This evening's culinary creation... large (HUGE, actually) portabella mushroom, stuffed with a mix of fresh peppers, zucchini, red onion, tomato, and (yesRon) bacon, topped with fresh grated romano cheese. Broiled and served on a bed of rice pilaf. YUM!
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That's a grilled turkey loin, smothered in fresh zucchini, roma tomatoes, and mushrooms. Corn was done on the grill, wrapped in aluminum foil with butter and seasonings.
There is just no substitute for fresh ingredients! If you can grow your own, so much the better. These three beauties were taken from our garden this morning, and man are they fantastic!
This evening's side dish. Zucchini harvested this afternoon, sliced thin, covered with freshly harvested dill, basil, and oregano, then topped with sliced Roma tomatoes and Parmesan and Mozzarella cheeses then grilled lightly. YUM!
Pretty much the only time we have beef it's this dish. The roast is marinated in Chardonnay, garlic, and herbs, then smoked (in a Weber kettle using wood chips) while being periodically turned, flipped, and basted with a glaze of your choice. When it's pink inside and no blood escapes it is ready.
This beef can be cut with a fork, melts in your mouth, and is typically accompanied by a 'side salad' and 1/2 baked potato. |