Working on my Cook Book. There may only be one or two more recipes for awhile, but don't abandon me, I will still be here. Soon you will be able to have a wonderful book of all my favorite recipes. Thank you all for being so loyal.
GRILLED HALIBUT
4 pieces of fresh Halibut
1/2 cup fresh orange juice
1/4 white wine
salt and pepper
Put these into a plastic bag and marinate for about one half hour.
SALSA
Cut one orange into small pieces. Dice into very small pieces 1/2 of one red pepper. Dice into very small pieces 1/2 of 1 yellow pepper. One cup of white wine. Put into a small sauce pan and cook over low heat just until reduced by half. Remove fish from bag and brush on both sides with olive oil and salt and pepper. Grill until flaky. Remove to a platter and spoon sauce over all. Garnish with an orange curl. Serve with grilled zucchini and yellow squash slices.
Thanks for stopping in today
Ciao
Grayce
Wednesday, July 28, 2010
Monday, July 26, 2010
BUTTER LETTUCE/SHRIMP SALAD
What a great weekend! My other Grand Daughter Kate was here for the weekend and we had a really wonderful time. It is always so nice to have them here and have some time to do fun things. Have to return her to her parents today so this will be quick. I made this for dinner last night for Kate and I, we both loved it, so I am sharing with you today.
BUTTER LETTUCE/SHRIMP SALAD
Serves 2
1 bag of Butter Lettuce
12 Jumbo Shrimp or 8 Prawns
Small pear or cherry Tomatoes
finely sliced Red Onion
1 Avocado
1/2 cup Pear Nectar
3 tablespoons Olive oil
3 tablespoons Champagne vinegar
1/4 cup finely crumbled Blue Cheese
Salt and pepper
Divide the lettuce into two individual salad bowls or plates. Peel and de-vein the shrimp. Brush with olive oil and sprinkle with paprika and grill just until done. In a blender, put the nectar, olive oil, vinegar and just give it a whirl. Remove and stir in the blue cheese, salt and pepper to taste. Toss with the lettuce and tomatoes, and onion. Top with the grilled shrimp and slices of avocado. Delicious! Perfect for a hot summer day.
Thanks for stopping in today
Ciao
Grayce
BUTTER LETTUCE/SHRIMP SALAD
Serves 2
1 bag of Butter Lettuce
12 Jumbo Shrimp or 8 Prawns
Small pear or cherry Tomatoes
finely sliced Red Onion
1 Avocado
1/2 cup Pear Nectar
3 tablespoons Olive oil
3 tablespoons Champagne vinegar
1/4 cup finely crumbled Blue Cheese
Salt and pepper
Divide the lettuce into two individual salad bowls or plates. Peel and de-vein the shrimp. Brush with olive oil and sprinkle with paprika and grill just until done. In a blender, put the nectar, olive oil, vinegar and just give it a whirl. Remove and stir in the blue cheese, salt and pepper to taste. Toss with the lettuce and tomatoes, and onion. Top with the grilled shrimp and slices of avocado. Delicious! Perfect for a hot summer day.
Thanks for stopping in today
Ciao
Grayce
Thursday, July 22, 2010
EGGPLANT SANDWICH
Oh and oww and all that. Still hurting a lot from the fall. Oh well a few more days and all will be fine. You know how some days you just don't feel like having a big meal or a whole dinner? Well here is one of my favorite sandwiches for days like that. In fact that is going to be dinner here tonight.
EGGPLANT SANDWICH
Makes 2 or 3 sandwiches
1 large, nice round eggplant
Jar of roasted red peppers
Mozzarella cheese slices
Baby arugula
2 eggs
1 1/2 cups Italian bread crumbs
Olive oil
Lemon juice
Mayo
1 loaf of Ciabatta
Cut the eggplant into thick slices (2 per sandwich). Beat the egg, dip the eggplant into the egg then into the bread crumbs. Set aside on a piece of waxed paper. Heat about 1/2 cup olive oil in a skillet, when hot, fry the eggplant until tender. Top with the mozzarella and cook just until it begins to melt. Cut the bread into two sandwich portions. Cut in half. Put the eggplant on the bread, top with a couple slices of the red peppers. Spread the top half of the bread with Mayo. Take two handfuls of arugula and dress with a little olive oil and lemon juice and salt and pepper. Top the sandwich with the mixture. Top with the other half of the bread. That is a dinner! A little glass of wine would not hurt!
Thanks for stopping in today
Ciao
Grayce
EGGPLANT SANDWICH
Makes 2 or 3 sandwiches
1 large, nice round eggplant
Jar of roasted red peppers
Mozzarella cheese slices
Baby arugula
2 eggs
1 1/2 cups Italian bread crumbs
Olive oil
Lemon juice
Mayo
1 loaf of Ciabatta
Cut the eggplant into thick slices (2 per sandwich). Beat the egg, dip the eggplant into the egg then into the bread crumbs. Set aside on a piece of waxed paper. Heat about 1/2 cup olive oil in a skillet, when hot, fry the eggplant until tender. Top with the mozzarella and cook just until it begins to melt. Cut the bread into two sandwich portions. Cut in half. Put the eggplant on the bread, top with a couple slices of the red peppers. Spread the top half of the bread with Mayo. Take two handfuls of arugula and dress with a little olive oil and lemon juice and salt and pepper. Top the sandwich with the mixture. Top with the other half of the bread. That is a dinner! A little glass of wine would not hurt!
Thanks for stopping in today
Ciao
Grayce
Wednesday, July 21, 2010
EASY SPANISH RICE WITH SHRIMP, CHICKEN AND HAM
Well yesterday started out with a bang. When I took the puppies out for a walk, on our way back, Flower ran around my leg and then between my two legs and took off flipping me in the air and I landed HARD on the concrete. Knocked the breath right out of me. Lucky I had my phone with me, called my neighbor Glory who came to my rescue. Had to get my ribs X-rayed, nothing broken, but spent the day with Mr. Vicodin. Still really sore today but I can type :)
Today's recipe is something you can make in less than an hour, and will satisfy the whole family.
EASY SPANISH RICE WITH SHRIMP, CHICKEN AND HAM
1 1/2 lbs of ground beef
1/2 pound med shrimp cooked
2 cups cut up chicken
2 cups cubed ham
4 cups cooked rice
1 green pepper chopped
1 onion chopped
1 1/2 tablespoons chili powder
2 15 oz cans tomato sauce
salt and pepper
In a wok (if you don't have one use a big pot) put about 1/4 cup olive oil, saute the onions and peppers just until soft. Add the ground beef and cook until crumbly and browned. Add the tomato sauce, chili powder and salt and pepper. Cook for 45 minutes over med heat. Add the chicken and the ham to heat through, add the rice and the shrimp just until heated through. Serve with a green salad and hot french bread.
Thanks for stopping in today
Ciao
Grayce
Today's recipe is something you can make in less than an hour, and will satisfy the whole family.
EASY SPANISH RICE WITH SHRIMP, CHICKEN AND HAM
1 1/2 lbs of ground beef
1/2 pound med shrimp cooked
2 cups cut up chicken
2 cups cubed ham
4 cups cooked rice
1 green pepper chopped
1 onion chopped
1 1/2 tablespoons chili powder
2 15 oz cans tomato sauce
salt and pepper
In a wok (if you don't have one use a big pot) put about 1/4 cup olive oil, saute the onions and peppers just until soft. Add the ground beef and cook until crumbly and browned. Add the tomato sauce, chili powder and salt and pepper. Cook for 45 minutes over med heat. Add the chicken and the ham to heat through, add the rice and the shrimp just until heated through. Serve with a green salad and hot french bread.
Thanks for stopping in today
Ciao
Grayce
Monday, July 19, 2010
GRILLED ROUND STEAK AND ONIONS
Hi there everyone. I hope you all had a good weekend and stayed cool. More heat is on the way. Don't forget your pets in this heat, keep them cool and have plenty of cool water out for them too.
Today I have a great meal and a good money saver. I used to make this a lot when my kids were all at home. It will serve 4 to 5 people. Your family will love it too.
GRILLED ROUND STEAK AND ONIONS
1 1/2 to 2 lb round steak
1 cup red wine
1/4 cup olive oil
1 tablespoon fresh rosemary chopped
2 cloves crushed garlic
salt and pepper
3 red onions
olive oil
Marinate the steak in a bag with the wine, olive oil, rosemary, garlic and salt and pepper. Marinate in the refrigerator for at least 1/2 to 1 hour. Cut the onions into thick slices and brush with olive oil and salt and pepper. Cook the steak on the grill to medium. Cook the onions on the grill at the same time. When the steak is done, let it rest for 5 to 10 minutes then cut into 1/2" slices and serve with the grilled onions.
Potatoes on a skewer cut into 1 and 1/2" slices, salted and peppered and buttered, wrapped in foil can be done on the grill to go along with this. Also a nice green salad.
A great summer dinner that won't break the budget!
Thanks for stopping in today
Ciao
Grayce
Today I have a great meal and a good money saver. I used to make this a lot when my kids were all at home. It will serve 4 to 5 people. Your family will love it too.
GRILLED ROUND STEAK AND ONIONS
1 1/2 to 2 lb round steak
1 cup red wine
1/4 cup olive oil
1 tablespoon fresh rosemary chopped
2 cloves crushed garlic
salt and pepper
3 red onions
olive oil
Marinate the steak in a bag with the wine, olive oil, rosemary, garlic and salt and pepper. Marinate in the refrigerator for at least 1/2 to 1 hour. Cut the onions into thick slices and brush with olive oil and salt and pepper. Cook the steak on the grill to medium. Cook the onions on the grill at the same time. When the steak is done, let it rest for 5 to 10 minutes then cut into 1/2" slices and serve with the grilled onions.
Potatoes on a skewer cut into 1 and 1/2" slices, salted and peppered and buttered, wrapped in foil can be done on the grill to go along with this. Also a nice green salad.
A great summer dinner that won't break the budget!
Thanks for stopping in today
Ciao
Grayce
Friday, July 16, 2010
GRILLED CHICKEN SKEWERS
HELP I"M MELTING! But no complaints. We have been waiting for the hot weather and now we have it. So today, get out in the yard on the grill. Chicken skewers with veggies. Quick, easy and good for the whole family. Make them tonight!
GRILLED CHICKEN SKEWERS
2 large chicken breasts skinless and boneless (makes 4 half breasts)
(you should get 6 cubes from each half) to make 4 servings
8 mushrooms
8 pieces of pepper (4 red and 4 yellow)
8 pieces of fresh pineapple
Marinade
1/4 cup brown sugar
1 1/2 cups pineapple juice
1 tablespoon soy sauce
1/4 tsp ground ginger
1/4 tsp garlic salt
1 tsp dry mustard
Whisk all the marinade ingredients, put into a large plastic bag. Cut the chicken into cubes and marinate in the bag, in the refrigerator for 1/2 hour. Arrange chicken and veggies and fruit onto the skewers (make sure you have soaked the skewers in water for at least an hour so they don't burn). While the chicken is on the grill, in a small saucepan, cook the remaining marinade until reduced by half (cooking will destroy any bacteria). When the chicken is done spoon the cooked marinade over the skewers. Serve with rice pilaf.
Thanks for stopping in today
Ciao
Grayce
GRILLED CHICKEN SKEWERS
2 large chicken breasts skinless and boneless (makes 4 half breasts)
(you should get 6 cubes from each half) to make 4 servings
8 mushrooms
8 pieces of pepper (4 red and 4 yellow)
8 pieces of fresh pineapple
Marinade
1/4 cup brown sugar
1 1/2 cups pineapple juice
1 tablespoon soy sauce
1/4 tsp ground ginger
1/4 tsp garlic salt
1 tsp dry mustard
Whisk all the marinade ingredients, put into a large plastic bag. Cut the chicken into cubes and marinate in the bag, in the refrigerator for 1/2 hour. Arrange chicken and veggies and fruit onto the skewers (make sure you have soaked the skewers in water for at least an hour so they don't burn). While the chicken is on the grill, in a small saucepan, cook the remaining marinade until reduced by half (cooking will destroy any bacteria). When the chicken is done spoon the cooked marinade over the skewers. Serve with rice pilaf.
Thanks for stopping in today
Ciao
Grayce
Thursday, July 15, 2010
TUNA SALAD ON CINNAMON RAISIN TOAST
Okay. HOT WEATHER is here. Let me tell you I about fainted yesterday. I started painting the downstairs bedroom around 8 o'clock. After an hour and a half I was dripping wet and so hot I could barely stand it. That's when I remembered that I have air conditioning in this house. (My house in Irvine did not have it). Ok, that is 100% better now, but it was still quite a job. But it looks awesome. Needless to say it was dry before I cleaned the brushes.
Now on to the really important stuff. Today's recipe is really great for lunch or a light supper. It's what I made yesterday after my painting job.
TUNA SALAD ON CINNAMON RAISIN TOAST
2 slices per sandwich of thick sliced Cinnamon Raisin toast. Have the deli slice it thick or go to Panera and have them slice theirs thick. (It really has to be the thick sliced kind)
1 large can of Tuna packed in water, well drained
about a tablespoon of sweet onion chopped fine
1 small slice of red pepper (the kind in the jar) drained and chopped
2 or 3 tablespoons of celery chopped
Mayo (just enough to hold together) don't overdo
Sliced tomatoes
Swiss cheese
Red leaf lettuce
Mix the tuna with the onion, pepper celery and mayo. Toast the bread. Spread very lightly with some mayo. Put the tuna mixture on one slice, top with 1 slice of tomato, 1 slice of cheese, and 1 piece of lettuce. Top with another slice of the toast. Cut in half and serve with a fresh fruit salad and a tall glass of iced tea.
You may think that raisin bread and tuna sounds weird, but once you taste this sandwich I can guarantee that you will make it often.
Thanks for stopping in today
Stay Cool
Ciao
Grayce
And don't forget to be sure your pets have plenty of fresh water and have a cool place to go to.
Now on to the really important stuff. Today's recipe is really great for lunch or a light supper. It's what I made yesterday after my painting job.
TUNA SALAD ON CINNAMON RAISIN TOAST
2 slices per sandwich of thick sliced Cinnamon Raisin toast. Have the deli slice it thick or go to Panera and have them slice theirs thick. (It really has to be the thick sliced kind)
1 large can of Tuna packed in water, well drained
about a tablespoon of sweet onion chopped fine
1 small slice of red pepper (the kind in the jar) drained and chopped
2 or 3 tablespoons of celery chopped
Mayo (just enough to hold together) don't overdo
Sliced tomatoes
Swiss cheese
Red leaf lettuce
Mix the tuna with the onion, pepper celery and mayo. Toast the bread. Spread very lightly with some mayo. Put the tuna mixture on one slice, top with 1 slice of tomato, 1 slice of cheese, and 1 piece of lettuce. Top with another slice of the toast. Cut in half and serve with a fresh fruit salad and a tall glass of iced tea.
You may think that raisin bread and tuna sounds weird, but once you taste this sandwich I can guarantee that you will make it often.
Thanks for stopping in today
Stay Cool
Ciao
Grayce
And don't forget to be sure your pets have plenty of fresh water and have a cool place to go to.
Tuesday, July 13, 2010
LAMB CHOPS AND ARUGULA SALAD
Busy day today. So must get going. Today I have a most wonderful recipe for little Lamb Chops. Had them fixed this way for the first time a few years ago at a Raider game. Parking lot food before the game. And let me tell you they were spectacular. Easy to make and bursting with flavor.
LAMB CHOPS AND ARUGULA SALAD
Go to Costco and they have the little racks of lamb that you can slice into thin chops. These work the best. I think they have them at Trader Joe's also. These really work great because they are thin and cook up in minutes. But if you prefer you can use regular chops.
Serves 4
Rack of Lamb cut into chops. If the thin ones figure on 4 per person
Olive oil. 1/2 cup
Oregano dried. 1 teaspoon
4 chopped garlic cloves
WEBER Grind 'N Grill roasted garlic and herbs seasoning. It is in a grinder like pepper. Find it in the spice section. You will use it often.
1 package of wild baby arugula
juice and zest of one lemon
olive oil
Season the chops on both sides with a good amount of the seasoning. In a plastic bag put the olive oil, garlic, oregano. Put the chops in and refrigerate for no less than an hour. When ready to cook, grill on the bar-b-que or stove top grill for about two minutes on each side. Longer if the chops are thick. Mix the salad with lemon zest, lemon juice, olive oil and salt and pepper. Put a handful on each plate. Stand 4 chops on top of the salad and serve. So good! When you use these little thin ones they can also be an appetizer for a "small plates" party. I hope you try them soon.
Thanks for stopping in today
Ciao
Grayce
LAMB CHOPS AND ARUGULA SALAD
Go to Costco and they have the little racks of lamb that you can slice into thin chops. These work the best. I think they have them at Trader Joe's also. These really work great because they are thin and cook up in minutes. But if you prefer you can use regular chops.
Serves 4
Rack of Lamb cut into chops. If the thin ones figure on 4 per person
Olive oil. 1/2 cup
Oregano dried. 1 teaspoon
4 chopped garlic cloves
WEBER Grind 'N Grill roasted garlic and herbs seasoning. It is in a grinder like pepper. Find it in the spice section. You will use it often.
1 package of wild baby arugula
juice and zest of one lemon
olive oil
Season the chops on both sides with a good amount of the seasoning. In a plastic bag put the olive oil, garlic, oregano. Put the chops in and refrigerate for no less than an hour. When ready to cook, grill on the bar-b-que or stove top grill for about two minutes on each side. Longer if the chops are thick. Mix the salad with lemon zest, lemon juice, olive oil and salt and pepper. Put a handful on each plate. Stand 4 chops on top of the salad and serve. So good! When you use these little thin ones they can also be an appetizer for a "small plates" party. I hope you try them soon.
Thanks for stopping in today
Ciao
Grayce
Monday, July 12, 2010
RICOTTA FILLED OMELET
Today I have a most wonderful recipe for breakfast, brunch or anytime. An Omelet filled with Ricotta and Blueberries, touched with a hint of Lemon and Orange. One of my all time favorite creations.
RICOTTA FILLED OMELET
Enough for two or one really hungry person
3 Eggs
3 Tablespoons of Milk
1/2 cup Blueberries
3/4 cup of whole milk Ricotta
Lemon and Orange zest. 1 tsp of each
1 tablespoon Butter
With a mixer beat the Ricotta for about two minutes until very smooth. Add the zest and fold in the berries. Set aside. Beat the eggs and add the milk, beat again. Melt the butter in a skillet and cook the eggs until almost done, pulling the edges aside to let the egg run underneath. When set, flip over and cook until done. Remove from pan, fill with ricotta mixture, fold over, sprinkle with powdered sugar and top with blueberries and orange and lemon curls.
So tasty and good for you too!
Thanks for stopping in today
Ciao
Grayce
PS pay no attention to the date in the picture. I took it today. Have to change the date on my camera :)
Friday, July 9, 2010
FRIED POLENTA CORN CAKES WITH TOMATOES AND MOZZARELLA
Very productive morning yesterday. Made 24 jars of Peach Marmalade. Costco had the most amazing ripe, juicy Peaches, just perfect for jam. They were marked "Ripe", and so they were, just what is needed to make wonderful jam.
Today I have a great recipe that my Grandmother used to make. This dish is great with any kind of chops or steak, fish or any kind of seafood. Also for a buffet. Or by itself with a salad.
FRIED POLENTA CORN CAKES WITH TOMATOES AND MOZZARELLA
1 pkg of "POLENTA VALSUGANA" at your grocers
The Polenta Valsugana is instant and so easy.
1 cup corn kernels
2 tablespoons sweet cream butter
1/4 cup parmesan cheese
20 Fresh Mozzarella rounds (get the package at Trader Joes that are already sliced into rounds, they are super) and match right up with the tomatoes and corn cakes
18 slices of large Roma Tomatoes 4 or 5 tomatoes
Olive oil
Fresh Basil
Make the polenta according to directions on the box. Add the well drained corn, the butter and cheese and mix well. In a large skillet put enough olive oil to cover the bottom of pan. When hot drop the polenta mixture by heaping tablespoons to make corn cakes. Cook on each side until brown and crisp. On an ovenproof platter or a cookie sheet lined with parchment, layer in a circle alternate corn cakes, cheese and tomato until the plate is filled. Bake at 375 degrees for just a few minutes until the cheese just begins to melt. Remove from the oven and top with chopped basil. Drizzle lightly with olive oil, and salt and pepper. Molte Bene!
This was always one of my favorite dishes that my Grandmother used to make. I make it often when we have family parties. I hope you will try it soon.
Thanks for stopping in today
Ciao
Grayce
Today I have a great recipe that my Grandmother used to make. This dish is great with any kind of chops or steak, fish or any kind of seafood. Also for a buffet. Or by itself with a salad.
FRIED POLENTA CORN CAKES WITH TOMATOES AND MOZZARELLA
1 pkg of "POLENTA VALSUGANA" at your grocers
The Polenta Valsugana is instant and so easy.
1 cup corn kernels
2 tablespoons sweet cream butter
1/4 cup parmesan cheese
20 Fresh Mozzarella rounds (get the package at Trader Joes that are already sliced into rounds, they are super) and match right up with the tomatoes and corn cakes
18 slices of large Roma Tomatoes 4 or 5 tomatoes
Olive oil
Fresh Basil
Make the polenta according to directions on the box. Add the well drained corn, the butter and cheese and mix well. In a large skillet put enough olive oil to cover the bottom of pan. When hot drop the polenta mixture by heaping tablespoons to make corn cakes. Cook on each side until brown and crisp. On an ovenproof platter or a cookie sheet lined with parchment, layer in a circle alternate corn cakes, cheese and tomato until the plate is filled. Bake at 375 degrees for just a few minutes until the cheese just begins to melt. Remove from the oven and top with chopped basil. Drizzle lightly with olive oil, and salt and pepper. Molte Bene!
This was always one of my favorite dishes that my Grandmother used to make. I make it often when we have family parties. I hope you will try it soon.
Thanks for stopping in today
Ciao
Grayce
Thursday, July 8, 2010
NO POST TODAY
Well it looks like no one missed my post today which means people are not reading it anymore :(
Anyway for those of you who may have missed it today, I have been making Peach Marmalade all morning. A new post will be put up tomorrow.
Anyway for those of you who may have missed it today, I have been making Peach Marmalade all morning. A new post will be put up tomorrow.
Wednesday, July 7, 2010
TOMATO AND TUNA SALAD Insalata di Tonno e del Pomodoro
Are we in California or what? What is going on with our weather! The East Coast is getting our weather and we are getting theirs. I'm not a happy camper. Oh well, it is probably a good time to catch up on doing things that need to get done that you put aside because the weather is so beautiful. A good time for me to work on my Cook Book.
Today I have another recipe from my Grandmother. Kind of an antipasto dish. She made it a lot and served it with hot fresh baked Italian bread. Yummy! A great Lunch in minutes.
TOMATO AND TUNA SALAD
Insalata di Tonno e del Pomodoro
My Grandmother used Plum Tomatoes or regular Tomatoes from the garden. I like to make it with the small Grape Tomatoes when I can get them. Either one will work.
4 large plum tomatoes or 1 basket of grape tomatoes
1 can of tuna packed in oil (if you can get the Italian imported one it is the best, otherwise use what you have)
1/2 red onion chopped
About 3 tablespoons of Italian parsley chopped
1 tsp of capers drained
Olive oil
1 tablespoon of fresh lemon juice
salt and pepper
If the tomatoes are large cut into 1/4's. If you use the grape tomatoes, cut some of them in half and leave the rest whole. Break the tuna into chunks and mix gently with the tomatoes, onions, capers, parsley.
Add the lemon juice and drizzle with some olive oil. Salt and pepper to taste. Serve with crusty Italian bread. You can serve this on a bed of lettuce for a great lunch.
Thanks for stopping in today
Ciao
Grayce
Today I have another recipe from my Grandmother. Kind of an antipasto dish. She made it a lot and served it with hot fresh baked Italian bread. Yummy! A great Lunch in minutes.
TOMATO AND TUNA SALAD
Insalata di Tonno e del Pomodoro
My Grandmother used Plum Tomatoes or regular Tomatoes from the garden. I like to make it with the small Grape Tomatoes when I can get them. Either one will work.
4 large plum tomatoes or 1 basket of grape tomatoes
1 can of tuna packed in oil (if you can get the Italian imported one it is the best, otherwise use what you have)
1/2 red onion chopped
About 3 tablespoons of Italian parsley chopped
1 tsp of capers drained
Olive oil
1 tablespoon of fresh lemon juice
salt and pepper
If the tomatoes are large cut into 1/4's. If you use the grape tomatoes, cut some of them in half and leave the rest whole. Break the tuna into chunks and mix gently with the tomatoes, onions, capers, parsley.
Add the lemon juice and drizzle with some olive oil. Salt and pepper to taste. Serve with crusty Italian bread. You can serve this on a bed of lettuce for a great lunch.
Thanks for stopping in today
Ciao
Grayce
Monday, July 5, 2010
CONFETTI CHICKEN SALAD
What a great weekend! Took care of Christina for the weekend while the rest of the family had a softball weekend. Movie Friday, Sawdust Festival and painting on Saturday, Street Faire and pool and Fireworks on Sunday, Jelly making on Monday. Family came back, had a shrimp and burger bar-b-que and now the house is very empty. I hope everyone had a wonderful weekend and if you were traveling, all home safe and sound.
Today I have a recipe that I came up with several years ago for those hot summer evenings. Quick and easy, good for you and full of flavor.
CONFETTI CHICKEN SALAD
2 1/2 cups of shredded roast chicken (get one from the market)
1/2 red pepper julienned
1/2 yellow pepper julienned
1 small can of mandarin oranges drained
1/2 cup toasted slivered almonds
1 head of bibb lettuce
DRESSING
3 to 4 tablespoons olive oil
juice of two lemons
zest of one lemon
1 tablespoon sesame seeds
Salt and pepper
Mix together with a whisk.
Put the chicken, peppers, oranges and almonds in a large bowl. Add the dressing and toss. Place 2 large
pieces of lettuce on each plate (4) and divide the chicken salad evenly on top of the lettuce. Serve with grilled ciabatta.
Thanks for stopping in today
Ciao
Grayce
Today I have a recipe that I came up with several years ago for those hot summer evenings. Quick and easy, good for you and full of flavor.
CONFETTI CHICKEN SALAD
2 1/2 cups of shredded roast chicken (get one from the market)
1/2 red pepper julienned
1/2 yellow pepper julienned
1 small can of mandarin oranges drained
1/2 cup toasted slivered almonds
1 head of bibb lettuce
DRESSING
3 to 4 tablespoons olive oil
juice of two lemons
zest of one lemon
1 tablespoon sesame seeds
Salt and pepper
Mix together with a whisk.
Put the chicken, peppers, oranges and almonds in a large bowl. Add the dressing and toss. Place 2 large
pieces of lettuce on each plate (4) and divide the chicken salad evenly on top of the lettuce. Serve with grilled ciabatta.
Thanks for stopping in today
Ciao
Grayce
WELCOME
Welcome to a new follower, LeGourou. I hope you enjoy my blog. Look for my new cookbook in the Fall
Friday, July 2, 2010
GRAYCE'S CABBAGE SLAW
Fourth of July. One of my favorite Holidays. I love everything about it. When I was a kid, it was the highlight of Summer Vacation. Parades and all kinds of festivities abounded everywhere. We would start out the morning lining State Street in Erie, Pa. There we watched the parade. From then it was family and friends getting together and celebrating into the night, at which time we went wild with Fireworks. We ran with Sparklers waving in the air while the adults set off all kinds of Firecrackers, whirlies, snakes, crackers of all kinds, spinners on the trees and on and on. They seemed to last forever. I continued this practice with my kids until they were grown which kind of coincided with the ban on Fireworks for sale. Now we all go to Stadiums or parks etc. The Fireworks shows are beautiful but Nostalgia tells me it just is not the same.
Anyway, today I have a slaw recipe for you that is a lot lighter than the kind you make with Mayonnaise. More refreshing and lighter. And a lot more flavor. Try it for your cookout this weekend.
GRAYCE'S CABBAGE SLAW
1 head of cabbage shredded
3 or 4 scallions chopped fine
1 cup shredded carrots
1 tablespoon toasted sesame seeds
1 tsp honey
1/4 cup olive oil
1/2 cup pineapple juice
1/4 cup lemon juice
Mix the honey, olive oil, and juice of lemon and pineapple. Whisk until well mixed. Mix the cabbage, carrots and scallions in a bowl. Drizzle the dressing over the cabbage mixture and toss. Add salt and pepper to taste. Sprinkle with sesame seeds. Toss. For more color add 1/2 cabbage and 1/2 red cabbage.
Nice and light and you don't have to worry about the Mayo causing problems if let to sit out. If you are going on a picnic just bottle up the dressing.
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Have a safe and wonderful weekend
Ciao
Grayce
Anyway, today I have a slaw recipe for you that is a lot lighter than the kind you make with Mayonnaise. More refreshing and lighter. And a lot more flavor. Try it for your cookout this weekend.
GRAYCE'S CABBAGE SLAW
1 head of cabbage shredded
3 or 4 scallions chopped fine
1 cup shredded carrots
1 tablespoon toasted sesame seeds
1 tsp honey
1/4 cup olive oil
1/2 cup pineapple juice
1/4 cup lemon juice
Mix the honey, olive oil, and juice of lemon and pineapple. Whisk until well mixed. Mix the cabbage, carrots and scallions in a bowl. Drizzle the dressing over the cabbage mixture and toss. Add salt and pepper to taste. Sprinkle with sesame seeds. Toss. For more color add 1/2 cabbage and 1/2 red cabbage.
Nice and light and you don't have to worry about the Mayo causing problems if let to sit out. If you are going on a picnic just bottle up the dressing.
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Have a safe and wonderful weekend
Ciao
Grayce
Thursday, July 1, 2010
PENNE IN CREAM SAUCE WITH SHRIMP
Can you believe that this is the fourth of July weekend in just a couple of days? Stop the Merry-Go-Round. I'm just starting to enjoy the summer.
I will be having my beautiful grand daughter Christina here for 3 or 4 days while her family goes out of town for Kate's softball games. We are going to have the best time. She is such a joy!
Today I have another one of my family recipes for Pasta. My Grandmother and Mother always made this when fresh tomatoes and peas were plentiful in the garden. It is really a beautiful dish!
PASTA IN CREAM SAUCE WITH SHRIMP
Serves 4
1 lb of Penne
20 Jumbo Shrimp peeled and deveined
1/2 cup low sodium Chicken Stock
1 cup of Cream
1/2 stick of butter (not margarine)
3 Roma Tomatoes seeded and chopped
1 cup of fresh shelled Peas (or frozen)
1 large clove of Garlic minced
Olive oil
Salt and pepper
Put a pot on to boil for the Pasta. In a saucepan cook the peas in a little boiling water for just a few minutes. Drain and set aside. In a saucepan melt the butter, add the chicken stock and the cream and heat on very low setting. In a large skillet put about 2 to 3 tablespoons of olive oil. Saute the garlic just for about 1/2 minute. Add the shrimp and cook for about 3 to 4 minutes just until done. Add the peas and the tomatoes to the shrimp and stir just to heat, about 1 minute. Turn the heat off. Drain the pasta and put into a large bowl. Add the cream sauce to the shrimp and veggies and pour over the pasta. Toss gently. Salt and pepper to taste and toss again. Serve immediately. Mangia!
Thanks for stopping in today
Ciao
Grayce
I will be having my beautiful grand daughter Christina here for 3 or 4 days while her family goes out of town for Kate's softball games. We are going to have the best time. She is such a joy!
Today I have another one of my family recipes for Pasta. My Grandmother and Mother always made this when fresh tomatoes and peas were plentiful in the garden. It is really a beautiful dish!
PASTA IN CREAM SAUCE WITH SHRIMP
Serves 4
1 lb of Penne
20 Jumbo Shrimp peeled and deveined
1/2 cup low sodium Chicken Stock
1 cup of Cream
1/2 stick of butter (not margarine)
3 Roma Tomatoes seeded and chopped
1 cup of fresh shelled Peas (or frozen)
1 large clove of Garlic minced
Olive oil
Salt and pepper
Put a pot on to boil for the Pasta. In a saucepan cook the peas in a little boiling water for just a few minutes. Drain and set aside. In a saucepan melt the butter, add the chicken stock and the cream and heat on very low setting. In a large skillet put about 2 to 3 tablespoons of olive oil. Saute the garlic just for about 1/2 minute. Add the shrimp and cook for about 3 to 4 minutes just until done. Add the peas and the tomatoes to the shrimp and stir just to heat, about 1 minute. Turn the heat off. Drain the pasta and put into a large bowl. Add the cream sauce to the shrimp and veggies and pour over the pasta. Toss gently. Salt and pepper to taste and toss again. Serve immediately. Mangia!
Thanks for stopping in today
Ciao
Grayce
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