Bacon Ranch Grilled Potatoes

Ingredients:

1 1\2 pounds of potatoes  

1\3 cup ranch dressing

4 slices of bacon

1\4  cup shredded cheddar or Colby Jack Cheese

2 tablespoons fresh parsley

Pepper

Non-stick cooking spray.

Directions:

Preheat grill to 350 Degrees. Scrub and slice potatoes. Prepare foil. Use heavy duty foil if you have it. Otherwise, use a double layer. Cut off a piece large enough to fold over potatoes on all sides. Spray evenly with non-stick cooking spray. Mix potatoes with ranch dressing. Layer on foil. Top with bacon, shredded cheese, salt, pepper, and parsley. With heat on medium, grill for about 15 minutes. Flip over and grill for another 15-20 minutes or until potatoes are fork tender.

Caribbean Confetti Rice

Ingredients:

2 cups long grain rice

14 ounce can unsweetened coconut milk

2 garlic cloves, minced

1 ½  teaspoon sea salt

½  teaspoons allspice

A big dash of  cayenne pepper

2 tablespoon butter

1 1\2 cups diced red and yellow bell pepper

1\2 cup diced red onion

15 ounces canned pineapple tidbits, drained and juice reserved

4.5 ounces can of green chiles

1\4 cup  chopped cilantro

Directions:

Add the rice, coconut milk, garlic cloves, salt, allspice,  cayenne, and reserved pineapple juice to a medium sauce pot. Use the coconut milk can to add 14 ounces water to the rice. Stir well. Set over medium heat and cover. Bring to a boil, then stir and lower the heat. Cover and allow the rice to cook until the liquid is absorbed and air holes form in the surface of the rice, about 15-20 minutes. Remove from heat.  Meanwhile, add the butter to a large deep skillet and set over medium heat. Add the diced bell peppers and onions. Saute for 2-3 minutes, to just barley soften. Then remove from heat and add the pineapple tidbits, green chiles and sliced jalapeños to the skillet. Once the rice tender and fluffy, dump it onto the skillet and toss well to combine. Toss in the fresh chopped  cilantro. taste , then add salt and pepper as needed. Serve warm as side dish, or serve with shrimp of chicken on top.

Cheese-Stuffed Zucchini

Ingredients:

2 medium zucchini

1\4 cup minced onion

1 tablespoon butter or margarine, melted

2 tablespoons grated parmesan cheese

2 tablespoons Italian-seasoned breadcrumbs

1\4 teaspoon pepper

1\8 teaspoon salt

3 slices bacon, cooked and crumbled

1\4 cup (1 ounce) shredded cheddar cheese

Directions:

Cook whole zucchini in boiling water in a medium saucepan 8-10 minutes or until tender. Drain and let cool slightly. Slice zucchini in half lengthwise. Carefully scoop out zucchini pulp and shells aside. Saute minced onion in butter in a skillet over medium heat until onion is tender. Add chopped zucchini pulp, grated parmesan cheese, Italian-seasoned bread crumbs, pepper, and salt. Cook until vegetable mixture is thoroughly heated. Stir in crumbled bacon. Spoon vegetable mixture with shredded cheddar cheese. Place stuffed zucchini shells on an ungressed baking sheet. Bake at 450 degrees for 8-10 minutes or until stuffed zucchini shells are thoroughly heated and cheese melts. Serve immediately. Yield: 4 servings

Hopping John

Ingredients:

1 package (1 pound) blackeye peas

3 pints cold water

1\2 pound sliced salt pork or bacon

1\2 teaspoon salt

2 tablespoons bacon fat or lard

2 medium onion, chopped

1 cup uncooked long grain rice

1 1\2 cups boiling water

Directions:

Cover peas with water in large kettle. Soak overnight. Add pork, tabasco and salt. Cover and cook over a low heat about 30 minutes. Meanwhile, cook onions in bacon fat until yellow; add to peas with rice and boiling water. Cook until rice is tender and water absorbed, about 20-25 minutes, stirring occasionally.  This yields about 8 cups or 7 to 8 servings.

Strawberry Ice Cream

Ingredients:

1 pint fresh* strawberries washed or drained

2\3 cup sugar

1 egg beaten until lemon colored

1 cup milk

1\2 pint whipping cream

Directions:

Mash strawberries; cover with 2\3 cup sugar. Let stand until sugar is dissolved. Add remaining 1\2 cup sugar to beaten egg; then add milk and strawberries. Whip cream until slightly thickened, but not stiff; add to strawberry mixture; freeze in electric freezer. Makes 4 pints.

*Frozen strawberries may be used in place of fresh berries and 2\3 cup sugar.