Hurry

 

I am needing a Polenta fix........Planning on doing something on the grill tonight. Anyone have and idea's for using Polenta as a side dish off the grill ?

 

And Old stand by....which I will revert to is:

 

Slice Polenta in 1/2" slices. Lightly gril both sides. Top with fresh mushrooms, chopped tomatoes and mozzarella....return to grill until cheese is melted.

SLO, roasted chicken on the grill would go well over a creamy polenta, and even better would be chicken cacciatore, although obviously not a grilled dish. 

But fried polenta is not  really polenta any more; in the south it is often called "fried cornmeal mush."  And there are many wonderful recipes for it for breakfast because its bland taste and texture allows it to be a palette for other flavor combinations.  Here is one.  Make polenta in the usual way but for every cup of cornmeal you use, add 1/4 cup of brown sugar and a tsp of vanilla.  Then let it set up in a loaf pan overnight covered with plastic wrap.  The next day,  slice it and fry it up as usual and serve for breakfast.  (Very low heat so as not to caramelize the sugar and burn it.)  Spareribs

These aren't really recipes and are pretty basic, but it's summer!  Who cooks much?

Lemon yoghurt makes a great topping or "sauce" for fruit salad in summer, along with some fresh mint.

If you can find fresh* cranberries, I love them cooked into oatmeal.  The tartness contrasts with whatever sweetener you use, and they add interest to the gruel.  And of course, add almonds.

Use up leftover baked potatoes by chopping them up, tossing them on non-stick foil, spray with a little olive oil and sprinkle with herbs (for a peppy breakfast, use garlic and some crushed red pepper flakes), then pop into the toaster oven while you scramble or bake your eggs (substitute). 

We grill extra peppers with supper and then use them in omelets on the weekends.

Frank wants me to add not to neglect your dog and remember to give him the skin off the grilled salmon.

*I usually only get to enjoy this from Nov-Jan.  Of course, any fruit on beyond the tired trio (bananas, apples, oranges) is wonderful then.

Only, do you drain the zucchini after you shred it? I thought I had all of the liquid pressed out of it, but the casserole was a little runny.

Yes it is a bit runny, I don't know how to fix that.  Glad you liked it.  My zucchinis will be ready tomorrow!

OH! didn't know cookies were on the list!

Amish Sugar Cookies:

1 c. butter (margarine will not work here!)

1 c. powdered sugar

1 c. oil

1 c. sugar

2 eggs

4.5 c. flour

1 tsp soda

1 tsp cream of tartar

1 tsp vanilla

Dough will be soft. form into balls, roll in sugar & lightly press onto cookie sheet. bake @ 375 for approx 12 mins. frost w/cream cheese frosting: 4 oz pkg cream cheese, 1/2 stick butter or margarine, 1 tsp vanilla. 1/4 tsp almond extract, 3-3.5 c. pwdr sugar 1 TBS cream

Or, if you prefer slightly healthier:

Oatmeal Cookies:

use electric mixer - beat until fluffy:

1.25 c. butter flavored Crisco or margarine (butter doesn't work the same here)

3/4 c. firmly packed brown sugar

1/2 c. sugar

1 tsp vanilla

Add: 1 egg

1 1/2 c. flour

1 tsp soda

1/4 tsp salt

1/2 tsp cinnamon

1/8 tsp nutmeg

3 c. old fashioned oats

1/2 c. chopped nuts (choice)

3/4 c raisins, or craisins or....??

roll 1" (ish) balls, bake @ 350 for 14 mins

my granola recipe is slightly different - I use honey rather than brown sugar...add a little ground flax seed..I change up the nuts/dried fruit combos almost every time I make it

Cookies aren't breakfast food?  

In some countries it's actually against the law to NOT have a cookie for breakfast (it ain't a lie if you believe it! )  And for the record, my brownie recipe IS low fat, so I'm not completely derailing the diet efforts.  BTW - Crazy Plates cookbooks are choc full of great low fat recipes, plus lots of other interesting information and tid bits about food, fats, etc.

The following isn't too fattening, if you don't look at the calories/cholesterol levels in shrimp.  And let me tell ya - if you like shrimp cocktail (which I love), this recipe is da bom!

SHRIMP COCKTAIL (via Alton Brown of Food Network)

• 32 shell-on (21 to 25 count) tiger shrimp

For the brine:

• 1/4 cup kosher salt
• 1/4 cup sugar
• 1 cup water
• 2 cups ice

For the cocktail sauce:

• 1 (14 1/2-ounce) can diced tomatoes, drained
• 1/2 cup prepared chili sauce
• 4 tablespoons prepared horseradish
• 1 teaspoon sugar
• Few grinds fresh black pepper
• 1/2 teaspoon kosher salt
• 1 tablespoon olive oil
• Sprinkle Old Bay seasoning

Directions

Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact.

Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve.

Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.

Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.

Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired. (These big shrimp look really cool hanging off the edge of a martini glass filled with the cocktail sauce.