Avocado Basil Pasta

This is a pasta salad that takes advantage of all your summer garden has to offer.  Looking forward to giving it a try sometime soon.

8oz. dried bow tie or wagon wheel pasta
2 medium avocados; halved, seeded, peeled, and coarsely chopped
2 medium ripe tomatoes, roughly chopped
6 slices bacon, crips cooked, drained and crumbled
2/3 C. chopped fresh basil
2 tbsp lemon juice
1 tbsp. olive oil
3 cloves garlic, minced
1/4 tsp. freshly ground black pepper
1/8 tsp. salt
1/2 C. shredded Parmesan cheese

Cook the pasta according to package directions.  Rinse and set aside.

In a large bowl, combine the avocados, tomatoes, bacon, basil, lemon juice, olive oil, garlic, pepper and salt.  Add the pasta and toss to combine.

Transfer to a serving bowl and toss to combine.

Chicken Scampi

Here is another recipe from allrecipes.com  It caught my eye because I have a sensitivity to shrimp that causes migraines but I love the flavor of garlic.  Now I can get my flavor without risking a migraine.

1lb. raw chicken tenders or strips
1/4 C. all purpose flour
2 tsp. olive oil
1 16oz. pkg. spaghetti
1 tsp. olive oil
1 green bell pepper cut into 1/2 inch wide strips
1 red bell pepper cut into 1/2 inch wide strips
1 yellow bell pepper cut into 1/2 inch wide strips
1 onion, chopped
2 tbsp. chopped garlic
1 1/2 C. four cheese alfredo sauce
1/2 C. chopped fresh parsley

1. Place chicken and flour in a large resealable plastic bag; seal bag and shake to coat. Heat 2 teaspoons olive oil in a large skillet over medium heat. Shake excess flour off chicken; cook and stir in hot oil for 4 to 5 minutes each side, or until golden brown and cooked through (juices run clear). Remove from skillet and place in a medium bowl; set aside.
2. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, reserving 2/3 cup cooking water, and return pasta to pot. Set aside pasta and cooking water.
3. Wipe skillet with paper towel. Heat 1 teaspoon oil in skillet over medium heat. Add green bell pepper, red bell pepper, yellow bell pepper, onion, and garlic and cook and stir for 3 minutes. Cover, reduce heat to low and cook 3 minutes more or until vegetables are tender.
4. Stir in Alfredo sauce, cover and heat for 1 to 2 minutes. Remove from heat and add to reserved pasta in pot, then add reserved cooking water and chicken. Toss to mix, pour into serving bowls and sprinkle with fresh chopped parsley.

Grilled Coffee and Cola Skirt Steak

Here is a new recipe to try while we still have plenty of time left in grilling season; found on allrecipes.com.  Love the flavor combinations and the recipe itself is fairly easy.

2 large cloves garlic, minced
1 12oz. can or bottle cola flavored beverage
1/2 freshly brewed strong coffee
1/4 C. rice vinegar
2 tbsp. ketchup
1 1/2 tsp. freshly ground black pepper
1 tsp. salt
1 tsp. crushed dried rosemary
1/4 tsp. Louisiana style hot sauce or to taste
1-1 1/4 pound skirt steak
salt to taste
1 pinch cayenne pepper or to taste

1. Place garlic into a nonreactive bowl and whisk in cola, coffee, rice vinegar, ketchup, black pepper, 1 teaspoon salt, rosemary, and hot sauce until thoroughly combined.
2. Unroll the skirt steak and cut into 6-inch lengths with the grain, using a kitchen scissors. Submerge the meat totally in the marinade; place a piece of plastic wrap onto meat and marinade surface. Marinate 8 to 12 hours in refrigerator or overnight.
3. Preheat an outdoor grill for medium-high heat.
4. Remove meat from marinade; save the marinade. Pat meat thoroughly dry with paper towels. Season both sides of meat with salt and cayenne pepper to taste.
5. Pour marinade into a saucepan over medium heat and simmer until slightly thickened, about 10 minutes. Strain through a fine-mesh sieve into a bowl.
6. Grill meat on the preheated grill until steak pieces are still pink inside and meat has good grill marks, about 4 minutes per side. Place thin cooked pieces onto thicker pieces of meat to prevent thin ones from overcooking. When the surface of the meat looks shiny and wet from juices being forced up to the surface, the meat is medium-rare to medium in doneness. An instant-read meat thermometer inserted into the center of a piece should read 125 to 130 degrees F (52 to 54 degrees C).
7. Remove meat to a platter and let rest for at least 5 minutes before slicing thinly across the grain to serve. Drizzle servings with reduced coffee-cola marinade.

Cucumber Sangria?!?!?

OK, I'll be the first to admit that I am entering this post simply based on the photo in Midwest Living Magazine for August 2014.  My mouth watered when I saw the photo.  I definitely plan to try this.

1 English cucumber, sliced
2 limes, sliced
2 C. green grapes, halved
1 750ml. bottle Sauvignon Blanc
1/4 C. fresh mint
1 C. chilled white grape juice
2 12oz. bottles seltzer water

In a large pitcher, combine the wine, half of the cucumber, lime and grapes.  Add 1/4 C. fresh mint.  Using a wooden spoon, slightly crush ingredients against the side of the pitcher.  Chill both the wine mixture and the remaining cucumber, grapes and lime, covered for 4 hours or overnight.  Strain wine and return to pitcher.  Add ice, 1 C. chilled white grape juice, the remaining cucumber, lime and grapes.  Also add more mint leaves.  Stir in 2 chilled bottles of seltzer water.  Serve immediately.

Rustic Garden Herb Biscuits

I found this in the June/July 2014 issue of Taste of Home magazine.  These will be fantastic with some pulled pork for dinner sometime soon.

3 3/4 C. all purpose flour
6 tbsp. sugar
3 tsp. baking powder
2 tsp. dried minced onions
2 tsp. minced fresh basil
2 tsp. minced fresh parsley
1 tsp. salt
1 tsp. snipped fresh dill
1 garlic clove, minced
3/4 tsp. baking soda
1/2 tsp. minced fresh rosemary
1 C. cold butter, cubed
3/4 C. shredded Monterey Jack cheese
1 1/2 C. buttermilk
1/4 C. chopped roasted sweet red peppers

Rosemary butter:
1/4 C. butter softened
1 tsp. honey
1/2 garlic cloved, minced
Dash minced fresh rosemary

Preheat oven to 350 degrees.  In a large bowl, whisk the first 11 ingredients.  Cut in butter until mixture resembles coarse crumbs.  Stir in cheese.  Add buttermilk and peppers.  Stir until just moistened.

Drop mixture by 1/3 cupfuls into greased muffin cups.  Bake 25 to 30 minutes or until golden brown.  Cool 5 minutes before removing from pan to a wire rack.

In a small bowl, mix remaining ingredients until blended.  Serve warm biscuits with rosemary butter.

Strawberry Riesling Jam

I found this in the August 2014 issue of Cooking Light.  They call it "Hands Free Jam".  This sounds fantastic and while we're past the peak of strawberry season, I am sure we can come up with something good.

2lbs. very ripe strawberries
1 C. sugar
1/2 C. riesling wine
1 medium peeled Macintosh apple, grated
1 1.75oz. box Sure-Jell pectin for less or no sugar recipes
1 rosemary sprig

Combine first 5 ingredients in a 6 quart slow cooker.  Cover and cook on low for 8 hours.

Mash the fruit into a chunky puree with a potato masher.  Increase heat to high; cook, uncovered for 4 hours.  Turn off heat, and nestle rosemary sprig into fruit mixture; let stand 1 hour.  Remove and discard the rosemary and any loose needles.  Place jam in a bowl; cover and 8 hours.  Store, refrigerated, for up to 3 weeks.

Makes 26 2 tbsp. servings: Calories 53, Fat .1g., Protein 0g., Carbs 13g., Fiber 1g., Cholesterol 0mg., Iron 0mg., Sodium 4mg., Calcium 6mg.

Tangy Tomato Basil Soup

It's just a matter of time before we have tomatoes coming out of our ears....this will be a good way to use some of them.  I've also had a bumper crop of basil this year...this soup is going to be yummy!

3/4 C. fat free buttermilk
1/4 C. fresh basil leaves
2 tbsp. extra virgin olive oil
2 tbsp. fresh lemon juice
1 tbsp. sugar
5/8 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3 medium ripe beefsteak tomatoes, cored and quartered
2 green onions, chopped
1 garlic clove
2 tbsp. 2% reduced fat Greek yogurt.
Fresh basil leaves

Combine first 10 ingredients in a blender and blend until smooth.

Place 3/4 C. soup in each of 6 bowls.  Top evenly with yogurt and basil leaves.

Serves 6: Calories 78, Fat 4.8g., Protein 2g., Carbs 7g., Fiber 1g., Cholesterol 1mg., Iron 0mg., Sodium 236mg., Calcium 55mg.

Greek Style Chicken Wraps

I like Greek/Mediterranean food more and more.  This would be a nice summer lunch or dinner.  We're already seeing cucumbers and tomatoes are right around the corner.

1 C. grape tomatoes, halved
3 tbsp. pitted kalamata olives, coarsely chopped
2 tbsp. crumbled feta cheese
1 1/2 tbsp. fresh lemon juice
1 tbsp. chopped fresh oregano
1 tbsp. olive oil
1/8 tsp. ground red pepper
4oz. shredded boneless skinless chicken
2 small cucumbers, chopped
6 tbsp. plain hummus
6 8 inch whole wheat flour tortillas


Place tomatoes, olives, feta, juice oregano, pepper, chicken and cucumber in a large bowl.  Toss to combine.  Spread 1 tbsp. hummus over 1 side of each tortilla.  Top each tortilla with about 1/2 C. chicken mixture.  Roll up wraps; cut in half.

Serves 6: Calories 237, Fat 9.9g., Protein 12g., Carbs 27g., Fiber 5g., Cholesterol 20mg., Iron 1mg., Sodium 556mg., Calcium 40mg.

Mexican Chorizo Huevos Rancheros

This recipe was in the same pork ad.  I may try this before the kids go back to Arizona...maybe breakfast for dinner.

12oz. Mexican chorizo
8 corn tortillas (5 or 6 inches in diameter)
Cooking spray
15oz. can refried beans, warmed
15oz. jar roasted tomato salsa
Optional garnish: cilatro, avocado, queso fresco

Preheat oven to 400 degrees.  Arrange tortillas on 2 baking sheets; do not overlap.  Lightly spray top of each tortilla with cooking spray and transfer baking sheets to oven.  Bake 10-12 minutes until crisp but not brown.

Heat cast iron skillet over medium high heat.  Stir in chorizo using wooden spoon to break it up.  Cook 8-10 minutes or until cooked through  Remove cooked chorizo with slotted spoon to et excess fat drip off.  Place chorizo in medium bowl and set aside.

Drain fat from skillet and add 2-3 tsp. oil.  Crack 3 eggs into skillet evenly spaced, and cook until egg white is solid., 3-4 minutes.  Remove fried eggs to parchment lined baking sheet and repeat for remaining eggs.

To assemble; smear equal amounts of refried beans on crisp tortillas, followed by equal amounts of salsa.  Sprinkle cooked chorizo on top of salsa, finish with one fried egg.  Serve immediately.

Thai Pork Noodle Bowl

I saw this recipe in an ad for pork in the July/August edition of Food Network magazine.  I've been experimenting with pork and this will be a nice addition to my repertoire.

4 boneless pork chops

Marinade:
1/4 C. soy sauce
1/4 C. chopped cilantro
3 garlic cloves, crushed
3 tbsp. brown sugar
1 tbsp. vegetable oil
1 lime, juiced

Peanut Noodles and Sauce:
10oz. pasta (spaghetti, linguini, or angel hair)
1 lime, juiced
2 cloves, garlic finely minced
1/2 C. creamy peanut butter
1 C. hot water
2 tbsp. soy sauce

In a large baking dish, arrange pork chops evenly.  Whisk marinade ingredients together in bowl.  Set 1/4 C. marinade aside in refrigerator.  Pour remaining marinade over pork chops and marinate 20 to 30 minutes.

Meanwhile, cook pasta according to package directions.  Whisk together remaining peanut sauce ingredients in a large bowl.  Drain cooked pasta; toss with peanut sauce.  Add more soy sauce if desired.

Heat an indoor grill pan or outdoor grill to medium high.  Remove pork chops from marinade and discard excess marinade.  Place pork chops on hot grill and cook 4 minutes on each side, flipping once until internal temperature of pork measures between 145 and 160 degrees.

Transfer grilled pork chops to a cutting board and let rest 3 minutes.  Slice pork against the grain.  Pour reserved refrigerated marinade over sliced pork and serve over peanut noodles.

Grill Master??? Maybe

Have you ever decided you were just going to fly blind when cooking something?  Have you been lucky enough to have it work out?  My only regret from today's meal is that we were all so hungry, it never occurred to me to take some photos.  Guess I'll have to try it again sometime soon.

Chris bought two small roasts recently.  Oddly enough for those who have stopped at my blog before, they were not pork roasts.  I had a NY strip roast and a bone in prime rib roast.  We were having some people over for dinner and I decided to cook them both on the grill.  So, about 1:30pm this afternoon, I realized I had no idea what I was doing with these roasts so I fired up the internet and googled grilling beef roasts.

I came across several options but here is the one I used.

Grill the roast approximately 15 minutes per pound but it really depends on the internal temperature of the grill and the size of the roast. Continuinggrilling until an instant-read thermometer registers 125-130 degrees for medium-rare which should be another 30-60 minutes. You should always use an instant-read thermometer to check the doneness of a roast. Always remove the roast 10 degrees before the desired temperature, the roast will riseanother 10 degrees well resting. When grilling rib eye turn the roast work quickly to close cover and retain as much heat as possible in the grill.

Now, my grill was around 550 degrees so I was in and out a bunch of times because I didn't want the meat going around the bend.  It didn't, it was awesome.  The biggest thing I can tell you is pull your meat when you reach a temp 10 degrees UNDER what you're looking for.  You'll achieve desired temp when you let the meat rest.  

Another point I will stress...make sure to leave yourself enough space on the grill for the meat to be off direct heat.  With a grill at 550 degrees, you need to make sure you don't burn your meat beyond recognition.  

I had two good cuts of meat so they were simply seasoned with truffle salt and pepper.

I promise there will be photos the next time I try this.

Cornbread Pancakes

We had pancakes for breakfast this morning and I remembered I had this recipe about halfway through my regular buttermilk pancakes.  I need to try this both with and without blueberries.

3/4 C. all purpose flour
3/4 C. cornmeal
2 tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 C. buttermilk
2 large eggs
3. tbsp. butter, melted and cooled

Whisk flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl.  Whisk buttermilk, eggs and butter in a separate large bowl.  Stir the liquid mixture into the dry mixture until blended and smooth.

Heat a lightly oiled griddle or skillet over medium high heat.  For each pancake, pour 1/4 C. batter on griddle and cook until browned, about 1 1/2 minutes.  Flip and cook until browned on the other side, about 1 minute.  Continue with remaining butter.

Easy Guacamole

I made this yesterday for the 4th of July party at my sister's.  It was really good.  Photos to follow.

2 avocados
1 small onion, finely chopped (I used a yellow onion)
1 clove garlic, minced
1 ripe tomato chopped
1 lime, juiced
salt and pepper to taste-- taste it after each addition, to me it made a big difference.

Scoop avocado out of the shell add chopped onion, garlic, tomato and lime juice.

Serve with your favorite chips.

For a tasty twist add some bacon.  I cook 1 strip of bacon for every 2 avocados until crisp and then chop it into the guacamole.  Go a little easier on the salt you add if you are watching your sodium!

Mozzarella, Basil and Zucchinin Frittata

Hmmm, I wonder if can sell this to the whole family while the kids are still here.  I have enough basil to start my own basil stand.  Plus 18g. of protein for less than 300 calories per serving!! Sign me up!

2 tbsp. olive oil
1 1/2 C. thinly sliced red onion
1 1/2 C chopped zucchini
7 large eggs, beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2/3 C. pearl size or baby fresh mozzarella balls (about 4oz.)
3 tbsp. chopped soft sun dried tomatoes
1/4 C. thinly sliced fresh basil

Position rack in upper third of oven; preheat broiler.

Heat oil in a large broiler safe nonstick or cast iron skillet over medium high heat.  Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.

Meanwhile, whisk eggs, salt and pepper in a bowl.  Pour the eggs over the vegetables in the pan.  Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes.  Arrange mozzarella and sun dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1 1/2-2 minutes.  Let stand for 3 minutes.  Top with basil.

To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate.  Cut into 4 slices and serve.

Per serving: 292 calories, 21g. fat, 346mg. cholesterol, 8g. carbs, 4g. added sugar, 18g. protein, 2g. fiber, 513mg. sodium, 408mg. potassium.