Archive | June, 2012

Grilled Watermelon

27 Jun

Who would have thought that grilled watermelon is actually good! I had seen a recipe for grilled watermelon, but did not like the ingredients. I wanted to try the idea of grilling, but made my own sauce. For the 4th of July, step out of the box and try this. It was delicious and completely different than anything I have ever tasted.

  • zest of one lemon
  • juice from one lemon
  • 2 tbs honey
  • 1/4 tsp cayenne pepper
  • pinch of salt
  • 1 tbs fresh chopped basil
  • watermelon slices cut in 1 inch thick slices

Preheat grill to high heat. Whisk together the first 5 ingredients. Grill the watermelon 2 minutes on each side. Place the watermelon slices on plate and drizzle with dressing. Garnish with basil.

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Grilled Tuna

17 Jun

My husband wanted red meat today so he bought a nice tuna steak for us. Yeah, this is the only red meat we will share. Anything that walks on earth is his, I won’t touch it. The tuna steak he bought looked beautiful. I decided to marinate it in ponzu sauce and serve it with pineapple salsa and grilled asparagus. The only other thing he had to decide was what kind of wine to pair it with.

Ponzu Sauce

  • 1 tbs fresh ginger
  • 2 tbs Mirin
  • 1 tbs low sodium soy sauce

Mix all the ingredients.  Place the tuna steaks in a ziplock bag and pour  the sauce on them. Marinate the steaks on the counter for 20 minutes flipping the steaks one time. Make sure you don’t leave it sitting on counter any longer. Grill on medium high grill 2 minutes on each side. Serve with extra ponzu sauce or with pineapple salsa. The Cabernet Sauvignon he chose, went very well with the steaks.

Pineapple Salsa

17 Jun
There is nothing sweeter than ripe pineapple. I grilled tuna steaks today and decided to make pineapple salsa that would complement tuna. I used soy sauce, that pairs well with tuna, for the salsa.
  • juice of 1 orange
  • 2 tablespoons lower-sodium soy sauce
  • 1/2 pineapple, peeled, cored, and cut into small pieces
  • 2 tbs chopped green onion
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon fresh lemon juice
  • 1/2 tsp red pepper flakes
  • 2 tbs fresh mint chopped up

Mix all the ingredients together and leave it on the counter for 30 minutes. Drain excess marinate off before serving. Serve with grilled tuna or other firm fish.

Oven Dried Tomatoes

13 Jun

Sun dried tomatoes are sweet as candy. Last weekend at a restaurant I had a salad that had oven dried tomatoes. They were so good I had to try to make some.

  • tomatoes cut in halves
  • kosher salt
  • olive oil

Sprinkle very lightly the cut sides of tomato halves with kosher salt. Place tomato halves, cut sides down, on paper towels. Let stand 1 hour.Preheat oven to 300°. Arrange tomato halves, cut sides up, in a single layer on a baking sheet. Drizzle with olive oil. Bake at 300° for 2 hours or until edges of tomatoes curl, (the tomatoes will feel dry to the touch). Grape tomatoes cook faster. Tomatoes will keep for up to a week in an airtight container in the fridge.

Seared Scallop Salad

12 Jun

This is the season for berries. Berries are ripe and prices are right. This salad was quick and easy, and most of all tasty. I used herb and spice infused olive oil. You can always you plain olive oil and pepper.  I used the oil for salad dressing and forcooking.

  • large sea scallops (about 4-5 pr person)
  • 1/4 cup infused olive oil
  • 1/4 cup red wine vinegar
  • mixed greens
  • 1/2 cup blueberries
  • 1/2 of an apple, thinly sliced
  • slivered almonds

Blend the oil and vinegar together. Arrange the greens, fruit and almonds  on serving plates. Brush a skillet with infused oil and heat it over medium high heat. Sear the scallops about 2 minutes on each side or until sides are golden brown. Top the salads with the scallops and drizzle with dressing. Enjoy summer!

Mini Peanut Butter Cheesecake

7 Jun

I could careless for cheesecake. I admit, I m not normal when it comes to desserts. My dessert of choice is fruit. I tried this recipe strictly for my husband and for a friend. My husband said it was it was amazing.

  • 8 oz of fat free cream cheese
  • 1/4 cup truvia
  • 1/4 cup egg substitute
  • 1/4 cup natural peanut butter
  • 1 tsp flour
  • 1/4 tsp vanilla extract
  • 4 mini graham cracker shells

Preheat oven to 350 degrees. Combine the cream cheese and the peanut butter with an electric mixer. Gradually add the sugar and the flour. Add the egg substitute while scraping the sides of the bowl. Mix for 2 minutes. Add the vanilla, mix quickly. Pour the mixture into mini graham cracker shells. Bake for 30 minutes. Refrigerate 1 hr before serving.

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