Tag Archives: Sides

Grilled Baby Bok Choy

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This is a nice quick side dish for whatever you are grilling this summer. I tossed the large leaves I cut off from the bok choy back in the bowl and tossed with the vinaigrette. This is always good with grilled teriyaki meats, but works well with anything on your grill.

Grilled Baby Bok Choy

Ingredients:

  • 4 heads baby bok choy, split in half, and large leaves trimmed from the top
  • 1 tsp Kosher salt
  • Juice of 3 limes
  • zest of 3 limes
  • 1 Tbsp sugar
  • pinch of kosher salt
  • 1 tsp fresh ground black pepper
  • 1/3 cup olive oil

Instructions:

  1. If the bok choy is dirty, soak it in a few changes of water in a salad spinner, then spin dry.
  2. Sprinkle the dried bok choy heads with the teaspoon of kosher salt.
  3. Whisk together the vinaigrette ingredients in a large bowl, then toss with the bok choy.
  4. Let the bok choy rest in the marinade, tossing occasionally, until it is time to grill.
  5. Preheat the grill, brush the grates clean, then set to medium low heat.
  6. Remove the bok choy from the vinaigrette, letting any excess drip back into the bowl.
  7. Place the bok choy on the grill, starting it cut side down.
  8. Grill for six minutes, or until the bok choy has nicely browned grill marks.
  9. Flip the bok choy, then grill for another six to eight minutes, or until the bok choy is crisp-tender.
  10. Move the grilled bok choy back to the bowl with the vinaigrette and toss to coat.
  11. Rest in the bowl until it is time to serve, letting the bok choy soak up the vinaigrette.
  12. Toss one last time before serving.

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Succotash

 

SuccotashI really love corn, but not really lima beans. So here is a version of succotash without the lima beans. You can make succotash with any vegetable you like as long as it has corn in it. That is what makes it succotash. I found some really fresh corn for early in the season at the market. I wonder where it was grown because it is so early in the season. At any rate, it was very good.

Succotash

Ingredients:

  • 2 strips of bacon
  • 2 Tbsp butter
  • 2 ears of corn
  • 2 Roma tomatoes, medium dice
  • 1 medium  zucchini, medium dice
  • 1 medium onion, medium dice
  • salt & pepper

Instructions:

  1. Cook bacon and dice it into pieces.
  2. Boil corn for about 10 minutes.
  3. Cut kernels from cob.
  4. Melt butter in a skillet.
  5. Add onion and cook until soft.
  6. Add rest of the vegetables.
  7. Stir and cook about 5 minutes.
  8. Top with bacon pieces and serve.

 

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Rosemary Sea Salt Focaccia

RosemarySeaSaltFocaccia

So we were having Chicken Parmigiana tonight and we usually have pasta with it. Except I did not want to have pasta with it tonight. So I thought I would try some focaccia.

Rosemary Sea Salt Focaccia

Ingredients:

  • 1 tsp honey
  • 1 cup hot water
  • 1 package active dry yeast
  • 2 ⅔ cup flour
  • 1 tsp salt
  • 2 Tbsp olive oil + 2 Tbsp olive oil + more for oiling
  • 3 sprigs fresh rosemary, chopped
  • sea salt

Instructions:

  1. In a 2 cup liquid measuring cup add a teaspoon of honey and the cup of warm {120 degrees} water.
  2. Give it a quick stir before sprinkling the packet of yeast over top of the water.
  3. In a mixer fitted with the dough hook attachment add in the flour (2 ⅔ cup) and tsp kosher salt.
  4. Turn it on and give it a quick stir.
  5. Pour in the yeast mixture and continue to blend until it starts to come together.
  6. Lastly measure and add two tablespoons of olive oil.
  7. Keep blending until a ball forms in your mixer.
  8. Lightly oil a large bowl with olive oil.
  9. Place the dough ball into the bowl and toss it around to coat the dough and the insides of the bowl.
  10. Cover the bowl with a tea towel and set it in a warm area to rise for two hours.
  11. Remove the dough and punch it down.
  12. Then press the dough down and stretch it into a well oiled small sheet pan.
  13. Cover again with the tea towel and let it rise for another 30-40 minutes.
  14. Preheat your oven to 450 degrees.
  15. Once the dough has risen for the second time, sprinkle with chopped fresh rosemary.
  16. Use your finger and make dimples every couple of inches.
  17. Drizzle with two tablespoons of olive oil making sure the oil pools up in those dimples.
  18. Sprinkle with flaked sea salt and pop into the preheated oven.
  19. Immediately reduce the temperature to 375 and bake for 18-20 minutes or golden brown.
  20. Remove and let cool for 5 minutes before removing.

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Homemade Potato Chips

ChipsDone

Nothing is better than warm, crisp potato chips freshly seasoned! These are so easy to make, you will wonder why you never did this before. You can experiment with different potatoes and seasonings, but russets and salt are hard to beat. This is a great accompaniment to soups, sandwiches, hamburgers, hot dogs, etc. Try them today, you will not regret it!
Homemade Potato Chips

Ingredients:

  • 2 large russet potatoes, sliced very thin
  • oil for frying (vegetable or peanut)
  • seasonings

ChipsFrying

Instructions:

  1. Slice potatoes very thin, a mandolin works best.
  2. Put potato slice in a large bowl of water.
  3. Pour the water off and refill bowl with more water.
  4. Do this 2-3 times until the water is clear.
  5. Cover the potatoes with water again and soak for 20 minutes.
  6. This washes off a lot of starch and makes the chips crispy.
  7. Heat oil to 375 degrees F.
  8. Pour off the water from the potatoes and pat dry as you can get them.
  9. Carefully place potatoes in hot oil in small batches, do not crowd.
  10. Keep an eye on the chips while frying as they can burn easily.
  11. Stir often to get all sides of chips brown.
  12. Once done, place on a wire rack over newspapers of paper towels to drain.
  13. Season while still warm.

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Chickpea and Red Pepper Salad

GarbonzoRedPepperSalad

I made this yesterday as an accompaniment for the grilled chicken with maple whiskey glaze. This feels like an Italian side, so it was a little odd with this particular version of grilled chicken. It would be good with other Italian style dishes as an alternative to pasta. It can be served either warm or cold. I served it cold, but my family said they would have preferred it warm. It really needs a good dose of salt and fresh ground pepper right before serving. Also, make sure you mix it up one last time too.

Chickpea and Red Pepper Salad

Ingredients:

  • 1 red pepper, roasted and sliced
  • 1 can of chickpeas, rinsed
  • 1/4 cup of fresh basil, chopped
  • 1 Tbsp of fresh lemon juice
  • 1 clove of garlic, minced
  • 3 Tbsp of extra virgin olive oil
  • salt and freshly ground black pepper

Instructions:

  1. Cut the peppers into half-inch wide strips and put them in a large bowl.
  2. Add the chickpeas and the basil.
  3. In a small bowl, whisk together the lemon juice, salt, pepper, garlic and oil.
  4. Pour over the chickpea mixture and toss to combine.
  5. Serve immediately, or refrigerate it for a day to get the flavors to mingle.

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Fish Tacos

FishTaco

I am still thinking about things we ate while on the Hawaiian Islands. While on Maui, we ate lunch at Coconut’s Fish Cafe. We had fish tacos topped with a wonderful tropical slaw that used coconut milk instead of mayonnaise. This is my attempt to recreate it.  I quickly sauteed some mahi mahi with mexican spices in a very hot skillet for the fish part of the taco. To build the taco, I started with the tortilla and added some grilled tomato salsa. I then added the fish and put the tropical slaw on top of that and squeezed some lime juice over it. The tropical slaw replaces the shredded lettuce. These tasted pretty close to the ones we had on Maui. Give them a try with some of you favorite taco toppings.

Tropical Slaw

Ingredients:

  • ½ cabbage, sliced very thin
  • ½ jalapeno, small dice
  • ¼ green bell pepper, sliced very thin
  • ¼ ed bell pepper, sliced very thin
  • ¼ yellow bell pepper, sliced very thin
  • ¼ red onion, sliced very thin
  • 1 mango, small dice
  • 1 cup coconut milk
  • salt and pepper
  • ½ tsp garlic powder
  • ½ tsp ginger powder
  • 1 tsp cumin

Instructions:

  1. If you have a mandolin, this is the time to use it.
  2. Very thinly, slice the cabbage, peppers, and onion into a bowl.
  3. Add coconut milk and mangoes.
  4. Season with salt, pepper, and other spices.
  5. Toss to coat.
  6. Taste and adjust seasonings if necessary.

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Roasted Sugar Snap Peas

SugarSnapPeas

I love to roast vegetables! Preferably on the grill, but under the broiler will work in a pinch. Now, sugar snap peas are great in stir fries and such and my daughter eats them raw. But I love to roast them in olive oil and a few seasonings. Please feel free to use whatever you like best. Below is a recipe for lemon and thyme.

Roasted Sugar Snap Peas

Ingredients:

  • About half a pound of sugar snap peas, strings and stems removed
  • 1 Tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • half a lemon

Instructions:

  1. Preheat oven to 450 degrees. 
  2. Toss peas with olive oil, thyme, salt, pepper until coated. 
  3. Spread on a cookie sheet and bake for 8-12 minutes.
  4. Keep on eye on them and don’t let them burn.
  5. Squeeze half a lemon over top and toss.
  6. Serve warm.

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