Grilled Pineapple with Honey Sriracha Sauce

Grilled Pineapple with Honey sriracha sauce

 

Fresh Lime Juice and Cilantro really brighten this up!

 

Grilled Fruit.  Any Grilled Fruit.  But, especially grilled PINEAPPLE….

Grilling Fresh Pineapple Rings on my Indoor Grill Pan

Grilling Fresh Pineapple Rings on my Indoor Grill Pan

Fruit.  One of my favorite things to eat in the Summer.  The heat of the grill pulls out the natural sugars in the fruit, letting the flavors come alive with a caramelized sweetness that is explosive.  It’s the best.

Sweet & Simple.

Hit it wish some fresh aromatic Cilantro & acidic Lime……. Perfection.

And the Results are AMAZING!!!

And the Results are AMAZING!!!

 

Ingredients

Ingredients

 

Honey Sriracha Sauce

*Put all Ingredients into a smallMason Jarand Shake It, Baby!!!

 

Grilled Pineapple

  • Preheat Grill Pan Med High
  • Core and Slice Fresh Pineapple into thick rings
  • Lay on paper towel to absorb excess moisture and pat dry
  • When grill is hot, lightly spray sliced Pineapple Ring with Coconut Oil Spray and place spray side DOWN on grill pan
  • Repeat with all slices
  • Let sit 1-2 minutes until char mark has formed and they lift easily off the pan
  • Spray other side with Coconut Oil
  • Flip pineapple rings and grill the other side for a minute
  • When ready, remove and plate immediately (or slice) and drizzle the sauce over so it can absorb into the warm pineapple
  • Garnish with Fresh Cilantro Leaves and Grilled Lime Wedges

 

Fresh off the Grill

Fresh off the Grill

 

I also serve it sliced with Grilled Mushrooms mixed in!!!

I also serve it sliced with Grilled Mushrooms mixed in!!!

This is a super crowd pleaser!!!  Make this dish for your Memorial Day Cookout.  You will NOT be disappointed…..I promise!!!  Even the kids like it.  You can always tone down the heat some by adding less Sriracha.  Always Season to YOUR Taste!

Dinner is Served

Dinner is Served

 

Tonight, I served my Grilled Pineapple along with Grilled Citrus Chicken, Peppers & Onions, Coconut Cardamon Rice and garnished with Fresh Chopped Cilantro and Fresh Grilled Lime.  And, perhaps, just a little extra Honey Sriracha sauce on the side! 🙂

Eat, Drink & Be Kari

www.eatdrinkbe.com

@eatdrinkbe

@eatdrinkbeKari

BIG NEWS for EATDRINKBE

Hey Everyone! I couldn’t wait to announce that I am now officially able to post my recipes and share on Yummly!!!!  Go check out www.yummly.com if you haven’t already.  It is amazing.  A wonderful resource for new recipe inspiration.  And, you can create a FREE account and save all your favorites in one place!!!

Since I’m new, I’ve only been able to post a few recipes.  Please bear with me as I add them.  You can also add them by simply pressing the YUM Button at the end of my recipes!

The first recipe I added was my Perfect Pasta Salad

Perfect Pasta Salad

Perfect Pasta Salad

Here’s where you can find this EATDRINKBE Kari recipe on Yummly:

Yummly Perfect Pasta Salad

Here is my Yummly Page where you can find all my Recipes

Yummly/EatDrinkBeKari/Recipes

<3 Just Another Way To Share The Love Of Food <3

Eat, Drink & Be Kari

www.eatdrinkbe.com

Perfect Pasta Salad

Perfect Pasta Salad

Perfect Pasta Salad

Perfect Pasta Salad

The Perfect Pasta Salad

INGREDIENTS:

  • 1 Box Elbow Macaroni cooked al dente and cooled
  • 2 Carrots, diced
  • 4 Scallions, sliced
  • 6-7 Small Sweet Red, Orange & Yellow Peppers, chopped
  • 1 carton Cherry Tomatoes, chopped
  • 2 small or 1 large Cucumber, seeded and diced
  • 1-2 small inner Celery Stalks WITH GREENS, diced
  • 3 Hardboiled Eggs, chopped
  • 8 oz Colby Cheese, cubed
  • Handful of Fresh Basil, chiffonade
  • Salt and Pepper to taste

DRESSING:

* Mix all dressing ingredients together. If too thick, thin out with a little more buttermilk. Pour dressing over cooled noodles. Add all the gorgeous veggie toppings. Mix until combined. Enjoy!!!

 

TIPS:

There are so many options for Pasta Salad.  To make it more healthy, use Whole Wheat Pasta and Fat Free or Low Fat dairy ingredients.

If there is a veggie you don’t like, LEAVE IT OUT and substitute it with something you do like.

Swap out the Fresh Basil for Fresh Dill and add 1 tsp Dried Dill to the Dressing.

The best thing about Pasta Salad is, its almost impossible to mess it up!!! Get Creative!

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Sage Butter Pork Chops with Beet Puree and Swiss Chard

This recipe popped up on my email the other day from www.FoodandWine.com and it looked absolutely GORGEOUS! Take a look….

C John Kernick

© John Kernick

See, I told you!!! The vibrant colors. The simple, rustic plating. It was also right down the hubbys alley! So, I got the ingredients and gave it a go….and the outcome was mouthwatering delicious. The meat was succulent, savory perfection atop the sweet, rustic beet (and potato!!!!) purée.  The combo was killer, and I can not WAIT to make the purée again and again. Honestly, it was the star of the show. I had no idea it was going to turn out bright magenta and my favorite item on the plate. Surprisingly, my hubby agreed. The beet purée was his favorite as well. I followed the Food and Wine recipe as closely as I was able, but I did make a few adjustments. Here is the basic recipe from Food & Wine:

Pork Chops in Sage Butter with Beet Purée and Swiss Chard

INGREDIENTS

2 large red beets (1 pound), halved
2 medium Yukon Gold potatoes (1/2 pound)
1 stick unsalted butter
Kosher salt
Pepper
Four 12-ounce bone-in pork rib chops, cut 1 inch thick
1/4 cup extra-virgin olive oil
3 garlic cloves, crushed
1 sage sprig
1 teaspoon fresh lemon juice
2 pounds Swiss chard, stems discarded and leaves chopped

INSTRUCTIONS

In a large saucepan, combine the beets and potatoes. Add enough water to cover by 2 inches and bring to a boil over high heat. Cook until the beets and potatoes are tender, 35 to 40 minutes. Drain well. When cool enough to handle, peel the beets and potatoes, and then coarsely chop; transfer to a food processor. Add 2 tablespoons of the butter and puree until smooth. Season with salt and pepper and keep warm.
Heat a large cast-iron skillet. Rub the pork chops all over with 2 tablespoons of the olive 
oil; season with salt and pepper. Cook over moderately high heat until golden brown on the bottom, 7 to 8 minutes.Turn the chops and add the garlic, sage and 2 tablespoons of the butter. Cook until the chops are golden and an instant-read thermometer inserted in the thickest part registers 135°, about 7 minutes longer. Transfer the pork chops to plates and let stand for 5 minutes. Whisk the lemon juice and 2 tablespoons of the butter into the skillet; season with salt. Strain the sage butter through a fine sieve over the pork chops. Reserve the crispy sage leaves and discard the garlic.
Meanwhile, in a large nonstick skillet, melt the remaining 2 tablespoons of butter in the remaining 2 tablespoons of olive oil. Add the chard in large handfuls; let each batch wilt slightly before adding more. Cook, stirring occasionally, until all of the chard is wilted, 5 minutes. Season with salt and pepper.
Serve the pork chops with the beet puree and Swiss 
chard and garnish with the crispy sage leaves.

MAKE AHEAD
The beet puree can be refrigerated overnight. Reheat gently before serving.
SUGGESTED PAIRING
Pair this dish with a lightly earthy Burgundy.

www.foodandwine.com/recipes/pork-chops-sage-butter-beet-puree-and-swiss-chard

Ok, so there is the original recipe. I only changed up a few things. A few simple additions to brighten the flavors of the purée a bit and a small addition to the lemon-butter sauce made this recipe a bit more Karified….you know I can’t follow a recipe if my life depended on it! I’ll make the final adjustments and share the www.eatdrinkbe.com version with you all! But, I had to give credit to the F&W peeps for this creative, vibrant, luscious, rustic dinner and share the recipe with y’all asap!!! TRY THE BEET PURÉE….YOU WON’T BE DISAPPOINTED!!!!!

 

Cheers!!!

@eatdrinkbe

 

 

Asparagus Bundles

Asparagus Bundles

Asparagus BundlesAsparagus, Prosciutto & Honey-Dijon

Asparagus Bundles

I Bunch Asparagus
1 Package Prosciutto de Parma
3 T Dijon Mustard
1-2 T Honey
EVOO
Crushed Black Pepper

*Wash and Trim (snap) Asparagus. Mix Dijon and Honey together in a small bowl. Lay out 1 piece of Prosciutto. With a Pastry Brush, lightly coat one side of the Prosciutto (or simply spoon a small amount of HoneyMustard onto the Prosciutto and smear). Add Asparagus in a bunch at one end of the prosciutto and roll it up. (I used 7 asparagus per bundle). Place on Parchment Paper, drizzle with EVOO and Fresh Black Pepper. Bake 400° 10-15 minutes or until desired crispness.

Bundled Up and Heading for the Oven!!!

Bundled Up and Heading for the Oven!!!

The Asparagus is tender-crisp with the tops perfectly roasted.  Amazing combo with the crispy, salty Prosciutto and sweet and tangy Honey-Dijon.

The Asparagus is tender-crisp with the tops perfectly roasted. Amazing combo with the crispy, salty Prosciutto and sweet and tangy Honey-Dijon.

www.eatdrinkbe.com

@eatdrinkbeKari

Roasted Cabbage Steaks

Roasted Cabbage “Steaks” & Bacon Wrapped Red Pepper

 with Rosemary Mustard Roasted Reds

Farm Fresh Ingredients

Farm Fresh Ingredients

 

How gorgeous are these farm fresh goodies?!?! I mean, WOW.  Simply stunning. There’s nothing I love more than roaming through my Local Farmers Market and pick up some gorgeous produce (and, who are we kidding…possibly some cheese, maybe some honey….and, really, who can escape without a loaf of crusty fresh baked bread….).  I can’t wait to create a meal out of this! Here’s what I came up with.  And, it was absolutely, mouthwateringly delicious.  I turned a simple cabbage into a hearty “steak” of a meal.  You won’t even believe how filling it is.  It was so darn good, I just had to share it with y’all!

This is what a Bacon Wrapped Red Pepper Cabbage Steak looks like before it goes into the oven!

This is what a Bacon Wrapped Red Pepper Cabbage Steak looks like before it goes into the oven!

Honestly, this is so easy to make, it’s going to blow your mind you’ve never cooked cabbage this way before.  I’m not a superhuge fan of cooked cabbage.  Especially if it gets all smushy and mushy and slimy.  No thank you, I’ll pass.  Now, when you ROAST it something divine happens…it caramelizes and crisps and is so wonderfully delicious that you forget you’re eating cabbage.

Red New Potatoes, Rosemary and Garlic

Red New Potatoes, Rosemary and Garlic

I bought some red potatoes and was feeling kinda lazy, so I decided to do a one pan roast.  Who’s not for easy clean up, am I right!?!?!  I cut a few long stems of Rosemary from my garden and placed the red potatoes and a few whole garlic cloves on top.  Drizzled with EVOO and seasoned with Salt and Pepper.

Sliced and Seasoned Cabbage "Steaks"

Sliced and Seasoned Cabbage “Steaks”

Next, slice the Cabbage and Onion into large round discs.  Layer the Onion slice on top of the Cabbage slice.  Season with EVOO, salt & pepper.

Bacon Wrapped Red Pepper with Jalapeño

Bacon Wrapped Red Pepper with Jalapeño

Unfortunately, I didn’t take step-by-step pics of the bacon wrapped peppers.  No worries, its super simple.  Just slice the Red Pepper into chunky pieces.  Take a slice of jalapeño and place it inside the red pepper.  Then, take a slice of nice applewood bacon and wrap it around the 2 peppers.  I used a few different methods for wrapping…the basket-weave, the spiral, the wrap and tuck.  They all turned out perfect.  So, do whatever works for that particular hunk of pepper!  I also added a small slice of jalapeño on top so that my diners would know a jalapeño was inside. TIP: I would NOT recommend leaving it on top (like I did!!!!) while you roast it.  Leave it off and add the fresh green jalapeño on top before serving.  That way my guests know their dish may have a kick, but the small jalapeño piece on top won’t burn in the oven and looks wayyyy prettier!

That Red Pepper is snug all wrapped up in baaaaacon!

That Red Pepper looks all snug and delicious wrapped up in baaaaacon!

 

And, if you notice the potatoes in the background, I had a little bacon and red pepper leftover.  No to waste, I tucked it in between the rosemary potatoes and let the bacon drippings kick up the flavor!  This turned out to be an excellent idea.  TIP: Keep the bacon strips on the larger side if you use any in the potatoes so it will all cook evenly!

Here's a Birds Eye View

Here’s a Birds Eye View

Not too shabby for a one pan dinner!

If you don't like spice, you can always use a fresh herb (basil) instead.  But, top it AFTER roasting!!!

If you don’t like spice, you can always use a fresh herb (basil) instead. But, top it AFTER roasting!!!

Pop into a preheated oven!

Yummy!

Just imagine that bacon grease dripping down the onion and over the cabbage seasoning each bite from start to finish!

Roast 400 for 35-45 mins until desired doneness.

Potatoes are Perfect!

Potatoes are Perfect!

Spoon the Roasted Reds into a bowl.  Add any crispy, non-burnt pieces of Rosemary and squeeze the roasted Garlic out too!  Don’t leave that little piece of deliciousness behind!!!

Roasted Red Potatoes with Mustard, Rosemary & Roasted Garlic

Roasted Red Potatoes with Mustard, Rosemary & Roasted Garlic

To finish the potatoes, add a dollop of Whole Grain Mustard.  Season with Salt and Pepper and add a dash of EVOO if needed.

This is how we like it!

This is how we like it!

“Desired Doneness” is personal preference.  Our household (read: my hubby) likes bacon extra crispy (read: burnt!!!).  We also like the cabbage more done and crispy on the sides and top.  Feel free to take it out sooner or later depending on how you like it!

Cabbage Steaks, who knew?!?!

Cabbage Steaks, who knew?!?!

I served this to my husband and his best buddy Travis.  They are meat eaters…..def not vegetarians.  They both DEVOURED this!  I couldn’t believe how much they raved over it.  I was not expecting such delicious results!

Plate It Up!

Plate It Up!

Looking good, but see….this is where the fresh jalapeño or herb would look loverly on top instead of my seriously roasted chipotle pepper (read: burnt jalapeño).

Served with a side of Farm Fresh Corn with Local Butter and Sea Salt

Served with a side of Farm Fresh Corn with Local Butter and Sea Salt

Last, lightly drizzle a nice Aged Balsamic over the Steaks or use a Balsamic Glaze.  This puts it right over the top!

Fresh Tomatoes with Spicy Thai Cucumbers

Fresh Tomatoes with Spicy Sweet Thai Cucumbers

I also served a fresh, light side of Tomatoes & Thai Cucumbers.  Amazing.

Yeah, I'm gonna need to share this recipe with y'all soon!

Yeah, I’m gonna need to share this recipe with y’all soon!

Plate and DEVOUR!!!

Ready to Eat!!!

Ready to Eat!!!

 

 

Roasted Cabbage “Steaks”

1 Organic Cabbage, outer leaves pulled off, then sliced into rounds

1 Large Onion, sliced into rounds (I used Vidalia)

1 Red Pepper, sliced into chunks

Applewood Smoked Bacon, sliced in half if necessary (just need enough to wrap pepper)

1 Jalapeño, sliced into rounds (deseeded if you want less heat)

Good Quality EVOO

Good Quality Aged Balsamic

Sea Salt

Fresh Ground Pepper

*Preheat Oven 400. Lightly Spray Baking Sheet with Non-Stick Olive Oil Cooking Spray.  Lay Cabbage Rounds down first, then place the Onion Rounds on top.  Drizzle with EVOO, Salt & Pepper.  Slice Red Pepper into long chunks, place a jalapeño slice inside (if using) and wrap with bacon.  Place the “tucked sides” underneath the bottom of the pepper and put the bacon wrapped pepper “tucked side down” on top of the onion.  Roast 35-45 mins until bacon is done and cabbage edges are brown and crispy!  Remove and carefully transfer to plate.  Drizzle with a nice Aged Balsamic before serving.

 

TIP: You can make this dish completely vegetarian by omitting the bacon wrapped pepper.  Cabbage Steaks are still delicious!  Add the Onion or leave it plain…..just add some garlic to up the flavor some!  I’ll post a recipe soon for Garlic Roasted Cabbage Steaks!

I also made this for the first time (as pictured) using parchment paper because I was afraid of the cabbage sticking to the baking sheet.  I found that when I used the parchment paper, the bottom of the cabbage steak didn’t brown and crisp as much.  So, in the directions I changed that part.  Feel free to experiment!

 

Rosemary Mustard Roasted Red Potatoes

Red Potatoes

Fresh Rosemary Sprigs

Applewood Bacon Slices

Red Pepper Slices

Whole Garlic Cloves

EVOO

Sea Salt

Fresh Cracked Pepper

1-2  T Whole Grain Mustard

*Preheat Oven 400.  Spray Baking Sheet with Non-Stick Olive Oil Cooking Spray.  Lay Potatoes, Garlic, and Bacon & Red Pepper Slices ON TOP of Rosemary Sprigs.  Drizzle with EVOO, Sea Salt & Pepper.  Roast 35-45 mins until done.  Transfer to bowl and add 1-2  T Whole Grain Mustard. (you just need enough to lightly coat the potatoes.  Add 1 tsp EVOO if needed.) Season with Salt and Pepper.  Enjoy!  TIP: Be sure to add any delightful crispy bits of Rosemary that made it through the roasting without getting burnt!

 

I hope y’all try this.  You won’t be disappointed!

eat.drink.be

Kari

www.eatdrinkbe.com

@eatdrinkbeKari

Facebook: Hotcookin’

 

 

 

 

 

 

 

 

 

 

 

Southern Tomato Pie

Southern Tomato Pie

Summertime, Summertime, Sum-Summ-Summertime!!!

 Absolute perfection in two words: Tomato. Pie.

Sweet, Juicy, Ripe & Plump. Little colorful bursts of heaven.

Easily grown with a HUGE variety: Heirloom, Big Boy, Chocolate Cherry, Yellow Pear… these delightful tomatoes serve up spectacular dishes from snacks and apps all the way to the main course!

Savory Sweet Southern Tomato Pie

Savory Southern Tomato Pie

 

As Elegant and Lip-Smackin’ Good as this dish is,it is surprisingly,fabulously, summertime-tasticly, super simple to make!  Thank the Summertime Gods for smiling down on us with ripe, juicy tomatoes-a-plenty!  Here’s a tasty solution for what to do with your overabundance!  Lemme Break it down for ya.

This is what it looks like right before popping into the oven.

This is what it looks like right before popping into the oven!

Now, first things first.  Slice up those juicy plump tomatoes and lay them out on a couple layers of paper towels. Sprinkle them with Salt.  DO NOT SKIP THIS STEP!!!  If you do, you will have a watery pie…and NO ONE likes a watery pie!  It’s best to let them sit out for at least a half hour on the paper towels.  Then, be sure to blot the topside as well with a paper towel before layering!  I only had a few gorgeous red tomatoes, but mixing up heirloom and different varietals in this recipe is always a plus!

Salt Tomatoes to Release Excess Moisture

Salt Tomatoes to Release Excess Moisture

 

To simplify tonight, I even used a pre-made piecrust and just jazzed it up a little.  Karified it! 🙂

Savory Rosemary Crust

Savory Rosemary Crust

Press a little fresh Chopped Rosemary and Coarse Ground Black Pepper into the unthawed pre-made piecrust lightly with your fingertips.  Bake 400 10-15 mins until just brown, or per instructions.

Rosemary Black Pepper Crust

The aromatic Rosemary will make your Kitchen smell divine!

 

While this is baking in the Oven, you want to go ahead and make your Shallot/Cheese Mixture.  Here’s whatcha need:

Shallots, Garlic, Chiles

Shallots, Garlic, Chiles

Finely Chop Shallots, Garlic and a few Chiles to taste!

Kitchen is starting to smell AMAZING!!!

Kitchen is starting to smell AMAZING!!!

Cook the garlic just a minute or two until fragrant, be careful not to burn it or it will turn bitter!

Gather Your Ingredients

Gather Your Ingredients

 

You can keep this super simple and just use Mayo and Cheddar Cheese, but…who are we kidding…When have I been know to do that?!?!?!  This is gonna be SO MUCH BETTER!!!

Add Ingredients to Garlic and Shallot Mixture

Add Ingredients to Garlic and Shallot Mixture

Horseradish, Duke’s Mayo, Herbed Goat Cheese, Shaved Parmesan, Lemon Zest, Salt & Pepper

Leave Mozzareall

Do NOT add Mozzarella, Chiles and Lemon Juice yet!

Fresh. Basil.

Toss is a few handfuls for Freshly Torn Basil

Next, Mix to combine cheeses.  The Shallots should still be warm, which will make this step easier.  Use Lemon Juice to thin out the mixture.  Depending on the size of your lemon, you will need about 1/2 to  the whole lemon.  I had a large lemon and only needed to use half!  You don’t want your mixture runny, just a thick but spreadable consistency.

Spread a THIN Layer onto your pie crust

Now, Let’s start assembling this Tomato Pie!

Start by spreading a THIN LAYER of the cheese and shallot mixture onto the bottom of the Pie Crust.  This extra step will help in keeping the bottom crust from getting soggy!

Layer your Delicious Tomatoes

Layer your Delicious Tomatoes

Next, add a Layer of Tomatoes

Cheese/Shallot Mixture & Fresh Mozzarella

Goat Cheese/Shallot Mixture & Fresh Mozzarella

Dollop the Goat Cheese Mixture and tear some Mozzarella on top the Tomato Layer

IMG_2443 IMG_2440

 

 Repeat if needed:

<— Tomato Layer

Cheese Layer —>

Absolutely Gorgeous!

Absolutely Gorgeous!

Finish Pie with Goat Cheese & Mozzarella.  Top with Shredded Parmesan, Fresh Basil, Chiles & EVOO.  Season with Salt & Pepper.

Oh My, now THAT'S A PIE!

Oh My, now THAT’S A PIE!

close-up

close-up

Pop in the Oven and Bake.

IMG_2458

Fresh Out of the Oven!

TIP: Do NOT serve Immediately!

TIP: Do NOT serve Immediately!

As hard as this will be…..LET THE TOMATO PIE COOL for at least 15 mins.  It needs to set!!!

Best served warm with lightly dressed mixed greens

Best served warm with lightly dressed mixed greens

For a quick, healthy side….serve with leafy greens.  I dressed mine super simple and it was perfect.  Squeeze the last half of the lemon over Greens. Drizzle 1 tsp EVOO.  Season with Salt and Pepper. Toss. Serve.

 

Southern Tomato Pie

1 PreMade Pie Crust

2 Sprigs Rosemary, chopped

Coarse Black Pepper

2-4 Ripe Tomatoes, sliced

Handful Basil, torn

2 T EVOO

2 Shallots, minced

2 Garlic Cloves, minced

Chiles or Jalapeño, minced (to taste)

1/3 Cup Duke’s Mayonnaise

2 T Horseradish

8 oz. Herbed Goat Cheese Log, crumbled

1/2 Cup Shredded Parmesan, divided

4 oz. Mozzarella, torn & divided

1 Organic Lemon, juice & zest

Sea Salt

Fresh Ground Pepper

*Preheat Oven 350.  Slice Tomatoes and place on paper towels.  Sprinkle with Salt and allow to drain.  Set Aside.  Next, take pre-made Pie Crust and sprinkle with Rosemary and Coarse Black Pepper.  Press lightly with fingers into crust.  Bake according to piecrust instructions until just browning.  Remove from Oven and let cool.

*Meanwhile, Add 1 T EVOO to small Sauté Pan and sweat Shallots, Chiles, s&p about 3-5 mins until translucent.  Turn down heat to Med-Low.  Add Garlic and cook 2 mins more.  Stirring some so you don’t burn the garlic! Next, add your Dukes Mayo, Horseradish, Goat Cheese, 1/3 Cup Parmesan, Lemon Zest, Torn Basil, Lemon Juice, salt & pepper.  Mix to combine.

*In Cooled Savory Pie Crust, spread a THIN LAYER of Goat Cheese Mixture on the bottom.  Add a Layer of Tomatoes.  Then a Layer of dollops of Goat Cheese Mixture and Torn Mozzarella.  Add another Layer of Tomatoes.  Top with Goat Cheese Mixture, Torn Mozzarella, Torn Basil, and a few fresh chiles.  Drizzle with 1 T EVOO and Season with Salt & Pepper.

*Bake 350 for 30 Mins or until top is brown and bubbly!

*Let cool for 15 mins before serving!

 

TIPS:

  • Substitue ANY cheese you like.  Swap the Goat Cheese for Feta.  Use Shredded Mozzarella if you need to.  Swap Parmesan for Asiago. Really, anything goes here.
  • Even if you DESPISE MAYONNAISE…..you REALLY REALLY REALLY need it for this recipe.  I cut it down to a super small amount.  I PROMISE you won’t even know it’s in there.  My hubby HATES mayo, and he LOVED this!  Trust me.
  • If you want to make your own crust….go for it!  Add the herbs in at the end as its coming together!  Using a pre-made pie crust that you roll out…no worries.  Simply add the Rosemary and Pepper on top and press it in with your fingers or a rolling pin before you lay it in the pie plate.
  • For the Love of All Things Soggy…..DON’T FORGET TO SLICE, SALT & DRAIN YOUR TOMATOES.  I can not emphasize this enough.  That’s the last I’m gonna say about that…
  • If your Crust Starts to get to brown, use a pie crust shield or some foil around the edges to prevent burning!
  • Experiment with different types of tomatoes.  The result is sure to be Gorgeously Delicious!!!

 

And that’s that.

My Version of Southern Tomato Pie, Baby.

Enjoy!

eat.drink.be Kari

www.eatdrinkbe.com

@eatdrinkbeKari

 

 

 

 

Skinny Grilled Lemon Haricot Verts

Haricot Verts

Haricot Verts

 

Haricot Verts

Here is a super simple, basic recipe for Haricot Verts.  Sounds fancy, right??? But, they are simply French Green Beans….longer and skinner than regular green beans, and I ADORE them!  They are so easy to prepare and delicious to eat.  Just be sure not to overcook them, as they will get mushy.  I like mine just cooked enough to still have a slight bite/snap to them!  (think asparagus)

All you have to do is simply rinse, set in foil, season & cook.  Doesn’t get any easier than that!

Since they are in foil, you can roast them in the oven OR throw them on the Grill!

Grilled Haricot Verts

Grilled Haricot Verts

 

Grilled Lemon Haricot Verts

1 lb  Organic Haricot Verts

1 T Organic EVOO (Organic Extra Virgin Olive Oil)

1 Clove Organic Garlic, finely minced

Organic Lemon Slices

2 Bay Leaves

1/2 tsp Organic Crushed Red Pepper Flakes

Sea Salt

Fresh Ground Pepper

*Lay Haricot Verts on Foil.  Drizzle with EVOO.  Top with Garlic.  Add 2 Bay Leaves & Organic Lemon Slices.  Season with Red Pepper, Salt & Pepper.  Wrap in Foil.  Grill 5-10 mins until tender crisp! (Grill time really depends on the temperature of your Grill.  They really do NOT take long…be sure to check them after 5 mins so you don’t overcook.  Practice makes perfect!)

 

***TIPS***

You can change this up a million and one different ways.  From the cooking process (Roasting or Grilling) to the seasonings.

Lemon really makes this POP and give some serious flavor.  You can always use 2 tsp of Vinegar (Red Wine, Balsamic, Champagne, Citrus, Tarragon) instead of the Lemon.

If you don’t like heat, leave out the Red Pepper Flakes!

Add Aromatics.  Any aromatic herb would work nicely…Rosemary, Thyme, Basil, Mint, Marjoram.

You can also do an Asian Twist and add 2 tsp Soy Sauce, 1 Clove Minced Garlic, 1/2 tsp Grated Ginger.

eat.drink.be

Kari

@eatdrinkbeKari

www.eatdrinkbe.com

BEST ZUCCHINI EVER!!!!

Hi Y’all!  Welcome to my first “new post” for my Website Launch!!!!  www.eatdrinkbe.com  I’ve been working my tail off trying to do this by myself, but I just couldn’t take it anymore.  It’s not finished, and so not perfect…..but, it’ll do.  It’s Summertime and I want to share my recipes with you guys.  Just be aware that things will be in a state of constant change.  Hopefully bettering the site, as I learn, to make it more user-friendly.  So, let’s get down to business.  Here is a quick recipe for one that y’all have been begging for.

 Zucchini.

Delicious Zucchini

Delicious Zucchini

But not just any zucchini.  This is absolutely, hands-down, no-doubt-about-it, honestly the most amazing zucchini dish I have ever created.  Nay, I may go as far to say: as I have ever eaten.

Yes, it’s THAT GOOD.

This is one that you will make over and over again.

Your new Summer Staple.

Your quick “GO-TO” for that overabundance of summer squash.

Personally, I’m not a squash lover.  I can make a mean squash casserole, now don’t get me wrong, but I’ve very particular about my squash to mush ratio!!!  It’s a fine squashy line…..

But this, this is a no fail devouring of squash guarantee!!!

I can’t even come up with a catchy name for this dish, because this IS the

BEST ZUCCHINI EVER

Globe Zucchini

Globe Zucchini

I had gotten some Globe Zucchini at the Farmer’s Market, and they were the perfect choice for this dish.  They tend to be a little more firm and a tad less watery than other varietals.  If you can find or grown them, I highly recommend it.  They are also perfect little stuffing portions that look super cute for entertaining!!!

Just look at that crispy coating......

Just look at that crispy coating……

It’s a pretty simple and basic recipe I have for you!  Enjoy!!!

Simply the BEST!!!

Simply the BEST!!!

 

THE BEST ZUCCHINI EVER

  • 3-5 Globe Zucchini, washed and sliced into halfmoons
  • 1 Vidalia Onion, thinly sliced
  • 2 Garlic Cloves, chopped
  • Handful of Cherry or Grape Tomatoes
  • 1/3 Cup Shredded Asaigo
  • 1/3 Cup Finely Grated Parmesan Reggiano
  • 2-3 T GrapeSeed Oil
  • 5 Sprigs Thyme (1 tsp dried)
  • 1 tsp Fresh Black Pepper
  • 1 tsp Salt

* Toss all ingredients into a large mixing bowl.  Roughly Mix with your hands until all ingredients have a nice coating of cheese.  Preheat a LARGE NONSTICK Skillet or Cast Iron Skillet over Med HIGH.  Pour in GrapeSeed Oil to coat.  Let Oil get warm.  Add Veggies to pan.  DO NOT MIX AROUND WITH YOUR SPATULA.  I Repeat: DROP THE SPATULA AND WALK AWAY! Seriously, let the veggies sit for 3-5 mins or so until a nice, crispy brown coat has formed.  Then, gently flip them over and let the same thing happen to the other side.  Serve IMMEDIATELY before you devour the entire pan yourself!!!

 

 

The Crispy parts are the best!!!

The Crispy parts are the best!!!

 

***TIPS***

The larger the pan the better.  You want to be able to spread  the veggies in a single layer for Maximum Browning surface area!!!

Also, feel free to try different herbs in place of thyme.  Rosemary, Garlic Chives, Parsley, even Cilantro!!!!

I used GrapeSeed Oil because of it’s lightness and high heat tolerance.  You can use EVOO or another oil as well.

IMG_0165

I hope you enjoy my new Website!!!  I’m SUPEREXCITED!!!!

Happy Launch Day!!!!

eat.drink.be

Kari

@eatdrinkbeKari

www.eatdrinkbe.com

Sensational Make Ahead Stuffing

Sensational Stuffing

For Anyone Interested in a Turkey Day Time Saver!

Make Ahead!!!

Make Ahead!!!

Ok.  So, with Thanksgiving coming up this week, I am always scrambling at the last minute.  This year I VOW NOT TO DO THAT!!!  (ha, right?!?!?!)  Seriously.  At least I’m going to put forth some effort.  So, I am trying to do a few Make Ahead things to help myself out.  This recipe is only HALF COMPLETE!!!! So, I am posting what I have done so far, so you, my dear reader, can be ahead of the game right along with me!  You’re Welcome!!!  All I am doing is making the super yummy “filling” for the stuffing.  I have made TONS of different types of stuffings over the years.  From Homemade Corn Bread to Rye Bread, Oysters to Sausage, and finally to Pepperidge Farms in a bag.  This year I am sharing a Semi-Homemade Version using the Pepperidge Farms Stuffing Mix you can pick up at your local grocery store.  Yes, I know…..this is not how I usually cook.  But I was thinking of you, my reliable reader, who prefers a quick and easy method that still tastes delicious.  I think you will be pleased with this one.

Gather Your Ingredients

Gather Your Ingredients

  • INGREDIENTS:
  • Neese’s Sausage (I would have preferred the Sage but couldn’t find it)
  • 1 Small Yellow Onion, diced
  • 2 Shallots, diced
  • 2 Medium Carrots, diced
  • 3 Celery Stalks & Leaves, diced
  • 1 Carton Baby Bella Mushrooms, torn
  • Handful Dried Cranberries
  • 3-5 Cloves Garlic, minced
  • 2 Sprigs Rosemary (can use 1 T dried)
  • Few Sprigs Thyme (can use 1 T dried)
Saute

Brown Sausage, Veggies & Aromatics

This is super easy to make.  Just get a big skillet.  The biggest one you have.  Or you can always use a pot if you have to.  Heat up the Skillet.  Add the Sausage FIRST so it can start to brown.  Crumble it up a bit and now add all your chopped veggies in, minus the Mushrooms, Garlic & Dried Cranberries.  Season with a little Salt and Fresh Ground Pepper.  Mix and let the sausage cook with the veggies.  Meanwhile, if you like mushrooms, just take one in your hand and tear/crumble it into the skillet.  This creates a different “meatier” texture that you will love.  You can slice them if you want, but I have been just tearing them into pieces with my hands for all sorts of different recipes (especially Chili) and have been so impressed.  I really think you will like it if you give it a try!  And, its super easy!!!  Next add your herbs on top!

Garlic & Dried Cranberries

Garlic & Dried Cranberries

When the sausage is fully cooked, go ahead and add in your garlic and dried cranberries.  Cook for a few more minutes so the garlic will soften and you should be able to smell it.  Also, the cranberries will plump up a little bit from absorbing all of the yumminess.

Should look like this:

Should look like this:

This is as far as I have gotten so far.  I let it cool then put it into the fridge.   I plan on warming it and adding it to the stuffing.  I’ll cook the stuffing per the instructions on the package.  (I think you just add some vegetable stock or water…).  I’ll post the rest on Wed when I make it!!!  But, it should be pretty simple and straightforward from here on!  The directions on the bad just say Onions and Celery….but trust me…..this is WAYYYYY better!!!!

Sorry to post half a recipe, but I figured some of you might want to go ahead and do this part!!!

Happy Cooking!!!!

See Ya in a Few Days!!!!

eat.drink.be KARI

AND I’M BACK!!! PART 2 OF:

SENSATIONAL STUFFING!

OK, so I left off with the Sausage Mixture for the stuffing in the fridge/freezer.  Hopefully if it was in the freezer, you took it out last night and let it thaw out.  Now, we are ready to go!

Here's what you Need

Here’s what you Need

Get out your Sausage Mixture, Stuffing Mix (or homemade breadcrumbs/cornbread), and one Organic Low Sodium Broth.  (I used Chicken.  Any stock/broth will do.  Try NOT to use water….you really need that extra flavor.  But try and always get the Low Sodium!!!  I have found my favorite brands are Pacific and Imagine….and I usually buy whichever is on sale.  If neither of them are, I buy the one with the Least Sodium!!!)

Seriously, this is ALL YOU NEED!!!! It can NOT get any easier than this!

Warm the Sausage Mixture

Warm the Sausage Mixture

In a large Pot, warm the Sausage Mixture over Med.

Seasonings of Choice

Seasonings of Choice

Next, add a few herbs of choice for a flavor boost.  I used an Italian Mix.  Sage is the BEST!!!!

Stuffing & Broth

Stuffing & Broth

Gently Mix 1/2 of Stuffing and 1/2 of Broth.  Stir. Add rest of Stuffing and enough broth to moisten.  Gently Stir to Combine.

So Easy!!!!

So Easy!!!!

Spray your baking dish and add stuffing.  I had about 1/3 of the box of broth left.

Stuffing

Stuffing

Pour another 1/2 cup or so of broth over the top to keep moist while baking.

Yummy!!!!

Yummy!!!!

Cover and Refrigerate until ready to bake!

Bake 350 for 30 mins.

***For a Crispy Top, bake UNCOVERED***

I can’t WAIT to get ours into the oven!!!!  I’ll post some pics later on, but for now:

Go Get Your Stuffing ON!!!!!

Gobble Gobble Gobble till ya Wobble Wobble Wobble!

Happy Thanksgiving.

Be Kind.

eat.drink.be Kari

@eatdrinkbeKari

www.eatdrinkbe.com