Spring and Summer time grilling and food safety

Hello All,

I know in some parts of the country it may be hard to believe that spring is here and that summer is on the way, but indeed according to the calendar summer is coming.

As you grillers out there get ready to break out the charcoal and bug spray here is a link on Summer time food safety tips.  Cause you really don't want to have to take anyone to the emergency room after they ate your oh so very special barbecue.  So give the link a look see and happy grilling y'all!!!! ;-)


http://www.foodsafety.gov/keep/events/summervacations/index.html

Faith and Food!

Hello all,

For Christians all around the world today is Palm Sunday, Easter is next Sunday and Passover begins at sundown on Monday.  Food plays a very important part in our observations of our faith and the local supermarkets here in Roswell and other places have an abundance of the items many like to prepare during this time of renewed Faith.
With that said many families have lamb for Sunday dinner during this spring holiday season, and I'd like to share a recipe for an Herb Pesto Rub marinade that you can use for lamb, chicken breasts or beef, all of which are on sale at your local Publix.
Now if you've been growing your own herbs or getting them at Walmart or Publix the fresh ingredients used here will make this dish a hit with your family!   Here's what you'll need:

Herb Pesto Rub
1/4 cup fresh thyme

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1/4 cup fresh rosemary
1/c cup fresh oregano
1 cup fresh parsley
1 tablespoon Kosher salt
1 teaspoon freshly ground pepper
1/2 cup olive oil.

Strip the thyme and rosemary leaves from the stems and remove the leafy parts from the oregano and parsley, (you should have approximately 3 cups of loose herbs)  Place the herbs, salt and pepper (I usually omit salt when I cook and the food comes out perfectly fine) in a food processor.  With the motor running, slowly add the olive oil and process until the pesto is blended.  The mix will keep for 1 week in the fridge.
If you are using this marinade for chicken, let sit for 4-6 hours.  For lamb chops 3-4 hours for a leg of lamb let marinate overnight.

Hope you'll love the marinade and make it one of your family favorites!  Enjoy as you celebrate Easter, Passover and Palm Sunday!

Much love,

J

Ohhh I love onions! ;-)

Hello all,

When I was growing up, my mother had a friend who worked for Columbia Records (I think that was it) who used to send us demos of records that as I look back may have never been released.  One such record was I love Onions, recorded by Julie Christie.  Now don't ask me how I remember that, but I do, perhaps it's because I love onions!  LOL  Anyway, on Sunday I made a Sweet Onion Souffle, which is quite tasty.  If you're counting calories you may not want to make this, cause where I will sub on some recipes, on some I don't even bother and this is one.  So here we go, you'll need the following:

1/2 cup butter ( perhaps you can sub olive oil and just a tablespoon of butter for the flavor)
6 medium sweet onions (3.25 lbs) thinly sliced into rings (here in GA, Vidalia onions can be used, these are very good for this recipe)
2 cups heavy whipping cream
3 oz package Parmesan cheese
6 large eggs, lightly beaten
1 tablespoon fresh Rosemary chopped
3 tablespoons all purpose flour
2 tablespoons sugar ( I use less)
2 teaspoons baking powder
1 teaspoon salt ( I omit this, as I don't cook with salt. I think each person should salt to taste on their plate)

Melt butter in a large skillet over medium heat; add onion.  Cook stirring often, about 1 hour or until the onions are caramel colored.  Remove pan from heat.

In a large bowl, stir together the cream, the Parmesan cheese and the eggs.  In another bowl combine the flour, sugar, baking powder and rosemary.  Gradually stir the dry ingredients into the wet ingredients.

Next, stir the onions into the egg mixture; spoon the mixture into a lightly greased 13x9 baking dish and bake at 350 uncovered for 30-35 minutes or until slightly firm, puffed and golden brown.  This should serve 8. 

I made this with ground turkey meatloaf,  you can make it with whatever meat you like, or make it with Three Bean Chili if you are a vegetarian but eat dairy products.

If you love onions like I do, I'm sure you'll enjoy this dish.

Until next time, much love to all of you!

J