Sometimes one wants to grill veggies without having to stick a skewer thru them or cut them strategiclly so they don’t fall thru the grates… In this situation one should buy a GRILL PAN. My new favorite kitchen gadget.
Although we use our grill all year, there is always something special about the grilling season and we are in full swing. Most of the time when we fire it up I like to use that opportunity to grill other meats we have to make things a little easier thru out the week. This time I grilled some chicken breast to use for sandwiches or salads for a quick dinner or lunch.
Pictured below- Beef shish kabobs, grilled pineapple, grilled mushrooms, red peppers, onion, zucchini.
I tore this recipe out of a magazine (Real Simple) months ago. It has been taking up space right here by my chair in a stack of books, magazines, and other clippings. Today was a beautiful spring day and I thought… today will be perfect.
I haven’t broke out the food processor, made a crumb crust, or zested & juiced 4 lemons in a long time. I have to say I fumbled my way through… Maybe it won’t be as hard on you as it was for me. I am out of practice. Plus, the food processor is more fun to use when someone else has to clean all the parts…
Ingredients
- 9 ounces gingersnaps (about 35)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 2 large eggs
- 1 14-ounce can sweetened condensed milk
- 1 tablespoon finely grated lemon zest, plus more for serving, plus 1/2 cup lemon juice
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
Directions
- Heat oven to 350° F. In a food processor, process the gingersnaps until fine crumbs form. Add the butter, granulated sugar, and ½ teaspoon of the salt and pulse until moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate, using a straight-sided dry measuring cup to help. Place on a rimmed baking sheet and bake until the edges are dry and set, 16 to 18 minutes. (Note: The bottom will still appear moist and soft but will become firmer as it cools; this is a crunchy cookie crust, not a soft, graham cracker-style one.) Let cool.
- In a medium bowl, whisk together the eggs, condensed milk, lemon zest and juice, and the remaining ½ teaspoon of salt. Pour the mixture into the crust and bake until set in the center, 18 to 20 minutes. Let cool and then refrigerate until firm, at least 2 hours.
- Using an electric mixer, whip the cream and confectioners’ sugar on medium until soft peaks form, 2 to 3 minutes. Spread on the pie, sprinkle with the additional zest, and serve immediately.
We feel pretty proud of ourselves with the grilled buffalo wings we made today… They were extremely tasty. These WILL be made again and are certainly worthy to serve to guests… They really couldn’t be easier…
We used all natural organic chicken wings Franks hot sauce Butter Mix melted butter and hot sauce. Grill chicken wings for 3min on each side… dip each wing in hot sauce then cook for 2 min… dip one more time and 2 more mins on the other side… They were cooked perfectly!
Oven fried chips- Slice potatoes, season and bake in a single layer for 20 min or until browned… Flip over and another 10 min or until desired crispness.
Grilled Salad-
Ingredients Instructions
Just a simple salad made special with fresh ripe strawberries… I am ready for spring!
Pepperoni Pizza Puffs Grease a mini muffin pan with nonstick cooking spray. In a large bowl, combine flour, baking powder, milk, egg, cheese, and pepperoni, stirring until completely mixed. Spoon batter into the prepared mini-muffin cups. Bake in an oven preheated to 400 degrees for 15-18 minutes. Sprinkle with fresh chopped herbs, and serve with warm marinara for dipping.
This is a light refreshing salad that will throw your taste buds right into spring…
Check it out!
In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.
1/4 cup firmly packed light brown sugar
1/4 cup chopped pecans
1 tablespoon bourbon
1/2 package (17.3 ounces) frozen puff-pastry sheets, thawed
1 round Brie
1 beaten egg
Directions:
Stir together first three ingredients.
Place puff pastry sheet on a lightly floured surface, roll out fold lines. Spread brown sugar and pecan mixture in a 5 inch circle in the middle. Place Brie round on top of sugar mixture. Fold in corners and rub seams tightly to prevent leaking. Turn upside down so the folder portion is on the bottom. Brush with a beaten egg. Make sure Brie and sugar mixture is sealed to prevent leakage. Bake at 350 degrees for 25 minutes or until lightly browned and cheese is melted.
Let cool 10 minutes. Serve with crackers, french bread, sliced apples or pears.
