Tuesday, June 26, 2012
1 bottle of Prosecco or Champagne
3/4 cup of Peach Schnapps
1/2 bottle of Sprite or two cans (you can use Fresca here too)
1 diced lime
1/2 orange diced
10 Maraschino Cherries chopped
(chopped apple and strawberries can be added as well)
In a large pitcher muddle the lime, orange and cherries. Add your Prosecco, Peach Schnapps and soda. Garnish with extra fruit and mint!
Posted by Jill at 8:46 PM
Tip # 1. Before you begin, have ALL of your topping prepped and put into bowls.
Tip #2. You need to work FAST when you are making these, they cook in minutes and you don't want to burn anything.
Step #1. Fire up your grill.
Step #2. Clean your grates.
Step #3. Put the cover down and heat it up. You want the grill to be medium/high.
1lb of fresh dough for each pizza. You can buy this at your local grocery store or even ask your local pizza shop to buy it.
Step #1. Roll out your dough as you normally would to make pizza. You want to have this ready to go for the grill.
To grill each pizza, open the lid of your grill and take your rolled out pizza dough and throw directly onto the grill (no pan needed). Close the lid of the grill and let it cook for about 2-3 minutes. Open the lid and check on your pizza dough...if it has some nice grill marks and looks cooked and crispy, its time to flip it over and work fast. Flip your dough, add your toppings asap and close the lid to melt all of the cheese and cook the other side. This should take no more than 5 minutes. That's it!. The more you make this the easier it gets.
Grilled shrimp seasoned with salt and pepper
San Marzano crushed tomato
Salt, Pepper and Hot pepper Flake
Caramelized Onion and Bleu Cheese
Crumbled Bleu Cheese
Posted by Jill at 8:23 PM
Monday, June 18, 2012
1 small container of Mascarpone Cheese
1 small jar of Nutella
1 package of crepes (feel free to make your own too)
Spread a layer of Mascarpone on half the crepe and a layer of Nutella on the other half. Fold in half and then in half again so that the crepe is folded in quarters. Set aside.
Dulce de Leche Rum Cream Sauce
1 small container of dulce de leche
1/2 cup of Rum
1/2 cup of heavy cream
Dash of Cinnamon
1/4 cup of brown sugar
1/2 stick of butter
In a large saucepan, add your butter and let this melt. Once this melts, add your brown sugar and cinnamon. Let this bubble and then add your rum. Cook the rum for about one minute. Once this is done, add the dulce de leche and cream. Let this cook for about 2 minutes. To this add your crepes cook for about one minute each.
*Garnish with whipped cream of vanilla ice cream
** Strawberries and bananas
***Sauteed Apples for a Caramel Apple Crepe
Posted by Jill at 7:06 PM
4 Bone on Chicken Breast
1 package of Boursin Cheese
salt, pepper and garlic powder
Season the chicken on both sides with salt, pepper and garlic powder. Divide the Boursin cheese into quarters. Take one quarter of the cheese and stuff it under the skin of each chicken breast. Place in an oiled baking dish. Sprinkle with bread crumbs and more olive oil. Bake at 375 for about 45-55 minutes (until juices run clear). As the chicken is cooking you can baste with any juices and melted Boursin.
Posted by Jill at 2:24 PM
Wednesday, June 13, 2012
25-30 Clams (littlenecks or cherrystones are my favorite)
6 cloves of smashed garlic
1 can of crushed tomatoes
1 cup of freshly chopped Italian parsley
1 pinch of red pepper flake (more if you like spicy)
1/2 bottle of white wine
Freshly Ground pepper (and a little salt)
In a large pot, add about 1/4 of Extra Virgin Olive oil, garlic and red pepper flake. Brown the garlic. Once the garlic is brown, add your clams and toss with the garlic. Add the crushed tomato, toss and cook for 5 minutes. Next, add the wine, pepper and top with the lid and steam for about 5 minutes. Take a look and see if the clams are opening up..they should start. Add your fresh parsley and cook another few minutes with the lid off. At this point most of your clams should be opened. Cook another few minutes and if there are any unopened clams, disgard them. They are bad, you do not want to get sick from eating a bad clam.
Take off the heat and drizzle some extra olive oil and more fresh parsley. Serve with grilled French or Italian bread or toss with pasta! Enjoy!
Posted by Jill at 3:12 PM
Saturday, June 9, 2012
2 package of Cream Cheese at room temp.
1 lb of Lump Crab Meat (you can use the can too, but Lump is the best)
1 bottle of Cocktail Sauce
Mix the cream cheese until soft, then fold int he crab. Form into a large ball or spread on a dish. Pour the entire bottle of cocktail sauce on top of the ball. Serve chilled and with buttery crackers!
Posted by Jill at 11:33 AM
1 lb of Land O' Lakes white American cheese (get the one ONLY from the deli counter, not pre-packaged)
1 lb of Rigatoni pasta
1/2 stick of butter
2 cups of Whole Milk
1/2 cup Parmesan Cheese
Salt and Pepper to Taste
Cook pasta according to directions. In the same pot that you cooked the pasta in, melt your butter and add the milk. Let the milk get just about to a boil, remove from heat and add your cheeses and then the pasta back into the pot. Let everything melt and add to a buttered 9x12 baking dish. Bake for about 25-35 minutes or until bubbly. You can also add breadcrumbs on top...as well.
Posted by Jill at 11:19 AM
1 sprig of Rosemary chopped
6 cloves of chopped garlic
1 whole lemon juiced and zested
2 tbs of finely chopped parsley
1 tbs Red Pepper Flake
1 tbs Red Wine Vinegar
Olive Oil (1tbs)
Sea Salt and Pepper
1lb of Wings
Simply mix everything together and toss with wings. Let marinate at least one hour (the longer the better). Fire up the grill and grill until crispy.
*When you first get these on the grill, season with salt and pepper.
Posted by Jill at 11:09 AM
Thursday, June 7, 2012
Super easy and delicious, make this for your next soiree!
1 tuna loin
salt, pepper, sesame seeds
Coat the tuna with salt and pepper. Press the tuna into sesame seeds until fully coated. Grill about two minutes on each side. If you do not have a grill, you can sear in a pan. Let the tuna rest about 5 minutes and cut into slices.
1-2tbs of Wasabi powder
1 tsp soy sauce
1 tsp seasame oil
1 tsp Sricha
1 Container of Sour Cream
Mix the above. Place into pastry bag or take a ziplock bag and cut the tip off of it.
To assemble, take one cracker, lay a piece of tuna on top and then squirt a dollop of the Wasabi Cream on top. That's it!
Posted by Jill at 4:38 PM
1 can of anchovies minced
6 cloves of slivered garlic
2 tbs of chopped capers
one handful each of black and green olives chopped
1 cup of white wine
1 can of Pastene crushed tomatoes
one pinch of red pepper flake
Extra Virgin Olive Oil
1 lb of your favorite pasta (cooked), I like Linguini with this
In a large saute pan add about 1/4 of olive oil, add garlic and red pepper flake. Brown the garlic and add anchovies. Cook the anchovies for about 5 minutes, you want them to melt with the garlic. To this add your capers and olives. Cook for another minute and then add your wine. Let the wine cook for about two minutes and then add your tomatoes. Add salt and pepper to taste and let this simmer for about 25 minutes. Add your pasta to the pan and cook another two minutes. Add fresh Parmesan and romano cheese. Done!
*Use this sauce on top of steak or chicken with no pasta for a low carb meal!
Posted by Jill at 11:25 AM
Wednesday, June 6, 2012
5 Heirloom Tomatoes seeded
1 large wedge of Brie (remove rind) or Camenbert Cheese (Robiola or any other soft cheese works well too)
1 clove of garlic minced or put through press
5 leaves of basil torn or you can use pesto here too
1/2 cup Olive Oil
1 lb of Bowtie pasta
Dice tomatoes and cheese. Add to a big bowl. To this add garlic, basil, oil and salt and pepper to taste. Zap in the microwave for one minute. As soon as it comes out, cover with plastic wrap and let sit for two hours.
Once the tomatoes have marinated, cook your pasta in salted water until done. Toss with the tomato mixture. Add about one to two handfuls of Parmesan Cheese and drizzle with some extra olive oil. Serve!
Posted by Jill at 1:12 PM