Friday, July 29, 2011

Spicy Asian Chicken Noodle Salad

This yummy recipe is from a Taste of Home Cooking School magazine.  It's a good recipe to have for a light, Summer meal & takes advantage of leftover chicken.  Since I just made Easy Rosemary Roasted Chicken, I had plenty of leftovers.  This recipe is best prepared several hours ahead in order for the flavors to develop.  Please try this recipe when you don't want to heat up the kitchen!

1/2 c. rice vinegar
1/3 c. soy sauce
1/3 c. vegetable oil
1 T. sugar
2 t. grated fresh ginger root
2 T. Asian-style chili-garlic sauce
3 T. sesame oil (I used toasted sesame oil)
12 ozs. vermicelli or angel hair pasta, cooked & drained
1 c. thinly sliced green onions
2 c. diced cooked chicken
1 c. snow peas, cooked & drained
1/2 c. chopped fresh cilantro
1/4 c. Sesame Seeds (I omitted)

In a large serving bowl, whisk together the first 7 ingredients.  Add pasta, green onions & snow peas; stir to coat with sauce.  Add cilantro & sesame seed; toss to blend.  Serve slightly warm or at room temperature.

Makes 6 servings.

I am sharing this recipe with On the Menu Monday at Stonegable.

Wednesday, July 27, 2011

Chipotle Crusted Pork Tenderloin

I tried this recipe from  It was a great, easy meal for the grill, especially in this extreme heat we've been having.  If you like pork tenderloin & a little on the spicy side, I hope you try it.

1 t. onion powder
1 t. garlic powder
3 T. chipotle chile powder
1 1/2 t. salt
4 T. brown sugar 2 (3/4 lb.) pork tenderloins

Preheat grill for medium-high heat.

In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt & brown sugar.  Place tenderloins in bag & shake, coating meat evenly.  Refrigerate 10-15 minutes.

Lightly oil grate & arrange the pork on the grate.  Cook for 20 minutes, turning every 5 minutes.  Remove from grill & let stand about 5 minutes before slicing.

I am sharing this recipe with Full Plate Thursday at Miz Helen's Country Cottage & Foodie Friday.

Monday, July 25, 2011

Cherry Cheesecake

For my youngest son's birthday, I asked if he would like the baked cheesecake that I made for him last year or his old favorite. Last year's was a gorgeous dessert with kiwi, strawberries, blueberries & raspberries on top.  He requested the old stand-by, from childhood, which is so easy, but he must really love.  It's funny how kids (even grown-up ones) remember their old favorites!!  I then suggested that I would make a blueberry topping for it, but no, he wanted the cherry pie filling on top!  The moral of this story is:  Don't mess with a good thing!!!  Happy Birthday, Kevin.   Here's your favorite cherry cheesecake.

1 8 oz. pkg. cream cheese, softened
1 can sweetened condensed milk
1/3 c. lemon juice
1 t. vanilla
1 graham cracker crust (store-bought or homemade)
1 can cherry pie filling

Beat cream cheese until fluffy.  Add sweetened condensed milk, lemon juice & vanilla.  Pour into crust.  Add cherry pie filling on top.

Graham Cracker Crust

If you have time, make a homemade graham cracker crust.  It's SO much better than store-bought!!!

11 whole graham crackers
2 T. sugar
4 T. melted butter

In a food processor, crush the graham crackers.  Add the sugar & the melted butter.  Mix again.  Pour the crumbs into a 9" pie pan. Pat the crumbs down & up the sides of the pie pan.   Bake at 350 degrees for 8-10 minutes.  Cool before filling.

I am sharing this with Tea Party Tuesday & Sweet Tooth Friday.

Friday, July 22, 2011

Cucumber Blueberry Salad

I saw this delicious recipe at Stonegable, which is a wonderful blog with beautiful pictures & fabulous menus.  The combination of cucumbers & blueberries intrigued me & I had to make it.  I've adapted it somewhat, as I like a sweet dressing.  Here's my adapted version, but  please check out the original one.

1 English cucumber, sliced in half lengthwise & then cut in 1/2" slices
1/2 c. blueberries
3 T. feta cheese, crumbled
Mixed spring greens


3 T. white balsamic vinegar
1/3 c. oil
1 T. sugar (or 2 Pkts. sugar substitute)
salt & pepper

Mix the cucumbers, blueberries & feta & add the dressing.   Put a handful of mixed greens on a salad plate.  Top with the the cucumber mixture.  Enjoy this beautiful salad!

Wednesday, July 20, 2011

Easy Rosemary Roasted Chicken

This is a fabulous recipe from Weber's Time to Grill!  It's so hot in Texas right now, we could probably cook the chicken directly on the patio!!!  Instead of using a whole chicken, I used 3 chicken breasts halves with ribs.  This is a great recipe to have if you have a rosemary plant in the garden.  The chicken turns out SO moist & juicy.  Even though I don't usually eat the skin, I tried a bite & it was so crisp & flavorful.   I hope you try it!

2 T. olive oil
1 T. Dijon mustard
1 T. Worcestershire sauce
1 T. cider vinegar
1 T. finely chopped fresh rosemary leaves
1/2 t. kosher salt
1/4 t. ground black pepper
1 whole chicken, about 4 lbs., giblets & any excess fat removed

In a small bowl whisk the marinade ingredients.

Cut the chicken into six pieces: two breast halves, two whole legs & two wings (remove the wing tips.)  Brush each chicken piece on both sides with the marinade.  If you have time, marinate the chicken in the refrigerator for as long as 4 hours.  If not, you can roast the chicken right away.  (I did marinate mine all afternoon.)

Preheat the grill for direct & indirect cooking over medium heat (350-450 degrees).

Grill the chicken pieces, skin side down, over indirect medium heat, with the lid closed as much as possible, until fully cooked, turning once or twice.  The breasts & wing pieces will take 30-40 minutes & the whole legs will take 40-50 minutes.  During the last minutes of grilling time, move the chicken over direct medium heat & cook until well browned all over, turning once or twice.  Remove from the grill & let rest for 3-5 minutes. 

I am sharing this recipe with  On the Menu Monday at Stonegable & Foodie Friday.

Sunday, July 17, 2011

Pork Chops with Buttered Cabbage

I saw this recipe on Everyday Foods a couple of years ago.  They sauteed the pork chops, but here in Texas, we like to grill.   They also used savoy cabbage, but we had a wonderful homegrown cabbage to use.   Here's my adapted recipe.

Grilled Pork Chops

Put  some olive oil & salt & pepper on 3/4" pork chops.   On a preheated grill, cook the chops for 2 minutes, then, without flipping, make a 45 degree turn & grill 2 more minutes.  Now flip the chops & repeat the process.  Put on a platter & loosely cover with foil to rest for a few minutes.

Buttered Cabbage

1 cabbage, halved, cored & cut into 1" strips, thick ribs removed
1 T. butter
coarse salt & pepper

Place cabbage in a large skillet with 1 cup water.  Bring to a boil & reduce heat to medium-low.  Cover skillet; simmer until tender, tossing occasionally 12-15 minutes.

Pour out any water remaining in skillet.  Add butter, salt & pepper.  Toss to combine.

I am sharing this with On the Menu Monday at Stonegable.

Friday, July 15, 2011

Grilled Stuffed Jalapeno Chilis

I cut this recipe of Bobby Flay's  from "Parade" magazine.  It makes  a delicious appetizer & it's great if you have a bumper crop of jalapenos!!  I've included the sauce recipe for the platter, but I don't think it's necessary (sorry Bobby!!!). 

4 oz. cream cheese, softened

2 oz. soft goat cheese

1 1/2 cups shredded white cheddar cheese
  (I used a Mexican blend cheese)

2 green onions, thinly sliced

salt & pepper

12 large jalapeno chilis, halved lengthwise, stemmed & seeded

  (don't touch your eyes after handling the jalapenos!!! Better yet, wear gloves.)

1 heaping T. ancho chili pepper ( I used chipotle chile powder on some & loved it!)

Heat grill to medium.

Stir together the cream cheese & goat cheese.  Add the cheddar & green onions; season with salt & pepper.

Fill each jalapeno half with about 2 T. of the mixture.  Sprinkle the top with the chili powder.

Place chilis on the grill, filling side up & cook until slightly charred & tender, about 8-10 minutes. 

Spoon the Grilled Red Pepper-Tomato Sauce onto a platter & top with the jalapenos.

Grilled Red Pepper-Tomato Sauce

1 large red pepper, grilled, peeled & chopped
4 plum tomatoes, grilled & charred on all sides, chopped
2 cloves garlic, chopped
2 T. red wine vinegar
1 T. honey
1/4 c. fresh cilantro, chopped
1/4 c. olive oil
salt & pepper

Combine the red pepper, tomatoes, garlic, vinegar, honey & cilantro in a food processor; process until smooth.  With the motor running, slowly add the oil & season with salt & pepper.

I am sharing this recipe with Celebrity Cook-Along, featuring recipes of Bobby Flay's for the month of July.

Monday, July 11, 2011

Blueberry Pie

This wonderful, summertime pie is from Nick Malgieri's "How to Bake" cookbook.  I used Martha Stewart's recipe for her pate brisee (pie dough).  The pie dough turned out very nice & has a delicious, buttery taste.  Instead of using a top crust, I used a crumb topping.  I always buy extra blueberries in the summer to freeze because this is my daughter's favorite pie & I make it for her Autumn birthday.  Please try it.  I don't think you'll be disappointed!!

1 unbaked  pie crust
2 pints blueberries, rinsed & drained
3/4 c. sugar
3 T. cornstarch
3 T. water
1 t. finely grated lemon zest
1/2 t. cinnamon
1/4 t. freshly grated nutmeg
2 T. unsalted butter
For Filling:

Combine 1 cup of the blueberries with the sugar in a saucepan.  Bring to a simmer over low heat, stirring occasionally, until the sugar is melted & the mixture is very liquid, about 5 minutes.

Combine the cornstarch & water in a small bowl & stir into the blueberry & sugar mixture.  Cook, stirring constantly, over low heat, until the mixture comes to a boil, thickens, & becomes clear.  Add the lemon zest & the spices & stir.  Now add the remaining 3 cups of blueberries.  Cool.

Crumb Topping:

1/3 c. brown sugar
1 c. flour
6 T. unsalted butter, melted

Combine the sugar & flour in a bowl; add the butter & stir evenly.  Set the mixture aside for 5 minutes, then use your fingertips to break into 1/4"-1/2" crumbs. 

Preheat oven to 400 degrees.

Pour the cooled filling into the the unbaked pie crust.  Sprinkle the crumb topping over the blueberry mixture.

Place the pie in the oven & immediately turn the oven down to 375 degrees.  Bake for 40 minutes or until golden brown.

Cool the pie on a rack.

Makes about 8 servings.  Serve with a scoop of vanilla ice cream & enjoy some blueberry deliciousness!!!

I am sharing this with Tea Party Tuesday.

Friday, July 8, 2011

Watermelon & Feta Salad

I tasted this delightfully refreshing salad at the home of my daughter's friend. You can check out her fun party ideas here .   Here's a recipe that just evokes Summer!  I'm sharing this recipe at Pink Saturday .

3/4 c. halved red onion, thinly sliced
1 T. lime juice

Mix these two ingredients together for 10 minutes, then add:

1 1/2 quarts watermelon, cubed
1/2 c. black olives, drained
1 c. fresh mint, chopped
Mix all the ingredients together , then sprinkle on & mix gently with:

3/4 c. crumbled feta
2 T. olive oil

Serve this refreshing salad at your next Summer get-together!!

Wednesday, July 6, 2011

Roasted Corn & Black Bean Dip

This is a great recipe to share at a summer barbecue.  People just can't get enough of it!!  I'm serving it as an appetizer for my hubby's birthday.


1 T. salt
6 T. fresh lime juice
2 T. cider vinegar
3/4 t. cumin
1/3 c. oil

Combine all dressing  ingredients & set aside.

1 - 1lb. pkg. frozen corn, thawed
2-3 T. oil

Toss corn with oil, spread on baking sheet & bake at 450 degrees for 18-22 minutes, til light golden, stirring every 8 minutes.  Cool, then add the following:

1 c. chopped cilantro
2 fresh jalapenos, seeded & chopped finely
2 large avocadoes, diced
1/2 c. chopped red onion
1 red bell pepper, seeded & finely chopped
3/4 c. chopped tomato
2 t. minced garlic
2 -15 oz. cans black beans, rinsed & drained

Combine everything & chill until flavors have a chance to combine.  If desired, may be prepared the night before--just omit cilantro, avocado & dressing until serving time.

Serve with tostito chips.

I'm sharing this with On the Menu Monday at Stonegable

Monday, July 4, 2011

Ice Cream Dessert with Peanut Butter Crust

For my darling hubby's birthday we're having all the family over which is a celebration in itself!  I'll be sharing this with On the menu Monday at Stonegable & Tea Party Tuesday.   Here's the menu:

Bobby Flay's Grilled Stuffed Jalapeno Chilis, recipe coming soon!
Roasted Corn & Black Bean Dip, recipe coming soon!
Oven Barbecue Ribs, recipe is here
Mediterranean Pasta Salad, recipe is here
Cucumber Salad, recipe is here
Fresh Fruit Salad
Artisan Bread, check here
For dessert, a family favorite, which is:

Ice Cream Dessert with Peanut Butter Crust

Our whole family LOVES this dessert, which I've been making since 1982.   It's a request for many birthdays.  I do hope you try it.

1/2 gallon of vanilla ice cream, softened 
(this time, my darling requested coffee ice cream)
1/2 c. peanut butter
1/2 c. light corn syrup
2 1/4 c. oven-toasted rice cereal

Mix all ingredients together & pat into the bottom of a 9 x 13" pan.  Add 1/2 of the ice cream & smooth out on top of the crust.  Put in the freezer for 1 hour.  Put the rest of the ice cream in the fridge to use later.

In the meantime, make the hot fudge sauce:

3/4 c. sugar
1/2 c. cocoa
1/2 c. heavy whipping cream
1/4 c. butter
1 t. vanilla

In a 2 qt. saucepan over medium heat, cook sugar, cocoa, heavy whipping cream & butter until mixture is smooth & boils, stirring constantly.  Remove from heat & stir in vanilla.  Cool fudge sauce slightly.

Pour 1 1/4 cups fudge sauce  over the ice cream.  Return to freezer & freeze about 20 minutes. 

Take dessert out of freezer & spread the remainder of the ice cream on top.  Drizzle remainder of fudge sauce over the top.  Sometimes I need to re-heat the sauce a little in order to drizzle it.

Cover dessert & return to freezer.  Freeze until firm, at least 3 hours. 

When ready to serve, let stand at room temperature for 15 minutes.

Makes 12-15 servings, depending on size of slice

Friday, July 1, 2011

Caprese Salad

Oh the joys of eat homegrown tomatoes, fresh mozzarella & basil from the garden!  Yum!!  This is practically a meal in itself.  The only addition I make in this salad is using  balsamic vinegar.  Try it, and see if you like it, too!

tomatoes, sliced
fresh mozzarella, sliced
basil leaves,  rolled up & cut
salt &  pepper
olive oil
balsamic vinegar

Sprinkle the tomatoes with salt & pepper.  Lay a slice of mozzarella on top.  Sprinkle with the basil.  Drizzle with olive oil & balsamic vinegar. 

Now enjoy a fresh taste of summer!!
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