Blue Cheese and Bacon Slaw

These measurements are approximate.  We eat this all week so I buy 3 bags of slaw and make 2 ziploc bags of the mixture, which makes a lot.  This recipe is for half of what we make.

Slaw

1.5 bags of tricolor slaw (with green cabbage, red cabbage and carrot)

2 large handfuls of red cabbage - finely chopped (half a really small head or 1/3 large)

2 green onions - chopped

1/2 medium bunch cilantro - chopped

Garnish

Crumbled Bacon

Crumbled Blue Cheese

Dressing

http://justthegrubklm.blogspot.com/2013/07/dijon-salad-dressing.html

1/8 cup white balsamic vinegar

1/4 cup (scant) olive oil

1 T dijon mustard (regular not grainy)

1/2 tsp honey

1/8 tsp salt

1.  Put all slaw ingredients in a gallon size ziploc bag.  Shake to mix.

2.  Combine desired amounts of slaw, bacon, blue cheese and dressing and mix to combine.

For the entire bag of slaw, I would say probably 6+ slices of thick cut bacon (from deli counter), a 4oz + container of blue cheese and all the dressing.  The more the bacon/cheese/dressing the better, but obviously a personal choice!

Chicken Rub for Green Egg (or grill)

2 T smoked paprika
2 T salt
2 T onion powder
1 T cayenne pepper
1 T cumin
2 tsp dried whole thyme
2 tsp dried oregano
2 tsp garlic powder
1 tsp pepper

For the green egg, we spatchcock the chicken (take the backbone out and lay it flat).  Rub thoroughly with rub outside and under skin.  Cook for 1 hour at 350 degrees, flipping once.

We also rub chicken legs that have been skinned.  45 mins at 350 degrees on the egg flipping once.

Roasted Tomato Soup

12-16 Campari tomatoes - halved and seeded
2 red bell peppers - seeded and quartered
1 yellow onion - peeled and quartered
8 cloves garlic - separated but in paper
2 T Balsamic Vinegar
3 T Olive oil (divided)
6-8 cups stock (chicken or vegetable)
1 6oz can tomato paste
Fresh Thyme (optional, few sprigs)
Fresh Basil (1 whole container or bunch, to taste)
Salt and Pepper

1.  Preheat the oven to 400 degrees.  Toss the tomatoes, peppers, onion, and garlic cloves with 2 T olive oil and 2 T balsamic vinegar.  Sprinkle with salt, pepper, and thyme leaves if using.
2.  Roast vegetables in the oven until charred in spots, 35-45 minutes.
3.  Heat remaining tablespoon of olive oil in a dutch oven over medium heat.  Add the tomato paste and cook a couple minutes to cook out the tin can taste.
4.  Add the roasted veg, stock and basil leaves to the dutch oven.  Bring to a boil, reduce to low, cover and simmer for 20 minutes.
5.  Puree the mixture with an immersion blender.  Continue to cook to desired consistency.
6.  Salt - Taste the soup first then add.  I start with 1 tsp.  Stir it in and let it simmer for a couple minutes.  Taste again.  You might add an additional half tsp or full or none depending on desired amount and whether you used low sodium broth.
7.  Serve with a grilled cheese sandwich or cheese toast, of course.

(garlic missing in this photo)

Roasted Chicken Bites

Rub
2 tsp smoked paprika
2 tsp garlic powder
1 tsp onion powder
1/2 tsp ground sage
1/2 tsp cayenne pepper
1.5 tsp chili powder
1 tsp salt

1 package chicken thighs - usually 1.3-1.5 lbs

Baste
1/8 cup honey
1 tsp apple cider vinegar
1 tsp worcestershire sauce

1.  Preheat oven to 425 degrees.
2.  Cut chicken into bite sized pieces and put in zip loc bag
3.  Mix all rub spices together.  Drizzle chicken with olive oil in bag and throw in spices.  Shake around until coated.  Refrigerate until ready to cook.
4. Baste chicken with baste, roast in the oven 5 minutes.  Flip, baste again, and roast another 5-7 minutes.
5.  To crisp, broil for a couple minutes.
6.  Serve with toothpicks!

Chick Pea Salad/Dip

This is a great side dish to grilled meat or use as a dip with pita chips.

Salad
2 16 oz cans of Chick Peas - drained and rinsed
1 red bell pepper - chopped
1 green bell pepper - chopped
2 green onions - chopped
1 pint grape tomatoes - halved or quartered
1 english cucumber - seeded and chopped
3 oz feta cheese - about 3/4 a block chopped
1/2-3/4 cup kalamata olives - halved or quartered
1/4 bunch fresh herbs - cilantro or parsley - I like cilantro

Dressing - Lemon Honey Vinaigrette
Zest of 1 lemon
Juice of 1/2 lemon
2 T white wine vinegar
1 T dijon mustard
1 T honey
1 small garlic clove - minced
1/2 tsp salt
1/4 tsp pepper
1/2 cup (scant) olive oil

1.  Combine all dressing ingredients in a jar and shake to combine.
2.  Combine all Salad ingredients in a large bowl and toss with desired amount of dressing.

Jerk Spiced Shrimp

The Rub

1 T Sugar

1 T Paprika

1/2 tsp Salt

1/2 tsp Garlic Powder

1/2 tsp Cayenne Pepper

1/4 tsp Thyme

1/8 tsp ground Allspice

Shrimp

Olive oil

1.  Toss the shrimp with olive oil then coat in the Rub to taste.

2.  Cook shrimp as preferred, I generally cook in a skillet, 2 minutes per side depending on the size of the shrimp.

3.  The shrimp are good on a salad or as an appetizer.  

Shown here: Toss 1 avocado with juice of 1 lime, salt and red pepper flakes.  Toast halved won ton wrappers coated in cooking spray, 10 minutes at 350 degrees.  Cut shrimp in thirds (mine were big).  

Prosciutto Wrapped Pears

1 ripe pear
Arugula
4 oz sliced Prosciutto
1 T lemon juice
Pepper
Balsamic Vinegar - Aged 25 years

1.  Core and cut pear into 1/4 inch slices.  Toss with lemon juice (about 1/4-1/2 of a lemon).  Sprinkle with pepper.
2.  Prepare assembly line.  Toss some arugula on a cutting board next to the pears and prosciutto.
3.  Take one slice of prosciutto and cut in half.  Place one slice of pear at the base and a few arugula leaves.  Roll up! This can be made ahead a couple hours at this point.
4.  Drizzle with good balsamic when ready to serve.

Chicken Sausage Stuffed Mushrooms

1/2 pound spicy chicken sausage
2 green onions - chopped
1 garlic clove - minced
1/3 cup panko breadcrumbs
3 T mascarpone cheese
1/4 cup parmesan cheese
10 large white button mushrooms

1.  Preheat the oven to 325 degrees.  Brown the chicken sausage in a large pan until no longer pink, breaking it up with your spoon.
2.  While the sausage is browning, remove the stems from your mushrooms and chop the stems finely.
3.  When sausage is browned, add the mushroom stems to the pan and cook until partially done, three minutes or so.
4.  Add the onions and garlic to the pan and cook an additional 2-3 minutes.
5.  Add the panko breadcrumbs to the pan, stirring to combine with the other ingredients.
6.  Add the mascarpone cheese to the pan and stir until fully combined and a little creamy.
7.  Remove from heat and stir in the parmesan cheese.
8.  Stuff your mushrooms (generously!) in a shallow baking dish and bake, uncovered, for 45 minutes or until the tops are slightly browned.

Tomato Feta Olive Bruschetta

6 Roma tomatoes - seeded and diced
20-30 Kalamata and/or green olives - quartered
2/3 cup feta cheese (about 1/2 a block) - diced
2 cloves garlic - minced
1 tsp oregano
Toasted baguette slices

1.  Mix tomatoes, olives, cheese, garlic and oregano in a bowl.  Pour into a baking dish.
2.  Bake uncovered at 450 degrees for 10-15 minutes.
3.  Serve with toasted baguette.

Sorry for the bad picture, I will post a better one next time I make it!

Shrimp and Grits Bite

Grits
1 cup Polenta
2 Tbsp butter
salt and pepper

Shrimp
1-2 dozen large shrimp
Salt, pepper and olive oil

Sauce
3-4 slices thick cut bacon, chopped
1 shallot - minced
2 cloves garlic - minced
1/2 cup white wine
1 cup chicken broth
1 Tbsp hot sauce
1 Tbsp lemon juice


For the Grit Cakes
1.  In a large, deep sauce pan, bring 4 cups water to boil.  Reduce heat to low, slowly add the polenta and cook, stirring frequently 20 minutes.  Remove from heat and stir in butter, salt and pepper.
2.  Oil a 11x7 sheet pan (half the size of a regular jelly roll pan).  Pour grits on the pan and spread evenly with a spatula.  Allow grits to cool and harden.  Preheat oven to 425 degrees.
3.  When polenta has cooled, slice into desired portions.  I generally slice 1 inch squares.  Place squares on baking sheet covered with cooking spray.  Spray the tops of the squares as well.
4.  Bake for 20 minutes or until crispy.

For the Sauce
1.  Brown bacon in a sauté or sauce pan.  Drain bacon on paper towels, reserving a tiny bit of the grease.
2.  Saute shallot 1-2 minutes.  Add garlic and sauté addition 1 minute.
3.  Add remaining ingredients and simmer until reduced by half, 10-15 minutes.  Stir in reserved bacon.

For the Shrimp
1.  Cook shrimp as desired.  I generally toss with olive oil and pepper and cook in a pan.  Or you can roast at 425 degrees for 8-10 minutes.

To Assemble
1.  Place polenta squares on a plate and top each with a shrimp.  Pour over sauce.  Can garnish with chopped green onion if desired.

Note that the photo below included green onion sautéed with the shallot.  I felt it was too "oniony" so made it a second time without and liked it better.  If you like onion, feel free to add!

Quinoa Salad with Hummus

Quinoa Salad
1.5 cups dry quinoa (I use more than 1 cup but less than 1.5 cups so decide for yourself)
1 english cucumber - seeded and chopped
1 pint grape tomatoes - quartered if large, halved if small
2 red bell peppers - chopped
2 scallions - chopped
1 bunch asparagus - I use as thin as i can find
4 oz crumbled feta cheese
4 oz kalamata olives - chopped (optional)
1/4 bunch cilantro - chopped

Quinoa Dressing
1/8 cup Red Wine Vinegar

1/2 Tbsp Balsamic Vinegar
1/4 cup (scant) olive oil
1/4 tsp dried oregano
1/4 tsp sugar
1/2 tsp salt
1/2 Tbsp dijon mustard

Hummus
2 19 oz cans garbanzo beans, drained into a bowl, then rinsed
1/2 cup + reserved garbanzo liquid
1/4 cup Tahini
1/8 cup Olive Oil
Juice of 1/2 a lemon
1 tsp salt
1 small garlic clove - minced

To prepare Hummus
Combine all ingredients in a food processor or blender and blend until smooth.  Add additional garbanzo liquid as needed.

To prepare Dressing
Combine all ingredients in a jar and shake.  You will use this whole amount for the quinoa recipe.

To prepare Quinoa
1.  Cook quinoa according to package directions.  This makes over 3 cups of quinoa and I generally use 2.5-3 cups for the recipe.  It is really personal taste as to the quinoa/veggie ratio.  Allow quinoa to cool before combining with the veg.
2.  Roast/Grill/Steam Asparagus as quinoa cooks.  I usually roast or grill.  Allow to cool and cut to bite size pieces.
3.  Chop all the raw veggies while the quinoa and asparagus cook and add to a very large bowl.
4.  When all is cooled, combine veggie, quinoa and dressing and mix well.  Refrigerate until ready to use.
5.  To serve, scoop a large portion of the quinoa into a bowl, hollow out the middle, and place a large dollop of hummus inside.  Serve with pita chips or baked won tons.

New Years Day Salsa

Salsa
1 can black eyed peas - drained, rinsed, picked through and patted dry
1 can black beans - drained, rinsed and patted dry
1 small can corn - drained, rinsed and patted dry
2 green onions - chopped
1 bell pepper - chopped (red or green)
1 jalapeno - minced with some seeds (I probably use 1/2-3/4 seeds)
1 can Rotel tomatoes - drained

Dressing
1/8 cup Red Wine Vinegar
1/2 Tbsp Balsamic Vinegar
1/4 cup (scant) olive oil
1/4 tsp oregano
1/4 tsp sugar
1/2 tsp salt
1/2 Tbsp dijon mustard
pepper

Tostitos

1.  Mix together all salsa ingredients in a bowl.
2.  Whisk together dressing ingredients.
3.  Add Dressing to Salsa and serve with Tostitos

Baked Black Bean and Chorizo Dip

***  This is a double recipe.  I make a double because it is so good that you would wish you doubled.  Boars Head makes a chorizo that you can get at the deli counter. Ask them to slice it 1/4 inch thick.  I think the deli counter chorizo is less dry than those you find pre-packaged.  If you can find Boars Head then it is worth the trip.

Dip
8 oz Chorizo - diced (if in 1/4 inch slices, then just cube in small cubes)
1 large yellow onion - diced
2 jalapeno - "partially" seeded (depends on how much heat you want) and minced
5 cloves garlic - minced
4 cans black beans - drained and rinsed
2 cans Rotel tomatoes with green chilis (do not drain)
3/4 cup low sodium chicken broth
2 tsp cumin
1 tsp chili powder
1/4 - 1/2 tsp cayenne pepper (depending on heat)

Toppings
Cilantro - chopped
Tomato - chopped
Reduced Fat Cheese
Avocado - chopped and mixed with lime juice to prevent browning.

Tostitos for serving.

1.  Preheat the oven to 425.  Brown cubed chorizo in a large skillet or pot about 3 minutes (I use my large les creuset because it is big and browns everything nicely).  Remove after browning and set aside.
2.  Cook onion and jalapeno in pot in the remaining fat from the chorizo, 3-4 minutes, or until softened. Add olive oil if necessary.
3.  Add garlic and spices, cook an additional 1-2 minutes.
4.  Add chicken stock, undrained Rotel, and drained and rinsed black beans.  Bring to a boil and cook, stirring often, 5 minutes.  Mash with a potato masher until desired.  I generally mash about half of the beans.  Add reserved Chorizo and mix well.
5.  Pour into baking dishes.  (I have 2 8x8 and 8x8 that I pour this into.  You just want the mixture to be about 1 inch thick in the dish).  Bake uncovered for 20 minutes.
6.  Remove dish(s) from oven and cover in cheese.  Bake an additional 10 minutes or until cheese is melted.
7.  Top with desired toppings.  I like cilantro and fresh tomato and serve avocado for those that want it.
8.  Serve with Tostitos.

Grilled Scallops with Smashed Peas

6 large scallops  (more or less to serve number of people, peas serve approx 4 people)
2 bags frozen peas
1/3 cup grated parmesan cheese
1/2 yellow onion - diced
1 clove garlic - minced
chicken stock
Salt and Pepper

Peas
1.  Cook peas in boiling water according to package directions, drain and set aside.
2.  While peas are cooking, saute the onion in olive oil until almost opaque 4-5 minutes.  Add garlic and saute until both garlic and onion are cooked, approximately 6-7 minutes.
3.  In a food processor, puree 1/2 of the cooked peas, parmesan cheese and 1/4 cup chicken stock.
4.  In a sauce pan, combine remaining whole peas, pureed peas, and onion garlic mixture.  Heat until warmed through.  If made ahead, you might need to add a bit more stock to the mixture when re-heated.  Keep in mind that a little stock goes a long way in this recipe.
5.  Season with salt to taste (cheese and stock have salt so you might not need any) and lots of pepper.

Scallops
1.  Dry scallops with paper towels to remove any excess moisture.  Brush scallops with a little olive oil and season with pepper.
2.  Grill scallops on high heat until desired doneness, 2-3 minutes per side.

Serve scallops on bed of peas with crusty bread if desired.

Cauliflower and Prosciutto Boats

2 heads cauliflower, cut into florets.  Larger pieces cut in half.
3 ounces prosciutto  - cubed (see photo).  If can't find it cubed, then chopped.  Harris Teeter sells the cubed in their cheese department.
1 tablespoon minced garlic
1 tablespoon white balsamic vinegar
1 tablespoon chopped fresh parsley (optional)
2-3 heads belgium endive, leaves separated
Olive oil
Salt and Pepper

1.  Preheat oven to 400 degrees.
2.  Arrange cauliflower on a rimmed baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Roast cauliflower 30-40 minutes in the oven, turning once halfway through, until cauliflower is lightly browned.
3.  While the cauliflower is roasting, saute prosciutto in a saute pan 5 minutes, or until crisp.  Add garlic and saute 1 more minute.  Remove from heat.
4.  Transfer browned cauliflower to a large bowl.  Add prosciutto and garlic mixture and mix, roughly mashing larger cauliflower pieces with a fork.
5.  Stir in vinegar, and parsley if you are using.  Check seasoning, prosciutto is salty so might not need additional salt.  Also, you might enjoy more vinegar, so add as desired.
6.  Serve with endive for filling.

Hoisin Chicken Lettuce Wraps

Hoisin BBQ Sauce
2/3 cup Hoisin Sauce (found in Asian section)
2 Tbsp Seasoned rice wine vinegar
1 Tbsp White wine vinegar
3 Tbsp low sodium soy sauce
3 Tbsp Ketchup
1 Tbsp honey
1 Tbsp minced garlic
1 tsp + red pepper flakes (to taste, I generally add at least 2)

6 Chicken Thighs - trimmed of excess fat
Bibb Lettuce

1.  Mix all ingredients of the BBQ sauce in a bowl.
2.  Marinate the chicken thighs in 1/2 the sauce for at least 2 hours, can be longer or overnight.  Reserve remaining sauce for basting and serving.
3.  Grill the chicken thighs until done basting on each side with 1/4 of remaining sauce (or more depending on how big your thighs are).
4.  Allow chicken to rest a couple minutes after grilling, then slice chicken in 1/2 inch strips.
5.  Serve chicken with extra sauce and lettuce cups to build a wrap.

**I always serve this with my Asian Slaw (see recipe in blog) as a topper to the lettuce wraps.  Just chopped cabbage for crunch would work as well.  The BBQ sauce is pretty powerful so not much is needed.
**Recipe serves 2+.  Thighs generally come in packages of 6.  I have done 12 thighs with a recipe and a half of the sauce and it works fine, just not much left for serving (a full jar of Hoisin can make roughly 1.5 batches of sauce).

Asian Slaw

Dressing

2 Tbsp olive oil
2 Tbsp apple cider vinegar
1/4 cup Seasoned Rice Vinegar (seasoned is important)
1.5 Tbsp sugar or honey
1 tsp salt
2 tsp soy sauce
1/4 tsp pepper
1/2 tsp sesame oil
1 small garlic clove - minced

Slaw

1 bag mixed slaw (usually comes with carrots, red and green cabbage)
2 small green onion - sliced
1/2 bunch cilantro - chopped
Red cabbage- chopped (i like red cabbage so I buy a small head and add about 1/3 of it but don't need it)

1.  Put all dressing ingredients in a jar and shake to mix.
2.  Put all slaw ingredients in a large ziploc bag and shake to mix.
3.  Put as much slaw in a bowl as needed and spoon over dressing.  The dressing goes a long way so I generally start with 1-2 Tbsp and add as needed.

** This is a great addition to tacos or served with tuna or chicken or whatever you fancy...
** Note on sesame - store sesame oil and sesame seeds in the fridge.

Skillet Corn and Avocado Salsa

3 ears fresh corn
1 large ripe avocado- cubed
1/2 small red onion - diced
1 jalapeno - minced
1/2 bunch cilantro - chopped
Juice of 1 lime
1/2 tsp salt

1.  Cut the kernels off the corn cobs.  Saute in a dry skillet over medium/low heat until corn is slightly caramelized, 5-7 minutes.  Remove from heat and allow to cool slightly.
2.  Mix corn with remaining ingredients.
3.  Serve with Tostitos.
4.  If mixture is too dry after it sits, drizzle with a bit of olive oil.

Spicy Roasted Jalapeno Hummus

4-6 Jalapenos
1 tsp cumin
1 tsp coriander
1/2 tsp salt
4 tablespoons Tahini
6 tablespoons lime juice
2 cans garbonzo beans, drained and rinsed
3 cloves garlic - minced

1.  Roast the jalapenos.  I adore heat and made mine with 6 rather large jalapenos.  It was way way spicy.  I would start with 4 large and adjust from there.  Broil your jalapenos until black and blistered on all sides.  Place them in a plastic bag after roasting and steam for 10 minutes.
2.  Remove the skin and seed the jalapenos.  Remove all the seeds, as roasting the peppers brings out their heat.
3.  Put all ingredients in a blender and blend until creamy.


*** Black Bean Variation

Use 3 cans black beans instead of garbonzo, drained and rinsed.
Add 1/2 bunch cilantro
Omit Garlic

If the beans are too sticky then add a drizzle of olive oil.

Mini BLT Bites

8 slices thick cut bacon
4 slices sourdough bread
12 cherry tomatoes - halved
1/2 head iceberg lettuce - chopped

Mayonnaise
1/2 cup light mayo
6 basil leaves - chopped
1/2 tsp lemon juice
pepper

1.  Cook the bacon.  Put the bacon on a rimmed baking sheet lined with foil.  Put baking sheet in cold oven.  Turn oven temperature to 400.  Bake 15-20 minutes or until desired doneness.  Time depends on thickness of the bacon and how crispy you like it.  When the bacon is finished cooking, remove it immediately from the sheet and drain on paper towels.  When cool, cut bacon into bite size pieces, a bit larger than your tomatoes.

2.  Prepare bread.  Cut crust off bread and cut into bite size squares the same relative size as your tomatoes.  Toast in the 400 degree (now preheated) oven.  Generally takes 5-7 minutes.

3.  Make Mayo.  Combine all mayo ingredients together.

4.  Assemble bites.  Spread a bit of mayo on the toast.  Top that with a hunk of iceberg.  Then a piece of the bacon.  Then the tomato half, cut side up.  Secure with a toothpick and devour.

** Another option is to leave the bread out.  Use one whole cherry tomato in half and sandwich the bacon and iceberg between the halves on a toothpick.  Serve along-side the basil mayo.