Monday, May 11, 2009
Grilled Zucchini
Ingredients
3 zucchini
1-2 tablespoon olive oil
1 onion
3 tablespoons japanese sesame seeds
2 tablespoons soy sauce
2 tablespoons butter
salt
pepper
Directions
1Peel and cut up zucchini and onion into bite size pieces.
2Pour olive oil into frying pan and heat on medium to high.
3After pan is heated, add the zucchini, onion, sesame seeds, soy sauce, butter, salt, and pepper.
4Grill until slightly tender and browned.
5Eat and Enjoy!
3 zucchini
1-2 tablespoon olive oil
1 onion
3 tablespoons japanese sesame seeds
2 tablespoons soy sauce
2 tablespoons butter
salt
pepper
Directions
1Peel and cut up zucchini and onion into bite size pieces.
2Pour olive oil into frying pan and heat on medium to high.
3After pan is heated, add the zucchini, onion, sesame seeds, soy sauce, butter, salt, and pepper.
4Grill until slightly tender and browned.
5Eat and Enjoy!
grilled vegetables
Ingredients
2 zucchini, sliced
2 yellow squash, sliced
1 green pepper, cut into cubes
1 red pepper, cut into cubes
1 lb mushroom, halved
1 onion, halved and sliced
2 cups broccoli florets
2 cups cauliflower florets
1/4 cup olive oil
1/4 cup melted butter
3 tablespoons fresh lemon juice
2 cloves garlic
1 tablespoon chopped fresh basil
1/4 cup chopped parsley
1/2 teaspoon oregano
salt, pepper
Directions
1layer 2 large sheets of heavy duty tin foil.
2add vegetables.
3combine dressing ingredients, drizzle over vegetables.
4fold sides of tin foil, seal tightly.
5grill covered over medium heat for 30 minutes, turning packet once.
6cut foil and serve.
2 zucchini, sliced
2 yellow squash, sliced
1 green pepper, cut into cubes
1 red pepper, cut into cubes
1 lb mushroom, halved
1 onion, halved and sliced
2 cups broccoli florets
2 cups cauliflower florets
1/4 cup olive oil
1/4 cup melted butter
3 tablespoons fresh lemon juice
2 cloves garlic
1 tablespoon chopped fresh basil
1/4 cup chopped parsley
1/2 teaspoon oregano
salt, pepper
Directions
1layer 2 large sheets of heavy duty tin foil.
2add vegetables.
3combine dressing ingredients, drizzle over vegetables.
4fold sides of tin foil, seal tightly.
5grill covered over medium heat for 30 minutes, turning packet once.
6cut foil and serve.
Grilled Ham and Swiss Sandwich With Grilled Onions on Toast
Ingredients
2 slices deli style ham (the long ones work well)
1 slice swiss cheese
2 slices bread
1/3 cup onion, chopped
1 tablespoon butter or oil
1 lettuce leaf
2 slices tomatoes
3 slices pickles
1 teaspoon mayonnaise
1/2 teaspoon mustard
salt and pepper
Directions
1First, grill your onions to your liking in a pan with a small amount of oil. Put aside.
2Wash lettuce and have your sandwich fillings ready for assembly.
3On a hot plate, skillet, etc., place one slice of ham down, followed by swiss cheese, then the other slice of ham (if you use the long slices of ham, they will wrap around the cheese quite nicely). The cheese should be as protected from the pan as much as possible. You want to heat on a medium/high heat and flip this after a minute or two so the top side gets a turn down on the pan. But don't cook this too long as it will make the meat tough and the cheese will melt and leak out all over the place. Just heat until meat is slightly brown on top and bottom and the cheese has mostly melted.
4While meat and cheese are cooking, place 2 slices of bread in toaster. When done, add mayo and/or mustard to toast and place ham/cheese on bottom slice of toast. Top with grilled onions, lettuce, tomato, pickle, and sprinkle with salt and pepper. Add top piece of toast, slice sandwich on the diagonal, throw on a plate with some potato chips and get busy (all the while wondering why you didn't go ahead and make that second one while you were at it!) -- back to the kitchen. These things ARE addictive. You've been warned!
2 slices deli style ham (the long ones work well)
1 slice swiss cheese
2 slices bread
1/3 cup onion, chopped
1 tablespoon butter or oil
1 lettuce leaf
2 slices tomatoes
3 slices pickles
1 teaspoon mayonnaise
1/2 teaspoon mustard
salt and pepper
Directions
1First, grill your onions to your liking in a pan with a small amount of oil. Put aside.
2Wash lettuce and have your sandwich fillings ready for assembly.
3On a hot plate, skillet, etc., place one slice of ham down, followed by swiss cheese, then the other slice of ham (if you use the long slices of ham, they will wrap around the cheese quite nicely). The cheese should be as protected from the pan as much as possible. You want to heat on a medium/high heat and flip this after a minute or two so the top side gets a turn down on the pan. But don't cook this too long as it will make the meat tough and the cheese will melt and leak out all over the place. Just heat until meat is slightly brown on top and bottom and the cheese has mostly melted.
4While meat and cheese are cooking, place 2 slices of bread in toaster. When done, add mayo and/or mustard to toast and place ham/cheese on bottom slice of toast. Top with grilled onions, lettuce, tomato, pickle, and sprinkle with salt and pepper. Add top piece of toast, slice sandwich on the diagonal, throw on a plate with some potato chips and get busy (all the while wondering why you didn't go ahead and make that second one while you were at it!) -- back to the kitchen. These things ARE addictive. You've been warned!
Cheeseburger Joes
1 lb. lean ground beef
1/2 cup KRAFT Original Barbecue Sauce
1/4 cup ketchup
4 hamburger buns
4 KRAFT Singles
BROWN meat in large skillet; drain.
ADD barbecue sauce and ketchup; mix well. Cook 5 min. or until heated through, stirring occasionally.
SPOON meat mixture onto bottom halves of buns; cover with Singles and tops of buns.
ADD barbecue sauce and ketchup; mix well. Cook 5 min. or until heated through, stirring occasionally.
SPOON meat mixture onto bottom halves of buns; cover with Singles and tops of buns.
Thursday, May 7, 2009
Sweet Pea and Tuna Salad
4 cups short pasta, such as shells or orecchiette
1 1/2 cups frozen peas, thawed
1 stalk celery, chopped
1/2 red onion, chopped
1/2 cup roughly chopped fresh flat-leaf parsley
2 6-ounce cans tuna, drained
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
Directions
1Cook the pasta according to the package directions. Drain and rinse under cold running water.
2In a large bowl, combine the pasta, peas, celery, onion, parsley, and tuna.
3In a small bowl, whisk together the oil, vinegar, salt, mustard, and pepper. Pour over the salad and gently toss. Serve at room temperature or chilled.
Wednesday, April 29, 2009
Porcupine Meatballs W/ Rice-a-roni
Ingredients
1 lb ground beef
1 package beef Rice-A-Roni
1 egg
2 packets brown gravy mix
Directions
1Mix ground beef with egg and rice-a-roni, reserving seasoning packet.
2Shape into balls.
3Brown in frying pan, on all sides.
4Drain grease.
5Sprinkle seasoning packet on top.
6Mix brown gravy mix and pour on top.
7Cover and simmer for 15 minutes.
8Serve over mashed potatoes.
1 lb ground beef
1 package beef Rice-A-Roni
1 egg
2 packets brown gravy mix
Directions
1Mix ground beef with egg and rice-a-roni, reserving seasoning packet.
2Shape into balls.
3Brown in frying pan, on all sides.
4Drain grease.
5Sprinkle seasoning packet on top.
6Mix brown gravy mix and pour on top.
7Cover and simmer for 15 minutes.
8Serve over mashed potatoes.
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