Thursday, June 29, 2006 

Snack Mix

I got this one out of Today's Parent magazine, and it's YUMMY! I didn't have peanuts, so I just doubled the Goldfish :)



Oil mixture:
3 tbsp olive oil
1 tbsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp salt

Dry mixture:
2 cups Shreddies
2 cups Cheerios
2 cups pretzels
1 cup Goldfish
1 cup peanuts


Preheat the oven to 250.

In a small bowl, wisk together the oil mixture. In a large roasting pan, mix together the dry goods. Drizzle with oil mixture & mix well.

Bake for 1 hour, turning contents every 15 minutes to prevent heavy browning.

Just TRY and stop at one handful!

Sunday, June 11, 2006 

Summer faves

It's hard to describe some of these as I don't really use recipes as often in the summer, but I'll do my best.

Fresh Summer Salsa

2-3 tomatoes
red pepper
green pepper
green onion or white onion
jalapeno pepper
fresh cilantro
fresh lime juice (lemon works too)

Vary the amounts according to your taste. In the past I have used a mandolin to dice everything, but lately my favourite is to put it all in a food processor and blend and then CHOW DOWN!!!

Bar-B-Q potatoes

Thickly slice some red or white new potatoes. Slice some onion.

In an aluminum foil cake pan (9x9 or whatever), place a few pats of butter on the bottom. Layer the potatoes and the onions, randomly putting more butter here and there as you go (I don't think you could have too much butter, could you? -- but make sure there's enough). Season with Montreal steak spice or whatever fresh herbs you have on the go. Cover with alum. foil. Place on grill over medium heat for, about 20-25 minutes or until potatoes are soft. When you do them just right, the ones on the bottom are nice and crispy. I like them almost burned. In our family, we fight for the bottom ones!

Easy veggies

This one I love.

Chop any veggies you like as you would for a stir fry. Mushrooms, zuccini, peppers, onions, broccoli, cauliflower, beans, asparagus.... Drizzle some olive oil, and use any club house seasoning you have. I use the greek one lots, or the italian one too. Let sit for a bit. Using a bar-b-q grilling basket on the grill over med-high heat, 'stir fry' away. Yum.

Grilled asparagus

Season asparagus with coarse salt -- lots of it. let it sit, and bar-b-q on the grill until they are well done. A grilling basket works well for these guys so they don't fall through the cracks!

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  • I'm Angella
  • From Canada
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