Friday, June 28, 2013

Red White and Blueberry Cheesecake Pie

-1 graham cracker crust
-2 8-ounce packages cream cheese
-½ cup sugar
-1 teaspoon vanilla
-2 eggs
-2 cups fresh blueberries
-½ cup strawberry jelly
-1 cup heavy cream, whipped (optional)

1.  In a medium bowl, beat cream cheese, sugar, and vanilla with an electric mixer until light and fluffy.
2.  Beat in eggs until well combined. Fold in 1 cup of blueberries.
3.  Pour filling into crust.
4.  Bake at 350 degrees until set, 40 to 50 minutes. To prevent the crust from over-browning, gently cover pie with foil for the last 25 minutes of baking. Cool completely on a wire rack.
5.  In a small bowl, beat jelly until smooth; spread over cheese filling.
6.  Arrange 1 cup blueberries on top in a star pattern.

Thursday, June 27, 2013

Patriotic Punch Bowl Cake

-1 prepared Angel Food Cake
-1 package 3.5 ounce instant vanilla pudding mix
-2 cups milk (can use skim)
-1 (8 oz) carton whipped topping (Can use light)
-1 pint fresh strawberries, washed and hulled
-2 Cups blueberries, rinsed

1. Tear cake into small pieces.
2. Prepare pudding as directed. Mix in whipped topping. Place 1/2 cake pieces in a large glass bowl.
3. Top with 1/3 pudding mixture and all of blueberries.
4. Top with remaining cake pieces, 1/3 of pudding mixture, and all of strawberries.
5. Finish with remaining pudding mixture. Garnish with additional berries if you like.
6. Cover and refrigerate.

Wednesday, June 26, 2013

Red White and Blue Slaw

6 cups angel hair coleslaw mix
12 cherry tomatoes, halved
3/4 cup coleslaw salad dressing
3/4 cup crumbled blue cheese, divided
1/2 cup real bacon bits

1. In a large bowl, combine the coleslaw mix, tomatoes, salad dressing and 1/2 cup blue cheese.
2. Cover and refrigerate until serving.
3. Just before serving, sprinkle with bacon bits and remaining cheese.
Yield: 6 servings.

Tuesday, June 25, 2013

Steak and Chicken Kabobs

How about a great Kabob recipe to go along with our 4th of July recipes this week? I love a kabob and there's not much easier to throw on the grill. Just remember that if you're using wooden skewers to soak them in water for about 20-30 minutes before using. Otherwise, you'll have a small house fire on the grill and it might ruin the whole kabob experience. And we wouldn't want that to happen. 

-½ cup teriyaki sauce
-½ cup honey
-½ tsp. garlic powder
-½ pinch ground ginger
-2 bell peppers, cut into 2 inch pieces
-1 large Vidalia onion, cut into wedges
-1 pkg. whole fresh mushrooms
-1 pkg. cherry tomatoes
-1 lb. beef sirloin, cut into 1 inch cubes
-1 ½ lbs. boneless, skinless chicken breast halves, cut into cubes
-Skewers (metal or wooden) 

1. In a large bowl, mix teriyaki sauce, honey, garlic powder and ginger.
2. In separate resealable plastic bags, put chicken, beef and vegetables. Divide the marinade between them and seal. Refrigerate for about 4-6 hours.
3. Preheat grill for medium heat.
4. Discard marinade and thread the meat and vegetables on the skewers leaving a small space between each of them.
5. Lightly oil the grill grate. Grill skewers for about 10 minutes, turning as needed. Make sure chicken is cooked through and meat cooked to desired tenderness. Vegetables should be tender.


Monday, June 24, 2013

Red White and Blue Burger

Ingredients for Burgers: 
-4 ground sirloin or hamburger patties
-Sea Salt
-½ cup Chipolte Mayo (recipe follows)
-4 hamburger buns
-12 strips thick-sliced bacon, cooked
-1 tomato, sliced
-1 small red onion, sliced thin
-¼ cup crumbled blue cheese

Ingredients for Chipotle Mayo:
-½ cup mayonnaise
-1 teaspoon adobo sauce from canned chipotle chilies
-½ teaspoon freshly squeezed lime juice

Directions for Burgers:
1.  Prepare a gas or charcoal grill or heat a skillet to medium-high heat.
2.  Season each burger with sea salt and cook for 4 to 5 minutes on each side, or until cooked through. Remove the burger from the heat and let rest for 3 minutes.
3.  Spread a thin layer of chipotle mayo on the top and bottom of each bun. Place a burger on the bottom bun, then layer the bacon, tomato, and onion on top, and finish with the blue cheese crumbles.
4.  Put the top bun in place and serve warm.

Directions for Chipotle Mayo:
In a bowl, combine the ingredients, mixing well. Season with the salt to taste and refrigerate, covered, until needed.

Friday, June 21, 2013

Mint Chocolate Chip Ice Cream Cake

-Parchment paper
-Devil’s food cake mix, prepared according to package directions
-1/2 gal. mint chocolate chip ice cream, softened
-Hot fudge sauce
-10 chocolate wafers, coarsely crushed
-Garnishes: sweetened whipped cream, thin crème de menthe chocolate mints

1.  Preheat oven to 350º. Grease and flour 3 (8-inch) round cake pans. Line with parchment paper. Prepare Devil's Food Cake Batter, and spoon into pans.
2.  Bake for 12 to 14 minutes or until a wooden pick inserted in center comes out clean. 
3.  Cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, peel off parchment paper, and cool completely (about 1 hour). 
4.  Place 1 cake layer in a 9-inch springform pan. Top with one-third of ice cream (about 2 1/3 cups); sprinkle with half of crushed wafers. Repeat layers once. Top with remaining cake layer and ice cream. Freeze 8 to 12 hours.
5.  Remove cake from springform pan, and place on a cake stand or plate.
6.  Spread hot fudge sauce over top of ice-cream cake. Let stand 15 minutes before serving.
7.  Garnish with whipped cream and chocolate mints

Wednesday, June 19, 2013

Summer Squash and Corn Chowder

-2 slices applewood-smoked bacon
-3/4 cup sliced green onions, divided
-1/4 cup chopped celery
-1 pound yellow summer squash, chopped
-1 pound frozen white and yellow baby corn kernels, thawed and divided
-2 1/4 cups 1% low-fat milk, divided
-1 teaspoon chopped fresh thyme
-1/2 teaspoon salt
-1/4 teaspoon freshly ground black pepper
-1/8 teaspoon salt
-1/4 cup shredded extra-sharp cheddar cheese

1.  Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan.
2.  Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.
3.  Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth.
4.  Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan.
5.  Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly.
6.  Stir in 1/8 teaspoon salt.
7.  Serve soup with toppings: bacon, onions and cheese.

Tuesday, June 18, 2013

Black Eyed Pea Salad

We're talking about Super Summer Recipes all this week because after all, Summer officially makes it's appearance on Friday! So, we have to be prepared. And by prepared, I mean that we not only have a hefty supply of sunscreen, flip flops, beach towels and deodorant for the onslaught of Summer, we also have to have some quick, easy, yummy and cool recipes at our fingertips. Therefore, Black Eyed Pea Salad. I love this salad so much. I have been known to just eat this by itself for supper. 

-3/4 cup oil
-1/4 cup sugar
-1/4 cup balsamic vinegar
-1 (15-ounce) can black-eyed peas, drained and rinsed
-1 small can whole kernel corn, drained
-1 green bell pepper, diced
-1/2 cup diced green onions
-1 large tomato, diced
-1 red bell pepper, diced
-1/4 cup freshly chopped parsley leaves

1.  In a small bowl, whisk together the oil, sugar and vinegar.
2.  In a large bowl mix together the remaining ingredients. Pour dressing on top of salad and mix well.
3.  Serve alone or with tortilla chips as a dip.

Monday, June 17, 2013

Summer Garden Pie

-3 large tomatoes, peeled, seeded, and sliced
-1 teaspoon salt, divided
-1 tablespoon fresh basil (or to taste)
-1 refrigerated pie crust
-4 bacon slices 
-3 medium-size sweet onions, halved and thinly sliced
-1 squash, sliced thin
-1 cup shredded mild Cheddar cheese
-3/4 cup mayonnaise
-1/4 teaspoon pepper
-1/3 cup grated Parmesan cheese
-2 tablespoons fine, dry breadcrumbs

1,  Place tomato slices on paper towels, and sprinkle with 1/2 teaspoon salt; let stand 30 minutes.
2.  Unfold pie3crust, and fit into a 9-inch deep-dish pie plate. Fold edges of piecrust under, and crimp. Line with aluminum foil, and fill with pie weights or dried beans.
3.  Bake at 425° for 10 to 12 minutes or until lightly browned. Remove pie weights and foil.
4.  Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 teaspoon drippings in skillet. Crumble bacon, and set aside.
5.  Sauté onion and squash in hot drippings in skillet over medium-high heat 8 to 10 minutes or until tender. Spoon onion and squash over prepared piecrust, and top with tomato slices. Sprinkle with fresh basil.
6.  Stir together Cheddar cheese, mayonnaise, pepper, and remaining 1/2 teaspoon salt. Spread mixture over tomato slices. Combine Parmesan cheese and breadcrumbs; sprinkle over top.
7.  Bake at 350° for 30 minutes or until golden. Let stand 5 minutes before serving. Sprinkle with bacon.

Saturday, June 15, 2013

Happy Father's Day

Well, when thinking about Father’s Day tomorrow, I can’t help thinking about my precious daddy. I am the only girl child/only child of a couple who had me late in life. Yes, I know what you must be thinking…. this girl must stink she’s so spoiled rotten. And to some degree, I’ll admit, that may be true. My Dad thought I was the best thing that ever walked this earth (after Jesus, of course). He taught me a lot of things so I thought I might share those with you all. Yes, I know this doesn't have anything to do with cooking but please allow me these personal thoughts to remember a very special man in my life.

Things my Daddy Taught Me

1. Daddy taught me to have respect for our Country. He fought in WWII and like many, was a true patriot in my book. If the National Anthem was played, I knew I better stand up, put my hand over my heart and fixate my eyes on the stars and stripes. He taught me that lots of fine men and women made the greatest sacrifice so that I could enjoy the freedoms of this Country. And not to ever, never ever, take that for granted. He taught me that even though we have problems, this is the greatest Country on earth and that to be an American was something to be proud of.

2. Daddy taught me to how to change my oil and change a tire. My Dad was trained as a mechanic in the Army so after the war was over, he came home and opened his own auto repair shop. I can remember many a day that I sat on one of those rolling thingys that he used to get up under a car and watched him pull a car apart in a million pieces and then put it back together again. Now this was before the day of the computer so you had to really know had to know what you were doing. He was well respected in his field. He probably wouldn't be too happy to know that these days I don’t change my own oil. But I betcha I could figure how to change a tire if I had to though. Some things you don’t ever forget.

3. Daddy taught me how to have fun. We had a record player that size of small car in our living room and he made sure we had all the latest records. I can remember the Johnny Cash “Ring of Fire” album; the Nancy Sinatra “These Boots are Made for Walkin' ” album and of course, Elvis’ “How Great Thou Art” album (I can still see it with the white church on the front and a picture of Elvis). He, and my mom and I would go in our living room, put on an album and dance. And believe it or not, we were Southern Baptist … dancing… right there in the daylight with the curtains open. He would dance with me and then he would dance with my mom. However, I do use the term “dance” very loosely. He really just stood in one place while Mom and I danced around him. We didn't care. We thought he was the best dancer in the world.

4. Daddy taught me the value of an education. Neither he nor my mom went to college but they were both determined that their child would have the finest education that they could afford. So I went off to college and got a Bachelor’s degree and then lo and behold, I got a Master’s degree. All because of the support and encouragement of my parents. Without them, I’m sure that would never have happened. I can remember my Daddy telling me many times that an education is something no one can ever take from you. So very true.

5. Daddy taught me about a work ethic. At 15 years old, what do you think I went out and got? A job. And what do you think I did all the way through high school and college? I worked. Yep, good old fashioned minimum wage jobs because that’s what was expected. Just a couple of my “glamorous jobs” were women’s clothing sales; accounts payable clerk at a real estate company (why they hired a 20-year-old to do that I’ll never know); campus tour guide; and two or three secretary jobs. I really wanted to work at the Dairy Queen but my dad wouldn't let me because “hoodlums” hung out at the DQ after dark. Now whether they did or not I’ll never know but every time I get a cone these days at the DQ I wonder if I could make a swirl on the top.

6. My Daddy taught me to love God. He would say, “now, girl, anybody can go to church on Sunday but not everybody walks with Jesus every day. That’s what you need to do if you’re going to a success on this planet. And by success I don’t mean money. Success is defined by what kind of heart you got for others and for the Lord.” Amen.

7. Daddy taught me about being an entrepreneur. He risked a lot of money at the time to open his own business. My mom also owned her own business, a real estate company. So I come from a rich heritage of entrepreneurs which worked out pretty well because I married into a family of entrepreneurs and eventually became one myself. I understand the philosophy of starting and growing your own business. I understand the risk involved. I understand the heartache involved when things aren't going well. And I understand the passion you must possess to continue to make it successful. Businesses that continue to survive are a result of men and women who work like crazy because they believe that what they do provides people a product or service that adds value to a community; and provides people of that community jobs so that they can in turn provide for their families. I believe entrepreneurs like my Daddy and father-in-law are the back bone of this country.

So when I look back and I think about what my Daddy taught me, I think he instilled in me some very important values. He was such a fine man. He loved God and his family. He’s been gone for over 17 years now but there’s not a day goes by that I don’t miss him.

Happy Father’s Day!

Friday, June 14, 2013

Blackberry Cobbler

-2 cups fresh or frozen blackberries
-1 1/4 cups plus 2 tablespoons sugar
-1 cup all-purpose flour
-1 1/2 teaspoon baking powder
-1/2 teaspoon salt
-1 cup whole milk
-1/2 cup unsalted butter, melted

1. Preheat oven to 350 degrees and grease a 3-quart baking dish with butter.
2. Rinse the blackberries and dry on a paper towel. Set aside.
3. In a medium bowl, stir together 1 cup of the sugar, the flour, baking powder, and salt. Add the milk and combine. Add the melted butter and whisk until smooth.
4. Pour the batter into the greased baking dish. Scatter the top with all of the blackberries. Sprinkle 1/4 cup of sugar over the top.
5. Bake for approximately 1 hour or until edges are crispy. When 10 minutes remain of cooking time, sprinkle with remaining 2 tablespoons sugar.
6. Serve warm with whipped cream or ice cream, or both.

Tuesday, June 11, 2013

We love some German Chocolate anything around here

Did you happen to know that today is German Chocolate Cake Day? I love German Chocolate Cake! How about you? Is it the chocolate cake that makes it so good? or the pecan and coconut icing? Whatever it is it is a fabulous combination. And it happens to be one of, if not my husband's favorite cake. So since we are celebrating Father's Day all this week around here and my husband is a fabulous father, let's just throw out some German Chocolate recipes. I'm not going to post the standard German Chocolate Cake because we all know that the best one is on the side of the German Chocolate box. That's not very fancy but it's true.

So how about a twist or two on a German Chocolate Cake recipe. My Mother-in-law makes the best German Chocolate Pie you have ever put in your mouth so this is her recipe. And why not a German Chocolate Cheesecake recipe to go with it? Why, because it is to die for. The German's got this right.

Geniessen! (that's "enjoy" in German - I know that because I googled it).

Danke Shon! (thank you very much) I didn't google that. My sweet Daddy was in Germany during WWII and he always said Danke Shon for thank you. I won't ever forget those words or the fine man who said them.

Nana's German Chocolate Pie

-1 package (4 ounce) Baker’s Sweet German Chocolate
-1/4 cup butter
-1 2/3 cups evaporated milk
-1 1/2 cups sugar
-3 tablespoons cornstarch
-1/8 teaspoon salt
-2 eggs
-1 teaspoon vanilla
-1 1/3 cups shredded coconut
-1/2 cup pecans
-1 unbaked 10-inch pie shell

1.  Melt chocolate with butter in a medium saucepan over low heat; stirring until blended. Remove from heat and gradually blend in milk.
2.  Mix together sugar, cornstarch, and salt. Stir in eggs and vanilla. Then gradually add to chocolate mixture.
3.  Pour chocolate mixture into pie shell.
4.  Mix together coconut and pecans; sprinkle over filling.
5.  Bake at 375 degrees for 45 minutes or until top is puffed. The filling will be soft but will set while cooling. Cool at least four hours before serving.

German Chocolate Cheesecake


For Cheesecake:

-24 ounces cream cheese, softened and cut into chunks
-1/2 cup granulated sugar
-2 eggs
-1/4 cup dairy sour cream
-1 teaspoon vanilla extract

For Chocolate Cake:
-4 oounces unsweetened chocolate
-1/2 cup (1 stick) butter
-2 cups granulated sugar
-4 eggs
-2 teaspoon vanilla extract
-1 1/2 cups all-purpose flour

For Chocolate Glaze (for sides):
-1/2 cup semi-sweet chocolate chips
-2 tablespoon whipping cream

For German Chocolate Topping:
-2 egg yolks
-2/3 cup granulated sugar
-1/3 cup butter, cut into small pieces
-2/3 cup whipping cream
-1 teaspoon vanilla extract
-1 cup flaked coconut
-1 cup chopped pecans

For Cheesecake:
1.  On bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, sour cream and vanilla extract until smooth.
2.  Set aside. 

For Chocolate Cake:
1.  In large microwave safe bowl, combine chocolate and butter. Microwave on high (100%) power for 2 to 3 minutes, or until just melted. Cool slightly.
2.  With fork, beat in sugar, eggs and vanilla extract until smooth.
3.  Add flour and mix until blended.
4.  Spoon into well-greased 9.5-inch spring-form pan, spreading evenly.

For Chocolate Glaze:
1.  In a small microwave-safe bowl combine chocolate chips with whipping cream.
2.  Microwave on High Power for 45 to 60 seconds. Beat until smooth.
3.  Spread on sides of cheesecake.

For German Chocolate Topping:
1.  In a small microwave safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream.
2.  Microwave on High power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract.
3.  Stir in coconut and pecans until well blended.
4.  Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.

Baking Directions:
1.  Carefully spread cheese mixture evenly over top of chocolate batter. Bake in preheated 425 degree oven for 15 minutes.
2.  Reduce oven temperature to 350 degrees and continue baking 55 to 60 minutes.
3.  Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.
4.  Remove sides from spring-form pan. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top.
5.  Spread sides with Chocolate Glaze.
6.  Spread top evenly with German Chocolate Topping.
7.  Refrigerate until serving time. Garnish with whipped cream, if desired.

Monday, June 10, 2013

Roasted Beef Tenderloin

-1 whole (4 To 5 Lbs.) beef tenderloin
-4 Tablespoons salted butter, or more to taste
-1/3 cup whole peppercorns, more or less to taste
-Seasoned Salt
-Lemon Pepper Seasoning
-Olive Oil


1. Preheat oven to 475 degrees.
2. Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don’t want to take every last bit of fat off—not at all. As with any cut of meat, a little bit of fat adds to the flavor. (Hint: you can also ask the butcher to do this trimming for you if the process seems intimidating.)
3. Sprinkle meat generously with seasoned salt. Rub it in with your fingers. Sprinkle both sides generously with lemon pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.)
4. Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside.
5. Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat.
6. Place the tenderloin on a sheet pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat.
7. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, about fifteen to twenty minutes (at this temperature the tenderloin will be medium rare). Stay near the oven and keep checking the meat thermometer to make sure it doesn’t overcook.
8. Let meat stand ten minutes or so before slicing.
9. To serve, spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor.

Friday, June 7, 2013

Chocolate Peanut Butter Pie

1 cup creamy peanut butter
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 (12 ounce) container frozen whipped topping, thawed and divided
1 prepared chocolate pie crust
1 (11.75 ounce) jar hot fudge microwaveable ice cream topping (like Smuckers), divided
2 tablespoons creamy peanut butter
Peanut butter cups for garnish

1. Beat together 1 cup peanut butter, cream cheese and sugar in a medium bowl with an electric mixer on medium, until well combined.
2. Gently mix in 3 cups whipped topping until thoroughly combined.
3. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
4. Reserve 2 tablespoons of hot fudge topping into the corner of a resealable plastic bag.
5. Microwave remaining topping, on high for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
6. Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.
7. Before serving sprinkle with chopped peanut butter cups.

Thursday, June 6, 2013

Pimento Cheese Bacon Burger

Well, I realize today's recipe screams "I live in the South!" but hey, truth is truth. So I say let's just embrace it and eat pimento cheese and bacon on our hamburgers like all Americans should.

-1 pound ground round
-1 pound ground chuck
-1 teaspoon salt
-1 teaspoon ground pepper
-1/4 cup mixed chopped fresh herbs (such as basil, mint, and oregano)
-Hamburger buns
-Toppings: Pimento cheese, cooked bacon slices, lettuce, and tomato slices

1.  Preheat grill to 350 to 400 degrees heat.
2.  Combine first 4 ingredients gently. Stir fresh herbs into meat mixture. Shape mixture into 6 (5-inch) patties.
3.  Grill, covered with grill lid, 4 to 5 minutes on each side or until beef is no longer pink in center.
4.  Serve on buns with pimento cheese, bacon, lettuce and tomatoes.

Wednesday, June 5, 2013

Grilled Vegetables with Avocado and Goat Cheese Crumbles

-6 portobello mushroom caps
-4 red bell peppers, cored and quartered
-1 red onion, thickly sliced
-1 bunch asparagus, trimmed
-2 zucchinis, cut into 1-inch slices
-3 tomatoes, cut into quarters
-1/2 cup olive oil
-2 limes, juiced
-2 tablespoons grill seasoning
-2 cloves garlic, minced
-1 pinch cayenne pepper, or to taste
-2 tablespoons balsamic vinegar
-1 avocado - peeled, pitted, and cubed
-1/2 cup crumbled goat or feta cheese
-Salt to taste
-Freshly ground black pepper to taste
-2 tablespoons finely chopped fresh basil

1. Place mushrooms, red bell peppers, red onion, asparagus, zucchinis and tomatoes in a 9x13-inch baking dish. Whisk olive oil, lime juice, grill seasoning, garlic, and cayenne pepper in a small bowl; pour over vegetables. Toss to coat and allow vegetables to marinate for at least 30 minutes.
2. Preheat grill for medium heat.
3. Remove vegetables from the marinade, and shake off excess. Reserve remaining marinade.
4. Grill vegetables either in a basket or on skewers in a preheated grill until tender, about 10-15 minutes. Transfer grilled vegetables to a large platter. Whisk remaining marinade with balsamic vinegar; pour over vegetables.
5. Top with avocado and goat cheese, then season with salt and pepper.
6. Sprinkle with basil to serve.

Monday, June 3, 2013

Honey Orange BBQ Chicken

Ingredients for Marinade:
-1/2 cup freshly squeezed orange juice
-1/4 cup olive oil
-1/4 cup hot sauce
-1/4 cup Dijon mustard
-1 tablespoon grated orange zest
-1 (4 pound chicken) cut into 10 pieces, patted dry with paper towels

Ingredients for Glaze:
4 tablespoons (1/2 stick) butter
1/4 cup honey
1/4 cup freshly squeezed orange Juice
1/4 cup favorite barbeque sauce
1 tablespoon grated orange zest
2 tablespoons Dijon mustard
1/4 teaspoon allspice

1. Mix the orange juice, olive oil, hot sauce, mustard, and orange zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 1 hour and up to overnight in the refrigerator.
2. Prepare the grill to medium direct heat. Let chicken come to room temperature before grilling.
3. Drain the chicken from the marinade and pat dry. Grill on each side for 5 minutes, then turn the heat to medium-low and cover the lid of the grill. Continue cooking the chicken until it's cooked through, about 25 minutes more.
4. While the chicken is grilling, melt the butter in a small saucepan on the grill. Whisk in the honey, orange juice, BBQ sauce, zest, mustard and allspice. Reserve some of the glaze for serving.
5. Brush the chicken pieces with glaze, then flip the chicken, glaze side down, and cook for 2 minutes. Brush second side of the chicken with glaze and flip again. Continue cooking for 3 more minutes.
6. Remove the chicken from grill to a platter and serve with reserved glaze.