SPRING HAS SPRUNG! ENJOYING SEASONAL COOKING

Yeah grilling weather!

After a long, cold winter, we are really embracing the beautiful, warm weather. Like so many, we are anxious to get outside and soak up the sun. Any excuse to be outside will do - whether is is sitting at the sports fields, or at home bike riding, gardening, reading or cooking -- we are doing as much of it as possible outside. Oh yeah, for us, this warm weather effects our eating and cooking, and tends to mean grilling, sandwiches and salads!

I thought I'd share a few of our recent grilling successes with you.

On Saturday, we enjoyed grilled steaks, 

Caprese Salad, Greek Salad and smashed baby potatoes. For the potatoes, I steamed some new baby potatoes, once they were soft, I tossed with olive oil, kosher salt and pepper. Then, I laid them out on a foil-lined baking dish, took my potato masher and lightly smashed each one. I placed in a 400 degree oven until the tops got slightly browned and crispy. So delish!

On Sunday, we enjoyed pork ribs. I finally feel like I got our ribs right! I sprinkled the racks with little Montreal seasoning, wrapped tightly in foil and popped them in the oven (275 degrees) for 2 hours. They were tender and fragrant. Almost  good enough to eat right then... but we waited. We grilled the ribs to get a nice char on them, basting with bbq sauce at the end of the cooking time. The ribs were awesome!

We paired the ribs with corn on the cob (really sweet and delicious for the first of the season!) and a Greek salad again (we seem to be on a bit of a kick!).

Grilled sausages, peppers, onions and portobellos

Monday was once again another beautiful day. I cannot resist fresh fruits and veggies in the warm weather. And growing up, warm days often meant "wedges" (or heros, subs, hoagies, sandwiches, whatever you call them). One of my Dad's favorites was sausage and peppers, so with a nod to Dad, that is just what we did. I started off some Mild Italian pork sausage and chicken sausage with tomato and basil in the oven, then finished them off on the grill. 


I tossed a variety of veggies -- mini peppers, portobello mushrooms and onions with olive oil, kosher salt and pepper and added them to the grill. Once I took the veggies of the grill, I drizzled them with a little balsamic glaze. We paired the grilled sausages and veggies with kale salad and cole slaw.

Happy Cinco de Mayo!

In honor of Mexican Independence AND Taco Tuesday, today we enjoyed a household-favorite  -- Honey Lime Shrimp Tacos. 
For the marinade, I combined about equal parts honey, lime juice (I squeezed 3 limes) and olive oil. To that, I add the zest of one lime, minced garlic and a splash of tequila. Then I add in handfuls of chopped cilantro. I always add in handfuls of chopped cilantro. I went a little heavier on the lime juice and a little lighter on the oil. If don't want to use tequila, you could use white wine or broth. I choose tequila. Place shrimp in marinade and refrigerate for 30-60 minutes. 

Marinating Honey Lime Shrimp

Take the shrimp out of the refrigerator and bring to room temperature. Heat a grill pan over med-high heat. No oil is needed because of the oil in the marinade. Cook the shrimp on one side until they start to curl and get opaque in the center and pink on the edges, then flip over and cook on the other side. They get a beautiful caramelized color from the honey, but you do need to watch them or they will burn. These are great with any taco fixings or over rice or salad. Today, we served them with soft and hard taco shells, guacamole, black bean and corn salsa and a salad. 

I find with cooking I go in spurts, so my recent successes have inspired me, but I do not know what is up next for the week. I have some zucchini and green beans in the house, so it will likely be something with them. 

What are you making this week? Hope you are enjoying a little warm weather eating!

My hubby's artsy grilling photo

Flank Steak with Creole Hash Brown Stuffing

I have been wanting to try this for quite awhile and finally got around to it yesterday. It was yummy, but spicy and I didn't even put the full amount of creole seasoning. I am looking forward to trying the pizza stuffing next:)
http://hyshamecho.blogspot.com/2010/08/stuffed-grilled-flank-steak.html

Garlic Grilled Tomatoes

I made these last night for George's birthday. We all loved them! The kids could have easily eaten more, next time I will make more than 1 tomato/person! So simple, yet such great flavor.

http://www.foodnetwork.com/recipes/paula-deen/garlic-grilled-tomatoes-recipe/index.html

Slow cooker pork recipes

This Italian Roast Pork was so easy, delicious and done in 5 hours on LOW. I was concerned, but the thermometer read done! Nice meal to come home to!
http://www.familycircle.com/recipe/pork/italian-pork-roast/

I love my BBQ Ribs: I put a rub on them, then grill them, and finish them off in the oven with a mixture of BBQ sauce and beer. I tried these last weekend for a family get together, I wanted something in the crock pot so I could go to an AM soccer game and a PM baseball game and have things ready when we walked in the house. I may never go back to my original:)
http://www.familycircle.com/recipe/pork/asian-style-ribs/

Chargrilled Vegetable Terrine

After wanting to make this recipe for years, I finaly did and it was easier than I originally thought. We enjoyed this last week and Regina asked for the recipe, so I thought I'd share it with all.

Chargrilled Vegetable Terrine
11 oz ricotta cheese
2 cloves garlic, crushed
8 large slices chargrilled eggplant, drained
10 slices chargrilled red pepper, drained
8 slices chargrilled zucchini, drained
1 1/2 rocket leaves ( I used Boston lettuce, fresh Basil would also be delicious)
3 marinated artichokes, drained and sliced
3 oz semi dried tomatoes (I used sun dried), drained and chopped
3 1/2 oz marinated mushrooms, drained and halved

1. Beat together ricotta and garlic until smooth. Season well and set aside. Line a 9 X 5 X 2 1/2 inch loaf pan with plastic wrap, leaving a generous amount hanging over the sides.

2. Line the base of the pan with half of the eggplant, cutting and fitting to cover the base. Top with a layer of half the red pepper, then all of the zucchini. Spread evenly with the ricotta mixture and press down firmly. Place the Lettuce leaves on top of the ricotta. Arrange the artichoke, tomato and mushrooms in three rows lengthwise on top of ricota.

3. Top with the remaining red peppers and finish with eggplant. Cover securely with the overhanging plastic wrap. Put a piece of cardboard on top and weigh it down with weights or small food cans. Refigerate overnight.

4. To serve, peel back the plastic wrap and turn the terrine onto a plate. Remove the plastic wrap and cut into thick slices and serve.

Summer Recipes

Now that summer vacation is here -- regardless of what the weather is saying -- I want light, fresh food. What are your favorite summer recipes?