Here are some recipes...
Ok, so we got back last week and I have been BUSY!! lol... as usual.
I'm going to start with the stirfry because I've made it a few times this week alone... I get a little addicted to recipes, if you haven't noticed. Chef Hubby and I had a cookout and decided to make this for a side dish. He actually grilled some bread on the grill to serve this on, so people could eat it a little easier - it rocked!! I cooked it on the side burned we have so it was super fresh for the festivities.
"Stuffed Portabella" Stir-Fry
4 medium portabella mushroom caps
1 red bell pepper
1 can black olives (drained)
1 can artichoke hearts (drained)
5 cups baby spinach
Crumbled Feta Cheese
1/4 Balsamic Vinegar
Clean and chop the mushrooms. If buying the presliced, just cut the slices in half. Chop the Red pepper, olives, and artichoke hearts.
Add the Balsamic Vinegar to a heated nonstick skillet. I used a 12" so that I could put all of the spinach in at once. Then add the red pepper and allow it to soften a little... about 2-3 minutes). Add the mushrooms and cook for another minute or 2. Then add the olives and artichoke hearts, toss until everything is coated. Finally, add the spinach until it's wilted. I transfered it to a bowl and topped some of the breads with it. I allowed the guests to add the feta as they liked, because a few aren't big cheese eaters, but it's sooo yummy, mixed in!!
I hope you liked this one!
Rhubarb and Peach Sauce
2 stalks of rhubard, cleaned and chopped into 1-2" pieces
4-5 peaches,pitted and cubed
1/2 cup sugar
1/2-1 cup water
Add the rhubarb, peaches, sugar, and about 1/2 cup of water to a small sauce pan, on medium-low. If necessary, add more water as it cooks. This takes about 30 minutes to really break down the rhubarb and get the true blend of flavors, but it is sooo worth it! BTW - it's thick and rich and it isn't necessary to use a lot of it. This was awesome on grilled Pork Chops, but I can see it on chicken and steak... it's so flavorful!
Oh, wanna know the secret to a perfect pork chop?? Brine it before you cook it. You won't have to worry about a dry piece of meat again! How do you brine? It's super easy!
Brine Mixture
1 gallon water
1/2 Cup sugar
1/2 cup salt
Heat the mixture just until the salt and sugar melt completely, then remove from heat, add the meat of choice (making sure that everything is completely covered) and then cover and place in the fridge for 1-24 hrs. This is going to give you a juicy, tasty, perfect piece of meat!!
Have fun grilling - it's finally summer!
I'm going to start with the stirfry because I've made it a few times this week alone... I get a little addicted to recipes, if you haven't noticed. Chef Hubby and I had a cookout and decided to make this for a side dish. He actually grilled some bread on the grill to serve this on, so people could eat it a little easier - it rocked!! I cooked it on the side burned we have so it was super fresh for the festivities.
"Stuffed Portabella" Stir-Fry
4 medium portabella mushroom caps
1 red bell pepper
1 can black olives (drained)
1 can artichoke hearts (drained)
5 cups baby spinach
Crumbled Feta Cheese
1/4 Balsamic Vinegar
Clean and chop the mushrooms. If buying the presliced, just cut the slices in half. Chop the Red pepper, olives, and artichoke hearts.
Add the Balsamic Vinegar to a heated nonstick skillet. I used a 12" so that I could put all of the spinach in at once. Then add the red pepper and allow it to soften a little... about 2-3 minutes). Add the mushrooms and cook for another minute or 2. Then add the olives and artichoke hearts, toss until everything is coated. Finally, add the spinach until it's wilted. I transfered it to a bowl and topped some of the breads with it. I allowed the guests to add the feta as they liked, because a few aren't big cheese eaters, but it's sooo yummy, mixed in!!
I hope you liked this one!
Rhubarb and Peach Sauce
2 stalks of rhubard, cleaned and chopped into 1-2" pieces
4-5 peaches,pitted and cubed
1/2 cup sugar
1/2-1 cup water
Add the rhubarb, peaches, sugar, and about 1/2 cup of water to a small sauce pan, on medium-low. If necessary, add more water as it cooks. This takes about 30 minutes to really break down the rhubarb and get the true blend of flavors, but it is sooo worth it! BTW - it's thick and rich and it isn't necessary to use a lot of it. This was awesome on grilled Pork Chops, but I can see it on chicken and steak... it's so flavorful!
Oh, wanna know the secret to a perfect pork chop?? Brine it before you cook it. You won't have to worry about a dry piece of meat again! How do you brine? It's super easy!
Brine Mixture
1 gallon water
1/2 Cup sugar
1/2 cup salt
Heat the mixture just until the salt and sugar melt completely, then remove from heat, add the meat of choice (making sure that everything is completely covered) and then cover and place in the fridge for 1-24 hrs. This is going to give you a juicy, tasty, perfect piece of meat!!
Have fun grilling - it's finally summer!
Comments