Sep 192016
 

Since I’ve been growing Tomatillos in the garden, I’ve been looking for new recipes to use them in. I found a couple interesting recipes on the web and adapted them to my own tastes and came up with this one. Grilling the Tomatillos, onions and peppers adds a delightful smokiness to the salsa, so you really need to make an effort to grill them. I made this recipe for our annual trip to the Vintage Illinois wine festival at Mattheissen state park and it disappeared quickly even with a lot of other food around, which let me know it was a hit. This is an interesting alternative to Guacamole, and a nice change when Tomatillos are in abundance.

Roasted Tomatillo Salsa with Avocados

Prep Time: 30 minutes

Cook Time: 15 minutes

Ingredients

  • Approximately 2 pounds Tomatillos, husked and washed
  • 2 large Jalapeno peppers, quartered lenngthwise, seeds and pith removed
  • Approximately 1/4 of a large red onion, large dice
  • 4 cloves of garlic
  • 3 or 4 ripe avocados
  • Juice of 1/2 lime
  • 2 Red peppers, I use hot hungarian
  • 1 bunch cilantro
  • Olive oil
  • Granulated garlic (to taste)
  • Pepper (to taste)
  • Salt (to taste)
  • Sugar (to taste if needed)

Instructions

  1. Halve and remove stem from the Tomatillos.
  2. Put the Tomatillos, onions and peppers in a bowl and sprinkle generously with salt, pepper, granulated garlic and olive oil, mix well to coat evenly.
  3. Grill this mixture on a very hot grill, in a grill pan until the vegetables start to brown a bit. If the grill isn't very hot the Tomatillos will turn to mush before they start to brown.*
  4. When the mixture has cooled a bit, puree it in a food processor along with the garlic and lime juice.
  5. Peel and seed the Avocados, and dice to about 1/2 inch cubes. Combine in a bowl with the Tomatillo puree. Add the chopped bunch of the cilantro to taste.
  6. Seed the red peppers and remove the pith, chop fine and add to the mixture.**
  7. Mix well, taste, and add salt as needed. You may want to add some sugar depending on the tartness of the Tomatillos.
  8. Serve with cornchips.

Notes

*You could probably roast the vegetables in a 450 degree oven, but the grilling really adds a lot of flavor, so grill them if you can.

**Usually the grilled Jalapenos don't add a lot of heat so I add hot peppers to get a bit of spice in the sauce. The red peppers also add some color and flavor to the salsa, so use sweet ones if you want the dip very mild.

http://karneyfamilyrecipes.com/2016/09/19/roasted-tomatillo-salsa-with-avocados/

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Jul 012016
 

We’re always looking for Zucchini recipes. Here is a great appetizer with a fraction of the calories of breaded zucchini. Thanks to Marilyn Aliede for introducing us to this one.

Baked Zucchini Appetizer

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients

  • 1 or 2 Medium Zucchini
  • 1/2 cup Panko
  • 1/4 cup fresh grated Parmesan cheese
  • 1 Tbsp Extra Virgin olive oil
  • 2 tsp.Thyme
  • Paprika
  • Salt
  • Pepper
  • Olive Oil

Instructions

  1. Preheat oven to 375.
  2. Mix Panko, Cheese, Thyme and 1 Tbsp. olive oil until the mixture is an even yellow color from the oil.
  3. Slice zucchini into 1/8 inch thick pieces.
  4. Spray or brush both sides of Zucchini with olive oil.
  5. Arrange in single layer on cookie sheet.
  6. Sprinkle with paprika, salt and pepper to taste.
  7. Sprinkle Panko mixture generously on top of the Zucchini.
  8. Bake 20 - 30 minutes until golden brown.

Notes

You can mix up the Panko, Parmesan cheese, olive oil and thyme mixture in advance and keep it in the refrigerator for several weeks, using it as needed.

http://karneyfamilyrecipes.com/2016/07/01/baked-zucchini-appetizer/

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Jun 252016
 

Natalie’s pasta salad  is a group favorite at summer gatherings. She gets lots of requests for it, and it keeps well in the summer heat.

Natalie’s Pasta Salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

  • 1 pound tri-colored rotini pasta
  • ½ Bottle McCormick’s Salad Supreme (2.62 oz. bottle)
  • 1 cup (8 oz.) Kraft Viva Italian Dressing
  • 3 tomatoes (chopped) or 1 lb. grape tomatoes halved or quartered.
  • 1 large cucumber (peeled, seeded and & diced)
  • 8 green onions (chopped)
  • Fresh grated Parmesan cheese

Instructions

  1. Cook pasta to al dente and drain.
  2. Chop vegetables while the pasta is cooking.
  3. Mix all ingredients together.
  4. Top with fresh grated Parmesan cheese.
  5. Refrigerate for an hour or more to let flavors blend.
http://karneyfamilyrecipes.com/2016/06/25/natalies-pasta-salad/

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Jun 222016
 

The idea for this came from and old Woman’s Day Encyclopedia of Cookery that we’ve had since we were first married. As usual, it has been modifies for our taste and for ease of preparation. These are nice, light, summer sandwiches that we often take to Ravinia, an outdoor summer music theater that is known for on-the-lawn picnics. Natalie makes up the filling and we put it in the cooler. We split the bread on-site and spray it with olive oil and put in the filling, thus avoiding soggy sandwiches.

Vegetable Picnic Sandwiches

Prep Time: 1 hour

Total Time: 1 hour

Ingredients

  • 12 French rolls
  • 2 red onions diced fine
  • 2 green peppers diced fine
  • 2 cucumbers, peeled and seeded and diced fine
  • 4 large ripe tomatoes, seeded and diced fine
  • 40 pitted black or Kalamata olives, chopped (1 can, 6 oz. drained)
  • 24 anchovy fillets, chopped (1 small tin)
  • 1 3 oz. jar of capers
  • 1/3 cup chopped parsley
  • Arugula if desired
  • Mayonnaise (Smart Balance Light)

Instructions

  1. Chop all the vegetables except the arugula as directed (1/4 dice or less).
  2. Combine all the vegetables except the arugula. Mix well.
  3. Add just enough mayonnaise to moisten and continue mixing.
  4. When you are ready to serve, Split each roll almost all the way through.
  5. Spray or brush the inside of the roll with olive oil, add some arugula leaves if desired and then spoon in the filling.

Notes

You can adjust the ingredients to your taste. Substitute Anchovy Paste for the Anchovies if desired.

You probably won't need to add salt as the olives, anchovies and capers provide enough salt.

The arugula is a later addition to the recipe as I had a lot of it growing, but it really adds to the flavor.

If we are going on a picnic, we usually carry the veggie mixture separately, and assemble the rolls onsite to avoid having soggy bread.

http://karneyfamilyrecipes.com/2016/06/22/vegetable-picnic-sandwiches/

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Jun 202016
 

Zucchini Salmon AppetizerThis is a quick, delicious, summer appetizer that I came up with. We’re always looking for new uses for zucchini. I will usually make this from the first zucchini off the vine and it celebrates the beginning of the summer bounty.

Quantities are approximate and of course it all depends on the size of your zucchini and how much salmon you have. Seasonings are of course to taste.

Smoked Salmon Basil and Zucchini Appetizer

Ingredients

  • 4 - 6 oz. piece of smoked salmon (not lox)
  • Whipped cream cheese
  • Garlic powder
  • Paprika
  • 2 small to medium zucchini
  • Fresh basil leaves, sliced into strips
  • Small jar roasted red peppers, sliced into strips and then 1 inch lengths

Instructions

  1. Shred the salon with a fork into a small bowl.
  2. Add enough cream cheese to make a spreadable mixture.
  3. Season with garlic powder and paprika and mix well.
  4. Slice the zucchini into 1/4 inch rounds.
  5. Spread with the salmon mixture.
  6. Top with basil and 1 or two pieces of red pepper.
http://karneyfamilyrecipes.com/2016/06/20/smoked-salmon-basil-and-zucchini-appetizer/

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