Char Grilled Squash

Our fourth recipe from Chef John Lynch. Tomorrow completes the meal!

2 Zucchini squash

2 Yellow squash

2 tablespoons of olive oil

Salt and fresh ground pepper to taste

Wash and dry the squash. Cut off the root end and cut in half. Toss in olive oil, salt and pepper. Place on hot grill until good grill marks are developed then turn squash 45* and continue to cook until squash is fork tender, about 10 min total.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on June 17, 2010 at 3:55 PM  Leave a Comment  
Tags: ,

Garlic Mashed Potatoes

The third recipe in our series by Chef John Lynch, these potatoes are to die for!

2 pounds of russet potatoes

15 cloves of garlic peeled

5 tablespoons of butter

¾ Cup heavy cream

salt and fresh ground pepper to taste

Peel and cut potatoes into 1 ½ inch pieces. Place in a large pot and fill with cold water, enough to cover the potatoes by 2 inches. Put on medium high heat and bring to boil. Turn down to a rapid simmer and cook until potatoes are soft to the tip of a knife, about 20 minutes.

While the potatoes are cooking place the butter, cream and garlic into a sauce pan and put over medium low heat, to melt the butter and infuse the garlic flavor into the cream. When potatoes are ready, strain cream through a strainer and force the garlic through the strainer.

Drain and mash the potatoes while pouring the garlic cream mixture. Stir in the salt and pepper, and serve immediately.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on June 16, 2010 at 12:00 AM  Leave a Comment  
Tags: ,

Vanilla Fruit Salad

Not your ordinary fruit salad!

1/2 cup plain yogurt
1/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon honey
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Freshly ground black pepper
1 Granny Smith apple, cored and diced
1 cup seedless grapes, halved
1 pear, peeled, cored and diced
10 to 12 medium size strawberries, halved
1 mango, peeled and diced
1 banana, sliced
1/3 cup chopped walnuts, toasted

  1. In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt. Season with pepper, to taste. Set aside.
  2. Place all of the fruit and the nuts into a large mixing bowl and toss to combine. Add the dressing, toss and serve.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on June 1, 2010 at 11:58 AM  Comments (1)  
Tags:

Buffalo Shrimp

Spicy shrimp appetizer. Serve with yesterday’s recipe: Blue Cheese Dip.

1/4C flour

1/4t salt

1/4t cayenne pepper

1 1/2lb large shrimp, shelled, deveined and tails intact

1T olive oil

1T unsalted butter

2t hot red pepper sauce or garlic flavor

Chopped fresh parsley or chives

Carrot and celery sticks

  1. In a shallow bowl, combined flour, salt and cayenne pepper. Add shrimp, tossing to coat.
  2. In a large skillet, heat oil, butter and hot pepper sauce. Add shrimp and cook, stirring constantly until lightly browned, 3-4 min.
  3. Top blue cheese dip with parsley and serve with shrimp, carrot sticks and celery sticks.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on May 26, 2010 at 12:00 AM  Leave a Comment  
Tags:

Blue Cheese Dip

Make this quick dip with a vegetable tray, to dip your hot wings in or pair with tomorrow’s recipe: Buffalo Shrimp.

1/2C  low-fat sour cream

1/2C low-fat mayonnaise

1/4C low-fat milk

4oz blue cheese, crumbled (1C)

1T fresh lemon juice

1/2t salt

  1. Combine all ingredients in a bowl & mix.
  2. Cover and refrigerate until ready to use.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on May 25, 2010 at 12:00 AM  Leave a Comment  
Tags:

Cheddar, Chive & Cream Biscuits

Scrumptious biscuits make a great side dish to pair with soup or the main dish of your choosing.

4C flour, plus additional for kneading

2T baking powder

1 1/4t salt

1 stick (1/2C) cold unsalted butter

2C (6oz) grated cheddar cheese

1/2C chopped fresh chives

2C heavy cream, plus additional for brushing biscuits

  1. Preheat oven to 425°F and arrange rack in center. Lightly grease 2 large cookie sheets.
  2. Whisk together flour, baking powder and salt. Cut butter into small pieces and add. Using fingertips or pastry blender, rub butter mixture into flour until it resembles coarse crumbs.
  3. Using a fork, stir in cheddar and chives until combined well. Stir in cream.
  4. Turn dough out onto a lightly floured surface and knead about 8 times, until it just holds together.
  5. Pat into a 1/2-inch thick round, approx 12-inches in diameter. Using a 2 1/2-inch biscuit or flower cookie cutter, cut out shapes, to make a total of 22 biscuits.
  6. Arrange biscuits 1-inch apart on prepared cookie sheets, brush tops with cream and bake until golden brown, 12 to 15 min.
  7. Transfer biscuits on sheets to a rack and cool 5 min. Using a metal spatula, transfer biscuits to tack and cool to lukewarm. Serve warm or at room temperature.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on May 24, 2010 at 9:26 AM  Comments (1)  
Tags:

Southwestern Style Avocado & Citrus Salad with Sangria Dressing

Sometimes an unusual combination makes the most fantastic salad. This salad is a great example. Delicious!

Oranges, grapefruit and avocado

1/4 C vegetable oil

1/4 C dry red wine or wine vinegar

2 T honey

2 T orange juice

  1. Attractively arrange sections of oranges, grapefruit and sliced avocado in a bed of lettuce on eight chilled glass salad plates.
  2. Combine remaining ingredients in a tightly covered container and shake to mix.
  3. Chill and serve. Dressing makes approximately 8 servings.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on May 20, 2010 at 12:00 AM  Leave a Comment  
Tags: , , , ,

Spiked Shrimp & Sausage

Fantastic flavor combination. Great served over pasta, rice or with them as a side.

1/3 C olive oil

6 cloves garlic, sliced

6 oz fully cooked chorizo sausage, sliced

2 lb peeled, deveined jumbo shrimp (21 to 26 per lb), thawed and patted dry if frozen

1/4 t salt

1/4 t crushed pepper

1/3 C dry sherry or dry white wine

2 T chopped parsley

Serve with: French bread

  1. Heat oil in a large nonstick skillet over medium heat. Add garlic and cook 1 to 2 min until golden. Remove with slotted spoon; set aside.
  2. Add chorizo to skillet; saute 3 minutes until browned. Add shrimp, salt and pepper; saute 2 min or until shrimp turn pink.
  3. Return garlic to skillet; add sherry and cook 1 min or until shrimp are cooked through.
  4. Transfer to a serving bowl; stir in parsley. Serve with toothpicks and bread for dipping in pan juices.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on May 14, 2010 at 12:00 AM  Leave a Comment  
Tags: ,

Crunchy Chicken Salad

Enjoy this light summer dish with plenty of fresh vegetables. What a great way to get your veges!

1/3 C vegetable oil

1/4 C cider or white wine

2 T honey

2 T sesame seeds, toasted

2 T soy sauce

1 t dried parsley flakes

1/2 t ground ginger

1/2 t ground mustard

3 C coarsely chopped cooked chicken

2 C shredded green or Chinese cabbage

1 C fresh snow peas, halved

1 C sliced carrots

1/2 C sliced green onions

1/2 C sliced radishes

Salted peanuts, optional

  1. In a large bowl, combine the first eight ingredients, mix well. Stir in the chicken.
  2. Cover and refrigerate for at least 1 hour.
  3. Just before serving, toss cabbage, peas, carrots, onions and radishes in a serving bowl.
  4. Top with the chicken mixture. Sprinkle with peanuts if desired.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on May 5, 2010 at 7:46 AM  Leave a Comment  
Tags: , , ,

Cabbage and Noodle Salad

I love the nutty flavor of this salad. Or maybe I love it because I am nutty so the salad and I have something in common. Either way I have trouble keeping myself from finishing off any of it that is left.

1 pkg chicken oriental (ramen) noodles

5-6 C shredded Cabbage

1/4 C green onions

2 T sesame seeds

1/2 C slivered almonds (browned)

flavor packet from oriental noodles

3 t vinegar

2 t sugar

2 t oil

1/2 t pepper

  1. Crush noodles slightly.
  2. Mix noodles, cabbage, onions & sesame seeds.
  3. In a lidded glass container mix flavor packet, vinegar, sugar, oil & pepper. Shake well.
  4. Pour dressing over salad, add almonds & toss just before serving.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on April 28, 2010 at 12:00 AM  Leave a Comment