The Best Salad Ever

so this recipe is courtesy of my Aunt Judi, she is the best at cooking

cleaned and torn romaine, use the green part more so than the hard white part and make sure it is very clean and very dry
approx 2 cloves pressed garlic, (the garlic you use will depend on how much salad you are making)
about 1 cup grated parmesan (do not use the crap from a plastic shaker you buy already grated)
olive oil
balsamic vinegar

before you put the romain in the salad bowl rub the pressed garlic along the sides of the bowl.
add lettuce and TOSS THE SALAD TILL THE GARLIC IS WELL MIXED.
add about a large salad serving spoonful of olive oil, TOSS VERY WELL.
add more oil if necessary
add balsamic vinegar, about on spoonful and TOSS VERY WELL.
add parmesan cheese, TOSS VERY WELL.
The dressing should be very light and the parmesan should coat every leaf. Clearly they key is to toss it well. Enjoy!

Green Beans with Lemon Zest, Feta, and Mint

This is the perfect way to do green beans in the summer time

Green beans, trimmed, however much you are cooking for
zest of 1 lemon
chopped mint
1/4-1/2 cup crummbled feta cheese, depending on how many beans you are cooking
olive oil
2 cloves garlic, chopped

heat oil in a pan
saute the beans in the oil, then add garlic
when almost done add the mint and lemon zest, toss through a couple times
when beans are done (darker green yet still very crisp) add the feta and toss through then serve immediately.

BBQ Burgers with Slaw

A different way to enjoy a classic burger

Burgers:
1 lb lean ground beef
your favorite BBQ sauce
liquid smoke, a tiny capful
thick cut cheddar cheese slices
buns, of course
Slaw:
1 bag cole slaw mix
1/2 cup light mayo
1/4 cup white vinegar
2 tbs dijon mustard
2 tbs sugar
1 tbs lemon juice

Mix burger meat with BBQ sauce, liquid smoke (USE SPARINGLY) and whatever else you prefer in your burger mix (A1, worsteshire, steak seasoning, etc).
Form patties and cook to your liking over a charcoal (preferably) grill.
When almost done add cheese until just melted

To make the slaw simply mix all ingredients together and refridgerate at least 2 hours before serving.

Toast the buns and stack the burger pattie with some cole slaw and extra bbq sauce. Or if you like your cole slaw on the side do it the lame way. Like a pulled pork sandwich but a burger!! Serve with fries or your favorite southern side.

Veal Scallopini with Lemon Butter Sauce and Roasted Peppers

So I made this for Barret his last night in town because he is my hubby :) I wish I had a picture to share.

Veal Scallopini
approx. 4-6 ounces of meat per person
1/2 cup flour for dredging
1/4 cup grated parmesan cheese
salt and pepper to taste
juice of 1 lemon
3/4 cup white wine
2 tbs butter
2 tbs olive oil

Pound the veal cutlets to about 1/4 inch thin
Mix the flour, salt and pepper, and parmesan
coat the veal cutlets in flour mixture, make sure they are well coated
melt butter and olive over medium/high heat and when nice and hot add the veal to the pan
sear until brown then flip once and sear other side. THE KEY IS NOT TO OVERCOOK THE VEAL, IT WILL GET TOUGH AND TASTELESS.
when done remove veal from the pan and cover with foil to keep warm

To make sauce add more butter to the pan and let melt, then add the lemon juice and white wine, and a pinch of salt. heat until just boiling and the sauce begins to thicken.
To serve spoon sauce over the veal and enjoy!!

Roasted Peppers
the sweetness of peppers went perfectly with the veal and they are so easy to make.
3 peppers, your choice of color, red or yellow or orange go best
olive oil
seasoning of your choice
Heat oven to 400
Cut peppers into about 1 inch pieces and toss with olive oil and seasonings
Roast for about 15-25 minutes or until tender
Enjoy!