It’s ALMOST here….”Cookin’ for a Livin”

The cookbook is so close to being available, so I thought I would send out a little tease, and this goes to my friend Ann!  Enjoy!!!!

Baked Olives & Grilled Bread

Olive Ingredients:
1 ½ cups cherry or grape tomatoes, halved
1 cup Kalamata olives
1 cup Manzanilla olives
2 cloves garlic, minced
½ finely sliced shallot
1 teaspoon Spice Islands® Parsley
½ teaspoon Spice Islands® Oregano
1 Spice Islands® Bay Leaf
¼ cup Mazola® Extra Virgin Olive Oil
Zest of 1 lemon

Directions:
Preheat oven to 400°F. Combine tomatoes, olives, garlic, onion, 1 tablespoon fresh parsley, oregano, bay leaf and olive oil in a medium size ovenproof dish. Bake 15 minutes, or until tomatoes begin to caramelize.

Bread Ingredients:
1 loaf Simply Homemade® Country White Bread, baked
¼ cup Mazola® Extra Virgin Olive Oil
Spice Islands® Sea Salt
Spice Islands® Freshly Ground Black Pepper

Directions:
Slice bread in 1” slices. Brush Bread with oil, sprinkle salt and pepper over bread. Place oil side down on hot grill or grill pan (place on an angle). Cook several minutes and rotate bread 90°F. Brush top of bread with remaining olive oil and season with salt and pepper. Turn bread over and repeat the cooking process as above.

Baked Olives & Grilled Bread

Baked Olives & Grilled Bread

Bon Appetito!!!!

A New England Lobster Favorite

Rob & Jen with a day's catch

Rob and Jen with lots of a day’s catch

Having lived on the coast of Long Island for many years, lobstering was my husbands hobby, and what a great hobby that was!  I learned how to open a lobster in no time flat and how to cook lobster many ways.  My daughter, Jenny, had a favorite.  We called it “lazy man lobster roll”.  Pretty simple to make once you have removed the meat from the lobster.  Simply heat a skillet, add some butter (more is better), melt butter and add your cooked lobster meat, heat over medium high heat until lobster is heated thoroughly.

This July, for Bob’s birthday, I decided to fly in some lobsters from Maine for a special birthday treat.  Days of going out and pulling pots have long been over.  Since I was also appearing on CBS affiliate WREG “Live at 9″ the morning of his birthday, I decided to prepare Jen’s favorite for the segment, “lazy man lobster roll”, along with a very yummy Asian Slaw.  Hope you enjoy the recipes as much as we enjoyed eating our lobster dinner birthday night.

Bob's BD Dinner

Bob’s BD Dinner

 

Asian Slaw Ingredients:

1 (12 ounce) package coleslaw mix (preferably an Asian blend)
1 tablespoon honey
3 tablespoons rice wine vinegar
1 teaspoon soy sauce
1 teaspoon Spice Islands® Ground Ginger
½-1 teaspoon wasabi powder
¼ teaspoon Spice Islands® Garlic Powder
¼ cup Mazola® Extra Virgin Olive Oil
2 tablespoons Spice Islands® Sesame Seeds, lightly toasted*

Instructions:

Empty slaw mixture into a medium size mixing bowl and set aside.

In a small mixing bowl combine honey, vinegar, soy sauce, ginger, wasabi powder and garlic power. Whisk until well blended. Slowly pour in oil, whisking continuously to emulsify dressing. Add sesame seeds and pour over greens. Toss to combine. Cover and refrigerate overnight, if possible.

*To toast sesame seeds, place in a dry non-stick skillet over medium heat and toss until lightly golden.IMG_3236Bon Appetito!

 

Take my Pizza Poll for a chance to “win” my soon to be released, Cookbook!

So, what’s your favorite kind of crust?  Answer my poll and you become eligible for a chance to win my new cookbook (winners chosen by random selection).  After taking the poll, click on “comments” to fill out your e mail information.  All winners will be contacted and nnounced July 30th.  THANKS for taking the time!

 

Original Crust Sample:

Original Crust

Original Crust

Thin Crust Sample:

Thin Crust

Thin Crust

 

Turn Your Grill into a Smoker and ROCK these Ribs!!!

foodsinthefastlane:

Happy Father’s Day! Today is the perfect day to do some outdoor “smoking”.  I have owned a propane grill for years, just love it.  But I have always wanted a charcoal grill to get the real charcoal flavor for some types of food. A few weeks ago, I finally made that leap to a charcoal grill!  Last night I attempted my first ever (yes its true) smoked ribs.

Weber Grill

Weber Grill

This has always been my son’s tradition (I think because it gives him an excuse to drink beer….hehehe)

Rob & Cecile smoking ribs

Rob & Cecile smoking ribs

I found this great blog about smoking ribs without a traditional smoker.  See below.  I prefer to use “baby back ribs” instead of “St. Louis” style, also I love Wickers instead of apple juice, has a LOT more flavor.  And here is my recipe for the “rub”:

2 tablespoons light brown sugar
1 teaspoon Spice Islands® Garlic Powder
1 teaspoon Spice Islands® Onion Powder
1 teaspoon Spice Islands® Smoked Paprika
1 teaspoon Spice Islands® Pasilla Chile Powder
½ teaspoon Spice Islands® Cayenne Powder
1 tablespoon Webers® Smokey Mesquite Seasoning
½ teaspoon Spice Islands® Black Pepper
½ teaspoon Spice Islands® Salt

I also prefer to leave the rub on as long as possible, preferably overnight.  One more thing, I wrap my ribs in foil or the first couple of hours of cooking, this is known as Crunching”.

The Texas Crunch

The Texas Crunch

Memphis Style Smoked Ribs

Memphis Style Smoked Ribs

Boun Appetito!

Originally posted on Eatocracy:

America’s Test Kitchen  is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full¬time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most foolproof recipe. America’s Test Kitchen’s online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook’s Illustrated magazine, and on our two public television cooking shows.

The secret to great barbecue in your own backyard isn’t necessarily going out and buying all sorts of special equipment. You don’t require a smoker, and you don’t need the huge barbecue…

View original 770 more words

Global News Morning Show Segment with Antony Robart

It’s a TACO Grilling Party, with my BEST grilling friend, Weber® Just Add Juice® Marinade Mixes.

Click on link below for recipes.

http://foodsinthefastlane.me/2014/05/25/orzo-pasta-salad-with-weber-just-add-juice-citrus-marinade/

BEST Way to Cut a Watermelon

I LOVE watermelon….now with the seedless varieties its even more desirable, no more “spitting the seeds out”! Here is a little history thanks to Wikipedia

Watermelon (Citrullus lanatus var. lanatus, family Cucurbitaceae) is a vine-like (scrambler and trailer) flowering plant originally from southern Africa. Its fruit, which is also called watermelon, is a special kind referred to by botanists as a pepo, a berry which has a thick rind (exocarp) and fleshy center (mesocarp and endocarp). Pepos are derived from an inferior ovary, and are characteristic of the Cucurbitaceae. The watermelon fruit, loosely considered a type of melon – although not in the genus Cucumis – has a smooth exterior rind (usually green with dark green stripes or yellow spots) and a juicy, sweet interior flesh (usually deep red to pink, but sometimes orange, yellow, or white).

A watermelon contains about 6% sugar and 91% water by weight. As with many other fruits, it is a source of vitamin C.

The amino-acid citrulline was first extracted from watermelon and analyzed.[10] Watermelons contain a significant amount of citrulline and after consumption of several kilograms, an elevated concentration is measured in the blood plasma; this could be mistaken for citrullinaemia or other urea cycle disorders.[11]

Watermelon rinds, usually a light green or white color, are also edible and contain many hidden nutrients[vague], but most people avoid eating them due to their unappealing flavor. They are sometimes used as a vegetable.[12] In China, they are stir-fried, stewed or more often pickled. When stir-fried, the skin and fruit is removed, and the rind is cooked with olive oil, garlic, chili peppers, scallions, sugar and rum. Pickled watermelon rind is also commonly consumed in the Southern US.[13] Watermelon juice can be made into wine.[14]

Watermelon is mildly diuretic[15] and contains large amounts of carotenoids.[16] Watermelon with red flesh is a significant source of lycopene. Preliminary research indicates the consumption of watermelon may have antihypertensive effects.[17]

Now, what’s the BEST way to cut up a watermelon you might ask?  Well, this has been on Facebook and I thought it was brilliant..so here you go.  Start out with a cutting board and a sharp knife.   Cut your watermelon in half lengthwise, then cut widthwise.

Watermelon

Watermelon

Next, make one-inch slices widthwise and then lengthwise, see below….photo 2You now have a watermelon that is so easy to eat, a great snack for anyone to grab and go.

Grab and Go Watermelon

Grab and Go Watermelon

Boun Appetito!