I am celebrating my 200th post with a giveaway! Help me celebrate!
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3~Enter by posting this giveaway on your blog!
StoneGable’s 200th post giveway ends Wednesday July 14, 2010 at midnight EST and the winner will be announced on Thursday July 15 in the evening.
The zucchini in my garden are riotous! I can almost SEE them growing. This week I’m making chocolate chunk zucchini bread. But I want to also pick it fresh from the garden and make a a couple of yummy recipes! Zucchini Latkes (Pancakes) and Grilled Veggies with a wonderful balsamic reduction are on this week’s menu!
Zucchini Potato Pancakes
Pan Fried Tilapia With A Lemon Wine Reduction
Recipe: Zucchini Potato Pancakes
Lynn at Happier Than A Pig In Mud posted these wonderful Latkes! I am tweaking the recipe just a tad and adding 1-2 grated baking potatoes to the mix. I LOVE zucchini latkes! They freeze beautifully. Just put them on a large baking sheet and put parchment between each layer of latkes. Freeze and then transfer to an airtight container. Thaw and reheat on a hot skillet before serving. Sooooo yummy! Click HERE to get this recipe. Lynn has become a dear blogging friend and I so enjoy her wonderful blog~ it’s one of my favorites~ and her delicious recipes!
Tuesday: Easy Dinner Night
Chopped Steak With Grilled Onions
Recipe: Mashed Cauliflower
This is very similar in technique to mashed potatoes. Cook 2-3 boxes of frozen cauliflower according to directions, they should be very soft and almost mushy. Drain any water. Add whole milk, butter, salt and pepper to cauliflower just like making mashed potatoes. Whip with a mixer. Serve with a pat of butter.
Recipe:Panzanella: Tomato and Crouton Salad
This is a wonderful summer salad. Extremely flavorful and bright! Please make your own crusty croutons! If you don’t the salad won’t be nearly as good.
1 large baguette, cut into large croutons, approximately 1 inch
drizzle of olive oil
2-3 large vine ripened tomatoes
1/2 sweet vidalia onion, chopped very small
1-2 cloves garlic pressed (you can also used roasted garlic)
1 large cucumber, peeled and cut paper thin
salt and pepper
2 TBS capers, rinsed
3 TBS balsamic vinegar
1/2 cup good olive oil
Preheat oven to 350 degrees. Put cubed baguette on a large rimmed baking sheet. Sprinkle with olive oil and salt. Toss. Bake for 20-30 minutes, turning a couple of times. The croutons should be browned and crisp.
In a large bowl mix tomatoes, onions, cukes, capers, salt and pepper.
In a small bowl whisk together balsamic vinegar, oil and salt and pepper. Pour dressing over veggies and toss. Add salt to taste. Right before serving add croutons on top of veggies and take to the table. Toss quickly and serve immediately.
Wednesday: Soup Day
Roasted Corn Chowder
Radicchio Spears With Bleu, Orange Slivers and Toasted Walnuts with a Balsamic Orange Reduction
Recipe: Roasted Corn Chowder
The recipe and how-to will be posted on Foodie Friday!
Dinner Shrimp Cocktails
Arugula With Shaved Parmesan, Pine Nuts in a Lemon Vinaigrette
Recipe: Arugula Salad with Shaved Parmesan, Pine Nuts in a Lemon Vinaigrette
A StoneGable favorite! Click HERE for recipe under Tuesday’s menu.
Thursday: Crock Pot Dinner
Mushroom Steak Roulades
Recipe: Mushroom Steak Roulades
2 TBS olive oil
1 lb shitake mushrooms, stemmed and sliced
1 pkg. cremini mushrooms, sliced
1 onion, finely chopped
2 minced garlic
1 tsp salt
1 cup Italian seasoned Italian breadcrumbs
2 TBS chopped fresh thyme
2 1lb flank steaks
1/2 cup beef broth
1/2 cup red wine
1 bag baby carrots
2 TBS water
Filling: Heat 1 TBS olive oil in a large skillet over med-high heat. Add mushrooms and onions and cook for 6-8 minutes until they are very tender. Liquids should be absorbed. Add garlic and cook for 2 minutes. Remove from heat and stir in breadcrumbs and 1 TBS thyme. Set aside.
Empty the bag of baby carrots in the bottom of the slow cooker.
Place steak on cutting board and starting at one end slice 3/4 the way through and open like a book. With steak open add 1/2 filling evenly to the top leaving 1/2 inch border. Starting at the narrow end of the steak roll up jelly roll fashion. Tie up with kitchen string. Do the same for the 2nd steak.
In a large skillet heat 1 TBS olive oil on high. Add steaks and brown on about 5 minutes all each side.Transfer to slow cooker. Add beef broth, wine and remaining thyme and scrape up all brown bits from skillet. Bring liquids to a boil. Turn off heat and transfer to slow cooker.
Cook on high for 4-5 hours or low 8-10 hours.
About 25 minutes before cooking time is up. Mix water and flour into a slurry. Add to broth in slow cooker and mix. Replace lid and let cook for 20 minutes to thicken gravy.
Remove roulades to a cutting board and cut each steak into into 8 rounds. Remove carrots with slotted spoon to serving bowl. Serve with gravy.
Friday: Company’s Coming
Ceaser Salad with Crabcakes
Raspberries and Mascapone in Puffed Pastry
These are nothing but lump crabmeat goodness! I love to make these for company because they are a breeze to make and are real crowd pleasers! Click HERE and look for them on Monday’s menu.
Salmon On The Grill
StoneGable Grilled Vegetables
Recipe: StoneGable Grilled Vegetables
My summer go- to! Hot or cold! Add these to pasta or salads. But I just love them on their own! YUMMY! This is one recipe to try! Click HERE to get this yummy recipe.
Grilled Chicken Burgers with Garlic Rosemary Mayonnaise
Grilled Onions and Peppers
Mary’s Lemony Coslaw
Recipe: Chicken Burgers with Garlic Rosemary Mayonnaise
Mary’s Lemony Coslaw
Both of these delicious sounding recipes are from Martha’s blog, Lines from Linderhof. This is a classy, fun blog with an old world flavor that is so attractive!!!! This blog has so much personal style and beauty. To find this yummy recipe click HERE.