Grilled Pineapple with Rum Sauce & Vanilla Ice Cream
This Grilled Pineapple with Rum Sauce & Vanilla Ice Cream is a great summer dessert. Grilling fruit is perfect so easy to prepare. By grilling it, the water and sugar in the fruit concentrate the flavors by reducing the water and caramelizing the natural sugars. Fruits like apples, pears, and pineapples, which are hard, are the easiest to grill since they hold their shape and texture while cooking. Softer fruits like peaches, nectarines, plums and mangoes will become soft and mushy if overcooked.
By - Prep: 10 mins
- Cook: 15 mins
- Yields: 8 Servings
Spicy Caramelized Cauliflower with Raisins
Golden raisins, called "sultanas" outside the US, are made from the sultana grape, treated with sulfur dioxide to maintain their golden color, and dried either on the vine or on special drying racks. I love using golden raisins in salad and a variety of sautéed dishes. In the past, I have made Spinach with Raisins & Pine Nuts, Sautéed Brussels Sprouts With Bacon & Golden Raisins, and Swiss Chard with Golden Raisins & Almonds. Last night I used cauliflower. Adding red pepper flakes really compliments the sweetness of the raisins.
- Prep: 10 mins
- Cook: 50 mins
- Yields: 4 Servings
Avocado Shrimp Salad
My cousin's wife, Chris from Indiana, sent me this Avocado Shrimp Salad recipe. I adore shrimp and avocados!
- Prep: 15 mins
- Yields: 6 Servings
Lentil Salad with Mint and Orange Zest
My friend, Jessica, recently gave me this cookbook called Coming Home to Sicily. This Lentil Salad with Mint and Orange Zest recipe is in the book. It's healthy and delicious!
- Prep: 5 mins
- Cook: 20 mins
- Yields: 6 Servings
Fig Salad with Crème Fraîche, Mint, and Prosciutto
Our fig tree is exploding. So I made this Fig Salad with Crème Fraîche, Mint, and Prosciutto. Having a fig tree is a mixed blessing. They are a huge mess and we basically have 1,000 figs that need eating. Here is one way to get the job done. Oh, did I mention we also have overgrown mint and a lemon tree?
- Prep: 10 mins
- Yields: 6 Servings
Chicken Under Bricks with Sassy BBQ Sauce
Weber grills published many books on grilling. I have three of them. This recipe is from Weber's Real Grilling. My husband, Eric, made this flattened chicken. Unfortunately, I did not take a picture of the foil wrapped bricks on the chicken. Also, the Sassy BBQ Sauce is tangy and delicious.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 4 - 6 Servings
Bourbon Marinated Flank Steak
Flank steak is one of our favorite meats to grill. This one is marinated in bourbon. It was a huge success and we will be adding this to our repertoire. The other wonderful marinade is my brother-in-law, Russell's Flank Steak, which is also a big crowd pleaser.
- Prep: 8 hrs
- Cook: 15 mins
- Yields: 6 Servings
Provençal Vegetable Gratin
Here is one way to use up some of your summer vegetable harvest. I actually did not place the sliced vegetables in compact upright rows due to the fact the tomatoes, zucchini and squash were all different sizes. I just cut them up and stirred it all together. You can do it either way, it all tasted the same!
- Prep: 15 mins
- Cook: 1 hr
- Yields: 4 - 6 ServingsHere is one way to use up some of your summer vegetable harvest. I actually did not place the sliced vegetables in compact upright rows due to the fact the tomatoes, zucchini and squash were all different sizes. I just cut them up and stirred it all together. You can do it either way, it all tasted the same!
Sour Cream Noodle Bake
My friend, Chris, dropped this casserole off for me with some of her home grown tomatoes and peppers. It couldn't have come at a better time. We are putting in a new kitchen and everything was torn out. Also, I was having my last chemo treatment! Yay!
- Prep: 5 mins
- Cook: 1 hr
- Yields: 8 Servings
Johnny Marzetti Casserole
I love recipes with a story. I have to say I have never heard of this casserole recipe. The dish originated in Columbus, Ohio, at Marzetti's, an Italian restaurant established in 1896 on Broad St. by an Italian immigrant named Teresa Marzetti. One of the dishes Marzetti offered her customers was a baked casserole of ground beef, cheddar cheese, tomato sauce, and noodles that she named for her brother-in-law Johnny. It was very popular during WWII. The original restaurant closed in 1942, but a second location, opened in 1919 remained in operation until Teresa Marzetti died in 1972. She was also popular for her salad dressings, which you can still buy today. This recipe is very similar to Sour Cream Noodle Bake that I posted recently, minus the sour cream.
- Prep: 10 mins
- Cook: 1 hr
- Yields: 6 Servings
