Stuffed Grape Leaves

2 cups uncooked long-grain white rice

• 1 large onion, chopped
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh mint leaves
• 2 quarts chicken broth
• 3/4 cup fresh lemon juice, divided
• 60 grape leaves, drained and rinsed
• hot water as needed
• 1 cup olive oil

1. In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
2. Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
3. Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.

http://allrecipes.com/Recipe/My-Own-Famous-Stuffed-Grape-Leaves/Detail.aspx?src=rss

Deep Fried Musrooms

Ingrediants

1 lb. First Choice mushrooms

3/4 c. all-purpose flour

3/4 c. club soda

1/2 tsp. garlic salt

Cooking oil for deep frying

Wash mushrooms and dry thoroughly on towel. Small mushrooms may be left whole; large ones should be cut into 1/4 inch slices. Stir flour, club soda and garlic salt together until smooth. Dip mushrooms in batter and fry in 400 degree oil for about 5 minutes or until golden brown. Oil should be deep enough for mushrooms to float freely. Drain on paper towels.

Giada De Laurentiis Mushroom Parmesan

• 3 tablespoons extra-virgin olive oil, plus extra for greasing the grill pan
• 4 to 6 portobello mushrooms
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup marinara sauce (store bought or homemade)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan
• 2 tablespoons butter, cut into small pieces

Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.

Preheat the oven to 400 degrees F.

Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.

By Giada De Laurentiis

Sauted Yellow Squash

• 6 medium summer squash , sliced
• ¼ cup butter
• 1 medium onion , sliced thinly or diced
• salt & pepper

Directions:

1. 1
   Melt butter in large skillet.
2. 2
   Add onion and cook just till tender.
3. 3
   Add yellow squash and continue cooking over medium heat, stirring until squash begins to soften.
4. 4
   Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes).
5. 5
   I add lots of salt and pepper.

Apple peanut butter sandwich

Ingredients

Green Apple Sliced

A pinch of cinnamon   

Peanut Butter

Take the apple slice and set on wheat bread, spread peanut butter on the top slice of bread.  Add a pinch of cinnamon. Enjoy!