Green Caprese Salad

Green Caprese Salad

20 or so grape tomatoes, sliced in half

10 or so balls of Mozzarella Fresca
Fresh basil leaves, shredded

Arugala lettuce

Spinach

Balsamic Vinegarette Dressing (fresh or from the store)

​

Add lettuce & spinach to salad bowls, top with Mozzarella, basil, and tomatoes. Drizzle dressing over top - serve chilled.

Baked Caramel Apple Blossoms

Baked Caramel Apple Blossoms

4 apples (honeycrisp seems to work best), washed thoroughly

4 tbsp butter

6 tbsp packed brown sugar

2 tbsp flour

2 tsp cinnamon

8 caramels, unwrapped

Optional toppings: Vanilla Icecream, Caramel Sauce, Cinnamon, toffee crumbles.

Preheat oven to 375 degrees.

Slice off top 1/4 of the apple and scoop out the core with the seeds in it (leaving most of the meat and all of the skin). Use a paring knife to cut two concentric circles into the apple (around the hole you made). Turn the apple over (bottom facing up) and make thin slices all the way through to the core from the bottom of the apple down to the top of the apple. Doing this all the way around the apple will complete the "blossom" configuration. Turn the apple back over.

Place the apples in an oven safe dish, and add two caramels to the center of each one. Warm the butter & brown sugar in the microwave for 30 seconds, stir and heat for an extra 30 seconds. Then stir in the flour and cinnamon. Divide the mixture amongst the apples in the dish.

Bake at 375 for 25-30 minutes, and move apples to individual serving dishes. Can add toppings as listed above as you like.

Hawaiian Style Bread

Hawaiian Style Bread

6 cups all purpose flour + 1/2 cup flour (separate)
3 eggs

2 cups pineapple juice

3/4 cups sugar

1/2 teaspoon ginger

2 envelopes of yeast (1/4 oz each)

1/2 cup butter, melted

In a small bowl beat the eggs, then add pineapple juice, sugar, ginger, and melted butter - stir.

In a large bowl, measure out 3 cups of flour, and stir in your egg mixture until well combined. Sprinkle in the yeast packets, one at a time, mixing well. Then add the 3 remaining 3 cups of flour and mix well (use your hands if your spoon becomes too difficult). Make sure the flour is well incorporated - the dough should be tacky but not sticky. If it is too wet, add a tablespoon of flour at a time until it's the correct consistensy. Cover this large bowl with a clean towl and leave in a warm place to rise for 1 hour. 

Remove the dough from the bowl and knead in the other 1/2 cup of flour, making sure it's well incorporated.

Divide the dough into three equal parts - you can make these bread loaves, or break each one down into about 15 pieces for individual rolls. For a loaf, put the dough in a loaf pan - for rolls place the 15 or so pieces in a lightly greased 9x13 pan. Cover and leave in warm place to rise (again) for an hour, or until the dough doubles in size.

Bake at 350 degrees for 25 to 30 minutes, or until golden brown. You can brush the tops with butter. Serve warm.

Cheddar Bacon Jalapeno Corn Bread

Cheddar Bacon Jalapeno Corn Bread

2 boxes Jiffy Cornbread Mix

Egg & Milk as instructed on the boxes

6 slices of bacon, crisp & crumbled (reserve 1 tbsp of the bacon grease)

1 tbsp butter

3-4 Jalepenos, finely diced

2 cups shredded cheddar (sharp if you like)

9x13 glass baking pan

Preheat oven as instruted on the Jiffy box, make cornbread as instructed on the box as well and let set for 3-4 minutes. While you're waiting, prepare the pan by coating the bottom and sides of it it in butter and bacon grease. (It's okay if it looks like a lot - the bread will soak it up).

Stir in 3/4 of the bacon, 1 cup of cheese, and all the jalepenos into the bread mixture, and pour into the pan.

Bake as instructed on the Jiffy box (or until it passes the toothpick test).

When done, sprinkle the remaining bacon and cheese on the top and turn on the broiler. Allow loaf to broil until the cheese is melted and browning on the edges.

Serve hot with chilled butter.

Slow Roasted Red Potatoes

Slow Roasted Red Potatoes

10 mins Prep, 2 hours cooking (put in oven with meat 2 hours before it's done).

2 lbs Red Potatoes, quartered

1/4 cup olive oil

1 tablespoon minced garlic

1 teaspoon seasoned salt

1/2 teaspoon onion powder

1 tablespoon fresh or dried rosemary

Oven should be on at 250 degrees (with meat cooking).

Coat oven pan (glass or metal) with aluminum foil (for easy cleanup). Quarter potatoes and put in large bowl.

Combine the rest of the ingredients (oil and seasonings) and pour over potatoes and mix until evenly coated.

Transfer to oven pan and cook for 2 hours. Can leave in the oven and turn up the heat while the meat cooks on the grill, or leave in to broil.

Serve hot.

Tomato Avocado Salad

Tomato Avocado Salad
10 minutes prep, 0 minutes cooking, 2 hours to chill

2 avocados (firm but ripe)

3 "on the vine" tomatoes

1 can black beans (rinsed & drained)

1/2-1/4 small red onion (diced)

(Cilantro - optional)

1/8 cup oil (olive oil or avocado oil)

1 tablespoon vinegar (red wine or balsamic depending on taste)

1 tablespoon lime juice

Salt & pepper to taste

Cut tomatoes and avocados into large chunks, add to bowl. Add onion and black beans followed by the liquids. Salt & pepper to taste - refrigerate for at least 2 hours. Stir & serve chilled.

Welcome to "Sidepiece" Recipe Blog!

This is where Homewrecker BBQ will publish recipes for delicious appetizers, salads, sides, and desserts to go along with your meat and grilling adventures!