Makeover Cheddar Biscuits

Who doesn't love Red Lobster's Cheddar Bay Biscuits?  The good news is the Red Lobster biscuits don't have as many calories as I would have thought but the recipe I found in Healthy Cooking only has  106 calories per biscuit.  These could almost become a staple side dish!

1 C all purpose flour
1 C. cake flour
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. garlic powder, divided
1/4 tsp. baking soda
4 tbsp. cold butter, divided
1/3 C. finely shredded cheddar cheese
1 C. buttermilk
1/2 tsp. parsley flakes

In a large bowl, combine the flours, baking powder, salt, 1/4 tsp. garlic powder, and baking soda. Cut in 3 tbsp. butter until mixture resembles coarse crumbs; add cheese.  Stir in buttermilk just until moistened.

Drop by 2 tablespoonfuls 2 inches apart onto baking sheets coasted with cooking spray.  Bake at 425 degrees for 10-12 minutes or until golden brown.  Melt remaining butter; stir in parsley and remaining garlic powder.  Brush over biscuits.  Serve warm.

1 biscuit equals 106 calories, 4g fat, 11mg cholesterol, 233mg sodium, 14g carbohydrates, trace fiber, 3g protein.

Lemon Brownies

This was another dish I made for my nephew's birthday party.  While I love chocolate, I am always looking for different desserts that don't included chocolate.  This was another hit.  I found it on Pinterest courtesy of a woman named Rita May.  Her blog is called Rita's Recipes and it has some great stuff on it.  I used a little more zest (close to 2 tbsp.) than the recipe called for because I love the way zest makes the flavor pop.

3/4 C flour

3/4 C sugar

1/4 t salt

1 stick butter, soft

2 eggs

juice from 1/2 lemon (about 1T)

zest from 1/2 lemon (about 1t)

Combine the flour, sugar and salt in a large bowl.  Mix in the softened butter.  In another bowl whisk the eggs with the lemon juice and zest.  Add to the larger bowl and mix well.  Pour into prepared 8X8 brownie pan.  Bake at 350 for 25 minutes.  You can double the recipe and bake in a 9X13 pan for 30 minutes.  Remove and let cool, then glaze.

Glaze

1/2C powdered sugar

1 T lemon juice

additional lemon zest

Stir together.  Pour over brownies.

Bacon Wrapped Smokies

This is another recipe I found on Pinterest.  I made it in April for My nephew's birthday party and they were a big hit.

1lb. bacon cut into thirds
1lb. lil smokies
1 stick butter
2 C. brown sugar

Preheat oven to 375F. Cut the bacon into thirds and wrap each smokie. Place all the wrapped smokies in a single layer in a baking dish. Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well. Pour the butter and brown sugar mixture on the smokies and bacon. Then take the other cup of brown sugar and sprinkle evenly over the smokies. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.

I let these sit on some paper towels before packing them up to take to the party.  Also, I used party picks to hold the bacon on the smokies and so that they would be easy to grab and eat!

Greek House Dressing

This recipe makes a ton (or almost a gallon).  It's supposed to be some of the best Greek dressing around.  We'll see about that.

1 1/2 quarts olive oil
1/3 C. garlic powder
1/3 C. dried oregano
1/2 C. dried basil
1/4 C. pepper
1/4 C. salt
1/4 C. onion powder
1/4 C. Dijon style mustard
2 quarts red wine vinegar

In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon mustard.  Pour in the vinegar, and mix vigorously until well blended.  Store tightly covered at room temperature.

Lemon Chicken

I found this on Pinterest.  I made it for dinner tonight...sorry, I was about halfway through my first helping when I realized I hadn't taken any photos.  I used the crockpot method and the chicken was shredded which doesn't always lend to beautiful presentation.  I also served it with spaghetti that had been tossed with a stick of butter, the juice of two lemons, a clove of fresh garlic and some fresh Italian parsley.  It was a delicious summer night meal!


Melt 1 cube butter in fry pan.
Layer on 4 Chicken Breasts, or Chicken Tenders.
Sprinkle with 1 pkg. Italian Seasonings Salad Dressing Mix
Add juice of 2 lemons.
Cook until tender. Put the lid on at first, then take off at the end in order to brown and absorb seasonings.
Can be done in crock pot. (For chicken breast: Cook on Hi: 4-5 hours, on Low: 6-8 hours. When finished cooking, take out, shred chicken with 2 forks, and ladle on the juices.  When I did this in the crock pot, I did brown the chicken breasts in a fry pan first.

Greek Chicken Kabobs

This looks fantastic even if it seems a little labor intensive.  Of course, sometimes a dish is better because of all of the work put into it.  Maybe one day soon it will be cool enough to fire up the grill.

1 8oz. container fat free plain yogurt
1/3 C. crumbled feta cheese with basil and sun dried tomatoes
1/2 tsp. lemon zest
2 tbsp. fresh lemon juice
2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. crushed dried rosemary
1lb. boneless skinless chicken breast halves cut into 1 inch pieces
1 large red onions, cut into 1 inch wedges
1 large green bell pepper cut into 1 1/2 inch pieces

In a large shallow backing dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper and rosemary.  Place the chicken in a dish, and turn to coat.  Cover and marinade 3 hours in the refrigerator.

Preheat an outdoor grill for high heat.

Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers.  Discard the yogurt mixture.

Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

Garlic Chicken

Yum!  I think this meal can be done in the skillet when the weather is either cold or hotter than the center of the sun like today.  It could be done on the grill when it is not approaching 100.  You coule probably do the same seasoning on either roasted potatoes or fries to go with it.  I think I may try this later this week and will report back.

3 tbsp. butter
2 skinless boneless chicken breast halves
2 tsp. garlic powder
1 tsp. seasoning salt
1 tsp. onion powder

Melt butter in a large skillet over medium high heat.  Add chicken and sprinkle with garlic powder, seasoning salt, and onion powder.  Saute about 10 to 15 minutes on each side or until chicken is cooked through and juices run clear.

Grilled Pizza Wraps

Pizza and quesadillas are tow of my favorite things.  Here is a recipe that melds the two. I think I see a dinner later this week.

2 tbsp. margarine, softened
8 10 inch flour tortillas
1 16oz. pkg. shredded cheddar-Monterrey jack blend
1/2 C. pizza sauce
4oz. sliced pepperoni

Heat a large skillet or griddle over medium low heat.  Spread margarine over once side of a tortilla and place it margarine side down in the skillet.  Spoon a tablespoon of pizza sauce onto half of the tortilla.  Sprinkle 1/2 cup of shredded cheese over the sauce, and top with a few slices of pepperoni.  Fold the clean half of the tortilla over the filling and cook until golden on each side.  Repeat with remaining tortillas.

Slow Cooker Sausage with Sauce

OK, I make this pretty regularly; sometimes in the crock pot and sometimes in a slow oven.  Sometimes I use the sausage for sandwiches and sometimes I use it over pasta.  How you use it is up to you.  Any way you serve it, it will be delicious.

8 4oz. links fresh Italian sausage (I am spoiled because I can get several different varieties of fantastic Italian sausage from several different shops within a couple of miles of my house.  All homemade and all delicious!)
1 26oz. jar spaghetti sauce (or toss in your own homemade, or doctor the jar with your favorite herbs. I always add some sugar to cut the acid.)
1 green bell pepper seeded and sliced into strips
1 onion, sliced
6 hoagie rolls, split lengthwise (optional)

Place the Italian sausage links, spaghetti sauce, green pepper and onion into a slow cooker.  Stir to coat everything in sauce.

Cover and cook on low for 6 hours.  Serve as desired.

Flank Steak Marinade

This is a fantastic marinade for flank or skirt steak.  I like soy with lemon or lime juice.  The flavors really pop.

1/2 C. soy sauce
1 lemon, juiced
1/4 C, vegetable oil
1/2 tbsp. garlic powder
1 1/2lbs flank steak

Mix soy sauce, lemon juice and oil together in a large resealable plastic bag.  Rub garlic powder into meat, place in bag and seal.  Marinate in the refrigerator for at least 4 hours; turn after 2 hours.

Preheat grill for medium heat.

Oil grate lightly and place meat on the grill.  Discard marinade.  Cook steaks for 5 to 7 minutes per side or to desired doneness.

Tex Mex Patty Melts

This sounds really good but I will probably switch out the white bread for something different.  I wonder if I will be able to sell these to the kids.  They are not as big fans of spicy as Chris and I are.  Chris and I have learned some tough lessons from chipotles in adobo.  LOL

1lb. ground beef
3 tbsp. chili seasoning mix
2 chipotle peppers in adobo sauce, minced
1/2oz. beer
1/4 C. mayonnaise
1 chipotle pepper in adobo sauce, minced
6 slices white bread
6 slices pepperjack cheese

Mix together ground beef, chili seasoning mix, 2 minced chipotle peppers and beer in a bowl.  Divide the mixture evenly into 3 patties.

Stir together the mayonnaise and 1 minced chipotle pepper in a small bowl.  Divide the mixture between bread slices and spread evenly.  Place a slice of pepperjack cheese on top of the mayonnaise mixture on each slice of bread.

Heat a large skillet over medium high heat.  Cook the patties in the skillet until no longer pink in the middle, 5 to 7 minutes each side for well done.  Remove each burger to a slice of bread, sandwiching them with remaining slices.

Drain the skillet reserving 2 tbsp. of the grease.  Heat the reserved grease in the skillet over medium high heat.  Grill the sandwiches in the skillet until the bread is golden brown and the cheese is melted; 1 to 2 minutes per side.

Bacon Jack Chicken Sandwich

With the weather we have been having, I should be making these sandwiches every day!  Lots of great flavors in one spot for a quick and simple summer supper.  You could probably just make the chicken breasts and prepare the other ingredients and let the hungry crowd assemble their own sandwiches using the rest of the ingredients on the list.

8 slices bacon
4 skinless, boneless chicken breast halves
2 tsp. poultry seasoning
4 slices pepper jack cheese
4 hamburger buns, split
4 leaves of lettuce
4 slices tomato
1/2 C. thinly sliced onions
12 slices dill pickle

Preheat a grill for medium heat.

While the grill preheats, place the bacon in a large skillet over medium high heat.  Cook until browned on both sides.  Remove from the pan and drain on paper towels.

Rub the poultry seasoning onto the chicken pieces, and place them on the grill.  Cook for about 6 minutes per side or until no longer pink in the center.  Top each piece of chicken with 2 slices backon and 1 slice pepperjack cheese.  Grill 2 to 3 minutes to melt cheese.

Place each piece of chicken on a bun and top with lettuce tomato, onion, and pickle slices before serving with your favorite condiments.

Easy Slow Cooker French Dip

French dips were one of my favorite dishes when we would eat out when I was a kid.  I loved dipping the sandwich in little crock of au jus.  I still like saying, "au jus"!  LOL  Lately when making Chris' family's Onion Soup Steak, I have been making my own onion soup mixture.  It has far less sodium than the can of Campbell's.  I may try this once as written and then give it the old Kath touch!

4lb. rump roast
1 10oz. can beef broth
1 10oz. can condensed French onion soup
1 12oz. bottle of beer
6 French rolls
2 tbsp. butter

Trim excess fat from the rump roast and place in a slow cooker.  Add the beef broth, onion soup and beer.  Cook on low for 7 hours.

Preheat oven to 350 degrees.

Split French rolls and spread with butter.  Bake 10 minutes or until heated through.

Slice meat on the diagonal and place on rolls.  Serve the jus for dipping.

Slow Cooker Chicken Alfredo

This doesn't appear to be a WW friendly meal.  Oh well, guess I will just have to pump up the work out the day I make this.  I think this will also be a good addition to the soups and stews I have been making for my mother in law.  I may tweak it too, to make it a little less calorie friendly to those of us watching our waistlines.

cooking spray
4 4oz. skinless boneless chicken breast halves
1/4 C. water
1 pkg. dry Italian style salad dressing mix
1 clove garlic, pressed
1 8oz. pkg. cream cheese, softened
1 can condensed cream of chicken soup
1 4.5oz. can chopped mushrooms
8oz. spaghetti
1 tbsp. chopped fresh parsley

Spray the crock of a slow cooker with non stick cooking spray.  Place chicken breasts in crock.  Combine Italian dressing mix, and water in a small bowl.  Pour over chicken; sprinkle with garlic; cover and cook on low for 4 hours.

After 4 hours whisk softened cream cheese and cream of chicken soup together in a bowl.  Pour over chicken; stir in mushrooms.  Cover and cook on low for 1 additional hour.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat.  Once the water is boiling, stir in the spaghetti, and return it to a boil.  Cook the pasta, uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite; about 12 minutes.  Drain well in a colander in the sink.

To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.

Raspberry Walnut Dinner Salad

How long did we eat salads with lettuce, tomato, croutons, bacon bits and dressing.  We were getting fancy if we sliced an onion or a pepper, or maybe an olive or two.  Salads now are a cornucopia of different flavors and textures and this one is no different.

1 10oz. package mixed salad greens, rinsed and dried
1 8oz. package sweetened dried cranberries
1/4 C. sunflower seeds
4 roma tomatoes, chopped
1 avocado, peeled, pitted and diced
1/2 8oz. bottle raspberry walnut vinaigrette
chicken strips, if desired

In a large bowl, toss together the salad greens, cranberries, sunflower seeds and tomatoes.  Top with avocado and chicken strips.  Add vinaigrette and serve.

Best Lemonade Ever

I found this recipe on allrecipes.com.  I don't believe the title because the original recipe does not include chilled vodka (specifically Tito's Handmade Vodka).  My recipe does include a liberal shot per glass.  Enjoy!

1 3/4 C. white sugar
8 C. water
1 1/2 C. lemon juice

In a small saucepan, combine sugar and 1 C. water.  Bring to boil and stir to dissolve sugar.  Allow to cool to room temperature. then cover and refrigerate until chilled.

Remove seeds from lemon juice but leave pulp.  In a pitcher, stir together chilled syrup, lemon juice and remaining 7 C. water.

Mama's Italian Wedding Soup

Italian wedding soup is one of my favorite soups.  I am not sure who's mama is responsible for this soup.  It's going to be a shame because my guess is, I will want to find someone to thank for this yummy treat.

1lb. extra lean ground beef

2 eggs, beaten

1/4 dried bread crumbs

2 tbsp. grated Parmesan cheese

1 tsp. dried basil

3 tbsp. minced onion

2 1/2 quarts chicken broth

2 C. spinach, packed, rinsed and thinly sliced

1 C. seashell pasta

3/4 C. diced carrots

In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion.  Shape mixture into 3/4 inch balls and set aside.

In a large stock pot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs.  Return to boil; reduce heat to medium.  Cook, stirring frequently at a low boil for 10 minutes or until pasta is al dente and meatballs are no longer pink inside.  Serve hot with Parmesan cheese sprinkled on top.

Hot German Potato Salad

I have a memory of a family recipe for hot German potato salad.  I haven't come across it my searches.  This recipe sounds close to what I remember.  I will report back my findings.

8 medium potatoes, cut into 1/4 inch slices
2 celery ribs, chopped
1 large onion, chopped
1 C. water
2/3 C. cider vinegar
1/3 C. sugar
2 tbsp. quick cooking tapioca
1 tsp. salt
3/4 tsp. celery seed
1/4 tsp. pepper
6 bacon strips, cooked and crumbled
1/4 C. minced fresh parsley.

In a slow cooker, combine potatoes, celery and onion.  In a bowl, combine water, vinegar, sugar, tapioca, salt, celery seed and pepper.  Pour over potatoes; stir gently to coat.  Cover and cook on high for 4-5 hours or until potatoes are tender.  Just before serving, sprinkle with bacon and parsley.

Slow Cooker Mashed Potatoes

I may have mentioned once or 10 times that I love mashed potatoes.  I believe there is an "Ode to Mashed Potatoes" in this blog.  I'll be honest, this is something that is making me scratch my head.  I hope it works...I don't see any reason why it wouldn't but like I said, I am scratching my head.  The crock pot is not the first kitchen gadget when I am making mashed potatoes...but maybe this old dog can learn a new trick.

5lb. red potatoes
1 tbsp. minced garlic or to taste
3 cubes chicken bouillon
1 8oz. container sour cream
1 8oz. package cream cheese, softened
1/2 C. butter
salt and pepper to taste

In a large pot of lightly salted boiling water, cook the potatoes, garlic and bouillon until potatoes are tender but firm, about 15 minutes.  Drain, reserving water.  In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.

Transfer the potato mixture to a slow cooker, cover and cook on low for 2 to 3 hours.  Just before serving, stir in butter and season with salt and pepper to taste.

Coconut Cream Pie

I am nuts about coconut cream pie; pun intended.  This looks ridiculously easy although I will be honest, it's going to be at least until this current heat wave ends before I try it.  95-100 degrees for a couple of days running is too warm to run the oven.  It's crust-less; does that count for fewer carbs?

1 C. white sugar
2 tbsp. all purpose flour
1/4 tsp. salt
6 tbsp. butter, melted
1 tsp. vanilla
3 eggs
1 12oz. can evaporated milk
1 C. shredded coconut

Preheat oven to 325 degrees.  Generously grease and flour a 9 inch pie pan.

In a medium bowl, mix together sugar, flour, and salt.  Stir in melted butter or margarine and vanilla.  Add eggs one at a time, mixing well after each addition.  Mix in evaporated milk, followed by coconut.  Pour mixture into pie plate.

Bake in preheated oven for 35 to 40 minutes.  Chill before serving.

Quick and Easy Eggs Benedict

Chris loves Eggs Benedict.  This seems like an easiest enough recipe.  Guess I should give it a try and we'll see how it goes.

4 slices Canadian bacon
1 tsp. white vinegar
4 eggs
1 C. butter
3 egg yolks
1 tbsp. heavy cream
1 dash ground cayenne pepper
1/2 tsp. salt
1 tbsp. lemon juice
4 English muffins, split and toasted

In a skillet over medium high heat, fry the Canadian bacon on each side until evenly browned.

Fill a large saucepan with about 3 inches of water, and bring to a simmer.  Pour in the vinegar.  Carefull break the 4 eggs into the water and cook 2 to 3 minutes, until whites are set but yolks are still soft.  Remove eggs with a slotted spoon.

Meanwhile, melt the butter until bubbly in a small pan or in the microwave.  Remove from heat before butter brown.

In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper and salt until smooth.  Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in.  Blend the lemon juice using the same method, then the remaining butter.

Place open English muffins onto serving plates.  Top with 1 slice Canadian bacon and 1 poached egg.  Drizzle with cream sauce, and serve at once.

Strawberry Sorbet

I made some fantastic sorbet today. You know how sometimes you get a taste for something.  I was on my way to Caputo's this morning and all of a sudden I had a taste for sorbet. I bought an ice cream maker a couple of years ago and I haven't had a ton of success with it but I decided to try again. Strawberries were 99 cents a pound.  I figured if I failed miserably, it wouldn't be an expensive failure. I doubled the recipe today and only had 4 tbsp. lemon juice so I subbed key lime juice for the other 2 tbsp. 1lb. ripe strawberries hulled and chopped 1/2 C. white sugar 1 pinch salt 1 1/2 tsp. cornstarch 1 1/2 tsp. cold water 3 tbsp. lemon juice Directions 1. Place berries in the work bowl of a food processor and puree until smooth. Combine berry puree, sugar, and salt in a large saucepan. Heat until melted and just simmering. Whisk cornstarch into the cold water; stir into heated berry mixture. Remove from heat, and stir in lemon juice. Cool slightly. Refrigerate berry mixture until cold, about 2 hours. 2. Freeze in ice cream maker according to manufacturer's instructions. This is what it looked like before I froze it.

This is the finished product and it was YUMMY!

Herb Happy Garlic Bread

Goat cheese on garlic bread??  Don't mind if I do.  In my world, goat cheese is good on everything.  This is also worth a try while my herbs are flourishing in the yard.



1/2 C. butter, softened
1/4 C. grated Romano cheese
2 tbsp. minced fresh basil or 2 tsp. dried basil
1 tbsp. minced fresh parsley
3 garlic cloves, minced
1 French bread baguette
4 oz. crumbled goat cheese

In a small bowl, mix the first five ingredients until blended.  Cut baguette crosswise in half; cut each piece lengthwise in half.  Spread cut sides with butter mixture.  Place on ungreased baking sheet.

Bake, uncovered at 425 degrees for 7-9 minutes or until lightly toasted.  Sprinkle with goat cheese; bake    1-2 minutes longer or until goat cheese is softened.  Cut into slices

Baked Reuben Dip

This recipe made my mouth water when I was reading through it.  Ry Krisp crackers or mini rye bread slices will be perfect with this dip.  I will definitely wait for cooler weather though.  This is a heavy dip for cool fall parties.

1 32oz. jar sauerkraut, rinsed and drained
10oz. sliced deli corned beef, chopped
2 C. shredded sharp cheddar cheese
2 C. Swiss cheese
1 C. mayonnaise
1/4 C. Russian dressing
1 tsp. caraway seeds, if desired
Rye crackers

In a large bowl, mix the first six ingredients; stir in caraway seeds if desired.  Transfer to a greased 13x9 inch baking dish.  Bake at 350 degrees for 25-30 minutes or until bubbly.  Serve with crackers.

Easy Baking Mix

If you are like me, you love biscuits but you rarely make them because they are time consuming.  But, what if you had a mix?  Hmmm, I might try it.  I am sure this isn't going to be good for my carb consumption.

Mix 9 cups all purpose flour, 1/4 C. baking powder, and 1 tbsp. salt.  Cut in 2 C. shortening until mixture resembles coarse crumbs.  Store in airtight container in a cool, dry place.

Cinnamon Sugar Scones

Mix 3 cups biscuit baking mix and 1/4 cup sugar.  Whisk together 1/2 cup vanilla yogurt, 1/3 cup 2% milk, and 1 tbsp. vanilla extract; stir into dry ingredients just until moistened.  Stir in 1 cup cinnamon chips or semi sweet chocolate chips.  On a lightly floured surface, knead dough gently 10 times.  Pat into a 9 inch circle, sprinkle with cinnamon sugar.  Cut into 8 wedges; place on ungreased baking sheet.  Bake at 375 degrees for 20-25 minutes or until golden brown.

Italian Biscuits

Mix 2 cups biscuit baking mix and 1 tsp. Italian seasoning; stir in 1/2 cup half and half just until moistened.  On a lightly floured surface, knead dough gently 10 times.  Roll out to 1/2 inch thickness; cut with 2 1/2 inch biscuit cutter.  Place 2 inches apart on ungreased baking sheet.  Bake at 425 degrees for 13-16 minutes or until golden brown.

Carolina Marinated Pork Tenderloin

It only seems fitting to add a recipe giving homage to NASCAR's home state as a watch this weeks installment of the Sprint Cup circuit.  I've had Carolina BBQ and Kansas City BBQ and some fantastic BBQ in other places but I always like trying new BBQ spins.  Plus with the amount of pork roasts I have lying around at any given time, we can try dozens of different recipes!

1/4 C. molasses
2 tbsp. spicy brown mustard
1 tbsp. apple cider vinegar
1 pork tenderloin

In a large resealable plastic bag, combine the molasses, mustard and vinegar; add the pork.  Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Prepare grill for indirect heat.  Drain and discard marinade.  Using long handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack.  Grill pork over indirect medium hot heat for 25 to 30 minutes or until a meat thermometer reads 160 degrees, turning occasionally.  Let stand 5 minutes before serving.

If you have a larger roast, grill for approx. 20-25 minutes per pound; again meat thermometer should read 160 degrees.

6.29.14->  I made the above tenderloins today.  My grill was at 450-500 degrees and I had the meat on the flame for 2 minutes per side, then moved the meat the cool side of the grill and covered the grill.  I set the timer for 6 minutes at a time, turning the meat and checking the internal temperature until I got to 150-155 degrees.  I then moved the meat to a foil pan, covered it and put it in the oven to rest and reach 160 degrees internal temperature.

Vegetable Chicken Soup

I am kind of laughing to myself as I post this recipe...it's supposed to be near 100 degrees on Tuesday.  I doubt seriously that I will be making soup anytime soon but I also know that the seasons change here in the Chicago area.  Sometimes twice in a day!  In all seriousness...I will probably start working on this recipe towards the end of Summer to take advantage of some fresh vegetables from the farmer's markets I go to.  Perhaps I will rename this recipe farmer's market soup.

1 large sweet onion, chopped
1 C. thinly sliced baby portobello mushrooms
1/2 C. chopped green pepper
1/2 C. chopped sweet red pepper
5 garlic cloves, minced
1 tbsp. butter
1 tbsp. olive oil
3/4lb. boneless skinless chicken breasts, cut into half inch cubes
49oz. chicken broth
1 28oz. can crushed tomatoes, undrained
2 medium carrots, cut into 1/4 inch slices
1/2 C. pearl barley
1 3/4 tsp. Italian seasoning
1 1/2 tsp. pepper
1/2 tsp. salt

In a large skillet, saute the onion, mushrooms, green and red peppers and garlic in butter until tender.  Transfer to a 5qt. slow cooker.  Add the remaining ingredients.  Cover and cook on low or until chicken and barley are tender.

Bacon and Tomato Spaghetti

This sounds like a quick summer supper that will let you take advantage of some tomatoes from the yard...and spinach if you have it.  The balsamic vinaigrette will give the dish some great flavor!

8oz. cooked spaghetti
1/2lb. thick sliced bacon strips, chopped
2 C. cherry tomatoes, halved
3 C. fresh baby spinach
1/4 C. balsamic vinaigrette
1/2 tsp. salt
1/4 tsp. pepper
Grated Parmesan cheese

Cook spaghetti according to package directions.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp.  Remove to paper towels with a slotted spoon; drain, reserving 2 tbsp. drippings.  Saute tomatoes in drippings until tender.  Drain spaghetti; still into the skillet.  Add the spinach, bacon, vinaigrette, salt and pepper; heat through.  Sprinkle with cheese and serve.

Southern Style Brisket

If you check my freezer at any given time (and move the pork roasts out of the way), you will most likely find a brisket.  Brisket is a truly wonderful think.  I love it barbecued but I also like it roasted with salt pepper and garlic on a cool fall day.  I think Caputo's now carries brisket year round because I buy them every couple of weeks!  I am going to try the barbecue sauce...I wonder if it will hold up to the one my brother in law made a couple of weeks ago which was worthy of bottling and selling!

For the brisket:

2 tsp. chili powder
2 tsp. mustard powder
2 tsp. packed dark brown sugar
1 tsp. cayenne pepper
Kosher salt and freshly ground pepper
3 to 4 pound point end brisket, preferably with a 1/4 inch thick fat cap

For the barbecue sauce

2 tbsp. vegetable oil
3 cloves garlic
1 tbsp. chili powder
3/4 C. apple cider vinegar
3/4 C. ketchup
1/3 C. fresh lemon juice
1/3 C. Worcestershire sauce
1/3 C. packed dark brown sugar
3 tbsp. yellow mustard
1/4 tsp. ground allspice
Freshly ground black pepper



Remove the brisket from the refrigerator about 1 hour before cooking and let sit at room temperature.  Soak a few handfuls of mesquite or hickory wood chips in water 30 minutes; drain.


Preheat a grill to low, then prepare for indirect heat; for a gas grill turn off the burners on one side.  For a charcoal grill, push the coals to one side, once the temperature reaches  200 degrees.  Scatter the wood chips on top.  Position a drip pan under the grate on the cooler side of the grill.


Put the brisket fat side up on the grill over the drip pan.  Cover and grill, undisturbed until a thermometer inserted into the thickest part of the brisket registers 185 to 200 degrees, 3 hours, 30 minutes to 5 hours.  If using a charcoal grill, leave the vents nearly closed and scatter 6 to 8  unlit charcoal briquettes and a handful of prepared wood chips on top of the lit coals every 45 minutes to 1 hour.  Remove brisket from the grill, wrap in foil and let sit for at least 30 minutes.  Pour drippings from the drip pan into a bowl and let cool completely.


Meanwhile, make the barbecue sauce; heat the vegetable oil in a medium saucepan over medium heat.  Add the garlic and cook, stirring, 30 seconds.  Add the chili powder and cook stirring until brick red, about 30 seconds.  Stir in 1 1/2 C. water, the vinegar, ketchup, lemon juice, Worcestershire sauce, brown sugar, mustard, allspice, and 3/4 tsp. black pepper.  Bring to a low simmer and cook, stirring occasionally, until slightly thickened, 45 to 55 minutes.  Remove from heat and cool slightly.


Whisk the reserved drippings, then whisk 1 to 2 tablespoons into the barbecue sauce.  Thinly slice the brisket against the grain.  Serve with the barbecue sauce.

Shepherd's Salad

Food Network Magazine calls this Shepherd's Salad.  I call it Farmer's Market Salad because you can get what you need for this salad at a mid summer farmer's market.  Try it and let me know how it tastes.

Combine 2 chopped tomatoes, 1 chopped cucumber, 1 chopped Italian frying pepper (I am not even sure what this is but I will improvise), 1/4 cup finely chopped red onion and 1/2 C. chopped parsley in a bowl.  Toss with 3 tablespoons olive oil, 1 1/2 tablespoons lemon juice, kosher salt and pepper to taste.  Let stand 10 minutes before serving.

Quick, write it down!

I have those moments every so often when I am throwing something together and I think I should add this to the blog only to get caught up in something and not get it done.  I went to the farmer's market today and got a couple of small summer squashes.  I sliced them thin; broke out the mandoline...still have all my fingers.

I sauteed the squash in olive oil until it wilted.  While it was sauteing, I added fresh cracked pepper, a little sea salt, and some heirloom tomatoes I had sliced.  Right before pulling it off the flame, I added 2 cloves of crushed garlic.

I put the mixture in a bowl and topped it with some feta cheese and a little panko.  I just finished it and it was delish!

Thomas Jefferson's Vanilla Ice Cream

I found this recipe in one of my magazines.  Thomas Jefferson is known to be a food lover.  He is credited for writing down the first recipe for this tasty treat.

2 qt. heavy whipping cream
1 C. sugar
1 vanilla bean
6 egg yolks lightly beaten

In a large heavy saucepan, combine cream and sugar.  Split vanilla bean in half lengthwise.  With a sharp knife, scrape seeds into pan; add bean.  Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar.

In a bowl, whisk a small amount of the hot mixture into the egg yolks.  Return all to the pan, whisking constantly.

Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 160 degrees; stirring constantly but gently.  Do not boil.  Transfer immediately to a bowl.

Place bowl in ice water bath for a few minutes, stirring occasionally.  Discard vanilla bean.  Press waxed paper onto surface of custard.  Refrigerate until cold.

Fill cylinder of ice cream freezer two thirds full; freeze according to manufacturers' directions.  Refrigerate remaining mixture until ready to freeze.  When ice cream is frozen, transfer to a freezer container; freeze for 4 to 6 hours before serving.  Repeat with remaining mixture.

Chimichurri Monkey Bread

Here is a spin on monkey bread I haven't seen before.  Usually monkey bread is sweet.  This savory treat will be fun at a party once this heat wave breaks...heck I may have a party to celebrate the break of the heat wave!  I shouldn't complain because I love summer so much more than winter and my herbs are doing so well (providing I keep watering everything) but it's been hot and the heat waves have been lasting weeks instead of a few days.  Ah well, I will be looking on these days fondly come January and February.

1/4 C. minced fresh parsley
1/4 C. olive oil
2 tbsp. minced fresh oregano
1 tbsp. white wine vinegar
2 garlic cloves
3/4 tsp. kosher salt
1/4 tsp. ground cumin
1/4 tsp. pepper
1/8 tsp. crushed red pepper flakes
2 12oz. tubes refrigerated buttermilk biscuits

Combine the first 9 ingredients in a shallow bowl.  Cut each biscuit in half and shape into a ball.  Roll in herb mixture.

Place biscuit pieces in a greased 10inch fluted tube pan.  Bake at 375 degrees for 18 to 22 minutes or until golden brown.  Cool for 5 minutes before inverting onto a serving plate.