Grilled Veggies

•  2 tomatoes, cut into wedges
• 1 larges onion, cut into wedges
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced (and or banana pepper/Anaheim pepper)
• 3 large carrots, sliced into quarters and then cut about 2″ long
• 4 cloves garlic, minced
• 1 yellow neck squash, sliced
• 1 zucchini squash, sliced
• 1/2 cup olive oil
• Mrs. Dash seasoning, salt, pepper, dried rosemary – all to taste

 After cutting and preparing all the veggies, place in large mixing bowl and add olive oil and seasoning (this can also be substituted with your favorite Italian dressing) mix thoroughly and marinate for up to 2-3 hours before cooking.  Meanwhile, prepare a large foil basket.  Once veggies are all marinated, pour into foil basket and place on top of preheated hot grill.  Stirring occasionally to distribute heat and check for doneness.  Cook until veggies are al dente` (still a little crunchy).

Basically you can put just about any kind of veggie into this mix.  Try adding cubed potatoes cubed sweet potato, broccoli, cauliflower, or get REAL daring and add wedges of apples with squeezed lemon over them – (ooo – I just thought of another recipe I need to experiment with . . . NO, I’m not going to tell you until I know for sure if will work – stay tuned! )

Shrimp and Scallop Kabobs

Grilled Shrimp and Scallop Kabobs

• 1 lb shrimp, cleaned, shelled and deveined
• 1 lb scallops, cleaned
• 1 bunch green onions, cut into 2″ long pieces
• 12 grape tomatoes
• 1″ piece fresh ginger, grated
• 3 Tbsp rice wine vinegar
• 3 Tbsp soy sauce
• 2 Tbsp sesame oil
• 2 Tbsp brown sugar
• 2 cloves garlic, minced
• Black pepper to taste

 Soak bamboo skewers in water for at least 30 minutes to keep from burning.

Thread shrimp, green onion, tomato and scallops onto the skewers, alternating each.

Place skewers into a 9″x13″ roasting pan, with just enough water in pan to cover skewers.  Soaking them in water before grilling helps keep them from burning.  In a large bow, whisk together the ginger, rice wine vinegar, soy sauce, sesame oil, brown sugar and garlic.  Pour half of the mixture over the kabobs and marinate in the refrigerator for up to 8 hours.  Reserve the other half of the mixture to baste the kabobs while grilling.  Preheat grill to medium heat.  Place the skewers on the grill.  Season with fresh black pepper.  Turn once and brush with soy mixture.  Cook until the shrimp and scallops are opaque throughout, about 6-8 minutes.  Remove from grill and serve with lemon or lime wedges.

Grilled Bacon Wrapped Scallops

 

Grilled Bacon Wrapped Scallops

• 1 package bacon
• 1 lb scallops, rinsed and dried
• 2 Tbsp fresh sage, minced
• ¼ cup extra virgin olive oil
• 1 large lemon, cut into wedges

Soak toothpicks in water for about 30 minutes to insure they do not burn on the grill. 

In a 12″ sauté pan, bring 2″ of water to a simmer.  Place the bacon strips in the water and parboil* the bacon strips for about 3 minutes.  Set aside.  Wrap pieces of bacon around each scallop and thread with a toothpick to keep together.  Transfer the wrapped scallops onto a baking sheet (with sides).  Grill the scallops for 2-3 minutes per side over a medium hot fire.  Remove the scallops from the grill and serve hot with lemon wedges.

 

*Partially cooking food to boiling it in water before it is finished cooking using another method.

Grilled Margarita Pizza

• Pizza dough
• 2 ½ Tbsp olive oil
• 8 oz Fresh mozzarella, thinly sliced
• 12 fresh basil leaves, chiffanade
• 2 small plum tomatoes, thinly sliced
• Salt and pepper to taste

 With pizza dough at room temperature, preheat an outdoor grill to medium heat and place the stone pizza grill on and close grill lid.  Dust pizza peel and dough with corn meal and dust your hands and dough with flour.  Flatten the ball of pizza dough into a 12″ round.  Place dough onto pizza peel.  Give the pizza peel a shake before adding the toppings to make sure the dough has not stuck to the peel.  Top the dough with mozzarella, tomatoes, basil and season with salt and pepper and drizzle with olive oil.  With a quick motion, slide the pizza onto the heated pizza stone.  Close grill cover.  Bake undisturbed for 4 minutes.  Check the bottom of the pizza dough to prevent from burning.  Grill about 4 minutes longer.  Before serving top with fresh basil, sprinkle with salt and drizzle with a touch more olive oil.

Peanut Butter Cranberry Go-Bars

• cooking oil spray
• 1 cup regular rolled oats
• 1/3 cup oat bran
• 3 Tbsp flax seed
• 1 cup whole wheat flour
• 1/2 tsp each, baking powder & salt
• 1/2 cup chopped roasted salted peanuts
• 12 dried cranberries
• 1/2 cup finely chopped dried mission figs
• 3/4 cup natural chunky peanut butter
• 1/4 cup low-fat milk
• 1 large egg
• finely shredded zest from 1 lemon
• 1 Tbsp fresh lemon juice

1. Line a 9 x 13″ pan with plastic wrap, leaving an overhang on the 9″ sides, and coat with cooking oil spray.  In a large mixing bowl, stir together oats, oat bran, flax seeds, flour, baking powder, salt , peanuts, cranberries, and figs until well blended.

2. In the bowl of a stand mixer, beat together peanut butter, milk, egg, honey, lemon zest, and lemon juice until well blended.

3. Add flour mixture to peanut butter mixture and beat until completely blended.  Scrape dough into pan and with wet fingers or a rubber spatula, pat to fill pan completely and evely (dough is sticky, so you may need to wash your hands a few times).  Chill dough until firm, about 30 minutes.

4. Meanwhile, preheat oven to 300 degrees.  Invert pan onto a work surface, lift off pan, and peel off plastic.  Using a bench scraper or knife, cut straight down lengthwise through middle, then crosswise to make 16  bars, each 1 1/2″ wide.  Place bars about 1″ apart on a baking sheet lined with parchment.

5. Bake bars until lightly browned and somewhat firm to touch, about 20 minutes.  Remove from oven and let cool completely.

If you make this ahead, it can be stored for up to 2 weeks in an airtight container, (and I personally recommend keeping in the fridge.  Where I live the humidity grows mold on bread within a day or 2).

Serves 16, Time 1 hour, plus 30 minutes to chill.  227 Cal., 40% (87 Cal) from fat; 6.7 G Protein; 10 G fat (1.5 G Sat); 35 G Carbo (5.2 G Fiber); 109 MG Sodium; 13 MG Chol.

Loaded with good-for-you ingredients, these not-too-sweet bars still taste like treat, and they’ll withstand cold, heat, and being stuffed in a backpack or pocket.  Natural peanut butters vary from brand to brand in terms of spread-ability; we prefer Laura Scudder’s Old Fashioned Nutty Peanut Butter, because it makes a moister, chewier bar.

I stole this recipe from Sunset Magazine article by Stephanie Dean (not sure if she is the originator of the recipe) and hopefully I won’t get into trouble by publishing this/these recipes out of their magazine (free plug for them anyways).  This is the only magazine I subscribe to for all the diversity and wide range of variety on everything from travel to recipes to gardening to decorating.  Love, Love, Love that magazine – they’ve even made me an honorary panel member.

 

Cashew Bars

An energy bar with a little bit of sophistication.  Follow the directions for peanut butter cranberry go-bars but substitute 1/2 cup chopped roasted salted cashews for the peanuts, an additional 1/2 cup chopped dried mission figs for the cranberries, and 3/4 cup cashew butter for the peanut butter. 

 

Sesame date Bars

Made with a not to the flavors of the Middle East.  Follow the directions for the peanut butter cranberry go-bars, but increase oat bran to 1 cup.  Substitute 1/2 cup toasted sesame seeds for the peanuts, 1 cup chopped pitted dates for the figs and cranberries, and 3/4 cup tahini (sesame paste) for the peanut butter; then add 2 Tbsp more honey.

Best Steak Marinade – EVER!

In a large skillet, sauté:

• One medium onion minced
• One medium bulb garlic pressed
• in about 2 Tbsp real butter

 Then mix in equal parts of:  About one cup each

•  Olive Oil
• Worcestershire Sauce
• Red Wine

And add:

• ½ cup sorghum molasses  
• 1 Tbsp Canadian steak seasoning, (which basically consists of black pepper, salt and garlic
• 1 Tbsp Rosemary-Garlic Seasoning, (which is dried rosemary and garlic) 

Heat to a slow boil to blend ingredients

Remove from heat and allow to cool before using,

Marinate steaks and pork for 6 to 12 hours depending on available time.

We don’t EVEN go out for steaks anymore, because it will only be a disappointment compared to what we can create at home.   And believe it or not, my favorite steak is a cut we get from Sam’s Club called a tenderloin strip, basically it’s a big FAT filet (without the bacon) and it IS by far the best!!!  DOUBLE YUM!!!

Pico de Gallo

• 5 large tomatoes
• 3 whole serrano peppers or fresh jalapenos (more or less to taste)
• 1/2 small sweet onion
• 1/2 cup cilantro leaves, cleaned
• 2 garlic cloves, peeled and pressed
• 1 Tbsp sea salt
• 1/3 cup lime juice

In a large food processor combine all ingredients.  Pulse to chop (do not over pulse).  Transfer to a serving bowl.  Cover and chill.  Set aside.  If possible, make a day or two ahead of time to all those ingredients a chance to marry together.  Makes approximately 4 cups.

Touchdown Nacho’s

Touchdown Nachos

• 1 1/2 lbs lean ground beef
• 1/2 cup onion, chopped
• 1 Tbsp chili  spice blend (or chili powder)
• 1 can refried beans
• 1 13 oz bag tortilla chips
• 3 cups cheddar cheese, shredded
• 1 cup jalapenos, sliced
• 2  avacados, pitted and sliced
• 16oz sour cream

In a large saute pan over medium heat, cook ground beef, onions and chili until fully cooked.  Add refried beans andmix well.  Set aside.  Preheat oven to 350 degrees.

Coat 2 large baking sheets with cooking spray.  Spread one layer tortilla chips evenly over both sheets.  Cover chips with 2 cups cheese.  Top with ground beef mixture, jalapenos and remaining cheese.

Place in oven and bake 15 minutes.  Top with avocado slices and serve with pico de gallo, sour creamand extra jalapenos.

Pineapple Pie

• 9″ unbaked pie shell
• 1 Tbsp softened butter
• 1/3 cup plus 1/2 cup granulated sugar
• 1 Tbsp cornstarch
• 9oz can crushed pineapple, undrained
• 8oz cream cheese, softened
• 1/2 tsp salt
• 2 eggs
• 1/2 cup whole milk
• 1 tsp vanilla
• 1/4 cup finely chopped pecans

Preheat oven to 450 degrees.  Using Pillsbury pie shells bake according to instructions, or make your own.  Once baked let cool.

Reduce oven heat to 400 degrees.

In medium saucepan blend the 1/3 cup of sugar with the cornstarch.  Add the pineapple with the juice and cook slowly over low heat, stirring constantly until mixture is thick and clear remove from heat and set aside to cool.  Blend the softened cream cheese with the remaining sugar and salt.  Add eggs one at a time beating well after each addition.  Blend in the milk and the vanilla.  Spread the cooked pineapple mixture evenly over the bottom of the baked pie shell carefully pour in the cream cheese mixture and sprinkle with the pecans.  Bake for 10 minutes reduce oven temperature again to 325 and bake for another 35 minutes.  Remove from oven and cool to room temperature to set.  Cover well and you can refrigerate until serving but let it get back up to room temperature before serving.

This tasty little pie was contributed by Diane Hale – I’m just not sure who she is or how I ended up with her recipe – ???

THANKS DIANE!

Jam Packed Pancakes

Jam filled pancakes

• 1 3/4 cups all purpose flour
• 3/4 tsp baking soda
• 1 tsp baking powder
• 1 1/2 Tbsp sugar
• 1/2 tsp salt
• zest of 1/2 lemon
• 3 egg yolks
• 1 1/3 cup buttermilk
• 3/4 cup ricotta cheese
• 5 egg whites
• 4 Tbsp unsalted butter
• 7 Tbsp jam preserves – flavor of your choice
• powdered sugar (if desired)

In a mixing bowl, whisk together flour, baking soda, baking powder, sugar, salt and lemon zest.

In another bowl, whisk the egg yolks lightly.  In this same bowl whisk in buttermilk and ricotta.  Whisk this egg yolk mixture into the flour mixture until well combined; mixture will be lumpy.  Set aside.

Using an electric mixer, on high speed, beat the egg whites until stiff, but not dry peak form – about 2 to 3 minutes.  Stir the egg whites into the batter in two parts.

Heat the pan on medium heat.  Put and 1/4 tsp butter into each well.  When butter bubbles, pour1 Tbsp batter into each well.  Place 1/2 tsp of your preserves or jam into the center of the batter then top with another 1 Tbsp batter.  Cook until the bottoms are golden brown and crisp, about 2 to 3 minutes.  Use 2 skewers to flip the pancakes over and cook an additional 2 to 3 minutes.  Sprinkle with powdered sugar and serve warm. 

Yields about 24.