We get EveryDay with Rachael Ray every month and LOVE to try new recipes!
This might be recipe overload...I got very ambitious this week and tried quite a few new ones.
I made pork and vegetable kebabs. I had never made kebabs before, but they turned out delicious...even though the ends of the sticks kind of caught on fire and burned:)
Recipe from EveryDay with Rachael Ray Sept. 2011:
2 zucchini
2 Small bell peppers (mixed colors)
16 grape tomatoes
4 tbsp. EVOO
1 piece (1 3/4) well-trimmed boneless pork loin
1 tsp. dried oregano
2 cloves garlic
1 small lemon, cut into wedges
1.Halve each zucchini lengthwise; cut crosswise 1/2 inch think. Quarter and seed the bell peppers; cut into about 16 pieces. Transfer to a bowl and add the tomatoes. Drizzle with 2 tbsp. EVOO; toss.
2. Cut the pork crosswise into 6 slices; cut each slice into 6 chunks and transfer to another bowl. Add the remaining 2 tbsp. EVOO; crumble the oregano on top. Place a fine grater over the bowl and grate the garlic onto the pork. Squeeze the juice from the lemon wedges over the pork. Mix well with a rubber spatula, cover and refrigerate for 20 min.
3. Preheat grill. On 8 skewers put the veggies, and on 8 other skewers put the pork.
4. Season all skewers with salt and pepper. Grill, covered, until marked on the bottom, about 2 min., flip, and cook until pork is just firm, 2 min (mine took longer), veggies 4 min.
I also made cantaloupe-yogurt smoothies for Hakan and I, Hakan really liked it:) You have to really love cantaloupe.
Then we made some peach fruit leather, but that recipe was from Weelicious' blog. It took over twice as long as she said in the oven, next time I'll use our dehydrator. It tasted great!
Then we made some peach fruit leather, but that recipe was from Weelicious' blog. It took over twice as long as she said in the oven, next time I'll use our dehydrator. It tasted great!
We also made yummy Banana "Cigars"
We also made Spinach-and-Ricotta Quiche, sooooo good!!
Recipe from EveryDay with Rachael Ray Sept. 2011
1 sheet frozen puff pastry
1/4 c EVOO
6 c (half of an 11 oz package) baby spinach
salt and pepper
1/4 lb. italian sausage links, casings removed (I used italian turkey sausage)
4 eggs
1/2 container ricotta cheese
1/2 c heavy cream
1. Preheat oven to 400. Press the puff pastry into a 9-inch glass pie plate; trim the excess. Prick the bottom all over with a fork, line with parchment and fill with dried beans or pie weights. Bake until golden, about 20 minutes. Remove the parchment and beans; transfer the pan to a rack to cool. Leave the oven on, but lower the temp to 350.
2. Meanwhile, in a large skillet, heat 1 tbsp. EVOO over med/high heat. Add the spinach and cook, tossing, until wilted, about 1 min. Season lightly with salt, then drain in a colander. Add 1 tbsp. EVOO and the sausage to the skillet; cook over med/high heat breaking the meat up with a spoon, until golden brown and cooked through, 3 to 4 min.
3. Spread the sausage and spinach in the pie shell. In a large bowl, whisk together the eggs, ricotta and cream; pour into the shell. Bake until the eggs are set and the crust is golden; about 35 min (mine took a little longer).
1 sheet frozen puff pastry
1/4 c EVOO
6 c (half of an 11 oz package) baby spinach
salt and pepper
1/4 lb. italian sausage links, casings removed (I used italian turkey sausage)
4 eggs
1/2 container ricotta cheese
1/2 c heavy cream
1. Preheat oven to 400. Press the puff pastry into a 9-inch glass pie plate; trim the excess. Prick the bottom all over with a fork, line with parchment and fill with dried beans or pie weights. Bake until golden, about 20 minutes. Remove the parchment and beans; transfer the pan to a rack to cool. Leave the oven on, but lower the temp to 350.
2. Meanwhile, in a large skillet, heat 1 tbsp. EVOO over med/high heat. Add the spinach and cook, tossing, until wilted, about 1 min. Season lightly with salt, then drain in a colander. Add 1 tbsp. EVOO and the sausage to the skillet; cook over med/high heat breaking the meat up with a spoon, until golden brown and cooked through, 3 to 4 min.
3. Spread the sausage and spinach in the pie shell. In a large bowl, whisk together the eggs, ricotta and cream; pour into the shell. Bake until the eggs are set and the crust is golden; about 35 min (mine took a little longer).
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