Strawberry Quinoa with Basil Lime Syrup

Strawberry Quinoa with Basil and Lime Syrup!

It has been a long, long time since I last participated in the Royal Foodie Joust which is held each month by my very dear friend Jenn, The Leftover Queen! Way too long!

The Royal Foodie Joust is a monthly challenge that is hosted by Jenn-The Left-over Queen. Every month the winner from the previous month is allowed to choose the 3 ingredients that must be used in the up coming challenge. She also gives out prizes for the best overall winner, best photograph, and the most unique interpretation of the ingredients! Sounds like fun huh? Click here to join in on the fun, you have until tomorrow at noon, plenty of time!!!

The ingredients this month were chosen by LK from Healthy Delicious and they were:

Strawberry
Whole Grains
Basil

I immediately knew what I was going to do but I needed to have all of the ingredients on hand and the time to do it. In other words that stars had to be perfectly aligned for me to pull this off!!! And the other day they were!!!

I have made the cereal part of this many times and usually top it with honey but the basil and lime syrup paired perfectly. Lori used the basil lime syrup with a fruit salad and that is exactly what I am doing with the extra syrup that I made. Check out her post here!

basil and lime infused simple syrup!

Strawberries Quinoa with Basil and Lime Syrup (Quinoa from Heidi of 101 Cookbooks and Basil and Lime Syrup from Lori of The Recipe Girl)

Strawberry Quinoa Cereal:

1 cup low fat milk
1 cup water
1 cup quinoa, rinsed
2 cups fresh strawberries, sliced
1/3 cup chopped pecans, toasted*
4 teaspoons Basil and Lime Syrup

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in strawberries, transfer to four bowls and top with pecans. Drizzle with 1 teaspoon Basil and Lime Syrup.

Basil and Lime Syrup:

½ cup granulated sugar
½ cup water
½ cup (packed) basil leaves
1 Tbs grated lime rind

Combine sugar and ½ cup water in a saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Remove from heat; stir in basil and rind. Cool. Strain sugar mixture through a fine sieve into a bowl; discard solids & keep syrup.

As Always…

Happy Entertaining!!!

Judy
www.nofearentertaining.com

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The Royal Foodie Joust for September!

Yummm...Ginger/Orange Quick Bread with an Oatmeal Crumb Topping

After missing out on doing the Royal Foodie Joust for last month I was suffering a huge amount of guilt and no matter what happened I was going to get it done this month. Well life happens and tends to get in the way of things and I didn't get it done as early in the month as I would have liked but I did get it done!!!

The Royal Foodie Joust is a monthly challenge that is hosted by my friend Jenn-The Left-over Queen. Every month the winner from the previous month is allowed to choose the 3 ingredients that must be used in the up coming challenge. Sounds like fun huh?

Last month's winner was Kittie from Kittens in the Kitchen.

Kittie's Picks:

Whole Grains (or at least they have to be whole at the start of the recipe!)
Ginger (in any form)
Citrus (any, in any form!)

As usual for me my days are too short and I have not nearly enough time in them to get everything that I wanted to get done done. My entry this month is a quick bread. And was it ever quick and simple to make!


Ginger/Orange Quick Bread with an Oatmeal Crumb Topping

GINGER/ORANGE BREAD:

1 1/2 Cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1 Tbsp zested orange rind
1/2 tsp ground ginger
1/2 Cup butter, softened
1 Cup sugar
2 eggs
1/2 Cup milk
3 Tbsp fresh squeezed orange juice

Preheat oven to 325 degrees. Lightly grease and flour a loaf pan. In a small bowl combine flour, baking powder, salt, ginger and orange rind. Set aside. In a medium bowl and with a mixer, cream butter and the sugar until light and fluffy. Add eggs, one at a time beating after each. Add flour mixture alternately with milk, stirring until blended. Stir in the orange juice.

Pour batter into prepared pan.

CRUMB TOPPING:

2 Cups uncooked oatmeal
1/2 Cups brown sugar
1/4 tsp salt
1/4 tsp ground ginger
1/2 tsp cinnamon
1 stick of butter, softened

Grind oatmeal in your food processor until finely ground. Add and all other ingredients and pulse until the mixture is a coarse meal.

Sprinkle the crumb topping on the batter and bake at 325 degrees for about 55 to 60 minutes.
Allow to cool for 10 minutes on a wire rack and remove from pan and allow to cool completely before serving.

This turned out delicious and I would love to make it again using fresh ginger and more crumb topping!!! Thanks again Kittie for great ingredient choices!!!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

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Royal Foodie Joust

One of the best tasting tarts I have ever made!!!

This has been a pretty challenging month for me cooking wise! I have my 2 girls home from school for the summer and it has really changed the way that I do things. I tried doing my Royal Foodie Joust entry a week or so ago and screwed it up something terrible. Since then I have tossed around numerous ideas. The ingredients this month, apricots, ginger and butter, were so good I was even tossing around doing a savory dish! Thanks for the ingredients Erin!!!

But because of time constraints and my constant company (that seems to need constant enertaining???) I decided to perfect the tart that I had messed up so bad last week. I think I did it!!!

This is the same tart recipe that I got from Nikki of the Canary Girl. Since then though I have modified it til it is almost unrecognizable! It is truly one of the most versatile tart recipes I have ever used. It is fast and simple and a great way to use up that over ripe fruit!

The apricot/ginger combo was great!!!

Apricot Ginger Tart

1 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup powdered sugar
6 ounces (1 1/2 sticks) unsalted butter
3 eggs, beaten
1 1/2 cups sugar
3 tablespoons flour
1 teaspoon baking powder
a pinch of salt
juice of 2 lemons (around 1/2 cup)
1/2 inch piece of ginger peeled and minced
5 apricots peeled and sliced (place in boiling water and then ice water to help peel them easier)

Preparation:

Preheat your oven to 300ºF/150ºC.
Add the flours, powdered sugar and butter to your food processor and pulse until it comes together in a dough.
Press the dough into a tart pan, using your hands and fingers to spread the dough evenly.
Par bake the dough about 20 minutes.
Remove from oven and allow to cool slightly.
Raise oven temperature to 350ºF/175ºC.
While cooling, combine the filling ingredients.
Beat eggs first, then add remaining ingredients, except the apricots, whisking well to combine.
Pour filling into tart shell, and then arrange the apricot slices in filling.
Bake about 25 minutes, or until set.
Garnish with powdered sugar if desired.

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

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The Royal Foodie Joust - With plenty of time to spare for a change!

T's birthday pie!

As soon as I heard the ingredients for this months Royal Foodie Joust (hosted by Jenn-The Leftover Queen)I was excited. How could I not be with Lime, Raspberry and Almonds as the ingredients???!!! I new that these would be easy ones to work with. T.'s birthday is today and Key Lime Pie is one of his faves so I knew that would be the base but I was kind of confused as to how to work in the rest.

On Mother's Day we were hanging out by the pool and I posed the problem to T. thinking I would get my solution from him but up chirps my oldest daughter (who reads cookbooks because she has devoured every other age appropriate book in the house) that I needed to do an almond crust and a raspberry glaze on top. Wow...is she good or what???!!! So guess what I did all day Friday?

Key Lime Pie with an Almond/Graham Crust and a Raspberry Glaze with Fresh Whipped Cream

Almond Crust:

1 Cup slivered almonds, lightly toasted
2/3 Cups graham cracker crumbs
3 Tbsp sugar
1 Tbsp unsalted butter, melted

In a food processor blend together the almonds, graham cracker crumbs and sugar until well mixed. Add the melted butter and blend until a moist crumb is formed. Press into a tart or pie tin (if using a tart pan use two pieces of foil to cover the outside of your pan) and bake at 350 for about 12 minutes or until the crust is browned.

2 Bags of Key Limes for $.99. The joys of living in Florida!

Key Lime Pie:

4 eggs
1 (14 oz.) can condensed milk
4 oz. fresh squeezed key lime juice

Blend eggs and the condensed mile. Add the key lime juice and blend thoroughly.

Pour the filling into your prepared crust and bake at 350 degrees for 15 minutes. Remove from the oven and cool at room temperature. Refrigerate for at least one hour.

Raspberry Glaze:

1 pkg of frozen raspberries ( I had 1/2 bag frozen and about a cup fresh)
1/3 Cup sugar
1 Tbsp corn starch

Using a food processor puree the raspberries. Strain using any means you have. I tried to use a small strainer but it was a pain in the butt so I finally ended up using a small piece of cheese cloth and forcing the juice through.

In a small saucepan mix the raspberry juice with the sugar and the cornstarch. Cook over medium heat, stirring constantly, until clear and thickened. Allow to cool.

Pour cooled glaze over cooled key lime pie.

Fresh Whipped Cream:

1 pint whipping cream
2 Tbsp sugar
1/2 tsp vanilla extract

Whip using the whisk attachment on you mixer until it form stiff peaks. Using a spatula fill a piping bag and pipe the edges of you pie.

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

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Royal Foodie Joust - Mango Pastry Puffs

Mango Pastry Puffs

This was probably not one of my finest hours. This whole month has been a real challenge for me. I have messed up so many recipes and meals that I was starting to wonder if it was all going to fall back in place! One thing that I have learned from this past month is that everything that I cook or bake has a bit of me in it. If I am not feeling good (too much stress, distracted, busy, worried etc...) nothing I make will turn out right. But on the other hand if I am feeling good (which honestly is my normal state!!!) my food is great. I have never really noticed before the impact that this had on all of our food. Maybe that is because normally I don't let too much get to me but when it does boy is it an avalanche and I have felt the pure weight of it this month. Things are so much better now but that brings me to my Royal Foodie Joust entry for this month...

The Royal Foodie Joust is a monthly event that is normally hosted by Jenn the Left Over Queen but seeing as she was busy getting married this month the Joust was hosted by Ben of What's Cooking. The ingredients this month were mango, cardamom and brown sugar. These ingredients were chosen by Michelle from www.thurdaynightsmackdown.com . Really great choices!

But alas with my mojo on the outs I had some major trouble with this entry. I knew what I wanted to do but just could not for the life of me execute it. I honestly tried making my own puff pastry but it was such a huge disaster and I am still traumatized by it so please forgive me for not telling you all about it! I ended up using (oh please forgive me for this!!!) frozen puff pastry sheets. I will make this again as I loved the flavor of it and I promise that I will use my own homemade puff pastry!!!

I decide to make the cream with ricotta cheese because I though that it would be really great combined with the cardamom and brown sugar. Was I ever right. This was so delicious and rich tasting. Yes it was a little messy but have you ever really eaten puff pastry when it wasn't? The whole family loved these and they were gone in one sitting!

Mango Pastry Puffs (printable recipe)

Ingredients

1 sheet frozen puff pastry, thawed
1 egg yolk
1 Tbsp water

Cheese filling:

1 cup ricotta cheese
1/4 tsp ground cardamom
4 Tbsp brown sugar

Mango topping:

2 lg ripe mangoes, diced
2 tsp brown sugar
1/2 tsp ground cardamom

Directions
Unfold the pastry sheet onto a lightly floured surface. Cut each sheet into 9 - 3 inch squares.

Place about 1 inch apart on greased baking sheets.In a small bowl beat egg yolk and water; brush over the pastry squares and bake as directed.

Mix the ricotta cheese with the cardamom and brown sugar. Set aside.

In a small sauce pan combine the mango with the brown sugar and cardamom.

Cook on low heat until bubbly and thickened.

Split the puff pastry and scoop on some of the ricotta mixture. Top that with a scoop of the mango.

Place the top back on the pastry square and enjoy!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

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Royal Foodie Joust - in just under the wire!!!

Fresh Coconut Fried Shrimp with a Garlic-Citrus Dipping Sauce

I seem to be making a huge habit of this under the wire thing! I guess better luck next month huh? I even got my coconut ages ago (stole it from my neighbors yard!!!) and still there it sat, well, not really. We had to move it all the time. That damn coconut was always in the way. Finally to the satisfaction of my whole family it is gone.

***UPDATE***I was educated on the innards of a coconut today. Officially what my daughter is drinking in the picture below is not coconut milk (who knew?) . It is coconut water. Coconut milk is derived from the meat of the coconut being grated and some hot water added to it and then the "milk" is squeezed from this! Isn't learning wonderful!!!

My youngest daughter drinking the fresh coconut milk um water!

This month's joust is being graciously hosted by Dharm at Dad~Baker & Chef so that Jenn -The Leftover Queen can attend to the last minute details of her wedding! The ingredients that were picked this month by Bellini Valli at More Than Burnt Toast were:

From the Sea (fish, scallops, clams, etc)
Lemon or lime
Coconut

Seeing as I am in south Florida I have easy access to all of these ingredients. I decided to use shrimp and do a coconut-curry breading on them with a garlic-citrus dipping sauce.

Fresh coconut meat

Ready for breading

Fresh Coconut Fried Shrimp

Ingredients:

1-1/2 lb. jumbo shrimp (peeled & deveined)
1 cup flour (use more if you need to)
2 tsp red curry powder
1/4 tsp cayenne pepper
2 eggs (beaten)
1-1/2 cup finely grated fresh coconut (I used my food processor to grate this)
salt and pepper to taste
1 inch oil (I mixed olive oil and peanut oil)

Directions:

• Place the flour in a small bowl and mix in the curry and cayenne powder. Place the beaten eggs in another bowl, and place the coconut in a third bowl.
• Season the shrimp with the salt and pepper.
• Heat the oil in a frying pan.
• Dip each shrimp first in the flour, shaking off the excess flour. Dip in the egg. Repeat to get a nice coating. After the second egg dip place in the coconut and press into the shrimp.
• Pan fry the shrimp until they are golden brown (about 1 minute each side). Allow to drain on paper towels.
  

Sauce:

1/4 cup orange marmalade
1 Tbs garlic chili sauce (available at oriental markets)
1/8 tsp white pepper
1 Tbs fresh squeezed lime juice

Directions:

• Add the orange marmalade, chili sauce, white pepper, and lime juice.
• Heat over low heat just until warm.
• Serve with the coconut shrimp as a dipping sauce.
  

I loved this recipe. The freshness of ingredients and the ease of the preparations. Believe it or not this only took me about 30 minutes to pull together! Not bad for a great tasting meal!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

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Royal Foodie Joust - in just under the wire!!!

I did it...I really thought that there was no way that I was going to get this done but I did! The Royal Foodie Joust is an event that is held each month. It is hosted by the amazing Jenn - the Left Over Queen. Each month the winner from the previous month gets to choose the three ingredients that we are suppose to create a recipe using. Last month's winner was Heather - Gild the Voodoolily and she chose Pork, Citrus and Pink Peppercorns. When I saw those ingredients my first thought was that would make a really crappy brownie!!! See, I love brownies and anytime I can I make them I do. But this time I was going to have to be a bit more creative than that!

I also had a real problem this month finding pork that I would eat. If you have read anything in this blog you will know my stand on CAFOs and Factory Farming. I am still a carnivore but I refuse to support the industry. This is a challenge but one that I am determined to succeed at. I have found chicken, beef, pork, buffalo meat and seafood that is all humanely treated and fed. But for some reason I could not find what I wanted to out of desperation I grabbed some hot Italian style pork sausages that was humanely raised. I had no idea what to do with this. So after standing in front of my open fridge for about and hour (yeah...for real!).See messy food filled fridge?

It hit me. I had some fresh cilantro still so I was going to make a citrus salsa to go along with my sausage. Turned out absolutely incredible. It was so fresh tasting and zesty along with the hot sausage.

All the ingredients I needed!

Sunshine Citrus Salsa

1 lime
1 lemon
1 orange (I used cara cara oranges)
1 carambola
1 small white onion (chopped)
1/2 fresh jalapeno (use more if you have more)
1/8 cup chopped fresh cilantro
2 Tbsp of tequila (a couple of shots for the cook didn't hurt either!)
1/2 tsp crushed pink peppercorns
salt to taste

Cut up all of the fruit into small pieces. With the citrus make sure that all the white and membrane is removed. Stir all of the ingredients together and allow to sit for at least an hour before using. I used it the next day and it was incredible!

I just pan fried the sausage and served it with the salsa, oven roasted beets and sauteed spinach. I wish I had of had people over to eat this with us.

Would I make this again? - You bet!!!


And onto something totally unrelated there is a new picture on my side bar telling you that I am famous. Click on the click here link to read the interview!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

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Farmer's Market and what I am going to make!

Turnips, onions, savoy spinach, purple cauliflower, red swiss chard, leeks, arugula, baby asian spinach, potatoes, shitake mushrooms, and from the U-Pick I got carombola fruit, tomatoes, strawberries and Italian fresh garlic!!!

I had a great time at Worden's Farm Farmer's Market. I went with a friend and that always makes it so much more enjoyable!!! It sure does seem like a ton of food but it all gets eaten by next Wednesday so I can start all over a again!

I am going to finally get my entry to the Royal Foodie Joust today. Heather from Gild the Voodoolily choose the ingredients this month as Pork, Pink Peppercorns and Citrus. Your killing me Heather...it took all month and a flukey trip to the grocery store to come up with this one. Usually I just try to make everything into a brownie but this time it was impossible!!!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

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Oops! Royal Foodie Joust Voting - ending soon!

I have been so preoccupied this month that I even forgot to invite you all to vote for my entry in the Royal Foodie Joust! It will only take a minute...! My entry was the Lentil Stuffed Eggplants.

To vote for this entry all you need to do is got to The Royal Foodie Forum and click on my entry! Simple and very much appreciated!

I am off to the Wednesday Farmer's Market so check back later for a post on my treasures.

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

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Royal Foodie Joust

One of the things that I have loved so much about blogging about food is that I am learning that there are soooo many things that I don't know. I love the challenges because they encourage me to go beyond my comfort zone again and again! One of my favorites is the Royal Foodie Joust hosted by Jenn, which I love participating in. The winner from the previous month gets to choose the 3 ingredients that need to be used for the next month. Last months winner Dharm from Dad~Baker and Chef choose eggplant, Lentils and cinnamon as the ingredients. Wow what was I going to do with those???!!! First I thought I would do a dip like a Baba Ghannoush but then I thought that I should challenge myself a little more. So I came up with a stuffed eggplant dish that was to die for! I will definitely be making this one again!

Lentil Stuffed Eggplant Recipe

Thanks Dharm for choosing these ingredients and to you Jenn for hosting this challenge!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

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The Royal Foodie Joust!

Well it's that time of the month again. This is when I go begging for votes! Every month I compete in a challenge that is hosted by Jenn - The Left-Over Queen. At the end of the month we are then asked to vote on which one was the best entry.

This months entry was the Mint-Pomegranate Brownies. You can check out my post again here.
You can vote for me at The Royal Foodie Joust. You will have to sign in and register but I promise you this is the only thing you have to do. There is no spam from this or anything like that.

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

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Royal Foodie Joust

Well I have to say that this has probably been one of the toughest challenges that I have done so far. I have been trying to participate in as many challenges as was humanly possible this time of the year. The Royal Foodie Joust is one of my favorites! It is hosted each month By Jenn-The Left-Over Queen. I think this is my 3rd Joust and I am not sure if it was the season or the ingredients but this took me forever to do! The ingredients this month were chosen by Emiline and boy were they tough. I had to make something that had Pomegranate, Mint and Pistachios???!!! I had no clue as to what I was gong to do...then it came to me. I could make brownies out of this one!!! I have an ongoing, long time love affair with brownies. I can honestly say that that is the one food that I have eaten over and over and never really tasted a bad one. Think about it. It is the perfect marriage of rich chocolaty fudge like cake. Anyway enough about brownies and onto the recipe.

These turned out way better than I ever could have even imagined and I will most definitely make these again! Probably one of my favorite recipes now!!!

Mint Pomegranate Brownies

Hope you all enjoy! I will be back asking for your votes come the first of the year!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

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Pizza Night Again!

Tonight is pizza night again! I am making the dough in the bread machine but this time I am going to be able to do it right. After 1 hour and 30 minutes we will be able to make it into pizza instead of wrapping it and putting it in the fridge. For us adults I am going to make Pizza Margherita and will post the recipe with pictures tomorrow! For the kids it will be one pizza 1/2 with sauce and cheese and the other 1/2 just with olive oil and cheese.

We needed to have an easy night after 2 full days of non-stop shopping. My sister and I don't get to see each other often enough so for us to spend time shopping and bonding is the best! I have bought shoes, jeans, makeup, t-shirts, belts and books. We also had a great lunch today at Bice Grand Cafe in Estero. It was real simple with a couple of drinks but with the weather being so cool and beautiful we were able to sit outside and enjoy the lovely weather. Yes...we do feel bad for anyone who is living up North and dealing with the horribly cold weather! We wish you all could be here with us enjoying our weather!!!

Don't forget to vote for me at the Royal Foodie Joust at The Left-Over Queen's forum. Also look for pics and the Pizza Margherita recipe.

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

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The Royal Foodie Joust!

The Royal Foodie Joust for this month has closed and I need your votes. Remember back in November the entry I did for the Chipotle & Mocha Brownies? Well that was for the Royal Foodie Joust which is hosted by Jenn - The Left-Over Queen. Now is the time for you to step up and help me win. Just sign in at The Royal Foodie Joust and vote for me!!!

Also this month's newsletter is in the works and it promises to be a good one! I am going to focus on feeding your family or a large crowd Christmas morning and how to make it as easy on you as it can be! If you haven't already signed up to receive it, there is still time before I send it out. You can sign up in the form at the top of this page.

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

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Royal Foodie Joust

This month's Royal Foodie Joust hosted by Jenn the Left-Over Queen was another fun challenge to enter. The ingredients were picked by last month's winner and the 3 ingredients were - get this - Chocolate (any kind but white), Chilies/Chili Powder (any type) and Grains (like wheat, rice, oats, etc., in any form). I was at a total loss as to what I would do. Then inspiration came to me in the form of Haagen Dazs ice cream. Mayan Chocolate to be exact. It is a delicious blend of chocolate, more chocolate and cinnamon. So I thought why not make a cake like thing (which turned into brownies) that had chocolate, cinnamon and peppers. I wasn't all that confident that it would work but guess what? Did it ever. It turned out so well that I am going to take the left overs to the girl's Thanksgiving Luncheon for the teachers as a special treat.

Here is the recipe Chipotle & Mocha Brownies. I will be sure to let you know when the voting starts so that you can help me to win and be the person to choose next months ingredients!!!

As Always...

Happy Entertaining!!!

Judy

www.nofearentertaining.com

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I'm Baaack!!!

A couple of days with only sporadic internet and I thought was losing my mind!!! I think that Comcast finally has their problem fixed but it sure was annoying! I have been using the time to get organized and caught up on a bunch of other things that I have been working on so all in all it was a good thing.

My newsletter should be going out tomorrow...yes I know it is a little late but one of my friends told me that as long as it was out before November ended it was still November's newsletter!

I also just found out this morning that my recipe for the Wild Mushroom Spread came in tied for 3rd place in the "Royal Foodie Joust" at the Left Over Queen so that was pretty exciting seeing as that was the first challenge I have been involved in. Thanks so much to those of you who voted!!!



Last night for dinner we had lamb chops. Now generally I have a problem eating lamb and veal (you know...the whole cute and cuddly thing etc.) but I have come to realize that lamb is probably one of the healthiest meats for you and we have made a conscious effort to try to feed the family the healthiest options that are out their. That being said it was very good. We simply marinated the rack of lamb chops in a light marinade of soy sauce, minced garlic, oregano, rosemary, basil, salt and pepper. I know there are no measurements but with a marinade it is not critical to have everything measured out. You should start with you base being soy sauce but from there you can go heavy on what you like and lightly on what you don't.

Marinade it for about 20 minutes and cook on the grill. You want the lamb to be cooked to medium rare or an internal temperature of about 145 degrees.

We served it will grilled zucchini and a salad it was a nice quick weeknight dinner.

Lamb Chop Marinade

Tonight is pizza night again!!! Something that everyone loves and is easy and quick to make!!!

As Always...

Happy Enteraining!!!

Judy
www.nofearentertaining.com

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Wild Mushroom Spread

Last month when I held my Partylite party I served a spread with baked pita chips that everyone went nuts for. So it was really a no brainer when I saw that the ingredients for the monthly "Royal Foodie Joust" at The Left-Over Queen's site were mushrooms, cheese and herbs. I submitted the recipe last week and the voting starts today and will go on for the next 5 days! I am so excited about this. If you would like to go on The Left-Over Queen and vote for my entry that would be so great. You could also get my recipe and other great recipes as well!

Wild Mushroom Spread

Well off to another fundraiser tonight...will post all the details tomorrow!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

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