Well, I was the unexpected host of an unplanned bbq today. Mike’s sister and family were in town for the weekend. So, we had the four of them, Mike’s parents, and his uncle over for supper.
Mike grilled ribs and chicken and I made (a) armenian pizza, (b) roasted lemon potatoes, (c) corn on the cob, (d) peanut butter candy and (e) banana pudding. All turned out really, really, well. And, here’s the recipes!
Armenian Pizza–this one I got off the web. I just googled Armenian Pizza and this is what I got. It doesn’t taste as good as the ones I remember but it is tasty
1 pound lean ground lamb, beef, or pork
1 1/2 C finely chopped onion
1/2 C chopped green pepper
1 tsp minced garlic
1 14.5 oz peeled and diced tomatoes
1 6 oz can of tomato paste
1/2 C chopped fresh Italian parsley
1 tsp chopped fresh basil
1 Tbsp chopped fresh mint
1 tsp of cumin
pinch of cayenne pepper (opt)
salt and pepper to taste
Brown meat in a large skillet and drain off excess fat. (NOTE: meat should be really fine. Mine was not so Mike thinks I need to run it through the food process before I brown it) Place onion and green pepper in food process and chop until very fine. Add garlic, diced tomatoes, parsley, basil, mint, cumin, pepper, salt and cayenne. Blend. (mine looked like salsa afterwards) Add this mixture to the meat and continue cooking on medium heat. Mix in tomato paste. And simmer for about 5 more minutes. You want your mixture to be more like a paste and less like soup, i.e. you want some of the water to cook off.
Remove from heat and cover. Refrigerate overnight to blend the flavors. (I didn’t do this part so tomorrow when we eat the leftovers it will probably taste even better)
Preheat the overn to 350. Spread meat mixture evenly over a tortilla, out to the edges. Place the tortilla on a baking sheet (baked mine on my pizza stone). Bake for about 5 minutes (or until the edges of the tortilla are brown and crispy).
You can either cut into wedges and serve like this OR top with salad, roll up and eat like a burrito. I made a salad out of crisp romaine, diced cucumber, and feta cheese, topped with a little vinegarette dressing. It was a BIG hit!
Roasted Lemon Potatoes I got this one off the web too
5 pounds of Yukon gold potatoes
1 C olive oil
3/4 lemon juice
2 heaping Tbsp of chicken boullion granules
1 stick of butter cut into chunks
garlic powder, salt and pepper to taste
peel potatoes and cut them in half length wise and then into wedges of 6 or 8. Coat generously with olive oil. Place in a roasting pan. Add a half cup to a cup of water to the chicken granules and stir until completely dissolved. Then pour over the potatoes. Pour the lemon juice over the potatoes. Season with salt, pepper and garlic. Distribute the butter chunks around the top of the potatoes. Place the pan in the oven and bake at 375 for an hour. Make sure to turn the potatoes after about half an hour so that they cook evenly. If the liquid in the pan all evaporates, add another cup of water to the pan. You do not want to add too much water to the pan because then the potatoes will boil rather than roast.
After an hour, turn the heat down to 250 and continue to cook for another 2 hours or until soft. Make sure to continue to turn the potatoes every 30 minutes so that they don’t dry out.
Banana Pudding and this one is probably familliar to everyone
1 large box of instant vanilla pudding
1 large container of cool whip
2 1/2 C COLD milk
1 box Nilla wafers
1 bunch of bananas
cover bottom of casserole dish with a layer of Nilla wafers and then a layer of bananas. Mix the box of pudding with the milk. Mix until smooth and pudding starts to set, then fold in half of the Cool Whip. Pour over the cookies and bananas. Top with another layer of bananas. Cover with remaining cool whip. Top with a layer of cookies. Refrigerate at least an hour.
Peanut butter balls
(My friend Misty brought some peanut butter treats to our house the other day and I was trying to find a recipe that duplicated them. This wasn’t it. So, Misty, I need your recipe. However, these did turn out pretty good)
2 C creamy peanut butter
1 stick of butter
2 C of rice krispies
2 C of powdered sugar
In a large bowl mix rice krispies and powdered sugar. In a medium saucepan, melt peanut butter and butter over medium heat. Once melted and smooth, pour over cereal/sugar. Mix until all cereal is coated. Form into balls and place in refrigerator to cool and firm. We liked them just like this BUT, the recipe said that you could also melt chocolate chips and dip them in the chocolate.