Gazpacho - Kevin's Receipe

This is so easy and sooooo good. Kevin makes the best......

Ingredients:

• 4 lrg. Ripe tomatoes
• 2 1/2 cucumbers
• 1 lrg. green pepper
• 10-12 green onions
• 1-2 cloves garlic
• salt
• 1/4 c. red wine vinegar
• 1/3 c. olive oil
• 3 c. tomato juice
• 1-1 1/2 cups beef broth
• hot pepper sauce
• Worcestershire sauce
• freshly ground pepper

1. peel, seed and chop tomatoes. To peel boil some water drop tomatoes in water for a min. or so and the skin will just rub off.
2. Chop cucumbers, peppers, and onions.
3. Mash garlic and season with salt. Beat in vinegar and oil
4. Combine this with chopped veg. and stir in tomato juice and broth.
5. Season with hot pepper sauce, Worcestershire sauce and pepper to taste.
6. Chill and serve. Note: best if you chill overnight

Amanda's Favorite

Chicken Saute' Provencale

The kids all have their favorite things we cook. This is one that Kevin always does for Amanda. This aromatic saute' is quick, easy & simple to prepare and it is rich with the flavor of garlic, wine and tomatoes.

Ingredients:

• 2 Tbs. olive oil
• 4 skinless, boneless Chicken breast
• 1/3 c. chopped yellow onions
• 2 large cloves of garlic
• 1/2 tsp. salt
• 1/4 tsp pepper
• 1/2 cup dry white wine Hint: use a wine that you like (doesn't need to cost a lot) as once the wine cooks off the flavor of the wine will stay.
• 1 cup peeled, seeded and chopped tomatoes
• 1 Tbs. fresh chopped Marjoram or oregano or 1 tsp. dried
• 1 Tbs. fresh chopped Parsley
• 4 fresh marjoram or parsley sprigs

In large non-stick pan heat the oil. When hot add chicken, onion, garlic, salt and pepper. Cook turning once 2-3 min. each side until lightly brown. Add wine and bring to a boil. Add tomatoes and chopped marjoram or oregano and return to a boil then lower the heat and let it simmer for 5-7 min. until the sauce thickens and chicken is opaque. Plate chicken and spoon sauce over it, sprinkle the fresh marjoram or parsley over it. We put it on a bed of pasta.

Enjoy....and keep watching for more.

Recipes To Share

Summer is here and it is BBQ time. I love cooking and finding new recipes. So I will try to find a few to share. Kevin and I both love to watch the cook channel. Last week we saw Alton Brown prepare this recipe and I cooked it yesterday....It's a keeper.

Pork Wellington

Ingredients:

• 1 whole egg
• 1 Tbs. water
• 1-ounce dried apple rings
• 1 whole pork tenderloin, approximately 1 pound
• 1 1/2 ounces thinly sliced prosciutto ham
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. chopped fresh thyme leaves
• 1 tsp. flour
• 1 sheet puff pastry thawed completely
• 1 Tbs. whole-grain mustard (I could only find whole-grain w/garlic-it was good)

Directions:

1. heat oven to 400 F. with rack in upper third of oven
2. Whisk the egg and water together in small bowl and set aside
3. Chop apple rings to the size of a medium dice, can use food processor
4. Trim the pork of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the pieces next to each other head to tail, so when laid back together they are the same size at the ends.
5. Lay out a 12x16 piece of parchment paper and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Use a rolling pin to get them to adhere to each other.
6. Sprinkle with salt, pepper and thyme.
7. Set the tenderloin down the middle of the prosciutto, spread the dried apples in the middle of it and push the two pieces back together so the apples are held between them.
8. Using the paper to assist, wrap the prosciutto around the tenderloin to completely enclose the pork.
9. Sprinkle flour on the counter and roll out the pastry to 12x14. Spread the mustard thinly in the middle of the pastry, lay the tenderloin roll in the center of the pastry on the mustard.
10. Fold the puff pastry up and over the pork roll and roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal, close ends also. Turn the tenderloin over so the side with the double thickness of pastry is underneath.
11. Brush the entire pastry with the egg wash. Place on baking sheet and bake for 20 to 30 min. or until pork reaches an internal temperature of at least 140 degrees F.
12. Let stand for 10 min. prior to serving.

Note: we cooked ours for 25 min. Next time we will reduce the time to 20 to 22. Very Good....