Grilled Portobello Mushrooms with Tomatoes and Mozzarella

This particular recipe is a perennial favorite, often requested by my husband and bunches of family members. I often get asked how to make it, so I thought I would do my good deed for the week  - here you go!

Ingredients

• 3 Tablespoons Olive Oil
• 4 large portobello mushrooms, stemmed
• salt and pepper
• 3 Tablespoons Extra Virgin Olive Oil
• 2 cloves garlic, minced
• 3 small to medium sized vine ripened tomatoes, cut into 1/2 inch pieces
• 8 ounces mozzarella, cut into 1/2 inch cubes
• 1/4 cup chopped fresh basil leaves
• Balsamic Vinegar (*totally optional, not in original recipe)

Instructions

• Drizzle 3 Tablespoons of olive oil over both sides of the mushrooms. Sprinkle with salt and pepper.

• Grill until the mushrooms are heated through and tender, about 5 minutes per side.
• Meanwhile, whisk the garlic and EVOO in a medium bowl to blend. 

• Add the tomatoes, cheese and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper. I will usually sprinkle a couple of dashes of balsamic vinegar into the salad, as well - I just like the way it tastes.

• Place 1 hot mushroom gill side up on your plate. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with EVOO to finish, if you like, though I usually find it unnecessary.

Stuffed Zucchini with Ground Turkey and Veggies

This recipe originated from my Mom.  She would make a baked stuffed zucchini that is still probably my favorite dish to eat!  Growing up (and still today) my Mom grows some of the most amazing vegetables in her garden at home every year.  We would have so many yellow and green squash left hanging around every summer...lucky us!!!   

So lets get started.  I wanted to make the stuffed zucchini more of a meal.  I wanted to keep it light and healthy for spring/summer so this is what we came up with.  

What you need

4 green squash (zucchini)

1 package of ground turkey meat

1 bell pepper ( I used an orange one)

1 cup grated Parmesan cheese 

1 cup seasoned bread crumbs ( I used seasoned panko) 

2 tbs olive oil

start out by cutting zucchini in half length wise.  Scoop out the insides using small spoon, and save in a bowl for later.  You should have something that looks like a boat.

Perfect! Now take the insides of the zucchini just scooped out and fine chop.  Do the same to your bell pepper as well.  Put the veggies together back in your bowl and add your 1 cup of grated Parmesan cheese and 1 cup of seasoned bread crumbs.  Add 2 tbs olive oil and mix well.

Now to the ground turkey. Mix ground turkey with the vegetable mixture above.   

Heat up large skillet on medium and put in turkey/veg mixture.  Cook for about 7-8 minutes.

Let mixture cool for about 10 min.  Then transfer the turkey/veg mixture back into the zucchini boats from earlier.  Top it with a little extra bread crumbs and Parmesan (optional), and a drizzle with olive oil over each one.  Bake at 350 for 45 minutes.

Or until golden brown.

EAT ENJOY YUM!

Thanks Mom ;)

Grilled chicken with fresh tomato, basil, and mozzarella (cold or baked with balsamic vinaigrette reduction)

Spring is here!  With all the green suddenly surrounding me I found myself in the mood for something healthy and fresh but, still simple and fast! I mean really fast! I decided to do an ultra quick/ light take on a chicken parm! YUM!  

Ingredients 
boneless skinless chicken cutlet (as many as desired) 
ripe tomatoes
fresh mozzarella
fresh basil leaves
salt and pepper (to taste)
                 balsamic vinaigrette (optional)      




Directions
Salt and pepper chicken (to taste).  Start to grill chicken breast, usually takes 7-8 minutes depending on the thickness of the chicken breast.  At this point I pour 1/4 cup of balsamic vinaigrette into a sauce pan and bring to a boil.  By the time the chicken is done grilling the balsamic vinaigrette reduction should be done and thickened a bit.  Take it off the heat and let the reduction sit to the side.  

While the chicken is resting assemble tomato, basil, and mozzarella slices. Preheat the oven to 350.  Stack chicken with basil leaves, tomato, and mozzarella on top of baking sheet, coated lightly with nonstick spray :) Bake about 8-10 min.  Keep an eye on it, tomato should be softened and mozzarella melted!  Drizzle with reduction (optional) Eat! Enjoy! YUM! You can also omit the oven completely and just enjoy it cold on a nice hot day! 

                                                                       Try it hot!

 Try it cold!