Grilled Stuffed Tomatoes

I developed this recipe with two ideas in mind. The first, a another use for my summer tomatoes from my garden. Second,s side dish I could make using my grill. This is so easy and delicious and pairs well with beef, fish,and chicken. Of course it certainly could be made in an oven too. Recipe follows:

Ingredients

2 Large ripe tomatoes, cut the top off and remove seeds
1 cup Panko bread crumbs
2 Tbsp. olive oil, more for drizzing before cooking
1/2 tsp. Kosher salt
1/4tsp. black pepper
1/4 cup Parmesan cheese, more to top tomato
2 Tbsp. basil, chopped finely



Directions

Combine bread crumbs, salt, pepper, Parmesan, and basil. Stuff mixture tightly into the seeded tomato and pat down to cover the entire top of tomato. Sprinkle with Parmesan cheese and drizzle with olive oil. Take aluminum foil and loosely wrap the base of the tomato , not covering the top. Place on the grill in a location that is not receiving a direct flame .Cook for 35 minutes.



Enjoy!!!

Linda's Summer Seafood Salad

This salad is a combination of some of my favorite seafood...Lump crab meat, shrimp, and scallops. I was inspired by a local restaurant's seafood dish. I love making it on a Friday and it gets better as the weekend moves on. Recipe follows:

Ingredients
1/2lb. Fusilli pasta or your favorite shape
1 yellow pepper, diced
1 pint cherry tomatoes, cut in half
2 spring , white and green parts, sliced thin
1/2 medium red onion, diced Small
1/2lb, sea scallops,sliced in half
1/2lb. roasted shrimp,sliced in half long ways
12oz. lump crab meat
2tbsp. chopped fresh Italian parsley
2tbsp. chopped fresh dill
1/2 large lemon, juiced

Dressing

3 Tbsp. white wine vinegar
1/2tsp. Djon mustard
1/2tsp. minced garlic
3/4tsp. Kosher salt
1/4tsp. fresh ground black pepper
1/2 cup good olive oil

Whisk all ingredients except olive oil, add oil slowly, whisk until well combined.


Directions

Cook pasta El Dente. While warm toss with the dressing. Set aside. When cool add prepared vegetables and herbs. Add crabmeat and roasted shrimp, after cooling . Saute scallops in olive oil, cool and add to salad.Toss all ingredients together gently.Cover and refrigerate for 2 or more hours. Serve at room temperture.


Note
Previous post gives directions to perfect roasted shrimp.

Enjoy!

Tips for your Kitchen

When cooking with butter I recommend unsalted butter. By using it you can control the salt in your dish.

When a recipe calls for grated cheese I recommned you grate it yourself. It is not as time consuming as it sounds. The difference in taste is so much better then the store bought bags. You can use a box grater or your food processor. Grate as you need it. Also a block of cheese is so much less expensive and goes a long way.

When cooking pasta, don't just walk away from it and let it boil away.First make sure you have salted your water well. This is the only time you have to actually season the pasta itself. Second, keep the pasta water moving stir and separtate you pasta constantly. You will not believe the differnce this will make. You will not have sticky pasta and it also cooks evenly.

Enjoy!!!

Spinach and Walnut Salad with Orange Vinaigrette

This salad was the recommend salad to serve with The Citrus Marinated Chicken and the Creamy Corn Pudding, both just previously posted. This recipe is also from the wonderful cookbook, Sundays in the South. We loved it! This was a different type of salad for me to make but the citrus continues the theme of this meal. Recipe follows:

Ingredients:

6-8 cups fresh spinach or 1 9-oz bag ( I used a bag of baby spinach)
1/2 cup walnuts, coarsely chopped
1 can mandarin orange segments, drained
1/2 medium red onion, thinly sliced
1 Tbsp. butter, melted

Dressing:

1/2 cup canola or vegetable oil
1/4 cup orange juice
4 Tbsp. white wine vinegar
3 Tbsp. sugar
1 tsp. salt

Preheat the oven to 350 degrees.
Toss the walnuts with the melted butter and spread on a baking sheet. Toast in the oven for 8-10 minutes or until golden brown. Watch carefully to avoid burning. Allow to cool before using.

Place the spinach, walnuts, mandarin oranges, and red onion in a large salad bowl.

Combine the oil, orange juice, vinegar, sugar, and salt in a jar with a tight fitting lid. Shake vigorously to combine.

Toss the salad with enough of the dressing to coat. tore leftover dressing in the refrigerator.

Note:
I actually toasted my walnuts on the cook top with a medium size saute pan over medium heat. If doing it this way start with an un-heated pan. I find it easier to do it this was to avoid burning.
If you do not have a jar to combine the dressing, just use a wisk instead.

Enjoy!!!

Creamy Corn Pudding

This great side dish also is from the cookbook, Sundays in the South. I served it with my previous post Citrus Marinated Chicken. Recipe folows:

Ingredients

2 rolls frozen white creamed corn, thawed (well I live in Maryland so this must be primarly a southern thing. I could not located this exact product so I used 3 cans of creamed corn as a substitute, it work just fine)
1/2 stick butter, melted
3 Tbsp. sugar
1/2 cup milk
1 cup cheddar cheese, grated
2 Tbsp. flour
3 eggs, beaten

Preheat oven to 350 degrees.

In a medium bowl combine all ingredients. Pour into a greased 2 quart baking dish.
Bake 45 minutes or until set and golden.

Note
Wonderful leftovers.I thought it was even better the next day.


Enjoy!!!

Citrus Marinated Chicken

My sister Pam was so sweet to send me the cookbook, Sundays in the South, as an Easter gift. My sister owns a home furnishing boutique outside of Knoxville Tennessee. The author of this cookbook,Ginny McCormack, did a book signing at my sister's store. I feel so fortunate to have a autographed copy of this wonderful book. It not only gives you complete menus but also great plating and table scape ideas and additional favorite southern classics. I highly recommend adding this book to your cookbook library.
This recipe is so easy and was a huge hit with my Husband. I will be making it often this summer! Recipe follows:

Ingredients

12-14 boneless chicken thighs, skin on
1 cup soy sauce
1 cup orange marmalade
1 cup lemon juice
Salt and pepper


Directions

Place the chicken in a zip loc bag or container with a lid. Combine the soy sauce, orange marmalade, and lemon juice. Pour the marinade over the chicken. Seal the container and refrigerate for 2 hours or longer.

For grilling
Rub the grill with oil to avoid sticking. Preheat the grill to medium high heat. Remove the chicken from the marinade, sprinkle with salt and pepper and grill, skin side down, for 6-8 minutes. Flip the chicken and cook an additional 4-6 minutes or until the juices run clear.

Notes

Discard the marinade after use
The leftovers make a wonderful chicken for chicken salad

Enjoy!!!

Lobster and Shells

This recipe is a Barefoot Contessa masterpiece. Ina Garten is definitely one of my favorite celebrity cooks. Her recipes tend to be so simple to prepare. Always with the best ingredients and most often can be made in advance. This recipe is no exception. Recipe follows:

Ingredients

Kosher salt
Good olive oil
1 pound small pasta shells (I could only find medium, and it worked fine)
Kernels from 8 ears of corn (about 6 cups)
12 scallions, white and green parts, thinly sliced
2 yellow or orange peppers, seeded and small- diced
2 pints cherry tomatoes,halved
2 pounds fresh lobster meat,medium -diced
1 1/2 cup good mayonnaise
1 cup sour cream
1/2 cup freshly squeezed lemon juice (4 lemons)
Freshly ground black pepper
1 1/2 cups fresh dill

Directions

Bring a large pot of water to a boil and add 2 tablespoons of salt and a dash of olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn kernels to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes, and lobster. Tossing gently to combine. Allow to cool slightly.

In a small bow, whisk together the mayonnaise, sour cream, lemon juice, 4 teaspoons salt, and 2 teaspoons black pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and served chilled or at room temperature.

Notes:

This recipe serve 16 servings...so it certainly could be cut in half..However it is a crowd pleaser and makes awesome leftovers.

I think shrimp could be substituted for the lobster...if so I would recommend roasting the shrimp in the oven with olive oil and salt and pepper. I would use a 21/25 count. I would of course remove the tails and split in half. I would still use 2 pounds. Remember the shellfish is the star!

Enjoy!!!

I Took A Break From Blogging

Well, it has been awhile since I have written a new post. However, I have so many new and exciting recipes that I have tested. I have also explored several new cookbooks and have so many new entertaining ideas. So I plan to catch you up on all that I have found and I hope you find them as wonderful as I have!!! Here Goes!!!