Welk Resort’s Grilled Vegetable Salad

Today’s 5 star secret recipe Welk Resort in Escondido, California.  This luxury resort serves up an exceptional grilled vegetable salad.  This is a great salad to prepare when you are entertaining a large crowd.  The vegetables can be made up to three days ahead of serving.

Enjoy!

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New 5 Star Secret Recipe
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Welk Resort’s Grilled Vegetable Salad

Vinaigrette:
1/2 teaspoon crushed dried thyme
1 teaspoon crushed dried basil
1/4 teaspoon dried rosemary, crumbled
1/2 cup balsamic vinegar
1 cup oil

Combine the thyme, basil, rosemary and vinegar in a bowl or jar. Slowly beat in the oil to blend well. Makes 1 1/2 cups.

Salad:
1/2 cup olive oil
1 teaspoon dried thyme, crushed
1 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1 teaspoon minced garlic
1/2 teaspoon pepper
1 zucchini
1 (1-pound) piece banana squash
1/2 eggplant
1 red onion
1 red bell pepper
1 green bell pepper
Vinaigrette to taste

Heat the broiler.

Whisk together the oil, thyme, basil, oregano, garlic and black pepper.

Slice the zucchini, squash, eggplant and red onion into 3/4-inch-thick slices and place them on a broiling pan. Brush them with the marinade and broil until lightly browned, 2 minutes on each side. (You can also grill the vegetable slices over high heat 2 minutes a side; keep an eye on them so they don’t burn.)

Place the red and green peppers about 4 inches beneath the broiler and broil until their skin begins to blister, turning so all sides char, 12 to 15 minutes. Place the peppers in a resealable plastic bag to steam 10 minutes, then peel them when they’re cool enough to handle.

Dice the zucchini, squash, eggplant, onion and bell peppers into 3/4-inch squares. Drizzle 1/2 cup of the Vinaigrette over the vegetables and toss to coat well. Chill the vegetables at least 30 minutes. Store any remaining Vinaigrette in refrigerator for future use in salads.

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Fried Rice

Just in time for the weekend, I have some more quick and easy recipes from our forum. First though, I’d like to share with you an extremely simple and versatile secret recipe for fried rice. You can get creative and incorporate your favorite veggies into the dish. Just make sure you saute your vegetables until they are tender before adding in the eggs.

This recipe is only one of the many Chinese recipes featured in the “Quick & Easy Chinese Vegetarian Cooking” cookbook.  This book contains over 100 meatless versions of your favorite Chinese dishes.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now:

Go Here

Or if you’d like to get this title alone, Go Here.

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New Secret Recipe
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Fried Rice


3 eggs
4 cups cooked rice
1 green onion
2 teaspoons salt
1/2 teaspoon MSG (optional)
1/2 teaspoon white pepper
2 teaspoons sesame oil
4 tablespoons vegetable oil

Beat the eggs well, add 1/2 teaspoon of salt.

Finely chop the green onions.

Break up the rice so it is not all stuck together.

Heat oil to smoking point, add in the eggs.  Stir until all the eggs solidify.

Break the eggs into smaller pieces with the spatula.

Add the rice and mix well.

Add MSG, white pepper, sesame oil and 1 1/2 teaspoons of salt.

Stir for 2-4 minutes until everything is cooked well.  Mix in the green onion and serve.

Makes 4 servings.

Enjoy these great tasting and easy-to-prepare recipes from our forum:

Awesome Crockpot Chicken Breasts

Beef Barbecue Casserole

Find these recipes and many more our Recipe Exchange Forum:

Go Here

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Until next time… Be Well!

Kind Regards,

Ron

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P.F. Chang’s(™) Beef a la Sichuan

Today I have a secret recipe for a spicy dish served at P.F. Chang’s.  A fiery pepper sauce is wok-tossed with crispy strips of marinated flank steak, julienne carrots and celery.  You can adjust the heat of this dish by using more or less red pepper flakes.  To complete your meal serve this dish with some white or brown rice.

You can find more secret recipes from P.F. Chang’s on our forum: Go Here

Enjoy!

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New Secret Recipe
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P.F. Chang’s(™) Beef a la Sichuan
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1lb flank steak (thinly sliced)
4 medium celery ribs
2 medium carrots
1 green onion
¼ cup peanut oil
¼ cup cornstarch
½ teaspoon red pepper flakes
1 ½ teaspoons sesame oil

Sauce-
3 tablespoons soy sauce
2 tablespoons hoisin sauce
½ teaspoon Chinese hot mustard
1 teaspoon rice wine vinegar
½ teaspoon chili oil
2 teaspoons brown sugar
1 teaspoon garlic (minced)
½ teaspoon fresh ginger (minced)
½ teaspoon red pepper flakes

In a medium bowl combine soy sauce, hoisin sauce, hot mustard, rice vinegar, chili oil,
brown sugar, garlic, ginger, and ½ teaspoon red pepper flakes. Mix well and set aside.

Julienne carrots and celery. Slice the green onions. Place the beef strips into a medium bowl.

Add the cornstarch and toss to coat. Make sure each piece is thoroughly coated. Set aside for 10 minutes.

Heat ¼ cup of peanut oil in a wok or large skillet over medium-high heat.

Add the sliced beef and fry until crispy (about 3-5 minutes) and done to your liking.

Remove with a slotted spoon and drain on a plate lined with paper towels.

Drain the oil from the wok. In the same pan used to cook the beef, add sesame oil over medium-high heat.

Add celery and give it a good stir, then add ½ teaspoon crushed red pepper flakes and stir again, and then add carrots and stir.

Stir-fry the vegetables for 30 seconds.

Add the fried meat and green onions.

Pour in the sauce mixture and bring to a boil.

Cook for 1 minute.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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Valerie Confections Plum Ketchup

Today’s 5 star secret recipe is for a tasty condiment made by Valerie Confections in Los Angeles, California.  This locally owned shop specializes chocolates, pastries, teas, cakes and more.  Owner, Valerie Gordon also makes a rich and savory Santa Rosa plum ketchup which is layered with deep, smoky flavors.  This is a wonderful twist on the classic ketchup.

Enjoy!

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New 5 Star Secret Recipe
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Valerie Confections Plum Ketchup

1 pound Roma tomatoes
4 pounds Santa Rosa plums or other black-skinned plums
3 cups brown sugar
1/4 cup olive oil
1 red onion, diced
1 tablespoon chopped garlic
2 teaspoons sweet smoked paprika
1 teaspoon Marash pepper
1 teaspoon chopped garlic
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon molasses
1/2 teaspoon ground cinnamon

Peel the tomatoes: With a sharp paring knife, cut a small X at the base of each tomato. Bring a large pot of water to a boil, then drop the tomatoes in the water. Remove the tomatoes with a slotted spoon when the skin has just begin peeling from the X, about 20 to 30 seconds. Immediately place the tomatoes in an ice bath to stop the cooking, then peel the skin from the tomatoes when they are cooled.

Quarter the tomatoes and remove the seeds, then roughly chop the tomato flesh and place in a large bowl.

Slice and seed the plums. Toss the plums and brown sugar with the tomatoes, then set aside.

In a wide-bottom pot, heat the olive oil over medium heat until hot. Stir in the onion and cook until tender, about 5 minutes.

Stir in the garlic, paprika and Marash pepper and cook until aromatic, about 2 to 3 minutes, stirring constantly.

Stir the plum, tomato and brown sugar mixture into the pot and increase the heat to high, stirring frequently. Continue cooking at high heat; the ketchup will bubble fast and furiously. When the major bubbles subside and the ketchup starts to thicken, reduce the heat to medium.

Stir in the salt, pepper, molasses and cinnamon and continue stirring. Taste the ketchup and adjust the seasonings and flavorings if desired, then remove from heat and cool slightly.

Using a food mill or immersion blender, puree the ketchup until all the chunks are gone and you have a smooth paste.

Refrigerate the ketchup or can according to the jar manufacturer’s instructions.

Makes about 10 (8-ounce) jars.

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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