Bacon Fried Green Beans

Recipe courtesy Rachael Ray, 2008

* A drizzle extra-virgin olive oil
* 6 slices bacon, chopped
* 1 teaspoon coarse black pepper
* 1 pound green beans, trimmed
* 1/4 cup cider or red wine vinegar
* 2 teaspoons sugar

In a skillet, heat a drizzle of oil over medium-high heat, when hot add bacon and pepper and cook the bacon until crisp, 5 minutes. Add beans to bacon and cook about 3 to 5, tossing. Season with vinegar and sugar prior to serving.


Grilled Everything Pizza

Courtesy of Food Network Magazine; July/August 2010

Found this and we had to try it! Not a quick meal, though the use of a pre-made frozen pizza dough (like Rhodes) does help - it's well worth the effort!

My version below is for the frozen dough-types

1 loaf, frozen pizza dough, thawed to package directions
Grilled toppings (see notes below - tomatoes, red onion or fennel, shiitake mushrooms)
8 oz fresh mozzarella, sliced
1/2 c sliced roasted peppers (jar variety)
4 oz thinly sliced hot or sweet capicola ham (we used prosciutto)
1 c micro greens, pea shoots or other baby green
1/2 bunch fresh basil, torn

To grill toppings; preheat grill to med-high head:

Tomato sauce:
Grill 3 vine ripen tomatoes, turning until charred, 10 minutes. Transfer to a bowl, add 1 chopped garlic clove, 2 Tbsp olive oil, S&P. Cool, then crush into sauce (I used a food processor)

Cut 1 medium red onion or 1 small fennel bulb into 8 wedges. Toss with 1 Tbsp olive oil, S&P. Grill turning until soft, 10 minutes. Pieces will probably fall apart, so I recommend using a grill basket/skillet for this.

Toss 8 oz stemmed shiitake mushrooms with 3 Tbsp olive oil, and season with S&P. Grill, turning until soft, about 2 minutes per side. Cut in half.

Reserve all grilled items and keep them near the grill.

Reduce grill to med low. Divide dough in half and dust with flour and work surface. Roll each half out into a rectangle, about 7x12 inches, 1/8 inch thick. Don't worry about perfection, it's supposed to look organic - go for a even thickness most of all.

Brush an inverted cookie sheet with olive oil (this will oil the first side of the pizza for the grill. Lift each piece on the grill and cool until the dough puffs and the understide is stiff and marked, about 5 minutes.

Flip the dough, brush with olive oil, spread with tomato sauce and top with mozzarella. Arrange the grilled veggies and roasted peppers on top. Cover and cook until the cheese melts, about 5 minutes.

Transfer pizza to a cutting board. To with meat, greens, basil and a drizzle of oil, S&P.

ENJOY!!! You won't regret it!


Barefoot Carrot Salad

Courtesy of The Food Network and Ina Gerten

* 1/3 cup golden raisins
* 1 pound carrots
* 2 tablespoons freshly squeezed lemon juice
* 1/4 cup sour cream
* 1/4 cup mayonnaise
* 3 tablespoons sugar
* 1/2 teaspoon salt
* 1/3 cup diced fresh pineapple

Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.

Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.

For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.

Crunchy Lemonade Drumsticks

Courtesy of The Food Network Magazine; July/August 2010

Flipping through my newest edition on a not-so cooperative "sunny" Saturday, I decided we'd give these a try for Father's Day. Grill is not involved, so we'll see how they go over :)

2 Tbsp grated lemon zest, divided
1/2 c fresh lemon juice
3 Tbsp packed light brown sugar
1/3 c buttermilk
12 skin-on chicken drumsticks (about 3.5 lbs)
Kosher salt and freshly ground black pepper
2 c panko
1 Tbsp chopped fresh thyme
Pinch of cayenne pepper
1/4 c mayo
Olive oil cooking spray

Mix 1 Tbsp lemon zest and lemon juice in a large bowl. Add 1 c water and the sugar; whisk to dissolve, the whisk in buttermilk. Pierce the drumsticks several times with a fork and season with S&P. Toss in the marinade and refrigerate 4 hours or overnight.

Preheat oven to 400*. Bring the chicken to room temperature. Put the panko, thyme and remaining lemon zest, the cayenne, 1 tsp salt and black pepper to taste in a large resealable bag and shake to mix. Put the mayo in a bowl. Set a rack on a baking sheet and spray with cooking spray.

Remove the drumsticks from marinade, dip in the mayo and drop in the bag - shake to coat. Transfer to rack.

Mist with cooking spray. Bake until golden, about 35 minutes; flip and bake until browned and crisp, 35-40 minutes more.
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