Week 29 Bobby Flay Tuna Burgers and

GRILLED GERMAN POTATO SALAD

TUNA BURGERS

STUFFED MUSHROOMS CAPS

Carl

Well I was in charge of forming the burgers the tuna was no great but it was being cooked so it wasn't a problem. We let them sit which helped them firm up. The mushrooms were good the had sheep's/goat cheese that had a slight tang to it which was topped with a spinch salad. Lastly the potato salad was good but im not much of a germa potato salad person. Although aunt liby injoyed the left over tuna burgers with ther green onion mayo on top she was about to eat it cold before I made her heat it up for better flava

David

We bought fresh frozen tuna for this meal. Carl chopeed it up and it really was not holding together that we. However, after Carl cooked it, it really firmed up on the grill. We got some sheep cheese for the portabella mushrooms and they were really good. Lastly, we made hot sweet German Potato Salad.

Week 22 Chive Risotto Cakes, Wild Mushroom Risotto, Parmesan Roasted Broccoli and Fresh Lemon Mousse

Chive Risotto Cakes

Parmesan Roasted Broccoli

Wild Mushroom Risotto

Carl

Ohhhhhhhh sooo gooood was one of our best meals Delicious savory, sweet, tart! We had risotto cakes which were good cheesy and crunchy. Also we had mushroom risotto which was Omani (earthy 5 flavor other than bitter, sweet, salty, and I think sour I don't know fo sho). Next we had Parmesan roasted broccoli many liked it, i thought it had a scruppcious taste. Lastly we had lemon mousse that was tart and delicious! cant wait till next week RACHEL RAY...were putting on a 30 minute timer to test.

David

Tonight was good. Each item turned out really well. We had four items because it was spring break and we had a little extra time. We had a couple of guests over. Kelly has only been at one other dinner. I don't know if Daniel is really a guest anymore because he is a regular. We also had Nikki Fondell over. Be sure to check out her blog. It is good stuff. My favorite was the wild mushroom risotto. I loved the shitake mushroom mix. It was too much work to make so we did not include it in the blog this week. Another favorite was the chive risotto cakes. The recipe is included below. The broccoli was especially easy. I would definitely recommend that.

Liz gave us a comment saying we need to put the actual recipe's in the blog. Here you go Liz.

Parmesan Broccoli Cut 2 pounds of broccoli and place on a greased tray. Put 2 T of Olive Oil over the top with 2 garlic cloves finely sliced with a little pepper and salt on top. Cook for 30 minutes at 425. After it comes out put 1 T of Olive oil and 1 tsp of lemon zest with 1.5 T of pine nuts, 1 T of lemon juice, and 1/4 cup of Parmesan cheese. Mix and serve

Risotto Cakes: Cook 1 cup of Arborio rice in 4 Qrts of water for 20 minutes. Drain and rinse with cold water. Add 1.5 cups of shredded Fontina cheese 1/2 cup of Greek yogurt, 2 eggs, 1 tsp of salt, 1/2 tsp of pepper and 3 T of minced chives. Let it chill for 2 hours. Then make 7-9 round cakes and put them in corn flake crumbs. Then fry them in olive oil for 4-5 minutes on each side. They are tasty. Nikki tried putting lemon juice on the top of them and she thought it really tasted good.

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