:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Seafood

Living in the Monterey Bay has it's bonuses, one being that fresh seafood is available year round. Markus and I love seafood of all kinds, however our favorite is fresh Ahi Tuna. There is nothing like it. I just so happened to notice that Costco had the most ridiculously large, beautiful, dark red, fresh ahi steaks. I couldn't resist. It was such a deal...just $20.00 for two gargantuan steaks. Yes. I really did just say that! It may seem like a lot for those of you who aren't familiar with seafood prices, however considering it costs upwards of $17.00 for a salad with a few measly slices of seared ahi on it, the $20.00 is WELL worth it. Look at these things...

We decided to keep it simple and sear these huge steaks and serve it on top of greens tossed in the chinese chicken salad dressing I make. You can get the dressing recipe HERE. Below is the recipe to sear ahi to perfection.

Markus' Seared Ahi Tuna

* 2 ahi tuna steaks
* 1 teaspoon kosher salt
* 1/4 teaspoon cayenne pepper
* sesame seeds (optional)
* 1/2 Tablespoon butter
* 1 teaspoon whole peppercorns

Directions

Season the tuna steaks with salt and cayenne pepper and sesame seeds if you plan on using them.

Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes.

Gently place the seasoned tuna in the skillet and cook to desired doneness, 60-90 seconds per side (we sear all sides - and front and back) for rare. This goes FAST!

Slice and enjoy over greens, with soy sauce and wasabi or just plain. It melts in your mouth! Enjoy!

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Seared Ahi Tuna

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Twist on an Original

We love making homemade pizza and after watching a Jacques Pepin cooking show last weekend (in which he made a fancy pizza) we had a hankering for something different than the usual pizza we make. I perused the internet for quite some time looking for a pizza recipe that would match the taste I was craving. And wouldn't you know it, Pioneer Woman {of course} had the *perfect* recipe. The only thing I changed was to add some fresh basil leaves. I made this with her pizza dough recipe as well. Get ready for a party in your mouth!

PW's Caramelized Onion and Prosciutto Pizza

* 1 whole pizza crust
* olive oil
* 1 whole large red onion, halved and thinly sliced
* 1/4 Cup brown sugar
* Kosher salt, to taste
* Parmesan cheese, grated
* 10 ounces fresh mozzarella cheese, thinly sliced
* 8-10 slices proscuitto
* fresh basil leaves (optional)

Directions

Preheat oven to 500 degrees.

Heat 2 tablespoons olive oil in a large skillet. Add onions and brown sugar and toss/stir for several minutes, or until onions are brown and cooked. Set aside.

Roll out pizza dough to a rectangular shape. Drizzle on olive oil, sprinkle on a little salt, followed by a little Parmesan.

Lay slices of mozzarella evenly over the top of the crust. Arrange caramelized onions over the top of the mozzarella. Add basil leaves. Randomly lay slices of prosciutto over the onions.Bake for 15 to 17 minutes in the lower half of the oven, or until crust is golden brown. Remove from oven and cut into squares. Serve immediately. Enjoy!!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!

Click here for a printable version of Caramelized Onion and Prosciutto Pizza

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Side Dish

I found this recipe on a great website I have been frequenting lately (she even lists WW points for those that are counting). We eat broccoli quite often, yet I hardly ever think to get cauliflower. In fact, until I found this recipe, I do not think I had ever even prepared cauliflower in any way other than putting together a veggie platter. A few friends had told me about this recipe so I decided to give it a try. We have made it almost every week since the first batch and what do you know, it is Markus' new favorite side dish. He even requested it for his birthday meal! So, be brave. Buy cauliflower and make this recipe -- you won't be disappointed!

Oven Roasted Cauliflower

* 6 cups cauliflower florets (1 large cauliflower) cut small
* 3 garlic cloves, chopped
* 1/4 cup olive oil
* kosher salt and fresh pepper
* juice of 1/4 lemon
* 1/4 cup Parmigiano Reggiano, freshly grated

Directions

Preheat oven to 450 degrees.

Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned. Place in a large shallow roasting pan and place in the center of the oven.

Roast for about 25-35 munites, turning florets occasionally so they are evenly cooked. Remove from oven and top with Parmigiano Reggiano and additional salt and pepper if needed. Enjoy!

Click photo for credit

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Oven Roasted Cauliflower

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Leftovers

I have been trying to make things that we can eat for more than one night per week, however we don't care for eating the same exact thing twice. This week we ate pulled pork sandwiches and with the leftovers we made a Pulled Pork Pizza. I switched up the pulled pork sandwiches this time by using a different BBQ sauce. I used the sauce I typically make for our ultimate baked ribs. It was amazing! We took a family walk down to the local pizza shop to get a dough ball, came home and made a fantastically easy and delicious pizza!

Pulled Pork Pizza

* Pizza dough - homemade or prepared
* Pulled pork leftovers
* BBQ Sauce (there should be enough from your leftovers)
* Pineapple chunks
* Red onion, thinly sliced
* Mozzarella cheese
* Any other toppings you may want

Directions

Preheat oven to 425 degrees. Roll out pizza dough and place on baking sheet or pizza stone. If you have extra barbecue sauce that wasn't mixed into your pulled pork, evenly spread over entire surface. Otherwise, spread pulled pork (which should have plenty of sauce mixed in) over entire surface of dough. Next, spread an even layer of mozzarella cheese. Add pineapple chunks, sliced red onions, and any other toppings evenly. Sprinkle a small amount of mozzarella to top it off and bake for about 20 minutes or until crust is nicely browned. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of BBQ Pulled Pork Pizza

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Side Dish

I thought I had posted this recipe already since we eat it quite often, yet I realized that it was missing--missing until now. This is a quick, easy and delicious recipe that is perfectly partnered with any main course. Tonight we ate it with seared scallops, marinated shrimp and corn on the cob. Last week we ate it with grilled chicken and bruschetta. You most likely have most of the ingredients on hand, so if you are looking for a great side dish, get ready to make this Basil and Parmesan Orzo over and over again!

Basil and Parmesan Orzo

* 2 Tablespoons butter
* 1 Cup orzo
* 1 can or 14 ozs. chicken broth (I use low sodium)
* 1/2 Cup grated Parmesan (preferably freshly grated)
* 1/4 Cup fresh basil, chopped
* salt and pepper to taste

Directions

Melt butter in saucepan over medium high heat. Stir in orzo and saute until lightly browned. Add chicken broth and bring to a boil. Cover, reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 to 20 minutes. Mix in Parmesan cheese and basil and season with salt and pepper to taste. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Basil and Parmesan Orzo

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Side Dishes

Summer is here and that means barbecues, get togethers, parties, and 4th of July celebrations! Whenever I think of summertime side dishes, aside from potato salad, one that comes to mind is baked beans. I think baked beans are completely underrated. They are easy to make and if done well, absolutely delicious. This baked bean recipe from Paula Deen is a perfect addition to any summer time gathering.

Southern Baked Beans

* 1/2 lb bacon
* 1 large onion
* 2 16-ounce can pork and beans
* 3 Tablespoons yellow mustard
* 5 Tablespoons maple syrup
* 4 Tablespoons ketchup

Directions

Preheat oven to 325 degrees.

In a skillet, cook bacon until crispy and crumble (or cut bacon in 1/2 inch strips and cook) . In the same pan using the bacon drippings, saute the onion until brown. Mix bacon, onion, and drippings with the remaining ingredients. Pour into a baking dish and bake covered for 45 to 60 minutes. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click her for a printable version of Southern Baked Beans

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: South of the Border

Memorial Day is just around the corner which means summer is on it's way! Spring and the arrival of summer make me crave light, colorful, zingy foods. If you're looking for something to make for a gathering or to devour on your own, try this mango salsa. My taste buds are buzzing just thinking about it. It is fabulous as an appetizer with chips or crostini. It is also perfect to pair with grilled chicken, steak or fish. Enjoy the onset of summer with some of this delicious mango salsa.

Avocado, Tomato and Mango Salsa

* 1 mango, peeled, seeded and diced
* 1 avocado, diced
* 4 medium tomatoes, diced (I remove the juices and seeds before dicing)
* 1 jalapeno pepper, seeded and minced
* 1/2 Cup cilantro or parsley (which ever you prefer)
* 3 cloves garlic, minced
* 1 teaspoon salt
* 2 Tablespoons fresh lime juice
* 1/4 Cup chopped red onion
* 2 Tablespoons olive oil

Directions

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Avocado, Tomato and Mango Salsa

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Appetizer or Side Dish

Living twenty minutes away from the 'Artichoke Capital of the World' has it's benefits. Huge, fresh artichokes are available year round, and since spring is their best growing season, we have been partaking quite a bit as of late. Markus made these artichokes a while back and they were delicious. This Giada De Laurentiis recipe is easy to make and perfect for an appetizer or a side dish and is a great dish to set out for dinner guests. So, get a little daring and try something new!

Baked Artichokes with Gorgonzola and Herbs

* 4 artichokes
* 3 lemons
* 10 ounces MILD Gorgonzola cheese, room temperature
* 2 Tbls. cream (I use milk instead)
* 2 tsp. fresh thyme, chopped
* 2 tsp. fresh parsley leaves, plus 1 Tablespoon, chopped
* 1 clove garlic, minced
* 1/2 tsp. fresh ground black pepper
* 3 Tbls. bread crumbs
* 1 Tbls. olive oil

Directions

Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit up straight, and remove some of the bottom leaves. Using kitchen shears (or scissors), trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.

Meanwhile, in a small bowl stir together the Gorgonzola, cream (or milk), thyme, 2 teaspoons parsley, garlic, salt, and pepper. In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley. You can also use Italian style breadcrumbs in place of the extra parsley.

Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a baking dish (I spray the dish first). Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 25 minutes. Transfer the artichokes to a serving dish and serve. Enjoy!

Picture courtesy of Food Network

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Baked Artichokes with Gorgonzola and Herbs

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and use it as you please. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Side Dishes

When looking for a good side dish to go with almost any meal, most people want something that goes with a variety of main dishes. These roasted red potatoes fit the bill. They are easy, beautiful, and delicious!

Roasted Red Potatoes

* 7-10 red poataoes
* 2-3 Tbsp. olive oil
* 3 garlic cloves, minced
* 2 Tbsp. rosemary, chopped
* salt and freshly ground pepper

Directions

Preheat oven to 375 degrees. Thoroughly wash potatoes and cut into cubes. Place potatoes in large bowl and add olive oil, minced garlic, chopped rosemary, salt and pepper and stir to coat. Place potatoes in even layer on baking sheet and bake for 40-45 minutes. Stir once around 20 minutes to ensure even browning. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Roasted Red Potatoes

:: Thursday's Recipe Rodeo ::

It's time for Thursday's Recipe Rodeo! This is the place to get some new recipes or a maybe even a twist on an old one. Feel free to take any recipe that is posted on here and use it as you please.

Although we have been smothered in smoke from the recent fires and covered in fog, the sun has made just enough of an appearance to keep it feeling like summer and when I think of summer food, shrimp comes to mind. It is light, delicious, diverse and easy to prepare.

Today's Round Up: Light and Easy

This is one of my new favorite recipes. I made it a while ago and have since adapted it from my namesake The Barefoot Contessa - Ina Garten. (Those of you who know my maiden name will get that)

Roasted Shrimp and Orzo

* Kosher or Sea salt
* Olive oil
* 3/4 pound (2 Cups) orzo pasta
* 1/2 cup freshly squeezed lemon juice (3 lemons)
* 1 tsp. lemon zest
* Freshly ground black pepper
* 1 - 2 lbs. shrimp, peeled and deveined
* 1 cup minced scallions
* 1/2 cup chopped dill (I often leave this out as Markus doesn't care for dill)
* 1 cup chopped fresh flat-leaf parsley
* 1 red bell pepper, diced
* 1 cucumber, unpeeled and diced
* 1/2 cup small-diced red onion
* 3/4 pound feta cheese, diced (crumbled is fine too)

Directions

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, bell pepper, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for at least 1 hour to allow the flavors to blend, or refrigerate overnight (BEST flavor is achieved this way!) It is fabulous served either cooled or at room temperature.

Remember, if you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo, and if you don't have a blog and want to share a recipe with us, leave it in the comments!

Looking forward to getting some of YOUR recipes!

Click here for a printable version of Roasted Shrimp and Orzo