Posted at 8:28 am , on July 24, 2014
I made this chicken sandwich a couple weeks ago with a big red steakhouse tomato and it was fantastic. The flavors of grilled blackened chicken with smoked gouda cheese and chipotle mayo made it special. Joe and I loved it so much I promised to make it again soon. I went to the farmers market to pick up a tomato for the sandwich but changed my mind when I saw these big ole green tomatoes sitting out on display. Why not try something different . . . so I changed it up a bit by adding a fried green tomato slice for a tangy twist. For those who love fried green tomatoes, this sandwich will not disappoint, but if you are a traditionalist, by all means go with a big slice of summer red. You can’t go wrong either way. And if you can stand the heat of the oven, roast some potato wedges with a drizzle of olive oil, salt and your favorite herbs. It makes the best side kick to any sandwich!
Posted at 9:59 am , on July 11, 2014
Egg rolls are known for being a fun finger food, an appetizer that tides you over until the main entree is served. That might be the case at a restaurant but homemade egg rolls are a special treat. Southwest Egg Rolls are packed full of colorful veggies with grilled chicken and bound together with melting pepper jack cheese. And since they are packed with so much goodness, I serve them straight out of the fry pan hot and crispy onto plates where they are quickly devoured.
Posted at 9:10 am , on July 8, 2014
One of my new favorites is the Sopressata pizza with Calabrian Peppers that they make over at “Spin Neapolitan Pizza”. Their pizza is so good starting with the crust made in a huge fired up pizza oven down to the original toppings that you don’t find anywhere else. I’ve been dying to try this at home but with the recent heat it didn’t seem like a good idea to crank up the oven to 500 degrees in an already hot kitchen. One way to achieve my summer pizza would be to grill it outdoors. I haven’t grilled a pizza in a long time, don’t know why, possibly because it requires focus and timing and I am one who can be easily distracted. I don’t have enough room on my grill to make two pizza’s at once so I will have to be on my toes, grilling one side, then flipping it over and removing to add the sauce and toppings while I grill the other pizza dough. Just about the time I have the toppings on the first pizza it’s time to flip the second pie dough. Now place the topped pizza back on the grill to finish baking while I add sauce, cheese and toppings to the second. Are you confused yet?? If your grill is properly heated at an intensely high heat the pizza will grill fairly quick with nice grill marks and a smokey flavor for one of the tastiest pizza’s you’ll ever make but WHEW. . . I wasn’t so sure I could keep up!! In the end it was worth the effort when the guys told me how much they loved it.
Posted at 8:40 am , on July 3, 2014
July marks the beginning of peach season and I for one couldn’t be happier. Sweet summer peaches make the best desserts, at least I think so. We made a trip to the farmers market yesterday where a vendor was roasting whole peaches. Once roasted they would sprinkle sugar or cinnamon over the top with a drizzle of honey. Joe had to have one and actually let me share in a bite or two. The peach was warm and sticky and tasted delicious. After devouring that peach there was no way we were walking out of there without a basket of peaches to take home. Peach dumplings were an obvious choice as they are easy to make and fun to eat. I wanted to try something other than the traditional vanilla ice cream on the side so I added a warm vanilla cream sauce. I can honestly say I’ve never tasted a more delectable peach filled pastry.
Posted at 8:49 am , on July 1, 2014
Did you ever have a meal that reminded you of a special event, time or place? Do you recall a special dish you had on vacation or something you picked up at a vending cart at a festival? Or maybe you shared a meal with family and friends for a special occasion, such as a birthday or Christmas. About a month ago we celebrated Josh’s graduation from college. He’s a smart kid (I should say man), way smarter than his parents and we couldn’t be more proud! So after the pomp and circumstance we took him out to dinner at the Capital Grille down on the plaza. There were a lot of families celebrating and the wait staff couldn’t have been any nicer. Their menu was set up to order entrees and side dishes separately. We were feeling adventurous and ordered the Lobster Mac and Cheese as our side which we were told was a signature dish and favorite of the staff. The entrees were delicious, but the lobster mac and cheese was the true stand out. Served in a small cast iron skillet, the lobster was perfectly cooked with a light panko crunch in every bite while the blend of cheeses were so flavorful and creamy. It made such an impression that I started searching the web to see if there was a copycat recipe anywhere out there. I found a recipe I could work with and created a mac and cheese close to what we enjoyed at the Capital Grille. From now on this mac and cheese will be a reminder of the night we celebrated Josh’s graduation.