Wednesday, April 30, 2008

You can do this at home!!

Hubby and I were in Victoria, BC last week and we ate some wonderful food!  This was one of my favourites from a restaurant called Lure -- partly because it was DEEELICIOUS but mostly because it was pretty!  I thought, I could totally do this at home!  Wouldn't your guests be delighted at this little gem of a plate....

I can't tell you how oh so tasty it was!  It consisted of a variety of olives, sausage not sure what kind, proscuitto, roasted peppers, marinated red onions (oh yum), roasted tomatoes, goat cheese, pate (not my fave), a cheesy spread and scattered pistachios.  And garnished with an orchid.  I could do this.  I have square white plates and everything. 

If you make your own little tasty platter either for your very special self or very special guests, please send me a comment.  I would love to see them.

Tuesday, April 22, 2008

Lime Sherbet Punch

Another drink recipe, I know. But it's worth it! My mom made this punch for a Wedding shower she hosted this weekend. It is so pretty, like purely, perfect floating clouds! And it tastes amazing! It is a recipe from The Food Network's Paula Deen.

2 quarts lime sherbet
2 liters ginger ale
1 (46-ounce) can pineapple juice
Lemon slices
Lime slices
Maraschino cherries (if desired)

In a punch bowl, add 2 quarts of slightly softened lime sherbet. Then add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries. Beeeeautiful!

~ Contributed by Linda K.

Friday, April 11, 2008

Magnifico Mojito

Here is a refreshing drink, full of flavour but beware, it goes down super easy! And just to make sure they were ok to share with the public, my hubby and I whipped up a batch. The things we do for you...

Ingredients per one large mojito:

~ 12 mint leaves (spearmint works best)
~ 1/2 lime, cut into wedges
~ 2 Tbsp of simple syrup (dissolve equal amounts of sugar and water over heat, let cool)
~ 1 1/2 ounces white rum
~ Club soda

Put mint leaves and lime wedges into bottom of a large tumbler. Muddle (press) leaves and lime wedges, gently to release flavours. Tip: We used a mortar and pestle, then transfered to a glass. Much easier. Add the simple syrup. Fill glass to top with ice. Add the rum and then top with club soda. Garnish with mint and a lime wedge.

Perfect on a sunny day! Or anyday really. : )

Wednesday, April 9, 2008

Spicy Rice

Make it as hot as you like by adding hot pepper sauce!

1/2 cup sliced green onions
1/2 cup minced red or green pepper
1 jalapeno, minced
1 Tbsp vegetable oil
2 cups cooked rice (I cook it in chicken broth for more flavor but you can use water too)
2 tsp snipped cilantro
1 Tbsp lime juice
1 tsp soy sauce
hot pepper sauce to taste
I also put in a bit of chili powder and a very small amount of crushed adds alot of flavor

Cook onions, peppers in oil in large skillet over med/high heat until tender-crisp.  Stir in rest of ingredients; cook until thoroughly heated. It makes a lot!

~ Contributed by Leah C.

Saturday, April 5, 2008

Mark's Giovanni Shrimp Recipe

If you like shrimp and you like garlic, this recipe is for you! This recipe is my hubby's take on the Hawaii North shore shrimp wagon. Stop there if you ever get a chance...amazing shrimp!!!

~ 1 1/2 lbs. raw shrimp thawed
~ 5 cloves fresh garlic chopped
~ 6 Tbsp. extra virgin olive oil
~ red pepper flakes (1 tsp. for mild add more if desired, we like it spicy!)
~ lime juice from 1/2 a lime
~ 2 pinches of kosher salt
~ 5 turns of a pepper mill
~ white rice (we like Jasmine or coconut thai)

Saute garlic and olive oil over medium heat for 3 minutes. Add shrimp to garlic and olive oil. Add pepper flakes, lime juice, salt and fresh pepper. Cook shrimp til pink, approx. 5-7 minutes do not overcook. Put shrimp over bed of rice. Top with more red pepper flakes, black pepper and lime if desired. Divine!

~ Contributed by Mark

Friday, April 4, 2008

Sausage Brunch Dish

Try this one out on a lovely weekend morning!

1 pkg of breakfast sausages (I used johnsonville maple syrup flavored...yum)
Refrigerator crescent-style rolls (8 per tube)
2 cups cheese (whatever kind you like best)
4 large eggs
3/4 cup milk
1 small red or green pepper, diced
1/4 tsp onion salt
1/8 tsp pepper

Fry up your sausages until no longer pink. Cut into bite sized pieces

Unroll and press crescent rolls together to form crust in greased 9x13 inch pan. Sprinkle sausage meat over top. Scatter cheese over sausage.

Beat eggs in bowl until frothy. Add milk, green pepper, onion salt and pepper. Mix. Pour over cheese. Bake, uncovered, in 425 F oven for 15 to 20 minutes or until knife inserted in center comes out clean. Serves 6. (we didn't have any red or green pepper so I put in some diced tomato and green onion and it was really good! It's like an omlette...throw in whatever you have on hand!)

~ Contributed by Leah C.