Herb roasted (sage, rosemary,parsley) turkey breast, asparagus with lemon, garlic, and parmesan, and sweet potato ravioli in a sage brown butter sauce. Yum.
Monday, May 30, 2011
Sunday, May 29, 2011
Sunday, May 15, 2011
Tonight's dinner was definitely inspired by flavors from the South:
- Maple Glazed Pork Tenderloin
- Bacon Jalapeno Corn Muffins
- Broccoli Slaw
The combination of these 3 dishes was amazing. The pork was juicy and tender, the muffins had great flavor, and the slaw rounded out the meal.
Tuesday, May 10, 2011
This is another quick tart that I came up with last week, trying to use up some vegetables in the refrigerator. Here's how I did it:
- 2 zucchini, sliced
- 1 onion sliced
- 1/2 pint grape tomatoes, halved
- 1 sheet of puff pastry
- olive oil
- ground black pepper
- 2 Tbsp. salsa (I used a chipotle flavored salsa, but any kind would be good.)
- 3/4 cup mozzarella cheese
Place the zucchini, onion, and tomatoes on a baking sheet. Drizzle with 2 Tbsp. olive oil and sprinkle with salt and pepper. Bake at 450 degrees for 10-15 minutes until the onions and zucchini develop a light golden color.
Roll out the puff pastry to remove any creases. Fold in a 1/2 inch border on each side (this will rise as it bakes and create a crust for the tart.) Prick the center of the tart a few times with a fork (this will prevent the middle of the tart from rising too much.) Spread the salsa on the tart, add the roasted vegetables, then the shredded cheese. Bake at 450 degrees for 10-15 minutes until the crust is puffed and golden.