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EASTER CRAFTS & RECIPES

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Photo Credit: http://www.bhg.com/holidays/easter/crafts/pretty-easter-crafts-for-adults/#page=2

An Easy Easter Centerpiece

Want to add a touch of springtime and Easter whimsy to your family table this year? It’s easy to do with simple craft ideas designed to bring out the smiles at your house. Here are a couple of ways to add some yummy treats and fashionable colors to your Easter celebration, as featured on the Better Homes & Gardens website.

You can create your own sweet tree of edible and non-edible butterflies and flowers. All you need is a nicely shaped tree branch with numerous twigs, perhaps in its natural glory, or spray-painted in springtime green or white. You’ll also need blank card stock and some Easter cookie cutters.

  • Pop your branch into a basket or pretty pastel bucket that has some florist foam in it to hold the branch up nicely and then spread some Easter grass around it.
  • Next, pick out your favorite cookie cutters, trace those butterflies and flowers onto a good card stock and have fun coloring or painting them with glitz, sparkle, and your own unique designs. Of course you can always use rubber stamps or stencils for your designs if you’d prefer. If you like a simpler look, just use pastel colored card stock and leave the shapes design-free.
  • Tie a few of your finished shapes to your branch with invisible jewelry cord or narrow thread or yarn.
  • Save some room on your tree to add the real cookies in the same Easter shapes! Just bake your favorite sugar cookie recipe (or use the one below), using the same butterfly and flower cookie cutter shapes as above. (Don’t forget to add a small hole to the top of each cookie before baking for hanging.) Decorate the cookies, hang them on your tree and you’ll have an impressive and tasty Easter centerpiece.

Another Version

Simply place your beautiful branch in florist foam in a nice ceramic vase, and embellish with brightly wrapped candy or eggs. You can then attach some silk flower buds to the tree branch with a glue gun as well. Other suggestions for decorating the branch include hanging wrapped chocolate bunnies, pink and yellow peeps or little bundles of pastel jelly beans or candy-coated chocolates. Your guests will enjoy them all and you’re sure to create an Easter to remember.  This delightful centerpiece can even serve as a gift for your host for Easter dinner or for bringing to the Easter party at school to help make everything prettier and more fun.

For more ideas for decorative trees and other Easter crafts, check some of these websites.

http://pinterest.com/cindyodom1/spring-and-easter-crafts-and-recipes/

http://pinterest.com/livinglocurto/easter-crafts-recipes/

http://www.livinglocurto.com/2012/04/napkins/

http://vintagepaperparade.blogspot.ca/2012/03/special-guest-matthew-mead.html

Any holiday is about sharing special moments with those you love and you’re sure to bring extra joy to your family and friends with great ideas like these. You can add even more  the to the season by sharing wonderful Easter greetings from bluemountain.com with everyone on your list. Design and sentiment choices range from the most beautiful religious ecards to the most whimsical “you’re some-bunny special” styles!

03182013_easterSugar Cookie Recipe

1 1/2 c butter, softened
5 c all-purpose flour
2 c sugar
2tsp baking powder
4 eggs
1 tsp salt
1 tsp vanilla

Preheat oven to 400 F (200 C).

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Nest, stir in flour, baking powder, and salt.

Cover, and chill dough for at least one hour (or overnight).

Roll out dough on floured surface until approx. 1/4″ to 1/2″ thick. Cut into shapes with cookie cutters. (You can dip cookie cutter in flour between cuttings to keep dough from sticking to cutter.)

Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes in preheated oven. Cool on wire racks.
(Makes approx 5 doz cookies)

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HAPPY PURIM! February 23-24

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Origins of Purim

Purim is a festive celebration of the triumph of good over evil! It’s the story of the young and beautiful Queen Esther who had not shared her Jewish heritage with her husband, the King, before this story unfolded.

Esther was raised by her uncle Mordecai and she had been chosen to marry the King. When Mordecai refused to bow down to Haman, one of the King’s chief officials, Haman was furious. Discovering that Mordecai was a Jew, Haman sought to take revenge on him and all the Jews who lived in the kingdom. The word Purim comes from “Pur” (lot/fate) and so the Pur was cast and Haman planned to kill all the Jews.

Mordecai appealed to Esther to speak to the King on the people’s behalf. She and her people prayed and fasted for three full days as she considered the best way to approach the King.  Even though she was his wife, she could not see him unless he called her into his presence. The penalty for stepping over that boundary was death.

Esther’s courage ultimately saved her people and so Purim is a time of great celebration. You can read more of the story in the book of Esther in the Old Testament.

Purim Traditions                                                   Purim_Cookies

During Purim, a special dessert, Hamantashen, or Haman’s Ears, is made (recipe links below) and baskets of food are shared with friends and neighbors. Since the Jewish people were always on the move, it was traditional to give foods that could be consumed fairly quickly. Today, gift baskets and other gifts are also given to charitable organizations.

Sometimes little plays are acted out as one person portrays the villain, Haman, and others portray Esther or her uncle Mordecai. Songs are sung and sometimes even disguises are worn. The disguises serve as a reminder that Queen Esther had not revealed her true identity to the King until she was called upon to save her people.

Purim is a joyful celebration of feasting and drinking and a reminder that even when “lots” have been cast, a hero may yet come along to change the outcome.

http://jwa.org/blog/oznei-haman
http://reuvera.hubpages.com/hub/Jewish-Holiday-Purim-and-why-it-is-special–also-the-recipe-of-Purim-cookies–hamentashes–Hamans-ears
http://www.chabad.org/holidays/purim/article_cdo/aid/1365/jewish/Recipes.htm
 

To send your best wishes for Purim or to share the above Purim ecard, please click here.

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Healthy Comfort Foods

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What do you think of when someone mentions “comfort food?” Mac and cheese? Meatloaf and mashed potatoes? Grilled cheese and tomato soup? Fried chicken? The Merriam-Webster Dictionary defines it as: food prepared in a traditional style having a usually nostalgic or sentimental appeal.

Interestingly, some studies have shown that the consumption of comfort food by men is often triggered by  positive emotions, while it is often negative ones that trigger it in women—especially college-aged women. Studies indicate that these foods may be eaten to relieve negative psychological effects or to increase positive ones for women. But for both men and women, comfort foods are usually those that pique an emotional response in us—specific dishes that bring back fond memories, usually of our childhoods or specific cultures.

As good as comfort foods may be for our psyches, however, they’re usually not great for our hearts as they’re often high in calories and saturated fats. But there are ways to still enjoy these taste-tempting meals without the guilt. We’ve listed a number of websites here that offer great recipes for comfort food that have had modern makeovers to limit the fat and calories and still keep the great flavors we love. They include other nutritional information as well including diabetic exchanges.

What’s your favorite comfort food? Let us know in the comments section below!

http://www.eatingwell.com/recipes_menus/collections/healthy_comfort_food_recipes

http://www.tasteofhome.com/Healthy-Cooking-Magazine/Healthy-Comfort-Food-Recipes

http://www.epicurious.com/articlesguides/healthy/nutritiousdishes/comfortfood

http://www.goodhousekeeping.com/recipes/healthy/healthy-comfort-food#slide-1

 

 

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What To Do With Those Thanksgiving Leftovers

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Thanksgiving is a week away which means you might still be searching for good recipes for stuffing, cranberry relish, or some other traditional or, non-traditional dish. But we’re thinking ahead to what to do with the leftovers everyone will inevitably have in  the days that follow this great holiday feast!

How to Store Leftovers: One of the most important things is to store leftovers quickly so that they’re safe to serve again. A good rule of thumb is to keep hot foods hot and cold foods cold while serving, but if you can’t do that, start putting your perishable leftovers in the refrigerator within 2 hours of serving.

Turkey should never be stored with stuffing in it. The turkey should be removed from the bone and placed in shallow containers or plastic bags. Storing should be done in smaller batches, as larger ones take much longer to cool and keep the heat trapped in…not a good thing. Best not to stack containers in the refrigerator until they’ve completely cooled down. Storing foods in their serving dishes takes up a lot of space, so placing these leftovers in smaller containers is also a good idea…and safer.

How Long Can You Store Leftovers? In the refrigerator, leftovers re usually good for four days and should be reheated to 165 degrees F. before serving. Soups and sauces should be brought to a full boil when reheating. Of course frozen leftovers can be kept much longer, but start to lose their flavor after a couple months. Just remember to let the food cool down in the refrigerator before storing in the freezer. You should always mark the contents of the containers as well and date them for future reference.

So What About Eating Those Leftovers? Well, there’s no end to all the great recipes available for turning those leftovers into mouth-watering meals and we’re adding a few links here to get you there! In the meantime, here’s a few quick and easy ideas to get you started:

  1. Add leftover stuffing to clean mushroom caps, sprinkle with grated parmesan or your favorite herb and saute until caps are tender and golden.
  2. Make Grilled Turkey Reubens by adding several slices turkey and 1/2 c drained sauerkraut (both warmed in microwave) to 2 slices rye bread, 2 slices of swiss cheese and 2 T of Thousand Island Dressing. Brush bread with butter and grill in skillet over medium-low heat, a few minutes on each side. Enjoy!
  3. Eggs in Purgatory will help you use up those leftover mashed potatoes. Just shape them into patties, coat with a little flour, saute in skillet w/olive oil (about 2 minutes
    per side), then place on top of 1/4 c warmed marinara sauce on a small plate. Top with a cooked sunny-side-up egg and sprinkle with salt, pepper and a little grated Parmesan…delicious!
http://allrecipes.com/Recipes/Holidays-and-Events/Thanksgiving/Thanksgiving-Leftovers/Main.aspx
http://www.marthastewart.com/275078/recipes-for-thanksgiving-leftovers/@center/276949/everything-thanksgiving#345353
 http://www.foodnetwork.com/thanksgiving-leftovers/package/index.html?xp=thx

 

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Happy Sammie Day

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Today we celebrate the humble beginnings of one of our culinary staples – the sandwich.  Where would we be without delicious sammies like the BLT, the Dagwood, the Hoagie, the Reuben or the infamous breakfast sandwich? Ok, maybe a little thinner, but definitely not as satisfied.  The Fourth Earl of Sandwich, John Montagu (1719-1792) was the man given credit for inventing the sandwich, even though the first sandwich probably originated a thousand years earlier. Montagu was First Lord of the Admiralty and an influential sponsor to Captain James Cook’s vast exploration efforts.  In fact, Captain Cook named a series of small South Pacific islands after the Earl, calling them The Sandwich Islands. These islands are now known as Hawaii.

According to legend, John Montagu, was a gambling addict and introduced the concept of two slices of bread with a piece of salted meat in between them so that he could play through his card games.  Supposedly Montagu did this frequently enough that the other men gambling with him began to order “the same as Sandwich!”

Soon after, the British began baking a fine white loaf in a tin which created uniformity and slices that could be evenly cut. The sandwich was introduced to America in 1840 by Englishwoman, Elizabeth Leslie who included a recipe for the still beloved ham sandwich in her cookbook, Directions for Cookery. By the 1900’s, pre-sliced bread became available and the sandwich increased in popularity.  It became an easy, portable meal for workers and school children alike.

 Especially fun is how some of our more popular sandwiches received their names. For instance, the dagwood took its name from the cartoon character in the comic strip Blondie.  The taco is based on the Spanish word referring to a long narrow shape. The club sandwich was so named, because it was elegant and decadent enough to be served to the financially privileged at resorts and country clubs.  Finally, America’s most popular sandwich, the hamburger, was believed to have been introduced at the world’s fair in St. Louis in 1904. Derived from the entrée Hamburger Steak, it was named after the German city of Hamburg.

With over 65 types of sandwiches to choose from, it is estimated that America consumes more than 300 million sandwiches a day – that’s a lot of folks saying “same as Sandwich!”  To celebrate this great invention, try making a Super-Stuffed Monte-Cristo Sandwich, how about a California Grilled Veggie Sandwich, or if you’re a Pioneer Woman fan try the The Marlboro Man Sandwich. Or, if you’re feeling especially adventurous, create your own signature sandwich and take some time to enjoy it!

 

 

 

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Labor Day Recipes

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Held on the first Monday of September, Labor Day in the United States of America originated as a way to celebrate the strengths and contributions of labor unions to the United States economy. This day of rest unofficially signals the end of summer, the beginning of the NFL and college football seasons, and serves as a marker for the fashion-forward to stop wearing the color white.

So how do most Americans celebrate this day? Parades, relaxation and cookouts are all favorites! If you have picnic plans for Labor Day, we’re here to tempt your taste buds with a few festive favorites. Are you hungry yet? If not, you will be by the end of our delicious list! Try ‘em out and then tell us what you thought in our comments section!

 STARTER/SIDE:

All-American Potato Salad

  • 2 pounds Yukon potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes
  • 2 tablespoons red wine vinegar
  • 1 small minced red onion
  • 3 tablespoons sweet pickle relish
  • 1/2 cup mayonnaise + more if needed
  • 3/4 teaspoon Dijon mustard
  • 3/4 teaspoon celery salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons minced fresh parsley leaves
  • 1/4 teaspoon ground black pepper
  • 3 large hard-cooked eggs, peeled and cut into 1/4-inch cubes

Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender.

Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just barely warm or almost fully cooled, about 20 minutes.

Meanwhile, in small bowl, stir together onion, pickle relish, mayonnaise, mustard powder, celery salt, garlic and onion powders, parsley, and pepper. Using rubber spatula, gently fold dressing and eggs into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve.

 (Potato salad can be covered and refrigerated for up to 1 day. (Recipe from http://joelens.blogspot.com/2011/07/all-american-potato-salad.html)

 MAIN DISH:

BBQ Ribs

  •  3 slabs sm. to med. size pork ribs
  • 1/2 c. lemon juice
  • 1/3 c. Louisiana Hot Sauce
  • 1 c. Worcestershire sauce
  • 1 c. A-1 steak sauce
  • 1 c. Kraft Barbeque Sauce
  • 1/3 c. liquid Hickory Smoke
  • 1 1/2 tsp. garlic salt
  • 3 tsp. onion salt
  • 2 tsp. black peppers

Use 7 lbs. charcoal briquettes and 1 lb. of wet hickory chips. Wash – rinse ribs. Place in large pan. Sprinkle garlic, onion salt, pepper evenly. Cover with lemon juice and hot sauce. Let set in cool place several hours or overnight in refrigerator.

Heat grill, preferably with charcoal briquettes – hickory wood. Wait for coals to turn white. Place meat on grill, turn often. If flare-up of flame douse with clear water. The meat should cook slowly with a cover to absorb ample flavor.

Mix all sauces in bowl. When ribs begin to get tender, brush ribs on both sides. When meat begins to pull away from bone, remove from heat. Preserve remaining sauce.

(Recipe from http://labor-day-weekend.com/labor-day-weekend-party-planning/recipes.htm)

DESSERT:

Fruit Cobbler

  •  1/4 cup butter
  • 1 1/4 cups all-purpose flour
  • 1 cup white sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/2 teaspoon vanilla extract
  • 4 cups fresh peaches, pitted and sliced

Melt butter or margarine in a 9 x 13 inch pan. Set aside to cool.

Stir together flour, sugar, salt, and baking powder. Mix in milk and vanilla. Pour batter over melted butter.

DO NOT MIX OR STIR. Spoon fruit with juice over the batter. DO NOT MIX OR STIR.

Bake at 350 degrees F (175 degrees C) for 55 minutes.

(Recipe from http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=12521&origin=detail&&Se)

REFERENCES (BlueMountain.com is not associated with any of these websites): Wikipedia & Time and date

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Create a Sweet Birthday!

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Birthday cake is so five minutes ago. Today, fads and crazes in the baking industry are affecting celebrations everywhere, as people are looking for alternatives to standard birthday cakes with butter cream frosted flowers.

The Year of the Cupcake –

Cupcakes are everywhere! There are books, blogs, tv shows and food trucks all catering to the sweet treats that are cupcakes. Maybe it’s the fact that cupcakes are miniature versions of the real deal, and it allows people to feel like a special, individual cake has been baked just for them. Regardless, one of the best things about cupcakes is anyone can make them. Go as elaborate or simple as you please. Make the cake from scratch, or use a boxed mix.

They are perfect for themed birthday parties, and you can make a beautiful cupcake, no matter if you’re a novice or an expert. Try having some un-iced cupcakes at a child’s birthday party, and let everyone decorate their own – with plenty of aprons and frosting to go around, this is a great way to bring out the artist in everyone.

Forget lollipops – Cake Pops are the new sensation! 

These bite-sized wonders “popped” on the scene a few years ago, and the craze hasn’t slowed down a bit. The super-simple recipe (It’s a boxed cake, cooled and crumbled with a jar of icing) has everyone trying their hand at the dessert.

Once the morsels have had time to set up, and have a stick inserted – the decorating options are endless. There’s room to play with colors, shapes and flavors, which allow you to tailor make these treats for the birthday girl or boy.  Try individually wrapping the pops as a great take-home favor, or wrap a piece of Styrofoam in birthday wrapping paper and stick the pops in for a cute display at any birthday party. Simple or elaborate, these treats are sure to make a statement.

Enjoy some birthday magic (and cake too) with our newest and most delicious birthday ecard!

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Great BBQ and Grilling Recipes for Memorial Day

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 Memorial Day— it’s the unofficial start of summer! However, while the day has become synonymous with cookouts and fun, it was originally known as Decoration Day, a time of remembrance for soldiers who died during the Civil War. Over the years, the importance of the holiday propelled its growth, and in 1967 the name was officially changed to Memorial Day. Today, while you’re enjoying the parades and picnics, be sure to take a moment to remember and offer thanks for all of those who died in our country’s service.

Since the dawn of time, cooking over an open fire has been at the heart of get-togethers with family and friends.  If you love that flame-kissed flavor, you’ll want to try these lip-smacking, finger-licking-good grilling recipes for memorial day!

Wings of Death

  • 4 tablespoons butter, melted
  • 3 tablespoons honey
  • 10 tablespoons Tabasco or hot sauce
  • 3 jalapeno peppers, finely minced
  • 2 tablespoons spicy mustard
  • 2 tablespoons tomato paste
  • 1 teaspoon soy sauce

Marinade wings for about 3 – 4 hours in equal parts Tabasco, and Soy sauce and some olive oil.
Cook on grill for about 30 to 45 minutes.
Heat sauce ingredients above until bubbling (should be fairly thick).
Remove wings from heat when they can easily be pulled apart at the joints and coat with sauce.

Barbecue Chicken

Ingredients

  • 2 chickens (or 4 whole bone-in chicken breasts) halved lengthwise
  • 1 1/2 cups Italian dressing, recipe follows
  • 1/4 cup Neelys Barbecue Seasoning, recipe follows
  • 1 cup Neelys Barbecue Sauce, recipe follows

Directions

Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neelys seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.

If Cooking Inside:

Take the chicken out of the refrigerator and brush chicken with Neelys Barbeque Sauce.

Place into a preheated 350 degree F oven for 45 minutes.

If Grilling Outside:

Thirty minutes before you’re ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.

Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neelys Barbecue sauce during the last 5 minutes of cooking.

Neely Italian Dressing:

  • 2 tablespoons ground mustard
  • 2 garlic cloves, smashed
  • 1 tablespoon crushed red pepper flakes
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 tablespoon sugar
  • 2 tablespoons Neelys Barbecue Seasoning
  • 1/3 cup red wine vinegar
  • 1 cup canola oil
  • Salt and pepper

Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.

Yield: 1 1/2 cups

Neelys BBQ Seasoning:

  • 1 1/2 cups paprika
  • 3/4 cup sugar
  • 3 3/4 tablespoons onion powder

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

Neelys BBQ Sauce

  • 2 cups ketchup
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 5 tablespoons light brown sugar
  • 5 tablespoons sugar
  • 1/2 tablespoon fresh ground black pepper
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon ground mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce

In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Yield: 3 1/2 cups

Grilled Shrimp

Ingredients

  • 3 cloves garlic, minced
  • 1/3 cup olive oil
  • 1/4 cup tomato sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 pounds fresh shrimp, peeled and deveined
  • skewers

Directions

  1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
  2. Prepare grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.  Serves 6

Grilled Pork Chops

Ingredients:

Update

Directions:

  1. In deep bowl mix all marinade ingredients.
  2. Marinate at least 2 hours.
  3.  Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done. Cooking time for second side is shorter by 1-2 minutes. 3/4″ or thinner, 5-6 minutes maximum per side, thicker than 3/4″ 6-7 minutes maximum per side. DO NOT OVER-GRILL, chops will become tough. After 2 minutes grilling on a side, rotate chops 45 degrees for even cooking. Turn over when juices pool on upper surface and meat appears to be cooked half-way through. 

Grilled Vegetables

Ingredients

  • 3 red bell peppers, seeded and halved
  • 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
  • 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
  • 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
  • 12 cremini mushrooms
  • 1 bunch (1-pound) asparagus, trimmed
  • 12 green onions, roots cut off
  • 1/4 cup plus 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 3 tablespoons balsamic vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh Italian parsley leaves
  • 1 teaspoon chopped fresh basil leaves
  • 1/2 teaspoon finely chopped fresh rosemary leaves

Directions

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature

http://www.food.com/recipe/best-grilled-pork-chops-27210#ixzz1JWXeDDRL

http://www.3men.com/barbecue.htm#Wings of Death

http://allrecipes.tv/channels/grilling.aspx

http://www.foodnetwork.com/recipes/down-home-with-the-neelys/barbecue-chicken-recipe/index.html

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Cinco de Mayo Recipes

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It’s Cinco de Mayo—time to bring out the margaritas, pass around the salsa, and let the mariachi band play!  May 5th actually commemorates the 1862 victory at the Battle of Puebla, when the Mexican army defeated the French. However, in the United States, the holiday has become a celebration of pride for all of Hispanic descent—but no matter what your background is, everyone can join in the food, dancing, and fun of Cinco de Mayo!  Óle!

Let’s Get the Party Started!

  Señor Gilroy’s Irish Margaritas!

 Ingredients

  • 12 oz frozen limeade concentrate
  • 12 oz cheap Tequila
  • 12 oz domestic beer (not light beer)

Blend with ice and enjoy!

 Pitcher Perfect Margaritas

Ingredients

  • 2 cups tequila
  • 1 cup triple sec
  • 3/4 cup fresh lime juice
  • 3/4 cup sweetened lime juice
  • 3 cups ice
  • kosher salt
  • 8 lime wedges

Directions

  1. Combine the tequila, triple sec, fresh lime juice, sweetened lime juice, and ice in a large pitcher; stir.
  2. Pour the kosher salt onto a plate. Rub the rim of a glass with a lime wedge. Dip the rim of the glass into the salt; fill glass with margarita mixture; repeat for each serving.

Super Nachos

1 pound lean ground beef
2 teaspoons chili powder
2 teaspoons cumin
Pinch of salt
1 small can refried beans or bean dip
1 10 or 12-ounce bag corn tortilla chips
1 1/4 pounds Monterey Jack or Mozzarella cheese, grated
1 large onion, chopped
2 tomatoes, chopped
1 6-ounce can black olives, chopped

Brown the ground beef in a medium skillet. Drain. Add the chili powder, cumin and salt. Set aside for a moment.

Spread a thin layer of refried beans or bean dip over the bottom of a platter or shallow, heat-proof bowl to anchor the first layer of chips.

Then spread a layer of chips over the beans, top with layers of cheese, ground beef, onion, tomato and olives. Repeat until all the ingredients are used. Or, since this recipe usually makes about 4 layers, you can divide all the toppings into 4 portions for even layering.

Microwave on high until heated through, about 10 minutes, or bake at 375° for 20-30 minutes. Serve warm.

Spicy Guacamole Dip

4 avocados
4 cloves garlic, minced
1/4 sweet red onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 red chiles, seeded and finely chopped
4 tablespoons olive oil,divided
Juice of 1 lime
Salt and pepper to taste
Pinch of cayenne, for garnish

Cut the avocados in half lengthwise and remove the seeds. Scoop out the meat into a medium-size bowl and mash with a fork. (Do not process in a food processor or blender.)

Gently stir in the garlic, red onion, jalapeno pepper, red chiles, 3 tablespoons of the olive oil, and lime juice. Add salt and pepper to taste.

Transfer to a serving bowl, if necessary. Drizzle the remainder of the olive oil over the Guacamole and sprinkle with cayenne for presentation. Serve immediately. Makes 3 cups.

Note: Guacamole Dip does not keep well, but adding a tablespoon of lemon juice helps preserve the color.

Fresh Salsa

Ingredients

  • 4 large tomatoes, chopped
  • 1 onion, chopped
  • 1/2 cup chopped fresh cilantro
  • 3 cloves garlic, minced
  • 1 tablespoon lime juice
  • 1 tomatillo, diced (optional)
  • salt to taste
  • 1 jalapeno pepper, minced

Directions

  1. In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa’s heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.

http://www.greatpartyrecipes.com/guacaolediprecipe.html

http://www.greatpartyrecipes.com/nachosrecipe.html

http://allrecipes.com//Recipe/Pitcher-Perfect-Margaritas/Detail.aspx

http://allrecipes.com/Recipe/Salsa/Detail.aspx

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Eggcellent Recipes for Your Easter Eggs

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Don’t know what to do with all those hard-boiled Easter eggs?  Eat them, of course!  (But remember to do so within 5 days.)  Here are some tasty, Easter-Bunny-tested recipes that are sure to tickle your whiskers!

First, you’ll want to begin with:

The Perfect Hard-Cooked Egg

  • Place eggs in single layer in saucepan.
  • Cover with at least one inch of cold water over tops of shells.
  • Cover pot with lid and bring to a boil over medium heat.
  • As soon as the water comes to a full boil, remove from heat and let stand for 2-10 minutes (longest for large eggs).
  • Drain off hot water and immediately cover with cold water and add a few ice cubes.
  • Let stand in cold water until completely cooled.

Tips

  1. Never boil eggs.  It makes them rubbery.
  2. Use older eggs.  Fresh ones won’t peel properly.
  3. To keep eggs from cracking while cooking (before placing in water), pierce large   end with a needle, which will also make them easier to peel.

Deviled-Egg Spread

Ingredients

  • dozen large eggs
  • tablespoons  white vinegar
  • 1/2  pound  sliced white sandwich bread
  • cup  mayonnaise
  • tablespoon  yellow mustard
  • Kosher salt and freshly ground pepper
  • Paprika, for dusting

Preparation

Preheat the oven to 450°. In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in the water.

Meanwhile, quarter the bread slices on the diagonal and arrange them in a single layer on a large cookie sheet. Toast the bread in the oven for about 6 minutes, turning once, until barely browned.

Shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Scrape the mixture into the bowl and blend with the chopped egg whites. Season with salt and pepper.

Top the toast points with the egg spread and dust lightly with paprika. Arrange the toasts on a platter and serve. Alternatively, serve the egg spread in a bowl with the toast points alongside.

Baked Egg Casserole

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup evaporated milk
  • 1 cup water
  • 1 teaspoon salt
  • 1 dash white pepper
  • 3 dashes cayenne pepper
  • 6 hard-cooked eggs, sliced
  • 3 slices extra sharp Cheddar cheese, halved
  • 6 slices white bread, toasted and cut into triangles

Directions

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a saucepan over medium heat. Stir in flour until smooth. Gradually      whisk in evaporated milk and water. Season with salt, white pepper and cayenne pepper. Cook, stirring frequently, until thickened.
  • Arrange sliced eggs in a medium baking dish. Pour sauce over eggs. Place cheese slices on top.
  • Bake in preheated oven for 15 to 20 minutes. Place toast on plates, and spoon egg mixture over toast points.

Serves 6

Pasta Nicoise

Ingredients:

Preparation:

Cook pasta in boiling salted water until just tender. Drain well and rinse with cold water. Shake off excess moisture.red onion, garlic, rosemary, salt, and pepper. Pour half of dressing over pasta and toss well.chicken, tomatoes, and hard-boiled eggs. Sprinkle remaining dressing over salad. Top with parsley, capers, anchovies, and black olives.

Combine lemon juice, oil,

Cook beans until just tender. Drain, rinse with cold water and drain again. Toss beans with half of remaining dressing.

Arrange pasta in serving bowl. Surround with beans,

Serves 4

Warm Spinach Salad

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 4 slices thick-cut bacon or 4 slices pancetta, chopped
  • 3 shallots, thinly sliced
  • 2 cloves garlic, chopped
  • 3 tablespoons sherry vinegar
  • 2 pounds triple washed spinach, stems removed
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg, to taste
  • 4 hard-boiled eggs, quartered lengthwise
  • Parmigiano-Reggiano, for topping

Directions

Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

Serves 4 – 6

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