Simple Garlic Smashed Potatoes
- 4 medium red potatoes
- 1 tablespoon butter
- 1/4 cup milk or Rice Dream
- Garlic clove
- Salt and freshly ground black pepper
Place potatoes in saucepan. Cover with cold water. Add pinch of salt and clove of garlic.
Bring to a boil and simmer for about 20 to 25 minutes or until tender. Drain potatoes and transfer back to saucepan. Smash with potato masher.
Add butter and milk. Season with salt and pepper.
Stuffed Green Sweet Peppers
- 4 large green peppers
- 15 oz can black beans, rinsed and drained
- 8 3/4 oz can No Salt Added corn, drained
- 1/2 C chopped onion
- 1/3 C long grain rice
- to taste jalapeno peppers, minced
- 2 T fresh cilantro
- 3 oz shredded low-fat Monterrey Jack cheese
* may substitute 1/2 t dried cilantro
Fill a large pot 1/2 full of water; bring to boiling. Meanwhile, cut tops from green peppers and remove seeds. Chop tops and set aside.
Add whole sweet peppers to boiling water. Return to boil. Reduce heat and cook, covered, for 4 to 5 minutes, until just tender.
In a medium saucepan, combine the chopped sweet pepper tops, black beans, corn, onion, uncooked rice, jalapeno peppers,
and one cup water. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, or until rice is tender.
Stir in cilantro and half the cheese; toss to mix. If necessary, let rice mixture stand, covered, about 5 minutes or until water is absorbed.
Fill sweet peppers with rice mixture. Place in a 2 quart square baking dish; sprinkle with remaining cheese.
Bake uncovered in a 400° oven about 15 minutes or until cheese melts. 4 main dish servings
Salsa Recipe (Game Day)
We make this salsa before every tailgate. It is a modification of the Chevy’s Tex Mex Restaurant chain salsa. It is always a huge hit.
- 6 medium tomatoes
- 3 small jalapenos
- 1/4 medium Spanish onion(Yellow onion)
- 3 garlic cloves
- 2 tablespoons fresh cilantro (chopped)
- 2 tablespoons white vinegar
- 2 teaspoons salt
- 1 teaspoon liquid smoke (mesquite-flavored)
- Preheat your barbecue grill to high temperature.
- Remove any stems from the tomatoes, place in bowl,then rub some oil over each tomato.
- You can leave the stems on the jalapenos.
- Place the tomatoes on the grill and cook about 10 minutes.
- Place the jalapenos onto the grill.
- Allow Tomatoes and jalapenos to cook an additional 10 minutes and turn.
- When almost the entire surface of the peppers has charred black you can remove them from the grill.
- The tomatoes will turn partially black, but when the skin begins to come off they are done.
- Put the peppers and tomatoes on a plate and let them cool Placing a bowl upside down over the them will make the skins easier to peel off later.
- When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor.
- Pinch the stem end to remove them from each of the peppers.
- Cut in half and remove the seeds from the pepper. You can play with the heat by leaving some seeds in.
- Place them into the food processor. Toss out the liquid that remains on the plate.
- Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency.
- Place the salsa into a covered container and chill overnight while the flavors develop. (Makes about 4 – 5 cups).
- 4 eggs
- 1/3 c vegetable oil
- salt and pepper to taste
- dill to taste (I like a lot)
- paprika to taste (ditto)
- 1 c all-purpose flour
- 1 T baking powder
- 2 t sugar
- 2 T melted butter
- 1 ½ c grated zucchini
- 1 ½ c grated summer squash
- 2 T minced garlic
- 1/4 c finely chopped basil
- 1 large tomato, sliced (I used cherry tomatoes)
- ½ c Cheddar
Preheat oven to 350. Lightly grease a 9-inch pie plate. In a large bowl, whisk together eggs and oil with salt, pepper, dill, and
paprika (just a thought: nutmeg might be interesting). In a separate bowl, mix together flour, baking power, and sugar, then melted butter.
Add the egg mixture to the flour mixture until thoroughly combined. Gently fold in the zucchini, summer squash, basil, and garlic.
Pour into prepared pie plate and arrange halved cherry tomatoes over the top. Sprinkle with grated cheddar.
Bake in oven until puffed and golden brown, about 40 minutes. Let cool slightly then chow down!
WATERMELON FETA SALAD
Serves 2 as a meal, 4 as a side
- 6-8 cups ripe watermelon, cold and cubed
- 1/4 lb feta cheese (I prefer sheep's milk feta), crumbled
- 4 scallions, finely chopped
- 1 large pickling cucumber, peeled and diced
- 3-4 T fresh peppermint, chopped
- 3 T extra-virgin olive oil
- 1 T balsamic or red wine vinegar
Combine oil and vinegar, pour over the pile, toss, and serve!