Rustic Squash Tart on the BBQ

just made this tonight :D even the hubby was impressed and although a bit of work is a totally yummy way to eat your veggies ;)

take out 1 deep dish pie crust and set aside to defrost

1 medium zucchini
1 medium zucchini squash
1 medium eggplant
1 medium onion

Cut the above into half lengthwise, drizzle with olive oil, sprinkle with seasoning salt (I like original Tony Chachere's). Place drizzled side down on oiled, medium hot bbq. the squashes will take about 20-30 minutes to cook, the eggplant around 15 minutes, the onion 15-20. turn them over when about half done cooking and remove as they just get done.

slice 2 roma tomatoes
take the above grilled veggies and slice

take the defrosted pie shell (or if you have them available use the roll out pastry sheets) and onto a piece of tinfoil. i put the tinfoil on top of a large cutting board so i could carry it around.

drizzle bottom of crust lightly with olive oil, crumble blue cheese on bottom and fresh chopped oregano and thyme

place the sliced veggies in rows, alternating pieces
sprinkle with more chopped fresh oregano and thyme, as well as S&P to taste and a couple tbsp of minced garlic
top with grated asagio
fold up edges of crust, pinching together where needed

for bbq, i grilled chicken on one hot side at the same time and left the other with just a couple notches of low heat. slide the tinfoil off the cutting board onto the low heat side of bbq.

close lid, bake for 30-35 minutes until the crust is done


Rolled sandwich slices

For our wedding reception we are DIYing 2 separate buffets.

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We decided to do a test run of the rolled sandwiches, and I thought I would post it in case anyone else would like to make them. For the sake of bandwith, I'll be concentrating on the pepperoni and mozzarella in this post.

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After making these we've decided that they are a bit too small to be worth the effort of making them as is for the reception, so if anyone has a good basic bread recipe that can be doubled may we please have it? Thank you! :)

Crossposted everywhere.
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was just rereading the posts and read the first one "Post your favourite recipes here! Ask questions about recipes and food. Talk about your favourites and your kitchen disasters." and what immediately came to mind was the horrifying supper i made last night.

well the taste was there but the noodles went all wonky and formed into this massive glutonous pile of... something. i tried to portion it into bowls but it was like stabbing a giant soggy glob of bread hehe. it was the noodles themselves as it happened before with them (lemon pepper linguine). (i've made this recipe with lime juice and shrimp and it turned out fine then.)

so if you can rustle up some good nonsticking pasta, the following recipe is great ;D

take approx 4 dried peppers, 1 tbsp of corriander seeds and 1 tbsp cumin seeds. dry roast for just a few minutes in a frying pan. grind fine in a mortar & pestle.

1 cup of chopped chicken pieces (i used a roasted chicken so cut down on cooking time)
1 small onion chopped
1-2 tbsp crushed garlic
1/4 cup of chicken stock
1 can of mushroom pieces (you could probably use fresh, but fresh mushroom texture creeps me out)
S&P to taste

saute the onion and garlic in some olive oil until onions are clear, sprinkle with the dry spice mix
add mushrooms and saute a few minutes more, sprinkling with more of the dry spice mix
add chicken, rest of dry spice mix, S&P to taste. i also added a couple shakes of Mrs. Dash
add chicken stock, simmer until liquid is almost gone

toss with pasta

if you want the lime juice/shrimp version, take out the mushrooms and add about 1 tbsp lime juice, lime rind, and some lemon pepper at the beginning. add another tbsp of lime juice when adding chicken stock and simmer the shrimp until cooked.

it really IS good when the pasta turns out!

Blueberry Orange Muffins

3 shredded wheat biscuits
1 c milk
1/2 c vegetable oil
1-1/2 c lightly packaged brown sugar
2 eggs
2 c all-purpose flour
1 tbsp baking powder
1 tsp salt
1 c blueberries
zest from one orange

CRUSH the biscuits into fine shreds. Pour milk over and set aside.

CREAM oil and sugar. Add eggs and cream together until light and fluffy.

ADD shredded wheat mixture to egg mixture. Stir until combined.

COMBINE dry ingredients and stir into wet mixture. Stir until just moistened. Add berries and zest.

Bake at 400 degrees F for 25 minutes. Makes 12.

chocolate chai decadence bundt cake

4 oz bittersweet chocolate
1/2 cup unsalted butter (room temperature)
1/2 cup cream cheese (room temperature)
1 2/3 cups brown sugar, packed
2 large eggs
1 teaspoon vanilla
1 1/3 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
dash ground black pepper
1/2 teaspoon salt
1 cup dark hot chocolate

Preheat oven to 350°F and grease a large bundt pan. Brew cup of dark hot chocolate (keep warm).

Melt chocolate over a pot of gently simmering water, stirring constantly. Set aside to cool. Cream butter, cream cheese and sugar with electric beater until fluffy. Add eggs one at a time, beating well after each addition, stir in vanilla. Stir in chocolate and blend well.

In a separate bowl, sift flour with baking soda, spices and salt. Add flour to chocolate mixture alternately with hot chocolate, mixing gently after each addition and starting and ending with the flour mix. The batter will be VERY wet. Scrape batter into bundt pan and bake for 45 to 60 minutes (until a skewer comes out clean). Let cool completely before removing from pan.
ferret hat

(no subject)

Hi Guys- the recipe I'm entering is a great simple, early summer recipe, mostly just because I'm having a roasted tomato craving & will be making it for dinner tonight.

Fresh leaves- (roquette, lamb's lettuce, watercress, baby spinach)
Cherry tomatoes on the vine, one branch per person
Half an hass avocado per person
About 5 cloves of Garlic per person
One egg per person
Sunflower seeds
Fresh basil
Olive oil
Balsamic vinegar (preferably authentic, aged)
Fresh cracked black pepper
Maldon sea salt
Optional: some sliced pancetta

Remove most of the paper from the outside of the cloves, just leaving one layer. Lightly rub with oil, place in a medium hot oven for 10 minutes.

After the 10 minutes are up, place the tomatoes on their stalks onto a baking tray. Drizzle over some olive oil and vinegar, sprinkle w/ salt and lashings of pepper. Place in the oven. They'll need about 8 minutes- just until the skin cracks. Shake the pan with garlic while you're in the oven.

Meanwhile, toast the sunflower seeds on a dry, hot pan, constantly shaking until golden brown. Set aside.

Place the eggs into cold water, just enough to cover the tops of the shells, with a splash of lemon juice. Place on a high heat until it starts to boil, then lower to a simmer and cook for about 6 1/2 minutes. When the time is up, put the pot in the sink and run the cold water over it.

Halve the avocados- de-seed, scoop out the halves in one piece, slice finely, sprinkle with a little lemon juice.

Everything should be out of the oven settling to a nicely warm temperature now. If using pancetta- pop the slices onto the tray you used for the garlic and place into the oven for one or two minutes until crispy. Go back to the eggs. Smash them against the side of the pot and peel while still submerged in cold water.

Assembly: Get some plates. On each, scatter a good helping of the washed leaves. Ditto the avocado. Shake over some of the toasted seeds. Pop the roasted garlic out of it's skin and place around the leaves. Place a vine of the roasted tomatoes on top of each plate. Drizzle over the oil, juice & vinegar from the roasting pan. Top with pancetta if using. Get the peeled egg- halve it over the plate, stack on top of the pancetta/tomatoes.Finish it off with some chiffonaded basil.

Serve with some fresh bread and a good chablis, preferably al fresco. (Not al fresco for me unfortunately, it's pissing rain in Ireland today.)