Stamp Simply's Stress Free Menu

Pink Prosecco Cocktail

Shake 1 tablespoon pink lemonade concentrate and 1 ounces Prosecco sparkling wine with ice.
Pour into a lemon garnished glass.

You couldn't get any simpler that that***



Fontina Cheese and Artichoke Pizza
Prep: 15 minutes Bake: 13 minutes Oven 450 degrees

1 T. olive oil
1 medium red onion thinly sliced
2 garlic cloves minced
1 12 inch bread shell such a Boboli
1 1/2 cups grated Fontina cheese
1/2 package thawed and quartered artichoke hearts or 1 tin of them
1/2 cup pitted Kalamata olives

Preheat oven. Heat oil in skillet and add onion and garlic, cooking until fragrant.
Place bread shell on baking sheet and put in oven for 5 minutes.

Sprinkle bread shell with 1/2 cup cheese. Sprinkle artichoke hearts olives, and cooked onion mixture on top and then top with remaining cheese. Sprinkle lightly with fresh cracked pepper.


Bake for 8 to 10 minutes until cheese is melted.


Cut into wedges.



Insalata Mista
Start to finish: 20 minutes



3 cups torn romaine leaves
3 cups arugula
1 Belgian endive, sliced crosswise
1/2 cup fresh flat leaf parsley
1/2 fresh basil leaves
1/2 cup pitted Kalamata olives
1/4 cup extra virgin olive oil
1/2 to 1 teaspoon finely shredded lemon peel
2 tablespoons fresh lemon juice
1 teaspoon sugar
1/2 teaspoon salt
fresh black pepper



Combine first 6 ingredients in a large bowl. In a small jar, combine remaining ingredients and shake well. Pour about 3/4 of the dressing on the salad and toss gently to coat. Add more if necessary.





FILET MIGNONS WITH PARMESAN BUTTER
Start to finish: 25 minutes



3 T. butter
1 T. freshly grated Parmegian-Reggiano cheese
1 1/2 t. anchovy paste
1 t. paprika
1/2 t. coarse grain Dijon mustard
1/2 t. Worcestershire sauce
4 beef tenderloin steaks cut 1" thick
1-2 t. fresh cracked pepper
1 T. olive oil



In a small bowl, combine butter, cheese, anchovy paste, paprika,mustard and Worcestershire sauce. Cover and freeze until firm.. ( Doesn't take long)

Sprinkle both sides of the steaks with pepper. Grill or cook steaks in a skillet until done to your liking.

Top each steak with a spoonful of Parmesan butter.



BLUEBERRIES WITH LEMON MASCARPONE CREAM


Start to finish: 15 minutes


1/3 cup mascarpone cheese
1/4 cup whipping cream
3 T. sugar
2 T. Limoncello
1/4 cup orange marmalade melted and slightly cooled
3 cups blueberries



In a bowl, combine cheese, cream, sugar and 1 T. of Limoncello. Beat with an electric mixer until smooth and slightly thickened.

In another bowl add blueberries, orange marmalade and remaining Limoncello.

Toss gently to coat. Divide among 4 dessert dishes. Serve with Mascarpone cream...




ENJOY THIS STRESS FREE SUMMER OR ANYTIME MENU!!!!!!!

Greek Salad

Hi everyone!! It has been FOREVER since I posted here.. But summer is coming and I love Greek Salad .. It is a meal in itself.

Romaine lettuce - washed and broken into bite size pieces
Hot house tomatoes - washed and cut into wedges
1 English cucumber - washed and cut into semicircles
1 red pepper - washed and seeded and cut into 1/2 inch dice

Good quality Greek Feta cheese

Place all ingredients in a large bowl, and sprinkle the Feta over the vegies.
Sprinkle some dried Greek oregano over top of the salad about 1 teaspoon.

Mix together Red wine vinegar, good quality extra virgin olive oil, juice of one lemon, salt and pepper in a small bowl and then drizzle the salad..

Enjoy***
I sometimes grill some shrimp simply with salt and pepper and a little olive oil on the grill and add these to the salad.

Shrimp and Pasta

Hi everyone!! Robin asked for an easy shrimp recipe... This is one that I make all the time so it's right out of my head.

A bunch of shrimp - maybe a couple of pounds? peeled and deveinef
zest of one lemon and also its juice
2 garlic cloves - finely minced
1 shallot - finely minced
parsley about 1/2 cup chopped
1/2 cup or so of nice white wine

if you like spice which I do I always add about 1/2 teaspoon of chili flakes

Boil your pasta and have it almost ready as this doesn't take long

In a large skillet, add some good extra virgin olive oil. Saute your shrimp until they are almost done.Add your shallot and garlic and saute until you can smell it.. Add the white wine and let it reduce a bit.. Add your pasta directly to the skillet and toss together with the shrimp.
Add your zest and lemon juice and parsley and toss again.

I add a little freshly grated parmesan cheese to this as well.

Yummy!!

Ham and Cheese Breakfast Muffins

4 eggs
3/4 cup milk
1 T. honey mustard
1/4 t salt and pepper
5 cups cubed whole grain bread ( about 5 slices)
1 cup shredded Canadian Cheddar, swiss or Colby cheese
1/2 cup sliced turkey or black forest ham
12 cherry tomatoes cut in half lengthwise

Preheat oven to 350 degrees. Line a 12 cup muffin trayu with liners and butter.
In large bowl, whisk together eggs, milk, mustard , salt and pepper. Stir in bread, cheese and turkey until evenly coated with egg mixture. Spoon into prepared muffin cups pressing gently. Press 2 tomatoe halves cut side up on top of each muffin.
Bake for 25 minutes until golden and puffed and a knife inserted comes out clean.
Let cool for 10 minutes.
Serve hot.

Monte Cristo Sandwiches

4 eggs
1 cup milk
1 T. Dijon mustard
1 t. dried basil
pinch salt and pepper
eight slices whole wheat bread
8 slices Havarti cheese or cheese of your choice
4 oz. sliced deli ham or turkey
1/2 cup drained roasted red peppers cut into strips
1 T. butter softened

Whisk eggs then blend in milk, mustard, basil salt and pepper. Place 4 slices of bread on work surface, Top each with one slice cheese, meat and red peppers then remaining cheese. Top with remaining bread slices. Dip sandwiches into egg mixture, turning to coat.
Heat a large skillet . Brush with a little butter and cook sandwiches, turning once for about 4 minutes until browned and cheese begins to melt.

4 servings

Salmon Hash***

Here is the recipe for Salmon Hash - a great way to use up leftover salmon... But if you don't have leftover salmon, just roast some salmon in the oven. Sprinkle with some salt and pepper and drizzle with olive oil and roast until it flakes.

For the Hash**

1 1/2 T. butter unsalted
1 1/2 T. vegetable oil.
1 pound yukon gold potatoes, unpeeled, cut into 1/2 inch dice
1/2 medium onion cut into dice
2 T. cream ( I used buttermilk)
1 t. dijon mustard
salt and pepper
roasted salmon - flaked
3 T. chopped chives or thinly sliced scallions
1 T. fresh dill
2 T. rinsed capers

In a heavy pan, melt butter with the oil. Add the potatoes and cook slowly until they begin to brown ( about 15 minutes) Add the onions and cook for another 5 or so minutes. In a small bowl, mix together the dijon, cream, salt and pepper.
Stir the mustard mixture into the hash.. Add the salmon, chives, dill and cook until heated through.
Add the capers.

Mix together a few Tablespoons of sour cream with dill and chives and dollop on top.

Great for a Sunday morning breakfast or lunch


Enjoy ***

Salmon Hash***

I have a fabulous recipe for Salmon Hash** Salmon and Potatoes and Dill and Chives*** yum
I will get it up on the blog this evening!!!

Oatmeal Cookies***

My Mom wanted a recipe for Oatmeal cookies. This one is courtesy of Anna Olson.

2/3 cup unsalted butter at room temp
1 cup dark brown sugar
1 egg
1 T. vanilla
1 T. molasses
1 cup all purpose flour
1/2 t. baking powder
1/2 t. salt
1/2 t. baking soda
1.2 t. cinnamon
1/4 t. nutmeg
1 1/2 cup oats
1 cup raisins

Preheat oven to 350 degrees
Cream together butter and sugar until smooth. Add egg and blend. Sire in vanilla and molasses. In separate bowl combine flour, baking powder, salt and baking soda and spices.
Add to butter mixture and blend. Add oats and raisins and stir just until combined.
Drop by tablespoonfuls onto parchment lined cookie sheet and bake 7 to 9 minutes.

You should get 2 dozen cookies
You could also add a few dried cranberries instead of raisins.

ENJOY***

Chicken Cutlets***

Michelle was interested in how I made the chicken cutlets.
I buy boneless, skinless chicken breasts and pound them thin between two sheets of plastic wrap.
Have a large skillet on medium high heat with a film of good quality olive oil .
Dust the cutlets with flour.
Dip into eggs that have been beaten well then into bread crumbs laced with parmesan cheese, salt and pepper.
Carefully lay the cutlets in the skillet and fry slowly until brown. Turn the cutlet over and fry on the other side until brown.

Put them on a cookie sheet and place into a 350 degree oven until completely cooked.

Or you could just continue to cook them on the stovetop, in the skillet but turn the heat down.

My Husband's Favorite Dinner***

Ok so here is the first picture that I will share with you... My presentations may not be the best because I am a really MESSY cook but this is the outcome and it was delicious!!

Roasted organic fingerling potatoes, cut in halves, drizzled with extra virgin olive oil, salt and pepper and roasted at 375 degrees until crispy on the outside and soft on the inside.

Salad made with baby arugula, english cucumber, yellow cherry tomatoes, and yellow squash, served with a citrus vinaigrette. The main course was chicken cutlets like my mom, grandmother and grandfather used to make.

Here is the recipe for the citrus vinaigrette. If anyone wants any of the other recipes let me know.

Citrus Vinaigrette

2 tsps. Dijon mustard

2 tsps. honey

salt and pepper

juice from 1 limes, 1 lemon and zest from one of each

a little rice wine vinegar

extra virgin olive oil added slowly until the whole mixture is emulsified.

Taste and reseason.

Enjoy **************