Cancer Free!!!!!! (oh and, Jeweled Black Bean Dip)

Thank you for all of your prayers, cards and virtual flowers. We have made it through cancer and out to the other side. Abigail is doing well and is gaining back weight. She is officially cancer free! She will have three years of follow up, but we couldn't have asked for a better result. I am so grateful to God, the doctors and all of our friends and family who supported us. It really DID take a village. I wish I could thank all of you who helped us, I couldn't have done it without you. Each of you said, "Oh it's nothing", but added up it was a HUGE something!

I am going to be posting very little for this year of 2014 since I have decided to enjoy the last year of my preschooling time, but I do want to record fun birthday parties and a few special recipes - mostly to keep in one place for myself!! ;)

During the dark days of chemo, so many people brought us great meals. I mean...De...lish..us! I won't ever be able to thank those of you who helped us enough. It was so amazing to be cared for.

There were meals that we received that I've made over and over. This recipe was one of them and it has become an often requested one (thank you sweet Katie). In fact, I will be making it AGAIN on Sunday for the ten year old's Super Bowl party. (YES! - we ARE back into full fledged party mode and love being able to have people over.)

Jeweled Black Bean Dip

Ingredients
2 minced cloves of garlic
3 tbsp minced onion
2 tsp salt
1/4 tsp cayenne pepper
2 tbsp sugar
1/2 c olive oil
6 tbsp fresh lime juice
1 tsp lime zest
1/2 c chopped fresh cilantro
30 oz of black beans (rinsed and drained if you are using canned)
1 1/2 c of corn, fresh or frozen thawed
2 diced red bell peppers
1 pomegranate, seeded
2 avocados, rough chopped (do not use overripe ones)

Combine first 9 ingredients in a glass jar and shake OR put all except oil in a bowl and then slowly whisk in the oil to the rest of ingredients.

Combine beans, corn, peppers, and pomegranate seeds in a bowl and pour dressing over top. You can let this sit for a few hours or overnight. Then right before you serve it, chop the avocados and stir in gently.

Serve with tortilla chips.

Cranberry Cheesecake Shakes

 

This was a start of the summer treat for my kids. It turned out with a beautiful pink color that would make a great drink for a girls summer party. Frosty pink happiness!

I keep cranberries in my freezer year round, because I love their tartness and they freeze so well. And then I always have cranberries to make Cranberry Coffee Cake or Cranberry Spice Granola or good old fashioned cranberry relish, which should not be relegated to just the Thanksgiving table.

I remembered years ago I tore a page out of Family Fun for a cranberry milkshake. I thought it was a little strange, but why not? Today was finally the day to make them. All the kids liked the recipe, since ice cream before dinner is a big deal. I think next time I'll actually make them with ricotta cheese instead of the cream cheese. I also used sweetened almond milk which I think added another layer of flavor, but you could use the original plain milk.

Cranberry Cheesecake Shakes
1 c cranberries
1 1/2 c almond milk
2 tsp vanilla
3 oz cream cheese or ricotta cheese
vanilla ice cream

Put the cranberries and milk in the blender. Pulse until smooth and a beautiful pink. Add vanilla and cheese, pulse again. Add enough ice cream to fill the blender and make a thick rich shake.

You could also add some vanilla whey protein powder to this one easily.

Apple Carrot Slaw

I had some carrots in the fridge that needed a home and I just didn't feel like cooking them since the weather here in GA has been so warm. It's absolutely crazy... my daffodils are trying to come up. I have really missed winter this year. I know those of you up north think I'm crazy, since you are underneath a mound of snow.

Mom and Dad were flying back from Dad's chemo treatment yesterday and were delayed with all the flights being cancelled. I was a little worried about them, but they are home, safe and sound. Dad is exhausted, but hanging in there.

On the other side of the family, my father-in-law has moved into an independent living place so we are sleeping better around here, since we don't have to worry about him on the stairs. Thank you all for the kind words and prayers.

This recipe is perfectly refreshing with a roasted chicken and homemade wheat bread. I love the addition of celery seeds. I usually add those to our cabbage slaw because that's how MacGuyver's Mom makes slaw. I never thought to add them to a sweet slaw. 

I have the perfect imitation recipe for Chik-Fil-A's carrot slaw and this recipe somewhat reminded me of that, so I left the raisins out of the original recipe to make it different to my family. Let me know what you think.

Apple Carrot Slaw

Adapted from Feast on the Cheap, check out their beautiful photo and original recipe

3 crisp sweet-tart apples, cored and cut into matchstick-size strips

3 large carrots, washed, peeled and coarsely grated

2 tbsp sweet onion, minced

3 tbsp low-fat mayo

1/3 c cider vinegar

1 tbsp real maple syrup

1 tbsp celery seeds

Salt and pepper to taste

Whisk mayo, vinegar, celery seeds, maple syrup, salt and pepper in a medium bowl. Set aside. Prep the slaw ingredients and combine in a large bowl. Toss with the dressing, cover and refrigerate for 30 minutes before serving.  

Moose Munch - Chocolate Covered Caramel Popcorn

See. I wasn't kidding.

I've been making everything. Chocolate covered caramel popcorn this go round.

My Mom made this addicting stuff for us for Christmas. It's a take on Harry and David's Moose Munch. I figured it would make great thank you gifts. One bag to a neighbor who has taken care of my kids during all this chaos and another bag to our marriage mentors, who keep us from taking the stress out on each other. The problem was: I tried it, the kids tasted it and I let my husband taste it. We ate the whole recipe! It's that crazy good.

There is no way you can eat just a little bit of this stuff. You have been warned. Make a double recipe and give a bag to your loved ones for Valentine's. Attach a note to let them know how much you love them. Send it to someone you haven't seen in a while and you miss. Don't wait for the "perfect time" to reach out. Now is the perfect time.

Chocolate Covered Caramel Popcorn

Ingredients
8 c popped popcorn

1 stick butter, cut into fourths)
3 tbsp corn syrup (the recipe will work without this, but the caramel won't be shiny or as crunchy)

1/2 tsp salt
3/4 c brown sugar
1/4 tsp vanilla
1/4 tsp baking soda
chocolate chips (Mom choose dark chocolate)

peanuts, m&m's, mini marshmallows (optional)

Preheat oven to 300 degrees.

Remove all unpopped kernels from popcorn and pour popcorn into a large bowl. Combine butter, corn syrup, salt and brown sugar in microwave safe bowl. Cook on high until mixture boils - watch this carefully - don't let it boil over. Remove, stir and microwave for another few minutes. (Or you can do this in a pot on the stove over med-high heat).  Cook and stir until mixture boils. Remove from heat and stir in baking soda and vanilla.

Pour caramel over popcorn and stir to coat. Work quickly before the caramel cools. Spread onto silicone lined (or greased) baking sheet and bake for 10-15 minutes (10 for chewy, 15 for crunchy).
Remove from oven and add chocolate chips, stir around on sheet to melt the chips. You can also melt the chocolate and drizzle over the popcorn for a fancier look. 

Butternut Squash Bean Chili

Difficult season of life right now...

My Dad is terminally ill with cancer. My father-in-law had a major car accident and is living with us for a bit. 

At this point, functioning is difficult. Writing complete, coherent sentences with correct spelling is a challenge. Please forgive my choppiness. I need sleep. 

I'm taking comfort in food which is a dangerous place to be. I know me - stress equals eating. 

I need to make healthy things. Vegetarian chili comes to mind. We have a butternut squash and out came this. Warm comfort in a chocolate bowl.

Butternut Squash Bean Chili

Ingredients

1 1/2 tbsp olive oil

2 onions, chopped

4 garlic cloves, minced

2 jalapenos, seeded and minced

2 tbsp chili powder

2 tbsp cumin

1 tbsp oregano

1 tbsp lime juice

2 14.5 oz cans tomatoes, undrained

2 14.5 oz cans any beans (black, red, pinto, etc), drained and rinsed

2 c butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 1lb)

Salt and Pepper

Sour cream 

Chopped fresh cilantro

Heat oil in pot over med-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic and jalapenos, stir 1 minute. Add spices: chili powder, cumin, oregano and lime juice, stir 1 minute. Add in tomatoes with juice, beans, and butternut squash. Cook with lid on until squash is soft, about 20 minutes. Stir the pot around 10 minutes, add water if necessary. Season to taste with salt and pepper. Serve with sour cream, cilantro, and lime wedges.

 

Italian Chopped Salad

It turns out that last month wasn't my last Secret Recipe Club post. Seems I was a month ahead of myself, which in my crazy, hectic life never happens.

B.K. (before kids) I was an on-the-ball kinda gal. I mean, I never forgot things, or misplaced things. I managed to remember to comb AND style my hair each morning. Really, I was pretty amazing. 

Now, not so much. Now, there are days when I never brush my hair, forget my sweet friend's birthday and simply not show up to some place where I'm supposed to be! *Gasp* I have become one of those people. 

I used to think my life was busy when I had a career, while rehabbing a house, volunteer work, bible study group, and dating. Ha!

Silly me. Now I now the truth...kids define the word busy.

For those of you out there without kids, have pity on people like me. Know that we are still in there somewhere and will (hopefully) re-emerge when the college years are upon us.

My scattered brain managed to produce another Secret Recipe Club treasure in time for today's deadline. I'm very proud not to have dropped this ball. I have unearthed a delicious chopped salad recipe. This one is very Italian and very delicious. (Sandy, you would even appreciate it.) It comes by way of Authentic Suburban Gourmet.

Lisa blogs from the sunny San Francisco Bay Area. She has a ton of delicious recipes, but what I was really intrigued about was her photography. Either she has subbed out the photography to a pro, been replaced by an alien expert photographer, or worked her tail off learning how to take better photos. I'm not sure which, but it is incredible to see the transformation of the photos on her blog. Just search "chopped salad" and you'll see some examples of what light can do for a photo. Not to mention her food styling. Her stuff just looks beautiful. Lisa blogs exemplifies how we can each improve our skills. Maybe there is hope for my mommy's brain after all.

This chopped salad recipe is from “The Mozza Cookbook” from famed chef, restaurateur and cookbook author, Nancy Silverton. I made a few changes like adding black olives and purple cabbage (because it is so much cheaper than radicchio). Be sure to check out Lisa's recipe if you like detailed instructions. And she has those beautiful photos to go with it.

The key on a chopped salad is to chop most everything in uniform sizes. That way you get a little of everything on your fork at the same time. Delicious!

Italian Chopped Salad
from Authentic Suburban Gourmet

Salad
1/2 sm red onion, chopped
1/2 sm head iceberg lettuce, cored and chopped
1 sm head purple cabbage, cored and chopped
1 pint sm sweet cherry tomatoes, halved
1 1⁄2 c garbanzo beans
1 c chopped black olives
4 oz aged provolone, chopped into sm pieces
4 oz salami, chopped into sm pieces
1/4 c banana peppers, chopped
2 tsp salt
1⁄2 c oregano vinaigrette
1⁄2 lemon juiced, plus more to taste
toasted pine nuts (see note at bottom)

Combine the onion, lettuce, cabbage, tomatoes, garbanzo beans, olives, provolone, salami, and pepperoncini in a large, wide bowl. Season with salt and toss to thoroughly combine the ingredients. Drizzle 1/2 cup of the vinaigrette and squeeze the lemon juice over the salad, then toss gently to coat the salad with the dressing. Taste for seasoning and add more salt, lemon juice or vinaigrette if desired. Pile the salad on a large platter or divide it among individual plates, piling it like a mountain.

Oregano vinaigrette
2 1⁄2 tbsp red wine vinegar
2 tbsp dried oregano
1 tbsp fresh lemon juice, plus more to taste
2 garlic cloves, 1 smashed and 1 grated or minced
1⁄2 tsp kosher salt, plus more to taste
1⁄4 tsp freshly ground black pepper, plus more to taste
1 1⁄2 c extra-virgin olive oil

Combine all ingredients in a glass jar and shake vigorously. Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to three days. Bring the vinaigrette to room temperature, whisk to recombine the ingredients, and taste again for seasoning before using.


UPDATE: I actually tried this salad withOUT the lettuce and it was amazing that way and keeps longer since there is no lettuce to wilt. The general consenses was that it would make an amazing pasta salad! And toasted pine nuts sprinkled on top, take this dish to the next level.

Gingerbread Latte

I posted about this beauty back here, but some of you have asked for the specifics of this recipe, so this one is for you. Just in time for Thanksgiving and Christmas parties. Make a big batch of the spiced milk and keep it in the fridge. When company comes, warm some up in a pot on the stove, brew the coffee or espresso and combine the two in mugs. Top with whipped cream and cinnamon. Voila! You have a fancy drink in just minutes and you look like the Hostess with the Mostess (as Mom would always say).

Gingerbread Latte

1 cup milk (I use skim)

2 Tbsp molasses

2 tsp vanilla extract

1/2 teaspoon pumpkin pie spice (which is basically mostly cinnamon with ginger, cloves and nutmeg added) I just add a little of each, never measuring
1/2 tsp ginger (for that gingerbread flavor)

1 c strong brewed coffee or espresso

Brew the coffee. While brewing, get out a glass measuring cup, the kind you use for liquids. Measure the milk and then add the sugar and spices. Put it in the microwave on high for 1 min - 1:30. You want it hot, but not boiling. When the coffee is brewed, combine your coffee, spiced milk and vanilla in a large mug. You can top it with whipped cream and cinnamon if you want to go over the top, which I of course did!

Alternative method: Triple or quadruple the recipe and combine milk, molasses and spices. Heat and stir. Cool. Store spiced milk in a jar in the fridge until you are ready to use. When you want a latte, brew the coffee or espresso and heat up the spiced milk and combine for as many servings as you need. 

Acorn Squash Soup with Parmesean Cheese

Dinner tonight was AMAZING! Really. I'm trying to incorporate more vegetarian meals in our dinner routine both for health and for expense. I've encountered resistance from just about everyone in the family except the baby - she's happy to eat anything. My darling husband, Mr MacGuyver on the other hand insists on meat - protein for him he says. I think he might be finally softening after a few really good meatless meals we've had.

Tonight was one of them. Acorn Squash Soup that was delicious...creamy, tangy, sweet. So many flavors, it was hard to pin down and perfect for a cold night after everyone had played outside all afternoon. The recipe is pretty easy too, which always makes me happy on weekends when I really want/need to do other things besides cook. I'm guessing I'm the odd-ball there because most of you probably want fast dinners on weeknights. With homeschooling and really limiting what are kids are in involved in, weeknights are actually easier for me. I can start dinner anytime after 4pm when the baby wakes up, so I have plenty of time.

Weekends are are another story. There is NEVER enough time on the weekend. I want to play games with the kids, work in the yard, work on the computer, go on adventures, everything gets done on weekends around here. Whichever night you choose, this soup is one you should pin, stumble, or bookmark for an easy dinner meal.

Acorn Squash Soup with a Lime Twist
Adapted from Sargento's Website

Ingredients
2 large acorn squash
2 Tbsp. butter or margarine
1 small onion, chopped
1 can chicken or vegetable broth
1/4 tsp. nutmeg 
1/4 tsp. salt  
4 slices Parmesan cheese

Place whole squash on paper towel in microwave oven; cook on HIGH 5 minutes. Turn over; continue cooking 4 minutes more or until squash is barely tender when pierced with a knife. Let stand 5 minutes. Melt butter in large saucepan over medium heat. Add onion; cook 8 minutes or until onion is soft, stirring occasionally. Cut squash in half; scoop out and discard seeds and membrane. Keeping squash shell intact, scoop out flesh, leaving 1/4-inch thick shell. Add squash pulp to onion mixture; cook 1 minute. Add chicken broth, nutmeg and, if desired, cayenne pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until squash is very tender, stirring occasionally. Transfer squash mixture to food processor or blender; process until smooth. Reheat soup until very hot. Arrange squash shells, cut sides up, in ovenproof bowls; place bowls on baking sheet; fill with hot soup. Top with toast and cheese. Place under preheated broiler 5 inches from heat; broil 3 minutes or until cheese is melted and golden brown.

Gazpacho - Cold Tomato Soup

It's the end of summer and I love this time of year. For me, it's the change in seasons that I adore. When winter ends and spring begins I feel alive and joyful. When summer warmth comes I am ready to run around in flip flops and tank tops. I have to say, I really think fall is my favorite. Warm days with crisp nights. We get out the marshmallows and drag branches to the fire pit for smores bonfires with friends. We go camping and hang out watching the starts. Fall is bliss.

I've worked all summer long, in the garden and the harvest is paying off, but these days my garden is winding down. The beans are finished, the squash kaput, the peppers producing less each day. Today we pulled up two dead tomato plants, but at least the other are still going. We have different varieties of tomatoes planted. Last year I introduced the mini orange ones and they were amazing. This year, my new plants were Cherokee Purple and Mr. Stripey heirloom. Both had interesting color, but tasted not as bold as the traditional Better Boy that is our mainstay. They were also not as pest resistant. In fact, I'm pretty sure more bugs enjoyed my Mr. Stripey than I did! 

Better Boy, Purple Cherokee, Mr. Stripey all ready for soup

I did can (that soooo should be "jar") some of these tomatoes, which I will share with you tomorrow. It was pretty easy considering I usually only can jam. The canning jars look beautiful with the different color tomatoes in them.

Today however, I wanted to enjoy the end of summer. Today I made gazpacho. I have to say, I've never...ever had gazpacho. I'm sure it wasn't for lack of it being offered. My Mom loves the stuff, so I know she tried to get me to like it. I always declined. As usual, my Mom was right, I should have come around much sooner than this.

I'm pretty sure it was the name that put me off. It sounds so...so....tough. Like it might grow hair on your chest tough. Like take your lunch money away tough. Gestapo tough. I was intimidated. But as I've said before with souffle - wusiness needs to be confronted. I had to make this stuff. I'm proud to say...

I...have..conquered...gazpacho!!! And I actually liked it.

Of course, now that means I want you to conquer gazpacho as well (or at least be able to spell it). You may be an old pro at it like my Mom, or you may be a wussy newbie like me, but if you like fresh tomatoes, you are going to love this recipe. All you need is a food processor - no cooking involved. That's my kinda summer cooking.

Gazpacho
from Southern Living

8 tomatoes, peeled and chopped (I used several types of tomatoes, just be sure they are flavorful and ripe)
2 cucumbers, peeled and seeded
1 large bell pepper
1 small red onion, peeled
1 jalapeno pepper, seeded
1 large clove garlic
1- 32 oz bottle of tomato or vegetable juice
1 lemon, need 1 tbsp zest, 1/4 c juice
1/3 c red wine vinegar
2 dashes of hot sauce
3 tsp salt
1 tsp pepper
1 tsp paprika
sour cream
avocado

Cut tomatoes, cucumbers, pepper, and onion into quarters. Put all the chopped vegetables, the jalapeno and the garlic into the food processor. Pulse until chunky (or you can keep going til it's smooth if you don't like texture in your soup), scraping the sides when necessary. Pour into a large plastic container and add the rest of the ingredients. Stir, cover and put in the fridge for at least 8 hours or overnight.

Serve with sour cream and a sliced avocado. 

If the Tomato Peach Salad is summer on a fork, this is summer on a spoon! Thanks Mom for having patience and letting me grow into my taste buds.

 

Tropical Pink Dragonfruit Limeade

I've discovered a tropical paradise here in South Florida....Robert Is Here produce stand. Robert has one of those fun stories that I love sharing with my kids, stories of personal achievement. As Robert told me himself, it's a lesson on hard work, honesty and integrity. 

Robert and I talked...a lot!

Robert started his business at the tender age of six years old. He set up on a road to sell his father's cucumbers with a giant sign that said "Robert Is Here" and the name stuck, so the place is still called Robert Is Here. He soon progressed into hiring his neighbor to work for him when he was at school. Today, many years later, his business is still thriving with many friendly employees, loads of exotic fruits, fresh vegetables, and the MOST amazing milkshakes!! We came for the key lime milkshake, which was a perfect blend of sweet and tart - delicious, but we loved the mamey and the guanabana flavored milkshakes just as much, if not more. They were made with fresh fruit and they were delicious, creamy and vanilla with the fruit taste too - seriously good stuff. 

Sharing a mamey milkshake

We stopped at Robert's on our way to Key Largo, the northern most key and had such a delightful time, we stopped at Robert's again on the way home. We stocked up on avocados (and made guacamole three times while on vacay), the most delicious juicy Kitt mangoes that the staff was happy to slice up for us. They were so perfectly ripe that the juice dripped down our arms while eating them.

juicy mango!

We enjoyed longans (like lychee), key limes, jack fruit, tomatoes, and intriguingly named dragon fruit. 

Source: Tropical Fruit Nursery

Dragon fruit is strange looking from the outside, but the variety we had was beautiful fuchsia pink with small black seeds on the inside. I cut it in half and just scooped the fruit out with a spoon, much like an avocado.

Look at this beauty...

With this color, I knew I wanted to make something fresh to show it off. I figured it would make a beauitful drink and boy was I right. We had some limeade concentrate in the freezer which I mixed up and added the chopped dragon fruit. When stirred up, it all became this gorgeous pink color. It didn't change the flavor of the drink because the dragon fruit flavor is so mild, something like strawberries. I think this fruit would make an incredible mixed drink with natural coloring.

Tropical Pink Dragonfruit Limeade

1 can limeade concentrate

1/2 dragonfruit

Mix up limeade with water and stir in chopped dragonfruit. Let sit in fridge for at least 30 minutes to overnight. The color will deepen over time. Add tequila for an adult dragon-rita.

 

We tried it in orange juice too and it created a beautiful translucent coral color. A a little of the fruit goes a long way in coloring a drink so I had plenty of fruit to make different drinks.

Next time you are having a party and need a punch or fun drink to make, give dragon fruit a look. You won't be disappointed with this kinda color!!

Fresh Chunky Guacamole: Only 7 Ingredients

I'm addicted.


I need this stuff at least once a week. I have been known to serve this to my family with veggies and chips and call it dinner. That can be dinner - right?? It's not wrong to wish you didn't have to feed your children is it? Especially when your air conditioning is NOT working. Ugghh. Hopefully it will be fixed today and then I'll feed my kids a real dinner...promise.

This recipe showcases the best in summer. Much like the Summer Fresh Peach-Tomato Salad (which you absolutely MUST make in July and August when the tomatoes and peaches are plentiful and just dripping with flavor.) Using what's in season makes everything better. If you haven't tried my new seasonal search categories, you need to check them out. Look down on bottom right side. Click on "summer" and you will find all kinds of delights perfectly in season right now.


I first tasted this version of guac at On the Border Mexican Restaurant. We went with my parents and my brother and sister-in-law to celebrate my Mom's birthday. I had never been there, mostly because I like Mexican food the way I make it and not out at restaurants. I have to say I LOVED the guacamole there. The kids and I were fighting over who could hold the dish!! In fact, I don't think my sister-in-law (who actually ordered the guac) got more than one chip's worth. Sorry Nadia :) The tricks on this recipe are no garlic and lots of fresh cilantro. Very yummy.

Fresh Chunky Guacamole

Ingredients
3 tbsp minced red onion
2 tbsp chopped fresh cilantro
1 chopped tomato
1 tbsp minced jalapeno 
1/4 tsp salt
1/8 tsp pepper
2 limes
4 ripe avocados

Put the minced onion in a medium bowl. (Hint: Mince the entire red onion and store the remainder in a baggie in the freezer for the next batch of guacamole.) Strip the cilantro from the stems and chop the leaves, add to bowl. Chop the tomato. I know many people tell you to discard the insides, but they taste the same and really, I'm just too lazy, so I chop the whole thing and add it to the bowl, just try to shake off some of the tomato juice, or blot it with a paper towel, so you won't have runny guac. Mince the jalapeno without the seeds. Wear gloves when you do this. I have a box of these kind that we use for spray painting, car engine work, and cutting fiery jalapenos. Put the 1/2 tbsp jalapeno in the bowl and if you have some left, bag that too and put in the freezer (I actually put mine in a canning jar and store in the freezer). Give the mix a little stir. If you want to take this to a party, just stop here and bring the avocados and lime with you to the party. Then continue with the steps below when you are ready to serve.

Cut the avocados in half, working your way around the big pit. Twist the avocado to separate the halves. Then cut straight down into the pit with your sharp knife and twist to remove it. Use a spoon to scoop out the flesh and dump into the bowl with the other ingredients. Squeeze the lime juice over the top of everything. Then mash with a fork. I like it chunky so I don't mash around very long. Serve immediately since the avocado will brown even with that lime juice. Ole!

Chicken Feta Soft Tacos - Fast Weeknight Dinner

You know I avoid the kitchen most all summer long. I just don't love being in there where it is hot. I get all whiny and complaining, kinda like my kids and it isn't pretty. I LOVE cooking on the grill in summer. I mean it's already hot outside, so cooking out there doesn't change much. It's already 92 in the shade.

Actually, I guess I should say, I love getting my HUSBAND to grill. I do all the prep work and then he stands out there sweating and feeling very manly. Works out great for everyone involved.

This recipe was born of leftover grilled chicken. I often have the Grillmaster cook a couple of extra pieces of chicken to have for salads the next day. This night, I needed fast and had the extra chicken already done, but it's really fast even when starting from nothing. I just happen to have these ingredients in the fridge, so I set them all out. Thankfully it came together beautifully. Really, simple, delicious, fresh...exactly what summer is all about.

Chicken Feta Soft Tacos

chicken breasts

feta cheese

cilantro

cabbage (or lettuce)

limes

pumpkin seeds, roasted and salted

sour cream

tortillas

Drizzle some olive oil over the chicken and sprinkle with some salt and pepper (oregano is good too if you have it). Make sure the chicken is at room temperature before putting on the grill. Grill with indirect heat on medium for about 10-15 minutes until the juices run clear. After the chicken comes off the grill, let it rest for 10 minutes and then chop it into small pieces. Serve all the ingredients in a divided chip tray (like Help Yourself Oatmeal) with warmed tortillas. Let everyone custom make with their choices. My kids especially love the pumpkin seeds, so pick these up next time and keep in the pantry. Summer is served!

 

Baked Oatmeal Cakes

For Father's Day breakfast I wanted to make something quick this year. Usually we go all out and cook eggs, bacon, grits, pancakes biscuits, fruit salad, sausage, jam, honey, coffee, orange juice - pretty much everything breakfast! My husband adores breakfast, so it's how we celebrate. This year we went out on a limb and changed things up. We grabbed a quick breakfast and headed to the Atlanta Botanical Gardens to enjoy this incredible weather. It has been absolutely perfect outside lately and we've taken advantage of every moment. Lucky for me, when searching for my special breakfast, I had an easy place to start. It was Secret Recipe Club time and I was assigned the food blog NYCityeats. The blogger, Lacy has tons of breakfast recipes. The girl likes her breakfast, strike that, the girl likes her food. So nice to be in good company.

I searched around the blog, but quickly decided on something with oatmeal, since I'm a little obsessed with the stuff. All you have to do is search my blog with the word oatmeal and you'll come up with all kinds of things, like oatmeal bread, oatmeal snack bars, instant oatmeal, and the ever requested "Help Yourself Oatmeal". Lacy calls these "Granola Mini Cakes" which sounds pretty fancy, but in my house we named them Oatmeal Cakes. The recipe was very simple and I actually put together the batter the night before and then baked them in the morning. I didn't make the icing from the original recipe, but I did add a little extra sugar to the batter. We scarfed them down with a few slices of bananas and some freshly picked blueberries from the backyard. This was a easy fast breakfast that the whole family enjoyed. MacGuyver was very thrilled with his Father's Day presents: a homemade birdhouse, newly stained picnic table and lawn marking spray (so we can have soccer and football games in the yard). And I think he enjoyed breakfast, although he did mention, he'd like eggs next weekend. :) I love you babe!! You are the most wonderful Daddy around.

Baked Oatmeal Cakes

from NYCityeats

Note: this only makes 6 cakes, so you may want to double the recipe

Ingredients
2/3 c flour
1/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
1/3 cup brown sugar
1/3 cup sugar
3 tbsp vanilla nonfat yogurt
1 tbsp oil
1 tsp vanilla extract
1/2 c milk 

1 egg
2/3 c oats

Preheat oven to 350. Whisk flour, baking soda, cinnamon & salt together in a small bowl. Mix sugars, yogurt, oil, vanilla,egg and milk in a large bowl. Stir in dry ingredients & oats until blended. Scoop 1/4 cup batter into 6, nonstick spray coated, muffin cups & bake until toothpick inserted in center comes out clean, about 20 min. Serve immediately.


To see all of the recipes that were secretly made, click on a thumbnail below.

Pickled Pink Onions

While I was browsing the most recent blog I was assigned for Secret Recipe Club, when I made the Spring Green Risotto, I found these beauties - Pickled Onions. Not something I had ever eaten plain or made, but intriguing and oh, so simple. Kate at a Spoonful of Thyme had whipped them up to use with her tacos and fresh made salsa, but I had another idea in mind. They just seemed the perfect little topping for deviled party eggs. {When our kids asked why they were named deviled egg, I couldn't explain, so we adopted my Aunt's name for them...party eggs. Much more descriptive I think.}

I pickled an entire purple onion, so I had plenty to go around. Some of them, I served when we had friends over for barbecue. We put them on our barbecue sandwiches, instead of the traditional pickles like I normally do. I use a slow cooker recipe that has a can of Coke in it, because I DO live in Atlanta. I will share this recipe with you next week, but here's the photo (with traditional pickles).

Anyway, after the cookout and smore's roasting, there were plenty of the lovely pickled onions left over, so I came up with the party egg idea. Notice how one of them looks like the pink breast cancer ribbon??!!  How cool is that? I'm thinking fund raising party for anyone walking to raise money.

The last few of the onions got chopped up and tossed in my favorite broccoli salad. The one with mayo, red wine vinegar and Parmesan cheese? I could eat that salad almost everyday, even without the bacon. On your next barbecue or party, whip these beauties up and see what you can use them for. I'd love to hear what you come up with.

Pickled Pink Onions

from A Spoonful of Thyme

Ingredients

1 med red (purple) onion

1/4 c apple cider vinegar

1 tsp sugar

2 tsp salt

Thinly slice the onion. Mix the vinegar, sugar and salt in a bowl. Add the onion slices and let sit in fridge for at least 30 minutes. Will keep for 2 days in fridge.

In hindsight, I'm guessing you could use the pink salt liquid that is created for pretty pink pickled eggs!