New Herb Product

Check out this herb product I found.  The basil and parsley are slightly dried and vacuum sealed in the stack able container.  The manufacture claims they will stay fresh, if properly resealed and placed in the refrigerator for four weeks once opened.

I will let you know if they last….

Herb new product 2. Herb new product 1.

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Rare Steakhouse on the Piazza

Just moving to Greenville is proving to be an enlightening culinary journey.  Already thoroughly enjoying my first upscale steakhouse in Greenville, Rare Steakhouse on the Piazza serves delectable cuts of steaks.  Offering filet mignon, strip, rib-eye and a 40 oz porterhouse (enough for two people), steaks are cooked to guests desired done-ness..  The porterhouse satisfies both the filet mignon and the strip fans.

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Sliced before it is brought to the table, our porterhouse was cooked to perfection.  With a slight grill flavor with a peppercorn crust rub, it was absolutely delicious.  Sides are available a la carte, which the mashed potatoes were a perfect accompaniment to our steak.  Traditional or horseradish styles are available, meshed with a roasted garlic and Parmesan.

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Atmosphere was very pleasant and comfortable.  Service was above average.  I would highly recommend Rare to anyone visiting and wanting a steak.  Reservations are not necessary but recommended.

Rare Steakhouse on the Piazza

103 N. Main St.  suite 101

Greenville, SC  29601

phone – 864-239-0164

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Cheese in a new product….

This is a product I have never seen before..It is (5) 0.7 oz servings of parmigiana Reggiao cheese in cubes.  All you have to do is shred it, slice it or eat whole.  This is a perfect portion for one person.  So neat.

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These were delicious shredded over spaghetti….easy meal for cooking in the trailer.

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Relocating….and living in a camper?

My husband and I will be relocating to South Carolina, just outside of Greenville.  Meanwhile, we are living out of our barbecue competition trailer.  My kitchen is tiny.

Camper kitchen 2.

It has been difficult to plan meals, like I am accustom to, in such a reduced amount of space.  I have 3 burners and my pans are too large to use multiple burners simultaneously, making spaghetti proved to be a challenge.

My crock pot will become my best friend.  Tonight, it is my husband, Doug’s chili recipe – of which he won a chili cook off competition – this chili has CANNED beans – LOTS of CANNED beans – we feel good chili has to have beans, despite many competitions rules.

Served with saltines and a sprinkling of cheddar cheese, along with a cold beer, it will sure to please….

Difficulty level for the camper…EASY…a functioning can opener, browned ground beef and my 2 best tools, MY HANDS were all it took for this one pot meal.

I am sorry I cannot divulge his recipe, since it won first place several years ago…but I digress….devising good dinners will prove to be almost impossible, so I welcome suggestions and recipes….

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Dinner this Sunday

While my husband is home this weekend from work, I think I will make this silky easy dish for Sunday dinner with some fresh baked bread.  Maybe you can try it too and let me know what you think.  It is VERY SIMPLE.

BAKED RIGATONI AND ZUCCHINI

serves: 6-8

Zucchini is best in the summer, which is when this dish -really excels. Today one can get zucchini at a reasonable price -year–round, so it’s easy to make this dish for the family at any time of the year. To balance it further, add some protein, such as swordfish, shrimp, crumbled sausages, or shredded chicken breast. You can add as little or as much of each ingredient to this recipe as you want, to satisfy your nutritional preferences and, of course, your taste.

ingredients
½ teaspoon kosher salt, plus more for the pot
¼ cup -extra–virgin olive oil
1 medium onion, sliced
1 pound medium zucchini, sliced
One -28–ounce can whole San Marzano tomatoes, crushed by hand
1 loosely packed cup fresh basil leaves, roughly chopped
1 pound rigatoni
1 tablespoon unsalted butter
8 ounces shredded Fontina
1 cup grated Grana Padano or -Parmigiano–Reggiano

directions:

Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil for pasta. In a large skillet, heat the olive oil over medium heat. Add the onion, and cook until it begins to soften, about 5 minutes. Add the zucchini, and cook until it begins to soften, another 5 minutes. Add the salt then the crushed tomatoes, slosh the tomato can out with 1 cup water, and add it to the skillet as well. Bring the sauce to a boil, and simmer just until it thickens, about 8 to 10 minutes, but don’t let the zucchini begin to fall apart. Then toss in the chopped basil.

Meanwhile, cook the rigatoni until al dente, a few minutes shy of the package directions. Drain the pasta, and toss it in the skillet with the tomato sauce and basil. Butter a -9–by–13–inch baking dish. In a medium bowl, toss together the two cheeses. Spread half the pasta and sauce in the baking dish, and top with half the cheese. Layer the remaining pasta and sauce, then the remaining cheese. Bake, uncovered, until browned and bubbly, about 20 minutes.

Courtesy of Lidia’s Italy

 

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Chicken Parmesan

Chicken Parm.

You will need:

Panko bread crumbs,  olive oil, Italian seasonings of your choice, chicken cutlets, eggs, flour, marinara sauce, fresh basil leaves, mozzarella cheese, salt and pepper.

Spread panko bread crumbs onto a sheet pan.  Sprinkle bread crumbs with your favorite Italian seasonings (I like oregano, basil and thyme), finally sprinkle on salt and pepper.  Drizzle olive oil over the bread crumbs and using your fingers just mix up the oil, to lightly coat the bread crumbs. Spread the bread crumbs back out onto the same sheet pan and roast them at 350º for about 8 minutes.  Remove from oven and allow them to cool.

Meanwhile, take the chicken cutlets and place between two pieces of plastic wrap.  Pound out chicken to form a thin cutlet.

Dry off chicken cutlets with paper towels, lightly salt and pepper each cutlet.

Dredge each cutlet thru a plate of all purpose flour. Shake off excess flour.  Then dredge thru your whisked eggs. Finally place each cutlet onto the panko bread crumb mixture, make sure to press down firmly, to press the bread into the cutlet.  Do this to both sides.

Place cutlets on a wire rack, over a sheet pan and cook at 350º for approximately 20-22 minutes, turning the cutlets halfway thru the cooking time.

Meanwhile, warm up your favorite marinara sauce, I just used “Newman’s Own Marinara Sauce.”

Remove cutlets from oven.  Turn on the broiler. Spread each cutlet with warmed marinara sauce to cover one side of each cutlet.

Place basil leaves, in one layer, over sauce, then top with slices or shredded mozzarella cheese.

Put cutlets under broiler for approximately 4 minutes or just until cheese has melted.  Top with Parmesan cheese.

I served mine over lightly sauteed zucchini noodles.  They were awesome.

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Florida Lobster Rolls

We enjoyed these lobster rolls with potato chips.

INGREDIENTS:

4 tablespoons butter, divided

Garlic powder

3 Florida lobster tails, about 7 ounces each

DRESSING:

1/2 cup mayonnaise

Zest from 1/2 a Florida orange

1/3 cup finely chopped celery

Pinch dried tarragon

6 buns, top split if available

Spinach or lettuce leaves

Set grill or Big Green Egg for indirect cooking at 350º

Split the top of the lobster shells and pull the meat out to rest on top. Cut a few slits in the meat so the lobster will cook evenly. Place the tails on a perforated cooking grid and season lightly with salt and pepper.

Melt two tablespoons of butter and mix in a pinch of garlic powder. Brush the tails liberally with the butter. Place in the EGG/GRILL and cook until the tails are firm to the touch, about 25 minutes: remove and let cool.

Meanwhile, make the dressing by mixing the ingredients together in a large bowl.

Melt the remaining butter and a pinch of garlic powder. Brush the sides of the rolls and grill them for 2-3 minutes on each side until golden brown. Remove the lobster meat from the shells and cut into large dice.

Add lobster to the dressing mixture and mix well. Line each bun with a few spinach/lettuce leaves and top each with an equal portion of the lobster mix.

Enjoy!

Posted in Fish & Seafood, Meals For Two, Off the Grill, Recipes | Tagged , , | 2 Comments