Chipotle Lime BBQ Drumsticks

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We have a holiday coming up and I have the perfect grilled main dish!

Let's break out the grill this 4th of July and make some Chipotle Lime BBQ Drumsticks.  These are soooo easy to make.  You only need FIVE ingredients! ( A major plus) Yep, that is absolutely right, 5 ingredients to the ultimate party dish!  Who doesn't love drumsticks?  These are such a great idea for a great big outdoor bash.  The recipe can be doubled or tripled to accommodate as many people as you want, or it can used as a great, quick weeknight meal.

CHIPOTLE LIME BBQ DRUMSTICKS

Let's talk about the flavor.  I love a good BBQ sauce and usually make my own, however there are time when I don't want to do that, or I am short on time, or need A LOT of it.  That's when I turn to a good bottled sauce.  No shame here.  We all use them.  What's different about this sauce is that I chose a Carolina style sauce which has a mustard and vinegar base, not a tomato one.  Mix that with some Chipotle seasoning and some lime zest and you have one heck of a sauce!

I chose a salt free Southwest Chipotle seasoning by Mrs. Dash.  Now this seasoning has a kick, so if you want it milder add less or more if you want it really spicy!  This seasoning is perfect with the BBQ sauce and then you add the lime zest!  Woooweee!  This is some zesty sauce.  

Serve along some great potato salad, pasta salad, or corn on the cob and you have one excellent meal!  Treat yourself to something easy at your next outdoor bash, or this 4th of July.  Chipotle Lime BBQ Drumsticks will be the hit of the party!

Enjoy!

Chipotle Lime BBQ Drumsticks

serves 2-3

1/2 cup of Carolina style BBQ sauce (mustard/vinegar based) (such as Heinz)
1 tsp Southwest Chipotle seasoning (Mrs. Dash)
2 tsp lime zest
6 chicken drumsticks
1 Tbls olive oil
salt & pepper

Preheat the grill to medium heat.  Combine the top three ingredient in a bowl and set aside.

Brush the chicken with the oil and sprinkle with salt and pepper.  Grill chicken, covered, for 20 minutes, turning about every 5 to 6 minutes until cooked through.  In the last 10 minutes start basting chicken with the sauce mixture each time you turn the chicken.  Serve.

Blackberry Jalapeno Glazed Pork Tenderloin with Roasted Vegetables

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Let's amp up your game for this grilling season!

BIG, BOLD flavors is what it's all about.  So I turned to the master of flavors that are "off the hook!" Guy Fieri and searched for the perfect recipe to present to you today.

BLACKBERRY JALAPENO GLAZED PORK TENDERLOIN 

THIS is the recipe of the SUMMER!!!  If you make only one new grilled dish this summer make this one.  Otherwise you will be missing out on a dish that totally knock your socks off.  This spicy sweet Blackberry Jalapeno glaze covers a juicy grilled pork tenderloin that elevates this dish to outstanding!

I modified his recipe just a bit.  He brines his pork tenderloin first.  Since I think that a pork tenderloin is tender and juicy as it is I skipped that part.  Plus it made this quicker to prepare and it came out fantastic without the brine.  

The sauce really is the kicker to this dish.  Something this bold needs to have a great side dish that compliments it without overpowering it.  Roasted vegetables are the perfect side dish for that.  I chose multi-colored carrots of yellow and orange, along with fresh green beans, and cauliflower.  (MGG loves his cauliflower!)  Roasting is easy to do so this side dish basically takes care of itself while you grill the pork.

This dish is outrageously good!  Try it at your next opportunity and double it if you want to invite friends over.  Great for Father's Day or any celebration, or just a weekend cookout.  You will be the envy of the crowd, and the new master griller in town!

Enjoy!

Blackberry Jalapeno Glazed Pork Tenderloin with Roasted Vegetables


Pork:
1 tablespoon olive oil
1 teaspoon freshly cracked black pepper
1 1 1/2 pound pork tenderloin, silver skin removed

Blackberry Jalapeno Glaze:

1 tablespoon unsalted butter

1 to 2 roasted jalapenos, seeded, minced

1 tablespoon chopped garlic
1/2 cup seedless blackberry preserves
1 1/4 cup wine, preferably Merlot
1/2 teaspoon cornstarch

Vegetables:

1 head cauliflower
1 small bunch of multi-colored carrots
1/2 lb fresh green beans

Make the Blackberry Jalapeno Glaze:
Add the butter to a saucepan over medium-high heat. Once melted, add the jalapenos and garlic and saute for 3 to 4 minutes. Stir in the blackberry preserves and 1 cup wine and combine well. Simmer until reduced by half. Add the cornstarch to the remaining 1/4 cup red wine in a small bowl and mix well. Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more. Keep the glaze warm until serving.

Preheat oven to 450 degrees.

Prepare the vegetables by cutting the stalk off of the cauliflower and cut into florets. Place on a sheet pan along with the carrots. Make sure not to overlap. Place in the oven and cook for 15 minutes. Remove pan from the oven and flip the vegetables and add the green beans. Return to the oven for another 10-15 minutes until caramelized.

Meanwhile preheat a grill or grill pan to medium heat.

Add the pork tenderloin to the grill and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees on an instant-read thermometer. At this point, evenly spread 1/4 cup of the glaze over the pork. Cook for an additional 4 to 5 minutes. Remove the pork from heat to a cutting board and keep it warm tented with aluminum foil. Temperature should be around 155 to 160 degrees.

Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze and roasted vegetables.

adapted from Guy Fieri's Blackberry Jalapeno Glazed Pork Tenderloin

Mother's Day: Lemon Sour Cream Waffles

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It's time to celebrate the Mother's in your life!

With Mother's Day coming up next weekend it's time to start planning.  How about a nice brunch or breakfast in bed?  I'm sure any mother would enjoy lazing around on a Sunday morning and getting up to a nice plate of waffles!

Not just any waffles though.  Let's bring the Spring citrus flavors into the mix and whip up some Lemon Sour Cream Waffles.  The lemon adds brightness and zing while the sour cream makes these waffles fluffy, light and a little tangy (like buttermilk would).  Who can resist this combination!  Pour over some hot maple syrup and your main dish is all set. 

This is the perfect choice for a celebration!

LEMON SOUR CREAM WAFFLES

The batter is easy to whip up and all you need is one bowl!  So Dad's and kids out there can get in the kitchen and find it easy to make Mom's day special by making these delectable waffles!  Why go out to eat when you make these at home surrounded by family.

Here's a couple of waffle makers that are inexpensive for you to choose from if you like:

Cuisinart Round Classic Waffle Maker

Hamilton Beach Belgiam Waffle Maker

Euro Cuisine Heart Shaped Waffle Maker

For fun try:

Disney Mickey Mouse Waffle Maker

I hope you all enjoy the holiday.  Oh! and remember waffles aren't only for Mother's Day.  These are perfect for any Sunday breakfast!

Enjoy!





Lemon Sour Cream Waffles


1 1/2 cups all purpose flour
1 teaspoon baking powder
3 tablespoons sugar
¼ teaspoon salt
zest from 2 lemons
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
2 eggs
2 tablespoons canola oil
1 cup sour cream
½ cup milk
Optional:  Hot maple syrup, powdered sugar

Preheat your waffle iron and spray with non-stick spray.

In a large bowl add all the ingredients and stir until combined.  Scoop batter into the iron (about 1/2 cup ) until the batter reaches the edge.  Put lid down and allow to cook until steaming has stopped. (Make sure to follow the manufacturer's instructions.)

Remove golden brown waffle and keep warm.  Repeat until all batter is used.  Serve with hot maple syrup or powdered sugar.

An Elegant Father's Day Dinner: Fig and Ginger Glazed Pork Tenderloin

Father's Day is around the corner!

What a wonderful way to celebrate all the fathers in your life by treating them to an elegant dinner with family and friends.

Often we always do the grill thing for Father's Day because it's manly, and an elegant brunch for Mother's Day. But why not switch it up some and do a wonderful elegant lunch or dinner for father.  I think this is a wonderful switch up to the typical celebration.

Since the temperature is rising outside you need something to cook that is easy, quick, and has little fuss. Pork tenderloin is perfect for that. You just sear it in a skillet and pop it in the oven to finish cooking.  Adding a glaze lends tremendous flavor that everyone will find delicious! You can't get much easier then roasting in the oven which practically does everything by itself!

I chose to do a glaze that is a little lighter in flavor, reminiscent of springtime. The fig and ginger flavors compliment each other perfectly and complement the pork as well. This is a great dish anytime of the year and just perfect for a celebration. Pair it with my Ginger Glazed Roasted Carrots & Green Beans as a side dish.  Add a tossed salad, and some beautiful white wine and you have an easy dinner fit for a king!

Enjoy!

Fig and Ginger Glazed Pork Tenderloin

serves 4

2 (1 lb.) pork tenderloins, trimmed
1 tablespoon olive oil
Salt & Pepper
For the Glaze:
1/2 c Fig preserves
2 tablespoons minced ginger or ginger paste
Splash of white wine

Preheat an oven to 350°F.

Brush the pork tenderloins with the olive oil and season with salt & pepper coating all sides. On the stove in a hot skillet (over medium-high heat) sear the tenderloins on all sides until brown, about 5 minutes. Place tenderloins on a baking rack and place in the oven. Cook for about 20 minutes until done.

Meanwhile in a small sauce pan add preserves, ginger and wine. Stir to combine. Cook over medium low heat until the sauce has loosened up and is slightly bubbly. Reserve some about (2-3 T) for drizzling over the cooked tenderloins.

During the last 5 minutes of cooking the tenderloin, brush with the glaze. Transfer to a cutting board, cover loosely with foil, and let rest for 2 to 3 minutes before slicing. Cut the pork crosswise into slices 1/4 inch thick. Serve topped with remaining glaze.

Derby Day Celebration Menu Ideas

It’s "run for the roses" time at the Kentucky Derby.  Each year the first Saturday in May marks the Kentucky Derby.  My family has always been great horse racing fans, and I’ve grown up loving the sport myself.  The excitement from the race is so palpable it makes my heart flutter thinking about it.

We are so lucky to live near several race tracks so that we can go as often as we like. Why, not long ago we spent a wonderful sunny day at the races and had a grand ole’ time! We even saw some women in big hats…which were a little out of place since this wasn't at Churchill Downs.  But it was fun to see as they got into the spirit of things.

Each year we watch the big race, called the fasted 2 minutes in sports.  So true, but also just so exciting.  My mom was a big horse race fan, following the horses and their trainers.  Me? I just like to watch and see if I can pick a winner. 

But we also like to have a little get together and have some good food.  So I thought I would share some of my favorite recipes for Derby Day that are around the internet.  Each is perfect for the celebration and pretty easy to make. 

Here’s what we have:

A classic sandwich created in Louisville Kentucky at the Brown Hotel, in the roaring 20’s as a late night ‘after party’ snack.

Come try this winner of a sandwich for Derby Day!

-           Cooking Light's - The Classic Hot Brown

A spin on a traditional southern drink the Mint Julep, try a variation for the great race!

-           Coastal Living's – Mint Julep Iced Tea

The best way to end Derby Day?  With some sweets.  Serve a rich and creamy pie that’s packed with pecans, chocolate and let’s not forget the bourbon!  Easy to put together using a pre-packaged pie crust.  You’ll love this recipe!

-           Southern Living's – Chocolate-Bourbon Pecan Pie

Enjoy the fastest 2 minutes on sports with a great meal.  For a perfect side dish try this.

-           Southern Living's – Spring-on-a-Plate Salads

For extra main courses try:

Ham and Biscuit sandwiches with mustard blends - just search for my buttermilk biscuits and slice some country ham or deli ham.  They make wonderful sandwiches!

Enjoy your Derby Day!

Note: All pictures curtesy of MyRecipes.com

Eggnog Waffles

Happy New Year 2013!!

How exciting it is...a new year, new beginnings, and new food to try!

I hope all of you had a fun New Year's eve.  We did a little celebrating ourselves.  This year we went out to a favorite restaurant (Marmalade Cafe) close to the house. It's a wonderful warm and cozy intimate setting that reminds you of a Tuscan home.  The food is fresh, of high quality, and eclectic California inspired dishes.  Tuscan from steaks, tacos, pasta, chicken, to pot roast.  Excellent place to dine.  If you are in the LA area make sure to stop at one of their restaurants as the food is excellent.  (They have several in different areas in LA).

MGG ended up having the Seared Blackened Ahi  with Napa Slaw and I had a Pan Roasted Chicken Breast with Haricot Verts and Scalloped Potatoes.  Yum...a great way to ring in the New Year.

So it's the first day of 2013.  Time for some breakfast I think.  I had some leftover eggnog from the festivities and decided to put it to good use today.  Do you ever have leftover eggnog?  I always seem to.  MGG LOVES eggnog.  Me?  It's okay and I'll have a glass or two, but that's about it.  I do love the flavor though.  So I decided to use it in our waffles today, substituting the eggnog for the milk, and adding some of the spices that go along with the drink.  I tweaked a recipe I found on Pink Parsley.  Wonderful, wonderful blog!  Go say "Hi" to Josie and prepare to drool over her wonderful dishes!

The result...A complete hit.  Soft, moist, fluffy, and flavorful eggnog waffles!  You HAVE to try these.  If you love the flavor of eggnog, or just have leftovers like me then these are perfect.  Make sure to make the whole batch, you can always freeze any leftovers and pop them in the toaster for a quick breakfast on another day.

What a way to start the new year than with an excellent recipe and a wonderful breakfast.

Eggnog Waffles

adapted slightly from Pink Parsley 

3/4 cup all-purpose flour

1/4 cup cornstarch

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

2 tsp sugar

1/2 tsp nutmeg (preferably freshly grated)

1/2 tsp cinnamon

1 cup eggnog (low-fat is fine)

1/3 cup canola oil

1 egg

In a medium mixing bowl, whisk together all the flour, cornstarch, baking powder, soda, salt sugar, nutmeg and cinnamon.  In a large mixing bowl, whisk together the eggnog, oil, and egg.   Add the dry to the wet, and stir until just combined.  

Allow the batter to sit for 30 minutes.  Preheat the waffle iron and cook the waffles according to the manufacturer's instructions.  Serve immediately with maple syrup or powdered sugar.  

Family Recipe Spotlight: Sue's Deep Dish Georgia Peach Cobbler

It's been quite a week around here, but I'm off to visit my family for a couple of days!!

I wanted to give you a taste of the south before I leave.  So today's post will be a Family Recipe Spotlight!

This dish comes all the way from the quaint town of Franklin, TN...just south of Nashville.  Talk about the south ya'll. 

What's better than Peach Cobbler??......how about Deep Dish Georgia Peach Cobbler!

Her inspiration came from our darling Aunt Charlotte who loved to make peach cobbler. Memories of eating her warm cobbler fill our hearts!
My sister, Sue is a wonderful cook.  One of those that just makes recipes up and they come out fantastic!  (Don't you just hate that!!!)  What a gift...and she was kind enough to share this tasty recipe with me, to give to you....so special!!


Let's make Deep Dish Georgia Peach Cobbler.

First you make your dough.  Mixing flour, butter, and salt until it looks like peas.  Adding your water to form the dough in to a ball. Divide the dough in two sections, one for the top and one for the bottom.  Rolling them out.  Place the bottom in your baking dish crimping the edges to make it look pretty!

Next, peel your peaches and cut into 1/2" thick slices placing in a large bowl.  Look at these wonderful peaches!! OMG!

Blend together brown sugar, granulated sugar, cinnamon, salt. Folding over gently in the bowl and adding the cornstarch.

Spoon the peach mixture into the deep dish pie crust. Dot with butter (about 1 tbsp on top of peach mixture. 

Next, roll out the dough for the top.  Carefully place it over the top trimming the edges.  Create a decorative trim around the sides.  Cut some slits in the dough for the steam. Brush the crust with the beaten egg, then sprinkle the top with the raw sugar.

Bake at 425* on lower oven rack for 15 minutes. Then reduce the oven temp. to 375* and bake for about 35-40 more minutes. Cover loosely with foil to keep from burning on the edges and bake for another 25 minutes or until juices are thick and bubbly.    Wooooweeee!

All I gotta say is that she better have saved me some!  And I'll take mine with ice cream please!!!

Now THAT'S some Peach Cobbler! Thanks Sue for another great recipe!

Sue's Deep Dish Georgia Peach Cobbler Recipe

CRUST (top & bottom)

41/4 C Flour

1 1/3 C cold Butter cubed

1 1/2 tsp Salt

3/4 C ice water

Peach Filling:
8 large ripe Georgia Peaches, peeled and sliced

1/2 C packed light brown sugar

1/3 C granulated sugar

1 tsp cinnamon

1/8 tsp. salt

1 Tbl cornstarch

1 1/2 tbsp. butter cut

1 egg beaten to brush on crust

1 1/2 tbsp raw sugar to top crust

To make the crust:

Stir in large bowl flour, butter and salt. Blend till mixture looks like peas. Slowly add water until ingredients are moistened and dough begins to form a ball adding more ice water if needed.

Divide tough into two sections for top and bottom. Roll out each one on a floured board to about 1/4" thick. Place the first crust into the bottom of a deep baking dish 7x10. Crimp the sides of the crust to form a scallop effect on the edges. Repeat the same with the dough for the top, crimping the edges.

Peach filling:

Preheat oven to 425*.  Peel peaches and cut into 1/2" thick slices placing in a large bowl. 

Blend together brown sugar, granulated sugar, cinnamon, salt. Folding over gently in bowl and adding the corn starch.

Spoon the peach mixture into the deep dish pie crust. Dot with butter (about 1 tbsp on top of peach mixture.

Carefully place second pie crust over the top using the rolling pin. Cut off excess dough around the edges and form the decorative edge of the crust.

Cut 3-5 slits on the top crust so that steam can escape. Brush the crust with the beaten egg, then sprinkle the top with the raw sugar.

Place on a cookie sheet or jelly roll pan into pre-heated oven.  Bake at 425* on lower oven rack for 15 minutes. Then reduce the oven temp. to 375* and bake for about 35-40 more minutes. Cover loosely with foil to keep from burning on the edges and bake for another 25 minutes or until juices are thick and bubbly.

Place on rack to cool.

Enjoy it warm with ice-cream!