abjcooking
Head Chef
Please add some of your favorites if you wish to.
Asparagus dressing
1 T. dijon mustard
1/2 cup vinegar
2/3 cup olive oil
salt and pepper
Steam asparagus. Combine dressing ingredients and toss with the cooked asparagus.
Beet Salad
Roasted beets
1 T. lemon juice
1 oz. white wine vinegar
1 T. honey
1 oz. dijon mustard
1 t. dried thyme
4 oz vegetable oil
salt and pepper
feta cheese
lettuce mix of your choice
After beets have cooled add the lemon juice, vinegar, honey, mustard, thyme, and salt and pepper. Slowly drizzle in oil while whisking. Place beets and cheese on top of lettuce and drizzle with dressing.
Marinated cucumber salad
2 large seedless cucumbers sliced paper thin
1 red onion sliced paper thin
4 T. vinegar
1/2 t. salt
2 T. sugar
fresh dill
dollop of yogurt
Combine vinegar, salt, and sugar. Remove some moisture from cucumbers by laying them out and sprinkle with a little salt. Put onions and cucumbers into vinegar mixture. Let sit for about 1 hour to 1 1/2 hours. Strain out liquid. Serve with fresh dill and a dollop of yogurt on top.
Oroz with golden raisin vinegarette
1 pound orzo
1-1/2 cups diced vegetables
1 cup golden raisins
1/2 cup white wine vinegar
1 cup olive oil
1 cup water
1/2 cup onion
3 teaspoons dijon mustard
2 teaspoons salt
1 teaspoon pepper
Blanch orzo in boiling, salted water until done. Cool under running water and strain. Add your favorite diced vegetables, peas, or whatever you like. Season with salt and pepper.
Combine all ingredients in a pot. Bring to a boil. Let simmer for 60 seconds. Puree and chill. Add to salad and mix thoroughly.
Roasted Pepper Salad
6 bell peppers (assorted colors of red, green, and gold)
1 to 2 green onions, sliced
1/3 cup sliced imported black olives such as kalamata
2 Tablespoons capers
2 Tablespoons chopped fresh basil
1 Tablespoon chopped fresh oregano or 1 teaspoon dried oregano
3 Tablespoons extra-virgin olive oil
2 Tablespoons balsamic vinegar
2 garlic cloves, minced
Coarse salt and fresh ground black pepper to taste
1/2 cup diced feta
Grill or broil bell peppers until blistered and slightly charred all over. Place in a bag or in a lightly covered bowl to cool, then peel off charred skins. Trim and remove seeds. Cut bell peppers into thin strips and place in a large bowl.
Toss in the green onion, olives, capers, basil and oregano. Whisk together the olive oil, vinegar, garlic, salt and pepper and toss in. Cover and refrigerate to cool, or up to 24 hours. Sprinkle with feta to serve.
(Recipe curtesy of southwest foodie)
Vidalia Onion Casserole
I have posted this before, but since we have some new members I will post it again since it is my favorite. Since posting this I have tried it with just regular sweet onions and it worked just as well.
5 vidalia onions, sliced as thin as possible
1 stick land O' lakes butter, land O' Lakes works the best
1/2 cup fresh parmesan cheese grated, more to your taste
20 Ritz crackers, crushed
Melt butter. Saute onions in butter until very limp. Sometimes I have to do 2 batches to get all of the onions. Layer in casserole dish, the parmesan cheese, onions and ritz, ending with ritz on top. Adjust cheese to your taste. bake at 325 for 30 minutes.
Black Beans with Cilantro Pesto Rice
Cilantro Pesto
1/3 cup pine nuts, toasted
1/2 cup freshly grated parmesan cheese
2 large garlic cloves
1 1/2 cups packed fresh basil leaves
1 1/2 cups packed fresh cilantro leaves
1 cup packed fresh parsley leaves
2 T. lime juice
3/4 cup olive oil
Beans and Rice
1 pound dried black beans
1 ham hock
4 cups water
2 cups long grain rice
1/4 cup butter, softened
2 1/2 t. creole seasoning, divided use
1/8 t. cayenne
Beans must be soaked overnight in water 2 inches higher than the beans, or use the quick soak method on package. In a blender, mix cooled pine nuts with remaining pesto ingredients. The following day when ready to prepare, drain beans. In a covered kettle, add 2 inches of cold water to drained beans and ham hack. Simmer beans until tender, about 1 to 1 1/4 hours. Drain beans, discard ham hock and keep beans warm. While beans are simmering, in a large heavy skillet bring 4 cups of water to a boil and stir in rice and 1/2 t. creole seasoning. Cook rice covered over low heat, undisturbed 18-20 minutes or until water is absorbed and rice is tender. Fluff rice with fork and add to beans. Stir in butter, pesto, creole seasoning and cayenne. To make a little spicier add some more cayenne.
This dish looks great in a hollowed out pineapple.
Asparagus dressing
1 T. dijon mustard
1/2 cup vinegar
2/3 cup olive oil
salt and pepper
Steam asparagus. Combine dressing ingredients and toss with the cooked asparagus.
Beet Salad
Roasted beets
1 T. lemon juice
1 oz. white wine vinegar
1 T. honey
1 oz. dijon mustard
1 t. dried thyme
4 oz vegetable oil
salt and pepper
feta cheese
lettuce mix of your choice
After beets have cooled add the lemon juice, vinegar, honey, mustard, thyme, and salt and pepper. Slowly drizzle in oil while whisking. Place beets and cheese on top of lettuce and drizzle with dressing.
Marinated cucumber salad
2 large seedless cucumbers sliced paper thin
1 red onion sliced paper thin
4 T. vinegar
1/2 t. salt
2 T. sugar
fresh dill
dollop of yogurt
Combine vinegar, salt, and sugar. Remove some moisture from cucumbers by laying them out and sprinkle with a little salt. Put onions and cucumbers into vinegar mixture. Let sit for about 1 hour to 1 1/2 hours. Strain out liquid. Serve with fresh dill and a dollop of yogurt on top.
Oroz with golden raisin vinegarette
1 pound orzo
1-1/2 cups diced vegetables
1 cup golden raisins
1/2 cup white wine vinegar
1 cup olive oil
1 cup water
1/2 cup onion
3 teaspoons dijon mustard
2 teaspoons salt
1 teaspoon pepper
Blanch orzo in boiling, salted water until done. Cool under running water and strain. Add your favorite diced vegetables, peas, or whatever you like. Season with salt and pepper.
Combine all ingredients in a pot. Bring to a boil. Let simmer for 60 seconds. Puree and chill. Add to salad and mix thoroughly.
Roasted Pepper Salad
6 bell peppers (assorted colors of red, green, and gold)
1 to 2 green onions, sliced
1/3 cup sliced imported black olives such as kalamata
2 Tablespoons capers
2 Tablespoons chopped fresh basil
1 Tablespoon chopped fresh oregano or 1 teaspoon dried oregano
3 Tablespoons extra-virgin olive oil
2 Tablespoons balsamic vinegar
2 garlic cloves, minced
Coarse salt and fresh ground black pepper to taste
1/2 cup diced feta
Grill or broil bell peppers until blistered and slightly charred all over. Place in a bag or in a lightly covered bowl to cool, then peel off charred skins. Trim and remove seeds. Cut bell peppers into thin strips and place in a large bowl.
Toss in the green onion, olives, capers, basil and oregano. Whisk together the olive oil, vinegar, garlic, salt and pepper and toss in. Cover and refrigerate to cool, or up to 24 hours. Sprinkle with feta to serve.
(Recipe curtesy of southwest foodie)
Vidalia Onion Casserole
I have posted this before, but since we have some new members I will post it again since it is my favorite. Since posting this I have tried it with just regular sweet onions and it worked just as well.
5 vidalia onions, sliced as thin as possible
1 stick land O' lakes butter, land O' Lakes works the best
1/2 cup fresh parmesan cheese grated, more to your taste
20 Ritz crackers, crushed
Melt butter. Saute onions in butter until very limp. Sometimes I have to do 2 batches to get all of the onions. Layer in casserole dish, the parmesan cheese, onions and ritz, ending with ritz on top. Adjust cheese to your taste. bake at 325 for 30 minutes.
Black Beans with Cilantro Pesto Rice
Cilantro Pesto
1/3 cup pine nuts, toasted
1/2 cup freshly grated parmesan cheese
2 large garlic cloves
1 1/2 cups packed fresh basil leaves
1 1/2 cups packed fresh cilantro leaves
1 cup packed fresh parsley leaves
2 T. lime juice
3/4 cup olive oil
Beans and Rice
1 pound dried black beans
1 ham hock
4 cups water
2 cups long grain rice
1/4 cup butter, softened
2 1/2 t. creole seasoning, divided use
1/8 t. cayenne
Beans must be soaked overnight in water 2 inches higher than the beans, or use the quick soak method on package. In a blender, mix cooled pine nuts with remaining pesto ingredients. The following day when ready to prepare, drain beans. In a covered kettle, add 2 inches of cold water to drained beans and ham hack. Simmer beans until tender, about 1 to 1 1/4 hours. Drain beans, discard ham hock and keep beans warm. While beans are simmering, in a large heavy skillet bring 4 cups of water to a boil and stir in rice and 1/2 t. creole seasoning. Cook rice covered over low heat, undisturbed 18-20 minutes or until water is absorbed and rice is tender. Fluff rice with fork and add to beans. Stir in butter, pesto, creole seasoning and cayenne. To make a little spicier add some more cayenne.
This dish looks great in a hollowed out pineapple.
