook on low 2-4 hrs. (Longer cooking will not do harm)
2)Heat sauce over medium heat in a pan on stove top. Add meatballs and cook 30 minutes until flavors meld and meat is heated through. Serve hot on rolls with sauce.

3) TO FREEZE: Freeze meatballs in an air-tight plastic bag on a flat surface, so they don’t crowd together. Best re-heated in sauce thawed, but can be done frozen –increase cooking time to 45 minutes or add 1 hr. to crock pot time.

CONVERSION CHART FROM CONVENTIONAL STOVE-OVEN TO CTOCK POT

IF REGUAR RECIPE SAYS COOK = COOK ON LOW = COOK ON HIGH

15 to 30 minutes =4 to 6 hours =11/2 to 2 hours

35-45 minutes= 6 – 10 hours =3 – 4 hours

50 minutes to 3 Hours =8 to 18 hours= 4 to 6 hours

Jul 14

Add a heading (11)

Can I help?

If you’re old enough to ask……YES

This book is based on my experiences cooking with children-preparing my own for the future, keeping the neighborhood ‘gang’ amused on a rainy day and safely distracting clients’ curious kids. Children love to hang out in the kitchen when something’s going on. I think it has to do with cooking being a process which yields quick results. The fact is, they will try to participate and safety is a major concern. These modified recipes solve those problems.

So much for my primary motive in writing the book. Then a friend was seriously injured and her husband and young daughter had to do KP. Both were total novices, the daughter willing to step up, the husband, not so much. I helped them with the basics, consequently I gave them the book and they made it through with flying colors. The husband actually became interested in cooking and active in the kitchen. Making dinner became a family bonding project they enjoyed together.

I had realized the book could be a training manual for those starting out and the modified recipes could help a pinch-hitter in a strange kitchen. I also intended it to be a way to bond with children but hadn’t thought of it as a family bonding tool before. Everyone doesn’t have to develop an interest in cooking as my friend’s husband did, just understand that there’s a way to lend a hand and produce something of value together. If anything, the past few years have shown the importance of sharing and doing things as a family, especially when there’s no one else to do them for us, like preparing a dinner, or lunch or breakfast.

There are over 100 recipes in Can I help? ranging from personalizing frozen or take-out waffles or cake with special toppings, like Easy Berry Cakes #1 & #2 (below) and simple can openers like Tuscan Tuna Salad (below), Sausage, Bean, Potato Casserole to more challenging ones like Double Punch Lasagna Roll-Ups (below) and Cornish Hens with Wild Rice and Grapes. Every recipe is adult, and child, pleasing while still having lots of safe tasks for little, or novice, hands, without loss to ego.  The hope is that most people will realize cooking can be interesting, creative and FUN but above all it can link people by giving them something to share.

Summer, when there is no homework, fewer organized activities and the longer hours of daylight make evenings less hectic, is the perfect time to begin this process. Dinner can be a little later, last a little longer and interacting with other family members given more time. If everyone helps with meal preparation, it’s that much more time to spend together and the meal becomes a family accomplishment. It doesn’t have to be every night, once a week is a good start, and it can yield rewards the rest of the year too, if the family gets into the habit of pitching in. It could become a tradition which carries into fall, winter and on.

The recipes in Can I help? are divided into four groups, breakfast, lunch, dinner and dessert. I’m including sample recipes from each group below to show how they can be both ‘company presentable’ and easy to make. With each category heading I’ll list a couple of others from that group as examples of the variety of options. To read more about Can I help? Go to July 6, 2016,   June 22, 2017,   July 5, 2018,  .May 28, 2020    and June 3, 2021

WELCOME to CAN I help?

Breakfast: Other recipes include Eggs Parmesan, Easy Home-Made Cinnamon Buns, Oven Pancake and Melon Boats

Yogurt with Bananas and Nuts: Serves 4
3 large, ripe bananas
16 oz. Greek yogurt
4 Tbs. toasted chopped nuts, walnuts, almonds or hazelnuts
Peel the bananas and wrap separately in plastic wrap. Microwave 1 min. on high. Cool, unwrap and mash. Gently mix with the yogurt and spoon into 4 dessert dishes. Chill briefly to cool and sprinkle nuts equally over the tops as garnish.

Eggs Florentine: Serves 4
(1) 10 oz. box frozen chopped spinach
4 eggs
1tsp. salt OR 1 envelope bouillon powder-beef or chicken
Pinch nutmeg
Grated Parmesan cheese
Thaw and drain the spinach in a sieve until it is moist but not wet . Mix in the bouillon or salt and nutmeg then divide it between 4 greased custard cups or ramekins. Top with a raw egg and sprinkle with cheese. Place cups in a pan with ½ inch water and bake at 350 deg. 15 min. or until eggs are set.

Oven Pancake: Serves 4
6 eggs
1 cup milk
¼ cup butter or margarine melted + extra for topping
1 cup flour
½ tsp. salt
Powdered sugar
Blend first 3 ingredients until smooth. Add flour and salt and blend on medium until smooth. Pour into a greased 13 x 9 x 2 inch pan and bake at 450 deg. for 20 – 25 min until puffed and golden. Serve from the dish drizzled with melted butter or margarine and dusted with sugar.

Lunch:  Some other options are Greek Pita Pockets,  Shrimp and Spinach Salad, Classic Quiche, and Gazpacho-Pasta Salad

Tuna and Bean Salad: Serves 4
6 oz. can solid white tuna in water- drained
16 oz. can cannellini or other white beans-rinsed and drained
2 plum tomatoes diced
2 tsp. dried basil
Ground black pepper
Salt to taste
1 Tbs. balsamic vinegar
2 Tbs. fresh lemon juice
1 tsp. powdered garlic
1 Tbs. oil
2 Tbs. Dijon or spicy mustard
Mix the last 5 ingredients well and set aside to let the flavors form a dressing. Gently toss the first 6 ingredients. Then add the dressing. Allow the whole to chill for 30 min. at least to meld flavors. Serve on lettuce lined plates garnished with a sprinkle of basil.

Turkey Mousse: Serves 4
1 ½ cups chicken or turkey stock
1 envelope Knox unflavored gelatin
1 ½ cups minced cooked chicken or turkey – Deli, canned or leftover
¼ cup mayonnaise** See options at bottom
1 small onion minced
1 stalk celery minced
½ tsp. curry powder
1tsp. celery seeds
¾ cup heavy cream whipped ** See options at bottom
Soak gelatin in a microwave safe cup with ½ cup of stock until softened and risen. Microwave for30 sec. or until dissolved. Mix in all remaining ingredients except cream and chill until beginning to set. Fold in whipped cream and spoon into a lightly oiled 1 qt. mold. Cover and chill overnight. Unmold and serve on a lettuce lined plate.
** Cream can be replaced with yogurt. Use 1 ½ cups plain Greek yogurt and increase mayonnaise to ½ cup.

Monte Cristo Sandwiches: Serves 4

Anyone who likes French Toast will love this

½ lb. cooked ham – sliced

½ lb. cooked White meat turkey – sliced

½ lb. Swiss cheese- sliced

1 loaf (preferably bakery) unsliced whole wheat or 7 grain sandwich bread

Mayonnaise

Dijon or spicy Brown mustard

3 eggs

1 cup – possibly more – milk

4 Tbs. butter – at least

Divide the cheese and meats into 4 piles each. Mix the eggs and milk. Cut 8 slices of bread. This is one recipe where I like the bread sliced rather thick at least ½ an inch. Lightly toast the bread and spread one side of 4 slices with mayonnaise, and one side of the other 4 with mustard. Divide the cheese for each sandwich into 3 piles. Put 1/3 on the mustard covered bread slice; top with ham, then 1/3 cheese; then the turkey, then the last 1/3 cheese, and cover with the mayonnaise spread bread slice. The reasoning here is that the cheese in melts and holds the sandwich together. Melt 1 Tbs. butter in a skillet, if you have one that holds 2 sandwiches good, melt 2 Tbs. of butter. Dip both sides of a sandwich in the egg mixture then gently fry them in the butter, first one side and then the other, until both are brown and crispy, and the cheese has melted. Repeat with the rest of the sandwiches. Serve hot. 

Dinner: Among the other choices are My Beef Kabobs, Chicken with Cherries, Pork (or Turkey) Loin with Apricot Glaze and Salad Nicoise. These recipes point out specific tasks for children.

Chicken with Mustard and Honey: Serves 4-easy to divide and/or multiply
NOTE: The seasoning ingredients are placed under the skin to help them infuse the meat. This can be done by children and they can count the cooking time.
4 large chicken thighs
4 tsp. honey
4 tsp. Dijon or grained mustard
¼ tsp. ground black pepper—optional
Garlic Powder NOT garlic salt
Mix the honey, mustard and pepper, if using. Lift the skin on the chicken and place 2 tsp. of the mixture on the meat sprinkle with garlic. Place the pieces slightly separated in a roasting pan. With ½ inch of water or broth in the bottom. Bake in a preheated 350 deg. oven for 30- 40 min. or until juices run clear when pricked with a knife point.
A pan sauce can be made by adding a bit of apple juice, cider or broth to the pan drippings to deglaze.

Double Punch Lasagna Roll-Ups: Serves 4
Save for the actual cooking, children can do most of the work in preparing this dish.
If you need to plan ahead for an oven-ready dinner, this casserole keeps wonderfully well for 2 or 3 days in the refrigerator, and makes a good party dish, but the stuffed noodles have to be served as separate entities. Don’t randomly cut into the dish.
1 lb. ground turkey (Frozen rolls ex. Jenny-O, work well here. The finer ground seems to compact more easily for stuffing. Be sure to thaw before cooking.)
1 medium onion chopped
(1) 4oz. can mushrooms-stems and pieces – drained
2 tsp. chopped garlic
2 tsp. dried oregano
2 tsp. dried basil
¾ cup ricotta cheese
1 Tbs. oil
4 Lasagna noodles broken in half (or cut after boiling)
(2) 8oz. cans tomato sauce
7 oz. canned diced tomatoes = ½ a 14 oz. can- drained and juice reserved
2 ½ cups milk
5 Tbs. flour
5 Tbs. butter
4 oz. Monterey Jack cheese in small cubes ( peppers optional)
¼ tsp. ground nutmeg
Salt to taste
Grated Parmesan cheese and paprika to garnish
Cook noodles in boiling water until very tender @ 10 min. Drain and keep in cool water so they don’t dry out. In a skillet, heat oil over medium heat and sauté onion until soft @ 3 min. Add mushrooms for 2 min. then add garlic for one minute, then turkey, separating it between the fingers as it goes into the pan, and 1 teaspoon each of the oregano and basil. Cook, stirring, to keep meat separated until it browns @ 5 min. If mixture begins to seem dry or stick to the pan, add a bit of the reserved tomato juice. Stir in ricotta and remove from heat.
Lightly coat a casserole about 9x9x3, with cooking spray. Spread tomato sauce, diced tomatoes and second teaspoons of oregano and basil, in the bottom. Lay out the noodles, and put an equal portion of the meat mixture on each. Roll the noodle around the stuffing, until the ends meet, and carefully lay each, seam side down in the prepared casserole.
In a saucepan, over high heat, melt the butter until it foams. Remove from the heat and stir in the flour to make a smooth paste. This is called a Roux. Add the milk, and stirring constantly to incorporate the roux, return the pan to the stove over medium heat. Continue stirring until sauce thickens, never allowing it to boil (lift the pan for a moment if it starts to) @ 3 min.
When it has thickened, stir in the Jack cheese until it melts, add the nutmeg and salt. White Sauce often does need salt (see Sauces and Gravies Link) Pour this sauce over the noodles, dust with grated parmesan cheese and paprika to garnish. Preheat oven to 375 degrees and bake until sauce bubbles and slightly browns about 30 min.

Salad Nicoise:

Ideally this should be made with grilled Tuna steaks thinly sliced, but canned works well. Just be sure it’s a good brand of Solid White Albacore. This recipe is actually for 6 servings, but I find it does 4 well. Kids love making this because they can safely do most of it themselves…

1 head Boston lettuce – sometimes called “Garden” or “Bibb” – if not available buy Romaine NOT Iceberg

1 lb. redskin or new potatoes

1 lb. whole green beans

4 hardboiled eggs – peeled, halved lengthwise and chilled

1 large red or Bermuda onion in fairly thin slices

3 large or 4 medium tomatoes peeled and cut in medium slices OR pint box cherry or grape ones

(1) 2oz can anchovy fillets drained oil reserved for dressing

(1) 5oz can colossal pitted ripe olives – drained

(2) 7 oz. cans solid white Albacore Tuna in water – drained

Kosher salt 

White wine

Dried tarragon

Fresh ground black pepper

DRESSING RECIPE BELOW

Cut the potatoes in quarters, or halves, depending on size. Boil them separately or together with the beans until the potatoes are done and the beans still crisp about 10 min.

Drain well, run under cold water to stop the cooking and cool. Place the potatoes and beans in an oblong container, so they can spread to marinate, with ½ cup white wine and 2 tsp. dried tarragon. Allow to marinate at least ½ hr. or all day. Separate the lettuce leaves, wash well and allow to air dry. Cover a large platter with the leaves. Pile the tuna, topped with the anchovies in the center, and attractively arrange the other ingredients, in separate sections, in a surrounding circle. Sprinkle with the salt and fresh pepper.

Dessert: Here there are three recipes to show the variety. Some other choices in the book are Baked Alaska Pie, Fruit Pizza, Chocolate No-Cook Bars, Cherry Cobbler and Chocolate Raspberry Cake

Easy Berry Angel Cake # 2

1 purchased pound cake
8 oz. tub of Whipped Topping
1pt. box of strawberries
Save several nice berries for decoration. Slice the rest and sprinkle with sugar. Allow to rest a few hours for the juice to extract itself. Just before serving, cut the cake into 3 layers. Spread first with 1/3rd of the whipped topping, spoon ½ the sliced berries over it allowing the juice to drip down the sides. Repeat with 2nd layer. Finish with 3rd layer topped with the rest of the whipped topping and the reserved decorative berries.

Dump Cake

2 cans fruit pie filling
1 box yellow cake mix
½ cup butter or margarine melted
1 tsp. ground cinnamon – optional
Spread the pie filling in the bottom of a 13 x 9 inch pan, mix with cinnamon if using. Cover with the dry cake mix and pour the butter over all. Do not stir. Bake in a preheated 350 deg. oven 30 min. until top is golden. Serve with ice cream or whipped topping.

Fruit Gelati: Makes 1 quart
2 bananas
2 papayas
1 Orange grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
1 lemon grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
1lime grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
½ cup sugar
1 quart milk
1 tsp. vanilla
Blend or process all ingredients until blended. Pour into a shallow pan and freeze until firm. Process again until smooth, pour into a bowl and freeze until solid-overnight is best. Scoop as ice cream to serve.
Variation: Substitute 1 ripe pineapple diced and 4 peeled and diced kiwi for the other fruit.

Jun 30

Hot Dogs with Topping Bars Better than Burgers

HOT DOGS WITH TOPPING BARS-BETTER THAN BURGERS

The 4th of July has conjured images of grilled food ever since WWII when outdoor grills became standard backyard features. The picture of a grill over flames, loaded with burgers on one side and hot dogs on the other became an icon for this American holiday.  But about 1970, hot dogs began to fade from that scene. Probably, those little glass boxes with them rotating on spits which appeared on every lunch counter, played a part. Hot dogs became considered a cheap snack.

However, they still had public appeal as proven by a beach snack bar which opened in the 1980s, and has become tradition, in an exclusive New Jersey resort. It serves nothing but pricy hot dogs, offering, in addition to ‘specials’, over 40 toppings mix-and-match.  It’s always crowded with a line waiting to be served. People still want ‘dogs’, they just want good ones dressed up-‘gourmatized’ if you will. 

This is something to consider today, with the 4th and the summer ahead.  Hamburger has doubled in cost since 1999, no longer with the choice of cut, just fat content. If your celebration includes small children who abandon, drop and throw finger foods, that’s an expensive waste. Hot dogs offer a reasonable alternative. To see more recioes for hot dogs go to Sept. 26, 2013.

So give your wallet a break and get credit for innovation. Serve hot dogs with a toppings bar at your next cookout.  Some of the recipes below suggest specific types of hot dogs, but there are so many varieties on the market, vegan, chicken, beef, classic, that there should be no dietary restriction problems in choosing which one, or ones, to serve.

Hot dogs are now made in so many varieties, classic with pork, beef, turkey, chicken, even veggie, that dietary restrictions no longer apply. Some of the recipes below suggest specific dogs, but use your own judgement.  Just pick a brand which can hold its own with the topping flavors.

Buns are another option. The traditional side-split is most popular, but I’ve always liked the New England style- a slice of bread about 2 inches thick, toasted on both sides and sliced almost through in the center. I think Pepridge Farm carries them. Another option is tortillas. They can be kept in the grill warmer and they were created to hold lots of toppings, so they’re perfect here.  I can verify they’re less filling and a lot neater than buns.

Two tips on buns:1)If the recipe includes melted cheese, prepare several hot dogs and it them snugly into a pan. Place the pan I the grill warmer or a 250 deg. oven for 5-7 min. The cheese evenly melts and the buns crisp.
2) To make a ‘boat’ which holds more toppings, open a bun and laying it flat, make 2 shallow slits on both sides about 1 inch up from the bottom and ending about 1 inch short of the ends. Fold the sides up and the curved ends to meet, pressing them closed with wet fingertips.

Finally the toppings; they do take thought at first but if you know the number you’re serving and their general taste preferences, (Do they like spicy? Love cheese? Choose Italian or Mexican?)  you’ll soon have the favorite toppings narrowed down. You can always expand for a change or for guests, but the basics of a toppings bar will become pantry staples for quick meals. Once you feel secure, adding extras is easy. See he list of favorite, pantry stable toppings below.

RECIPES

These first 6 recipes are from:  https://www.ballparkbrand.com/recipes

Late Summer Dog

15 oz. pack Beef Hot Dogs

1 peach, sliced

8 slices cooked bacon

8 ounces grape tomatoes, halved

¼ cup crumbled goat cheese

Prepare your franks however you like.

Grill the peach slices over high heat. Look for a golden color on all sides. It takes about 30 seconds per side. Nestle the hot dogs and bacon into the buns. Top with peaches, tomatoes and crumbled goat cheese.

Guacamole Dog

15 oz. pack Beef Hot Dogs

2 avocados

½ cup diced red onion

1 lime, juiced

1 tablespoon diced jalapeno

2 tablespoons freshly chopped cilantro

½ cup diced tomatoes

Prepare your franks however you like. Mash the avocados in a mixing bowl. Stir in onion, lime juice, jalapenos, cilantro and tomato. Put the hot dogs in the buns and top with a (generous) scoop of that homemade guacamole

Sweet and Spicy Dog
1 (15 ounces) pack  Classic Hot Dogs

1 (13.5 ounces) pack Hawaiian-style hot dog buns

8 slices cooked bacon

1/2 cup pineapple and pepper jelly or relish

1/4 cup crumbled blue cheese

Prepare your franks however you like. Put the hot dogs in the buns. Layer with bacon, jelly and blue cheese, and chow down!

Chopped Salad Dog

15 ounces pack  Lean Beef Hot Dogs

1 head romaine lettuce

½ cup diced red onion

½ cup diced tomato

2 hard-boiled eggs, diced

¼ cup crumbled blue cheese

¼ cup balsamic dressing

Prepare franks however you like. Clean the lettuce and separate the leaves. Place the hot dogs into the lettuce leaves and top with onions, tomatoes, eggs and blue cheese.

Finish with a drizzle of balsamic dressing, and enjoy.

 Caramelized Onion Dog

 15 oz. pack Beef Hot Dogs

1 yellow onion, thinly sliced

4 slices Havarti cheese, cut in half

1 tablespoon freshly chopped thyme

Prepare franks however you like.

Heat a well-oiled skillet over medium-high heat. Cook the sliced onions until tender. Add small amounts of water as you go so they don’t burn. Place the hot dogs in the buns. Layer on the onions and cheese. Finish with a sprinkle of thyme.

Chef’s tip: For a fast solution for caramelized onions, look for sautéed or caramelized onions in your grocery store’s freezer

Chicago Dog

15 ounces pack Bun Size Classic Hot Dogs

1 (13 ounces) pack Ball Park® hot dog buns

1 tablespoon yellow mustard

1 tablespoon green relish

1 tablespoon chopped raw onions

1 tablespoon fresh tomato

1 pickle spear

Celery salt (to taste)

1 tablespoon sport peppers

Prepare the franks however you like. Put the hot dogs in the buns. Place tomato slices and a pickle spear between the dog and the bun. Load them up with relish, yellow mustard, onions, sport peppers and celery salt.

Here are more recipe suggestions from:  https://weekendatthecottage.com/best-hot-dog-recipes/

The I Wish We Were in Hawaii Hot Dog! Grilled pineapple, red onions, and teriyaki sauce.

The Italian-American Hot Dog! Grilled onions and bell peppers, ketchup, and pepperoncinis.

The I Wish We Were in Mexico Hot Dog! Grilled corn, cotija cheese, cilantro, and mayo.

The Chicago Dog! Pickled peppers, diced tomatoes, yellow mustard, and chopped onions

The Deli Dog. Sauerkraut, curry mustard (stir together a little curry powder + Dijon mustard), and everything bagel seasoning.

The Banh-Mi-But-Make-It-A-Hot Dog Dog. Sriracha mayo (literally just stir together sriracha and mayo), jalapeño, pickled carrots, and cilantro.

Tex-Mex. jalapinos, lime-cilantro mayo, Monterey  jack cheese, corn salsa

Country Fare. ketchup, mustard, relish, shredded cheddar, dill pickles,  beef chili-optional beans

Pizza Dawg. pizza sauce, mozzarella, sliced green olives, mushrooms onions &peppers –mixed

Bacon Mac&Cheese.bacon, mac &cheese, coleslaw, blue cheese crumbles

Sloppy Dawg.Sloppy Joe  sauce, cheese, onions and other sloppy Joe toppings optional


Suggested supplies to have on hand for impromptu hot dog nights when a quick dinner is needed, from: https://themodernproper.com/hot-dog-toppings

BBQ sauce! Any kind will do.

Chili + hot dog = chili dogs!

Baked Beans with or without bacon, mustard and ketchup

Coleslaw. A quick version can be made with shredded lettuce, mayo, mustard and celery seed

Cheese. Just cheese, any cheese. Shredded. And lots of it.

BLT Dog. Bacon, lettuce, tomato on a hot dog. Don’t skimp on the mayo!

Bacon. Just bacon. Well, maybe some mayo, too.

Sauerkraut. mustard optional

Jun 23

Stocking a Vacation Kitchen 3 Days to 3 Months 2021 (1)

3 DAYS or 3 MONTHS-VACATION CHEAT SHEET

It’s great to be able to plan a vacation again and the hospitality industry is doing everything it can to make the experience a pleasant one. However, vacations, whether for three months, three weeks or three days, have always required packing articles to make the stay more enjoyable. Having lived through the Covid experience we’re also now aware of the need to include things which will keep us healthier and safe.

Additionally, this year we have another concern, rising prices. Gas will restrict travel and food may make renting an efficiency more practical than booking hotel accommodations. Moreover, we’re not totally clear of social distancing precautions, even if self-imposed. Many people, especially families won’t just depend on ‘maid service’ but insist on cleaning kitchens and food areas themselves.

This presents a dilemma especially for those who always put K.P. duty on hold during vacation. Fortunately, cars, if traveling by road, leave more leeway for luggage and dollar stores are everywhere, but there’s still the question of what, and in what quantities, actually needs to be packed.

Of course each person’s, or family’s, needs will differ according to their ages, number and destination but there are some general guidelines. As a veteran of decades facing this problem annually for accommodations which changed, as the family did over the years, from owning a house, to renting one to motel efficiencies for long weekends and then back to a house, I’ve had experience dealing with it. Each year I offer this advice with updates to fit our current situation. (Posts June 21,2018 & July 18,2019)

However, before I get into my outline for stocking a vacation kitchen, there are a few new facts for consideration due to current circumstances. Unprepared tourists, those who haven’t thought ahead, can cause shortages in vacation towns and right now, there are items you definitely will need in stock. So it’s best to be well supplied.  The underlined things you will want to take, the others, buy as soon as you arrive. 

  • Hand sanitizers and wipes –and if longer than 3-4 days a bottle of alcohol and one of Clorox
  • 2 bath-sized bars of soap-one for kitchen, one for bath –to wash hands
  • 1 bottle of dish detergent and a dish cloth in place of a sponge for dishes
  • Large roll of towels and a pack of paper napkins which, with Clorox or alcohol, work as wipes for surfaces
  • Disposable hot-cold cups-if longer than 3-4 days think disposable plastic glasses
  • Plastic place mats-easy to wipe down-skip tablecloths
  • Disposable plastic utensils

The lists below may seem long and excessive, but they are complete, designed to cover stays from 3 days to 3 months. Use them as a general guide and check off the items, noting what you need for this trip. As for food staples, flour sugar etc. you may want to take small supplies you think you’ll need for a few days, but dollar stores do sell 1lb.packages of most and, though it’s more expensive per unit than the supermarket, it is a convenience.

Of course a prime concern in a DIY vacation situation is to have a breakfast plan for the first day! It does set a tone. Nothing fancy, a jar of instant coffee, plain envelopes of tea bags and sugar packets, a jar or envelope of non-dairy creamer or dry milk, even a can of evaporated milk, dried fruit or a can of pineapple rings and a shelf-stable pastry such as honey buns will do and gets the motor running. If only a short car trip is involved, fresh fruit is an option.

As stated, the other staple items, in quantity for a long stay or simply replacement ingredients for a short one, should be determined by individual need and use. The one I NEVER skimp on is salt. It’s the best extinguisher for a grease fire. In any rental situation, one place that may not have been totally cleaned is the oven, and who knows what a previous tenant cooked? Salt also inhibits mold and in a pinch can clean a greasy sink and drain.

Actually, I found the short stays harder than longer ones, especially with children. Efficiency kitchens in motel or hotel units are tiny with no storage space for food or cleaning supplies. Daily marketing was a must, and there was no room to prepare for contingencies like rain. To cope, I put a box in the trunk of the car holding a pot, paper plates, hot and cold cups, plastic utensils, knives, and a plastic cutting board—the bare essentials– so I could always heat soup or boil an egg. Of course, choice of utensils is determined by the length of the stay.

Regarding electrical appliances: Rule one is- never take anything valuable or irreplaceable. Coffee lovers can learn to accept old-fashioned percolator or for short term, instant. The only other things I found I really needed for a long stay were a hand beater and a mini-chopper. Before packing any electrical appliances, check the type of current at your destination. I always ask the rental agent what is included and if the major appliances are electric or gas.

Optional appliance choices– determined by your personal cooking habits.

Hand beater– Don’t forget these can be used with one head or two

Mini chopper-.These are also great to puree small amounts for dips or toppings or to whip up baby food

Coffee maker– Obvious choice and many places do provide one so check first

Toaster oven-Very useful for small meals and sandwiches, but check on available counter space first.

Small microwave- Actually an either/or with the above. Again check on space

Blender- an option to the chopper, but the better choice if you’re into smoothies

Note: A grill is always an asset. For longer stays, if there isn’t a grill, I bring a hibachi. If there is, I may still buy one once there, depending on the state of the grill. I’d rather start with a new hibachi than clean a dirty grill.

Hand Held Utensils: Several of these are handy for even the shortest of stays. The ones marked with * are easily found in dollar stores, if you don’t want to pack them.

  • Pot holders*- A necessity for any stay away from home. These are never provided in any rental kitchen and it can be hard handling hot coffee or warmed-up take-out with a bath towel.
  • Towels, both paper and dish*-A roll of paper ones can be used as napkins and are great for spills, but the micro-paper ones in 2 pack which are reusable and washable are good for dishes and can be tossed. Regular dish towels are plentiful in dollar stores.
  • Spoons-or at least 1-that stands heat.*-A few plastic ones are fine for a weekend, but metal ones, especially a regular and a slotted serving spoon are needed for longer.
  • Whisk, spatula, carving fork, tongs, salad set and other serving pieces*- Available in dollar stores and perhaps better to buy as/if needed and leave favorites at home.
  • Measuring cup- A large 1 qt.one can replace a nest of small ones and double as a mixing bowl.
  • Measuring spoons*- Dollar store
  • Sieve*- Dollar store, unless you need a fine tea strainer, then bring one. Get one large enough to strain pasta, even if in 2 batches.
  • Manual can opener– Always a good companion as is an old-fashioned Church Key opener, so pack them
  • Knives– A short paring knife to be used for small jobs and for longer stays another with a blade long enough to trim meat, slice bread or fillet fish is needed. For an extended stay there should be a carving knife as well.  Dollar Stores carry packs of 4 steel knives which can multi-task for short stays.*
  • Hand held knife sharpener-Because no knife is worthwhile if it can’t cut
  • Scissors-Not shears, but a pair with enough strength to do some kitchen work, yet pointed enough to be useful with mending.
  • Plastic chopping board-Protects counter tops and provides a clean surface for your food. Light and flat fits in the bottom of a suitcase.
  • Packets of plastic containers with lids*– found in supermarkets in 3paks- most can be microwaved. Often packs are also sold in dollar stores.
  • Small pan with lid-able to boil a couple of eggs, make a sauce or heat a can of soup–when traveling with children a must. For longer stays,2 are needed-a 2 qt. and a saucepan
  • 2 Skillets- One large, one small, both non-stick
  • Pans for the oven*- Roasting, baking, cookie sheets are all available in disposable.
  • Corkscrew*- Obviously useful
  • Mixing bowls*- Plastic ones can be used as molds, but ceramic or glass ones are oven-proof
  • Table ‘linins’*- Dollar store available
  • Table settings*-Check what’s provided, and fill in from a dollar store.
  • Seasonings*- Dollar stores carry a surprising variety of herbs and spices
  • Cleaning supplies and wraps*- Definitely depend on a dollar store

No matter the cost or how well equipped the rental kitchen, chances are it will have none of the above items, yet all are useful in providing meals for a family. You don’t have to buy them all at once either. Wait until you need a utensil and then head for a dollar store. You may be surprised at the quality too. I had 2 expensive corkscrews which broke soon after I got them. Disgusted, I bought one of the same type from The Dollar Tree. 8 years later, it’s still working.

It may seem like a long list, but remember we’re talking dollar stores here. Compared to the cost of the rental, the labor and the vacation time saved, buying them is a small investment. Many can be packed up, ready for the next year, or if you like your accommodations, you can offer to leave them. Our landlord was so pleased, he insisted we come back the next year and even re-arranged his rentals when we opted for just one month and all those items were there waiting for us.

For a more relaxed vacation, just follow these tips and listen to your better judgment. Above all take time to stop, evaluate and plan before you go. You’ll be glad you did!!

Jun 16

It's Strawberry Time

FRESH STRAWBERRIES ARE HERE

I’m from Southern New Jersey, which considers itself the ‘garden’ part of the Garden State.  Whether you’re an urban, suburban or country dweller there’s always a ‘Pick Your Own’ farm nearby. The definitive announcement that school was ending and summer had begun were the notices ‘Strawberry fields now open’.  Picking them was a rite of passage in grade school and every household had a t least 2 pails. Needless to say, strawberry recipes became a major topic of conversation. I’ve written several posts on this subject   June 11, 2014,      May 6,2015,      May 12,2016,   May 18, 2017,   April 12, 2018,   April 9, 2020    If you want more information on and recipes for strawberries, check them out .

Fresh strawberries are available all year now but even in buying a couple of quarts from the market, there will be a difference in size and condition. They bruise easily, even from their own weight. The ones on the bottom are usually smaller and blemished, no matter the quantity. The question becomes how to best use and/or showcase them in that condition.

The recipes below are arranged to solve that problem. The first are for the best berries and the following ones for the less presentable. First a few tips on handling strawberries.  

  • Sort the berries and lay them out flat on one or more cookie sheets or similar containers and store chilled
  • Don’t wash or hull the berries until ready to use them
  • If you’re dealing with berries in bulk and short on space, or buying in small quantities and want to save excess for later use, over a period of time, you can slice or chop them for a recipe below and refrigerate or freeze them in containers until ready to use.  Strawberries are too high in water content to freeze well whole. They become a pulpy mass when thawed.

RECIPES

For Large Whole or Sliced Strawberries

Strawberries Romanoff: Serves 6-8 A traditional, elegant dessert, but so easy it seems like cheating.
2 pts. Ripe strawberries
2 cups + 2 Tbs. sugar
1/3cup Grand Marnier or Cointreau
Peel of 1 orange- with no pith attached, in thin 1 inch long strips
¾ cup heavy cream
Wash, hull and dry the berries; place in a bowl with 2 cups sugar, orange peel and liqueur. Stir gently and refrigerate for several hours. Whip the cream with the 2 Tbs. sugar and chill. Serve berries in individual dessert dishes and pass the cream on the side.

Berry Napoleons: Serves 4
1 sheet puff pastry – rolled out to 9 x 12 inches
1 pint fresh berries of choice
1 ½ cup heavy cream or 2 cups whipped topping, or ice cream
Cover a baking sheet with parchment paper. Cut the dough into (12) 3 x 3 inch squares. Bake on the paper in a preheated 400deg oven for 15 min. or until golden. Cool and store air-tight if not to be used at once.
TO SERVE: Whip cream if using. Lay a square of pastry on a plate, place a portion of the cream then berries on top. Place the next piece of pastry on an angle on top. If serving 6, garnish with powdered sugar. If serving 4, repeat layers, placing the top piece of pastry at another angle, garnish with powdered sugar

Angel Nests: Serves 6-8
3 egg whites
1 cup sugar
1 Tbs. flour
1 Tbs. cornstarch
1 tsp. vanilla or almond flavoring.
2 drops of white or cider vinegar
Beat the egg whites into peaks, adding the vinegar to temper them half way through, then the
flour and the cornstarch, finally the sugar in 3 parts while beating until stiff glossy peaks form.  Draw an 8 or 9 inch circle on parchment or waxed paper. Put the paper on a cookie sheet and fill
the circle, with the beaten whites, using the back of a fork to indent the center and raise the sides to form a nest.  Bake at 250 deg. for 60 min. Leave in oven for 30 min. then cool on a wire rack and store airtight. To serve, fill the center with fresh berries.
* The Nests can also be made in single serving size and filled with sliced berries. Or simply cook the meringue in 6-8 inch circles and layer with sliced or whole berries and whipped cream or ice cream.
**To learn more uses for Meringues go to the post for May 16, 2019

Strawberry  Pizza; Serves 14-16
7 cups fresh strawberries – washed and hulled
1 roll shortbread cookie dough
¾ cup apricot jelly + 3 Tbs. water
2 cans whipped cream
(1) 12 inch pizza tin
Roll out the cookie dough to fit the pizza tin, leaving a bit of an edge to fold over making a rim, if possible. Prick a few times with a fork, cover with waxed paper and pie weights (raw rice will do), and bake according to package directions. When cool, place the fruit decoratively over the top, slicing any large strawberries so they appear of even size. Melt the jelly in the water over low heat until it’s a smooth liquid. While still hot, spoon evenly over the fruit to give a glazed appearance. Chill well and serve with whipped cream topping.

Strawberry Shortcake
Biscuits: Yield 12
2 cups flour
1 cup milk
2 ½ Tbs. softened butter
4 tsp. baking powder
1/3 cup light brown sugar
2 Tbs. granulated sugar
Cinnamon
Mix first 5 ingredients well with a spoon. The dough will be moist and sticky. Drop by soup spoons onto a lightly greased baking sheet in 12 well separated mounds. Sprinkle top with granulated sugar and cinnamon. Bake in a preheated 400 deg. oven 15-17 min. until bottoms have tanned edges. Remove from pan with a spatula and allow to cool completely on a rack. Store covered.
Filling
Strawberry: Allow 1>1 ½ cups berries per serving. If serving soon, reserve a few berries for decoration. Slice berries in a bowl, add enough sugar to sweeten and leave to marinate at room temperature until juices form syrup, then chill until serving. If making ahead, per 2 cups berries, combine berries with ½ cup apple juice, 3 Tbs. lime juice and just enough sugar to sweeten in a saucepan. Stir over to low heat just until berries soften, cool and chill until serving.

Tartlets: Makes 12

1 box Puff Pastry- -2 sheets (2) 6 cup muffin tins Roll the pastry out to the point where (6) 5 inch circles can be cut from each. Place a circle in each muffin hole. Cut (12) 5 inch circles of parchment or waxed paper and place on top of the pastry. Weigh them down with dried beans or rice. This is the way to maintain the cup shape as the pastry cooks and rises. Bake in a preheated 400 deg. oven 10 – 15 min. until pastry is golden. Remove paper and weights and cool pastry cups on a rack.
Fill with fresh berries mixed with a bit of sugar and topped with whipped cream

Other Shell Choices-To learn how to make and/or use these suggestions go to   May 24, 2018.
1) Wonton Cups
2) Puff pastry shells or phyllo cups
3) Tortillas:
4) Cake Cups: Found in most supermarkets.
5) Pastry Dough: Make or buy dough for a 2 crust pie, which should be enough for 6 individual
Tart Shells

Glazed Strawberry Tart:
(1) 9 inch cooked tart shell or (6) 2 ½ inch tart shells
6 cups washed and hulled strawberries—divided in 2 parts= 3cups of the best berries and 3 cups regular
1/3 cup sugar
1Tbs . lemon juice
1Tbs.cornstarch
Drop+ red food coloring—as needed to give a rich color
Arrange the 3 cups of the best berries in the pastry shells and mash the others well. Strain through a fine sieve, pressing down to release juice. Cook the juice with the other ingredients over low heat until they form a thick, clear sauce. When slightly cool, pour the sauce over the berries in the shells. Serve chilled, optionally with whipped cream.
NOTE: See tip above for using this recipe all year

For Mixed Strawberries

Strawberry-Cream Cheese Pie; Serves 6-8
9 inch baked pie shell—commercial is fine
(1)3 oz. pkg. cream cheese
2 pts. Strawberries- washed and hulled
¾ cup sugar
3 Tbs. cream
2 Tbs. cornstarch
Pineapple juice
Blend the cheese and cream until smooth and spread over the pie shell. Select the best berries and slice them. Chop the rest and let stand with the sugar until juicy, then mash and rub through a sieve. Mix the mashed berries with the cornstarch to a paste and add enough pineapple juice to equal 1 ½ cups. Cook stirring constantly over medium heat, until thick and transparent. Cool and pour ½ the mixture into the pie shell. Cover with the sliced berries and pour on the rest of the cornstarch mixture. Chill well.

For Smaller or Bruised Strawberries

Strawberry Mousse; Serves 6
1 pkg. frozen sliced strawberries**
1 envelope unflavored gelatin
1 cup heavy cream
½ cup sugar**
1 tsp. vanilla
2 Tbs.  Curacao – optional
Thaw berries and drain, measuring liquid. Add Curacao, if using and enough water to equal 1 cup. Add gelatin and soften for 5 min. then add 1 cup boiling water and stir to dissolve. Add berries and cool the mixture for 30 min. until slightly thickened. Beat the cream until slightly thickened; add vanilla and gradually add the sugar beating ‘til thick. Fold the cream into the berry mix and pour into a fancy mold*. Freeze until firm. Kept frozen this mousse lasts as long as ice cream.

* Rinse the mold with water first leaving a light coating on the inner surface.
**If using fresh fruit, wash, hull and slice or chop an equal size into a bowl. Try to get the pieces of comparable size. Allow to stand in 2 Tbs. sugar until juices are released and proceed as directed. Optionally deduct the extra 2 Tbs. sugar from the ½ cup listed in ingredients.

Strawberry Ice; Serves 6
2 quarts strawberries
3 cups sugar
2 1/2 cups water
1 Tbs. lemon juice
Dash cayenne pepper
Wash, hull and chop berries. Place in a bowl with the sugar and let stand for 3 hrs. to draw the juice. Buzz blend and drain by squeezing through a double thickness of cheese cloth. Mix in remaining ingredients and freeze in refrigerator trays until almost frozen, stirring occasionally. Pour into a chilled bowl, and beat well. Return mixture to trays, or if preferred a mold, cover with a wrap and freeze until firm. Like the mousse, this dessert keeps as long as ice cream in the freezer.

Strawberry Soufflé: Serves 6 -This is really a cinch, but very impressive.
1 pt. berries
8 eggs separated
½ cup + 1/3 cup sugar
½ lemon –juiced
1 Tbs. Cointreau – optional
Butter to grease the soufflé dishes
Powdered sugar for garnish
Wash, hull and drain the berries and process to a fine puree . Scrape the puree into a bowl. Add the egg yolks, ½ cup sugar, liqueur and beat thoroughly until light and fluffy. With clean, dry beaters whip the egg whites to stiff peaks and fold into the yolk mixture. Spoon mix into 6 well-greased soufflé dishes and place on a baking sheet in a pre-heated 450 deg. oven Bake 7 min. reduce heat to 425 deg. and bake 7 min. more. Serve hot garnished with powdered sugar

Yogurt Berry Cups: Serves 6
2 pints fresh berries – frozen to make 3 cups, or 3 cups frozen
8 oz. plain Greek yogurt
2 Tbs. powdered sugar
The important thing is that the berries be frozen to start this recipe. Place all ingredients in a processer and blend until mixed but still very chunky. Place in ¾ cup custard cups and cover with plastic wrap. Freeze until serving. TO SERVE: dip cup briefly in a pot of hot water and quickly invert onto plates. Chill again to firm. Garnish with whipped cream, fruit or herbs.

Strawberry Crisp: Serves 18-20 Recipe courtesy of The Cake Doctor by Anne Bryn
6 cups fresh strawberries, or (2) 16 oz. bags whole frozen
1 box plain yellow cake mix
1 cup butter – cut in ½ inch pieces
Whipped Cream or ice Cream for topping –optional
Hull strawberries and place in the bottom of a 9 X 13 inch baking pan* Sprinkle ½ the cake mix over the berries and scatter ½ the butter pieces over that. Repeat the layers. Place the pan on the center rack in a preheated 350 deg. oven and bake 60-65 min. until crisp on top. Remove and cool on a wire rack for 10 min. Spoon warm into bowls and top with cream or ice cream.
* Leftovers will keep in glass, covered and refrigerated for 1 week, but only 1 day in metal. If baked in metal, transfer to a glass or ceramic container within a day.

6 Minute Preserves: Yields 5-6 cups preserves- A simple colonial recipe that still works
6 cups strawberries- hulled
6 cups sugar
4-6 Tbs. lemon juice
Wash the berries by placing in a colander and dunking up and down in a large pot of water. Do not let water run over the berries. Place the colander in a large container and cover with boiling water and let stand 1 min. then drain well. This allows the berries to absorb the sugar. Place the berries in a 6-8 quart kettle with half the sugar and lemon juice. Bring to a rolling boil, one that can’t be stirred down and cook 3 min. Remove pot and skim. Add the rest of the sugar, repeat the process. Remove from the heat and allow to stand overnight, occasionally pushing the berries down into the syrup. If the growing season was rainy, or the syrup seems too thin, boil again for 1-2 min. When completely cool, seal in sterilized jars or paraffin covered jelly jars. Keeps for months in a cupboard.
NOTE: This can also be used as a compote or sauce.

Jun 3

3 Ingredient Muffins_ Biscuits_ Rolls the Perfect Summer Sides

3 INGREDIENT MUFFINS, BISCUITS, ROLLS

When the weather warms, I want lighter foods. Roasts, gravies and casseroles are replaced by lightly grilled, or cold, sliced meats, entrée salads and crisp, fresh vegetables. Gone too are savory, filling starchy sides. Pasta and grains are incorporated into the main salad and potato options dwindle to fries or chips. If a meal needs a carb to round it out, in summer I choose muffins, biscuits and rolls-preferably home-made.

Muffins, biscuits and rolls are perfect for summer. They can be made ahead, served at room temp and, individual portion sized, can simply be passed on a plate or basket at table. Baking them only requires popping them into and taking them out of an oven, not time over a hot stove. 

Making muffins, biscuits and rolls is super easy with these recipes from Ruthie Wornall’s book The Best of Cooking with 3 Ingredients. I have used all the recipes many times. The popovers are a regular go-to in this house and that wouldn’t be the case if they weren’t really simple, quick and non-messy. Only one recipe requires a hand mixer. The rest only ask for a bowl, spoon, muffin cups and cooking spray. If you want additional recipes not limited to 3 ingredients go to Jan. 14, 2014 and  Mar.14, 2019.

These recipes don’t suggest toppings, but I like adding them. They’re decorative, flavorful and give a finishing touch but depend on the recipe and the foods to be complimented. Cinnamon and sugar are perfect for most muffins. They can be combined in a shaker and sprinkled over before baking.  Rolls seem better with seeds, especially poppy and caraway, chopped nuts and herbs. Just brush the tops with milk and add them before baking. Biscuits can go either way.

I have added an optional 4th ingredient to the recipe for Ice Cream Muffins. I first saw the recipe back in the 1980s when the fad was to duplicate packaged mixes and fast foods from scratch—I know “Why?” but it was a craze.  This was the duplication for Duncan Hines Blueberry Muffin mix, which was the market favorite. So I suggest adding ½ cup blueberries. It was good then and it’s good now.

So this summer try some muffins, biscuits and rolls in your menus. I have added a footnote with instruction to home-make the biscuit mix and self-rising flour indicated and save you a trip to market. You’ll be glad you did!

RECIPES-Most serve 6-8

Party Muffins
1 cup flour
1 cup whipping cream
2 Tbs. sugar
Mix ingredients and pour into greased, mini-muffin cups. Bake in a preheated 400 deg. oven for 10 mins.

Ice Cream Muffins
2 cups self-rising flour
1 pint ice cream
2 ½ Tbs. melted margarine or butter
Blend flour and ice cream until moistened-batter will be lumpy> Fill 10 greased muffin cups ½ full. Spoon 1 tsp. butter over each. Bake in a preheated 350 deg. oven 20 min.
OPTION: After blending gently stir in ½ cup washed and well dried blueberries-distributing evenly. Smaller berries are best.

Onion Biscuits
2 cups biscuit mix
¼ cup milk
(1) 8oz. container French onion dip
Combine ingredients until a soft sough forms. Drop by mounds onto a well -greased cookie sheet. Bake in a preheated 375 deg. oven for 10-12 min. until golden.
OPTION: Spoon dough onto a biscuit mix sprinkled board, sprinkle over 1-3 Tbs.more mix and kneed slightly. Pat to ½ inch thickness and cut with cookie cutter. Bake as above.

Cheese Biscuits
2 ¼ cups biscuit mix
2/3 cup milk
½ cup shredded cheddar cheese
Mix ingredients into a soft dough. Beat for 30 sec. Add more mix if dough is too sticky. Drop by mounds on a greased cookie sheet and bake at 350 deg. for 15 min. or until golden.

Buttermilk Biscuits
½ cup butter or margarine
2 cups flour
¾ cup buttermilk
Cut butter into flour until it resembles coarse grain. Stir in buttermilk until ingredients are moistened. Place dough on a floured surface, kneed 3-4 times and roll into ¾ inch thickness and cut out biscuits with a cutter.  Brush with additional melted butter if desired. Bake in a preheated 425 deg. oven for 12-15 min. until golden.

Sour Cream Rolls
1 cup self-rising flour
½ cup melted margarine or butter
1 cup sour cream
Combine ingredients and pour into greased mini-muffin tins. Bake in a 350 deg.preheated oven for 15 min. 2 cups biscuit mix with other ingredients

Cloverleaf Rolls
2 1/3 cups biscuit mix-divided
(1) 8oz. container sour cream
½ cup melted margarine or butter
Combine 2 cups biscuit mix with other ingredients and mix well. Sprinkle the 1/3 cup biscuit mix onto waxed paper and drop the dough by level tablespoons and roll into small balls. Grease 2 muffin cups and place 3 balls in each. Bake in a preheated 350 deg. oven for 15-20 min. until deep golden.

Mayonnaise Rolls
2 cups self-rising flour
1 cup milk
4 Tbs. mayonnaise
Mix all ingredients well. Pour into greased muffin cups and bake in a preheated 400 deg. oven for 22 min.

Popovers
2 eggs
1 cup milk
1 cup flour
Mix all ingredients until smooth. Grease 8 muffin cups well (popover tins are better) and fill ¾ full. Bake in a COLD 450 deg. oven 30 mins. DON’T PEEK!

Mini Sweet Rolls
6 tsp. butter or margarine
6 tsp. brown sugar
(1) 8oz. pkg. crescent rolls
Place ½ tsp. EACH butter and sugar in bottom of the 12 cups of a mini-muffin pan. Unroll crescent dough, press creases together and re-roll. Cut dough in 12 slices and place one slice in each cup. Bake in a preheated 375 deg. oven for 10-12 min.

FOOTNOTE
Self-Rising Flour (1 cup sifted) = 1 cup sifted all-purpose flour +1 ½ tsp. baking powder + pinch salt

Biscuit Mix = 1 cup all-purpose flour + 1 ½ tsp. baking powder + ¼ tsp. salt + 1 Tbs. butter. Sift dry ingredients and cut in butter until fully incorporated

Jun 2

Plan_ Shop Prep

PLAN,SHOP,PREP GOES MOBILE

With all the graduations and weddings spring is the second season of gifting. A book is always an excellent choice because it’s personalized without being personal, and digital is a great substitute for a material gift whether or not it’s presented in person. Food Facts for Millennials is a perfect gift selection for those planning to start out on their own.

For the graduate, newlywed or anyone opening a new page and setting up housekeeping, organizing the kitchen and food supply can be a problem with a major time impact on a busy schedule. The supermarket can be a scary place, wondering what to choose, how to use it, how much to buy, which brand is the right one for you and the prospect of ‘register shock’ or worse budget deficit looming over your head. This book will help you calculate your needs before you start to market, and go with you on your cell to answer your questions while shopping. It makes food preparation in general, easier and fun for both newbies and old hands.

Even though I had years of experience in managing a home, I was terrified when I opened my chef service. I had to satisfy my clients, virtual strangers, to make my business work. I had to be able to offer clients open recipe choice, reasonable rates, guarantee quality, buy retail and meet my bottom line. That’s real pressure. A chef service’s standard order is 5 entrees, 4 servings each and a successful service needs several clients per week.  That’s a lot of shopping. Together they require major organization and current market information.

In addition to clients who have dietary requirements, most want to maintain low-fat, low-carb menu plans.  I  knew the chief ‘red flags’ are easily isolated and examined in the baking category, dairy products, sugar and recently flour, so I began making notes on substitutions, new items from ethnic cuisines and product options for reference. 

When my paper pad became bothersome to carry, I switched to digital notes. Showing them to a friend, her newlywed daughter asked for a copy, which led to Baking Basics and Options, and then she added a request, with prices rising, for a book on meats to find optional cuts. That resulted in books on poultry and seafood.

One day at the gym, I heard a woman explaining a new low-carb diet which banned all white foods, including onions, because they are high in carbohydrates. I realized that poor carbs were still getting a ‘dirty rap’ and wrote another book explaining that carbs are the body’s fuel and all foods have them, with the exception of oils and some shellfish. It’s understanding that there are two types of carbohydrates, simple and complex, which function differently, that separates the ‘good carbs’ from the ‘bad’ ones and should determine our choice in consuming them.

By now I had five books on my web site and Kindle, and it seemed natural to write a sixth on sauces and gravies, especially with the current popularity of pan sauces and/or gravies. First, there is a difference between the two. Second, like carbs, there is a general misunderstanding about them. They do not all have a high fat content, that depends on the base and the ingredients used. A ROUX base begins with melted butter, and then the thickening agent and liquid are added. A SLURRY base consists of the thickening agent dissolved in a bit of fluid, then stirred into the main liquid, which could be a skimmed broth or juice. The book also examines the five Mother sauces of classic French cuisine and the derivation of their ‘offspring’ for three generations as well as listing the different grades of sauces, gravies and soups.

Although the six books are available separately on the site’s Bookshelf and Kindle, I decided they would be more convenient for quick reference gathered in one volume. I called the book Food Facts for Millennials, obviously because it’s about food facts and for Millennials partly because they are the ones now starting out on their own and partly because they are true ‘foodies’. They want high quality, fresh ingredients and are willing to pay more for less to have them. They’re interested in exploring different cuisines, creating new taste experiences and maintaining nutritional balance.

However, the book is a handy reference guide even for us old hands in the kitchen, who need to check facts now and then. It’s even available in mobi, so you can take it to market with you on your phone.

Here is a list of the six digital books, with a summary of the contents of each and prices as listed on this blog and kindle.

1) BAKING BASICS AND OPTIONS

Have you ever been confronted by a baking recipe and wondered which product to choose? Ever needed to cook for people with allergies to gluten, wheat, eggs or perhaps are diabetic or have another medical condition? Maybe you wanted to bake something to please a guest from another culture, or just felt like trying a recipe from another cuisine. This book answers any questions about regular ingredients used in baking, helps you understand unfamiliar ones and choose the right options if necessary. It also offers various uses for different ingredients and suggests ways to use the remainder of any exotic ones you may buy for a special purpose before expiration. ($2.99)

2) THE POULTRY PLACE

This book discusses modern changes in breeding methods; why we’re assured of tender birds and the “stewing” chicken and capon are obsolete. It explains the differences in terms between generic, brand-name birds as found in the supermarket, free-range and organically raised. There is complete information ion Salmonella and how to avoid it. This advice extends to a section on the safe handling and use of eggs, and another section on reasons to clean and brine all poultry. There are detailed instructions on preparing all types of birds for cooking. Listed are descriptions of all domestic fowl and the most universal of game birds, along with several recipes for each. Also included are time and temperature charts for general knowledge and detailed instructions for carving and serving each type of bird. Nothing is left to chance. ($3.99)

3) SAVVY SAUCES and GRAVIES

This book is a “Cliff Notes” on sauces and gravies. It starts by defining the differences between the two and goes on to explain the various ways to thicken them for serving, examining the different ingredients that can be used and giving recipes and directions to do so . It describes the different types of gravy and gives directions on how to make each from scratch as well as shortcuts. Outlined are ALL the different types of sauces and their uses from salads to meats to desserts and gives step-by-step advice on how to make and use each. Special attention is given to the 5 Classic French “Mother” sauces—the ones found on menus not in packages. Each is described in detail and instructions given for making and using them, as well as for the many varied second and third generation sauces they inspire.
As the way in which sauces evolve is explained, it becomes clear they can be adapted to fit dietary requirements, be they medical, religious or cosmetic. This leads to explaining how simple it is to create shortcuts for the inexperienced or rushed as well as how easy it is to individualize them. Recipes illustrating the different types and applications of sauces are included along the way and tips to DIY sauces at will. ($3.99)

4) HOW TO CONTROL CARBOHYDRATES – SO THEY DON’T GO TO WAIST

Take the “Black Hat” off carbohydrates and learn how to use them to your advantage. In this book you will learn the difference between simple and complex carbohydrates, how each works and why complex ones are so important to a healthy diet. You will see that it’s virtually impossible to cut carbs out of your diet completely, because they exist to some degree in almost all foods. The trick in avoiding the damage they can do to your waistline is in knowing which ones, and how many you need daily. The major source groups are explained in detail and broken down into types as are the “hidden” groups so often overlooked. It’s important to know which is which and how to combine them to your advantage. For example, a baked potato with sour cream constitutes a balanced meal, do you know why? There are cooking tips and some suggestions for uses and recipes included as well. ($2.99)

5) ALL ABOUT SEAFOOD

As seafood becomes increasingly valued as a healthy food source, and thanks to the growth of aqua farming and improved transport, ever more varieties are available to and being consumed by an increasing number of people. Questions naturally arise concerning the buying, prepping, storing and cooking of the different types of seafood and actually as to the types and classifications of the items themselves. This book addresses many of those questions by explaining the general rules for safe handling fish and other forms of seafood; cleaning, skinning, shelling or shucking; proper storage until cooking. There are definitions of each classification of seafood in general and descriptions of the members of each category and specifically of the species within each one listed. There are guidelines as to proportions to buy and suggestions as to substitutions within species. Included is also a section on the serving of canned fish. ($2.99)

6) THE MEAT STOP

Years ago the family neighborhood butcher knew the customers’ preferences and often anticipated their needs. Now we’re on our own and have to be a lot better informed as to what we’re buying in every way. Anyone who has peered into the supermarket meat counters realize there are decisions to be made over and above which meat to choose. We have to know the cut or cuts to use for the dishes we plan, how to pick the right one and which is the best buy. We need to judge color, grain, fat dispersion, often bone mass and general appearance. Moreover, we have to know what to substitute if we can’t find what we want. For this we have to know how to prepare and cook different cuts, even different meats. This book contains charts on beef, pork, lamb and veal advising which cuts are more tender, which are tougher, which are fattier and why. Then there are additional charts telling how to cook, carve and serve them. The book is a great guide to learning about meats and a great kitchen aid. ($3.99)

FOOD FACTS FOR MILLENNIALS – A collection of all 6 books for handy reference.The collection ($ 17.94) in both epub and mobi..

May 26

C o m b i n e d salads

COMBINED SALADS

Combined salads are Not Composed Salad Entrees, which have traditional recipes dictating ingredients, amounts and often presentation arrangement, as with Cobb Salad.  The result is one of ingredients blending to create a single dominant flavor.  Combined salads are more freeform, suggesting ingredients, allowing room for substitutions and additions, which united produce a series of taste-texture mixtures complimentary to a specifically prepared meat. In addition, the meat isn’t cut to bite size and tossed into the salad.  In fact the salad isn’t tossed but loosely created in layers with the meat, in serving sizes, placed to one side or tucked randomly into it. The explanation for this reveals the reason for the development and growing popularity of Composed Salads. 

The concept dates back 50 yrs. to the introduction of restaurants featuring grilled meats and extensive salad bars in place of menu listed cooked vegetables. People learned to accept meat, a plate of salad and possibly a potato or roll on the side as a dinner. Millennial chefs put the idea to a practical use, combining it with our focus on healthy eating, whole foods and the emergence of cheese, nuts, grains, herbs and seeds as icons of the movement.

Millennials are foodies, but well informed foodies. They want to know what they’re eating and it’s made them food snobs. They want only the best. However, with meat prices soaring, and top-quality meats becoming difficult to find, fulfilling that desire is too expensive for most. Enter the Composed Salad as the answer in a less is more way.

The base of every combined salad is a small, perfectly cooked, choice cut of a top quality meat, thinly sliced to double the serving portions. Foods, known to compliment the chosen meat, are used for the salad and the field is open to a wide range of ingredients, potatoes, fruits, vegetables etc. The reduced amount of meat lessons the protein value of the meal, but the nutritional value is restored by the inclusion of nuts, grains, legumes and seeds which compensate.

Although these salads are designed to showcase high ticket meats in an affordable way, grass fed beef fillet mignon, a fillet of wild caught salmon, loin of organically fed pork etc., they have a more practical application. In these days of rising food prices, less expensive meats can be presented in the same way. This can result in a reduction in family food costs, while providing a fun type casual meal.

Below are some recipes to try. Find others in my posts of ———-and ——–

Mediterranean Chicken  Salad: Serves 4-From cookingchanneltv.com/recipes/|
1/2 cup plus 6 tablespoons extra-virgin olive oil

1/4 cup red wine vinegar

1/4 cup loosely-packed fresh flat-leaf parsley leaves

2 cloves garlic, finely grated

Kosher salt and freshly ground pepper

4 chicken thighs (about 1 1/4 pounds)

1/2 lemon, juiced (about 1 tablespoon)

1 medium eggplant, cut into 1/4-inch thick rounds

8 ounces haloumi cheese, sliced 1/4-inch thick

1 head romaine, chopped

3 Persian cucumbers, halved lengthwise, then cut crosswise into 1/2-inch semi-circles

1 cup jarred roasted red peppers, cut into thin strips (about 7 ounces)

 Preheat a grill to medium-high. Whisk together 1/2 cu p oil, vinegar, parsley, garlic and 1/4 teaspoon salt and pepper until combined. Set aside. Toss the chicken with 2 tablespoon of  oil,  lemon juice and sprinkle all over with salt and pepper. Brush both sides of the eggplant slices with the remaining 4 tablespoons oil. Sprinkle salt and pepper on both sides. Grill the chicken, skin-side down, until the skin is crisp and lightly charred, about 12 minutes. Flip and grill until cooked through, about 15 more minutes. Meanwhile, grill the eggplant, flipping once, until tender and lightly charred on both sides, about 10 minutes total. Grill the haloumi, turning once, until soft and lightly grilled on both sides, about 5 minutes total. Cut both the eggplant and the cheese into 1/2-inch pieces.. Spread the romaine on a large platter. Decoratively arrange mounds of the chicken, eggplant, haloumi, cucumber and peppers. Drizzle with the vinaigrette and serve.

Caprese Steak Salad: Serves 4-From- chowhub.com
¾ lb. flat iron steak, top sirloin or London broil
Marinade
¼ cup olive oil
¼ cup balsamic vinegar
1 tsp. Dijon mustard
2 cloves garlic-minced
2 tsp. salt
¼ tsp. pepper
Salad
8 cups mixed greens
1 cup rape tomatoes halved
1 cup bocconcini mozzarella balls
1 avocado- seeded and sliced
½ red onion-thinly sliced
¼ cup basil leaves-sliced

marinade ingredients. ReserveWhisk 

Whisk together the marinade ingredients. Reserve half in the refrigerator for later as a dressing. Pour the remaining half on the steak in a glass bowl or resealable plastic bag. Marinate in the refrigerator for at least 30 minutes to 2 hours, turning occasionally.

  1. Preheat your grill to medium high heat and oil the grill grate. Cook the steak for 3-5 minutes per side or until a meat thermometer reads the desired doneness. Medium Rare:145°F ; Medium: 160°F; Well Done: 170°F.
  2. Remove steak from the grill and let it rest for 5 minutes to let the juices redistribute. Slice against the grain in thin slices.
  3. For the salad: In a large shallow serving bowl, arrange the mixed greens, tomatoes, mozzarella balls, avocado, red onion and basil leaves. Sprinkle with salt and pepper. Add the sliced steak. Drizzle with the reserved balsamic dressing. Note: You can also serve in individual portions on smaller plates.

Author: Christy Denney

Fresh Tuna Salad with Tropical Fruits

https://www.eatingwell.com/recipe/248700/fresh-tuna-salad-with-tropical-fruits/

redients

Tuna Salad

  • 3 tablespoons frozen pineapple juice concentrate
  • ¼ cup water
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons honey
  • ¼ teaspoon ground pepper
  • 1 pound tuna steak (about 1 inch thick) (see Tips)
  • 2 teaspoons extra-virgin olive oil
  • 4 cups mixed salad greens
  • 1 small head radicchio, cored and shredded (about 2 cups)
  • 1 ripe mango, peeled and sliced (see Tips)
  • 2 kiwis, peeled and cut into 8 pieces each

Pineapple-Mint Vinaigrette

  • 3 tablespoons frozen pineapple juice concentrate
  • 1 ½ tablespoons water
  • 2 tablespoons cider vinegar
  • 2 teaspoons chopped fresh mint
  • ¼ teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • ¼ cup extra-virgin olive oil

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Directions

Instructions Checklist

  • Step 1

To marinate tuna: Whisk 3 tablespoons pineapple juice concentrate, 1/4 cup water, soy sauce, honey and 1/4 teaspoon pepper in a small bowl. Place tuna steak in a shallow pan. Pour the marinade over the tuna; turn to coat. Cover and marinate in the refrigerator for 45 minutes, turning twice.

  • Step 2

To prepare the vinaigrette: Whisk pineapple juice concentrate, water, vinegar, mint, salt and pepper in a small bowl; slowly whisk in oil.

  • Step 3

To cook the tuna: Remove tuna from the marinade and pat dry. Heat 2 teaspoons oil in a large skillet over medium heat. Add tuna; cook until browned and just opaque in the center, 4 to 6 minutes per side. Transfer tuna to a cutting board; let stand for 5 minutes.

  • Step 4

To finish the salad: Combine greens, radicchio, mango and kiwis in a large bowl. Pour on 13 cup of the vinaigrette and toss to coat. Divide salad among 4 plates.

  • Step 5

Cut tuna into 1/4-inch-thick slices. Top each salad with tuna and drizzle with the remaining vinaigrette. Serve immediately.

Tips

Make Ahead Tip: To make ahead: The greens and fruit can be tossed together (without the dressing) and stored under a barely moistened paper towel in the refrigerator for up to 3 hours.

If you prefer your tuna medium-rare, as it is often served in restaurants, use sushi-grade (or sashimi) tuna, if you can find it, and cook it for about 3 minutes per side.

To peel and slice a mango: Slice off both ends, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. Cut the fruit into slices.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

omponents in smoked salmon salad

Somehow we tend to forget about the magic of smoked salmon for making fast meals, so we’re remedying that with this recipe. Smoked salmon salad is the type of lifesaver meal you can throw together while your kids are screaming or when you don’t have energy to think. Of course, you’ll need to have a few ingredients on hand:

  • Smoked salmon: find it in the refrigerated section near the meat counter
  • Fresh greens: we like to use mixed spring greens for color and texture contrasts
  • Goat cheese: it adds creamy, savory notes: substitute feta if you’re not a goat cheese fan
  • Homemade shallot vinaigrette: easy to mix up (see below)
  • Red onion slices: add just the right spicy bite

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Optional ingredients to add!

This smoked salmon salad is totally customizable, based on what you have on hand in your refrigerator. Use it as a “clean out the fridge” concept and add any veggies, nuts or seeds you like. A few ideas that would go well:

  • Tomatoes
  • Cucumber
  • Radishes
  • Sesame seeds or pepitas
  • Almonds, walnuts, pecans, or hazelnuts

Mix up a homemade shallot vinaigrette

The star of this smoked salmon salad, other than the salmon itself, is the dressing! This homemade vinaigrette comes together quickly and has the perfect tangy flavor. It stars shallots, small onions that have a delicate flavor. They’re one of our favorites to use in salad dressings! Here’s what to know about the dressing:

  • Whisk the olive oil in gradually to get the perfect emulsion. We like to do it about 1 tablespoon at a time. The Dijon mustard is also a key component to getting a creamy consistency.
  • Dressing stores up to 2 weeks. The dressing can solidify in the fridge because of the oil, so bring to room temperature before serving.

Dressing variations for smoked salmon salad

Of course, you can use any other type of dressing you like for this smoked salmon salad. The quality greatly affects the final flavors. So if you use store-bought, make sure it’s best quality! Here we’d recommend tangy vinaigrettes starring herbs, tomatoes or fresh berries. Here are a few more delicious go-to homemade salad dressing recipes we love:

  • Cook Time: 0 minutes
  • Yield: 4 salads 1x

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Ingredients

1x2x3x

For the salad

  • 10 ounces greens (2 to 3 cups per plate)
  • 8 ounces smoked salmon
  • 4 to 6 large sprigs fresh dill, torn into pieces
  • 4 ounces soft goat cheese
  • ¼ cup red onion slices
  • Sesame seeds, for the garnish

For the vinaigrette dressing

  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper
  • 6 tablespoons olive oil
  • 2 tablespoons finely minced shallot (1/2 medium shallot)

Instructions

  1. Make the vinaigrette dressing: In a medium bowl, whisk together the white wine vinegar, Dijon mustard, honey, kosher salt, and fresh ground black pepper. Whisk in the olive oil 1 tablespoon at a time until a creamy emulsion forms. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks).
  2. Make the smoked salmon salad: Place the greens on a plate. Add pieces of smoked salmon, torn dill, goat cheese dollops, and sliced red onions. Drizzle with dressing and serve.

Did you make this recipe?

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