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 Holiday Fun, Recipe, The Sides, Tid Bits & News, Vegetable Recipes 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!

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