Widmer Cheese Fondue
Widmer Cheese Fondue
2 1/1lbs shredded processed Swiss cheese (must be “processed cheese”)*
16 oz Wheatridge in the Nook Chardonnay 8 oz. Widmer Broken Halo IPA
1 Tablespoon chopped fresh garlic
1 Tablespoon butter
1 teaspoon salt Method
*(It’s important to use this style of cheese as it contains flour. This enables it to be held hot for longer periods of [...]
January Recipe of the Month
Mexican Meatball Soup with Rice and Cilantro
Epicurious
Be sure to put out hot sauce for those who like extra heat.
2 Tablespoons olive oil
2 ¾ cups chopped onions
4 garlic cloves, minced
2 small bay leaves
5 14 ½ -ounce cans beef broth
1 28-ounce can dices tomato salsa (medium-hot)
½ cup chopped fresh cilantro
1 pound lean ground beef
¼ pound bulk [...]
Michael’s Grilled Salmon (slightly altered)
Michael Kiriazis, Oregon
Traeger Cookbook
4 to 5 lb. Salmon fillet
Salmon Paste:
1 cup parmesan Cheese,
Shredded or grated.
¼ cup olive oil
½ cube butter
3 Tablespoon lemon juice
3Tablespoon sour cream
1 teaspoon black pepper
1 Tablespoon fresh chopped garlic
Mix fish paste ingredients together. Set in refrigerator for ½ hour in order to “set up”.
Remove mixture from refrigerator and gently spread over [...]
Grilled Baby Back Ribs by Larry
Preheat grill to 225o no more than 230o
Prepare your ribs:
Peel membrane from ribs, using a spoon to start removing the membrane then use paper towel to grab the membrane and finish pulling off.
Use your favorite rub and or at least garlic salt for seasoning both sides of your ribs.
Cooking:
Lay bone side down on grill for [...]
Chicken Mediterranean
3 skinless, boneless chicken breasts, cut into strips
1 cup chopped onion
1 clove garlic, minced
1 Tablespoon olive oil
1 can (14.5 oz.) diced tomatoes
1 can (6 oz.) Italian paste with roasted garlic
1 cup quartered artichoke hearts
½ cup sliced ripe olives
Cook chicken, onion and garlic in oil in large skillet over medium-high heat for five minutes. Season with [...]
May 2008 Newsletter
Chicken with Florentine Sauce
Prep/total time: 30 minutes
A creamy topping and pretty presentation make it elegant enough for company, but it’s also fast to fix on busy weeknight.
6 boneless skinless chicken breast halves (4 ounces each)
½ cup grated parmesan Cheese
½ teaspoon dried basil
½ teaspoon dried oregano
3 Tablespoons butter, divided
2 green onions, chopped
1 teaspoon minced garlic
1 Tablespoon [...]
April 2008 Newsletter
Cornish Game Hens with Honey Lime Marinade BBQ’d
¼ cup Lime Juice
3 Tablespoons oil
2 Tablespoons Honey
2 teaspoons chopped fresh Thyme
2 teaspoons chopped fresh rosemary
1 clove garlic, minced
2 Cornish Game Hens, at least 2 pounds each, completely thawed and split in half
¼ teaspoon paprika
¼ teaspoon salt
Pinch freshly ground pepper
2 Tablespoons Cilantro
To make the dressing. In a [...]
March 2008 Newsletter
Jambalaya
1 can (14 ½ ounces) diced tomatoes, undrained
1 can (14 ½ ounces) beef or chicken broth
1 can (6 ounces) tomato sauce
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley-flakes
2 teaspoons dried basil
1 ½ teaspoons dried oregano
1 ¼ teaspoons salt
½ teaspoon cayenne pepper
½ teaspoon hot pepper sauce1 pound [...]
Recipes from my monthly Newsletter
Recipes from our monthly newletter will be posted here so they are always available!
Laurie
News from The Nook!
January
There will be pitter patter of little paws in The Nook this spring. We have been in contact with David Hartwig, the owner of Skidboot. If you have not visited his website, it is a must see. www.skidboot.com
So far “Ruby” seems to be the approved name for the new puppy. She will arrive sometime in [...]