Tuesday, April 19, 2011


Longer sun time equals waaayyy better pictures. I have been using all my christmas present cookbooks for my meals. This is great b/c all the recipes are new. This is not great b/c I do not have the cookbooks on me when I am blogging. So I have quite a few pictures, but I no recipes until I can get home and I dont want to tease you with my gorgeous pictures of delicious food & no way to recreate them.

But for now, I have a few I can share. We had some friends over for dinner on Saturday and I really wanted to grill. We had to run to Sam's Club to pick up some goodies for the neighborhood Easter Egg Hunt. They had fresh salmon seasoned with maple chipotle spices. I grabbed a pack of those. They were delicious!

In addition to that, I made some roasted new potatoes. I make this all the time with various spices. Its so easy & looks very elegant. Half or quarter red potatoes, toss with olive oil. Place on a foil lined baking sheet. Season with whatever you want, for this one I did salt, pepper & parsley. Cook at 425 for about 40-50 minutes. Also, dont touch the potatoes while they cok-they will stick to the pan. Now I cooked them for about 40 minutes, then put them on the grill to get that flavoring as well.

And I made some green beans w/shallots & pancetta & mushrooms. So Good.

I grabbed a skillet & added some olive oil. I heated up the pan to pretty hot & then tossed in the mushrooms. This allows them to keep their firmness. Once cooked, remove & place in a bowl. Now add the pancetta & some sliced shallots. I used 3 shallots for this recipe. Once cooked (pancetta) & softened (shallots) add your green beans. Oh wait. I forgot. You need steam the green beans first. So steam the green beans for about 5-7 minutes, then douse with cold water & pat dry. Back to adding the green beans, toss those around with some tongs to mix up the pancetta & shallots. Then add the mushrooms & toss.