Level 1 - Day 62

I'm Bragging ... a little ... today!

Last month, my sweet, finicky, lovable mother gave me a modern version of the old-fashioned cast iron skillet for my birthday.  It came already seasoned and ready to go. 

I've been wanting one for years, but didn't want to spend the time getting it seasoned for use ... plus the old ones are expensive.  However, many of Suzanne's recipes call for a skillet or saute pan that can be used on the stove and in the oven.  All my pans have rubber-type handles, so I have to put aluminum foil on the handles when putting them in the oven.  But, not any more, thanks to my mother.

Well, I've used my new cast iron skillet a couple of times, and it really makes a difference.  In fact, as a test, this morning I prepared a breakfast recipe I've made before.  And, it turned out even better with my new skillet.  I highly recommend that you get one.  My mom got mine at Target for a very reasonable price.  So, she tells me.

Breakfast - Herb and Leak Frittata (from SS web site and Sexy Forever book).  As I mentioned, this is a wonderful breakfast dish.  But, this time it came out of the oven with a beautifully browned crust on the bottom that added delicious flavor to one of our favorite dishes.

AM Snack - Grapes that I pre-soaked in a bowl of water and apple cider vinegar.  Per Suzanne; let the grapes soak for 30 minutes and rinse well.  This is just as good as organic, but for half the cost.

Lunch - Leftover Asian Chicken Salad from yesterday.

PM Snack - Cucumber sticks.

Dinner - Double Double Cheeseburgers (SS web site) and Portobella Mushrooms with Bubbling Pesto (SS web site).

My hubby fired up the grill for our meal today.  I love hamburgers on the grill ... don't you?  You also make the mushrooms on the grill using 4 large portobello mushroom caps.  I chose this side dish because I had some leftover pesto from last week to use up.  You know how I hate to waste food.

Because the pesto was already made, this meal was a real time saver, too.  Basically, you rub the mushrooms with EVOO and cook gill side down for 5 minutes.  Then, flip and spread the pesto over the entire surface for 5-10 minutes.  Finally, top with Parmesan cheese and cook until it is melted and golden. 

What a feast we had!  The grilled mushrooms complimented the hamburgers so nicely.  And, we didn't even miss the bun because we used an iceburg lettuce cup instead.  Plus, the two slim patties, each topped with melted American cheese, pickles, sugar-free ketchup, and tomato slices was extremely satisfying and yummy.  You just have to eat it with a knife and fork, instead of your hands.