Appetizers:
Cheddar Salami Poppers
Dry Salami, Cheddar cheese/Pepperjack cheese, and black olive-all on a toothpick
Main Dish:
Jonny’s Ribs
-Tear off layer on the outer wide of the bones to make meat more tender
-Let meat reach room temperature
-Rub the Rub on about an hour before cooking
-Grill
-Rub: TBA
Sides:
Blue Cheese Wedge Salad x’s by 3
Blue Cheese Dressing Ingredients:
1 cup light sour cream
1/2 cup mayonnaise
3 tablespoons buttermilk
3 teaspoons red wine vinegar
1/2 teaspoon worcestershire sauce
1/4 teaspoon garlic salt
1 1/2 teaspoons black pepper
4 ounces blue cheese ( reserve a few chunks for garnish )
Salad Ingredients:
1 head iceberg lettuce, cored and cut into 4 wedges
8 slices of bacon, cooked, cooled and crumbled
1 1/2 cups cherry tomatoes
Instructions:
1. Add all of the dressing ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes.
2. Place each lettuce wedge on a plate, drizzle with the blue cheese dressing and then sprinkle with crumbled bacon & tomatoes, and any reserved blue cheese chunks. Garnish with fresh crushed black pepper, to taste.
Baked Garlic Parmesan Potato Wedges
Ingredients:
3-4 large russet potatoes, sliced into wedges
4 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons Italian seasoning
½ cup shredded parmesan cheese
optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping
Instructions:
- Preheat oven to 375. Lightly grease a large baking sheet and set aside.
- Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat.
In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
3 Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.
Chipotle Dipping Sauce x’s by 3
Ingredients
1 chipotle chile in adobo sauce plus 1 tsp. sauce (canned)
½ cup mayonnaise
⅓ cup plain Greek yogurt
¼ cup chopped cilantro
¼ tsp. ground cumin
¼ tsp. dried dill
Kosher salt, to taste
Instructions
Place all ingredients in a blender or food processor and puree until smooth about 2-3 minutes or until the mixture is nice and creamy. Pour into a jar or small bowl and refrigerate for up to 4 weeks. Be sure to keep it in the fridge! Enjoy!
Fresh Watermelon
Tutorial on how to cut it:
http://www.mamasaywhat.com/cutting-a-watermelon/
Cucumber bites x’s by 3
INGREDIENTS
2 – Cucumbers
4 oz. – cream cheese softened
1 tbsp. – mayonnaise
3 tbsp. – light ranch
1 tbsp. – frozen or fresh dill
¼ tsp. – garlic salt
Black pepper for garnish
INSTRUCTIONS
1. Wash, peel and slice cucumber into half inch slices.
2. Combine softened cream cheese, mayo, and ranch. Mix it well until smooth in texture.
3. Add dill and garlic salt and mix just until combined.
4. Place all the topping into a piping bag with a star attachment and pipe out about a ¾ of a tbsp. into each prepared cucumber. If the topping has hard time to stick to cucumber pat dry the cucumber juice before piping.
5. Sprinkle with black pepper, serve and enjoy. This appetizers can be prepared several hour before serving, make sure to refrigerate until ready to serve.
Bacon Wrapped Asparagus x’s by 3
Ingredients
12 asparagus spears
½ package bacon
A little ghee or butter for frying
Instructions
- Wash asparagus and cut 2 cm off the ends. Cut prosciutto strips into two halves, going lengthways, you should end up with 12 strips.
- Place each prosciutto strip on a chopping board at a 45 degree angle. Place one of the asparagus spears on top of the meat, perpendicular to it. The tip of the asparagus should be lined up with the bottom of the prosciutto strip. Wrap the bottom end of bacon over the asparagus and holding the meat tight, start rolling the asparagus up. The bacon strip will wrap around the whole length of the spear because it’s on an angle. You can try a different wrapping method but I find this is a very quick to do it. Don’t worry if parts of the asparagus spears are not covered completely.
Heat some ghee/butter in a large, flat frying pan to sizzling hot. Fry wrapped asparagus spears for 1-2 minutes on each side or until bacon is brown and crispy.
Sixty-minute Rolls
Dissolve together –
2 Tablespoons yeast
2/3 cup sugar
1 cup very warm water
In the meantime -
3 cups scalded milk
2/3 cup butter (pace in warm milk to melt it)
(Cool to lukewarm, before adding yeast mixture to this)
Then add –
4 eggs – well beaten
Add –
8-10 cups of flour – (be sure to SIFT your flour – to make the rolls extra soft)
2 teaspoons salt
Mix all ingredients together well. This will be quite sticky.
Let rise 20 minutes.
Stir down.
Shape into rolls – adding just enough flour to be able to roll out the dough into a circle about 12-14 inches across. Cut into wedges using a pizza cutter. Roll into crescent rolls.
Let rise until double.
Bake at 350 degrees for 15+ minutes until golden brown.
Desserts
Cookies and Cream Dream Fudge
Ingredients
1½ cups granulated sugar
6 tablespoons unsalted butter, cut into pieces
⅓ cup evaporated milk
1 cup white chocolate chips
1 cup marshmallow fluff
½ teaspoon vanilla extract
1 cup coarse Oreo crumbs
½ cup chopped Oreo pieces
Instructions
1. Line an 8x8 inch pan with parchment paper and lightly spray with cooking spray. Set aside!
2. In a large saucepan, combine sugar, butter, and milk. Once the butter has melted, bring to a boil and stir constantly for 5 minutes.
3. Remove from heat and stir in marshmallow fluff, chocolate chips, and vanilla. It will be thick. Lastly stir in coarse oreo crumbs until incorporated. Spread in the prepared pan and garnish the top with the chopped oreo pieces. Let cool until firm and cut into small squares.
White Chocolate Caramel Pecan Fudge
Yield: approximately (36) 1-inch pieces
3 cups white chocolate chips
14 ounces sweetened condensed milk
4 tablespoons butter
1/2 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup room temperature caramel sauce
Combine the chocolate chips, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl.
Stir until mostly smooth with just a few flecks of unmelted chocolate. Add the extract and pecans and stir to combine. Scoop onto a parchment lined tray. Spread with a spatula to approximately 1-inch thickness. Drizzle with caramel sauce. Lightly swirl the caramel into the fudge with a knife or the end of the spatula. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. Enjoy!
S’mores Fudge
INGREDIENTS
1 (14-ounce) can sweetened condensed milk
3 cups semisweet chocolate chips
2 tablespoons butter
4 graham crackers, broken into small pieces
1 and ½ cups mini marshmallows
INSTRUCTIONS
- Line an 8x8 baking pan with aluminum foil or parchment paper, making sure to leave some overhang for easy removal and set aside.
- Heat a medium saucepan over low-medium heat (you may also use a double boiler for this step as well). Add the sweetened condensed milk, chocolate chips, and butter and stir well until the mixture is completely melted and smooth. Remove from the heat and set aside for a few minutes.
- Add the graham cracker pieces to the mixture and stir well to combine. Gently fold in the mini marshmallows until just combined, making sure not to over mix.
- Scoop the mixture into the prepared pan and gently smooth it out. If you prefer large pieces of marshmallows in the fudge, scoop half of the mixture into the prepared pan and smooth it out, sprinkle a small handful of mini marshmallows on top, add the rest of the fudge on top, and smooth it out.
- Transfer to the refrigerater and refrigerate for at least 3 hours or until the fudge is solid enough to cut.
- Remove from the refrigerator and cut into small pieces.
NOTES
Fudge may be stored in the refrigerator in an airtight container for up to one week.
