|
Follow Me On:     |
 |
Thomas Pasckvale President/Owner NMLS: 22859 Top Vine Mortgage Services, LLC Phone: 844-545-9251 Fax: 855-631-8856 Company NMLS: 1390034 tpasckvale@topvinemtg.com www.topvinemtg.com |
 | ||
| ||||
 |
 |
 |
 |
|
 |
|
 |
|
 |
|
 |
|
June 2015
|
Sweet and Spicy Summer Social
Maple Chipotle Meatball Grinders (Makes 4 mini or 2 large grinders) Ingredients 2 tablespoons pure maple syrup 1 tablespoon chopped chipotle chilies in adobo sauce 2 teaspoons apple cider vinegar 2 tablespoons green onions, scallions or chives 1/4 cup warm water 12 pre-made frozen meatballs 1 handful of arugula or baby kale Sub sandwich/grinder rolls Mayonnaise or sandwich spread Place oiled fry pan over medium heat. Brown meatballs on each side (1 to 2 minutes per side, about 4 to 8 minutes total). Whisk maple syrup, chipotle chilies, cider vinegar, 1 1/2 tablespoons of scallions and water. When the meatballs are browned, add the maple chipotle glaze to the pan, reduce heat to low-medium and toss meatballs until coated with the thickened glaze, about 2 to 3 minutes. Spread mayo on the inside of the grinder rolls, layer in baby kale or arugula, and then add meatballs. Garnish with scallions. Vegetarians, your favorite meatless meatballs work great in this recipe, too! German Potato Salad (Serves 8 as a side dish) By Kirk Leins Slightly creamy with a vinegar bite and a hint of smokiness, this potato salad will become a staple at your outdoor events. Feel free to double, triple or even quadruple this recipe. You're going to need it. Ingredients 3 to 3 1/2 pounds red potatoes 6 strips of smoked bacon, chopped into half-inch pieces 2 tablespoons extra virgin olive oil 1 small onion, thinly sliced 1/3 cup white wine vinegar 1/2 cup mayonnaise (not Miracle Whip!) 1/4 cup Italian parsley (finely chopped) Kosher salt and freshly ground black pepper Put the potatoes into a large pot and fill with cold water until it covers them by 3 or 4 inches. Place the pot over a high heat and allow it to come to a boil. Reduce to a simmer and gently cook the potatoes until they are fork tender (about 12 to 15 minutes). You'll know the potatoes are done when a small paring knife can be inserted into the center of the potato and you don't feel a crunch. Drain the potatoes in a colander and allow them to cool just enough so that you can handle them. While the potatoes are cooling, heat the olive oil in a skillet and fry the bacon until it is crisp. Turn off the heat and remove the bacon from the skillet, allowing it to drain on paper towels. While the skillet is still warm, add the vinegar to the bacon drippings and mix well. Peel the potatoes and slice in half lengthwise. Slice potatoes into 1-inch half moons and place into a large mixing bowl. While the potatoes are still warm, add the vinegar mixture and toss well. Add the mayonnaise, onions, parsley, bacon bits and season liberally with salt and pepper. Mix well, being careful not to break up the potatoes, and give it a taste. Re-season if necessary and refrigerate for at least two hours before serving. This potato salad can be made one or two days in advance.
| ||||||||||||||||||||||||||||||||
You are receiving a complimentary subscription to YOU Magazine as a result of your ongoing business relationship with Thomas Pasckvale. While beneficial to a wide audience, this information is also commercial in nature and it may contain advertising materials. INVITE A FRIEND to receive YOU Magazine. Please feel free to invite your friends and colleagues to subscribe. SUBSCRIBE to YOU Magazine. If you received this message from a friend, you can subscribe online. UNSUBSCRIBE: If you would like to stop receiving emails from Thomas Pasckvale, you can easily unsubscribe. Top Vine Mortgage Services, LLC |
786 Mountain Blvd, Suite 202 Watchung, NJ 07069 Powered by Platinum Marketing © Copyright 2024. Vantage Production, LLC. | |||||||||