Wednesday, August 5, 2020

Grilled Peaches or Nectarines topped with Vanilla Bean Ice Cream and Sugared Pecans


Stone fruits grill exceptionally well. Wash the fruit and slice in half lengthwise. Gently twist the fruit to separate the pieces and remove the pits and discard. Place the fruit with the cut side down on the grill over direct heat. Cook until the fruit has grill marks and have slightly caramelized. 


Move the fruit to the indirect heat side of the grill grates. Allow the fruit to become a bit more tender, but not too soft. If desired, you can sprinkle with a little cinnamon sugar on the cut, grilled side. Remove fruit to serving plates, top with vanilla bean ice cream, and sugared pecans. Garnish with fresh mint leaves.



Sugared Pecans
These little bites of heaven are perfect for adding to salads and desserts. Of course, you can eat them straight from the storage container and be really happy!

1 cup white sugar
1 t. salt
1 t. ground cinnamon (optional)
1 egg white, lightly beaten
1 T. water
4 cups pecan halves

Preheat oven to 275 degrees F. Mix sugar, salt, and cinnamon (if using) in a bowl.  

Whisk egg white and water together in a separate bowl until mixture is frothy. Add the pecan halves to the egg white mixture and toss to coat. Add the sugar mixture to the pecans and lightly toss until the pecans are entirely covered with the sugar.  

Pour the nuts onto a rimmed baking sheet lined with parchment paper. The parchment paper will keep them from sticking to the pan as they cook.

Bake at 275 degrees for about 45 minutes. Every 15 minutes or so, stir them around so they will cook evenly. Make sure the pecans are entirely cool before storing them.



Disclaimer
1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.
3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the owner of this website will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.

Monday, August 3, 2020

Grilled Watermelon Salad with Prosciutto, Balsamic Vinaigrette, and Sugared Pecans



The saltiness of the prosciutto balances the sweetness of the watermelon and the tangy flavor of the vinaigrette.  The sugared pecans add a nice crunch.  This recipe makes two luncheon sized salads.

12 Buttercrunch lettuce leaves
2 cups diced grilled watermelon**
4 - 6 oz. sliced prosciutto
Your favorite balsamic vinaigrette 
1/2 cup chopped sugared pecans

Place six lettuce leaves on each serving plate.  Add watermelon and then layer on prosciutto.  Drizzle with balsamic vinaigrette and top with the sugared pecans.  Serve immediately.

**Slice watermelon into 1/2 inch slices.  Cut the slices in half and then cut in half again.  Triangle slices will be easy to flip on the grill.  Preheat the grill to 400 degrees.  Lightly brush vegetable oil on both sides of watermelon slices.  Place slices onto grill grates.  Cook for 2 - 3 minutes on each side. Now we’re ready to make our watermelon salad recipes, which can easily be doubled or tripled.

Disclaimer
1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.


3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the owner of this website will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.

Grilled Watermelon Salad with Blueberries, Pancetta, and Blue Cheese



This recipe combines bright flavors, textures, and vibrant colors and makes two luncheon sized salads.

2 cups of diced grilled watermelon**
8 oz. diced pancetta, browned on the stovetop and cooled
1/2 cup fresh blueberries
crumbled blue cheese
salted sunflower seeds
honey for drizzling

For each salad, place half the diced watermelon on two serving plates.  Sprinkle half the pancetta and half the blueberries over the fruit on each plate.  Top with crumbled blue cheese and sunflower seeds.  Drizzle with honey.  Serve immediately.

**Slice watermelon into 1/2 inch slices.  Cut the slices in half and then cut in half again.  Triangle slices will be easy to flip on the grill.  Preheat the grill to 400 degrees.  Lightly brush vegetable oil on both sides of watermelon slices.  Place slices onto grill grates.  Cook for 2 - 3 minutes on each side. Now we’re ready to make our watermelon salad recipes, which can easily be doubled or tripled.


Disclaimer
1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.


3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the owner of this website will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.


Grilled Watermelon

Although the thought of grilled watermelon seems strange, the grilling process certainly intensifies the flavor. The next time you cut a watermelon, save a few slices to grill and use in some of the recipes I'll share here on the blog.  Your taste buds won't be disappointed!

.
Slice watermelon into 1/2 inch slices.  Cut the slices in half and then cut in half again.  Triangle slices will be easy to flip on the grill.  Preheat the grill to 400 degrees.  Lightly brush vegetable oil on both sides of watermelon slices.  Place slices onto grill grates.  Cook for 2 - 3 minutes on each side. Now we’re ready to make our watermelon salad recipes, which can easily be doubled or tripled.

Grilled Pineapple and Mango Salsa



What better way to capture the authentic flavors of summer than to grill the pineapple and mango before combining with red onion, garlic, a variety of peppers, and cilantro! A touch of agave nectar adds a hint of sweetness to counterbalance the heat from the peppers.

1 pineapple, peeled and cored, and cut lengthwise into planks
1 mango, peeled and cut into wide strips
1 Poblano pepper stemmed, seeded, and chopped
1 Serrano pepper stemmed, seeded, and minced
1 jalapeno pepper, stemmed, seeded and chopped
1/3 cup diced red onion
2 garlic cloves, minced
2 T. agave nectar
Zest and Juice of one large lime
Salt to taste
1 - 2 T. chopped cilantro

Preheat grill to 400 degrees F. Rub the grates on the grill with a paper towel that has been moistened with vegetable oil. Place prepared pineapple and mango onto grill grates. 

Grill fruit for two to three minutes on each side until grill marks are apparent on all sides, and the fruit is slightly tender, but not too soft.  Remove from grill and allow to cool.

When the fruit has cooled, chop into bite-sized pieces and add to a medium mixing bowl.  Add remaining ingredients and gently stir to combine. Refrigerate until ready to serve. 

Enjoy this salsa as you would any other type or use as a topping for grilled fish tacos.

Disclaimer
1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.


3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the owner of this website will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.

Sunday, July 19, 2020

Four Cheese Eggplant Parmigiana


The roadside vegetable stand had gorgeous fresh eggplant for sale.  I brought three of those delectable beauties home with the plan for eggplant parmigiana.  Today was the day to spend some time in the kitchen.  This is not the dish for a quick weeknight meal after working all day.  This is a meal to enjoy preparing when you have time to prep the eggplant, make a slow-simmered tomato sauce and assemble all the cheesy layers of goodness.

Let's begin with prepping the eggplant.  For this recipe, I had three medium-sized eggplants.  Don't skip this step of preparation.  By allowing the eggplant time to give up some of their liquid, they will not be soggy after frying.

3 eggplants, ends trimmed and sliced 1/4" thickness
kosher salt.

Spread the slices of eggplant onto a rimmed baking sheet and lightly sprinkle with kosher salt. Put several layers of paper towels on top and weigh down with cast iron skillets.  This will eliminate a lot of their liquid.  Set aside while you make the sauce.

2 T. olive oil
1 large yellow onion, diced
1 large green bell pepper, seeded and diced
1 T. minced garlic
1 T. fennel seeds
1 T. anchovy paste
2 T. dried Italian seasoning
2 (28 oz.) cans of crushed tomatoes
1/2 - 3/4 cup water
1 t. salt
1 t. freshly ground black pepper
1 t. red wine vinegar
1/2 t. sugar

In a large Dutch oven, heat olive oil over medium-high heat.  Add onions and peppers and cook 4 - 5 minutes, stirring frequently.  Add garlic, fennel seeds, anchovy paste, and Italian seasoning.  Again, stirring frequently, cook 3 - 4 minutes.

Stir in the crushed tomatoes and water.  Add the salt, pepper, red wine vinegar, and sugar.  Lower heat to low and allow the sauce to simmer for 1 - 2 hours.  Stir frequently so that the sauce doesn't stick.  Add a little more water if the sauce gets too thick.  

While the sauce simmers, let's fry the eggplant!

You'll need three shallow pans (aluminum pie plates!) for your breading station.

#1 about 2 cups of self-rising flour
#2 2 or 3 eggs lightly beaten with 1 T. water
#3 3 cups (maybe a little more) Italian seasoned bread crumbs

In a large skillet, heat enough vegetable oil for a depth of about 1/2 inch.  

While the oil heats, bread the eggplant. Dip each slice into the flour and coat both sides. Then into the egg wash to coat sides, and then into the bread crumbs for both sides.  

Carefully place the breaded slices into the oil and when nicely browned, using tongs, flip the eggplant to cook the other side.  I place the cooked eggplant slices onto a wire rack over a baking sheet to rest so that the breading doesn't become soggy.  Continue with the breading and frying until all the eggplant slices are cooked.

For the filling for layer #1, you'll need the following:
16 oz. ricotta cheese
1/2 cup grated parmesan cheese
2 - 3 T. chopped fresh parsley
1 egg, lightly beaten
Combine all ingredients in a medium bowl.

For the filling for layer #2, you'll need the following:
2 cups Mozzarella "pearls"

For the filling for layer #3, you'll need the following:
2 cups shredded mozzarella
1/2 cup shredded Parmigiano-Reggiano

Spray a deep rectangular baking dish or lasagna pan with non-stick spray.

Ladle enough sauce into the bottom of the pan to completely cover.  Place one-third of the eggplant slices in a single layer on top of the sauce.

Now, add the ricotta cheese mixture, spreading evenly on top of the eggplant.  

Add another layer of sauce, another layer of eggplant, and the mozzarella pearls.

Time for another layer of sauce, the remaining eggplant slices, and top with the shredded mozzarella and grate the Parmigiano-Reggiano on top of the mozzarella.

Cover pan with foil and place in an oven preheated to 350 degrees F.  Let bake for 35 minutes and remove from oven and remove the foil.  Return to the oven and bake another 10 minutes or so.  Place under the broiler for a few minutes to completely melt the mozzarella.

Remove from the oven and let rest for 5 minutes before serving.  Sprinkle with fresh basil just before serving.


Disclaimer
1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.


3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the owner of this website will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.

Saturday, July 18, 2020

Baked Beef Chile Rellenos


At a roadside vegetable stand, I was thrilled to find beautiful Anaheim peppers for sale.  I bought six and knew exactly what I was going to do with them.

But the first step is grilling or roasting the peppers to remove the outer skin.  If using a gas grill, preheat until the temperature reaches 500 degrees F.  Lightly brush peppers with olive oil and place on hot grill grates.  Lower heat, so it remains around 400 degrees F. Let the peppers char on all sides, as shown below.



When peppers are well charred, remove from grill and place in a large plastic bag.  Close the bag tightly, and let the peppers steam and cool.  When the peppers are cooled enough to handle, remove from bag and carefully remove and discard the charred outer layer of the peppers.

Using a sharp knife, carefully make a slit lengthwise in the pepper and remove the inner seeds and membranes.  Discard.

Now we'll make our filling.

1 1/2 lbs. ground chuck
2 t. minced garlic
2 T. chopped cilantro
kosher salt
freshly ground black pepper
3 T. taco seasoning
1 cup of water
2 cups shredded Mexican blend cheese, divided

In a large skillet, brown ground chuck over medium-high heat.  Drain fat from skillet and discard.

Add garlic, cilantro, salt and pepper, taco seasoning, and water.  Stir well and allow to cook until the mixture has thickened, about 3 - 4 minutes.

Stir in 1 cup of the cheese and allow to melt.  Remove from heat.

Preheat oven to 375 degrees F.  Spray a 9 x 13 baking dish with non-stick spray.  Place prepared peppers into baking dish.

Carefully evenly spoon the beef mixture into each pepper.



Bake for 25 minutes.  Remove from oven and top with the remaining 1 cup of shredded cheese.  Place under broiler until cheese has browned and is bubbling hot.


Let rest for 5 minutes before serving.  Top with additional chopped cilantro and sour cream.

DISCLAIMER:
1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.


3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the owner of this website will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.

Thursday, July 16, 2020

Easy Summer Squash Casserole



This is one of those recipes where there's not an actual recipe. We all have those dishes that we can prepare "from memory" without having to consult an actual recipe.  

While yellow summer squash is at its peak, mix up and bake this delicious casserole.  This version has an almost souffle-like texture.  I hope you enjoy this one!

3 - 4 medium squash, ends  trimmed and grated on the large hole of a box grater
8 oz. sour cream
2 eggs, lightly beaten
salt and pepper to taste
1 T. freshly chopped parsley
2 cups grated sharp cheddar cheese
1 sleeve buttery crackers (Ritz) crumbled

Preheat oven to 350 degrees F.  Spray an 8 x 8-inch baking dish with non-stick spray.

In a medium bowl, combine all ingredients except for the crackers.

Pour into the prepared baking dish and bake for 25- 30 minutes.

Remove from oven and sprinkle with cracker crumbs.  Return to oven for 5 minutes or until browned to your liking.  

Remove from oven and allow to rest a few minutes before serving.


DISCLAIMER:
1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.


3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the owner of this website will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.

Sunday, July 5, 2020

Pizza on the Grill: Queen Margherita Pizza


Instead of grilling our traditional 4th of July menu of ribs, burgers, and hot dogs, we chose to try yet another version of a Pizza on the Grill!  With the fresh basil growing in a large pot on the deck at its peak, the Queen Margherita Pizza was an easy choice.  

The original pizza was created by an Italian baker from Naples in honor of Queen Margherita.  The red, white, and green ingredients were his homage to the Italian flag.  The simplicity of ingredients is very misleading.  The crisp crust, the simple tomato sauce, creamy mozzarella slices, and fresh basil combine to make an amazing pizza.

You can prepare your own dough or, do as I did, purchase ready-made dough from your grocer.  Publix had a refrigerated case full of lovely balls of dough just waiting for me!

To prepare the dough, let it come to room temperature and preheat the gas grill by setting all the burners on high for 10 minutes.  Then reduce the heat to all burners to medium.

Sprinkle your work surface with 1/4 cup of either grits or yellow cornmeal.  Place the dough in the middle of the surface.  You can either roll out the dough with a rolling pin or stretch if with your hands.  Your end result should be a 12-inch organically shaped piece of dough about 1/4 inch thick.  No perfect circles or rectangles here.  The unique shape of the dough is part of the perfection of your grilled pizza.  

Drizzle or brush both sides of the dough with about 2 T. of oil.  This will help crisp the crust while it grills.  NOTE:  holes in the crust are perfectly fine!

1/4 cup uncooked grits, cornmeal or polenta for rolling the dough
1 ball prepared pizza dough, at room temperature
2 T. olive oil
1 cup pizza sauce
1 large clove garlic, minced
8 oz. fresh mozzarella cheese, cut into 1/4 inch thick slices
10-15 fresh basil leaves
kosher salt and freshly ground black pepper

Preheat the grill, roll out and shape the dough.  Pick up the dough by the two corners closest to you and, in one motion, lay it down flat on the cooking grates from back to front.  Think of putting a tablecloth on a table!  Close the lid and grill for 3 minutes exactly.  Do NOT open the grill.  Check the crust and, if needed, continue grilling a few more minutes until the bottom of the crust is well marked and nicely browned.

Use tongs to transfer the crust to a pizza peel or an unrimmed baking sheet. Close the lid to the grill and flip the crust to reveal the grilled side. 

Spread the entire surface with the sauce.


Next, sprinkle with the garlic.


Top with the cheese slices.


Turn off the middle burner and return the pizza to the grill.  Cover and cook the pizza for 7 - 10 minutes until the cheese is melted and the crust is cooked through.

Remove from the grill, garnish with the basil, and season with salt and pepper.  Slice and serve immediately.

Adapted from Pizza on the Grill.

DISCLAIMER:
1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment. 

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.


3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.  About those affiliate links:  If you click it and make a purchase, the owner of this website will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.