chocolate molten "love" cakes!

We had Pop/Mimi over for dinner on Thursday to celebrate their 39th wedding anniversary! We made the enchiladas and for dessert, I made this...

It was really easy and delicious. I should have taken a picture of it half eaten to show the gooey inside, but I was too distracted by the "yumminess" to stop eating! Paula Deen used silver rings to cook the cakes in but I didn't have rings so I used ramekins. Just make sure to grease and "flour" the ramekins so it won't stick. I used cocoa powder instead of flour though.

July 18 - 22

• Miami Cuban-Style Steak with Mojo skipped this one...next week, I guess.
• No-Bake Veggie Lasagna I made this back in the winter and Eric said it would have been better if we ate it in the summer. He was right, ha, ha! The zucchini and tomatoes were from our CSA. I did use a brown tomato on top. The basil is from one of the vendors at the farmer's market. We have basil growing in our pots, but not enough to make the pesto, but I did use ours for the garnish on top. You definitely need a food processor for this recipe. Try this one if you want a super fresh taste!
  
• Enchiladas Suizas Still as good as last time! For the side, we used purple beans from our garden (they turn green when you cook them, so I had intended to saute them very lightly to keep the purple color, but I "overcooked" them.) The corn was from a farmer at the Mt. Airy Farmer's Market.
  
  
• Scallops with honeydew avocado salsa Still wonderful! (see picture in seafood section)
• Fish with veggies We got rockfish from Trout's. It may have been the first time I ever had rockfish...it was good. Sides: CSA tomatoes and zucchini along with mango and honeydew

farmer market jackpot

• Tilapia, beets and zucchini blossoms Guess we must have been hungry when we went to the farmer's market on Saturday; because not only did we pick up a heavy CSA box, we hit the other stands too! We picked up some beets and zucchini blossoms! Did you know that beet tops are edible?!? So I roasted the beets wrapped in foil on 375 for alittle over an hour. The skins are much easier to peel roasted! For the beet tops, I sauteed them with some olive oil/salt/pepper. The were really tasty...Eric thought they were more tender than other greens (like chard or collards) and the held up better than spinach. If you haven't ever fried zucchini blossoms, you need too! I filled them with goat cheese and herbs (rosemary and tarragon) and Eric fried them. We got the tilapia from Trouts and seasoned it and Eric grilled it...super easy and quick!

• Crabcake, potatoes and kohlrabi Can't take credit for the crabcake...we bought them from Trouts. The CSA potatoes were sliced and sauteed with olive oil/salt/pepper and then the dash of white wine at the end. Another vendor at the market had kohlrabi...neither Eric and I had ever had it so we decided to give it a try. It's a purple color but once you peel it, it's white. You can eat them raw or cooked so again I sauteed them a bit. They tasted alittle like a mild broccoli.