Wednesday, May 28, 2014

Father's Day Bloody Mary

OK here is a secret; I don't treat my husband to breakfast in bed or anything like that.  BUY when the day starts winding down, somewhere around cocktail time we head into the kitchen and whip up a Fresh Father's Day Bloody Mary.  OH so simple and incredibly delicious! These bloody Mary's are guaranteed to put a smile on your special guy's face!

The video explains it all and you can whip them up in the time it takes to watch the video!

Father's Day Po' Boy Burger

Sometimes you just have to change thing up a bit, right?  Give these unique po' boy burgers a try, I can guarantee you are going to love them!  They started out as a surprise dish for last Father's day and now.....well they are requested so often they can only be considered a family favorite!
Ingredients: (serves 6)
36 medium fresh shrimp shelled and deveined
6 slices pancetta
6 slices Genoa Salami
1 ½ cups chopped cherry tomatoes
2 cups shredded radicchio
6 slices fresh pineapple
½ cup mayonnaise
4 tablespoons whole seed ancient style French mustard
1 tablespoon lemon grass paste
2 cups baby spinach
6 large French Dinner Rolls
½ C. Vegetable oil for seasoning the grill
12 wooden skewers soaked in water for 30 minutes
  • Soak wooden skewers in water for 15 minutes.
  • Combine the mayonnaise, mustard and lemon grass paste. Set aside until ready to build the burgers.
  • Skewer the shrimp leaving space between each shrimp. Chill until ready to use.
  • Preheat grill to medium high.
  • Brush grill with vegetable oil and grill pineapple until you have grill marks, about 8 minutes.  Turn pineapple slices over and grill until marks appear.  Remove from grill and set aside.
  • Brush the grill again with vegetable oil and toast the inside of the French Dinner Rolls until golden brown.  Remove from heat and set aside.
  • Brush grill again with vegetable oil and place shrimp, pancetta and salami on the grill. 
  • Grill shrimp until they start to turn opaque and pink; about 3 minutes depending on size. Turn over and continue cooking until done, about another 3 minutes for medium shrimp. Remove from heat until preparing the burgers.
  • Grill the pancetta until it starts to brown then turn over and finish grilling until crisp, about 3 minutes per side. Remove from heat and drain. 
  • Turn the salami after on minute and grill another minute.  Set aside until ready to use.
  • To assemble the burgers:
  • Spread 1 tablespoon of the sauce on the bottom of each dinner roll, top with one slice of pineapple, 6 shrimp, 1/6th of the baby spinach, 1 slice of pancetta, 1 slice of the salami, 1/6 of the chopped cherry tomatoes, 1/6th of the shredded radicchio and 1/6th of the remaining sauce.
  •  Add the bun tops and serve immediately!

Thursday, May 8, 2014

Mother's Day Raspberry Coffee Cake

I LOVE Mother's Day!  Having waited what seems like an eternity to become a mother; I do totally treasure every single moment! So when the kids "make"  and bring me breakfast in bed I am in HEAVEN.  Now they usually are so excited about the breakfast tray they just have to share and sample their creation...(thanks Dad for all the help!!!!) much so that sometimes I barely get a bite!

Here is a super easy recipe that the kids can actually make mostly themselves and will make enough to guarantee you get some too!  Whoever you kid's helper is will certainly appreciate being able to easily whip this us while enjoying that first cup of wake-up coffee!

Mother's Day Fresh Raspberry Coffee Cake:
2 Cups Self Rising Flour
1 Cu Sugar
1/4 cup Butter
3/4 Cup Milk
1 Egg
1/2 Teaspoon Salt
2 Cups Raspberries (you can use frozen and thawed berries if you can't get fresh)

1/2 Cup Sugar
1/3 Cup Flour
1 Teaspoon Cinnamon
1/4 Cup Butter

Coat a 9 inch spring form pan with non stick spray (or a regular cake dish)
Mi together the topping ingredients and set aside.
Mix together  all of the batter ingredients EXCEPT the raspberries.
Gently fold in the raspberries.
Spread batter into baking pan and sprinkle topping evenly over entire surface.
Bake 45-50 minutes.
Cool 10 minutes before serving.