Simple Scambled Eggs with Green and Yellow Zucchini

I am lucky enough to live in an area with a lot of farmers markets and vegetable stands. My next store neighbor even grows fresh blueberries all summer long, very convenient for me. So on an unexpected day off for both me and the hubby we decided to take a drive and get some fried clams down in Newport, Rhode Island.  Along the way we stopped at one of my favorite vegetable stands in Little Compton, RI that has the freshest and prettiest veggies around. I wish I had some pictures of the fabulous stuff they had on display, heirloom tomatoes of all different colors, red, orange, green, yellow, purple but I didn't bring my camera... *sigh*. 

I did however take a picture of what I brought home... and decided to whip up some scrambled eggs with the zucchini I picked up.

Not much of a recipe but here it goes:

Scrambled Eggs with Zucchini

Serves 2 

Items Needed:

Skillet

• 4 eggs
• 1/2 green zucchini, thinly sliced
• 1/2 yellow zucchini, thinly sliced
• 3 slices American Cheese
• salt
• pepper

• Scramble the eggs and set aside
• Heat skillet to medium high and add the zucchini, salt and pepper to taste,then saute until slightly browned, add eggs and cheese and scramble away.. told ya not much of a recipe... Cook until preferred doneness

Eat and Enjoy!!!!!!!!!

Gotham Steak, Miami

I just got back from a whirlwind filled weekend getaway in South Beach Miami. We went down for a Bachlorette  celebration, for my best friend Karen. We stayed at the lovely  Eden Roc, right on the beach and had an amazing time!! Our hotel happened to be next to the famed Fountainbleau Hotel, and lucky for us they have fabulous restaurants in the Fountainbleau one of which was Gotham Steak, owned by Alfred Portale of the famed Gotham Bar and Grill in New York City. 

Gotham Steak, Fountainbleau 

Let me tell you this place did not disappoint!! You walk into the restaurant and are greeted by a great lounge and extremely friendly staff and then you look over to a gorgeous two story glass enclosed wine tower. We were seated on the lower level with a great big table right in front of the open kitchen. How lucky are we that Miami was offering a pre fix menu for most restaurants during what they were calling Miami Spice, or restaurant month  from Aug 1st until Sept 1st**. So for $35 we were able to order one of each of a choice of three appetizers, entrees and desserts. 

For the first course I had the Summer Corn and Jumbo Lump Crab Risotto, which was so fresh and delicious that I could have had two servings. 

For the entree I ordered the Grilled Prime Hanger Steak, with caramelized onions and Bearnaise Sauce. I enjoyed this very much but Liz ordered the Miso Marinated Black Cod which was to die for I should have ordered that.

For dessert there was a choice of Tiramisu Brownie with Espresso Gelato or Milk Chocolate Candy Bar, with Salted Caramel Sorbet, both were delicious and so worth the extra calories!!! 

Everything was so great from the atmosphere to the waitstaff, we really enjoyed this meal, even more so that we were able eat at very expensive place for a great deal. **As I finish writing this I just found that out that is has been so popular that they extended Miami Spice until September 30th. Lucky them!!!!!

Grilled Veggies

One of my favorite side dishes during the summer is grilled veggies. Me and the hubby love going over to the local farmers market which happens to be right down the street. This time around we picked up some peppers, onions and of course zucchini . These go really well with some grilled chicken or steak or really anything that you throw on the grill. We served this with Grilled Shrimp and it was perfect!!  Here it is.. a super easy way to eat your veggies!!

Grilled Veggies

Items Needed :

Grill

Grill Basket

• Peppers, seeded, sliced in thick strips****
• Red Onions, sliced in quarters 
• Zucchini, sliced lengthwise than in 1 inch pieces 
• salt
• pepper
• garlic powder
• olive oil

•  Heat grill per your grill instructions 
•  Brush sliced veggies with olive oil, sprinkle with salt, pepper and garlic powder
•  Place the veggies in the basket and set on grill shaking every so often so they don't burn but let them get a little char on them. 
• Cook until desired doneness. 

 Eat and Enjoy!!!

 

Baked Scrod...... A New England Staple

Living so close to Boston and the ocean this is a very popular dish on many restaurant menus around us. The recipe uses cod fish which for some reason we call scrod. I guess they say scrod is a young cod fish... Either way it is a white flaky fish with a slight sweetness to it.  It also happens to be a favorite at our house, sometimes we even stuff it with some crab meat and serve it with a creamy lobster sauce. For this recipe we did a simple cracker crumb topping, with a butter and lemon marinade.

Baked Scrod

Items Needed:

Broil Pan

• 2 lbs Cod Fillets, sliced in half
• 2 lemons
• 1 1/2  sticks butter
• 1 sleeve Ritz Butter Crackers, crushed to make crumbs
• salt 
• pepper

• Take the butter and melt it in a microwave safe bowl and pour half of it over the fish than salt and pepper fillets 
• Take the rest of the butter and add the the cracker crumbs, place the fillets on the broil pan, than cover with the cracker crumbs squeezing 1 lemon over the fish
• Bake for 15-25 minutes*** or until fish flakes nicely 
• Serve with lemon wedges

**** If crackers are starting to brown too much than cover loosely with foil and continue to bake

Eat and Enjoy!!!

Mango Salsa

You will continue to hear me say this all summer but I love grilling.. and all the things that go along with it!! So to go along with my Grilled Shrimp I made a little Mango Salsa to spice things up. The sweet and spicy of the salsa goes really well with the shrimp. I have to admit that I still find Mangoes intimidating... I have a hard time picking ripe ones but nonetheless I love the flavor, and sweetness they add. This is a very simple dish and very refreshing... Works great with some tortilla chips too!!!

Mango Salsa

Items needed:

Mango slicer if you have one if not a good knife

• 2 Mangoes, cut in 1/4 inch pieces
• 1 lime
• 1/4 red onion, finely diced
• 1 tsp chili powder
• honey, to taste 
• salt, to taste
• pepper, to taste

• Cut up the mango, if you have never done it before take a look at Elsie's how to over at Simply Recipes. 
• Mix mangoes and red onion, with the chili powder, salt, pepper and honey. Squeeze the juice of one lime over the mixture and give it a few good stirs.   Give it a good taste and add more of the honey or chili powder to taste. Same with the salt and pepper. Place in refrigerator for 1-2 hours then serve with Grilled Shrimp or grilled chicken. YUMMY!!

Eat and Enjoy!!

Shrimp on the Barbie....

The one thing I love about summer most is the grilling... Not only does it get me out of my kitchen but the food is oh so yummy!! We had quite the hot and humid spell in New England at the beginning of the week so there was no way I was slaving over the hot stove or oven. Since we are big fans of grilled shrimp at our house, grilled shrimp was on the menu the other night. I served these with some grilled veggies and Mango salsa. Stayed tuned for those recipes....Talk about a quick and easy meal, and great for leftovers.

Grilled Shrimp

Items needed:

Grill or Grill pan

4 Skewers, metal or wooden*****

Bowl for marinating( I usually use Tupperware with a cover)

• 30 Shrimp, peeled and deveined
• 1-2 tbsp olive oil, separated
• 1/4 red onion, chopped finely
• 1 clove garlic,minced
• 3 tbsp honey
• lime juice, from one lime
• 1-2 tsp salt**
• 1-2 tsp pepper**
• 4-5 shakes of hot sauce

• Place shrimp in bowl with the 1 tbsp olive oil, honey,lime juice, salt, onion, garlic, pepper, garlic and stir until well mixed, adding more oil if necessary so that they are nicely coated pop the top on your Tupperware bowl and shake to evenly coat shrimp, then set aside for 30 minutes 
• Meanwhile heat grill to medium high heat
• Skewer shrimp, putting 10 shrimp on each one and put on hot grill, grill on each side for 2 minutes until they turn pink

** Adjust to taste...

*** If using wooden skewers, soak in water for  30 minutes to prevent flare up on the grill.

Eat and Enjoy!!!