Sunday, June 28, 2015

Citrus Balsamic Grilled Shrimp

This recipe came out of the current issue of Food Network Magazine. The recipe was on one of the ads for Lea & Perrins The recipe I found on their site was Citrus Balsamic Grill

So here is the recipe for this delicious dish.


  1.  In a medium bowl, mix together Worcestershire Sauce, lemon juice, vinegar, oil and garlic. Set aside a few tablespoons of this as the dressing
  2.  In a medium sized bowl, place the shrimp in the marinade, make sure it is well coated. refrigerate and marinate for at least 30 minutes.
  3.  Remove shrimp from refrigerator, reserving marinade. Cook shrimp on preheated grill until the shrimp is opaque or internal temperature is 145 degree F,  basting frequently for first 5 minutes. Discard any remaining marinade.  Note: we cooked our shrimp on stove top in the marinate.
  4. Serve over lettuce top with reserved dressing and lemon zest.

Saturday, June 20, 2015

Parmesan Crusted, Bacon Wrapped, Stuffed Chicken Breast With Spinach And Ricotta Cheese

Parmesan crusted, bacon wrapped, stuffed chicken breast with spinach and ricotta cheese
That is a really long title. My husband made this along with the Eggplant Brushetta.

To make this you will need:
2 boneless chicken breasts (pounded thin)
8 strips of bacon
1/4 cup ricotta cheese
1/4 cup spinach (chopped fine)
1 teaspoon basil
1 teaspoon dill
1 teaspoon paprika
1 cup grated Parmesan cheese
salt and pepper

Preheat oven to 400 degrees. Mix your ricotta, spinach, dill, and basil in bowl, place 2 strips of bacon going one way and 2 strips of bacon going the other, lay chick breast on top of bacon, salt and pepper chicken and add 1/2 of filling, fold over chicken breast and fold bacon strips over top of chicken, roll in Parmesan cheese and place on baking sheet lined with parchment paper. repeat for second breast. Cook in oven for 45-50 minutes of until internal temp reaches 165 degrees. 

Two Eggplant Recipes

Do you like eggplant? Then here are two recipes for you. We have an eggplant brushetta and an eggplant lasagna. Both delicious.

Eggplant Brushetta

1 loaf french bread
1 egg plant 
2 tomatoes
olive oil
4 oz. fresh mozzarella
3 tablespoons basil
3 tablespoons dill
salt and pepper

On a grill (or table top grill) preheat to 350 degrees. Cut french bread into 1 1/2 thick slices, drizzle with olive oil and toast both sides on grill, set aside. Slice your egg plant and tomatoes about 1/4 inch thick, drizzle with olive oil, salt, and peeper, grill until starting to char, remove and let cool. Place bread on baking sheet and preheat oven to 350 degrees. Place egg plant slices then tomato slices on bread. Mix 1.4 cup olive oil with the dill and basil, mix well and drizzle over top of tomatoes. Thinly slice the mozzarella cheese and place on top of tomatoes. Bake for 15 minutes or until mozzarella is melted and brown. Serve hot.

Egg plant lasagna

16 oz. lasagna noodles (boiled and cooled)
1 lg can spaghetti sauce
1 onion (finely diced)
1 green pepper (finely diced)
1 egg plant (sliced thin)
1/4 cup ricotta cheese
1/2 cup shredded mozzarella
Salt and pepper

Preheat oven to 375 degrees. Saute onions and green pepper in skillet season with salt and pepper, sweat until transparent, set aside. In same skillet brown eggplant slices on both sides and set aside. In a 2 quart casserole dish place a small amount of sauce in bottom of dish and spread evenly, add 1/2 of your lasagna sheets, then layer on your egg plant slices, green pepper and onions, layer of sauce and your ricotta cheese. Then place remaining Lasagna sheets on top, cover with remaining sauce, and place shredded mozzarella cheese on top and bake for 45 minutes or until bubbly and golden brown. Let rest for 5 minutes then serve.

Friday, June 19, 2015

Patio Garden

We are growing vegetables off our patio. It is coming along, and soon we will have fresh vegtables.

Saturday, June 13, 2015

Mexican Pork Chops

My husband got his creative juices flowing again. This feels like comfort food. Delicious pan fried pork with a cheesy sauce.

Mexican pork chops
by David Huston

2 center cut pork chops
1 cup panko breading
salt and pepper
1 can Campbell  cheddar cheese
1/2 green pepper (diced)
1 small can petite diced tomato
4 oz. fresh mushrooms (sliced)
4 oz. olive oil

In a sauce pan sweat the green pepper in a tablespoon of olive oil, then add the mushrooms and tomatoes, salt and pepper to taste, simmer until most of juice is  gone, about 10-15 minutes on medium heat.
Add cheddar cheese and stir well until hot, set aside.

 In a skillet heat the rest of the olive oil until it is 350 degrees. pound out the pork chops into a thin chop then salt and pepper both sides of meat. Roll in the panko breading and fry until done . About 3 minutes on each side. Drain on paper towels , then place on plate and top with the cheese sauce (queso).

Breakfast Rolls

I made up these tasty breakfast rolls. I made a biscuit recipe, rolled out the dough and filled it with eggs, mushrooms, cheese, and onions. 

Saturday, June 06, 2015

Creamed Corn Macaroni And Cheese

So this is the second time making Creamed Corn Macaroni And Cheese. I initially made it back in 2012 after seeing it done on Food Network Star. By the way, new season starts tomorrow! I can't help it. I like reality TV, especially food reality TV.

So the only real difference is that I put panko and cheese on top instead of croutons.

So the recipe can be found here.

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