Friday, June 23, 2017

Berry Sour Cream Muffins #Dairymonth

School's out and that means my teenage son is home all day, rummaging through the cabinets and fridge, grumbling about being hungry.   I like to keep some sweet and savory things on hand to cover both bases.    Muffins are a go-to.   They come together so quickly, and I can make them when I have time and freeze them.

I pinned these muffins a while back from Taste of Home, and since strawberries are in season in NH right now, that's what I used for the fruit.  I'll make another batch in a few weeks with blueberries.   I love that the recipe calls for tossing the fruit in the flour, that's a great way to keep all the berries from sinking to the bottom.   I also like to sprinkle the tops of muffins with raw sugar, it gives them a nice crunch.

No grumbling from the son about these.   Next time I'll do half the batch as minis, they'll be great for on the go snacks and way better than the store bought ones.   Thank you Linda G for sharing your recipe!

There have been so many fantastic recipes shared this week, my to-make list has at least doubled!  Links to their contributions for today are are the bottom of the post.  Don't forget to enter for your chance to win a $25 gift basket from Cabot!  Thanks again to From Gate to Plate and Cooking with Carlee for hosting :) 


                     
* Exported from MasterCook *

                           Berry Sour Cream Muffins

  4 cups all-purpose flour
  2 cups sugar
  1 1/4 teaspoons baking powder
  1 teaspoon baking soda
  1 teaspoon salt
  3 cups fresh or frozen raspberries or blueberries (I used strawberries)
  4 large eggs -- lightly beaten
  2 cups Cabot sour cream -- (16 ounces)
  1 cup canola oil
  1 teaspoon vanilla extract
  Raw sugar for sprinkling on tops of muffins before baking.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. Combine the eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened.

Fill greased muffin cups two-thirds full.  Sprinkle the tops with raw sugar, if desired. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm. Yield: about 2 dozen.

Slightly adapted from "http://www.tasteofhome.com/recipes/berry-cream-muffins"





Welcome to our week long celebration of June being #DairyMonth hosted by From Gate to Plate and Cooking With Carlee.  We are excited to celebrate all things dairy. We are putting together our best recipes using cow milk, goat milk butter, cream and cheeses.  We can't wait to share them with you.

Summer Fruit Smoothie by Palatable Pastime  
Berry Cream Muffins by Jolene's Recipe Journal 
Black Currant and Rosemary Tea Ice Cream by A Day in the Life on the Farm  
Chocolate Oreo Fudscicles by Family Around The Table 
Yogurt Banana Pudding Pops by A Kitchen Hoor's Adventures
No Bake Oreo Cream Pie by Tip Garden 
Creme Anglaise ('Real Custard') by Caroline's Cooking 
Buttermilk Parmesan Pork Chops by Corn, Beans, Pigs & Kids 
Earl Grey Panna Cotta by Culinary Adventures with Camilla 
Best No Bake Cheesecake with by Feeding Big 
Grandma’s Cheesy Ranch Party Potatoes by Mommie Isn’t Made of Money 
 
Cabot has graciously donated a $25 gift box for one lucky winner. Cabot Creamery is an award-winning co-operative owned and operated by 1,100 member dairy farm families throughout New England and Upstate New York. We take care of the land so the grass grows green and tall, which makes the cows happy—and happy cows produce rich, buttery milk, which makes for cheese and other products that win awards year after year. And the more people love our Cabot family of products, then the more our dairy farms will thrive—today and into the future. Learn more about Cabot at www.cabotcheese.coop Giveaway is open to residents of the United States only who are 18 years of age or older. Prize will be sent after the close of the giveaway and winner verification is complete. Winner will be notified by email and has 48 hours to respond. If no response within the time frame, an alternate winner will be selected. Bloggers are not responsible for prize fulfillment.
a Rafflecopter giveaway

Shared at The Weekend Potluck #279 

Wednesday, June 21, 2017

Chipotle Cheddar Patty Melts #DairyMonth


Disclaimer- This is a sponsored post. I was provided with a selection of Cabot Cheese in order to create an original recipe.  All opinions are my own. 

Being from New England, we are huge Cabot fans.   We've toured the Visitor's Center, and there's always some of their products in our fridge.     It was like Christmas in June when my box of cheese arrived.  I knew immediately I wanted to use the Chipotle Cheddar, but what to make?  Should I do a twist on the cheese-stuffed crescent-wrapped hot dogs?  Mac n cheese?   I kept bouncing back and forth between a cheeseburger and a grilled cheese, so I decided to make the best of both worlds- a patty melt.

I like to use my Griddler, it cooks so much faster and evenly than a skillet.  I put the cheese in the freezer while I mixed the taco seasoning and the ground beef.     I cooked the patties to medium, removed them and gave the surface a quick wipe down with a paper towel.   I buttered the bread, and then placed 4 slices buttered side down, turning up the heat to high.  Next was the cheese. You can grate or shred it, but I used a horizontal vegetable peeler and ran it down the long edge to make planks.  This made it easy to lay out on the bread.   Add a patty to each, top with more cheese, and the remaining bread, buttered side up.   Cook until golden brown and the cheese is melted.

Look at that cheese!  This dish is one of those that I only take a handful of pictures and hope for the best, because I want to EAT!  :)   Be sure to enter for a chance to win a Cabot Gift box (worth $25 value) below, and stop by some of the other blogs and see the great things they are making this week. 



Chipotle Cheddar Patty Melts

1lb ground beef (I like 85%)
2t taco seasoning- store bought or make your own
8oz Cabot Chipotle Cheese (sliced or shredded)*
1/2 stick Butter, softened
8 slices hearty bread, I used sourdough

Mix taco seasoning into beef, portion into 4 patties.  Cook over medium heat until the patties are still slightly pink in the middle.   If using a skillet, drain fat from the pan, or wipe down surface of griddle with a paper towel.

Butter bread, and place 4 slices buttered side down on the cooking surface.  Top with 1/2 the cheese, patty, more cheese and remaining bread.  Cook until golden brown and the cheese is melted.

*I  placed cheese in the freezer for about 5 minutes, then used a horizontal vegetable peeler and ran it down the long edge to make planks.



Cabot has graciously donated a $25 gift box for one lucky winner. Cabot Creamery is an award-winning co-operative owned and operated by 1,100 member dairy farm families throughout New England and Upstate New York. We take care of the land so the grass grows green and tall, which makes the cows happy—and happy cows produce rich, buttery milk, which makes for cheese and other products that win awards year after year. And the more people love our Cabot family of products, then the more our dairy farms will thrive—today and into the future. Learn more about Cabot at www.cabotcheese.coop
 
Giveaway is open to residents of the United States only who are 18 years of age or older. Prize will be sent after the close of the giveaway and winner verification is complete. Winner will be notified by email and has 48 hours to respond. If no response within the time frame, an alternate winner will be selected. Bloggers are not responsible for prize fulfillment.



Cabot Creamery Coop Rafflecopter Link a Rafflecopter giveaway



Welcome to our week long celebration of June being #DairyMonth hosted by From Gate to Plate and Cooking With Carlee.  We are putting together our best recipes using cow milk, goat milk butter, cream and cheeses.  We can't wait to share them with you.

A Visit to Ol' McGrandpa's Farm by Cooking With Carlee
Chili Cheese Corn Salad by Corn, Beans, Pigs and Kids
Chipotle Cheddar Patty Melt by Jolene's Recipe Journal
Breakfast Egg Bites by Family Around the Table
Grilled Peaches with Ice Cream by A Day in the Life on the Farm
How to Make Labneh from Caroline's Cooking
Skillet Jalapeno Popper Dip from A Kitchen Hoor's Adventures

Tuesday, June 20, 2017

Stuffed Hash Browns #DairyMonth

This week I'm celebrating the 2 year anniversary of becoming a Volunteer Field Editor for Taste of Home and what better way to do it than with these Stuffed Hash Browns?     

I couldn't find the refrigerated hash browns, so I bought frozen, and let them defrost. I like fresh cracked black pepper and kosher salt.  I used minced dried onion and dried chives, it's what I had on hand.   This is one of those recipes that I hope I get the picture on the first few frames, because I just want to EAT!    They definitely did not disappoint- crispy seasoned potatoes, packed with bacon and  topped with a dollop of sour cream.   Perfection.  Thank you to Annie P for sharing the recipe!

                   
* Exported from MasterCook *

                           Stuffed Hash Browns

  1            package  refrigerated shredded hash brown potatoes -- (20 ounces)
     1/4           cup  finely chopped onion- I used 1T minced dried onion
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  4        tablespoons  olive oil -- divided
     1/2           cup  Cabot pepper jack cheese
     1/2           cup  crumbled cooked bacon
     1/2           cup Cabot sour cream
  2                     green onions -- thinly sliced- I used dried chives

In a large bowl, toss potatoes with onions, salt and pepper. In a small skillet, heat 2 teaspoons oil over medium heat. Add 1 cup potato mixture, pressing down to flatten with spatula. Cook, without stirring, 4-5 minutes or until bottom is golden brown. Drizzle with 1 teaspoon oil; flip. Cook 4-5 minutes or until bottom is golden brown, sprinkling with 2 tablespoons cheese and 2 tablespoons bacon during the last minute of cooking.

Fold hash browns in half; slide onto plate and keep warm. Repeat with remaining ingredients. Top with sour cream and green onions. Yield: 4 servings

Source:
  "http://www.tasteofhome.com/recipes/stuffed-hash-browns"




Welcome to our week long celebration of June being #DairyMonth hosted by From Gate to Plate and Cooking With Carlee.  We are putting together our best recipes using cow milk, goat milk butter, cream and cheeses.  We can't wait to share them with you.
 
Cheesy Honey Chipotle Skillet Cornbread by Cooking With Carlee
Farmer's Cheese from A Kitchen Hoor's Adventures
Iced Matcha Green Tea Latte by Culinary Adventures with Camilla
Italian Stuffed Peppers with Ricotta by Palatable Pastime
Pineapple Orange Breakfast Shake by Family Around the Table
Spinach and Cheese Souffle by A Day in the Life on the Farm
Stuffed Hash Browns by Jolene's Recipe Journal

Cabot has graciously donated a $25 gift box for one lucky winner. Cabot Creamery is an award-winning co-operative owned and operated by 1,100 member dairy farm families throughout New England and Upstate New York. We take care of the land so the grass grows green and tall, which makes the cows happy—and happy cows produce rich, buttery milk, which makes for cheese and other products that win awards year after year. And the more people love our Cabot family of products, then the more our dairy farms will thrive—today and into the future. Learn more about Cabot at www.cabotcheese.coop
 
Giveaway is open to residents of the United States only who are 18 years of age or older. Prize will be sent after the close of the giveaway and winner verification is complete. Winner will be notified by email and has 48 hours to respond. If no response within the time frame, an alternate winner will be selected. Bloggers are not responsible for prize fulfillment.



a Rafflecopter giveaway

Monday, June 19, 2017

Frosty Chocolate Pie #DairyMonth

Did you know June is National Dairy Month?  This week I'll be sharing recipes that feature some of our favorite dairy products, along with an amazing giveaway sponsored by Cabot Cheese.  I'd like to thank From Gate to Plate and Cooking with Carlee for hosting this event, be sure to check out the recipes they and the other bloggers are sharing via the links at the bottom of the post! 

I'm kicking things off with this fantastic no bake Frosty Chocolate Pie.   We've had some hot weather here in New England, and I've been pinning no bake desserts like crazy.  I knew this one would be a winner with my guys. It came together in no time at all.  I did cheat and use a store bought Oreo crust because I had it on hand.  I upped the dairy products even more by making my own whipped cream- 1/2c of heavy cream and 1T sugar.   For quickest and best results when whipping cream, be sure to chill the bowl and beaters of your mixer in the freezer.
  
I had grand plans to photograph the finished pie.   The heat, along with the eagerness of my taste testers, made that impossible.  I may have wanted to put down the camera and enjoy my own slice as well.   Thank you to Maria R for sharing her recipe!


                     
* Exported from MasterCook *

                           Frosty Chocolate Pie

  15                    Oreo cookies -- crushed
     1/4           cup  butter -- melted
  1                cup  cold milk
  1            package  instant chocolate pudding mix -- (3.9 ounces)
  2               cups  vanilla ice cream -- softened
                        Whipped topping and grated chocolate -- optional

In a large bowl, combine the cookie crumbs and butter until crumbly. Press into a greased 9-in. pie plate.

In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in ice cream. Spoon into prepared crust. Cover and freeze for 4 hours or until firm.

Remove pie from the freezer 15 minutes before serving. Garnish with whipped topping and grated chocolate. Yield: 6-8 servings.

Source:
  "http://www.tasteofhome.com/recipes/frosty-chocolate-pie"


Welcome to our week long celebration of June being #DairyMonth hosted by From Gate to Plate and Cooking With Carlee.  We are putting together our best recipes using cow milk, goat milk butter, cream and cheeses.  We can't wait to share them with you.

Avocado Ranch Dressing by Tip Garden
Frosty Chocolate Pie by Jolene's Recipe Journal
Gluten Free Penne with Brie, Fig and Rosemary by Culinary Adventures with Camilla
Jalapeno Bacon Cheddar Grilled Cheese with Rhubarb Sauce by Grumpy's Honeybunch
Orange Creamsicle Martini by A Day in the Life on the Farm
Orange Creamsicle No Bake Cheesecake by Cooking With Carlee
Peaches and Cream Smoothie from Feeding Big
Strawberry Crisp Milkshake by From Gate to Plate
White Cheddar and Bacon Pasta Salad by Palatable Pastime
Whole Milk Yogurt Banana Cream Muffins by Corn, Beans, Pigs and Kids
Milk Braised Chicken Thighs from A Kitchen Hoor's Adventures


Cabot has graciously donated a $25 gift box for one lucky winner. Cabot Creamery is an award-winning co-operative owned and operated by 1,100 member dairy farm families throughout New England and Upstate New York. We take care of the land so the grass grows green and tall, which makes the cows happy—and happy cows produce rich, buttery milk, which makes for cheese and other products that win awards year after year. And the more people love our Cabot family of products, then the more our dairy farms will thrive—today and into the future. Learn more about Cabot at www.cabotcheese.coop
 
Giveaway is open to residents of the United States only who are 18 years of age or older. Prize will be sent after the close of the giveaway and winner verification is complete. Winner will be notified by email and has 48 hours to respond. If no response within the time frame, an alternate winner will be selected. Bloggers are not responsible for prize fulfillment.



a Rafflecopter giveaway


Tuesday, June 13, 2017

It's National Kitchen Klutzes of America Day! Taste of Home Tuesday

Are you a klutz in the kitchen?  Do you have the best intentions, but then as things get underway it all goes sideways?   Even the best of us can suffer a disaster in the kitchen.   There was the time that I slaved over a double layer pineapple upside down cake and managed to flip it out of the pan and onto the floor instead of the serving plate.  Or the time that I made blackened chicken parmesan...

My husband worked 2nd shift when we were first married and wasn't a fan of leftovers or reheated food.   I used to wait up and make his dinner for him so that it was ready when he got home.    Chicken parm is hands down his favorite meal.  I'd bread and bake the chicken at a normal hour, and then about 15 minutes before he was due home, I'd pop it back in the oven with the sauce and cheese to finish.   I'd had a particularly long day at work, and didn't press the button on the timer.   I dozed off in front of the tv, and woke an hour later to the smoke detector going off.   Turns out, my husband had been required to work overtime, and failed to call and let me know.     The end result was blackened lumps of inedible chicken and a pan that was only saved because I had lined it with foil, and him having a bowl of cereal for dinner.  Luckily, I didn't burn the house down, and after that he was a lot more receptive to eating food reheated in the microwave!

Check out this awesome recipe for Parmesan Chicken Sandwiches, which cook up in a flash and are completely delicious.  I use thin sliced chicken breast, so no pounding.   I hold the salt until after the chicken is fried. Top them with the sauce, cheese and pop them under the broiler to melt it.  Sprinkle a little Italian seasoning on top and you're good to go.  


                     
* Exported from MasterCook *

                       Parmesan Chicken Sandwiches


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  all-purpose flour
  1              large  egg -- lightly beaten
     3/4           cup  seasoned bread crumbs
  3        tablespoons  grated Parmesan cheese
  2                     boneless skinless chicken breast halves (5 ounces each)- used thin sliced
     1/8      teaspoon  salt- held til after it was fried
     1/8      teaspoon  pepper
  2        tablespoons  olive oil
  2             slices  provolone cheese
  2                     Italian rolls -- split
     1/3           cup  marinara or other meatless pasta sauce -- warmed

Place flour and egg in separate shallow bowls. In another bowl, toss bread crumbs with Parmesan cheese.

Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Dip chicken in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture.

In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown and chicken is no longer pink, 4-5 minutes per side. Serve in rolls with provolone cheese and sauce.  (I put mine under broiler to melt cheese)


Source:
  "http://www.tasteofhome.com/recipes/parmesan-chicken-sandwiches"

Want to become a Volunteer Field Editor?  Check out the requirements and apply here

Tuesday, June 6, 2017

One Dish No-Knead Bread- Taste of Home Tuesday!

For years I've sworn that I am going to get over my fear/hate relationship with yeast, and every year, it still hangs on.    A few weeks back I made the Angel Biscuits and those went fairly well, and I thought, now's the time for bread.  Several other Taste of Home Volunteer Field Editors shared their reviews of this recipe, and that boosted my confidence even more.

Here's the thing, bread can't be rushed, you can't force it to rise.  I chose to make this on a day where I had nowhere to be and could give it as much time as it needed.  It wasn't the warmest of days, so I preheated the oven, propped open the door and then proofed it above it.  First rise went swimmingly.  I punched the dough down and moved it to the baking dish for the second rise, but I wasn't happy with the appearance.   I could tell it was going to make a bumpy rough loaf, which my guys can turn their noses up at.   I removed the dough and shaped it into a loose ball like this.   Just folded the edges over to pull the top smooth.   I definitely wouldn't classify it as "kneading".

2nd rise went great too (woo hoo!) and I popped it into the oven to bake. It definitely needed the foil cover, and I used a probe thermometer with the temp alert set.  After the loaf was baked, I brushed the top with melted butter, and then loosely covered it back up with the foil.

Most no-knead breads are dense and lumpy, and this one wasn't.   It had a great texture that was perfect for eating as is, and was also great toasted.    Next time I will definitely double the recipe and make them in 9x5 loaf pans.  This didn't last the day, all 3 of us are serious suckers for homemade bread.  Thanks so much to Heather C for this fantastic recipe and helping me get one step closer to conquering yeast!


                     
* Exported from MasterCook *

                      One-Dish No-Knead Bread

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 teaspoon  active dry yeast
  1 1/2 cups  warm water (110° to 115°)
  2 3/4 cups  all-purpose flour
  2 tablespoons  sugar
  2 tablespoons  olive oil
  1 1/2 teaspoons  salt

In a large bowl, dissolve yeast in warm water. Stir in remaining ingredients to form a wet dough. Cover; let rise in a warm place until doubled, about 1 hour.

Stir down dough; transfer to a greased 2-1/2-qt. baking dish. Cover; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 425°.

Bake 20 minutes. Reduce oven setting to 350°. Bake until top is golden brown and a thermometer reads 210°, about 20 minutes. (Cover loosely with foil if top browns too quickly.)

Remove bread from baking dish to a wire rack. Serve warm. Yield: 12 servings.

Source:   "http://www.tasteofhome.com/recipes/one-dish-no-knead-bread"


Thursday, June 1, 2017

S'more Sandwich Cookies #FillTheCookieJar

The calendar is telling me that it's the first thursday in June (where did May go?) and that means it's time to #FillTheCookieJar!   This month's theme is Summer, and I had a bit of a hard time getting into the spirit of things.  May was a rainy, rainy month and a few nights we had to put the heat back on.   While I was bundled back into my flannel shirt, all I could think about was a roaring campfire, and making S'mores.  I found this recipe from Abby M on the Taste of Home website.

I made no changes to the ingredients, but I do have issue with most recipes that use "S'mores" in the title.   Melted marshmallows are not the same as toasted marshmallows.  For it to really be a S'more to me, it has to have that toasted (sometimes charred) flavor.   Instead of microwaving the cookies with the marshmallows on top, I placed them back onto the baking sheet and put them under the broiler until they were toasted.   You could also use a kitchen torch.


We totally enjoyed this taste of summer!  Thank you so much to Cynthia at Feeding Big for hosting #FillTheCookieJar! Lots of wonderful, summery recipes being shared this month, go check them out by clicking the links at the bottom of the post  :)


                     
* Exported from MasterCook *

                         S'more Sandwich Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  butter -- softened
     1/2           cup  sugar
     1/2           cup  packed brown sugar
  1              large  egg
  2        tablespoons  milk
  1           teaspoon  vanilla extract
  1 1/4           cups  all-purpose flour
  1 1/4           cups  graham cracker crumbs (about 20 squares)
     1/2      teaspoon  baking soda
     1/4      teaspoon  salt
     1/8      teaspoon  ground cinnamon
  2               cups  semisweet chocolate chips -- (12 ounces)
  24             large  marshmallows -- (24 to 28)

In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, graham cracker crumbs, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in chocolate chips.

Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks to cool.

Place four cookies bottom side up on a microwave-safe plate; top each with a marshmallow. Microwave, uncovered, on high for 10-15 seconds or until marshmallows begin to puff (do not overcook). Top each with another cookie. Repeat. Yield: about 2 dozen.

Source "http://www.tasteofhome.com/recipes/s-more-sandwich-cookies"



 S'mores Sandwich Cookies by Jolene's Recipe Journal
Pink Lemonade Cookies by Palatable Pastime
Lemon Bars by A Day In The Life on the Farm
Double Strawberry Hazelnut Cookies by Cindy's Recipes and Writings
Red, White and Blue Cookies by Cookaholic Wife
Basil Lime Cookies by Join Us, Pull Up a Chair
Orange Drop Cookies by Big Rigs n' Lil' Cookies

Shared at The Weekend Potluck #277
Shared at Happiness is Homemade: Hello June!

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
Yum

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:
  "http://www.tasteofhome.com/recipes/bratwurst-with-grilled-corn-relish"


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 with Foodie Friends Friday #249

Yum

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
                        TOPPINGS:
                        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.

Source:
  "http://www.tasteofhome.com/recipes/caesar-burgers"


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.   

Asparagus_PanPrize.png


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.

a Rafflecopter giveaway  

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.  

Source:
  "http://www.tasteofhome.com/recipes/puff-pastry-danishes"





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