We ate out virtually all weekend ugh good buuuuut not good for the bod!  Tonight I have book club so no fixin' dinner for me - Mark gets to have his doggie bag from Saturday night. Now to figure out what we'll have this week hmmmmm.

ribs, galette and leftovers

Saturday Rob smoked RIBS!   Also had cole slaw and this interesting side dish.  It took some time but was REALLY good!!!!   

Summer Vegetable Galette with Pesto
Crust
1  1/4 c. flour
3/4 tsp sea salt
1 stick very cold unsalted butter, cubed
1/4 cup ice cold water
1 egg yolk plus 1/2 tsp water; slightly beaten (for egg wash at end)  

Pesto

For the filling:   
1 tsp olive oil for drizzling
Yellow summer squash, thinly sliced
Zucchini, thinly sliced
2 small tomatoes, thinly sliced
Freshly grated pecorino cheese

To make the crust: Combine the flour, salt and cold, cubed butter in the bowl of a food processor, and process for about 5 seconds. Sprinkle the ice water over the flour mixture and pulse until the pastry just begins to come together, for about 10 seconds; you should still see small pieces of butter in it. 

Transfer the pastry dough to a lightly floured work surface, gather it together to form a disk or mound, wrap with plastic wrap and refrigerate for at least 30 minutes.

To assemble the galette: Preheat the oven to 375 F and line a baking sheet with parchment paper or a Silpat. Remove the disk of pie dough from the refrigerator and place it on a lightly floured work surface. Dust some flour on the rolling pin, and roll out the dough to a large circle, about 12 inches in diameter. (If your dough was refrigerated for more than a half an hour, wait about 20 minutes before rolling.) 

Using your rolling pin and starting on one end of the dough, loosely roll up your pie crust around the rolling pin. Transfer it to the prepared baking sheet and roll the dough back out flat. 

Spread about 1/3 cup of pesto in the center of the dough, leaving about a 1 1/2- to 2-inch border all around the edge. Lightly drizzle on just a touch of extra-virgin olive oil over the pesto. Arrange your sliced summer squash, zucchini and tomatoes in a single layer over the top, arranging them however you want. 

Gently fold the pastry border over the vegetables, overlapping the edges as much as possible and creating pleats all around the edges. Brush the folded edges of the crust with the egg wash. 

Bake for 35 to 40 minutes, or until the crust is golden brown. Let the galette cool for at least 5 to 10 minutes before serving, and garnish with freshly grated pecorino cheese. Serve the galette with the leftover pesto if desired.

Read more at http://www.jewishworldreview.com/ess/Summer_Vegetable_Galette_with_Pesto.php3#l8CDWVmCAQTF6DVm.99


Bethany was here and we all 3 really enjoyed it!!   Nice and summery!!  

Last night we had leftovers...........pulled pork and cole slaw!   Tonight I'm going out with the girls so not making dinner!!  

Sheet Pan Chicken with fingerling potatoes

At your recommendation, I made this recipe last night .........   YUMMY-O!!!!

(Also this is a test to see how it works to put a hyperlink in the body of a post!)

Thanks for the great suggestion!   So easy to make

http://abc.go.com/shows/the-chew/recipes/sheet-pan-chicken-thighs-with-fingerling-potatoes-daphne-oz

On the menu for Friday night. Our current favorite to have on the weekend. Grilled pizza with tomatoes, fresh mozzarella, basil and prosciutto.

On the menu for tonight:

Poached egg and avocado on English muffin.
Fruit

Shrimp Fried Rice . . . for dinner tonight. Pretty darn good, low carb and very "clean" tasting.

1 c. broccoli florets
7 teaspoon canola oil, divided
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 cup sugar snap peas, trimmed and cut in half
1 tablespoon grated fresh ginger
1 cup cooked rice, chilled (I used brown rice, great to use of leftover rice)
1 tablespoon dark sesame oil
12 oz. peeled raw shrimp
1 1/2 cups thawed edamame
1/4 cup low sodium soy sauce
1 1/2 tablespoons rice vinegar
1 teaspoon Sriracha
1/4 cup diced green onion

Steam broccoli for about 4 minutes til crisp tender, set aside.  Heat a large skillet or wok or med-high heat. Add 1 teaspoon canola oil. Add peppers and sugar snap peas and stir-fry for 2 minutes.  Put vegetables in a large bowl.  Add remaining 2 tablespoons canola oil, swirl pan. Add ginger and stir-fry 10 seconds. Add rice and stir-fry for 5 minutes until it begins to turn brown. Pour into bowl with vegetables.

Return pan to heat and add sesame oil, swirl to coat. Add shrimp, stir-fry 1 minute. Add edamame and stir-fry 1 minute.  Stir in sriracha, soy sauce and rice vinegar.  Bring to a boil, cook for 3 minutes or until sauce slightly thickens.  Add vegetables and green onion, stir to combine. Cook 1 minute stirring frequently. Serve immediately.

Serves 4

Baked Eggs
(courtesy of Taste of Home)

4 eggs
4 tablespoons milk
2 tablespoons shredded cheese - kind of your choice
2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
2 cooked bacon strips

Preheat oven to 325 degrees.

Coat four 4 oz. ramekins with cooking spray.  Break an egg into each dish. Spoon 1 tablespoon milk over each egg.  Combine the cheese, parsley, salt and pepper and sprinkle over tops.

Bake, uncovered for 12-15 minutes or until whites are completely set and yolks begin to thicken but are not firm. When done, sprinkle with crumbled bacon.

Pimento Cheese

8 oz. sharp cheddar cheese
1 jar pimentos - drained
onion powder
mayo ~ amount is just by taste!   

* Carolyne

Thai Spiced BBQ Shrimp

3 Tbsp. lemon juice
1 Tbsp. soy sauce
1 Tbsp. dijon mustard
2 cloves garlic - minced
1 Tbsp. brown sugar
2 tsp. curry paste   
Mix all that together and then add 

1 lb. shrimp
Marinate for 1 hour

Grill shrimp
Pour the marinade in a small pan and boil for a few minutes.   

Serve on a green salad!!!

We loved this!   
I wrote on my card   "recipematcher.com"     I don't know when I got it but man, it was good!!!