Archive for July, 2014

Grilled Belgian Endives


Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Grill with charcoal or gas, great either method

Lightly brush the grill grate with olive oil to prevent sticking.

Cut the heads of endive lengthwise into two individual sides each.

Drizzle the endive with extra virgin olive oil.

Season with salt and freshly ground black pepper to taste. (try it with garlic powder sprinkled on it to!)


Place them on the grill, cut side down. Grill until just starting to get a nice golden in color and some grill marks. Flip them and do the same on the other side.

Simply serve alongside your other favorite grilled dishes and you’ve got a delicious side especially with Grilled Pineapples and BBQ Chicken! Pairing with grilled pineapples will balance out that slight bitterness you get from Endives with the sweetness of the Caramelized sugars on the Pineapple!

Zucchini and Squash Casserole with Bacon!


Photo and Recipe By Carolyn Davidson Hicks

Photo and Recipe By Carolyn Davidson Hicks

  • Zucchini and Squash, sliced into rounds or quartered rounds
  • Tomatoes, sliced into rounds or quartered rounds (optional)
  • Onion, sliced and diced into small strips
  • Mozzarella or cheddar cheese, grated
  • Italian Bread Crumbs
  • Parmesan cheese
  • Alfredo Sauce or you can make a simple White Sauce (equal parts of butter and flour) stir to golden color then add the milk to create the creaminess of the sauce!
  • Bacon Crumbs
  1. Working with whatever size pan you would like, arrange a layer of zucchini and squash pieces on the bottom of the pan.
  2. Place the tomato pieces (optional) on top of the zucchini and squash and then sprinkle some diced onion over the top.
  3. Sprinkle the onion layer with grated cheese.
  4. Pour each layer with Alfredo or white Sauce
  5. Repeat the layers once or more.
  6. Top the layered veggies with Italian Bread Crumbs, Bacon and grated Parmesan cheese.
  7. Bake the veggies at 350 degrees for 30-45 minutes, checking the veggies until they are done. The Parmesan cheese should be lightly browned. When pricked with a fork or knife, the zucchini and squash should be al dente – tender yet with a bite.

Refrigerator Pickled Okra

 Credit: Helen Rosner

Credit: Helen Rosner


1 lb. okra
4 cloves garlic
3 sprigs fresh dill
1 habanero or Scotch bonnet chile, stemmed and halved
2 cups white wine vinegar
2 tbsp. kosher salt
1½ tbsp. mustard seeds
½ tbsp. fennel seeds
8 whole black peppercorns


Combine okra, garlic, dill, and chile in a sterilized 2-qt. glass jar; set aside. Bring vinegar, salt, both seeds, peppercorns, and 1¾ cups water to a boil in a 4-qt. saucepan over high heat, stirring to dissolve salt. Pour into jar, seal, and let cool to room temperature; refrigerate for up to 1 month.

Grilled Potato Bacon Kebabs


Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

  • 4 or more skewers bamboo or metal
  • 1/2 pounds small red potatoes quartered
  • 1 tablespoon kosher salt
  • 6 slices of bacon, chopped and fried
  • 2 tablespoon coarse-grained Dijon mustard
  • 2 tablespoon red wine vinegar
  • 1/4 cup of Olive oil
  • 2 tablespoons of minced red onion
  • 1 or 2 chopped green onion
  • 1 small bunch curly parsley leaves, for garnish (optional)


  1. Soak the skewers in water for 30 minutes if you use bamboo, otherwise the metal ones work great!
  2. Cut the potatoes, wrap in a damp paper towel and microwave until slightly done.
  3. Prepare a charcoal or gas grill for direct-heat grilling over medium heat. In a frying pan over medium heat, cook the bacon, stirring, until crisp. Drain all but 1 to 2 tablespoons of fat (leaving the bacon in the pan), then stir in the mustard, olive oil, minced red onion, green onion and vinegar. Cook on low for a few minutes to soften the onions. Add salt to taste and set aside.
  4. Thread quartered potatoes onto the skewers and brush with olive oil. Grill, turning once or twice, until nicely charred, about 6 minutes. Transfer to a platter and drizzle the potatoes with the bacon mixture. Garnish with parsley if you like.
Close up!

Close up!

Thai Garlic & Vegetable Rice Noodle Soup with Chicken Meatballs


Photo and recipe by Carolyn Davidson Hicks

Photo and recipe by Carolyn Davidson Hicks

2 packages each 1.6 oz  of  Thai Kitchen Garlic and Vegetable Instant Rice Noodle Soup

1 – 12 oz package of Chicken Meatballs with Caramelized Onions

2 freshly chopped green onions

1/2 red onion minced


Cook according to  packages and combine for an awesome soup! Garnish with chives

Raspberry Chipotle Sauce


  • 1 Tablespoon olive oil
  • 1/2 cup small diced onion
  • 2 teaspoons minced garlic
  • 2 teaspoons chipotle chiles in adobo, chopped
  • 2 pints fresh raspberries, rinsed
  • 1/2 cup raspberry vinegar
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt


In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotle chiles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and cool before using.For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.

Serving Suggestions:
Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps.


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Outdoor Cooking