Stir-fry was a success! Excited about using a wok on the Big Green Egg, Doug wanted to prepare stir-fry and serve it with fried rice. I began by prepping the vegetables, taking care to make each piece uniformly the same size. I prepared zucchini (fresh from our garden), carrots, sweet onions, broccoli florets, snap peas, green bell pepper and red bell pepper. After the vegetables, I sliced chicken tenders, making each piece about the same thickness as the vegetables. All prep work complete; Doug brought the Big Green Egg to temp (400º). After spraying a non-stick olive oil spray to his wok, he began adding the vegetables, over direct heat. …
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Pasta alla Trapanese (courtesy of David Rocco)
Portions enough for 3-4 servings. You can double the recipe for a larger crowd. 3 vine ripe tomatoes, quartered 2 cloves of garlic Basil leaves torn 1/4 cup of the best olive oil you like Mix all of these ingredients, using a mortar and pestle, or if you don’t need the exercise, use a food processor and pulse a dozen times, till the mixture makes a good pesto. 1 eggplant, cubed 3 Idaho potatoes, cubed 1/2 pound spaghetti, or other thin string pasta that you like 1 cup Parmesan cheese After prepping vegetables and starting hot water for pasta; pour 1/4 cup olive oil in a large skillet. After oil…
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The Easiest Party Appetizer Ever!
This is the easiest and tastiest party appetizer I have ever made. Make this, allow it to chill, and I promise it will be a hit at any gathering you attend. My husband and I have even made this a meal during the summer months when we did not really want to cook anything. Chicken Cheeseball Appetizer This recipe was given to me, by a neighbor, over 10 years ago. She was surprised, I had never heard of this delicious treat. Using three pantry staples, anyone can make this and be a hit at the next friendly get-together. I allow mine to chill for at least three hours for…
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Tomatillos
Was very excited about making Enchiladas Verdes from my favorite cookbook, America’s Test Kitchen. I was skeptical about trying the tomatillos. I had never bought them before, much less cooked them, especially roasting them! I marched off to my local chain grocery store and asked the produce manager for tomatillos. He pointed to a green, skin coated, tomato looking vegetable. The skin is much like an onion; however, don’t peel it off for this entrée. Tossing the tomatillos in vegetable oil, I placed them in the hot broiler for about 10 minutes, rotating the pan half way through. Upon removing the slightly darkened tomatillos from the oven, I allowed the…
