Island Kitchen Party

From Cari's Kitchen 2 lbs White mini potatoes, halved 1 tsp Olive oil 1 red onion, peeled and chopped 1 tbsp Balsamic vinegar 1/2 cup Pesto Sauce 1/4 Parmesan cheese Cook potatoes until fork tender Meanwhile, heat oil in a skillet over medium high heat. Sauté onions until tender, about 3 minutes. Add cooked potatoes and cook long enough to get a golden crust Transfer to a bowl and while hot add the pesto sauce and Parmesan cheese toss to coat. Season with salt and pepper. Garnish with fresh basil.

From Cari's Kitchen 2 Tablespoon taco seasoning mix 1 Tablespoon olive oil 1/2 teaspoon cumin 2 - garlic cloves, minced 4 - fresh chicken leg quarters I prefer breast In a small bowl, add taco seasoning, olive oil, cumin and garlic. Stir until smooth. Rub spice mixture evenly over chicken. Let chicken stand 5 to 10 minutes or cover and refrigerate up to 8 hours. Preheat grill to medium-high, On the grill, lay on the chicken and cover. Cook for 25 to 30 minutes or until done (turn occasionally)

1 medium onion quartered 1 corned beef brisket (2 to 4 pounds) 3 carrots, sliced into 2-inch pieces 1 small turnip, sliced into 2-inch pieces 5 small potatoes, cut in half 1 cabbage,cored and quartered 1 Tablespoon, pickling spice place onions on the bottom Add the corned beef,place the pickling spice on top of meat and then top with carrots turnip and potatoes. Pour in enough water to completely cover the ingredients and meat, and then place the cabbage on top. Put the slow cooker on a low setting and cover. Cook until the beef is tender, about 8 to 10 hours. Plate corned beef atop of cabbage and vegetables, and serve warm.

Sometime before Christmas, My husband Mike and I are watching a show on the Food Network called Diners, Drive ins and Dives, and Guy is visiting a place called the Blue Moon Cafe. They make something that my husband turns to me and says "you have to make that"! So here it is... Capt'n Crunch French Toast 4 cups Capt'n Crunch (no Crunch Berries) 10 slices of toast (I used D'Italiano bread) 4 eggs 1/2 cup whipping cream 1/2 cup of sugar 1 tablespoon vanilla 1 teaspoon cinnamon 10 tablespoons butter whipped cream and mixed fruit for topping Place the cereal in a shallow dish and crush into crumbs with the bottom of a glass, set aside. In another shallow dish mix remaining ingredients. Melt one tablespoon of butter in a frying pan over medium heat, dip piece of bread in the egg mixture then coat with the crumbs. Cook each side for 2-3 minutes until light brown. Repeat for the other 9 slices. Stack 2 pieces of toast on a plate and top with the whipped cream and fruit. ...

Nanny’s Turkey Dressing 6 Slices semi-stale (fresh bread is too soft), cut the bread up into small cubes 2 Tablespoons of butter melted ½ Onion, chopped 1 Celery Stick, chopped fine Herbs are a matter of personal taste We use ½ an envelope of Summer Savory. Salt and Pepper to taste 2 beaten eggs to moisten. Directions Melt the butter in a skillet over medium heat; cook the celery and onion in the butter until the onion has turned translucent, 5 to 7 minutes. Add the savory, and allow to cool until just warm. stir in the beaten egg. Gently fold in cubed bread, then season to taste with salt and pepper. Refrigerate until ready to use. Use as a stuffing for turkey, or bake in buttered loaf pans at 350 degrees F for 30 to 40 minutes.

meatballs 1lb lean ground beef 1 small onion, minced 1 clove garlic minced 1 egg, lightly beaten 1/4 cup dry bread crumbs salt and pepper to taste Sauce 1/4 cup water 1/4 cup brown sugar 1/4 cup white vinegar 1/4 cup ketchup 1tbsp soy sauce 1 tbsp cornstarch directions Preheat the oven to 350°F In a medium bowl, combine the ground beef, minced onion.garlic, egg, bread crumbs salt and pepper. With a fork, mix together until thoroughly combined. Form into 1 in. meatballs and arrange them on a lightly greased baking sheet. Bake for 20 minutes, until browned, turning them over about halfway through. Drain off any fat. Set aside. In a medium saucepan, whisk together the water, brown sugar, vinegar, ketchup, soy sauce and cornstarch. Add the meatballs and bring to a boil over medium heat. Cook, stirring frequently to prevent sticking, for 15 minutes.

1/4 cup of bread crumbs ( I use Pastene Italian breadcrumbs ) 2 1/2 pounds ground beef 1 medium yellow onion, peeled and diced 2 cloves garlic minced 1/2 teaspoon dried parsley 1 large egg 1 cup ketchup (half for the meat loaf the other half is for the sauce ) 3 teaspoons mustard ( I use French's Bold 'n Spicy Deli Mustard) (2 for the meatloaf 1 for the sauce ) 1 teaspoon coarse salt 2 teaspoons freshly ground black pepper 6 slices of bacon( the thinner the better ) 2 tablespoons brown sugar Heat oven to 350 degrees. place the ground beef, and bread crumbs in a large bowl add onion, garlic and parsley to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Place in a loaf pan. Wrap the bacon around the loaf and tuck ends under the bottom of the loaf. Sauce- Combine remaining 1/2 cup ketchup, 1 teaspoon dry mustard, and brown sugar in a bowl; stir until smooth. Brush mixture over meatloaf. P...