Portobello Mushroom Burgers

Sometimes it is just not possible to grill

outside so my solution is the grill feature

that is an option on my panini maker.

Portobello Mushroom Burgers

2 Tbs. olive oil
1 Tbs. balsamic vinegar
1 garlic clove, minced
salt, to taste
1/8 tsp. freshly ground pepper
2 -4 large portobello mushrooms, stems removed
Wheat Hamburger Rolls

Monterey Jack Cheese, sliced
2 Tbs. pesto ( basil, olive oil, spices)
1/2 cup mayonnaise
1 to 2 tomatoes, sliced

Directions:

Stir together the olive oil, vinegar, garlic,

salt and the 1/8 tsp. pepper.

Using a small spoon, remove the gills

from the underside of the mushrooms.

Brush both sides of the mushrooms

with the oil mixture.

Place the mushrooms, stem side up,

on the grill and cook until nicely grill-marked,

about 4 minutes. Turn the mushrooms

over and cook until tender, about 4 minutes more.

Place cheese slices on top of each mushroom

a few minutes before you remove them from

the grill and cook until melted.

Toast the rolls .

What a great summer option

and it taste great too!

Beautiful!

The other day I came home to these beautiful

flowers left for me, on my birthday, from

Marsha and James. Aren't they gorgeous?

The bouquet has some of my favorite flowers.

I love Gerber Daisies! They have such bold

color: red, hot pink, yellow and orange.

The yellow lilly in this arrangement is

also incredible.

Thank you!!

Breaded Goat Cheese over Tomato

This is a recipe you absolutely must have!

I caught Michael Chiarello's show the other

day on Food Network. I sat with my mouth

open, possibly even drooling a little, as he made

Tomato Steak with Baked Goat Cheese and Herb Salad

I immediately added this dish to my list for the week.

I did not follow the recipe to the letter of the law but

everything still turned out wonderful!!!

Baked Goat Cheese and Herb Salad

This saladlooks best when the tomato slice

and the goat cheese slice are about the same size.

1/2 cup dried bread crumbs

Salt and freshly ground black pepper

1/2 teaspoon water

1 egg

4 rounds fresh goat cheese, about 2 ounces each

4 thick, ripe beefsteak tomato slices

2 teaspoons extra-virgin olive oil, plus more for the salad

2 cups lightly packed mixed tender fresh herb leaves

such as basil, chervil, tarragon,

Italian (flat-leaf) parsley, chives (1-inch lengths),

Red wine vinegar

In a small, shallow bowl, mix the breadcrumbs

with salt and pepper to taste.

Add the water and work it in with your

fingers to moisten the crumbs lightly.

In another small, shallow bowl,

beat the egg just until blended.

Dip one flat surface of each goat cheese

round in the egg, and then in breadcrumbs,

patting the crumbs in place.

Repeat on the other flat surface.

Refrigerate the coated cheese rounds for about 15 minutes.

Center the tomato slices on 4 salad plates.

Season with salt and pepper. Heat a large nonstick skillet

over moderately high heat. Add the 2 tablespoons olive oil.

When the oil is almost smoking, add the cheese rounds,

one coated side down. Cook until lightly browned,

about 45 seconds, then turn and cook

on the second side until the cheese

just feels quivery, about 45 seconds longer

depending on the thickness of the rounds.

Place a cheese round on each tomato slice.

In a bowl, toss the herbs with a splash of

red wine vinegar, a light drizzle of olive oil,

and salt and pepper to taste.

Mound the herbs on top of the cheese,

dividing them evenly. Serve immediately.

This is a dish that I will be making frequently!!!

Tilapia with Balsamic Butter Sauce

I just came across this great new event

"Bookmarked Recipes" hosted

by Ruth of Ruth's Kitchen Experiments .

It is such a good idea because we all have

those recipes that we have come across

online or in magazines that we have read

and thought I should make this sometime.

Well, now we can try those recipes out and

share them with fellow bloggers via this event.

My entry for this weeks "Bookmarked Recipes"

is Tilapia with Balsamic, Butter Glaze

By Epicurious

Ingredients:

Balsamic Butter Sauce

1/4 cup balsamic vinegar

1 garlic clove

1/2 cup ( 1 stick butter) cut into 1/2 inch cubes

Simmer vinegar and garlic in small saucepan

over medium heat until reduced to thick syrup,

about 5 minutes. Set aside.

**Cook fish**.

Rewarm balsamic syrup over medium-low heat.
Whisk in 1/2 cup butter 1 piece at a time.

Tilapia

2 tablespoons olive oil

6 4- to 5-ounce tilapia fillets

salt and pepper to taste

Heat 1 tablespoon oil in each of 2 large skillets over high heat.

Sprinkle fish with salt and pepper.

Sauté fish until golden, about 2 minutes per side.

This is a very nice dish.

The balsamic, butter sauce is just right on the fish!!

Prosciutto, Goat Cheese & Peach Panini

You know that there are just some ingredients that

just work really well together!

The other day I spent hours, I know it is crazy,

but hours looking at the Williams-Sonoma website.

I found so many recipes that sounded fantastic but this

one went directly onto my list for the week.

Prosciutto, Goat Cheese & Peach Panini

by Williams-Sonoma

Ingredients:
1 firm-ripe peach, peeled if desired, pitted and cut into 1/4-inch slices
2 slices sweet batard, each 1/2 inch thick
1 Tbs. unsalted butter, melted
2 tsp. apricot preserves
2 Tbs. crumbled goat cheese (chèvre)
2 thin slices prosciutto

Directions:
Preheat an electric panini maker according to the

manufacturer's instructions.

Arrange the peach slices on the preheated panini

maker and cook until grill marks appear, about 1 minute.

Transfer to a plate and set aside.

Brush one side of each bread slice with the butter.

Lay the slices, buttered side down, on a clean work surface.

Spread the top of one slice with the apricot preserves.

Sprinkle the cheese on the other slice and top with the

prosciutto and peach slices. Top with the other bread slice,

buttered side up. Place the sandwich on the panini maker

and cook according to the manufacturer's instructions until

the bread is golden brown and crispy, 2 to 3 minutes.

Now that is some sandwich!

Watermelon Sorbet

When I was litte there was an ice cream van

that used to drive through our neighborhood

but instead of selling the usual ice cream

choices they sold about 15 flavors of Italian Ice.

I remember the excitement that came after

hearing the music coming from the ice cream van.

The mad dash around the house began to

gather as many coins as possible before he passed

the house. If you were lucky you found enough

money, in time to catch the van and order

a small cup of Italain Ice.

That is what this Watermelon Sorbet reminded me

of as I ate it ~ ahh the good old days.

Watermelon Sorbet
5 pounds seedless watermelon,

cut into small chunks(6 cups)

1/4 cup sugar

Grated peel of 1 lime

Pinch salt

1/2 cup light corn syrup

1. Using a blender, puree the watermelon; you will need 4 cups watermelon puree.

2. In a large saucepan, bring 1 cup watermelon puree, the sugar

and lime peel to a simmer over medium-low heat,

stirring until the sugar dissolves; season with the salt.

3. Pour in the remaining 3 cups watermelon puree,

then whisk in the corn syrup until incorporated.

Once the puree has cooled completely,

pour the mixture into an ice cream maker

and let mix for about 20 - 30 minutes.

Then serve.

Complete Goodness!

Banana, Chocolate, Nut Crepes

I know you are probably thinking

ewwhhhh,

gross,

what is that and why would she put this

on her food blog?

But actually this is a picture of a delightful

little mixture of bananas, chocolate, almonds,

vanilla extract, milk and nutmeg.

And it is MMM, MMM ~ so good!

This banana, chocolate, nut mixture went into

the crepes I made this morning.

A little butter, warm syrup and

WOW!