1/4 cup Frenchs fried onions
2 cloves garlic- minced
1 TBsp oil
2 TBsp melted butter
6 TBsp chopped basil
Broil tomatoes, garlic, oil for 12 minutes —
Add onions and butter then add ontop of tomatoes and broil for 2 minutes and then add basil
1 cup NJ peaches- diced
3/4 cup Vidalia onion- diced
1 jalepeno- minced
1 cup water
1/2 cup sugar
1/2 cup raw apple cider vinegar
2 TBsp captain Morgan’s Spiced Rum
1 cloves garlic- minced
1/4 tsp mustard seeds
1/8 tsp celery seed
1.2 bay leaf
1/4 tsp red pepper flakes
Put water, sugar,vinegar in a pot and bring to a boil
Then add remaining ingredients and continue to boil on medium heat for 20 minutes- stir often
Remove bay leaf. Drain 1/2 the Juice and let cool
Serve ontop of hot dogs or your favorite burger. Goes well with soft cheeses like Brie or Camembert.
Handful of fresh green beans- trimmed
2 Tbsp oil
3 cloves of garlic- smashed
2 TBsp sliced almonds
2 TBsp butter- softened
Coat beans in oil and add salt and pepper to taste . Rita at 425 degrees fore 15 minutes.
Add garlic, almonds, butter and roast for additional 5 minutes.
OK- so you’re thinking what’s up with the name of this recipe? Right??? Well it all has to do with my best bud Logan… We are working on a secret project entitled Garden Goblins….. We saw each other this weekend and he was kind enough to give me some green beans he grew in his own garden!!! I had to make an awesome dish to celebrate his first crop of beans!
Logan is one of the kindest, smartest, caring, coolest person I know!…..I love spending time with him- oh yeah- there is 40 years between us!!!!! So here’s to Logan and his amazing garden!!!….. Thanks Buddy!😀
3 chicken breasts-cut in quarters
4 red skin potatoes-small chunks
6 carrots- 1″ pieces
2 celery ribs-1/2″ pieces
Orange bell pepper-1″ pieces
1 Visalia onion-1″ chunks
6 cloves of garlic- smashed
1/4 cup dry ranch dressing
4 sprigs of fresh thyme
1 cup water or stock
Brown chicken for 1-2 minutes per side
Grease pan and add potatoes
Top with chicken
Put in veggies and brown for 3 minutes then add 1/3 cup water and simmer for 5 minutes
Pour over chicken and then sprinkle with ranch dressing and add 2/3 cup water
Bake at 400 degrees for 45 minutes
Simple, elegant, full of roasted goodness!
For the Soup:
olive oil or canola oil ( to coat pan)
4 cloves garlic (minced)
1 med. Red Onion (diced)
2 Tsp. Thyme
3 Bay Leaves
1 28 oz. Crushed Tomatoes
2 carrots (diced)
1 Zucchini (diced)
1 Yellow Squash (diced)
1/4 lb. fresh blanched Green Beans(cut in half)
1 14 oz. can of small Cannelini beans (drain & rinse)
5 cups Vegetable Broth ( canned is OK)
2 pinches of fresh Oregano
1/2 cup Frozen Peas
3/4 cup small uncooked Pasta
small pinch of Saffron
For the Pistou:
1 cup Fresh Basil Leaves
3 cloves of Garlic (smashed and chopped)
4 Tsp. olive oil
In a dutch oven, heat the oil, onion and garlic. When tender add the Bay leaves and Thyme.
Put in squash, zucchini and green beans. Cook for 3-4 minutes. Add broth and saffron and bring to a boil.Cover and boil for 20 minutes. Then add oregano, peas and pasta. Cook until pasta is firm.
While the soup is cooking, make the pistou. Put all ingredients in a food processor or chopper. Blend well til smooth.
Ladle soup and add a spoonful of pistou on top.
OK- I know you’re wondering what the heck is pistou! Well its the French version of pesto. Only its not made with pine nuts and cheese like the Italian kind. PLEASE make sure you add this to your soup, its just not the same soup if you don’t. Put in a little at first then adjust as you like.
The kicker here not only is the pistou but the addition of the saffron. Yes, its expensive but its so worth it in this soup. Traditionally, you use only water for the broth, hence the peasant style. But adding the veggiwe broth just rounds out the flavors. Oh yeah- its totally vegan ( just watch what type of pasta you use)
1 medium cucumber ( seeded and diced)
1 white onion ( diced)
1/2 cup tomatoes ( seeded and diced)
2 cloves of garlic ( smashed and chopped)
3/4 cup fresh cilantro (chopped)
1 jalapeno (seeded and diced)
juice of 1 lime(fresh)
1 tsp. lemon juice
Add all ingredients to a bowl. Cover and refrigerate at least 4 hours (better overnight).
This is a simple and quick salsa recipe. It is so fresh and flavorful with no oil!! Try the English seedless cukes- they are awesome. I like to add a variety of tomatoes- try the yellow low acidity ones!
You can add another jalapeno if you wish to spice it up. Maybe throw in some red pepper flakes- thats always a good addition.