Beef Burgundy!

   

  Finally the cold has arrived to New England. To usher in it's arrival yesterday I made a big pot of Beef Burgundy while we sipped some Egg Nog trimming the Christmas Tree. Now only if there where a little bit of snow to really get me into the Holiday Spirit!

 Beef Burgundy is excellent served over buttered egg noodles, mashed potatoes or with some creamy polenta.

Beef Burgundy:

Ingredients:

2 lb.. of Vineyard Harvest Tenderloin Tips (cut into 1" pieces)

1 lb. (3-4 onions) of Yellow Onions cut into 1" pieces

4 Shallots quartered

4 cloves of garlic smashed

1 lb of Baby Carrots or 1 lb of chopped carrots

1 bottle of dry Red Wine (preferably Burgundy but, not necessary)

Zest of 1 Orange

Fresh Cracked Pepper to taste

Coarse Sea Salt to taste

2 tbs. of Olive Oil  

Preheat Oven to 350*f

  Cut the Tenderloin Tips into 1- 1 1/2" pieces and place on a paper towel or tea towel to soak up the extra moisture. Set aside until ready to brown outside of the fridge on the counter. 

 Prep the onions, shallots, garlic and carrots. Combine together in one bowl until ready to cook. 

 Zest the orange and set the zest. 

 In a large pot warm the olive oil on medium/ high heat. When the oil gets glossy, right before it smokes, add the beef. Using tongs turn the beef to make sure that all side brown evenly. Once the meet is browned remove transfer it from the heat to a plate. 

 Using the same pot add the onion, shallot, garlic, carrot mixture and cook over medium heat for 6- 8 minutes. Return the beef to the pot and add the wine and orange zest. Using a spoon incorporate the veggies and the beef. 

 Cover the pot and place it on the middle rack of the oven and cook for 2 1/2 hours at 350*f or until the beef is tender. 

  

 If you want a thicker broth: Once the beef is done cooking remove it from the oven and transfer the pot to the stove top. Ladle some of the broth into jar that has a lid. Add a 1/2 tablespoon of cornstarch (more for a thicker broth) and shake until the broth and cornstarch are combined. Return the mixture to the pot and bring the beef to a boil for 1 minute. Let sit for a few minutes before serving.

Herb Crusted Standing Rib Roast

NY Times

  

   When it comes to Holiday Cooking most people are the recipient of unneeded anxiety.  Yes, a roast is an expensive cut of meat but, it is also one of the easiest to make (honestly!.) Unlike a turkey a roast has no need to be baste, covered or uncovered ever. If you have a good thermometer and can follow instructions than I promise that you too can master the Holiday Roast.
 


Ingredients:
 1 (4lb) Bone In Stand Rib Roast
 1 tablespoon of Cracked Peppercorns (red & black)
 1/2 tablespoon of Coarse Sea Salt
 1/2 cup of peeled Shallots
 4 cloves of peeled Garlic 
 3 tablespoons of fresh Rosemary (chopped)
 2 tablespoons of fresh Thyme (chopped)
 2 tablespoons of fresh Parsley (chopped)
 Zest of 1 Lemon
 3 tablespoons of Dijon Mustard

 Preheat oven to 450*f

 In a food processor combine the shallots and garlic on pulse to make a coarse chop. Add the rosemary, thyme and parsley; process to a fine chop. In a mixing bowl combine the herb and garlic mixture with the remaining ingredients to form a paste.
 Rub the paste on the roast and let sit at room temperature for one hour.
Place the roast on a greased rack in roasting pan. You can add hearty root vegetables like onion, celery, potatoes, carrots and parsnips to the bottom of the pan if desired. Bake at 450*f for 25 minutes.
 After 25 minutes reduce the temperature of the oven to 325*f for 1 hour and 15 minutes or until the temperature on the thermometer reads 145*f (medium rare.) Remove the roast and let it stand for 10 - 12 minutes covered before carving.

Lobster Ravioli in a Pink Vodka Cream Sauce with Shrimp

Create. Amazing. Meals.

Pink Vodka Cream Sauce with Shrimp with Lobster Ravioli: (adapted from Rachel Ray on the Food Network)

Ingredients

• 1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
• 1 tablespoon butter
• 2 cloves garlic, minced
• 2 shallots, minced
• 1/2 cup vodka
• 1 cup of Italian Corner Tomato Basil Sauce (8 ounces)
• Coarse salt and pepper
• 24 Lobster Ravioli 
• 12 Shrimp Peeled and De-veined
• 1/2 cup heavy cream
• 2 tablespoons of Supreme Ricotta Cheese
• 
  
• Crusty bread, for passing

Directions

Heat a large skillet over moderate heat. Add oil, butter, garlic, shallots and shrimp. Gently saute for 3 to 5 minutes to develop their sweetness. Add vodka to the pan and reduce by half, this will take 2 or 3 minutes. Add the Italian Corner Sauce, Supreme Ricotta Cheese and Cream bring sauce to a bubble then reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce and turn up the heat to medium. When sauce returns to a bubble, remove it from the heat. Drain pasta. Toss hot pasta with sauce. Pass pasta with crusty bread and a fresh salad!    

Top off with Diced Tomatoes Tossed in a Balsamic Vinegar

(From Create Amazing Meals: Tomato Checca)

2  Vine Rippened Tomatoes, finely chopped
1/4 teaspoon Salt
8 - 10 tiny Basil leaves
1 teaspoon Olive Oil
1 teaspoon Balsamic Vinegar

Egg Nog French Toast

Photo Credit: Pinch My Salt

Mmm...Mmm! Last weekend it snowed here in Rhode Island and along with that Egg Nog also arrived!! To honor the arrival of Egg Nog Season I decided to give a nod to the amazing blog, Pinch My Salt. A few years back Spiked Egg Nog was featured and caught my eye. It has now become a favorite of mine for Egg Nog Season Breakfast on those cold snowy mornings!

 As stated on the Pinch my Salt site the French Toast can be made with and without the Rum using Vanilla Extract as a Substitute. You can also cook the alcohol off the Rum in a saute pan too if you want to keep the flavor in but, not the alcohol.

Enjoy!!

Spiked Egg Nog French Toast (adapted from Pinch My Salt)

2 Extra Large Eggs
1/2 cup of Munroe Dairy Egg Nog
2 tbsp of Spiced Rum ( I used Mount Gay)
1/4 tspn of Pumpkin Pie Spice*
6 Slices of Cinnamon Raisin Bread

 In a large bowl whisk together the eggs, egg nog, rum and spices.
Over medium to medium high heat warm a griddle or large saute pan. Grease the pan with butter!
Dip the slices of bread in the egg mixture making sure the bread absorbs the liquid. Cook the bread on the griddle until each side is golden brown with a slight crisp. If making a  large batch of French Toast keep the cooked pieces warm in the oven at a low temperature of 250*f.
Top the finished toast with Maple Syrup and Powdered Sugar or even a scoop of French Vanilla Ice Cream or Whipped Cream!

*If you do not have Pumpkin Pie Spice you can substitute with a combination of the following of Nutmeg and Cinnamon. There is also plenty of spice in the Egg Nog and Rum if you want to go with out.

Cornbread Stuffing with Fresh Cranberries and Pecans

  I am in love with the Kenyon Mills Cornmeal and Corn Muffin Mix. This year it will also be taking a place on my Thanksgiving table. The other week I was playing around with recipes for a cornbread stuffing wanting to keep it simple but, also flavorful. With cranberries being a traditional fall favorite here in New England I knew they were a must and the pecan just add that perfect rich nutty flavor to balance it all out. 

Use the Kenyon's Corn Muffin Mix to make the either muffins or bread for the stuffing. You will be breaking them apart for the stuffing. 

Ingredients:

 6 cups of Cornbread broken apart into 1" pieces

 2 cups of Fresh Cranberries

2 cups of coarsely chopped Pecans    

 3 Ribs of Celery (chopped)

 2 Yellow Onions (diced)

 1 Green Bell Pepper (diced)

 1 tbsp of fresh Rosemary

 1 tbsp of fresh Sage

 1/2 tbsp of Sea Salt

 1/4 tbsp of Fresh Ground Pepper

 1/4 cups of butter (chopped into small pieces)

 1/4 cup of Brown or Maple Sugar*

 1 cup Dry White Wine

 1 cup of Chicken or Turkey Stock

  Cut the cooled cornbread into 1" pieces, this does not have to be perfect. Spread the cornbread out onto two baking sheets and leave out over night to stale covered with a tea towel or in the oven. If you do not have time to leave the cornbread out overnight, or if you fear nibblers might be getting into your stock, you can bake the sheets of cornbread at 400* for 20 minutes. 

 For toasting the pecans: Warm a large skillet with 1/2 a tablespoon of butter over medium heat, once the butter is melted toss in the chopped pecan coating them with the melted butter. Once the pecan give off a nutty scent remove them from the heat and place them to the side to cool. 

 In a large bowl combine all of the ingredients mixing well with either a large spoon or spatula. Make sure to add the liquid in parts while gently mixing the stuffing as to not break up the corn bread or get it soggy. 

 The stuffing is best cooked inside of the Bird. Always remember to stuff the bird with room temperature stuffing right before putting it in the oven. Loosely stuff the bird's cavity, this with make the stuffing retain crispness and allow for better airflow while roasting.

For baking of the stuffing outside of a bird:

 Preheat Oven to 350*f. In a large shallow baking baking dish fill with stuffing and bake for 35 to 40 minutes until the stuffing is browned and crisp on top.

Bake it Baby!!

Baked Mozzarella Bites 

  I have a bitter sweet love for Mozzarella Sticks. They are one of my favorite appetizers but, they are just so not healthy for you to be eating. However, not being one to give up a favorite food I played around with a few recipes for a Baked Mozzarella Stick to finally come up with one one that tasted just like the real thing. But, without the face covering artery clogging grease. 

 Because you are baking these instead of frying them there are two very important steps to keep in mind. The first is to cut the cheese sticks in half. If you do not cut them in half I noticed that the ends of the sticks over melt and leak out all over the baking sheet. the next is to freeze them for just about 30 minutes before baking. This allows the crusts to set up and to not melt off the cheese when baking. You can make the cheese sticks even smaller by cutting the sticks in thirds, this will make them even more bite size and increase your serving size for 24 to 36 (a great idea if you are having people over.) 

 I suggest using the Italian Corner Tomato Basil Sauce as a dipping sauce for the Mozzarella Sticks. It is milder than the pizza sauce and has just enough chunks of tomato to grip to the bread crumbs.

Ingredients

• 4 cups of Bread Cumbs (I used Panko) 
• 1/2 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/4 cup all-purpose flour
• 2 egg whites
• 2 tablespoons milk
• 12 Micelli's String Cheese (cut in half)

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking pan lined with parchment paper.
2. In a large, shallow bowl mix together the bread crumbs, oregano and garlic powder.
3. Place the flour in a small bowl.
4. In another small bowl, thoroughly beat the egg whites and milk.
5. Cut the Micelli's Cheese Sticks in 1/2 to make 24 pieces of cheese. Dip the cheese sticks in the flour, then the egg mixture, then the cereal mixture. Repeat dipping in the egg and cereal mixture to ensure a complete coating. Arrange cheese sticks on the baking pan. Allow the sticks to set for 30 minutes in the freezer.
6. Bake in the preheated oven about 8- 10 minutes until cheese is soft and sticks are lightly browned.

Sandwich Sushi

Martha Stewart

  Tomorrow marks the first day of school for many children here in Rhode Island and Massachusetts and I thought it fitting to write about my new favorite lunch find, Sandwich Sushi. Sandwich Sushi is a fun and creative way of making plain old PB&J exciting! They are great for children of all ages, from small children to big kids just wanting to have fun.

 The idea is simple and the possibilities are endless... All you need is sliced sandwich bread and a bit of creativity!

To start use american sliced bread (white or wheat) with the crusts removed preferably. Press the slices of the bread to flatten them out, this can be done by hand or with a quick pass of  a rolling pin. When pressing the bread make sure that it is not on a surface where it will stick and become glued down. You might want to lay down a piece of wax paper or saran wrap below the bread. Personally I like to add the condiments (mayo, mustard, jelly, relish, whatnot) to up-facing slices bread at this point before layering the filling. It will act like a glue holding in what ever is added as the filling, be it turkey, ham, veggies or all of the above! When you have everything you want in place it is time to start rolling. If you used wax paper or saran wrap under the bread use it to help you make your Sandwich into a Sushi Roll (This is also a great time to bring in little hands to help out.)

Check out this amazingly delish Turkey, Avocado, Spinach and Cheese Roll that was made over at Domestic Charm!! Notice how she has the ingredients all to one side of the bread, this will help from having them all spill out. Also, be careful not to overload your fillings... There is only so much one piece of bread can handle. 

 Here are a few other photos I have found on the web that are great for inspiration:

Pass the Peas, Please

PB&J Sushi Sandwich 

Healthy, Tasty, Cheap 

Impress Your Kids

Chilled Avocado and Shrimp Soup for a HOT Day

Cooking Light

 I am a soup lover and could it just about everyday of the year and never get tired of it. However, this summer it has just been slightly to warm to have a pot simmering on the stove all day. Cooking Light recently published a recipe for a chilled Avocado and Chipolte Seared Shrimp that looked and sounded amazing (see photo above.)

Of course I made just a few changes to the recipe with amazing results and no left overs!

Ingredients

(Serves 6-8)

Soup:

 2 1/2  cups of Chicken Broth 

 1/2  cup of dry White Wine

 2 peeled and diced Avocado

 2 tablespoons of chopped fresh cilantro 

 2 cloves of roasted garlic

 2 tablespoons of fresh lime juice

1/4 teaspoon of kosher salt

1/4 teaspoon of ground black pepper

Lime Cream:
 3/4 cup of Cabot Low Fat Sour Cream
 1/2 teaspoon ground cumin
 Zest of 1 lime
 1/2 teaspoon of ground pepper

Shrimp:
 3/4 lbs of Munroe Dairy Shrimp, peeled and chopped
 1/2 teaspoon of ground cumin
 1 fresh Jalapeno, chopped*
 1 cup of roasted corn kernels
 1/3 cup of chopped red onion
 Juice of 1 lime
 1 clove of garlic chopped
 1/2 tablespoon of Olive Oil

Preparation


Soup
  For the roasted garlic: place to cloves of garlic in tinfoil with a drizzle of olive oil and place on a warm grill (300- 400*F) or oven for 12-15 minutes or until soft. Can be made ahead and refrigerated by 1 day.
 Combine all the ingredients for the soup in a food processor and blend until smooth. Scrap down sides if necessary to make sure all ingredients are combined. Chill in the refrigerator until ready to serve.

Lime Cream:
 Combine all ingredients in a bowl, stir well. Cover and Chill

Shrimp:
  In a large bowl combine all of the ingredients and let chill for at least 30 minutes to marinate.
  Warm a large non-stick skillet, over medium warm heat, add a dash of olive oil to the bottom of the pan or lightly coat with spray. Just before the oil begins to smoke swirl it around the bottom of the pan coating the surface. Next toss in all of the ingredients and evenly spread out over the bottom of the pan (careful not to crowd ingredients in the pan.) Cook for just a minute before tossing. When the shrimp is pink remove from heat (about 3 minutes.)

 Ladle the chilled soup into bowls about 1/2 to 3/4's full. Spoon the shrimp mixture (warm or cold) in the center of the bowl. Finally top the shrimp with a generous drizzle of the lime cream.

Enjoy!!!!!

Recipe Credit: Tony Rosenfield, Cooking Light June 2011

B.Y.O.B. ~ Build Your Own Burger

  Burgers are a staple of the all American cookout going dating back to the time just before World War II when the charcoal grill gained it place in the backyard of many homes. This simple and often considered easy meal option has spurred many debate between friend and foe. Even in my own house there are varying opinions on the correct mix of the burger itself not to mention the cooking techniques or dare I venture the realm toppings!

 It was this past Friday that I watched and recorded the differences in how each of my friends build their own burger. It reminded me of a snowflake in a way, with no two being exactly the same. One person had turkey on wheat with no cheese while another went for beef, bacon and cheddar on a white bun then smothered in BBQ sauce (not ketchup and pickles on the side!) Each person checked off there preferences like it was a description of there personality and proudly handed in there order. This whole experience made me ponder what makes a burger a burger... 

 According to Merriam-Webster and burger is defined as: : a sandwich similar to a hamburger burgers> —often used in combination and a hamburger is a sandwich made with a patty of ground beef. Being a person that does not like being constrained by regulations I am all for the Burgers not Hamburger. Thus this leads me to B.Y.O.B. or Build Your Own Burger!!

 B.Y.O.B. opens the door for individualism and creativity and is a great theme for your next cookout! Create a Burger Bar where all the guest are given the option of meats and toppings and are free to create the burger that best suits them. You can even turn it into a game and have people guess or theorize what each persons burger says about them. 

Grilled Shrimp Quesadilla ~ To Spice or Not to Spice, It is Your Choice!

  Quesadillas are like Tacos in the way that you can personalize them and make them yours. They are great to make for a fun family dinner or to have as an appetizer with friends and family. I make Quesadillas all year long but, I love them the most when they come right off the grill. However, a hot buttered skillet is not that bad either!

 One of my favorite Quesadillas to make for an appetizer or entree is a Shrimp Quesadilla with just a hint of spice and fresh lime. The recipe below is merely a suggestion and can be changed in anyway. The one suggestion I has is to watch how you load your Quesadilla. Often times I get over zealous and add to much making for a sloppy Quesadilla that is not very easy to eat. 

Zesty Lime Quesadilla:

Shrimp:

  1/2 lb of Peel & Eat Shrimp Chopped - Peeled and Tails removed

   Zest of 1 lime

   Juice of 1 Lime*

   1 teaspoon of Chili Powder

   Dash of Garlic Powder

   Dash of Onion Powder

   Dash of Celery Salt

   1 tablespoon of Olive Oil

   *If you have Tequilla in the house add 1/2 a tablesoon

 In a bowl combine all of the ingredients and let marinate for at least 30 minutes. 

Over medium high heat in a oiled saute pan cook the marinated shrimp until the shrimp is pink, about 2- 3 minutes. remove from heat and set to the side in a bowl. 

For the Quesadilla:

 Cooked Shrimp 

 1/2 cup of Shredded Sommermaid Monteray Jack Cheese

 1/2 cup of Shredded Cheddar Cheese

 4 Maria & Ricardo Tortillas ( White or Wheat) 

 Olive Oil

 Heat the grill up to 400* F 

On a flat Surface like a cutting board or plate, something that you can easily slide the quesadilla to the grill on, lay one tortilla. On the bottom side of the tortilla, that will be going on the grill, brush with oil and then flip up to filling side. Sprinkle the quesadilla with a combination of the Monteray Jack and Cheddar Cheese upto a 1/4 " from the edge of the tortilla. Add the cooked shrimp to half of the tortilla and fold over the other half of the tortilla to cove the shrimp and make a half circle. 

 Using a spatula or tongs transfer the Quesadilla to the grill and either weigh it down with a grill press or pan. After 2 minutes, or until the bottom has brown grill marks, flip the Quesadilla and repeat on the other side. Make sure the cheese has melted and not to char the tortilla. 

 Cut into quarters and serve with Avocado Salsa and Sour Cream

Avocado Salsa:

2 Haas Avocados Chopped*

1/2 a Red Onion Chopped

1 Maine's Backyard Tomato Chopped or 2 Ripe Roma Tomatoes*

1 Jalapeno Chopped*

Juice of 1 Lime*

1 clove of Garlic Chopped*

*All found in the Munroe Dairy Guacamole Kit

 In a bowl combine all of the ingredients and sprinkle with salt and pepper. Toss gently and refrigerate until ready to serve. If you are making more than 2 hours ahead add the zest of the lime and the pit of the avocado, this will keep the avocado fresh and green. Remove the pits just before serving. 

 The amount of jalapeno can be changed to adjust the heat. 

Serve the Quesadilla with the Avocado Salsa and Sour Cream for dipping or with a side of mixed green and rice as a meal!!

You can also change out the shrimp for chicken or steak. 

  

  

  

Happy Apple Turnover Day!!

Did you know that July 5th is Apple Turnover Day?!?
 Upon a modest investigation of recipes for this fine dessert I have found that it in fact a fairly easy dessert to make with a few easy short cuts too! I have taken Ina Garten 's recipe from the show Barefoot Contessa and made a few modifications to fit the inventory in my kitchen.

Ingredients:
1 teaspoon of grated orange zest
3 tablespoons of freshly squeezed orange juice
1 1/4 lbs of Gala Apples (cored and cut into 1" pieces)
3 tablespoons of dried cranberries (or frozen)
3 tablespoons of granulated sugar
1 tablespoon of all purpose flour
1/4 teaspoon of ground cinnamon
1/8 teaspoon of ground nutmeg
Pinch of salt
1 package of frozen puff pastry (defrosted)
1 beaten egg with 1 tablespoon of water (for wash)

Directions
Preheat oven to 400*f

 Combine the orange juice, zest and apples in a bowl. Add the cranberries, sugar, flour, cinnamon, nutmeg, and salt. Toss together coating the apples evenly with the sugar and spices.

 On a floured surface gently roll out the puff pastry, taking caution not to tear the pastry sheets, to a 12 by 12 inch square. Cut the sheet into 4 smaller even squares. Do twice to create 8 small 4 by 4 inch squares.

 Brush the edges of each square with the egg wash and spoon about 1/3 cup of the apple filling on half of the square. Fold the pastry over diagonally of the apple filling to make a triangular shaped purse. Press the edges of the Turnover down with a fork to create a seal. Do this over 8 times and transfer the Turnovers to a parchment lined baking sheet. Brush the tops of the Turnovers with the egg wash and sprinkle with sugar and with a knife make two 1 inch slices to the top of the turnover.

 Bake for 20 minutes in a 400 degree F oven.  Remove the baked Turnovers from the pan and let cool on a wire rack. Serve slightly above room temperature with scoop of French Vanilla Ice Cream!!

Zesty Summer Shrimp Kabobs

 I am loving that weather has gotten warmer and that it is finally grilling season!! It is the time of year where I  would like to declare that I will officially be shutting down the indoor kitchen and vowing to only use the grill for the rest of the season but, I do not want to jinx myself just yet...

Zesty Shrimp Kabobs

Ingredients:

Makes 4 Hearty Kabobs

1lb of Peel & Eat Shrimp (peeled with tails left on)

1 Zucchini cut into ½ - ¾ inch rounds (8 pieces)

1 Red Onion ½ & then quartered (8 pieces)

8 Cherry Tomatoes

1 Green Bell Pepper cut in ½ and then quartered (8 pieces)

Marinade:

2 tablespoons olive oil

5 cloves garlic, smashed and finely chopped

1/2 jalapeno pepper, minced

1 1/2 tablespoons chopped chives/cilantro/Italian parsley leaves

Juice of 1 Lime & Zest

1 teaspoon of Munroe Dairy Orange Juice

Ground black pepper

 Peel and rinse the Shrimp and set aside in a non reactive stainless steel or glass bowl.  Add the olive oil, garlic, jalapeno, herbs, orange juice and lime juice/ zest.  Let the shrimp sit in the marinade for at least 30 minutes.

Skewer the shrimp and vegetables alternating the veggies after each shrimp.  Brush the skewers with the remaining marinade and grill for 6 minutes before turning the kabobs. Cook the Kabobs for another 4 minutes or until the shrimp is opaque.

Enjoy with a salad of Olivia’s Spring Mix for a healthy and flavorful meal. 

Photo Credit: Instructables.com

  This past weekend we spent the weekend with friends and I was looking for some creative and new breakfasts to try out. I came across this recipe at instructables.com and was immediately attracted to how delicious it looked and simple to make. You can mix up the stuffing to work with left overs from the night before or vegetables fresh picked from the garden or off the milk truck!

Photo Credit: Instructables.com

 On instructables.com they used vine ripened tomatoes, just like the Maine's Backyard, cutting off the tops and coring out the centers. You can use the guts of the tomatoes to make fresh salsa or use in a marinade for chicken or fish. 

 On a lined cookie sheet or grill place the tomatoes, cored side up. You are going to fill the tomatoes with the veggies, meat and cheese. Finally you will top each tomato off with one egg.

Photo Credit: Instructables.com

 Finally you cook the eggs at 425*f in an oven or on a covered grill. If you like a runny yolk cook the egg closer to 10 minutes or just until the whites have set. If you are into a firmer yolk cook the stuffed tomato for a longer time or until the yolk has turned a lighter opaque color. 

Fresh Basil and Tri Color Tortellini Salad

   This weekend is full of cookout with family and friends and I usually have the task of bringing a pasta salad to the table. This year I wanted to share with you one of my favorites that is full of flavor and colorful too.

 To start the fresh basil adds an aroma of summer mingling in with the diced tomatoes and sliver of fresh carrot. The bits of fresh mozzarella adds levity to the dish in contrast of the ricotta filled tortellini. Just a small amount of Extra Virgin Olive Oil and Balsamic Vinegar brings it all together.

Ingredients:

1lb of Venda Tri Color Tortellini (cooked)
1/2 cup of Extra Virgin Olive Oil
1/4 cup of Balsamic Vinegar
8 leaves of Chopped Basil
1/2 red Onion Chopped
1 Carrot Sliced
1 Maine's Backyard Tomato diced


Directions:

 In a large bowl combine all of the ingredients and gently toss. Chill before serving for up to 1 hour if using warm pasta.

Can be made 1 day ahead.

To make this dish a meal add extra vegetables like asparagus, zucchini, pepper, and eggplant. You can also dress it up with grilled shrimp, salmon, chicken or steak.

Grilled Pizza Margherita

Grilled Pizza Margherita

1 ball of Narragansett Creamery Fresh Mozzarella (diced)

1 sliced Maine's Backyard Tomato
6 Fresh Infinite Basil Leaves (Sliced)
3/4 cup of Italian Corner Pizza Sauce
1 Top This! Pizza Crust
Optional- Crumbled Fortuna's Sausage, Grilled Chicken or Shrimp
Preheat the oven or grill to 400° f.
 Spoon the Italian Corner Pizza sauce over the Top This! Pizza Crust, spreading it out evenly with the back of the spoon. Layer the sliced tomato over the sauce, along with any other topping that you wish to add. Next evenly spread out the diced Narragansett Creamery Mozzarella. Finally top with the chiffonod (sliced) fresh Basil.
 Cook on the grill covered for 8- 10 minutes or in the oven for 8-10 minutes.
* For a crispy crust cook the pizza right on the grill racks and on the oven racks for a few minutes longer (10 to 12 minutes.) The flow of air over the bottom of the crusts will create a crispy crust.
* Keeping the pieces of cheese smaller helps when cutting and eating the pizza. When the pizza topping pieces are larger it is messier to eat with a larger chance of you wearing your food!

Open Faced Avocado and Chicken Sandwich with Melted Fresh Mozzarella

Photo Credit: Country Fixins

 Rotisserie Chicken Avocado & Basil Open Faced Breakfast Melt

4 slices of Hillshire Farms Rotisserie Chicken

1 sliced Maine's Backyard Tomato

1 sliced Avocado

4 Fresh Infinite Basil Leaves

2 slices of Narragansett Creamery Fresh Mozzarella

1 Munroe Dairy English Muffin Split

Optional 2 Munroe Dairy All Natural Eggs (hard boiled, poached, or fried) 

To make the Sandwich first by toasting the English Muffin and then layering the ingredients on top. Start with the sliced avocado, the oils in the avocado will take the place of any butter to moisten the English Muffin, next add the two pieces of basil per muffin followed by two slices of the Hillshire Farm Rotisserie Chicken, finish off the sandwich with one slice of tomato each topped with one slice of fresh mozzarella.

Place both side face up under the broiler on a lined cookie sheet for 3- 4 minutes or until the cheese has melted.

If you want to add an egg for more protein, layer the egg over the tomato and under the cheese.

Chicken Quesadilla topped with Fresh Guacamole

 Chicken and Corn Quesadillas

Makes 4 Quesadillas

4 grilled chicken breasts (deiced 1/4" pieces)
1 diced Maine's Backyard Tomato
1/2 chopped Red Onion
1/2 cup of Corn (defrosted)
1 cup of Shredded Supreme Cheddar Cheese
3/4 cup of Sommermaid Monteray Jack Shredded Cheese
1 tablespoon of Sommermaid Butter
4 Maria & Ricardo's Organic White or Wheat Tortillas
Top with:
Cabot Sour Cream (Light or Regular)
Homemade Guacamole with Munroe's Guacamole Kit
 In a large mixing bowl combine the grilled chicken, onion, tomato and corn. Using a slotted spoon, 11/2 scoops of  the mixture onto 1/2 half of a tortilla spreading out evenly and topping with a blend of the cheeses over the chicken and corn mixture.
 In a skillet on medium heat add the butter coating the bottom of the pan. Place the tortilla folded in 1/2 in the skillet and press using a grill press of lid of a pan. When the bottom is golden brown, 3- 5 minutes, flip the quesadilla over to the other side using a large spatula. Again press the quesadilla down. This pressure on the quesadilla causes the cheese to melt into the chicken holding the quesadilla together like glue. Cook until the tortillas is browned, about 3 minutes.
Slice into thirds and enjoy with some fresh guacamole and sour cream!!

I LOVE my Guacamole Kit!!!

Photo Credit: Noshtopia

 Have I ever told you before how much I LOVE the Guacamole Kit that Munroe Dairy has? Well I do! It makes the best Guacamole ever and it can also be used to make so many other dishes as well. 

Here are a few of my tips for the Guacamole Kit:

Photo Credit: The Avocado Store

Linny's Tip #1: Ripen your Avocados. It is hard to make Guacamole with Avocados that are not quite ripe. It is best to store your Guacamole Kit out of the fridge and on the counter. If your Avocados are really hard toss them into a paper bag to quicken the process in just a day or two you will have ripe avocados. By keeping the avocados in the bag you are trapping the gases naturally released from the ripening fruit accelerating the process. 

Linny's Tip #2: Roast you Jalapeño and Garlic! Roasting the jalapeño pepper and garlic either in a skillet on the stove or on the grill. If using a skillet just add a bit of oil to the bottom of the pan or grease the pepper before putting it on the grille. Roasting the jalapeño and garlic will bring out a sweeter flavor in both.

Photo Credit: Restaurant Girl

Linny's Tip #3: Add some Extra Flavor! Some people find Guacamole to be a bit bland; however, I can guarantee those people are not helping to develop the flavors in the dish. Just by adding a dash or sea salt or extra heat from dried chilies can make a huge difference in the way you taste. You can add a bit of chopped celery to add crunch crunch or red onion for a bit more zip. Another great addition is diced fresh mango, mango have a hint of Cinnamon to compliment their sweetness. Corn is wonderful to add to your guacamole, it can be fresh of the cob, from the freezer, or roasted.  Some people will even add a tablespoon of Sour Cream for some tang and creaminess. 

Linny's Tip #4: Stop your Guacamole from turning brown. Brown Guacamole is not what you want to put out for your friends and family. The citric acid from the lime will help to not just add flavor to your dip but, will in fact help to keep it from turning brown. The other thing you can do is to keep it covered in the refrigerator until just before your guest arrive. Also do not put out a huge bowl of Guacamole, instead put out a smaller bowl and refresh it through out the party. 

Oscar's Guiltless Guacamole

Linny's Tip #5: Think outside the bag. Guacamole likes to travel on more than just tortilla chips. Use fresh veggies like carrots, celery, tomatoes, asparagus, and zucchini to accompany your dip. Not only is this a healthier option but, it is a fun and festive way to add color to any table or food spread. You can use a head of lettuce to serve your guacamole in, using the leaves as chips or mini wraps! 

Linny's Tip #6: Take it to Lunch! Guacamole is a great addition to a sandwich either in a wrap or on some bread. Recently we just added Rotisserie Chicken to the list of sandwich meats and one of my favorite sandwiches is the Rotisserie Chicken, Guacamole, Fresh Olivia's Organic Baby Spinach, Shredded Carrots and Red Onion all wrapped up in Maria & Ricardo's  Organic Wheat Tortilla. 

Photo Credit: Delish.com

Linny's Tip #7: Decontsruct the Kit. Just because it says Guacamole Kit on the Label does not meant that is what you have to use it for. You can use the ingredients of the Guacamole Kit in many other dishes not all mushed together. Use all of the ingredients in making a Fresh Shrimp Salad with Diced Avocado and Jalapeños or Chop everything up and use the ingredients for a make your own Burrito/ Fajitas Dinner Night. California Pizza's are another great way to serve 

California Pizza: Great as an appetizer or Salad Alternative

1 Top This! Pizza Crust White or Wheat

1 Cup of Sommermaid Monteray Jack Cheese Shredded

1 Avocado Diced

1 Tomato Diced

1/4 cup of Diced Red Onion

1/2 Cup of Shredded Romaine Lettuce

1 tablespoon of Olive Oil

Brush the Top This! Pizza Crust with Olive Oil and top with the Shredded Monteray Jack Cheese. Place the pizza on the grill heated to 400*F. Cook until the cheese is melted about 8 minutes. Remove the Pizza from the grill and top with lettuce, avocado, red onion and tomato. Slice and serve!