I can't give exact amounts as I eyeball it most of the time. I made this up for a dinner party and it was a Hit!!
1 cantaloupe
8 slices Prosciutto torn in pieces
White Wine Vinegar
Olive Oil
Salt and White pepper
Torn Fresh Basil leaves
2-3 tbs or so of sugar
using a melon baller remove all the flesh from the cantaloupe place in a pretty serving bowl.
In another bowl mix all the ingredients together. You are making a vinaigrette (without the emulsifier). Taste and adjust as needed. Pour over the cantaloupe balls cover and chill 4 hours. Serve cold.
Wednesday, May 20, 2009
Mozzarella Vegie Strata
1 zucchini diced
1/3 cup crimini mushrooms sliced (you can use button)
1/3 cup chopped onion
1 tbls fresh parsley chopped
3/4 fresh basil leaves chopped
2 3/4 cups cubed day old crusty bread (sandwich bread gets too gummy)
1 cup mozzarella cheese shredded
3 eggs
1/2 cup milk
salt and pepper to taste
1 plum tomato chopped and seeded
pre heat oven to 350
In a skillet saute the onion and the zucchini until tender. Add in mushrooms and parsley and basil give a quick toss and remove from heat.
Grease a 8x4x2 loaf pan, line the bottom with 1/2 the cubed bread and 1/2 the cheese. Next Layer the veggies, then the rest of the bread and cheese. Whisk together the eggs milk and salt and pepper and pour over dish. Place tomatoes on top. Cover with foil and bake for 20 min. Remove foil and bake for another 10 min.
A Taste of Home recipe with my corrections after having made it.
1/3 cup crimini mushrooms sliced (you can use button)
1/3 cup chopped onion
1 tbls fresh parsley chopped
3/4 fresh basil leaves chopped
2 3/4 cups cubed day old crusty bread (sandwich bread gets too gummy)
1 cup mozzarella cheese shredded
3 eggs
1/2 cup milk
salt and pepper to taste
1 plum tomato chopped and seeded
pre heat oven to 350
In a skillet saute the onion and the zucchini until tender. Add in mushrooms and parsley and basil give a quick toss and remove from heat.
Grease a 8x4x2 loaf pan, line the bottom with 1/2 the cubed bread and 1/2 the cheese. Next Layer the veggies, then the rest of the bread and cheese. Whisk together the eggs milk and salt and pepper and pour over dish. Place tomatoes on top. Cover with foil and bake for 20 min. Remove foil and bake for another 10 min.
A Taste of Home recipe with my corrections after having made it.
Pappa al Pomodoro
This is my take on a classic dish
1 small onion finely chopped
2 large garlic cloves coarsely chopped
3 tbs olive oil
1 14.5 oz canned diced tomatoes
1 28 oz can crushed tomatoes
salt, pepper, oregano, onion powder to taste
1 can veggie stock
4 cups day old french baguette torn into pieces (fresh bread will get too soggy)
torn fresh basil leaves for garnish
shaved or shredded Parmesan cheese for garnish
In a medium stock pot heat olive oil and saute onions and garlic until soft and turning a golden brown. Add in both cans of tomatoes and stir. Add salt, pepper, oregano, and onion powder. I go heavy on the oregano and pepper. Add the veggie stock and stir until well mixed. Bring to a boil, then reduce heat and cover. Simmer for 30 min to let the flavors blend.
Stir in bread crumbs and let them really soak into the soup. I use a potato masher to really mash the bread in. Cook for 3-5 min.
Pour into soup bowls and garnish with the fresh basil and Parmesan cheese.
Yum Yum!!
1 small onion finely chopped
2 large garlic cloves coarsely chopped
3 tbs olive oil
1 14.5 oz canned diced tomatoes
1 28 oz can crushed tomatoes
salt, pepper, oregano, onion powder to taste
1 can veggie stock
4 cups day old french baguette torn into pieces (fresh bread will get too soggy)
torn fresh basil leaves for garnish
shaved or shredded Parmesan cheese for garnish
In a medium stock pot heat olive oil and saute onions and garlic until soft and turning a golden brown. Add in both cans of tomatoes and stir. Add salt, pepper, oregano, and onion powder. I go heavy on the oregano and pepper. Add the veggie stock and stir until well mixed. Bring to a boil, then reduce heat and cover. Simmer for 30 min to let the flavors blend.
Stir in bread crumbs and let them really soak into the soup. I use a potato masher to really mash the bread in. Cook for 3-5 min.
Pour into soup bowls and garnish with the fresh basil and Parmesan cheese.
Yum Yum!!
Monday, May 18, 2009
Garlic Lime Chicken and Chile Mashers
Garlic Lime Chicken
1/2 cup lime juice
1/4 cup apple cider vinegar
6 garlic cloves minced
2 tsp dried oregano
1 tbs dried coriander 2 tsp pepper
1 tsp salt 1 tsp paprika
8 bone in chicken breast (for Steve substitute with boneless skinless)
1/4 cup vegetable oil
In a large ziploc bag combine the lime juice, vinegar, garlic and seasonings; add chicken. Chill in refrigerator for 8 hrs or overnight. Discard marinade. In a skillet brown chicken on all sides in oil. Transfer to a greased 9 x 13 baking dish. Bake uncovered at 375 for 30-35 min.
Taste of Home recipe
Chile Mashers
4 lbs yukon gold potatoes, peeled and quartered
1/2 cup butter
1/2 onion chopped
2 garlic cloves chopped
2 tbs Olive oil
2 chipolte peppers in adobo sauce ( you can find this in the mexican food section of the supermarket)
1 medium tomato
1 tsp sugar
1 cup whipping cream or half and half
3/4 tsp salt
1/8 tsp pepper
Boil potatoes in water until tender, drain and return to dry hot pan. Add butter stir until melted.
While you are waiting for water and potatoes to boil: saute onion and garlic in hot oil until tender. Add Chiles, tomato and sugar cook for 3 min on medium high.
Mash potatoes and whipping cream, stir in chile mixture salt and pepper until blended.
Southern Living recipe
1/2 cup lime juice
1/4 cup apple cider vinegar
6 garlic cloves minced
2 tsp dried oregano
1 tbs dried coriander 2 tsp pepper
1 tsp salt 1 tsp paprika
8 bone in chicken breast (for Steve substitute with boneless skinless)
1/4 cup vegetable oil
In a large ziploc bag combine the lime juice, vinegar, garlic and seasonings; add chicken. Chill in refrigerator for 8 hrs or overnight. Discard marinade. In a skillet brown chicken on all sides in oil. Transfer to a greased 9 x 13 baking dish. Bake uncovered at 375 for 30-35 min.
Taste of Home recipe
Chile Mashers
4 lbs yukon gold potatoes, peeled and quartered
1/2 cup butter
1/2 onion chopped
2 garlic cloves chopped
2 tbs Olive oil
2 chipolte peppers in adobo sauce ( you can find this in the mexican food section of the supermarket)
1 medium tomato
1 tsp sugar
1 cup whipping cream or half and half
3/4 tsp salt
1/8 tsp pepper
Boil potatoes in water until tender, drain and return to dry hot pan. Add butter stir until melted.
While you are waiting for water and potatoes to boil: saute onion and garlic in hot oil until tender. Add Chiles, tomato and sugar cook for 3 min on medium high.
Mash potatoes and whipping cream, stir in chile mixture salt and pepper until blended.
Southern Living recipe
Bruschetta Chicken
1/2 cup flour
2 eggs lightly beaten
4 boneless skinless chicken breasts
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tbs melted butter
2 large tomatoes, seeded and chopped
3 tbs fresh basil leaves chopped
2 garlic cloves, minced
1 tbs olive oil
1/2 tsp salt
1/4 tsp pepper
Pre heat oven to 375
Place flour and eggs in 2 shallow bowls. Dip chicken in eggs then flour. Place in a greased 13 x 9 in baking dish. Combine the Parmesan cheese, bread crumbs and butter. Sprinkle over chicken evenly. Loosely cover baking dish with foil and bake for 20 min. Uncover and bake 5-10 min or until top is browned. Meanwhile combine the remaining ingredients spoon over the chicken and bake for 3-5 min until mixture is heated through.
Taste of Home recipe
2 eggs lightly beaten
4 boneless skinless chicken breasts
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tbs melted butter
2 large tomatoes, seeded and chopped
3 tbs fresh basil leaves chopped
2 garlic cloves, minced
1 tbs olive oil
1/2 tsp salt
1/4 tsp pepper
Pre heat oven to 375
Place flour and eggs in 2 shallow bowls. Dip chicken in eggs then flour. Place in a greased 13 x 9 in baking dish. Combine the Parmesan cheese, bread crumbs and butter. Sprinkle over chicken evenly. Loosely cover baking dish with foil and bake for 20 min. Uncover and bake 5-10 min or until top is browned. Meanwhile combine the remaining ingredients spoon over the chicken and bake for 3-5 min until mixture is heated through.
Taste of Home recipe
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