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What do you do with one large #ribeye, a few #potatoes, an #onion, a #garlic bulb, and the rest of the #farmersmarket #peppers? You season #homefries with #sazon and bake them with #grapeseedoil to make #ribeyedfries. Use an electric #plancha or #griddle to saute the marinated ribeye mix. Oh, and throw on some #parmesan for good measure 😀 #asliceofsouthernillinois #TasteofSouthernIllinois #tastydinner #useitorloseit #smotheredfries #southernillinois
I had the freedom to experiment a bit on the 4th of July with some of the recipe trends I’ve seen floating around social media lately. A couple of these ideas that have sounded good to my family are the pasta salad with dill pickles and the one with ceasar salad. Since I didn’t have everything to make either complete recipe, I combined elements and used what I already had. I think the result was pretty tasty.
1 pound of cooked pasta, such as elbow macaroni or shells
1 bottle of ceasar salad dressing
1 cup of dill pickle juice
1 cup of chopped dill pickles
1 small chopped red onion
1 teaspoon kosher salt or sea salt
1 teaspoon ground black pepper
Add the warm, drained cooked pasta to the pickle juice and allow to soak approximately 10 minutes before stirring in the ceasar dressing. Add salt, pepper, onion, and dill pickle pieces. Blend together carefully and refrigerate before serving.
Optional: add freshly grated parmesan cheese and/or olives.
As we are heading full swing into the summer farmer’s market season here in Southern Illinois, I am sharing a staple of sorts from my house: salsa fresca. I prefer somewhat of a kicked up pico de gallo. When time allows, I prefer to bake my own tortilla chips.