Week 2 of StoneGable's Kitchen Facelift and things are really reaching a messy disheveled swath of destruction!

All the cabinet doors have been removed  and at one point all the drawers were out too! And NO countertops!

The thing I miss the most is my sink.  I now have a big pitcher of fresh water on the makeshift kitchen counter and a big sudsy tub of hot water where the sink once stood. My water source is the utility tub in the laundry room. And sweet Bobby does dishes from it.

In this picture you can see the hole in the countertop where the sink stood and the other empty space where the diswasher was.

Painting has started, it looks crisp and fresh!

The island was reworked to give it a more "furniture" feel. Large bullnose was fashioned on the bottom of the island to mirror the bullnose on the cabinetry. New feet were also added.

My makeshift kitchen.

Still no oven or cookop until the end of next week. So here at StoneGable meals will be cooked on the grill, in the toaster oven and in the slow cooker!

I hope cooking this week will be easier than last week. We ditched most of the menu last week and ate out more than I liked!
How on earth did those pioneers of old cook?

Grilled Asian Salmon
Asian Coleslaw
White Rice (take-out leftovers)

Recipe: Grilled Asian Salmon
l large salmon fillet, cut into 4 servings pieces
2 TBS Dijon mustard
3 TBS soy sauce
3 TBS teriyaki sauce
3 garlic cloves, pressed
1 green onion, white and greens chopped
salt and pepper

Preheat grill to medium heat.
Mix mustard, soy sauce, teriyaki sauce, green onion and garlic together in a bowl.
Salt and pepper salmon and put in a large shallow dish. If salmon has skin, put it in the dish flesh side down. Pour 1/2 the marinade over the salmon, move it around to makes sure the bottom is covered with the marinade and let the salmon sit in the marinade for 30 minutes.

Remove salmon from marinade to grill.  If the salmon has skin, put it flesh side down on the grill. Grill for 4-5 minutes with the lid closed.  Lift salmon with a wide spatula and flip over. Cook for 4-5 minutes with the grill lid down.
Remove from grill when the center of the salmon is still almost raw. Put on a large plate and cover with foil. It will continue to cook. Let sit for at least 5 minutes. Plate and pour RESERVED marinade over the salmon. Serve immediately.
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Recipe: Asian Coleslaw
1 cup canola oil
1/2 cup sugar
1/3 cup cider vinegar
2 packages Ramen Oriental beef soup seasoning packet
1 lb. package coleslaw salad mix
2 packages Ramen Oriental beef noodles (do not cook)
1 cup salted sunflower seeds
1 cup toasted slivered almonds
1/2 cup carrots
3 green onions, use white and light green parts, finely chopped

Mix oil, sugar, vinegar and soup seasoning packet well and refrigerate overnight.
Break up the raw noodles. Mix the remaining ingredients, add the raw broken noodles and add the dressing. Toss and serve.
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Red Chicken
Slow Cooker Tasty Baked Potatoes
Deli Broccoli Salad

Recipe: Red Chicken
I'm halving the recipe and making it in my toaster oven.
8-10 total pieces chicken drum sticks and thighs
1 medium size bottle of Catalina salad dressing
1 small jar of apricot (or peach) jam
1 packet Lipton Onion Soup Mix

Preheat oven to 350 degrees.
Mix Catalina dressing, jam and soup mix in a bowl. Put chicken in a large 11x13 pan. Pour mixture over chicken. Using a pair of tongs, roll chicken in the sauce to cover. Bake until chicken is done, about  50 minutes to 1 hour.
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Recipe: Slow Cooker Tasty Baked Potatoes
This is a "not rocket science" recipe. The amounts of each ingredient will depend on the  number of potatoes made.
4-10 baking potatoes
thinly sliced onions

Scrub potatoes clean and dry with a paper towel. Slice potatoes width wise ALMOST all the way through ( if you happen to cut it through, don't worry just put it together when you  wrap it up in foil) . Cut 4-6 slices across the potato depending the size of the potato.

Add a thin slice of onion in each potato slit and slide a little pat of butter alongside the onion. Wrap the baked potato in foil.

Using foil, roll 4 ~2 inch foil balls and put them in the bottom of the slow cooker. This will keep the potatoes from touching the bottom of the slow cooker and getting too brown. Put potatoes in the slow cooker right side up and cook on LOW for 8-10 hours or 2 1/2-4 hours on HIGH  (depending on how many you make).
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Grilled Italian Sausage With Peppers And Onions
Deli Tortellini Salad

Recipe: StoneGable Tortellini Salad
I am getting take-out but I wanted you to have my recipe!
2 large bag frozen tortellini
4 green onions, thinly sliced, use white part only
1 carrot, grated
4 slices of roasted red pepper, chopped
1/8 lb. sliced pepperoni, cut in thin strips
1/2 cup shredded mozzarella cheese
1/3 cup shaved parmesan cheese
1 jar marinaded artichoke hearts, rough chopped
1/2 cup sliced greek olives, pitted
1/2 cup halved cherry tomatoes
2 TBS chopped fresh parsley
2 TBS chiffonade fresh basil
Greek dressing, Gazebo House
salt and pepper to taste

Cook tortellini according to directions, drain and cool. Add all ingredients, except Greek dressing and salt and pepper. Once all ingredients are mixed, add dressing to taste. DON'T OVER DO IT! Salt and pepper to taste.
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Thursday: Girl's Night Out
Leftovers for Bobby

Crab Stuffed Tilapa Roll-Ups
Oven Roasted Broccoli
Slow Cooker Warmed Up Tasty Baked Potatoes

Recipe: Crab Stuffed Tilapa Roll-Ups
2 celery ribs, chopped finely
1/2 small onion, chopped finely
3 TBS butter, divided
1 can lump crab meat, picked over
1 TBS mayonnaise
1/2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/4 tsp Old Bay Seasoning
1 TBS lemon juice, freshly squeezed
1 egg
1/2  ~ 2/3 cup fresh bread crumbs
salt and pepper
4 ~ 6 large tilapia fillet
dash of paprika
lemon wedges

Preheat oven to 400 degrees.
Put 1 TBS butter in a large skillet and melt on medium heat. Add celery and onions. Saute until translucent, about 4 minutes.

In a large bowl add crab meat, mayonnaise, mustard, Worcestershire sauce, Old Bay Seasoning, lemon juice and egg. Gently mix. Add bread crumbs and a dash of salt and pepper.

Salt and pepper tilapia fillets. Put equal parts of crab meat mixture on top of each fillet, spreading all over the top evenly. Roll up tilapia starting at one of the ends. Secure with toothpicks.

Put the roll-ups into a baking dish that has been sprayed with cooking spray. Melt remaining 2 TBS butter and drizzle over the roll-ups. Sprinkle with paprika

Bake for 20-25 minutes, until done. Serve with fresh lemon wedges.
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StoneGable Ham Loaf
Oven Sweet Potato Fries With Cinnamon Honey Dipping Sauce
Slow Cooker Collard Greens

Recipe: StoneGable Ham Loaf
Oh my! If you have never tried a ham loaf, do try this recipe. Think, meatloaf meets sweet and savory baked ham.  It is a great recipe to use up that leftover Easter ham. Very delicious... AND very AMISH!
1 1/2 lbs cooked ham, ground (you can do this in a food processor in batches if you don't have a grinder)
1 lb bulk pork sausage
2 eggs
1 cup gingersnap crumbs (or graham crackers, but please look for gingersnaps, it makes the dish so good)
1/2 cup milk
1 TBS mustard
1 TBS Worcestershire sauce
1/2 tsp freshly ground pepper

1 1/2 cups brown sugar
1 TBS dry Mustard
1/2 cup vinegar
1/2 cup water

Preheat oven to 350 degrees.
Mix ham, sausage, eggs, gingersnaps, milk, mustard, Worcestershire sauce, brown sugar and pepper together in a large bowl. DO  NOT SMOOSH. Mix thoroughly but gently.

Form into a loaf shape and put in a large pan.

Put the sauce ingredients in a small saucepan and cook until sugar is disolved. Brush the top of the hamloaf with the glaze.

Bake for 1 1/2 hours, basting often with glaze.
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Recipe:StoneGable Slow Cooker Collard Greens
LOVE collards! I did not grow up eating them, but met them on my first trip to Savannah, thanks Paula Deen!
* I have not made collards this way yet, so this is not a tested recipe. I am just winging it!!!! Try at your own risk! Are you in?
2 smoked ham hocks
water to cover the ham hocks
2 large onion, quartered

2-3 bunches of collard greens
1 large onion, chopped
1 tsp red pepper flakes
black pepper
garlic powder, dash
3 TBS butter

Put 1 ham hock, 1 quartered onion and just enough water to cover the ham hocks in a slow cooker. Cook overnight for 8 hours on LOW.

In the morning, take out the ham hock and onions. Reserve ham hock. Add the other ham hock and the remaining 1 chopped onion.

Strip the ribs from the leaves of the collard greens and chop leaves, about 8 cups.  Add greens to the slow cooker. Add pepper flakes, black pepper and garlic powder. Add extra water, if needed, to cover the collard greens. Cook on LOW for 6 hours.

Remove ham hock and shred both ham hocks. Return to slow cooker and heat through. Add 3 TBS butter and melt.
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Sunday: Easter Dinner
Steaks On The Grill
Balsamic Marinaded Grilled Vegetables
Ceasar Salad
Deli Potato Salad

Recipe: StoneGable Marinaded Vegetables
I could eat this everyday! IF you have leftovers, and that is a very big IF... they can be added to pasta, salad or made into a tampanade or salsa to be used with crusty toasted baguettes or over meat. So versital and a powerhouse of summer flavors! I especially love this when I pick my veggies right out of the garden.
Use any combo of veggies, and as many as you need. These are the ones I serve together on a large platter.

Eggplants, partially peeled and cut into a generous 1/4" round
Zucchinis, cut into generous 1/4" rounds
Yellow Squash, cut into generous 1/4" rounds
Onions, cut into 1/4" rounds
Peppers, cored and sliced in 1" thicknesses. Any color but green
Portabella mushrooms, cored and "gills" scraped off with the side of a spoon- keep whole
Lots of olive oil
Salt and pepper

Preheat grill to medium heat.

Line a large rimmed baking sheet with paper towels. Salt eggplant generously. Place eggplant in single layers on the paper towel. Cover with another paper towel. Add another layer of eggplant. Continue to do this 4 layers high. Put a heavy pot on top of the eggplant. Set aside for 20-30 minutes. The salt will draw out bitter liquids in the eggplant, yellow squash and zucchini making them grill better. So do the same for the squash and zucchini.

Put a skewer through onion slices. Starting at the outside layer of the onion towards the center, catching all layers. Cut off any exposed skewer. Do this for all the onion slices. Put onions on a large rimmed sheet pan. Drizzle oil to coat and salt onions.

Put sliced peppers on a rimmed baking sheet. Drizzle with oil to coat and salt.

Put mushrooms on a rimmed baking sheet. Drizzle with oil to coat and salt.

While the eggplant and zucchini are set aside, Grill the onions, peppers and mushroom until nicely chared and cooked until tender.

Remove to a large platter. Remove skewers from onions. I arrange the veggies in attractive groups on the platter.

When eggplant and zucchini have sweated enough. Remove paper towel and wipe off excess salt. Drizzle olive oil to coat and grill until charred and soft. Remove to platter with other veggies.

StoneGable Dressing/Marinade
2/3 cup olive oil
1/4 cup balsamic vinegar
2 garlic cloves, pressed or chopped finely
2 tsp mustard
juice of 1 lemon
1 TBS Worchestershire sauce
pinch of salt and pepper
1/2 cup fresh basil, chiffonades

Mix all ingredients in a bowl.

Drizzle roasted vegetables with marinade. Serve and wait for the raves!!!!!
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