Father's Day

Tomorrow is Father's Day and I'll be going over to my sister's house. I'm either taking the meal already prepared or cooking the meal at her house; I haven't decided that yet. Today I'm deciding what to make and visiting the grocery to pick up any ingredients I don't already have on hand.

Last things first - I know what we're having for dessert. The original recipe is from Pillsbury and is called Chocolate-Filled Crescents. My friend Becky made these for Bunco with a slight adjustment. I'm following Becky's twist: instead of chocolate chips, she used a layer of Nutella topped with a thin layer of almond paste for the filling. YUMMY! Becky baked them for 13 minutes at 350. I'm also thinking of making a few Raspberry Crescent Twists.

While figuring out dessert has been a snap, the main dish is harder for me to come up with. I have been cooking these past two Sundays, I just haven't blogged about it.

Last week I made grilled cauliflower and a simply delicious Three Bean Salad. Each dish was really good. The three bean salad is going to be my go-to recipe for potlucks this summer; I may even make it for the girls float trip I'm going on in July. Grilled cauliflower was a real hit too. I sliced 2 cauliflower heads, thinly coated the slices with olive oil, salt, and pepper and then grilled them to a nice carmelization; I also grilled some large baby protobello mushrooms alongside the cauliflower. Everything was a hit.



Two weeks ago I made a cheese tortellini with grilled vegetables dish that I was very happy with and that I made up myself!
Cheese Tortellini with Grilled Vegetables
2 1 lb packages frozen cheese tortellini, cooked to package directions, rinsed with cold water
1/4 cup Greek Feta salad dressing
1 medium eggplant, sliced in rounds
1 medium yellow squash, sliced in rounds
1 medium zucchini, sliced in rounds
8 oz package medium baby portobello mushrooms, cleaned and halved
2 red bell peppers, cut into 1.5 inch squares
1 lb fresh green beans, washed and ends trimmed
Olive oil

1- Toss the prepared tortellini with the salad dressing and refrigerate until ready to serve with vegetables.
2- Toss cut vegetables with olive oil. Heat grill to medium.
3- Grill like-sized vegetables together, leaving beans for last. Grill to desired consistency.
4- Toss vegetables with tortellini. Serve warm or cold.

This recipe makes a lot, so if you don't have many people to feed or if you don't want a lot of leftovers, adjust your ingredients appropriately.

So, back to Father's Day. Hmmm...I'm still not sure beyond dessert, but I'll let you know how it all turns out!

Carpe Diem!