Grilled Portabella Mushrooms

I was grilling chicken and making a Caprese salad for dinner the other night. I had picked up some beautiful Portabella mushrooms and was thinking of grilling them too. And then I had an igneous idea that was simply delicious!

So you know Insalata Caprese, right?

Tomatoes/Mozzarella/Basil

Dressed with

Balsamic Vinegar/Olive Oil/Salt/Pepper

I make it all the time in the summer because I grow my own tomatoes and basil. The amounts aren't important to me, but the order of ingredients is: Tomato/Salt/Pepper/Basil/Vinegar/Oil/Cheese. Simple. Yummy.

So I riffed on some of those ingredients. I popped the stems off the mushroom caps and scooped out some of the gills. I rubbed some olive oil on those bad boys and grilled them four minutes per side. While they were on the grill I sliced up some extra cheese and chopped some extra basil.

With two minutes to go on the second side (Oh, I started cap side up on the grill)I sprinkled the mushrooms with salt and pepper, threw on some basil and topped it with the mozzarella.

OMG! Everyone loved them and they will definitely stay on the rotation.

Best Potato Salad

3-4 lbs. Potatoes - Any kind you like that you would cook with the skins on
1/2 lb. Bacon - cooked and crumbled
8 oz Shredded/Crumbled Cheese (My favorite is Blue, but Cheddar, Colby, whatever)
8 oz Sour Cream
1/2 C. Mayonnaise
Red Onion - Diced (Depends on how much raw onion you like)
(Um, I like to cheat and get some hard boiled egg from the salad bar - too lazy to do this myself)



Wash and cut the potatoes into smallish chunks. Season with salt and pepper. Spray a baking sheet with Pam and roast potatoes for 45 minutes at 425 degrees. About half way through, use a spatula to push everything around.

While they're roasting cook the bacon, dice the onion, and then mix with the rest of the ingredients. Dump in potatoes and mix.

OMG - this is the BEST potato salad you'll EVER eat.

Baked Beans

Low and slow folks, that's the name of the game.

4 - 5 Cans (16.5 oz) Busch's Baked Beans (Yes, they ARE better)
1 C. Dark Molasses
1/2 C. Ketchup
1 Red Onion - Diced
1/2 lb. Bacon - Diced
2 Tbs. Coleman's Dry Mustard

Mix all the stuff. dump in large greased baking dish. If it look perilously close to the top? Put a baking sheet underneath so you don't drip in your oven. Set your oven to 275 degrees and bake for six hours.

Citrus Grilled Chicken

Monday Dinner

• Citrus Grilled Chicken
• Grilled Pineapple
• Basmati Rice
• Salad

1/2 C. Orange Juice
1/3 C. Vegetable Oil
2 Big Spoonfuls Orange Marmalade
1 Big Spoonful Soy Sauce
1 Big Spoonful Grated Ginger
Couple grinds Black Pepper

I mixed the above and marinated about a pound and a half of chicken tenders for about six hours. I grilled them six minutes per side.

I took large slices of fresh pineapple and threaded them on skewers. I brushed them lightly with olive oil and threw them on the grill when I turned the chicken. I turned once, so three minutes per side.

Served both over rice with a salad. Great way to christen our new patio furniture!

She doesn't call, she doesn't write

I suck at trying to keep up two blogs - get OVER IT!

That said...

Polenta

2 C. Chicken Stock
1 C. Milk
1/2 C. Polenta*
Salt and Pepper
Olive Oil
Grated Parmesan

Bring stock and milk to a low boil. WHISK in polenta. DO NOT USE A SPOON. (*I find polenta in the baking section with the oats and corn meal.) Yes it will seem like too much liquid, just whisk for two minutes and it will thicken up.

Drizzle of oil, handful of cheese, salt and pepper to taste.

Whole thing takes five minutes, but it's tasty.

Risotto 101

Tuesday's Dinner:

Grilled Lemon Tarragon Chicken
Fresh Asparagus
Lemon Risotto

Risotto is not difficult, it needs time and some babysitting. Your first couple of times, don't try to do this if your grilling outside or folding laundry in another room.

First is the ratio:

1 part Arborio Rice
1/2 part white wine
4 parts chicken broth
(For four people that's one cup rice, 1/2 cup wine and four cups broth. )

Second is the method:

In a shallow pan heat some olive oil. Stir in rice and cook until opaque. Add wine, reduce heat and simmer until liquid evaporates. The broth should be brought to a gentle simmer and added 1/3 cup at a time, each time stirring until liquid has evaporated. It should be done slowly and takes 30 to 40 minutes.

Third is the seasoning:

1/4 C. lemon juice, plus the zest of one lemon.
1/4 C. Wine
1/4 C. Grated Parmesan *
1/4 Half and Half *
Salt and Pepper

Do you like how I'm already deviating from the method? I used lemon juice and wine for the first liquid. I followed with the broth. I finished by stirring in zest, cheese, cream, salt and pepper.
* I didn't really measure - this is my best guess.

It was perfect with the chicken and I just dressed the steamed asparagus with lemon and salt.

Pannini

My Favorite Pannini

Two slices Sourdough Bread
Two slices Provolone Cheese
4 slices Hard Salami
4 Slices Hot Capicola
Olive Oil
Balsamic Vinegar
Salt and Pepper

Brush one slice of bread with olive oil and place in pan.* Add one slice cheese and meat. Whisk a spoonful of vinegar with a spoonful of oil, and a pinch of salt and pepper. drizzle over met. top with second piece of cheese and bread. Grill three to four minutes, brush top with oil, flip and grill for for three to four minutes longer.



* Do you want to see my very fancy pannini press?
OK, dutch oven on top of sandwich sitting in grill pan. A cast iron skillet can also be used either top or bottom.











YUM!

The ultimate grilled cheese sandwich!