This summer succotash salad simply tastes just fresh and light.
Mix Dressing:
2 T of Olive Oil
2 T of Honey
2 T of Apple Cider Vinegar
1 1/2 T of Balsamic Vinegar
2 T of Fresh Dill (or less depending on personal preference)
1/2 C of chives
Then in a large bowl mix up:
1 lg Cucumber (cut up)
1 Can of Butter Beans or Navy Beans rinsed
1 Cup of Cherry Tomatoes halved
4 ears of corn grilled or 1/2 bag of white/yellow mixed frozen corn, lighted heated
Pour over dressing and toss together, refrigerate for 1-2hrs or overnight.
Sunday, August 24, 2008
Monday, August 18, 2008
Italian Sausage & Fresh Tomato Pasta
Maybe it just because I haven't cooked much this summer, but dinner tonight was delish!
1/2 Onion Diced
2 Cloves of Garlic
1 t of Olive Oil
let simmer in pan
add 2 cut up links of Italian Sausage
add 1 Green Bell pepper rough chopped
cook through
cook 1/2 regular sized box of penne pasta
once pasta is cooked through add to meat & onion mix
Add 1/4-1/2 cup of pre-made sauce, see review.
Let cook for a 1-2m, add 3 cut up roma tomatoes
Let heat through, and serve.
1/2 Onion Diced
2 Cloves of Garlic
1 t of Olive Oil
let simmer in pan
add 2 cut up links of Italian Sausage
add 1 Green Bell pepper rough chopped
cook through
cook 1/2 regular sized box of penne pasta
once pasta is cooked through add to meat & onion mix
Add 1/4-1/2 cup of pre-made sauce, see review.
Let cook for a 1-2m, add 3 cut up roma tomatoes
Let heat through, and serve.
Review: Garozzo's Spicy Hot Diablo Sauce
I have seen this sauce at our local Hy-Vee Grocery, and have been interested in trying it. I finally felt like I had the perfect dish to put it on, see next post.
Right out of the jar, my first flavor was sugar. This flavor really surprised me as I read the ingredients prior to purchasing. Sugar was pretty far down on the list. The next flavor was a more robust flavor of tomatoes, and wine. Contrary to the "Spicy Hot" label, it wasn't that strong on heat. However, it went really well with the dish I created for dinner. The sugar flavor mellowed, and with the fresh tomatoes it really tasted like a full bodied homemade sauce. After a few bites into the dish I started to pick up on the heat, but it wasn't so overbearing you couldn't eat it. I wouldn't use it for bread or appetizer dipping sauce, but cooks up well. Might be good in baked pasta dish.
Would I buy it again? Maybe.
Right out of the jar, my first flavor was sugar. This flavor really surprised me as I read the ingredients prior to purchasing. Sugar was pretty far down on the list. The next flavor was a more robust flavor of tomatoes, and wine. Contrary to the "Spicy Hot" label, it wasn't that strong on heat. However, it went really well with the dish I created for dinner. The sugar flavor mellowed, and with the fresh tomatoes it really tasted like a full bodied homemade sauce. After a few bites into the dish I started to pick up on the heat, but it wasn't so overbearing you couldn't eat it. I wouldn't use it for bread or appetizer dipping sauce, but cooks up well. Might be good in baked pasta dish.
Would I buy it again? Maybe.
Sunday, August 17, 2008
From the Garden: Hot n' Sweet Pickles
Fresh from my parents garden are most of the ingredients in this Hot n' Sweet Pickle Recipe. After all I needed something to do with all those peppers.
For 7-8 Cups of the following use your personal ratio, as you might like more peppers or less... (my approximate is to the side)
cucumber (2 lg)
sweet onion (1/2 of md onion)
red cherry peppers (3)
banana peppers (6)
Anaheim peppers (6)
Jalapeno peppers (3)
garlic (1/2 head)
Chop up, and mix in:
1 t of kosher salt
1/4 cup sugar
let set in fridge for at least one - two hours
rise off mixture
stir back in 1 Cup of sugar & 1 t of cumin
cook the following on stove until it simmers:
1 Cup Sugar
1 Cup White Vinegar
1/2 Cup Cider Vinegar
1/2 Cup of Packed Brown Sugar
1 1/2 t of mustard seeds
1/2 t of cellary seed
1/8 t of turmeric
add to pepper mixture and let soak, then jar up.
For 7-8 Cups of the following use your personal ratio, as you might like more peppers or less... (my approximate is to the side)
cucumber (2 lg)
sweet onion (1/2 of md onion)
red cherry peppers (3)
banana peppers (6)
Anaheim peppers (6)
Jalapeno peppers (3)
garlic (1/2 head)
Chop up, and mix in:
1 t of kosher salt
1/4 cup sugar
let set in fridge for at least one - two hours
rise off mixture
stir back in 1 Cup of sugar & 1 t of cumin
cook the following on stove until it simmers:
1 Cup Sugar
1 Cup White Vinegar
1/2 Cup Cider Vinegar
1/2 Cup of Packed Brown Sugar
1 1/2 t of mustard seeds
1/2 t of cellary seed
1/8 t of turmeric
add to pepper mixture and let soak, then jar up.
Sunday, August 10, 2008
Summer
Summer took over, and I lost all track of time. I turned around and it was August. Well, thats ok there is still lots of good food left to be made from all over summers wonderful bounty of delight. Tonight's dinner was fabulous. Brian made some wonderful homemade crusty grilled foccia, and then grilled up some steaks. I made homemade bread n'butter pickles, and fresh tomato salad. Fresh from the garden tomatoes, ahh the best part of summer, and lets not forget all the fresh herbs growing strong.
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