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Garden Grilled Cheese Sandwich

• 8 slices White Bread
• 2 tablespoons Dijon-style prepared mustard
• 1 tablespoon reduced-fat mayonnaise
• ½ cup canned artichoke hearts, drained and finely chopped
• ¼ cup drained roasted red peppers, finely chopped
• 1 garlic clove, minced
• 2 cups shredded Colby-Jack cheese

Combine mustard and mayonnaise and spread lightly on one side of each bread slice.

In a small bowl combine remaining ingredients. Spread evenly over the mayonnaise side on four slices of bread and top with remaining four slices, mayonnaise-side down.

Spray a griddle or Panini maker with nonstick spray coating. Heat over medium high heat and toast sandwiches on both sides until lightly brown and cheese is melted.

Tip: check the salad bar at your local grocery store. Many times, you can purchase just the right amount of vegetables such as artichoke hearts and roasted red peppers, then you won't have a partial can or jar of vegetables remaining. I like Ganocafé Classic with this

CORN BREAD

CORN BREAD

2 eggs

1½ cup flour

3 tsp. baking powder

1/8 tsp. salt

1½ cup corn meal

1 cup milk.

Combine the eggs, flour, baking powder, salt, corn meal and milk. Let sit for five minutes and bake at 400 ºF for 30 minutes.

I like Ganocafé Classic with this

Strawberry Smoothie

Strawberry Smoothie
(serves 4)

Ingredients

2 cups frozen strawberries

1 cup milk

2/3 cup strawberry yogurt

2 Sachets Gourmet Black Coffee

Directions

Place all ingredients in a blender. Cover and blend until smooth!

Chicken Ala King Recipe

1/2 cup chopped sweet green peppers
1 tablespoon cornstarch
1 cup reduced-fat chicken broth
1 cup skim milk or ½ cup cream
1/8 teaspoon black pepper
1/4 teaspoon poultry seasoning
¼ cup cooking sherry

1 cup diced cooked chicken breast
1/4 cup chopped pimentos
4 slices whole wheat bread, toasted
1 tablespoon snipped fresh parsley

Coat a nonstick 12-inch skillet with nonstick spray and warm over medium heat. Add the mushrooms and peppers, and saute until they are softened. Add 1 or 2 tablespoons of broth if the vegetables begin to stick. Combine the cornstarch with 1/4 cup of the broth and set aside. Add the remaining broth, milk, pepper, poultry seasoning, Worcestershire sauce, chicken and pimientos to the skillet. Bring to a boil over medium heat, stirring occasionally. Add the broth mixture and continue cooking until the sauce has thickened. Spoon over the toast and top with the parsley.

Makes 4 servings.

Variations: Serve over hot rice or fettuccini or toast.

With this I like to drink a cup of Or gourmet Latte or Black coffee!

Washington News

Florida tomato growers are lining up congressional support to seek restitution for millions of dollars in losses linked to the nation's salmonella outbreak. "We believe it is maybe $100 million or more in Florida," said J. Luis Rodriguez, trade adviser for Florida Farmers Inc. Florida growers, many with multistate operations, plan to work with members of Congress such as Rep. Allen Boyd, D-Panama City, to seek an appropriation. Rodriguez expects it will take about six weeks to document and tally the losses, according to Palm Beach Post.

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Food Safety Tip of the Day

Cutting boards are one of the most common kitchen items that causes cross contamination. A different cutting board should be used for raw meat, poultry and seafood than is used for preparing ready-to-eat foods like salads and fruits. The produce often is not cooked before being served, so any contaminants will not have a "kill step" prior to consumption.
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Couscous-Vegetable Salad

Zesty pesto and balsamic vinegar pair to flavor this pasta toss of colorful sautéed, crisp-tender vegetables.

Makes:6 servings

1 cup uncooked couscous

1 tablespoon olive or vegetable oil

1 medium zucchini, cut into 1/4-inch slices (2 cups)

medium yellow summer squash, cut into 1/4-inch slices (1 1/2 cups)

1 large red bell pepper, cut into 1-inch pieces

1/2 medium red onion, cut into 8 wedges

2 tablespoons balsamic or cider vinegar Cook zucchini, yellow squash, bell pepper and onion in oil about 5 minutes, stirring frequently, until crisp-tender. Toss couscous, vegetable mixture, pesto and vinegar in large bowl. Serve warm or coo With this I like to drink a cup of or gourmet Black coffee!

Pepper Rub Steak and Onions

Pepper Rub
2 tablespoons cracked peppercorns 1 1/2 teaspoons dried thyme leaves 1 teaspoon ground cumin 1 teaspoon garlic salt
Steak and Onions
1 tablespoon olive or vegetable oil
6 beef t-bone or rib eye steaks, 3/4 to 1 inch thick (about 3 pounds)
3 medium onions, cut into 1/2-inch slices
2 tablespoons honey

1. Heat coals or gas grill for direct heat. Mix all Pepper Rub ingredients. Lightly brush half of the oil on both sides of beef. Press rub mixture onto both sides of beef. Let stand 15 minutes.
2. Lightly brush remaining oil on onion slices. Cover and grill beef and onions 4 to 5 inches from medium-high heat 10 to 12 minutes, turning once, until beef is medium doneness.
3. Brush honey on onions. Serve onions with beef.
4. Add a subtle splash of color and flavor by sprinkling a bit of dried thyme on the onions while they're grilling.

With this I like to drink a cup of or gourmet Ganocafé Classic with this

Bonappetit!

Grilled Honey-Mustard Pork Chops

Pork Chops on the Grill

1/4 cup honey
2 tablespoons Dijon mustard
1 tablespoon orange juice
1 teaspoon chopped fresh tarragon leaves or 1/4 teaspoon dried tarragon leaves
1 teaspoon cider vinegar
1/2 teaspoon white wine vinegar
1 dash of onion powder
4 pork butterfly loin chops, 1/2 inch thick (1 pound)

1. Heat coals or gas grill for direct heat. Mix all ingredients except pork in small bowl.
2. Cover and grill pork 4 to 5 inches from medium heat 10 to 12 minutes, brushing occasionally with honey mixture and turning once, until pork is slightly pink in center. Discard any remaining honey mixture.
Success
The sweet honey glaze on these chops browns easily, so watch the chops carefully, and make sure the coals aren’t too hot.
Success
Grill the pork chops just until they are slightly pink in the center. Do not overcook the pork or it will become tough.
With this I like to drink a cup of or gourmet I like Ganocafé Classic with this

Bonappetit!