Grilled Squash Leftovers

What to do with leftover grilled veggies? Serve them as a chilled salad, just cut them up and add a little of your favorite vinegar.  In this case I used some White Wine Vinegar and added some Grape Tomatoes for added color ... it turned out great.  I'll definitely be pulling this little trick all summer!

Dinner "In" with Friends!

My hubby and I had dinner with our good friends Holly & John Friday night and I couldn't stop myself from taking pictures -- I know "tacky" but I absolutely could not help myself.  John is the cook in this household and man can he cook!  It was so great to just sit back and have this handsome and talented fellow whip up a meal just for ME (and a few others, but whatever).

First up:  Seared Ahi Tuna on a bed of tomato, basil, and avocado with this awesome wasabi cream oozing over the top and then just a little sprinkle of fresh chives . . . it was even better than it looks.

Second:  Awesome chopped salad, can't really tell you everything that was in it . . . only matters that it was divine!

Third:  Grilled scallops over mushroom risotto with sauteed turnips and turnip greens . . . gotta LOVE a man that is not afraid to serve turnip greens at a dinner party . . . not only do you have to be talented but you've gotta have balls!  The risotto was great with it's deep mushroom flavor and creamy texture, it was in perfect balance with the sweetness of the scallops.

Excellent meal and excellent friends -- Thanks John & Holly!

Shugar Shugar's Latest Addition

SubLime

Introducing the latest flavor available from Shugar Shugar Cupcakes & Brownies.  A super moist cake with a tangy yet sweet kick, topped off with luscious vanilla cream cheese frosting with just a hint of citrus. A gentleman with very discerning taste described it to be as good as it's own name.

Introducing shugar shugar!!

Kaybeth's Kitchen is very proud to announce the launch of shugar shugar, a cupcake and brownie baking business.

We successfully completed our first job on Saturday, March 20th with an order for 100 cupcakes.  Please stay tuned as more details and some pictures will be posted soon.

Pistachio Nuts Love Salmon

I am not a fan of salmon. There I said it, it's out there and you can SCOFF all you want, but salmon has a strong fishy taste.

The twist? I'm trying to eat healthier and salmon is on the top of that "list". Of course it's on the "list" . . . it's something I don't like . . . where's the love for Pop Tarts? I put out an APB for some recipes or tricks to making salmon taste good, boy was I surprised by the response. No one likes Salmon.

Out of 78 followers polled only 1 follower goes out of their way to put salmon on their dinner plate.

Who is that follower and why does she do it? It's Victoria Conwell Lane, the Owner and Coach at Top Flyte Cheerleading in Franklin, TN, and she has some great salmon recipes -- that's why!

One of the recipes Victoria shared with me is Salmon with Pesto & Pistachio Nuts and it is to die for. My hubby and I both loved it. There's something about the roasted nut flavor that really cuts the strong flavor of the salmon.

Ingredients

Pesto Sauce -- use your favorite brand or make your own
Roasted Pistachio Kernels -- find them in the snack section
5oz to 7 oz Salmon fillets -- you can make 1 or 10 this way

Directions

1. Allow salmon fillets to sit at room temperature for 30 minutes
2. Smear pesto sauce all over the fish
3. Place salmon in the oven 6-inches from broiler. Cook salmon for approximately 15 minutes, times will vary with your particular oven
4. During the last few minutes of cooking remove salmon from oven and add the crushed pistachio nuts to the top as a crust, just press them in a bit
   NOTE: At this point you can even add a little more pesto to the top of each fillet before you add the nuts -- I DID!
   
5. Return to Broiler and cook for an additional 2 or 3 minutes or until the nuts start to toast nicely -- watch it closely at this point!!
   

This recipe is so easy you could make it once a week and it's so pretty you could serve it at a dinner party. Thanks again Victoria for sharing -- this one is a winner in more ways than one. Enjoy!

You Need Goya Crackers to Make Uneeda Stuffing

The plan this Thanksgiving was for me to make my mother-in-law's stuffing recipe. The recipe calls for Uneeda Biscuits -- I need a what?! I had NEVER heard of Uneeda Biscuits -- and as it turns out the maker, Nabisco, discontinued the popular (or not so popular?) biscuits (a.k.a. crackers) in 2008.

I ONLY found this out because I didn't know what they were so I proceeded to do some online research -- that's when I found out the biscuits don't exist anymore. Lucky for me I found a suitable replacement, thanks to Chefpaulo on the CHOW Food and Cooking Resource Web Page -- CHOW is great resource by the way.

1 12 oz Bag of Goya Crackers crushed (check international aisle)
2 Onions chopped
1 Tablespoon Olive Oil
Dash of Milk
Dash of Chicken Stock or Broth
Salt & Pepper to taste

1. Cook chopped onion in Olive Oil until translucent.
2. Add crushed crackers to cooked onion.
3. Add Milk and Chicken Stock just to moisten the mixture a little.
4. Salt & Pepper to taste.
   
5. Stuff the turkey just before putting it in the oven and cook the turkey until done -- um, yeah.
   

I have to say -- this is NOT at all like any stuffing recipe I have ever made in the past. I haven't made it yet, so I'm not willing to vouch for it (YET). I will add more info and pics after I have tried it! Happy Thanksgiving Everyone -- Enjoy!!

Martha's Roasted Fall Vegetable & Ricotta Pizza

I was looking for a "fall" appetizer and when I found this recipe from Martha Stewart. Despite the additional work of roasting the veggies first, this recipe works and it's really good. I actually think I'll try a couple different variations -- maybe one with roasted fennel and prosciutto Mmmmm.

I didn't take the one I made out of the oven soon enough so it got a little too brown (and it's a bad picture), but it was still yummy. I'm just going to post a link for it as there are actually two recipes involved in preparing this dish -- it really is worth the work. Not only is it a great appetizer, it made a really great "Fall" presentation AND it's vegetarian.

Roasted Fall Vegetable and Ricotta Pizza