Little Gems...

I love this time of the year for food.  The fruit and vegetables are so bright, delicious and bountiful.  I sometimes find it difficult to decide which ones to buy...fresh Jersey corn, cantaloupe, berries, broccoli.  I often gravitate toward the tomatoes especially the cherry tomatoes.  They are so sweet and delicious and make the perfect snack or appetizer.

I decided to invite my parents for dinner for Father's Day and kept my dinner simple - crabby portabellas, roasted broccoli raab, basmati rice, and of course, crumb cake for dessert my father's favorite!

Milling around Shoprite I think to myself but what should I make as an appetizer, nothing too frilly and something easy to eat outside on the patio with a glass of wine...hummm.  Then I stumble upon those perfect cherry tomatoes.  I toss them into the cart and then think outside the box and grab some provolone cheese.

After a quick rinse and pat dry I begin to assemble my little gems.  In less than 10 minutes I had a colorful and tasty appetizer that was an incredible hit...it was the perfect bite! I served these juicy gems with a balsamic dipping sauce on the side.  Enjoy...

Little Gems...
1 Container of Cherry Tomatoes (rinsed and dried)
1 Block of Sharp Provolone Cheese

Cut the provolone cheese into small cubes
Thread one tomato per toothpick
Place a cube of cheese underneath the tomato
Drizzle with Balsamic Vinaigrette
Serve Immediately

*This can be done ahead of time.  Assemble the tomatoes and cheese and place in the refrigerator.  Drizzle with Balsamic Vinaigrette just before serving or serve the vinaigrette on the side as a dipping sauce.


Balsamic Vinaigrette...
1/4 Cup of Balsamic Vinegar
1 1/2 Tablespoons of Mayonnaise
2 Teaspoons of Spicy Brown Mustard
1 Teaspoon Sugar
3/4 Cup of Extra Virgin Olive Oil
Salt/Pepper

Whisk together balsamic, mayonnaise, mustard and sugar till smooth
Slowly whisk in olive oil and season with salt/pepper to taste

* This can also be made ahead of time and stored in an airtight container in the refrigerator for a few days.  Use the remaining vinaigrette as a salad dressing or marinade for chicken.

What's For Lunch...

I decided I was having a macaroni for lunch today and am I so glad I did. I just created a recipe that was so fast, fresh and delicious. I am still eating it while I am typing this blog post - I am that excited to share it with you!  Chances are you probably cannot just whip it up, like I just did, because you are at the office or on the road but you can surely make it tonight when you get home for an amazing alternative to that turkey and cheese on rye.


This recipe was created from the ingredients I had in the kitchen today.   Elbow macaroni, chicken peas (left over from the salad I made the other night), fresh cherry tomatoes, basil and some simple seasoning.  What a lunch for me today- I wonder what I will make tomorrow?

Lunchtime Pasta
1/2 lb. Elbow Macaroni
Salt
Lemon Pepper
Extra Virgin Olive Oil
6-8 Cherry Tomatoes (halved)
1/3 Cup Chick Peas (rinsed and drained)
4 Basil Leaves (julienned or torn into small pieces)
Parmesan Cheese


Cook the macaroni according to package and drain well
Place pasta in a bowl large enough to toss 
Season with salt and lemon pepper
Drizzle with oil 
Turn to coat
Add tomatoes, chick peas and basil 
Turn to coat again 
Add more olive oil if needed (the pasta should be coated not swimming)
Optional - top with Parmesan cheese
Enjoy...

Martini's For Everyone...

Not too much more to say than Bikini Martini's for the Summer Season...Enjoy!  

1 oz. Coconut Rum 

3/4 oz. Vodka

1 oz. Pineapple Juice 

1 Dash Grenadine Syrup 

Combine rum, vodka, pineapple juice in a drink shaker 

Shake firmly until frothy

Pour in a Martini glass

Add a touch of grenadine in the middle 

Jersey Shore...

It is the last weekend before Memorial Day at the Jersey shore...who has plans.  Well if you live in New Jersey I am sure you have a plan.  A BBQ, a trip to the beach, drinks and more drinks with friends at a bar.  For all of you who have not expereinced a Jersey shore weekend or a Jersey summer you do not know what your missing.   There are no words to help me describe it to you you just have to see it to believe it.  I for one live at the shore and can enjoy the beach, the ocean, fresh crab caught crabbing, clams, Barnegat bay scallops, the whole expereince all year long - I am so lucky!

If you have not visited the Jersey shore do yourself a favor and make it a point to do so.  There is nothing like a walk on the boardwalk, Saw Mill pizza in Seaside, drinks at Martell's Tiki Bar in Point Pleasant, the beach on LBI, or the rides and games in Wildwood.  You name it there is something to eat, drink and see anywhere Down the Shore! Happy Almost Memorial Day...

Jersey Shore Crab Dip
***1 Can Crab Meat (drained and picked over)

1 Can Artichoke Hearts (drained and chopped)
1 Clove Garlic (minced)
1/4 Teaspoon Crushed Red Pepper
1 Tablespoon Worcestershire Sauce
2 Tablespoons Mayonnaise
1 Package Cream Cheese (softened)
1 Cup Asiago Cheese (shredded)

In a microwave safe bowl combine all of the ingredients
Place in microwave for 3-4 minutes until hot
Serve with crackers or bread pieces

***Crab claw meat is less expensive than lump crab meat and it is a little sweeter tasting

last Minute Cinco de Mayo Idea...

Just a quick thought...get some friends together tonight and have a small get together.  With a little bit of planning and a little bit of time you can have a party get together in no time.  All you need for tonight:  Corona, Limes, Tortilla Chips and my Black Bean and Corn Salsa.  Alternatively with this recipe, grill up some chicken and use this salsa as a side dish.  Nothing too fancy...beer, good company and some great food.  Enjoy and have fun!

Black Bean & Corn Salsa

1 Can Black Beans (drained and rinsed)
1 Can Corn (drained and rinsed)
1 Red Bell Pepper (seeded and diced)
1 Jalapeño (optional; seeded and sliced thin)
1/2 Small Red Onion (diced)
2 Tablespoons Vegetable Oil
2 Teaspoons Hot Sauce
1 Lime (juiced)
Cilantro (a small handful chopped)


In a medium size bowl combine all ingredients
Let stand 15 minutes before serving

***this recipe can be made ahead of time and refrigerated  

Meatless Entree...

Does the idea of cutting meat out of your menu rotation scare you or entice you?  It is very easy to do, it just takes a little planning and with the help of Forkful of Simplicity and this blog it is all very possible.  There are so many options for a meatless supper...pasta, veggies, fish.  Meatless entrees are endless and can be just as satisfying as a meal with meat.  Start tonight with Spinach and Feta Pie other wise known as...


Spanakopita

Pam Spray
2 Sheets Puff Pastry (thawed at room temperature)
1 Box Frozen Spinach (thawed with all liquids squeezed)
3 Eggs
1 Cup Cottage Cheese
Low fat Feta Cheese (crumbled)
Salt / Pepper
1/4 Teaspoon Dried Dill

Preheat oven to 400 degrees
Spray a 9x13 pan with Pam Spray
Gently unfold 1 puff pastry sheet and gently place it in the bottom of baking pan
In a medium size bowl mix the spinach, eggs,cottage cheese, feta, salt, pepper and dill
Spread mixture in pan
Top with second sheet of puff pastry
Tuck the corners of the puff pastry
Place pie in oven and bake 35 minutes or until golden brown
Remove from oven and allow to cool for 5-8 minutes before cutting into squares
Enjoy

***Make sure all liquid is squeezed from the spinach, it should be as dry to the touch as possible, this will ensure your pie will not be watery or soggy.

Winner Winner Chicken Dinner...

Indeed it is Thursday and the week is winding down - finally - it has been a long week I think and what better way to round out the work week with some chicken.  Chicken cutlets are so verstile and delicious especially when they are just breaded and cooked to a golden brown.  So how about chicken cutlets tonight for dinner with some peas & bacon and your favorite potato!  Enjoy...


The Classic Chicken Cutlet

Boneless / Skinless Chicken Cutlets 

1 Zip Lock Bag 

2 Cups Bread Crumbs (seasoned or unseasoned)

Olive Oil 

Preheat Oven to 350 degrees 

Place chicken cutlets in Zip Lock Bag 

Add Bread Crumbs

Seal zip top and shake till chicken is covered with bread crumbs 

Remove Chicken from bag and place in oven proof dish 

Drizzle with olive oil (about 2 tablespoons) and bake for

15 minutes or until juices run clear and chicken is no longer pink inside


Peas & Bacon
1 Frozen Bag of Peas (thawed)
1 Small Onion (minced)
Salt/Pepper
Olive Oil
4-5 Slices Pre-Cooked Bacon (crumbled)


Coat the bottom of  a pan with olive oil
Add onion and season with salt/pepper
Saute for 4-5 minutes
Add peas and saute about 5 minutes or until warmed
Put peas in a bowl and toss with bacon
Serve warm