Hotdog relish

May 3, 2008 | Posted by Lorena as Grilling Out Recipes, The Sides at 9:24 am | (1) Comment »

Prepare this delicious relish for a picnic lunch or your barbecue. It adds a whole new dimension to hotdogs — a little spicy, a little spicy, with a bit of a crunch. Yum! Just mix in a bowl and chill. Can be stored for up to five days.

Ingredients

1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped dill pickle
1/4 cup chopped pimento pepper
1/4 cup chopped celery
1/4 cup chopped sweet pickles
1 cup brown or yellow mustard
1 cup ketchup
1/4 cup prepared horseradish
2 teaspoons Worcestershire sauce

Jamie Oliver’s tips to delicious turkey

December 7, 2007 | Posted by Allison as Tid Bits & News, Holiday Fun, The Sides, Vegetable Recipes, Vegetable Recipe, Recipe at 3:35 pm | Comments »

Jamie Oliver says that the biggest challenge of cooking turkey is that the legs take much longer to cook than the breasts — leadingÂ toÂ dry, sawdust meat. “I like to push stuffing between the turkeyâs skin and breasts, increasing the thickness of the breasts so they take the same time to cook as the legs. The result? Juicy turkey all round!”

In his website Jamie Oliver also shares his favorite turkey recipe and other holiday ideas. Here’s a good recipe for sidings:

Ingredients
400g baby carrots, scrubbed

for the butter
a small bunch of fresh thyme
a small pinch of cumin seeds
zest of 1 orange
250g unsalted butter, softened

What’s Next:
Wash the thyme stalks in hot water for 20 seconds. When cool enough to handle, strip the leaves off the stalk. In a food processor, whizz the thyme leaves, the cumin seeds and orange zest together with the butter. Lay out a 30cm square piece of greaseproof paper on a work surface and scoop the butter on to the middle. Roll one edge up over the butter as if you were trying to fold the paper in half, and with your hands shape the butter into a cylinder shape as best you can. Wrap the butter up in the paper, twist the ends so the package looks like a Christmas cracker and place in the fridge to set.

Steam the carrots for 10 minutes and, once cooked, toss in a warm bowl with some slices of the thyme, cumin and orange butter.

Remembering Martin Luther King, Jr: Greens & Beans Recipe

January 15, 2007 | Posted by Allison as The Sides at 12:00 pm | Comments »

OK, we need a little more nutrition that fabulous Southern Pecan Pie recipe can give us, so I thought we would tackle another of Martin Luther King, Jr’s favorite recipes. This Beans & Greens recipe is full of fiber & vitamins and sure to win over the picky eaters if you cover their eyes! Enjoy.

Ingredients:

1 1/2 pounds kale, chard or mustard greens, trimmed and cut into 1-inch pieces
2 teaspoons olive oil
2 garlic cloves, crushed
1 (15-ounce) can white beans (Great Northern or Cannellini), undrained
6 tomato halves
1/2 cup chicken broth
1 teaspoon dried rosemary, crushed
1/8 teaspoon red pepper flakes
Salt and black pepper to taste

What’s Next:

In a large saucepan, bring 2 quarts water to a boil. Add 1 tablespoon salt to boiling water, add greens and cook until they are almost tender but still bright green, 5 to 8 minutes. Time will depend upon type of green being used. Drain and set aside. (Greens can be cooked one day ahead; refrigerate until continuing with recipe).

Heat olive oil in large skillet and sauté garlic until tender but not browned; stir in beans and cook and stir for 8 minutes, heating beans through. Some beans may break up; this is okay as it helps thicken the dish.
Gently stir in reserved greens, tomatoes, broth and seasonings. Cook and stir gently until heated through. If desired, top each serving with a dusting of freshly grated Parmesan cheese.

Eat well & Laugh often!

Emeril Lagasse Andouille Sausage Cornbread Stuffing Recipe

November 21, 2006 | Posted by Allison as The Sides at 1:00 pm | (3) Comments »

cornbread-sausage-dressing-recipe-emeril-lagasse-11-21-2006.jpg We don’t have to wait for celebrity chef Emeril Lagasse’s new Gulfport, Mississippi restaurant to open in order to enjoy some great Lagasse cuisine! This Thanksgiving, why not try something a little new, a little different? This Emeril Lagasse Andouille Sausage Cornbread Stuffing recipe enlivens any Thanksgiving meal, no matter who did the turkey this year, enjoy!

Ingredients:

1 tablespoon olive oil
1/4 cup chopped yellow onions
1/2 cup chopped andouille sausage (about 2 ounces)
1/4 cup chopped green onions
2 tablespoons chopped celery
2 tablespoons chopped green bell peppers
1 tablespoon finely chopped fresh garlic
1 cup coarsely crumbled homemade or purchased corn muffins
1/2 cup chicken stock
1 teaspoon Creole Seasoning, or to taste
Salt and freshly ground black pepper

What’s Next:

Heat oil in a large skillet over high heat. Add yellow onions and sausage and saute 1 minute. Add green onions, celery, bell peppers and garlic and stir fry 1 minute.

Stir in corn muffins, stock and Creole seasoning, season to taste with salt and pepper and cook, stirring and shaking the skillet, about 2 minutes. Remove from heat and serve with roast chicken, turkey or pork.

Eat well & Laugh often!

Oven Home Fries with Peppers & Onion Recipe

November 13, 2006 | Posted by Allison as The Sides at 1:46 pm | Comments »

Now that celebrity chef Rachel Ray has taken the Iron Chef title, let’s try some of that lady’s tasty dishes. I’m in a carb mood this cool Monday, so I feel like cuddling up with some potatoes.

This Oven Home Fries with Peppers & Onion Recipe will do just the trick. What’s a better side for roasted chicken than oven potatoes? Nothing! Enjoy.

Ingredients:

2 1/2 pounds red skinned potatoes
3 tablespoons extra-virgin olive oil
1 green bell pepper, seeded and chopped
1 medium onion, chopped
1 tablespoon grill seasoning (recommended: McCormick’s Montreal Steak Seasoning)
2 teaspoons sweet paprika

GO ahead & preheat your oven to 500 F or 260 C.

Coarsely chop potatoes and transfer to a nonstick cookie sheet. Toss with oil, peppers, onions and seasonings and place in the oven 25 minutes, turning twice with spatula. Serve hot.

Eat well & Laugh often!

Thanksgiving East India Bread & Celery Stuffing Dressing Recipe

November 7, 2006 | Posted by Allison as The Sides at 1:21 pm | Comments »

Well, you can’t have the turkey without the stuffing, or you’re just plain not doing Thanksgiving up right. So, now that we know how to roast the perfect bird, let’s take on its famous counterpart- the dressing.

This East India Bread & Celery Stuffing Dressing Recipe is a traditional stuffing recipe which adds some fruit, nuts & an East Indian flair. You family will embrace the change & love you for it. Enjoy!

Ingredients:

1 (1 pound) loaf sliced white bread (8-10 cups)

3/4 cup butter

2 medium onion, chopped

4 stalks celery, chopped

1/4 cup golden raisins – plumped in hot liquid (water or brandy)

1/4 cup currants

1/4 cup coarsely chopped pitted prunes

1/4 cup chopped almonds

1/4 cup toasted coconut – in a 350 degree oven, for 7-16 minutes. Watch carefully.

1 Tbsp. Italian parsley, coarsely chopped

2 teaspoons poultry seasoning

2 eggs beaten

S & P, to taste

2 tsp. paprika

1 tsp. cinnamon

2 tsp.garam marsala

1 cup chicken broth

2 Tbsp. half & half cream

What’s Next:

1. Let bread slices air dry for 5 to 12 hours (overnight), then cut into cubes.

2. Chop celery, parsley and anything else that needs cutting up.

3. In a large pan or Dutch oven, melt butter over medium heat. Cook onion and celery until translucent. Season with poultry seasoning, salt, and pepper, paprika, cinnamon and garam marsala. Stir in fruit.

4. Stir in bread cubes until evenly coated. Toss in almonds

5. Moisten with chicken broth, half & half and beaten eggs; Lastly throw in toasted coconut. Mix well.

4. Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish covered with foil at 350 degrees F (175 degrees C) for 30 minutes. Then bake uncovered for an additional 15 minutes.

Eat well & Thanksgiving often!

Pumkin Hummus Recipe

October 20, 2006 | Posted by Allison as The Sides, Recipe at 10:33 am | Comments »

I know I wrote about this Pumpkin Hummus recipe Thursday, but I just couldn’t resist sharing the delicious recipe with you today. I think this will make a perfect dish to serve this weekend, just add cold weather.

Ingredients:

1 tbsp tahini
2 tsp vegetable oil
3-4 tbsp water
1 tsp ground cumin
3/4 tsp salt, or to taste
1/4 tsp ground cayenne pepper, or to taste
1 (15-oz) can garbanzo beans
1 (15-oz) can pumpkin puree (scant 2 cups)
1 garlic clove, smashed

What’s Next:

In a food processor, combine all ingredients and puree until very smooth. Add a bit of extra water if the mixture is too thick to blend. Makes about 2 cups.

Eat well & Laugh often!

Curry Egg Salad Recipe

October 12, 2006 | Posted by Allison as The Sides at 12:15 pm | (3) Comments »

Well, no matter how you make your eggs, in British inventor Simon Rhymes’ egg gadget or the traditional boiling method, this Curry Egg Salad recipe will never let you down.

Enjoy & may your Thursday be as pleasant as the much-awaited Friday!

Ingredients:

8 hardboiled eggs, diced
Handful of cooked green beans, cut into bite-size bits
Half a small red onion, diced fine
1 tablespoon mayo
2 tablespoon miracle whip
Lots and lots of madras curry powder, to taste
Black pepper
A few shots of Louisiana hot sauce
Chopped cilantro
Salt (save till the end, because once you get enough curry powder in there to make it taste of curry, you may not need any salt at all)

What’s Next:

Mix all this together. Serve with toasted slices of sourdough bread and a sliced tomato salad. Serves 3-4 depending on hunger. Makes a very nice lunch or cold summer dinner, especially if made ahead and kept in the fridge.

Eat well & Laugh often!

Fresh Tomato Pie Recipe

September 28, 2006 | Posted by Allison as The Sides at 12:00 pm | Comments »

You better get those exotic knives chopping, Fresh Tomato Pie is on the menu for today. This oh-so-good recipe will make your mouth water with pleasure & taste. Enjoy!

Ingredients:

1 (9 inch) pie shell
7 ripe tomatoes, sliced
1 yellow onion
3/4 cup mayonnaise
1/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
ground black pepper to taste
2 teaspoons fresh basil
2 teaspoons fresh oregano

What’s Next:

Go ahead & preheat your oven to 350 F or 175 C.

Bake the pastry shell for 8 to 10 minutes or until browned.

Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.

In a medium bowl- combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.

Bake for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.

Eat well & Laugh often!

Homemade French Fries Recipe

September 8, 2006 | Posted by Allison as The Sides at 1:00 pm | (3) Comments »

To err is human, so let’s give Morgan Spurlock the boot & enjoy this Homemade French Fries recipe. These fries go great with my Blue Cheese & Jalapeno Hamburger recipe. Yummm. Enjoy & have a fantastic weekend!

Ingredients:

4-5 large russet potatoes
Peanut oil
S & P, to taste

What’s Next:

Go ahead & preheat oven to 200 F or 100 C.

In a large Dutch oven heat oil to 320 F or 150 C.

Peel potatoes and, EVENLY cut fries into 1/4″ x 1/4″ strips of equal length. Place in a large bowl of cold water as you’re slicing. Drain potatoes thoroughly, removing any excess water.

When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.

Increase the temperature of the oil to 375 F or 190 C.

Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with salt & pepper. Once again this is done is small batches and will need to be kept warm in the oven until all potatoes are fried.

Eat well & Laugh often!

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