Delish - Easy Peasy Veal Saltimbocca

I love this recipe! Veal saltimbocca can be fiddly to make, depending on the recipe. This one is so simple...and tastes amazing. Perfect for a weeknight dinner.

Dairy Goodness

1 lb veal cutlets, cut into thin strips (substitute chicken if you aren't a fan of veal)

Salt

Pepper, to taste

1 tbsp butter

2 oz (about 4 slices) prosciutto (I used smoked b/c it's less salty), cut into thin strips

3 cloves garlic, minced

1/3 cup dry white wine

1 1/2 cups 35% whipping cream

12 oz linguine or fettuccine

2 cups chopped asparagus

grated zest of 2 lemons

1 tbsp chopped fresh sage (or 1 tsp of dried)

Sprinkle veal with 1/4 tsp each of salt and pepper. In a large skillet, melt half the butter over med-high heat; brown veal strips, transfer to a bowl.

Add remaining butter to skillet. Add prosciutto and garlic; saute for 1 min. Add wine, scrape up any bits stuck to the pan. Stir in cream; bring to a boil. Reduce heat and boil gently, stirring often, about 3 mins or until slightly thickened.

In a large pot, cook pasta according to package instructions. Stir in asparagus and cook for 2 mins prior to end of cooking time. Asparagus should be tender-crisp. Drain and return to pot.

Return veal to skillet with any accumulated juices; add lemon zest and sage. Cook, stirring, until heated through. Season with salt and pepper. Pour over cooked pasta; toss to coat.

I hope you enjoy this as much as we did!

Delish - Pizza Pizza Pizza

I love me some pizza! Just about any pizza will do. Which is why I get so excited when I find funky new pizza recipes to try out. These are three of my favourites.

Pizza Margherita

1 lb (454 g) prepared pizza dough

1 can (28 oz/796 ml) whole tomatoes, drained, seeded and chopped

1/4 tsp salt

3 tbsp olive oil

5 oz mozzarella ball, thinly sliced into about 8 pieces

6 black olives, pitted and halved

9 fresh basil leaves

On a lightly floured surface, roll out dough to 12 inch circle;
transfer to pizza stone or pan.

Spread tomatoes over dough; sprinkle with salt.
Drizzle with 2 tbsp of oil; arrange cheese and olives over top.

Bake in 475 F (240 C) oven until golden brown and bubbly,
15 to 18 minutes.

Sprinkle with basil leaves; drizzle with remaining oil.

Peach and Gorgonzola Chicken Pizza

Cooking Light

1 (10 oz) prebaked thin pizza crust (I love Boboli)
Cooking spray
1 tsp extra-virgin olive oil
1/2 cup shredded part-skim mozzarella cheese, divided
1 cup shredded cooked chicken breast
1/3 cup crumbled Gorgonzola cheese
1 medium unpeeled peach, thinly sliced
1/3 cup balsamic vinegar

Preheat oven to 400 F

Place pizza crust on baking sheet coated with cooking spray. Brush 1 teaspoon extra-virgin olive oil evenly over crust. Top evenly with 1/4 cup shredded mozzarella cheese, chicken, Gorgonzola cheese, and peach slices. Top with remaining 1/4 cup mozzarella. Bake at 400 F for 11 minutes or until crust browns.

Place vinegar in a small suacepan over medium-high heat; cook until reduced to 2 tablespoons (about 5 minutes); Drizzle balsamic reduction evely over pizza. Cut into 8 wedges.

Mushroom Fontina Pizza

1 lb mushrooms, stemmed
1 tbsp extra-virgin olive oil
1 small onion, minced
2 cloves garlic, minced
1/4 tsp each salt and pepper
2 tbsp chopped fresh parsley
1 prebaked multigrain pizza crust
2 tbsp chopped fresh thyme
1 1/2 cups shredded fontina cheese

In food processor, pulse mushrooms until coarse paste; set aside.

In skillet, heat oil over medium heat; fry onion, garlic, salt and pepper, stirring occassionally, until onion is softened, about 5 minutes.

Stir in mushroom paste; cook, stirring, until liquid is evaporated, about 15 minutes. Stir in parsley. (Make ahead: let cool; refrigerate in airtight container for up to 24 hours).

On lightly floured surface, roll out dough into 14-inch round; centre on greased pizza pan. Spread with mushroom paste; sprinkle with thyme and Fontina cheese.

Bake in bottom third of 425 F oven until cheese is bubbly and crust is golden, about 20 minutes.

Bon Appetit!

Delish - Camp Food

Since I was a kid, I have been going camping with my family. I've always loved it. Mr. Mel and I have made camping a *huge* part of our summer, also. It's so nice to get out of the city, sit at the lake, go fishing, and have late night campfires and marshmallow roasts.

There is the standard camp food fare: burgers, weenies, beans, etc. and I have no problem with that. But, I like to stir things up a bit and often plan meals ahead that can be thrown into Ziploc bags and tossed into the cooler. Not all simple food has to taste simple!

This weekend, I brought a few of my favourite recipes...and I thought I'd share with you.

Easy Steak Marinade

1/4 cup red wine vinegar

2 cloves minced garlic

2 tbsp dijon mustard

1/4 tsp each salt and pepper

2 tbsp olive oil

2 tsp of dried rosemary or thyme

Place 4 steaks (I use sirloin) ina large Ziploc bag. Wisk all ingredients together and pour into bag. Close the bag, getting rid of the air, and mush the steaks around a bit so they are all well coated in the marinade. Refrigerate for up to 2 days. 

Grilled Asparagus

1 bunch (10-12) asparagus spears

dash of salt and pepper

2 tbsp olive oil

Cut or break off the woody ends of the asparagus spears. Toss all ingredients together in plastic bag. Cook in disposable aluminum container (covered in tin foil) on BBQ set to "high", for 20-25 minutes.

Delish - A Side Dish!

I had the yummiest supper tonight. I am stuffed! I tried this new recipe for a simple side dish and I love it! If you like brussel sprouts (there are people besides me who like them, right?) then you'll love this, too!

Brussel Sprouts with Mushrooms

4 cups brussel sprouts, trimmed and halved

1/2 lb mushrooms, halved

5 tbsp butter

1/2 cup chopped fresh parsley

salt and pepper to taste

fresh lemon juice

Cook brussel sprouts in a pot of lightly salted water for 15 minutes,

strain through colander, removing as much water as possible. Set aside.

Melt butter in a large skillet over medium high heat.

Cook and stir mushrooms until lightly browned.

Toss brussel sprouts with mushrooms, and sprinkle with parsley and lemon juice.

 

Delish - Marvelous Mini Meatloaves

I love the Kraft website for quick and easy meals. Today's meal was just that...quick, easy and yummy!

Marvelous Mini Meatloaves

1 lb. extra lean ground beef
1 pkg Stove Top stuffing mix
1 cup water
1 tsp Italian seasoning
1/2 cup pasta sauce
1/2 cup shredded cheese (I used Kraft Italiano)

Preheat oven to 375F. Mix meat, stuffing mix, water and Italian seasoning until well blended. Press evenly into 8 muffin cups sprayed with cooking spray; make an indentation in centre of each with back of spoon.

Spoon pasta sauce evenly into indentations in meatloaves.

Bake 30 min. or until meatloaves are cooked through (160F). Top with cheese; continue baking 5 min. or until cheese is melted. Let stand 10 min. before serving.



Delish - Strawberry Salsa

Mr. Mel and I like to eat well. Too well sometimes. I suppose that might explain the 20-some pounds we've both packed on since we got married eight years ago. I like to think of it as love pudge...ok, yuck.

Anyhoooooo.....a few years ago, in an attempt to be more organized, I started to plan our dinners. First, I planned a week at a time, then a few weeks, now I plan a whole month's dinners at one go! It's been great for Mr. Mel and I. I get to indugle my obssessive need for organization, we try tons of new recipes, and it's helped Mr. Mel learn to cook! Squeeeee!

Some of the recipes we try are just too good not to share. I'll be posting some of our favs, and any that we've really enjoyed, with the recipe and photos! C'mon, who doesn't love pictures of food?!
 
A co-worker shared this recipe with me and I am so glad she did! It's the perfect treat for summer and a refreshing twist on a traditional salsa. I made this batch for a co-workers birthday, but I had to sneek a cup for Mr. Mel and I to do some quality control testing first!

Strawberry Salsa

3 cups diced strawberries
1 cup diced yellow pepper
1 tbsp finely chopped cilantro
3 finely chopped green onions
1/2 cup Catalina salad dressing
a dash (or two) of Tobasco

Toss all ingredients in a bowl and refrigerate overnight. Serve with tortilla chips/scoops.