Friday, May 28, 2010

SUMMER FARFALLE

The weekend!  Going to be hot in Southern California.  Whether staying at home or going on the road, this is the signal of of Summer.  If you are staying home and having a cookout with friends, today I have a recipe  for you for just that occasion.  Summer Farfalle.  Farfalle is kind of bow tie pasta with ridges on the ends.  It is great for cold pasta dishes and good for dishes with veggies in them.  Make it this weekend!

SUMMER FARFALLE

1 lb Barilla Farfalle
1 pint of grape tomatoes
1/2 cup black olives (Kalamata)
1 bunch of fresh Basil
2 cups Buffalo Mozzarella cut into chunks
1/2 cup Parmesan
Olive Oil and Vinegar
Salt and pepper

In a large pot boil water and cook the pasta just until al dente.  Drain (do not rinse) and set aside in a large bowl.  Add 2 tablespoons of olive oil and stir.  Let it cool.  Mix the tomatoes, mozzarella, olives, and chopped basil.  Add to the cooled pasta.  Make a dressing of 1/2 cup red wine vinegar and 2/3 cup olive oil, salt and pepper.  Add the parmesan to the dressing and mix well. (or use your favorite Italian salad dressing).  Pour over the pasta and mix well.  Refrigerate if you are not going to use it for awhile.  Remove from the refrigerator and let come to room temp before serving.

Have a great weekend.  Be safe on the road.
Thanks for stopping in today, see you Tuesday next
Ciao
Grayce

Thursday, May 27, 2010

TAGLIATELLE WITH RED AND YELLOW PEPPERS

When I was little and lived with my Grandparents, my Grandmother used to make this wonderful dish with peppers from the garden.  It was always one of my favorites and I make it often now myself.  I love the taste of the sweet peppers mixed in with the olive oil and cheese.  Bene!

TAGLIATELLE WITH RED AND YELLOW PEPPERS

1 lb of Tagliatelle (big flat pasta ribbons)
1 red pepper and one yellow pepper cut into 2 inch pieces
Parmesan cheese
1/2 tsp hot red pepper
Juice of one lemon
Salt and pepper
1 clove of garlic sliced thin
Olive oil

Put the water on to boil (remember to cook the pasta al dente).  In a high sided skillet put about 5 tablespoon of olive oil. Put in the peppers and garlic.  Lower the heat and saute just until tender. Add the hot pepper. In a large bowl mix the lemon juice and about 5 or 6 tablespoons of olive oil.  Add a little salt and pepper.  Mix well.  When the pasta is cooked, drain it and put it into the skillet with the peppers.  Stir gently.  Put into the bowl with the lemon juice and olive oil.  Add the parmesan cheese, about 1/2 cup. Toss quickly. Serve hot.  You can whip up this wonderful dish in less than a 1/2 hour.  Try it soon.

Thanks for stopping in today
Ciao
Grayce

Wednesday, May 26, 2010

CHICKEN WITH MARSALA AND ORANGES

Well it is still cool outside today, but the forecast for the weekend is high 80's and into the 90's.  Now that's what I'm talking about!  Bring on the heat.  I am so ready for some warm weather.  So today here is a recipe than can go into the oven while you still have a little cool weather, because you all know once it gets hot, it is outdoor cooking time.  Or stovetop grilling time.  No one wants to put the oven on in 90 degree weather.

CHICKEN WITH MARSALA AND ORANGES

2 1/2 pounds of chicken, or 4 or 5 half breasts (skin on is best but you can use skinless)
flour
1 large orange
3 cups Marsala wine
1/2 cup orange juice
1/4 cup sugar
Salt and pepper

Salt and pepper the chicken pieces.  Put 1 cup flour into a plastic bag with some salt and pepper.  Put a couple of pieces of chicken in the bag and shake until well coated.  Do this with all of the pieces.  Lay them out on a piece of foil wrap.  In a saucepan put the wine and sugar and cook until it becomes like syrup. About 15 to 20 minutes. Stir in the orange juice.  In a skillet, put enough olive oil to cover the bottom.  Fry the chicken just until brown on each side. Transfer to a baking dish.  Pour the Marsala over all. Slice the orange into thick slices and nestle in between the chicken.  Bake in the oven, uncovered, at 375 degrees for about 45 minutes or until the chicken is cooked.  Serve with fresh green beans dressed with a mixture of olive oil and vinegar and sprinkled with toasted almonds.  Wonderful!

Thanks for stopping in today
Ciao
Grayce

Tuesday, May 25, 2010

FRIED GREEN TOMATOES

From the very first time I had them, in South Carolina, in the late sixties, Fried Green Tomatoes have been one of my very favorite things.  If you have never had them, give your self and your family a treat, and try them soon.  You must use nice, firm Green Tomatoes.  You can find them at your favorite grocery store.  Ask your Produce man when he will have them.  Once your try them, you will make them often.  I found some yesterday at the market, so I will be feasting on them tonight.

FRIED GREEN TOMATOES

4 or 5 nice sized Green Tomatoes
1 lb of bacon
Buttermilk
Flour
Eggs
Cornmeal
Salt and pepper

Slice the tomatoes into thick slices.  In a bowl put about 1 1/2  to 2 cups of buttermilk.  Put the tomatoes into the bowl and let set for a few minutes.  In another bowl put some flour.  In a shallow pie pan beat 3 large eggs.  In another pie pan put the cornmeal.  Fry the bacon in a large skillet until very, very crispy.  Remove and when cool, crumble into pieces.  Set aside.

Drain the tomatoes from the buttermilk.  Dip into the flour, then into the egg, then into the cornmeal.  Let set for a few minutes on a large sheet of waxed paper until all are coated.  Then fry them, a few (2 or 3 at a time) until golden brown and tender, in the bacon drippings.  When all are done. Salt and pepper lightly. Arrange on a platter and sprinkle with the bacon.  Serve Hot!.

This will serve 4 people.  You can adjust how much bacon and tomatoes by how many you are serving.

Thanks for stopping in today
Ciao
Grayce

Monday, May 24, 2010

PRUNE CAKE (OR PLUM)

No blog today.  I am in mourning.  Not really, I have a recipe for you but I am in mourning.  The Yankees lost again and the Lakers did a nose dive.  Yikes.  What a bad day at Bedrock.  I don't want too many of those days to be happening.  Anyway, to salve the wounds of all you sports fans, how about a little dessert today?  Something sweet to take away the bitter taste of defeat!  You can tell I am a real sports fan.  Oh well, today is another day.

This is an old recipe that I have been making since the early 70's.  Always a welcome treat.  Now that fruit is plentiful it is a good time to start making it again.  I hope you try it. It can be doubled for larger cake.  (I always made double for my brood).  Use a larger cake pan.

PRUNE CAKE

1 cup cake flour sifted
1/2 cup milk
1/4 tsp salt
4 tablespoons of sugar
1 1/2 tsp baking powder
2 tablespoons shortening (Crisco)
2 egg yolks
8 or 9 prunes, cut in half and pitted

Sift dry ingredients, cut in shortening.  Beat egg yolks, combine with milk, mix and beat well.  Mix into dry ingredients.  Pour into a greased 8x8 cake pan. Put prunes on top, cut side down to cover all.

Top with topping:
1/2 cup sugar
1/2 cup butter (cold)
1/2 cup flour
1 tsp cinnamon
Mix together and crumble over top

Bake at 400 degrees for about 35 minutes

Thanks for stopping in today
Ciao
Grayce

Friday, May 21, 2010

HONEY CHICKEN WITH RICE

The weekend!  Yea!  Am I the only one that loves it when the weekend is here?  Probably not.  Hopefully we will have warm weather and sunshine.  I plan to put in some flowers, read and hopefully get some sun. In other words just take it easy.  Having company for dinner on Saturday, so I will be whipping up one of my recipes for them.  My favorite thing to do.

Today I have an old recipe for Honey Chicken.  I have had it for years.  I think I may have gotten it from my daughter.  It is quick and easy and yummy.  Perfect if you don't have a lot of time.

HONEY CHICKEN WITH RICE

2 tsp paprika
1/2 cup butter
1 cup flour
1/4 tsp pepper
1 1/2 tsp salt
2 1/2 pounds chicken cut up with skin on

Preheat oven to 400 degrees.  Melt 1/2 cup butter in a 9x13 baking dish.  Remove from oven.  Mix salt, pepper, paprika, and flour.  Roll chicken in the mixture then coat with the melted butter and bake skin side down for 30 minutes.

SAUCE
1/2 cup honey
1/4 cup melted butter
1/4 cup lemon  juice
1/4 tsp hot pepper flakes

Mix together and pour over the chicken and bake 30 minutes more or until chicken is done.  Spoon sauce over chicken and serve on a bed of rice.

RICE
1 small can of pineapple chunks

Make 3 cups of your favorite rice, white or brown.  Substitute pineapple juice for part of the water.  Add cut up pineapple chunks to rice after it is cooked.

Thanks for stopping in today, have a great weekend
Ciao
Grayce

Thursday, May 20, 2010

MEXICAN BEAN SOUP

Well it was so cool yesterday that I pulled out this recipe and made it for dinner.  True comfort food on a cool night.  I got this from a friend who got it in the LA Times.  Thanks for the recipe Chris!  So easy.  A great quick satisfying lunch or dinner.

MEXICAN BEAN SOUP

4 slices of bacon diced
3/4 cup chopped onion
3/4 cup chopped celery
1 clove of garlic minced
1 4oz can chopped chilies
1 - 16 oz can of refried beans
1/4 tsp black pepper
1 13 oz can chicken broth
Shredded cheddar
Tortilla chips
(a few drops of hot sauce if desired)

In a 2 quart saucepan cook bacon until crisp.  Add onion, celery, garlic.  Cover and cook over low heat stirring occasionally for ten minutes.  Add chilies, beans, pepper and chicken broth.  Stir.  Bring to a boil.  Ladle into bowls.  Pass the cheese and chips.  This and a nice green salad will serve 4 people.  Yummy!

Thanks for stopping in today
Ciao
Grayce

Wednesday, May 19, 2010

CHICKEN BREAST WITH PLUMS

Boo Hoo, my Yankees lost last night in a game that went on forever in the rain.  Well as Scarlett said, "Tomorrow is another day".  And now that it is tomorrow I have a great recipe of mine that is so tasty and pleasing to the eye that you could serve it at a dinner party.  This is an original Grayce recipe, like so many others in my blog.

CHICKEN BREAST WITH PLUMS

4 Boneless Chicken Breasts
4 ripe Plums
1 sprig of Rosemary chopped
2 pkgs of Field Greens and two more plums chopped
1  1/2 cups of Red Wine
1 tablespoon of sugar
Olive oil

Put a chicken breast between two pieces of waxed paper and pound it out thin.  Repeat with each breast. Set aside in the refrigerator.  Slice the plums into about 8 pieces and put into a bowl with the wine and the sugar.  Let them soak for about a half of an hour.  Take the chicken out of the refrigerator.  Lay the slices from one plum in a row close together. Sprinkle with about 1/2 tsp of the Rosemary.  Fold over the sides and then roll up.  Do this with each piece.  Put into a shallow baking dish.  Sprinkle with salt and pepper and drizzle with olive oil.  Bake in the oven, uncovered, for about an hour or until the chicken it done.  While the chicken is baking, put the wine into a saucepan and cook until reduced by 3/4.  Let it cool while the chicken bakes.  When the chicken is done, remove from the oven and let rest for about 5 minutes.  In a large salad bowl, add the field greens and the two chopped plums.  To the reduced wine 1/4 cup, mix in olive oil and salt and pepper to taste to make a dressing.  Pour the dressing over the salad.  Divide the salad into four servings and plate.  Cut one chicken breast on the diagonal and lay atop the salad.  Do this with the remaining three breasts.  Serve with hot bread and a glass of wine.  Mangia!

This is great anytime, but especially on a hot summer day.

Thanks for stopping in today
Ciao
Grayce

Tuesday, May 18, 2010

PASTA WITH RADICCHIO

Excuse me!  What is this weather we have had the past two days?  This is not Sunny California weather.  But you could make it better by baking something.  I guess that is what I will do.  Any excuse to bake bake something wonderful.

Oddly, since I am going to be baking, today's recipe is a Pasta dish.  When I lived with my parents, they had some friends who were Sicilian.  One time while visiting, she made this pasta dish.  I loved it and asked for her recipe.  It is simple, but oh so delicious.  Not to mention, good for you.

PASTA WITH RADICCHIO

1 lb Barilla thick spaghetti
 flat leaf parsley chopped about 1/4 cup
2 cloves garlic chopped
2  small heads of Radicchio
2 to 3 tablespoons of Balsamic vinegar reduction
1/2 cup of olive oil
Salt and pepper

Put the water on to boil for the pasta.  In a skillet put about 2 to 3 tablespoons of olive oil.  Saute the garlic just for a minute.  Chop the radicchio and add to the skillet.  Lower the heat and saute until tender. In a small saucepan, put 1 cup of balsamic vinegar.  Cook over low heat until reduced by half and it becomes thickened.  Add 2 to 3 tablespoons to the radicchio.  Drain the pasta (al dente) reserving 1/4 cup of the water.  Put into a large bowl.  Add the reserved water, the radicchio and the olive oil, and the parsley.  Sprinkle with parmesan cheese.  Toss and serve while hot.  Awesome!

Thanks for stopping in today
Ciao
Grayce

Monday, May 17, 2010

GRILLED SWORDFISH WITH TOMATO SALSA


What a weekend!  Broke down finally and had the gardeners come and work on my yard.  Now it is a showplace.  Just too much to do for one person.  But the highlight of the weekend was going to my Granddaughters softball game.  It was the end of their season.  They won the Championship.  Hats off to the team.  They were amazing.  The best part came after the last game when Kate was awarded the Dot Richardson award.  What an honor.  My heart was filled with love and pride for her.  What a great day!

Today I have a swordfish recipe from my grandmother.  Try it soon.  I know you will like it.

GRILLED SWORDFISH WITH TOMATO SALSA

4 swordfish steaks
4 or 5 Roma tomatoes seeded and chopped
1 medium onion chopped
3 garlic cloves chopped
2 stalks of celery chopped
1 tablespoon of capers
1/2 cup green olives cut in half
olive oil

In a skillet put 3 to 4 tablespoons of olive oil.  Add the onion and garlic and celery.  Saute until tender.  Add the capers and tomatoes and green olives.  Saute for about 3 to 4 minutes over low heat.  Set aside.  Grill the swordfish on your stovetop grill or out on your grill outside.  When done, reheat the salsa for just a minute.  Spoon over the fish.  Delicious!

Thanks for stopping in today.
Ciao
Grayce

Friday, May 14, 2010

TAGLIATELLE WITH SHRIMP


AHHH the weekend.  And it is is going to be hot and wonderful in Southern California.  Summer is upon us (I hope).  Get out this weekend and enjoy the weather, but before you do, here is a great dish to make for dinner tonight.

I have told you before that when I was a child, meals were often just what we had from the garden.  And believe me they were the best.  This is one my Grandmother used to make, and I make it often also.  Sometimes it did not include Shrimp.  But today I give you the recipe made with the Shrimp.  You can make it without and it is just as tasty.

I must tell you that my recipes are so easy that even your Teenagers can whip most of them up in no time.  Last week my 16 year old Grandson Christopher (who wants to be a mechanic but loves to cook) made my recipe for Chicken with Potatoes.  He tells me it was "Awesome Nonni".  So get your kids in the kitchen, let them be in on the preparations.

TAGLIATELLE WITH SHRIMP

24 large shrimp raw, peeled
2 tablespoons of pine nuts
1 pint of grape tomatoes cut in half
about 8 to 10 basil leaves just torn into pieces
2 cloves of garlic sliced thin
Extra virgin olive oil
Salt and pepper

In a skillet, over low heat, put the pine nuts and cook until golden.  Put into a bowl and let them cool.  In a large pot boil water and cook the Tagiatelle just until al dente.  In a skillet put about 2 tablespoons of olive oil. Put the garlic in and saute for just a minute.  Don't let it brown.  Add the shrimp.  Cook the shrimp just until done.  Don't overcook.  Drain the pasta and put into a large serving bowl.  Add about 2 tablespoons of olive oil.  Add the pine nuts and tomatoes and basil and shrimp.  Toss all together.  Add salt and pepper to taste.  Mangia!

Thanks for stopping in today, have a great weekend
Ciao
Grayce

Note:  TAGLIATELLE: is the classic pasta of the Emilia-Romagna region of Italy.  Individually, they are long, flat ribbons, similar to Fettuccine but a little wider.

Thursday, May 13, 2010

ZUCCHINI CAKES WITH MARINARA

Well this is actually yesterday's post.  My electric was off from 6:30 am until 4:00 pm.

Good morning.  What a great day again here in sunny California.  Are we lucky or what?  I can't imagine living anywhere else in this beautiful country of ours.

Today I have a great, easy recipe that can be a side dish or an appetizer.  Good way to get your kids to eat vegetables too.  Try them soon.  My Grandma used to make these when I was a kid.

ZUCCHINI CAKES WITH MARINARA

2 good sized zucchini shredded
1 egg
2/3 cup shredded mozzarella
2/3 cup of buttery crackers (like Ritz) crushed
1/2 tsp red pepper flakes (for a little kick)
couple dashes of pepper

Beat the egg with a fork then mix with all the other ingredients.  (add the crackers a little at a time to be sure the mixture does not get dry).  Shape the mixture into cakes and fry them in a skillet with olive oil.  Sprinkle with parmesan cheese and serve with a side of marinara sauce.
You can have them as a side dish, or make them into half dollar sized cakes and serve them as an appetizer.  Everyone will love them, I promise.  I have been making them for years ever since I can remember.  Never had anyone say they didn't like them.

Thanks for stopping in today
Ciao
Grayce

Tuesday, May 11, 2010

SKILLET SHRIMP

Good morning.  Another sunny morning in California.  What a great day ahead.  Today I have a recipe for you that I have been making for more years than I would like to admit.  I got it many years ago from a friend when I lived in Rochester, New York.  I have no idea where she got it since I just have it typed on a recipe card.  So thank you to whomever this came from.

SKILLET SHRIMP

Makes 4 servings

2 cloves of garlic, chopped fine
1/4 cup olive oil
1/4 cup of butter
 3 cups cooked shrimp about 2 1/2 to 3 lbs (med sized)
1/2 tsp salt
1/8 tsp pepper
1 tablespoon flour
1/2 cup dry white wine
1/2 tsp oregano
1/2 cup grated Parmesan cheese
1 tsp chopped Italian flat leaf parsley
1/2 cup bread crumbs
3 cups hot fluffy rice

Let the garlic stand in the oil for at least 1/2 hour.  Heat oven to 350 degrees.  Put the butter into a large skillet, when melted and hot, not brown, heat the shrimp just for a couple of minutes.  Add salt, pepper.  Spoon without the butter into a 1 1/2 quart casserole.  Mix flour with a little wine, stir into the butter in the skillet.  Simmer to a light golden.  Stir in the oregano, the rest of the wine, garlic oil.  Pour over the shrimp.  Combine Parmesan, parsley, crumbs and sprinkle over shrimp.  Bake 30 minutes or until light brown.  Serve over hot rice.  Serve with a green salad and a glass of white wine.  Yummy!  (and easy)

Thanks for stopping in today
Ciao
Grayce

Monday, May 10, 2010

CASSERUOLA ITALIANA DEL FAGIOLINO (Italian Green bean Casserole)

What an incredible weekend.  I hope all of you had as an amazing Mother's Day as I had with my family.  Thank you to my beautiful family and friends.  Thanks to Jan and Robb for opening their home for our celebration of Christina's First Communion on Saturday.  What a Glorious May Day.  Celebrating two wonderful events on one day.  All in all a spectacular weekend.

Today I have one of my Mother's wonderful recipes.  I think it is just one passed down from my Grandmother because we had it ever since I was a little girl.  Italian Green Bean Casserole.  For those of you who do not know, Italian green beans are wide, flat, green beans.  I like them so much better than the regular green string beans.  You can get them fresh sometimes, but you can always get them frozen.  We grew them in the garden so we always had them.  This is a great side dish and something different for ac change.

CASSERUOLA ITALIANA DEL FAGIOLINO
Italian Green Bean Casserole

2 pkgs frozen Italian green beans
1 15 oz can chopped tomatoes
3 tablespoons of olive oil
1large or 2 small cloves garlic minced
1 whole shallot minced
1 tsp dry mustard
1 cup shredded mozzarella

Par cook the beans in the microwave or in a pan (just until al dente).  Drain.  Add the next 5 ingredients and mix well.  Put into a casserole and sprinkle with the mozzarella.  Bake at 350 degrees for 45 minutes to an hour until hot and bubbly.  Let stand for about 5 minutes and serve.  Delizioso!

Thanks for stopping in today
Ciao
Grayce

Friday, May 7, 2010

HAPPY MOTHER'S DAY

HAPPY MOTHER'S DAY!  No post today.  Too much going on today.  Have a great weekend and a most Happy Mother's Day to everyone!

Ciao
Grayce

Thursday, May 6, 2010

CRIMINI MUSHROOMS IN ORZO

Hi everyone.  The bad news is that I did not win the Lottery.  What a surprise!  But someone from Channel 4 in Los Angeles did.  I can't even imagine that much money.  The good new is, I have a great recipe for you today.  This one is a wonderful, tasty side dish that was created by my sister, Linda.  She lives in Oregon and is an amazing cook in her own right.  If you love Mushrooms you will really enjoy this dish.  It is also a welcome change from Potatoes or plain rice.  Try it this weekend.

CRIMINI MUSHROOMS IN ORZO

1 lb of orzo cooked just until al dente in salted water or chicken stock with about 1 tablespoon of olive oil
1 pound of Crimini mushrooms
4 tablespoons butter
Olive oil to dress
Teriyaki sauce (Kikkoman) or home made
Italian spice medley (or just Oregano)
Parsley
Roasted slivered almonds

Cook the orzo.  While it is cooking put about 2 tablespoons of olive oil and 2 tablespoons of butter into a large skillet.  Clean the mushrooms if necessary by wiping with a paper towel or soft cloth.  Never wash with water.  Trim the very bottoms if necessary.  When the oil mixture is very hot put the mushrooms in, tops down.  Let them get golden brown then lower the heat.  Cook slowly until done but still firm.  Add 1/4 cup of Teriyaki sauce and continue to simmer for about five minutes.  Add the remaining 2 tablespoons of butter and about 1 tsp of the Italian spice mixture, turn heat off and let set until the orzo is done.  Drain the orzo and add a tablespoon or so of olive oil to keep moistened. If the mushrooms are very large (try to get small crimini's) cut them in half.  Add the orzo to the frying pan and mix.  Top with flat leaf Italian parsley and slivered almonds.  Serve immediately.

Linda says that she developed this recipe to accompany a bar-b-que type dish such as ribs or chicken.  Serve with a crisp green salad.

She made it last night for a dinner party and not one grain of orzo was left.  Thanks Linda!

Thanks for stopping in today
Ciao
Grayce

Wednesday, May 5, 2010

MOTHERS CHICKEN AND POTATOES

Good morning.  Things are getting really busy around here.  First Communion, Graduations, Ball Games, all making time fly.  Also am working on getting my book ready.  If you are not aware I am going to be publishing a cook book with all my recipes.  I hope to have it out by September.

Today I have a recipe that my Mother used to make a lot and I make it often for my family too.  A good Chicken dish that won't take much time and one that is full of flavor.  A nice change from the usual Chicken dishes.  Try it soon, I know you and your family will like it.

MOTHERS CHICKEN AND POTATOES

1 cut up chicken or 4 or 5 pieces with skin on
4 to 6 Yukon Gold potatoes
Dried Oregano
Garlic cloves
Olive Oil
Salt and Pepper

Slice the garlic and put 3 or 4 slices under the skin of each piece of chicken.  Drizzle olive oil over the chicken and rub it all around.  Salt and pepper each piece.  If the potatoes are large cut them in half, if not leave then whole.  Put the chicken and the potatoes into a roasting pan.  Drizzle the potatoes with olive oil.  Salt and pepper them.  Sprinkle the chicken and the potatoes with the dried oregano.  Roast uncovered in a 350 degree oven for about an hour and a half or until the chicken and potatoes are tender.
Serve with sauteed spinach.  This dish will fill your house with the most mouth watering aroma.  It is one of my all time favorites.  Enjoy!

Thanks for stopping in today
Ciao
Grayce

Tuesday, May 4, 2010

GRILLED SHRIMP

Today is definitely a grilling day.  What glorious weather.  So I am giving you a wonderful, easy dinner for tonight.  Grilled Shrimp with Pineapple rice and grilled Asparagus.  This is one of my favorite Shrimp recipes.  Try it tonight or maybe Sunday for Mother's Day.  You can serve a beautiful lunch, maybe a Margarita and enjoy the day outside with your Mom or Mother-In-Law.  Keep it casual and relaxed.  That's what it is all about.

GRILLED SHRIMP

Serves 4, but you can make it for as many as you like


24 Jumbo Shrimp raw and peeled
2 cups cooked Rice
Fresh Pineapple 1 whole
Coconut 1/3 cup
Fresh Asparagus
Olive Oil
Paprika
Garlic

Put 1/3 cup of olive oil, 1 tsp of Paprika and 2 cloves of minced garlic in a large plastic bag.  Add the shrimp and let set for about 20 minutes.  Light your grill.  Soak 4 wooden skewers in water while the shrimp are marinating.  Put the water on for the rice.  When it is cooked, add 1 1/2 cups of fresh pineapple chunks and 1/3 cup of shredded coconut. Put 6 shrimp on each skewer.  Grill the Shrimp just for about 3 or minutes on each side.  Brush with the oil mixture. Grill the asparagus at the same time brushing with some olive oil and salt and pepper.  Grill some long slices of fresh pineapple along with the shrimp and asparagus.

Serve the shrimp on a bed of rice with the asparagus and pineapple spears.  A simple meal to put together, but really tasty and satisfying.  A nice cold Margarita will top it all off.

Thanks for stopping in today
Ciao
Grayce

Monday, May 3, 2010

GRAYCE'S SCALLOPED POTATOES

Good morning.  Well another great weekend in the books.  Looks like our really warm, beautiful weather is here to stay.  Glorious!

Even though it is warm, grilling is probably taking over as far as meals are concerned, today I am giving you my Scalloped Potato recipe.  They are so good and such a welcome change if you are serving potatoes that it is worth firing up the oven.  If you are a potato lover, and who isn't, you must try these.

GRAYCE'S SCALLOPED POTATOES

6 Potatoes sliced very thin
1 cup of diced Pancetta (Trader Joe's in the Deli section or buy a piece at your market and dice it yourself)
1 bunch of green onions
2 cups Cheddar cheese
Flour
Milk
Salt and pepper

Slice the potatoes very thin.
Chop the onion using the whole onion (all the green).  Saute the pancetta just until it is a little brown and crisp.  Butter a casserole.  Mix the drained pancetta with the onions.  Put a layer (2 deep) of potatoes,  sprinkle with 1 tablespoon of flour, salt and pepper, and some of the pancetta and onion. Dot with a little butter.  Sprinkle with a handful of the cheese.  Repeat, ending up with a single layer of the potatoes.  Pour in milk gently just to cover.  Put a layer of cheddar over the top.  Bake at 350 degrees for one hour or until the potatoes are tender.  So Yummy!  You won't have any leftovers, I guarantee.

Thanks for stopping in today
Ciao
Grayce