Grilled Portobello & Peach Sandwiches

Grilled Portobello & Peach Sandwiches

Makes 4 burgers

Ingredients-

• 4 portobello mushrooms
• 4 peachesl
• loaf of bread (garlic roasted sourdough is delicious)
• 3 heirloom tomatoes sliced
• 1 Maui sweet onions thinly sliced
• fresh thyme
• olive oil
• salt & pepper

Marinade-

• 4 tbsp olive oil
• 2 fresh rosemary sprigs
• 1 tbsp fresh thyme
• 2 garlic cloves
• 1/2 lemon
• salt & pepper

Guacamole-

• 3 avocados
• 1 heirloom tomatoes
• 1 garlic clove
• 1/4 cup parsley
• 1/2 lemon
• 1 tbsp olive oil

Directions-

First things 1^st (I’m the peachiest)-

Clean the mushrooms and the peaches, cut the caps off of the portobellos, and cut the peaches in half. Next, scramble up the marinade by combining all ingredients in a small bowl. While fresh herbs are prefered, dried ground versions of the thyme and rosemary will work too! Lay out the mushrooms and peaches on a platter and slather with enough marinade to drench, but leave some extra for the grill later.

Grill (diamond fangs in my grill)-

Grill the mushrooms and peaches for 3 to 4 minutes on each side. I used a panini grill for convenience, or you can grill them on a bbq over medium to high heat. Before you flip them drip some additional marinade onto the mushrooms and fruit then cook until the mushrooms are soft, but char marked from the grill and the peaches are roasted and savory.

Extras (yes, I know guac is extra)-

The toppings elevate this delicious sandwich to the next heavenly level.  Cut the tomato into slices fit for layering and thinly sliver the onion. Mash the avocado in a medium sized bowl with a fork until it reaches desired chunkiness. Add in the diced tomato, chopped parsley, and pour in the oil and lemon. Season with garlic and salt and pepper, then keep chilled until you’re ready to assemble sandwiches.

The Finished Project (project runway, make it work)-

Grill slices of bread for added crunch then layer on your ingredients. Spoon a large glob of guac on the bottom slice, cover with tomato and onion, add 1 mushroom and 1 to 2 peaches, then cover with top slice and stab with a thin wooden skewer to keep the towering sandwich together. Depending on the size of your loaf, you may want to cut the mushroom in half and use only one peach half to make smaller mini sandwiches (this allows you to go back for second or even thirds!). These sandwiches are perfect served with corn on the cobb and sweet potato fries, with side of chips for the extra guac, or just on their own... enjoy!

Sandwich created from the magic I found at http://www.designsponge.com/2011/06/in-the-kitchen-with-green-kitchen-stories-portobello-burger.html

Sweet Potato Enchiladas Smothered In Avocado Salsa

This spicy and sweet twist on traditional enchiladas is chock full of flavorful and healthy ingredients. 

Enchilada Ingredients

-1 15-oz can black beans, rinsed and drained
-2 teaspoons minced garlic
-juice of 1 lime

-1 large heirloom tomato
-2 to 3 cups cubed, baked sweet potatoes (one extra-large or two smallish sweet potatoes)

-⅓ cup crumbled goat cheese

-½ cup chopped roasted green chiles
-½ teaspoon ground cumin
-½ teaspoon chili powder
-½ teaspoon cayenne pepper (or less if your tastebuds aren't a fan of spicy food)
-1 jalapeño, finely diced (de-seed first)
-2 mini bell peppers diced
-sea salt & black pepper
-8 to 10 organic corn tortillas
-chopped fresh cilantro

Salsa

-2 ripe avocados

-1 cup mild salsa verde

-2 garlic cloves, roughly chopped

-1 to 2 teaspoons fresh jalapeño, de-seeded and roughly chopped 

-juice of 1 lime

-¼ cup packed cilantro leaves (or more if you love cilantro like me!)

-sea salt

Recipe adapted from: http://cookieandkate.com/2012/sweet-potato-burrito-smothered-in-avocado-salsa-verde/

The Steps

1. First step is to preheat the oven to 350 degrees and prepare your taste buds for a deliciously sweet & savory meal. Then dig out your buried enchilada pan from the depths of the cabinet and cover the bottom of the dish with a very thin layer of salsa verde.
2. Peel the sweet potatoes and dice into 1/2 inch cubes then bake until soft or microwave with enough water to steam if you're in a time crunch. 
3. In a large bowl mix together all of the ingredients for the filling and let the lime juice and spices seep in creating a heavenly smelling Mexican mixture. 
4. Warm up the tortillas individually and fill with a hefty portion of the enchilada filling. Roll it up, place in the dish and repeat until all your enchiladas are nesting cozily in the pan. Slather on an additional layer of salsa verde and top with cheese if you desire.
5. Bake for 20 to 25 minutes, until tortillas look golden and slightly crispy. While the enchiladas are baking whip up the tangy avocado salsa!
6. Blend together all ingredients for the avocado salsa in the Cuisinart (use less salsa verde, for a thicker salsa) and mix until smooth and creamy. 
7. Dish up the enchiladas with a heaping portion of  salsa on top, then bite in and savor the flavor!

The Avo Board

Filling

Fresh Homemade BBQ Pizza

My secrets and tips to homemade bbq pizza that will blow your mind with flavor and crunch. Perfect for a warm summer evening in the backyard or a healthier way to indulge in Friday night pizza night.

What's on the grill tonight?
1.  Margherita Mania 
2. The Veggie Bowl Pizza
3. The Shroom Jumped Over The Moon
4. Kale Craze (Bite Into The Newest Trend In Green Leafy Vegetables) 

Ingredients 
-pizza dough (I use 2 packages of dough from Trader Joes, 1 plain & 1 herb)
-heirloom tomatoes, 2 large tomatoes per pizza
-copious bunch fresh basil 
-zucchini (about 1 cup of quartered pieces)
-mini bell pepper 
-garlic (couple of cloves)
-olive oil (and/or coconut oil for added punch)
-sliced crimini mushrooms
-1/2 Maui sweet onion 
-kale 
-arugula
-pesto sauce
-marinara or red pizza sauce
-one package mozzarella cheese shredded
- salt & pepper to taste
-semolina flour (This is the key to successful grilled pizza, can be found at whole foods)
-regular unbleached flour
-pizza stone for the grill 
-large pizza paddle 

The Dough
-Take the dough out of the fridge, remove packaging, and allow to warm to room  temperature at least 30 mins prior to forming crust. I split each dough ball into two smaller balls and dust each generously with regular flour, then follow with the grainy semolina.
-After the dough has sufficiently warmed, I roll it out using a marble slab and rolling pin. Then stretch it with my hands until it is as thin as possible (adjust crust thickness to your liking)
-Cover pizza paddle (or whatever you will use to transfer pizza onto the grill) with a layer of semolina. This is the key to a successful and intact pizza crust!
-Stretch your rolled out dough onto the paddle, spread on your sauce and toppings, then transfer to grill.

Grill Master
I use a pizza stone crafted specifically for bbq pizza, but any pizza stone should work. Each pizza takes about 15 minutes on the grill at 325° and may require rotating if your grill has hot spots.

Margherita

1. Drizzled on olive oil and fresh garlic as sauce, cover in heirloom tomatoes, fresh basil, and dust with mozzarella cheese to finish it off.

Veggie Bowl

Pizza

2. Herb crust slathered with marinara sauce, sliced mini bell pepper, fresh tomato zucchini, handful of arugula, and finished with mozzarella cheese. 

Mushroom & Caramelized Onion

3. To prep, saute sliced sweet Maui onion with a dash of oil until mostly caramelized, add crimini mushrooms (I use the pre-sliced bag from Trader Joes), and allow to cook down for a couple more minutes. Cover herb crust with a light drizzle of olive oil then pour your mushrooms and onion onto the dough (may want to drain some of the liquid from the mushrooms first). Spread until the liquid, mushrooms, and onion evenly cover the dough. Top with cheese and a dash of salt and pepper if you desire for a bit of added flavor. 

Kale Craze

4. Follow the original steps from  #1 the traditional Margherita pizza. Then to spice it up add a couple of dollops of pesto and sprinkle on a generous heap of kale. Finish with cheese to glue all the ingredients together.  

Mint Chocolate Chip Ice Cream Cake

Cheers To 19 Years!

The Steps for success-

1. The perfect chocolate cake. A heavenly blend of gooey sweetness with rich bold chocolate flavor. I made two cakes, one in a spring form pan and the other in a 9'' cake pan. 

My favorite simple chocolate cake recipe-
https://www.hersheys.com/recipes/recipe-details.aspx?id=184&name=HERSHEY%27S-PERFECTLY-CHOCOLATE-Chocolate-Cake

2. Thick and creamy minty ice cream with flakes of milk chocolate to accent the chocolate in the cake. I used Tillamook "Mint Chocolate Chip Ice Cream", but I would also recommend Breyers or Trader Joes brand ice cream. Good ice cream is the key to a tasty cake. Slather your ice cream of choice on top of the cake in the spring form pan.This is easiest while the cake is still slightly warm.

3. Top off the ice cream with the second layer of cake. Just plop it right on top and let it sink into the smooth and melty ice cream.

4. Finally add the cherry on top of this ice cream cake.. the frosting! I followed the basic recipe located on the back of powdered sugar boxes and added some pizazz with a couple drops of green food dye to mimic the minty ice cream.

5. Light the candles, make a wish and sink your teeth into a bite of this decadent cake. I topped my cake with fun pink polka dotted candles that contrast my minty green frosty!

Crunchy Peanut Thai Quinoa Salad With Ginger Peanut Dressing

My favorite go-to healthy and light, but mighty filling salad. A combination of tangy citrusy cabbage, salty peanut butter drenched quinoa and zingy vegetables mingling with vibrant cilantro and crunchy peanuts. This salad never fails to surprise my taste buds, it leaves you craving more and because its gluten free and vegan feel free to say yes to seconds.

INGREDIENTS-

·                 ¾ cup uncooked quinoa

·                 1-2 cups shredded red cabbage (MORE, pile on the cabbage)

·                 1 red bell pepper, diced

·                 ½ red onion, diced

·                 1 cup shredded carrots

·                 ½ cup chopped cilantro

·                 ¼ cup diced green onions

·                 ½ cup cashew halves or peanuts (honey-roasted is good)

·                 1 cup edamame

·                 Fresh lime, for a bit of tang (1-2 limes for added zing)

·                 For the dressing-

·                 ¼ cup all natural peanut butter

·                 2 teaspoons freshly grated ginger

·                 3 tablespoon soy sauce, gluten-free if desired

·                 1 tablespoon honey (use agave if vegan)

·                 1 tablespoon red wine vinegar

·                 1 teaspoon sesame oil

·                 1 teaspoon olive oil

·                 Water to thin, if necessary (or try adding the juice of half a lime)

INSTRUCTIONS-

1.     To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.

2.     To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.

3.     Add as much or as little dressing as you’d like to the quinoa. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.

4.     Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.

 

MODIFICATIONS-  

• Don’t shy away from cabbage! I double or even triple the amount of cabbage the recipe calls for. Bring on the purple veggies!
•  Toss the vegetables in lime juice for an added oomph of citrus and to soften the crunchy cabbage  
•  Pour the quinoa directly into the dressing and let it soak up the flavors while you chop the vegetables to create a delicious ginger peanut infused quinoa mixture

The Inspiration

http://www.pinterest.com/smloving/foody/

Off The Waffle

The waffle that started my quest to create the perfect waffle combination and play off of the whimsical flavors that first sparked my taste buds in Eugene. 

"No really though" |Sweet sautéed onions, spinach and bacon in a balsamic reduction beside strawberries, chevre (goat cheese), basil and nigella seeds drizzled with real maple syrup|