Friday, May 26, 2017

Grilled Fruit Cobbler #BBQWeek

Today wraps up #BBQWeek, and I'm offering up dessert!  With the warmer weather, I rarely turn my oven on.  Sometimes my family complains about the lack of sweet treats, so I've been trying to stockpile some to try.  

This one is from Pillsbury.  I used 3 kinds of fruit instead of just blueberries, and I could only find the Grands biscuits.  I cut one row's worth in pieces, and next time I'd do all of them that way.   I also sprinkled the tops of the biscuits with raw sugar before the final grill.

The end result may not be beautiful in the pan, but it is delicious!  The raspberries kind of disappeared, and the strawberries sunk to the bottom, but the 8x8 pan did not last long here at all.   Some had it with vanilla ice cream, some with whipped cream.   Both were great.  

What's the most uncommon thing you've ever grilled? The summer I was pregnant with my son was long and very, very hot.   We lived in an older house that the ACs popped the breakers all the time, forcing me to go 2 flights of stairs into the basement to turn it back on.  I had an unbelievable craving for chocolate chip cookies but didn't want to heat the house up more. What's a girl to do?   I mixed up the dough and baked them on our Weber grill via indirect heat.  Sure hit the spot!

I want to say thank you to Ellen at Family Around the Table and all the other fantastic bloggers who participated in #BBQWeek.  I printed so many recipes to try that I ran out of ink! 

Grilled Fruit Cobbler

4 cups fresh fruit - I used blueberries, strawberries and red raspberries
1/4 cup granulated sugar
2 tbsp all-purpose flour
1 can Pillsbury Buttermilk Biscuits (I used Grands- cut center row in half)

Heat grill to medium.  

In disposable 8x8 pan, add fruit.  Sprinkle with flour and sugar, and stir lightly to coat evenly.  Grill for approximately 20 mins with the lid down, stirring halfway through.   Top with biscuits and sprinkle with raw sugar.   Bake for an additional 8 to 10 minutes or until golden brown.

Recipe adapted from Pillsbury's Blueberry Cobbler on the Grill

Welcome to #BBQWeek

Let’s fire up the grill, serve up some burgers or steaks or chicken and some delicious sides and desserts! Follow #BBQWeek so you don’t miss one delicious recipe. There are more than 20 recipes this week from some amazing bloggers.

Shared at the Weekend Potluck #276

Wednesday, May 24, 2017

Brats with Grilled Corn Relish #BBQWeek

Brats are summer staple here and there are so many varieties now.   I tend to buy the links that are 6 to a pack and just need to be heated through because they make for a nice quick meal.   When I saw this recipe created by the Taste of Home Test Kitchen, I knew that I had to make some of that grilled corn relish.

Unfortunately, grilling weather arrived and there wasn't any decent corn to be found, so I had to improvise and use frozen, which I defrosted.  I am not a fan of jarred roasted sweet peppers.  I bought a small red pepper and diced it about the same size as the corn.   I couldn't locate my grilling basket, so I had to do the corn and pepper mixture in a disposable 8x8 pan.  I didn't get quite the char I was looking for on it that way, but I was fine with that, this time.  Instead of green onions, I used dried chives.  For us, these must be served on a New England style roll that's been slathered with butter and then grilled to the perfect golden brown.   Even with all my shortcuts, these were delicious.  I can't wait to make them with in season produce as the recipe was written.  

Be sure to go and check out the rest of the recipes being shared this week by clicking the links at the bottom of the post!

*Disclosure- These pics are without the final toss with the vinaigrette because I knew it would make photographing them difficult for me and I wanted to eat while it was still warm.  After I was done with photos, I drizzled it over the top.

* Exported from MasterCook *

                    Bratwurst with Grilled Corn Relish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 6        tablespoons  Dijon mustard
6       tablespoons  balsamic vinaigrette -- divided
1 package Johnsonville Smoked brats
Small bag frozen corn, defrosted
1 small red bell pepper, diced
1t dried chives
6 New England Style Rolls
1T softened butter

Combine mustard and 5 tablespoons vinaigrette. Heat grill to medium. Lightly butter both sides of rolls and grill them on a piece of foil until golden brown, set aside.    Combine corn & red bell pepper jn a disposable pan or grilling basket with small holes.   Add brats to the grill.   Turn and baste brats with mustard vinaigrette mixture, add some of mixture to vegetables and stir occasionally. Cook for 10-15 minutes, or until vegetables are the desired consistency and the brats are heated through.

To serve- Stir reserved vinaigrette and chives into corn & peppers. Serve brats on rolls with corn relish. Yield: 6 servings.

Adapted from:

Welcome to #BBQWeek

Let’s fire up the grill, serve up some burgers or steaks or chicken and some delicious sides and desserts! Follow #BBQWeek so you don’t miss one delicious recipe. There are more than 20 recipes this week from some amazing bloggers.

Tuesday, May 23, 2017

Caesar Burgers- Taste of Home Tuesday

It's getting to be that time of year when most of my cooking is done outside.   The guys can get sick of the same old burgers and hot dogs pretty quickly, so I'm always looking for new ways to dress them up.   I pinned these Caesar Burgers while back, and waited patiently for the rain to stop so I could make them.   

Didn't change a single thing for this one except the roll- I went with the classic sesame seed.   I loved the texture of the burger, the egg and crumb almost makes them "meatloaf-y", plus the cool crunch of the romaine and the creamy dressing.   These definitely will be a part of my regular burger rotation.

Lots of great recipes being shared this week from my fellow Taste of Home Volunteer Field Editors!  I think I'll have one of everything  :)   Be sure to check out the links at the bottom of the post! Want to be a Taste of Home Volunteer Editor? Check out the requirements and apply here!

* Exported from MasterCook *

                              Caesar Burgers

     1/2           cup  seasoned bread crumbs
  1                     egg -- lightly beaten
     1/2      teaspoon  salt
     1/2      teaspoon  pepper
  1              pound  ground beef
  1         tablespoon  olive oil
  4                     sourdough rolls -- split and warmed
                        Torn romaine
                        Caesar salad dressing (I used Creamy)
                        Shredded Parmesan cheese

In a large bowl, combine bread crumbs, egg, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. Press a shallow indentation in the center of each with your thumb. Brush both sides of patties with oil.

Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Serve on rolls with toppings. Yield: 4 servings.


Making the Most of Naptime Bacon & Cheddar Sandwiches
Jolene's Recipe Journal Caesar Burgers
Red Cottage Chronicles Cinnamon Pecan Bars
Family Around The Table Chocolate Cake with Key Lime Cream Cheese

Shared with The Weekend Potluck #276

Monday, May 22, 2017

Grilled Citrus Chicken & Asparagus Packets #BBQWeek

This post is sponsored by Michigan Asparagus. All opinions are my own. I was compensated for writing this post. #BBQWeek

Here's my confession- up until a few years ago, I hated asparagus.   My exposure to it was limited to canned, overcooked, horrid colored stalks.   I was participating in a community that issued weekly challenges, and I thought, why not?   I bought a fresh bunch and grilled it and fell in love.   What a difference!  I've been a fan ever since.

We've had some great weather lately, perfect for grilling.   Asparagus is amazing right now, and I decided to match it with a few more of our favorite things- chicken & orange.   Since I have tons to do in the yard of our new home, I thought a foil packet meal would be just the thing.

I thinly sliced an orange and layered it with some boneless skinless chicken breast and asparagus.  I combined the juice of one orange, dijon, butter and tarragon and brushed it over everything.   I cooked it over a medium hot grill for about 35 minutes- chicken breasts vary so much in size now, I'd recommend using a probe thermometer if you have one.   You can make one large packet, or individual ones if you want to customize.  I'm marking it down as a great camping recipe too!

Eat it straight out of the foil packet, or you can plate it if you like!

* Exported from MasterCook *

                Grilled Citrus Chicken & Asparagus Packets

  4                     boneless skinless chicken breasts -- about 6oz each
  1                 lb  aspargus
  2                 sm  oranges
  2              tbsps  butter -- melted
  1               tbsp  dijon mustard
  1 1/2           tsps  tarragon -- dried
     1/2           tsp  salt & pepper -- each, or to taste

Heat grill to medium high.   Lay out chicken on  12 x 20 piece of aluminum foil. Combine the juice of one orange, butter, dijon mustard and tarragon.  Brush over chicken. Sprinkle with salt & pepper.  Thinly slice second orange, layer on top of chicken.   Find the natural breaking point of the asparagus by bending it, then place on top of oranges.   Brush with remaining juice mixture.   Sprinkle with salt & pepper.   Fold up ends of foil to make a sealed packet.   Grill with lid down for 30 to 40 minutes or until chicken reads 160ยบ on a meat thermometer.   


Thank you to Michigan Asparagus for sponsoring #BBQWeek and offering the amazing prize package. Michigan Asparagus is giving one winner two grilling baskets and a $50 gift card. Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the United States. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste. Local Michigan farmers produce approximately 25 million pounds of Michigan Asparagus during the state's 6-7 week harvest. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium.

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Giveaway is open to residents of the United States who are 18 years of age or older.   Prize will be sent after the close of the giveaway.  Bloggers are not responsible for prize fulfillment.

Welcome to #BBQWeek Let’s fire up the grill, serve up some burgers or steaks or chicken and some delicious sides and desserts! Follow #BBQWeek so you don’t miss one delicious recipe.There are more than 20 recipes this week from some amazing bloggers.

Tuesday, May 16, 2017

Puff Pastry Danishes- Taste of Home Tuesday

Have you ever heard the saying "Some days you're the dog, some days you're the hydrant"?  Yesterday was one of those hydrant days.  I printed out this recipe for Puff Pastry Danish weeks ago, and planned on making them over Mother's Day weekend.   Instead, I went seaglass hunting (I found a marble!) and greenhouse hopping and antique shopping instead.   That left me Monday afternoon to throw together the recipe.  

I was rushing and doing all the stuff I'd neglected all weekend and I missed a key point- to roll the puff out to 12" square.  I'm not sure if that caused what ultimately happened, but I'm sure it didn't help.  I used lemon curd and seeded raspberry jam, hoping to imitate my husband's favorite "Figure 8" danish.    I had a gut instinct to fold them over into triangles and crimp them, but ignored it and followed the recipe.

First sheet out of the pan was a horror show.   The puff rose in the middle and didn't stay crimped, which caused the filling to run out over the ends.   2nd sheet, same thing.  It occurred to me as I was glazing them with a fork that I should have docked the centers on the second sheet.   In the end, we didn't care how they looked (terrible) because they tasted great. Thank you to Chellie H for the recipe, I will definitely be making these again. 

On Tuesdays I like to share what my fellow Volunteer Field Editors from Taste of Home have been making.   This week Ellen from Family Around the Table has Jumbo Blueberry Muffins and Maureen from Red Cottage Chronicles has Cranberry Brie Pinwheels.  Scroll to the bottom of the page for their links.  

* Exported from MasterCook *

                           Puff Pastry Danishes

  1            package  cream cheese -- (8 ounces) softened
     1/4           cup  sugar
  2        tablespoons  all-purpose flour
     1/2      teaspoon  vanilla extract
  2              large  egg yolks -- divided
  1            package  frozen puff pastry -- (17.3 ounces) thawed
     2/3           cup  seedless raspberry jam or jam of choice- used seeded jam & lemon curd
  1         tablespoon  water

*Glaze (my addition)
1/4 powdered sugar
1 to 2T milk or amount to make desired drizzling consistency. 

Preheat oven to 425°. Beat first four ingredients until smooth; beat in 1 egg yolk.

On a lightly floured surface, unfold one sheet of puff pastry; roll into a 12-inch square. Cut into nine 4-in. squares; transfer to a parchment paper-lined baking sheet. Top each with 1 tablespoon cream cheese mixture and 1 rounded teaspoon jam. Bring two opposite corners of pastry over filling; pinch together firmly to seal. Mix water and remaining egg yolk; brush over pastry. Repeat with remaining ingredients.

Bake until golden brown, 14-16 minutes. Serve warm. Refrigerate leftovers. Yield: 1-1/2 dozen

*For Glaze- combine powdered sugar and milk to desired consistency.  Drizzle over cooled danish with a fork.  


Family Around the Table Jumbo Blueberry Muffins
Red Cottage Chronicles Cranberry Brie Pinwheels
Jolene's Recipe Journal Puff Pastry Danishes

Shared at The Weekend Potluck

Tuesday, May 9, 2017

Bacon Cheddar Chicken- Taste of Home Tuesday

How can you go wrong with bacon and cheese?  You can't, not at my house!   There are just some recipes that you know will be a hit with your family, and this was one of those.  I had all of the ingredients on hand except the green onions, so I substituted dried chives.   As written, it's a stove top to oven meal, but I had my oven in use for dessert.   I used my countertop grill, and it cut the cooking time down because both sides of the chicken get cooked at the same time.  To melt the cheese, I held the lid partially closed.  Both guys had seconds, so that sends it directly to the family favorites file.  Thank you so much to Trisha K for sharing her recipe!

On Tuesdays, I like to share what some of my other Taste of Home Volunteer Field Editors are making.   Shannon at Making the Most of Naptime made this amazing Rhubarb Berry Upside Down Cake, and I can't wait to give it a try!

* Exported from MasterCook *

                         Bacon & Cheddar Chicken

  4 Jones Dairy Farm Dry-Aged Bacon strips -- chopped
  4 boneless skinless chicken breast halves (6 ounces each)
     1/4 teaspoon  salt
     1/4 teaspoon  pepper
     2/3 cup  barbecue sauce -- divided
     1/2 cup  shredded cheddar cheese
                        Thinly sliced green onions (used dried chives)

Preheat oven to 350°. In an ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels; reserve drippings.

Sprinkle chicken with salt and pepper. In same pan, brown chicken in drippings over medium heat, 3-4 minutes per side. Brush with 1/3 cup barbecue sauce. Transfer to oven; bake 8 minutes.

Spoon remaining sauce over chicken; sprinkle with cheese and bacon. Bake until cheese is melted and a thermometer reads 165°, 4-6 minutes. Sprinkle with green onions. Yield: 4 servings.


Shared at Happiness is Homemade Link Party & The Weekend Potluck 

Saturday, May 6, 2017

Angel Biscuits #DerbyDayRecipes

There are so many great dishes associated with Derby Day, like Hot Browns and Mint Juleps, that I had a hard time deciding what to make.  I chose these Angel Biscuits, because I love that you can pretty much eat them all day long.  Serve them up at brunch with butter and jam, add some sliced country ham for lunch, pair them alongside Burgoo for dinner. 

I've got a rocky history with yeast.   It never seems to produce the results that I want it to, and every year I claim, this is the year I conquer my yeast fears!   The weather has been all over the place in New England the last few weeks, 80 degrees one day, rainy and 50s the next.  Yesterday was one of the cold, rainy ones.  I preheated my oven to 170 while I proofed the yeast and mixed the dough.   I turned off the oven and let the biscuits rise in there for about 2 hours.  At that point, I was cutting it close to dinner time (totally my fault, you can't rush yeast), so I started baking and hoped for the best.

For a first attempt, I was pleased.   Most got a nice rise, some got a great one. I'll definitely make these again, starting them earlier in the day.   Thanks so much to Faye H for sharing her recipe!  

* Exported from MasterCook *

                              Angel Biscuits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       (1/4-ounce) packages  active dry yeast
     1/4           cup  warm water -- (110'-115')
  2               cups  warm buttermilk -- (110'-115')
  5               cups  all-purpose flour
     1/3           cup  sugar
  1         tablespoon  baking powder
  1           teaspoon  baking soda
  1         tablespoon  salt
  1                cup  shortening
                        Melted butter or margarine

Dissolve yeast in warm water. Let stand 5 minutes. Stir in the buttermilk; set aside. In a large mixing bowl, combine flour, sugar, baking powder, soda and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast/buttermilk mixture; mix well. Turn onto a lightly floured surface; knead lightly 3-4 times. Roll to a 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Cover and let rise in a warm place about 1-1/2 hours. Bake at 450' for 8-10 minutes. Lightly brush tops with melted butter.


  "2 1/2 dozen"


It’s said that in Louisville, Kentucky for 6 months leading up to the Kentucky Derby, also known as the run for the roses, that all conversation revolves around Derby Day. My blogger colleagues and I share some derby inspired foods. Is your hat ready?

Friday, May 5, 2017

Graham Cracker Fried Ice Cream #MexicanRecipes

I've eaten fried ice cream lots of times, but have never attempted making it at home.   I found this recipe on Taste of Home, and thought it would be fun to make with my son.    While it's not a difficult recipe, it does require a lot of chilling time.  We made ours on a warm day, and had to hustle to keep it from melting while coating.  There is a very short window between crispy and delicious and a giant mess when frying, so take the time suggested very literally.    My son requested a sprinkle of cinnamon sugar on them after frying, and I set out toppings of honey or hot fudge.   So good! Thank you Kay H for sharing your recipe  :)

Brown food and ice cream are two of my photography nightmares.   This is real life, real food, and as I said, a warm day.   Quick snaps before melting was all I was able to achieve. 

* Exported from MasterCook *

                      Graham Cracker Fried Ice Cream

  3               cups  vanilla ice cream
     1/4           cup  heavy whipping cream
  1 1/4           cups  finely crushed graham crackers
  1           teaspoon  ground cinnamon
                        Oil -- for deep-frying

Using a 1/2-cup ice cream scoop, place six scoops of ice cream on a baking sheet. Freeze. Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture. Roll ice cream balls again in cream, then coat again with crumbs. Freezer for 15 minutes. In an electric skillet or deep-fat fryer, heat oil to 375'. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately.



Happy #MexicanRecipes   Let’s have a fiesta of Cinco de Mayo inspired recipes all week long!
Check back each and every day for new recipes by following along with the hashtag #MexicanRecipes on social media.

Are you a food blogger interested in posting within our blogging community? Find out more by joining us online: Holiday Fun with Our Blog Friends.

Shared with the Weekend Potluck #272

Thursday, May 4, 2017

Sea Salt Caramel Chocolate Chip Cookies #FilltheCookieJar

I've started this post about a dozen times.   This is my first Mother's Day without my mom, and I've been struggling a bit.   She was smart, creative and funny.  She made the most beautifully decorated cakes.   There was always food on the table, but she didn't love to cook the way I do.

One of her "specialties" were chocolate chip cookies.  We teased her and called them Hockey puck cookies. Puffy, dense chocolate chip cookies that were practically too hard to eat, but were perfect dunked in a glass of cold milk.  I asked for the recipe and after years of badgering, she told me they were slice and bake Tollhouse from the refrigerated section that she over-baked.   :)  

This is my version of her cookie-  I started with the Original Tollhouse Cookie Recipe.  Instead of the light brown sugar, I used dark, added 1/4c more flour, and 1t baking powder.     Be sure to really let it mix awhile to let the gluten develop.  I replaced some of the chips with Hershey's Sea Salt Caramel ones.   I used a large cookie scoop, and baked 6 per sheet for 12- 14 minutes for that perfect to dunk cookie.   Don't forget the milk! 

Thanks so much to Cynthia at Feeding Big for hosting #FilltheCookieJar! Be sure to check out even more great cookie recipes shared at the bottom of this post.

 Sea Salt Caramel Chocolate Chip Cookies

  2 1/2          cups  flour
  1           teaspoon  baking soda
1 teaspoon baking powder
  1           teaspoon  salt - I like to use kosher
  2             sticks  butter -- softened
     3/4           cup  sugar
     3/4           cup dark brown sugar
  1           teaspoon  vanilla
  2                     eggs
  1 cup  semisweet chocolate chips
10oz bag Hersheys Sea Salt Caramel Chips* see note

Preheat oven to 375.  Combine flour, baking soda, baking powder and salt.  Beat butter, sugars and vanilla until creamy.  Add eggs, one at a time, beating well.  Gradually beat in flour mixture.  Stir in chips.  Drop by rounded tablespoon onto sheets and bake 9 to 11 minutes for traditional cookies.  Use a large cookie scoop (approx 3Tbs) and bake 12 to 14 minutes for the perfect dunkers.    Cool on sheets 2 mins, remove to racks to cool completely.

*I bought these at Christmas time and have had them stored in the freezer- King Arthur Flour & Ghirardelli offer caramel chips year round, or use any flavor chip you like and up the salt 1/2 teaspoon.

Mexican Chocolate Bizcochitos by Palatable Pastime
Sea Salt Caramel Chocolate Chip Cookies by Jolene’s Recipe Journal
Black Pepper Shortbread by Feeding Big
Almond Orange Cookie by A Day In The Life on The Farm
Galaxy & Nebula Cookies by Amy’s Cooking Adventures
Cherry Meringue Topped Cookie Bars by Wine Lady Cooks

Tuesday, May 2, 2017

Zippy Tortilla Chips #MexicanRecipes

When life gives you leftover corn tortillas, make chips!  I know, that's not how the saying goes, but that's exactly what I thought when I moved the package of tortillas around the fridge for the 5th time.     I searched for an easy recipe, and up popped these Zippy Tortilla Chips.

I loved the little bit of sweetness the brown sugar gave them, and the heat is easily to control.   They made a great snack with some chips, and some excellent nachos, which disappeared so fast, I couldn't even get pictures.   Thanks so much to Kim S for the recipe!

* Exported from MasterCook *

                           Zippy Tortilla Chips

     1/2      teaspoon  brown sugar
     1/4      teaspoon  garlic powder
     1/4      teaspoon  onion powder
     1/4      teaspoon  ground cumin
     1/4      teaspoon  paprika
     1/8      teaspoon  cayenne pepper
  4                     corn tortillas (6 inches)
                        Cooking spray

In a small bowl, combine the first six ingredients. Stack the tortillas; cut into six wedges. Arrange in a single layer on a baking sheet coated with cooking spray.

Spritz the wedges with cooking spray; sprinkle with seasoning mixture. Bake at 375° for 9-10 minutes or until lightly browned. Cool for 5 minutes. Yield: 2 servings.


Happy #MexicanRecipes
Let’s have a fiesta of Cinco de Mayo inspired recipes all week long!

Check back each and every day for new recipes by following along with the hashtag #MexicanRecipes on social media.

Are you a food blogger interested in posting within our blogging community? Find out more by joining us online: Holiday Fun with Our Blog Friends.

Shared with the Weekend Potluck #272