Cedar Plank Potatoes


Cedar Plank Potatoes
Print Recipe
    Servings Prep Time
    6-8 people 20 minutes
    Cook Time
    45 minutes
    Servings Prep Time
    6-8 people 20 minutes
    Cook Time
    45 minutes
    Cedar Plank Potatoes
    Print Recipe
      Servings Prep Time
      6-8 people 20 minutes
      Cook Time
      45 minutes
      Servings Prep Time
      6-8 people 20 minutes
      Cook Time
      45 minutes
      Ingredients
      Servings: people
      Instructions
      1. Peel potatoes and cut into 2" chunks. Simmer potatoes in lightly salted water until very tender 15-20 minutes. Drain potatoes and return pot to low heat. Mash potatoes over low heat, allowing the potatoes to give off any excess moisture. Once potatoes are smooth, remove from heat and add butter, cream cheese, roasted garlic, salt and pepper. Continue to mash until combined and creamy. Stir in fresh herbs.
      2. Preheat grill to medium high or 450℉. Scoop potatoes onto pre-soaked cedar planks using a 1/4 cup scoop, leaving at least an inch between scoops (can fit 6-8 per plank). Place planks on grill and cook for 15-18 minutes until hot and golden. Remove planks from grill and use to serve potatoes or gently place potatoes onto serving dish and garnish with additional fresh herbs if desired.
      Recipe Notes

      Potatoes can be cooked, mashed, scooped and chilled up to two days in advance. Simply remove from refrigerator and place on pre-soaked planks when ready to grill. Makes 12 1/4 cup scoops.

      To roast garlic, preheat oven to 350℉.  Cut the top off the head of garlic and place on a double layer sheet of foil.  Drizzle with oil and fold foil over bulb, crimping all edges to seal packet.  Place on a baking tray and bake for about 45 minutes until golden and soft. Alternatively, you can make roasted garlic on the grill, here's how Grill Roasted Garlic

      Zesty White Bean and Tuna Lettuce Wraps


      Zesty White Bean and Tuna Lettuce Wraps
      Print Recipe
        Servings Prep Time
        2-3 people 20 minutes
        Servings Prep Time
        2-3 people 20 minutes
        Zesty White Bean and Tuna Lettuce Wraps
        Print Recipe
          Servings Prep Time
          2-3 people 20 minutes
          Servings Prep Time
          2-3 people 20 minutes
          Ingredients
          Servings: people
          Instructions
          1. In a medium size bowl stir together mayonnaise, sour cream, mustard, green onions, capers, celery, dill, parsley, salt and pepper. Gently stir in tuna and white beans.
          2. Spread out 2-3 butter leaf lettuce leaves overlapping each leaf to create a solid surface for the salad. Mound an approximate 1/3 cup of tuna and bean salad onto the center of the lettuce bed. Wrap lettuce around salad, tucking in the ends as you roll, much like a cabbage roll. Cut in half and serve immediately.
          Recipe Notes

          Use any white bean that you like here as well as your favourite sprouts or pea shoots for crunch.

          Recipe yields a generous 2 cups of tuna and bean salad.

          Buttermilk Ranch Onion Rings

          Buttermilk Ranch Onion Rings
          Print Recipe
          Servings Prep Time
          4 People 20 minutes
          Cook Time
          20 minutes
          Servings Prep Time
          4 People 20 minutes
          Cook Time
          20 minutes
          Buttermilk Ranch Onion Rings
          Print Recipe
          Servings Prep Time
          4 People 20 minutes
          Cook Time
          20 minutes
          Servings Prep Time
          4 People 20 minutes
          Cook Time
          20 minutes
          Ingredients
          Flour Dredge
          Onion Rings
          Servings: People
          Instructions
          Flour Dredge
          1. Whisk all ingredients together in a small bowl. Set aside.
          Onion Rings
          1. Cut ends off onion and peel, leaving onion whole. Cut onion into generous 1/4" slices. In a large bowl toss onions with a few drops of water to moisten. Sprinkle flour dredge over onion slices and toss to coat. Set aside.
          2. Preheat a deep fryer to 350℉ or at least 3" of canola oil in a large pot or dutch oven to 350℉ using a thermometer hooked to the edge of the pot.
          3. In a large bowl whisk together flour, herbs, salt, baking powder, onion powder and garlic powder. Whisk in buttermilk, melted butter and worcestershire sauce until smooth.
          4. When oil is hot, scoop out 4-6 onion rings and dunk in batter to completely coat. Shake off excess batter and place onion rings in oil one at a time. Cook for approximately 2-3 minutes per side or until golden brown. Remove with tongs or a slotted spatula to a paper towel lined plate. Keep warm in a low oven while frying remaining onion rings.
          Recipe Notes

          Batter will thicken slightly if left to sit.  Thin with extra buttermilk if necessary.

          Recipe Source:  Compelled To Cook

          Zesty White Bean and Meatball Soup

          Zesty White Bean and Meatball Soup
          Print Recipe
          A hearty and healthy soup loaded with cabbage, beans and zesty meatballs.
            Servings
            6 people
            Servings
            6 people
            Zesty White Bean and Meatball Soup
            Print Recipe
            A hearty and healthy soup loaded with cabbage, beans and zesty meatballs.
              Servings
              6 people
              Servings
              6 people
              Ingredients
              Meatballs
              Soup
              Servings: people
              Instructions
              Meatballs
              1. In a food processor bowl combine chorizo and garlic, process until chorizo is broken down into tiny chunks. Set aside. In a large bowl whisk together egg, onion, oregano, smoked paprika, salt and pepper. Stir in ground turkey, parmesan cheese, breadcrumbs and chorizo garlic mixture until just combined.
              2. Form into meatballs using approximately 1 tbsp of mixture per meatball. Once all the meatballs have been formed, heat oil in a large non stick skillet over medium heat. Add meatballs in a single layer and pan fry until golden on all sides, about 12 minutes. Scoop out meatballs onto a paper towel lined plate, reserving fat from skillet.
              Soup
              1. In a large pot or dutch oven use 1 tbsp of fat from the meatballs and sauté onions and celery over medium heat until starting to soften, about 3-4 minutes. Add meatballs, cabbage, diced tomatoes, broth, smoked paprika, salt and pepper. Cover and bring to a simmer and allow to cook for 20 minutes. Add cannellini beans and continue to cook for 5 minutes. Adjust seasoning and serve immediately with crusty bread.
              Recipe Notes

              Makes approximately 10 cups of soup.

              Mediterranean Pasta Salad

              Mediterranean Pasta Salad
              Mediterranean Pasta Salad
              Print Recipe
              A bright and zesty pasta salad.
                Servings Prep Time
                8 people 25 minutes
                Cook Time
                15 minutes
                Servings Prep Time
                8 people 25 minutes
                Cook Time
                15 minutes
                Mediterranean Pasta Salad
                Mediterranean Pasta Salad
                Print Recipe
                A bright and zesty pasta salad.
                  Servings Prep Time
                  8 people 25 minutes
                  Cook Time
                  15 minutes
                  Servings Prep Time
                  8 people 25 minutes
                  Cook Time
                  15 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Cook pasta according to package directions, approximately 10 minutes until al dente. Drain and rinse under cold water until pasta is cool. Set aside.
                  2. In a small skillet over medium high heat saute pancetta until rendered and crispy 5-7 minutes. Drain on paper towel and set aside.
                  3. Whisk together olive oil, vinegar, red pepper flakes, garlic, and mustard until smooth. Set aside.
                  4. Combine pasta, spinach, tomatoes, olives, red onion, parmesan cheese, sundried tomatoes, herbs and pancetta. Drizzle with dressing and toss to combine. Add cracked pepper and salt to taste. Makes about 5 cups and is best the day it is made.
                  Recipe Notes

                  Recipe Source:  Compelled to Cook