Friday, July 24, 2015

Steakhouse Kebabs

1 med. yellow onion
8  baby Yukon Gold potatoes
14-16 ounce rib eye steak
8 button mushrooms
⅓ cup extra virgin olive oil
⅓ cup balsamic vinegar
3 tablespoons fresh rosemary, chopped
2 garlic cloves, minced
1½ teaspoons salt
½ teaspoon fresh ground black pepper
4  skewers
Instructions :
Cut the steak into 16 equal pieces if using a thin cut and 8 equal pieces if using a thick cut. Season with ½ teaspoon salt and ½ teaspoon pepper. Place the steak and mushrooms in a large bowl. Add the olive oil, vinegar, rosemary, and garlic, and stir until the steak and mushrooms are well coated. Cover with plastic wrap and refrigerate at least 30 minutes to 2 hours.
Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Bring the water to a boil and cook potatoes until just barely fork-tender, about 5-7 minutes. Drain and set aside. Then  cut the onion into 4 pieces.
Add a piece of steak, a potato, another piece of steak, and a mushroom to a skewer. Then add a onion chunk then another piece of steak, a potato, another piece of steak, and a mushroom again. Repeat with remaining skewers and ingredients.
Heat a grill to medium-high and lightly oil the grate. Add the kababs and grill about 5-6 minutes on both sides, flipping every 3 minutes.

Friday, October 24, 2014

Radish & Mandarin Orange Salad with Tunisian Inspired Vinaigrette

1  1/2 - cup finely chopped radishes ( 1 bunch)
1 - 11 oz. can of drained mandarin oranges
1/2 - cup dry parsley
1 - tsp. lemon juice
2 - tsp.  olive oil
1 - pinch pepper
2 -  pinches  salt
1/4 - tsp. cumin                                                                                                                                                      1/4 - tsp. paprika

Place the finely  chopped radishes, parsley and the drained mandarin  oranges in  a med. sized bowl.
In a glass measuring cup add the  lemon juice, olive oil, salt and pepper, cumin and paprika and whisk together and pour over the salad and toss, add more olive  oil and salt if needed. Serve at  room temperature.

makes  4 servings

Monday, September 1, 2014

Heirloom Tomato Stack

2 servings

2 - large Heirloom tomatoes
1 - 8 oz. ball mozzarella
1/3 - red onion thinly sliced
6 - asparagus  stalks
Italian seasoning
Fresh basil
Olive oil  

Slice each tomato in 4 even slices, slice the mozzarella into 4 even slices, trim off about 4 inches of the tough end of the asparagus and discard, take the remaining asparagus and cut into 4 inch pieces. Thinly slice the red onion and set all aside.

In a  small skillet drizzle about 2 teaspoons of  olive oil in it and heat to med high and add the  red onions and the asparagus  and saute till tender and remove from heat.
To make 2 tomato stacks, use 2 plates. Start  with a tomato slice, add a mozzarella slice the 3 basil leaves, add another tomato, then add 5-6 pieces of asparagus side by side, add a tomato, mozzarella, basil leaves and red onion, top with a tomato, then drizzle about a teaspoon of  olive oil over the stack , sprinkle with salt and Italian seasoning and serve.

Thursday, August 28, 2014

Coconut Butter Candy Bark

Coconut Butter Candy Bark

                                              A delicious and Healthy version of bark candy!

 Recipe from Tropical Traditions

Servings: 12
Preparation Time: 10 minutes
Mix all ingredients together until smooth. It helps to have everything room temperature.
Line an 8x8 pan with parchment paper and press dough into pan.  
Tip: if you want to cut into bars do it now before you stick these in the freezer. Freeze for about 30 minutes. Then you can break this into serving sized pieces. Store in refrigerator. Enjoy! 
To purchase follow the link below

Gold Label Virgin Coconut Oil

Tuesday, August 26, 2014

Grilled Eggplant Parmesan

4 servings

2- med. size eggplant sliced.
2 - cups basic spaghetti sauce or store bought is  fine,( I like Paul Newman`s Tomato and Basil)
3/4 - cup freshly grated Parmigiano-reggiano

I  used  my Cuisinart Griddler to grill my eggplant, Its healthier  than frying.
This variety "Sicilian"  is slightly smaller with a wider base and purple skin streaked with white. It is sometimes referred to as "Zebra" eggplant.

While the grill is getting hot  place a paper towel on a plate and lay the eggplant slices on it and sprinkle lightly with salt, this pulls out the excess water. Let sit for a few minutes. Then place on the hot grill, when  the eggplant starts to get char marks flip over for 3 minutes. and remove from the heat.

Preheat the oven to 350 degrees.

In a glass baking dish, spread a layer of sauce over the bottom and place the grilled eggplant in in a layer placed like the eggplant on the grill pic. and sprinkle  on 1/3 of the  cheese. Repeat this process again till the remaining ingredients are used with cheese on the top. Cover  with a lid and bake for 30 min. or until bubbly. Serve with a warm crusty bread.

Grilled Pesche ( Peaches ) Ameretti

This is a recipe from the Piemonte Northen Italy area.

4- ripe peaches, sliced in half and pitted
1/2 - cup Amaretti  cookie crumbles
1 -  tablespoon cocoa powder
1/3 up peach pulp from the peaches
1- teaspoon sugar
Beautiful California Peaches

I used my  Cuisinart Griddler to grill my peaches, but a gas grill or charcoal grill will work fine also!
Cut the peaches in half and remove the pit, take out  1/3 cup of  pulp  from the  peaches and smash with a fork in  a med. sized bowl.
Then add the Ameretti cookie crumbles* notes below ,cocoa, sugar and mix till moist,enough to form 4 balls, then set aside.

Get your grill  hot and then place the peaches cut side down for about 5 min. Then using tongs turn the peaches over and add the filling to each peach and grill for about  5 min. longer. Remove from heat and place on a serving plate and serve warm.

* notes
Ameretti cookies  can be found in most International  markets

Sunday, August 3, 2014

Tomato Basil Soup

Ingredients : 
2 - cans  28 ounce San Marzano whole tomatoes
2 - tablespoons  olive oil
1- med. yellow  onion diced
2- tablespoons minced garlic
1/2 - teaspoon  red pepper  flakes
1/3- cup dry  basil flakes
1/4 - cup dried parsley  flakes
4- cups vegetable broth
1- teaspoon sugar
salt and pepper to taste

In a large stock pot heat the olive  oil over med. heat. add the diced onion and cook till tender,  about  2-3 min.  Stir in the garlic and red pepper  flakes.  cook for  2- 3 min. longer. Add the canned tomatoes with the juice, the dry basil, the dry parsley and the vegetable broth. Stir in the sugar and cook for about 30 min. over med. heat.  
Using a immersion  blender,  puree the soup in the stockpot or transfer to a food processor to blend. The soup should be smooth with a  few tomato chunks. Season with salt and pepper to taste. Place is serving bowls while soup is hot and sprinkle each with Parmesan cheese and  serve.  6 servings.

*notes. be careful when transferring the the soup to a  blender or food processor. You might want to let soup cool down to room  temperature to  blend.    

This soup freezes  very well. Let the soup get  completely cool and transfer to a freezer container.