In addition to our lunch at Eva, we enjoyed a lovely Italian dinner at a quaint little restaurant close by Brit and James' house. All of the food was yummy. We even scored a free calamari appetizer because they forgot about our prosciutto and something (help Brit!) with bread appetizer. While I may not be able to recall the prosciutto appetizer in it's entirety, I remember it being delicious. A few bottles of wine and some pasta later, we were happy hikers.
James cooked chili for us one night and it had the perfect spicy kick to it - just enough heat but not enough to make you sweat. Maybe we can convince James to do a guest post and share the recipe. Brit also needs to share the recipe Mom used to make the cornbread. It has corn kernels in it and was perfect with the chili.
Brit had some fresh berries waiting to be used so we made some adjustments to a staple, guest-worthy dessert recipe Wes and I use.
Sandra Lee Semi Homemade Berry Cookie Cobler
Ingredients
2 bags (12 ounces each) frozen mixed berries, thawed (We used fresh berries but frozen mixed berries is the easy, economical route)
1 container (21-ounce) apple pie filling
1/3 cup granulated sugar (Omit sugar. It is really too much with the cookie dough)
1 1/2 teaspoons ground cinnamon
1 roll (18-ounce) prepared sugar cookie dough
Vanilla ice cream
Directions
Preheat oven to 350 degrees.
In a large bowl, mix berries, apple filling, sugar (omit), and cinnamon. Transfer fruit mixture to an 8 by 8 by 2-inch baking dish. (We used a round pie dish because we used less berries) Crumble cookie dough over fruit, covering thickly and completely. Bake uncovered until cookie crust is golden and crisp, and juices bubble thickly, about 45 minutes. Serve warm with ice cream.
Here are a few more recipes we tried in Utah. There is no source for where they came from because Brit and I made it up. Woohoo, goal (see last paragraph of this post)accomplished with the help and confidence of Brit. Unfortunately, we did not stop to take pictures for these.
Stuffed Peppers
Serves 4 (1/2 Pepper per serving)
2 Pasilla/Poblano Peppers
Quinoa (My new obsession. Picked up a 4lb bag from Costco the other day)We used maybe 1 1/2 to 2 cups. We just made the amount the box of Quinoa stated and then used however much we wanted
1 can black beans (drained and rinsed)
1 can corn (drained and rinsed)
Chopped tomato
Cheese to sprinkle on top (We used Gouda I believe but you can use anything from cheddar to pepper jack to fancy Taleggio)
Cilantro
salt and pepper
Heat oven to 400. Get your Quinoa cooking. Cut the peppers in half horizontally. Discard of the seeds and any other insides you would like to remove. In a medium bowl, mix together beans and corn. Begin adding the cooked quinoa to the bean and corn mixture. Add enough until it looks well proportioned to you. Lightly mix in the tomatoes. Sprinkle salt, pepper, and cilantro and toss.
In a baking dish (lined with foil for easy clean up), place your pepper halves cut side up. Snuggle them up close to each so toppings that spill over will land in the next pepper. Spoon your quinoa, corn, and bean mixture into each pepper half. Be generous. It should be overflowing. Cover with foil and bake at 400 for 20-30 minutes or until peppers have softened and start to blacken just a little on the sides. Remove peppers from oven and uncover. Place cheese on top of the stuffed peppers and place back in the oven uncovered until cheese melts (5 minutes or so).
Dijon Skillet Shrimp
Serves 4 small portions (It was late and we had just been to a movie so we weren't starving)
16 raw shrimp, peeled and deveined
White wine (enough to cover the shrimp)
Basil
Red Pepper Flakes
Dijon Mustard
Minced Garlic
salt and pepper (I think we used salt and pepper)
Olive Oil
In a bowl combine all ingredients except olive oil. After mixing the ingredients together, place shrimp in the mixture and toss to coat. You can let it sit for a little while but I don't think we did. Heat olive oil in a pan over med-high heat. Pour all contents of shrimp and white wine mixture into heated pan. Cook and enjoy!
Kabob Beef Marinade
Kabob Beef
Red Wine (enough to cover the beef)
Olive Oil (just a dash. maybe a little more than a teaspoon)
Rosemary
Salt and Pepper
Combine all ingredients and marinate for at least an hour then grill to desired doneness. So easy and great flavor.
Enjoy!
A
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