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Great Grilled Smoky Vegetables with Avocado and Goat Cheese Crumbles

Reviewed: Jul. 22, 2012
You MUST make these!! They are awesome and will impress everyone. My picky in-laws (but I don't like goat cheese..) loved them, my 13 year-old son (mom, when can we have those grilled vegetables again?...). Very easy to substitute depending on what veggies you have on hand. Have made this 5 times, here are my suggestions: slice the onion THICK or they will get lost. add zucchini (quartered lengthwise) and/or asparagus, eggplant is good also. MOST IMPORTANT: PUT SOME BALSAMIC IN YOUR MARINADE, THEN ADD GOOD/HIGH QUALITY BALSAMIC TO SOME OF THE REMAINING MARINADE TO DRIZZLE ON THE GRILLED VEGGIES. The avacado is optional but the goat cheese and FRESH basil are a must. Addistional suggestion: on the chance that you have leftover veggies, cut them up and add to sauteed onion and garlic, throw in a can of diced tomatoes and some grilled, sliced chicken sausage. Simmer to desired consistancy and serve over pasta with additional cheese. I now make extra veggies every time, just so we can have the pasta. Did I mention I like this receipe :)
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Pesto Squash

Reviewed: Jun. 20, 2011
Even better if you quick saute the zucchini in a little olive oil/butter over medium high heat until they get a little caramelization, but still firm. Then toss with pesto (preferably homemade) and a little parmesan.
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9 users found this review helpful

Mediterranean Marinated Roasted Peppers

Reviewed: Jun. 18, 2011
These are awesome and addictive! I do the peppers out on the grill, turning occasionally. Transfer to a bowl and cover tightly with cling wrap for about 10 minutes. Skins will come off VERY easily! Reduce soy sauce to 2 TBSP or less. Have used fresh basil and/or parsley as well. Also subbed parmesan for the feta. All are great! If you cut the peppers smaller (after skinning) they work great as a "bruschetta" topping too!
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11 users found this review helpful

Overnight Blueberry French Toast

Reviewed: Jan. 2, 2009
The answer to the CREAM CHEESE PROBLEM: One reviewer suggested freezing and then grating the cream cheese for even distribution. I tried this but the frozen block (used only 12 ozs.) was so hard, I could not grate it. So, I got out my Cuisinart food processor with the grating disk, ran the block down the shoot, and in 15 seconds had "cream cheese snow" that easily and evenly covered the entire dish. Note: use a rubber spatula and work quickly or the cream cheese will melt and be more difficult to distribute. When baked, the cream cheese was not evident as a separate ingredient, but added a creaminess that everyone at my New Years brunch raved about. Also upped the blueberries, only 10 eggs, 1-1/2 sauce recipe using 1/2 sugar, 1/2 Splenda. A keeper!!
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56 users found this review helpful

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