Happy Thursday Smackers! Ready for the long weekend? I know I am! I love long holiday weekends. Mine are always filled with family, friends and fun. It's definitely grill season here in FL. I say that, but really, we grill here all year round most of the time. It's the only great thing about FL weather. Trust me, because most of the time it is waaaay too hot to enjoy much else outdoors, unless water is involved.
I have two recipes for you today. They both include bell peppers. Don't run off screaming that you don't like peppers. BDC thought he didn't like them when we got married and I have made a convert out of him. These recipes are a must try! Plus, I have these pepper plants in my garden that just keep producing. There are probably 40 or more peppers out there right now and the plants just keep blooming!
I think that a lot of people think that you can't take anything with mayonnaise to a picnic but really, that's simply not true. Now, if you are making your own you might have an issue, but the mayo you buy at the grocery store is fine for picnics. There is enough vinegar in it to keep it from spoiling for a picinic. Just pack a cooler. Be smart about not leaving things baking in the sun. You can have your potato salad, macaroni salad, etc.
Our favorite here off the grill is sausages. WE LOVE THEM! It doesn't matter what kind. Kielbasa, bratwurst, Italian, Cheesebrats, we don't discriminate. I told you, even when we picnic, we find a place that has a grill. What we love on top of those sausages is Peppers and Onions!!!
Peppers & Onions
2 Sweet Onions Sliced thinly
4 Bell Peppers (your choice of colors) Sliced thinly
1 garlic clove minced finely
3 Tablespoons olive oil
2 Tablespoons butter
2 Tablespoons Tomato Paste
2 Tablespoons vinegar
1 teaspoon Crushed Red Pepper Flakes
salt and pepper
In a large skillet over medium high heat melt butter and olive oil. Add sliced onions. Sprinkle with kosher salt and let them cook for 4-5 minutes.
Add the bell peppers and garlic and cook until they start to soften. Add tomato paste. Stir well. Add the vinegar. Sprinkle in the crushed red pepper. (You can omit this or cut amount in half if you don't like a little spice).
We take these with us when we picnic. I cook them prior to leaving. We either pack them in a cooler with hot food which will retain the heat if you fill it with all hot foods, or I make an aluminum foil pack for them. Just throw the pack on the grill at your destination for a minute to warm them through.
Black Eyed Pea Salad
1 can black eyed peas, rinsed and drained
1 cucumber peeled, seeded and diced
1 large tomato seeded and diced
2 green bell peppers diced (you can substitute whatever colors)
1 shallot minced finely
1 clove of garlic minced finely
1 teaspoon fresh chopped oregano
1 teaspoon fresh chopped basil
3 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Red Wine Vinegar
1 Tablespoon Honey
Salt and Pepper
In a small bowl add the minced garlic, shallot, oregano, basil and vinegar. Set aside. Allow the vinegar to sit with the herbs for 5-10 minutes.
In a large bowl combine the peas, cucumber, tomato and bell peppers.
Add the honey and olive oil the the vinegar and herbs and whisk until combined.
Pour the dressing over the veggie mixture and toss the salad. Season with salt and pepper to taste. Refrigerate and serve cold.
This salad is so good! Trust me, you'll love it!!
Now it's your turn. Share your favorite picnic, grill, or Memorial Day recipes!!
The Smack Talker
I'm a fast talkin', smack talkin', food lovin', recipe writin', ADHD sufferin', joke tellin', wit swappin', SNARKTASTIC mommy of five. I married Prince Charming who just so happens to be a Star Wars geek, and we are living happily ever after. I tend to over share, lose my cool and make rash generalizations. I'm teaching my kids to love everyone and appreciate all things. Did I mention I love FOOD?