Thursday, September 6, 2012

Caprese Salad

Caprese Salad

  • Fresh Tomatos (large yellow, red etc)
  • Fresh Mozzarella Cheese (sliced not grated)
  • Balsamic Vinaigrette with Maple Syrup (rated #1 in survey, click to go the site)
  • Red Wine Balsamic Vinegar
  • Olive Oil
  • Fresh Basil leaves

Slice up the tomatoes and place onto a plate.  Lightly sprinkle with Olive Oil.  Place sliced Mozzarella on top of tomatoes and add torn up Basil to each one.  Take a nice amount of the Balsamic Vinaigrette with a splash or two of the Red Wine Balsamic Vinegar into a small non stick frying pan.  Cook on low/medium heat stirring frequently until reduced to a nice thick reduced sauce.  With a spoon drizzle the sauce on top of the tomatoes/mozzarella and basil and serve immediately.

Grilled stuffed Portobello Mushrooms

Grilled Stuffed Portobello Mushrooms on the Grill

  • Portobello Mushrooms
  • Shredded Mozzarella Cheese
  • Shredded Jack Cheese
  • Pancetta
Remove stems and rinse Portobello mushrooms.  Cook the Pancetta and drain the grease.  Layer the Mozzarella to a desired thickness.  Top with Pancetta and then lightly add Jack Cheese.  Place on grill on LOW and cook until cheese is melted.

Other options:
Add fresh baby spinach under your first layer of cheese. 

Home Made Sloppy Joes

Home Made Sloppy Joes



  • 1 lb Ground beef
  • 1 lb ground pork
  • 1 lb ground veal
  • 2 packages onion soup mix
  • Garlic salt (to desired taste)
  • Italian dressing (small splash)
  • 2-3 small cans tomato Sauce
  • Ketchup and Mustard (to desired taste)


Cook them all the meats together with the packages of onion soup mix.  Drain the grease.  Add a little garlic salt and can add a touch of Italian dressing then mix well. Add 2-3 cans of tomato sauce and mix well.  Add ketchup and mustard until you reach the desired taste.

Freezes well.