SUBMITTED BY: Dee Dee Saterbak
INGREDIENTS
Good olive oil
4 baking potatoes
Kosher salt
Freshly ground black pepper
DIRECTIONS
Preheat the oven to 325 degrees.
Spread each of 2 baking sheets with 1 tablespoon of oil and put them in the oven to preheat for 10 minutes.
Slice the potatoes on the narrow side lengthwise on a mandoline so they are thin and flexible, about 1/16 inch thick.
Place slices on the hot sheet pans, making sure that they don't overlap at all. Sprinkle with salt and pepper.
Bake the chips for 10 minutes, rotate the pans in the oven, and bake for another 10 minutes.
Flip each chip and then bake for another 5 to 6 minutes, or until golden brown. Remove the chips to a paper towel to cool.
Repeat with the remaining potato slices.
Serve with a salsa/ranch dip, or your favorite dip.
Serves 8.
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Tiburon Corn Salsa
6 ears sweet corn, husks off
1/2 red pepper diced
1/2 small red onion diced
1/2 small jalapeño pepper seeded and minced
1 clove garlic minced
salt pinch
pepper pinch
1/4 tsp chili powder
1 T olive oil
1/4 cup minced fresh cilantro
1 cup heavy whipping cream
Instructions:
grill corn over high heat just enough to mark the ears and caramelize some of the
kernels
let the corn cool and remove the kernels (remember to always start from the top and cut
towards the stalk)
Combine corn, vegetables, oil and seasonings; let sit together for a little while to
marinate. (2 hours is fine)
Reduce cream on medium heat until it is down to 1/2 cup
Add your corn mixture and simmer on low heat for 10 minutes, stir occasionally so the
cream does not scorch
Add the cilantro and simmer for another two minutes. You will know it is done when
most of the cream is absorbed.
The key to this dish is to not overcook the corn. It will finish cooking in the cream...so
high heat and leave the lid off the grill!!!!
That's it
John Mihajlov
Chili with Chipotle and Chocolate
SUBMITTED BY: Kathy Farrell-Kingsley
INGREDIENTS
Cooking spray
2 cups diced onion (about 1 large)
1 cup chopped red bell pepper
1 teaspoon minced garlic
1 1/4 pounds ground turkey breast
3 tablespoons brown sugar
2 tablespoons ancho chile powder
1 tablespoon unsweetened cocoa
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 (15-ounce) cans pinto beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
2 chipotle chiles, canned in adobo sauce, minced
2 ounces unsweetened chocolate, chopped
1/2 cup light sour cream
Chopped green onions (optional)
DIRECTIONS
Heat a Dutch oven over medium-high heat.
Coat pan with cooking spray.
Add onion, bell pepper, garlic, and turkey to pan; sauté 8 minutes or until turkey is browned and vegetables are tender.
Add sugar and next 9 ingredients (through chipotle) to pan, stirring to blend; bring to a boil.
Reduce heat; simmer 15 minutes or until slightly thickened, stirring occasionally.
Add chocolate, stirring to melt.
Ladle 1 1/4 cups chili in each of 8 bowls; top each serving with 1 tablespoon sour cream. Garnish with green onions.
Serves 8.
NUTRITIONAL FACTS
CALORIES 257(23% from fat); FAT 6.6g (sat 3.8g,mono 1.7g,poly 0.2g); PROTEIN 23.6g; CHOLESTEROL 34mg; CALCIUM 78mg; SODIUM 603mg; FIBER 6g; IRON 2.6mg; CARBOHYDRATE 26g
Read more: http://www.cities97.com/pages/recipes.html?feed=249455&article=3269584#ixzz1l8xTxyUq
BT's Buffalo Seasame Chicken Wings
SUBMITTED BY: BT
INGREDIENTS
For the wings
2 cups canola oil
2 pounds chicken wings
1 teaspoon kosher or sea salt
1 teaspoon freshly ground pepper
2 tablespoons butter
Hot Sauce (I like Frank’s Original Red Hot Cayenne)
2 teaspoon white wine vinegar
Sesame seeds to coat wings – approx. ¼ cup
For homemade Blue Cheese dressing
1 cup mayonnaise (not Miracle Whip!)
2 tablespoons finely chopped onion
1 tablespoon finely chopped garlic
1/3 cup chopped fresh parsley
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1/2 cup blue cheese, crumbled
Salt & pepper, to taste
(Don’t forget to buy Celery Hearts!)
DIRECTIONS
The only real prep work is to preheat the oil in a deep skillet or deep-fat fryer if you own one. You want the oil to get to about 375 degrees F. While the oil is heating, chop off the tips of each chicken wing and SET THEM ASIDE. Then cut each wing in half at the joint. You will get a "drummette" and a "double-bone".
Season the bunch with salt and pepper. This is a good time to preheat the oven to 350 degrees F.
For the Blue Cheese dressing, chop the garlic, onion and parsley while you are waiting for the oil to heat up.
Fry the wings in the oil until they are golden. Move them around while they are frying so not to stick to the pan. Don't try to fry them all at once. Do them in batches. They should take about 6 to 8 minutes for each batch to fry. Remove them to a plate, or better yet a rack, covered with a couple of layers of paper towels to drain the oil. Then place them in a large bowl.
In a small saucepan, heat the butter over medium heat. Add the hot sauce and vinegar. As for how hot you’d like the wings to be, that’s up to you. Better to start with less and add more as you desire.
Here’s a bit of a formula:
For 2 tablespoons of butter, start with 2 tablespoons of hot sauce for mild and go from there. A 2-to-1 ration of hot sauce to butter is HOT, a 3-to-1 ratio is EXTREME in many Minnesota circles. Let your taste buds be the judge.
Add the sauce to the wings in the bowl and toss together with kitchen tongs. Remove the wings from the bowl with the tongs and place them on a baking sheet. Sprinkle wings with sesame seeds. You can line the sheet with foil or parchment paper to help with clean up. Don't crowd the wings or they will steam rather than bake. Bake the wings for about 15 minutes.
Bleu Cheese Dressing:
In a small bowl, add all the ingredients together. Gently stir together until well mixed. At this point you can put cover and put the bowl in the refrigerator until the wings are ready. If you like to serve your wings with cold blue cheese dressing, make ahead of time and chill.
Spread the wings and celery out on a platter with the bowl of blue cheese dressing in the center. Serve with a cold one!
What about those wing tips?
Season them generously with more salt and ground pepper. Take a little additional oil, and fry them up nice and crispy. Let them dry and cool on your rack with paper towels, and put them in the freezer in plastic freezer bags. Add one or two to batches of cooked okra, spinach – even corn. It’ll bring a nice taste and spice edge to the vegetables. Just remember to remove the wing tips before serving!
Read more: http://www.cities97.com/pages/recipes.html?feed=249455&article=3269332#ixzz1l3Hfb5cI
Let's Dish! Rueben Dip
SUBMITTED BY: Lee Valsvik
INGREDIENTS
4 slices Shredded corned beef
6 oz Softened cream cheese
1 cup Swiss cheese, shredded
2 TBSP parsley, chopped
1/4 cup thousand island dressing
1/2 cup Sauerkraut
24 slices Party rye bread
DIRECTIONS
Heat all ingredients, except party rye bread, in a small sauce pan over medium heat until cheese is melted.
or
Place ingredients, except party rye bread, in a microwave-safe bowl; heat on high for 2-3 minutes until warm & cheese is melted.
Serve as a spread over party rye bread.
Serves 6.
TIP
You can keep this spread warm in a small crockpot on low.
NUTRITIONAL FACTS
Reuben Dip (6 Servings): Cal: 330 Carb: 17 g Fat: 23 g Prot: 13 g
Read more: http://www.cities97.com/pages/recipes.html?feed=249455&article=3269848#ixzz1kxrseum2
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