Delicious Easter Menu

While everyone enjoy's the holiday's, they can also be a huge pain for those who decide to make a homemade meal. The same questions arise with each one, often spoiling the actual day itself. What should I make? How long will it take? How hard is it?

Here is a menu that anyone can make. And most importantly, help you enjoy the time with the family.

INGREDIENTS: Whole Baked Sweet Potatoes

(Cook time: 45 minutes)

• 4 Medium Sweet Potatoes, even sized
• Vegetable Oil
• Butter
• Salt and Paprika, or Cinnamon Sugar

DIRECTIONS: Whole Baked Sweet Potatoes

1. Scrum sweet potatoes; brush each with vegetable oil.
2. Arrange potatoes on over rack and bake at 450 degrees for 35 to 45 minutes, until tender.
3. Remove at once and prick with a form to let steam out.
4. Cut a 1 1/2 inch cross in the center of each potato.
5. Hold each potato with a pot holder and press upward until filling bursts through the top.
6. Top with butter and sprinkle with salt and paprika or a mixture of sugar and cinnamon.

INGREDIENTS: Sweet and Sour Carrots

(Cook Time: 22 minutes)

• 1 pound Carrots, sliced
• 1 Green Bell Pepper, cut in 1-inch squares
• 1 can (8 ounce) Pineapple Tidbits in juice
• 1/3 cup of Sugar
• 1 tablespoon Cornstarch
• 1/2 teaspoon Salt
• 2 tablespoons Vinegar
• 2 teaspoon Soy Sauce

DIRECTIONS: Sweet and Sour Carrots

1. Cook carrots in a covered sauce pan in lightly salted water for 15 minutes, until just tender.
2. Add green pepper; cook 3 minutes longer. Drain well.
3. Drain pineapple juice in a measuring cup and add enough water to make 1/3 cup.
4. In a small saucepan combine salt, cornstarch, and sugar; stir in pineapple liquid, vinegar, and soy sauce.
5. Cook, stirring consistently, until thickened and bubbly.
6. Stir into hot vegetables; add pineapple.
7. Heat through.

INGREDIENTS: Herbed Leg of Lamb

• 1 Leg of Lamb, about 5 pounds
• 4 Cloves of Garlic, crushed
• 2 teaspoons Salt
• 2 teaspoons Dried Leaf Oregano, crushed
• 1/2 teaspoon Pepper
• 1 cup Dry Red Wine
• 1/4 cup Sliced Green Onions
• 2 tablespoons Lemon Juice
• 2 tablespoon Flour
• Salt and Pepper to taste

DIRECTIONS: Herbed Leg of Lamb

1. Cut slits in meat at 2-inch intervals.
2. Combine crushed garlic, salt, pepper, and oregano; press into the slits of meat.
3. Place lamb on rack;l fat-side up, in oven roasting pan.
4. Mix red wine, green onions, and lemon juice; reserve 1 cup of mixture for gravy.
5. Brush lamb with a little of the wine mixture, roast at 325 degrees for about 30 minutes per pound, or until the thermometer reads 175 degrees for medium.
6. Lift roast to a warm platter and make gravy.

1. Pour juices into a measuring cup; skim off juices.
2. Add water to juices to make 1 cup.
3. Measure 2 tablespoons of the fat into the roasting pan over medium-low heat.
4. Stir in the flour scrapping up browned bits from the bottom of the pan.
5. Add meat juices and reserved red wine mixture.
6. Cook, stirring consistently, until hot and bubbly.
7. Cook for 1 minute then season with salt and pepper to taste.
8. Serve gravy with leg of lamb.

INGREDIENTS: Strawberry Shortcake

(Cook Time: 20 minutes)

• 3 pints Fresh Strawberries
• 1/2 cup White Sugar
• 2 1/4 cups All-Purpose Flour
• 4 teaspoons Baking Powder
• 2 tablespoons White Sugar
• 1/4 teaspoon Salt
• 1/3 cup Shortening
• 1 Egg
• 2/3 cup of Milk
• 2 cups Heavy Whipped Cream

DIRECTIONS: Strawberry Shortcake

1. Slice the strawberries and toss them 1/2 cup of white sugar. Set aside.
2. Preheat over to 425 degrees. Grease and flour one 8-inch round cake pan.
3. In a bowl, combine the flour, baking powder, 2 tablespoons white sugar, and the salt.
4. With a pastry blend cut in the shortening until the mixture resembles coarse crumbs.
5. Make a well in the center and add the beaten egg and the milk. Stir until just combined.
6. Spread the batter in the prepared pan. Bake at 425 degrees for 15 to 20 minutes or until golden brown. Let cool partially in pan or on wire rack.
7. Slice partially cooled cake in half, making two layers.
8. Place half the strawberries on one layer and top with the other layer.
9. Top with the remaining strawberries and cover with the whipped cream.

Wine's of Croatia Blog

My friends over at Wines of Croatia also have a great blog they just shared with me. Check them out: www.winesofcroatia.wordpress.com

Zivjeli!

Wines of Croatia

For all you fellow Croats and wine lovers out there, Croatian wines have been making a splash over the past few years, winning fifty-three awards at the Decanter World Wine Awards 2010. Check out their official website:

http://www.WinesofCroatia.com/

A list of the winners:

http://www.croatia.org/crown/articles/9989/1/Fifty-three-Croatian-wines-awarded-at-the-Decanter-World-Wine-Awards-2010.html

"The Pit: Whole Hog. Pit Cooked."

Ed Mitchell? Check.

Top flight barbecue? A given.

If your ever in Raleigh, North Carolina I highly suggest you make your way over to Ed Mitchell's "The Pit," on West Davie Street. The famous barbecue spot bypassed all of my expectations, introducing my taste buds to the true definition of southern barbecue.

Pork Kabobs with Grilled Vegetables

There isn't anything better then grilling with a group of friends. These pork kabobs with grilled vegetables are quick, easy, and delicious. Combine with your favorite flavor of Rice-A-Roni and you've got yourself a perfect summertime meal.

INGREDIENTS:

• Pork Tips (amount varies on preference)
• 2 Red Onion
• 2 Bell Peppers (any color will do)
• Olive Oil
• Salt, to taste
• Pepper, to taste
• Wooden Skewers
• Box of Rice-A-Roni

DIRECTIONS:

1. Start grill. You want the grill to be hot enough the blister the vegetables, but not burn.
2. Season the pork tips with a simple dash of salt and pepper. You can marinate the pork in your favorite marinade if you prefer.
3. Put the vegetables and pork tips on separate skewers and set aside until grill is hot.
4. Start the Rice-A-Roni. Follow the directions on the box.
5. Once grill is hot, put the pork tips on. Wait a couple minutes to put the vegetables on, they won't take as long to cook.
6. Grill pork tips and vegetables to your liking.
7. Take off the grill and plate with Rice-A-Roni.
8. Enjoy!

Tyler Florence Mill Valley

I recently returned home from California; where I helped my brother move from Los Angeles to San Francisco. As soon as we arrived in San Fran we began exploring the area for restaurants, parks, bars, sight seeing spots, etc.

As we drove over the Golden Gate Bridge, beyond Sausalito, we arrived in a little town called Mill Valley. The friendly people, beautiful views, and phenomenal food made this town one of my favorite stops on our trip.

In downtown Mill Valley, Tyler Florence opened a

kitchenware store called "Tyler Florence Mill Valley." The store was filled with cookware, electronics, Tyler's homemade sauces and rubs, and a huge bookstore filled with cookbooks.

For anyone is who is in the area I highly suggest checking out "Tyler Florence Mill Valley" cooking store.

A Burrito Minus the Wrap

Two of my best friends, Joey Prepolec and Lloyd Praedel, and I began our day at my grandma's Croatian Picnic at her "Croatian-Catholic" Church called St. Lucy. The church holds them once a year where Croatians gather to enjoy traditional Croatian food, music, and drinks.

After spending the whole day at St. Lucy's we headed back to my place to lay by the pool and enjoy the rest of the day. As time flew by dinner time came by and we all grew an appetite. I decided to head to the grocery store to see what I could find.

I had the idea to make a stuffed chicken breast but when I got home with the ingredients to make the recipe I decided to head into another direction. Instead of stuffing the smoked mozzarella and red peppers inside the chicken, I added a few more ingredients are created a cheese sauce to throw over the top.


INGREDIENTS:

• 4 Chicken Breasts
• 1 head of Garlic, cloves separated
• 1 small bunch fresh Rosemary Sprigs
• Olive Oil, (I used Basil Olive Oil)
• 2 ounces of Smoked Mozzarella Cheese, cut into small cubes
• 2 large dollops of Ricotta Cheese
• 1 Red Bell Pepper
• 4 Jalapenos
• Salt, to taste
• Pepper, to taste

DIRECTIONS:

1. Heat oven to 375 degrees and start grill.
2. Combine garlic cloves and 2 rosemary sprigs in a sauce pan, cover with oil.
3. Bake until garlic cloves are tender and golden (about 30 miuntes).
4. Meanwhile, dice up red bell pepper and jalapenos and cut mozzarella cheese into cubes.
5. Put pepper and jalapeno into a pan and drizzle with olive, salt, and pepper. Set on grill.
6. Season chicken breasts with olive oil, and salt and pepper (both sides). Set on grill.
7. Once you flip the chicken for the first time put the mozarella and dollops of ricotta into pepper and jalapeno mizture (stir together until well combined).
8. After garlic, rosemary, and oil are infused pour liquid into "queso" (strain out garlic). Mix together.
9. Once chicken is cooked on both sides and queso is melted take off grill and let cool down.
   

Mojito's with Mr. Fenton

It was my sister's graduation party on Saturday where friends and family gathered to celebrate. One of my jobs for the party was to make a mixed drink, among others, and I choose to make mojitos.

Mojitos are a great summer time drink and goes great with just about everything. One of my best friends father, Randal Fenton, and I enjoyed the mojitos throughout party as we caught up on everything going on in our lives. I've known Mr. Fenton since I was 5 and consider him a second father so it is always great to catch up with him.

My parents hired a reggae band and the music and this summertime drink created a perfect match for a perfect night.

INGREDIENTS:

• Bundle of Mint Leaves
• 4 Lemons, juiced
• 4 Limes, juiced
• 1 cup of Sugar
• 1 fifth of Bacardi White Rum (or your favorite rum)
• 1 ounce of Club Soda
• Lots of ice

INSTRUCTIONS:

1. Combine mint leaves, sugar, juiced lemons and limes, and stir until thoroughly mixed.
2. Add rum club soda and continue to mix until well blended.
3. Add ice and give the mixture another stir.

Bacon Wrapped Hotdogs with Peppers, Onions, and BBQ Sauce

This is the ultimate recipe to grill on a summer day. A true American meal given an injection of flavor. A hot dog, on a grilled bun, drenched in homemade barbecue sauce, and topped with grilled onions and peppers.

Hot dogs are very versatile where any collection of ingredients can produce a wonderful meal. On the hot dog episode of "Throwdown with Bobby Flay," his competition was Nick Suarez from Brooklyn, New York. He made an award-winning hot dog (2009 Great Hot Dog Cookoff) topped with macaroni and cheese.

This isn't an award-winning hot dog but I promise it will have your tastebuds asking for more.


INGREDIENTS: Hot Dogs

Amounts will vary based on how many hot dogs you decide to make. But I will base my numbers off 2 hot dogs.

• 2 Hot Dogs
• 2 Hot Dog Buns
• Olive Oil (to spread on both sides of buns)

INGREDIENTS: Peppers and Onions

I like to add a little spice to my peppers and onions. If you are sensitive to spicy food then leave out the chili powder. You can also substitute any of the peppers with ones you prefer.

• 1 large Yellow Onion, diced
• 3 Cloves of Garlic, smashed
• 1 Red Bell Pepper, diced
• 1 Yellow Bell Pepper, diced
• 1 Orange Bell Pepper, diced
• Salt-to taste
• Pepper- to taste
• Chili Pepper- to taste

INGREDIENTS: Barbecue Sauce

• 1, 8-ounce can Tomato Sauce
• 1, 6-ounce can Tomato Paste
• 1/4 cup Onion, minced
• 1 tablespoons Brown Sugar
• 2 tablespoons Vinegar
• 2 tablespoons Olive Oil
• 3 Cloves of Garlic, crushed (use your knife blade to crush into a paste)
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon Dry Mustard
• 1 teaspoon Cayenne
• Ground Pepper- to taste

INSTRUCTIONS:

1. Put hot dogs on heated grill and allow to cook.
2. Depending on how you like you hot dogs prepared check every few mintues.
3. Once hot dogs are close to being cooked, put olive oil on both sides of buns and grill until crispy.

INSTRUCTIONS: Barbecue Sauce

1. Cook minced onion and garlic in olive oil until onions turn opaque.
2. Add remaining ingredients, mix thoroughly and allow to simmer for 20 minutes.
3. Makes about 1 1/2 cups of barbecue sauce.

INSTRUCTIONS: Pepper and Onions

1. Dice peppers and onions and put in heated pan.
2. Add remaining ingredients and allow to cook until peppers and onions soften.
3. Remove peppers and onions from pan and put on top of cooked hot dogs and then drizzle barbecue sauce over the top.

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