Tuesday, August 31, 2010

They ate my Parsley plant...............

A couple of weeks ago I went to water my plants and discovered my parsley had been eaten by five caterpillars.
They had orange and black stripes. The detail was amazing. As I watched they continued to eat my parsley.

I couldn't believe one day the plant was bushy and the next day it was twigs.

So I decided to do a bit of research. These are probably black swallowtail caterpillars. These would turn into beautiful butterflies.

If you touch these guys an orange structure that looks like horns extended by the head. Never saw anything like it. Then I noticed a very odd smell coming from the plant after the caterpillar had extended it's orange structures. It was a scent......to stay clear. Every time I touch the caterpillar it's horns would come and and the scent would be noticed. After watching my friends for two days they disappeared. I am now watching for the Swallowtail Butterfly to visit me in my yard:)

Wednesday, August 25, 2010

Peach Mimosa Chicken Breast and Salad

I marinated chicken breasts in Girard's Peach Mimosa salad dressing. Then seasoned with garlic powder, pepper, and oregano.
Used the Peach Mimosa salad dressing on the salad. If you get a chance try this dressing, it is great:)

Great dinner:)

Monday, August 23, 2010

Peach Cobbler

Peach Cobbler
(family recipe from Ginger Conroy)
1 stick butter
1 cup flour
1 cup sugar
1 cup milk
4 cups fresh fruit sweetened to taste (I used Nectarines)
In a deep casserole dish, melt butter in oven at 350 degrees. In a bowl mix flour and sugar. Stir to get rid of lumps. Gradually mix in milk. Pour over butter in casserole. Drop in fruit.
Return to oven. Bake at 350 degrees for about one hour.
(I sprinkled cinnamon on top before putting in oven)

Thursday, August 19, 2010

Shrimp and Pineapple Pizza

Let's get started.

Fresh Pineapple, Shrimp, Banana Pepper, Chili Pepper, Grape Tomatoes, Red Onion, Garlic.

Just love Betty Crocker Pizza Crust. It is so simple and in 5 minutes you are ready to go. Press pizza dough into pan, add some cheese.

It is all coming together.

Top with some more cheese.

Add the shrimp.

Add more cheese and into the oven @ 450 degrees for 20-25 minutes.

Let cool for 5 minutes.

Sprinkle with fresh Parmesan cheese.
Foodie Friday is presented by
Visit her site for more fabulous recipes:)

Thursday, August 12, 2010

Grilled Prosciutto-Wrapped Chicken Stuffed with Fresh Mozzarella & Basil served with Cherry Tomato Bread Salad with Basil & Fresh Mozzarella

Grilled Prosciutto-Wrapped Chicken Stuffed with Fresh Mozzarella & Basil
Serves 4

4 medium boneless, skinless chicken breast halves (about 1 lb)
Kosher salt and freshly ground black pepper
1/4 lb fresh mozzarella, thinly sliced
4 thin slices prosciutto
1 tablespoon extra-virgin olive oil
Prepare a medium charcoal fire or light a gas grill to medium high.
Meanwhile, prepare the chicken breasts. Cut through each one horizontally almost all the way through and open it like a book. Sprinkle the chicken all over with 1/2 teaspoon each salt and pepper. Layer the basil and mozzarella evenly on half of each breast and then fold it closed. Wrap a slice of prosciutto around each breast to hold it closed and then brush lightly on both sides with the olive oil. (I used three toothpicks in each to hold it together)

Reduce the heat on the gas grill to medium. Grill the chicken breast. covered, until they are well marked, about 4 minutes. Flip and cook, turning every few minutes, until the chicken is just firm to the touch and an instant-read thermometer inserted into the center of the breast registers 165 degrees, 10 to 12 minutes more. Let cool for a couple of minutes and then serve.

Just off the grill.....don't they look good!

Cherry Tomato Bread Salad with Basil & Fresh Mozzarella
Serves six

6 slices, 1/2 inch thick, ciabatta or other squat, chewy bread
2 tablespoons plus 1/3 cup extra-virgin olive oil
Kosher salt
30 basil leaves
1 small strip lemon zest, about 2 inches long, white pith removed
4 cups small cherry tomatoes (or other bit-size tomatoes, such as pear or grape) in assorted colors, halved
1 lb small fresh mozzarella balls (about 1 inch in diameter)
1/4 teaspoon crushed red chile flakes
Freshly ground black pepper

Heat the oven to 400 degrees. Tear the bread into 1-inch pieces, pile them on a rimmed baking sheet, and drizzle with 2 tablespoons of the oil. Sprinkle with salt, toss, spread in a single layer, and bake, turning occasionally, until the bread cubes are golden and crunchy, 8 to 12 minutes. Set aside to cool.

Bring a saucepan of water to a boil. Add the basil leaves and lemon zest and blanch for 5 seconds. Drain. Transfer the basil and zest to a blender and pulse a few times to chop the leaves. With the blender running, slowly add the remaining 1/3 cup oil through the lid's fill hole and process for 30 seconds. Scrape down the sides of the blender and continue to puree until smooth, 30 to 60 seconds.

In a large bowl, toss together the cherry tomatoes, mozzarella, and bread cubes. Let sit, tossing occasionally, for 20 minutes. Sprinkle with the chile flakes; season with salt and pepper to taste.

Such a wonderful summer meal.

Perfect to the last bite:)

Foodie Friday is presented by
"Designs by Gollum"
Visit her site for more fabulous recipes:)

Tuesday, August 10, 2010

Stuffed Hot Dogs

Quick easy summer meal:
Slit the center of the Hot dog, add sliced Colby cheese, wrap a piece of Pancetta around. Hold it with a toothpick. Broil for 10 minutes.
Serve them on whole wheat buns.

Monday, August 9, 2010

A Package Arrived Today..............

UPS left me a package today.A box inside a box.Girard's Dressings!!

Apple Poppyseed, Creamy Balsamic, Peach Mimosa and Champagne dressings.

I can't wait to use these. Thanks you so much Tiffanee from "One Crazy Cookie", I was the winner of her drawing on July 22nd. And Thanks to The Girard's Team for sending this great package my way.

Thursday, August 5, 2010

Greek Panzanella and Peach Dumplings

I want to share with you two outstanding recipes I copied from last weeks Foodie Friday. The first one is Greek Panzanella from Kendra over at Haden News. She participates with the Barefoot Bloggers in doing recipes from Ina Garten. I only have one of Ina Garten's cookbooks, but plan to purchase all of them. I really love everything she creates. This is a recipe you will want to try!
Greek Panzanella
Good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
Kosher salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes (I used Colby cheese)
1/2 cup calamata olives, pitted
For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.
The next recipe I copied was Peach Dumplings from Yvonne over at Stone Gable. As I was reading through her recipe I couldn't wait to try the Peach Dumplings. This was my first time using the puffed pastry. I had always thought it would be difficult, but it wasn't. So here is my attempt at
Stone Gables Peach Dumplings.
I cut the leaves from leave cutters I had purchased from William Sonoma in the fall.

Rolled out the puffed pastry and cut pastry into squares.

Beautiful peaches, sliced and pit removed.

Put filling in.

Put peach back together.

Wrap puffed pastry corners up and over the peach. Use a little water to wet the ends of the pastry and gently push them together.

Using a pastry brush, brush heavy cream on dumplings and cut out leaves. Arrange leaves on dumplings and dust with sanding sugar.

StoneGable Peach Dumplings
8 large very ripe peaches
4 tablespoons butter
1/2 cup brown sugar
1/2 cup white sugar
2 boxes puffed pastry sheets
1/4 cup heavy cream
sanding sugar
Preheat oven to 400 degrees.
Take thawed puffed pastry out of box and roll into a square. Cut pastry sheet into 4 squares. Set aside. Cut 2nd sheet of pastry the same way.
Cut out leaves using another puffed pastry sheet.
Mix sugars together in a bowl. Add soft butter and mash together with a fork. Mixture should be somewhat crumbly. Set aside.
Cut very ripe peaches in half using the natural indent in the one side as a guide. Gently twist and the peach should easily pull apart. Remove pit from peach with a sharp knife. Repeat with all peaches.
Remove one puffed pastry square onto a work surface. Scoop a generous tablespoon of sugar mixture in the hollow of one half of a peach. Put peach together. Sugar mixture will be in the middle. Sit upright on the pastry square. Bring diagonal corners up and over the peach. Use a little water to wet the ends of the pastry and gently push them together. Fold opposite diagonal ends up and over peach tucking in the sides of the pastry. Using a pastry brush, brush heavy cream on dumplings and cut out leaves. Arrange leaves on dumplings and dust with sanding sugar.
Bake at 400 degrees for 30-40 minutes, until golden brown. Let cool for 10 minutes.
Serve with creme anglaise.
(I loved this.....Yvonne writes, make an easy creme anglaise.....Melt a good vanilla bean ice cream in the microwave.....That's it! Creme anglaise!

The Peach Dumplings were great!

And the Creme anglaise was wonderful:)
Hope you all will visit Kendra and Yvonne's blogs. You will find many more wonderful recipes to enjoy:)
Foodie Friday is presented by
Visit her site for more fabulous recipes:)

Monday, August 2, 2010

CSN $40.00 Giveway WINNER.........


The Winner of the CSN Stores $40.00 in merchandise promo code goes to:



The Moores
send me an email and I will send you the Promo Code:)

Thanks to all that participated! It was a fun week:)