Friday, May 28, 2010

Scrambled Eggs with Bacon and Blue Cheese

Ahhh.... blue cheese. I love you. Wisconsin has been super hot this week! We wanted to grill this week, but it was a little too hot. I had a breakfast dish similar to this a few weeks ago, and decided that this was the perfect opportunity for "brinner". I love the combination of blue cheese and bacon. Throw in the eggs and this was delicious! Enjoy!

Ingredients
5 eggs
4 slices of center cut bacon, cooked crispy and chopped
1/4 cup mozzarella cheese
3 1/2 Tlbs blue cheese crumbles
1/4 cup milk
salt
black pepper

Instructions
Lightly grease skillet with PAM. Heat skillet on stove top at a medium temperature. In a small bowl, beat eggs, milk, salt, and pepper. Add eggs to skillets and begin to scramble. When eggs are about 1/2 finished, add mozzarella cheese. Mix well. Just before eggs are done add bacon and blue cheese. Mix well. Plate and top with blue cheese.

Wednesday, May 26, 2010

Grilled Prosciutto Wrapped Chicken with Melon Salsa

When my family was in Italy a few years ago one of me and my sister's favorite things to eat was melon wrapped in prosciutto. I saw this recipe and knew it was perfect for her birthday party. The original recipe used turkey cutlets, but I subbed in a chicken breast. I absolutely loved the melon salsa. It could easily be used as a dip or eaten straight up. Enjoy!
Ingredients

2 limes
1 1/2 cup cantaloupe, chopped
1 1/2 cup honeydew melon, chopped
1 small (1/2 cup) Kirby (pickling) cucumber, shredded (I used a regular cucumber and diced it)1 jalapeño, seeded and finely chopped
1/4 cup (loosely packed) fresh basil leaves, chopped
Salt and coarsely ground black pepper
4 (1-1/2 pound) chicken breasts
4 ounce prosciutto, thinly sliced


Instructions

Grease grill rack. Prepare outdoor grill for direct grilling over medium heat. From 1 lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Cut remaining lime into 4 wedges and set aside. In medium bowl, combine lime juice, cantaloupe, melon, cucumber, jalapeño, basil, and 1/4 teaspoon salt. Makes about 3 cups salsa. Sprinkle chicken with lime peel and 1/4 teaspoon pepper. Wrap chicken with prosciutto, pressing prosciutto firmly to chicken. Place chicken on hot grill rack and cook 5 to 7 minutes or until chicken loses its pink color throughout, turning over once. Transfer chicken to plate; serve with melon salsa and lime wedges.

Friday, May 21, 2010

Darn Good Roast

I saw a recipe awhile ago that used salad dressing, ranch packets, gravy packets, and a big chuck roast. I wasn't too excited about it until I saw it was in a crockpot and cooked for 9 hours. Hmmm... I decided to give it a try and was not disappointed. I left out the gravy because I am not a huge fan of gravy. Unless it is ham gravy. I could talk about ham gravy all day, but I won't. I love it. Anyways, this turned out really well, and I will defiantly be making this again. Next time I am going to try and make my own italian dressing. Enjoy!
Ingredients
2- 2 1/2 lb chuck roast
1 bottle of light italian salad dressing
1 packet of ranch dressing mix
1 packet of brown gravy mix (I left this out)
1 garlic cloves, minced
1/2 cup water
salt
black pepper

Instructions
Mix italian dressing, ranch packet, and garlic together. Season roast with salt and pepper. Place roast in crockpot. Pour italian dressing mixture over roast. Set crockpot to low and cook 7-9 hours.

Thursday, May 20, 2010

Mango Salsa

I haven't blogged in forever!! We were on a much needed vacation the first part of May in Puerto Vallarta, Mexico. I have to say- I really did miss cooking! Anyways, I drank a lot of mango flavored cocktails in Mexico and was having a craving for mango about a week after I returned. I made this on mothers day, and it was very well received. Next time I am going to throw in a few strawberries. Enjoy! Ingredients
1 Mango (peeled, seeded, and diced)
1 Red Bell Pepper, diced
1 Large Jalapeno, seeded and diced
1/4 cup Fresh Cilantro, chopped
1/4 tsp black pepper
Juice of 1 large lime

Instructions
Combine all ingredients into a bowl. Mix well. Allow salsa to rest in the fridge for at least 30 minutes to an hour.