A big part of our Reboot Your Life Retreats is the food! Our meals create a healthy and delicious moment for participants to connect outside of all the exercises and presentations to share their Reboot dreams. We wanted to share with you the incredible dishes we enjoyed at the Cape Cod retreat last month. Try them at home for your own healing moment!
Grandma Kitty’s Sweet Hot Mustard
You can make this ahead of time and keep in the refrigerator for up to 3 months. Fabulous on salmon, roast beef, country ham and sandwiches.
1 cup white vinegar
1 cup sugar
1 small tin Coleman’s Dry Mustard (usually in spice section…yellow tin)
Mix Coleman’s mustard and vinegar the night before in glass container and let sit on counter overnight. Next morning, add sugar and two eggs and mix with whisk until smooth. Cook over stove at medium until thick like gravy (about 10 minutes). Store in jar with top in the refrigerator.
Easiest way to cook swordfish and comes out very moist and delicious.
Bottle Wishbone Italian Dressing
Swordfish steaks cut about an inch or slightly more thick
Put steaks in glass flat pan and cover with Wishbone dressing…be sure all sides and ends have dressing on them. Marinate for about 2-3 hours.
Grill on a gas grill for 5 minutes each side. Serve immediately.
Hot Cheese Fromage
This gets rave reviews and you can make it the day ahead and just stick it in the oven. Serve with crackers or tortilla chips.
1 cup Hellman’s mayo
1 cup grated Swiss cheese
1 cup diced Vidalia or other sweet onion
Small amount of butter
Grease a flat small baking dish with butter. Mix the above cheese, mayo and onion and but in baking dish. Refrigerate until ready to cook. Put in 350 degree oven for 30 minutes and serve immediately.
Hot Artichoke Dip
Also gets great reviews and can be made day ahead.
1 can artichoke hearts, drained and cut into small pieces
1 small jar marinated artichoke hearts, drained and cut into small pieces
1 cup grated parmesan cheese
1 cup Hellman’s mayo
Mix all of the above together and but in baking dish. Refrigerate until ready to cook. Put in 325 degree oven for 30 minutes and serve immediately with crackers.