As is the custom, I prepared picnic fare for a potluck Father’s Day picnic for my Dad and sister’s family. What to do that’s easy, tasty, and won’t break the bank. Make-it-yourself sandwhiches from roast beef and shaved ham. They were a great hit. The spicy pasta salad with gouda cheese, tomatoes, and basil was a great addition. Add a few picnic favorites like pop, potato chips and pickles, and you’re all set to enjoy.
This was a little different. I’ve tried tuna cakes, salmon cakes, and even crab cakes – but never chicken cakes. Hey they were delicious. Enjoy with a side salad and some starch and your golden!
Very tasty and easy to make. The chicken goes really well with rice and peas, and maybe a salad on the side.
Serves 4. Great reviews 9/10.
So we celebrated valentine’s day a couple of days late. Set up a formal dining setting on a card table in front of the fireplace. Got all dressed up fancy – very nice. I was able to make-ahead most everything except the pork, so the meal itself was relaxing, but it was a busy prep day! Everything got rave reviews – a really excellent meal for a romantic weekend, or for having company over.
Appetizers: Creamy Parsnip and Pear Soup; bacon wrapped pineapple; apricot brie toasts
Main: Pork tenderloin a l’Orange; Israeli Couscous with roasted vegetables
Dessert: Carmelized pear bowls with vanilla frozen yogurt.
I hope you enjoy!
Here’s a really easy side veggie. It’s geat with anything Asian themed, but it goes will with any main dish. Left overs are great warmed up too.
I realized that I’ve never posted my go-to potluck salad. Always popular. Easy to make – 5 minutes does it. Relatively inexpensive.
If you expect you may have leftovers, you’re better to reserve part of the salad minus Ramon noodles. The noodles get soggy if they sit in the salad for more than12 hours. Rated 5/5.
Late birthday festivities for Sue. This was truly for her, since I can’t eat shrimp. The girls enjoyed it. Nice with a French loaf and a grapefruit salad.
Great reviews all around.
Another side I made up a few weeks ago while cooking with my wife is Israeli Couscous. I forgot to write down measurements, but I made the couscous according to the box directions and added 1/4 c sugar to the water. You could use apple juice, just as well. I sauted 1 small onion and 4 cloves minced garlic until soft, then added 4 cups of cherry tomatoes and sauted until they soften and pop. Just a couple minutes before it was time to mix the garlic-tomato with the couscous and serve, I thought about adding celery. I quickly chopped up 2 stalks of celery and tossed it in regretting that I hadn’t sauted it with the onion and garlic. Well son-of-a-gun, but didn’t the celery add a delightful texture – almost crunch, but not quite. We really enjoyed this and will certainly make it again.
Here’s a recipe that I tried out this Summer and forgot to post. It’s a mix of Lamb and Pork (to keep it moist) with goat’s cheese added into the burger, glazed with maple-ginger, and garnished with extra goat’s cheese and carmelized onion. Serve it with a nice coleslaw or brocolli slaw and a Summer side salad, and you’re all set! Great reviews – 9/10.
Enjoyed really nice meals with each of my daughter recently and enjoyed a really nice Linguine Caprese. The light and airy but complex flavours really are a surprise considering how easy-peasy this is to make. Start with a fresh french loaf and salad to start, and pair the linguine with bacon-wrapped scallops for a real treat! Or serve it up as a quick supper. Rave reviews all around.
http://cookrboy.wordpress.com/scallops-on-succotash/ (just omit the succotash)