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 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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Dec 112015
 

This is an easy recipe, I came up with it after having something similar at the Tapas Restaurant, La Tasca. It is best if you make it a day ahead so the flavors get to blend. This is one of the things I always make for Christmas Eve. And I usually make enough that we have it as a side dish for Christmas brunch.

Bruschetta

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

  • 1 Large red onions.
  • 2 28 oz. cans diced or whole roma tomatoes, drained and slightly rinsed. You can use the equivalent amount of very ripe fresh Roma tomatoes. Avoid supermarket tomatoes.
  • 1/3 c Olive oil
  • 1/3 c Balsamic vinegar
  • 3 Tbsp fresh bbasil
  • 2 tsp. dried Italian seasoning.
  • 1 tsp. granulated garlic
  • Salt to taste

Instructions

  1. Dice the onions and tomatoes if using whole ones, and mix with the basil.
  2. Whisk together the olive oil and balsamic vinegar and pour over the vegetables.
  3. Serve on sliced fresh Italian bread or Crostini. It's even better if you brush the bread with garlic and olive oil and grill it or stick it under the broiler for a few minutes

Notes

I revised the recipe recently to use canned tomatoes, because the tomatoes available in stores, especially in the winter, are usually hard and tasteless, The only way I would use fresh tomatoes is if they were very ripe and from my own garden or a good farmer's market.

http://karneyfamilyrecipes.com/2015/12/11/bruschetta/

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Dec 112015
 

This award winning recipe (My oldest son, Jared, won first prize in an appetizer contest with it)  comes from my Aunt Ellie, my mother’s younger sister. Aunt Ellie loved to entertain and we always looked forward to these cheddar slices around holiday time. Where she got this recipe, I’ll never know, but since it involves bacon and bread, it may have it’s roots in a traditional Hungarian recipe. This has been a traditional Christmas Eve treat for our family and we usually make enough to last all the way through the holiday season and into the winter, as it freezes very well.

Ellie's Cheddar Slices

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: 24 Servings

Serving Size: 1/2 Piece of Toast

Ingredients

  • ½ lbs Sharp cheddar cheese (shredded or ground)
  • 1 Tbsp Worcestershire sauce
  • ¼ tsp Powdered mustard
  • 2 Whole eggs (beaten)
  • Black pepper to taste
  • 4 Slices raw bacon
  • 12 White bread slices

Instructions

  1. Mix the first 5 ingredients in a food processor until smooth.
  2. Spread on the bread slices. (This is a little easier if you use frozen or semi-frozen bread.)
  3. Dice the bacon finely and sprinkle on top.
  4. Toast in a 375° oven for 15-20 minutes until golden brown.

Notes

For freezing, don't bake them. Put them on a cookie sheet in the freezer until they are hard. Then separate unbaked pieces with wax-paper and wrap well with tinfoil. To toast, place frozen pieces on cookie sheet and toast in a 375° oven until golden brown. (25 – 30 min.)

http://karneyfamilyrecipes.com/2015/12/11/14/

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