Dill Pickle Pasta Salad

Dill Pickle Pasta Salad

1/2 lb. dry small shell pasta

3/4 c. sliced dill pickles

2/3 c. Cheddar cheese, diced

3 T. finely diced white onion

2 T. fresh dill

1/2 c. pickle juice

2/3 c. mayonnaise

1/3 c. sour cream

1/8 tsp. cayenne pepper

4 T. pickle juice

Salt and pepper to taste

Boil the pasta according to package directions. Run under cold water to stop cooking. Toss the cold pasta with 1/2 cup of pickle juice and set aside for five minutes. Drain and discard the pickle juice.

Combine the mayonnaise, sour cream, cayenne pepper, 4 tablespoons pickle juice and salt and pepper in a large bowl. Mix well. Add the cooked pasta, sliced pickles, diced cheddar cheese, onion and dill to the bowl. Stir gently to combine. Refrigerate for at least one hour before serving.

GRILLED SWEET POTATOES

 GRILLED SWEET POTATOES

2 lbs. sweet potatoes

4 T. olive oil

Salt and pepper

Dressing:

1/4 c. olive oil

1 tsp. lime zest

2 T. lime juice

1/4 c. finely chopped fresh cilantro

Pinch of salt

Peel the sweet potatoes and slice into 1/4 inch planks. Preheat the grill.

Coat the sweet potato slices with olive oil then sprinkle with salt and pepper.

Make the dressing by whisking together the olive oil with lime juice and zest.  Stir in the cilantro and salt.

when the grill is hot, lay the sweet potato slices onto the grill grates.  Cover the grill and cook between 3 – 6 minutes part side.

Toss the potatoes with the dressing and serve hot.

Grilled Horseradish Mushrooms

Grilled Horseradish Mushrooms

20 medium fresh white mushrooms
1/3 c. grated horseradish
1/2 tsp. finely grated lemon peel
1/3 c. lemon juice
1/3 c. olive oil
1/4 tsp. salt
1/4 tsp. pepper

Cut stems off the mushrooms and discard the stems.  Wash and pat the mushroom caps dry.  Place in a zip top plastic bag.
Combine horseradish, lemon peel, lemon juice, olive oil, salt and pepper in a bowl.  Whisk together.  Pour over the mushrooms.  Seal the bag.  Marinate for 30 minutes, turning the bag once.
Remove the mushrooms from the marinade.  Grill mushrooms over medium heat on a charcoal or gas grill for about 10 - 20 minutes, turning once.

Makes a great appetizer or side dish.

TROPICAL HAM AND PINEAPPLE KEBABS

 

TROPICAL HAM AND PINEAPPLE KEBABS 1/4 c. melted butter 1/4 c. pineapple juice 1/4 c. apple butter 1 T. cider vinegar 1/4 tsp. allspice 1 lb. ham slice 1/2 fresh pineapple In a small bowl, combine the melted butter, pineapple juice, apple butter, cider vinegar and allspice. Cut the ham and pineapple into 1” cubes. Alternate the cutes of ham and pineapple on the skewers. Baste with the apple butter mixture and grill until heated through.

Pork and Poblano Skewers

 

Pork and Poblano Skewers

Ingredients

• 3 T. brown sugar

• 3 T. soy sauce

• 2 T. orange juice

• 1 T. lemon juice

• 1 seeded minced jalapeno

• 1/2 tsp. black pepper

• 1 lb. pork tenderloin

• 1 fresh pineapple

• 2 poblano peppers

Instructions

1. Peel and core the pineapple and cut into 1 1/2" cubes.

2. Combine the brown sugar, soy sauce, orange juice, lemon juice, jalapeno and pepper. Divide this marinade into two bowls.

3. Cut the pork into 1" cubes. Put in one of the bowls with the marinade. Stir to coat.

4. Put the pineapple in the other bowl with the marinade. Stir to coat.

5. Cut the poblano peppers into 1 1/2" squares.

6. Thread the pork, pineapple and poblanos onto metal skewers. Grill over charcoal or gas for 14 minutes or until done.

Lemon Chicken Skewers

 

Lemon Chicken Skewers

Ingredients

• 1 T. fennel seeds
• Zest of 2 lemons
• 1/3 c. fresh lemon juice
• 1/3 c. olive oil
• 4 tsp. salt
• 3 lb. boneless skinless chicken breasts, cut into 1 inch cubes
• 2 lemons halved lengthwise and cut into 1/8" slices

Instructions

• In a small sauté pan over medium high heat, toast the fennel seeds, stirring frequently, until fragrant, about four minutes. Let cool. Using a spice grinder, finely grind the seeds. Transfer to a large bowl. Add lemon zest, lemon juice, honey, olive oil and salt; whisk to combine. Add the cut-up chicken to the bowl, cover and refrigerate at least 6 hours or overnight.
• Thread one piece of chicken and one folded lemon slice on a metal skewer. Continue this until the skewers are full and all the chicken is on skewers.