Strawberry Cupcakes with Cream Cheese Icing

 

Have you ever had the feeling where life just simply cannot go on if you do not make or eat something sweet? I mean you feel like you absolutely cannot live without it, you gotta have it, you NEED it...all you want to do is sink your teeth into something so sweet, devour it and yep...it's happened, you've just eaten that entire cupcake in a matter of seconds. So you’ve eaten that darn cupcake, cookie, piece of cake, whatever this sweet enemy might be but instead of kicking yourself and feeling like you need to go run it off immediately you actually stop and think to yourself, “That was so good and I actually am so glad I ate that….devoured it actually.”

Well, okay….maybe you won’t feel 100% okay with the fact that you just scarfed down an entire cupcake like Cookie Monster off of Sesame Street but come on…we gotta live a little and enjoy some sweets every now and then.

These cupcakes are literally the best strawberry cupcakes I have ever eaten. Not to mention that the homemade cream cheese icing is pretty amazing in itself. I could seriously eat it with a spoon and be totally fine with it. But….obviously I have not done that…ever….just licked the bowl a little bit.

I’m kidding, I’m kidding…..not really.

Ingredients

1 Package Plain White Cake Mix

1 Cup Chopped strawberries, with juice

3/4 Cup Milk

1 Package Strawberry Gelatin (3 ounce)

3/4 Cup Vegetable Oil

3 Eggs

8 ounce Cream Cheese, room temp (icing)

4 Tablespoons margarine, room temp (icing)

 

3 Cups confectioner's sugar (icing)

Instructions:

 

1. Place cupcake liners in pan.  Gently mash strawberries by placing them in a large plastic bag and rolling over it with a rolling pin or large can.

 

2. Place cake mix, milk, gelatin mix, vegetable oil, and eggs in a large mixing bowl.  Beat with an electric mixer untili smooth and creamy, about two minutes or so. Add in the strawberries and juice that has been made by the berries, mix again until well combined.

 

3. Pour into cupcake pans. Bake at 350 for 20 min or until a toothpick inserted in center comes out clean.  Allow to sit for ten minutes to cool.

 

4. Combine all icing ingredients and mix with electric mixer until smooth and creamy.  Ice cooled cupcakes. 

 

5. Devour.  

Baked Tuna Stuffed Tomato With Pepper Jack Cheese

Good morning fellow foodies. I know, I know....it's been quite some time since I have blogged and for that I apologize. I'm sorry....really, I am.

So we all know that I am legitimately obsessed with poultry but a girl needs a break sometimes! I think I have found something new to be obsessed with and I have to share it with you. You will love it!

This recipe combines the flavors of pepper jack cheese, white albacore tuna, a touch of garlic, and a big and juicy tomato. When these ingredients come together it makes something so magically delicious and the best thing about it is that it is HEALTHY!

Ingredients:

1 3oz can white albacore tuna (If not available then divide a regular can into two portions)
1 slice pepper jack cheese divided in half
1/2 teaspoon garlic
1 large tomato
Salt and pepper to taste

Directions:

Preheat oven to 350 degrees.

Take the tomato and hollow it out. Basically, cut the top off, take a knife and run it along the sides of the tomato leaving some "meat" on the shell. Discard the insides of the tomato as well as the top.

Next, drain the tuna and put it into a small bowl.  Take half of the slice of cheese and break into small pieces. Add cheese, garlic, salt and pepper to bowl and stir to incorporate ingredients.

Add tuna mixture into tomato and place the slice of pepper jack cheese on top. 

Place on baking dish and bake until cheese of top is melted and bubbly, about 15 to 20 minutes.

Voila! Enjoy!

 

Spanish Chicken with Spicy Lemon Rice

Chicken brings lots of words to mind, at least for me. I think versatile, juicy, and CHEAP!! I am a chicken fanatic and I can prepare chicken breast, thighs, cutlets, even a whole dang bird a billion ways. I love how it is basically a blank canvas in the way that you can really just do what you want with it. I've got that bird mastered.

Go on and call me the master chef of chicken...go on...let me hear it. 

I'm still waiting..... 

The other night I knew I wanted chicken but I wanted to prepare it in a way I had not done so before. I browsed a few recipes and came across Spanish Chicken with Spicy Lemon Rice.  The Spicy Lemon Rice was something that really caught my eye because I have never put those words together. I was hesitant but holy canoli it was delicious and this dish would not be the same without this crazy combination of delicious flavors!

I was immediately drawn into this recipe not only because of the rice but the colors, ingredients, and just overall preparation. I mean, seriously, look at that picture! The thought of these ingredients coming together and making something so magical was making me drool...like a dog...seriously.


Okay...enough jibber-jabber....here are the ingredients! 


3 tablespoons flour
2 tablespoons paprika
1 tablespoon garlic powder
6 chicken thighs
1/4 cup canola oil
One 14.5-ounce can diced tomatoes 
2 green bell peppers, cut into 2-inch pieces
1 onion, sliced into thick pieces
2 tablespoons tomato paste
2 cups chicken broth
1 cup rice
1/2 teaspoon crushed red pepper flakes
Zest and juice from 1 lemon

1/2 cup pitted green olives (with pimientos)

Special equipment: slow cooker and zester

Now for the preparation....

In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper. Add the chicken and toss to coat completely.

In a large saucepan over medium heat, heat the canola oil. Add the chicken and brown on all sides, 3 to 4 minutes per side. While the chicken is cooking, head on over to the slow cooker and add the tomatoes, peppers and onions. Top that goodness with the chicken thighs.

In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly. Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan. Pour over top of the chicken in the slow cooker. Cook on low for 4 hours, or until the chicken is extremely tender.

In a medium pot, combine 2 cups water, the rice, red pepper flakes, lemon zest, juice of half the lemon and a pinch of salt. Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid.

To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top. Garnish with the olives and squeeze over the remaining lemon juice.

I hope you all enjoy this and I cannot wait to hear some feedback!

Genevieve's Garden

Well, it has been quite some time since I have posted anything and for that, I apologize.

I planted a garden a few months ago and have been patiently awaiting the growth of tomatoes, eggplant, basil, rosemary, zucchini, watermelons, and swiss chard. I was extremely nervous about planting this garden because it was the first garden I have not planted in pots, containers, and window boxes.  But, with a lot of hope, love, watering and patience the garden has tremendously grown and I am one proud woman! Here are a few pictures!

Genevieve's Garden now

The garden on the first day I planted everything!

 

Gretel Eggplant

Grape tomatoes

Watermelon

Tomatoes growing rapidly

 

 

Baked Polenta Fries with Spicy Lime Mayo

We all crave those crispy on the outside, smooth on the inside, and just absolutely delicious fries but not necessarily the calories.  Talk about instant gratification.....we crave them, we eat them, and then we go kill ourselves in the gym. 

 No need to do that after devouring these sticks of goodness.  These baked polenta fries are low in calories, fat, and cholesterol. These little sticks of joy taste even better with the spicy lime mayo.  Enjoy!!!

Fries:
4 cups whole milk
1 cup water
2 tablespoons unsalted butter
2 1/4 cup cornmeal
1/2 cup grated Parmesan
2 teaspoons kosher salt, and more for sprinkling
2 tablespoons olive oil

Chili Lime Mayo:
3 tablespoons mayonnaise
3 dashes Cholulua (or Tobasco)
1 teaspoon lime juice
Pinch salt

1. Spray non-stick cooking spray on a baking sheet (or casserole dish). Bring milk, 1 cup water and butter to boil in heavy large saucepan. Gradually whisk in cornmeal. Reduce heat to low and cook until polenta is very thick and starts to pull away from sides of pan, stirring often, about 8 minutes. Remove from heat.

2. Stir in cheese and salt. Add more salt if you like. Immediately transfer polenta to prepared baking sheet, spreading mixture to a 1-inch thickness. Mine filled up half of the baking sheet. Wrap with plastic wrap and refrigerate until cool and firm, about 1 hour. (You can do this a day ahead. Just be sure to cover and keep refrigerated.)

3. Cut polenta lengthwise in pan into three-inch-wide rectangles. Cut each rectangle crosswise into 3/4-inch-wide strips. Set polenta strips aside.

4. Preheat oven to 450F. Transfer polenta fries to lined baking sheet. Sprinkle with about a teaspoon of kosher salt and some olive oil. Bake for 20 minutes, flipping the fries at the 10 minute mark. Fries, when done, will be slightly golden brown at the edges.

5. Meanwhile, mix together the mayo, hot sauce, lime juice and pinch of salt.

Adapted from Bon Appetit

Yields two and a half dozen fries

Tortilla Soup with Chicken

Winter temperatures are here and we all crave that bowl of delicious soup to warm us up.  Soup has this magical power to warm us up and it just hits the spot. I have many fond memories of making soup with my mother who is an absolutely amazing cook.  Along with her homemade vegetable soup, chicken tortilla soup is one of my favorites.  It has the right amount of flavor, not too spicy, and just absolutely delightful.  I hope that you enjoy this recipe and stay warm and toasty this winter season.

• 1 large dried pasilla (negro) chile, stemmed and seeded
• One 15-oz can diced tomatoes in juice (preferably fire-roasted)
• 2 tblsp vegetable or olive oil
• 1 medium white onion, sliced 1/4 inch thick
• 3 garlic cloves, peeled
• 2 quarts chicken broth
• 1 large sprig fresh epazote, if you have one
• salt
• 4 (about 1-1/4 lbs total) boneless, skinless chicken breast halves, cut into 1/2 inch thick cubes
• 1 large ripe avocado, pitted, flesh scooped from the skin and cut into 1/4 inch cubes
• 1-1/2 cups (6 oz) shredded Mexican melting cheese, or Monterey Jack, brick or mild cheddar
• A generous 4 cups (about 6 oz) roughly broken tortilla chips
• 1 large lime, cut into 6 wedges  

• Quickly toast the chile by turning it an inch or two above an open flame for a few seconds, until its aroma fills the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.) Break the chile into pieces and put in a blender, along with the tomatoes with their juice. (A food processor will work, but it won't completely puree the chile.)
  
  Heat the oil in a large (4 quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender; set the pan aside. Process until smooth.
  
  Return the pan to medium-high heat. When it is quite hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes. Add the broth and epazote if usiing. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with salt, usually about a generous teaspoon (depending on the saltiness of the broth).
  
  Just before serving, add the chicken to the simmering broth. Divide the avocado, cheese and tortilla chips among the serving bowls. When the chicken is done, ususally about 5 minutes, ladle the soup into the bowls. Pass the lime separately.
  
  Rotisserie or grilled chicken can stand in for the raw chicken breasts (add it at the last second).
  
  -Adapted from Rick Bayless
  

Spectacular Shrimp Puffs

These little bundles are about the best and easiest item I have ever made as well as consumed.  These spectacular shrimp puffs are amazingly delicious and a perfect appetizer to bring to a friends home for a dinner party or to just make for yourself or a loved one.  I guarantee you will love them! 

Active Time: 10 min
Total Time: 25 min
Makes: 20 puffs

Ingredients:

Cooking spray, for coating the muffin tin
1   7 1/2 can refrigerator biscuits
1   cup shredded monterey jack cheese
1 scallion, white part and some green, chopped
1/2 cup mayonnaise
1/2 pound baby shrimp, cooked and peeled  (Or use regular size shrimp and chop in half after cooking)
1/1 teaspoon chopped fresh dill

Preperation:

1. Preheat oven to 350 degrees.  Coat a miniature-muffin tin with cooking spray
2. Cut each biscuit in half and place each half in a muffin cup, pressing it into the bottom and up the sides.

3. In a medium-size bowl, mix the cheese, scallion, mayonnaise, shrimp and dill. 

4. Place 1 tablespoon of the shrimp mixture on top of each biscuit.  Bake for 20 minutes, or until the puffs are golden and bubbling.

5. Devour and enjoy!

 

Chicken and Fall Vegetable Pot Pie

Fall is here and this recipe is absolutely delightful on a cool evening.  If you do not have time to make the herb crust then buying a prepared frozen crust will cut save you some time.  I know you all will enjoy this! Bon appetit!

Ingredients for Herb Crust:
2 1/2 cups all purpose flour
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 teaspoon salt
1 teaspoon sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup chilled solid vegetable shortening, cut into 1/2-inch pieces
6 1/2 tablespoons (about) ice water

Preparation:

Blend first 5 ingredients in processor until herbs are very finely chopped. Add butter and shortening. Blend until mixture resembles coarse meal. Transfer mixture to large bowl. Using fork, mix enough ice water into flour mixture to form moist clumps. Gather dough into ball; flatten into rectangle. Cover and chill 30 minutes. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.) 

Ingredients for Pot Pie: 

4 pounds chicken breasts with skin and bones

4 to 6 cups canned low-salt chicken broth

3 large carrots, peeled, cut into 1/2-inch pieces

1 pound turnips, peeled, cut into 1/2-inch pieces

1 large bunch turnip greens (about 8 to 10 ounces), center stem cut away, leaves cut into 1-inch pieces 

1/4 cup (1/2 stick) butter

3 medium leeks (white and pale green parts only), sliced

2 large shallots, minced

2 tablespoons minced fresh thyme

1/2 cup all purpose flour

1/2 cup dry white wine

1/2 cup whipping cream

 

Directions:

 Butter 4-quart oval baking dish. Place chicken breasts in heavy large pot. Add just enough broth to cover chicken. Bring broth to boil; reduce heat to low. Cover pot and simmer until chicken is just cooked through, skimming surface occasionally, about 20 minutes. Using tongs, transfer chicken to plate and cool.

Add carrots and turnips to chicken broth in pot. Simmer uncovered until vegetables are just tender, about 10 minutes. Using slotted spoon, transfer vegetables to prepared baking dish. Add turnip greens to broth and cook just until wilted, about 1 minute. Using slotted spoon, transfer greens to colander; drain well. Add to vegetables in baking dish.

Strain broth; reserve 4 cups. Remove skin and bones from chicken. Cut meat into 1/2- to 3/4-inch pieces. Add chicken to vegetables in baking dish.

Melt butter in same pot over medium heat. Add leeks, shallots and thyme. Sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Stir in 4 cups broth and white wine. Increase heat to high and bring to boil, stirring constantly. Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes. Season with salt and pepper. Pour gravy over mixture in dish. Stir to blend. Cool 45 minutes. (Filling can be made 1 day ahead. Cover and refrigerate.)

Position 1 rack in top third of oven and place baking sheet on bottom rack in oven; preheat to 400deg;F. Roll out crust dough on parchment paper to 15x10 1/2-inch rectangle. Using paper as aid, turn dough over onto filling. Trim dough overhang; tuck dough edge inside dish. Roll out dough scraps to 1/4-inch thickness. Cut out leaf shapes. Brush bottom of cutouts with water and place on crust; cut slits in crust to allow steam to escape.

Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes. Let stand 10 minutes before serving.

Football Has Arrived!

Football is here which means weekend getaways, fun gatherings with friends and family, and some great finger foods to devour while rooting on your favorite teams.  I know I usually post recipes that are somewhat healthy, low calorie, and guilt-free but here are a few of my favorite, easy, and not so healthy recipes for football parties. It's healthy to have a "free day" once and a while so I hope you all enjoy!


Devils on Horseback

Ingredients:

24 Large Dates, Pitted
12 Slices of Bacon, Halved Crosswise
1/3 Cup Crumbled Stilton Cheese

Directions:

Preheat oven to 400 degrees.  Place 24 toothpicks in a small bowl filled with water, let soak 15 minutes.
Line a baking sheet with parchment paper and fit with a wire rack, set aside.

Halve dates lengthwise, be careful not to slice all the way through.  Place a small amount of cheese in the center of each date.  Wrap a piece of bacon around each date.  Secure bacon with a toothpick.

Place dates on prepared baking sheet.  Bake until bacon is cooked through, about 20 to 25 minutes.  

Artichoke Dip

Ingredients:

2 cans (14 ounces each) artichoke hearts in water, rinsed drained, and coarsely chopped
1/2 cup light mayo
1/4 cup plus 1 tablespoon grated Parmesan cheese
1 tablespoon fresh lemon juice
1 garlic clove, coarsely chopped
1 scallion, minced, plus more for garnish
Crudites, such as raw bell peppers, pitas, Ritz crackers, or tortilla chips

Directions:
 
Preheat oven to 425 degrees. In a food processor, place half the artichokes, the mayonnaise, cup Parmesan, lemon juice, and garlic. Process until smooth.

Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan.

Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.

Hot Spinach Dip
 
Ingredients:

2 teaspoons olive oil, plus more for baking dish
1 medium onion, diced
2 garlic cloves, minced
2 pounds spinach, cleaned, trimmed, and coarsely chopped
1/2 cup milk
6 ounces reduced-fat bar cream cheese
3 dashes Worcestershire sauce
5 dashes hot sauce, such as Tabasco
3/4 cup shredded mozzarella
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving

Directions:

Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.

Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.

In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.

Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

Smoked Salmon Dip with Bagel Chips
Ingredients: 
1/4 cup mayonnaise
4 ounces cream cheese
1 tablespoon capers, rinsed and drained
1 tablespoon red onion, diced small
1 to 2 teaspoons fresh lemon juice
1/2 teaspoon prepared horseradish
2 ounces plus 2 more ounces thinly sliced smoked salmon, coarsely chopped
1 tablespoon chopped fresh parsley
Bagel chips, for serving

Directions:
 
In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 ounces smoked salmon. Process until smooth, about 20 seconds. Transfer to a small bowl and stir in remaining 2 ounces smoked salmon. Top with fresh parsley and serve with bagel chips. 
 
 Old Bay Deviled Eggs
Ingredients:
6 large eggs
2 tablespoons mayonnaise
1/2 celery stalk, finely chopped (1/3 cup), plus 12 leaves for serving
1 teaspoon Old Bay Seasoning
1/2 teaspoon spicy brown mustard
2 to 3 tablespoons milk
Ground pepper

Directions:

Mash yolks with a fork. Add mayonnaise, celery, Old Bay, and mustard and mash into a smooth paste. Gradually add milk, stirring, until yolk mixture has a creamy consistency. Season mixture with pepper. With a spoon, fill each egg white half with about 1 tablespoon yolk mixture. Top each with a celery leaf before serving. 
  

Baked Spaghetti

Spaghetti is one of my favorite dishes to make, especially on a busy day.  This baked spaghetti recipe is guaranteed to make the whole family happy and keep them coming back for more. Enjoy!

Ingredients

 2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 garlic cloves, chopped
1/4 cup chopped fresh parsley
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack Cheese


Directions:

Preheat the oven to 350 degrees F.

In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.

Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes.

Cook the pasta according to the package directions.

Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce.

Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Grilled Shrimp Pizza

A few months ago I made homemade crawfish pizza and it was absolutely delicious.  This recipe looks absolutely delicious.  Another way that you could prepare this is to follow the recipe for the crawfish pizza but use shrimp instead.  I am warning all of you, it might be so delicious you could possibly eat the entire pizza.  Just sayin....


Ingredients

3/4 pound medium shrimp
1 red onion, sliced into rounds
1/4 cup extra virgin olive oil, plus more for brushing
1/2 teaspoon dried oregano
Salt and pepper
1 pound prepared pizza dough at room temp.
1 cup cherry or grape tomatoes, halved
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh parsley

Directions:

Preheat a grill to medium high. Toss the shrimp and onion in a bowl with the olive oil and oregano. Season with salt and pepper.

Stretch the pizza dough into a roughly 8-by-10-inch rectangle. Lightly brush the grill with olive oil. Lay the dough on the grill and cook until the top begins to bubble and the bottom is marked, about 3 minutes. Remove with tongs and put cooked-side up on a cutting board. Brush with olive oil.


Grill the shrimp and onion, turning, until the onion softens and the shrimp are lightly charred, about 5 minutes. Top the crust with the shrimp and onion, then slide the pizza back onto the grill. Top with the tomatoes and feta, cover and grill until the dough is cooked through and the cheese is soft, about 5 more minutes.

Carefully transfer the pizza to the cutting board. Sprinkle with the parsley and cut into pieces.

If this recipe sounds too intimidating then follow the directions for the crawfish pizza, it is much easier and great for a quick weeknight dinner.  I really hope you all enjoy.  

 

SHREDDED CHICKEN TACOS WITH TOMATOES AND GRILLED CORN

This recipe was featured on the front cover of Cooking Light and let me tell you what, it looks so delicious! It has all of the components of a light summer meal. I know you will enjoy this and make it over and over again. Bon appetit!
Hands-on time: 20 min. Total time: 35 min

Ingredients:

2 ears shucked corn
1 (12 ounce) package baby tomatoes
1/2 teaspoon ground black pepper
1/4 teaspoon salt
8 (6-inch) corn tortillas
2 cups shredded skinless, boneless chicken breast
1 peeled avocado, cut into 16 slices
8 lime wedges (optional)
                                                                                    Sour cream (optional)


1. Preheat broiler.
2. Place corn on a jelly-roll pan; broil 18 minutes or until charred on all sides, rotating every 6 minutes. Cut kernels from corn; place kernels in a medium bowl.
3. Cut tomatoes into quarters.  Add tomatoes to corn, and sprinkle corn mixture with black pepper and salt.
4. Heat tortillas according to package directions. (Microwave always works great!)
5. Divide chicken evenly among tortillas; top each taco with 1/4 cup corn mixture and 2 avocado slices.
6. Serve with lime wedges, if desired.

Yield: 4 servings (serving size= 2 tacos)


 

Grilling 101

I know that there are all types of grillers out there.  There are professionals, rookies, and master grillers but I personally think that we can always gain knowledge about grilling.  I have attached below a link to Epicurious.com that features the Ultimate Grilling and Barbecue Guide.  It features recipes and menus from barbecue masters, plus how-to videos, essential equipment, and everything you need for the perfect burger.  


Here is the link:
(Copy and paste this link into your browser)


http://www.epicurious.com/articlesguides/holidays/grilling/grilling?intcid=epi_navpromo


I know that you will all enjoy the information, recipes, and how-to videos on this website.  Also, the website Epicurious is a great tool to find delicious recipes and menus for your next gathering.

Brick Chicken

Brick chicken is becoming a very popular dish and it is extremely delicious!  I hope that you enjoy this lovely dish! Serve with rosemary roasted potatoes and steamed broccoli.

Ingredients:

3 chicken halves, breast and rib bones intact (1 1/2 to 1 3/4 pounds each 

Kosher Salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

1/2 tablespoon unsalted butter

5 to 6 sprigs thyme (or other herbs such as rosemary, sage, etc)

 
Directions:
 

Partially debone the chicken halves, removing the wing, backbone and thighbone. Rinse and pat dry. Refrigerate, uncovered, at least 30 minutes to dry out the skin.

Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet (preferably cast iron) over medium heat and add the oil and butter. Lay the chicken halves, skin-side down, in the skillet and scatter the thyme around them. Wrap a slightly smaller skillet with foil and place on top of the chicken. Set a large brick or 2 to 3 heavy cans in the skillet to weigh it down.

Cook the chicken 3 to 5 minutes, then remove the top skillet and check the skin; adjust the heat and rotate the pan as needed so the skin browns evenly. Replace the top skillet and continue to cook until the skin is golden and crisp and the chicken is cooked about three-quarters of the way through, 20 to 25 more minutes. 

Remove the top skillet and carefully flip the chicken. Cook, uncovered, until the chicken is cooked through, 8 to 10 more minutes. Transfer to a cutting board and let rest 5 minutes. Cut each piece in half to serve.

Homemade Blackberry Cobbler

When I was young one of my favorite things to do was to pick blackberries with my parents. We would then make homemade cobbler with our overflowing basket of blackberries.  This recipe that is near and dear to my heart.  It brings back the sweet memories of my childhood and I really hope you enjoy this.  I recommend serving this with a scoop of vanilla ice cream. 

Ingredients:

4 cups fresh blackberries 
1 tablespoon lemon juice 
1 large egg 
1 cup sugar 
1 cup all-purpose flour 
6 tablespoons butter, melted 
Whipped cream (optional) 
Vanilla Ice Cream
Garnish: fresh mint sprig
  
Preparation:

1. Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice.

2. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping.

3. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired.

For perfect portions for dinner guests, bake for the same amount of time in 6 (8-oz.) ramekins on an aluminum foil-lined baking sheet.

Serve with a scoop of vanilla ice cream and let the childhood memories consume you.  Enjoy!

Serves 6
Southern Living, July 2008

 

Spicy Hummus with Grilled Pita

Hummus is available in most grocery stores but have you ever thought about making it at home? It is extremely easy to make and tastes so fresh and delicious.  Here is a great recipe that includes grilled pita.  Enjoy!

Ingredients:

• 3 cups chickpeas, cooked or canned, drained and rinsed
• 6 cloves roasted garlic
• 1 tablespoon chipotle puree
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 1/2 cup olive oil
• Salt and freshly ground pepper
• 4 pita bread
• 3 tablespoons olive oil
• 1 yellow bell pepper, seeds removed, cut into eighths
• 1 red pepper, seeds removed, cut into eighths
• 1 purple pepper, seeds removed, cut into eighths

Directions

1. Place chickpeas, garlic, chipotle, lemon juice and tahini in the bowl of a food processor and process until smooth. 

2. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper to taste. 

3. Brush the pita with olive oil on both sides. Grill until golden brown. Cut into eighths. Serve hummus with pitas and peppers.

 

Greek Yogurt with Fruit and Granola

These simple ingredients make the perfect well balanced breakfast that will give you that boost you need.  You will be confident in knowing that what you are eating is delicious as well as very good for you.  Enjoy!

Ingredients:

1 cup greek yogurt (any kind will work but I prefer Chobani)

1 cup fruit (strawberries, blueberries, pineapple, raspberries, blackberries)

1/2 cup granola (use the homemade recipe I posted or a store bought brand)

Drizzle of honey (I use local honey because it helps with sinus problems, find a farmers market and buy local)


Directions:


1. Spoon half of yogurt into a bowl
2. Put half of the fruit over the yogurt, top with half granola, and half of the honey you want to use
3. Spoon the rest of the yogurt next
4. Repeat step 2 and enjoy

I hope you all enjoy this recipe. I absolutely love this breakfast, especially if I am in a hurry.  I feel great after I eat this because I know what I just ate is heart healthy, satisfying, and won't leave me starving.  Enjoy!