Spending a rainy, windy three-day Memorial Day weekend in a huge cabin with a group of friends — plays may be altered a little for those who wanted to spend more time outdoors fishing; but the weather sure didn’t keep us from having fun enjoying great conversations and a lot of good food. Here is a recipe for one of the dips that I just couldn’t get enough of and best of all, it made a huge bowl full that we enjoyed throughout the weekend.
Serving size: Enough seasoning for four large steaks (We used T-bones)
4 teaspoon salt
4 teaspoon paprika
2 teaspoon ground black pep-
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground red pepper
1/2 teaspoon turmeric
Rub steaks with olive oil. Combine seasonings and rub into the olive oil over the steaks. Put steaks into a zip lock bag and marinate for a few hours or even overnight. Grill steaks to your preference.
Flavorful Feta Chip Dip
1/2 cup apple cider vinegar
1/4 cup sugar
1/4 cup olive oil
2 cans white chickpeas
2 cans black beans, rinsed well and drained
2 red peppers, finely chopped
2 green peppers, finely chopped
1 medium red purple onion, diced fine
1 bunch fresh cilantro chopped
2 containers Feta cheese crum-
Combine the apple cider vinegar, sugar and olive oil; set aside. Combine remaining ingredients in a large bowl. Toss with vinegar mixture and serve with tostado chips.
James’ Grilled Potatoes
Serving size: 6
4-5 large potatoes with skins on, sliced thick
1 stick butter, cubed
1 can cream of mushroom soup, undiluted
Slice potatoes into about 1/2 inch slices. Place on a sheet of heavy aluminum foil. Add chunked butter and spread can of cream soup over the top. Roll up foil, securing the top and ends; place on grill and cook until potatoes are tender.
FOOD FOR THOUGHT: What we are when we are old is what we learned when we were young.
GARY’S TIP: Egg shells crushed and spread around your plants will encourage growth.