Sylvia's Scenario

I've traveled far and wide but I've finally found my Ultimate Burger. Yes, the All-American meal of burger and fries, it's something I don't promote, but lets face it, we all eat it!  Right?!  And I was craving it after a week of eating fish and seafood.  I'm in Kona, Hawaii right now, soaking up the rays, sunshine, the constant smell of flowers and listening to all the tropical birds fluttering around, paradise for sure.  And the delicious food... We've been here 6 days now and I've ordered seafood for every meal that we've eaten out except breakfast.  I did have Portuguese sausage for breakfast instead of bacon which is delicious.  Not to mention the Oatmeal Brulee... We have all our favorite places since we've been coming here for 30 years, in fact, we are here for our 30th wedding anniversary.  We honeymooned here 30 years ago.  That's hard to image but it's true.  It's changed in 30 years, of course, but we don't th

Here is another caprese recipe, this time - sandwiches. This recipe was in the August issue of Cooking Light. We have been enjoying zucchini from the garden now but are still eagerly waiting for our tomatoes to ripen since I can't bring myself to buy the tasteless tomatoes from the grocery store. (There's a reason why its so hard for people to eat the recommended amount of fruits and vegetables - because they are tasteless in the grocery store and its not just tomatoes) You will find tomatoes and zucchini at your local farmers market if you aren't growing your own - the second best way to obtain these two delicious pieces of produce. Makes 4 sandwiches 1 medium zucchini, trimmed and cut lengthwise into 6 slices 4 tsp. olive oil, divided 1 clove garlic, minced 1-1/2 tsp balsamic vinegar 1/8 tsp. kosher salt 1/8 tsp. black pepper 4 (2 ounce) ciabatta rolls, split and toasted 8 large fresh basil leaves 1 medium tomato, thinly sliced 6 ounces fresh mozzarella cheese, th

I love this recipe.   If you have a favorite meatloaf recipe or family favorite recipe you can easily substitute that meatloaf recipe instead of this one but the whipped sweet potato frosting is a keeper. Adapted from: Joy Bauer, 2011 Serves 8 (2 cupcakes per serving) Meatloaf Cupcakes  1 yellow onion, finely chopped 1 red pepper, finely chopped 2 carrots, peeled and chopped 1.25 lbs lean ground turkey 2 egg whites 1 package taco seasoning mix 1. Preheat oven to 425F.   Liberally coat a muffin pan with oil spray and set aside. 2. Coat a large skillet with olive oil spray and saute the onions for about 3-5 minutes over medium heat. Add the peppers and carrots and saute for another 8-10 minutes. Remove from heat and allow to cool to room temperature. 3. In a large bowl, add the ground turkey, egg whites, and taco seasoning mix. Mix the ingredients together until they are combined well.  4.  Portion the turkey mixture into 8 muffin cups, smoothing the tops of each mini-meatloaf to make

This year for my birthday I wanted to go to a restaurant that I'd never been to before, Brick 29.   I'd heard a lot about it and I've eaten catered food from there on several occasions so I've been curious to go there.  So, Bruce, Carol, and I made reservations and headed out to Brick 29.  It's located in a refurbished Masonic Hall in Nampa, very unassuming, in fact, we completely passed by it first before we realized it was there.  Chef Dustin Bristol is known for being a three time nominee for the James Beard award which is a big deal for Idaho.  He was also invited to be on the TV show "Extreme Chef" but declined the offer.  Maybe in the future.  The food, of course, was exquisite. Dustin Bristol describes it as "comfort food-reinvented."   Bruce and Carol had the special salmon with incredibly delicious rice and I had the flat iron steak with delicious mashed potatoes.  The desserts were the best, tho.  Bruce had the German chocolate c

Snap peas the best items from the garden, fresh and crisp, slightly sweet and have a wonderful crunch. In case you’re not sure what’s a snap pea, they’re like the chubby brother of the snow pea or the little cousin of edamame. How to Store: Store in the crisper section of the refrigerator in a perforated plastic bag. Use within 2-3 days for the most nutrition. Enjoy Raw: You can eat the full pod and all with snap peas, there’s no reason to shell them. Just remove the stem and they’re good to go. Enjoy Cooked: Blanch snap peas in boiling water for about 1 minute (don’t overcook as you’ll destroy some of the heat-sensitive nutrients) and put immediately on ice to stop the cooking and retain their color. Use in your summer salads by cutting in half and tossing with the rest of your greens! Here are a couple ideas of what to make with your fresh sugar snap peas. Sesame Snap Peas 1/2 pound Snap Peas, trimmed 1 teaspoon Asian sesame oil 1 scallion, sliced thinly on diagonal

This recipe is from Around My French Table by Dorie Greenspan.  Her recipes are not real formal or stuffy but more like the French food of today which is a mix of old and new, traditional and exotic, simple and complex.  This recipe can fit easily into a meal plan of anyone who wants to eat healthfully and you don't need the skills of a French chef to make them. I threw this recipe together in less the 30 minutes and it came out with juicy and tender meat with such a colorful presentation.  Each person gets their own little packet. Serves 4 1 lb. skinless, boneless chicken breast or bone-in chicken thighs 12 thin slices of red onion, halved 1/2 red bell pepper, cored, seeded and diced 1 cup peas (fresh or frozen) 4 tsp olive oil 1 tsp curry powder salt and ground pepper 1. Center rack in oven and preheat the oven to 400 degree. Cut four 12-inch squares of aluminum foil. Have a baking sheet at hand. 2. Cut chicken into long strips and then cut strips crosswise in

Happy 4th of July. It's officially the beginning of Mojito season.  A long summer of crisp, refreshing Mojitos lays ahead and I can't wait!! Makes 1 drink In an 8-to 10-oz glass:  1.  Combine 20 rinsed mint leaves and 2 tsp. superfine sugar.     2.  With a wooden spoon, pound mint leaves with sugar to coarsely crush.   3.  Add 1 shot (2 Tbsp)  light rum and 3 Tbsp. fresh lime juice; mix well.   4.  Fill glass with ice cubes and 1/4 cup chilled club soda.   5.  Garnish with a sprig of mint.   Enjoy!!

This version of caprese is more like eating a slice of pizza for a more substantial appetizer.  It can also be a quick, healthy meal. Serves 4 1 clove garlic, finely chopped 1/2 cup olive oil 1 loaf ciabatta bread, split 1/2 tsp dried oregano Two 6- to 8-ounce fresh mozzarella cheese, mashed 2 pints multicolor cherry tomatoes, halved or quartered 1 cup basil leaves, shredded salt and pepper a few pinches crushed red pepper 1. Heat a grill or heat pan to medium-high. 2. In a small bowl, mix the garlic with the olive oil. 3. Grill the bread until grill marks appear. Brush with the garlic oil, top with the oregano and spread with the cheese. 4. Top with the tomatoes, basil and more oil; season with salt, black pepper and the red pepper. Optional:  Drizzle with a little balsamic vinegar. The simple way to make caprese is just with mozzarella cheese, a slice a tomato, basil, drizzle with olive oil and sprinkle with salt and pepper. We eat these a lot when the toma

Are you going to a 4th of July party this weekend? Or maybe hosting one? Here is a perfect, colorful appetizer for the festivities. Only a few ingredients and no mess, they are the perfect finger-food. 16 oz. grape or cherry tomatoes, rinsed and dried 1 bunch fresh basil, rinsed and dried 8 oz. tub of small mozzarella balls packed in water 1 T. olive oil Salt & Pepper Skewer one basil leaf, one mozzarella ball and one tomato onto each toothpick. Arrange onto a plate then drizzle with olive oil and sprinkle with salt and pepper.