Applelicious Cupcakes

Applelicious Cupcakes

Channeling June Cleaver

Channeling June Cleaver

Monday, September 19, 2016

Roasted Tomatoes with Grilled Polenta

Roasted Tomatoes with Grilled Polenta


This summer I just can't get enough of farm fresh tomatoes especially multi-colored cherry tomatoes. I love to create so many different recipes that use these beautiful farm fresh bounty. Sometimes I serve over pasta, or farro. I have to admit making a polenta loaf, slicing, brushing with olive oil then grilling has to be my favorite accompaniment for roasted tomatoes. Polenta can be time consumer to make so I use Bellino Instant Polenta, ready in 3 minutes.

Ingredients

1pkg. Bellino Instant Polenta
4 cups water
4 cups milk, can use 2%
1 cup fresh grated Parmesan cheese
1/4 cup snipped fresh basil
2 cloves minced garlic
2 tablespoon butter
pinch of kosher salt



4 cup assorted cherry tomatoes
1/4 cup olive oil
1 tablespoon capers
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon fresh thyme, snipped

Directions

Preheat oven to 450F. Grease a loaf pan. In a large pot bring water and milk to boil. Lower heat then add polenta stirring for three minutes until thoroughly combined. Remove from heat, add Parmesan cheese. Mix until combined. Fold in basil, garlic, butter and salt. Pour into greased loaf pan and refrigerate for 4 hours. You can make the polenta a day ahead.
Place tomatoes in a large baking dish. Drizzle olive oil. Add capers, salt, pepper and fresh thyme. Roast in oven for 25-30 minutes until tomatoes are brown.
Heat Grill. Slice polenta 1/2 inch thick, brush with olive oil. Grill for 2-3 minutes on each side. Place on plate, top with roasted tomatoes.

Enjoy!





Grilled Mediterranean Shrimp

Grilled Mediterranean Shrimp 


I love easy dinners that taste so good. Grilling makes summer meals quick, easy and delicious. Marinate the shrimp ahead infusing the flavors transports me back to visits to the Mediterranean sea. The secret to all the meals that I love to make is fresh produce and herbs. An easy touch yet so important to creating flavor and texture in food.

Ingredients

2 pounds large shrimp, peeled and cleaned
1 cup cherry tomatoes, halved
juice of one lemon
2 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon fresh basil, thinly chopped
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1 tablespoon capers

Directions

Place shrimp and tomatoes in medium bowl. In a small bowl combine remaining ingredients. Pour over shrimp and tomatoes. Refrigerate for 8 hours or over night. Heat grill to high. Drain shrimp and tomatoes, reserving the marinate. Place shrimp and tomatoes in a pan designed to use on an outdoor grill. Grill for 8 to 10 minutes or until shrimp is no longer translucent. While grilling continue to brush shrimp with reserved marinate. Serve hot.

Enjoy!



Friday, September 2, 2016

Grilled Moroccan Swordfish Kebabs

Grilled Moroccan Swordfish Kebabs 




Ingredients
    3 tablespoons extra-virgin olive oil
    1 tablespoon fresh lemon juice
    2 garlic cloves, minced
    2 teaspoons ground cumin
    1 teaspoons turmeric
    1 tablespoon minced thyme
    1/2 teaspoon crushed red pepper
    2 pounds swordfish steaks sliced 1 1/2 inches thick, cut into 1 1/2-inch cubes
    Salt
   


Instructions
    In a large, shallow dish, combine the olive oil, lemon juice, garlic, cumin, turmeric, thyme and crushed red pepper. Add the swordfish and stir to coat with the marinade. Refrigerate for 1 hour.
    Light a grill. Thread the swordfish onto 6-inch skewers. Season with salt. Grill the kebabs over a hot fire, turning once, until lightly charred and cooked through, about 8 minutes.

Enjoy!

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