Sunday, July 24, 2016

Rice Salad with Cucumber, Tomatoes, and Feta

Tonight we made another recipe from the Stop and Shop magazine, Savory. Rice Salad with Cucumber, Tomatoes, and Feta. Another hot day here in Madison. I even microwaved the rice so I would not have to turn on the stove. The recipe called for sun-dried tomatoes. I don't really like sun-dried tomatoes so I omitted them. The recipe did not call for any type of dressing. I added olive oil and lemon juice. Perfect. And instead of using watercress I used Swiss Chard from the plant on the deck.

This is my version of the Savory recipe -

Ingredients-
1 1/2 cups white rice
2 cups mixed cherry tomatoes
1/2 cucumber
1 cup parsley
8 oz. feta cheese
2.25 oz black olive sliced
3 scallions, sliced
Olive Oil
Lemon Juice
Salt and Pepper

Method-
Cook the rice according to the direction on the box.
While the rice is cooking halve the tomatoes and set aside. Halve the cucumber lengthwise and use a spoon to scoop out the seeds. Chop the parsley.

Cut the feta into 1/2 inch cubes. Allow the rice to cool. Stir in the tomatoes, cucumber, parsley, feta and scallions. Add Olive Oil, Lemon Juice and salt and pepper to taste.

Arrange the Swiss Chard on large plate. Carefully spoon the rice salad over the chard and serve immediately.

And our first tomato is finally not green anymore!               

Saturday, July 23, 2016

Steak Kabobs and Panna Cotta

Not sure where to begin. Okay, I won't start with the dessert. For dinner, we "cooked the cover." This week at Stop and Shop they gave out copies of their magazine, Savory. The first recipe was Steak Kabobs with Tomato Salad and Grilled Bread. I had everything in the house except the steak. I even had Foccacia in the freezer!

This is my version of the Savory recipe -

Ingredients-

¼ cup lemon juice
½ cup olive oil
1 tsp crushed red pepper
8 oz sirloin steak
1 focaccia round
½ red onion
4 skewers
1-pint cherry tomatoes
1/4 cup chopped Italian parsley

Method-
Heat a gas or charcoal grill to medium-high heat. Place in a bowl the lemon juice, oil, red pepper, salt (in moderation) and pepper to taste. Whisk until combined. Cut the steak into 1-inch cubes.

Place the steak in a resealable plastic bag with half the marinade and allow to sit for at least 20 min. at room temperature. For added flavor, chill marinade for up to 12 hours. Brush the bread on both sides with a little of the marinade. Cut the red onion into 1-inch squares.

Carefully skewer the steak cubes, and red onions onto the skewers. Place the skewers on the barbecue and grill for about 8–10 min., turning so each side browns. Remove skewers from grill and leave to rest for 5 min., loosely covered with foil.

While kebabs are resting, grill the bread for about 2 min. or until golden and crisp, turning once. Slice the tomatoes, then toss with the parsley and remaining marinade. Serve kabobs with grilled bread and tomato salad.

I have to say the best part of this recipe was the Focaccia. Who's surprised I said that?

Now about dessert. I don't make a lot of desserts for us. Yes, I make cookies for every occasion but Chris and I are not big dessert people. But I saw this recipe for Panna Cotta on the David Lebovitz Facebook page and I had to make it. The past few days the weather has been rather warm here. So the fact that the oven was not used was a big selling point. This was so easy! And OMG the taste was sublime. The consistency was spot on. Spoiler alert to anyone who may be having dinner at my house, this will be the dessert you will be served. The flavor combinations are endless and did I mention how darn easy it is?
Ingredients-
1 cup heavy cream or half-and-half
2 tbsp sugar
1/2 teaspoons of vanilla extract
1/2 packet powdered unflavored gelatin
1 1/2 tbsp cold water
4 Mini Graham Cracker Pie Crusts

Method-
Heat the heavy cream or half-and-half and sugar in a saucepan . Once the sugar is dissolved, remove from heat and stir in the vanilla extract.

Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

Divide the Panna Cotta mixture into the Mini Graham Cracker Pie Crusts, then chill them until firm, which should take about 2 hours.


Thursday, July 21, 2016

Who Doesn't Like a BLT?


Who doesn't like a BLT?
Evidently me! I only ate half of my wrap. 
Chris seemed happy as he ate most my other half.


Saturday, July 16, 2016

Grilled Boneless Short Ribs

The easiest dinner this week, yeah I did not do any posts this week.  But I am back tonight! Chris seasoned the Boneless Short Ribs with salt and pepper. That's all there was to it. I roasted potatoes and shallots that were tossed in olive oil, sage, thyme, oregano, salt, and pepper. The salad was lettuce from Jake's. This was the first dinner I had at home in 2 nights. It was so good.

Sunday, July 10, 2016

Frittata Sandwiches

I don't know why but this was the best frittata I have had in a while. The flavors were a perfect blend. Nothing was over powering. I used the usual vegetables. Onions, Red Pepper, Zucchini, Yellow Squash and Scallions. The cheeses were American, Cheddar, and Parmesan.

 
There was Pancetta on top instead of the usual bacon. Could that have been it?