bbq desserts: June 2010

Menu Planning: July 2010

Whew! Can you believe it is July? I blinked for a second and June was over. Last month, I didn't really plan out my weekly meals...just kinda went with the flow. Well, that might have worked when I lived in the city, but not so much now that I live in the country. I am 50 miles away from a decent grocery store and I don't want to have to give over my first born in order to pay for groceries at the store in the nearest town. So here is what I will be making for the month of July.

Entrees
Crunchy Chicken Salad
Tomato & Swiss Tart
Baked Spaghetti
Greek Tortellini Salad
Ranchero Chicken Crostada
Fried Chicken
Sloppy Joe's
Balsamic Grilled Chicken Salad
Chicken Gnocchi Veronese
Bacon Jack Chicken Sandwich
Taco night
Tex Mex Pasta Salad
Beef Potato House Pie Casserole
Spinach Artichoke Calzone
Buffalo Chicken Burgers
Mesa Chicken Salad
Chicken Cannelloni
Chicken Manicotti w/Red and White Sauce
Crockpot Roundsteak
Hawaiian Haystacks
Chicken Chimichangas
California Grilled Chicken Salad
BLT's
Salsa Chicken Rice Casserole
Grilled Cheese Sandwiches
Farmer's Casserole

Baking
Pitas
Hamburger Buns
Kolaches
Banana Bread
Orange Rolls
Bread Loaves
Breadtwists
Garlic Cheese Rolls
Sour Cream Chile Bread
Italian Bread
Southwestern Yummy Biscuits
Sweet Hawaiian Yeast Bread

Desserts
Mandarin Orange Cake
Chocolate Bundt Cake
Cherry Chocolate Cake
Buttermilk Pie

Cookies
Ande's Mint Cookies
Peanut Butter
Chocolate Chip Cookies (6 doz for VBS)

Linked to:
* Mommy's Kitchen, July Menu

Fourth of July Desserts

Here is an article I wrote for Tampa Food Examiner on festive dessert ideas for Fourth of July. In full disclosure, I haven't actually made these yet, but they should work and I plan on making the flag cookie cake for my celebratory events. Enjoy!

Leftover Redo: Bacon Cheeseburger Chicken = Cheesy Chicken w/Bacon Pasta

I had three chicken pieces leftover when I made Bacon Cheeseburger Chicken. I could have easily eaten them as they were, but I wanted to use them for dinner and feed five people. We love pasta at our house so I thought using the leftover chicken would make for an awesome pasta dish. This dish turned out so great, that I will be making it for future dinners.

Cheesy Chicken with Bacon Pasta

Leftover Bacon Cheeseburger Chicken, diced (I used about 3 pieces)
1 tbsp olive oil
1 onion, diced
1 green bell pepper, diced
1 can diced tomatoes
1/3 cup butter
1 can cream of chicken soup
1/2 cup water
1/2 tsp cumin
1 tsp paprika
1/2 cup sour cream
Dash of cayenne pepper, depending on the amount of heat you like
salt and pepper to taste
1 lb pasta, we used spaghetti

In a large skillet, heat 1 tbsp olive oil. Add onions and peppers and cook until softened. Add diced tomatoes with the juice, butter, cream of chicken, water and spices. If you like a thinner sauce, add a bit more water. Simmer the sauce for about 5 minutes and added diced chicken. Simmer for another 5 minutes to warm the chicken through. Stir in sour cream before serving. I plated the spaghetti individually and put the chicken and sauce over top.

"And Jesus said unto them ... , "If ye have

faith as a grain of mustard seed, ye shall say

unto this mountain, Remove hence to

younder place; and it shall remove; and

nothing shall be impossible to you."

Romans 1:17

Recipe: Cereal Bars

The girls and I thought we would make a little treat for movie tonight. Anyone else have girls that are excited for 16 Wishes on Disney tonight? My girls have been counting down the days. Anyway, I thought about making rice crispy treats but decided to do it up one. If you like the no bake cookies (we called them Ranger Cookies when I was a kid) that are made with chocolate, oatmeal and peanut butter, than you are going to like these.

Cereal Bars

1 bag mini-marshmallows

1/2 cup peanut butter, I used crunchy

2 tbsp milk

3 cups chocolate rice crispy cereal

3 cups cinnamon graham squares cereal

1 cup peanuts, optional

In a large pot over medium low heat, add marshmallows, peanut butter and milk. Stir until melted. Add both cereal and nuts. Pour into a greased 9x13 inch pan. With wet fingers, press into pan making top as smooth as possible. Allow to cool before cooking into squares.

Recipe Review: Orange Rolls

I have been wanting to try this recipe for awhile. I mean, who hasn't had those yummy orange rolls that you can buy in the frozen food section at the grocery store. But, these are so much better.

I found this recipe when I was reading through some of my favorite blogs. Have you been to Sweet Luvin' In The Kitchen? There are some awesome recipes there along with this one. My kids were begging me for a taste test as soon as they were cool enough to eat. I only made a couple of changes. I made these in my breadmaker and I added orange juice to the filling instead of orange zest.

Enjoy these unbelievable yummy rolls!

Orange Rolls

(adapted from Sweet Luvin' In The Kitchen)

Dough

1 1/4 cup warm water

3 eggs, well-beaten

1/2 cup unsalted butter, softened

4 1/2 cups flour

1/2 cup sugar

2 tsp. salt

1 1/2 Tbsp. dry active yeast

Filling

1/3 cup unsalted butter, softened

1/4 cup sugar

juice from 1 orange

Glaze

juice of 1 orange

1/4 cup unsalted butter, softened

powdered sugar

Add ingredients to the bread maker as suggested manufacturer. Set to dough cycle. Once cycle is complete, gently deflate dough and divide dough in half on a lightly floured surface. Allow the dough to rest for a few minutes. While the dough is resting, mix the butter, juice and sugar until blended. Roll one half of the dough out into a rectangle. Spread half of the butter mixture onto the dough. Roll up and cut slices about 1-1/2 inches thick. Place rolls in a greased 9x13 inch pan. Bake at 350 degrees for 15 - 20 minutes or until light golden brown. While the rolls are baking, mix the ingredients for the glaze. I like my icing be thick so that it is more like icing and not glaze. Once the rolls have cooled slightly, ice rolls and enjoy.

Linked To:

*Everyday Sisters: Sharing Sundays

Chicken Tostados with Fresh Salsa

My husband and I love the blackened chicken tostados at Tijuana Flats, so I thought we should try making them at home. I must say, our first attempt was pretty successful. My husband did a great job blackening the chicken and making fresh salsa, but I was the mastermind behind the whole thing!

What you’ll need:
Olive oil
Corn tortillas (about 2-3 per person)
1 lb chicken cutlets
Blackened seasoning (we used a combo of cumin, chili powder, cayenne pepper, garlic powder and salt and pepper)
1 can refried beans
Queso Fresco (a Mexican crumbling cheese that I have only seen at Super Walmart) or you could substitute Monterey jack cheese
Toppings: hot sauce, salsa (see our recipe below), sour cream (my favorite condiment in the whole world), guacamole, jalepeno peppers, green or red onion

How to make them:
Preheat the oven to 350 degrees.

With a basting or pastry brush, lightly coat both sides of the tortillas with olive oil and season with kosher salt. Place evenly on a baking sheet and place in the oven for about 15 minutes, until crispy, turn halfway through.

Meanwhile, season the chicken cutlets with the blackening spices - cumin, chili powder, cayenne pepper, garlic powder, salt and pepper. Place in a cast iron skillet if you have one or you can use a nonstick skillet with the just a little bit of oil. Preheat the skillet to medium-high to high. Cook on both sides until cooked through, about 8 minutes total. Remove from the pan. Let cool slightly, then chop up.

Heat the refried beans in a saucepan on the stove. When the tortillas are done, spread a little refried beans on the tortillas, top with some chicken, crumbled queso and additional toppings of your choice.

What you’ll need for the salsa:
4 vine ripened tomatoes, cut into smaller chunks
Half a large white onion, cut into smaller chunks
2 garlic cloves
Salt and pepper
A handful of fresh cilantro, roughly chopped
If you like it spicier, add a jalepeno, remove the seeds and ribs

How to make it:
Place the tomato chunks, onion, and garlic (and jalapeno if using) into a food processor fitted with a metal blade. Pulse until it reaches the consistency you like. Season with salt and pepper, add the cilantro and pulse a couple of more times to incorporate.

You could also use ground beef, ground turkey or sirloin instead of blackened chicken.

Recipe Review: Bacon Cheeseburger Chicken

I know what you are thinking? How can this big pile of melted cheese and bacon on chicken be healthy? Guess what? You are right! But it sure is tasty! I mean TASTY!

I was browsing one of my favortie blogs, Kevin and Amanda's Recipes. That girl has some awesome recipes! I have been wanting to try this recipe out for a while now and finally had the opportunity. I made it again for yesterday's dinner to celebrate Father's Day. I served it with a big salad and pinto beans. When I make it again, I am definately going to serve it with mashed potatoes. I have a few slices left over and I think I will make chicken quesadillas with it tonight.

Do not delay in making this awesome chicken! Enjoy!

Bacon Cheeseburger Chicken

* adapted from Kevin and Amanda's Recipes

3 tbsp bacon grease

6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1 cup Ranch dressing (I used Cesar with Bacon)
2 cups shredded Cheddar cheese
1/2 lb bacon (or bacon bits)

Preheat oven to 350 degrees. In a large skillet, heat bacon grease over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place chicken breasts in a large baking dish. Cover breast with teriyaki sauce and then ranch dressing. Sprinkle with cheese and top with bacon. Bake for 25 to 35 minutes. Allow to cool just slightly before serving.

Recipe: Creamy Grape Salad

First off, let me say, this picture does not do this dish any favors. But let me tell you, this salad is wonderful and creamy and so perfectly cold and delicious on a hot summer day. My family recently got together to celebrate some June birthdays and I wanted to make a dish that we have not had before. I am so glad that I made this salad as I will be making it often in the future especially during these hot Texas summer months. The recipe calls for whole grapes, but I think the next time I make it, I will halve the grapes.

I hope you enjoy this as much as we did!

Creamy Grape Salad

1 8-oz package cream cheese, softened

1 cup sour cream

1/3 cup sugar

2 tsp vanilla

1 cup chopped walnuts

4 lbs seedless grapes, washed and dry

In a large bowl, mix cream cheese, sour cream, sugar and vanilla until smooth. Add grapes and stir gently making sure to coat all the grapes. Refrigerate at least two hours before serving. Right before serving, add chopped walnuts.

Linked to:

* And Baby Makes Five, Colleen's Kitchen Recipe Swap

* Blessed with Grace, Tempt My Tummy Tuesday

* Crazy Daisy, Tuesday Taste Party

* Tidy Mom, I'm Lovin' It

* Simply Sweet Home, Friday Favorites

* It's A Blog Party: Delicious Dishes

“A father is always making his baby
into a little woman. And when
she is a woman he turns
her back again.”

Enid Bagnold

Recipe: Yummy Good Rolls

I have been making these rolls for years! I have made them as dinner rolls, hamburger buns, cinnamon rolls and even loaf bread. My family comes running as soon as they are out of the oven. You have never heard so much beggin' goin' on! These are super easy because they are made in the bread maker. I make mine in the dough cycle and take them out to shape and bake in the oven. I found this recipe on King Arthur's community board and have tweaked it over the years.

Yummy Good Rolls

(Recipe by Wende Rickett/The Rickett Chronicles)

3/4 to 1 cup water, depending on the weather (if it is humid outside, I use less water; if it is dry, more water)

1 egg

3 tbsp butter

3 1/2 cups AP flour

1/3 cup sugar

1 1/2 tsp salt

1 tbsp yeast

Add ingredients to the bread maker as suggested by the manufacturer. Once the dough cycle is complete, turn out onto a lightly floured surface and knead a couple of times. Divide the dough into 16 equal pieces and form into round balls. Place on lightly greased baking sheet. Cover and let rise until doubled in volume, about an hour. Bake at 375 degrees for 12 to 15 minutes or until golden brown. Brush the rolls with butter.

Linked to:

* Designs by Gollum: Foodie Friday

* Mommy's Kitchen: Potluck Sunday

* It's A Blog Party: Delicious Dishes, Week #16

Father's Day Gift Ideas

Check out my latest Tampa Food Examiner article on gift ideas for your foodie dad. Hopes this list helps some of you who haven't found a gift for dad yet.

Tampa Food Examiner

I am now writing on Examiner.com as Tampa Food Examiner. Examiner.com is a Web site made up of community journalists writing on a variety of topics. I, of course, will be writing about food and all that entails. I'll share recipes and write articles on local restaurants, markets, festivals, homegrown products and how-to's.

I just posted my first article on my experience at Datz Deli and making butter. I hope you'll check out my page frequently and become a subscriber. It's easy to subscribe; just click on the plus sign next to subscribe and enter your email address.

My hope is to post articles at least three times a week. If you know of any cool foodie events, festivals, new restaurants or any ideas you think I'd like to write about, please e-mail them to me at laura.modernhousewife@gmail.com.

Thanks for reading!

"Trust in the LORD with all your heart and lean not on your own understanding; in all your ways acknowledge Him, and He will make your paths straight."

Proverbs 3:5-6

Chicken Lettuce Wraps

I know a lot of people that love P.F. Chang's chicken lettuce wraps. Apparently Food Network does too because after P.F. Chang's wouldn't share the recipe, the Food Networks chefs recreated the famous chicken lettuce wraps and posted the link on their Facebook page. I saw it today and thought I would share it with all of my friends in case they ever wanted to make them at home. Here is the recipe: http://www.foodnetwork.com/recipes/almost-famous-chicken-lettuce-wraps-recipe/index.html

Paula's Peach Upside Down Cake

You might remember my excitement a few days ago when I received my Paula Deen's Best Desserts magazine in the mail. Well, I have tried out a few of the recipes and so far the overall consensus is excellent, especially this peach upside down cake I made for a barbecue yesterday. Peach desserts are quickly becoming my favorite type of dessert. See the Easy Peach Shortbread Tart and the Peach Crisp I made last year. Not only do I love the flavor, but you don't have to worry about finding perfectly ripe peaches. If they are still firm, it doesn't matter because when they cook they will soften and the great flavor will come out.

Ingredients:
1/4 cup butter, melted
3/4 cup firmly packed brown sugar
2 firm ripe peaches, peeled, pitted and chopped
1/4 cup finely chopped crystallized ginger (I actually left this out because I am not a huge fan of ginger, but absolutely use it if you like it.)
1/2 cup butter, softened at room temperature (I always prefer to use unsalted butter for baking)
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 and 3/4 cup cake flour
1 tsp baking powder
1/4 tsp salt (omit if you use salted butter)
2/3 cup whole buttermilk

Preheat oven to 350 degrees. Spray a 9-inch round cake pan with nonstick spray.

Pour melted butter into prepared pan. Sprinkle evenly with brown sugar. Top with peaches and ginger, if using; set aside.

In a large bowl or the bowl of your standing mixer, beat 1/2 cup softened butter with sugar at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a small bowl, combine flour, baking powder and salt; sift twice. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until just combined after each addition. (So add a third of the flour, then half the buttermilk, a third of the flour, the rest of the buttermilk and finish with the rest of the flour.) Pour over peaches in prepared pan.

Bake for 35-40 minutes or until a wooden pick inserted in center comes out clean. (Mine took about 45 minutes, but it all depends on the oven.) Let cool in pan for 10 minutes. Run a knife around edges of cake to release sides. To flip seamslessly, place a serving plate upside down over the cake pan. Holding the two together, flip over and pull off the cake pan. It should come loose with no problem. Serve cake warm, I recommend a la mode.

Here's the cake right out of the oven.

Here's the finished product, upside down.

Recipe: Mom's Peach Cobbler

My momma has been making this cobbler since she was a teenager in high school. She learned it in Home Ec. Everyone who eats it loves it. She worked in a restaurant and on days she made this, people would stand in line to get a serving. This cobbler is quick and easy to make. I hope you enjoy this as much as we do.

Mom's Peach Cobbler

1 stick butter
1 can sliced peaches, large
1 cup flour
1 cup sugar
4 teaspoons baking powder
1 cup milk
1 teaspoon vanilla

Preheat oven to 350. Put stick of butter in pan and melt in oven during preheat. Once butter has melted, pour peaches and juice in pan. Mix dry ingredients in bowl. Add vanilla to milk and pour over dry ingredients. Mix wet and dry together gently. Once mixed, pour over peaches. Do not stir ingredients once they are in the pan. Bake in oven for 35 to 45 minutes or until golden brown.

Optional: Once pan has been removed, sprinkle crust lightly with granulated sugar.

Print

Linked to:
* Mommy's Kitchen Potluck Sunday
* It's A Blog Party, Delicious Dishes
* And Baby Makes Five, Colleen's Kitchen Recipe Swap

Making Butter

When I joined the group High Hopes in High Heels, I won a free "lunch box" from this great restaurant/market in South Tampa called Datz Deli. They hold these lunch boxes often and what they consist of is a three-course lunch plus a cooking instruction. So yesterday a few friends and my husband joined me at our lunch box where Datz's chef Nikki and cheese expert Travis fed us a delicious three course lunch and showed us how to make fresh mozzarella, ricotta and butter.

As an avid cheese lover this experience was incredible and Datz (it was my first visit) is one of the best places I have ever been. I wish I could work there, no I wish I could live there. Not only can you eat there, drink there and learn something there, you can buy awesome baked goods, cheeses, beers, wine, olive oil, vinegars, honey, pasta, coffee, etc., etc., etc. The owners really have something special going on.

Alright, so cheese and butter making. I never realized how easy it is to make fresh butter. But now that I do, you can be sure I'll be making it all the time now. To make fresh butter, you just take a jar. I'd start out with a small one. Fill it with ultra heavy cream, leaving a little space on the top. You can add a little sea salt if you'd like. Twist the lid on the jar and shake, shake, shake. It takes awhile, so keep shaking until it separates, forming into a solid. I would say it takes about 20 minutes. Your arm will be tired, but trust me, it is soooo worth it.

Our three course lunch consisted of panzanella salad, an easy salad that you can throw just about anything in, but typically it uses old bread, tomato and basil. We also had some of our fresh mozzarella and cucumbers in it. Our second course was a wonderful meat and cheese platter with different cheeses, cured and fresh meats like salami, candied walnuts, olives and various other items. Our final course was a cheese dessert. They took the fresh ricotta we made and served it with fresh blueberries drizzled with a lemon honey. So simple, yet so delicious.

It was such an amazing Saturday afternoon that I won't soon forget. Great friends and great food. Doesn't get much better.

Monthly Menu: June 2010

During the summer months, I don't really plan weekly menus. I have an idea of what I want to make for the month. I also like planning dinners around what fresh veggies and fruits I can get. And let's face it, it is so hot here in Texas in the summertime that I really don't want to heat the kitchen up if I don't have to. So, here is what I am planning:

Fresh Pinto Beans and Cornbread
Bean Salad, Homemade Pitas with Chive Cream Cheese filling
Taco Salad
Pink Dressing Salad and Rosemary Bread
Pork Loin, Cream Peas, Tossed Salad, Biscuits
Chopped BBQ Chicken Salad with Breadsticks
Chopped California Salad with Grilled Chicken
Crockpot Round Steak, Mashed Potatoes, Green Beans, Biscuits
Tostadas with Fixins, Rice
BLT Sandwiches, Tater Tots
South of the Border Sandwiches
Tomato Swiss Quiche with Salad
Bacon Cheeseburger Chicken, Mashed Potatoes, Corn, Rolls
Creamy Chicken Enchiladas, Rice, Refried Beans

Desserts
Chocolate Oat Squares
Mandarin Orange Cake
Blonde Brownies with Maple Frosting
Cherry Chocolate Cake
Sopapillia Cheesecake

Breads/Muffins
Grandma's Bluberry Lemon Muffins