PASTA WITH SCALLOPS AND ASPARAGUS

Preparation time: 20 minutes. Serves 6

Ingredients:

·  24 asparagus spears (small, thin spears preferred)

·  6 tablespoons clarified butter (see below)

·  8 cloves garlic, finely minced

·  1 1/2 pounds scallops

·  3 cups heavy cream

·  2 pounds fettuccine pasta, cooked al dente

·  1/2 cup fresh basil, finely chopped

·  1/4 cup fresh parsley, finely chopped

·  Salt and pepper to taste

·  1 cup Parmesan cheese, grated

Instructions:

·  Cook asparagus in a sauce pan until crisp-tender and put asparagus into cold water to stop the cooking process (better yet, steam cook the asparagus)

·  Drain asparagus and set aside

To clarify butter:

·  Melt butter over very low heat

·  Skim off impurities that rise to surface

·  Slowly pour off the oil part of the butter into another container

·  Discard the solids from the bottom of the pan. That's it.

·  Place clarified butter in a large skillet

·  Add the minced garlic and sauté for 2 minutes (or until soft)

·  Add scallops and gently stir for 3 1/2-4 minutes until done

·  Add the cream, fettuccine pasta, basil, parsley, salt and pepper

·  Stir and simmer for about 3 minutes or until very hot

·  Place in pasta bowls or on plates and garnish each with 4 asparagus spears and Parmesan cheese

FAMOUS DAVE'S RT.66 TRUCK STOP CHILI

Ingredients

• 3 pounds coarse ground beef
• 2 teaspoons Famous Dave's Steak seasoning
• 1/4 cup plus 1 tablespoon chili powder
• 1 teaspoon coarsely ground black pepper
• 4 teaspoons ground cumin
• 2 teaspoons MAGGI seasoning
• 1 tablespoon basil
• 1 teaspoon garlic powder
• 1 cup celery, chopped
• 1 cup onion, chopped
• 1 cup green bell pepper, chopped
• 1 large jalapeno, finely chopped
• 2 (16 ounce) cans hot chili beans
• 1 (22 ounce) can tomato juice
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can tomato puree
• 1 (10 ounce) can beef broth
• 3 tablespoons Famous Dave's BBQ sauce
• 2 tablespoons Kahlua
• 2 tablespoons Worcestershire sauce

• Instructions

  Combine ground beef, steak seasoning, chili powder, black pepper, cumin, MAGGI*, basil,
  and garlic powder in a pot and mix well. Cook until the ground beef begins to turn a
  crusty brown, stirring frequently. Add celery, onion, green pepper, and jalapeno. Cook
  until the vegetables are tender, stirring frequently.
  Add undrained chili beans, tomato juice, undrained tomatoes, tomato puree broth, BBQ
  sauce, Kahlua, and Worcestershire sauce and mix well. Simmer until the desired
  consistency is reached, stirring occasionally.
  Ladle into chili bowls. Serve with shredded Cheddar cheese, minced onion, and plenty of
  crackers.

CHIMICHURRI STEAK WRAP

Ingredients

Chimichurri Sauce

• 1 cup fresh parsley leaves
• 2 cloves garlic
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1/4 teaspoon salt

Steak Wraps

• 4 medium whole wheat tortillas (8 to 10-inch diameter)
• 3 cups fresh baby spinach
• 1/2 large red bell pepper, cut into thin strips
• 12 ounces grilled beef steak, cut into slices

Preparation

1. Place parsley and garlic in food processor or blender container. Cover; process until finely chopped. Add oil, vinegar and salt; process just until blended.
2. Spread each tortilla evenly with Chimichurri Sauce, leaving 1/4-inch border around edge. Top with equal amounts spinach, bell pepper slices and beef slices on top two-thirds of tortilla. Fold bottom of tortilla up over filling. Fold right and left sides to center overlapping edges; secure with wooden picks; if desired.

Serves
Makes 4 servings
Total Time:
15 to 20 minutes

BEEF STIR FRY WITH BROCCOLI

The secret to this recipe is cooking the beef in 1 cup of oil to seal in the juices, and cooking the broccoli in water to make it crisp and tender. For a more authentic touch, try using Chinese broccoli, which has an appearance and taste similar to asparagus.

·                        3/4 pound lean beef

·                        Marinade:

·                        1 tablespoon rice vinegar (substitute rice wine if desired)

·                        1 teaspoon sugar

·                        1 teaspoon soy sauce

·                        1 tablespoon water

·                        1 tablespoon cornstarch

·                        Sauce:

·                        2 tablespoons oyster sauce

·                        1 tablespoon light soy sauce

·                        1 tablespoon dark soy sauce

·                        1 tablespoon water

·                        Thickener:

·                        1 teaspoon cornstarch mixed with 1 tablespoon water

·                        1 pound fresh broccoli

·                        2 garlic cloves

·                        To Cook Broccoli:

·                        1/2 cup water

·                        1/4 teaspoon salt, or to taste

·                        1/2 teaspoon sugar, or to taste

·                        Other:

·                        1 1/4 cups oil, or as needed

Preparation:

Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.
While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside.
Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 - 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 - 2 minutes).
Remove the beef from the wok and drain on paper towels.
Clean out the wok with paper towels.
Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.
Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

BLT SALAD AND BLT PASTA SALAD

Ingredients

• 4 bacon strips, diced
• 4 cups spring mix salad greens
• 1 medium tomato, chopped
• 1/2 cup cubed cheddar cheese
• 1/3 cup mayonnaise
• 1 to 2 tablespoons sugar
• 2 teaspoons cider vinegar
• Salt and pepper to taste
• 1/2 cup salad croutons

• Directions

  • In a skillet or microwave, cook bacon until crisp. Drain on paper towels. In a salad bowl, combine the greens, tomato and cheese. In a small bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with bacon and croutons. Yield: 4 servings.

BLT PASTA SALAD

Ingredients:
1 (7 ounce) package rotini pasta noodles (cooked and drained)
8 slices bacon (cooked until crispy and crumbled)
1 cup mayonnaise (or salad dressing)
¼ cup lemon juice concentrate
2 teaspoons sugar
2 teaspoons chicken flavored instant bouillon
1 large tomato (seeded and chopped)
¼ cup green onions (sliced)
4 cups lettuce (thinly sliced)

 Step 1: In a small bowl combine mayonnaise, lemon juice, chicken flavor instant bouillon, and sugar. Mix well until smooth.
Step 2: In a serving bowl add noodles, bacon, tomato, and green onions, Toss with dressing. Stir in lettuce right before serving.
(Makes 10 Servings)

Directions

• In a skillet or microwave, cook bacon until crisp. Drain on paper towels. In a salad bowl, combine the greens, tomato and cheese. In a small bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with bacon and croutons. Yield: 4 servings.

STUFFED CABBAGE CASSEROLE

If you love stuffed cabbage rolls, then you will love this. It is exactly the same taste in half of the time.
Yield: 8 servings.
2 lbs ground beef
1 cup chopped onion
1 can (29 oz) tomato sauce
3.5 lbs Cabbage, chopped
1 cup uncooked white rice
1 tsp salt
2 cans of beef broth (14 0z)
Preheat oven to 350 degrees F. In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add the drained meat into the mixing bowl and mix all together. Pour mixture into a 9×13 baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for one hour. Stir, replace cover and bake for another 30 minutes.

TGI FRIDAY'S LEMON CHICKEN SCALOPPINI

Ingredients

• 2 1/2 Chicken Breasts (pounded thin)
• 2 oz. Olive Oil
• 8 oz. sliced mushrooms
• 2 (halved)
• 4 oz. heavy whipping cream
• 4 artichokes
• 4 parsley
• 12 oz. lemon sauce
• 20 oz. Angel Hair pasta
• 8 fried Pancetta
• 4 T Friend Capers Lemon Sauce
• 1 Fresh Lemon Juice
• 1 qt. Chablis
• 3 butter
• 1 qt. Whipping creme
• 1 thyme
• 1 salt
• 1 pepper

 Instructions

Chicken: Heat sauté pan over medium heat. Add oil and heat. Add chicken pieces to sauté pan and sauté on each side for one minute (or until no longer pink). Add sliced mushrooms to sauté pan and sauté with chicken for an additional minute. When mushrooms are cooked, squeeze juice from lemons into sauté pan and coat the chicken with juice (ensure there are no seeds). Add cream to pan and stir to incorporate. Add lemon sauce and stir to incorporate. DO NOT RETURN TO HEAT/FLAME!
Lemon Sauce: Boil Chablis to reduce to 2 cups. Add lemon juice and butter and melt slowly. Add whipping cream and simmer on low heat until thickened. Add spices and cool to room temp. In large bowl, twirl pasta into a nest. Sprinkle chicken pieces against pasta and pour remaining contents of pan on and around chicken. Sprinkle pancetta and capers over entire dish. Garnish with chopped parsley.

CHILIS BEEF FAJITAS

1 1/2 pounds of Sirloin Steak
1 envelope dry onion soup mix
2 cups water
Sautéed onion & green pepper
1 small can diced green chilies
Flour tortillas
Shredded Cheddar cheese
Salsa

1. Cut sirloin steak into bite size pieces.
2. Place in Crockpot, with chili’s, soup mix & water. Cook on low, 6-8 hours.
3. Chop onion & bell pepper in small stripes, sauté in olive oil.
4.Warm tortillas in microwave.
5. Drain beef mixture. Place in center of tortillas, top with cheese, salsa & onion & pepper mix.

TACO SOUP RECIPE

Taco Soup

Ingredients:

2 pounds ground beef
1 medium, chopped yellow onion
2 cans whole kernel corn
2 cans diced tomatoes
1 can black beans
1 can pinto beans
1 can RoTel diced tomatoes and green chiles
1 package ranch dressing mix
1 package taco seasoning
1 cup grated cheddar cheese
1 medium avocado, peeled and sliced
1 package tortilla chips

Directions:
1. Brown the ground beef and chopped onion together and drain.
2. Add the corn, tomatoes, black beans, pinto beans, tomatoes and chiles, (including the juices from each) taco seasoning and ranch dressing . Stir well.
3. Simmer for 30 minutes. Top with the avocado slices and grated cheese, serve with tortilla chips.

NEIMAN MARCUS CHOCOLATE CHIP COOKIES

Ingredients:

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips

Directions:
1. Preheat oven to 300 degrees F. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle.
5.Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

MAKE YOUR OWN BIG MAC

Big Mac Special Sauce
1/4 cup KRAFT Miracle Whip
1/4 cup mayonnaise
2 tablespoons, heaping, WISHBONE deluxe French salad dressing (the orange stuff)
1/2 tablespoon HEINZ sweet relish
2 teaspoons, heaping, VLASIC dill pickle relish (Heinz dill relish also works)
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt
Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well
again. Cover, and refrigerate at LEAST 1 hour before using. (to allow all of the flavors to "meld") Makes nearly
1 cup... enough for about 8 Big MacsTM.
Ingredients:
(per sandwich)
1 regular sized sesame seed bun
1 regular sized plain bun
2 previously frozen regular beef patties
2 tablespoons Big Mac sauce
2 teaspoons reconstituted onions
1 slice real American cheese
2 hamburger pickle slices
1/4 cup shredded iceberg lettuce
Cooking your Big MacTM
Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big MacTM is
basically the same as the regular burgers, only the bun toasting method is slightly different. In the Big Mac's
case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun)
Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of
"Mac sauce" on each of the heels. (toasted side) Then add 1/8 cup shredded lettuce to each. On the true
bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra "heel", the middle bun,
place two pickle slices on top of the lettuce. Toast the "crown" (top) of the bun also. When the meat patties
are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun,
and put the crown on top.
For proper "aging" or "Q-ing"... wrap the finished Big Mac?in a 12"x18" sheet of waxed paper as follows
1. Center the burger, right side up, on the waxed paper. Fold the "long" ends of the paper up over the top. (It
will resemble a tube with the burger in the center)
2. Fold the two remaining ends underneath. Wrap snug, but don't squish it like the regular burgers.
3. Let sit 5-8 minutes, allowing the flavors to "meld".
4. Microwave, still wrapped, 15 seconds on high.
Enjoy an AWESOME Big Mac?Sandwich!

BUTTERSCOTCH BROWNIES

"Tender, rich and temptingly sweet, Clementine's butterscotch
brownies balance that brown-sugary goodness with a nice hint of
salt to make this the perfect treat for almost any occasion."
Total time: 45 minutes
Servings: 12 to 16
3/4 cup plus 2 tablespoons (3.5 ounces) flour
11/4 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tablespoons (9.25 ounces) dark brown sugar
5 tablespoons butter, melted
1 extra-large egg
1/2 plus 1/8 teaspoon vanilla extract
1/2 cup plus 2 tablespoons coarsely chopped toasted walnuts
1. Heat the oven to 325 degrees.
2. In a medium bowl, sift together the flour, baking powder and
salt and set aside.
3. In a large bowl, stir the brown sugar into the melted butter.
Stir in the egg, then the vanilla.
4. Stir in the dry ingredients, then fold in the nuts.
5. Place the batter in a greased 8-inch square baking pan and bake
until set (a toothpick inserted will have moist crumbs), 25 to 30
minutes.
6. Remove from heat and cool slightly before serving.

CHIPOLTE'S REFRIED BEANS

 1 lb. pinto beans
1/2 cup bacon drippings
  1 teaspoon salt
  6 cups lukewarm water

Pick over the beans and wash thoroughly in cold water, drain, add
lukewarm water and salt, and cook gently in a deep pot for about 2
hours or until the beans are tender. Stir frequently so that the beans
cook very evenly throughout.

In a large skillet, heat the bacon drippings over medium high heat.
Drain the beans, reserving the liquid. Add one large spoonful of
cooked beans to the hot oil, and mash down. Add a teaspoon of the
reserved pot liquid and stir. Repeat until all the beans are mashed.
Add liquid as needed until the right thickness is obtained, stirring
constantly.

CHIPOLTE'S PORK SHOULDER

1 pork shoulder roast, boneless (5-6 pounds, marinate if you like)
2-3 tablespoons olive oil
  4 medium tomatoes (peeled, if desired)
  1 onion, thinly sliced
  1 teaspoon cumin powder
2-4 sprigs fresh oregano (or 1/2 teaspoon crushed or powdered)
  2 whole cloves
  2 bay leaves
  2 dried chipotle chilies
3/4 cup water or meat stock
    Salt/pepper to taste

Salt and pepper the pork shoulder; allow the meat come to room
temperature, about 2 hours.

Preheat oven to 325 degrees F.

Add olive oil to a large ovenproof pan. Sear the pork over medium-high
heat until very brown on all sides. Remove pork from the pan; let rest
on a platter for 10 to 15 minutes.

Leaving an even coating, drain excess oil from the pan. Add onions;
sweat over low heat until translucent. Return pork to the pan; add
remaining ingredients. Cover pan, place in the oven and cook for 2 to
3 hours or until the internal temperature reaches 140 to 150 degrees
F. Let pork rest 10 to 15 minutes before slicing

ROADHOUSE GRILL CHEESE WRAP

INGREDIENTS

• 6 split chicken breasts
• 1/2 lb. Italian sausage meat
• 3 cloves fresh garlic, minced
• 4 strips hickory or maple flavored bacon, chopped
• 1/4 lb. fresh mushrooms, finely chopped
• 2 tablespoons butter
• 1 tablespoon fresh parsley, minced
• 1/4 teaspoon paprika
• 1/2 cup bread crumbs
• 1/8 teaspoon each onion and garlic powder
• 1 cup sherry
• 6 bacon strips
• salt and pepper, to taste
• wooden toothpicks or butcher’s string

How to make Roadhouse Grill Cheese Wraps :

Sauté the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and sauté the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.

Preheat grill until it reaches 350°F.

Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on each chicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.

Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.

Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325°F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).

When chicken is pierced with a fork and juices run clear, it is done.

If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.

During the last 15 minutes of cooking, Grilled Potatoes can be put on the hot grill as an excellent accompaniment to this dish.

SUMMER DESSERTS

STRAWBERRIES WITH CREAM CHEESE FILLING

These pretty strawberries are cut to resemble flower petals then stuffed with sweetened cream cheese.

Ingredients:

• 32 fresh whole strawberries, large
• 11 to 12 ounces cream cheese, softened
• 1/2 cup confectioners' sugar
• 1/4 teaspoon almond extract
• 2 tablespoons semisweet or milk chocolate, grated

Preparation:

Cut a thin slice from the stem end of each strawberry, allowing the berries to stand upright on flattened end. Place berries, cut side down, on a serving platter. Cut each berry carefully into 4 wedges, cutting almost to, but not through, bottoms. Fan wedges just slightly, taking care not to break; set berries aside. In a mixing bowl, beat together the cream cheese, confectioners' sugar, and almond extract until light and fluffy. Gently fold in grated chocolate. Using a teaspoon or decorating bag with decorative tip, fill the strawberries. If desired, sprinkle with a little more grated chocolate. Cover and chill until ready to serve.
Makes about 32 filled strawberries

SUMMER GRILLING RECIPES

GRILLED PESTO STUFFED CHICKEN BREASTS

Basil pesto combined with some ricotta cheese is the perfect stuffing for tender grilled chicken breasts.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 servings

Ingredients:

• 1/2 cup basil pesto, divided
• 3 tablespoons ricotta cheese
• 1/8 teaspoon pepper
• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil

Preparation:

In small bowl, combine 3 tablespoons pesto, ricotta, and pepper and mix well. Cut a pocket in the side of the thickest part of the chicken breast. Stuff pesto mixture into the pocket and smooth closed; seal with a toothpick. Drizzle olive oil over the chicken. Prepare and preheat grill. Grill chicken for 4-5 minutes until it can be moved, then carefully turn and grill on second side for 3-5 minutes until juices run clear and chicken is thoroughly cooked. Remove toothpicks, top with remaining pesto and serve immediately.

GRILLED STEAK AND SHRIMP KABOBS
Ingredients:

• ½ pound of medium size shrimp, peeled and cleaned
• 1 ½ - 2 pounds of lean beef, preferably filet mignon, although any steak cut will do.
• 1 green pepper
• 1 yellow pepper
• 1 red pepper
• 1 Spanish onion
• 1 pint cherry tomatoes
• 1 zucchini
• 1 eggplant
• 2 cups olive oil
• 1 clove, minced garlic
• 2 tbsp chopped basil
• 1 tbsp old bay seasoning
• 2 tsp lemon juice (or 1 squeezed lemon)
• salt and pepper to taste
• skewer sticks (metal preferably)

Instructions:

• Begin by cutting the beef into 1 - 1 ½ inch cubes. Or enough to place 4 on each kabob.
• Now it's time to chop the vegetables. Cut the zucchini into thick slices to make round circles.
• Peel the eggplant. Cut it into thick slices about an inch long and an inch wide.
• Clean the peppers. Cut into square slices, about an inch or so wide.
• Do the same with the onion. You want it to look uniform so all the pieces should be about the same size.
• Place the beef cubes and vegetables (with the tomatoes) into a large bowl.
• Add 1 ½ cups of the olive oil, 1 ½ tbsp of the chopped basil, 1/2 of the minced garlic, and your salt and pepper. Mix this up until the vegetables and beef cubes are covered evenly.
• Now refrigerate this mixture for at least 6 hours, 24 recommended.
• Now place all of the shrimp into a separate bowl.
• Add the remaining olive oil, garlic, lemon juice, and the old bay seasoning.
• Mix this until the shrimp is covered evenly.
• Refrigerate this for about an hour (longer than this is just fine).
• When you are ready to grill, light your grill and let it get hot.
• While it's getting hot, you can prep your skewers. Start off with a tomato at the top to hold everything on and then layer the shrimp, vegetables, and beef, finishing off with a tomato at the bottom, leaving about an inch at the top and two inches at the bottom.
• When you're ready to grill, just place them across the bars to get some good grill marks, close to the heat. Turn each one every 3-4 minutes, allowing each side to brown evenly.
• Keep an eye on them as some of the vegetables may brown a little faster, if this happens, move the kabob to a cooler part of the grill, or the upper rack, so as to not burn the vegetables completely. You want a good amount of brown or char on the vegetables though, it just adds to the flavor. The beef should come out about medium, though you'll probably get a variety of temperatures.
• Garnish with a lemon wedge and a sprig of fresh basil!
• Serve over white rice or Rice Pilaf or over a bed of fried leeks.

SUMMER SALADS

Creamy Seafood, Pea, and Pepper SaladThis simple salad is easy to toss together and is a wonderful mixture of colors, flavors, and textures. The salad stores well and can be made up to a day in advance, but do not add the almonds until right before serving.

2 cups trimmed and halved snow pea pods
1 medium chopped red bell pepper
1 medium chopped yellow bell pepper
4 chopped scallions
8 ounces imitation crab chunks
6 ounces salad shrimp
1/2 cup mayonnaise
1/3 cup chopped fresh parsley
2 tablespoons freshly squeezed lemon juice
1 teaspoon sugar
Salt
Freshly ground black pepper
1/3 cup toasted almonds

Toss together the peas, peppers, scallions, imitation crab, and shrimp in a large bowl. In a small bowl mix together the mayonnaise, parsley, lemon juice, sugar, salt, and pepper. Mix the salad with the dressing. Refrigerate for at least an hour before serving. Top with the toasted almonds before serving.

Makes 8 servings.

Preparation Time: 10 minutes
Total Time: 10 minutes

LOBSTER SALAD WITH GREEN BEANS, APPLE, AND AVOCADO
INGREDIENTS

• 3 tablespoons coarse sea salt
• 10 ounces slim haricots verts (green beans), trimmed at both ends and cut into 1/2-inch pieces (2 cups)
• 1 cup Greek-style yogurt
• 1 tablespoon imported French mustard
• 1/4 teaspoon fine sea salt
• 1/4 cup minced fresh chives
• 1 Granny Smith apple, cored, and cut into 1/4-inch cubes (do not peel)
• 1 large ripe avocado, halved, pitted, peeled, and cut into 1/4-inch cubes
• 1 pound (2 cups) cooked lobster meat, cut into bite-sized pieces
• Equipment: A 5-quart pasta pot fitted with a colander; 4 chilled large dinner plates

PREPARATION

1. Prepare a large bowl of ice water.

2. Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the beans, and blanch until crisp-tender, 3 to 4 minutes. (Cooking time will vary according to the size and tenderness of the beans.) Immediately remove the colander from the water, letting the water drain from the beans. Plunge the beans into the ice water so they cool down as quickly as possible. (The beans will cool in 1 to 2 minutes. If you leave them longer, they will become soggy and begin to lose flavor.) Drain the beans and wrap them in a thick kitchen towel to dry. (Store the cooked beans in the refrigerator for up to 4 hours.)

3. In a large, shallow bowl, combine the yogurt, mustard, and fine salt and whisk to blend. Taste for seasoning. Add the green beans, chives, apple, avocado, and lobster. Toss to coat. Arrange on the plates and serve.

POATATO, GREEN BEAN,AND CORN SALAD
INGREDIENTS

• 4 pounds small white boiling potatoes (about 2 inches in diameter)
• 5 tablespoons cider vinegar
• 3 tablespoons coarse-grained mustard
• cup plus 2 tablespoons olive oil, or to taste
• 1 pound haricots verts (thin French green beans) or regular green beans
• 6 ears corn

PREPARATION

In a kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, about 25 minutes. Drain potatoes in a colander. When potatoes are just cool enough to handle, halve larger ones and in a large bowl toss potatoes with 2 tablespoons vinegar.

In a small bowl whisk together mustard, remaining 3 tablespoons vinegar, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified. Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before using.

Trim beans and, working over a bowl, cut corn kernels from cobs. Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water cook beans until crisp-tender, about 1 minute for haricots verts or about 5 minutes for regular green beans, and transfer with a slotted spoon to ice water to stop cooking. Drain beans well and add to potatoes. Return water in pan to a boil and blanch corn 30 seconds, or until crisp-tender. Drain corn in a sieve and rinse under cold water to stop cooking. Drain corn well and add to salad. Salad may be prepared up to this point 1 day ahead and chilled, covered. Bring salad to room temperature before proceeding. Gently toss salad with dressing and salt and pepper to taste until combined well.

SUMMER SIDE SIDE DISHES

TACO SALAD

Original Recipe Yield 12 servings

Ingredients

1 pound lean ground beef

1 tablespoon chili powder

2 cups low-fat salad dressing

1 cup ketchup

1 (1.25 ounce) package taco seasoning mix

1 head iceberg lettuce - rinsed, dried, and chopped

1 head romaine lettuce- rinsed, dried and chopped

3 large tomatoes, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

1 bunch green onions, chopped

1 (4 ounce) can green chile peppers, finely chopped

1 (15 ounce) can kidney beans, drained

 1 (15 ounce) can garbanzo beans, drained

12 ounces shredded Cheddar cheese

1 (14.5 ounce) package corn tortilla chips

Directions

Brown the beef, drain, season with chili powder and set aside to cool.

Prepare the dressing by whisking the Miracle Whip, ketchup and taco seasoning mix together in a small bowl.

In a large bowl, combine iceberg lettuce, romaine lettuce, tomatoes, green pepper, red or yellow pepper, green onions, jalapeno peppers, kidney beans, garbanzo beans, half of the cheese, half of the crushed chips, dressing and cooled ground beef. Mix well, cover and refrigerate.

Just before serving, top the salad with the other half of the cheese and crushed chips.

RED POTATO SALAD

INGREDIENTS

• 3 pounds unpeeled red potatoes
• 4 eggs
• 1 1/2 cups mayonnaise
• 2 tablespoons milk
• 2 tablespoons distilled white vinegar
• 1/2 cup sliced green onions
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup sliced celery

Directions

1.                       Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.

2.                       Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.

1.                       In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.

SUMMER APPETIZERS

BAKED STUFFED CHERRY TOMATOES
INGREDIENTS

·                        2 pints cherry tomatoes

·                        3/4 cup mayonnaise

·                        1/2 cup freshly grated Parmesan cheese (NOT packaged)

·                        1/8 tsp. garlic powder

·                        1/2 teaspoon dried basil leaves

·                        16-oz. pkg. bacon, crisply cooked, drained, and crumbled

PREPARATION

Cut the top off each cherry tomato, and using a melon baller or a sharp knife, carefully scoop out the seeds and pulp. Place each tomato upside down on paper towel to drain.

Combine the rest of the ingredients in a small bowl. Stuff each cherry tomato with the bacon mixture. Chill in fridge for at least 2 hours to blend flavors. To serve, I like to line the serving tray with parsley to keep the little tomatoes from rolling around. It's very pretty too. You need to use curly parsley to keep them upright - lettuce won't do the trick. Serves 8

STUFFED MUSHROOMS

INGREDIENTS

·                        2 pounds medium mushrooms

·                        6 tablespoons butter

·                        1 (8 ounce) package cream cheese, softened

·                        1/2 cup crumbled blue cheese

·                        2 Tablespoons chopped green onion

PREPARATION

Remove stems from mushrooms; chop enough stems to equal 1/2 cup. Cook 1 pound of the mushroom caps in 3 tablespoons of the butter over medium heat for 5 minutes; drain off fat. Repeat with remaining 1 pound of mushroom caps and 3 tablespoons butter. In a medium bowl, combine cream cheese and blue cheese, mixing until well blended. Stir in chopped stems and green onionsonions; fill mushroom caps. Place on cookie sheet and broil until tops are golden brown. Makes about 40 stuffed mushrooms.

CROCKPOT BARBEQUED MEATBALLS

INGREDIENTS

·                        3 pounds frozen meatballs

·                        2 medium onions, cut in wedges

·                        1 bottle beer, 12 ounces

·                        1 1/2 cups ketchup

·                        2 tablespoons red wine vinegar

·                        1/4 teaspoon garlic powder

·                        1/4 teaspoon salt

·                        1/4 teaspoon black pepper

·                        1/4 cup brown sugar

PREPARATION

Combine all ingredients in the slow cooker. Cover and cook on low 8 to 12 hours.

About 96 meatballs, but this recipe is easy to cut in half. Also, you can use your own homemade meatballs, first browned in oven or skillet.