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.
- 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!
From a tiny BEACH kitchen:
Here is another classic crockpot recipe…… I don’t have a picture of the finished dish. Oops! We ate it all before I realized I didn’t get the finished shot- the stew was THAT GOOD! (Use your imagination.)
I did, however, take a shot of the actual beef stew recipe I have been using forever. The recipe booklet came out of the crockpot box many years ago.
- 2 pounds beef stew meat
- 4 potatoes, peeled and diced
- 3 carrots, sliced
- 1 stalk celery, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp worcestershire sauce
- 1 1/2 cup beef broth
- bay leaf
- 1/4 cup flour
- salt and pepper
This delicious Greek dip is wonderfully flavored and has multiple uses. Serve with red, yellow or orange pepper strips, sliced cucumbers, carrot, celery sticks, and grape tomatoes to create a veggie platter with the dip as its centerpiece. It is also great with slices of toasted French baguette, toasted pita pockets or as a veggie sandwich topping. Greeks will eat it with most anything including roasted or grilled chicken, lamb, and pork.
It is usually the topping for the famous Greek sandwiches called yiros. It is not uncommon to see Greeks munching away on a yiro while strolling down the streets of their beautiful country. In the US, these sandwiches are referrred to as Giros. In Greece, they are known as YIROS. Once you have a giro, you’ll NEVER forget the experience.
- 1 cucumber cleaned, seeded and grated. It must be squeezed really dry to remove all the liquid. This can only be done well be using many paper towels. I used English Cucumber as they are almost seed free and speeds up the process.
- 1 quart plain Greek yogurt ( I use fat free)
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1 level tablespoon dried oregano ( rubbed together in the palms of your hands to allow the flavor to explode). Remember dried herbs are exactly that DRIED LEAVES. Fresh chopped mint is an option here as well.
- 2 cloves garlic finely minced
- Salt to taste
Place all ingredients in a bowl except the salt. Mix well and add the salt slowly and begin tasting. It does not need much so be careful not to overdo. Remember once salt is in the recipe- there is no taking it out.