Category Archives: Blog

On to food!

Dijonnaise chicken

Yield: 4 servings

• ½ cup mayonnaise
• ½ cup Dijon mustard
• 2 garlic cloves, finely grated
• Salt and black pepper
• 1 teaspoon thyme leaves or dried thyme
• 1½ to 2 pounds boneless, skinless chicken breasts or thighs, patted dry

Step 1   –  You can grill or cook on stove

Heat a grill to medium-high. (You can also cook the chicken on the stovetop over medium-high heat, following the same timing.) Meanwhile, in a medium bowl, stir together the mayonnaise, mustard and garlic, and season to taste with salt and pepper. Transfer half to a small bowl and refrigerate until serving.

Step 2

To the medium bowl with the reserved Dijonnaise, stir in the thyme leaves. Season the chicken all over with salt and pepper, then transfer to the medium bowl and toss to coat. Let sit at least 15 minutes or refrigerate up to overnight. (Let it come to room temperature before cooking.)

Step 3

Grill or pan roast until deep golden and cooked through, 4 to 6 minutes per side.. Discard the chicken marinade. Serve with the small bowl of reserved Dijonnaise alongside.

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No Bake Peaches and Cream – This is great for a bake sale or to impress friends and family 😊

Yield: 8 to 10 servings

For the Syrup

• 1 cup dry white wine
• ½ cup granulated sugar
• ¼ cup brandy or light rum
• ½ teaspoon almond extract

For the Cake

• 2 cups heavy cream
• 4 tablespoons powdered sugar, divided
• 1 cup crème fraîche
• ½ teaspoon almond extract
• 1 (15-ounce) container ricotta
• 1 tablespoon grated lemon zest (from 1 lemon)
• About 3 pounds ripe peaches, halved, pitted and cut in ½-inch slices
• ½ cup peach or apricot jam
• 1 package ladyfingers (24 ladyfingers)

PREPARATION

Step 1

Make the syrup: Put wine and sugar in a small saucepan. Simmer over medium heat to dissolve sugar, then turn off heat. Stir in brandy and almond extract. Set aside to cool.

Step 2

Prepare the cake: Put heavy cream in a mixing bowl with 2 tablespoons powdered sugar. With a hand mixer or whisk, whip the cream until soft peaks form, then gently mix in the crème fraîche with a spatula. Add almond extract and stir to combine. Taste for sweetness and adjust.

Step 3

Put ricotta in a bowl. Add the remaining 2 tablespoons powdered sugar and the lemon zest, and stir to combine.

Step 4

Put peach slices in a bowl. Add peach jam and toss to coat.

Step 5

Build the cake: Place a 9-inch square pan on a rimmed baking sheet. Dip 12 ladyfingers, one at a time, into syrup on both sides, and arrange on the bottom the pan. Dollop half the ricotta evenly over the ladyfingers and spread evenly.

Step 6

Make a layer of peach slices, using half the peaches. Spoon half the whipped cream mixture over everything and smooth with a spatula.

Step 7

Dip remaining ladyfingers in syrup and arrange over the cream, then repeat the process with ricotta and peach slices. Drizzle any remaining syrup over. Finish with the remaining whipped cream mixture and smooth with a spatula. Cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.

Step 8

To serve, cut into squares or scoop with a large spoon.

I would include some recipes this month but it’s just too hot to think about cooking so here are two refreshing summer drinks and a salad:

Southern Sweet Tea

• 1 gallon pitcher for serving
• (12) bags of Black Tea
• 4 cups of water
• 1 cup granulated sugar
• Fresh Mint

Boil the water and place the teabags in the pot.  Turn off the stove and let bags steep for 5 minutes.

Add the sugar and stir until completely dissolved.

Pour steeped tea into the pitcher and add 3 quarts of water to mixture.

Chill in refrigerator until cold.

Add mint and voila.

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Watermelon Iced Tea

Prepare tea mixture as above.

Scoop out the pink flesh of a small watermelon.  (I buy it already cubed!)

Place watermelon in a blender and liquify it.  You should get about 4 cups.

Mix equal parts watermelon juice with tea mixture – let stand for 15 minutes.

Add Fresh Mint to serve.

If you want to get fancy, save some of the watermelon and cut into cubes and use them in the glass when you serve it.

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Peach and Blueberry Salad

• 5 ounces baby greens
• 2 ripe peaches, peeled and diced
• 1/2 cup blueberries
• 1/2 cup crumbled feta or goat cheese
• 1/3 cup almonds, chopped (optional)
• 1/3 cup extra virgin olive oil
• 3 tablespoons white balsamic vinegar – it’s pretty easy to find
• sea salt and freshly ground black pepper, to taste

Place greens in a bowl or on a platter, add peaches, blueberries, feta, and almonds.

Whisk together olive oil and white balsamic. Add a pinch of sea salt and a few turns of black pepper. Dress salad to your liking, toss.

P.S. I LOVE bacon.  I make a salad with a pound of bacon but I’ll share that recipe another time.  With summer Bar-B-Ques I wanted to give you a menu including one of my favorite recipes for potato salad, grilled chicken and a no bake dessert!

GERMAN POTATO SALAD

Ingredients

• 5 slices bacon (diced and cooked until crisp)
• 2 tablespoons bacon drippings
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 tablespoon prepared mustard
• 1/2 cup cider vinegar
• 1/2 cup water
• 4 cups sliced cooked potatoes – look for thin skinned like red or fingerling

Instructions

1. Boil already-sliced potatoes until they are cooked through. Set aside.
2. Cook the bacon and keep the drippings. Set it aside to cool.
3. Heat bacon drippings in a pan large enough to add the potatoes.
4. Blend in flour, sugar, salt, and mustard.
5. Slowly add vinegar and water, stir until smooth.
6. Continue cooking over low heat, until thickened.
7. Add potatoes and heat through, slowly add crumbled bacon-save a few tablespoons for garnish.
8. Serve warm or room temp.

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DIJONNAISE GRILLED CHICKEN

Ingredients

• ½ cup mayonnaise
• ½ cup Dijon mustard
• 2 garlic cloves, finely grated
• Salt and black pepper
• 1 teaspoon thyme leaves or dried thyme
• 1½ to 2 pounds boneless, skinless chicken breasts or thighs, patted dry

Instructions

• Heat a grill to medium-high. (You can also cook the chicken on the stovetop over medium-high heat, following the same timing.) Meanwhile, in a medium bowl, stir together the mayonnaise, mustard and garlic, and season to taste with salt and pepper. Transfer half to a small bowl and refrigerate until serving.
• To the medium bowl with the reserved Dijonnaise, stir in the thyme leaves. Season the chicken all over with salt and pepper, then transfer to the medium bowl and toss to coat. Let sit at least 15 minutes or refrigerate up to overnight. (Let it come to room temperature before cooking.)
• Clean the grill grates. (No need to grease; the mayonnaise keeps the chicken from sticking.) Scrape excess marinade off the chicken, then grill over direct heat until the chicken unsticks from the grates and is deep golden and cooked through, 4 to 6 minutes per side. If using a gas grill, cover grill between flips. Discard the chicken marinade. Serve with the small bowl of reserved Dijonnaise alongside.

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NO BAKE CHEESECAKE

Ingredients

• 1 (8 ounce) package cream cheese, softened
• ⅓ cup white sugar
• 4 cups frozen whipped topping, thawed
• 1 (9 inch) prepared graham cracker crust
• ½ pint sliced fresh strawberries – sprinkled with sugar – set aside

 Instructions

1. Beat cream cheese and sugar until smooth.
2. Fold in whipped topping.
3. Spoon mixture into graham crumb crust. Refrigerate for 2 hours.
4. Once the cheesecake has set, garnish with sliced strawberries.

Here are some fun easy summer recipes to enjoy:

Easy Grilled Skewered Shrimp

• I lb. peeled and deveined LARGE shrimp – leave the tail on or off – up to you
• Two tablespoons lemon juice
• ¼ cup olive oil
• 1 tsp. Italian seasoning or Cajun – depending on what you’re in the mood for
• 6-8 wooden skewers
• 1 lemon cut into wedges

Directions:

1. Mix lemon juice, olive oil and seasoning in a large plastic zip lock bag
2. Once the ingredients are combined, add the cleaned shrimp to the bag.
3. Marinate for minimum of 15 minutes up to 2 hours
4. Thread the shrimp on to skewers (trust me it’s the easiest way to cook them)
5. Grill for 2-3 minutes on each side
6. Or broil for 2-3 minutes on each side
7. Serve with lemon wedges

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Here’s another shrimp recipe that’s a winner for picnics and bar-b-ques:

Spicy Shrimp Salad with mint

Yield:4 to 6 servings

• 2 pounds shrimp in the 15-to-30-a-pound range, peeled (deveined, if you like)
• 1 teaspoon minced garlic, or more to taste
•  teaspoon salt
• ½ teaspoon cayenne, or to taste
• 1 teaspoon paprika
• 4 tablespoons olive oil
• 2 tablespoons plus 2 teaspoons lemon juice
• 30 to 40mint leaves
• 6 cups arugula and other greens

Directions:

1. Preheat broiler; adjust the rack, moving it as close to the heat source as possible. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over low heat.
   Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil and the 2 teaspoons of lemon juice; stir to blend. Turn heat under the skillet to high.
   When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly, then immediately place skillet in the broiler.
2. Mince about one-third of the mint and set aside. Tear remaining leaves and toss them with the arugula.
3. Stir remaining olive oil and lemon juice together in a bowl.

The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both. Place greens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint. Tastes delicious and looks pretty too!

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Greek Chicken Kabobs – more outdoor dining 😊

• 1 & 1/4 lb. boneless chicken breast cut into 2 inch chunks
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 2 teaspoons minced garlic
• ½ teaspoon black pepper
• 1 red pepper, seeded and cut into 1 inch pieces – you can use green bell peppers but they don’t always “agree” with people
• 1 red onion cut into 1 inch pieces
• 6-8 wooden skewers

Directions:

Combine lemon juice, olive oil, oregano, garlic and black pepper in a bowl or zip lock bag, add chicken and marinate overnight.

When ready to cook, alternate chicken, onion, pepper on skewer

If grilling – cook 5 minutes on each side

If broiling – cook 8-10 minutes on each side

Dipping Sauce:

You can either make this yourself or buy a pre-made Tzatziki sauce—you can usually find it where they sell humus (Cesar’s Food is the brand I use), Green Goddess dressing, or any kind of yogurt dill dressing.

If you’re ambitious here’s how to make it yourself:

• 1 cup of plain Greek yogurt
• 2 teaspoons olive oil
• salt and pepper to taste
• ½ cup minced cucumber
• ¼ cup minced fresh parsley
• Optional garnishes: lemon wedges chopped parsley

Now if you’re in the mood to bake, or if you’re assigned dessert here’s a favorite. It’s a little labor intensive, but worth it.

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BLUEBERRY CRUMB CAKE

FOR THE CRUMBS

• 5 tablespoons unsalted butter, at room temperature
• ¼ cup sugar
• ⅓ cup (packed) light brown sugar
• ⅓ cup all-purpose flour
• ¼ teaspoon salt
• ½ cup chopped walnuts

FOR THE CAKE

• 1 pint (2 cups) fresh blueberries (preferably fresh, or frozen, not thawed)
• 2 cups plus 2 teaspoons all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• ⅛ teaspoon freshly grated nutmeg
• ⅔ cup sugar
• Grated zest of ½ lemon or ¼ orange
• ¾ stick (6 tablespoons) unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• ½cup buttermilk

Directions:

1. Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Butter an 8×8-inch pan (Pyrex is great for this) and put it on a lined baking sheet.
2. To make the crumbs: Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic against the surface. Refrigerate until needed. (Covered well, the crumb mix can be refrigerated for about 3 days.)
3. To make the cake batter: Using your fingertips, toss the blueberries and 2 teaspoons          of the flour together just to coat the berries; set aside. Whisk together the remaining 2 cups flour, the baking powder, soda, salt, cinnamon and nutmeg.
4. Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. Don’t be concerned if the batter looks curdled — it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts, the buttermilk in 2 (begin and end with the dry ingredients). You will have a thick, creamy batter. With a rubber spatula, gently stir in the berries.
5. Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the refrigerator and, working with your fingertips, break it into pieces. There’s no need to try to get even pieces — these are crumbs and they’re supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter, pressing them down ever so slightly.
6. Slide the sheet into the oven and bake 55 to 65 minutes, or until the crumbs are golden and a knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.

Here’s how to get them to eat their broccoli:

CHICKEN, BROCCOLI & CHEDDAR CASSEROLE

Ingredients

• 3 cups cooked shredded chicken
• 2 cups cooked chopped broccoli
• 2 (10.5 ounce) cans condensed cream of chicken soup
• 1/2 cup sour cream
• 1 pinch ground black pepper to taste
• 2 1/2 cups shredded Cheddar cheese
• 1 1/2 cups breadcrumbs
• 1/4 cup salted butter, melted
• 1 tbs of butter or oil for casserole dish

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Lightly grease casserole dish with butter or oil.
3. Combine chicken, broccoli, condensed soup, sour cream, and pepper in a bowl. Mix in 1 cup Cheddar cheese. Pour into a 2-quart casserole dish and top with remaining Cheddar cheese.
4. Combine breadcrumbs and butter in a bowl. Sprinkle over casserole.
5. Bake in the preheated oven until bubbly and cheese is melted, 30 to 35 minutes.

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STEAK PIZZAIOLA – can serve up to 6 people

This is one way to make your beef go a little further—especially if you add the potatoes— with a crusty loaf of Italian bread [great for dunking]

Ingredients

• 1 ½ – 2 lb. skirt steak or top sirloin
• ¼ cup flour/corn meal flour for dredging
• 2-3 cloves garlic – chopped
• 1 large onion – sliced thin
• 1 large red pepper – sliced thin
• 1 large yellow or orange pepper – sliced thin [Note: I don’t use green bell peppers.  Too hard to digest]
• 1/3 cup fresh chopped parsley
• 1 ¼ tablespoons oregano
• 1 teaspoon basil
• ¼ – ½ cup grated parmesan or Romano cheese [according to taste]
  ½ – ¾ cup red wine
• 1 [12 oz.] can crushed tomatoes
• 3 cups of sliced canned potatoes [optional]

Directions

1. Dredge meat in flour and brown on both sides in frying pan with a little olive oil. 3-4 minutes per side.
2. Remove after browning.
3. Sauté’ garlic/onion/red pepper in pan.
4. Add 1/2 cup of red wine to the pan and cook down for 2-3 minutes.
5. Add crushed tomatoes, oregano, parsley, basil, cook until combined for 4-5 minutes.
6. Add meat making sure it’s covered/smothered in mixture.
7. Spread parmesan cheese on top. Cover and cook 15 minutes. [You can add a can of potatoes if you want at this point]
8. Turn meat and cook an additional 15-20 minutes, until cooked to desired temp.

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PINEAPPLE FLUFF

Ingredients – people will think you spent all day doing this!

• 1 package Jiffy yellow cake
• 1 box instant French vanilla pudding mix
• 8 oz. cream cheese
• 1 large can crushed pineapple, strained
• Chopped nuts (optional) I use walnuts
• 2 cups milk
• 16 oz. tub of Cool Whip

Directions

1. Mix yellow cake mixture according to package
2. Pour into 9” x 13” greased pan
3. Bake 15 minutes. Cool.
4. While cake is cooling: Whip these together until it thickens:
   1 box instant French vanilla pudding
   8 oz cream cheese
   2 Cups milk
5. Pour pudding mixture over cooled cake
6. Sprinkle pineapple on top of pudding
7. Spread 1 large carton Cool Whip over pineapple
8. Sprinkle chopped nuts over Cool Whip
9. Keep refrigerated