Thursday, May 29, 2008

The key to a successful car trip with a 4 year old...

So, I returned from vacation earlier this month... a great vacation on Seabrook Island, SC. No crowds, beautiful beaches, great farm markets, restaurants. great rental etc. Anyway, our 4 year old was soooo good in the car and I am convinced it was the awesome array of lollipops that kept us sane in the car. If mouths are sucking...they are not asking, "are we there yet!" ToysRUs has a fabulous selection.

Friday, May 16, 2008

Top Chef Flank Steak Salad

Top Chef was my inspiration this week and it was good! Perfect for a hot summer day....
Pineapple, Radish & Cucumber:
1 pineapple, peeled, diced
1 bunch radish, sliced
1 cucumber, sliced
Flank Steak:
1 lb flank steak
Salt and pepper to taste
Chili flakes to taste
1 oz extra virgin olive oil
(or other marinade)
Lime Dressing:
1/2 cup sprite
1/2 cup lime juice
1T white vinegar
Garnishes: (makes the salad!)
Chopped cilantro
Chopped mint

Wednesday, May 7, 2008

I am on vacation and fell in love with Tomato Pie

The tomatoes are in season in South Carolina ...beautiful and really red.
Tomato Pie
Tomatoes, sliced (I use several varieties and sizes, but 2 medium size should do it.)
Salt and pepper to taste
Seasonings to taste
8 to 10 fresh basil leaves, chopped if available
1 cup Mozzarella cheese, grated (I have also used cheddar and feta.)
1/4 Vidalia onion, chopped
1/2 to 3/4 cup mayonnaise
Parmesan cheese
1 (9-inch) pre-baked pie shell
Preheat the oven to 350 degrees. Slice the tomatoes and lay them out on a paper towel for 10 minutes. Sprinkle the tomatoes with salt, pepper. Layer the tomato slices in the bottom of the baked pie shell. Sprinkle with basil, onions and maybe some bacon? Mix together cheese and mayonnaise (just enough mayo to get the cheese to stick together). Spread on top of pie. Sprinkle with Parmesan. Bake for 30 minutes covered and about 15 minutes uncovered until lightly browned. Serves 6 to 8.