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It seems like a bag of baking potatoes lasts us forever! I looked in my crisper drawer just the other day and I have a 5 pound bag that desperately needs to be used. Since the weather has been fabulous lately, we've been spending as much time outdoors, soaking up the sun before cold, yucky weather starts. Here's a veggie recipe for the grill to make during those beautiful, golden fall days.
Potato Packets
Ingredients:
3 Large Baking Potatoes
2 Apples
1 Small Onion
2 Green Peppers
1 Red Pepper
1/4 Cup Olive Oil
1 Tbsp Soy Sauce
1 Tbsp Red Wine Vinegar
1/2 Tsp Pepper
1/2 Tsp Salt
1. Wash potatoes, trim off ends and microwave for 90 seconds.
2. Chop potatoes into large chunks. Chop apples, onion, and peppers into chunks 1/2 the size of the potato chunks.
3. In a large bowl, mix together potatoes, apples, onion, peppers, olive oil, soy sauce, vinegar, salt and pepper.
4. Fold veggie mix into 3 large pieces of aluminum foil. BBQ on the top rack of bbq grill for 25 minutes on high.
Now that Spring is in full swing and Summer is right around the corner (hallelujah!) fresh fruits and veggies are popping up everywhere. We have the cutest little vegetable stand right down the street from us and everytime I go there, I buy just a little too much! It all looks so good and the prices are very reasonable. We're also attempting to grow our own fruits and veggies this year. I'll keep you updated on how it's going. So now I'm motivated to create some new vegetable recipes. Here's the first for the season- Italian Style Cabbage.
Italian Style Cabbage
Ingredients:
1 Head of Cabbabge
3/4 Cup Spaghetti Sauce
2 TBSP Grated Parmesan or Romano Cheese
Olive oil
1. Wash and chop cabbage into small strips.
2. Pour a thin layer of olive oil into the bottom of a large frying pan. Toss cabbage into pan. Start frying. Stir while frying so cabbage doesn't stick to bottom of pan.
3. When cabbage turns brighter, stir in spaghetti sauce. Continue cooking until cabbage is cooked all the way through (7 to 10 minutes). Add parmesan cheese. Let melt and serve.
Good Morning What's for Leftovers readers! I hope you all remembered to change your time. For the first time in a long time, Celia and Charlie slept in until 8:30- woohoo!
Last week, if you remember, I made some Asian Kabobs, that were delicious and tender. Check out the recipe if you're in the mood to bbq kabobs today. We ate all the meat kabobs, but I had a couple of vegetable kabobs left. Last night I made them into a sweet, little corn dish that was really easy. It paired great with the pork steaks we had for dinner.
Sweet Corn and Veggies
Ingredients:
1 Package Frozen Corn
2 Cups Chopped Kabob Veggies
1 1/2 Cups Water
2 TSP Brown Sugar
1 TSP Flour
1. Chop up leftover vegetables into small bits.
2. Put corn, veggies, water, brown sugar, and flour into a medium-sized soup pot and stir.
3. Cook over medium heat until a significant amount of liquid evaporates and thickens up a bit.
Who would have thought? This is what I asked myself when our ham and chicken kabobs turned out absolutely delicious tonight! I love ham, but I've never bar-b-qued it. However, we have a lot of ham. A couple of weeks ago, hams were on sale at our local grocery store and I bought a huge one! It was so big that I cut it in half and froze half of it. Earlier today, I took out some chicken to cook tonight, but my thighs didn't thaw out, only the two boneless breasts did. Needless to say, when I went to make these Asian Kabobs for dinner tonight, I had to improvise. Lucky for us and all our What's for Leftovers' readers, they turned out to be some of the best kabobs I have ever made! Feel free to use whatever veggies you have on hand. I used our last turnip, which actually turned out to be really good as a kabob veggie. I hope you can get out and enjoy the nice Spring weather and bbq these kabobs some time soon!
Asian Kabobs
Ingredients for the Kabobs:
1/2 Large Red Onion
1 Medium Yellow Onion
2 Green Peppers
2 Colored Peppers (I used red and yellow)
1 Turnip
2 Boneless, Skinless Chicken Breasts, Cut into Chunks
15 Large Chunks of Ham
1. Soak your kabob sticks in water so they won't catch on fire on the bbq pit.
2. Cut up vegetables and meat into large chunks.
3. Load up six kabobs sticks with the vegetables. Load up four more with the meat, rotating ham and chicken.
Ingredients for the Sauce:
1 Cup Red Sweet n' Sour Sauce
1 Cup BBQ Sauce
1/4 Cup Honey
1/4 Cup Soy Sauce
1 TBSP Minced, Refrigerated Garlic
1. Mix all ingredients together and divide into two bowls.
2. Baste both sides of veggies kabobs with sauce in one bowl. If there is sauce left, pour over veggies. Then baste both sides of meat kabobs with sauce in the other bowl. If there is sauce left, pour over meat.
3. Cook kabobs on bbq grill over medium-low heat. Make sure chicken is finished cooking before removing from heat.
Whenever we buy a pack of lunchmeat ham, there's always a slice or two left at the end of the pack. It's not enough to make a sandwich with or really use in any recipe. Celia and Charlie will gladly eat what's left by itself, but I also like to cook with it. Here's a really easy pea recipe for you to use with your leftover bit of ham. We had it for dinner tonight. Celia told me even the juice from the peas was delicious. Good thing, since my meat surprised us by not being done when we started eating: the peas ended up being our main dish!
Easy Peasies
Ingredients:
1/3 Cup Chopped Ham
1 Can Sweet Peas
1 TBSP Dried Chopped Onion
1 TBSP Flour
Do not drain peas. Add ham, peas and dried onion to a pan. Bring to a boil. Stir in flour to make peas a little bit creamier. Continue cooking until juice thickens up a bit.
You're probably asking yourself who has leftover blue cheese, well we do. And like so many other things in my life, it was given to me. My mom works as a secretary at a rectory. One of the priests had a party and served a cheese tray. The priest gave my mom all of the leftover cheeses, who in turn gave it to us. I've been meaning to use it and tonight was the night. We're having chilidogs with the leftover chili from last night, so I made coleslaw to go with it. While I initially set out to make Blue Cheese Coleslaw, it turned more into Blue Cheese/Ranch Cole Slaw when my little helper, Charlie, dumped half of the bottle of Ranch into the slaw when my back was turned. I've taken some of the ranch out of my recipe so it won't be so Ranchy (is that a word?).
Blue Cheese Cole Slaw
Ingredients
1/2 Cup Mayo
1/2 Cup Ranch
1/4 Cup Parmesean Cheese
1/3 Cup Blue Cheese
1/4 Cup Honey
3 Splashes White Wine Vinegar
1/8 tsp Celery Powder
1/8 Cup Blue Cheese Salad Dressing
Pinch of Salt
16 oz Bag of Cole Slaw Mix or 16 oz of Chopped up Cabbage
1/2 Cup of Bacon
1/4 Cup of Sunflower Seeds
Mix together the first 9 ingredients in a large bowl until creamy. Slowly pour cabbage into bowl, mixing as you go along. If your cole slaw is too dry, add a bit of milk until it reaches the consistency you like (I didn't have to do this because we have a ton of ranch mixed into ours! You might not have to do it either.). When finished, add bacon and mix in. Finally, sprinkle sunflower seeds on top for an extra crunchy treat.
