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PostPosted: Sun Jun 16, 2013 3:28 pm 
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Joined: Wed Mar 12, 2003 10:16 am
Posts: 14445
Location: Georgia
Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing
When looking for a tasty salad on the Internet I came across this one from Jehan Can Cook. It sounded perfect. I love all the ingredients and flavors used so I was really excited to try it. It was so quick and easy to make and tasted fantastic. We all really loved this salad. The dressing was delicious and the salad was filled with great textures and flavors. I will make this dish over and over.

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing:

•pint grape tomatoes cut in halves (I quartered them)
•1 ripe avocado, roughly chopped
•2 ears of fresh sweet corn
•2 tbsp fresh cilantro, chopped
Slice the tomatoes in half. Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Dice the avocado and chop the cilantro.

Honey Lime Dressing:

•Juice of 1 lime
•3 tbsp vegetable oil
•1 tbsp honey
•Sea salt and fresh cracked pepper, to taste
•1 clove garlic, minced
•Dash of cayenne pepper

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.


Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.
Serve w/ chips as a dip or as a side dish.

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PostPosted: Sun Jan 19, 2014 11:31 am 
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Joined: Fri Feb 28, 2003 1:20 pm
Posts: 30306
Location: MA
Spicy Sesame Pork Potstickers

These were awesome and I added more sesame oil and ginger to them. I also baked them instead.
Baked on a preheated pizza stone at 400° for 6 minutes and I sprayed the wontons with Pam. ALso made some with cream cheese and scallions, equally yummy! :D

The Recipe
 Makes about 20
 Prep time: 25 min
 Cook time: 07 min

Ingredients:
5 cloves garlic, minced
2 green onions, diced
1 jalapeno, minced (seeds removed if desired)
1 tablespoon sesame oil
2 teaspoons soy sauce
1 teaspoon rice vinegar
1/4 teaspoon ginger
1 pound ground pork
bowl of water, plus 1/2 cup for cooking
20 wonton wrappers
oil


Instructions:
1.Use your hands to combine first 8 ingredients together in a bowl. Mix well.

2.Place 1 teaspoon of mixture into a wonton wrapper. Dip your finger in water and run along the outside edge of the wrapper. Fold wrapper over the mixture and pinch closed. Repeat with remaining filling and wrappers.

3.To cook, heat enough oil to lightly coat the bottom of a skillet over medium-high heat. Place pot stickers in the skillet and fry 2 minutes or until bottoms are golden brown. Pour in 1/2 cup water, cover and cook 5-7 minutes or until water has evaporated. Serve hot.

4.To freeze, place uncooked pot stickers on a baking sheet in a single layer. Freeze until solid. Transfer to freezer bags. Thaw before cooking.


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PostPosted: Thu May 15, 2014 5:13 pm 
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Posts: 26598
Location: Long Island
This is a delicious appetizer. I halved the recipe and still had a good amount.


EGGPLANT CAPONATA

INGREDIENTS:

½ CUP OLIVE OIL
2 CUPS DICED CELERY
2 CUPS FINELY CHOPPED YELLOW ONION
2 MEDIUM RED BELL PEPPERS DICED
2 MEDIUM EGGPLANTS ( 2 ½ LBS. ) WASHED & DICED INTO ½ INCH CUBES
1 CAN PITTED BLACK OLIVES DRAINED AND SLICED
½ JAR PIMENTO STUFFED GREEN OLIVES DRAINED AND SLICED
2 JARS OF CAPERS WASHED AND DRAINED
1 CAN (6 OZ.) TOMATO PASTE
¼ CUP OF RED WINE VINEGAR
2 TABLESPOONS OF WATER
2 TABLESPOONS OF SUGAR
2 TABLESPOONS DRIED BASIL
SALT & PEPPER TO TASTE

IN A 5 QT. POT HEAT OLIVE OIL UNTIL HAZE FORMS . THEN USING WOODEN SPOON ADD CELERY STIRRING FREQUENTLY FOR 3 MINUTES, ADD ONIONS DOING THE SAME, ADD PEPPERS DOING THE SAME. STIR IN EGGPLANT STIRRING FOR APPROXIMATELY 5 TO 7 MINUTES. REMOVE FROM HEAT & STIR IN OLIVES & CAPERS MIXING WELL. IN A SMALL BOWL COMBINE TOMATO PASTE, VINEGAR, WATER & SUGAR & BLEND INTO EGGPLANT WITH A WOODEN SPOON. ADD BASIL. WITH SALT & PEPPER. TURN HEAT TO LOW COOK CAPONATA PARTIALLY COVERED STIRRING FREQUENTLY FOR APPROXIMATELY 15 – 20 MINUTES. REMOVE FROM HEAT & LET COOL TO ROOM TEMPERATURE.

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PostPosted: Fri Jul 18, 2014 12:20 pm 
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Joined: Mon May 28, 2007 7:13 pm
Posts: 26598
Location: Long Island
CLAM DIP

2 Cans minced clams with liquid (6.5 oz)
1 Tsp lemon juice
4 Cloves garlic – minced
¼ lb. butter
1 medium onion - diced
½ tsp black pepper
1 tsp oregano
1 tsp parsley flakes
2 dashes Tabasco (or 3 or 4 – your call)

Melt butter, then: Bring above to low boil and simmer for 10 minutes. Put in a Pyrex baking dish. Add ½ cup of seasoned bread crumbs and heavy sprinkle of parmesan cheese on top. Bake covered at 350 for 20-25 minutes.

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PostPosted: Sun Dec 21, 2014 6:23 pm 
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Posts: 35746
Location: Pittsburgh
One-bite caramelized pecans stuffed with blue cheese
Serves 10
100 large (about 6 oz. or 2 cups) selected pecan halves
2 Tbsp cup butter
1/4 cup honey
1/4 cup sugar
the small pinch of salt, if you like
1/4 teaspoon freshly ground black pepper
1/8 tsp cayenne
1/8 tsp garam masala (or you can try curry powder or cumin)
1/2 cup sour cream (about 2 oz.)
1 cup crumbled blue cheese (about 4 oz), brought to room temperature to soften

To prepare the caramelized pecans: spread pecans in a single layer on a baking sheet lined with a silicon mat (or parchment paper). Bake at 375° for 10 minutes.



Watch them carefully and don’t overbake or burn them.
Melt butter and honey in a large saucepan over medium heat.

Add pecans, stirring until coated. Cool completely. Combine sugar, salt, pepper, cayenne and garam masala in a large bowl. Remove pecans using a slotted spoon, and place in sugar mixture, tossing to coat.

To assemble: Mix the blue cheese and the sour cream with an electric mixer until creamy. (I smashed up the blue cheese pretty good so there would be no lumps, otherwise it is diffficult to use)



Using either a small teaspoon (or better a pastry bag) mound (or pipe) the creamy mixture onto the flat side of half of the pecans. Top with another pecan, flat side down, and smooth all around the edges with a clean finger. Refrigerate until ready to serve.

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PostPosted: Sun Dec 21, 2014 6:30 pm 
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Location: Pittsburgh


Bacon Water Chestnuts

1 pkg. Fully Cooked Bacon, cut crosswise in half
24 canned whole water chestnuts, drained
1/2 cup MIRACLE WHIP Dressing
1/2 cup packed brown sugar
1/4 cup chili sauce

HEAT oven to 350°F.
WRAP bacon around water chestnuts; secure with wooden toothpicks. Place in shallow baking dish.
MIX remaining ingredients; pour over water chestnuts.
BAKE 30 min. or until heated through.

Note: this never makes enough sauce, I usually double or triple it. I use Hellmans in place of Miracle Whip. I also add both dry mustard and dijon mustard to the sauce for a little more zing. I usually use about 4 cans of the water chestnuts and 3 pkgs. of the bacon because this goes quickly.

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PostPosted: Mon Dec 22, 2014 3:06 pm 
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Location: Pittsburgh
Chili Cheesecake
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1 cup crushed tortilla chips
3 tablespoons butter, melted
2 (8 ounce) packages cream cheese, softened
2 eggs
1 (4 ounce) can diced green chilies, drained
1 fresh jalapeno, seeded and diced
4 ounces shredded colby cheese
4 ounces shredded monterey jack cheese
1/4 cup sour cream
chopped tomato
chopped green onion, and
diced black olives, for garnish

Preheat oven to 325º. Combine the crushed tortillas and melted butter in a small bowl and press into bottom of a 9-inch springform pan. Bake 15 minutes, remove from oven and leave oven on.

In a large bowl, combine the cream cheese and eggs. Add green chilies, jalapeno, and cheeses.

Pour over tortilla crust and put back in the oven and bake for 30 minutes. Be careful not to overcook.

Remove from oven and cool in the pan for 5 minutes.

Run a knife carefully around the edge of the cheesecake and remove the side of the pan.

Spread sour cream over the top and decorate with garnishes.

Serve with tortilla chips.

I used chopped black olives, chopped green onions, 1 chopped tomato and shredded colby-jack for garnish and just made a circle of each, it looked really pretty. The picture above is the one that was posted with the recipe.

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PostPosted: Sun Feb 22, 2015 12:30 pm 
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Location: New England
Hooters Wings

1/2 cup flour
1/4 teaspoon paprika, cayenne pepper and salt
12 wings

Sauce
1/4 cup of butter
1/4 cup hot sauce (I use Franks)
Dash of black pepper and garlic powder

In a small bowl mix the flour, paprika, cayenne pepper and salt together. Evenly coat the wings. Layer the coated wings (i put wax paper in between) in a large nonporous glass dish. Refrigerate for an hour.

Heat oil to 375º. Fry the wings for 10-15 minutes or until cooked. Wings can also be baked at 350º.
While the wings are cooking prepare the sauce. Combine the butter, hot sauce, black pepper and garlic powder together. Heat until better is melted. Toss cooked wings in sauce.

**I coat the wings with the dry ingredients twice. I always bake my wings.**

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#17 to Aruba October/November 2018


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PostPosted: Sun Feb 22, 2015 12:40 pm 
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Location: New England
Sweet and Spicy grilled wings, thighs or legs

1/4 cup balsamic vinegar
1/4 cup honey
1/8 cup hot sauce (I use Franks)
Whisk the above ingredients together, set aside.


4lbs of chicken.
Place the chicken (no sauce) on the grill over low heat. Grill 15 minutes per side, then baste with the sauce until completely cooked.
These make a sticky, gooey mess on the grill. I put some non-stick foil on the grill before I start to baste the chicken.

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#17 to Aruba October/November 2018


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PostPosted: Thu Aug 16, 2018 4:20 pm 
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Posts: 18785
LENTIL DIP

19 oz can lentils, drained
1 red pepper, finely chopped
3 green onions, finely chopped
1/2 cup currants
1/2 cup dried cranberries (I chopped mine)
pinch of sugar

Dressing

1/2 cup oil
1/4 cup red wine vinegar
1 tsp Dijon mustard
1/2 tsp cumin
1/2 tsp cinammon
1/2 tsp curry
1/2 tsp lemon juice
dash of ground cloves

Mixed together, then blend into lentils and veggies and fruit.

Goes well with scoop nacho chips.

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