So, is everyone ready to start the new round of birthday dinners? There are several of us in May, so Jean asked if I wanted to start things off. I am excited and honored to do so. Reviews will be due on May 2, if that is okay with everyone.
If I were going to make a dessert, it would definitely be The Triple Chocolate Brownies, so if anyone would like for me to post that recipe, just let me know and I will add it to the menu.
Caprese Burgers with Basil Pesto
12 oz. ground round
12 oz. bulk mild Italian sausage
1/2 cup purchased or homemade basil pesto, divided
8 slices fresh mozzarella
4 slices rosemary flavored Italian baguette
1 Tbs. olive oil
8 thin slices tomato, seasoned with salt and black pepper
fresh basil leaves
Preheat grill to medium. Brush grill grate with oil.
Combine ground round, Italian sausage and ¼ cup pesto. Divide and shape into four oval patties.
Grill patties, covered, until an instant read thermometer inserted into centers of patties registers 160°, 6 minutes per side.
Top each burger with 2 slices of mozzarella and grill until melted, about 2 minutes more. Transfer burgers to a plate, tent with foil and let rest 3 minutes.
Brush baguette slices with oil and grill until toasted, about 1 minute per side. Spread remaining ¼ pesto on grilled baguette slices, then top with burgers and tomato slices. Garnish burgers with basil.
Servings: 4
Source: Cuisine at Home Magazine Issue #117
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Strawberry Salad with poppy seed vinaigrette
3 T. raspberry vinegar
2 T. olive oil
1 tsp. honey
½ tsp. poppy seeds
salt and black pepper to taste
3 cups baby spinach
3 cups baby arugula
2 cups fresh strawberries, hulled and quartered
1 cup half-moon sliced English cucumbers
½ cup crumbled goat cheese
¼ cup sliced scallions
Whisk together vinegar, oil, honey, and poppy seeds for the vinaigrette; season with salt and pepper.
Toss spinach, arugula, strawberries, cucumbers, goat cheese, and scallions with vinaigrette.
Servings: 4
Source: Cuisine at Home Magazine Issue #117
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If I were going to make a dessert, it would definitely be The Triple Chocolate Brownies, so if anyone would like for me to post that recipe, just let me know and I will add it to the menu.
Caprese Burgers with Basil Pesto
12 oz. ground round
12 oz. bulk mild Italian sausage
1/2 cup purchased or homemade basil pesto, divided
8 slices fresh mozzarella
4 slices rosemary flavored Italian baguette
1 Tbs. olive oil
8 thin slices tomato, seasoned with salt and black pepper
fresh basil leaves
Preheat grill to medium. Brush grill grate with oil.
Combine ground round, Italian sausage and ¼ cup pesto. Divide and shape into four oval patties.
Grill patties, covered, until an instant read thermometer inserted into centers of patties registers 160°, 6 minutes per side.
Top each burger with 2 slices of mozzarella and grill until melted, about 2 minutes more. Transfer burgers to a plate, tent with foil and let rest 3 minutes.
Brush baguette slices with oil and grill until toasted, about 1 minute per side. Spread remaining ¼ pesto on grilled baguette slices, then top with burgers and tomato slices. Garnish burgers with basil.
Servings: 4
Source: Cuisine at Home Magazine Issue #117
-----------------------------
Strawberry Salad with poppy seed vinaigrette
3 T. raspberry vinegar
2 T. olive oil
1 tsp. honey
½ tsp. poppy seeds
salt and black pepper to taste
3 cups baby spinach
3 cups baby arugula
2 cups fresh strawberries, hulled and quartered
1 cup half-moon sliced English cucumbers
½ cup crumbled goat cheese
¼ cup sliced scallions
Whisk together vinegar, oil, honey, and poppy seeds for the vinaigrette; season with salt and pepper.
Toss spinach, arugula, strawberries, cucumbers, goat cheese, and scallions with vinaigrette.
Servings: 4
Source: Cuisine at Home Magazine Issue #117
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Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."
