Monday, May 31, 2010

A Great Day with Friends

I should have taken a picture .... but of course I didn't!
A leisurely BBQ dinner on the deck prepped by me and cooked by my Grill Master hubby.
It was a clean out the freezer dinner. A smorgasbord of food that actually blended well. I even attempted making sushi for the first time. I need a bit more practice with the bamboo mat but for the most part they stayed together.

Vegetable Sushi
Edamame with Chili Salt
Raspberry Quesadillas

Marinated Tilapia
Lemon Pepper Chicken
Grilled Sausages Corn Relish
Cheesy Pasta Salad
Grilled Corn on the Cob

We were supposed to end with Frozen Grapes in Prosecco but never got to them !

Raspberry Quesadillas

4 flour tortillas
Reduced Fat Italian cheese blend
Red raspberry preserves

Heat a heavy griddle or skillet over medium heat. Place a tortilla in skillet, then sprinkle cheese over half of tortilla. Dollop some preserves over cheese. Sprinkle cheese over preserves. Fold tortilla in half. Cook over medium heat 3-4 minutes per side or until browned and cheese is melted.

Marinated Grilled Tilapia

¾ c. olive oil
½ lemon, juiced
1½ tsp dried oregano
½ tsp. black pepper
¼ c. red wine vinegar
2 Tbsp dried parsley
2 cloves garlic, minced
2 dashes Tabasco

Mix all ingredients and marinate tilapia filets for about 30 minutes before grilling. 

Tangy Corn Relish

2 ears corn
3 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
Kosher salt and freshly ground pepper

1/2 small onion, chopped
2 Tbsp pickle relish
2 Tbsp dried parsley
1 jalapeno pepper, seeded and minced
2 packets Splenda

Brush corn with oil and sprinkle with salt, pepper and cumin. Grill until evenly browned. Meanwhile combine remaining ingredients. When corn is cool enough to handle remove kernels from cobs and add to other ingredients. Chill to combine flavors about 30 minutes before serving with grilled sausages.

Italian Pasta and Cheese Salad

1 package Waky Mac, cooked according to package directions
1 1/2 cups cubed cheese (I used Kerrygold Blarney Castle Cheese) 
1 cup steamed broccoli florets and chopped pieces of stems
4 scallions, chopped
1 roasted red pepper, chopped
1/2 red pepper, chopped

1/2 cup olive oil
1/2 cup cider vinegar
1 tsp splenda
1 tsp dried oregano 
1 tsp dried basil
1/2 tsp ground pepper

Combine all salad ingredients in a large bowl. Combine all dressing ingredients in a small bowl and whisk until combined. Pour over salad ingredients and toss to coat.

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