Cherry Slaw

 

Life is a bowl of cherries, then you add slaw!  Big score with this idea!  

Cole Slaw as a side with a hot dog, burger, or fish sandwich.  How about
on a fish sandwich or grilled Reuben sandwich?  Slaw is just one of those delicious
menu items you can't do without.  But have you ever added cherries?

Fresh cherries are not always easy to find.  We use them whenever we can get our
hands on them.  Dried cherries are always a good thing to have in stock.  Here is
a trick to moisten them up.  Soak the dried cherries in hot coffee.  Within minutes
you will have plump, moist cherries to add to any dish.

Door County Cherry Slaw

Ingredients:
1 cup cherry creme coffee, hot
1/2 cup dried cherries
1 cup mayo
2 TBS cider vinegar
2 TBS sugar, white
3 TBS red onion, chopped fine
3 TBS fresh parsley, chopped fine
1 tsp celery seed
1/8 tsp each of salt and pepper
14 ozs slaw mix

Directions:
1. Add the hot coffee to the cherries in a small bowl.  Let them sit while you mix the slaw dressing.
2.  In a medium size mixing bowl, add the remaining ingredients except for the slaw mix.  Mix together well.
3.  Drain the coffee liquid from the cherries.  Add the cherries and slaw to the dressing.  Toss and chill
until ready to eat.  

Grilled Watermelon Salad

 

Dressed to impress!

Summertime is here, and so are fresh watermelons and cherries.  
We couldn't resist making this beautiful salad using these seasonal ingredients.

This wonderful creation is paired with a cherry coffee vinaigrette that will inspire you to try it.
It is light, healthy, and refreshing.

What are you waiting for?  

Grilled Watermelon Salad
(Cherry Coffee Vinaigrette)

Ingredients:
10 -12 seedless watermelon pieces, cut into triangles
2 cups feta cheese, crumbles
8 ozs arugula lettuce
1 cup red onion, sliced
1/3 cup almonds, slivered 
2 cups cherries, fresh or 1 cup dried
10 mint leaves

Directions For Grilling Watermelon:
1.  Heat grill on high.  Make sure to grease the grill grates.  Place the watermelon slices on the grill towards the back, where the grill is hottest.  Leave on the grill approx. 7-10 mins untouched to achieve char marks.  To check for doneness, carefully lift a piece off the grill but replace it in the same spot.  

Cherry Coffee Vinaigrette

Dry Mix Ingredients:
1/2 cup cherry coffee, brewed
3 TBS dijon Mustard
1 1/2 cups olive oil
1/2 cup balsamic vinegar
1/2 tsp salt
1/2 tsp coarse pepper
1 tsp garlic powder
1 tsp celery salt
2 tsp onion powder
1 TBS dry basil
1 TBS dry parsley
1 TBS dry oregano
3 TBS sugar

Directions:
1.  Add all ingredients to a blender.  Blend until creamy (1-2 mins)

Thai Summer Shrimp Rolls with Plum Peanut Sauce

                             

Thai Summer Rolls with Plum Peanut Sauce:

3 TBS peanut butter, creamy
2 tsp ginger, minced
1 tsp rice vinegar
2 TBS plum sauce
3 TBS honey
2 TBS sweet chili sauce
2 TBS tamari (soy sauce)
1/4 cup crushed peanuts, for garnish

Directions:
1.  Whisk all ingredients (except peanuts) together in a bowl.  Add peanuts to top, as a garnish
Note:  I like making a double batch for extra if needed.

Thai Summer Roll Ingredients:
10 Rice paper wraps, large

1- jumbo shrimp, cooked (tails off)

1/4 cup Thai basil leaves

8 ozs rice noodles, thin and cooked
20 cucumbers, thinly sliced

1 cup lettuce, chopped fine

Directions for Rolls:

1.  Add hot water to a heat-safe bowl.  (water temperature should be as hot as your hands can handle).

Have a cutting board or large dinner plate handy.  Place one rice wrap into hot water.  Make sure to emerge completely into the water.  Swish around for approx. 30 seconds to 1 min until rice paper becomes soft.  Remove from water and place on cutting board or plate.  Gently pat dry the top of rice paper with a dry paper towel.  (This step helps prevent ingredients from sliding around).

2.  Build the layers of your rolls by placing approx.  one shrimp on softened rice paper 3 inches from the edge closest to you.  Then add basil.  Add approx. 1/2 cup of noodles on top of the shrimp, then add cucumber slices and then lettuce.

3.  From the edge closest to you fold over rice paper over ingredients, tucking underneath to hold.  Fold in edges and secure.  Tightly roll up to the end of rice paper.  

Notes:  It will take a few times until you get the hang of it.  I find if I keep a small bowl of water handy it helps to wet my hands while rolling.  Also, a bit of water helps to separate noodles while dividing.

Reuben Hot Dog

Reuben Hot Dog

Invited to a friend's summer beach house?  

Or how about a backyard bbq?  What do I make that will be easy to prepare,

 filling, creative, affordable, and loved by all?  

Well, I had to start with the traditional "All Time" favorite, 

the hot dog.  Yes, these are always a super idea for all,

but I was looking for something a little bit more.

Then it hit me.....Reuben Hot Dog.

Now you ask, "what is a Reuben Hot Dog"?

Well, same ingredients as a classic Reuben Corned Beef Sandwich, 

with the addition of a hot dog and cheaper.

With very little planning, these were a perfect idea.

Simply, wrap one slice of corned beef around each hot dog.  

Then store in zip lock bag until ready to leave for our outing.

I prepared the sautéed onions and sauerkraut and stored them in a separate container.

I made the Thousand Island Dressing the night before, to save time.

Build your Reuben Hot Dog just minutes before you are ready to eat.

Grill and enjoy watching everyone devour these hearty dogs, in no time. 

I hit the bullseye with this one, and so will you.

Thousand Island Dressing:  

We are all familiar with the well-known salad dressing.....BUT,

Where did this name come from?  Who was the first to create it?

There are many conflicting stories, as to who and where this dressing came from.

One thing for sure is that it was created in the area, it was first made.

The beautiful Thousand Islands is located between the Northern New York region 

and Southern Ontario, Canada.  

I had the opportunity to drive through this area twice, while

traveling to Ontario, to visit my husband's Grandparents.  The islands were just 

breathtaking.  It is only fitting, that such a beautiful area's name would be used, for this wonderful versatile dressing.

Reuben Hot Dog Ingredients:
8 hot dogs, buttered
8 Three Bakers Hot Dog Buns
8 slices swiss cheese
8 sliced corned beef
1 recipe Thousand Island Dressing (see recipe below)


Sauerkraut:
1 lb 11 oz can sauerkraut, rinsed and patted dry
2 TBS butter
2 TBS olive oil
1 large sweet onion, sliced
1/2 tsp garlic, minced
1 TBS mustard
1/2 tsp ground coriander
 2 TBS honey, optional
1 TBS peppercorns
salt, to taste
scallions for garnish, optional


Directions for Sautéed Sauerkraut:
1.  Rinse and drain the sauerkraut.  Pat dry.
2.  Heat a large skillet on medium-high heat.  Add oil and butter
3.  Add onions and cook until soft.  Approx. 5-8 mins, Stir.
4.  Add sauerkraut and remaining ingredients.  Stir and cook for additional 5 mins.

To assemble Hot Dog:

1.  Heat grill to med/high heat.
2.  Butter outside of rolls
3.  Place cheese inside the roll,
4.  Roll one slice of corned beef around each hot dog.  Place inside the bun.
5.  Top dog with sauerkraut.
6.  Place hot dogs on a baking sheet or in an aluminum pan.  Place on grill and cook for approx. 10 mins., or until done.  Top with dressing and scallions

Thousand Island Dressing:
1/2 cup mayo
2 TBS ketchup ( I used ketchup sweetened with honey)
1 TBS local organic honey
2 TBS dill pickle relish
1/4 tsp garlic, minced
2 tsp finely diced onion
2 tsp cider vinegar
3-4 dashes of hot sauce, optional (but recommended)
salt, to taste

Directions:
1.  Add all ingredients to a medium-size food processor or blender.  Pulse until blended well.  Add to container and chill until ready to use.

1.  Preheat Grill on high.
2.  Butter outside of hot dog buns
3.  Place a slice of Swiss

Green Goddess Sandwich

Green Goddess Sandwich

Most of us have heard of the Green Goddess Dressing, right?

This was said to be a dressing dating back in the 17th century. 

In the early 1920's, this dressing was used to create a salad, by an executive 

chef of the Palace Hotel in San Francisco.   This salad was to honor an actor

for his role in William Archer's play "Green Goddess".

The Green Goddess Dressing is a tasty and colorful combination

of parsley, tarragon, chives and scallions (green onions).  

Over the decades, this dressing have been used in various different salads,

created by each chef, adding their special touch.  

I decided to add my special touch to a whole new creation, a 

Green Goddess Sandwich.  Or should I call it "Green Goodness."  

This sandwich is filled with all healthy ingredients, all packed 

between two slices of nutty bread.  Not only is this sandwich

delicious but also dairy free, for those wanting to eliminate it

from their diet.

Cilantro Lime Pesto Ingredients:

1 cup cilantro leaves (1 large head)

1 garlic clove, large

2 TBS green onions

1/2 cup avocado

1 tsp sugar

1/2 tsp jalapeno pepper, or to liking

2 TBS cider vinegar

2 TBS olive oil

4 limes juiced

1/8 tsp salt

Directions:

1.  Add all ingredients in food processor or blender.  Pulse until well blended and smooth.

Sandwich Ingredients:

slices of favorite Three Bakers Bread

lettuce

avocado

red pepper hummus, or other 

cucumbers

sprouts

Tomato Bacon Jam with a kick

Ingredients:

8 stips bacon, chopped
1 pint cherry tomatoes, slice on half
1/2 cup red onion, chopped
2 cloves garlic
3 TBS brown sugar
2 TBS balsamic vinegar
1 lemon, Large, juiced
1/2 tsp red crushed pepper flakes
1 TBS basil, chopped
salt and course black pepper, to taste


Directions:

1.  Fry bacon until crispy on both sides.  Approx 4-5 mins on each side.  Remove and place on paper towel.  Reserve 4 TBS bacon grease.
2.  In medium size skillet heat bacon grease on med/high heat.  Add bacon, tomatoes, onions  and garlic.  Sautee until soft.  Approx 8-10 mins.  Lower heat to medium.  Stir
3.  Add sugar and vinegar.  Cook down until sugar dissolves.  Approx. 3-4 mins.  Stir
4.  Add juice from 1 lemon, pepper flakes and basil.  Stir.  Season with salt and course black pepper.  Stir 

Serve with favorite meat or as topping on toasted bread

Sweet Fire Roasted Chili Zucchini Pickles

Sweet Chipotle Pickled Cucumbers

2 cup cider vinegar
1 cup white sugar
2 garlic cloves, chopped
4 tsp pickling spice
4 tsp  chili peppers
salt and pepper, to taste
2 large zucchini, sliced lengthwise
1 medium sweet onion, sliced into rings
6 cilantro sprigs, or other herb

 Directions:

 1.  In medium size sauce pan add vinegar, sugar, garlic, pickling spice, peppers, salt and pepper.  Heat on medium heat to dissolve sugar.
2.  Slice zucchini  lengthwise using vegetable peeler, making long strips.  Yield 2-3 cups
3.  Peel and slice onion into rings.  Separate into individual rings.
4.  Add cucumber, onion slices and cilantro sprigs to hot vinegar mixture.  Stir.  Remove off burner and put aside.

Sunflower Artichoke Lemon Pesto

Left over pasta, previously mixed with tomato sauce.
1/4 cup olive oil, plus extra for frying pan.
1/4 cup sunflower seeds
1/4 cup grated cheese
5-6 large fresh basil leaves
2 large garlic cloves
2 artichoke hearts
1 lemon, juiced
salt and pepper, to taste


1.  Heat oil in large skillet, on low heat.  Add pasta. Saute and stir until heated, season.
2.  In small food processor or blender add olive oil, sunflower seeds, cheese, basil, garlic, artichokes, lemon juice, salt and pepper..blend.  Set aside.
3. When pasta is heated, plate pesto first on serving dish.  Top with pasta and then roasted tomatoes.  Garnish with extra grated cheese.

In a mini food processor blend together all ingredients.  Add extra olive oil if needed.  Toss with pasta.

NOTE:  This recipe is great with left over pasta from a previous day.  Pasta and be sauteed with sun dried tomatoes or roasted tomatoes.

To make Roasted Tomatoes:  Slice cherry tomatoes and place on greased cookie sheet. ( I use my toaster oven since I make only a small batch for this recipe).  Drizzle with olive oil, season with sea salt and/or pepper.  Broil or roast for only a few mins until browned.


Roasted Tomatoes are optional
Artichoke Hearts are optional and can be left out of this recipe.

Gooey Cinnamon Rolls

1 lb pizza dough
1/4 cup sugar
1/8 cup cinnamon
salt, 1 pinch
butter
Roll out dough into oval shape.  In small bowl mix sugar, cinnamon and salt.  Sprinkle sugar mixture over top of rolled out dough.  Roll into long strip, like rolling a jelly roll.  Slice 1-1 1/2 inch pieces.  Lay face up into greased baking dish.  Cover, let rise to twice their size.  Add slice of butter to top of each roll before baking.  Bake 350 degrees for approx. 20 mins. or until lightly golden in color.

Glaze:
1 Tbs cream cheese
1 Tbs milk
1/8 tsp vanilla
salt, pinch
1/2 cup confectioner's sugar
Cream together cream cheese, milk, vanilla and salt.  Add sugar, mix until smooth.  Add additional milk or sugar to get to right consistency for drizzling.

Oriental Mango Dressing:

2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon minced jalapeno pepper
2 tablespoons cilantro, chopped
2 tablespoons basil, chopped
2 teaspoons sugar
2 tablespoons lime juice
2 cups diced mango
2 cups rice wine vinegar
2 tablespoons sesame oil
1 cup canola oil
salt and pepper to taste

Blend in blender, chill

Buttermilk Ranch Dressing

Ingredients:
4 tablespoons fresh chopped parsley 
1 teaspoon pepper
2 tablespoons onion (chopped)
1 quart mayonnaise
1 pint sour cream
1 teaspoon garlic (chopped)
1 teaspoon salt
1 pint buttermilk

Directions:
Combine all ingredients in blender until smooth. Allow flavors to blend overnight. Reduce recipe in half if desired.