Vegetable Kabobs

Skewers of potatoes, peppers, onions, and squash take on a smoky flavor when grilled. Brush on herbs and salad dressing for a bit of extra flavor and you’ll have a side dish recipe that’s scrumptious when served with grilled chicken, pork, or steak.

Yield: 8 Servings

Vegetable Kabobs

Photo by BHG.com

Ingredients:

  • 2 medium potatoes, quartered
  • 2 small red onions, each cut into 4 wedges or 8 red boiling onions
  • 8 baby squash (such as zucchini and/or yellow summer squash)
  • 8 medium fresh mushrooms
  • 8 miniature sweet peppers or 1 or 2 small red and/or orange sweet peppers, cut into 1-inch pieces
  • 1/4 cup bottled oil-and-vinegar salad dressing
  • 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Directions: 

  1. In a covered medium saucepan cook potatoes and onions in a small amount of lightly salted boiling water over medium heat for 8 to 10 minutes or until nearly tender, adding the squash and mushrooms for the last 1 minute of cooking time. Drain well. Cool slightly. If using wooden skewers, soak in water for 30 minutes before grilling.
  2. On eight 10-inch skewers, alternately thread potatoes, onions, squash, mushrooms, and sweet peppers, leaving a 1/4-inch space between pieces. In a small bowl combine salad dressing, rosemary, salt, and pepper; brush over vegetables.
  3. Place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture. Makes 8 servings

TO BROIL:

Place kabobs on the greased unheated rack of a broiler pan. Broil about 3 to 4 inches from the heat for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture.
Nutrition Facts (Vegetable Kabobs)

Per serving: 75 kcal cal., 4 g fat (1 g sat. fat, 145 mg sodium, 9 g carb., 1 g fiber, 2 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Loaded Potato Salad Recipe

Loaded Potato Salad
Load up on this Potato Salad! – Photo by Taste of Home©

Yield: 8 servings

Ingredients:

  • 2 pounds red potatoes, quartered
  • 1/2 pound bacon strips, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup creamy Caesar salad dressing
  • 1/4 cup ranch salad dressing
  • 3 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 3 green onions, chopped
  • 1/4 cup shredded cheddar cheese
  • Coarsely ground pepper, optional

Directions:

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender.
  2. Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings.
  3. Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled.
  4. Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired.
Originally published as Loaded Potato Salad in Simple & Delicious April/May 2013, p55

Strawberry and Amaretto Cream Pie

Yield: 8 Servings

Ingredients:

  • 3/4 cup sliced almonds, toasted
  • 1 cup all-purpose flour
  • 1/4 cup confectioners’ sugar
  • 1/8 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 2 tablespoons shortening
  • 3 to 4 tablespoons ice water

 

FILLING:

  • 4 cups sliced fresh strawberries, divided
  • 1 tablespoon lemon juice
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 4 to 6 drops red food coloring, optional

 

AMARETTO CREAM

  • 1 cup heavy whipping cream
  • 2 tablespoons sour cream
  • 1 tablespoon confectioners’ sugar
  • 2 tablespoons Amaretto or 1/2 teaspoon almond extract
  • Optional toppings: additional fresh strawberries and toasted almonds

 

Directions:

  1. Place almonds in a food processor; cover and pulse until almonds are finely ground. Add flour, confectioners’ sugar and salt; pulse until blended. Add butter and shortening; pulse until butter and shortening are the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
  2. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. deep-dish plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
  3. Bake at 425° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
  4. In a large bowl, mash 1 cup strawberries with the lemon juice. Add water. In a large saucepan, combine sugar and cornstarch; stir in mashed berry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Transfer to a large bowl; stir in food coloring if desired. Refrigerate for 20 minutes or until cooled slightly, stirring occasionally.
  5. Fold in the remaining sliced berries; transfer to crust. Refrigerate for at least 3 hours or until set.
  6. In a small bowl, beat whipping cream until it begins to thicken. Add the sour cream, confectioners’ sugar and amaretto; beat until stiff peaks form. Spread over filling. Top with additional strawberries and almonds if desired.

Editor’s Note: To toast nuts, spread in a 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

When using pie weights, cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

© Taste of Home 2014