Tonight’s menu features the Cantanzaro spice mix. Cantanzaro is a city in Italy. So there are a lot of herbs this Italian girl recognizes: marjoram, basil, thyme, rosemary and oregano. And garlic, lots of garlic. But the kicker is the lemon and lemon peel.
It’s all very fresh for late summer/early fall harvest and great for grilling. Then I’ve added a fresh take on how to use the last of those fresh tomatoes. And just because I’m feeling ambitious, I included Gelato recipes.
On the board tonight:
- Grilled Cantanzaro Herbed Chicken Breasts
- Grilled Potatoes and Peppers (recipe here)
- Tuscan Panzanella Salad (recipe here)*
- Gelato (recipes here)
*the recipe calls for bread bowls, but with this meal, I served it over a bed of bibb lettuce.
What’s on your plate for this holiday weekend (how did that happen)? Are you sad summer is waning or is fall more your season? Most importantly, whatcha cookin’?
This steak is easy to make in the oven, but I thought I’d try it on the grill this time. Works great – just remember to cook it away from the coals or turn the grill off if it’s electric, like mine.
This steak can be prepped the day before, just wrap each one tightly in plastic wrap. Makes it great for a date night, anniversary or small dinner party. I pan-seared and finished in the oven/on the grill in the same pan, because of the cheese. The reward was great pan drippings when I was finished, which I drizzled over the potatoes before serving.
On the board:
- Flank Steak Pinwheels
- Grilled Sweet Corn
- 4-Minute Potato Salad (recipe here)
- Fresh Sliced Peaches
Flank Steak Pinwheels
- 1 large flank steak, butterflied
- salt and pepper
- crushed garlic (at least 2 cloves)
- 8 oz sliced provolone cheese
- 1 bunch washed and dried spinach leaves
- 8 wooden skewers
- olive oil
Cast iron skillet Continue reading
The local grocer had turkeys on clearance. They are all marked at $8 and I sorted through them until I found a smallish one at 13 lbs. So why not a turkey dinner in May?
A perfect one-pot meal that cooks up in 35 minutes.
I wanted to make sure I could prepare it with just the accessories that came with my Multi-Pot. Continue reading
Made my first batch of summer potato salad in my Multi-Pot. Recipe here.
Every year, around Thanksgiving, I ask my Christmas Eve guests what they want at our annual soiree.
This year we settled on fairly simple, yet tasty menu:
Oven Fried Buttermilk Chicken
This will be a tweaked recipe – kind of combining two of my favorite recipes. I’ve done a couple of practice batches – can’t have too much oven fried chicken! – and once I have it perfected, I’ll post.
Loaded Mashed Potatoes
I’m doing my no boil mashed potatoes (recipe here) and serving it fully loaded with sour cream, bacon and cheddar cheese. Also gravy.
This will be a spicy mix of sausage, bacon, minced chicken hearty gravy.
Bacon, Tomato, Green Beans
Pretty simple – tossing green beans with bacon (and bacon grease) and sliced grape tomatoes in a skillet until tender.
And finally, dessert will be the ever popular Ice Cream Sundae Bar
Premium vanilla bean ice cream served with choice of toppings – caramel, chocolate, peanuts, walnuts and sliced bananas
Photos and recipes to follow.
Used the multi-pot to cook up a big batch of Bourbon Beef Stew (recipe here) for dinner guests. I sauteed the beef in the multi-pot, along with the onions and then Continue reading