Great side for a simple meal of Peruvian Chicken, Peruvian Green Rice and Aji Verde Sauce!
This recipe comes from @pastagrammar and is my new favorite summer side dish, wonderful with a roasted or grilled chicken or fish. Best eaten at room temperature or cold, it’s a simple Sicilian delight!
4 large peeled potatoes, quartered
2 large red onions, halved and sliced into half moons
Salt
Pepper
1 minced garlic clove
Olive Oil
Wine Vinegar
Place the potatoes and onions in a large pot and cover with water. Boil until they are very tender. Drain.
Mash the potatoes and onions until coarse lumpy but smooth. Season with salt, pepper, olive oil and one minced garlic clove.
Sprinkle with a little wine vinegar to taste and top each serving with a sprinkle of olive oil. 👌🏼
This recipe is our favorite baked bean recipe, and is modified from the Weber Grill Out! Cookbook. I cook it stovetop, it also can be finished off on the grill.
4 slices diced bacon
1 small onion, chopped
1 small green pepper, chopped
2 16 oz cans pork and beans with tomato sauce, slightly drained
1/4 cup packed brown sugar
2 tbs cider vinegar
2 tbs Worcestershire Sauce
1 tsp dry mustard
Cook the bacon in a medium skillet until crisp; remove and reserve.
Cook the onion and pepper in the bacon drippings until tender. Stir in all remaining ingredients and simmer on medium low heat until it’s at the consistency you like.
If you prefer to finish on the grill, spoon into a foil pan and heat on the grill until bubbly.
2 Boxes Trader Joe’s cooked baby beets, beets, quartered
¼ cup minced shallot
2 tablespoons minced fresh parsley
1/4 c olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
salt and pepper to taste
¼ cup crumbled feta cheese
Place beets, shallot and parsley in a large bowl. Whisk dressing ingredients and lightly dress the salad before serving. Save remaining dressing. Top with feta cheese.
This easy pasta dough recipe is one of my favorites and can be cut into whatever you like. I made pappardelle 8” long, 1 1/4” wide. It was delicious, but we decided we prefer tagliatelle because the thinner noodles are easier to eat.
Egg Pasta Dough
200 grams 00 flour
2 extra large eggs
Mix in a stand mixer with the dough hook until the dough comes together. Knead for 5-10 minutes on a lightly floured surface until smooth. Wrap in plastic wrap and rest on the counter for at least 30 minutes. Cut into four pieces, covering the dough as you work with each piece. Roll or shape as desired and sprinkle finished pasta with semolina flour so it doesn’t stick. Cook for 2-3 minutes in salted boiling water and drain well.
I roll pasta dough to #6 on my Ampia pasta machine for noodles, finer for stuffed pasta. Nothing beats fresh homemade pasta👌🏼
Cinnamon Sugar
1/2 cup heavy cream
Preheat oven to 400°.
1 ball pizza dough (or frozen bread dough, thawed)
1/2 lb sliced provolone cheese
1/2 lb sliced sandwich pepperoni or dry Italian salami
2 cups grated mozzarella
Combine:
2 eggs, scrambled
1 tsp dried parsley
1 tsp dried oregano
2 tbs grated Parmesan
Salt and pepper to taste
Italian seasoning (link in the blog)
Roll the dough into a large thin rectangle. Brush half of the egg mixture onto the dough, leaving a 1/2 inch border all around. Top with grated mozzarella, then meat of choice, then provolone. Feel free to add additional meats.
Carefully roll up jelly roll style, brushing the seam with the egg mixture and pinch to seal and tuck the side ran under. Brush the top with the egg mixture and sprinkle with Italian seasoning.
Bake in a 400° oven for 35-40 min until the stromboli is golden brown on top. Cool for ten minutes before slicing into rounds; serve with marinara sauce or pizza sauce for dipping.
