Think Hot Sides for a Barbequed Meal

As the weather gets warmer, barbeques and smokers come rolling out; and so do the recipe books. However, one of the mistakes, well I think it's one, is that cold side dishes are always being served. Potato and macaroni salads, cold cole slaw; ok, maybe baked beans make a showing, but not always.

Well lets put a twist in them old knickers and consider some hot sides for those hot burgers, brats and ribs. First we're gonna turn cold cold slaw upside down, and heat it up a bit.

Hot Slaw

Ingredients:
1 small head white cabbage shredded
1 small head red cabbage shredded
3 carrots cleaned and grated
½ cup brown sugar
¼ cup water
2 cups sweet onion relish (jarred or homemade)

Preparation:
In large skillet, on medium heat, mix together the cabbage and carrots, but do not let the vegetables get limp or burned; approximately 5 minutes on heat. Add the brown sugar, water and relish; mix thoroughly, remove from heat and serve.

Makes 8 servings.

If you can't find the jarred sweet onion relish, than try my
Sweet Onion Relish recipe .

Now this second recipe is one I learned about when living in New York; the majority of folks, in the areas I lived in, were either of Italian or Hebrew descent. My mom had sent me to a daycamp, managed by some wonderful Jewish people, and when we had sandwich day for lunch, "Noodle Kugel" was served as a hot side. It was sweet and savory, and oh so delicious.

Noodle Kugel with Raisins

Ingredients:
1 (16 oz) package wide egg noodles, cooked and drained.
½ cup sugar
1 Tbsp ground cinnamon plus ½ tsp
1 Tbsp nutmeg
½ tsp salt
½ cup raisins
½ cup butter; cut into small pieces and divided in half

Preparation:
Preheat oven to 350F. Spray a 2 qt round casserole dish with nonstick spray.

In a large mixing bowl, combine the noodles with sugar, 1 Tbsp cinnamon, nutmeg, salt, raisins and ¼ cup of cut up butter. Spoon mixture into casserole dish; sprinkle ½ tsp cinnamon and other ¼ cup of cut up butter over top.

Cover with aluminum foil and bake for 30 minutes; serve hot.

Makes 6-8 servings.

Mary Cokenour
April 14, 1985

The Best little Diner in Moab.

Moab Diner and Ice Cream Shoppe

189 S. Main
Moab, UT, 84532

(435)259-4006
Fax: (435) 259-0198

Website: http://www.moabdiner.com/

The Moab Diner is just that, a diner, nothing overly fancy or pretentious; just a nice, little place where locals and tourists can enjoy a good meal. The wait staff is friendly, always making sure your coffee cup is full; prices are reasonable, and the menu has something for everyone,

We enjoy the breakfasts, and the Sweetwater Skillet smothered in their own green chile sauce is out of this world; the omelets are packed and the pancakes are fluffy.

Kokopelli Chicken is a specialty - Spanish seasonings on grilled chicken breast, smothered in cheese and the green chile sauce. Have I mentioned how good their green chile sauce is; I'm not kidding about that. This dish is available for lunch and dinner.

There is a small ice cream shoppe at the front counter; and if you're going picnicking, hiking or just sight seeing, a boxed lunch can be packed up for you.

If you're looking for simple and delicious, try out the Moab Diner.

Mary Cokenour

Pot Roast; it's not that complicated

Pot Roast is the type of meal that is easy to make, comforting to eat, and a complete one pot meal; no simpler way to state it. It certainly comes in handy when working on home projects, and stopping to make dinner doesn't get much time on the schedule. With the invention of the crock pot, or slow cooker as some refer to it, ingredients can go inside in the morning, and a full meal is ready to eat at dinnr. Maybe a couple of items need a quick see to, but it doesn't really take up too much time to finish up that meal before serving it.

So, with that being said, I'm off to helping hubby with our next project; putting up wood faux tiles on the walls of his art studio. Oh boy, just heard another crash, and a few choice words are erupting from his mouth.

Bye.......

Pot Roast

Ingredients:
2 cups beef stock
1(14 oz) bag frozen sliced carrots
1 (10 oz) bag frozen pearl onions
2 garlic cloves, thinly sliced
¼ tsp ground black pepper
½ tsp salt
2 Tbsp Thai chili sauce
4 lb rump or sirloin roast; trim off fat
1 cup sliced mushrooms
1 (14.5 oz) can stewed tomatoes
2 lb bag Fingerling potatoes
water
1 Tbsp salt
3 Tbsp flour

Preparation:
In a 6 qt crock pot, set on low, combine beef stock, carrots, onions, garlic, black pepper, ½ tsp salt and chili sauce. Place roast into mixture; spread mushrooms and tomatoes over roast. Cover and cook for 10 hours.

A half hour before roast is done, put potatoes in large stock pot, cover with water, add 1 Tbsp salt and cook for 20-25 minutes; until fork tender. Drain. Remove the roast from the crock pot to rest and increase heat setting to high; add the flour, stir and break up any lumps in flour; add in the drained potatoes, cover and let cook for 10 minutes; stir.

Turn off crock pot, slice roast and immerse in thickened gravy; serve.

Makes 6-8 servings.

Mary Cokenour

I wanna be lazy, but just can't do it.

I want to do it, use those convenience dinner kits in a box, but just can't do it. Did you ever read the ingredient label? I need a degree in science, or Latin, to decipher most of it. Thinking about it, how hard could it really be to make from scratch, what can be produced from a box?

Ok, so I have chicken, now what do I want to do with it? Alfredo? Don't want to be whisking sauce on the stovetop. Spicy? Just not in the mood for that taste. Chili? Already made my Sirloin Beef Chili last weekend, let's not be too boring about it. So I dig around in the fridge and freezer, pull out bags of this or that, lay it out on the counter and plot.

After some sauteing,boiling, mixing and a final baking; you know what? I did much better than any of those boxed meals. Yeah, I knew I could from the get-go, but it's always an ego boost to prove yourself right.

Enjoy!

Two Cheese Chicken Noodle Bake

Ingredients:
2 Tbsp olive oil
4 boneless, skinless chicken breast halves, cut into 1” pieces
1 cup diced red bell pepper
½ cup diced onion
½ tsp ground black pepper
1 tsp each of salt and garlic powder
1 (16 oz) package wide egg noodles
1 (16 oz) package frozen peas
1 cup shredded Parmesan cheese
2 (10.5 oz) cans cream of chicken soup
1 ½ cups milk
1 ½ cups shredded cheddar cheese

Preparation:
Preheat oven to 350F. Spray a 3 qt casserole dish with nonstick spray.

In a large skillet, medium-high heat, heat the olive oil and brown the chicken pieces; halfway through, add bell pepper, onion, black pepper, salt and garlic powder; mix and continue to brown chicken. While chicken is cooking, prepare egg noodles.

In a large mixing bowl, combine chicken mixture, cooked noodles, peas, Parmesan, soup and milk; pour into casserole dish and cover with aluminum foil. Bake for 30 minutes; uncover, spread cheddar cheese evenly over top and bake an additional 15 minutes.

Makes 6-8 servings.

Mary Cokenour
April 30, 2011

Celebration of the Fairies

Spoutwood Farm Center
4255 Pierceville Rd.
Glen Rock, PA 17327

717-235-6610

Website: http://www.spoutwood.com/fairie-festival/

Today is the beginning of the Fairie Festival in Glen Rock, Pennsylvania; a celebration dating back to ancient times of May Day, or Beltane. It is the rejoicing of the season of Spring, the impending Summer, and of the abundance that is promised to come. Of all cultures who acknowledged this holiday, the Celts of the British Isles are most known for this celebration, and the dancing round the May Pole.

I have attended this celebration for many years, but since moving to Utah, can only enjoy the joyous memories of my time there. If you happen to be in the area, or in one of the surrounding areas such as York or Lancaster PA; don’t miss out on this festival. Costumes and/or wings are not a requirement, but are encouraged....sadly, my celebration outfit sits in storage.

...and here is a recipe fit for a fairy...fairy cakes.

Fairy Cakes
Fairy cakes, as they’re referred to in the United Kingdom, are smaller versions of what Americans call cupcakes. While they are mostly served to children, they can be enjoyed at tea shops, or as part of the daily “tea time” faire. The name, Fairy Cake, refers to the look of the little cake; the top carefully scooped off, cut in half, and placed on top of the icing to simulate the wings of a fairy. The icing itself is typically butter cream which will stay fluffy, and not dry out and harden; food coloring can be added to different batches. Small edible decorations, or sprinkled colored sugar, may or may not adorn the little cakes.

Basic Cupcake Recipe

Ingredients:
½ cup unsalted butter, softened
½ cup sugar
2 large eggs
1 tsp vanilla extract
1/3 cup milk
1 cup self rising flour

Preparation:
Preheat oven to 375F. Line 2 – 12 cup mini muffin pans with mini baking cups.

In a large bowl, cream together the butter and sugar. Add one egg at a time and beat until well incorporated; add vanilla extract and slowly add milk till smooth.

Gradually mix in flour into bowl; scrape sides to incorporate all ingredients well.

Fill each baking cup ¾ full; bake for 15-20 minutes, or until golden brown. Let cool before frosting.

Makes 24 mini cupcakes.

Buttercream Frosting
This white frosting can be divided into batches and made into different colors using food coloring.

Ingredients:
1 cup unsalted butter, softened
3 cups confectioners’ sugar
½ tsp salt
1 Tbsp vanilla extract
4 Tbsp heavy whipping cream

Preparation:
In a large bowl, medium speed, beat butter till smooth. Add in confectioner’s sugar; reduce speed to low and incorporate well into butter.
Increase speed back to medium, add in salt, vanilla extract and cream; beat for 3 minutes.

If frosting needs a stiffer consistency, gradually add more confectioners’ sugar; if it needs to be thinner, add a tablespoon of heavy cream till desired consistency is achieved.

Makes 2 ½ cups.

To Make the Fairy Cakes
Using a tablespoon, carefully carve out top center of each cupcake; cut in half and set aside.

Fill scooped out center with frosting and finish off entire top of cupcake with frosting. Place cake halves on top, standing upward, and “brush” some frosting upwards from the bottom of the halves. This will give the appearance of “feathered” wings.

Colored sugar or edible decorations can be placed on the frosting.

Mary Cokenour

Pasta Jay's; now that's Italian!

Pasta Jay's

4 S. Main Street
Moab, UT, 84532

(435) 259-2500

Website: http://www.pastajays.com/

Pasta Jay's is located on the Main street (Rte 191) of Moab, Utah; across from the Slickrock Cafe and if you are looking for great Italian food, then this is the place to go. There is indoor seating, there is also a patio area: heated during cooler weather, and open air during the warmer temperatures. We elected to sit in the patio area, were comfortable, and enjoyed watching the world outside while eating our meal.

Our waiter, Chris, was very friendly, but makes a really mean pot of coffee - I'm still plucking the hairs that had grown on my chest. Otherwise, he made our visit to Pasta Jay's very pleasant. Now Pasta Jay's focuses on one cuisine - Italian, and that's a really good thing. The menu has appetizers, salads, soups, pizza and pasta dishes. There is also a specialty focus each night of the week.

Roy chose the Wednesday night special which was lasagna, and I had cheese tortellone with a side of meatballs (2). The entrees came with a delicious garlic bread, crispy on the outside and edges, soft inside, buttery and garlicky. The entrees come put piping hot, on beautiful ceramic dishes, and the helping is enough for two people to share. The sauces were awesome, and spreading some on the garlic bread was like having a treat. The pasta was baked perfectly, the fillings plentiful, and the meatballs are most certainly homemade; not those rubber ball types you find in the frozen food section of the supermarket. We only ate half of each meal because we wanted to try a dessert; but the leftovers were taken home for enjoyment another day.

Dessert was Turtle Cheesecake; smooth cheesecake, rich caramel and chocolate sauces with a generous serving of whipped cream.  Just putting a spoonful in the mouth, letting it melt and slide down the throat - pure ecstasy.

I related to our waiter that next time we visit, dessert might be the main course.  Hey, life is short, eat dessert first!  But we are looking forward to trying Pasta Jay's out again.

Mary Cokenour

Gotta love them dogs!!!

Hot Dog Sauces – New York Style

In New York City, one of the most popular places to eat is at the local street corner vendor. A colorful umbrella covered push cart; some with jumbo soft pretzels and knishes, but all with the most popular item – Sabrett hot dogs in steaming water with an assortment of condiments: ketchup, mustard, relish and spicy onions in sauce.

Coney Island, the birth place of the famous Nathan’s hot dogs, has a distinctive sauce of its own. A slow cooked, spicy chili type sauce loaded with ground beef and minced onion.

New Yorkers know this is the best quickie, on the go, meal in town; and all self-respecting guide books recommend it to visiting tourists from around the world. If you haven’t stopped at a push cart and had a hot dog with onion sauce, or gone to Nathan’s in Coney Island, then you haven’t really experienced a big piece of New York City.