What's Grilling?

Eat Your "Grilled" Fruits and Vegetables...

For those of you who do not like fruits or vegetables... You don't know what your missing. I love fresh fruit and veggies and eat both everyday. If you've never tried grilling these natural wonders, there is no better time to get going.

Pick fruits and vegetables that are in season for the freshest tasting experience. Grilling brings out the natural sugars in the fruit as well as in the veggies and gives a great caramelized flavor. Dress them simply so that their natural sweet flavors shine through.

The next two recipes were inspired by Giada DiLaurentiis and they are both delicioius!

Grilled Pineapple with Chocolate-Hazelnut Drizzle and Pistashios
by Mixed Salad Annie adapted from Giada DeLauentiis

1 pineapple, peeled, cut crosswise into 1/2-inch-thick slices and core removed or 1 large can of sliced pineapple, drained
1/4 cup chocolate-hazelnut spread (such as Nutella)
Handful of salted Pistashio nuts

Heat an indoor grill pan or outdoor grill on medium high heat. Grill the pineapple slices 3 minutes per side or until you see golden grill marks on the bottoms.

Heat the chocolate-hazelnut spread in a small bowl in the microwave for about 30 seconds until melted; stir to see if it is ready to drizzle. Heat 30 seconds longer if needed.

Place the grilled pineapple slices on a large serving plate and drizzle the chocolate spread over the top. Sprinkle with nuts and serve.

Grilled Zucchini and Vidalia Onions with Balsamic Herb Dressing
by Mixed Salad Annie adapted from Giada DeLauentiis

4 zucchini, sliced lengthwise 1/2-inch-thick
4 slices vadalia onion, sliced 1/2-inch-thick
2 tablespoons olive oil
Sea salt and freshly ground black pepper
2 tablespoons balsamic vinegar
1/2 teaspoon finely chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves

Heat an indoor grill pan or outdoor grill on medium high heat. In a large baking dish add olive oil and salt and pepper. Add the zucchini and toss to coat. Place 1/2 of the zucchini on the grill. Add the onions to the dish and carefully toss to coat with oil. Add them to the grill. Cook for about 3 to 4 minutes per side or until the vegetables are tender and show golden grill marks on the bottoms. Grill the remaining zucchini. Arrange the zucchini on a platter and top with onion slices.

In the same baking dish whisk the 2 tablespoons balsamic vinegar, salt and pepper, parsley, basil, and thyme until blended. Drizzle the over the top of the vegetables. Can be served warm or at room temperature.

Almond Oatmeal Nutella Cookie Tart

In Honor of St. Joseph's Day...

Almonds, Hazelnuts and Amaretto.

Who needs Zeppoles? I mean they are alright but they can't compete with this cookie tart in my book. And I think St. Joe would agree.

This is a really easy, yet elegant tart. But lets face it, it's really just a giant cookie. I guess that's why I love it. Underneath all the pretentiousness, it's an oatmeal chocolate chip cookie.

It goes to show you that anything can be made elegant with a little imagination. Almond butter is one of the main ingredients and with the addition of Amaretto and Nutella, how can you go wrong?
I made this to bring to work for my fellow Italo-American friends. Do you think they will mind the missing piece? Well, I had to test taste it to make sure it was edible. (The missing piece somehow got even larger after the photo, hmmm, I wonder how that happened?)

Almond Oatmeal Nutella Cookie Tart
by Mixed Salad Annie

1/3 Cup Almond Butter
1/3 Cup soy milk
2 Tbls Canola Oil
1 Tbls. Amaretto
2 tsp almond extract
3/4 cup Sugar
1/2 cup whole wheat flour
1/2 cup AP flour
1/2 tsp salt
1/2 tsp baking soda
1 Cup Oatmeal
1/3 cup semi-sweet chocolate chips
Nutella Hazelnut Spread

Mix together first 6 ingredients. Add remaining ingredients (excluding Nutella) and mix. Spray a non-stick tart pan with removable bottom with cooking spray. Add mixture and spread out evenly. Bake at 350 degrees F. for 18-20 minutes or until light golden brown. Let cool and spread with Nutella.

Peanut Butter Blossom Surprises

I LOVE SURPRISES!

I think everyone has had a peanut butter blossom cookie at one point in their life. You know, it's the peanut butter cookie with the Hershey's Kiss on the top. As simple as they are, they are always a hit during the holidays or whenever I make them. I could spend all day baking up a batch of the most decadent and time consuming cookie recipes and put them side by side with the peanut butter blossoms and the blossoms always win!

So I don't fight it anymore, I just make them and watch 'em go! I wanted to give the recipe a little twist however by adding a little surprise in the center instead of the kiss on the top.

So I filled each cookie with Nutella! (Chocolate hazelnut spread for those of you who have not had the pleasure.) All I can say is... They rock.

Peanut Butter Blossom Surprises

• Nutella Chocolate Hazelnut Spread
  
• 1/2 cup shortening
• 3/4 cup creamy peanut butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Granulated sugar
  

1. Heat oven to 375°F.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Once shaped, press your finger in the middle of the cookie to form a small opening. Add a 1/2 teaspoon of Nutella into the opening. Close the opening by pressing the dough back together and reshape into a ball. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 7 to 9 minutes or until lightly browned. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.