I Love Fall and Pumpkin Ice Cream...

I love fall; the crisp in the air, the early nightfall, cuddling up in a warm sweater and most importantly, I can again find my favorite pumpkin ice cream on the shelves.  One of my favorite desserts is warm ginger cake with pumpkin ice cream and whipped cream.  Mike & I had it several years ago at Chow's restaurant and I was instantly obsessed...I started looking for a recipe that I could work with to replicate the flavor.  I found this one and it's actually a recipe that I have not had to modify!  I highly suggest serving this warm with a big scoop of pumpkin ice cream and a dollop of fresh whipped cream; you will seriously feel like you've died and gone to heaven...

Fresh Ginger Cake 

From Epicurious, November 1999

by David Lebovitz

Serves 10-12 4 ounces fresh ginger 1 cup mild molasses 1 cup sugar 1 cup vegetable oil, preferably peanut 2 1/2 cups flour 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground black pepper 1 cup water 2 teaspoons baking soda 2 eggs, at room temperature Position the oven rack in the center of the oven. Preheat the oven to 350°F. Line a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan with a circle of parchment paper. Peel, slice, and chop the ginger very fine with a knife (or use a grater). Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper. Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger. Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking. Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper.

The Spicy Taste of Victory

I actually won something!!  At the last minute, I decided to enter our pool club's Chili Cookoff - well, it was actually the day before.  Someone had to drop out, so I took that spot.  Sadly, I didn't look at the day's soccer schedule and was strapped for time...So after our last game, I rushed to our grocery store to pick up all the ingredients, simmered it for about an hour and then headed over to our pool.  Two hours later, I was victorious!  Totally worth the scramble...I even bugged my husband at the firehouse to share my exciting news!

So, I'm not that "carry a recipe to my deathbed" kind of gal - which means that yes, I am sharing it with my friends! This recipe is a combination of different recipes I have tried over the years and includes my hands down favorite chili starter.  I've done the whole make from scratch thing and honestly, this starter is way better and much easier, as well as not salty - a lot of chili seasonings just leave me feeling puffy and miserable.  

Please let me know how you like it - hopefully it will be a big hit in your households!  My family has already asked me to make it 3 times in less than two weeks...

My Family's Favorite Chili
(serves 6-8)

1lb italian sausage

1lb extra lean ground beef

1 yellow onion, finely chopped

1T minced garlic

1 jar Tabasco chili starter - spicy

1 jar Tabasco chili starter - mild

1 can of V8 spicy hot juice (the soda can size)

1 can diced green chilis

2 cans red kidney beans, rinsed and drained

Combine both meats in a skillet and brown, so that there is no more pink showing.  While meat is browning, heat approximately 2T of olive oil and saute onion and garlic, until onion is a little soft.  Once meat is completely browned, drain any liquid and then add to pot with onions and garlic and mix.  Pour in both jars of chili starter and juice, then fill one jar with water and add to pot - if you like chili a little more saucy, then add one more jar of water.  Add chilis and kidney beans; mix thoroughly and simmer for approximately 1 hour.

It's a Keeper...Honey Parmesan Pork Roast

As I have blathered on about before, I LOVE my crock pot! As a working mom who has an equally busy husband & kids, my crock pot is my meal lifesaver - you can throw a whole bunch of stuff in the pot and voila, meal time!

I found this roast recipe from Six Sisters Stuff on Pinterest and have been dying to try it on my family; as with many of the recipes on here, I slightly modified it a bit. I told my friends I would repost it here if it was a keeper and my jury of three unanimously voted that it was awesome! I served it with two of my other tried & true favorites, yukon gold garlic mashed potatoes and roasted brussel sprouts, which I am also posting for your dinner time pleasure...

Honey Parmesan Pork Roast - serves 6
(recipe adapted from sixsistersstuff.blogspot.com)

4 lb boneless pork shoulder roast
2/3 cup grated Paremesan cheese
3/4 cup honey
3T tamari soy sauce or Bragg's liquid aminos
2T dried basil
2T minced garlic
1t fresh ground red pepper
1T olive oil
2T cornstarch
1/4 c cold water

Spray crock pot with Pam; place roast fat side down in crock pot. In small mixing bowl, combine cheese, honey, soy sauce, basil, garlic, pepper and oil until smooth (will be a paste consistency); pour over the pork. Cover and cook on low for 7-8 hours.

Remove meat from pot and place on a platter; keep warm. Skim fat from juice; transfer juice & drippings to a saucepan and bring to a boil. Combine cornstarch & water until smooth. Gradually stir into saucepan with juices and continue stirring until gravy thickens and comes to a boil. Slice roast and serve with gravy.

Roasted Brussel Sprouts

2 lbs brussel sprouts, rinsed
1/4 cup olive oil
1t garlic powder
1 1/2t sea salt
1t pepper

Preheat oven to 400. Trim stems off and halve sprouts. Place sprouts in a glass bowl and combine oil, garlic powder, sea salt and pepper with sprouts until coated. Spread sprouts on cookie sheet and if desired, sprinkle more salt & pepper over the sprouts. Put in oven for 15 minutes or until leaves become slightly crispy. Serve immediately.

Yukon Gold Mashed Potatoes

6 yukon gold potatoes, rinsed and cubed
4 whole peeled garlic cloves
3T butter
1/2 c cream cheese
1/2 c sour cream
salt & pepper

Preheat oven to 400. Boil potatoes and garlic until potatoes are soft. Drain and return potatoes & garlic back to pot and add butter, cream cheese and sour cream. Mash mixture to desired consistency and season to taste with salt & pepper. Transfer to 8x8 dish and spread evenly. Place in oven uncovered for approximately 15 minutes to set and allow a slight crust to form. Please note: if you don't want a crust, loosely cover with foil and still bake for approximately 15 minutes to set.

Comfort Food Recipe #4 - Creamy Chicken and Dumplings

I love winter and comfort food. The cold weather is the time I enjoy making stews, roasts and chicken & dumplings; needless to say, my crock pot gets a workout! Chicken and dumplings are a hands down family favorite. Here is my recipe and I hope you all enjoy it!

Creamy Crock Pot Chicken and Dumplings

4-6 chicken breasts
1 T garlic powder
1 tsp fresh ground black pepper
1 large onion, finely chopped
1 can diced white potatoes, drained
2 cans condensed cream of chicken soup
2 cups chicken broth*
2 cups frozen peas & carrots
1 package refrigerated biscuit dough, each biscuit cut into quarters


Rinse chicken breasts and place at the bottom of the crockpot and season breasts with garlic powder and pepper. Add onions and potatoes, both cans of chicken soup and chicken broth. Cook on Low for 8 hours. Once cooking is completed, shred chicken with two forks in the crockpot, then stir in the frozen peas and carrots.
*If you like your chicken mixture more like a soup, you can add more chicken broth at this time, to taste. Top with biscuits and cook approximately ½ hour or until biscuits are no longer doughy.

Enchilada Casserole

One night when I didn't feel like cooking, I went to one of my favorite grocery stores, Lunardi's, for inspiration (AKA a ready-made meal). Of course, I scored! In the deli, they had enchilada casserole - I bought a pound for a ridiculously high price, but it was worth it! It was like a deconstructed enchilada, with fresh onions, yummy red sauce and oh so creamy cheese...My name is Bridgit and I'm addicted to Lunardi's Enchilada Casserole. Unfortunately, the staff broke it to me gently that they do not make it very often. As they saw the tears well up in my eyes, they offered to share the recipe with me. Come to find out, there was no miracle to the ingredients, but they did use the roasted chicken sold in the deli. So, using a little of their recipe with my twist on the ingredients, I made a quick enchilada casserole. Of course, the true taste test results would come from my 3 very picky judges - luckily, it was a big hit! I have the pictures to prove it...


Quick Enchilada Casserole
(serves 4)

4 cups cooked chicken, diced (I use roasted chicken)
1 medium yellow onion, chopped
1 can Campbell's nacho cheese soup
1 can diced green chilies
1 tsp chili powder
1 small can red enchilada sauce
8 small corn tortillas
1 cup each cheddar & monterey jack cheese
1 cup green onions, chopped
1 small can sliced olives, drained
1 cup seeded & diced tomato
1 avocado, pitted & sliced
sour cream

Preheat oven to 350º. In mixing bowl, combine chicken, soup, chilies, chili powder and 1/4 cup enchilada sauce and mix thoroughly. Coat the bottom of an 8x8 pan with enchilada sauce, then lay down 4 corn tortillas. Spoon additional sauce over the tortillas. Spread the chicken mixture evenly over the tortillas. Layer the remaining tortillas over the chicken mixture and pour remaining enchilada sauce on top. Cover the sauce with the cheese. Loosely cover the casserole with foil and put in oven for 30 minutes. Remove foil and cook for additional 10 minutes, or until cheese is slightly golden. After removing from oven, top with green onions and olives. When serving, garnish with tomato, avocado and a dollop of sour cream.

Seafood Salad

So we're about a month away from our pool club opening for the summer season. During the summer, we're at the pool almost every day, all day and we take easy meals to snack on that everyone can enjoy. One of my favorite items to make is seafood salad. I used to buy it at the grocery store, but a price of $5/lb. was ridiculous! So, I figured out a recipe on my own and my family likes it just as much as the store bought version. I serve it with crackers, on green salad or as a sandwich - it makes a great alternative to tuna. Enjoy!


Seafood Salad

1 12 oz package imitation crab, flake style
3 stalks celery, finely chopped
3 bunches green onion, finely chopped
1 tsp lemon juice
½ c mayonnaise
Pepper

Shred the imitation crab with two forks or your hands, so that the crab is no longer in big chunks. Add celery, onion, lemon juice and mayonnaise; mix thoroughly with a fork*. season with pepper to taste and serve immediately.

*If you would like the salad creamier, add mayonnaise in teaspoon increments until desired consistency reached.

Mikey's Fish Tacos

What do you get with Mike's trip to Costco and a love of Mexican food? Mikey's Fresh Fish Tacos! These are the best, because the fish is baked not fried. My close friends and family know that I detest cooking fried foods - I hate the grease and smell! The key to the crispiness of the meat is the panko bread crumbs, which are in your neighborhood grocery store...

Mikey's Fish Tacos (feeds 4)

2 cups panko bread crumbs
1/4 tsp Old Bay Seasoning
1/2 tsp each fresh ground pepper, dried parsley flakes, chili powder and garlic powder
2 lbs. fresh rock cod, sliced into 1" wide strips
1 egg
1/4 c milk
flour or corn tortillas, soft taco size

Preheat oven to 350º; line a jelly roll or roasting pan with foil and lightly spray with Pam. In a flat dish, Mix bread crumbs with seasonings and set aside. Beat egg and milk; dip each strip into the mixture and then coat the fish in the bread crumbs. Lie strip flat on pan; repeat process until all strips are coated. Bake until fish is golden brown, approximately 20 minutes. Wrap tortillas in foil and during last 5 minutes, place tortillas in oven to warm. Serve fish and tortillas immediately with favorite taco ingredients, such as:

lettuce
cilantro
chopped fresh onions
chopped fresh jalapeños, seeded
cheese
sour cream
avocados/guacamole
tomatoes
salsa or hot sauce

Sunday Family Dinner

My husband and I don't cook family dinner together often; with our crazy schedules, it's usually one of us throwing together a meal, which is preplanned over the weekend. So tonight was pretty special and enjoyable as Mike & I made slow baked pork ribs, caesar salad, quinoa and my mom's baked beans.

Mike's ribs were fall off the bone, juicy, fabulous! I wish I could share the recipe with you, but my fireman is famous for opening my spice drawer and just creating. He couldn't remember what he made for the life of him. Same with the quinoa; he goes in the refrigerator and cupboards to see what I have on hand and then throws it together to create some amazing dish. Needless to say, I am totally jealous of him! I will tell you that he bakes his ribs for 2 hours, at 300º in a roasting pan covered with foil. Once done, he brushes them with barbeque sauce and throws them on the grill for 5-10 minutes each side to caramelize the sauce.

My contribution that I am sharing with you is my homemade caesar salad recipe and my Mom's barbeque beans recipe. I first learned how to make caesar salad in a cooking class, then found an awesome recipe in Williams-Sonoma; the problem is that I loved it, but my family thought it was too spicy. So using that recipe as a base, I make my own, which my family loves! The bean recipe is one that my Mom gave me and Mike loves - I never wrote the recipe down and used to call my mom when I needed to make it. Now that she is gone, I'm posting it not only to share with all of you (because it is that easy and good), but so I can come here to pull it up...I hope you all enjoy the recipes!

Caesar Salad

1 tsp minced garlic
1/2 tsp sea salt
1/4 tsp fresh ground pepper (or more to taste)
2 tsp red wine vinegar
2 dashes Worcestershire Sauce
1/4 cup olive oil
1 head romaine lettuce - rinsed and chopped
1/4 shredded Parmesan cheese
Croutons (optional)

In the bottom of a large salad bowl, add garlic, salt pepper, vinegar and Worcestershire sauce. Whisk ingredients together so fully blended. While still whisking, slowly drizzle olive oil into bowl. Dressing should thicken while whisking. Whisk until olive oil has been completely added and dressing is thick. Add salad, cheese and croutons; toss salad until dressing has thoroughly covered the salad.


Mom's Barbeque Beans

1 28 oz can baked beans
1 16oz can kidney beans, drained
1 bottle barbeque sauce
1/4 cup brown sugar
2 tbs honey
1 red or orange bell, seeded and chopped
1/2 white onion, chopped
2 hot links (I use Evergood), diced

Combine all ingredients in a 3 quart pot and simmer until thoroughly heated.

A Little Spice Tonight...

Hi Friends,

Yes, it's been a while since I posted. Life has been a bit crazy and I haven't been inspired to try too many new things. I don't know if it's the change of season or change of attitude, but my creative juices are flowing again! The first recipe I found on Real Simple and we really enjoyed it, but it just seemed a bit dry and not as flavorful as we normally like. So, I modified it and my husband tried it out at the firehouse - it was a big hit! The second is a really easy and yummy dessert to top off a Mexican meal.

Slow Cooker Pork Tacos (feeds 4-6)

28 oz store bought salsa (I use the fresh salsa)
2 T chili powder
1 T chipotle, pureed
2 T dried oregano
2 T unsweetened cocoa powder
3 lbs boneless pork shoulder, excess fat trimmed

In crock pot, add salsa, chili powder, chipotle, oregano and cocoa powder. Mix ingredients together. Add pork, turning all sides to coat. Cook covered until meat is tender & pulls apart easily, on high for 4-5 hours or low for 8-10 hours.

Serve with your favorite tortillas and sides, such as:

salsa
chopped onion
avocado/guacamole
chopped jalapenos
chopped cilantro
shredded lettuce
sour cream

Mexican Brownies

1 box fudge brownie mix
3/4 t chipotle powder*
1 1/2 t canela (ground cinnamon)
1 wedge Ibarra, coarsely chopped (optional)
Dulce de leche or vanilla ice cream
whipped cream
cinnamon (for decoration)

Prepare brownie mix per directions on box; add chipotle, canela and Ibarra. Bake according to directions. Serve with a scoop of ice cream and whipped cream; sprinkle with cinnamon.

*if you're concerned about spiciness, cut measurement to 1/2 t

What to Do With Leftover Mashed Potatoes?

Company after the holidays? Here's a quick and yummy appetizer to make with leftover mashed potatoes!

Potato Pancakes with Smoked Salmon (makes 24)

3 c leftover mashed potatoes
1 tbsp garlic powder
1 tsp black pepper
1/2 c chopped green onion
1 c chopped chives
1 pkg smoked salmon
sour cream or creme fraiche

Heat griddle; mix potatoes, garlic powder, pepper, onion and 1/2 cup chives together until smooth. Lightly coat griddle with nonstick spray; scoop approximately 1 tbsp of potato mixture on to griddle, then press into a small pancake shape; repeat process. Cook until golden brown, then flip. Remove cakes and place on platter; top with a piece of salmon, approximately 1/4 tsp sour cream and sprinkle with remaining chives. Serve immediately.

Comfort Food Recipe #3 - Parker's Beef Stew, Crockpot Style

I made this recipe after watching Ina Garten make it - which, needless to say, was very time consuming...So I modified it to use with my crockpot, which works with my life and schedule much better because I am no barefoot contessa. It's much less time consuming, has the same fabulous flavor and remains a family favorite!

Parker’s Beef Stew – Crockpot Version (feeds 6)

2 ½ lbs stew meat
1 750ml red wine (zinfandel or cabernet)
3 whole garlic cloves, smashed
3 bay leaves
1 cup all purpose flour
1 tbsp sea salt
1 tbsp freshly ground black pepper
1 large yellow onion, cut into 1” cubes
½ lb baby carrots
1 package sliced mushrooms
1 lb small red potatoes, halved or quartered
½ cup chopped or julienned sundried tomatoes (oil packed is fine, just drain from oil)
1 tsp crushed garlic
2 tbsp Worcestershire sauce
1 14oz can chicken stock or broth
2 small branches fresh rosemary
1 10 oz package frozen peas

Place stew meat in container with wine, garlic cloves & bay leaves; cover and marinate in refrigerator overnight.

The following morning, put flour in a plastic bag. Discard garlic; remove meat from container with a slotted spoon and put into plastic bag with flour. Save marinade & set aside. Shake meat in bag, so that it’s covered with flour; put meat in the crockpot and sprinkle salt & pepper over the meat. Add onion, carrots, mushrooms and potatoes on top of meat; top with sundried tomatoes. Mix crushed garlic & Worcestershire sauce into the marinade; pour mixture into the crockpot. Add chicken broth & rosemary branches into the crockpot. Cook on low/8hr setting. When time is completed, shut off crockpot and stir in frozen peas; put lid back on and let stew sit for about 5 minutes before serving.

What To Do With Leftover Eggnog?

Eggnog Muffins (makes 18)

3 c flour
½ c sugar
3 tsp baking powder
1 tsp nutmeg
1 egg
2 c eggnog
½ c vegetable oil
1 ½ tsp vanilla
¾ c chopped pecans (optional)
Nutmeg

Preheat oven to 350°; grease muffin pan or line with muffin cups
Combine dry ingredients in large bowl
Mix egg, eggnog, oil and vanilla in separate bowl
Stir wet ingredients into dry ingredients and mix thoroughly
Fold in pecans
Fill muffin cups ¾ full
Sprinkle top with nutmeg
Bake for 20-25 minutes, until golden brown on top; cool for five minutes before removing from pan, then cool completely on wire rack.

Comfort Food Recipe #2 - Enchiladas

Enchiladas (feeds 4)

6 boneless, skinless chicken breasts
1 tbsp chili powder
1 yellow onion, chopped
1 can diced green chili
1 large can either red or green enchilada sauce
4 c shredded cheddar & jack cheese, plus more if desired
1 package flour tortillas (10-12 count)
1 small can sliced olives, drained
4 green onions, chopped
Sour cream

Boil chicken until thoroughly cooked; drain water from pot and cool chicken
With two forks, shred chicken breasts
Add chili powder, onion & chili; mix thoroughly*
Add ¾ cup enchilada sauce and mix again
Preheat oven to 350°
Lightly coat the bottom of a 9x13 dish with enchilada sauce, approximately ½ cup.
Visualizing the tortilla in thirds, spoon approximately 4 - 6 tbsp of chicken mixture horizontally along the upper portion of the bottom third of the tortilla; sprinkle with cheese as desired
Folding the bottom end over the mixture, roll the tortilla into a tube and place seam side down in the dish; continue this process until dish is full
Top enchiladas with remaining sauce, then remaining cheese; sprinkle with sliced olives and green onions. Cover with foil
Bake covered for 30 minutes; remove foil and bake for 10 minutes more
Serve immediately, topped with sour cream

*This part can be done ahead of time. I usually make a large pot of this mixture and either make an additional tray to freeze or freeze the meat mixture itself to use another day.

Comfort Food Recipe #1 - Shepard's Pie

This recipe comes courtesy of my dear friend, Joelle! Very quick & filling - enjoy!

Shepards Pie (Feeds 4)

1 lb extra lean ground beef
1 tbsp garlic powder
1/2 tsp salt
1 tsp pepper
1 can cream of mushroom soup
2 1/2 c frozen peas & carrots
1 small can of sliced button mushrooms (optional)
1 container premade garlic mashed potatoes
1/2 c shredded jack cheese

Preheat oven to 350. Brown beef until no longer pink; drain any liquid. Transfer meat to a medium sized bowl; add soup and vegetables and mix thoroughly. Spread mixture evenly in a large pie pan. Top with mashed potatoes and sprinkle cheese on top. Bake for 30 minutes or until cheese is melted and potatoes are golden. Serve immediately.

Grilled Chicken with Chipotle BBQ Sauce

I love the smoky, spicy taste of chipotle; it's one of my favorite ingredients! I take a can of chipotle in adobo sauce (which you can find in the Mexican food aisle), puree it in my food processor and keep it in my refrigerator for use. Here's a really yummy barbecue sauce that I found in an ad and substituted hot sauce with chipotle.

Grilled Chicken with Chipotle BBQ Sauce

2 c tomato sauce
1/4 c cider vinegar
1/2 c dark brown sugar
1/4 c honey
1/3 c dark beer
2 tbsp Worcestershire sauce
2 tbsp dried yellow mustard
2 tbsp pureed chipotle

1 lb chicken, cut up
Sea salt

In medium saucepan, combine sauce ingredients and cook over medium heat, stirring constantly for 15 minutes. Take off heat and set aside.

Rinse chicken; sprinkle with salt. Cook chicken on grill, turning and brushing with BBQ sauce for approximately 30 minutes.

Chicken Carbonnade

I originally found this Belgian stew recipe in Bon Appetit - the flavor was good, but it was too greasy. So, I modified the recipe and my family loved it even more!

Chicken Carbonnade

4 large chicken thighs, skin removed
Flour
Salt
Pepper
1 teaspoon ground allspice
1 pound onions, thinly sliced
3 teaspoons (packed) dark brown sugar, divided
4 small bay leaves
2 teaspoons Dijon mustard
1 cup dark beer
1/2 cup beef broth
1 to 2 teaspoons red wine vinegar

Coat large nonstick skillet with Pam and heat over medium-high heat. Sprinkle chicken with flour, salt, pepper, and allspice. Add chicken to skillet and sauté until brown, about 4 minutes per side; transfer to plate.
Spray pan with Pam again. Add onions and 2 teaspoons brown sugar to skillet; sprinkle with salt and pepper. Cover and sauté until deep golden brown, stirring occasionally, about 10 minutes. Mix in bay leaves, mustard, and remaining 1 teaspoon sugar. Add chicken, skin side down, then beer, broth, and 1 teaspoon vinegar. Bring to boil. Reduce heat to medium. Simmer, covered, 10 minutes. Uncover skillet and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally, about 20 minutes. Season with salt and pepper and more vinegar, if desired. Serve over something starchy like egg noodles, rice, mashed or roasted potatoes.

Tequila-Lime Chicken

This is a very zesty and yummy chicken recipe! Be creative with it - great for tacos or taco salad and fajitas!

Tequila-Lime Chicken

Marinade
3 tbsp Honey
1/4 c tequila
1/4 c chicken broth
1/2 c lime juice
1/2 c fresh cilantro, finely chopped
1 1/2 tsp ground coriander
Zest of 4 limes
4 serrano chilis, seeded & minced

2 1/2 lbs chicken

Put all marinade ingredients in a Ziploc bag & mix thoroughly. Add chicken and marinade for 24 hours. Grill on indirect heat (M-O-M) for approximately 5-10 minutes each side; serve immediately.

Lemon Garlic Chicken

This marinade recipe comes courtesy of my Uncle Russ. I like to make this chicken in bulk and then use it for sandwiches, salads, etc.

Lemon Garlic Chicken

Marinade:
1/4 c olive oil
Juice from one lemon
Zest from one lemon
2 cloves garlic, chopped
1/4 c fresh parsley, finely chopped
pinch of sea salt and black pepper

1 lb boneless chicken breasts, thin cut or pounded to approx 1/2" thick

Put all marinade ingredients in a Ziploc bag & mix thoroughly. Add chicken into bag and marinate for approximately an hour, turning bag over every 15 minutes. Heat grill; cook chicken on indirect heat(M-O-M)for approximately 5 minutes on each side.

Steamed Artichokes

We love artichokes - they're not only yummy but very versatile as an appetizer, side dish or meal in itself! Here is a very easy recipe that gets huge raves from family and friends:

Steamed Artichokes

3-4 Large artichokes
White wine
1 tsp crushed garlic or 1 whole clove
1 tbsp lemon juice

Rinse artichokes, trim spiked tips off leaves & cut stem off. Place artichokes in a 4-6 quart pot, stem side down. Pour in 3 cups white wine and 1 cup water so that water is about halfway covering the artichokes; if you need to add more liquid, use the 3:1 ratio (so, if you need to add 1 1/2c more wine, add 1/2c water). Add garlic & lemon juice. Keep pot uncovered and set heat to high. Bring liquid to a boil; once boiling, cover pot and turn burner down to low/simmer. Steam artichokes for approximately 45 minutes or until an artichoke leaf pulls off easily. Once done, remove from heat, drain and serve immediately.

These are also great chilled! Make a few & stick them in your refrigerator; if you like them warm, just throw them in plastic wrap and reheat in microwave for 20-30 seconds.

Here's a couple of dips I serve with artichokes, as sometimes we need a break from the standard mayonnaise:

Quick Lemon Garlic Dip

1/2 cup sour cream
1/4 cup mayonnaise
1/2 tsp crushed garlic, or to taste
1/4 tsp lemon juice

Mix all ingredients together until smooth & creamy; chill approx. 1/2 hr before serving.

Quick Chipotle Dip

1/2 cup sour cream
2 tbsp mayonnaise
1/2 tsp pureed chipotle, or to taste
1/2 tsp finely chopped scallions (optional)

Mix all ingredients together until smooth & creamy; chill approx. 1/2 hr before serving.

Our Favorite Summer Salad

One of our favorite summer salads is from a recipe that a friend of mine, Steve, gave to me when I ran into him at Trader Joe's! The dressing is my inclusion - I love vinaigrettes, but don't love all of the chemicals, preservatives, manufactured stuff. So, I went online & found an easy recipe that I played with to make it thicker & zestier! We make this salad at least once a week and often serve it topped with a grilled chicken breast or salmon fillet.

Spinach Salad with Strawberry Vinaigrette (feeds 4)

Strawberry Viniagrette (recipe follows)
1 bag spinach
1 cup crumbled feta cheese
1/2 cup dried blueberries
1/2 cup dried cranberries
1/2 cup candied walnuts

Mix vinaigrette in bottom of bowl; toss remaining ingredients together; serve immediately

Strawberry Vinaigrette

3 tsp strawberry jam or preserves*
2 tbsp balsamic vinegar
4 tbsp olive oil
Salt
Pepper

Whisk jam & vinegar together in bottom of salad bowl; slowly drizzle olive oil in while continuing to whisk, so that dressing can thicken. Season dressing with salt & pepper to taste.

*you can also substitute with raspberry jam or preserves; walnuts can be substituted with pecans or almonds