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Southern Cole Slaw

16 Jan

1/2 cup sugar

1/2 cup mayonnaise

1/4 cup milk

1/4 cup buttermilk

2-1/2 TBSP lemon juice

1-1/2 tsp white vinegar

1/2 tsp salt

1/8 tsp pepper

1 medium head green cabbage, shredded

1 carrot, grated

Whisk together first 8 ingredients in a large bowl; add vegetables, toss well. Cover and chill 2 hours.

 

Serves 8 to 10

Warm Vegetable Salad

15 Jan

A great salad for cold days or nights or a wonderful side dish with beef or pork.

 

3/4 pound small new potatoes, quartered

1 (16 oz) can chick peas, rinsed and drained

2 cloves garlic, chopped

2 TBSP plus 2 tsp red wine vinegar

1-1/2 tsp sweet smoked paprika

1/2 cup extra-virgin olive oil

4 baby bella mushrooms

3 small zuchini squash, sliced

salt and pepper to taste

1/2 bunch fresh basil, shredded

 

In a large pot of boiling, salted water, cook potatoes until fork tender, about 7 minutes. Drain and transfer to a large serving bowl. Add 1-1/2 cups chick peas. Using a blender or food processor, puree the remaining chick peas, garlic, vinegar, and paprika with 2 TBSP water. In a slow steady stream pour in the olive oil, processing until combines; season with salt and pepper.Pour 1/4 cup of the dressing over the potatoes and toss. Preheat a grill pan on high heat. Brush remaining dressing on the mushrooms and zucchini, then season with salt and pepper. Grill the zucchini 1 minute on each side and place on a cutting board, grill mushrooms 2 minutes, gill side up. rotate and grill 2 minutes longer, then turn over and grill 1 minute. Chop the grilled vegetables into 1/2 inch cubes and add to potatoes. Add the basil and a little more salt and pepper; toss to combine. Serve with remaining dressing.

 

Serves 4

 

 

 

Honey Grilled Salmon

6 Jan

¾ cup honey

½ cup low sodium soy sauce

¼ cup dark brown sugar

2 tablespoons lemon juice

2 tablespoons white vinegar

2 teaspoons olive oil

1 teaspoon black pepper

½ teaspoon cayenne pepper

½ teaspoon paprika

¼ teaspoon garlic powder

4 (8oz) salmon fillets, skin removed

Combine all ingredients except fish fillets in a medium saucepan and cook over medium low heat. Stir occasionally until mixture starts to boil, reduce heat to low and simmer uncovered for 15 minutes. Watch sauce closely, it will boil over. Heat a stove top grill or BQ grill and season each fillet with salt and pepper. grill salmon fillets until fish flakes with a fork. Brush sauce on fish

Serves 4

Greek Orange and Lemon Chicken Pillard

6 Jan

 4  (6oz) skinless, boneless chicken breast

5 teaspoons grated lemon rind

1 tablespoon olive oil

1 ½ teaspoons dried oregano

¾ teaspoon kosher salt

½ teaspoon black pepper

¼ teaspoon water

2 garlic cloves, minced

Pre-heat grill or grill pan

Place each piece of chicken between plastic wrap and pound until about ¼ inch thick. Combine lemon rind and next 6 ingredients; rub evenly on both sides of chicken. Place on grill coated with cooking spray and cook 3 to 5 minutes on each side or until done. Serve with Basmati Rice and Greek Farmers’ salad

 

Greek Farmers’ Salad

3 cups diced English cucumber

2 cups halved cherry tomatoes

1 cup chopped yellow bell pepper

¼ cup finely chopped red onion

¼ cup sliced Kalamata olives

2 tablespoons red wine vinegar

2 teaspoon Dijon mustard

1 teaspoon olive oil

½ teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon crushed red pepper

1 clove garlic, finely minced

In a large bowl mix first 5 ingredients. In a small bowl mix the next 7 ingredients and pour over salad mixture. Toss well.

Saucy Brisket

3 Jan

This is a great change from traditional pot roast. My family loves it.

1 (4 to 5 lb) beef brisket

2 TBSP vegetable oil

1 (8 oz) package fresh mushrooms, sliced

1/2 cup sweet barbecue sauce

1/2 cup ketchup

1/2 cup cider vinegar

1 (1 oz pk) envelope Lipton onion soup mix

1 cup water

4 bay leaves

Preheat oven to 350

Brown meat in a heavy Dutch oven over medium high heat; place brisket in a roasting pan. Stir together mushrooms and next 6 ingredients in a bowl; pour over brisket. Cover and bake for 1 hour; remove from oven and add 1 cup water, and bay leaves. Cover and bake 1-1/2 hours; uncover and bake 30 minutes or until fork tender. Let rest 10 minutes before serving.

For Sauce:

Remove brisket and cover tightly. Allow pan sauce to cool for 1 hour, put in refrigerator until fat is firm; skim and re-heat.

Slow Cooked Sweet and Sour Pork

2 Jan

Another great slow cooker recipe.

2 TBSP plus 1-1/2 tsp. paprika

1-1/2 pounds boneless pork loin roast, cut into 1 inch strips

1 TBSP canola oil

1 can (20 oz) unsweetened pineapple chunks

1 medium onion, chopped

1/4 cup cider vinegar

3 TBSP brown sugar

3 TBSp reduced sodium soy sauce

1 TBSP Worcestershire sauce

1/2 tsp salt

2 TBSP cornstarch

1/4 cup cold water

Hot cooked rice

Place paprika in large zip loc bag. Add pork a little at a time and shake to coat. In a medium skillet over medium-high heat add oil. Brown meat on all sides in batches. Transfer to a 3 quart slow cooker.

Drain pineapple, reserve juice; refrigerate the pineapple. Add juice, onion, bell pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce, and salt to slow cooker; mix well. Cover and cook on low for 6 to 8 hours or until tender. Combine cornstarch and water until smooth; stir into pork mixture. Add pineapple chunks. Cover and cook 30 minutes longer or until thickened. Serve over hot rice.

Kung Pao Chicken

31 Dec

5 tsp low sodium soy sauce

5 tsp dry sherry–divided

3 1/2 tsp cornstarch–divided

1/4 tsp salt

3 to 4 boneless, skinless Chicken breast, cut into bite size pieces

2 TBSP water

1 TBSP red wine vinegar

1-1/2 tsp sugar

3 TBSP vegetable oil–divided

1/3 cup salted peanuts

6 small dried hot chili peppers

1-1/2 tsp minced fresh ginger

2 green onions–cut into 1 inch pieces

Combine 2 tsp soy sauce, 2 tsp sherry. 2 tsp cornstarch and salt in a large bowl mixing well. Add chicken and stir to coat. Let stand for 30 minutes. Combine 3 tablespoons soy sauce, 3 tablespoons sherry, water, vinegar, sugar and 1-1/2 teaspoon cornstarch in small bowl. Mix well and set aside. Heat 1 tablespoon oil in a large skillet over medium high heat. Add peanuts and cook until golden brown. Remove and set aside. Add 2 tablespoons oil to skillet and add chili peppers ; stir until peppers turn dark red. Increase heat to high and add chicken and cook stirring constantly for 2 minutes. Add ginger, and cook until chicken is done. Add onions and peanuts, stir in cornstarch mixture. Cook and stir until sauce boils and thickens

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