Sunday, July 5, 2015

Happy 4th of July!

What a gorgeous day! I believe that we here in Michigan wait all year for a day like today! Here's hoping that it was good day for y'all. We had a nice quiet day with a walk in the morning, a nice dinner out on the deck and then a good movie on the big screen.

I decided to make up my own signature cocktail for the holiday: Lemon Sara. Quite nice if I do say so myself.

Decided on turkey burgers and zucchini chips. I have to say that I thought I had a good recipe for turkey burgers but this one topped my tried and true.

First things first: how about this cocktail?

Lemon Sara

2 1/2 oz good vodka
1/1/2 oz Limoncello
crushed  ice
lemon slice
chilled martini glass

Shake for 30 seconds and pour, garnish and enjoy!

Spinach Feta Turkey Burgers

1 lb ground turkey
1/2 bag frozen spinach, thawed, drained and squeezed dry as possible
1 beaten egg
some dried red pepper
salt and pepper
2 cloves garlic, minced
3/4 cup crumbled feta cheese

Mix all that together, form into four patties and refrigerate. When ready to cook, brush with olive oil and cook in hot skillet for 5 minutes, then flip for another 5--the flip for anther 6. Serve on toasted bun with mayo, Dijon mustard, lettuce leaf, hot sauce and red onion.

Serve with Baked Zucchini Chips

Preheat oven 450
line cookie sheet with foil

2 zucchini cut in rounds 1/4 in thick
olive oil
Italian bread crumbs
Parmesan cheese
garlic powder

Toss zucchini chips with olive oil. On plate, mix crumbs, cheese and garlic powder. Coat each chip with crumb mixture. Bake for 15 minutes and then flip for 15 more. Watch that they don't burn--ovens vary.

Saturday, July 4, 2015

Shrimp and Scallop Pasta

I just love it when a plan comes together! I really didn't want to go to the grocery and fight the 4th of July crowds and was sure that I could scrounge around and come up with a decent dinner. I knew I had about 6 frozen large shrimp and maybe four large frozen scallops. I defrosted those and then put together this and that from the fridge and it worked! :-)

6 large shrimp
4 large scallops-cut in half
1/2 red pepper in large dice
1/2 yellow pepper in large dice
4 scallions cut in one inch pieces
4 garlic cloves, minced
1 bunch of cilantro
1 lime juiced
1/2 box whole wheat linguini
salt, pepper, dried red pepper
4 T butter
olive oil

Cook pasta according to pkg

In large skillet, melt butter and quickly sauté the shrimp and scallops and remove to bowl (they can be a bit undercooked cause you'll be adding them back into the pan).

Next, sauté the onion and peppers for several minutes, add the garlic--salt and pepper everything and sprinkle on red pepper. Drain the pasta (and reserve a little pasta water)

Add the seafood back in the skillet, the lime juice and the cilantro and stir around a bit--then add the drained pasta--mix around well--Taste to see if it needs more salt or if too dry add some reserved pasta water or some olive oil.

Friday, July 3, 2015

Good Veggie Combo

I like to make roasted vegetables a lot and the other night we had a really tasty combo: Halved brussels sprouts, baby bella mushrooms, and onion wedges tossed with olive oil, salt, pepper, dried red pepper and fresh thyme. I took a "before" picture and forgot to take another when they came out of the oven. Roasted for about 40 minutes at 400.

Monday, June 29, 2015

Hearts of Palm?

If you've never tried hearts of palm you might like this yummy dish which tastes a bit like a mock potato salad. Hearts of palm are very mild (think artichoke) and take on the flavor of a marinade very nicely. I served this with grilled flank steak and sautéed sweet peppers and onions drizzled with white balsamic.

This serves two so double if you have more people to feed.

1 can hearts of palm, drained and cut in 1/2 inch rounds
1 T olive oil
1 t Dijon mustard
1 garlic clove minced
two green onions chopped (white and green parts)

In a small bowl, mix the dressing and then stir in the hearts of palm and the green onion. Refrigerate to let flavors develop.

Sunday, June 28, 2015

Easy Cauliflower Curry

I know I mention Trader Joe's products a lot but they're pretty good and allow me shortcuts that don't short change taste. I used their Thai Red curry cooking sauce for this dish and it came together fast and yummy.

1 head cauliflower, chopped in large pieces
1 medium onion in large chunks
some olive oil
1 bottle TJ's Ref baby spinach
handful of chopped fresh herbs. ( I used basil, parsley, oregano and thyme) but this is totally optional I had just pruned my herbs so I threw them in the curry!
Cooked brown rice

In large lidded skillet brown the onion and cauliflower for about 5-8 minutes so you get all the pieces a little brown. Add the sauce and cover-simmer for 20 minutes. Add the spinach, stir, and cover again for five minutes or so--long enough to wilt the spinach. Serve over brown rice. I also added some steamed asparagus to the bowl, but many other veggies would go just as well.