Wednesday, February 9, 2011

Simple Tortilla Bowl Salad

  • 1 edible Tortilla Bowl
  • Romaine Lettuce
  • Cucumbers, sliced
  • Peppers, chopped or diced
  • Carrots, shredded
  • 3 ounces of grilled steak
  • Feta cheese crumbles
  • Bacon bits
  • Grated Parmesean /Romano Cheese blend
Start with a freshly baked tortilla bowl.

Then add some freshly chopped Romaine Lettuce.

Add some shredded carrots and sliced cucumbers

Then add some chopped bell peppers and some feta cheese crumbles

Add the 3ounces of steak

And finally add some bacon bits and sprinkle a bit of shredded parmesean /romano cheese blend to complete the salad.

You can add 2 ounces of any salad dressing that you desire or you can eat as is.  The tortilla is a great replacement for croutons...and is quite tasty too!

Wednesday, February 2, 2011

Gasparilla Recipes

Rosemary Chicken Alfredo Pizza

Cooked, sliced chicken breast pizza dough jar alfredo sauce
garlic powder (or minced garlic) couple sprigs fresh rosemary, needles pulled off
sprinkling red pepper flakes *optional: splash white wine, sliced mushrooms
shredded mozzarella

Purchase pizza dough or make your own favorite recipe. After rolling out dough, spread with Alfredo sauce, sprinkle with garlic powder and red pepper flakes. Top with some shredded mozzarella. Top that with the sliced chicken, the rosemary and more mozzarella. Bake and serve! Yum! *Optional: I did not have the time, but I would have preferred to saute' some sliced mushrooms and minced garlic in a little olive oil, then add a splash of white wine, then sprinkle the rosemary leaves over this, then the alfredo sauce. Then apply to pizza dough.

Seafood-Stuffed Whole Grilled Trout

1 whole trout (cleaned) olive oil Butter sundried tomato green onion
minced garlic dressing/stuffing mix (cornbread is a good choice)
assorted seafood (cooked) of choice: artificial Krab, crab, lobster meat, scallops, diced shrimp, etc
clam or chicken broth diced onions, celery and carrot salt, pepper, tarragon

Make compound butter: To softened, room-temp butter, add diced sundried tomato, green onion and minced garlic. Spread on parchment, fold over and pop in freezer for awhile to harden. Meanwhile, make stuffing: Saute' onion, celery, carrot & a little minced garlic in olive oil. Add broth. Add to stuffing mix to moisten. Fold in seafood and seasonings.

Break off pieces of compound butter and put in cavity of fish. Carefully stuff cavity with stuffing. Tie fish with kitchen string. Rub fish with olive oil. Grill over medium hot coals for about 10 minutes total, 5 minutes per side. (This, of course, will depend on size of fish. You may also substitute a fish other than trout). Put fish on platter. Carefully slice fillets off the skeleton and pick out any remaining pin bones from the meat. You can either toss the skeleton or freeze to throw in a seafood stock pot later on. Enjoy!

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