Category Archives: SIDE DISH

Cindi's Scalloped Potatoes BBQ style

Outdoor cooking’… this is how I roll at the moment.  We  have had a flood in our house!!  EEEKKK….. As one friend has house looks like a Tsunami hit it.  Through it all, we still have to eat.  We are going on a couple weeks of eating out and snacking on random things.  (I do love these random things…. cheese, crackers and wine).  No complaints! However, you do get to a point where you just want a good home cooked meal.

Yesterday, I finally felt inspired to create…. so, for me… that means cooking.  I remembered I had a cast iron pan that I store in the oven and …. the movers did not take it to storage!  It is a big one, so off to Cookin stuff for an 8 inch, pre seasoned cast iron skillet.  I am ready for the challenge.  My meal plan is steamed broccoli, scalloped potatoes and ribeye steaks.  While in Bristol Farms shopping for my ingredients, I found a fabulous loaf of french bread that Bristol had lovingly smothered with a most scrumptious garlic spread.  At checkout, the girl said to me… you will never eat garlic bread anywhere else after you have this.  She was right!  I head home thinking about how I will achieve cooking this meal, for me, the bbq is NOT my area of expertise and … having dined upon many many scrumptious bbq’d meals at the fabulous one and only Sonia Margarita’s awe inspiring home…. I know it can be a most incredible meal. These potatoes were amazing!

Ok, I must be truthful, I was exhausted at the end.  I would really only recommend this if you have easy access to a sink for clean up!  Since I had a flood in my home, no working water downstairs…. I can not tell you how many trips I made up and down those stairs last night to clean up this meal!  In my frustration, I broke three nails!!!!!  I think we will eat dinner out from here on.  I don’t know how people clean up when camping.  Back and forth to a river for clean up?  OMG!!!!



4 large Yukon Gold Potatoes

3 tbsp butter cut into little pieces

3/4 cup cream

1/2 cup grated parmesan cheese

3 tbsp mined fresh rosemary

1 tbsp marjoram

1 tsp kosher salt (Penzeys)

1/2 black pepper  (Penzeys… I love their tellicherry ground pepper)

1 tsp paprika (for that added smokey flavor… this is bbq after all!)

Preheat BBQ to 400.  I purchased a new temp gauge just to be sure.  It is placed directly on the bbq grate and can remain through the whole cooking process.  It goes to 700 degrees.. YOU NEED HIGH TEMP GAUGE FOR BBQ.  BBQ’s get realllllly hot.

Cut potatoes into 1/8 inch slices.  (I have always used a mandolin, but since that is in storage, I just cut with a knife and it was surprisingly easy!)  Layer 1/3 of your sliced potato into 8 inch cast skillet.

Pour 1/3 of your cream over the potatoes.  Sprinkle 1/3 of the parmesan cheese, 1 tbsp rosemary, 1 tsp of the marjoram, sprinkle salt and pepper.

Begin a new layer of potato and repeat process above over second layer.

More potato layer and pour and sprinkle all remaining ingredients.  Sprinkle paprika over top and place into preheated BBQ.  Close bbq lid.



Sonia's BBQ Potatoes – Recipe

8 big potatoes
8 tablespoon butter
8 tablespoon lite sour cream
8 teaspoon chives
salt and pepper

Slit potatoes in almost half. Place a tablespoon of butter inside each potato. Sprinkle with salt and pepper and wrap in foil paper. BBQ until tender using a thin knife to check doneness. Serve with sour cream and chives on the side. Serves 8

Shrimp Wonton – Healthy Recipe

1 pound ground pork
1/4 pounds shelled jumbo shrimp
3 leafs chinese cabbage
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon salt
1 scallion
1 pack of wonton wrap thin

Cut jumbo shrimp into 3 pieces. Mix shrimp with pork, cabbage, salt, and sesame oil. Chop scallion and set aside.
Scoop the mix into small balls making sure each piece has a shrimp piece. Wrap each ball into a wonton wrap. In a deep pan boil water and drop the win ton until they float. Place in a a bowl and top with with soy sauce and scallions.

* Living in LA for 10 years has given me an oriental flair to my cooking

Sonia's Basil (or your favorite herb) Rice – Recipe

1 cup of jasmine or white rice
2 tablespoon butter
1 onion chopped into small pieces
3 crushed garlic heads
2 cups chicken broth
1 cup chopped basil or any other herb like, cilantro, or mint.
salt and pepper

In a thick tall pot melt the butter over medium. Add the onion and garlic stirring for 5 minutes. Grind the basil and broth in a blender. Stir the rice and add the chicken broth, salt ( Salt gets lost on the rice, put more than normal) and pepper to taste. Bring to boil then reduce to low. Cover and simmer for around 15 minutes or until done. Serves 4

*Living in Dallas has inspired me to create herb rice.

Spaghetti Squash – Recipe

1 big spaghetti squash
2 tablespoon olive oil
1/2 cup of water
garlic salt and peper to taste

Cut squash in half. Season with salt and pepper. Rub the olive oil. In a baking dish pour the water and place the squash with the inside part looking down. Bake 350d for 1 hour. Remove from oven and let it cool down for 5 minutes. Remove the seeds and shred the inside with a fork. Place it in a shallow plate. Pour just a splash of olive oil, salt and pepper to taste.

Sonia's Healthy Bruschetta Recipe

4 pieces soppresatta deli quality
2 cups part skim milk mozzarella cheese
1 tablespoon italian spices
1/2 teaspoon red pepper if you like spicy
1 tablespoon olive oil
salt and pepper to taste
1 roma tomato
4 pre-sliced Oroweat 100% whole wheat sandwich thin, they are easy to find in the bread or deli section.
1-2 tablespoon balsamic vinegar
fresh basil to garnish

In a wood board cut and mix and the first 6 ingredients until small. In a cookie sheet spread 1 tablespoon olive oil and place the open sandwich bread thins with the inside part down. Put the mix evenly on top, layer with a slice of roma tomato and cook 375 degrees for 12 minutes. Remove from oven, drip the balsamic vinegar on top and garnish with basil. Serve as an appetizer or just bread with any fabu meal!