Category Archives: Side Dishes

Pasta Salad

From Natalie:

A great side for any summer meal!  This pasta salad is really easy and quite delicious.  It also keeps well in the refrigerator if you don’t eat it all at once!

Ingredients:

  • 1 Box whole grain pasta (13.25 oz.)
  • Grape Tomatoes
  • Green Olives
  • Cucumber
  • Red Onion
  • Lite Italian Dressing
  • 4 oz. Goat Cheese

Boil the pasta until tender (I like it a little al dente).  Add a little oil and salt to the water for taste and also so it does not get sticky.  Drain the pasta and add a little salad dressing (I used Lite Italian Dressing but you could also use olive oil with balsamic or red wine vinegar).  Toss the dressing with the pasta soon after it is drained so it does not get sticky.  I did not put strict measurements on the vegetables because it is really about individual taste.  I cut in small pieces about 8 grape tomatoes, 1/2 a cucumber, 2 large green olives and 1/3 of a red onion.

Toss again with more dressing and then add the goat cheese.

The pasta will absorb the dressing so you may want to add a little more and toss before you serve.

Enjoy!

Marinated Grilled Vegetables

From Natalie:

Now that the weather is great, we have been grilling a lot!  This is a staple that I will include in many meals, whether it be beef, chicken or seafood.

Ingredients:

  • 1 Red Pepper
  • 1 Green Pepper
  • 2 Stalk of Celery
  • 1 Zucchini
  • 1 Red Onion
  • 1 Vidalia Onion
  • 1/3 cup olive oil
  • 3 Tablespoons Balsamic Vinegar
  • Crazy Salt
  • Ground Black Pepper
  • Garlic Powder

Cut the vegetables into chunks.  Place into a bowl and pour the oil and vinegar over them.  Sprinkle with Crazy salt, ground black pepper and garlic powder.  Toss together and put into the refrigerator.  Let the vegetables sit a couple of hours up to overnight.  Stir every few hours so the mixture marinates.

I bought this great covered pan a few years ago at Crate and Barrel.  Drain off the excess marinade and put into the pan (or something like it).  Put on the grill and turn often.  Cook about 20 minutes.  You can also add fresh mushrooms, asparagus and or summer squash. Enjoy!

LOBSTER SALAD

From a tiny BEACH kitchen: 

This wonderful lobster salad recipe comes from my Dad, John Hoss.  He serves it with crackers for an elegant appetizer.  Or simply tucks the lobster salad into a warm, toasted hot dog bun.  Hot or cold, lobster salad sandwiches are best served with Cape Cod potato chips.

I had the 2 beauties pictured above cooked at Brant Rock Fish Market.  I simply shucked the lobsters in my kitchen.  Yes, you can buy lobster meat already shucked – just bring your wallet – it costs a fortune!   Shucking a lobster  is really not all that hard.  However, I’ve been doing it all my life and so am probably biased.

For you virgin shuckers out there, simply follow the pictures below.

~ Sheryl

INGREDIENTS:

  • 2 “chic” lobsters (weighing 1 pound each)
  • 1 TBSP Hellman mayonnaise
  • salt and pepper
  • Flatbread crackers or 2 hot dog buns

Shuck lobsters.  Dice into bite size pieces.  Combine with mayo.  Use just enough mayo to hold it all together.  You don’t want the lobster meat dripping with mayo.  Add fresh cracked pepper and salt.  Serve warm or chilled.  As Barefoot Contessa says, “How easy is THAT?”

Whole Cooked Lobster:

Getting the sweet lobster meat onto your fork may seem like a daunting challenge to some. There are 2 solutions to this; you can buy already shucked fresh lobster meat, or once you have cooked your lobster you can follow these simple steps:

Claws: Remove the lobster claws by twisting them from the body. Using a nutcracker, seafood shell cracker or pliers, crack the shells of the claws, and pull out the meat. Don’t forget to push the meat from the knuckles – some feel this is the sweetest part of the lobster.

Tail: Arch the back of the lobster until it cracks or twist the tail to separate it from the lobster’s body. Break off the tail flippers, insert a fork, and push the tail meat out in one large piece. Peel back the thin piece covering the tail and remove the anal cord.

Body: Unhinge the back shell from the lobster’s body. You’ll see a green area (called the “tomalley”) that is considered a delicacy by some, and the coral-colored “roe” which is also edible.

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Crack the lobster’s body by pulling it apart sideways. Lobster meat can be found in the four pockets where the larger legs attach. There is also a small bit of meat in each of the walking legs.

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Rita’s “Mock” Caesar dressing

From Rita:

This is one of the best dressings I make ~ and I love a really good Caesar salad .  I have shared this recipe with many friends with nothing but rave reviews from everyone that has stepped up and made it!

Be sure not to omit any of the ingredients because you may have not used them before (like the anchovy paste).  It is essential to stay with the ingredients I have given you to make it the best it can be!!  Serves 6.

INGREDIENTS:

  • 2 teaspoons anchovy paste
  • 1/3 cup low fat mayo ( I used Hellman’s made with olive oil)
  • 3 Tablespoons white wine vinegar
  • 4 teaspoons Dijon mustard
  • 2 cloves fresh garlic, minced very fine
  • 1/2 teaspoon freshly ground pepper
  • 2 Tablespoons freshly grated parmesan cheese
  • canned anchovies,  (I like the rolled anchovy with a caper in the center) optional
  • croutons, optional
  • 2-3 romaine hearts, rinsed and chopped into bite size pieces.  (Note: Spin very dry.  No one should be without a salad spinner if you are a salad lover)

Simply place all ingredients into a mini electric chopper.   Chop on high one minute.  Viola!   Use dressing sparingly.

Roasted Eggplant served over Spaghetti Squash

From Rita:

Just looking at this dish sitting in a roasting pan ready to go in the oven will make your mouth water.  All fresh veggies and a little Feta cheese makes this a special one.  I totally enjoyed it and hope you all do as well.

(Because I am  trying to not eat many white carbs these days, I opted to use spaghetti squash as the base and freely topped it with the finished product.)

I must say, this recipe  began as needing to use up some very ripe tomatoes and an eggplant.  I had to use it or loose it!  What a lovely combination of flavors  that I will not soon forget.  

INGREDIENTS

  • 1 large eggplant, cubed, skin left on (or two medium eggplants)
  • 1 large Vidalia onion,  thinly sliced
  • 4 very ripe tomatoes
  • 2 large cloves garlic, minced
  • 1 cup chicken broth
  • drizzle of extra virgin olive oil
  • 1/2 cup crumbled Feta cheese
  • salt and pepper to taste
Place all ingredients in a large bowl except the Feta cheese.  Toss well and place in a 9″x13″ roasting pan.  Sprinkle with Feta and bake at 375′ for about 45-50 minutes.  
 
Spaghetti squash: 
 
This can be cooked in the microwave.  Depending on the size,  it could take up to 30 minutes. I generally poke  a hole with a sharp knife in the squash so it does not explode!  Cut it open very carefully, lengthwise.  
 
It is steaming hot so use oven mitts in this step.  Remove the seeds with a spoon, or fork, trying not to drag the strings of squash with them.  Once it is void of seeds you can then use the tines of a fork to scratch the squash out of the skin.
 
 
 
Serve the roasted veggies right over the speghetti (squash).
 

BROCCOLI with Parmigiano Reggiano

From a tiny BEACH kitchen:

Who doesn’t love cheesy broccoli?  This recipe does not drip with processed cheese but instead teases you with crisp bites of Parmigiano Reggiano roasted right onto the broccoli.  Just a hint of crushed red pepper flakes and garlic are used to round out the flavors.  Always a favorite dish my house, this recipe served 8 people at our Beachpeach Celebration Dinner.   ~ Sheryl

INGREDIENTS:

  • 2 heads fresh broccoli. cut the broccoli off the stems and cut each floret in half
  • 2 cloves of garlic, chopped
  • 1/8 teaspoon red pepper flakes
  • 1/3 to 1/2 cup Parmigiano Reggiano shavings (use a peeler and shave it off the wedge)
  • 3 TBSP Extra virgin olive oil
  • Pinch of sea salt

Preheat oven to 375 degrees. 

Spray a 13 x 9 baking dish with olive oil.  

Steam broccoli until bright green, just cooked but still crunchy.  You do not want “mushy” broccoli.  About 4 minutes. 

Put broccoli in baking dish.  Add all other ingredients to baking dish and stir well to coat evenly. 

Bake 8 minutes to melt cheese.  Keep warm until ready to serve.

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BON APPETIT ~ ROASTED DOMINO POTATOES

From a tiny BEACH kitchen:

This fantastic recipe was found in the October 2011 issue of Bon Appetit magazine.   In your pantry,  you probably have the few ingredients you’ll need to make this dish.  Take special care in the cutting of the potatoes for a beautiful presentation.  If you have a mandolin use it carefully.  The bay leaves give off a wonderful aroma as they are baking.  This recipe served 8 people at our Beachpeach Celebration dinner.    Very easy to make and elegant to serve.   ~ Sheryl

INGREDIENTS:

  • 5 or 6 Idaho Potatoes
  • 6 TBSP Butter
  • Bay Leafs
  • Kosher Salt

 

Preheat oven to 425 degrees.   Use a heavy 13×9 baking dish or heavy sheet pan with sides.   Melt 2 TBSP butter.  Pour into baking dish.  

Cut off sides of potatoes to form a square and slice 1/8″ thick.  ( A mandolin works wonderful for this if you have one.) Keep potatoes in stacks.  Slide stacks of potatoes into the baking dish as you would “dominoes”.  

Tuck bay leaves randomly among the potatoes…the more the merrier. 

Melt the remaining 4 TBSP butter and pour over entire dish. 

Sprinkle with kosher salt (you want to see the salt crystals). 

Bake  approximately 40 minutes or until edges are “crispy”.  

Serve casually in baking dish or carefully move potatoes to a platter, keeping the potatoes in a “domino” position.

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Applesauce

From Natalie:

Fall is a great time for fresh apples, whether you pick them yourself at a local farm or buy them “just picked” from the market, they are delicious.  Apple pie, applesauce and apple crisp are three of my son’s favorites.  When I make applesauce, I make a big batch so he can have his fill! (This recipe makes enough for a party, like our celebration, and some for the week ahead.)

Ingredients:

  • 12 Macintosh apples: peeled, cored and cut in large chunks
  • 1 cup of sugar
  • 1 tablespoon of cinnamon
  • Water

Put the peeled and cut apples into a large sauce pan with 2 cups of water.  Put on medium/high heat.  As the apples are getting hot, add the sugar and cinnamon.  Let the mixture come to a boil and reduce heat.  Let cook about 20 minutes.  Take off heat and stir with a whisk.  The apples should be tender enough to break apart.  If you like it sweeter or with more cinnamon, add more, to taste.

Serve warm or cold.  Also great over vanilla ice cream!  Enjoy!

Antipasto Salad

From Rita:

This antipasto salad could be a meal in itself.  Many times I have happily sat down to an antipasto platter! For the celebration dinner, I prepared this a little differently.  This recipe will serves 8 generously.

  • 3  Romaine hearts chopped
  • 8 ounces salami cut into small cubes ( ask the deli man to cut you a thick slice)
  • 24 pitted Kalamata olives, halved ( supermarket olive bar)
  • 24 large pitted green olives, halved (supermarket olive bar)
  • 8 ounces provolone cheese, sliced into srtips
  • 1 large jar marinated artichoke hearts, drained well
  • 1 16oz. jar marinated assorted veggies, drained well and roughly chopped
  • 1 120z. jar roasted red peppers,drained,  patted dry, and roughly chopped
Your dressing could be your favorite bottled Italian or you could make your own by using extra virgin olive oil with balsamic vinegar or with red wine vinegar.  Equal parts will work to keep it simple.   Do not dress the salad until you are ready to serve so it remains crisp.
 
 
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WARM FIGS ~ Goat cheese & Proscuitto ~ Appetizer

From a tiny BEACH kitchen:

I never fully appreciated the fig.  Then, I tasted this yummy appetizer at my Aunt Madeline’s home one summer night.    Simply “a party in your mouth”….. ! These figs are served warm.

INGREDIENTS:

  • Fresh Figs, quartered
  • Goat Cheese or Blue Cheese
  • Slices of Procuitto
  • Balsamic glaze

Cut the stem off the fig.  Cut the figs in 4ths.   Cut a piece of prosciutto in half.  Smear with goat cheese or blue cheese.  Lay fig on top.  Roll proscuitto around fig.  Place in a small casserole dish.  Drizzle with balsamic glaze.  Put under hot broiler until somewhat crispy. 5 to 6 minutes.   Cool slightly before serving with toothpicks. NOTE:  More balsamic glaze can be added prior to serving.   ~ Sheryl

 

 

 

 

 

 

 

Brussel Sprouts ~ Side Dish

From Natalie:

This is a really nice way to prepare Brussels sprouts.  Very tasty! The kids may even try them!  My daughter helped me make this recipe.

Ingredients:

  • 1/2 pound of Brussels sprouts
  • 4 strips of bacon (I used very low-fat turkey bacon)
  • 1 cup of fat-free, low sodium chicken broth
  • Olive oil
  • Jane’s Crazy Salt
  • Ground black pepper
  • Garlic powder

Cook bacon in frying pan.  Take out of pan and place on a paper towel.  Rinse Brussels sprouts and trim off ends.  Cut each one in half. Put a little olive oil on the bottom of the frying pan and add garlic powder. 

Add Brussels sprouts and brown in the oil.  Add salt and ground pepper. (Not too much salt. Although I used low sodium, the broth is salted). 

After the sprouts are brown, about 10 minutes, add the broth.  Simmer about 15 minutes.  Crumble the bacon and add to the pan; simmer approximately 5  more minutes. 

The bacon will get soggy if it is in the pan too long.  The simmering should reduce the broth so that there is very little liquid in the pan.  Enjoy!

Mixed Grille Dinner

From Rita:

An evening of mixed grill has been a long time favorite of mine.  Although I am trying to eat more vegetarian these days, every once in a while I break out and enjoy a taste of all these lovely things at one sitting.  To have guests to enjoy this with makes it special.   This was my evening dinner party and we all had fun tasting all the different flavors.

The key to enjoying this meal is to have bites of all the offerings so you are not stuffed and have had a fun time enjoying all the flavors. There you have it…. A complete meal with each item complimenting the next.  A great time was had by all and why not?

THE MEAT SOURCES:

1. I opted for apple chicken sausage and oven roasted them at 375 degrees on a cookie sheet lined with non-stick foil until they were browned beautifully.  I accompanied them with jarred sliced hot cherry peppers.  A super combination that you need to taste to believe.

2. In the same oven on another cookie sheet lined with non-stick foil I roasted the chicken drumsticks.  They were seasoned with salt, pepper,  garlic powder, oregano and fresh lemon juice.

3.  Petite filets of sirloin was the real meat lovers part of the mixed grill.  Rubbed with olive oil and seasoned simply with a little salt and pepper and grilled to perfection.

THE SIDES:

BAKED SWEET POTATO FRIES

I scrubbed these sweet potatoes really clean.  Leaving the skins on, I sliced them into a french fry size, placed them in a bowl and drizzled them with olive oil.  The spices were salt, pepper and garlic powder.  Place them on a non-stick foil lined baking sheet in a 400 degree oven, turning them periodically for approximately 35 minutes.

BABY ORGANIC KALE:

You can find this in some markets.  The brand is Olivia’s and I find her organics are always fresh and wonderful.  Simply wash and pick through them for any that may be yellowing. I spin them till they are dry leaving only traces of water.  Place a fry pan over med-high heat and add a little olive oil and as much garlic as you feel you would like.  I used jarred garlic as the taste is sweeter and not to strong as to not over power the baby kale’s flavor.  Stir fry till wilted which happens very quickly so this should be done at the very last minute before dinner is served.

THE APPETIZER:

First a healthy appetizer of sliced cucumber with a dollop of roasted red pepper hummus and topped with a drizzle of extra virgin olive oil, salt and fresh cracked pepper.

THE SALAD:

 Next  is a very simple salad made with sliced garden tomatoes, crumbled feta, fresh basil leaves from the plant outside my door (makes a world of difference) and a few Kalamata olives.  I always dress this salad with extra virgin olive oil and balsamic vinegar.

Southwest Spicy Slaw

From Krisann:

I really enjoy quick, simple and tasty recipes.  This recipe is all of that and this slaw packs a punch!  Plus it looks so pretty with all of the colors.  Bring it to one of you Labor Day cookouts.  I hope that you enjoy this dish as much as I do.  This will make enough slaw to bring to a barbaque.  If you are really pressed for time you could replace the carrots, and cabbage heads for 2 – 16 ounce packages of cabbage and carrot coleslaw.

Ingredients:

  • 2/3 cup fresh lime juice
  • 2 teaspoons sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly gound pepper
  • 6 tablespoons olive oil
  • 1 cup thinly sliced vertically sliced red onion
  • 1 1/2 – 2 cups of shredded carrots (so that you get long strips)
  • 1 cup coarsely chopped fresh cilantro
  • 1 head red cabbage (cut in half and remove core, then thinly slice, so that you have long strips)
  • 1 head green cabbage (cut in half and remove core, then thinly slice, so that you have long strips)
  • 4 jalapeno peppers, halved crosswise (these are fresh, you should use gloves when handling these peppers)

Combine the first 4 ingredients in a large bowl, stirring with a whisk.  Gradually add olive oil, stirring constantly with a whisk.  Add onion, cilantro, cabbage and carrots.

 

Thinly slice 1 jalepeno half crosswise (keeping the seeds), and remove seeds (leave the seeds in more peppers for added fire, or seed them all for  milder version) from remaining jalapeno halves.  Cut the remaining halves into thin crosswise slices.  Add the jalapenos to slaw mixture, and toss well to coat.  Cover and chill for at least 1 hour.

Colorful Cole Slaw

From Natalie:

My last post was a delicious cabbage dish using 1/2 of a head of red cabbage and 1/2 of a head of  green cabbage.  What do you do with the other halves?  Cole Slaw, of course!  Although my husband loves mayonnaise, he won’t find any in this recipe.

Ingredients:

  • 1/2 head green cabbage
  • 1/2 head red cabbage
  • 3 carrots
  • 4-5 radishes
  • 1/2 red onion
  • Red Wine Vinegar
  • Olive Oil
  • 1 lime
  • Crazy Salt
  • Ground Pepper
  • Celery Salt

Cut the cabbages in strips and put into a large bowl.

Peel the carrots and use the grater with the wide opening, (the one you would use to make potato chips), to make wide carrot strips.  Shred the radishes and chop the onion into small pieces.

Cover the mixture with the vinegar and oil (approximately 1/2 cup of vinegar and 1/3 cup of oil).  Squeeze one lime over the salad. Add Crazy Salt, pepper and celery salt to taste. Toss well.

Chill in the refrigerator for about an hour so the seasonings and the vinegar get a chance to flavor the cabbage.

Serve cold.  The colors are a beautiful addition to your summer table. Enjoy!

Cabbage/Vegetable Medley

From Natalie:

One of my favorite side dishes is cabbage in garlic and oil.  This is an interesting twist on that recipe.  Easy and delicious!

Ingredients:

  • 1/2 head of green cabbage
  • 1/2 head of red cabbage
  • 1 red onion
  • 1 green pepper
  • Olive Oil
  • Garlic Powder
  • 1 cup Balsamic Vinegar
  • Crazy Salt
  • Ground Pepper

Pour enough olive oil to generously cover the bottom of a large frying pan.  Sprinkle garlic powder to cover the oil.  Cut onion and pepper into large chunks.  Put into the pan when the oil is hot.  Cover.  With a wooden spoon, turn often.

Cut the cabbages into large chunks.  Make sure to take the hard core sections out and discard.  Once the onion and pepper start to get soft, add the cabbage to the pan.  You may want to add some more olive oil and garlic powder at this time.  Cover and simmer for about 20 minutes, stirring frequently.  The vegetables will reduce as they cook.

Once the vegetable are soft, add about 1 cup of Balsamic Vinegar over the whole mixture.  Add Crazy Salt and ground pepper.  Continue to turn over.

Let simmer another 15 minutes.  Enjoy!

Zucchini and Summer Squash Medley

From Rita:

This is a quick, easy and tasty side that anyone can enjoy all through the year.  Needless to say it would be best to have them straight out of the garden.  I think you will love the flavors that meld together in this dish.

  • 2 medium zucchini cut into 1″ chunks
  • 2 medium summer squash cut into 1″ chunks
  • 1 vidalia onion thinly sliced
  • 1/2 cup feta cheese crumbled
  • olive oil
  • garlic powder
  • salt and pepper to taste
Put the squash pieces and the onion in a large bowl and drizzle with olive oil and add garlic powder,  salt and pepper to taste.   Lightly coat the bottom of a large fry pan with olive oil and heat till fairly hot.  Add the squash chunks and the vidalia onion and stir fry. It is a good idea to stay close by as you do not  want them too soft.  Shut off the stove and sprinkle the feta on top of veggies.  Cover and let stand until feta melts into the hot veggies.  Squash never tasted so yummy… hope you  enjoy.

Greek Lentil Salad

From Krisann:

This lentil salad is a staple in my refridgerator.  Sometimes, I have it with my meal in place of a starch.  Often times, I have it alone as lunch.  Either way, I think it is very yummy.  This can also be served with crostini or toasts as an appetizer.  One note, it does not look as pretty on the second day, but it tastes just as good.  If you are making this to bring to a party, don’t make it too much in advance.

Ingredients:

  • 1 Pkg Trader Joe Lentils (these are found in the refridgerator section.  You can also use can lentils, but I like these ones better)
  • Grape tomatoes (cut in half)
  • 1/4 cup Scallions or red onion, chopped (red onions add nice color to this salad, but sometimes they are too strong, that is why I sometimes use scallions)
  • 1/2 English Seedless Cucumber (cut into small wedges)
  • 1/2 – 3/4 cup Feta Cheese (I am very picky when it comes to feta cheese and will only use feta purchased from the greek international store in Brockton, MA called “Dondi” feta)
  • juice of 1 lemon 
  • 1/8 – 1/4 cup Olive oil
  • Garlic powder to taste
  • Salt and pepper to taste

Mix all ingredients in a large bowl.

Refreshing Mixed Greens, Strawberry & Kiwi Salad

From Natalie:

This salad receipe I made recently for a family party and it instantly became a huge hit.  I must give credit to Rita for sharing this one with the gang.  Rita helped me get the dressing combination perfect (originally, I had too much vinegar).    The photo shows how beautifully the color combinations look on a buffet table.

Ingredients:

  • 1 Package (approx. 6 oz.)  Mixed Greens
  • 1/2 lb.  Fresh Strawberries, sliced for the salad (plus an additional 1/3 cup strawberries to “mash” for the dressing)
  • 2 Kiwis, peeled and sliced
  • 1/2 cup chopped Walnuts
  • 1/2 cup Olive Oil
  • 3 TBSP  Balsamic Vinegar
  • 1 TBSP Sugar
  • Feta Cheese, 1/2 cup, crumbled or diced  (buy imported, if you can find it.  It is the best!  We use “Doondis” feta)

For the Salad:

The listed ingredients above will make a salad large– enough to feed 4-6 people.  I made a huge salad for my family party and  had to triple the dressing (that is where I got myself into trouble and Rita bailed me out!)

Wash and spin, or,  hand dry the greens and lay on a pretty platter.  Slice the strawberries and kiwis to put on top of mixed greens.

Chop the walnuts until they are in small (but not tiny) pieces.  Put walnuts in a hot frying pan and toast.  Be careful not to burn the walnuts– when they start to give off an aroma, turn them over and off heat.  Layer toasted walnuts on top of fruit.

Sprinkle feta  cheese on top of the salad.  (use as much or as little as you like.  I like a lot!)

For the Dressing:

Combine 1/3 cup of mashed strawberries (a food processor does a nice mashing job).  Add the oil and vinegar.  Add the sugar and hand stir until the granules dissolve.

Pass the dressing to guests if you are seated for the meal; or place dressing in a pretty bowl beside the salad if you are serving a buffet.   Enjoy!

Note:  Please do not “dress” the platter of salad all at once.  The greens will quickly become soggy.  

Hearty Baked Beans

From Krisann:

This baked bean recipe can be served as a side or as a meal itself.  The combination of beans and meat make it very hearty and delicious.


Ingredients:

  • 1 can pinto beans, drained
  • 1 can cannelli beans, drained
  • 2 cans chix peas, drained
  • 2 cans kidney beans, drained
  • 1 large sweet onion, chopped
  • 1lb ground beef
  • 1lb bacon
  • 3/4 cup ketchup
  • 3/4 cup brown sugar
  • couple teaspoons white vinegar
  • 1 tsp dry mustard
  • 1/2 cup red cooking wine

In a large pot add the beans, ketchup, brown sugar, vinegar, mustard and cooking wine.  Set aside.  In a medium frying pan cook ground beef, drain off fat and add to the pot with the beans.  In the same frying pay, cook the bacon, when the bacon is cooked, drain off 1/2 the fat and cook the chopped onion in the bacon fat.

Crumble the bacon and add to beans and meat pot.  Add the onions.  Cook over low to heat for 2 hrs.

HEAT OF THE SUMMER POTATO SALAD RECIPE

From a tiny BEACH kitchen: 

No mayo? No egg?  Are you SURE this is potato salad?  Well, it is not your great aunt’s, or even your grandmother’s potato salad you remember seeing every cookout in the tupperware container.    My Heat of the Summer Potato Salad is quite delightful in it’s own summery way.   Did someone say SUMMER ?  No, I didn’t think so.  South of Boston, Massachusetts, it has been raining for 40 days/nights.   I swore I saw the Ark leading the boats into the fog this morning.      Ok. Ok. Ok, so I just woke up and swore.  Anyhoo…. the point is you won’t have to worry about the mayo & eggs on a hot day.  There are none.

We’re having a Salad Contest over at the GHYC on Sunday.  This will be my entry.  It’s quite a competitive club (wink).  You know-bragging rights among foodies is not to be taking lightly.  Great men have battled over less.  The club front runner? Rita! My money’s on her to be the one to beat.  Any takers? ( Watch for Peaches’ post coming soon under salads.)  No rules to this contest  other than you want to be able to put your “salad” on a plate with a hot dog or hamburger.  Simple.  With Memorial Day coming soon, you can easily double this recipe for a crowd.

Ingredients (serves 8):

  • 2 lbs red potatoes, scrubbed and halved
  • 1/2 pound bacon, crisp, and chopped
  • 1/2 cup shallots (or scallions, if you prefer)
  • 1/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 cup parsley, finely chopped
  • 1/2 cup red onion
  • 1/2 cup celery
  • salt and freshly ground pepper

Place the potatoes and 2 tablespoons of salt in a large pot of water covering potatoes.  Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.  Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel.   Allow the potatoes to steam for 15 to 20 minutes.  Cut into bite sized pieces.

Fry the bacon til crisp, chop into pieces and reserve some bacon fat.  Saute the scallions in a tbsp of the bacon fat, very slowly, till soft.  Pour the scallions over the hot potatoes with the hot oil.  

Add 1/4 cup olive oil, 1/2 cup red wine vinegar and the chopped parsley, onion, celery and crumbled bacon.  

Toss very gently but thoroughly.  Salt and pepper to taste.

  Serve at room temperature.  Cover and refridgerate leftovers.

~SHERYL

Portabella Mushrooms

From Krisann:

This portabella mushroom recipe is super easy and very delicious.

Ingredients:

  • Portabella Mushroom Caps
  • Fat Free Balsamic Dressing
  • Gorgonzola Cheese (crumbled)
  • Balsamic glaze

Wash mushroom caps and pat dry.  Place the mushrooms in a ziplock bag and add the balsamic dressing (I have not provided any amounts in the ingredients because it depends on how many you are making).  Marinate in the refrigerator (couple of hours at least, the longer the better).  Heat grill to medium hot and spray with nonstick spray.  Place mushrooms on the grill and flip to cook on both sides cook approximately 10 -15 minutes or until cooked.  Turn the mushrooms over so that the stems are facing up and sprinkle with gorgonzola cheese.  Let cook until the cheese is melted.  This can be done on the grill.

In my picture, I grilled the mushrooms and then placed them on a cookie sheet because I was taking them to a dinner party and did not have use of a grill.  I finished them in an oven.  Once the mushrooms are done drizzle with the balsamic glaze.  Enjoy!!

Spicy Zucchini Medley

 From Natalie:

Ingredients:

  • One medium-sized zucchini
  • 1 can diced tomatoes with mild green chilis (14.5 oz. can)
  • 1 clove fresh garlic and garlic powder
  • 1/4 cup onion (either minced dried or chopped fresh)
  • 1 cup mushrooms (canned or fresh)
  • Olive Oil
  • Salt and Pepper to taste
  • Fresh grated parmesan cheese

Coat the bottom of a frying pan with olive oil.  Saute garlic clove (and a little garlic powder) and onions until light brown.  Add mushrooms and cook slightly.  Put in can of tomatoes and zucchini.  Simmer for approximately 20 minutes with the cover on, stirring occasionally. Add salt and pepper to taste.  Serve when zucchini is tender.  Top with fresh grated parmesan cheese.   Enjoy!

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CROSTINI w/Goat Cheese~Tomato ~Basil & Balsamic Glaze RECIPE

From a tiny BEACH kitchen…

I needed a quick and easy appetizer to bring to Easter dinner.   Krisann deserves the credit for this recipe. The bread and basil are super fresh.  The goat cheese is pricey but makes a big difference in taste and is easy to spread on the baked bread.  Just delicious!  The basil and balsamic glaze are sprinkled on top.  The plate looks amazing without a lot of effort.   Which was a good thing- this Easter morning it was 55 degrees on our porch! Yeah summer! There were kids playing on the beach with dogs and easter baskets in tow.

 Ingredients:

  • French Bagette, sliced thin
  • Fresh basil
  • Cherry Tomatoes, halved
  • Herb Goat Cheese
  • Balsamic Glaze
  • Olive Oil Spray
  • Salt and Pepper

Heat oven to 375 degrees.  Put sliced bread on cookie sheet.  Spray with Olive oil,  sprinkle with salt and fresh ground pepper.  Bake 5 minutes.  Use tongs and flip bread slices.  Bake 3 more minutes.  Meanwhile cut tomatoes in half and sliver the basil.

Spread each cooked bagette with goat cheese.  Top with half a cherry tomato.  Sprinkle sliced fresh basil over the tomatoes.- Do NOT used dried basil.  It won’t taste or look the same.  Then simply drizzle a small amount of balsamic glaze over the top.  Serve on a long platter with fresh basil tucked in a corner ~  The presentation is beautiful.  ~ ENJOY!

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