It’s Finally Friday and Chef John from Nazzaro’s is sharing one of his signature dishes with us!  This looks so yummy, I know I’ll be making it over the weekend!  I’ve added the salad and wine to complete the meal…Bon Appetit!

Chef John’s Shrimp Ala Vodka

Crisp Caesar Salad

Pinot Grigio

Chef John’s Shrimp Ala Vodka

Serves 4

32 Georgia white shrimp

extra virgin olive oil

8 ounces sliced mushrooms

8 ounces fresh spinach

2 ounces vodka

2 cups marinara sauce touch of heavy cream

Sauté shrimp in a teaspoon or so of olive oil.  Add all other ingredients toss with penne pasta.  Serve with a shaving of fresh parmigiano reggiano cheese and cracked black pepper.

Crisp Caesar Salad

2 heads of romaine lettuce, outside leaves removed

juice of one lemon

1/4 olive oil

1 clove garlic, minced

1/2 teaspoon dijon mustard

1 small box anchovies, chopped (optional)

1/4 cup freshly parmigiano reggiano cheese

cracked black pepper to taste.

Clean the lettuce and cut in 1 inch strips.  Refrigerate to keep crisp and chilled.  In a wooden salad bowl add the olive oil and lemon juice, whisking to combine.  Add the remaining ingredients and whisk well to form a thick dressing.  Put the lettuce in the salad bowl just before serving and toss well.  Garnish croutons if desired.

Pour a nice glass of chilled Pinot Grigio and enjoy!

NOTE:  If you just don’t feel like cooking this weekend, make reservations to dine at Nazzaro’s and let Chef John make this delicious dish for you!  

Melissa | Finally Friday!, food & entertaining | 09 6th, 2013 | No Comments »

I posted about Nazzaro’s on Thursday and just want to make a correction.  Rich Nazzaro has his Sommelier certification, but has not achieved the master level yet.  His vast knowledge of wine is such an asset to the restaurant and its clientele.  Visit Nazzaro’s this weekend and try the new bar menu or one of the nightly specials!  You won’t be disappointed!

Melissa | food & entertaining, people | 08 30th, 2013 | No Comments »

Your cries have been heard!  Requests for the recipes from Wednesday’s post have been received.  Here is each menu along with the recipes for the dishes!  Enjoy and have a safe Labor Day holiday!

MENU #1

Salsa Cups

Pork Sliders with Coleslaw

Veggie Cups

Football Brownies

Salsa Cups

1 bag Tostito’s “Scoops”

1 box grape tomatoes, halved

1 small red onion, peeled and finely diced

1 cup fresh cilantro, finely chopped

1 avocado, peeled and cut in small cubes

1 jalapeno, seeded and diced

juice of 1 lime

1 tablespoon good quality olive oil

Salt and Pepper to taste

Spread the “Scoops” out on a cookie sheet.  Mix the remaining ingredients in a bowl and allow to sit for a half hour to an hour.  Spoon the mixture into each scoop.  To transport place each scoop into a large plastic container with a fitted top….or, assemble on site.

Pork Sliders with Coleslaw

I make the pork in a slow cooker, quick and easy without eating up the kitchen

1 – 2 pound pork tenderloin

1 bottle ginger brew

1 bottle Red Stripe Beer

1/2 bottle Jack Daniel’s original barbeque sauce

2 packages slider buns

Sear the pork in a heavy skillet on all sides until golden brown.  You may need to cut the pork loin in half, depending on the size of your slow cooker.  Place the meat in the cooker and add the remaining ingredients.  Cook on low for 6 -7  hours, until the pork is well cooked and shreds easily.

Coleslaw

1 bag slaw mix

• 2/3 cup mayonnaise
• 3 tablespoons sugar
• 1 1/2 tablespoons vinegar , white wine, cider, or white
• 1/3 cup oil
• 1/8 teaspoon onion powder
• 1/4 teaspoon celery salt
• 1/8 teaspoon black pepper
• 1 tablespoon lemon juice
• 1/2 cup half-and-half
• 1/4 teaspoon salt

Combine dressing ingredients in a large bowl, add the slaw and mix well.  Refrigerate until ready to assemble the sliders.

To Assemble:  Place a large spoonful of shredded pork on each bottom bun, top with coleslaw and the remaining half of bun.  Serve on a platter and enjoy!

Veggie Cups

1 package clear plastic drinking cups

1 bunch carrots, peeled and cut into strips

1 bunch celery, peeled and cut into strips

2 red bell peppers, cleaned and cut into strips

2 green bell peppers, cleaned and cut into strips

Ranch Dressing:

1 packet Hidden Valley Ranch Dressing

2 cups mayonnaise

2 cups buttermilk

Combine and mix well.

To assemble:

Place a couple of spoonfuls of the dressing into the bottom of each cup.  Arrange the vegetables on top and serve.

Football Brownies 

Thanks to Better Homes & Gardens for their recipe.

• 1 cup butter
• 6 ounces unsweetened chocolate, coarsely chopped
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup miniature semisweet chocolate pieces
• Creamy Vanilla Frosting or 1 cup canned vanilla frosting
• 1. In a medium saucepan combine butter and unsweetened chocolate. Cook and stir over low heat until melted; cool slightly. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.
• 2 .Stir sugar into chocolate mixture. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in semisweet chocolate pieces. Pour batter into the prepared baking pan, spreading evenly.
• 3. Bake for 18 minutes. Cool in pan on a wire rack. Using the edges of the foil, lift brownies out of pan. Using a 3- to 4-inch football-shape or other cookie cutter, cut out brownies. (Or cut brownies into rectangles.)4. Spoon Creamy Vanilla Frosting into a decorating bag fitted with a small round tip. Pipe frosting onto brownies to decorate. Let stand until frosting is set.5. In a storage container layer brownies between sheets of waxed paper. Cover tightly and let stand at room temperature overnight.

Creamy Vanilla Frosting

• 1/3 cup shortening
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar
• 2 teaspoons milk

In a large bowl combine shortening and vanilla. Beat with an electric mixer on medium speed for 30 seconds. Gradually beat in 3/4 cup powdered sugar. Beat in 2 teaspoons milk. Gradually beat in 3/4 cup additional powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to make a frosting of piping consistency.

MENU #2

Texas Tailgating Dip

Burger Sliders

Bacon Wrapped Hotdogs

Grilled Veggie Skewers

Individual Cheesecakes

Texas Tailgating Dip

16 ounces sour cream

8 ounces cream cheese, softened

8 ounces Velveeta (R), small cubed

1 cup white American cheese, shredded

1/2 pound pork sausage crumbled, cooked and drained (I use the Smithfield brand)

1 cup finely chopped green onion

1 teaspoon Worcestershire sauce

1 teaspoon onion powder

1 teaspoon curry (optional)

1/8 teaspoon cayenne pepper

1/4 teaspoon garlic powder

sea salt to taste

Corn chips of choice

Combine ingredients (not the chips) in a bowl and mix well.  Pour into a greased baking dish and bake for 1 hour at 350 degrees.

Burger Sliders

2 pounds ground steak

2 teaspoons Cajun seasoning

Shape into patties and grill to desired doneness

Toppings:

Dill pickle slices

Red onion rings

Dressing:

1 cup mayonnaise

1 teaspoon cajun seasoning

2 tablespoons ketchup

2 packages slider buns

Bacon Wrapped Hotdogs

2 packages Boars Head Hot dogs

1 slice bacon for each hot dog

Brown sugar for sprinkling

2 teaspoon vegetable oil

1 package popsicle sticks

Spread one bacon slice on a cutting board, roll one hot dog in the bacon and set aside.  Continue with the remaining hot dogs.  Push one popsicle stick into the end of each hot dog.  Heat a griddle on your stove top and brush with the vegetable oil.  Place the hot dogs on the hot griddle, sprinkle with brown sugar and cook, turning, until well browned on all sides.  Serve, piled on a platter with some Zattarain’s Creole mustard on the side.

Grilled Veggie Skewers

6 ears of corn, shucked and cut into 2 inch slices

2 green bell pepper pepper, cleaned and cut into 2 inch squares

2 red bell pepper, cleaned and cut into 2 inch squares

2 red onion, peeled and cut into 2 inch pieces

Marinade:

1 cup extra virgin olive oil

1/4 cup red wine vinegar

1 clove garlic, finely minced

1 teaspoon italian seasoning mix

sea salt and pepper to taste

Pour the marinade into a large zip lock bag, add the cut veggies and marinate for about an hour.  Place the veggies on skewers and grill for 3-4 minutes on each side.  Place on a platter and serve.

Individual Cheesecakes

1 package cupcake liners

1 (12 ounce) package vanilla wafers

2 (8 ounce) packages cream cheese, softened

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

one jar good quality strawberry preserves

1 small container organic strawberries for garnish

Preheat oven to 350 degrees.  Place the cupcake liners into a muffin pan.  Crush the vanilla wafers and place one teaspoon in the bottom of each cup.  Place the cream cheese, sugar, eggs and vanilla in a mixing bowl and mix until light and fluffy.  Spoon into each cup, almost to the top, and bake for 15 minutes.  Remove the muffin pans from the oven and allow to cool completely.  Spoon all of the preserves into a small sauce pan and heat just until begin to thin…do not boil.  Spoon the preserves over the top of each cup and garnish with fresh strawberry slices.  Chill until ready to serve.

MENU #3

Caprese Bites

Asparagus Bundles

Pesto Shrimp Skewers

Limoncello Cupcakes

Caprese Bites

2 boxes multi-colored cherry tomatoes

1 container buffalo mozzarella balls

1 bunch fresh basil

1/2 cup olive oil

2 tablespoons white balsamic vinegar

1 clove garlic, finely minced

sea salt to taste

Using a small paring knife, core each tomato, cut a small cube of cheese and place it in the middle.  Arrange the tomatoes on a serving platter.  Wash the basil leaves and roll into a long “cigar”.  Cut thin strips all the way down the length of the roll.  Sprinkle the tomatoes with basil.  Combine the dressing ingredients in a small bowl and drizzle over the stuffed tomatoes.  Chill until ready to serve.

Asparagus Bundles

1 bunch asparagus

1/2 pound thinly slice prosciutto

shaved parmesan reggiano cheese

1 package puff pastry, thawed

1/2 cup melted, unsalted butter

Cut four inch squares out of the thawed pastry.  Blanch the asparagus spears in boiling water for 2 minutes then drain and rinse.  Place one piece of proscuitto on each puff pastry square.  Top with two spears of asparagus, sprinkle with the shaved cheese and fold two tips together over the filling, crimping to seal.  Brush each bundle with melted butter and bake in a 425 degree oven for about fifteen minutes, or until the pastry is golden brown.

Pesto Shrimp Skewers

1 package bamboo skewers, soaked in water for one half hour

2 pounds sweet, wild, Georgia shrimp, peeled and deveined

Pesto:

1 bunch basil

1 bunch organic baby spinach

1/2 cup grated parmesan cheese

1/2 cup pecan halves

2 cloves garlic

sea salt and pepper to taste

Extra Virgin Olive Oil, about one cup

Place three shrimp on each skewer.  Make the pesto in a blender or food processor, adding the greens, cheese, nuts and garlic and processing until well chopped.  With the motor running add the olive oil in a steady stream until the mixture combines.  Spread pesto over both sides of the shrimp and refrigerate, covered with plastic wrap, until ready to grill.  Heat the grill and place the skewers on in batches, cooking for about 2-3 minutes on each side.  Serve extra pesto on the side.

Limoncello Cupcakes

So there you have it!  Recipes for the three yummy menus that will get you started with tailgating season!  Now what are you doing sitting there still????

 Get in the kitchen and start cooking!  

Melissa | Finally Friday!, food & entertaining | 08 30th, 2013 | 2 Comments »

Nazzaro’s is a name that has been synonymous with great Italian food on St. Simons Island for thirteen years now. Master sommelier, Rich Nazzaro and longtime partner/chef, John Wirtz, have been creating comforting Italian food for locals and visitors alike.   Now they have upped the ante a bit by expanding  into the space adjacent to their original location and redesigning their restaurant to offer a more intimate, upscale setting for their patrons, both old and new.

The new space has the look of a fine Italian restaurant in New York City.  Since Rich hails from New Jersey originally he has brought some of that inspiration to our island, much to my delight!  The artwork has been preserved from the original space and added to with fabulous oil paintings by local artist, Peggy Everett, which she painted while studying in Italy.

The bar is now ready for gatherings large and small.  The wine list is extensive, overseen by Rich who received an award of excellence from the Wine Spectator.   A great menu of appetizers and specials including such favorites as Italian Nachos, Breaded Cheese Ravioli with fresh marinara sauce and a lovely antipasta platter to share.  The banquette at the front of the bar and the raised areas at the back offer an intimate atmosphere, while the bar is straight out of Manhattan with its red leather bar stools and every libation you can imagine being served up on a nightly basis.  Happy hour is from 5:00 – 6:30 each evening with house wine and well drinks for a mere $3.00 each.

And the new outdoor area…it is cozy, beautifully landscaped and  offers a space to enjoy a cool island evening with an appetizer and a great bottle of wine or mixed drink of your choice.

The menu has changed slightly, still featuring fresh local seafood  and signature Italian dishes with Chef John’s “made from scratch” sauces that have kept customers coming back for more all these years.  Now, with the elegant island,casual  environment the team has created the clientele is growing into a dining experience that attracts couples seeking a romantic evening as well as families out for a great time together.

Rich Nazzaro & John Wirtz cut the ribbon!

Nazzaro’s is a winner for so many reasons.  We on St. Simons Island are lucky to have fine dining at our fingertips.  Here’s to you Rich and John for adding so much to what you have already been giving us!  Private parties in the back room are still a huge attraction.  Rich’s vast knowledge of fine wines and pairings combined with John’s delicious specials will continue to surprise and delight us.  You’ll want to make a reservation ahead of time to insure getting  just the right table!

Nazzaro’s Ristorante Italiano – 196 Retreat Village – St. Simons Island, GA 31522 – 912-634-6161 – www.nazzarositalian.com

Melissa | food & entertaining, people | 08 29th, 2013 | No Comments »

I wrote a post on Uncle Don’s Local Market, here on St. Simons Island, several months ago.  Since that time I have gotten to know Don and his lovely wife, Hollie.  It is exciting to see their business grow as more and more people find out about it!

This summer Uncle Don has brought us the most delicious local, organic corn on the cob.

Tomatoes and peaches….so delicious and juicy!  Not to mention the homemade tomato pies and other goodies you’ll find in their refrigerated case.

Gazpacho and Buttermilk Cucumber soup….cold and so yummy on a hot summer day.

A multitude of organic bell peppers in every size, shape and color.

And flowers!

Lots and lots of gorgeous flowers.

The best melons to be found in the area.

As the summer growing season comes to an end Uncle Don’s is beginning to get the first of many starters for your fresh herb gardens.

I love supporting our local businesses and am so grateful to have Don and Hollie as sponsors and dear friends!  You just never know what you’ll find when you visit their charming little market!  Two Worlds just may be there with his beautiful handmade dream catchers!  It’s all great fun…Uncle Don’s provides so many wonderful things to the community!

Life on St. Simons Island doesn’t get any better than this!

Uncle Don’s Local Market – 1610 Frederica Road – St. Simons Island, GA

Melissa | food & entertaining, people, Shop! | 08 21st, 2013 | No Comments »

Bennie’s Red Barn is practically an institution on St. Simons Island.  It looks like a restaurant out of an old movie.  You know, one of those from the late 40’s or early 50’s with Fred Astaire and one of his many partners spinning through the aisles, between the tables while Bing Crosby croons one of his famous old tunes.  This is how I felt the first time Mr. T took me to Bennie’s shortly after our marriage.

This wonderful restaurant, patterned after supper clubs in the 1950’s is famous throughout Coastal Georgia and points beyond for their outstanding steaks, grilled over an open fire in the enormous kitchen.  Fresh caught fish and seafood is also offered up, cooked any way you like it.  Then there’s that salad.  So completely Italian with the marinated lettuce tossed with plump ripe tomatoes and just the right blend of oil and vinegar.

Bennie Gentile making his famous salad

Bennie Gentile built this restaurant after serving in World War II.  Bennie took cover in a barn in Germany while fighting and vowed that he would build a duplicate once he returned home.  Build it he did, an exact replica of the barn that sheltered him from harm.

Bennie’s has now served three generations of valued customers and they just keep coming back to celebrate engagements, weddings, special events and Christmas.  The wood used to build the barn was locally milled, the bricks brought in from Baxley, Georgia and those pillars you see holding up the covered drive at the entrance came from the original causeway bridge.  History is in every inch of Bennie’s.

When I met with Bennie’s granddaughter, Ali Paolini, she shared her family’s story.  The fact that her grandparents lived right next door to the red barn all of their lives and family continues to own and run the business the way Bennie would have wanted.  They keep it simple, fresh and delicious. Judging by the crowd when we ate there a couple of weeks ago they continue to be a huge success.  This is truly a destination for local patrons and tourists.

Interesting to note is the fact that you’ll find some of the best Southern fried chicken and homemade spaghetti at Bennie’s.  Ali let me in on the secret in their meatballs….that’s their top grade tenderloin, ground to make them.

Table side singers, simple food with no frills.   In the winter, that amazing roaring fireplace, where I’m told many a proposal has taken place at the table for two that sits just across from it.

In this world of chain restaurants that are owned by huge conglomerates, it’s comforting to know a place like Bennie’s Red Barn still exists and thrives, treating us all to a bit of the past.

Reservations Suggested

Bennie’s Red Barn – 5514 Frederica Road – St. Simons Island, GA 31522 – 912-638-2844

Melissa | food & entertaining, people | 08 20th, 2013 | 2 Comments »

Mr. T and I love to take short trips on the weekends.  One of our favorite destinations is the Casa Monica Hotel in St. Augustine  Less than two hours away, it offers the perfect getaway.  I always feel like I’m going back in time when we pull up into the covered valet parking area.

The hotel has been completely renovated, offering a feeling of being in a Moorish castle or someplace in Morocco.  Colorful opulence surrounds you as you walk through the lobby.

I love the little cabanas by the pool, perfect for two and so comfy!

The hotel is located in the heart of the historic area of St. Augustine offering plenty of shopping and casual dining within walking distance.

The Cordova Restaurant, located in the hotel, features a delicious menu with fresh seasonal selections.  You won’t be disappointed in the hotel’s Cobalt Lounge, located just to the side of the main lobby. Live entertainment on the weekends draws a crowd and the service is great.

One of our favorite spots for dining when we’re in St. Augustine is the Bistro de Leon.  Chef  Jean-Stephane serves his faithful patrons French cuisine that transports us straight to France when we eat there.  We actually had breakfast, lunch and dinner there one day it was THAT good.

Think of Casa Monica when you want to get away without driving for hours or navigating an airport.  Elegant comfort and historic surroundings….so relaxing and fun!

 Casa Monica Hotel – 95 Cordova Street – St. Augustine, FL  32084 – 888-213-8903

www casamonica.com

Melissa | food & entertaining, people | 08 17th, 2013 | 5 Comments »

Simple Summer eating….so easy and delicious!  I’m serving up a pizza today with fresh Georgia peaches and other goodies you may never have thought of!  Quick and so yummy!  Let me know if you try this one!

Here’s what you’ll need to create this in your own kitchen:

1 pizza dough ( I get the dough in the deli at our local Harris Teeter)

2 tablespoons good quality olive oil

2 peaches, peeled and sliced

4 slices prosciutto, sliced into thin ribbons

1 small log goat cheese

1 box organic, baby arugula

balsamic vinegar

honey

sea salt and pepper to taste

Let the dough come to room temperature and form into a circle.  I use a pizza stone to bake pizza, it makes the crust turn out so nicely!  You’ll want to preheat your oven to 500 degrees.  Brush the dough with the olive oil and bake for about eight minutes.  Remove from the oven and place the peaches in any pattern you like and top with the prosciutto.   Return the pie to the oven for another 10 minutes, or until the crust is golden brown.  Remove the pizza to the stove top and sprinkle with crumbled goat cheese.  Top with fresh arugula and season as desired.  Drizzle a bit of balsamic reduction over the top and you’ve got it!  Now….enjoy!

Balsamic Reduction

This is so easy.  Place 1/2 cup balsamic vinegar in a small sauce pan.  Add 1 tablespoon local honey and bring to a simmer.  Let the mixture simmer until it reduces by half and thickens.  Told you it was easy!

Melissa | Finally Friday!, food & entertaining | 08 16th, 2013 | No Comments »

It’s that time again!  And with the ever increasing heat and humidity of summer I’m getting more and more lazy about cooking.  We did have a bit of a break the other evening after a nice thunderstorm.  Mr. T was facing medical tests for which he had to have fasted for twelve hours.  So I, feeling that he needed a really good and filling meal, threw open my kitchen cabinets to see what the possibilities were.  Not in the mood to go all out cooking I noticed a box of Harris Teeter Portobello Mushroom Risotto in a box.  Now, if you’ve been reading my blog long enough, you know I’m totally a “make it from scratch” kind of girl.  But, I cheated a bit and created what turned out to be a really delicious one dish meal for the two of us.  I’m sharing the recipe with you today.  Forgive me for using risotto mix out of a box, but I have to say that HT has the best I have ever found!  And the rotisserie chicken breast I purchased there the day before was just perfect with some other additions.  Here we go!

RISOTTO WITH SHREDDED CHICKEN AND VEGETABLES

1 box Portobello Mushroom Risotto

2 1/4 cups chicken broth (I use broth as opposed to the water called for)

1 tablespoon good olive oil (instead of the butter)

1 vidalia onion finely chopped

1 heirloom tomato, peeled, seeded and chopped

2 cups shredded, cooked chicken breast

2 cups organic baby spinach, washed and stems removed

Freshly grated parmesan cheese

Sea salt and cracked black pepper to taste

Prepare the risotto according to the package instructions.  Heat the olive oil in a pan and saute the onion until it is transparent.  Add the tomato and chicken mixing to heat through.  Add the baby spinach to the pan and toss a couple of times just to heat it a bit.

 Place the chicken mixture in the pan with the risotto and gently fold with a wooden spoon to mix.  Serve on individual plates or large pasta bowls and sprinkle with the freshly shaved cheese, sea salt and pepper if desired.  That’s it!  The meal took all of 20 minutes to prepare.

Delicious, gluten free and perfect with a nice glass of Pinot Noir.  You can always add a crisp green salad if you want a bit more, use your imagination and create something delicious!

Melissa | food & entertaining | 07 26th, 2013 | No Comments »

This is one of my most favorite summer meals.  It’s quick, easy and it doesn’t heat up the kitchen!  Perfect for a hot summer evening!

Grilled Chicken Breast in Asian Marinade

Cold Sesame Noodles

Grilled Pineapple with Coconut Sorbet and Fresh Mint

Tsing Tao Beer

Grilled Chicken Breast in Asian Marinade

4 boneless, skinless chicken breasts

1/4 cup peanut oil

1/4 cup chopped fresh cilantro

2 scallions, cleaned and chopped

1 clove garlic

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

2 tablespoons toasted sesame seeds

Combine all of the marinade ingredients in a small bowl.  Place the chicken breasts in a large zip lock bag.  Pour the marinade over the chicken and refrigerate for 2 – 4 hours.  Heat the grill to around 400 degrees.  Spray the grate with no-stick olive oil.  Place the chicken on the hot grate and baste with the marinade, turning every few minutes until cooked through.  Allow the chicken to cool for 15 minutes.  Slice in 1/2″ slices on the diagnonal and place on the cold noodles.

Cold Sesame Noodles

1 box Quinoa (gluten free) spaghetti or rice spaghetti

1/2 cup creamy peanut butter

2 tablespoons soy sauce

1 teaspoon toasted sesame oil

1/2 teaspoon chili oil

1 tablespoon rice wine vinegar

hot water to thin the sauce if necessary

1 cup sliced cucumber

1/3 cup chopped, fresh cilantro

1/3 cup chopped scallion

1/4 cup chopped peanuts

lime wedges

Cook the pasta in boiling water, drain well and set aside.  Combine the remaining ingredients in a small bowl and mix thoroughly.  If the sauce is overly thick, add enough hot water to desired consistency.   Place the cooked pasta in a large bowl.  Top with the sauce and toss well to coat.  Top with sliced cooked chicken, cucumber, cilantro, scallion, peanuts and lime wedges.

Grilled Pineapple with Coconut Sorbet and Fresh Mint

1 Pineapple, cleaned, peeled and sliced, 1″ thick

1 container Ciao Bella Coconut Sorbet

fresh mint leaves

Place pineapple slices on a hot grill, turning after 2 minutes.  place on individual serving plates with a couple of small scoops of coconut sorbet and fresh mint leaves…..cool, refreshing….yummy!

AND…..from I’m With The Band….this weekends musical scene!  Thanks Kathi Williams!  http://www.imwiththebandonssi.blogspot.com/

Melissa | food & entertaining | 07 19th, 2013 | 1 Comment »