Lemon Blueberry Crescent Rolls

We're on our way out to the beach!  I love the beach but I don't get there as often as I'd like.  So today is special.  It's a beautiful day, very hot, but the cool ocean breezes and the sandy beaches are waiting for us.  

We have a lot of beaches to choose from around us such as Zuma Beach, Malibu Beach, and Santa Monica Beach to name a few.  Our favorite has become Will Rogers State Beach.  It's a wonderful spot that isn't very wide so we don't have to truck all our stuff far from the car in the 'hot' sand. It's quiet and the water is always sparkling.  The perfect spot to watch dolphins playing, which we had the pleasure of seeing quite often. 

We'll pack a light lunch and some fruit to snack on, but before that I'm making a quick breakfast.  

I mean really quick!  This isn't even a recipe.  Just something I threw together with pantry staples.  I always keep crescent rolls on hand because you can make so many things with them.  For the filling I always have berries on hand in the summer.  I chose some plump blueberries, which I adore hot blueberries.  They are bursting with flavor.  What goes good with blueberries? Lemon curd.  Done! You have your filling.    

This is to be a simple breakfast, so help from convenience items such as jarred lemon curd and crescent rolls is perfectly ok.  And....they are delishhhh!

So we're off to the beach now.  We (MGG actually) ate all the Lemon Blueberry Crescent Rolls with the exception of two that I hid for a late night snack!  He didn't notice....I think. 

Have a great weekend and try these quick breakfast treats. You'll love them!

Lemon Blueberry Crescent Rolls

makes 8

1 can of refrigerated crescent rolls (I used Pillsbury)
4 T of jarred lemon cured (more or less as you desire)
1/2 pint of fresh blueberries

Heat oven to 375 degrees.

Unroll crescent rolls and separate each triangle.  Brush lemon curd over each triangle.  You can use more or less to your taste.  Drop 3-4 blueberries on each of the triangles closer to the wide end.  Roll up starting from the wide end and creating a crescent roll.

Place on a baking sheet with parchment paper.  Bake 8-10 minutes until golden brown.  Serve.

Baja Chicken Sliders

We are in the hottest part of summer around here in Southern California.  But that doesn't stop us! I've been in the mood for a party, how about you?

So last weekend we had a wonderful party that was beside the pool, with alfresco dining, and great grilled food.  

Here was the menu:
Cherryade
Summer Corn Salad
Summer Salad
Baja Chicken Sliders
Strawberry Banana Parfaits

There's nothing better that getting together with friends and sitting around the table telling stories. This is what life is all about.  Sharing stories and laughter.  Lots of laughter!

So today I wanted to share with you our main dish recipe. Baja Chicken Sliders are a wonderful handheld item with bold flavors.  I found and adapted this recipe from Taste of Home and I'm so glad I tried it because boy, does this dish 'wow' you!  Everyone at our party just loved it.  Don't you love it when everyone brags about your food? Haha!  I do!

Everything from the sauce to the slaw just 'works'.  Don't skip anything on this because each item lends to the final dish and gives it it's flavor boost.  It's soooo good!

Look how yummy this dish is!  Succulent chicken breasts with a tangy sauce and spicy slaw on a sweet toasted bun...nothing better!  

It's easy to prepare, and perfect for serving multiple people. This would be the perfect dish for your Labor Day party....Enjoy!



Baja Chicken Sliders

adapted from Taste of Home
serves 8

Sauce:
1/4 c low fat sour cream
1/2 tsp grated lime peel
1/4 tsp lime juice

Slaw:
1 c broccoli slaw mix
1/2 red bell pepper, julienned

1/4 small red onion, sliced

2 T fresh cilantro, chopped
1 jalapeno pepper, seeded and julienned
2 tsp lime juice

Sliders:
4 boneless skinless chicken breast halves (4 ounces each)
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp fresh ground black pepper
8 Hawaiian sweet rolls, split
8 small lettuce leaves
8 slices tomato

Preheat grill to medium high.  

In a small bowl, combine sour cream, lime peel and lime juice.  In a medium bowl, combine slaw ingredients. Chill sauce and slaw until serving.

Cut each chicken breast in half widthwise; flatten to 1/2-in. thickness by pounding between plastic wrap with a meat pounder or rolling pin.   Mix seasoning of cumin, chili powder, salt, and pepper in a bowl, then sprinkle chicken.

Coat grill rack with cooking.  Grill chicken, covered, over medium heat 4 to 7 minutes on each side or until no longer pink.

Grill rolls, cut sides down, 1 minute or until toasted. Serve chicken on rolls with lettuce, tomato, sauce and slaw.

Grilled Vegetables: A Summer Staple

We all love to fire up the grill during the summer.

Vegetables as a side dish is a no brainer and Grilled Vegetables is just a summer staple.  At least at my house it is.  Grilling vegetables brings out the natural sweetness and makes them taste deliscious (sorta like roasting does, but more intense).  Combine that with a great little marinade to pump up the flavor a notch and you have a go to recipe that you will make over and over again, until summer ends. Maybe even longer!

This recipe combines a variety of vegetables in one dish.  It's great displayed on a platter and the perfect entertaining side dish.  You can use any vegetables that you want.  I just used some basic vegetables I had on hand including carrots.  Yes, you can grill carrots!  They come out fabulous.

The key to grilling different vegetables is making sure you have a grill pan for the smaller ones that have a tendency to want to fall through the grates when you aren't looking!  A nice mesh pan works great for mushrooms, asparagus, snap peas etc. Another key is to add the items that take the longest grilling time first, then add the others in succession so they all end up done around the same time.

We served this along side a wonder steak recipe that I'll be posting shortly.  A nice piece of grilled bread and you are all set.

I hope you enjoy this.  Don't skip the marinade cause it's wonderful!  It's sweet and tangy and really adds some zip to your dish.

Enjoy!



Grilled Vegetables

serves 4-6

1/4 cup olive oil
2 T honey
4 tsp balsamic vinegar
1 tsp dried oregano
1/2 tsp garlic powder
1/8 tsp pepper
1/2 tsp kosher salt
1 lb asparagus, woody stems trimmed
3 carrots, cut in half lengthwise
1 red pepper, cut into 1-inch strips
1 yellow summer squash, cut into 1/2-inch round slices

In a small bowl, whisk the olive oil through the salt.  Put 3 tablespoons of the marinade in a plastic bag.   Add the vegetables, seal and turn to coat.  Marinate 1-1/2 hours at room temperature.

Heat grill to medium heat.  Transfer vegetables to the grilling grate or using a grill basket.   Grill covered, for about 12-15 minutes or until crisp-tender, turning occasionally.

Place vegetables on a platter.  Drizzle with remaining marinade.