Bacon & Booze

Today was a busy day of cooking! Today we tried to mix it up a bit as we feel by looking back through the blog that we cook alot of shrimp and pasta :) So today we have prepared the following ~ Broccoli Salad, Stuffed Cucumbers, Fish almondine, Lemon Smashed Potatoes, My brother Brussels, Flank Steak Tacos with Guacamole & Rubens along with Zucchini Fries. I absolutely LOVE the Broccoli Salad ~ it is super yummy!

Stuffed Cucumber Recipe
English cucumbers are perfect for this recipe. Not too big or or small when sliced in coins and have an excellent crunch. Persian cucumbers are excellent if you’d prefer cute mini-bites.

1 Lrg. English Cucumber, chilled and sliced in 1/2-1″ thick coins
3/4c (100g) Feta Cheese, crumbled
1/3 c (40g) Roasted Nuts, finely chopped
2 T (30ml) Sour Cream
Slice of Prosciutto, cut into 1″x1/2″ strips
Dill, in 1/2″ pieces to garnish
Lemon Wedges, to serve on the side

1. Combine feta, nuts, and sour cream in a bowl. Have prosciutto and dill prepped and ready.

2. Core out some of the cucumber coins’ centers. Fill with a dollop of feta mix. Garnish each stuffed cucumber coin with a slice of prosciutto and a sprig of dill.

3. Serve with wedges of lemon for individual squeezing.


This is a broccoli salad with raisins and bacon and a sweet and tangy mayonnaise and balsamic vinegar dressing.
Ingredients:

* 2 bunches broccoli, florets only (5 to 6 cups florets)
* 1 medium red onion, chopped
* 1/2 cup raisins
* 10 to 12 slices bacon, fried and crumbled
* .
* Dressing:
* 1 cup mayonnaise
* 2 tablespoons balsamic vinegar
* 2 teaspoons sugar

Preparation:
Separate florets from broccoli stalks. Save the remainder of the broccoli for another use or freeze for later. Combine salad ingredients; top with dressing mixture. Chill and serve.

Fish Almondine
Ingredients
For the Fish:

* 2 cups blanched slivered almonds
* Kosher salt
* Extra-virgin olive oil
* 4 tablespoons unsalted butter
* 2 cups all-purpose flour
* Freshly ground black pepper
* 4 eggs
* 1 cup milk
* 4 cleaned sole fillets (6 ounces each)
*

For the Sauce:

* 1 large or 2 small shallots, finely chopped
* 1 cup white wine
* 1 lemon, juiced
* 1/4 chopped flat-leaf parsley
* Kosher salt and freshly ground black pepper

Directions

Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.

Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.

Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.

My Brother Brussels

Ingredients

* 2 teaspoons salt
* 3/4 pound Brussels sprouts, ends trimmed, loose leaves removed
* 1/2 pound bacon, thinly cut into 1/4-inch pieces
* 1 1/2 cups diced yellow onion
* 2 tablespoons unsalted butter
* 1 teaspoon freshly cracked black pepper
* 1/4 cup grated Parmesan, for garnish

Directions

Fill a large pot 3/4 of the way with water and add 1 teaspoon of salt and the Brussels sprouts. Put the pot over high heat and bring to a boil. Let boil until the Brussels sprouts are just fork tender about, 8 to 10 minutes. Remove from the heat, drain the sprouts and transfer to an ice bath. Let cool completely, then drain and set aside.

Cut the Brussels sprouts into 1/4-inch lengthwise slices and set aside. Add the bacon to a medium saute pan, and cook until just crisp, then remove to a paper towel lined plate to drain. Adjust heat to medium-high, add the onions to the pan and saute until they are translucent and just beginning to caramelize, about 5 or 6 minutes. Add the butter to the pan, then add the Brussels sprouts and saute for 3 to 4 more minutes. Season with the remaining 1 teaspoon of salt and 1 teaspoon of pepper. Transfer to a serving bowl or platter and sprinkle with the reserved bacon and the cheese. Serve immediately.


Flank Steak Tacos with Guacamole

Ingredients
Steak:

* 1 (2 to 3-pound) flank steak
* 1/2 cup tequila
* 1/2 cup freshly squeezed lime juice
* 1/4 cup olive oil
* 1 tablespoon ancho chili powder
* Kosher salt and black pepper

Guacamole:

* 3 avocados
* 1 small red onion, finely diced
* 1 serrano pepper, minced with seeds
* 1/2 cup roughly chopped cilantro leaves, plus whole leaves for garnish
* 2 to 3 tablespoons fresh lime juice
* Kosher salt

To Assemble:

* Corn tortillas
* 1 head romaine lettuce, coarsely shredded
* 2 tomatoes, roughly chopped
* 1 white onion, diced

Directions

Put the steak in a nonreactive dish and pour over the tequila, lime juice and olive oil. Turn to coat. Add the chili powder, and use your hands to work it into the meat. Let stand about 1 hour.

Preheat the grill to high. Remove the steak from the marinade and season with salt and pepper. Grill, covered, turning once, 3 to 4 minutes per side for medium rare.

Halve the avocados and scoop the flesh into a bowl. Add the remaining ingredients and use a fork to mash to a chunky mix.

Remove the steak from the grill and rest 5 to 10 minutes. Slice across the grain. Heat the tortillas to soften. Fill the tortillas with steak, lettuce, tomato, onion and guacamole.

You will see Kelly bought us a new toy to make cooking easier :)
We also made Rubens and Zucchini Fries , those are pretty much self explanatory
:) If you truly need the recipe , email us and we will get one for you .
If that is not enough I also found time to take 2 kids to the Doctor and now if life has not had enough of me my third has Pink Eye .....Phewww I am done!

An International Bunch of Recipes

Today we made a Black Bean & Sweet Corn Quinoa Salad, if you have not tried Quinoa yet you should, its good for you, easy to make and very versatile!

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen sweet white corn
2 (15-ounce) cans black beans, drained and rinsed
1/2 cup cilantro, chopped

In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.

Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).

Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or chilled – it is delicious both ways!


We prepped the Roasted Corn Quesadillas and will be eating them shortly, the sour cream looks great and the mixture for the quesadillas tastes so good ~ add cheese and how can we go wrong?!
Ingredients
* 1/4 cup chipotle peppers in adobo sauce, minced
* 1/2 lime, juiced
* 1 cup sour cream
* 3 ears white corn on the cob
* 2 tablespoons olive oil
* 1 jalapeno, seeded and minced
* 1/4 red onion, diced
* 1/2 cup black beans
* 2 Roma tomatoes, diced
* 2 tablespoons diced roasted red bell peppers
* 1/2 teaspoon sea salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 teaspoon ground cumin
* 6 tablespoons freshly chopped cilantro leaves, divided
* 6 ounces Jack cheese, shredded
* 6 ounces Cheddar, shredded
* 8 medium flour tortillas
* 5 tablespoons, sliced scallions

Directions

Preheat grill to high. Preheat oven to 375 degrees F.

Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour.

Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob.

In a medium saute pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans. Saute until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Stir and saute for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest.

Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas.

Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through. Cut each into 6 pieces.

Serve with chipotle sour cream garnished with scallions.


I don't go out of my way to follow a recipe exactly if I know that what I have will work just the same...so I did not take corn off the cob when it was easier to take it out of the freezer today. Some things you can't mess with and I don't like to change a recipe the first time I try it but I am sure the corn will be ok!


Pesto Shrimp Pasta was next up on the list...

Ingredients

* 8 ounces uncooked spaghetti
* 1 cup loosely packed fresh basil leaves
* 1/4 cup lemon juice
* 2 garlic cloves, peeled
* 3 tablespoons olive oil, divided
* 1/2 teaspoon salt
* 1 pound fresh asparagus, trimmed and cut into 2 inch pieces
* 3/4 pound uncooked medium shrimp, peeled and deveined
* 1/8 teaspoon crushed red pepper flakes

Directions

1. Cook spaghetti according to package directions. Meanwhile, in a blender or food processor, combine the basil, lemon juice, garlic, 1 tablespoon oil and salt; cover and process until smooth.
2. In a large skillet, saute the asparagus in remaining oil until crisp-tender. Add the shrimp and pepper flakes. Cook and stir until shrimp turn pink. Drain the spaghetti; place in a large bowl. Add basil mixture; toss to coat. Add shrimp mixture and mix well.



There was a frozen pie crust in the freezer that needed to be used up so we made a Mushroom Spinach Quiche. No special recipe for this one...frozen pie crust, whatever vegetables (mushrooms were on sale) or meat you like, swiss cheese and a combination of about 4 eggs and a couple cups of heavy cream because well that's what makes it taste so good :)


There is a London Broil marinading for a day or so in garlic, salt, red wine, balsamic vinegar, soy sauce and honey. You would have to try pretty hard to ruin a London Broil (well overcooking it would do it) but I have yet to try a marinade I didn't like on this piece of meat.


We told the kids weeks ago that we would make cookies and well Aunt Kelly is learning not to open her mouth unless she can deliver because kids do not forget such statements, ever! So we made chocolate chip cookies, just the Nestle Toll House recipe nothing fancy, but super yummy!

OK, hope that gives you all some good ideas. We are less than 5 months until Christmas, cold weather and even yummier recipes :)

Lebron sucks!

Today we got to a late start because we had a sleep over last night. Lots of fun and little sleep...so lets get right to it!

Lemon Pasta with Roasted Shrimp
~ Ingredients


* 2 pounds (17 to 21 count) shrimp, peeled and deveined
* Good olive oil
* Kosher salt and freshly ground black pepper
* 1 pound angel hair pasta
* 4 tablespoons (1/2 stick) unsalted butter, melted
* Zest and juice of 2 lemons

Directions

Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they're pink and cooked through.

Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

Hummus and Grilled Vegetable Wrap ( a favorite of ours )

~Ingredients

* 2 medium zucchini, cut lengthwise into 1/4-inch slices
* 2 teaspoons olive oil
* 1/8 teaspoon salt
* Pinch freshly ground black pepper
* 1 cup store-bought hummus
* 4 pieces whole-wheat wrap bread (about 9 inches in diameter)
* 1/4 cup pine nuts, toasted
* 1 medium red bell pepper, thinly sliced
* 2 ounces baby spinach leaves (2 cups lightly packed)
* 1/2 cup red onion thinly sliced into half moons
* 1/4 cup fresh mint leaves

Directions

Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.

Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.

Per Serving: Calories 320; Total Fat 15g (Sat Fat 2g, Mono Fat 6g, Poly Fat 6g); Protein 12g; Carb 42g; Fiber 8g; Cholesterol 0mg; Sodium 795mg

Smoked Chile Cole Slaw

~
Ingredients

* 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
* 2 tablespoons chipotle peppers in adobo sauce
* 2 tablespoons fresh lime juice
* 2 teaspoons honey
* 1 teaspoon ground cumin
* 1 pinch Kosher salt and freshly ground black pepper (optional)
* 1 medium head green cabbage, finely shredded
* 2 large carrots, finely shredded
* 1 small onion, halved and thinly sliced
* 1/4 cup chopped fresh cilantro

Directions

1. Combine Hellmanns® or Best Foods® Real Mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.

We also made home salsa , which we have made before....also some pork chops marinated in Worcestershire sauce for the afternoon with some "sloppy potatoes" they do not look very appetizing but they are.

Sloppy Potatoes

slice some potatoes and onions thin and simmer in water till soft, like a inch of water at most put the lid on the pan it will cook faster, then when they are soft and starting to break up add milk or cream (maybe a 1/2 cup) and butter , salt and pepper to taste, let them heat through and thicken up. you can also add cheese on top if you want them even a little better :)


Enjoy!

summer can't go by fast enough!

So ok last week I (Kelly) had to work Sunday so it was a short weekend and we only made salsa and fish tacos on Monday. But these fish tacos were super good, better than the ones we have made before. We also have pictures to add from the wraps we made a few weeks back, these were awesome and vegetarian too!

Fish Tacos with Lime-Cilantro Crema
Ingredients
* Crema:
* 1/4 cup thinly sliced green onions
* 1/4 cup chopped fresh cilantro
* 3 tablespoons fat-free mayonnaise
* 3 tablespoons reduced-fat sour cream
* 1 teaspoon grated lime rind
* 1 1/2 teaspoons fresh lime juice
* 1/4 teaspoon salt
* 1 garlic clove, minced
Tacos:
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon ground red pepper
* 1/8 teaspoon salt
* 1/8 teaspoon garlic powder
* 1 1/2 pounds red snapper fillets
* Cooking spray
* 8 (6-inch) corn tortillas
* 2 cups shredded cabbage
Preparation
Preheat oven to 425°.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Today we made...
Roast Beef Sandwiches with Lemon-Basil Mayonnaise and Roasted Red Onions.
* 3 large red onions (about 2 1/2 pounds), each cut through stem into 8 wedges, peeled
* 7 tablespoons extra-virgin olive oil
* 1/4 cup balsamic vinegar

* 1 cup mayonnaise
* 1/4 cup chopped fresh basil
* 1 1/2 tablespoons fresh lemon juice
* 2 1/4 teaspoons grated lemon peel

* 6 4x3-inch pieces ciabatta,* halved horizontally
* 16 ounces thinly sliced roast beef
* 2 cups arugula

Preheat oven to 425°F. Line large rimmed baking sheet with foil. Gently toss red onions, 5 tablespoons oil and vinegar in large bowl. Sprinkle with salt and pepper. Arrange onions in single layer on prepared sheet. Bake onions until brown at edges and just tender, about 40 minutes. Cool.

Mix mayonnaise, basil, lemon juice, lemon peel and 2 tablespoons oil in small bowl. (Onions and mayonnaise can be made 2 days ahead. Cover separately and chill.)

Spread mayonnaise over cut sides of bread. Place bottom halves on plates. Top with roast beef, onions and arugula. Cover with top halves of bread.

And a Black Bean and Couscous Salad
Ingredients
* 1 cup uncooked couscous
* 1 1/4 cups chicken broth
* 3 tablespoons extra virgin olive oil
* 2 tablespoons fresh lime juice
* 1 teaspoon red wine vinegar
* 1/2 teaspoon ground cumin
* 8 green onions, chopped
* 1 red bell pepper, seeded and chopped
* 1/4 cup chopped fresh cilantro
* 1 cup frozen corn kernels, thawed
* 2 (15 ounce) cans black beans, drained
* salt and pepper to taste

Directions

1. Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

And we also made: Crepes with Goat Cheese and Smoked Salmon sprinkled with Capers.
Ingredients are crepes, goat cheese, smoked salmon and capers ~ duh! Only problem with this meal is that the kids like goat cheese and smoked salmon, they seem to like anything expensive and delicious!

Lastly...Teriyaki and Sesame Noodles with Shrimp
This was just a box mix of noodles from Aldis that we added sauteed shrimp to it, which made all the better.

It's going to be a long, hot summer!

Since we are not fans of summer so much we are keeping it lite again this week. Jack requested Meatloaf, Mashed Potatoes and Peas so we made that. I wanted to try an easy Chicken Marsala and then we found two wrap sandwiches that looked yummy.

Nothing special about the meatloaf, just that the kids like it and actually ask for peas! The chicken marsala is not authentic by any means but tastes great. Chicken breast and thighs baked in the oven then covered with a mixture of sauteed mushrooms, marsala wine and cream of chicken soup.

The two wraps can be found on food network's site and kraft foods site...check them out, they were both really good!

http://www.kraftrecipes.com/recipes/mexican-grilled-chicken-wrap-116606.aspx?cm_mmc=eml-_-rbe-_-20100615-_-1006

http://www.foodnetwork.com/recipes/healthy-appetite-with-ellie-krieger-/hummus-and-grilled-vegetable-wrap-recipe/index.html

No fancy photos this week, I mean meatloaf is only so pretty and by the time we thought about it we had already eaten most of the mushrooms out of the marsala!
Do try out the wraps if you are looking for lite summer suppers though...they were both great.

Keeping it Lite for Summer

So last week we were so full and tired that we never even gave baking directions for the Puff Pastry Braid...after it was braided we brushed it with an egg wash and baked it in a 400 degree oven until it was golden brown and puffy. The braid is something I used to make years ago and can't remember where I got the recipe so it was all from memory. Last night we made homemade pizza, pepperoni for the kids and tomato, basil and fresh mozzarella for me and John & Erin. It was so easy and good we ate every bite!

This week we made some salads, a sandwich and stuffed chicken breasts, only had to turn the oven on for the angel food cake. Here is what we came up with this week:

Chicken Stuffed With Goat Cheese & Sundried Tomatoes

* 4 sundried tomato halves (not packed in oil)
* 1 cup hot water
* 2 ounces goat cheese (soft type)
* 2 tablespoons chopped fresh basil
* Freshly ground black pepper
* 2 (5-ounce) chicken breasts
* Salt
* Cooking oil spray

1. Place sun dried tomatoes in a small bowl, and cover with hot water. Soak 10 minutes, drain, and chop. Add goat cheese, basil, and pepper to tomatoes and stir to combine.
2. Place chicken on a cutting board and use a paring knife to slice a pocket into the side of each chicken breast to hold the filling. Enlarge the pocket carefully without cutting all the way through. Divide cheese mixture between pieces of chicken, gently stuffing it into the pocket. Secure with toothpicks if desired.
3. Season the outside of the chicken breasts lightly with salt and pepper. Coat a medium nonstick skillet with cooking spray and heat over medium flame. When hot, add chicken and cook 5 minutes or until golden brown underneath. Reduce heat to low, turn chicken breasts over, and cover. Cook 10 minutes or until no pink color remains when cut through the thickest part.

So yeah this makes 2 servings, as if that is enough for anyone, we quadrupled it and made 8 servings.


Spicy Pinto Bean and Tuna Salad with Peperoncini, Tomatoes, and Parsley

1 can pinto beans, rinsed and drained
2 T fresh squeezed lemon juice
1 T peperoncini juice (brine from the bottle of peppers)
1/2 tsp. green Tobasco sauce (or more if you like it spicy)
1 tsp. Spike Seasoning (optional but recommended)
salt and fresh ground black pepper to taste
5 T extra-virgin olive oil
4-6 large peperoncini peppers, stem and seeds removed and finely chopped
1/4 cup sliced green onion
1 cup chopped tomato, drained if the tomatoes are very juicy (I used cherry tomatoes cut in fourths)
1/2 cup chopped parsley
1 can (5-7 oz) Italian Tuna packed in olive oil

Dump beans into a colander placed into the sink, then rinse well with cold water until no more foam appears. Let beans drain while you mix dressing ingredients.

Mix together the lemon juice, peperoncini juice, green Tobasco sauce, and Spike seasoning. Whisk in the olive oil, then season dressing to taste with a little salt and fresh ground black pepper. (I used just a pinch of salt and about 1/4 tsp. coarsely ground black pepper.)

In a bowl large enough to contain all the salad ingredients, mix the drained beans with 2 T of the dressing mixture and let beans marinate while you prep other ingredients.

Cut stem end off peperoncini, remove seeds, then finely chop peperoncini and slice green onions. Chop tomatoes to make 1 cup diced tomatoes, then drain in a small colander if the tomatoes seem juicy. Wash parsley, spin dry or dry with paper towels, then chop enough parsley to make 1/2 cup. Drain oil from the tuna (I just do this by removing lid and using it to press out the oil) then use a fork to break up the tuna slightly in the can.

Add chopped peperoncini, sliced green onions, diced tomatoes, and chopped parsley to the bowl with the marinating beans, mix together, then toss with the remaining the dressing. (If you like your salads on the dry side, you may not need all the dressing, but I used it all.) Add the tuna and gently combine with other ingredients, season with more salt and fresh ground black pepper to taste, and serve.


The sandwich we made has artichoke, sundried tomato, pesto, and fresh mozarella. We put it on an Olive Oil bread from Giant Eagle. This has no actual recipe, just found the description on another blog about food. Super delicious!!


We also made Chicken Salad using a roasted chicken (from Giant Eagle - couldn't buy a chicken for that price and its already cooked!!), just a touch of lite mayo, celery, onion and sweet pickle relish. Of course salt and pepper to taste. Simple, easy and good.


Also made a homemade Angel Food Cake, these are cheaper and better to make at home rather than using the store bought. The store bought ones are sticky and expensive ~ the mix is $2 and takes little time of effort and the taste and texture is soooo much better!! Fresh strawberries and whip cream make for an almost healthy dessert :)



So that was this weeks fun. We probably should have grilled something but its too humid and we will be grilling ribs again on Father's Day. Until then happy cooking.

A buffet of Love

We are happy that today was a bit cooler and we could actually cook. Lets start out with finally taking a look at the most fabulous delicious ribs we had on Memorial Day.
We cooked them in the oven slow and low all day long and then placed them on the hot grill and slathered them in BBQ Sauce. They were falling off the bone, literally!

As I sit here I am having a hard time typing this because I ate so much today while cooking ~ of course we have to sample everything we make ;)

Today we made 5 dishes and chocolate chip cookies.


Happy Lemon Risotto

1. Bring your stock to a simmer (you’ll need ~2.5 cups for every cup of uncooked arborio rice). [Since I had some asparagus I wanted to use up, I just trimmed it and blanched it right in the stock for 2-3 minutes until tender crisp, then set it aside.]
2. Saute some finely diced onion and celery in olive oil until softened. Add the uncooked arborio rice to the pan and saute for several minutes until it starts looking less chalky and more translucent.
3. If you have some available, add a splash of white wine (1/2 cup or so) and let it completely absorb before starting to add the stock (if you don’t have any, you can skip it without sacrificing too much). Then, start adding the warm stock one ladle at a time, stirring until the liquid is completely absorbed between each addition. My Italian cooking guru Marcella Hazan says to start checking the rice for done-ness after about 20 minutes.
4. When you’re getting close to your preferred done-ness, add your goodies [in this case the zest of 1 lemon and the juice of 1.5 lemons, a handful of frozen peas which I didn't bother defrosting].
5. Off heat stir in a generous amount of grated parmeggiano and a little pat of butter if it strikes your fancy. Taste taste taste and correct your seasonings. [I scattered my blanched asparagus on top. For a little zip, I also garnished with some finely chopped chives, crispy fried sage leaves (nice for texture and takes the intensity way down), a little squeeze of lemon and drizzle of good olive oil.]

Chorizo and Beans
serves 8

Ingredients
2 tblsp olive oil
2 red onions, sliced
2 chorizo, sliced
4 cloves of garlic, sliced
2 x 400g cans diced tomatoes
1 tsp paprika
1 tsp dried chilli flakes
2 tsp dried oregano leaves (or 4 sprigs fresh oregano)
1 tblsp brown sugar
3 x 400g cans white cannellini beans
1 tblsp red wine vinegar

Method
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onions, chorizo and garlic, and cook for 8 minutes until the chorizo is brown and the onions are soft.
4. Add the tomatoes, paprika, chilli flakes, oregano and brown sugar. Stir to combine, then lower the heat to medium and simmer, covered, for 5 minutes.
5. Add the cannellini beans and heat through for 3 minutes.
6. Serve the chorizo and beans in a bowl, with crusty bread.



Orecchiette with Rapini and Goat Cheese

Kosher salt, to taste
1 bunch rapini (about 1 lb.),

 roughly chopped
1⁄3 cup extra-virgin olive oil
6 cloves garlic, crushed
3⁄4 tsp. crushed red chile flakes
12 oz. orecchiette
2 tbsp. lemon zest
4 oz. goat cheese, softened

1. Bring an 8-qt. pot of salted water to a boil. Add rapini and boil until crisp-tender, about 4 minutes. Using a slotted spoon, transfer rapini to a large bowl of ice water; chill. Drain rapini, pat dry, and set aside.

2. Heat oil in a 12" skillet over medium heat. Add garlic and cook, stirring occasionally, until golden, about 3 minutes. Add chile flakes and cook, stirring frequently, for 30 seconds. Add rapini, toss, and remove pan from heat; set aside.

3. Meanwhile, bring a 6-qt. pot of salted water to a boil. Add pasta and cook until al dente, about 10 minutes. Drain pasta and transfer pasta and lemon zest to reserved skillet over high heat. Toss to combine and season with salt. Divide pasta between bowls and add a dollop of goat cheese to each.

SERVES 2 – 4

Thai Beef Noodle Salad


Ingredients

* 1/2 cup reduced-sodium soy sauce
* 1/2 cup rice wine vinegar
* 3 tablespoons orange juice
* 3 tablespoons canola oil
* 1 tablespoon sesame oil
* 2 garlic cloves, minced
* 2 teaspoons ground ginger
* 1 teaspoon peanut butter
* 3/4 teaspoon salt
* 1/2 teaspoon cayenne pepper
* 12 ounces uncooked spaghetti
* 1 cup fresh broccoli florets
* 1 cup fresh or frozen snow peas, thawed
* 1 cup julienned sweet red pepper
* 1 cup julienned zucchini
* 1/2 cup thinly sliced celery
* 1 pound boneless beef sirloin steak, cooked and cut into thin strips
* 2 tablespoons sesame seeds, toasted

Directions

1. For dressing, combine the first 10 ingredients in a blender; cover and process until blended. Cook spaghetti according to package directions; drain and place in a large bowl. Add the broccoli, peas, red pepper, zucchini, celery and cooked beef. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with sesame seeds.

Puff Pastry Braid

1 sheet puff pastry
8oz. cream cheese
touch of mustard
1 cup chopped up ham
1/2 cup peas

Melt cream cheese in sauce pan add in ham and peas


once melted place in middle of puff pastry and braid ( see photos)


We will go to bed with full bellies tonight and about 5 extra pounds.

Please do not mind the placement of our pics ~ we can not control how this happens :(