Recipes: Mom’s Baked Beans

• Prep Time:10 minutes
• Cook Time:50 Minutes
• Serves:8

 

Tagged:

Summertime BBQs always stir up childhood memories of the Fourth of July: parades, bikes with streamers and crepe paper woven between the spokes, saluting and honoring veterans and flying the “Red, White and Blue” high! A true favorite was always my mother Shirley’s baked beans served on a redwood picnic table at our backyard parties. These can be made the day before and simply reheated. I still use Mom’s old McCoy Bean Pot which has been in the family for over 60 years.

 

Foodie Byte

Ingredients

1/2 Lb. bacon
2 Medium Spanish onions, medium dice
4-16 Oz. cans baked beans of your choice
1 Cup root beer, (adds sweetness, and a hint of peppery flavor), or 1/4 cup dark brown sugar.*
3/4 Cup ketchup
1 Tablespoon white vinegar
4 Tablespoons prepared yellow mustard

Preparation

Drain the beans well in a colander, remove pork fat if included.

Place bacon on a cookie sheet, and bake at 350 degrees, until slightly crisp, remove and drain on paper towel, retain drippings and cut the bacon into a fine dice, and reserve.

Using a heavy fry pan, take 1/2 of the bacon drippings, and sauté the chopped onions until transparent in color, about 5 minutes, stirring often.

Mix all the ingredients together and put in a slightly greased, oven proof 4 qt dish. Bake at 350 degrees uncovered for 50 minutes, until the sauce is thickened.

*If using root beer, find one that is produced with cane sugar. Buy extra and use for a root beer float which is always a great dessert on a hot summer day!

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Red, White, and Blueberry Pie

Recipe from Epicurious

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Sausage Stuffed Zucchini Boats

Summer zucchini hollowed out and stuffed with lean Italian chicken sausage, then topped with marinara sauce and mozzarella cheese. You guys are going to love these!

With zucchini season in full bloom, I thought I would revive these low-carb favorites from the archives because they are one of my absolute summer favorites!

One boat fills me up, but you can enjoy two and still keep it at around 300 calories. I love Polly-O part-skim mozzarella because it melts beautifully as you can see in the photo. I'm pretty picky about my Italian sausage, but I love al fresco's sweet Italian chicken sausage, you forget it's chicken while you eat it and it's 75% less fat that pork sausage, and it's gluten-free. Hope you enjoy.

Click Here To See The Full Recipe...

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Articles: Top Ten Things Eaten at the Fancy Food Show

61st annual show sponsored by the Specialty Food Association

Food News

First, a disclaimer: the show is not over. Still, after eating our way through exhibit after exhibit, it's time to declare a few things officially delicious. With that in mind, here are the Top Ten Things we've eaten . . . so far.

 

10. Off the Corn. This is a chip made of sweet corn instead of potato. The founder, Cameron Sheldrake, was on Shark Tank, and although he didn't get a backer, he hasn't stopped. Nor should he. These things are tasty. And word on the showroom floor is that he's launching a Habanero Lime flavor and a Salt & Pepper variety.

9. Filled Waffles. Sweet or savory, take your pick. We loved the Spinach in the savory category and, of course, the chocolate filled. Kind of a brilliant idea that food hackers do at home, now in a product you can buy and enjoy.

8. Cinnamon Sauerkraut. Who'd have thought that combination would work so well?

7. Caramels--and it was a tie. Amella had a honey caramel that was smooth and silky, rather than creamy; Olive and Sinclair offered two new varieties that earned them both flavor and innovation points: Duck Fat Caramels and Sea Salt & Vinegar. Yep, vinegar. You just have to try them. And while you are ordering, you might try the Buttermilk White Chocolate candy.

6. Truffle Pizza. Need I say more?

5. Nar Gourmet's Whole Fruit Jams. The Orange is unlike anything seen before, with a flavor that will have toast and jam your new favorite meal. As a matter of fact, forget the toast.

4.

3.

2.

1.

 

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Enstrim
Fourth gen family owned
Got yard chocolate
Have flash drive l'm

guava

East land food corporation
Coco king
Coconut chunks in the drink


Quince

Near gourmet
Have USB
Whole fruit Jams
Eat by spploonful
Olive oils
Turkish American company
Vinegars
Only one in world?
Truck project with university
Mobile olive oil production facility
Jam was one of best things tasted






Honey acres
Dairy free
Raw Chocolate and honey
Add mint or oranges oil
Pure candy
The industry caught up to them - clean, low in calories

Eugene brueggeman
Vp and fifth generation
Great great grandfather symtarted co
Milwaukee

Bacon spread

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Garlic-Curry Chicken Thighs With Yogurt Sauce

Recipe from Epicurious

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Recipes: Farmers Market Avocado Ranch Club Sandwiches

• Prep Time:15 minutes
• Serves:4

 

Tagged:
avocado, csa farms, farmers market, gardens, ranch, sandwiches,

Fresh & healthy avocado club sandwiches, inspired by the bounty of late Spring farmer’s market, are perfect for an impromptu afternoon picnic on the front porch or back yard swing. Wrap these easy-to-assemble sandwiches in wax paper, pile into a basket with tall glasses of lemonade served in old fashioned mason jars and enjoy the day.

Why Try? Eat fresh! Take advantage of the abundance of fresh lettuce and herbs, available from your farmer’s market, local CSA farm or your own garden with these fresh avocado ranch club sandwiches served on rustic artisan bread.

 

Foodie Byte

• Fresh-picked salad greens need to be washed thoroughly before using; trim lettuce if needed, and double rinse in lukewarm water to remove sand. Drain in colander or salad spinner. Cover and store in refrigerator for crisp fresh lettuce greens all week!
• Cutting down on carbs? Skip the bread and serve as salad, or roll up in a flour tortilla wrap for a hand-held salad.

Ingredients

1/2 cup homemade buttermilk herb ranch dressing
1 avocado, peeled and sliced

4 crusty artisan bakery-style rolls (ciabatta, focaccia, sourdough rolls), warm
2 cups mesclun mix (baby salad greens), washed, trimmed
8 slices tomato
4 slices pepperjack cheese
8 strips crisp bacon (optional)
1/2 orange bell pepper, trimmed and sliced into thin rings
1/2 cup red onion, slivered

Preparation

Spread 1 tablespoon ranch dressing on bottom half of each roll.
Top rolls evenly with salad greens, sliced tomatoes, sliced cheese, bacon, sliced avocado, bell pepper rings and red onion.
Drizzle 1 tablespoon ranch dressing over top of each sandwich and close with top halves of rolls.

Nutritional Information

Calories 487, Carbohydrates 59g, Cholesterol 33mg, Fat 21g, Fat Calories 188, Fiber 6g, Protein 19g, Saturated Fat 7g, Sodium 840mg. Daily Values: Calcium 179.86mg 18%, Phos 54.27mg 5%, Copper 0.12mg 6%, Zinc 0.45mg 3%, Panto 0.66mg 7%, Biotin 3.82mcg 1273%, Iodine 1.96mcg 1%, Magnesium 20.63mg 5%, Iron 0.78mg 4%, Vitamin B6 10%, Vitamin C 82%, Vitamin B12 1%, Vitamin D 0%, Vit E-a-Toco 4%, Vitamin A 38%. Percent Daily Values are based on a 2,000 calorie diet.

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Recipes: Roasted Butternut and Bacon Pasta

 

Tagged:
bacon, butternut squash, orecchiette, parmigiano reggiano cheese, penne, pine nuts, sage, yellow onion,

This is a favorite dish for serving at causal get-togethers with friends; it is both impressive and warming, especially on a chilly evening.

Recipe courtesy of Williams-Sonoma

 

Foodie Byte

Ingredients

1 butternut squash, about 1 1/2 pounds, halved, seeded, peeled and cut into bite-size cubes
1/2 cup diced yellow onion
1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter
Kosher salt and freshly ground pepper, to taste
1/2 pound orecchiette, penne or fusilli
4 thick-cut apple wood-smoked bacon slices, chopped
1 tablespoon chopped fresh sage
1/4 cup pine nuts, lightly toasted
1/2 cup grated Parmigiano-Reggiano cheese

Preparation

Preheat an oven to 400°F
On a rimmed baking sheet, toss together the squash, onion and olive oil, then spread the squash mixture in a single layer. Cut 1 tablespoon of the butter into bits and dot the squash evenly. Season with salt and pepper. Roast, rotating the pan front to back about halfway through cooking, until the squash and onion are golden and tender, about 45 minutes.
Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta and cook until al dente, according to the package instructions. Drain, reserving 1 cup of the cooking water. Cover the pasta to keep it hot.
Meanwhile, heat a large sauté pan over medium heat. Add the bacon and sauté until most of its fat is rendered and the bacon is crisp on the edges but still chewy at the center, 4 to 5 minutes. Pour off all but 1 tablespoon of the fat and return the pan to medium-high heat. Add the sage and sauté for 30 seconds. Add the squash and cook, stirring occasionally, until heated through, about 2 minutes. Stir in the pine nuts.
Add the hot pasta, the remaining 2 tablespoons butter and 1/4 cup of the hot pasta water and stir to combine. If the pasta seems dry, stir in a little more pasta water.
Season with salt and pepper. Transfer to a warmed serving dish and sprinkle the cheese on top. Serve immediately.

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Recipes: Mediterranean Salad Platter

 

Tagged:
anchovy fillets, balsamic vinegar, bell peppers, black olives, capers, feta cheese, green olives, kalamata olives, mediterranean, olive oil, red onions, summer party, tomatoes, zucchini,

Mediterranean vegetables, cheese, various olives and anchovies come together in this easy-to-assemble dish, that is perfect for an outdoor party. When it is time to serve the salad, simply arrange the ingredients on a platter and drizzle with the dressing.

Recipe courtesy of Williams-Sonoma

 

Foodie Byte

Ingredients

4 small to medium zucchini, thinly sliced lengthwise
3 red bell peppers
2 tablespoons olive oil
4 large tomatoes, sliced
2 large red onions, thinly sliced
6 ounces feta cheese, crumbled
1/2 cup Mediterranean-style oil-packed black olives
1/2 cup Kalamata olives or other brine-cured black olives
1/2 cup Mediterranean-style green olives
2 tablespoons capers
6 anchovy fillets packed in olive oil, drained (optional)
FOR THE DRESSING: 1/2 cup extra-virgin oil
1/3 cup balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Preparation

Prepare a fire in a grill. Brush the zucchini and bell peppers with the olive oil.
When the coals are hot, place the zucchini directly on the grill rack or in a grill basket on the rack, and grill until lightly golden on one side, 4 to 5 minutes. Turn and cook until golden on the other side, about 3 minutes more. At the same time, place the bell peppers directly on the grill rack and grill, turning as needed, until the skins are evenly blackened and blistered, 4 to 5 minutes per side.
Remove the zucchini and set aside. Place the peppers on a plate, cover with aluminum foil and let stand for 10 minutes, then peel away the skins. Cut the peppers in half lengthwise and remove the seeds. Cut the halves lengthwise into thin strips.
To serve, arrange the zucchini, bell peppers, tomato slices and onion slices on a platter. Top with the feta cheese, all the olives, the capers and anchovies.
To make the dressing, in a bowl, whisk together the olive oil, balsamic vinegar, salt and pepper. Drizzle the dressing evenly over the salad and serve.

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Recipes: French Toast with Peaches and Raspberries

• Prep Time:10 minutes
• Cook Time:15 minutes
• Serves:4

 

Tagged:
cream, eggs, french toast, peaches, raspberries, vanilla,

Peaches and raspberries are the perfect addition of light sweetness to buttery French toast that’s great with a side of crispy bacon or sizzling sausage.

Why Try? Who needs syrup when you can top your French toast with fresh fruit glazed in raspberry?

 

Foodie Byte

Instead of the typical milk and eggs mixture to coat your French toast, why not try a richer, more flavorful combination of vanilla-scented cream and eggs? It will not only improve the flavor, but your French toast will be lighter in texture and have a crunchy amber crust.

Ingredients

1/2 loaf Italian bread, cut into 1 inch thick slices
2 cups frozen peaches
1/2 pint fresh raspberries

1/2 stick butter
2 eggs
1/2 cup heavy cream
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon vanilla extract
2 tablespoons sugar
1/4 teaspoon salt
2 tablespoons raspberry preserves

Preparation

In a large shallow bowl, combine eggs, cream, nutmeg, vanilla, sugar, and salt, and whisk to blend.
In another bowl, combine peaches, raspberries, and raspberry preserves, tossing distribute preserves evenly.
Heat a large skillet at medium heat and melt 2 tablespoons butter. Dip bread slices in egg mixture, coating all sides, and arrange in skillet. Fry three to four slices at a time, flipping once and cooking until golden brown, adding more butter when needed.
Top French toast with peach mixture and serve immediately.

Nutritional Information

Calories 583, Carbohydrates 71g, Cholesterol 165mg, Fat 28g, Fat Calories 254, Fiber 6g, Protein 13g, Saturated Fat 16g, Sodium 732mg. Daily Values: Calcium 116.92mg 12%, Phos 175.64mg 18%, Copper 0.23mg 12%, Zinc 1.33mg 9%, Panto 0.92mg 9%, Biotin 6.95mcg 2317%, Iodine 23.42mcg 16%, Magnesium 37.34mg 9%, Iron 3.56mg 20%, Vitamin B6 6%, Vitamin C 119%, Vitamin B12 5%, Vitamin D 9%, Vit E-a-Toco 5%, Vitamin A 23%. Percent Daily Values are based on a 2,000 calorie diet.

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Recipes: Garlic Fries Recipe

 

Tagged:
baking potatoes, french fries, fries, garlic, garlic cloves, parsley, potatoes, salt, vegetable oil,

Garlic Fries Recipe. A mandoline enables you to cut potatoes into thin, even pieces for French fries quickly and easily. Soaking the potatoes in ice water helps remove excess starch.

Recipe courtesy of Williams-Sonoma

 

Foodie Byte

Ingredients

2 pounds baking potatoes, peeled and cut into 1/3-inch thick fries
Vegetable oil for frying
Salt, to taste
5 garlic cloves, chopped
3 tablespoons chopped fresh flat-leaf parsley

Preparation

Soak the potatoes in a bowl of ice water.
Pour the oil into a deep fryer and heat to 325°F according to the manufacturers instructions. Line a tray with paper towels.
Drain and dry the potatoes well. Working in batches, fry the potatoes until just beginning to brown, about 10 minutes. Drain the fries on the paper towel-lined tray for at least 10 minutes or up to 2 hours.
Reheat the oil to 375°F. Working in batches, fry the potatoes again until golden brown and crisp, about 2 minutes.
Transfer the fries to a heatproof bowl, add salt, garlic and parsley, and toss to coat the fries.
Serve immediately.

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Recipes: Italian Sliders

• Prep Time:10 minutes
• Cook Time:4-6 minutes
• Serves:12

 

Tagged:
barbecue, bbq, burgers, cookouts, hamburgers, italian, mini, sliders, summer,

The traditional burger gets an Italian twist in this mini burger recipe. Fresh Mozzarella cheese and fresh basil add wonderful flavor.

Why Try? Sure, you could make these sliders with mustard and ketchup and call it a day, but you’ve got to mix things up sometimes.

 

 

Foodie Byte

Fresh Mozzarella cheese and fresh basil are widely available now all year long. Take advantage and try this delicious burger variation.

Ingredients

3 pounds 80/20 ground chuck
2 tablespoons pesto, prepared

1/4 cup steak sauce
Salt and pepper to taste
Roma tomatoes, 48 slices
Fresh basil, 24 leaves
24 - 3-inch butter and egg dinner rolls
Pesto Mayo Sauce
1/2 cup mayonnaise
6 (1/2 ounce each) slices fresh Mozzarella cheese

Preparation

Build a charcoal fire or heat a gas grill.
Place the ground chuck in a large bowl and add the steak sauce and salt, and pepper. Mix well. Shape the meat into 24 (2-ounce) patties.
When the grill is medium-hot, brush the grill grate with oil. Place the burgers on the grill and cook for 4-6 minutes each side or longer if you prefer the burgers more well done.
Slice the buns in half and toast cut side down on the grill.
Spread both sides of the buns with pesto mayo. Place burger on bun and top with slice of Mozzarella, tomato slice and fresh basil.

Nutritional Information

Calories 588, Carbohydrates 42g, Cholesterol 125mg, Fat 33g, Fat Calories 300, Fiber 3g, Protein 28g, Saturated Fat 12g, Sodium 556mg. Daily Values: Calcium 87.34mg 9%, Phos 272.35mg 27%, Copper 0.19mg 10%, Zinc 5.66mg 38%, Panto 1.09mg 11%, Biotin 3.57mcg 1190%, Iodine 13.72mcg 9%, Magnesium 43.47mg 11%, Iron 4.92mg 27%, Vitamin B6 22%, Vitamin C 10%, Vitamin B12 44%, Vitamin D 2%, Vit E-a-Toco 4%, Vitamin A 10%. Percent Daily Values are based on a 2,000 calorie diet.

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Recipes: Baked Beans

• Prep Time:10 minutes
• Cook Time:1 hour
• Serves:14

 

Tagged:
baked beans, beans, cookouts, pork, potlucks, sides, summer,

The classic summertime side dish is always a major hit at those family reunion and holiday weekend potlucks.

Why Try? There’s never any left at the end of the meal.

 

Foodie Byte

Starting with canned pork 'n’ beans or baked beans saves lots of steps, leaving time to get creative with added ingredients and finishing touches.

Ingredients

2 – 28 ounce cans pork and beans
4 tablespoons brown sugar
1/4 cup green pepper, chopped
1/2 cup onions, chopped
1 cup ketchup
1 teaspoon prepared horseradish

Preparation

Preheat oven to 350°F.
Combine in pan and bake for 1 hour or until hot and bubbly.

Nutritional Information

Calories 130, Carbohydrates 29g, Fat 0.94g, Fat Calories 8, Fiber 5g, Protein 6g, Saturated Fat 0.01g, Sodium 534mg. Daily Values: Calcium 42.87mg 4%, Phos 7.8mg 1%, Copper 0.04mg 2%, Zinc 0.06mg 0%, Panto 0.02mg 0%, Biotin 0.2mcg 67%, Iodine 0.12mcg 0%, Magnesium 4.39mg 1%, Iron 1.39mg 8%, Vitamin B6 2%, Vitamin C 7%, Vit E-a-Toco 1%, Vitamin A 3%. Percent Daily Values are based on a 2,000 calorie diet.

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Recipes: Celery Slaw with Shrimp

 

Tagged:
blue cheese, celery, cider vinegar, coleslaw, garlic clove, green cabbage, green onions, mayonnaise, paprika, red radishes, shrimp, slaw, sour cream, summer party,

Old-fashioned coleslaw is updated here with generous additions of celery, radishes and shrimp and with Spain’s distinctive pimentón de La Vera, a smoked paprika. A sprinkle of crispy bacon pieces and crumbled blue cheese adds additional flavor.

Recipe courtesy of Williams-Sonoma

 

Foodie Byte

Ingredients

FOR THE CREAMY CIDER VINAIGRETTE: 1/2 cup mayonnaise
1/4 cup sour cream or buttermilk
1/4 cup olive oil
1/4 cup unfiltered cider vinegar
1 teaspoon dry mustard
1 garlic clove, chopped
2 pounds shrimp, peeled and deveined
3 tablespoons olive oil
1 teaspoon mild Spanish smoked paprika, pimentón de La Vera
Coarse salt and freshly ground pepper, to taste
1/4 pound apple wood–smoked bacon slices
1/2 head green cabbage, cored and shredded
5 celery stalks, thinly sliced
6 green onions, white and light green portions, chopped
1 bunch red radishes, trimmed and thinly sliced
1/2 cup chopped fresh flat-leaf parsley
1/3 cup crumbled blue cheese, preferably

Preparation

To make the vinaigrette, in a food processor or blender, combine the mayonnaise, sour cream, olive oil, vinegar, mustard and garlic and process until smooth. Set aside. (The vinaigrette can be made up to 1 day in advance, covered tightly and refrigerated. Bring to room temperature before using.)
In a large bowl, toss together the shrimp, olive oil, paprika, and a little salt and pepper. Preheat a large nonstick fry pan over medium-high heat. Add half of the shrimp and sauté until they turn pink and are opaque throughout, about 3 minutes. Transfer to a large bowl and repeat with the remaining shrimp. Set aside to cool.
Rinse the fry pan, wipe dry and return to medium heat. Add the bacon slices and fry, turning as needed, until crisp, about 6 minutes. Using a slotted spatula, transfer to paper towels to drain. Let cool, then crumble and set aside.
To assemble the slaw, add the cabbage, celery, green onions, radishes, parsley and vinaigrette to the shrimp and toss to coat all the ingredients evenly. Season with salt and pepper and toss again.
Transfer the slaw to a serving bowl or deep platter. Sprinkle the crumbled bacon and the blue cheese over the top. Serve immediately.

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Recipes: Garden Skewers

 

Tagged:
ground pepper, mushrooms, olive oil, red onion, salt, summer party, wooden skewers, zucchini,

Fire up the grill for delicious light dinners with corn, summer squashes, onion, tomatoes, green beans, bell peppers, eggplant. Brushed with a little oil and grilled briefly over high heat, most garden vegetables are at their crunchy and flavorful best.

Recipe courtesy of Williams-Sonoma

Serving Tips: These skewers are great accompaniments for grilled fish, seafood, steak or chicken. They can also serve as a vegetarian main dish, along with risotto or pasta.

 

Foodie Byte

Ingredients

2 zucchini, trimmed and cut into 1-inch chunks
12 fresh cremini or white button mushrooms, brushed clean
1 large red onion, cut into 1-inch chunks
1 red or yellow bell pepper, seeded and cut into 1-inch chunks
Olive oil or oil spray, or an herb-flavored oil
Salt and freshly ground pepper, to taste
4 to 6 wooden skewers, soaked for 30 minutes, or metal skewers

Preparation

Prepare a charcoal or gas grill for direct grilling over high heat and oil the grill rack.
Thread the zucchini onto the skewers alternating with the mushrooms, onion and bell pepper. Coat the vegetables with oil. Grill the skewers directly over high heat, turning once, until the vegetables are nicely grill-marked and tender-crisp, 4 to 6 minutes per side. Do not overcook; the vegetables should still be a little crunchy.
Transfer the skewers to a platter, sprinkle with a little more oil, and season with salt and pepper. Serve immediately.

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Recipes: Grilled Corn with Chipotle Lime Butter

• Prep Time:30 minutes
• Cook Time:15 minutes
• Serves:4

 

Tagged:
butter, chipotle, corn, grilled, lime, sauce,

Fresh picked summer corn on the cob gets a kick of smoky chipotle spice.

Why Try? Grilled corn is easier than you think and the chipotle lime flavored butter sends it over the top.

 

Foodie Byte

Chipotle Chile powder can be found in the spice section of most grocery stores. If you have trouble finding it, Chipotle hot sauce is a good replacement, but you should use 1 tablespoon.

Ingredients

2 teaspoons chipotle Chile powder
6 ears of corn, husks intact

2 sticks unsalted butter, softened
Zest of two limes
1 tablespoon kosher salt
3 quartered limes

Preparation

Peel back the husk of the ears of corn, leaving the base intact. Pull out the silk strands and discard. Lay back the husks into place and place all the ears of corn in water to cover for at least 20 minutes.
Meanwhile, combine butter, chipotle Chile powder, lime zest, and salt.
Preheat grill to 350°F.
When corn has soaked, pull back husks and apply flavored butter with a knife, small spatula, or a pastry brush, and push back husks.
Grill corn for 10 minutes with grill closed. Turn and grill another 5 minutes or until husks are darkly colored and corn kernels are tender. Serve.

Nutritional Information

Calories 551, Carbohydrates 32g, Cholesterol 122mg, Fat 48g, Fat Calories 427, Fiber 4g, Protein 6g, Saturated Fat 30g, Sodium 1492mg. Daily Values: Calcium 28.76mg 3%, Phos 158.72mg 16%, Copper 0.12mg 6%, Zinc 0.84mg 6%, Panto 1.22mg 12%, Biotin 0.01mcg 3%, Magnesium 62.73mg 16%, Iron 1.09mg 6%, Vitamin B6 10%, Vitamin C 39%, Vitamin B12 2%, Vitamin D 9%, Vit E-a-Toco 7%, Vitamin A 42%. Percent Daily Values are based on a 2,000 calorie diet.

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Recipes: Coney Dog Sauce

• Prep Time:10 minutes
• Cook Time:15 minutes
• Serves:12

 

Tagged:
chili dogs, coney, coney dogs, coney island, franks, hotdogs, hot dogs, summer,

The sauce is what really makes a great Coney, and the secret ingredient in this Coney Dog Sauce is ground up hot dogs! Serve with an array of additional toppings.

Why Try? Hot dogs are always fun to eat in the summertime, and Coney Dogs are extra fun. Coneys are especially popular in the upper Midwest—especially in Michigan where they were invented, but people love them all over the USA. This is a classic “Flint” (Michigan) style recipe.

 

Foodie Byte

Serve with an array of extra toppings: chopped red onions, shredded Cheddar cheese, tomatoes, jalapenos, pepperoncini, green onions and so on.

Ingredients

10 skinless hot dogs
2 tablespoons butter
1 1/2 pounds lean ground beef
2 medium onions, finely minced
1 garlic clove, finely minced
3 tablespoons chile powder
1 tablespoon prepared mustard
1 6-ounce can tomato paste
1 6-ounce can of water
Salt and pepper to taste

Preparation

Combine all except hot dogs and simmer until thick. Grind up the skinless hot dogs (or chop in food processor), stir in and cook another 15 minutes.
You can top your Coney dog with any of these variations: red onion, Cheddar cheese, tomatoes, jalapenos or green onions.
Serve sauce and toppings over your favorite high-quality hot dogs prepared your preferred way--grilling is our favorite.

Nutritional Information

Calories 282, Carbohydrates 8g, Cholesterol 65mg, Fat 20g, Fat Calories 180, Fiber 2g, Protein 18g, Saturated Fat 9g, Sodium 714mg. Daily Values: Calcium 21.72mg 2%, Phos 122.67mg 12%, Copper 0.14mg 7%, Zinc 2.82mg 19%, Panto 0.57mg 6%, Biotin 0.64mcg 213%, Iodine 0.37mcg 0%, Magnesium 23.5mg 6%, Iron 2.54mg 14%, Vitamin B6 13%, Vitamin C 13%, Vitamin B12 20%, Vitamin D 2%, Vit E-a-Toco 5%, Vitamin A 18%. Percent Daily Values are based on a 2,000 calorie diet.

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Recipes: Grilled Steak with Avocado Tomatillo Salsa and Tortillas Recipe

• Prep Time:20 minutes
• Cook Time:30 minutes

 

Tagged:
avocados, garlic, grilled, serrano chilies, steak, strip steaks, tomatillos, tortillas,

Grilled Steak with Avocado Tomatillo Salsa and Tortillas Recipe. Grilled steak with a Southwestern accent adds extra spice to the sizzle. Serve with sour cream and shredded Monterrey Jack cheese on the side for a real Tex-Mex winner.

Recipe Courtesy of Williams-Sonoma.

 

Foodie Byte

Ingredients

1/2 pound fresh tomatillos, husks removed ,
2 to 3 serrano chilies
2 unpeeled garlic cloves
2 small ripe avocados, pitted and peeled
1 tablespoon chopped fresh cilantro
Juice of 2 limes
Salt and freshly ground pepper, to taste
2 New York strip steaks, each about 12 ounces
Grapeseed oil for grilling
8 to 12 flour tortillas, warmed

Preparation

Bring a large saucepan two-thirds full of water to a boil over high heat. Add the tomatillos, return to a boil and cook until tender, 3 to 4 minutes. Drain and let cool to the touch, about 20 minutes.
In a dry small fry pan over medium-high heat, roast the chilies and garlic, tossing occasionally, until blackened and tender, 8 to 10 minutes. Remove from the heat and let cool to the touch. Remove the skin and seeds from the chilies and chop the chilies coarsely. Peel the garlic.
In a food processor, combine the tomatillos, chilies, garlic, avocados, cilantro and lime juice and process until smooth and blended. Season with salt and pepper. Cover the salsa and refrigerate until ready to serve.
Prepare a hot fire in a grill. Season the steaks with salt and pepper and brush with the grapeseed oil. Grill the steaks until seared and browned, 2 to 3 minutes per side for rare to medium-rare, 4 to 6 minutes per side for medium to medium-well. Transfer the steaks to a carving board and let rest for 5 minutes before slicing.
Slice the steaks crosswise into 1/4-inch-thick strips and transfer to a warmed platter. Pass bowls of salsa and a plate of warm tortillas alongside.
Serves 4.

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Recipes: Grilled Eggplant with Marjoram Sauce Recipe

 

Tagged:
eggplant, extra virgin olive oil, garlic clove, grilled, lemon zest, marjoram, pepper,

Grilled Eggplant with Marjoram Sauce Recipe - Eggplant was cultivated for the beauty of its flowers and glossy fruits rather than for the kitchen. Today, there are many varieties of eggplant, both solid and striped, in a rainbow of skin colors, including purple, violet, white and green.

Recipe courtesy of Williams-Sonoma

 

Foodie Byte

Ingredients

2 eggplant, each about 12 oz., cut crosswise into slices 1/2 inch thick
Salt, to taste
1/4 cup extra-virgin olive oil, plus more for brushing
2 tablespoons chopped fresh marjoram
1 garlic clove, minced
1/4 teaspoon grated lemon zest
Freshly ground pepper, to taste

Preparation

Layer the eggplant slices in a colander, sprinkling each layer with salt. Top with a plate and a heavy weight such as a pot. Let stand for 1 hour to drain off the bitter juices. Rinse off the salt and pat the slices dry with paper towels.
Prepare a fire in a charcoal grill or preheat a broiler.
To prepare the marjoram sauce, in a small bowl, stir together the 1/4 cup olive oil, marjoram, garlic, lemon zest and pepper. Set aside.
Brush the eggplant slices on both sides with olive oil. Place on the grill rack or on a broiler pan and grill or broil, turning once, until browned and tender, about 5 minutes per side.
Arrange the eggplant slices, overlapping them, on a serving plate. Spoon on the marjoram sauce and let stand until serving. Serve warm or at room temperature.

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Recipes: Asian Grilled Flank Steak with Vegetables

 

Tagged:
asian grilling glaze, asian grilling rub, baby bok choy, carrot, clove, cremini mushrooms, flank steak, kosher salt, peanut oil, snow peas, steamed rice,

This Asian-inspired recipe combines a juicy grilled steak with stir-fried vegetables. Let the wok heat fully before adding the oil and vegetables. Toss and stir the ingredients frequently to ensure quick, even cooking.

Recipe courtesy of Williams-Sonoma

 

Foodie Byte

Ingredients

FOR THE STEAK: 2 teaspoons Asian grilling rub*
1 teaspoon kosher salt
1 pound flank steak, about 1 inch thick
1/4 cup Asian grilling glaze*
FOR THE VEGETABLES: 1 tablespoon peanut oil
1 carrot, peeled and cut into 1/4-inch rounds
4 ounces cremini mushrooms, brushed clean and cut into 1/4-inch pieces
2 heads baby bok choy, each about 6 ounces, leaves separated
4 ounces snow peas, trimmed
1 garlic clove, minced
1/2 teaspoon cornstarch
1 teaspoon water
3 tablespoons Asian grilling glaze*
Steamed rice for serving
* Available at Williams-Sonoma stores.

Preparation

To prepare the steak, in a small bowl, combine the grilling rub and salt. Rub the mixture on both sides of the flank steak. Place the steak on a plate, cover with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours.
Preheat an indoor grill on high heat, or prepare a hot fire in an outdoor grill. Arrange the steak on the grill and cook for 3 to 4 minutes. Turn the steak and brush with 2 tablespoons of the grilling glaze. Cook for 3 to 4 minutes more for medium-rare. Turn the steak again and brush with the remaining 2 tablespoons glaze. Transfer to a carving board, cover loosely with aluminum foil and let stand before slicing.
Meanwhile, prepare the vegetables: Heat a wok or large sauté pan over medium-high heat. Add the oil, carrot and mushrooms and cook, stirring often, until the carrot is tender, 2 to 3 minutes. Add the bok choy and cook, stirring, for 2 to 3 minutes. Add the snow peas and garlic and cook, stirring, for 1 minute.
In a small bowl, whisk together the cornstarch and water. Reduce the heat to medium, add the cornstarch mixture and grilling glaze, and stir to coat the vegetables evenly with the sauce. Transfer to a large platter.
Thinly slice the steak across the grain and transfer to the platter. Serve immediately with steamed rice.

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Recipes: Acorn Squash Rings Glazed with Maple and Orange

 

Tagged:
acorn squash, dried cranberries, maple syrup, orange juice, oranges, orange zest, summer party, thyme, unsalted butter,

The acorn squash has ribbed, dark green skin that turns orange with storage. Its orange flesh is mild and sweet. Here, we combine acorn squashes with maple syrup and dried cranberries–favorite flavors of autumn-to create a warming side dish.

Recipe courtesy of Williams-Sonoma

 

Foodie Byte

Ingredients

3 acorn squashes, each about 1 1/2 pounds
Kosher salt and freshly ground pepper, to taste
3 tablespoons unsalted butter, melted
1/4 cup plus 1 tablespoon water
2 tablespoons finely chopped orange zest
1/4 cup maple syrup
2 tablespoons chopped fresh thyme, plus sprigs for garnish
1/4 cup chopped dried cranberries

Preparation

Preheat an oven to 400°F.
Cut the ends off each squash, then cut the squashes crosswise into slices 1/2 inch thick. Using a biscuit cutter larger that the seeded center of each slice, cut out and discard the seeds, leaving a neat circle. Place the squash rings in a large bowl and season generously with salt and pepper. Toss with 2 tablespoons of the melted butter. Arrange the squash rings in a large ovenproof sauté pan.
In a small bowl, whisk together the 1/4 cup water, orange juice and zest. Pour over the squash rings. Set the pan over medium-high heat, cover and cook until the squash rings are almost tender when pierced with a fork, about 15 minutes.
In a small bowl, whisk together the remaining 1 tablespoon melted butter, the 1 tablespoon water, the maple syrup, chopped thyme and cranberries. Pour over the squash rings. Transfer the pan to the oven and bake, uncovered, until the squash rings are tender when pierced with a fork, 15 to 20 minutes.
Transfer the squash rings to a serving bowl, garnish with the thyme sprigs and serve immediately.

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Recipes: Butternut Squash Risotto Recipe

 

Tagged:
arborio rice, butter, butternut squash puree, caramelized onions, chicken stock, dry white wine, parmigiano reggiano cheese, sage,

Butternut Squash Risotto Recipe. Risotto is made from a high-starch rice such as Arborio or Carnaroli. The small grains become exceptionally creamy as the dish slowly simmers. The butternut squash puree and caramelized onions lend a mellow sweetness to the risotto.

Recipe courtesy of Williams-Sonoma

 

Foodie Byte

Ingredients

7 tablespoons unsalted butter
2 tablespoons minced fresh sage
6 cups vegetable or chicken stock
2 cups butternut squash puree
2 tablespoons olive oil
2/3 cup caramelized onions
2 cups Arborio rice
1 teaspoon minced fresh rosemary
1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste

Preparation

In a small saucepan over medium heat, melt 4 tablespoons of the butter. Add 1 tablespoon of the sage and heat until the butter browns. Strain the butter into a small bowl and discard the sage. Cover the bowl to keep the butter warm.
In a large saucepan over medium-high heat, whisk together the stock and squash puree. Bring just to a simmer, 8 to 10 minutes; maintain over low heat.
In a large saucepan or risotto pan over medium heat, warm the olive oil. Add the caramelized onions and rice and stir until the grains are well coated with the oil and are nearly translucent with a white dot in the center, about 3 minutes.
Stir in the remaining 1 tablespoon sage and the rosemary. Add the wine and stir until it is absorbed.
Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.
When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 30 minutes, stir in the remaining 3 tablespoons butter, the cheese, salt and pepper. Add more stock if needed so the rice is thick and creamy.
Let stand for 2 minutes. Drizzle with the reserved sage butter and serve immediately.

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Recipes: Caramel Corn Cupcakes

• Prep Time:15 minutes
• Cook Time:25 minutes
• Serves:12

 

Tagged:
buttercream frosting, caramel, caramel corn, corn, cupcakes, dark chocolate, desserts, fudge sauce, popcorn,

Chocolate cupcakes topped with dark chocolate buttercream frosting and golden buttery-sweet caramel corn drizzled with chocolate and caramel sauce – these festive fun-to-eat cupcakes will turn any occasion into a party!

Why Try? Something new for the cupcake crowd—this recipe transforms ordinary chocolate cupcakes into something special, topped with caramel-covered popcorn, chocolate fudge sauce and gooey caramel.

 

Foodie Byte

Crunched for time? No worries. Simply switch out prepared caramel corn for the homemade caramel corn in this recipe.

Ingredients

12 chocolate cupcakes, prepared according to package directions
1 (16 oz.) can dark chocolate buttercream frosting, prepared
3 cups caramel popcorn

1/4 cup chocolate fudge dessert topping
1/4 cup caramel dessert topping

Preparation

Frost cooled cupcakes with the buttercream frosting.
Prepare Dark Chocolate Caramel Corn recipe according to directions through step 7, eliminating dark chocolate coating.
Top each frosted cupcake with 1/4 cup caramel corn.
Drizzle 1 teaspoon each chocolate fudge sauce and caramel sauce over popcorn.

Nutritional Information

Calories 385, Carbohydrates 53g, Cholesterol 32mg, Fat 19g, Fat Calories 170, Fiber 2g, Protein 4g, Saturated Fat 5g, Sodium 373mg. Daily Values: Calcium 40.58mg 4%, Phos 17.6mg 2%, Copper 0.03mg 2%, Zinc 0.14mg 1%, Panto 0.04mg 0%, Magnesium 6.98mg 2%, Iron 1.92mg 11%, Vitamin B6 1%, Vitamin C 0%, Vitamin B12 0%, Vitamin D 0%, Vit E-a-Toco 1%, Vitamin A 1%. Percent Daily Values are based on a 2,000 calorie diet.

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Recipes: Coffee Ice Cream Frappe

• Prep Time:5 minutes
• Serves:2

 

Tagged:
chocolate, coffee, coffee beans, frappe, ice cream, kahlua, liqueur,

This frosty-cold and refreshing frappe, served bistro style in a glass, combines the irresistible flavors of coffee ice cream, coffee liqueur and chocolate covered coffee beans for the ultimate summertime coffee lover’s ice cream dessert.

Why Try? What could be more refreshing on a hot summer day–skip that cup of hot coffee and chill out with this easy to prepare ice cream frappe recipe.

 

Foodie Byte

Espresso roasted gourmet coffee beans dipped in premium chocolate are widely available at coffee shops, specialty stores and artisan chocolate shops. Small and wonderful, this simple garnish adds lots of coffee house cache to the recipe. Dark chocolate covered nuts or fruit can also be used as a garnish.
This frappe also tastes great prepared with specialty coffee ice cream flavors such as caramel macchiato swirled with caramel or java chocolate chip ice cream.

Ingredients

2 cups coffee ice cream
1/4 cup coffee liqueur
1 teaspoon vanilla extract
2 small scoops coffee ice cream (optional)
Dark chocolate covered coffee beans

Preparation

Combine 2 cups coffee ice cream, coffee liqueur and vanilla in a blender; blend until smooth.
Pour into two glasses; top each with 1 small scoop coffee ice cream, if desired.
Garnish each with chocolate covered coffee beans.

Nutritional Information

Calories 660, Carbohydrates 59g, Cholesterol 240mg, Fat 36g, Fat Calories 325, Protein 10g, Saturated Fat 22g, Sodium 143mg. Daily Values: Calcium 300.58mg 30%, Phos 2.21mg 0%, Copper 0.02mg 1%, Zinc 0.01mg 0%, Magnesium 1.3mg 0%, Iron 0.02mg 0%, Vitamin A 30%. Percent Daily Values are based on a 2,000 calorie diet.

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Recipes: Salmon Tostada Salad

 

Tagged:
lemon juice, lettuce, rice wine vinegar, salad, salmon, tostada,

Ever had the Salmon Tostada Salad at a Bahama Breeze restaurant and thought, “I wish I could make this at home?” Well, here’s the recipe.

Admittedly there are quite a number of ingredients here. One way to cut down on your time in the kitchen would be to substitute fresh salsa from the market, rather than making it from scratch.

Recipe Courtesy of Bahama Breeze restaurants.

 

Foodie Byte

Ingredients

4 each 6 ounces Fresh Salmon (or fresh fish of your choice) Fillets
1 teaspoon Creole seasoning blend
1/2 teaspoon kosher salt
8 small flour tortillas
12 ounces finely shredded cheese (Mexican blend)
6 cups spring mix of lettuce, washed, dried and torn
1/2 cup Citrus Vinaigrette (see recipe below)
1/2 cup cooked corn kernels
4 ounces sliced roasted peppers (red, yellow or poblano)
8 ounces Tomato Salsa (see recipe below)
1/4 cup Chimichurri Sauce (see recipe below)
1 ripe avocado, quartered and cut into fan
CITRUS VINAIGRETTE: 2 tablespoons olive oil
2/3 cup rice wine vinegar
1/3 cup orange juice
1 tablespoon Dijon mustard
1 teaspoon honey
2 teaspoons minced garlic
1 tablespoon minced shallots
1/2 teaspoon Creole seasoning
2 tablespoons chopped fresh cilantro
CHIMICHURRI SAUCE: 3/4 cup extra virgin olive oil
1/3 cup rice wine vinegar
1/2 cup fresh squeezed lemon juice
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 bunch (1 1/2 ounces) flat-leaf parsley, stemmed and minced
1/2 bunch (1/2 ounce) cilantro, stemmed and minced
1/2 teaspoon dried oregano
Scallion tops, thinly sliced
4 teaspoons minced garlic
TOMATO SALSA: 1 1/2 pounds plum tomatoes, seeded and diced
1/2 cup finely diced red onion
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 fresh jalapeno (about 2 teaspoons), stemmed and finely diced
1 teaspoon Creole seasoning blend
Kosher salt, to taste
Juice of one lime
2 tablespoons extra virgin olive oil

Preparation

Preheat oven to 375ºF.
Season fish on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until fish reaches 145ºF. Remove from grill.
While fish is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, 1/2 inch apart over the whole tortilla. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.
Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound 1/4 of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix.
When done, slice fish and place on top of salad, drizzle with chimichurri sauce. Top with avocado fan.
CITRUS VINAIGRETTE: Mix all ingredients together. Refrigerate.
CHIMICHURRI SAUCE: Combine the olive oil, rice vinegar, lemon juice, salt and pepper in a medium bowl. Using a wire whisk, mix until evenly blended.
Add all remaining ingredients and, using a rubber spatula, gently mix until evenly blended. The mixture should be highly seasoned; add more salt or vinegar, if desired. Refrigerate for up to 3 days.
TOMATO SALSA: Mix all ingredients together. Refrigerate.

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Recipes: Sesame Ginger Rice Salad Bowls

• Prep Time:10 minutes
• Cook Time:1 hour
• Serves:4

 

Tagged:
asian, brown rice, ginger, rice, salad, sesame,

Eat fresh with this simple delicious Asian market rice salad blend of garden salad greens, aromatic wild and whole grain brown rice seasoned with a splash of tamari, crisp julienne Asian veggies and toasted sesame ginger dressing served in large bowls.

Why Try? This Asian market salad bowl, layered over whole grain and wild rice, offers a hearty wholesome change of pace to traditional salad and offers a great way to use the abundance of salad greens coming out of the garden this time of year.

 

Foodie Byte

Whole grain rice can be cooked ahead, held refrigerated and heated briefly in microwave for quick & easy salad assembly. Tamari soy sauce has a well-balanced smooth rich flavor and is less salty than traditional soy sauce. This delicious Japanese condiment has 37% more protein than soy sauce and is available in a wheat-free variation.
If desired, garnish salad with toasted sesame seeds, crisp chow mein noodles or drained mandarin orange slices.

Ingredients

1 cup wild and whole grain brown rice, raw
2 cups loosely packed fresh lettuce greens
1 cup sesame ginger salad dressing, prepared
2 cups chicken broth (or water)
1/2 teaspoon kosher salt
2 teaspoons tamari soy sauce
1 cup fresh snow peas, blanched, diagonal-sliced
1 cup shredded carrots
1/2 cup diagonal-sliced green onions
2 tablespoons fresh jalapeno, chopped (optional)
1 teaspoon tamari

Preparation

Combine rice, chicken broth and salt in saucepan, bring to a boil, reduce heat to low and simmer covered for 60 minutes, or until rice is tender and all liquid is absorbed. Reserve.
To assemble rice salad bowls; arrange baby salad greens in bottom of large flat bowls. Top each evenly with a scoop of warm whole grain rice. Season rice lightly with tamari soy sauce and top with crisp vegetables.
Drizzle 1/4 cup sesame ginger dressing over each salad. Serve.

Nutritional Information

Calories 429, Carbohydrates 60g, Fat 18g, Fat Calories 163, Fiber 5g, Protein 6g, Saturated Fat 4g, Sodium 1493mg. Daily Values: Calcium 28.12mg 3%, Phos 31.37mg 3%, Copper 0.05mg 3%, Zinc 0.19mg 1%, Panto 0.26mg 3%, Biotin 1.81mcg 603%, Iodine 0.25mcg 0%, Magnesium 12.7mg 3%, Iron 1.78mg 10%, Vitamin B6 5%, Vitamin C 28%, Vit E-a-Toco 1%, Vitamin A 114%. Percent Daily Values are based on a 2,000 calorie diet.

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Recipes: Roasted Red Pepper Hummus

• Prep Time:10 Minutes
• Serves:6

 

Tagged:

Here is one recipe that is as unique as it is healthy. Take a classic hummus, add lemon, red peppers, and garlic and you have a flavor explosion that everyone will love!

 

Foodie Byte

Hummis is actually the Arabic word for "chickpeas" and the full name of the spread in Arabic is ḥummuṣ bi ṭaḥīna, which means "chickpeas with tahini".

While hummus is considered classic Middle Eastern cuisine it might more classic than you think. The basic ingredients of chickpeas, lemon, garlic, and sesame have been eaten in the region for thousands of years.

Ingredients

6 Oz. (about 3/4 cup) roasted jarred red bell peppers, drained
1 (15 oz.) can organic chick peas, drained and rinsed
3 Tbl. fresh lemon juice
3 Tbl. tahini paste
2 Cloves garlic, pressed
1/2 Tsp. sea salt, or more to taste
1/4 Tsp. cayenne pepper
1/4 Tsp. cumin
1 Tbl. Extra Virgin Olive Oil + more to drizzle on top
Assorted fresh vegetables or pita chips

Preparation

Place chick peas, roasted bell peppers, lemon juice, tahini, garlic, salt, cumin, cayenne and olive oil in the bowl of a food processor.
Pulse 1 minute, then pause and scrape down the sides of the processor.
Continue to process on low speed until smooth (approx. 30 seconds to 1 minute).
Place hummus in a bowl and drizzle with additional olive oil if desired.
Serve with fresh veggies or pita chips.
Store left-over hummus in an airtight container in the refrigerator.
*Note: consistency will firm up if hummus is refrigerated for 2-3 hours prior to serving.

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Recipes: Grannie Shorts Smoked Sausage and New Potato Salad

• Prep Time:20 minutes
• Cook Time:15-20 minutes
• Serves:8

 

Tagged:
cookouts, family reunions, onions, picnics, potatoes, potato salad, smoked sausage, summer,

The indulgent combination of potato salad and smoked sausage is simply irresistible. This hearty side dish will be gobbled up quickly by everyone seated at the picnic table.

Why Try? Meat and potatoes in one dish! Sure to please every man and most women.

 

Foodie Byte

This summer salad is a perfect picnic addition because it’s made without mayonnaise.

Ingredients

2 pounds new potatoes
1 pound smoked kielbasa

2 tablespoons olive oil
2 tablespoons vegetable oil
1 medium red onion, coarsely chopped
1/4 cup thinly sliced celery
1/4 cup cider vinegar
1 teaspoon Dijon mustard
1 tablespoon dried dill
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 large radishes, thinly sliced

Preparation

Put the potatoes in a large kettle with water to cover and place over high heat. Bring to a boil, reduce heat, and simmer about 20 minutes, or until potatoes are just tender. Drain and cool until they are easily handled.
Preheat the broiler. Cut the sausage diagonally into 1/2-inch slices. Place the slices on a rack in a shallow pan, place the pan under the broiler, and cook the sausage until lightly browned. Turn the sausage and brown the other side. Remove the sausages to paper towels which will absorb excess fat.
Place the oils in a skillet over medium heat. Add onion and celery to the skillet and sauté until crisp-tender, about 10 minutes. Remove skillet from heat.
To make the dressing, add the remaining ingredients, except radishes, to the skillet and blend well with a fork.
Cut the potatoes into quarters and place in a large serving bowl. Add sausage, radishes, and dressing and toss gently to mix. Serve the salad warm or at room temperature.

Nutritional Information

Calories 277, Carbohydrates 22g, Cholesterol 40mg, Fat 17g, Fat Calories 151, Fiber 2g, Protein 10g, Saturated Fat 4g, Sodium 840mg. Daily Values: Calcium 23.57mg 2%, Phos 76.47mg 8%, Copper 0.16mg 8%, Zinc 0.42mg 3%, Panto 0.34mg 3%, Biotin 0.48mcg 160%, Iodine 0.3mcg 0%, Magnesium 28.86mg 7%, Iron 1.8mg 10%, Vitamin B6 11%, Vitamin C 33%, Vit E-a-Toco 3%, Vitamin A 1%. Percent Daily Values are based on a 2,000 calorie diet.

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Lemon and Ginger Ice Pops

 

Keep cool this summer with these mouth-puckering pops! If you love contrasting sensations of sour, sweet and spicy, you'll love these ice pops. My five year old is a lemon lover and she really enjoyed them, but found the ginger a little too spicy for her palette so next time I make them I may do half without, but my husband loved these and asked me to make them again.

These are slightly adapted from the Ice Pops! Cookbook, lots of fun ideas for the summer in this book. I followed the recipe exact but cut back on the sugar a little. You could honestly sweeten them with whatever you normally use, a blend of sugar and stevia would work too.

To make these pops I used my freezer pop maker from Progressive, it's my favorite but any freezer pop maker will work. Hope you enjoy and keep cool!

Click Here To See The Full Recipe...

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