The Best Chocolate Cake Ever
That’s what it was called on the website where I…
Sunday evening we drove up to Round Rock to spend some time with Leti and her parents, Sophia and Robert. We were treated to a lavish supper of grilled salmon, chicken, deer sausage, shrimp, portobellos (which Leti used for fajitas), asparagus, bruschetta, and cucumber-tomato salad, plus grapes with yogurt, cinnamon, and walnuts for dessert. It was scrumptious. We had a great time helping out at the grill (and saturating ourselves with smoke in the process), and Justin even got to pet the neighborhood donkey.
I have to say that the bruschetta were amazing, and so simple. After toasting slices of baguette on the grill, we rubbed a garlic clove on each slice, then topped them with chopped tomato mixed with sliced basil. Rubbing the garlic on the bread gave it such a great flavor.
It had been so long since we’ve really participated in a cookout. Leave it to Leti to pull out all the stops and show us how to make grilling fun, vegetarian-friendly, and healthy to boot.
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms; saute 5 minutes or until almost tender. Add onion, bell pepper, and garlic. Reduce heat to medium, and cook for 4 minutes or until bell pepper is crisp-tender, stirring frequently. Remove from heat; stir in cilantro, lime juice, salt, black pepper, and chile.
Warm tortillas according to package directions. Spoon about 1/4 cup mushroom mixture down center of each tortilla; top each tortilla with 4 teaspoons cheese and 1 tablespoon salsa. Roll up.
Makes 4 servings.
Source: Cooking Light Jan/Feb 2005