bbq desserts: August 2011

Must Try Tuesday: August 30, 2011

Happy Tuesday! Can you believe August is almost done? My kids are back to school and we are trying to get back into a routine. This is the first time in my life that I have ever wanted the fall season to get here. I am ready for some cool weather! We are still in need of rain. Some of our family friends have been fighting fires near and on their property off and on for the past week. It is very dry and everything that has survived these terribly hot dry days is starting to die off making fire conditions worse. It is so bad that the water level on the lake near our house has dropped 25 feet! Please join us in praying for rain.

As it is still hot, I have not been cooking and baking as much as I would like. Once the temperatures cool off, I can't wait to get back in the kitchen and start cooking! Here are some great recipes that I came across this week.

Enjoy!

I love Rolos and can't wait to make this cupcakes...

Brandy's Baking

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My oldest sister loves Pineapple Upside Down Cake

but I love the idea of making them into cupcakes...

Pineapple Upside Down Cupcakes

Chef in Training

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Yummy!

Grilled Chicken Burritos

Mommy? I'm Hungry!

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Beef and Broccoli Stir Fry

This recipe is courtesy of Everyday Food. Serve over white or brown rice or Chinese noodles.

Ingredients

3 tablespoons soy sauce

3 tablespoons apple juice

1 tablespoon cider vinegar

1 tablespoon sugar

3 cloves garlic, minced

Ground pepper

1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-inch-by-3-inch strips

1 tablespoon plus 1 teaspoon canola oil

1 tablespoon cornstarch

1 head broccoli, stems trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces

Coarse salt

In a large, shallow bowl, mix soy sauce, apple juice, vinegar, sugar, garlic, and 1/4 teaspoon pepper. Add meat; toss to coat. Let marinate 15 minutes. Transfer meat to a plate; reserve marinade.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook meat until lightly browned, turning once, about 2 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch.

In same skillet, fry broccoli in remaining teaspoon oil over high heat until bright green and crisp, tossing often, 2 minutes. Add 1 cup water; cook until broccoli is tender, 6 to 8 minutes.

Stir marinade, add to pan, and bring to a boil. Cook, stirring, until thickened, 30 seconds. Return meat to pan; toss to coat. Season with salt and pepper. Serve immediately.

Fig and Rosemary Pork

I love figs and they are available for only a brief time each year, so you gotta jump on them while you can. And this week at my Publix, black mission figs (my fave) were buy one get one free - SCORE! The Publix Apron's meal of the week was this fig and rosemary pork recipe. Pork tenderloins were also on sale - DOUBLE SCORE! This recipe is definetly worthy for a romantic night or for guests.

Ingredients

1 tablespoon fresh rosemary leaves, finely chopped (I hate buying fresh rosemary, because I never use it all, so just use dried rosemary if you want)

3 shallots, thinly sliced

10 small fresh figs, coarsely chopped

1 pork tenderloin (about 1 lb)

1/2 teaspoon kosher salt

1/2 teaspoon pepper

2 tablespoons canola oil, divided

4 oz Deli diced pancetta (or bacon)

1 cup fresh pre-sliced baby portabellas

3/4 cup Marsala wine

1/3 cup fat-free chicken broth

2 tablespoons unsalted butter

Season pork with rosemary, salt, pepper, and 1 tablespoon oil; let stand 5–10 minutes to marinate. Preheat grill pan (or grill).

Place pork in grill pan (or on grill); grill 15–20 minutes, turning occasionally, or until 160°F (for medium). Let stand 5–10 minutes before slicing.

Preheat large sauté pan on medium-high 2–3 minutes. Add remaining 1 tablespoon oil, then add pancetta, mushrooms, shallots, and figs; cook 2–3 minutes or until pancetta is golden and mushrooms are tender.

Add wine; cook 2–3 minutes, stirring often, or until liquid has reduced by about one-half.

Add broth; cook 2–3 more minutes. Remove pan from heat; stir in butter. Slice pork, then top with sauce. Serve.

I made mashed potatoes to serve with this dish.

Beer Braised Chicken

This dish tastes as good as it sounds. Bacon, beer and chicken, what's not to like, right? If you don't like dark meat, I suggest just using four chicken breasts instead of the whole chicken, quartered. I'll think I'll do that next time. I just recommend getting bone-in chicken breasts, otherwise the meat will just fall apart. Plus, the bone adds more flavor. This recipe is courtesy of Claire Robinson.

Ingredients

3 slices thick cut applewood bacon

1 whole chicken, quartered

Kosher salt and freshly cracked black pepper

1 fennel bulb, trimmed cored and thinly sliced

1 bottle dark beer (I like Newcastle Brown Ale, but use whatever dark beer you like)

2 tablespoons apple cider vinegar

Directions

Preheat the oven to 400 degrees F.

In a Dutch oven, cook the bacon until nice and crispy. Remove the bacon to a paper towel-lined plate to drain and crumble when cooled.

Pat the chicken dry and season on all sides with salt and pepper. Sear the chicken on all sides in the pan with the rendered bacon fat, until the outside is brown and crispy. Remove the chicken to a plate and add the fennel to the pan. Season with salt and pepper, to taste, and saute until caramelized and tender, about 10 minutes.

Add a little water if the fennel starts to burn. Pour in the beer and bring it to a simmer. Nestle the chicken and all resting juices, breast side down, in the fennel and beer. Cover and transfer the pan to the oven. Roast for 35 to 45 minutes, flipping the chicken over after 20 minutes.

Remove the pan from the oven and put over low heat. Remove the chicken pieces to a warmed serving platter. Add the vinegar to the sauce and simmer to reduce to a thicker consistency, about 5 minutes. Pour the sauce over the chicken pieces, top with crumbled bacon and serve immediately. If you want a smoother sauce, just strain the sauce after it has reduced.

Claire doesn't really specify what side dish she serves with this meal, but I made some egg noodles and then tossed them with butter and chopped parsley. I though it was a perfect match and a little of the beer sauce poured over the noodles was excellent.

Must Try Tuesday: August 23, 2011

I can't believe how busy the month of August has been. Between a family reunion, getting the kiddos ready for the new school year and a business trip out of state, time just got away from me. One thing that has remained the same is the heat here in Texas. We are in a terrible drought. I am still trying to use my crock pot as much as possible.

I haven't posted a MTT in awhile so here are some really yummy recipes that caught my eye over the past couple of weeks.

Enjoy!

I love apple cake and this reminds that

thankfully, fall is right around the corner...

German Apple Cake with Cream Cheese Frosting

Stop and Smell the Chocolates

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I am so excited to try this crock pot recipe...

Crock Pot Baked Potatoes

Eating My Way Back

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I have seen several different versions of this,

but this lemon one looks fabulous....

Lemon Scented Pull-Apart Coffee Bread

The Whimsical Cupcake

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Be still my heart...

Chocolate Ganache Filled Blondie Bars

Let's Dish

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My girls and I love a good grilled cheese,

my husband, not so much. Maybe this

would change his mind...

Buffalo Chicken Grilled Cheese Sandwich

Closet Cooking

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This peanut butter pie is almost as

moving as the story behind it...

Peanut Butter Pie for Mikey

Parsley, Sage, Desserts and Line Drives

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This looks so interesting and tasty...

Life's Simple Measures

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LOVE this idea! I am attempting to cut down

on the amount of preservatives my kids eat and

this homemade is on my list....

Homemade Pizza Lunchables

Mommy's Kitchen

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First Catering Job!

I was asked by my dear family friends The McIntosh's to cater their mortgage burning party. Yes, they have paid their house in full. A major accomplishment indeed. I was absolutely happy and honored to do it for them. We went with a Tampa/Florida theme for the food. Things like roasted pork, black beans and rice, key lime pie for dessert and Ybor City cigars and local beer from Cigar City Brewery. Everything was a big hit. Below is the menu with links to some of the recipes.

Snacks:

Shrimp and Chorizo Tapas with Toasted Cuban Bread

Roasted Olives

Chai Thai Meatballs

Bruschetta

Spicy Feta Cheese Dip

White Bean Dip

Stuffed Mushrooms

Main Dishes:

Roast Pork (I admit I went to an authentic Cuban place for this one - El Gallo de Oro on N. Armenia Ave. in West Tampa.)

Black Beans and Rice (I used my husband's grandmother's recipe, so sorry, going to keep this one in the family)

Cuban Sandwiches

1905 Salad

Plantains

Dessert:

Assorted Guava Pastries from Don Pan Bakery

Key Lime Pie

Cigars

Drinks:

Cigar City Brewery

Red Sangria

White Sangria

Pomegranate Martinis

White Sangria

Here's a sangria recipe if you prefer white wine or just want to try something a little different. Recipe courtesy of Ellie Krieger.

Ingredients

1 (750-ml) bottle white wine (pinot grigio or sauvignon blanc)

1/2 cup brandy

1/4 cup orange liqueur (Cointreau or triple sec)

2 tablespoons superfine sugar (you could use simple syrup instead)

1/2 cup orange juice

1/2 cup club soda

1 medium unpeeled orange, sliced

1 unpeeled lemon, sliced

1 unpeeled lime, sliced (I added this)

Directions

In a pitcher combine the wine, brandy, orange liqueur and sugar and stir until the sugar is dissolved. Stir in the orange juice and club soda. Add the orange and lemon slices, and chill. Serve over ice.

Pomegranate Sangria

This is my go-to red sangria recipe. It's always a big hit. This recipe has been altered from a Bobby Flay recipe. If you're making this for a party, I recommend making it a day in advance. All the flavors really combine well and the fruit can marinate.

Ingredients

1 bottle fruity red wine, such as a Rioja or merlot

2 cups pomegranate juice

1/2 cup brandy

1/2 cup Triple Sec

1/4 cup simple syrup (equal amounts sugar and water, heated until sugar dissolves, cooled)

1 large orange, halved and thinly sliced

1 lime, thinly sliced

1 lemon thinly sliced

1 cup red grapes, sliced in 1/2

Directions

Combine all ingredients in a pitcher, cover and refrigerate for at least 4 hours or up to 48 hours before serving. Serve over ice.

Tomato and Basil Bruschetta

This is a pretty classic tomato bruschetta recipe. What's great about bruschetta is that you can add pretty much anything you want. You could easily add feta cheese or mozzarella to this recipe if you wanted. I also like to spread a little ricotta cheese on my toast point and then add the tomato topping. Nothing is exact with this recips either. Use however much of the ingredients look good to you.

Ingredients

Plum tomatoes or vine-ripened tomatoes, seeded and chopped

garlic, chopped

olive oil

balsamic vinegar

salt and pepper

basil leaves, chopped or julliened

Add the chopped tomatoes and garlic to a bowl. Drizzle with olive oil and balsamic vinegar. Stir to combine. Season with salt and pepper. Add the basil and stir to combine once again. Serve on sliced Italian bread that has been toasted in the oven.

Stuffed Mushrooms

There are a lot of fancy stuffed mushrooms out there, but these straightforward ones using just breadcrumbs, cheese and few herbs are delicious. This recipe has been altered from a Giada recipe. And if you're making these for a party you can prepare a day ahead and just bake off before your guests arrive.

Ingredients

1/2 cup Italian-style dried bread crumbs

1/2 cup grated Pecorino Romano

2 garlic cloves, peeled and minced

2 tablespoons chopped fresh Italian parsley leaves

Salt and freshly ground black pepper

1/3 cup extra-virgin olive oil

28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Directions

Preheat the oven to 400 degrees F.

Chop up the stems of the mushrooms in a food processor. Add the garlic and parsley and pulse until chopped and combined. Transfer to a bowl and stir in the bread crumbs, Pecorino Romano, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Roasted Olives

Here's something you probably never thought of roasting, but turns out are super delicious. I found this recipe on Food Network. It said to use the olives with pits, but that is just stupid. No one likes to eat olives and then have to spit out the pits, especially at a party, which is what I made this recipe for.

Ingredients

3 cups mixed green and black olives

dried oregano

Thyme, chopped

4 whole cloves garlic, peeled

2 lemons

1/2 cup extra-virgin olive oil

1 tablespoon red wine vinegar

Directions

Preheat oven to 300 degrees F.

In a small roasting pan, mix together the olives, herbs, and garlic. Slice the lemons in half and squeeze the juice over the olives; toss in the rinds. Pour over the olive oil and vinegar and give it a good stir. Cover with foil and bake for about 1 hour. Serve warm or at room temperature.

Key Lime Pie

This was my first key lime pie ever (baking, of course, not eating. On my honeymoon in Key West I ate a piece every single day we were there). This recipe is courtesy of Joe's Stone Crab. In case you were wondering, the differences between key limes and regular limes are that key limes are smaller, more acidic, have a more tart flavor, a stronger aroma and are yellow compared to green.

Ingredients

Graham Cracker Crust:

1 paper-wrapped package graham crackers (1/3 of a 1 pound box) or 1 cup plus 2 1/2 tablespoons graham cracker crumbs

5 tablespoons melted unsalted butter

1/3 cup sugar

Filling:

3 egg yolks

2 limes, zest grated (about 1 1/2 teaspoons)

1 (14-ounce) can sweetened condensed milk

2/3 cup freshly squeezed lime juice (if you get Key limes, use them: otherwise use regular limes)

Topping:

1 cup heavy or whipping cream, chilled

3 tablespoons of confectioners' sugar

Directions

For the graham cracker crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers: place in a food processor and process to crumbs. (If you dont have a food processor, place the crackers in a large plastic bag: seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack. Leave the oven on.

For the filling: Meanwhile, in a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour mixture into the pie crust. Bake for 10 minutes, or until the filling has set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream

This is how many key limes it takes to yield enough juice to make two pies.

Finished product

Menu Plan: Week of August 21, 2011

I didn't fall off the face of the planet. It has been so super busy around here the last two weeks that I didn't have time to blog. Between planning and having our family reunion, getting the kids ready to go back to school and a business trip to Myrtle Beach (I know...right...it was so awful to have to work in such an ugly location...lol) that I just couldn't find any extra time. But I am back and getting family life back to normal so back to the weekly routine of planning out meals for the week. My kids start school today so that means planning for all three meals, but for now, I am only including dinner. I do want to do some baking this week. I like to have muffins on hand for the girl's lunchboxes, breakfast or for an after school snack.

So here it is for the week.

Meal 1
Hamburgers
Tater Tots
Veggie

Meal 2

Oh So Tasty Bean Salad

Herb Cream Cheese Stuffed Pitas

Meal 3

Buffalo Chicken Braid
Salad

Meal 4
Salsa Verde Chicken
Rice
Pinto Beans

Meal 5
Homemade Pizza
Salad

Meal 6
Taquitos
Salad
Veggie

Meal 7
Dine Out

BAKING

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Banana Cake

Must Try Tuesday: August 2, 2011

This is a busy week. We have a family reunion this weekend and we are busy getting everything ready for it. I have also been trying to get the girls ready to go back to school. We have done some shopping, but there is more to do.

There were some fan-tab-u-lous recipes out there this week. I can't wait to give this a try!

Have a great week! Enjoy!

DIY Sonic Cherry Limeade

The Little Brown House

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These look yummy....and possibly healthy...

Bubble Up Enchiladas

Chef in Training

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Oh, this looks so yummy....

Pretzel Chicken with Mustard Cheese Sauce

Taste and Tell

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This slow cooker dish looks amazing!

Bacon-Swiss BBQ Chicken

Passion for Life

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Yummy!

Crockpot Enchiladas

OK Homeschool Mom

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A taste treat to use up all the zukes....

Baked Zucchini Sticks

and Sweet Onion Dip

King Arthur Flour Blog

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I love boxed cake recipes and I love blondies...

Cake Batter Blondies

Two Twenty One

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My daughters would love this cake...

they are all about the zebra print...

All That's Left Are The Crumbs

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Menu Plan: Week of July 30, 2011

Wow....August is here and school will be starting up in a few weeks. We are trying to enjoy the last few weeks of fun, but this heat is making it hard. We will keep trying!

We have a family reunion this weekend so I will have to crank on the oven and make some extra goodies to bring.

Have a great week!

Meal 1

Burritos with homemade refried beans

Rice

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Meal 2

Steak Fajita Bowls

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Meal 3

Spaghetti

Garlic bread

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Meal 4

Homemade Stuffed Crust Pizza

Salad

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Meal 5

Mexican Chicken Casserole

Corn

Green Beans

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Meal 6

Eat Out

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Meal 7
Potluck @ family reunion

Baking

Cherry Limeade Cupcakes

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Aunt Lola's Yeast Rolls

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Brownies

Linked To:
*Organizing Junkie: Menu Plan Monday

Recipe Review: Peanut Butter Truffle Centered Banana Bread Muffins

The day that I saw Jenny from Picky Palate post this recipe, I knew that I had to try it! I had already planned to make banana bread, but this looked like a fun twist. My over ripe bananas were practically begging me to make this...

And I did and they were amazing! I didn't have enough regular peanut butter (I have some PB&J fanatics in my house) so I used about a cup of dark chocolate peanut butter. It was like having a buckeye in the middle of a very moist banana muffin. I will be making these again to try them with regular peanut butter, but I will also be making them again with my chocolate peanut butter. My girls loved these and have already asked me to make them. I think these would be great frozen and put in their lunch boxes.

Enjoy!

Peanut Butter Truffle Centered Banana Bread Muffins

(original recipe by Jenny/Picky Palate)

1 1/4 cups creamy peanut butter (I used a combo of 1/2 cup regular PB and 3/4 cup dark chocolate peanut butter)
1 cup powdered sugar
2 large ripe bananas or 3 small
3/4 cup sugar

1/4 cup light packed brown sugar
1 large egg

1 cup buttermilk

1 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

Preheat oven to 350 degrees. Line a muffin tin with cupcake liners. To make the peanut butter truffle, place peanut butter and powdered sugar into a medium bowl, mixing until combined. Scoop out a walnut sized amount of peanut butter mixture and roll between your hands to make a ball. Place a ball into each cupcake liner. To make the banana bread muffin, mash bananas with a fork until well mashed in a large bowl. Stir in sugars, egg and buttermilk until well combined. Gradually add flour, baking soda, salt and cinnamon until just combined. Don't over mix. Scoop batter over peanut butter truffle filled cups, about 3/4 full. Bake for 18 to 20 minutes, until cooked through. Let cool completely and serve.

Linked To:
*Talking Dollar and Cents: Muffin Monday
*A Southern Fairytale: Mouthwatering Monday
*Frugal Antics of a Harried Homemaker: Your Recipe, My Kitchen
*Blessed with Grace: Tempt My Tummy Tuesday
*My Sweet and Savory: Let's Do Brunch
*From Mess Hall to Bistro: Made from Scratch Tuesday
*Good Cheap Eats: What's On Your Plate