Emily's Grilled Zucchini Squash

Ladies and gents, I have found it. The perfect grilled squash recipe. I know, I suffer from modesty. Let me explain myself and my confidence.

Tim, my husband, whom I call DapperDanMan (totally random, I know.. I'll explain the story behind that on a slow, rainy day.. let's juts face it, I'm a random person), is a touch on the picky side when it comes to eating.

I know. A good majority of husbands are.

DapperDan, yeah the guy that doesn't like peaches, wouldn't even go near a squash, until our friend Ben had us over and grilled killller veggies. They were SO good. DapperDan not only tried them, but he LIKED them. Shew. Ben: you are my hero.

Yesterday seemed like the perfect day to grill dinner. I mean, it's July. It's 90 degrees outside (and in my house, too, for that matter.. darn old houses!). The last thing I want to do is to sweat INTO dinner as I am making it. Yikes. Not good.

I picked up these GORGEOUS squash at Trader Joe's (heart you) and tried to think of a way to grill them that hubs would eat them, but that it's still healthy and something I would like!

I done did it.

Emily's Grilled Zucchini and Squash
Yields: 2 to 3 servings


Ingredients
2 or 3 Zucchini and/or Squash, sliced horizontally to approximately 1/2" thickness
1/4 cup extra virgin olive oil
1/2 tsp crushed mint
1/2 tsp basil
1/2 tsp dill
1/4 tsp salt

Directions:
1. In a small bowl, combine the oil, mint, basil, dill, and salt.
2. Brush over the zucchini/squash
3. On a grill (or even a frying pan), cook 2 to 3 minutes a side.
4. Eat and enjoy!!!

Pavlova

Are your Monday blues over with yet? Mine either.

Well. I do have one thing that will brighten your and my day (aside from the Chai Latte I just indulged in, yum!).

What is it?

PAVLOVA.

It's difficult to make. I will not lie to you, since you are my friends.

I made this for a dinner party at my parents' house on Saturday. (which was TONS of fun by the way.. lovin' the Morris Family!)

And to be perfectly honest, I'm not even sure it was good.


....SCREECH. You said what?!


In my defense, it was all gone by the time I got around to it! (Hopefully a good sign!).

It looked good! And I must admit, it was almost one of those moments where I was kicking myself in the rear for making this dish for the first time (while company is present!).

It was rewarding considering that people said it was good, and nobody keeled over at the end of the night. Hehe.

Ladies and gents. I now present to you.... Pavlova:


Pavlova
Courtesy: Joyofbaking.com
Yields 6 to 8 servings


1. "Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.

2. "In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.

2. "Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

3. "Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

4. "The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.

5. "Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream
into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours."


Read more: http://www.joyofbaking.com/Pavlova.html#ixzz0uA3zisjP

Chicken Parmesan Casserole

Happy Friiiiiidaaaaay!

Cue those fireworks.

Every once in a while you have to indulge. I thoroughly encourage once a week (for one meal) allowing yourself to just eat something that you completely crave! Well. This was one of those dishes.

It is cheesy, it is carby, it is SO GOOD.

If I were to make it again, I would, of course, substitute the breaded/fried chicken with sauteed chicken breasts, the white pasta with whole wheat, and completely cut down the cheese.

But not this time.

And it was worth it.

DapperDan and I decided we're going to eat this as our fuel meal before the marathon in November. Yumm. I suppose I'll make it more health-conscious then, and "clean" up the meal a ton. But for last night, I just needed the indulgence. Yum. Quadruple yum.

Chicken Parm is one of the hubby's favorite dishes. Out of pure intimidation of this fact, I decided to go a different route so as to not be compared to probably some fancy schmancy restaurant's amazing version. Naturally, I came up with this sloppy, but so worth it version in a casserole!!


Chicken Parmesan Casserole
Yields 8 to 10 servings


Ingredients
1/2 lb cooked pasta
1 lb chicken breast, cut into 1 inch cubes
2 cups shredded mozzarella cheese
1 cup Parmesan cheese
3 eggs, beaten
1/2 cup all-purpose flour
1/2 cup breadcrumbs
2 cups marinara sauce
1 TBS garlic powder
Canola Oil

Directions:>
1. Preheat your oven to 350 degrees.
2. Get a frying pan ready to go with canola oil. Place it on medium heat.
3. Dip all of your chicken bites into the egg mixture, then proceed onto dipping it in the flour, and finally the breadcrumbs. Place into oil to fry. Approximately 2 minutes a side.
4. In a large bowl, combine pasta, cheese, powder, chicken and marinara.
5. After well combined, place into a greased casserole dish.
6. Bake for 35 to 40 minutes. After it's done cooking, throw on some extra cheese and serve!

Tuscan-Style Tuna Steaks

BOY do I have a recipe for YOU!

It is light. It is summery. This rub can go on just about anything! How about on a baguette? Or perhaps some chicken?! Oh, won't you give it a go?


Tuscan-Style Tuna Steaks
Courtesy: Rachel Ray


4 fresh tuna steaks, 8 ounces each, 1-inch thick
1 lemon, zested
3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem
Handful flat leaf parsley
3 cloves garlic, crushed
Coarse salt and black pepper or grill seasoning
Extra-virgin olive oil, for cooking

Directions

1. Rinse and pat tuna steaks dry.

2. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices.

3. Drizzle the olive oil over the tuna steaks just enough to coat each side.

4. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.

5. Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.

Who moved my cheese??

No, really.



Who moved my cheese?!

Work refrigerators are often times no different than a combat zone.

I'm sure the one of the many Geneva Conventions has some protocol against moving one's cheese to an undisclosed location.

Oh well.

I suppose that I will have to go on a reconnaissance mission and recover my part-skim string cheese to go with my apple. Don't you worry. I'll get 'er back.


Happy Hump Day!

Slacker Blogger

Okay. I'm ready for the flak. Bring it on people.

....


...Alright, that wasn't so bad. I have been the WORST blogger this summer, I know. I apologize sincerely! Really!!! I promise. I have begun training for a marathon and it seems to have eaten up the remaining of my free-time. I know you understand. Summer is the busiest time of year (aside from Christmas).

I have been doing plenty of cooking and baking, just haven't found the time to share all of the wonderful things with you.

Totally awful person. I know, I know. No excuse.

You'll forgive me as soon as soon as I impart this recipe upon you.

I grew up in a very interesting area. I grew up in the Pennsylvania countryside where horse farms and Amish farms begin to blend. No, I'm not Amish. An instinctive answer to a question that I've been asked countless times ever since I moved to Philadelphia (which is really only an hour from where I grew up. So you think people would know an Amish person from a non-Amish person! Silly people.).

What relevance does this information have to anything? Well, let me just inform you. I'm sure you have all heard of Shoo-fly pie. It is gooey. It is ooey. It is everything that a pie should be.

Amish people have perfected this pie. I mean it is perfection. It is a staple in Amish Country cooking. I suggest you try making this as soon as you can and crawl into some good, old-fashioned comfort food at it's finest.

This recipe comes from a well-known Lancaster area restaurant named Good 'n Plenty. They're so good as to post the recipe for their famous Shoo-fly pie on their website! Lucky me!

I made this for the family gathering on the 4th of July (Okay, hush your mouth. I know.. what is it today, like the 12th?) I know. Total slacker blogger.

..Forgive me?

Shoo-Fly Pie
Courtesy: Good 'n Plenty Restaurant


Ingredients:
1/2 teaspoon baking soda
3/4 cup water, boiling
1/2 cup dark molasses
1 egg, beaten
3/4 cup flour
3 tablespoons butter
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 (9 inch) unbaked pie shell


Directions
1. Preheat oven to 350ºF.
2. For the ooey-gooey goodness: Dissolve baking soda in water.
3. Stir in molasses and one beaten egg (take care not to scramble the egg, tempering the mixture is best.)
4. For the crumbly bumbly top: Combine flour, butter, brown sugar, salt, and cinnamon.
5. Form the mixture into crumbs.
6. Pour the ooey gooey goodness in a pie shell, then add the crumbs to the top and bake for 30 minutes.

Lavender Peppermint Tea

I know, I know. I have been majorly LACKING on my blog posts this week.

I have a reason! I swear!

You see, I reside in the magnificently exotic city of Philadelphia and during this time of year, ahem, the Fourth of July (yeah, K. I knew you forgot), this city goes, well, pretty crazy, and um, quite Philadelphian.

Pretty fantastic things have been going on. Like free Hoagie Day. Yes, we went. Yes, it was unhealthy... and yes, it was totally worth it. It is during this week of continual Independence Day Celebrations that reminds me that I live in the best city in the world and you have to be clinically insane to live anywhere else.

Pretty huge claim?! Well.. in what other city do you get free hoagies, ice cream, and iced tea while watching a Rocky impersonation contest at the Art Museum steps. Yes. You've guessed it right. Only Philadelphia. Yo Adddriannn!

Sigh. I heart this City

Now can you blame me for my lack of cooking/posting with amazing things going on at my doorstep?!?!

Alright, now that you forgive me, I will unveil my newfound obsession.

Lavender Peppermint Tea.

This kind of happened just because I was in the mood for tea one evening, while watching one of my favorite movies. Pride and Prejudice. Ahh.

It was just what I needed. It was so refreshing! And it didn't even matter that I was drinking hot tea on a hot evening (we seem to be having one heat wave after another here in Philadelphia). It was just, well, it was simply lovely! No two ways about it! All that you need is fresh lavender and peppermint and a French coffee press!


Lavender Peppermint Tea
Yields 4 servings

whoops! got fogged out there.

Much better!

Ingredients
2 sprigs of peppermint
2 lavender flowers
4 cups boiling water

Directions:
1. Place all of the ingredients into a coffee press.
2. Let it sit for 5 to 7 minutes.
3. "Press" down the lavender and peppermint.
4. Pour, sip, and enjoy some Pride and Prejudice... or Rocky... or The Dirty Dozen. All will enhance your tea sipping experience :o)