Mozz and TOmaters
For the past four years we have rented a cottage during the summer, for a week, with our good friends the Fribergs (Big D). We have yet to rent to same place twice…but I think this year we finally found a winner. It’s fabulous, it’s directly on Lake Michigan. I could tell you more but then you might want to rent it and we would loose our spot.
I am keeping it a secret, it’s mine all MINE! ah-hah-hah,hahahaha!
(that was a crazy evil laugh)
But seriously if they will have us, we are coming back here again. For one thing the kitchen is big. The kitchen is very important when Big D and I vacation together. Because it is all about the food, my friends. The first year we vacationed together by the third night the boys (our husbands) were begging for mercy. They were so full they couldn’t take it anymore. We have simmered it down since that year. We cut out the appetizer course…….
We have a menu planning date for our vacation. Breakfast, lunch, appetizers, dinner, dessert, snacks in between…..OH my HEAVENS it’s quite out of control. But it’s what we love to do, and that’s what one should do on their vacation right? Do what they love to do…..
We haven’t been in the kitchen the whole time……don’t worry there is plenty of reading, napping and playing in the waves going on.
Today is the beginning of the fifth full day of our vacation….I just thought I would share with you what we have eaten so far….if I can remember it all that is. In short, in one paragraph I will attempt to fill you in on the “min-nuuuuu”.
Chicken Fontinella, rosemary bread, salad, cheese platter, marscapone cupcakes with strawberry frosting/white chocolate frosting, french breakfast puffs, deli sammies for lunch, PW’s Katies corn salad, guac, pica de gallo, flank steak and chicken on the grill for fajitas, onions and peppers, and all the fixin’s for fajitas, Big D’s Mexican chocolate sauce for our ice cream(this sauce is TDF! I will be sharing the recipe, pinky swear), big breakfast=bacon, eggs to order, all sorts of breads and muffins that were baked prior and brought with, fajita night redo which turned out to be quesidillas of all sorts, lots of appetizers which include every cheese known to man……and wine for the adults…..pop for the kiddos, hummus and pretzel chips, cream cheese with pepper jelly and crackers, boursin cheese, crackers, bbq ribs, firecracker shrimp skewers, oven roasted potatoes, watermelon salad (which was AmAZ-za-zing, will also share this recipe), plain ol’ watermelon slices, green salad with tomatoes and homemade ranch dressings….thanks PW, rosemary rolls, caprese salad…..hmmm seems like I missed something, Steaks marinated in my teriyaki sauce ,with blue cheese on the side, french cheese bread, pan fried potatoes with kale, green beans, cantaloupe, mater and mozz salad, (or caprese salad if you rather call it that), saute’d mushrooms and onions, cherry cobbler, ice cream, chocolate chunk toffee cookies, peanut butter bars…..
Is this called gluttony…
As we speak I am making bacon and Big D is going to make French toast with brioche bread……and of course I did not include the food we have eaten out ie. Pronto Pups, popcorn, and tonight we are planning on Fricanos…one cannot be within 5 miles of Fricanos pizza and not have a pie…I think there are laws against not eating Fricanos pizza while vacationing in West Michigan……we are downing the Lipator as I write in preparation.
What’s to come…..shrimp boil, blackberry cobbler, Texas sheet cake, homemade ice cream……heavens to Betsy!
I am feeling sick…..do I have a problem? Don’t answer that….I like living in denial.
Mozz and Maters is something we have eaten with every meal….it’s easy, it’s seems healthy, the kids will eat it….so here is my version…
Toast pine nuts in pan.
Oh life is good….yes sir-eee.
Caprese Salad
Ingredients
- 3 large ripe beef steak tomatoes
- 1 8 ounce log of fresh mozzarella cheese
- basil leaves washed and dried
- 1/3 cup pine nuts
- 1 tblsp balsamic vinegar
- 1 tablespoon extra virgin olive oil
- sea salt to taste
- fresh ground black pepper to taste
Instructions
- Heat a small skillet over medium heat, place pine nuts in skillet and move around continuously until they start to brown and smell nutty, remove pan to a dish or a plate. Otherwise they will continue to brown in the warm pan and could burn. Do not walk away from this is a step you much keep an eye on.
- Wash and slice tomatoes in to 1 cm thick slices.
- Cut mozzarella into as many slices as you have tomato slices.
- Wash and dry one basil leaf for every tomato slice, if the leaves are large and you don't have enough you can cut them in half.
Assemble
- On a flat serving platter with a bit of a lip to hold in juices. (honestly a dinner plate will do!) Layer tomatoes, mozzarella, basil leaves, then drizzle with olive oil, balsamic vinegar, sprinkle with toasted pine nuts and top it off with salt and pepper.
Oh, boy! Now that was the best thing I have ever had…the whole weeks worth.
Burrrrrrrrrp! Sounds like you are having a great vacation. The weather sure has been wonderful this week. Tell Big D I said hi!
Anonymous Karen
Not even a hint as to where the cottage is? We're from Central Wisconsin and are always looking for places to stay.
Wow!!! I think I want to vacay with you next time okay???? HaHa!! Sounds like you all had a belly full-of-a-time!!!