Lemon Broccoli Pasta- Fast, Easy and DELICIOUS

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Oh Boy... pasta!

But not just any pasta.  I LOVE this simple FAST pasta.  Loaded with a delicious brown butter/Lemon sauce for plenty of flavor.  It is very appealing to vegetarians with the colorful broccoli and Spinach added.  In fact, I hosted a football tailgating party recently and served this up as a vegetarian option along side a table full of ribs. brisket and pulled pork.  This was wildly popular and was gobbled up by the veggie people along with the carnivores.

So. it may seem odd, nut this dish earned a spot on my ultimate Tailgate menu.  A good host offers something for everyone, and indeed; this dish performs on all levels.

The lemon butter sauce shines, but the hidden heat from a few sprinkles of red pepper flakes adds enough Oomph to the dish to please all.  I was serving up a Football party.  Sadly, the one and out repetition of the KC Chief's post season quest for another Super Bowl appearance became prophetic (we were robbed with that holding call in the 4th quarter, but I digress)... But these hit the buffet table just as the first quarter started and we settled in with all the optimism you could imagine.  I wanted something light and easy to serve , grab a plate and move on to making plans for a football game in February.... Sigh

BUT... Enjoy indeed.

Keep scrolling down for this easy to follow recipe.

But first, for any big deal party (like a Chef's appearance in a post season football game),  What a great way to display those appetizers on this three tiered food tray.  Make your party planning something special for the eyes as well as the taste buds.  Your food deserves it.



And as I said, keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Lemon Broccoli Pasta

Ingredients

• 1 Pound Bow Toe Pasta
• 1-1/2 Pound Fresh Broccoli, Trimmed to bite size
• 2 Cups Fresh Spinach
• 4 TBS Butter
• 2 Cloves garlic, mashed and minced
• 1 Large Lemon, Zested and Juiced
• Plus an additional Lemon, cut into chunks for garnish
• 1 tsp Crushed Red Pepper
• 1 Cup fresh Parmesan
• Plus an additional  couple TBS sprinkled on top as garnish
• Salt and Pepper to taste

Cooking Directions

1. Prepare pasta according to directions on the box.  Except, cook for one minute less to insure al Dente texture
2. When the pasta has cooked the correct time, drain the pasta and return to pot.  Add the spinach and stir to mix.  Cover and let rest for 10 minutes so the spinach wilts from the hot pasta.
3. Meanwhile, in a small skillet melt the 4 tablespoons butter over medium heat...Add the minced garlic and crushed red pepper and saute for about 1 minute, until fragrant.
4. Turn off the heat and add 2-3 tablespoons fresh lemon juice and the lemon zest. Add the lemon butter to the pasta and stir.
5. Stir in 1 cup fresh parmesan cheese. Add a drizzle of olive oil and season with salt and pepper to taste.
6. Garnish with additional Parmesan Cheese and the lemon chunks
7. Serve Warm and ENJOY!

Sweet Creamy Spicy Ranch Pinwheel Appetizers

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 Oh Boy Pinwheel Appetizers...

But not just any Pinwheels, this is a GREAT idea for a Holiday Party with the colors.  Anything red and green accented becomes a holiday appetizer.  But it is also a great way to use up a few leftovers from Holiday cooking.

Got a few extra Green Onions... Here you go.
Only need to use half a Red bell Pepper... Here you go again.
Got a few Black Olives left../ Well, you get the idea.

Hunt down bricks of cream cheese on sale.  Two weeks before Thanksgiving many store put cream cheese on sale for about a dollar a brick.  Go ahead, buy a dozen.  Cheesecakes, pinwheels, Cheese Balls. Dips... All sorts of ideas.  Betcha you can use up all dozen before the holidays are over.  Suddenly these Beautiful Tasty Appetizers become not just affordable but actually cheap... About a quarter apiece.  What a deal!

Love the Ranch spice mix.  I fund a spicy Ranch spice mix to mix into the cream cheese base.  Added a fantastic surprise flavor.  If you have sensitive palates that you want to please with less spicy foods, feel free to use the Original version of the ranch mix (and probably want to avoid the Olives as well).

The How To's of this recipe are pretty easy.  Spread the mix on a tortilla, gently but firmly roll the tortillas (you will know if you are using too much firmness, the goo oozes out the sides).  Roll up and stor in the fridge until the cream cheese re-firms up.  Slice and enjoy.  Here's a photo that gives you an idea of what I mean...

And as Always... ENJOY!

 OK... Here's what I did...

Sweet Creamy Spicy Ranch Pinwheel Appetizers

Ingredients

• 2 Bricks (8 OZ each) Cream Cheese, softened to room temperature
• 1 Package Spicy Ranch Dressing Mix (The spice mix package, NOT the bottled Dressing)
• 6 Green onions, thin sliced, white and green parts
• 1/2 Red Pepper, chopped and minced small (Same size as the sliced green onions)
• 10 Large Ripe Black Olives, chopped and minced (Same size as the green onions)
• 5 (12 inch) Flour tortillas
• Sprinkle of Sweet Paprika

Cooking Directions

1. First, Make the Goo...
   In the bowl of a Stand Mixer (KitchenAid), Add the cream Cheese and the ranch spice mix together and mix until creamy.  I use the whisk attachment and scrape down the bowl frequently.  This will take about 5 minutes to get the whipped texture.
2. Add the 'Fixins, the Red Bell Peppers, the Green onions and the Black Olives and fold until well combined and evenly mixed.  I do this by hand.
3. Spread your tortillas out and evenly distribute cream cheese mixture among tortillas and spread just shy of the edges.
4. Roll up the Tortillas.  Not too tightly or the goo will seep out the ends.  Wrap in plastic cling wrap and refrigerate for at least 3 hours or overnight.
5. Unwrap and Slice into 1/2 inch Pieces, Arrange attractively on a platter.  Sprinkle a little Smoked Paprika for extra flavor and color presentation.  Wrap the platter and return to the fridge until ready to serve.
6. Serve Chilled and ENJOY!

SUPERGREENS Salad with Walnuts and Apples and Fresh Made Apple Honey Vinaigrette

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 OH BOY... Salad

But not just any salad, this one is fast and east to assemble, yet has a very dramatic presentation.

But the star of this show is the amazing honey mustard vinaigrette that has hints and accents of the self same apples topping the salad.

I love to make fresh salad dressing.  It is inexpensive, always tastes better than the bottled dressing, and best of all, keeps your fridge clear of all those 1/2 used salad dressing bottles.  As the saying goes, "Once you go fresh made vinaigrette, you never go back".

This is a go to recipe I use for catering.  The ring of nuts works for most people with nut allergies, while the supergreens appeal to the health crazed.  Win Win, Tasty, Popular and just plain GOOD FOR YOU!

ENJOY!

 OK... Here's what I did...

Supergreens Salad
with Walnuts and Apples
and Fresh Made
Apple Honey Mustard Vinaigrette

Ingredients

• FOR THE APPLES
  2 Honey Crisp Apples, sliced thin
  (reserve 1/4 of an Apple for Vinaigrette)
• 1/2 Cup Lemon Juice
• FOR THE SALAD
• 16 Ounce Package "Power Greens" Mixed Salad (Kale, Chard, Carrots)
• 2 Cups Walnuts
• FOR THE VINAIGRETTE
  1/4 of an Apple, chopped
• 2 TBS Honey
• 2 TBS Seasoned Garlic Rice Wine Vinegar
• 2 TBS Yellow Mustard
• 2 TBS Olive Oil
• Pinch Salt and pepper
• 1 TBS Sugar

Cooking Directions

1. First, slice the apples. rub the slices with the lemon juice.  Allow them to rest in the juice while you assemble the salad.
2. For the salad, heap the mixed greens onto a large serving platter.
3. Line the edge of the heap with the walnuts.
4. Make the Vinaigrette... Add all of the ingredients into a blender or food processor.  Whir until completely smooth, no chunks of apples and the dressing does not separate (if it does in transport, simply shake until smooth again).  WAIT TO DRESS THE SALAD UNTIL JUST READY TO SERVE.
5. Add the Apples to the center of the heap of greens.  If serving immediately, add the dressing.  If delayed, cover with cling wrap and chill in the fridge.  Only add dressing just before serving.
6. Serve Chilled and ENJOY!

Zucchini Mini Muffins WORLDS BEST with Peach Jam and Dried Bing Cherries

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OH BOY - Mini Muffins!

But not just any Mini Muffins, these are uniquely almost healthy.  LOADED with fresh grated zucchini.  It's that time of year when friends and neighbors with big gardens are offering free veggies, or your farmer's market is packed with seasonal bounty.  Of course zucchini is one of those veggies that always seem to be fresh and available year round.

Great excuses for making these wonderful muffins!

I'll give you a little secret about most Zucchini muffins... They are mostly tasteless.  Many recipes have a standard batter recipe with zucchini added.  Batter has little flavor, zucchini, while colorful and healthy has little flavor, so most zucchini muffin recipes have... You guessed it, little flavor.

This recipe however uses Peach Jam as a key ingredient to add flavor (and helps make for a very moist and tender muffin).  BUT Also, just to add even more tiny bursts of flavor,   I've added tart and tangy Dried Bing Cherries.  So, hints of savory from the vegetable, hints of sweet from the Peach Jam and hints of tart and tangy from the Cherries.

So, you betcha, Sweet Savory, Tart and Tangy and DELICIOUS! ... Yeap, World's Best Zucchini Mini Muffins!

ENJOY Indeed!

 OK... Here's what I did...

Loaded Cheddar Cheese Mini Muffins

Ingredients

• 2-1/4 Cups Flour
• 1/2 Cup Sugar
• 3 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 1 tsp Cinnamon
• 2 Large Eggs
• 1/2 Cup Olive Oil
• 1/2 Cup Peach Jam
• 1 tsp Vanilla
• 2 Zucchini (Small size, firm), Shredded and VERY IMPORTANT, Squeeze shavings to remove as much water from the pulp as possible.
• 1 Cup Dried Bing Cherries, Diced 
• Non-Stick Spray

Cooking Directions

1. Prepare a 48 mini muffin size  pan with non-stick spray.  Preheat the oven to 350 degrees
2. In a large bowl, combine the dry ingredients, Flour, Sugar, Baking Powder, Baking Soda, Salt and Cinnamon
3. In a different mixing bowl, whisk together the wet ingredients, Eggs, Olive Oil, Peach Jam and Vanilla.
4. Freshly Grate the Zucchinis, including the bright green skin.  VERY IMPORTANT, work in batches, take a small handful of the grated zucchini and squeeze the water out of the pulp.  Repeat until all gratings have been squeezed.  Place on a paper towel and [press one more time to get as much liquid as possible out of the mass.
5. Mix the wet ingredients into the bowl with the dry and fold in the zucchini to thoroughly combine.  Add the Bing Cherries  and stir to evenly mix.
6. Add the batter into the muffin pan, filling to the top of each cavity. 
7. Bake 25 minutes until the tops just starts to brown.  Remove from the oven but let the muffins rest in the pan for another 5 minutes.  Remove from the pan and allow to cool,
8. Serve Warm.  Store in an airtight container.
   ... and ENJOY!

World's BEST Easiest FRUIT TRAY PRESENTATION

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 OH BOY... a Fruit Tray

But not just any fruit tray.  This one is (for the price) just about as good as it gets.  Love the dramatic presentation.  But also LOVE LOVE LOVE the cost.  This tray comes in at about $12 for the tray.  Which, sadly, is a good price considering you are using 6 different types of fruit.

Fruit ain't cheap.

I have done lots of fruit trays.  Some I have spent as much as $50 for (Nuts, dipped chocolate fruit, wider variety... You get the idea).

But, pound for pound, here's my favorite,  Not only for the variety, the colorful presentation, the ease of making this up... But of course for the price.

We are all on some type of budget.

Keep scrolling down for an ingredient list and easy HOW TO instructions.

ENJOY!

 OK... Here's what I did...

World's BEST Easiest (Inexpensive) Fruit Tray
Presentation

Ingredients

• 2 Large seedless Oranges, sliced thin
• 1 Pound Seedless Red Grapes
• 1 Pound Strawberries, slices
• 1 Fresh Pineapple, cored, peeles and cut into chunks
• 2 Kiwi Fruits, peeled and cut into slices
• 1 Musk Melon, peeled, seeds removed and cut into chunks
• LARGE Serving Platter

Cooking Directions

1. Precut all the fruit.
2. First, arrange the orange slices around the two sides of a large platter.
3. Arrange the Grapes on the top and bottom
4. Starting from the bottom, add the Melon.  there will be lots of melon, arrange this on half of the remaining empty space on the platter.
5. Add the Kiwi on top of half of the melon (there is less kiwi than melon.  This way the kiwi sticks out above the melon.
6. Add the Pineapple on half of the remaining empty space.
7. Add the Strawberries to the remaining empty space.
8. Cover with cling wrap and refrigerate until ready to serve.
9. Serve chilled and ENJOY!

Spaghetti Squash Mushroom Egg Casserole

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Keep scrolling sown for this easy to follow recipe...  But first...

 I LOVED this dish!  Anything that starts with spaghetti squash is going to be fun and with the addition of garlic, salt, pepper and mushrooms, a simple egg dish becomes a tasty addition to a morning potluck...

And that's where this recipe comes from.

Recently I was asked to look over the new cookbook, Modern Potluck: Beautiful Food to Share!  The book is a beauty that really delivers on the title.  Stunning beautiful inspiring photos are included with almost every recipe.  The book covers not just a casserole dish (the main stay of any potluck), but also Appetizers, Drinks, Salads, Room temperature Main Dishes, Slow Cooker Recipes, Sides, Baked Goods and of course Sweets.

I particularly enjoyed the extra closing chapter on Condiments and other things in Jars (Hostess gift anyone?).

The book delivers on inspiration and moderately easy to follow recipes that will set your contributions apart.  I will be revisiting this nook often... Look out for my next Church PotLuck!

As to the recipe I chose to help me review the book... I chose a meatless Monday (served on Saturday night) dish.  Anything eggs works for breakfast, but this made for a wonderful vegetarian dish.  Can easily be served as a side dish or with all the protein rich eggs, certainly works as a vegetarian main dish.

The dish is a slightly goosed up version of a quiche.  Instead of a pastry crust, a bed of Spaghetti Squash becomes the tangled webbing to absorb the eggs and create this mix.  The eggs are flavored with lots of Garlic!!!, Goat cheese!!!, dill (Love eggs and dill)!!! and some fresh seasonal Mushroom!!!

Add everything together and you indeed have a modern twist on a classic quiche... All dressed up to impress and it does!

Here's the legal stuff... "I received this book from Blogging for Books for this review." But the review and opinions are 100% accurate and mine!".  I did indeed cook the recipe as printed and it worked on every level I could ask.  Wonderful Look, appealing texture and delicious taste.  I look forward to making many more of the beautiful dishes offered!  Love this book and highly recommend it!

I am so thrilled to add this book to my library.  A terrific inspiration.

As a gift or a new reference book for yourself, this is a keeper.

 OK... Here's what I did...

Spaghetti Squash Mushroom Egg Casserole

Ingredients

• Unsalted Butter for the pan
• 1 Medium Spaghetti Squash (2 to 3 Pounds) Halved and Seeded
• 1/4 Cup Extra Virgin Olive Oil
• Kosher Salt and Ground Black pepper
• 6 Garlic Cloves, Unpeeled
• 1 Pound White Button mushrooms or a mix of wild mushrooms sliced 1/4 inch thick
• 12 large eggs, Lightly Beaten
• 1/2 Cup Creme Fraiche (Can use Sour Cream if you can not find the creme)
• 1/2 Cup Fresh Dill, Finely Chopped
• 1 (4 Ounce) Package fresh crumbled Goat Cheese

Cooking Directions

1. FOR THE SPAGHETTI SQUASH AND GARLIC...
   Pre-Heat the oven to 400 degrees.  Line a rimmed baking sheet with parchment paper.
2. Drizzle the cut side of each half of the spaghetti squash with olive oil.  Generously salt and pepper.  Group the garlic cloves together, drizzle with olive oil and Salt.
3. Place the squash,  cut side down on the parchment lined baking sheet, covering the garlic in the cavity of the squash.
4. Roast for 40 minutes until the squash is tender when pierced with a fork.  Let cool slightly and then use a fork to rake the squash into threads.
5. Reduce oven temperature to 325 degrees/  Prepare a 9X13 Casserole dish with non-stick spray.
6. Arrange the eggs on a serving dish.  Cover lightly with cling wrap and chill in the fridge for a couple of hours. Just before serving, prepare your blackened shrimp.
7. FOR THE CASSEROLE...
   While the Squash is cooking, heat 1/4 cup butter in a heavy bottomed saute pan over medium high heat.  slice the mushrooms and add the the melted HOT Butter.  Cook until the mushrooms are browned, about 5 minutes.
8. Add the spaghetti squash to the pan and cook until the squash begins to brown, about another 5 minutes, stirring to mix occasionally.
9. Meanwhile. peal the garlic and smash to a paste.  Once the squash begins to brown, add the garlic and stir to mix.
10. Also meanwhile, in a large bowl , whisk the eggs with the Creme Fraiche and salt until smooth.
11. Take the squash and mushrooms and form an even base in the bottom of the casserole dish.  Pour the egg mix evenly over the squash mix.  Add the Crumbled goat cheese and dill
12. Bake for 40 minutes until the center is set.  Let cool for 10 minutes before cutting.  Cut into squares
13. Serve warm or at room temperature and ENJOY!

Fresh Corn Relish Salsa - Alabama White

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Did you happen to catch yesterday's post of an Alabama White Sauce (Mayo based BBQ sauce that works wonders on Chicken)?

If so, did you notice the bed of corn relish underneath the chicken quarter...

Well, the secret is indeed in the sauce.  Many corn relishes will have a base of Mayo included.  I used the very same chicken BBQ dipping sauce as the base for this side dish.

And why Not?

The sauce has a spicy Cajun flavor, a creamy smooth texture and a a surprising little tang from the vinegar which is a part of the sauce.

The recipe I make for the sauce will make almost three cups.  I use about a cup for the chicken, so I always have some left over (Makes the BEST Chicken Wings).  Since it is mayo based, you can not really can this for long term storage.  So in about 2 weeks you end up tossing a little out.  This recipe is a perfect way to use some up.

Beautiful side dish with all of the colors... Tasty with plenty of little surprise undertones... And a perfect side dish that is actually best when you make ahead and let sit in the fridge for a few hours for the flavors to mix and mingle, freeing you up to cook the dishes that need to be hot.

So, keep scrolling doen for this easy to follow recipe and as always... ENJOY!

 OK... Here's what I did...

Fresh Corn Relish Salsa
Alabama White

Ingredients

• For the Alabama White Sauce (note: Recipe makes 3 cups, this salsa only requires 1/2 Cup) -
  2 Cups Mayonaiise
• 1 Cup Apple Cider Vinegar
• 2 TBS Lemon Juice
• Several Turns of a Pepper Grinder
• 1 tsp Salt
• 2 TBS (to taste) Cajun Spice Mix
• For the Corn Relish Salsa -
  3 Ears Fresh Corn, cooked, kernals cut from ear... Can sustitute 2 Cans Sweet Corn, Drsined or 3 Cups Frozen Corn, thawed and heated under running hot water
• 2 Red Bell peppers, Minced same size as the corn kernals
• 1 large Vadalia Sweet Onion, Minced same saize as the corn kernals
• 2 TBS Freshly grated Parmesan Cheese
• 2 TBS Sugar
• 1/2 Cup Alabama White Sauce (See recipe above)
• Ribbons of fresh Basil for garnish.

Cooking Directions

1. For the Alabama White Sauce... 
   Mix all listed ingredients together.  This is a Jam Jar recipe... Mix ingredients into a large Mason jar, seal and shake for a full 2 minutes until thoroughly blended.  Taste... Add additional seasoning as needed
2. Refrigerate for at least 8 hours for the flavors to mix and lock in together.
3. For the Fresh Corn Relish Salsa...
    Boil your fresh ears of corn for about 6 minutes until cooked through but still crunchy.  Alternatively, open and drain the canned corn or measure and thaw the frozen corn.
4. Gently Fold the corn with the minced pepper, onion, Parmesan cheese, sugar and about half of the Alabama White Sauce until well mixed.
5. Taste.  Add additional white sauce as needed for desired texture and taste.  You may wish to add additional seasonings to taste.
6. Cover and chill in the refrigerator for a couple of hours (up to overnight).  Drain excess liquid if needed.
7. Serve chilled and ENJOY!

*************************************************************************

Double Click the Photo above for
my GROWING list of HUNDREDS
of BBQ Recipes

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

*************************************************************************

Double Click the photo above for my
GROWING list of Hundreds of
Side Dishes

So,  I am also pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Grilled Romaine Salad with Pecan Vinaigrette

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 I so love hosting dinner parties.  A bit of a lost art, we all should do this more often...

But I digress...

I love the dance and math of getting all the courses correct temperature all at once, served hot dishes hot and cold dishes cold.  This is a salad that tastes fantastic, adds a course that allows you to get all the main dishes and their sides ready to serve while your guests chow down on the salad.

An extra part of my dance of prep is to ask a guests that arrives early to grill the lettuce.  It is so simple that anyone can do this (although my buddy, Paul, shown in the photo is an accomplished griller in his own right).  Getting others to help adds to the fun of the party... And frees you up to dance elsewhere.

Now as to the lettuce itself, the grilling does a couple of things...

First, a fantastic look.  The extra char on the edges certainly gets your meal off to a fantastic start!  People know they are in for something fun with this presentation.

The actual heating of the lettuce changes the taste.  Adds a caramelized sweet taste.

Win win!

And the vinaigrette... A perfect blending of honey mustard tart, honey sweet and the Earthy nutty Pecan flavors.  Garnish with a few crushed Pecans for an extra crunch texture and you have a wonderful stand alone salad for a quick lunch or a special start to a fun evening on the grill...

ENJOY INDEED!

  OK... Here's what I did...

Grilled Romaine Lettuce 
with Pecan Vinaigrette

Ingredients

• For the Grilled Lettuce...
  2 Heads of Romaine Lettuce, cut lenrthwise into quarters
• Drizzle of Olive oil for each
• pinch of salt and pepper for each
• For the Pecan Honey Mustard Vinaigrette...
  1/2 Cup Pecans (divided, reserve 14/ cup for garnish)
• 1/4 Cup Cider Vinegar
• 3 Cloves Garlic, Crushed and Minced
• 2 TBS Whole Grain  Mustard
• 2 TBS Honey
• 1 TBS Sugar
• 1 tsp Salt
• 1 tsp Pepper
• 1 Cup Olive Oil

Cooking Directions

1. For the Vinaigrette...
   Add all of the listed ingredients to a blender and puree until smooth.  Chill until ready to use.
2. FOR THE GRILLED LETTUCE...
   Pre-heat oven to Broil setting.  OR, prepare a gas grill, medium heat or a charcoal grill with direct heat.  Best to use coals that have been hot for about an hour.  This needs to be watched as there will be flair ups..
3. Cut the Romaine Lettuce lengthwise into quarters, leaving the hard base intact in each (so they do not fall apart when you flip),
4. Drizzle a bit of olive oil into the open cut side of the lettuce.
5. Grill non-cut side down for 3 minutes until just starting to wilt and get char marks.
   Flip and Grill cut side down for an additional 3 minutes.  Watch carefully as the dripping oil will flair up.
   In a standard oven, set the lettuce cut side up on a rimmed baking sheet.  Set the sheet on the lower rack, broil for 3 minutes until the lettuce just starts to char.  Flip and broil for only about 2 minutes.
6. Top with vinaigrette and a small handful of chopped Pecans...
   Serve warm with the chilled dressing and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Specialty Salad Recipes"!!!

Sometimes they are the main course, sometimes a lunch and sometimes they are the side dish... And if you count Jell-o salad you can even make a dessert of a salad.  Here are a few of my favorite salads that get far more Ooohs and Aaahs than that simple chopped head of lettuce.

Links include Potato Salads, Cole Slaws, and Plenty of greens and fixins' Salads... And more than a few matching FRESH MADE Jam Jar make it yourself Salad Dressings!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest