Wednesday Recipes

Here are six yummy recipes to help you through a hot summer day (or anytime, really), including German Potato Salad and Cheesy Taco Noodles. Enjoy!

LIZARD LOUNGE TEA

My oldest son spent several summers traveling the country, both singly and with friends. Several times, he wound up at the Rainbow Gathering, where he hooked up with a larger group of friends. Most of them had grown up in hot areas of the country, so they nicknamed themselves lizards; their area of the camp site was the lizard lounge. They would cook up their version of iced tea, which they would barter for other commodities. They were frequently asked what their secret ingredient was.

This is a scaled down version. I found that cranberry or cranberry-apple herb tea works very nicely with this, but any herbal tea can be used.

This, as well as other yummy recipes, can be found in my e-cookbook, Off the Wall Cooking.

1/2 gallon apple cider

4 – 5 herbal tea bags

Place cider in a large pan or teakettle and bring to a boil. Place herbal tea bags into a large container and pour the boiled cider over the tea bags. Let steep for 15-30 minutes and cool. Very good.

SPICE TEA

I used to make this every year for Christmas presents; it was quite popular. Unfortunately, life got a little hectic...As simple as this is, though, I may be reigniting this as a present!

This can also be found in my e-cookbook, Off the Wall Cooking.

8 oz loose tea

3 orange rinds/peels

1 1/2-2 sticks cinnamon

2 T chopped cloves

Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.

I'll post some single-serving drinks in a later post. In the meantime, enjoy!

CHEESY TACO NOODLES

This came from Delish, and starts off, “Say hello to your favorite new twist on tacos.”

To view this online, click here.

Ingredients

2 tbsp. extra-virgin olive oil

1/2 large white onion, chopped

1/2 jalapeño, minced

salt for seasoning

1 lb. ground beef

2 tbsp. Taco Seasoning

12 oz. No Yolks® Extra Broad Noodles

1 (15-oz.) can fire-roasted diced tomatoes

3 1/2 c. low-sodium chicken broth

1/4 c. heavy cream

1 1/2 c. shredded Cheddar

1 1/2 c. Shredded Monterey Jack

Chopped fresh cilantro, for garnish

Directions

In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then drain the fat. Add the taco seasoning.

Add No Yolks noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.

Remove from heat and add both cheeses and toss to coat.

Garnish with cilantro and serve.

GRILLED MARGHERITA PIZZA

This comes from Al Roker of The Today Show, and begins, “Skip the oven and throw a pie on the grill!” Servings: 2 pizzas.

To view this online, click here.

Ingredients

1 pound pizza dough (homemade or thawed from frozen)

1/2 cup all-purpose flour

1/2 cup fine to medium cornmeal

1 pound fresh mozzarella cheese, lightly salted

1 bunch fresh basil

2 cups pizza sauce

Preparation

Place a pizza stone onto the grates of a hot grill, or into an oven heated to 500 degrees F.

For two thin-crust pizzas, about 10”- 12”, divide dough in half and shape each half into a ball. Place on lightly floured surface and cover with a light towel. Let sit and rest for about 10 minutes. [Alternately, use 1 pound dough to make 1 large thick-crust pizza.]

Mix the flour and cornmeal together and set aside.

Slice mozzarella thinly, about 1/8” to 1/4” thick.

Wash basil and pull off leaves. Blot them dry on paper toweling. Discard stems.

Sprinkle a pizza paddle or the back of a baking sheet with some of the cornmeal mixture and place 1 ball of dough in the center. Using floured hands, press the dough out into a flat circle, beginning in the center and working outwards while turning the dough to get an even thinness. Leave the outer edge a little thicker to form a crust.

Spread 1 cup pizza sauce over the dough but not on the crust edge, then top with half the mozzarella slices and half the basil leaves.

Using a fast back and forth motion, slide the dough to the edge of the paddle or baking sheet. Lean it toward the pizza stone and quickly slide the paddle out from underneath the pizza so that the dough is sitting directly on the pizza stone. Close the lid to the grill and cook 5-8 minutes, checking frequently for rapid browning. Depending on the heat of the grill, the pizza may be ready sooner or take a little longer. The oven should take about 8-10 minutes. Repeat with the second ball of dough.

KID FRIENDLY PASTA SALAD

This is from Ree Drummond of The Food Network’s The Pioneer Woman.

Total Time: 35 minutes; Active: 15 minutes; Yield: 8 servings; Level: Easy.

To view this online, click here.

Ingredients

12 ounces fun-shaped pasta, such as radiatore

8 slices thin bacon

1/2 cup mayonnaise

1/2 cup whole milk

4 tablespoons white vinegar

1/2 teaspoon salt

Dash sugar, optional

10 ounces grape tomatoes (yellow and red), halved lengthwise

1/2 pound Cheddar, cut into small cubes

3 green onions, thinly sliced

Ground black pepper

24 whole basil leaves, chiffonade

Directions

Cook the pasta according to the packet instructions. Then drain and rinse in cold water until cool. Set aside.

Cut the bacon into 1/2-inch pieces and throw into a large skillet. Saute until slightly crisp, and then remove to a paper-towel-lined-plate.

For the dressing, mix the mayonnaise, milk, vinegar, salt, and sugar if using in a small bowl.

Stir together the pasta, dressing, tomatoes, bacon, Cheddar and green onions in a large mixing bowl. Taste for seasonings, adding more salt and pepper if needed.

Stir in the basil at the end.

GERMAN POTATO SALAD

This comes from Bobby Flay of The Food Network’s Boy Meets Grill.

Total Time: 35 minutes; Active Time: 15 minutes; Yield: 8 servings; Level: 8

To view this online, click here.

Ingredients

3 pounds new potatoes

1 yellow onion, quartered

1/2 pound bacon, diced

1 large red onion, diced

3/4 cup cider vinegar

1 tablespoon Dijon mustard

1/4 cup canola oil or olive oil

Salt and freshly ground pepper

8 green onions, thinly sliced

1/4 cup chopped fresh parsley leaves

Directions

Preheat the grill to high. Place potatoes in a large pot with the yellow onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.

Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.