Monday, July 28, 2008
Sunday, July 27, 2008
Admittedly, I have a favorite stuffed mushroom recipe, but it was nice to try something different - and they were quite good! Thank you, Staci, for some great recipes!
Friday, July 25, 2008
Tuesday, July 22, 2008
I like to do these mushrooms as an appetizer but think they would also be a great side to the dinner if you prefer it all together.
- 4 portabello mushroom caps, or 8 large white mushroom caps
- Extra virgin olive oil (EVOO), for brushing mushrooms, plus 1/8cup
- 5 oz frozen chopped spinach, defrosted (I usually use fresh and cook it down first)
- 3 oz quartered artichoke hearts, drained well
- 3/4 cups ricotta cheese
- 1/2 egg yolk, I separate the egg and then using a teaspoon add about half the yolk to the mixture
- 1 clove garlic, grated with microplane or small side box grater
- Salt and freshly ground black pepper
- Freshly grated nutmeg
- 1/4 cup fresh grated parmesan
Pre-heat grill to medium-high and oven to 425°F.
Using a damp towel, brush mushroom caps to clean. Using a pastry brush, coat the caps with EVOO and grill with lid down or roast about 5-6 minutes, turning once, until tender but still firm at center.
Wring the spinach out in a clean kitchen towel. Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg.
Remove mushroom caps from grill.
Divide the stuffing evenly between caps. Sprinkle the caps with Parmesan and cook 5-6 minutes more in the pre-heated oven to set filling and lightly brown tops.
Grilled Chicken with Panzanella Salad
5 Tb EVOO
4 garlic cloves, minced
1 red onion, sliced into 1/4 in rounds
4 (1 inch thick) slices italian bread
4 boneless, skinless chicken breasts
salt and pepper
3 large ripe tomatoes, cored and chopped (any variety will work)
1/2 c fresh basil, chopped
3 Tb red wine vinegar
1. Combine oil and garlic in medium bowl and microwave until bubbling, about 1 minute. Brush onion slices with 1 Tb oil mixture and grill over hot fire until lightly charred, aobut 2 minutes per side. Transfer to large bowl. Brush bread with 1 Tb oil mixture and grill over hot fire until golden, about 1 minute per side. transfer to cutting board.
2. Pat Chicken dry with paper towels. Brush chicken with 1 Tb. oil mixture and season with salt and pepper. Grill over hot fire until browned and cooked through, about 5 minutes per side. Transfer toplate and tent with foil.
3.Add tomatoes, basil, vineagr and remaining oil mixture to bowl with grilled onions and toss to combine. Cut bread into 3/4 in chunks then fold into tomato mixture. Transfer chicken and bread salad to individual plates and serve.
**Clean a portion of grill to do bananas**
Grilled Banana Splits
2 ripe bananas (not over ripe)
2 Tb honey (plus additional to drizzle over ice cream)
2 Tb grond cinnamon
2 Tb sugar
vanilla ice cream
chocolate sauce, honey, or bourbon(optional)
whip cream (optional)
marachino cherries (optional)
Leaving peel on cut bananas in half lengthwise and then crosswise, creating 4 pieces with each banana. Lay on a plate cut side up. Drizzle honey over bananas, sprinkle with sugar and cinnamon, let sit 5 minutes.
Place on clean grill grate cut side down and grill 2 minutes or until grill marks appear, turn over and grill additional 5 minutes or until skin starts to peel away.
Place two pieces of banana in a bowl with a scop of ice cream in the center. drizzle with more honey, bourbon or choclate sauce, add a dollop of whip cream, and a cherry and serve.
Monday, July 21, 2008
Sunday, July 20, 2008
Saturday, July 19, 2008
Monday, July 14, 2008
Saturday, July 12, 2008
I am starting to think of recipes for next week and with the hot weather we are hopefully all enjoying thought of grilling. However, I was not sure if everyone has a grill. Please let me know what you think asap so, I can plan accordingly! If we can't all grill I have some great back up ideas but if we can grill I will save those for the next time I post!
Cheers to you all!
Thursday, July 10, 2008
So, what I did was this..... I never turned on the oven and did it all on the grill. I followed the recipe but rather than bake the potatoes or fish I wrapped them in foil and followed th e rest of the recipe (i did however add olive oil to the fish to prevent it from sticking to the foil, this was not needed with the potatoes). When the fish was almost done I opened the foil, brushed on the glaze and cooked a few more minutes with foil open. I did basically the same thing with the potatoes. I used baby reds split in half rather than the diced combo (again, only because I had them on hand) and they were so yummy!!!!
This salad was awesome! I did change a few things (again what I had on hand) and omitted the apple and included raspberries. It looked so pretty we didn't want to eat it! (I would take a pic but my camera died).
This is a meal I will definitely make again. The only change I would do is to serve my salad last in hopes of filling up my daughter on the salmon and potatoes rather than having her steal all my berries! She was a fan of the salad as well!!!
Wednesday, July 9, 2008
Saturday, July 5, 2008
This may look complicated but really is a very easy meal to prepare. I hope you like it!!
ROASTED ROSEMARY POTATOES: sauté 4 cloves diced garlic and 1/3 cup coarsely chopped onion. Cut potatoes into bite size chunks (I used 2 very large- enough to yield about 4-5 cups raw)
1 very large sweet potato
1 very large white potato
2 tsp. Coarse salt
I served dinner with this wonderful Basil LemonLimeAde
SUMMER SALAD: ** Note: I prepared each salad individually 6 med to large size strawberries sliced (2 per salad)
Red pepper sliced (amt. to your liking)
Add all your salad ingredients to a bed of field greens or I used a combo of fresh Spinach and fresh Romaine lettuce
DRESSING:Drizzle with a little olive oil and balsamic vinegar ** We used Fig balsamic vinegar and olive oil**
DESSERT: Fresh Berries - I used blackberries, strawberries, blueberries and both red and green grapes.
Friday, July 4, 2008
So we're not sure if this is cheating but we (Staci and Carrie) made this meal together. We did not set out that way but we were making it the same night and going out together after so just decided to combine!
This was my (Carrie) first time pounding out chicken thus the crazy/hilarious pic my husband took we lauched so hard at it, hope you do too!
We all (Staci, Carrie, and the rest of those eating this meal) wished there had been 4x's the sauce!! We took Stacy M's advice and threw the pasta in which was so good but then we had no sauce for our chicken which was so sad. Neither of us are huge mushroom fans so we did zucchini instead which was really good. We did saute mushrooms for some of our other diners. This was such a great meal and we are excited to make it again this time making a larger portion of the sauce. A delish recipe pick Eva!
Annoying little tidbit: Marsala is from Italy, I think it's from Sicily actually. I live SO close to Sicily, but went to three places that did NOT carry dry Marsala. I found the sweet stuff, but that wouldn't be suitable for this recipe. So, I went online to look for a substitute. Luckily I had some Jerez Seco (Dry Sherry) in my cupboard.
It turned out GREAT! It was so, so, so, so good. I followed the recipe to the T, other than the Marsala. Dad thought it was excellent as well. I wouldn't do anything differently . . . although, I might like to try it sometime with Marsala to compare.
Thursday, July 3, 2008
i have to say i typically don't measure out stuff when i cook but i'll do my best to come up with some measurements for you girls and how many it serves. I wrote up a preliminary menu yesterday. I decided to do a whole dinner menu. I'll be cooking it this weekend and posting it this weekend as well... We haven't had a fish reciepe yet so I decided to go with a Maple glazed salmon, roasted rosemary potatoes and a summer salad. These are reciepes that I have come up with on my own so I'm looking fwd to hearing your thoughts and suggestions. You know girls... we may just end up with a wonderful cook book on our hands with all these yummy recipies everyone is contributing. Have a great day and a Happy 4th of July everyone!