Read Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) Online
Authors: Gooseberry Patch
Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) (26 page)
Take dinner out to the back porch. Use old-fashioned pie tins as plates…serve up bottles of icy root beer and red pop from an ice-filled bucket. Just about anything tastes even better outdoors!
The tenderest sweet corn is just-picked, so serve corn on the cob the same day you buy it, whenever possible.
8 ears sweet corn, husks removed
1/4 c. olive oil, divided
1 T. kosher salt, divided
1 T. pepper, divided
1 T. smoked paprika, divided
Divide corn between 2 large plastic zipping bags; set aside. Stir together oil and seasonings in a small bowl; drizzle half of mixture into each bag. Close bags and gently toss to coat corn. Remove corn from bags. Place corn on a grill over medium-high heat. Grill corn, turning often, until lightly golden, about 25 minutes. Serves 8.
Take the Garfield lazy way out: buy bagged coleslaw mix and let someone else do the shredding!
3 c. cabbage, shredded
1 c. carrot, peeled and shredded
1/2 c. whipping cream
3 T. cider vinegar
salt and pepper to taste
In a large bowl, combine cabbage and carrot. In a separate small bowl, mix together remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and chill before serving. Makes 6 to 8 servings.
Stop pesky ants from crashing your picnic! Sprinkle salt, crushed chalk or talcum powder in a line around the picnic table…they won’t cross that line.
Hide them with lots of cheese and sour cream. (We don’t recommend this!)
Steam veggies to keep the fresh-picked taste. Bring 1/2 inch of water to a boil in a saucepan and add cut-up veggies. Cover and cook for 3 to 5 minutes, until crisp-tender, and toss with a little butter.
Drop a chicken bouillon cube into the cooking water for extra flavor.
Drizzle steamed veggies with a little olive oil or balsamic vinegar.
Play hide-the-veggies! Keep cooked, chopped veggies in the fridge and toss ’em into your favorite scrambled eggs, noodle dishes, spaghetti sauce, chili or even homemade pizza.
If you don’t like a veggie, try eating it fixed a different way. Hate cooked carrots? Try ’em raw and crunchy. Can’t stand boiled spinach? Sauté it with a little garlic, salt & pepper. Not keen on sweet potatoes? Mix ’em into regular mashed potatoes. Give peas a chance!
Overnight marinating gives flank steak mouthwatering flavor.
1-1/2 lbs. beef flank steak, cut into 4 pieces
1/2 c. soy sauce
1/4 c. red wine or beef broth
2 T. Worcestershire sauce
2 T. oil
juice of one lime
1/2 bunch green onions, chopped
1 clove garlic, minced
1 t. dill weed
1 t. celery seed
Place steak in a large plastic zipping bag; set aside. Combine remaining ingredients; drizzle over steak. Seal bag and refrigerate overnight, turning bag occasionally to coat well. Drain, discarding marinade. Grill steak over medium heat to preferred doneness, 5 to 6 minutes per side for medium-rare. Remove steak to a platter; let stand for 10 minutes. Slice steak on the diagonal with a serrated knife. Serves 4.
Grill some veggies alongside the meat! Brush olive oil over sliced squash, potatoes, peppers or eggplant and grill until tender and golden. You may be surprised how sweet and delicious they are.
It wouldn’t be a picnic without a big bowl of potato salad!
6 to 8 redskin potatoes, cubed
2 t. Dijon mustard
2 t. white wine vinegar
1 t. dried oregano
2 T. oil
4 to 6 green onions, sliced
salt and pepper to taste
Place potatoes in a saucepan; add water to cover. Cook over medium-high heat until tender, about 15 minutes. Drain; place potatoes in a serving bowl. In a separate bowl, whisk together remaining ingredients; pour over potatoes. Toss well; cover and chill before serving. Serves 6 to 8.
This dish gives broccoli a good name…and good taste!
1 bunch broccoli, cut into spears
1 T. olive oil
1/4 t. salt
1/4 t. pepper
Garnish: lemon juice
In a bowl, toss broccoli with oil, salt and pepper. Spread on an ungreased baking sheet. Bake at 450 degrees until broccoli is tender and golden, 10 to 12 minutes. Sprinkle with lemon juice and serve. Makes 4 servings.
Zucchini, carrots and other veggies are more fun to eat when they’re cut with a crinkle cutter. You can turn potatoes into crispy crinkle fries too!
Chop up leftover grilled chicken and salad veggies to stuff a pita for lunch tomorrow…yummy!
4 to 6 boneless, skinless chicken breasts
1 t. salt
1 t. pepper
3 to 4 T. Dijon mustard
2 T. fresh rosemary, minced
2 T. fresh thyme, minced
2 T. fresh parsley, minced
Season chicken with salt and pepper. Place on a grill over medium heat. Cook for 5 to 6 minutes on each side, until golden and juices run clear. Remove chicken from heat. Brush mustard over both sides; sprinkle with herbs. Serves 4 to 6.
Flattened boneless chicken breasts cook up quickly and evenly. Simply place chicken between two pieces of plastic wrap and gently pound to desired thickness with a meat mallet or a small skillet.
A salad you can eat with your hands? Now you’re talking! Besides, everything tastes better on a stick!
8 new redskin potatoes
8 pearl onions
1 green pepper, cut into 1-inch squares
1 red or yellow pepper, cut into 1-inch squares
16 cherry tomatoes
1 zucchini, sliced
1/4-inch thick
8 long wooden skewers
Optional: grated Parmesan cheese
Cover potatoes with water in a saucepan; bring to a boil over medium heat. Cook for 5 to 8 minutes. Add onions to saucepan; continue cooking for 5 minutes, or until potatoes and onions are tender. Drain and cool. Thread all vegetables alternately onto skewers. Arrange skewers in a large shallow dish; drizzle with Red Wine Vinaigrette. Cover and refrigerate at least one hour, turning frequently. At serving time, sprinkle with cheese, if desired. Makes 8 servings.
Red Wine Vinaigrette:
2/3 c. olive oil
1/3 c. red wine vinegar
2 cloves garlic, minced
1 T. dried oregano
1 t. salt
1/4 t. pepper
Whisk together all ingredients.
