Category: OKK MEMES & PRIOR CONTRIBUTORS

Chimichurri Sauce, a spicy parsley sauce

Yep TWO parsley recipes in a row, I guess you could say I am a big fan of parsley. In my opinion, seriously undervalued. But maybe more recipes like this one and that could change…….

Parsley is one of those ingredients I have a fondness for. I even have a category/label for parsley. You can find a few recipes there, and now this one will be added.

Chimichurri sauce is delicious and more than a sauce for grilled meats, although it shines in that role. It is a condiment that knows only the boundaries of your own taste buds.

It is delicious over grilled meats, but it also is a colorful marinade before the grilling takes place.

For other uses beside grilling meats, you can stir some into sour cream for a delicious creamy sauce for fish, vegetables and to decorate a taco or two. It would make a zesty salad dressing, simply stir some into yogurt or mix it half and half with your favorite vinaigrette.

And now lets make Chimichurri.

Chimichurri
adapted from tasting spoons
make about 1 1/4 cups

3 cloves garlic
1/2 jalapano pepper – use a spoon to remove the ribs and seeds, not your hands…..
1 T chopped yellow onion or 1 green onion sliced
2 T red wine vinegar
1 bunch flat leaf parsley- remove and discard the bottom half of the stems
1 3/4 t dried oregano
1 lime, juiced
1/2 t salt
1/2 c olive oil

Combine the garlic, jalapeno and onion in a food processor, pulse about 6 times, scrapping the sides of the processor bowl once. Add remaining ingredients through salt and process until mixture is chopped. Add oil and continue processing until mixture is beginning to become smooth, but still has some texture.

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

For more great recipes and a story or two, come visit Moms Sunday Cafe!

Parsley Pesto with dried herbs, roasted garlic and toasted walnuts

I am a big fan of regular pesto, you know the one, with basil and pine nuts. But I am a big fan of parsley, with it’s vitamins C and A, and it is also loaded with frugal. I like that part too.

Parsley Pesto with dried herbs, roasted garlic and toasted walnuts
by the seat of my pants
makes about 2 cups

1 large bunch of parsley
large handful of walnuts, toast for added flavor
3-4 cloves garlic, roast until deep golden brown
1 t salt

1 – 1 1/2 t thyme leaves
1/2 – 3/4 t oregano leaves
1/2 – 3/4 t rosemary leaves
1/2 – 3/4 t marjoram leaves

1/2 c Parmesan cheese

1/2 – 1 c olive oil

Wash the parsley in cold water, lay out on toweling, roll the towel up gently and let the water drain into the toweling.

Crush the dried herbs with a pestle, until fine. Set aside. If you are a big fan of herbs, and want richer flavor use the larger amounts!

Remove leaves, leaving behind most of the stems, discard the stems.

the stems are ready for compost or the worm box.

Place parsley leaves in food processor, pulse until chopped. Add toasted walnuts, roasted garlic and dried herbs. Pulse to chop walnuts, do not over process.

Add cheese and some oil. Begin processing, adding oil as needed to produce pesto to your own personal liking.

Process only until the mixture comes together and has a fluid look to it. I prefer to keep my pesto in the freezer, so I use a glass jar for storage.

Tonight we had whole wheat pasta with pesto as a side dish. It is not necessarily pretty, but it is very tasty!

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

For more great recipes and a story or two, come visit Moms Sunday Cafe!

Our Macaroni Salad

Like most every other family, the macaroni salad we eat, has evolved. I prefer a light dressing, so that the individual components of the salad can shine through. This is basic and of course can (and should be!) be adapted for your own family. The last time I made this salad, I used dried tortellini for the pasta, it was delicious.

Macaroni Salad
by the seat of my pants
serves 6-8

3/4 c small shell macaroni or salad macaroni
OR
2 1/2 c dried tortellini
1 c frozen peas
4 green onions, thinly sliced or 1/2 c diced onion*
2 hard cook eggs, diced
2 stalks celery (try to use the inner stalks, they are tender and sweet)
1/3 c chopped “bread and butter” style pickles
1 tomato, diced
1/3 c sliced black olives, if desire

3/4 c mayonnaise
2 T dijon mustard
2 T sweet pickle juice
2 T milk
1/4 t garlic salt
fresh ground pepper to taste

Cook pasta according to package directions.

When ready to drain pasta, add peas to the colander and if using regular onion, top the peas with the diced onions, drain pasta over the peas and onions. This will blanch the onion and thaw the peas. Let cool.

Combine all salad ingredients in a large bowl.

Combine all ingredients for the dressing, mix until smooth.

Gently fold the dressing into the salad ingredients to combine well.

Refrigerate until serving time.

You may want to add in one or two of the following:

1/2 diced cheddar or other cheese desired
1/2 c diced ham
1 c “pulled” BBQ chicken
1/2 c crumbled smoked salmon or cooked shrimps

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

For more great recipes and a story or two, visit MomsSundayCafe.

Loaded Baked Potato Salad

Min here, from The Bad Girl’s Kitchen.  Long time no see!  I was lured over here yesterday by Melynda’s Apricot Pie, if you must know.  Then I just had to come back over and share my new creation with you!!

This recipe came about when I received an email listing “summer salads.”  There was a link to a recipe someone had called “Loaded Baked Potato Salad,” which I thought sounded great…but when I read through the recipe, it was really a casserole…?! 

What do I mean by “casserole?”  It was a potato dish that was assembled and then BAKED in a 9×13 pan.  Sort of reminiscent of my Twice Baked Potato Casserole, actually.  Totally not a “salad” at all, (salad in my mind means “cold”), and certainly not a dish I would think about serving in the heat of summer.

I set out to create a true potato salad.

First, I used my grill to bake the potatoes.  I just clean them, rub them with olive oil, then grill on the top rack over medium-ish heat for about one hour, turning over halfway through.  You want them baked but not too soft, keep in mind your grill may cook differently than mine.  Remove potatoes from grill and let cool before chopping, of course. I found that using a serrated knife helps the potatoes hold together better, while keeping the skin pieces intact.

Once salad ingredients are prepped, it’s important not to mix it until you’ve added everything, because the potatoes are a bit fragile.  You want to gently fold the ingredients together.  I used a mixture of sour cream and real mayonnaise because that’s what I prefer.  The real mayo adds a bit of flavor you wouldn’t get with sour cream alone.  You need to put this salad together ahead of time, and I’d recommend chilling it in the refrigerator for at least an hour or so if you have time.

I have to tell you, this is an amazing potato salad!  Make it for your next barbecue, and everyone will be impressed!  I think the baked potatoes add so much to the flavor compared to a traditional potato salad made with boiled potatoes, that I may actually try to bake all my potatoes for salads from now on.

My family and I loved this potato salad; in fact my oldest son H-Bomb even asked for seconds although he’s not a huge potato fan.  It’s my new favorite, and I’m going to make more today!

Loaded Baked Potato Salad 
Serves 6 to 8 

6 baked potatoes, skin on
1/2 pound bacon, chopped and cooked until crisp, then drained and cooled on paper towels
3 – 4 scallions, chopped
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
Salt and pepper to taste

Reserve a few pieces bacon, some green onions and cheese to use as garnish. 

Use a serrated knife to gently chop potatoes, leaving skin on.  I cut each potato in quarters lengthwise, before chopping in pieces.  Add to large mixing bowl.

Add bacon, onions and cheese; do not mix. Season with salt and pepper. Set aside.

In a small bowl, mix sour cream and mayo.  Add to potato mixture and mix gently with a rubber spatula.  Taste and adjust salt and pepper, if needed.  Refrigerate until ready to serve.

Before serving, garnish with reserved cheese, bacon and green onions.

Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!

I also host the fun monthly food blog event, Taste & Create!  Please join us!

Apricot Pie

This is my first Apricot Pie, I have made many apricot cobblers and crisps, but never a pie. While marketing yesterday I came across these beautiful apricots and knew the time was right. And this pie did not disappoint, it is delicious with sweetness and a bit of tart as apricots are known to offer.

Apricot Pie
adapted from:  The Fannie Farmer Cookbook
6 – 8 servings/pieces 

4 c apricot halves – I cut my fruit into quarters, thinking the pie will be easier to cut and serve. (2-21/2 pounds fruit).
1 c sugar
2 T tapioca
juice of 1/2 lemon
1/4 t cardamom (my addition, Fannie called for no spice in her pie)
2 T butter
double crust pie dough

Wash and cut fruit,

add sugar, tapioca, spice and lemon juice. Stir to combine.

Place bottom crust dough into pie pan, easing into pan to avoid stretching. Add fruit mixture, dot with butter.

I usually do not use the butter listed in a pie recipe…but added it this time for richness.

Cover with top crust, crimp edges.

Bake 400 degrees for 10 minutes, reduce heat to 350 and bake an additional 35-40 minutes or until done in your oven.

Serve with a small scoop of vanilla ice cream.

As always thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

For more great recipes visit Moms Sunday Cafe, you might also enjoy a story or 2!

Homemade Chocolate Syrup

One of my favorite treats is a peanut butter, vanilla ice cream, sliced banana with chocolate syrup over the top, Sundae. Just the other night I went to have one, and yep you guessed it, no chocolate syrup. That will not happen again…..

Chocolate Syrup
adapted from: one good thing
makes approximately 1 1/2 cups

1 1/2 c sugar
3/4 c cocoa
dash salt
1 c water
2 t vanilla

Combine dry ingredients, stir well to mix.

Add water, stir to combine.

 
Bring to a boil,

lower heat, simmer for 1 minute.

Stir in vanilla, let cool and decant.

Store in the refrigerator. Shake gently before using, if needed.

Oh and here is how to make a peanut butter banana sundae,

Take a small bowl, “frost” the bottom of the bowl with 1 – 2 tablespoons of peanut butter, add a scoop of ice cream. Slice a banana over the top and drizzle with chocolate syrup, YUM!

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

And for more great recipes and a story or two, visit Moms Sunday Cafe

Sauce Pan Cake, with cinnamon and chocolate chips!

I have been making saucepan cakes for years and years. You know the kind where you bring your water to a boil add the oats and butter, remove it from the heat and when it has cooled, continue. Using the saucepan as your mixing bowl, hence saucepan cake.

Saucepan Oatmeal Chocolate Chip Cake
adapted from: Bake or Break

1 1/4 c water
1 c rolled oats
1/2 butter
Bring water to a boil, stir in oats and butter. Remove from heat, let cool until lukewarm.

2 eggs, beaten
3/4 c sugar
1 1/4 c brown sugar
Add sugar and eggs to the oat mixture, combine well.

1 1/2 c flour
1/2 t salt
1 t baking soda
1 t baking powder
2 t cinnamon
Stir together in a large bowl, add to the oat mixture, beat by hand until mixture is smooth.

1 1/2 – 2 c chocolate chips – if you are not using mini chips, chop them up a bit, then they won’t sink
1/2 t water
2 T flour
Toss the chips with the water to coat, sprinkle with the flour, fold into the cake batter.

Pour into a prepared 9X13 pan. Bake 40-45 minutes or until tests done in your oven. Let cool. Make frosting!

4 T butter
4 oz cream cheese
2 c powdered sugar
2 t vanilla
Beat until creamy. Spread over cake and enjoy!

This was one of our desserts from May’s Sunday Cafe dinner. We all loved it, it is a keeper!

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments.

For more great recipes and maybe even a good story to read, visit MomsSundayCafe !

Rutabaga with dried tomatoes, shallots and garlic – Try a new recipe, lets eat more vegetables. Rutagagas

Let’s eat more vegetables. I have said that time and time again. But honestly, I mean it each time! You will see more vegetable recipes right here, in the future…..

This is delicious, give it a try, we did!
Rutabaga with dried tomatoes, shallots and garlic
adapted from:  Seasonal Ontario Food
4 c peeled and diced rutabaga
2 large shallots, peeled and sliced thin
1/4 c dried tomatoes in oil
1 clove garlic, minced 
olive oil and/or oil from the jarred dried tomatoes
salt and pepper to taste
Cover rutabaga with water by 1 inch, add salt. Bring to a boil, reduce heat, simmer until tender when pierced with a fork or the tip of a knife, about 20-25 minutes. Drain and keep warm.
While rutabaga is cooking, saute the shallots and garlic in oil. When soft and beginning to brown, add the tomatoes, cover turn off heat until the rutabaga is tender. 
Using a potato masher, mash rutabaga, stir in the shallot mixture. Adjust seasoning and serve. 
Serves 4 – 6
As always, thanks for taking a moment to stop by and say hello. I appreciate your time and your wonderful comments!

And for more great recipes and stories, come and visit MomsSundayCafe, we love having company!

BEER AND CHEDDAR FONDUE

I’ve decided to join Ivonne at Cream Puffs in Venice who hosts Magazine Mondays in an effort to clean out my pile of ‘to do’ recipes from my magazines and cookbooklets.  This recipe was so good.  We’ll be making this again.

BEER AND CHEDDAR FONDUE 

from fine cooking Appetizers 2009

 

1 tablespoon unsalted butter

1/3 cup minced yellow onion

1 large clove garlic, minced

fresh ground pepper to taste

3 cups grated Swiss cheese

2 cups grated extra sharp white cheddar cheese

1 cup grated Gruyere

2 tablespoons cornstarch

1 teaspoon dry mustard (I omitted as I’m deathly allergic)

1 teaspoon caraway seeds, ground

1 12 ounce beer, preferably Budweiser (I used Dos Equis)

3 tablespoons Amontillado sherry 

Sea Salt

Dipping items – crusty bread, apples, sausages, etc…

  • Melt the butter in a fondue pot or heavy sauce pan.
  • Add onion and garlic, stirring until it carmelizes.
  • Add the caraway seeds and stir to brown them.  
  • Add the beer, increase the heat and bring to a boil.
  • Reduce the heat and simmer to mellow the flavor, about 5 minutes.
  • In a separate bowl toss the cheeses with the cornstarch, mustard and pepper.
  • Sprinkle the cheese mixture, a handful at a time, stirring each batch until smooth and all cheese is incorporated.
  • Stir in sherry and adjust seasonings as necessary.
  • Keep warm over a low flame. 
Magazine Mondays are hosted by Ivonne at Cream Puffs in Venice

PARSLEY, SAGE, ROSEMARY & THYME CHICKEN

OUR KraZy kitchen is going on hiatus.  All your favorite recipes will still be here for reference.  Thank you for your readership and following.

Be sure to stop by 3 Sides of Crazy and check out all my other recipes.

PARSLEY, SAGE, ROSEMARY & THYME CHICKEN
6-7 pound chicken
1/2 cup white wine
1/2 cup chicken broth
2 cups baby carrots
1/4 cup butter, softened
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 small onion, cut into eighths
4 cloves garlic, minced

  • Preheat oven to 325˚.
  • Generously grease baking dish.
  • Scatter onions, carrots and garlic along the bottom.
  • In a small food processor pulse 3/4 of all the leaves together until well blended.
  • Add butter until well blended.
  • Working from the large cavity end of the bird, use your fingers to loosen the skin form the meat.
  • Using a rubber spatula, place 2/3 of the butter mixture under the skin on both sides of the breast bone.
  • Spread the remaining butter over the outside of the bird.
  • Generously sprinkle the entire bird with salt and pepper.
  • Sprinkle with remaining herbs.
  • Roast 1 1/2 hours or until desired temperature.
  • Remove from pan and let rest 15-20 minutes.
  • Strain vegetables and make gravy with drippings if desired.
  • Carve and serve.

FAREWELL FROM GIGI

Due to illness my hosting here was short lived, i did enjoy sharing my caribbean cuisine with you on Try a new recipe Tuesday’s. I thank you all for the warm welcome.

I really do enjoy the smorgasbord of recipes that is OKK and I will continue to refer back to site and try out many of the recipes i have bookmarked.

Thank you for creating this wonderful gathering place, for inviting me to join your community and for the warm welcome and concern.

Do join me in my adventures in and out of the kitchen and around my island paradise. Hope to see you all soon.

Bon Appetit
Gisele
http://adventuresingigi.blogspot.com/

Grilled Sweet Potatoes

Hello OKK Readers,
I want to personally thank each of you for reading my posts each Sunday and want to let you know that I have enjoyed all of your feedback.  I love food and love food blogs.  If you have a food blog that I don’t know about, please leave a comment and I will check it out.  You can continue to follow my easy-to-make, family-friendly recipes at my own personal blog Meals For Real.
-April



Grilled Sweet Potatoes from Food Network Magazine
Recipe by Bobby Flay
3 sweet potatoes, unpeeled
Kosher salt
2 tsps finely grated lime zest
Pinch of cayenne pepper
1/4 cup canola oil
Freshly ground pepper
1/4 cup finely chopped fresh cilantro

Directions: Parcook the potatoes. Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.

Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 Tbsp salt, the lime zest and cayenne pepper in a small bowl.

Brush the potato wedges with the oil and season wtih salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.

Here’s what you’ll need:

Rinse off the sweet potatoes.

Put them in a pan to boil until they are fork-tender.  
While the potatoes were boiling, measure out the salt, lime zest and cayenne pepper and mixed them up.  Then, set it aside.

Chop and mince about 1/4 cup of fresh cilantro and set it aside.  

  
Put some canola oil in a pan.  When the sweet potatoes are fork-tender, lay them out on a cutting board until they cool.  Cut them in to wedges.  

Toss the potato wedges in the canola oil.  Salt and pepper.  

Put them on the grill.  Turn them every couple of minutes until all sides are grilled.  

#9 Once finished, pull them from the grill and sprinkle the salt mixture over the top.  Top with the cilantro.  

Here’s what you’ll end up with:

These potatoes are fantastic!  They have the smokiness of the grill but the freshness of the cilantro.  These two added with that fantastic salt, lime zest and cayenne mixture made me want to eat the whole stinkin’ platter myself.