Easy Potato Wedges and Dill Dip

Ingredients:
6-8 medium potatoes
2 tablespoons oil
1 teaspoon garlic salt
1 teaspoon garlic powder
2 teaspoons onion powder
2 teaspoons chili powder

Optional ingredients:
cayenne pepper
chives
dried parsley
grated Parmesan cheese

or just use Lawrey’s Seasoning Salt

Instructions:
1. Scrub potatoes and rinse under cold water. Pat dry.
2. Cut potatoes into wedges or thin steak fries (about 6-8 wedges per potato).
3. Using a large mixing bowl, toss potatoes in oil.
4. In a small bowl, mix dry ingredients thoroughly. Pour over potatoes and toss to coat.
5. Preheat oven to 375 degrees. Spread potatoes in a single layer on an ungreased non-stick* baking sheet.
6. Bake for 30-35 minutes, or until potatoes test done with a fork. Sprinkle with salt to taste.


Dill Dip

· 1 cup mayonnaise
· 1 cup sour cream
· 1/2 tablespoon dried parsley
· 1 and ½ half tablespoons grated onion
· 1 and ½ tablespoons dried dill weed
· 1 teaspoon seasoning salt

Mix all ingredients and chill.

Grilled Veggie Sandwich!

I'm so proud of my friend Larry Wolfe, a great cook, for
losing over 30 pounds by changing his eating habits. While
he's done that, he's created some fabulous tasting meals
that are very healthy, and this is one of them.


Marinated Fire Roasted Vegetable Sandwich on Ciabatta bread

eggplant
portabella mushroom
red bell pepper
red onion
zucchini
one tomato
feta cheese
ciabatta bread

Slice and marinade the vegetables (except for the tomato) in extra virgin olive oil, balsamic vinegar , garlic and salt and pepper for at least 1 hour.

Grill indirect till done to your liking. I like a lot of char on mine.

Lightly toast the bread, and add feta cheese..

Layer the mushroom on the bottom, then the eggplant, then the onions
and peppers with a little more feta, and last but not least a sliced tomato that was marinated in balsamic vinegar and S&P.


This is a fabulous recipe that delicious and very good for you, plus it makes
use of all the great local produce that's available now!

Cobb Salad Dip

Serve with celery sticks or crackers.

INGREDIENTS
1 cup sour cream
1/3 cup crumbled blue cheese (about 2 ounces)
2 teaspoons freshly squeezed lemon juice
1 teaspoon kosher salt
1 teaspoon Worcestershire sauce
1 medium avocado, finely chopped (about 1 1/3 cups, cut just before serving)
1/4 cup thinly sliced scallions
2 tablespoons finely chopped fresh Italian parsley
4 pieces bacon, well-browned and crumbled

1. Place sour cream, blue cheese, lemon juice, salt, and Worcestershire in a medium nonreactive bowl and stir until well combined.

2. Fold in avocado, scallions, and parsley, transfer to a shallow serving dish, and top with bacon. Serve with celery sticks or assorted crackers.

Best Milk Shake EVER!!!!

Chef James Clark made these this morning, and
all I can say is, no matter what you have to do,
make this recipe. It is incredible...

Cheesecake Milkshake with Blueberry Cream

Tina Spaltro
Executive Pastry Chef
Marina Inn at Grande Dunes


1 cup graham cracker crumbs
¼ cup sugar
¼ teaspoon Cinnamon
½ stick butter-melted

Mix together graham cracker crumbs, cinnamon, sugar & melted butter. Put on sheet pan and toasted until golden brown. Cool

1 pint blueberry-fresh or frozen
½ cup sugar
2 cup cold heavy whipping cream

Puree blueberries and sugar together. Strain to remove pulp. Mix cream and fruit puree together and whip in mixer on high speed till thick.

1 pint Maggie Moo or homemade cheesecake ice cream
½ cup milk

To make Milk Shake put Ice Cream and Milk in the blender and blend on high speed. Top with toasted graham cracker crumbs and blueberry cream. Garnish with fresh lemon zest. Enjoy!!

Super Bowl Appetizer: Pizza Dip with Garlic Toast

1 32 oz jar Ragu spaghetti sauce
1 pkg Pepperoni slices (half of package cut in half)
1 ball mozzarella cheese (cut half into 1 inch chunks, shred other half)
1/3 cup whole milk ricotta cheese
1 loaf artisan crusty french bread, sliced then.

Brush both sides of the sliced bread with extra virgin olive oil,
and sprinkle with garlic powder. Place on a baking sheet for 6 to 8
minutes or until lightly toasted.

In a saucepan over medium heat, add the spaghetti sauce.
While that is cooking, fry pepperoni for a couple of minutes.
Drain on paper towels.

In a 2 quart casserolle dish, add the heat spaghetti sauce,
and stir in the 1/2 sliced pieces of pepperoni.
Add the mozzerella chunks and ricotta cheese.
Sprinkle shredded mozzarella on the top, and then top
with the remaining pepperoni slices.

Bake in a 350 oven for 15 to 20 minutes or until bubbling.
Serve with garlic toast and red pepper flakes.

Moinkballs!

Dead simple to make, and sure to please, MOINK (Moo+Oink=MOINK) Balls not only are guest favorites but lead to interesting conversations that start with statements like “nice balls you got there”…
Essentially MOINK Balls are frozen meatballs (you can make your own if you are real ambitious) wrapped with bacon, stabbed with a toothpick, and dusted with your favorite rub or spice mix. Optionally they can be glazed with a variety of sauces or jellies, but they taste just fine plain. I suggest you use your imagination and find what works best for you.
Start with the basic ingredients: bacon, frozen meatballs, spice mix, and toothpicks:
Get some meatballs, put them on a plate, and put them in the microwave for 30-45 seconds. You don’t want to cook them, but you do need them to thaw just a bit so you can stab a toothpick through them. Alternatively, you could let them sit out for a little while if you don’t have a microwave (you get the general idea).

Cut the bacon strips in half and wrap one around each meatball. Secure by stabbing a toothpick through the bacon and meatball. Dust with your favorite spice mix or rub. For this particular batch, I used a combination of Basic Rib Rub and some Kirkland Mesquite Seasoning.

Put the assembled MOINK on the smoker (or use an indirect cooking technique and put them on your grill).

Cooking time will vary based on the temperature you are cooking with. In the picture above, the meatloaf was the primary attraction, so I had the WSM running at about 225°F. If memory serves me correct, it took almost 2 hours to where I felt the bacon was done enough to apply a glaze.
The glaze is optional, however we highly advise you give it a try. When the MOINK is close to being done, get your favorite sauce, glaze, or jelly and smear it liberally on the MOINK. We like to take a little of the Columbia Empire Farms Mango-Peach Pepper jelly, microwave it for a few seconds to loosen it up, and then drizzle it over the MOINK.
The MOINK is left on the grill for about another 10-15 minutes, long enough for a nice glaze to form. The finished product looks something like the picture below, with plain MOINK on the left side of the plate, and glazed MOINK on the right.

Cauliflower!

Great way make healthy food taste great!

Mashed cauliflower is a great substitute for mashed potatoes,and it is low in carbs and high in nutrients.

Ingredients:

one medium head of cauliflower
1 sweet onion
1/4 cup of milk
2 tablespoons of butter
1/2 teaspoon salt
pepper to taste.
one clove minced garlic

Preparation:

Break the cauliflower up into florets, or just chop.
Dice the onion.
Steam both until tender -- a fork should easily pierce it.

Add the rest of the ingredients and mash, or use a stick (hand) blender to put it all together.

You can also use a food processor.

makes 4 servings.






Pepper Roasted Cauliflower--so EASY!!!

1 large head of caulifower, broken into florets.
1/8 cup soy sauce
1 tablespoon vegetable oil
1/2 teaspoon black pepper
1 teaspoon granulated sugar.


Preheat oven to 450. Combine all ingrediants in a bowl and
toss to coat. Let it soak for 20 minutes, stirring occasionally.

Put cauliflower in a single layer on the baking sheet, and roast
20 minutes or until tender.

Serve hot or a room temperature.