Italian Beef Crostini

This is one of our favorite appetizers for big or small groups and which has always been a hit and looked forward to by our guests.  Best part is, you can use leftovers to make this so you get the benefit of a great family meal with the bonus of an elegant appetizer or small dish for a party.

Italian Beef Crostini

1 recipe BVC Chicago Style Italian Beef
1 loaf Italian or French Bread
1 stick of butter, melted
1/4 pound provolone (or mozzarella) cheese, sliced and cut or torn to fit crostini
1 red bell pepper, sliced into thin sliced and cut to length to fit on crostini
Parmesan cheese, grated (optional)

Preheat oven to 425 degrees.

Slice the bread approximately 1/2-1 inch thick.  Brush each side of bread slices with melted butter. Bake in preheated oven for 4-6 minutes until edges start to brown then flip the slices over and bake additional 3-4 minutes until well toasted.  Be watchful as they can brown fast depending on your oven, but you want a crispier finish to these for this particular recipe.

When the toast is finished, remove from oven and place on wire rack to cool completely.  You can store these once COMPLETELY cool in an airtight container at least one day prior to using them.

In a non-stick pan over medium-low heat, reheat the beef.

Place toast on baking sheet lined with foil and top each piece with a pile of Italian Beef.  Add a bit of cheese and top with a slice or two of bell pepper.  You may sprinkle with Parmesan if desired.  Broil the crostini in the oven until cheese is melted and begins to bubble but not brown.  Serve immediately.

Seared Ahi Tuna with Wasabi Mango Avocado Salad

A light and refreshing meal that is quick to prepare and will sure to make your taste buds tingle with delight.  One hint, be sure to ask your market which tuna is sushi grade.  Usually it will not be the "fresh" but rather previously frozen ahi tuna as the freezing process kills off all the harmful bacteria.  Although you can use either one, just be aware of the potential risk if you are more inclined for the rare sear to the meat as you see above as it is recommended to fully cook through any fresh fish for the above reason.   Surprisingly, the wasabi in this does not add a spicy nasal clearing effect that would be expected from this variety of horseradish.  If you like a more "wow" factor from the wasabi, add more to the salad.  Given that we use wasabi powder in this, allow for a 10 minute saturation effect for the full "bang" of the ingredient.

Seared Ahi Tuna with Wasabi Mango Avocado Salad

For the Wasabi Mango Avocado Salad:

1 tsp grated ginger

1 ripe mango, diced (may need two if there is not much meat on the mango)

1 ripe (not soft) avocado chopped

juice from 1 lime

1/4 tsp wasabi powder (start with 1/4 for the hint of flavor; add more for more "zing")

Gently mix all ingredients together and set aside and chill until ready to use

For the Ahi Tuna

1/4 cup low sodium soy sauce

1/4 cup Mirin wine

juice from 1 orange

1/2 lemon juiced

2 garlic cloves, minced

1 pound ahi tuna steaks (sushi grade)

1/2 cup toasted sesame seeds (or plain sesame seeds will work too)

1/4 cup poppy seeds

Mix marinade ingredients (soy sauce, wine, orange and lemon juices, garlic) together in a zip lock bag.  Add tuna steaks and let marinate for approximately 30 minutes.  

In a bowl, mix together the sesame seeds and poppy seeds.  Depending on the size of the fillets you may need more of this mixture.  Remove fish from marinade and coat all sides of fish in the seed mixture.

Preheat grill to high heat (or grill pan).  Spray with high heat grilling oil spray.  Sear tuna steaks 2-3 minutes per side for rare finish; 5 minutes per side for a more medium to well done finish.  Serve with Wasabi Mango Avocado Salad.

Grilled Fish Tacos with Avocado-Lime Crema

These fish tacos are extremely simple to make and are extremely delicious.  You can't go wrong with this dish whether you are cooking for two or for a big group.  The Avocado-Lime Crema adds a nice cool flavor with a kick of citrus.  Serve alongside our Corn and Black Bean Salsa and you have a delicious meal.

Grilled Fish Tacos with Avocado-Lime Crema

Ingredients:

For Avocado-Lime Crema:

3/4 cup sour cream

1/2 avocado

1 lime, zest plus 2 TBSP juice

2-3 TBSP cilantro, chopped

For Fish Tacos:

1 pound halibet

2-3 tsp. fish seasoning/rub (we like to use Paul Prudhomme's Seafood Magic Seasoning)*

8-10 corn or flour tortillas

*Paul Prudhomme's Seafood Magic Seasoning is one of the best seafood seasonings out there.  If you have trouble finding it in a grocery store you can purchase it here Amazon: Paul Prudhommes Seafood Magic Seasoning

1.  In a blender combine all ingredients for the crema (sour cream, avocado, cilantro, lime zest and juice).  Blend until smooth.  You can either serve this immediately or you can make it ahead of time and set in fridge.

2.  Heat your grill to high heat.  Take the fish out of the fridge 15-20 minutes before grilling.  Pat fish dry with a paper towel.  Sprinkle Seafood Magic Seasoning over both sides of the fish until fish is  covered.  

3.  Before you put your fish on the grill, either spray with grill oil or dip paper towels in olive oil and grease the grill.  Lay fish down directly on grill grate.  Grill one side for 5-6 minutes.  Flip the fish and grill on other side for 5-6 minutes.  Remove fish from grill and put in a serving bowl or plate.  Using tongs and a knife pull apart the fish.

**A nice touch is while the fish is grilling throw the tortillas on the grill.  They will cook quickly about 1 minute on each side.  Keep warm in a towel or a tortilla warmer.  

Yields 4 servings

Corn and Black Bean Salsa

This corn and black bean salsa is a great and versatile side dish.  There are many recipes out there for a corn and black bean salsa but like always we strive to take a familiar dish to the next level.  Grilling the corn and peppers draws out their great flavors while adding that "special touch" that only a grill can do.  The caramelized onions add a little sweetness to the dish - a vidalia or Maui onion would be best for this.  And if you really want to take this dish over the top, dice up some grilled jalapeño peppers.

Corn and Black Bean Salsa

Ingredients:

2 ears of corn on the cob, removed from husks

1 sweet onion, diced

1 red bell pepper

1 can black beans, drained

1-2 jalapeños (optional)

2-3 TBSP cilantro, chopped (if you are not a fan of cilantro you can use less.  If you are a fan of cilantro feel free to add more)

salt and pepper to taste

Queso Fresco or Cotija cheese to top (optional)

2-3 TBSP olive oil

3 TBSP unsalted butter

**Ingredient Note:  You do not have to grill the corn.  You can simply remove the corn from the cob and combine with the beans and the rest of the ingredients.  If you do grill the corn a nice option is our Grilled Corn on the Cob with Jalapeño Lime Butter

1.  Heat your grill to high.  Brush corn, red peppers, and jalapeño peppers (if using) with olive oil.  Place corn and peppers directly on grate.  Turn corn and peppers every 5 minutes.  For the corn we like to just get a slight char on them, careful not to burn the ends (cook about 20 minutes).  The peppers you want to keep turning to either they are black or they start to blister.  Once the peppers have blistered put them in a brown paper bag for 10-15 minutes (if using both types of peppers put each kind in separate bags).  Remove peppers from bag and the skin should peel off easily.  Remove seeds, dice and let cool.  Slice the corn from the cob and let cool.  

2.  In a skillet melt 3 TBSP unsalted butter and add diced onions.  On low heat stir onions until they turn a nice caramelized light brown color.  Remove from skillet and let cool.

3.  In a medium mixing bowl, combine drained black beans, corn, onions, red pepper, jalapenos, and cilantro.  Toss ingredients until well combined.  Salt and pepper to taste.  You can make the salsa ahead of time and keep in the refrigerator or you can serve immediately.

4.  When ready to serve, crumble some Queso Fresco or Cotija cheese over the top.

Yields about 5 servings  

Lamb Burgers and Lamb Sliders

This is a fantastic meal in that you can do so many variations on the same dish.  Serve in pita pockets for a change up on the "burger" or on hamburger or brioche buns for a more traditional burger.  For kids or as a passed appetizer or small dish, serve on Hawaiian rolls or miniature brioche buns or miniature hamburger buns.  So versatile and so delicious!

Lamb Burgers

1- 1 1/4 pound lamb

2 Tbsp minced dried onion (or 1/2 sweet onion finely grated/zested)

2 Tbsp dried oregano (or 2-3 Tbsp fresh oregano finely chopped)

2 garlic cloves, minced

~2/3 cup crumbled feta cheese

salt and pepper to taste

~6 whole sundried tomato packed in oil, diced (optional - this makes a "change up" on the original and adds a nice fresh taste for summer)

Kitchen Bouquet (optional)

Sliced tomato 

BVC Tzatiziki Sauce

In a mixing bowl Combine all ingredients.  Form into patties, creating a "dimple" in the center of each with your thumbs so as to avoid shrinkage when grilling.  Brush with Kitchen Bouquet.  Refrigerate until ready to use.  Remove from refrigerator and bring to room temperature approximately 20-30 minutes prior to grilling.

Preheat grill (or grill pan) to high heat.  Spray with high heat cooking spray oil and lower heat to medium high.  Place each pattie on the grates, dimple side down.  Cook patties a total of approximately 10 minutes, turning once during grilling.  

Remove patties.  Serve in pita pockets or on Hamburger Buns.  For sliders make patties smaller to fill the buns and serve warm.  Top with tomato slices, lettuce (optional), tzatiziki sauce

BVC Gyros - Leftovers reinvented

As previously mentioned, I LOVE having leftovers but they are even better when you can make them look like a completely different fresh meal!  If you have tried the Verdant Marinated Chicken Kabobs
or the Lamb and Lemon Bell Pepper Kabobs, this is a recipe that will come in handy.  Of course, should you just feel like making a variation without the leftovers, use rotisserie chicken or boiled chicken that has been chopped up and add a bit more of the seasonings listed below, plus some lemon juice and dried parsley as well.  If you have leftovers from the above kabobs, but not enough for your entire family, simply add additional cooked chicken to the pan and follow the recipe below.

BVC Gyros - Leftovers Reinvented

Keep in mind for this recipe, since you will be working from leftovers the quantities of the added ingredients are all subjective to the amount you are making.  Be sure to taste test.  Start with small additions and add more if you want more flavor.  The chicken stock is used to keep the meat from drying out the second time around, so again, adjust quantity as necessary.  Cooking, unlike baking, is not an exact science so have fun and throw it in the pot!

Leftovers from Verdant Marinated Chicken Kabobs  or leftovers from Lamb and Lemon Bell Pepper Kabobs (add additional cooked chicken to supplement if need be for either version or combine the two kabob recipes if you made both and have leftovers from both)
2 Tbsp chicken broth (may need a tad more depending on quantity of leftovers)
2 tsp dried oregano
1/8-1/4 tsp cumin
1/4 tsp ground coriander
chopped tomato
Lettuce leaves
Pita bread
BVC Chunky Tzatziki Sauce with Lemon and Dill*

In a non stick pan spray or add a bit of oil (olive oil, canola oil, whatever) or butter.  Add the chicken and/or lamb (you can cut it smaller).  Add chicken broth, dried oregano, ground cumin (be careful as too much can upset stomachs), ground coriander.  Saute together until warmed through and liquid is gone.  I like to use the bell pepper and onion as well at this point if you have some left over or any additional to add. Serve in pita pockets with Tzatziki Sauce or Marinated Cucumber Salad over the top as well as chopped fresh tomato.  Add fresh lettuce between pita and meat if desired.  Serve with simple Jasmin rice on the side, corn on the cobb, or other personal favorites.


*Should you want to save some time and if you have either the leftover BVC Marinated Cucumber Salad or leftover BVC Tzatziki Sauce with Lime and Mint you can use those instead of the BVC Chunky Tzatziki Sauce with Lemon and Dill

Bakalava

 

Anytime I work with filo dough it makes me nervous, so needless to say this venture had my heart racing but I had the need to conquer my fear and IT WAS SOOOOO WORTH IT!  Athens brand frozen filo dough is very easy to work with, but whatever your local grocery store supplies, take the plunge and give this recipe a try.  A hit with adults and miraculously my kids (one absolutely refuses to eat honey in any form, the other refuses to eat nuts yet both gobbled this up!)

BVC Bakalava 

3 1/2 cup sugar                                               
2 tablespoons honey                                                         
1 stick cinnamon                                                         
1/2 pound walnuts, finely chopped                                     

1/2 pound blanched almonds, finely chopped                   

1 pound (4 sticks) unsalted butter, melted                      

2 1/2 cup water
2 tsp fresh lemon juice
3 whole cloves
1/2 tsp ground cloves
2 tsp ground cinnamon
1 1/2 lbs filo pastry (approximately 1 or 2 boxes depending on size - buy an extra in case you tear some sheats)
 

In a saucepan, combine 3 cups of the sugar, the water, honey, lemon juice cinnamon stick and whole cloves, and bring to a boil. Reduce the heat and simmer for 15 minutes. Remove the cinnamon stick and cloves, and let cool. 

In a large bowl, combine the walnuts, almonds, remaining 1/2 cup sugar, ground cinnamon, and ground cloves and set aside.

Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Remove 8 filo sheets, fold, cover and refrigerate for the top layer. Using a pastry brush, brush a 15 1/2 by 11 1/2 by 3 inch baking pan with some of the melted butter. Lay a filo sheet on the bottom of the pan, brush with butter, and repeat using a total of 8 sheets. Sprinkle a handful of the nut mixture over the top filo sheet. Layer 3 more filo sheets, brushing each with butter, and sprinkle again with a handful of the nut mixture. Continue until all the filo sheets and nuts are used, being sure to brush each sheet with butter. Use the reserved 8 sheets of filo for the last, top layer. 

Preheat the oven to 300 degrees F. Using a long, very sharp knife, cut the baklava into small diamonds: First make 6 evenly spaced lengthwise cuts. Cut straight down until the tip of the knife touches the bottom of the pan, and keeping the knife straight, cut in a straight line all the way. Next, cut diagonally across the lengthwise cuts to form diamonds, starting in one corner and making cuts until you reach the opposite corner. 

Heat the remaining butter until it bubbles and pour it over the top of the pastry. Bake for 1 1/4 hours or until evenly golden and flaky. Remove to a rack and spoon the cooled syrup over the entire pastry. Cool in the pan, then serve pieces individually, placing them in decorative paper cups if desired.

Lamb and Lemon Bell Pepper Kabobs

One of my favorite year round recipes, although on the grill it tends to be fabulous for summer and fall.  The lemon adds a brilliant yet subtle tangy surprise that changes this up from your standard skewered kabob type recipe.   Serve with the Orecchiette Pasta Salad with Tomatoes, Asparagus, and Feta in a Lemon Shallot Dressing, as well as either the BVC Tzatziki Sauce with Lime and Mint or the BVC Chunky Tzatziki Sauce with Lemon and Dill.  The BVC Marinated Cucumber Salad is also a great side to go along with this dish as is some simple rice.  We also have on a future recipe a way to take leftovers from both this amazing dish as well as our Verdant Marinated Kabobs into spectacular leftovers reinvented!

 Lamb and Lemon Bell Pepper Kabobs

Makes approximately 5 skewers

1 cup fresh Italian parsley, stems removed (about 1/2 a bunch - use more if you like)
4 garlic cloves, peeled
~3oz slivered almonds*
juice from one lemon (approximatley 1/4 cup)
1 Tbsp fennel seed (use 1 1/2 Tbsp if you are a fennel fan!)
2 Tbsp breadcrumbs (optional - fresh is best.  Start with 1 Tbsp but if mixture needs more "thickening" add another.  Whole wheat breadcrumbs add more flavor)
1/3 cup Extra Virgin Olive Oil (use 2/3 cup if you want to use the bread crumbs for added flavor)
3 lbs boneless leg of lamb, trimmed of fat, cut into 1-2 inch cubes for skewers
2 red bell pepper, cut into cubes
1 lemon, sliced thin

In a Cuisinart (Food Processor), pulse to combine the parsley, galic, almonds, lemon juice, fennel, and breadcrumbs (about 20 pulses).  Turn the machine to "on" and add the olive oil in a steady stream.  Mixture will be slightly thick.

In a bowl lined with zip lock bag, add the lamb cubes then the parsley marinade.  "Squish" the mixture around to coat the lamb.  Refrigerate 3-4 hours, turning occasionally if possible.

Remove lamb from refrigerator.  Starting with a lamb cube, layer lamb, lemon slice folded in half or in quarters, then bell pepper and repeat.

Preheat grill to high heat.  Scrape to be sure it is clean and spray with high heat oil cooking spray.  Turn heat down to medium-high heat and add the skewers to the grill.  Cook until cooked through, approximately 8 minutes turning once during cooking.  Serve warm.

*Slivered almonds come in a variety of different size packages.  Find the one closest to 3 oz.  A little less is ok, a little more is ok.  Or just split a 6 oz package in half.  No need to be exact which is why I LOVE cooking!

Tzatziki Sauce

A must have refreshing garnish for summer grilling.  It does give you a bit of a workout as you want subtle texture from the cucumber which requires quite a bit of arm strength using the grater, but well worth the effort.  This recipe differs from our Chunky Tzatziki Sauce as we use the lime and mint for added flavor for this one where in the other we combine the lemon and dill.  I LOVE LOVE LOVE both versions so had to share them both as they are equally as great.  Use with the BVC Verdant Marinated Chicken Kabobs, the BVC Lamb Burgers, the BVC Lamb and Lemon Kabobs, or the reinvented leftovers turned BVC Gyros.  A MUST HAVE in your recipe repertoire!

BVC Tzatziki Sauce

1 English Cucumber, grated and placed in colandar to drain for approximately 15-30 minutes

1 (5.3 oz) container Chobani plain Greek yogurt (or your preferred Greed yogurt)

1/3 cup sour cream

juice from 1/2 lime

2 tsp minced fresh mint

2-3 garlic cloves minced (NOTE:  fresh raw garlic can be quite spicy.  Use 1/4-1/2 tsp granulated garlic or garlic powder instead.  If you can find Freeze Dried Garlic by Lighthouse that is the best!)

Combine all ingredients and refrigerate until ready to use.

Chunky Tzatziki Sauce with Dill and Lemon

 

Those of you who have made our BVC Tzatziki Sauce know it is FABULOUS but quite labor intensive.  For a shortcut, or just a change up on a similar sauce, this recipe is delicious and offers different refreshing flavors.  We are introducing both because I cannot decide which I like better.  Depends often on what I want or what ingredients I have on had but both are winners in my book.  Mix and match with your favorite recipes that a Tzatziki style sauce complements and you will not be disappointed... you may find you need to double the batch to have enough for leftovers!

Chunky Tzatziki Sauce with Dill and Lemon

1 english cucumber, peeled and diced

1 small (5.3 oz) container Chobani plain yogurt

juice from one lemon

1/4 tsp granulated garlic

1/4-1/2 tsp fresh dill chopped

salt and pepper

Mix all ingredients together and serve cold!

Spanikopita

Working with filo dough becomes easier and easier the more you practice and the results are worth it.  The flakiness of the crust combines with the subtle creaminess of the filling give a nice addition to any meal without a heavy feel.

NOTE:  To be on the safe side I like to double the filling in case you need more.  I have made this a few times and tried to measure exactly, but depending on weather conditions and how much you cook down the initial ingredients, you could need more or less.  You can always freeze the remainder or put toss with some pasta (being sure to heat enough to cook the egg).  Freezing, from what I have learned kills all bacteria, but proceed with this method at your own risk.

Spanikopita

3 Tbsp olive oil

1 large onion chopped

2 bunch green onion, finely chopped

4-6 cloves garlic, minced

4 lbs fresh spinach, rinsed and chopped

1 cup fresh parsley, chopped

4 eggs, beaten

1 cup skim ricotta cheese (or 1/2 cup whipped cream cheese)

2 cup feta cheese, crumbled

12 sheets filo dough, thawed (plus extra for if any tear - 1/2 of a 1 lb frozen box of filo should work)

Preheat oven to 350 degrees.  Lightly oil with cooking olive oil spray a 9x9 inch baking dish or a 12x10 inch.

Heat 3 Tbsp olive oil over medium heat and saute onion, green onion, and garlic until softened and just starting to brown.  Add spinach and parsley and continue to saute until spinach is limp.  Remove from heat and set aside to cool.

Mix together ricotta (or cream cheese), eggs, and feta.  Stir in spinach mixture. Place one sheet of filo dough on oiled surface of baking dish.  Top with additional sheet of filo and brush with oil.  Repeat with two more sheets for a total of 4 sheets.  If you are using the smaller dish you may have the sheets overlap the pan.  This is ok just leave them for now.  (Note:  For this reason I like to use a pan that is approximately the same size as the filo sheets I am using) 

Spread 1/2 the spinach mixture on top of filo.  if you have overhanging sheets, fold over the filling.  Top with additional 4 layers of filo as you did the bottom four layers, brushing each with oil before adding the next.  Top these 4 layers with remainder of spinach mixture.  Again fold over any remaining sheets then place remaining four layers of filo on top brushing each with oil as before, including brushing the top piece with oil.

Bake in preheated oven for 30-45 minutes until golden brown on top.  Remove from oven and allow to cool 5-10 minutes before slicing into squares and serve!

Orecchiette Pasta Salad with Tomatoes and Feta

A great side dish.  Fresh, simple, colorful and flavorful.

Orecchiette Pasta Salad with Tomatoes and Feta

This is a great recipe for a pot luck, picnic, bbq, or family dinner.  This quantity does make quite a bit, so if serving a family of four only I would cut the quantity in half, at least for the pasta; you can use as much or as little of veggies and cheese as you wish when cutting the recipe.  

4 cups small cherry tomatoes (or other small varietal) cut into halves or quarters
3-4 shallots, chopped super fine
2 bunches asparagus
1/2 cup chopped fresh parsley (optional)
1 lb feta cheese crumbles
juice from 2 lemon (about 1/4 cup)

4 Tbsp olive oil plus 4 additional Tbsp extra virgin olive oil
1lb box Orecchiette* pasta, cooked per box Al dente (usually about 9-10 minutes)

Chop tomatoes and shallots.  Combine in non-reactive mixing bowl with lemon juice.  Set aside at room temperature 1 hour or in refrigerator 4-6 hours.

Boil small pot of water.  Chop asparagus into 1 inch segments and blanch 2 minutes in boiling water.  Drain and rinse then place in ice water to stop cooking.  Refrigerate until ready to use.

Cook pasta per package directions for Al Dente results.  Drain and rinse under cold water.  While pasta is in colander toss with 4 Tbsp Extra Virgin Olive Oil to keep pasta from sticking.  Cool.

Combine cooked pasta with tomato mixture, asparagus, feta cheese, and parsley.  Toss to combine well.  Add approximately 4 Tbsp more olive oil (more or less depending on quantity and consistency).  Refrigerate until ready to serve.  Serve cold or at room temperature.

*Orecchiette can sometimes be tricky to find depending on your grocer.  Any small pasta (ie. shells, spirals - Rotini- etc.) capable of "catching" some of the smaller elements of the pasta will work great. 

The BVC Lillet Spritzer

                       

Lillet Blanc is a great aperitif.  It's amazing just on it's own, served over rocks with an orange slice.  The ingredients for the Lillet Spritzer adds a little more depth to the cocktail.  It is very refreshing on a hot afternoon. 

The BVC Lillet Spritzer

Ingredients:

5-6 lychee fruit

1 oz lychee syrup (from can)

1 oz St. Germaine (Elderflower Liqueur)

3 oz Lillet Blanc

Club Soda

Orange wedge for garnish

1. In a shaker muddle lychee fruit with syrup. Add St. Germaine and Lillet Blanc. Fill shaker with ice and shake vigourosly for 30 seconds.

2.  Fill a rocks glass with ice and pour Lillet mixture over ice.  Top with club soda and garnish with an orange slice.

Yields 1 drink

Basil Marinated Shrimp on the Barbie

 A fresh and simple dish, depending on the season you can simply skewer the shrimp and throw them on the grill or do indoors on a grill pan.  Either way they are simply fantastic and a change from the usual garlic based shrimp marinades or "scampi" style shrimp.  Kids and adults both enjoy this simple dish regardless of the season.  About 225 - 275 calories max (estimated not calculated) per serving of 4 colossal shrimp per person!

 Basil Marinated Shrimp on the Barbie

Serves 2

2-3 Tbsp Dijon Mustard
4-5 garlic cloves, minced
1/2 - 3/4 cup fresh basil leaves, chiffonade (easiest to use scissors to cut into little strips - roll the leaves together like a "tube" then start snipping and you will get nice strands of basil.  You can also roll the leaves then chop into strips with a knife if you prefer)
juice from 1-2 lemons (depending on season you may have lemons at times with more juice than not - judge accordingly)
1 pound shrimp (approximately 8 colossal shrimp works best but use whatever is freshest at your grocer)
1/2 cup olive oil
salt and pepper
Skewers (if grilling) or grill pan

Mix all ingredients in zip lock bag and mix around to combine.  Add shrimp and marinate in refrigerator 30 minutes - 1 hour.  

Remove shrimp from marinade and skewer if using the grill.  Try to "scoop up" the solids (ie... basil, garlic, mustard) and spread over top of shrimp.

Preheat grill to high heat for approximately 15 minutes.  Scrape the grates to clean and lower heat to medium-high heat.  Spray grates with high heat oil spray (grilling spray).  If using a grill pan heat the grill pan over high heat a few minutes and spray with high heat grilling spray.  No need to skewer the shrimp for the grill pan.

Place the shrimp on the grilling surface, presentation side down (meaning the side that you lumped the marinade extras onto).  Grilling time will vary, but the average is 2 minutes per side turning once until shrimp are opaque and cooked through.

Serve warm and enjoy!

Dance with the Devil Oreo Cake

Yes this looks like a Pinterest recipe but it is much better than the versions you will find elsewhere.  The concept was inspired by the others, but again we strive for perfection and created a better result with still very simple steps.  You can use your favorite chocolate cake recipe, whether from scratch or a box.  As a mom I always go for simple, and my sister always goes for the more scrumptious and more involved do-it-from-scratch method.  For the purposes of this recipe we included the simplest method with best results.  As always, should you desire to know a different method, such as a great chocolate cake from scratch, please contact us and we will be happy to share.

Another fun twist, for the holidays add some food coloring to the filling to make it more festive!  A winner for both adults and kids.

Dance with the Devil Oreo Cake

2 packages Duncan Hines Devil's Food Cake

2 (4 ounces each) packages Baker's Semi-Sweet Chocolate (Ghirardelli and Godiva also make a bakers chocolate for this purpose which is great, but you have to get the BAKER'S label or the chocolate is too soft)

1/2 cup butter

2 (8oz) packages Philadelphia Cream Cheese, softened

1/4 cup butter, softened

1 cup powedered sugar

1 tsp vanilla extract (optional)

1 large tub (approximately 4 cups) Cool Whip, thawed

24 Oreo Cookies, crushed

Using two nine-inch round pans sprayed with cooking spray and lined with wax or parchment paper, cook one package per pan using instructions on the box.  The cooking time will increase due to the volume of cake in the pan.  Once a wooden toothpick inserted in center of cakes comes out clean, remove cakes from oven and allow to cool in pan for 5-10 minutes.  Invert pan and cakes onto wire rack, or pull out cakes by the paper lining and transfer to wire racks.  Peel off paper and allow cakes to cool completely.

In a large bowl combine cream cheese, 1/4 cup softened butter and beat with mixer until fluffy and combined.  Add sugar and vanilla (if using) and continue to beat in until well combined and fluffy.  Using a spatula fold in the crushed Oreo Cookies and then the Cool Whip.

Once cakes are cool, starting with one cake slice off the "dome" of the cake to create a flat top surface.  On the sliced surface pile on the Oreo Cream Cheese filling evenly to edges.  With the second cake, again slice off the "dome" to create a flat surface.  Placing the sliced surface down, gently lay the second cake on top of the Oreo Cream Cheese filling.  Refrigerate.

In a microwave proof bowl melt the 1/2 cup butter for 1 minute, then in 30 second intervals until completely melted.  Break up the chocolate and stir into hot butter until completely melted.  Let sit for approximately 5 minutes.  

Remove cake from refrigerator.  Slowly poor the chocolate, starting at the center of the cake, and in a circular motion spread the chocolate with the back of a spoon to the outer edges.  As the base layers of chocolate cool the more of the topping that will "build up" as you continue to layer and spread.  Allow some to drip over edges to create a fun effect or, if you would rather have the clean look be cautious of how close to edges you spread as the chocolate continues to flow out a bit and allow more cooling time between layering pours of chocolate topping.

Refrigerate until ready to serve.

Marinated Cucumber Salad

A nice fresh summer salad pairs great with chicken and lamb.  Light and refreshing with a tangy sweet finish it is the perfect side for a hot summer day.

Marinated Cucumber Salad

1 English cucumber, peeled and sliced thin

1/2 sweet onion (ie. Maui), sliced thin

1/4 cup sour cream (low-fat will work with this recipe)

3 TBSP champagne vinegar (or white wine vinegar)

1/2-3/4 tsp sugar

Combine all ingredients in a bowl and let macerate in refrigerator 6-8 hours prior to serving or overnight.  Serve cold.

*To change it up a bit you could try adding 1 TBSP finely chopped fresh dill or fresh mint