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!!!!!!!
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8 comments:
Oh WOW ... these recipes are making my mouth water as I read them!! I was making Boboli tonight anyways ... may need to tweek it a bit to fit your recipe!! YUMMMMM ...
Thanks Janine .. now I have to go check out the other recipe postings here!!
The whole menu sounds so worth trying. It is hard to pick which one I will be doing first, but to HAVE to pick one...I will be doing the Fontina cheese & Artichoke pizza. I think we will be enjoying this tonight.
Love your blog. So glad I found it.
Oh my goodness, I'm HUNGRY just reading these. Guess what we're having for dinner LOL!
Thanks so much for sharing... so simple, yet so gourmet.
May I ask what time dinner is being served? What a lovely meal. Blessings...Mary
Saw your profile on another page. Glad I found your informative and well-written blog. Look forward to following you here. Cheers!
What a lovely meal. From start to finish.
Everything sounds so good and I really like that you started with a cool refreshing cocktail! It sounds great! I am going to be using a few of these really soon!
Thanks for visiting! I am off now to enjoy some more of your mouth watering recipes!
What a great dinner. Filet Mignons are my favorite and I know I would love the Parmesan butter. And Limoncello in the dessert....now you're talking.
Sam
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