Stuffed Onions with Grilled Chicken Under A Brick

For your next BBQ try these stuffed onions, they make a great side dish to any protein you might be cooking on the grill. I like to prep them the day before and have them all ready to go.

Large sweet onions that are filled with feta cheese, sun-dried tomatoes, garlic, breadcrumbs, fresh herbs and pine nuts. There's something about the sweet taste of a caramelized grilled onion!

HERE'S WHAT YOU DO:

In a large pot of boiling water add 2 large whole onions with the skin on. Boil for about 12 minutes. Drain and cool. Cut each onion in half and carefully slip off the skin. Remove the center of each onion, leaving a thick shell. Chop up the scooped out onion, place in a bowl along with 1 cup of crumbled feta,1/2 cup of breadcrumbs, sun-dried tomatoes drained and chopped, 2 small minced garlic cloves, chopped parsley, thyme, and basil and toss in some pine nuts.

Brush the whole onion with olive oil, drizzle some on top too, place on your grill with a tent of foil over top, cook for around 40-45 minutes.

CHICKEN UNDER A BRICK

I usually cut the backbone out and then split a whole chicken in half, place a brick that's been cleaned and wrapped in tin foil on top of the chicken, this will ensure nice even cooking, crispy skin, and a very moist and juicy chicken.

I make a paste/rub consisting of 5 cloves of garlic that has been smashed with the back of your knife then chopped fine, 2 tablespoons of fresh chopped rosemary, a healthy dose of black pepper and course salt, place in a small bowl and drizzle in some olive oil, then rub all over the chicken, underneath the skin and everywhere.

The garlic rosemary flavor makes this crispy juicy chicken a definite must for your summertime grilling.

Happy Grilling, and Buon Appetito!

Thinking Pink with a Raspberry Souffle

Pink is in the air as we anxiously await the arrival of a new baby girl in our family! This will be the first child for my son and daughter-in-law, and we are beyond excited for them, and for us!

We can't wait to meet her and to see what her sweet little face looks like!

I know I'm a little early, because the stork is not due to arrive until Sept 1st, but I've had pink on the brain with shower planning and shopping for a little girl.

So in honor of my soon to be baby granddaughter, I thought I'd post something pink!

I've also been on a quest to lighten up our desserts around here, and so a souffle seemed the way to go since I was lucky enough to come across some beautiful raspberries. I looked on the Internet for some recipes and this was the one that I chose, I altered it slightly by using a little less sugar in the egg whites, and then finishing it off by pouring a little raspberry liqueur right down the center.

This dessert takes no time at all if you use your food processor to puree your berries, but remember that raspberries have lots of seeds, so you have to strain it really good. Gently fold your puree into your stiff white peaks and bake, that's it! To be honest, the puree was so good the hubby tried it on some ice cream and loved it. I might do that more often!

This was almost too light for the hubby, I think he ended up eating three! Oh well, so much for portion control!

I found this onesie the other day, I couldn't resist, isn't it the cutest?

Grill Up A Romaine Salad!

Want a different take on your salad? Try it grilled! This was new to me, having never done this before, but something I wanted to try for a while. My inspiration came after I saw Lori Lynn grill up some escarole wrapped in prosciutto!

I put a little different twist on mine by using romaine lettuce that was washed and completely dried, I cut it straight down the middle, brushed it with olive oil, salt and black pepper, then sprinkled grated Parmesan all over the top. Next, placed it cut side down on a hot clean grill just for a few minutes until grill marks appear. Carefully move to a platter and let cool.

The dressing was made fresh with a handful of parsley and basil that I snipped from my garden, a zest of one lemon and all the juice, some salt and pepper and finished by drizzling in some good olive oil.

This was surprisingly good, the hubby loved it and so did I, and the grilled tomatoes on the side made it even better! Next time you throw a steak, chicken or chop on your grill think of this as a side.

GARDEN UPDATE

Hubby's green thumb is proving true, everything is lush and green in our garden. The tomato plants are bushy and tall with little tomato's starting to come out all over. Peppers are arriving as well as tiny zucchini and eggplant, as you can see the broccoli is coming along and so is my Swiss chard. I can't wait to cook with all of this! We've already had salads with some greens we planted, and some onions. I'm happy to say I don't have to buy any herbs from the store, I now can walk out and get my own!! Woo Hoo!

Buon Appetito!

Grilled Mini Corn Cobs w/ Cilantro Pistachio Pesto

It's been an interesting few days, the weather here has been crazy! Storms , power outages, no cable, no internet, it's sad how dependent I am on all those things, 1 day without, I can handle, but 3, no way!! and to top it off we discovered a mama raccoon and 4 of her babies living somewhere under an eve on my roof! The hubbby has done a bunch of things to get rid of them, but unfortunately "They're Back!!!" Any clever idea's you might have to get rid of them would be much appreciated! (Thanks for letting me vent!)

Anyway the storms have past and now it's very hot, humid, and sticky. Time for a BBQ! These mini corn cobs are great for a party or BBQ, and much easier to eat than a whole ear of corn, and they fit on your plate perfectly along side all your other food!

Grill your ears of corn whole, they could even be done the night before then placed in a Ziplock bag until ready to use.When you're ready to eat, place the whole cob back on the grill to warm it up a bit, then slice them into one inch disks and place in a bowl.

You can make the pesto the day of, it takes no time at all, I used my food processor and tossed in a handfull of cilanto, 2 scallions, a couple tablespoons of pistachio's, olive oil, salt and pepper. If you're not a cilantro person , of course my beloved basil would work as well. Toss everything together in a bowl making sure you're coating your mini corn cobs with all the pesto, then serve. Four ears of corn makes quite a bit when cut up.


The combination of flavors here along with the smokey grilled corn is terrific!

Give these a try at your next party your guest's will love them!

Buon Appetito!

Ricotta Stuffed Artichokes with Lemon Herb Oil

The other day I found four of the most beautiful artichokes, they were huge and flawless, I was smitten as soon as I saw them and knew exactly how I was going to cook them.

This is a lighter take on the classic stuffed artichoke, no breading here but equally, if not more delicious. Perfect as an appetizer or side dish. Fresh herb and cheese flavored ricotta fills the cavity of your prepared artichokes, baked til golden and set, then while still warm you drizzle your herb olive oil all over and use that as your dipping sauce! Have I convinced you yet?

I told you they were beautiful! Who could resist these babies!

My advice would be to prepare and cook your artichokes the day before by steaming or boiling til tender, let them cool completely in a strainer to drain out any excess water, then gently cut them right down the middle and remove the fuzzy center with a spoon, refrigerate in a container with some paper towels to soak up the moisture, it will be so much easier the next day when you want to eat them.

I used 2 very large artichokes for this recipe. Preheat your oven to 375 degrees, in a bowl combine about a 1 cup of ricotta, a hand full of Parmesan or grated romano cheese, fresh snipped basil, 1 egg, lemon zest, salt and pepper.

Brush the center and cut side of artichokes with olive oil and sprinkle with salt and pepper. Spoon ricotta into the artichoke halves, and then sprinkle more grated cheese on top.

Place in your oven for about 15-20 minutes till golden brown.

The herb olive oil was made by mincing 1/2 of a garlic clove along with fresh basil, parsley, lemon zest, salt and pepper. Place in a small bowl and drizzle in some good olive oil and fresh squeezed lemon juice.

All you artichoke lovers out there, you're gonna love this!

Buon appetito!

Clams on the Grill!

Want something different to cook on the grill? This is a summer favorite, and it's so easy to do! Clams cooked straight on the grill, then tossed in a rich tomatoey sauce spiked with some white wine and crumbled Italian fennel sausage! This would be perfect for Father's Day! Just have some hot crusty garlic bread ready to eat along side this, and you'll give that special man in your life a very memorable meal!!

Come to your table with a big platter of this and you'll be sure to hear lots of Oooh's and Aaah's!

Your tomato sauce can be made ahead of time and heated up while the clams are cooking on the grill. Cook your cleaned and scrubbed fresh clams on medium heat, just until all the shells open up.

The sauce is simply made by removing your favorite Italian sausage from it's casing, it could be either hot or mild, whatever you like. Brown it up, then add lots of coarsely chopped garlic, a good splash of wine, some clam juice and a couple cans of good quality tomatoes that have been drained and chopped up, along with some fresh basil, simmer till done. Of course depending on how many clams you have, adjust accordingly, I had five pounds. When finished, transfer your clams to a platter then spoon your sauce all over and add some fresh chopped parsley.

Now do you see why you need that crusty garlic bread? You have to sop up those juices!

This was so good I still have certain family members talking about this meal, and you will too!

If you're a real clam lover you might also want to try out this recipe too!

Have a great weekend, and Buon appetito!

Cedar Planked Prosciutto Wrapped Scallops

Have you tried plank grilling yet? I've been wanting to do it for sometime now. I was completely sold on the idea after some research and reading these few sentences from a Minnesota website that produces grilling planks... "Plank-grilling fish and other foods on sections of soaked aromatic woods set over a grill is surely one of the most sensuously culinary experiences. As the food cooks, almost basting itself in its own oils and juices, it absorbs fragrant wood smoke to achieve a layering of flavors not found in any other form of cooking." SOLD!!

It's very important to soak your wood first so it doesn't burn and flare up on the grill. I soaked mine for 2 hours by laying them in a roasting pan filled with water and weighed down, you can also add apple cider, salt and even wine to your water to give it another layer of flavor.

Some good choices for wood are cedar, alder, pecan, cherry, hickory, oak and maple, but remember to never use lumber scraps, or any wood that is treated or stained.

My scallops were wrapped with strips of proscuitto and then skewered with a rosemary branch. Remove all the leaves except those on top.
Drizzle with some olive oil and season with salt and pepper.

Heat your planks on both sides at a medium temperature, when you hear it crackle you know they're ready. I wanted some grill marks showing so while the wood was heating up I seared one side of the scallops onto my oiled grill. You'll also want to rub olive oil on the side of the plank you'll be cooking on, this will prevent sticking and also impart extra flavor.

The end result was a trio of extraordinary flavors!! The smokeyness of the cedar, the saltyness of the proscuitto, all that encompassing sweet scallops, with just a hint of rosemary. I served them with grilled peppers stuffed with Israeli couscous, fresh herbs, garlic, chopped fresh tomatoes and parmesan cheese.

I will be planking more in the future, next time salmon with some maple wood!

Buon Appetito!