Lobster Stuffed Salmon Roll-Ups
Green Beans With Brown Butter And Pine Nuts
Watermelon and Feta Salad
Recipe: Watermelon Feta Salad
There are so many variations of this summer salad. I tend to like this easy straightforward version!
3 cups watermelon, cubed and no seeds
1/2 cup feta cheese
1/4 red onion, sliced into paper thin rings (sometimes I omit the onion)
2 TBS fresh mint leaves, chopped
drizzle of aged balsamic vinegar
drizzle of olive oil
Combine the watermelon, feta, onion and mint in a large bowl. Drizzle vinegar and oil. Toss and serve immediately.
Balsamic Grilled Chicken
Grilled Asparagus With Shaved Manchego
Recipe: Balsamic Marinade Grilled Chicken
8 chicken thighs or combo of thighs and drummies
2/3 cup olive oil
1/4 cup balsamic vinegar
2 garlic cloves, pressed or chopped finely
2 tsp mustard
juice of 1 lemon
1 TBS Worcestershire sauce
pinch of salt and pepper
1/4 cup basil chiffonades
Whisk all ingredients together in a bowl and transfer to a large zip lock bag. Add chicken and marinade 2-8 hours.
Heat grill to medium. When grill is heated cook chicken for 10 minutes on one side with the grill lid down. Turn chicken and cook for an additional 5-10 minutes until done and the juices run clear.
Linguine With Pesto
Tomato, Mozzarella and Basil Salad
Everyone should make pesto at least once. Because if you do you will make it often and keep it frozen and use it all year! For this scrumptious “green gold” made from basil click HERE. In today’s dish a lovely artisan linguine is tossed with pesto and served with shaved Parmesan Cheese. Reserve a little pasta water to thin down pesto if it is too thick. Heavenly!
Recipe: Fresh Mozzarella, Tomato and Basil Salad
Oh, I love love love the pure delicate taste of fresh Mozzarella and vine ripened tomatoes (okay, good store bought plum tomatoes for now) sliced and beautiful alternated on a plate. The smell of freshly cut chiffonades of basil sprinkled on top of the Mozzarella and tomatoes and a healthy drizzle of very good olive oil putting a fragrant shine on everything! Don’t forget a hand sprinkled dash of sea salt and a turn of the pepper mill! There you have it! Easy, basic and PERFECT! A beauty of a dish!
Recipe: Fresh Mozzarella
If you ever thought, “Can I make this myself?”, this recipe will make you feel so accomplished. It is quite easy, and the mozzarella you can make in your own kitchen is far more excellent than anything you can buy. Click HERE to try you hand at cheese making!
Recipe: Easy Garlic Parmesan Breadsticks
1 1/2 cups warm water
1 TBS sugar
1 tsp salt
1 TBS dry active yeast
3 1/2 cups flour
1/2 cup olive oil
1/2 cup freshly grated Parmesan Cheese
Mix water, sugar, salt and yeast together and let yeast activate (about 10 minutes). Add flour and stir together with a fork.
Turn dough out on to a floured surface and kneed for a couple of minutes until the dough holds together and is elastic. Form into a ball and cut off 32 equal pieces.
Mix Parmesan cheese and garlic salt on a piece of parchment paper.
Roll each piece of dough into a snake and and brush with oil. Dredge in cheese. Put breadsticks on 2 large rimmed baking sheets with parchment paper.
Preheat oven to 400 degrees. Let breadsticks proof for 20 minutes and cook for 15 minutes. Serve hot. YUMMY!
*These may be make ahead and kept covered in the refrigerator until ready to bake. Take them out of the oven 45 minutes before baking.
Friday~ Company’s Coming For Lunch
Strawberry Spinach Salad With Champagne Vinaigrette
Wild Mushroom Bisque
Individual Strawberry Pies
StoneGable Iced Tea
Recipe: Strawberry Spinach Salad With Champagne Vinaigrette
1/3 cup pecans, toasted and rough chopped
1-2 bag baby spinach, rinsed (I’m using baby leaf lettuce from my garden)
1 cup sliced fresh strawberries
2 TBS red onion, sliced paper thin and chopped (I sometimes omit these or use green onions)
2-3 TBS crumbed bleu cheese
1/2 cup good olive oil
3 TBS champagne vinegar
1/2 tsp sugar or honey
1/4 tsp dijon mustard
Toss spinach, strawberries, onions, bleu cheese and toasted pecans in a salad bowl.
In a jar with a tightly fitted lid combine, olive oil, vinegar, honey and mustard. Shake till combined.
Drizzle over salad and toss.
Recipe: Wild Mushroom Bisque
This is a fabulous soup! So company worthy. My sister-in-law made it during a visit and I have made it several times since.
2 TBS olive oil
12 oz. various varieties mushrooms, chopped
2.5 quarts chicken stock
1 chicken bullion cube
1 beef bullion cube
20 oz. whole milk
7 oz. roux (equal parts butter and flour)
20 oz. heavy cream (I’m using no fat half and half)
salt and pepper
6 oz. sauteed mushroom caps, chopped
Heat the oil in a dutch oven and add mushroom. Saute approximately 6 minutes or until mushrooms are soft. Do not let them brown.
Add stock, bullion cubes and milk.
Bring to a boil and add the warm roux. Whisk it in so it dissolves. No lumps!
Add cream, salt and pepper.
Let simmer for a half hour. Do not boil.
Saute the diced mushroom caps and add to the soup.
Recipe: Asparagus Tart
Look for this delicious recipe on an upcoming Foodie Friday.
Recipe: Individual Strawberry Pies
Look for this recipe on an upcoming Foodie Friday!
Artichoke Parmesan Turkey Pesto Panini
Homemade Potato Chips
Recipe: Artichoke Parmesan Turkey Pesto Panini
I love the delicious sandwiches at Panera Bread! I thought I would try to craft something as delicious at home.
4 slices great artisan sourdough bread
2-3 oz. lean honey smoked turkey, deli
Pamesan cheese, shaved slices for 2 sandwiches
1/4 cup Artichoke Parmesan spread, jarred
2 tsp pesto (see above recipe)
1 red onion, peeled and sliced into thin rounds
1 TBS olive oil
dash of sugar
In a large skillet, heat olive oil. Add thinly sliced onions and a dash of sugar. Cook over medium low heat until onions browned and caramelized, about 30 minutes. Remove from heat and reserve.
Lay out 4 slices of bread. Spread 2 slices with pesto and 2 with Artichoke Parmesan spread. Pile turkey and shaved Parmesan on top of the pesto. Top with caramelized onions (refrigerate any left for later use).
Butter each side of bread and cook in Panini press, George Forman, or a skillet until browned and warm inside.
Recipe: Homemade Potato Chips
Look for Homemade Potato Chips in an upcoming Foodie Friday.
Sunday: Slow Cooker Day
Sausage And Peppers
Recipe: Slow Cooker Sausage And Peppers
2 lbs. sweet Italian Turkey Sausage
1 TBS olive oil
3 large bell pepper, green, yellow and red, seeded and cut into strips
1 large yellow sweet onion, peeled and slivered
2 cloves garlic, finely diced or pressed
1 TBS fresh thyme, minced
1/3 cup dry red wine
Heat oil in a large skillet over medium heat. Add sausages and brown, about 5 minutes. Transfer to the slow cooker. Add wine to the skillet and bring it to a simmer, scraping up all the brown bits. Pour over sausage.
Add onions, peppers, garlic and thyme to the slow cooker. Cook on LOW for 6 hours or until done. Serve sausages and peppers in crusty rolls.
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