In a blender, puree 2 small bunches of cilantro (thick stems discarded), 1/2 peeled and sliced ginger, 1/2 cup canol oil, 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 teaspoons sesame oil. Serve with cooked shrimp.
warm feta spread August 29, 2008
Heat 1/4 cup olive oil in a skillet over medium heat. Add 1 diced red bell pepper and 2 sliced garlic cloves. Cook until soft, 2 to 3 minutes. Break 1 pound feta into a serving bowl. TOp with the warm pepper mixture. Serve with sliced cucumber and pita chips.
yogurt, dill, and walnut dip August 29, 2008
I snagged a Real Simple magazine from the doctor’s office because I saw some interesting recipes. I’m going to jot them down here so I don’t lose them or forget about them!
In a medium bowl, combine 2 cups Greek yogurt, 1 clove garlic (chopped), 1/4 c chopped walnuts, 1/4 cup chopped dill, and 1/2 teaspoon kosher salt. Top with additional chopped dill and walnuts. Serve with carrots, cherry tomatoes, and blanched green beans.
Grilled Slow Cooker Ribs August 16, 2008
Alright ladies, we just made these last night & they turned out amazing, first time I ever made ribs! I actually got the recipe from a D & W flyer, go figure!!
4lbs. pork baby back ribs
1/4 C brown sugar, packed
1/2 tsp. pepper
3 tbsp. liquid smoke
2 cloves garlic, minced
1 tsp. salt
1 med. onion sliced
3/4 C cola beverage
Your favorite BBQ Sauce
Preheat slow cooker, coat with cooking spray. Mix brown sugar, pepper, liquid smoke, garlic & salt; rub mixture into ribs. Cut ribs into 4-inch pieces (I actually had the butcher do this when I bought them!!). Layer ribs and onion in slow cooker; pour cola over all – (I also made extra of the brown sugar mixture & just dumped this in with the cola for extra flavoring).
Cover and cook 7-8 hours on Low in the slow cooker. Remove ribs & discard liquid. Preheat grill. Brush ribs with BBQ Sauce & grill for about 10-15 minutes (5-7 min. on each side).
Good Luck!!
~Becki Dykstra
chicken and sausage skewers with garlic cumin aioli dip August 14, 2008
This is so easy and tasty for appetizers or a main course:
Ingredients: 4 boneless skinless chicken breasts, 1 package of smoked sausage, 1/2 cup mayo (can use light), 2 tsp minced garlic, 2 tablespoons cumin, 1 teaspoon dry mustard, skewers, 1 cup italian dressing
Marinate chicken in italian dressing at least 30min. For the aioli, mix mayo, garlic, cumin and dried mustard and refridgerate at least 2 hours. Cut chicken and sausage into chuncks or pieces to alternate on the skewers. Grill when ready. Dip meat into aeoli when eating. Aeoli can be to taste, so you may want to add/decrease amounts of ingredients. You can’t mess it up! Enjoy!
Jen Dykstra
Pear & Gorgonzola Bread August 11, 2008
1 pkg. Pillsbury Crescent Flakey Dough Sheet
1-2 Pears Sliced Thin
1 container Gorgonzola Cheese (or sub. Blue Cheese)
Red Onion Slices (Thin)
Once again ladies, I’m not really sure on the measurements. Most of it is to taste.
Spray cookie sheet with Pam spray before rolling out the flakey dough sheet, brush Olive Oil over top of dough (I have also brushed egg whites over top of the olive oil to keep the edges from burning too quickly). Put sliced pears & red onions on the dough. Sprinkle Gorgonzola (or Blue Cheese) over top. Bake at 375 for about 15-20 min. Just watch the sides of the dough to make sure they are not too brown, you want the middle done!! Cut up with a pizza cutter & serve in pieces.
~Becki Dykstra
