Grilled Peaches with Honey & Goat Cheese

This recipe from Cara showed up in my Google Reader last month it looked so good we made it immediately. (Even if I can’t get around to blogging about it for a month or so) :) This is a great way to enjoy peaches with a meal you’re already grilling. And please, please don’t be scared of the goat cheese. I love goat cheese but for those who haven’t had it yet or are wierded out by it being with something sweet, trust me. It’s good.

Grilled Peaches with Honey & Goat Cheese

2 fresh summer peaches
a log of your favorite goat cheese
some honey
good quality cinnamon

Preheat the grill to medium-high heat, and spray with a nonstick grill spray or brush the grates with some oil (you'll be caramelizing right on the grates, so there's a good chance you'll get some stickage).

Cut the peaches in half and cut out the pits (you might want to cut around the pit, making a bigger hole, if you want to be able to fit more goat cheese in there!).

Sprinkle the cut halves with some sugar, then place cut side down on the grill for about 10-15 minutes. Turn them over, place some crumbled goat cheese in each peach and close the grill for another few minutes to warm the cheese.

Remove to a platter, drizzle with honey, and sprinkle with cinnamon. Cool for just a bit, but not too long

Spicy Shrimp, Sausage, & Spinach Fettuccine

This recipe popped up in my Google Reader and I knew I had to make it. We already had everything on hand so it was really convenient. We didn’t really feel like the corn would be a good fit in here so we left it out. We may try it next time. All in all, this dish was easy to put together, Cancy loved it, & it made for good leftovers too. I hope you like it.

Spicy Shrimp, Sausage, & Spinach Fettuccine

1 pound fettuccine
olive oil

1 medium onion, chopped, about 1 cup

3 links of hot Italian sausage, removed from casing, about 1/4 pound

2 large garlic cloves, chopped

1 1/4 pounds of large shrimp (21 - 25/pound), peeled and deveined

4 large handfuls of baby spinach, about 4 cups loosely packed

1 cup corn ( i left this out )

1/2 cup pasta water

1/2 - 1 cup Parmesan cheese, freshly grated and not packed, plus more for serving

salt & 

Cook fettuccine in a large pot of water according to package directions. Drain pasta, reserving 1/2 cup of the pasta cooking water. Set aside.

While the pasta cooks, heat a large saute pan over medium high heat. Add 2 tablespoons of olive oil and onions and saute for about 5 minutes. Add the sausage in small pieces and the garlic and cook until until the sausage is cooked and browned.

Add shrimp to pan and cook for 2 - 3 minutes. Add spinach and cook for 3 - 4 minutes or until it is slightly wilted. Add corn and pasta water to saute pan and scrape up any bits cooked on to the bottom of the pan.

Add pasta and toss to mix. Season to taste with salt and pepper.

Place in a serving bowl and top with Parmesan cheese. Serve with extra cheese.

Gnocchi with Summer vegetables

I’m a big Martha Stewart fan. I usually end up on her site looking for recipes. I found this one just in time. Cancy’s parents had a bunch of zucchini & squash from their garden this summer so they brought some down last time they were here. And by some, I mean a whole bunch. This was a delicious way to use both the zucchini & the squash. Enjoy.

Gnocchi with Summer vegetables
1 tablespoon olive oil
2 zucchini or summer squash, or one of each (about 2 pounds total), quartered and sliced
2 garlic cloves, minced
Coarse salt and ground pepper
1 pint grape tomatoes, halved (I left this out)
1 package (15 to 16 ounces) shelf stable gnocchi
1/4 cup fresh basil, chopped
2 tablespoons grated Pecorino Romano cheese
1 tablespoon butter
2 teaspoons fresh lemon juice

In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.

Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.