We spent a lot of time with friends. Did a lot of light cooking and grilling. The weather was heavenly all weekend.
I made my first ever pie! I have never ever made a pie before - and this one I did completely from scratch, including the crust! It's pretty good, if I do say so myself! I had some strawberries in the fridge and rhubarb was out at the market this weekend. It was also my first time using rhubarb. Next time, I'll make the lattice top a little thinner.
Speaking of the farmers market, ours started something fabulous this past weekend. They have a booth set up where one can use their credit, debit or EBT card! They process it there, and give you tokens in exchange. What's great about this, is that people can finally use cash assistance or food stamp at the farmers market! Really, it's kind of about time. Plus - this makes the food stamp program work in various ways - not only is it helping people in need, but it's helping to stimulate the local economy. It's win-win as far as I can tell. The same sort of "rules" apply. No hot prepared foods. No wine. But, it means that you can now buy fresh meats from local organic vendors! Vegetables right from the farmer! I'm really loving this idea.
I did so much yummy cooking this weekend, but don't have pictures of all of it. I do have some recipes for you though (I'll add the missing recipes later!)
Kabobs
from The Biggest Book of Grilling
Pan Fried Onion Dip
This is sooooo good. I found it on RecipeZaar but it looks like it's from the Barefoot Contessa
- 2 large yellow onions
- 4 tablespoons unsalted butter
- 1/4 cup vegetable oil
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 ounces, cream cheese, at room temperature (I used light)
- 1/2 cup sour cream (I used light)
- 1/2 cup mayonnaise, not light
- Cut the onions in half and then slice them into 1/8-inch thick half-rounds.
- (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat.
- Add the onions, cayenne, salt, and pepper and saute for 10 minutes.
- Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.
- Allow the onions to cool.
- Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth.
- Add the onions and mix well.
- Taste for seasonings.
- Serve at room temperature.
Veggie Burrito/Fajita Things
These are super easy and customizable.
I saute some veggies in olive oil. Usually onions, peppers, yellow and green squash, mushrooms and whatever else seems yummy and in season. Saute with salt and pepper. Maybe some basil or red pepper flakes.
Scoop sauteed veggies onto tortilla, I use spinach basil or tomato tortillas.
Add some cheeses. Monterrey Jack. American. Cheddar. Whatever.
Fold in half, or add another tortilla on top, or roll up. Whatever floats your boat.
Wrap in foil.
Grill. Cheese melts. Tortilla browns.
Open.
Eat.
Nom.
Spicy Potato Slices
From Biggest Book of Grilling
Strawberry Rhubarb Pie and Crust
From Back to the Table: The Reunion of Food and Family
Spinach Artichoke Quesadillas
Another super easy recipe.
I make up some spinach and artichoke dip.
Spread it on a tortilla.
Add some mozzarella and cheddar cheeses
Grill till melted
Eat.
BBQ Sauce
From Biggest Book of Grilling
We celebrated a friend and her daughters birthday this weekend. Her youngest just turned 9. Man, does time fly. I remember so clearly the day she was born. I can't believe that was almost a decade ago. It's so wonderful and amazing watching these children grow.
Other friends finished moving into their new place this weekend. It's so beautiful and relaxing there. We spent most of the weekend with them.
We also went to look at our (