Snapshot of Summer

Summer arrived finally after a very unusual cool spring and yet it is coming to a quick end. Besides surviving a unusual wet summer, my time off has included traveling,

visiting with family and friends to celebrate a residency graduation (so proud of Kelli), an engagement (love it!) and a birthday,

 assisting on a Habitat House,

enjoying the food and music at the Festival of Discovery (BBQ festival),

 canning and freezing,

and of course trying many new recipes.Here are a couple of winners we have tried this summer.
                                                                                                                                                                                                                               
Barbequed Shrimp
2 lbs shrimp, cleaned
1 cup oil
1/4 cup chili sauce
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper sauce
2 garlic cloves, minced
3 tablespoons lemon juice

 Mix the ingredients except the shrimp, Marinate the shrimp in the mixture for one hour at room temperature. Spear shrimp on skewers and grill 3 to 4 minutes on each side.

 Balsamic Glazed Chicken (adapted from Grill It)

1 whole chicken
1/2 cup honey
6 tablespoons balsamic vinegar
Kosher salt
Fresh ground black pepper

1.Mix together the honey and vinegar and set aside.

2.Cut chicken into halves and generously salt and pepper the chicken on both sides.

3.On the hot side of the grill, sear the chicken skin side down for 5 to 1o minutes being careful not to burn the skin.

4.Flip the chicken and brush with the honey mixture and move to cooler side of the  grill. Cover and cook for 10 minutes. Continue to flip the chicken, baste with the honey mixture, cover and cook for 10 minutes repeatedly until chicken is done.

Enjoy...

Crispy Taters and Easy Chicken

When it comes to planning meals, there are some foods that always go together in this household. The meal is not complete without these combinations. For example, if Sloppy Joes are on the menu, then tater tots have to be one of the side dishes. Always has been and always will be. As it so happens, on a recent Cook's Country show, one of the featured recipes was homemade tater tots.

Oh, my! Did they look good...crispy golden brown little bundles of potato joy. I had to try that recipe. Amazing... and really not that difficult to do.

Potato Tots (adapted from Cook's Country)

2 ½ lbs potatoes, peeled and cut into small chunks

1 cup water

2 ¼ teaspoons salt

1 ½ tablespoons flour

Vegetable oil

1. In a food processor, mix water and salt together. Add potatoes and pulse 10 to 12 times. Potatoes should be coarsely ground.

2. Drain in a fine-mesh strainer. Press potatoes with a rubber spatula to remove as much water as possible.

3. Transfer to a microwave bowl and cook on high in a microwave for about 8 to 10 minutes. Stir halfway through cooking. Potatoes should be dry and sticky.

4. Stir in flour.

5. Spread potatoes out on foil until cool.

6. Spread foil in bottom of 8 X 8 pan and spread potatoes evenly in the pan. Freeze for 30 minutes.

7. Slice into small squares and fry in oil. The fried tots can be frozen and reheated.

And speaking of something easy to do, this recipe isn't kidding. This is so easy and very delicious quick way to bake some chicken. Why haven't I thought of this before?

Easy Peasy Chicken (adapted from Mommy's Kitchen)

10 to 14 chicken legs or thighs

Olive oil

Greek Seasoning or salt, pepper, and garlic powder to taste

1. On baking sheet drizzle chicken with olive oil.

2. Sprinkle with Greek seasoning or salt, pepper and garlic powder. Sprinkle an  amount that suits your taste.

3. Place in the oven at 400° and bake about an hour or until done. Turn the chicken over midway through the cooking to ensure crispiness.

Enjoy...

Are You Going to Scarborough Fair?

Are you goin' to Scarborough Fair? 

Parsley, sage, rosemary, and thyme.
Remember me to one who lives there, 

she once was a true love of mine.

Great song but I'm talking about a new chicken recipe that uses...yes, you guessed it - parsley, sage, rosemary and thyme.

Scarborough Fair Chicken (adapted from Taste of the South's magazine)

¼ cup olive oil

1 tablespoon each fresh flat-leaf parsley, sage, rosemary and thyme, chopped

1 tablespoon garlic, minced

1 teaspoon salt

1 ½ lbs red potatoes, cut in half

2 or 3 carrots, cut into 2 inch pieces 

½ onion, quartered

4 chicken legs

4 chicken thighs

½ teaspoon black pepper

1.In small bowl combine olive oil, herbs and ½ teaspoon salt. Toss half of the herb mixture with carrots and potatoes. Place in the bottom of a Dutch oven. Layer onions on top.

2.Place chicken on top of vegetables and brush with remaining herb mixture. Season with remaining salt and pepper.

3.Cover and bake at 400° until vegetables are tender and chicken is done, approximately 1 hour.

4.Let rest 10 minutes before serving.

Enjoy...

Interest in Pinterest

Like so many others on the Internet, I have a huge interest in pinning on Pinterest. Now that I am on summer break, I am trying some of the many recipes pinned on my "recipe" board. Must say that the first one I tried is definitely a winner especially with the cherry tomatoes ready for picking.

A little olive oil, slice onions, cherry tomatoes and sugar

gives you a wonderful topping for buttermilk chicken.

Buttermilk Chicken with Sweet Tomato Relish (adapted from Your Homebased Mom)

Buttermilk Chicken
4 skinless, boneless chicken breasts, pounded to about 1/2 inch thick
1 cup buttermilk
1 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 Tablespoons vegetable oil 
 
1. Pound chicken breasts until about 1/2 inch thick.
2. Marinade in buttermilk for 1 hour.
3. Combine flour, salt and pepper into a shallow dish.
4. Remove chicken from buttermilk and dip into flour, turning to coat both sides.
5. Heat oil in large pan and add chicken.
6. Cook chicken on both sides until cooked through.
7. Top and serve with sweet tomato relish.
 

 
Sweet Tomato Relish
2 cups cherry tomatoes, cut in half
1/2 cup sweet onion, sliced 
2 tablespoons brown sugar 
2 tablespoons sugar
1/2 teaspoon dried Italian seasoning
2 Tablespoons olive oil 

1. Heat olive oil in pan.
2. Add sliced onion and cherry tomatoes. Saute for a few minutes.
3. Add in sugar and Italian seasoning. Stir and simmer until thickened.

Enjoy...

Pastahhh!

I love pasta....any kind of pasta. Pasta is a stable in my house. I love pasta with red sauces, pasta with whites sauces, pasta with chicken, pasta with beef, pasta with seafood, pasta cooked in broth, pasta stuffed with cheese, baked pasta, pasta salads....any kind of pasta. Pasta, pasta, pasta...Love it!
Thanks to Our Best Bites for my new favorite easy pasta recipe. It is definitely a keeper.

Chicken Bacon Alfredo Casserole

8 oz. penne

1 (16oz) jar Alfredo sauce (I used Bertolli's Alfredo Sauce)

2 cups cooked chicken, chopped

8 stripes bacon, cooked, chopped

1 (14oz) jar marinated artichoke hearts, drained, chopped

½ cup green onions, chopped

1 cup mozzarella cheese, shredded, divided

Salt and pepper to taste

1.Prepare penne according to package directions.

2.Drain and place penne back into the pot.

3.Add Alfredo sauce and all the remaining ingredients and only ½ cup mozzarella cheese.

4.Transfer mixture into 9 X 9 greased baking dish. Sprinkle with remaining cheese.

5.Cover with aluminum foil and bake 350° for 20 minutes or until bubbly.

Enjoy...

O, Kitchen, Where Art Thou!?!

It has been a looooong 14 weeks. It still is not complete but the end is near.
On July 31, this is where I had diced, sliced, chopped, stirred, mixed, baked, and prepared many meals for my family for 20+ years.

On August 1st, my kitchen began it's transformation.

Today I decided it was time to "cook" in my new kitchen even if I didn't have a sink or stove top.

Thank you, Leigh Anne (Your HomeBased Mom) for this wonderful Crock Pot Chicken Tortilla Soup recipe. It looked great simmering on the new counter and the soup was fantastic!

Enjoy...