Grilled Potatoes

For dinner tonight I was craving a baked potato, but I didn't want to wait an hour or so for it to bake. So, I decided to use the speedy method and cook it in the microwave. While the potato was cooking, I fired up the grill and cooked up some steaks. The grill gave me an idea. 

Wouldn't the potato be delicious cooked on the grill?

After the potato was cooked through (in the microwave), I rubbed it with olive oil and sea salt and placed it on the grill and cooked it until it had nice grill marks on all sides. 

I'm eating healthy for the moment, so I topped my potato with cottage cheese, fresh snipped chives and ground black pepper. It was so good! That crispy salty skin with the smoky grill flavor was delicious!

When I'm being bad, I love to load up the hot potato with butter and then top it with cottage cheese and creamy ranch dip. Nothin' better.

Super Bowl Appetizers, Sweet Treats and Sips

Click here for 2012 Superbowl Food Recipes


Here are some tried and true favorites of mine that are always crowd pleasers. 
(This post is mix of old and new recipes)

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Appetizers!

Fried Raviolis

Crispy and salty on the outside and cheesy and gooey on the inside, these fried raviolis make for a unique and delicious appetizer. Serve them with marinara for dipping.

Recipe

Sausage Stuffed Mushrooms

and

Bacon Wrapped Mushrooms

These savory bites of goodness are what I'm taking to a super bowl party this year. The filling is a simple mixture of cream cheese and sage sausage that gets stuffed into mushrooms caps and either topped with cheese or wrapped with bacon. It is super bowl after all!! Both are heavenly and I never have any left.

Recipe

Chicken Empanada's

These are a great party snack. Buttery pastry dough is stuffed with a cheesy, green chili chicken mixture and baked. These are little time consuming to assemble, but can be made ahead and refrigerated! Just pop them in the oven when you need them. This is another appetizer that gets rave reviews and is gobbled up quickly.

 Recipe: Click Here

Tomato Basil Mozzarella Bites

These are tasty, fun and healthy. What more could you want in an appetizer? Oh, and they are super simple and quick to assemble. Plus, they can be made ahead!

Recipe

Mini Pizza Bites

Everyone loves pizza and this tasty mini version makes them finger friendly. No plates or napkins (they're not greasy!) required. And as pizza goes, you can customize them anyway you like.

Recipe

Chicken Taco Salad Bites

Shredded moist chicken (or ground beef or turkey), tomatoes, olives and chives are layered in a warm, flaky pastry shell and topped with a roasted red-pepper cream. The prefect all-in-one bite size snack.

Recipe, Click Here
(Use this recipe as a guide and make them with ingredients you like)

*For more tasty super bowl recipes, like wings, finger sandwiches, pretzels and pigs in a blanket, Click here.
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Dips


Chili Cheese Dip
So simple and always a hit. I serve this as a dip or alongside the Chicken Empanada's.


1 can veggie or meat chili 
1 (8 oz) block cream cheese, softened
1 small can diced green chilies
Opt. 1/2 tsp cumin


Combine all ingredients in a medium bowl. Microwave for five minutes, stirring every two minutes until cream cheese is melted. Heat and stir in 30 seconds increments if needed. This can also be made on the stove top or in a crockpot.




Cucumber Dip
Here is another staple that our parties are never without. My family makes this tasty dip for gatherings all year long.


Source


Recipe
2 (8 oz) blocks cream cheese, softened
2 cucumbers, peeled and diced small
juice of half a lemon
garlic salt to taste


Beat cream cheese, half of the cucumbers, lemon juice and garlic salt until creamy and no cream cheese lumps remain. Taste. Add more juice or garlic salt if needed. If cucumbers are dry, add a splash of milk to get a creamy consistency. Stir in remaining chopped cucumbers. Serve with potato chips and bbq chips.
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Treats

Fruit Salsa with Cinnamon Chips

This recipe got five stars on allrecipes.com. Everyone that makes it, loves it. Cut down on the sugar and add any fruit that you like.
Recipe, Click Here.

Caramel Corn

This is so addictive!

1 cup butter
2 cups brown sugar
1 tsp salt
1/2 cup light corn syrup
1 tsp baking soda
3 bags, popcorn

Preheat oven to 200.

Over medium heat combine first four ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Pour over three bags of popped corn (make sure to pick out all of the un-popped kernels!). Stir to coat well. Bake in a lined (I use a silplat mat, but parchment is fine), rimmed baking pan for 30 minutes, stirring caramel corn halfway through. Spread on waxed paper to dry. Serve in parchment or wax paper lined bowl.

Gooey Chocolate Cookies
These cookies are chocolatey and super soft. I bring these everywhere and they always disappear quick!

1 (8 oz) package cream cheese, softened
1 stick butter, softened
1 egg, room temperature
1 tsp vanilla
1 (18 oz) box moist chocolate cake mix
powdered sugar

Preheat 350
Beat cream cheese and butter until light and fluffy. Add egg and vanilla. Stir in cake mix. Wrap dough and refrigerate 2 hours. Roll dough into balls, roll in powdered sugar to coat. Place 2 inches apart on ungreased cookie sheet. Bake 11 minute. Cookies will appear gooey. Let cool on a wire rack. Sprinkle with additional powdered sugar, if desired.

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Orange Brownies

These unique and tasty brownies go quick. I would recommend cutting the frosting recipe in half as it makes a ton. You can also make an orange glaze for these that is yummy too.

Recipe, Click Here 

For more tasty cookies like soft snickerdoodles, oatmeal raisin and zesty lemon sandwiches, Click Here. 
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Sips

Beer Margaritas
Be careful with these. They're tasty and go down easy. Maybe a little too easy :)
1 can limeade
1 can water
3/4 can tequila
1 can / bottle light beer ( I use corona)
one lime cut into wedges
Ice

Mix first four ingredients in a pitcher until limeade is dissolved. Squeeze in fresh lime juice and add wedges. Stir in ice. Serve immediately. Can be doubled, tripled...depending on party size.

Mai Tai’s
Mix Equal parts, rum, O.J, cranberry juice and pineapple juice. Chill and serve

Simple White Wine Sangria
Delicious and festive, everyone always raves about this fruity cocktail. 1 Bottle of white wine
1 cup orange juice
2/3 cup white sugar
1 lemon (sliced)
1 lime (sliced)
1 package strawberries
1/2 liter club soda or Pierre

Pour wine, OJ and sugar into the pitcher, stir. Squeeze the juice from the lemon and lime wedges into the wine. Toss in the fruit wedges (leaving out seeds if possible). Stir in strawberries. Chill overnight. Add club soda or Pierre just before serving.
If you'd like to serve right away, use chilled white wine and serve over lots of ice.

Addition ideas: sliced peaches, handful of fresh blueberries, raspberries, kiwi, a shot or two of gin, brandy or rum, a cup of citrus-flavored soda pop.

Cooking Club: October

Theme: Oktoberfest
We had quite the spread of hearty German fare at this months cooking club. And it was all delicious!

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Pretzels

These were fabulous! Crispy, salty on the outside and chewy and soft on the inside. Dipped in some mustard and cheese sauce (which are American condiments, German's use butter) these are tasty anytime.

Recipe

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Kaese Spaetzle

A simple homemade pasta gets lightly fried and then tossed with Swiss cheese, caramelized onions and crumbled bacon. Think of it as a German take on Mac N' Cheese. The perfect fall comfort food dish.

Recipe

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Potato Pancakes

Freshly shredded potatoes are mixed with onion, egg and salt and pepper and then baked until golden brown. Serve with sour cream and enjoy!

Recipe

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Cucumber Potato Soup

A mellow soup with a nice dill flavor. Fun texture from the cucumbers and potatoes. Can be served hot or cold.

Recipe

Sauerkraut mit Kartoffein

(Sauerkraut with potatoes and apples)

This casserole-style dish was delicious! It's an odd sounding combination of flavors, but this dish got high ratings from our cooking club and some deemed it their favorite dish.

Recipe

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Soup in a Pumpkin

Very festive and fun for fall. The soup itself was lacking in flavor and texture, so Jodi added carrot and squash to the liven it up. She also made beer rye croutons, which would go famously with any soup!

Recipe

Weinerschnitzel

Translation: Meat in a crust

An escalope is coated in a tasty Parmesan mixture and then fried until golden in butter. Yum.

Recipe

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Bierocks

Ground beef, chopped cabbage and lots of seasonings are baked to perfect in bread dough pockets. These would be tasty anytime.

Recipe

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Beer Braised Brats

What would an Oktoberfest party be without Brats?! These bad boys were simmered in beer and onions and then grilled to perfection. Can't go wrong with a hot-off-the-grill brat!

German Rouladen

Meat rolls filled with onion, bacon and a pickle. Yes, a pickle! And these were absolutely fantastic! The sauce that these produce is incredible. Have some crispy potatoes or bread to soak it up with!

Recipe

Great job on all the dishes this month ladies! My waistline thanks you.
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Next Month: Pizza!

Israeli Couscous Salad

Israeli couscous is my new favorite grain to work with. It's pre-steamed so it takes less time to prepare than regular couscous, it's very affordable compared to other grains (around two dollars a pound), it's good warm or cold and it has a delicious creamy texture and taste. 

Here is raw Israeli couscous. It resembles tiny white pearls. 

For this salad, saute one onion (diced small) in a couple tablespoons of olive oil with some fresh minced garlic. Red, orange or yellow peppers are also nice added in. Once the onions are translucent, add the couscous and toast until lightly browned. Season with salt, pepper and dried herbs and spices like parsley, basil, thyme, smoked paprika, lawry's, ground cumin (I just add a little of this and a little of that). Add chicken stock or water in 1:2 ratio (1 cup couscous to 2 cups liquid)

I like to add garbanzo beans to my salad. So for fun, I fried them beforehand with a little olive oil, salt, pepper and graham masala. It didn't really make a difference in the final salad, but it did add a little extra flavor.

Once the liquid is added, bring couscous to a boil and then simmer covered for 15 minutes. Fluff with a spatula and then add whatever ingredients you like. Cherry tomatoes, garbanzo beans, cucumbers, feta, black beans, fresh basil, corn, etc. are all tasty additions (although not all together).

Finish off the salad with chives, toasted almonds, salt and pepper.

Serve - Smile - Enjoy

Lemon Quinoa Salad

Everywhere I go, everyone always loves this salad. It's very versatile and is delicious served warm or cold. 

Pictured above is a loaded quinoa salad that has corn, black beans, jalapenos, red and yellow peppers, onions and fresh herbs.

Below is a greek style quinoa salad with kalamata olives, cucumbers, chunks of feta and tomatoes

And lastly, this one is a fresh take on quinoa salad with lemon zest and juice, cucumbers, toasted almonds, red peppers, tomatoes, garbanzo beans and chives.

So, use whatever ingredients you like or whatever you have on hand!


Below is a basic recipe for a lemon quinoa salad and you can add or subtract whatever you'd like.

Lemon Quinoa Salad

1 medium onion, diced

3 garlic cloves, minced
1½ cups quinoa, rinsed and drained

3 cups water or chicken stock

1 1/2 tsps. dried Italian seasoning

½ tsp. ground cumin
1/4 tsp paprika

zest and juice from one lemon

1 can garbanzo beans
1 cup fresh tomatoes, diced
1/2 bunch scallions, white and light green tops only, finely chopped
1/2 cup slivered almonds, toasted

1 1/2 Tbsps. fresh cilantro, finely chopped
1 1/2 Tbsps. fresh parsley, finely chopped
~ Salt and pepper to taste

Saute onion and bell pepper in a good splash of olive oil, until tender. Add garlic and heat until fragrant, 30 seconds. Add quinoa to onion mixture and stir around and toast for about 2 minutes. Add water, a large pinch of salt and spices. Bring to a boil. Lower heat, cover and let simmer for 20 minutes. Quinoa is done when it doubles in size, becomes slightly translucent and spirals appear on each grain.  

Stir in lemon zest, lemon juice, garbanzo beans, tomatoes, scallions, almonds and fresh herbs (if you have other ingredients you want to add, now is a good time). Season with salt and pepper. 

Taste - Smile - Share

Lemon Orzo Salad

This lemon orzo salad recipe is one of my favorites! It's the perfect dish to make for all those summer barbeque's coming up! 

Orzo Salad Recipe

4 cups chicken broth 1 1/2 cups orzo

1 (15-ounce) can garbanzo beans, drained and rinsed

1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved

3/4 cup finely chopped red onion

1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper


Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.


Vinaigrette
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil


Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: 1 3/4 cups


Source: Foodtv.com

Spring Salad

A.K.A refrigerator salad. These are the best kinds. You get to clean out your veggie drawer and use all of that good produce before it goes bad! I like to load mine with lots of toppings and a little bit of lettuce. All those tasty toppings are the best part!

This one has avocado, cucumbers, tomatoes, carrots, chives, peas, strawberries, sunflower seeds, celery and black pepper.

My favorite vinaigrette for a tossed salad is one my sister-in-law came up with. It's so tasty and everyone always loves it. 

Whisk together olive oil, red wine vinegar, Italian blend seasoning, salt and pepper and a little chevre (creamy goat cheese). It's soo good.

Healthy Super Bowl Snacks

Fruit Skewers

Tomato Basil Skewers with Balsamic Glaze
It's nice to serve appetizers that don't require a plate. These are great because you get all yummy flavors of a caprese salad, but you can skip the toasted bread (as in bruschetta). You can drizzle the skewers with some good olive oil, balsamic vinegar and cracked pepper. You can also cook down the balsamic vinegar in a pan over medium heat and make a glaze to drizzle on top too.

Vegetarian Chili
Load up on tasty veggies and you won't even miss the meat! You could use lean ground beef or lean ground turkey to cut back on some of the fat.

Photo Source

Fruit Salsa with Cinnamon Chips 
Tasty and fun. This is always a hit!
Recipe, Click Here

Veggie Flatbread with Hummus

Source

I like this brand of hummus. Last time I tried the roasted pine nut and it was delicious.

Take wheat flatbread, brush with olive oil and sprinkle with rosemary. Bake for a couple of minutes to bring out the fragrance of the rosemary. Top with chunks of goat cheese, roasted peppers, caramelized onions, tomatoes, klamata olives and artichoke hearts. Put back in the oven and bake for a few more minutes to heat up the veggies. Cut into slices, serve with hummus.

Yogurt/Ice Cream Bar
A versatile dessert that everyone can enjoy!

Get a couple containers of ice cream and frozen yogurt (or even sorbets and sherbets.). Along with the usual sugary toppings like sprinkles, oreo cookies and chocolate sauce, serve some healthy options too. Granola, sliced almonds, fresh blueberries, dark chocolate chips, sliced strawberries and bananas, nuts and dried fruit are all good substitutions. 

Couscous Salad

I haven't cooked with couscous before, so I thought I would give it a try tonight. This couscous salad was delicious! Garlic, scallions, and red peppers are lightly sauteed then mixed with cooked couscous, tomatoes and fresh basil. The salad gets a drizzle of balsamic vinegar and then a quick bake in the oven. Once it's removed, you top it with fresh parmesan cheese and then dig in. All my family loved this and we polished off the entire dish.

Picture: Gourmantine

Couscous Salad

Ingredients

• 1 cup couscous
• 1 cup boiling water
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 1/4 cup diced red bell pepper
• 4 green onions, sliced
• 1 cup cherry tomatoes
• 1 cup fresh basil leaves
• 1 pinch salt
• 1 pinch ground black pepper
• 1 dash balsamic vinegar
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Stir couscous into boiling water and return water to a boil. Cover and remove pot from heat. Let stand 5 minutes, then fluff with a fork.
3. While the couscous is cooking, heat oil in a large skillet over medium heat. Stir in garlic, green onions and peppers; saute briefly. Stir in tomatoes, basil, cooked couscous, salt and pepper. Mix together and transfer to a 1 1/2 quart casserole dish. Splash some balsamic vinegar on top.
4. Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes. Sprinkle with Parmesan cheese while still warm.

Recipe Source: Allrecipes.com