Braai Broodjie {Barbecued Bread}

Very popular among the South African crowd at BBQ's... I was first introduced to these over 6 years ago and haven't stopped making them since! Mainly served along side some grilled meat and veggies... these are really filling and delicious! They are also awesome the next day cold {or at least I think so!}. This recipe makes 4 braai broodjie's.


Ingredients:

8 slices of white bread
Aprox. 4 tbsp Mrs. H.S. Ball's Chutney {or apricot jam or softened butter}
1 medium onion- sliced
2 medium tomatoes- sliced
1 1/2 - 2 cups of shredded cheese

Spread chutney {or butter or apricot jam} over one of the slices of bread...

Sprinkle with a little cheese...

Add onion slices then tomato slices and sprinkle with salt and pepper to taste. {please ignore my sad onion slices... I was finishing off an onion half that I had used for another dish}...

Top with more shredded cheese. {I used a blended cheese here but plain cheddar or sharp cheddar is great too}

 Top with other slice of bread....

Grill over LOW heat, turning frequently until golden brown and cheese is melted. The trick here is very low heat so that the outside doesn't burn before the cheese gets melted. Serve immediately. Yum!

 Dedra

Print the recipe here: Braai Broodjie



NOTE: Mrs H.S. Ball's Chutney is usually found in international grocery stores or places like World Market because it is imported from South Africa.

Veggie Pita

I am including this into our recipe collection because this is just one of my favorite things to have for lunch! You can really use any veggies, fruits, dressings, cheese you like.... the following recipe is generally how I make mine.


Ingredients:

Pita bread {healthy version whole wheat... my version white}
Mayonnaise {healthy version fat free... my version real mayo}
Salad dressing of your choice {I use submarine dressing}
Provolone cheese
carrots
celery
tomato
cucumber
sprouts

Chop veggies into circles to easily fit into pita. Cut pita in half. On one side spread the mayonnaise. Layer cheese and veggies inside pita {my version: half slice of provolone cheese, then 3-4 slices of a Roma tomato, then sprouts {I like spicy sprouts},  then 3-4 slices of cucumber, then I just kind of stuff in the carrots and celery pieces everywhere}. Drizzle with the dressing and eat.

Half of the pita usually fills me up so I save all my sliced stuff for the next day... but there are plenty of times I could devour both... they are that good!

 Dedra

Print this recipe here: Veggie Pita

Avocado lemon sauce



1 Avocado, peeled and cut into chunks
1/2 cup Greek Yogurt
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Fresh Lemon Zest
salt and pepper to taste

add all ingredients into a food processor and blend until a smooth consistency, serve over crab cakes or any seafood



Debbie 





print recipe here: avocado lemon sauce

Crab Cakes

1/2 cup finely chopped celery
1/2 cup finely chopped red bell pepper
2 slices of bread finely chopped in food processor
1 egg beaten
2 tablespoon mayo
1 teaspoon old bay seasoning
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon fresh parsley chopped
1 teaspoon fresh cilantro chopped
2 teaspoon lemon juice
1 pound of lump crab meat

mix all the ingredients together except crab......refrigerate for at least an hour and then add crab, slowly mix in crab

. Form patties and saute in a large fry pan with a little olive oil and butter, 3 to 4 minutes on each side. Serve warm...I served a yogurt avocado lemon sauce over the cakes sitting on top of garlic grits...

Print recipe here: Crab Cakes
print sauce here: avocado lemon sauce

Fruit Dip

1 8 oz Cream Cheese, softened
1 small Jar of Marshmallow Fluff



Mix together with a hand mixer and serve with your favorite fruit (note if you use the whole big jar of fluff use two cream cheese......serve with grapes, strawberries, blueberries or any fruit of your choice......this stuff is to Die for

  Debbie

print recipe here: Fruit Dip



Crunchy Baked Chicken

4 chicken breasts
2 cups of panko bread crumbs (plain)
1 packet of  Lipton savory herb seasoning
2 tablespoon butter, melted
pepper and salt

Preheat oven to 400 degrees...pour the panko, melted butter and seasoning packet in a bowl and mix together till panko is coated with the butter.

dredge each piece of chicken in the crumb mixture and lay in a baking sheet, after all are coated sprinkle more panko over the top and salt and pepper to taste.

cover with foil and bake for an hour..check the chicken at around 45 minutes to make sure it isn't cooking to fast.

this is seriously good stuff........ENJOY

 Debbie 

Print recipe here: Crunchy baked chicken





Cream Cheese Stuffed French Toast

1 8oz Cream Cheese, softened
1 tsp ground cinnamon
2 Tbls Sugar
1 tsp vanilla extract
1/2 cup of whipping cream
1/2 cup of milk
2 eggs
Loaf of Texas Toast
butter for pan (2 Tbls or more)


In a mixing bowl mix together Cream Cheese, cinnamon, sugar and vanilla extract, until blended and smooth.

this is the consistency you want

In a separate, but shallow bowl whisk together the eggs, milk and cream.
Spread a slice of bread with the cream cheese mixture and place the second slice on top (forming a sandwich) cut in a triangle.

spread

slice

heat pan on med high, add your butter to coat pan. Dip each half of toast into the egg mixture coating all sides. drain off excess before placing in skillet.

Dip

Fry in butter :)

brown on each side for about 1 to 2 minutes. serve warm with confection sugar on top and fresh fruit...or you could add some strawberry sauce to pour over the top..........these are so Yummy







print recipe here: Cream Cheese French Toast

 Debbie









Baked asparagus

This is probably my favorite way to cook asparagus...its simple and fast and pretty much full of yumminess, it is also a common way to bake them...and I thought I made it up, hahah not so much

1 to 2 bunches of asparagus
2 tablespoon olive oil
1/4 cup of Parmesan
salt and pepper to taste

Preheat oven to 350...Wash and break each spear...(bend your spear in half, it will break off right where the tough part is)

** try taking a photo of breaking asparagus with one hand......hmmmmm, I use two hands but wanted to somehow show you.

Pat dry and lay them on a baking sheet, drizzle the oil over the spears and toss until all are coated...you may have to add a little more oil, this recipe can be adjusted to your taste, sprinkle the salt, pepper and parm over the spears. Bake 15 -20 minutes..

ready for the oven

Ready to eat!!!!! these are so good, we call them finger food...:)

print recipe here: Baked asparagus



 Debbie



Grilled Garlic Butter Bread Rolls

I got the idea for this bread from one of my husbands friends, who basically took this dough from store to grill  with one rise in between. It was good then and with a few additions {like the butter, garlic and parsley *wink*} we have made this a {very} frequent addition to our BBQ's.

Ingredients: 

1 bag of prepared dough {I use a bakery pre-made pizza dough}

¼ c melted butter

1 tbsp dried parsley

1 tbsp minced garlic

Allow entire dough to rise in bag {until doubled in size}. 

Then pick off enough dough to make 6 evenly sized balls and place dough-balls in baking dish.

Mix together the melted butter, parsley and minced garlic. 

Pour over dough balls and then turn balls around in mixture to coat all over. 

Set aside to allow dough-balls to rise again until doubled in size {about 45 minutes}.

 Over low heat, place dough balls directly on grate of grill. Turning frequently, cook until golden brown and done in center {about 15-20 minutes, but times vary greatly depending on heat temperature}.

Serve warm with apricot or fig jam and topped with shredded cheese {or if you are lucky enough to have access to whole green fig preserves... that is the BEST way to enjoy these}!

And that there is my easy, yummy Grilled Garlic Butter Bread Rolls! 

 Dedra

Print recipe here: Grilled Garlic Butter Bread Rolls