Grill Once, Dine Twice
July 16, 2010 - Written by Diana
We like grilled food, and grilling, but cooking a full meal every night can be time consuming and we are an easy prep/cook family. Most days I assign a person, and then that person tries to figure out a meal that won’t take up a lot of their time. Of course with my son it means Mac n cheese and hot dogs, plus something that’s not baked beans – because he doesn’t like them. If I can during the week I try to figure out something quick too. Grilling is great because not only does it taste good, but if you do it right, you get two meals out of one grilling.
We had a meal or I should say meals lately that were fantastically good, simple and yet clean tasting all at once. We grilled some salmon, and veggies, just brushed with olive oil, salt and pepper. Really simple. Then for dinner the next night, I chopped up the salmon and the veggies, added a cucumber, some dressing and then spooned it on top of a bed of bulgur. My son both nights, waved his hand over the food, and …
Tuna White Bean Confetti Salad
June 3, 2010 - Written by DianaTuna is one of our favorite ingredients (and the cats too), but I’m not always in the mood for heavy mayo. Tonight I wanted a lighter salad with lots of veggies and to me these veggies look like confetti all diced up. My husband was the sous chef du jour, doing most of the dicing though I diced the onion or it wouldn’t have been allowed into the bowl. I think the carrots probably would be a little better if they were shredded instead of diced, because their texture is tougher when diced compared to the rest of the veggies, but this was still delicious. This recipe makes enough for 6 or 8, however I had one serving and my husband and daughter shared the rest, splitting the end of the bowl together. I whisked together red wine vinegar and olive oil, for a shortcut you can use your favorite red wine vinaigrette if you like. I hoped for leftovers for lunch, but alas, not one bit left, darn it. The lettuce is from my garden. We never planted the seeds, they self seeded from last years and have taken over one of the beds. That’s a good thing!
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This recipe is from The New Thanksgiving Table – An American Celebration of Family, Friends and Food by Diane Morgan. I wasn’t sure what I would think about smoked salmon and capers in the eggs, but we were all pleasantly surprised. It had a really nice smoky flavor, a nice treat inside the deviled egg. My daughter found smoked salmon in the fridge and was asking what it was for. I think she coveted the juicy cellophaned wrapped planks of fish, but I headed her off and told her those were for the deviled eggs. She sucked in air and replied very loudly that “Salmon does not belong in deviled eggs, eggs belong in deviled eggs!” My husband chimed in with,” Baby girl you’re gonna love it.” Okay, well we’re not sure where the baby girl part came from, but she is going to love it. Ingredients: This was a fantastic way to bring back the family dinner that we’ve been missing so much lately. In case you haven’t heard – my son’s high school marching band finally made it to state. I’m part of the pit crew and my husband films all of the marching band’s performances, which means we are at almost every marching band activity. Actually, we are at every high school marching band activity and I also work the booster booth for the band for the home games. This weekend, we were out there in the cold, the wind and the rain, doing what we do best. The down side to this is that we haven’t found time to sit down together for dinner in a few days. Sunday, I had enough and decided on salmon as the honored guest at our table. It turned out so well, we didn’t need any sauce. Okay, two of us didn’t need sauce. The teenaged one loves the Dijon-mayo dill sauce so much that he still glopped it on his salmon. Urgh. …
Some other ways to use olive oil: STAR Olive oil is encouraging cooks to try olive oil in place …
Grilled Fish, of all types is a favorite meal in our home. I’ve grilled on the gas grill, on a grill pan on top of the stove, and even in the oven. Since it’s summer and we don’t want to heat the house, grilling outside is the preferred method. Regal Springs Tilapia is helping us out with some great grilling tips for fish. Follow these easy techniques compliments of chefs from Regal Springs Tilapia to make your grilled fish perfect each time. And keep reading for a delectable recipe for Grilled Tilapia with Fresh Tomato Relish! Fabulous Fish Grilling Tips 
Deviled Eggs with Smoked Salmon and Capers
November 26, 2009 - Written by Diana
Ginger-Lemongrass Salmon
October 20, 2009 - Written by Diana
Replace Your Butter with Star Olive Oil
October 5, 2009 - Written by Diana
Star Olive Oil is a delicious alternative to butter in your recipes and healthier too. I use olive oil in my cooking on a regular basis. Olive oil give a nice clean taste to foods without being greasy or heavy. I often slice up my vegetables – like squash and root vegetables, and drizzle olive oil and herbs over top then bake in the oven. My husband loves dipping bread into olive oil with fresh ground pepper. A brush of olive oil and herbs on corn makes a great summer side dish.
Summer Fish Grilling Tips
August 17, 2009 - Written by Diana
