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!!!

  

Chicken Quesadillas

As I have written before my hubby works most nights and that means I am on my own for dinner. Some times he makes it home at a reasonable hour and I wait others I'm just too hungry so I eat solo. The other night I was really torn wasn't really craving anything until I opened the fridge and saw the leftover roasted chicken from the other night and some cheese....Quesadillas it was!!! I love Mexican food, and this is a quick and easy meal that can be made for one or a whole gaggle of peeps.

Chicken Quesadillas

Items needed:

Non Stick Skillet

• Chicken, cooked and shredded
• Shredded cheese, I used a Mild Cheddar, you can use what you have
• salsa
• sour cream
• flour or corn tortillas( 2 tortillas per quesadilla)

•  I mix the chicken and the salsa together to keep the chicken moist while cooking, so mix them  together and set aside.

• Over medium heat warm up tortilla, one minute, sprinkle cheese, than layer the chicken and some more cheese, remember I LOVE CHEESE!! cook for 2 minutes to let the chicken heat up and cheese melt

• Place the 2nd tortilla over the filling and give a little press with your finger so that the top tortilla grabs onto the cheese for the flip. Cook for another minute or so
• Using a big spatula and being very careful flip the the tortilla over to brown the other side.
• Slice in quarters and serve with more salsa and sour cream for dipping....Yummy !!!

Eat and Enjoy!!!

Now that's what I call Breakfast....Persy's Place

 

Talk about having a big breakfast to get the day started... They don't mess around over at Persy's Place, which according to the Boston Globe has the Largest Breakfast and Lunch menu in New England. Not only do they have all the usual suspects.. eggs, pancakes, and waffles they also serve hard to find breakfast favorites such as Catfish, Rainbow Trout and Finnan Haddie a Scottish dish with smoked haddock. Ok not really sure whose breakfast favorites those are, not rerally something you find on the usual breakfast menu. Persy's has seven restaurants in South Eastern Massachusetts, personally we have been to two of them, Dartmouth and Hyannis and have never been disappointed.The last time me and the hubby went my husband ordered the Dapper Dan Special, which consisted of 2 eggs, 2 pancakes, corn bread and beans both a staple with each order. The pancakes were light and fluffy and the eggs cooked perfectly. I ordered the Portuguese Benedict, which came with Chourico, peppers and onions under a poached egg on top of grilled English muffins, with a yummy Hollandaise sauce. It was perfect combo of smokey spiciness and sweet tang of the Hollandaise. Almost forgot.....they serve their famous corn bread and beans with every order. Now I know what your thinking beans..... with breakfast? HUH??? It may seem weird but oh so yummy!!!! So if your ever in my neck of the woods try out Persy's for yourself. You won't be disappointed!!!