Monday, July 26, 2010
This quick light dinner was inspired by a roasted veggie wrap I enjoyed at a favorite grocer/deli. I changed it up by grilling the veggies.
Roasted Veggie Wrap: Spread honey dijon on flatbread. Arrange the grilled veggies, eggplant, red bell pepper, onion, and asparagus on the flat bread and top with feta. Broil just long enough for the flat bread to brown and the feta slightly melted. Wrap, cut and enjoy.
Saturday, July 17, 2010
My sister told me that she was worried that I was not feeding my husband or that all my meals were less than photogenic (like the layered chicken) because I had not posted lately...it is nice to know that someone is watching. And yes I have been cooking...mostly quick meals that do no take much prior planning...pasta!
First Course: Tomato and Fresh Mozzarella. Finally the season's tomatoes have started to appear. The tomatoes are sliced and alternated with slices of fresh Mozzarella. These are topped with lots of fresh basil ...it is so nice to walk out on the deck and snip a few sprigs. Add the fresh ground pepper and drizzle with olive oil. Arugula decorated the plate.
Entree:Pasta with Roasted Vegetables. Typically the vegetables would be grilled, but on this day it was just too hot to stand over a hot grill so the veggies, zucchini, red bell peppers, orange bell peppers, and onion, were drizzled with olive oil and put in the oven. The roasted veggies were tossed with cooked penne pasta, crushed garlic, fresh ground black pepper and fresh herbs, oregano and basil.
Wine: Hook and Ladder Station 10 2006
Wednesday, July 7, 2010
I apologize for not posting lately...it has been a week of travel, celebration of family - golf and grandbabies, milestone birthdays ...life moments as I refer to them!
I did learn that many of my relatives check "Yo Jo..." regularly and they certainly let me know what they thought when they looked at the recent stuffed chicken layers! The only constant was that no one thought at first glance that they were layers of chicken breasts.
Many mentioned that they thought the crab cakes looked and sounded interesting...so here is a dish I made using the crab cakes that I froze.
Entree: Crab Cakes with Mustard Sauce. The ingredients of the crab cakes can be found in the June 22 Blog. This time the crab cakes were thawed and reheated in a 400 degree oven for 10 minutes. Because they were initially very moist the heat and time did not dry them out.
The sauce: Added to sauteed shallots were grainy mustard, honey Dijon and dry white wine. This mixture was cooked just long enough to blend the flavors. The sauce was served in a miniature ceramic spoon next to the crab cakes.
Side: A Slaw like Salad:The lettuce, carrots and onion were sliced very thin and mixed with thin cucumber slices and cherry tomatoes. For the dressing the olive oil and pinot grigio vinegar were mixed with fresh ground pepper and fresh herbs (basil, oregano, thyme)
Wine: Joel Gott Sauvignon Blanc- This was recommended by one of the wine staff at my favorite market. It is an inexpensive dry, crispy, pleasant wine.