Tuesday, June 28, 2011

Pineapple Chicken Salad

I have come to realize that my inner self must be a party planner. Although my life is far too busy to actually have many parties, I love to daydream about imaginary baby showers, kid birthdays and the like. I do love the planning process - what to cook, how to decorate, music, etc. This recipe is perfect for a summertime light lunch or brunch with friends or for that next baby shower that somehow ended up at your house!




Pineapple Chicken Salad

2 ½ cups cooked chicken breast
½ cup matchstick cut carrots
1/3 cup light mayonnaise
¼ cup finely chopped green onions
¼ cup finely chopped celery
¼ cup plain low-fat yogurt
1 tbsp. Worcestershire sauce
½ tsp. garlic powder
¼ tsp. salt
¼ tsp. pepper
1 8-oz. can pineapple tidbits, drained
1/2 cup sliced almonds

Combine all ingredients in a bowl and mix well. Mix in nuts at the end or sprinkle on top. Serve on rolls, pita bread or on romaine lettuce cups.

Recipe adapted from Annie's Eats

Monday, June 27, 2011

Lemon Pepper Grilled Chicken

I have stated many times that I'm not a chicken fan so boring chicken on the grill is as exciting to me as rice cakes and water. That is, until the magic of this yogurt marinade transformed our grilled chicken last night. It was moist, flavorful and easy! From one of my favorite blogs - Dinner: A love story.


Lemon Pepper Grilled Chicken

½ cup plain yogurt
2-3 minced cloves of garlic
2 tsp salt
Juice from two lemons
1 good squeeze of honey
1 tbsp olive oil
A very healthy dose of black pepper (or as much as finicky eaters will take!)

Pound boneless cutlets between sheets of wax paper until thin. Whisk ingredients together until emulsified. Then, pour into Ziploc storage bag, drop in the cutlets, mush around until coated, and seal. Put in refrigerator for a minimum of 3 hours. When grill is ready (and oiled), cook about 3-4 minutes a side until no longer pink on the inside.

Thursday, June 16, 2011

Ultimate BBQ Sauce

This BBQ sauce, from Tyler Florence, is the only one you'll ever need. It's just that good and even better on slow-cooked ribs or chicken.

Ultimate BBQ Sauce

2 bacon slices
4 sprigs fresh thyme
1/2 onion, chopped
3 smashed garlic cloves
2 cups ketchup
1 cup peach preserves
2 tablespoons Dijon mustard or 1 tablespoon dry mustard
2 tablespoons brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 teaspoon ground cumin
1 teaspoon ground paprika

Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat 2 Tbls, of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Use to baste your favorite grilled items!

Sunday, June 12, 2011

Crockpot Mac n' Cheese

This is how to serve mac and cheese to a crowd. Double this recipe and let your crockpot shine at your next potluck. I've made this as a side recently where I was adored by small children who did not appreciate roasted brussel sprouts.

Crockpot Mac n' Cheese

2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
3 eggs (can omit the eggs if you desire a loose texture or add them for a more casserole consistency)
1/2 cup sour cream
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in water for six minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In slow cooker, combine cheese mixture and add the eggs (if desired), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
Cook on low for 2 1/2 hours. I tend to stir often to check if it's cooking too quickly. When ready to serve, I sprinkle some extra cheese on top just to guild the lilly.

Special Sauce

A summer burger on the grill is great but with the addition of this special sauce and perhaps some melted American cheese - it's perfection. And the best part is that some teenager won't yell through a speaker and ask if you'd like to supersize it.


Special Sauce

1/2 cup mayonnaise
2 Tbls. ketchup
1 Tbl. finely grated onion
1 Tbl. dill pickle relish
2 Tsp. adobe sauce from canned chipotle chilies in adobe sauce
1/8 Tsp. celery salt
1/8 Tsp. kosher salt

Combine all ingredients in a bowl and serve with burgers.
Recipe from Bon Appetit - June 2011