I love local VA wines because they often incorporate fruits other than grapes that grow well in our state. Here is a sweet, fruity wine from Burnley Winery located in Barboursville, VA. It is a blend of red and white grapes and peach juice. It should be served very, very cold and goes with summer's best fresh flavors. Delish!
In my attempt to eat more organic salmon, here is another glaze to try. This one is nice and sweet. I paired this with a fresh salad of local greens topped with the first peaches of June and a sweet summer peach wine (see above post).
Maple Salmon (with changes)
This is a great recipe the utilize's summer's freshest tomatoes and basil. We ate this for dinner with some whole grain brown rice but it would also make an awesome flavor filled side.
Source: Rachael Ray Mag
1 lb of cherry tomatoes, halved
4 cloves of garlic, minced
1 T of extra virgin olive oil
2 T of basil, chopped (this is a minimum - you can never add too much!)
T T of butter
1/3 c of panko bread crumbs
In an 8 inch baking dish, toss tomatoes, garlic, oil, and salt & pepper.
Broil for about 10 minutes or until the tomatoes are soft.
Mix butter and breadcrumbs; spread them over the tomatoes and continue to broil for 30 seconds.
Sprinkle on basil and serve.
This is one of my favorite treats to bake. I think it's good enough to sell in a bakery. These bars are also special for me because I made them and took them along on the picnic my husband and I went on when my husband asked me to marry him. A few days ago (and three years after that picnic), we went on a little hike and brought them along again. I think I will probably decrease the sugar to 1/2 cup the next time I make them because they are very, very sweet.
Source: Real Simple
These would be great little appetizers for a summer party! I definitely tweaked this recipe a bit more to my liking and I think it turned out well. Loved the roasted pepper taste.
Source: Just Tasting
2 packages of refrigerator rolls or biscuits
3 cloves of garlic, minced
1 small squash, cut into very small pieces
1 small zucchini, cut into very small pieces
1 red pepper, cut into very small pieces
1 small sweet onion, coarsely chopped
2 oz parmesan cheese
1/2 cup cherry tomatoes, halved or 2 whole tomatoes, thinly sliced
3 tbsp fresh thyme (or 2 tsp of dried thyme)
Salt & Pepper
2 tbsp olive oil
Heat oil over medium heat and add garlic and thyme. Cook for 1-2 minutes. Add vegetables and cook until they are tender, about 5 minutes. Season with salt and pepper.
While the veggies cook, spray each of the muffin pans with non-stick cooking spray. Unroll the refrigerator rolls and separate. Place the thin pastry roll into the bottom of each of the muffin compartments. Press down.
Fill each of the muffin tins with a slice of tomato and some vegetable pieces. Sprinkle with parmesan cheese and a pinch of thyme.
Bake in the oven at 425 degrees for 10-12 minutes or until golden brown. Cool slightly and remove from the pan. Can be served hot or at room temperature. Arrange on a beautiful oval platter or individual tasting plates and serve. Enjoy!
Makes 20 little tarts
Have I told you how much I love using the broiler? What an easy way to perfectly cook meat! This recipe is a great example of how well it can come out and the sauce is simple but restaurant quality. Good enough to serve to guests.
Source: Once Upon a Chef - published on Yummly.com
1-1/2 pounds (or four 6-ounce pieces) salmon, skin on or off
6 tablespoons Thai Sweet Chili Sauce (best quality, such as Mae Ploy or Thai Kitchen)
3 tablespoons soy sauce
1 tablespoon peeled and finely grated fresh ginger
1-2 scallions, green parts only, finely sliced (I obviously ignored the suggestion about only using the greens)
1. Set oven rack 5-6 inches from top (in my oven, it’s the second highest rung) and preheat broiler.
2. Make marinade by combining sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon 1/4 cup marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add salmon fillets, skin side up, to remaining marinade and marinate for 1 hour in refrigerator.
3. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer salmon fillets to prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy — you don’t want it to pool too much on the baking sheet because it will burn in the oven. Broil salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer salmon to serving platter and pour reserved sauce over top. Garnish with scallions and serve hot.
Serves 4 and halves easily
I am in love with this pork recipe. I've made it twice and I am so impressed with the tenderness of the meat and flavor of the delicious sauce. On that note, I love broiling meat and fish; it is so easy and cooks it to perfection. This would also be great on a grill.
Source: Food Network Magazine
1/4 cup hoisin sauce
2 tablespoons plus 1 teaspoon rice vinegar (not seasoned)
1/2 jalapeno pepper (seeded for less heat)
4 scallions, sliced
Freshly ground pepper
1 3/4-pound pork tenderloin, trimmed
1 1/2 pounds frozen brown rice (about 5 cups)
4 ounces snow peas, trimmed and halved
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon grated peeled ginger
2 teaspoons toasted sesame seeds
2 medium carrots, shredded
Preheat the broiler. Combine the hoisin sauce, 1 tablespoon vinegar, the jalapeno, half of the scallions and 1/4 teaspoon pepper in a blender or mini food processor and pulse until smooth. Transfer to a bowl.
Slice the pork tenderloin in half lengthwise and place both pieces cut-side down on a baking sheet. Sprinkle with 1/4 teaspoon salt and brush with half of the hoisin sauce mixture. Broil until golden brown and just cooked through, 5 to 8 minutes. Set aside.
Combine the frozen rice, snow peas, 1 tablespoon each olive oil and vinegar, the ginger, 1 teaspoon sesame seeds and 1/4 teaspoon salt in a microwave-safe bowl. Cover with plastic wrap and microwave until the rice is hot and the snow peas are tender, 6 to 8 minutes.
Toss the carrots, the remaining scallions and 1 teaspoon each olive oil, vinegar and sesame seeds in a bowl. Thinly slice the pork; serve with the rice mixture, carrot salad and remaining sauce.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hoisin-pork-with-rice-recipe/index.html?oc=linkback
Here are two recipes from a feature on 50 Mac & Cheese Recipes in Food Network Magazine. It uses one basic recipe and then walks you how to change it into the different versions. The lobster one was luscious and I really liked the butternut squash one but I will halve the blue cheese if I make it again as we found it very strong. Find all 50 recipes on their website.
Classic Baked Mac and Cheese
8 ounces fusilli or other short pasta
4 tablespoons unsalted butter, plus more for the baking dish
1/4 cup all-purpose flour
2 cups whole milk, heated
1 bay leaf
Pinch of freshly grated nutmeg
2 1/2 cups shredded sharp white cheddar cheese
1 1/2 cups shredded gruyere cheese
Bring a pot of salted water to a boil; add the pasta and cook until al dente. Reserve 1 cup cooking water, then drain the pasta. Preheat the oven to 400 degrees F.
Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, 2 minutes, then whisk in the milk. Add the bay leaf, nutmeg and 1 teaspoon salt and simmer, whisking occasionally, until thick, 8 minutes. Remove the bay leaf and stir in 2 cups cheddar and the gruyere. Stir in the pasta and the reserved cooking water to make a loose sauce.
Butter a 2-quart baking dish; add the pasta mixture and top with the remaining 1/2 cup cheddar. Bake 15 minutes.
Lobster Make Classic Baked Mac and Cheese
Using all cheddar; add 12 ounces chopped cooked lobster. Top with the cheese and a mix of 1/2 cup panko, 1/4 cup chopped chives and 1 tablespoon melted butter; broil until golden. (Do not bake.)
Peel and cube 1 small butternut squash; roast at 425 degrees F until tender, about 20 minutes. Make Classic Baked Mac and Cheese, using 2 1/2 cups cheddar in the sauce and replacing the gruyere with 3/4 cup crumbled blue cheese; add the squash. Top with 1/4 cup each cheddar and blue cheese and broil until melted. (Do not bake.)
Read more at: http://www.foodnetwork.com/recipes-and-cooking/50-mac-cheese-recipes/index.html?oc=linkback