3/4 cup chopped onion
2 Tbsp vegetable oil
1 cup ketchup
1/2 cup water
1/2 cup cider vinegar
2 Tbsp sugar
2 Tbsp Worcestershire sauce
2 Tbsp honey
2 tsp ground mustard
2 tsp paprika
3/4 tsp salt
1/4 tsp pepper
1/8 tsp hot pepper sauce
1 large lemon, sliced
2 1/2 to 3 lbs miniature hot dogs or smoked sausage links
In a large saucepan, saute the onion in oil until tender. Stir in the next 11 ingredients. Add sliced lemon. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 mins or until slightly thickened, stirring occasionally. Discard the lemon slices.
Place hot dogs or sausage links in a 9X13 baking dish. Top with sauce. Bake uncovered, at 350 degrees for 18-20 minutes or until heated through. Keep warm; serve with toothpicks.
Saturday, March 5, 2011
Tomato Basil Bruschetta
3 Tbsp olive oil, divided
1 large Italian or French Baguette, cut into 1/2 inch slices
1 1/2 cups chopped seeded plum tomatoes
1 jar (4oz) diced pimientos, rinsed and drained
2 Tbsp chopped fresh basil
1 tsp red wine vinegar
1 tsp minced fresh parsley
1 garlic clove, minced
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1/8 tsp pepper
1 Tbsp grated Romano cheese
Fresh basil leaves
Using 2 Tbsp oil, lightly brush on side of bread slices. Place bread oil side up on an ungreased baking sheet. Bake at 350 degrees for 15 mins or until lightly browned.
In a bowl, combine the tomatoes, pimientos, chopped basil, vinegar, parsley, garlic, salt, pepper flakes, and pepper; stir in Romano cheese. Place a whole basil leaf on each slice of toasted bread. Top with tomato mixture. Drizzle with remaining oil. Serve immediately.
1 large Italian or French Baguette, cut into 1/2 inch slices
1 1/2 cups chopped seeded plum tomatoes
1 jar (4oz) diced pimientos, rinsed and drained
2 Tbsp chopped fresh basil
1 tsp red wine vinegar
1 tsp minced fresh parsley
1 garlic clove, minced
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1/8 tsp pepper
1 Tbsp grated Romano cheese
Fresh basil leaves
Using 2 Tbsp oil, lightly brush on side of bread slices. Place bread oil side up on an ungreased baking sheet. Bake at 350 degrees for 15 mins or until lightly browned.
In a bowl, combine the tomatoes, pimientos, chopped basil, vinegar, parsley, garlic, salt, pepper flakes, and pepper; stir in Romano cheese. Place a whole basil leaf on each slice of toasted bread. Top with tomato mixture. Drizzle with remaining oil. Serve immediately.
Spicy Zucchini Quesadillas
1 large onion, chopped
1/2 cup chopped sweet red pepper
1 tsp plus 2 Tbsp butter, softened, divided
2 cups shredded zucchini
2 Tbsp taco seasoning
8 flour tortillas (7 inches)
8 oz pepper jack cheese, shredded
Salsa
Sour cream
In a skillet, saute onion and red pepper in 1 tsp butter for 3 mins. Stir in zucchini and taco seasoning; saute 3-4 mins longer or until vegetables are tender. Remove from heat.
Spread remaining butter over one side of each tortilla. Place tortillas butter side down on a griddle. Sprinkle about 1/4 cup cheese and 1/4 cup zucchini mix over half of each tortilla; fold over.
Cook over low heat for 1-2 mins on each side or until cheese is melted. Serve with salsa and sour cream.
1/2 cup chopped sweet red pepper
1 tsp plus 2 Tbsp butter, softened, divided
2 cups shredded zucchini
2 Tbsp taco seasoning
8 flour tortillas (7 inches)
8 oz pepper jack cheese, shredded
Salsa
Sour cream
In a skillet, saute onion and red pepper in 1 tsp butter for 3 mins. Stir in zucchini and taco seasoning; saute 3-4 mins longer or until vegetables are tender. Remove from heat.
Spread remaining butter over one side of each tortilla. Place tortillas butter side down on a griddle. Sprinkle about 1/4 cup cheese and 1/4 cup zucchini mix over half of each tortilla; fold over.
Cook over low heat for 1-2 mins on each side or until cheese is melted. Serve with salsa and sour cream.
BBQ Beef Chuck Steak
1 Beef chuck 7-bone steak, cut 3/4 to 1 inch thick (about 2 lbs)
Marinade:
1 cup finely chopped onion
1 cup ketchup
1/3 cup packed brown sugar
1/3 cup red wine vinegar
1 Tbsp Worcestershire sauce
1/8 to 1/4 tsp crushed red pepper
Combine marinade ingrediets in a medium bowl. Tenderize or jacard meat as desired. Place beef steak and 1 cup marinade in zip lock bag; turn to coat. Close and marinate in refrigerator 6 hours or overnight, turning occasionally. Refrigerate remaining marinade.
Remove steak; discard marinade. Grill to desired temperature. Place remaining marinade in small saucepan and bring to a boil. Reduce heat; simmer 10-15 mins or until sauce consistency. stirring occasionally. Serve with steak.
Marinade:
1 cup finely chopped onion
1 cup ketchup
1/3 cup packed brown sugar
1/3 cup red wine vinegar
1 Tbsp Worcestershire sauce
1/8 to 1/4 tsp crushed red pepper
Combine marinade ingrediets in a medium bowl. Tenderize or jacard meat as desired. Place beef steak and 1 cup marinade in zip lock bag; turn to coat. Close and marinate in refrigerator 6 hours or overnight, turning occasionally. Refrigerate remaining marinade.
Remove steak; discard marinade. Grill to desired temperature. Place remaining marinade in small saucepan and bring to a boil. Reduce heat; simmer 10-15 mins or until sauce consistency. stirring occasionally. Serve with steak.
Pita Bread
1 pkg yeast
1/2 cup warm water
3 cups all purpose flour
1 1/4 tsp salt
1 tsp granulated sugar
1 cup lukewarm water
Dissolve yeast in warm water. Add sugar and stir until dissolved. Let sit for 10-15 mins until water is frothy.
Combine flour and salt in large bowl. Make a small depression in the middle of flour and pour yeast water into it. Slowly add 1 cup lukewarm water, and stir with wooden spoon or rubber spatula until elastic. Place dough on floured surface and knead for 10-15 mins. When dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.
Coat large bowl with oil and place dough in bowl. Turn dough upside down so all of the dough is coated. Allow to sit in a warm place for about 3 hours, until doubled in size. Once doubled, roll out in a rope, and pinch off 10-12 small pieces. place balls on floured surface. Let sit covered for 10 mins.
Preheat oven to 500 degrees and make sure that rak is at the bottom of the oven. Be sure to also preheat your baking sheet.
Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick. Bake each circle for 4 mins until the bread puffs up. Turn over and bake another 2 minutes. Remove each pita with a spatula and add additional pitas for baking. Take spatula and gently push down puff. Immediately place in storage bags.
Pita bread can be stored for up to a week in the pantry or bread box and up to a month in the freezer.
1/2 cup warm water
3 cups all purpose flour
1 1/4 tsp salt
1 tsp granulated sugar
1 cup lukewarm water
Dissolve yeast in warm water. Add sugar and stir until dissolved. Let sit for 10-15 mins until water is frothy.
Combine flour and salt in large bowl. Make a small depression in the middle of flour and pour yeast water into it. Slowly add 1 cup lukewarm water, and stir with wooden spoon or rubber spatula until elastic. Place dough on floured surface and knead for 10-15 mins. When dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.
Coat large bowl with oil and place dough in bowl. Turn dough upside down so all of the dough is coated. Allow to sit in a warm place for about 3 hours, until doubled in size. Once doubled, roll out in a rope, and pinch off 10-12 small pieces. place balls on floured surface. Let sit covered for 10 mins.
Preheat oven to 500 degrees and make sure that rak is at the bottom of the oven. Be sure to also preheat your baking sheet.
Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick. Bake each circle for 4 mins until the bread puffs up. Turn over and bake another 2 minutes. Remove each pita with a spatula and add additional pitas for baking. Take spatula and gently push down puff. Immediately place in storage bags.
Pita bread can be stored for up to a week in the pantry or bread box and up to a month in the freezer.
Honey-Lime London Broil
1/4 cup honey
3 Tbsp vegetable oil
3 Tbsp worcestershire sauce
1 Tbsp soy sauce
1/4 cup fresh lime juice
2 tsp minced garlic
1 tsp onion powder
2 lbs London broil beef
Tenderize or jacard meat by your method of choice.
Measure the honey into a 2 cup glass measuring cup. Microwave the honey on High for 30 seconds. Remove and add oil, worcestershire sauce, soy sauce, lime juice, garlic, and onion powder. Wisk to blend.
Place meat in a gallon-size ziplock bag. Pour marinade over meat. Seal bag and turn bag several times to cover meat with marinade. Refrigerate for 24 hours.
Broil to desired temperature and slice across the grain to serve. Would make a great crock pot roast as well.
3 Tbsp vegetable oil
3 Tbsp worcestershire sauce
1 Tbsp soy sauce
1/4 cup fresh lime juice
2 tsp minced garlic
1 tsp onion powder
2 lbs London broil beef
Tenderize or jacard meat by your method of choice.
Measure the honey into a 2 cup glass measuring cup. Microwave the honey on High for 30 seconds. Remove and add oil, worcestershire sauce, soy sauce, lime juice, garlic, and onion powder. Wisk to blend.
Place meat in a gallon-size ziplock bag. Pour marinade over meat. Seal bag and turn bag several times to cover meat with marinade. Refrigerate for 24 hours.
Broil to desired temperature and slice across the grain to serve. Would make a great crock pot roast as well.
London Broil Marinade
1 1/2 lbs top round, London Broil
1 Tbsp meat tenderizer (opt.)
1/3 cup vegetable oil
2 tsp lemon juice
2 tsp seasoning salt
1/4 tsp lemon pepper
2 cloves garlic, minced
4 tsp chopped fresh parsley
2 tsp tarragon vinegar (red wine vinegar is great too)
Score top and bottom of meat with a 1 1/2 inch square pattern, and score the side. Sprinkle meat liberally with tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides (or jacard the meat if you have a jacarder.) Cover and set aside for an hour.
In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and vinegar. Pour marinade over meat, reserving a portion to be used for brushing. Pour remaining marinade over the meat, recover dish, and refrigerate for three hours at least.
Grill to desired temperature and enjoy. Makes a great crock pot roast as well.
1 Tbsp meat tenderizer (opt.)
1/3 cup vegetable oil
2 tsp lemon juice
2 tsp seasoning salt
1/4 tsp lemon pepper
2 cloves garlic, minced
4 tsp chopped fresh parsley
2 tsp tarragon vinegar (red wine vinegar is great too)
Score top and bottom of meat with a 1 1/2 inch square pattern, and score the side. Sprinkle meat liberally with tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides (or jacard the meat if you have a jacarder.) Cover and set aside for an hour.
In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and vinegar. Pour marinade over meat, reserving a portion to be used for brushing. Pour remaining marinade over the meat, recover dish, and refrigerate for three hours at least.
Grill to desired temperature and enjoy. Makes a great crock pot roast as well.
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