Radicchio and Spaghetti

Ingredients:

1 head of radicchio – sliced
4 cloves of garlic – crushed & chopped
1 small eggplant – cubed
1 can of cannelloni beans - drained
½ red onion – sliced
Olive oil
Red pepper flakes
Romano Cheese
1 lb. of your favorite spaghetti

In a large frying pan heat a few drizzles of olive oil. Add the garlic, onion and eggplant let them turn a little golden.

Add the radicchio and beans and let the radicchio soften a little.

Prepare the spaghetti as directed and then lift it into the pan with the vegetables. Add a few good dashes of red pepper flakes, a few drizzles of olive oil and some grated Romano cheese and toss.

This is a delightfully satisfying meal.

Enjoy with Love,

Catherine

Don't Forget to enter my Girard's Salad Dressing Giveaway! The Deadline is July 31st. Just e-mail me the link of your best summer salad dish at Catherine75@AOL.com!

Radicchio and Spaghetti

Breaded Skirt Steak

Ingredients:

1 skirt steak
¼ of a bottle of Girard’s Champagne Salad Dressing
Panko bread crumbs – plus dashes of paprika and chili powder added to the bread crumbs
1 clove of garlic
Olive oil

Marinade the steak in the salad dressing and then coat the steak in the bread crumbs.

Heat a large frying pan with a few drizzles of olive oil and a clove of garlic.

Place the steak in the heated olive oil and let cook on one side before turning and finishing the cooking process on the other side.

This is a unique and delicious way to prepare your steak.

Enjoy with Love,

Catherine

Don't Forget to enter my Girard's Salad Dressing Giveaway! The Deadline is July 31st. Just e-mail me the link of your best summer salad dish at Catherine75@AOL.com!

Breaded Skirt Steak

Boneless Chicken Thighs with Peaches & Fresh Basil

Ingredients:

8 boneless chicken thighs

Marinade:

1 bottle of Girard’s Peach Mimosa Salad Dressing
Juice of one lemon
3 tablespoons red wine vinegar
1 bunch of fresh basil

For the Peaches:

4 large peaches – sliced
3 tablespoons brown sugar
3 tablespoons red wine vinegar
3 tablespoons butter

Combine all of the ingredients for the marinade and place the chicken thighs in the marinade. Refrigerate for about 1 hour or longer.

Heat a large frying pan. Remove the chicken thighs from the marinade and place in the heated frying pan. Let the chicken become golden in color before turning to the other side to finish cooking.

In a separate pan melt the butter and put the peaches with the red wine vinegar and brown sugar. Simmer this for about 10 minutes. Serve the peaches with the chicken and drizzle some of the juice over the chicken.

This is easy and so delicious.

Enjoy with Love,

Catherine

Don't forget to please enter my Girard's Salad Dressing Giveaway!

The deadline is July 31!

Boneless Chicken Thighs with Peaches & Fresh Basil

Fresh Garden Veggies with Pasta

Ingredients:

1 medium eggplant – sliced
4 vine ripe tomatoes – quartered
4 cloves of garlic – crushed and chopped
1 bunch of fresh basil – chopped
1 bunch of fresh parsley – chopped
1 Jalapeño – sliced with seeds
Dashes of Red Pepper flakes
Few slices of salami – sliced
Few slices of provolone – sliced
Romano Cheese - grated
Olive oil – for drizzling
One pound of your favorite type of spaghetti

In a large frying pan heat a few drizzles of olive oil and add the garlic, eggplant, tomatoes and Jalapeño. Sauté until the garlic becomes slightly browned. Add the basil and parsley and toss. Set aside and prepare the spaghetti.

Add the spaghetti, provolone and salami to the sautéed vegetables and drizzle with some olive oil. Add the red pepper flakes and grated Romano cheese and toss again.

This is fresh and delicious!

Enjoy with Love,

Catherine

Don't Forget to enter my Girard's Salad Dressing Giveaway! The deadline is July 31!

I am submitting this dish to Daphne of More Than Words for Presto Pasta Nights!

Fresh Garden Veggies with Pasta

Girard's Salad Dressing Giveaway Update

Many thanks to everyone who has entered into my Girard's Salad Dressing Giveaway.

I received an e-mail from Girard's Salad Dressing Company the other day and am happy to announce I will be extending the Giveaway.

For everyone who has not yet had the chance to enter, please e-mail me the link of your best summer salad dishes by August 1.

Please remember you do not need to make a salad using Girard's Salad Dressings.

Contact me at Catherine75@AOL.com to enter. There will be five winners who will receive a prize package from Girard's Salad Dressings.

Cheers,
Catherine

Sausage & Tomato Salad

Ingredients:

4 Sweet Sausages
4 Hot Sausages
Vine Ripe Tomatoes - quartered
Bunch of Fresh Basil
½ Red Onion – sliced thin
3-4 Cloves of garlic – crushed & chopped
Dashes of Red Pepper flakes
Olive oil for drizzling
Grated Romano cheese

Cook sausage in frying pan.

Assemble all of the other above ingredients in a large serving bowl. Add the sausage and drizzle with olive oil. Finish off with grated Romano cheese.

This is a fresh and delicious way to serve sausage. Do not forget the Italian bread for dipping in the olive oil. Delish!

Enjoy with Love,

Catherine

Don't forget to send your entries in for my Girard's Salad Dressing Giveaway to win one of the five prize packages featuring Girard's newest salad dressings!
Email me your most creative summer salad dishes at Catherine75@AOL.com
Deadline is July 20!
PLEASE NOTE: Your entry does not need to include Girard's salad dressing, this giveaway is an opportunity to experience Girard's prize package!

Sausage & Tomato Salad

Jalapeño Marinated Pork Fillet

3 lb. pork fillet

Marinade:

1 jalapeño – sliced with seeds
½ cup fresh cilantro or parsley – chopped
3 cloves of garlic – sliced
½ tsp garlic powder
1 tsp of Cumin
¼ tsp of cinnamon
Zest of 1 lemon
½ cup of olive oil

In a bowl combine all of the ingredients for the marinade. Place the pork in the marinade and let sit in the refrigerator for 1 hour to overnight.

Place the meat on a heated griddle and let grill on one side for about 5-6 minutes and then flip. Complete the grilling process for about another 5-6 minutes on the flipped side. Do Not dry out this beautiful piece of pork!

Slice like a London broil.

This is a very festive dish. It is perfect for grilling on your griddle or outdoor grill.

Enjoy with Lots of Love,

Catherine

Don't forget to send your entries in for my Girard's Salad Dressing Giveaway to win one of the five prize packages featuring Girard's newest salad dressings!

Email me your most creative summer salad dishes at Catherine75@AOL.com

Deadline is July 20!

PLEASE NOTE: Your entry does not need to include Girard's salad dressing, this giveaway is an opportunity to experience Girard's prize package!

Jalapeño Marinated Pork Filet

Girard’s Salad Dressings Giveaway

I am happy to announce that Girard's Salad Dressings has given me the pleasure to try their salad dressings and has offered me the opportunity to have five of my readers do the same.

Therefore, it is with much pleasure to announce a Girard's Salad Dressing Giveaway! Five creative entries will receive a Girard's prize package including the three new Girard's salad dressing flavors: Apple Poppyseed, Creamy Balsamic, Peach Mimosa as well as their signature Champagne Dressing, all shown above.

The challenge is to make an outstanding Summer Salad. So, get your thinking caps on and use your imagination to create a salad that will both tickle the senses and please the pallet!

To enter, please email me the link of your Summer Salad with Girard's Salad Dressing Giveaway as the subject line. You can contact me at Catherine75@AOL.com.

All entries must be received by July 20. I will announce the five winning entries on July 21.

Cheers with Summer Salad Love,

Catherine

PLEASE NOTE: Your entry does not need to include Girard's salad dressing, this giveaway is an opportunity to experience Girard's prize package!

Cornbread

Inspired by: Family Circle Magazine

¾ cup all-purpose flour
1 tsp baking powder
½ cup cornmeal
2 tablespoons sugar
½ cup milk
4 tablespoons butter – softened
1 egg
2 cobs of fresh corn – cooked and sliced off of the cob

Heat oven 350 degrees:

Butter 8- inch baking pan.

In a large bowl, whisk together flour, cornmeal, sugar and baking powder. In a medium bowl whisk together the milk, egg and butter.

Pour the milk mixture into the flour mixture and stir until evenly moistened. Fold in the corn. Spoon the batter into prepared baking pan and spread evenly.

Bake for 30 minutes or until golden and toothpick test comes out clean.

This cornbread is delicious and moist.

Enjoy with Love,

Catherine

Oven Baked Barbeque Pork

Ingredients:

6 lb. roast pork end

Barbeque Sauce:

¼ cup honey
½ cup ketchup
2 tablespoons mustard
2 tablespoons orange juice
1 tsp of your favorite hot sauce – (example – Tabasco)
2 cloves garlic – crushed & chopped

Preheat Oven 350:

Combine all of the ingredients for the barbeque sauce and mix. Rub this sauce all over the meat and in the creases. Place the meat in the oven. As the meat cooks add a cup of water to the pan drippings. Continue to do this as the water dries up.

Bake approximately 2 ½ hours.

You are sure to wow your guests with this barbeque roast.

Enjoy with Love,

Catherine

Oven Baked Barbeque Pork

Lemon Potato Salad

Ingredients:

6 large potatoes – I used Yukon Gold

½ cup fresh parsley
3 cloves garlic – chopped
Zest of 1 lemon
Juice of ½ lemon
Dashes of black pepper
½ cup of olive oil

Boil the potatoes until they are fork tender. Let the potatoes cool and then quarter them.

Add the chopped parsley, lemon zest, garlic and pepper. Add the olive oil and lemon juice and toss.

This is a simple to prepare salad that tastes great and is just perfect for summer.

Lots and Lots of Summer Love,

Catherine

I have entered this side dish in Reeni's side dish showdown. Enter at Reeni's site, Cinnamon Spice & Everything Nice. I am also submitting this dish in Girlichef's Two for Tuesday event.

Lemon Potato Salad

Oven Fried Fluke Fillet

Inspired by: Family Circle Magazine

Ingredients:

Fresh Fluke Fillet
2 cups panko bread crumbs
4 tablespoons honey
Juice of ½ lemon or lime
2 eggs
2 tablespoons warm water
Tablespoon of Living the Gourmet Signature Spice Rub
Olive oil for drizzling

Preheat Oven 350 degrees:

In a bowl mix together the Living the Gourmet Signature Rub and the panko bread crumbs. In a separate bowl combine the honey, warm water, lemon juice and the eggs.

Dip the fish in the egg and honey mixture and then in the panko mixture. Place fish in a baking dish and drizzle with olive oil.

Bake the fish about 15 minutes or until the fish is golden.
I hope you will enjoy this fish recipe as much and my family did. It is a winner.

Enjoy with Love,

Catherine

Oven Fried Fluke Filet