BALSAMIC BERRY SAUCE

It’s shortcake season and I thought I would change it up a bit with this awesome BALSAMIC BERRY SAUCE.  I hope you like it.

1 tablespoon butter
1 cup fresh blackberries, pureed large
8 ounce can crushed pineapple, drained slightly
1/3 cup sugar
1 tablespoon balsamic vinegar

  • Melt butter in a large skillet over medium heat. Add the berries, pineapple, sugar, and balsamic vinegar.
  • Cook until the strawberries are heated through and darkened to a deep purple.
  • Spoon berries over shortcake or ice cream and serve.

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Simple Saturday – Tabbouleh

Hello foodie friends! Martha here bringing you a simple Mediterranean salad this week. Have you ever had Tabbouleh Salad? It’s definitely a must try and it’s very easy to make. It’s a perfect light, cool, flavorful salad in the warm summer months.

Just combine about 2 cups diced tomatoes, 2 cups seeded and diced cucumber, 1 cup chopped parsley, 1/2 cup cooked bulgar wheat, (chopped onion is common in this salad but optional). Squeeze the juice of 1-2 lemons over veggies, add salt and pepper to taste. Mix all ingredients together, cover and refrigerate for several hours.

This is a great salad to serve with falafel or wonderful served with hummus and pita for a nice light meal. I always feel healthy and refreshed after eating this, it’s one of my favorites. Give it a try!

Don’t forget to visit me at my food blog Seaside Simplicity and every Monday at The Motivation Station.

Have a great weekend, and please don’t forget to observe the real meaning of Memorial Day this weekend!

FDF – Grilled Fajita Chicken Stuffed Burritos

It’s Fire Day Friday on Memorial Day Weekend so I hope everybody is breaking out their grills!
Want to do something easy but different on your grill? Try taking your favorite burrito recipe and finish it on the grill. It’s way better than Taco Bell’s grilled stuffed burritos, I can promise you that. It’s also flexible because you can put whatever you want in yours.

The one I made last night was simply some grilled fajita chicken, rice, onions, cheese, and smashed kidney beans. Here’s the easy fajita chicken recipe if you want to try it. I only used two of the breasts for a total of 5 burritos.

Grilled Fajita Chicken
Serves 4

4 ea chicken breasts, boneless, skin on
1 cup beer
1 cup Herdez Salsa Casera (you can substitute Rotel)
1/4 cup lime juice
1/4 cup vegetable oil
2 cloves garlic, minced
1/4 tsp black pepper
1/4 tsp cumin

Mix all of the ingredients (except chicken) for your marinade.

Marinate the chicken in a gallon zip bag for 4 – 6 hours.

Grill over a 350f fire, flipping every 5 minutes until the breast hit an internal temp of 160f. For me, this takes right at 20 minutes.

Slice and serve.

Like I said, use whatever fillings you want for your burrito. But for me, I do like to mix all of my ingredients up together and then put them in my burrito. You can build it in layers if you like, but I don’t like when I bite into one part of a burrito and get just beans and then bite another part and get just cheese. That’s just a personal preference.

To roll the burrito…

Fold 1 down.
Fold 2 up.
Lift 3 and fold over the mixture, tucking ends in.
Roll to the end 4.

What? You’re flour tortillas don’t come with dotted lines on them? 🙂

Make sure that your grill grate is very clean, you don’t want icky black stuff on your burritos. You could also just do this on a flat top griddle or a hot cast iron pan.

Place the burrito seam side down on the hot griddle. Give it a slight press with a spatula to flatten it just a touch. If you just cooked the chicken at 350f, your griddle plate should be just the right temperature.

Cook for 2 minutes, just until the burrito gets crispy like this.

Flip and cook another two minutes on the other side.

Serve with pico de gallo or guacamole and enjoy!

I think the toasting of the tortilla makes grilled stuffed burritos just a little more flavorful and it adds texture to an otherwise boring tortilla.

THE GLASS OF MILK – another great email worth sharing

One day, a poor boy who was selling goods from door to door to pay his Way through school, found he had only one thin dime left, and he was hungry.

He decided he would ask for a meal at the next house. However, he lost his nerve when a lovely young woman opened the door.

Instead of a meal he asked for a drink of water. She thought he looked hungry so brought him a large glass of milk. He drank it so slowly, and then asked, How much do I owe you?”

You don’t owe me anything,” she replied. “Mother has taught us never to accept pay for a kindness.”

He said … “Then I thank you from my heart.”

As Howard Kelly left that house, he not only felt stronger physically, but his faith in God and man was strong also. He had been ready to give up and quit.

Many year’s later that same young woman became critically ill. The local doctors were baffled. They finally sent her to the city, where they called in specialists to study her rare disease.

Dr. Howard Kelly was called in for the consultation. When he heard the name of the town she came from, a strange light filled his eyes.

Immediately he rose and went down the hall of the hospital to her room.

Dressed in his doctor’s gown he went in to see her. He recognized her at once.

He went back to the consultation room determined to do his best to save her life. From that day he gave special attention to her case.

After a long struggle, the battle was won.

Dr. Kelly requested the accounting office to pass the final bill to him for approval. He looked at it, then wrote something on the edge, and the bill was sent to her room. She feared to open it, for she was sure it would take the rest of her life to pay for it all. Finally she looked, and something caught her attention on the side of the bill. She read these words … “Paid in full with one glass of milk” (Signed) Dr. Howard Kelly.

Tears of joy flooded her eyes as her happy heart prayed: “Thank You, God, that Your love has spread broad through human hearts and hands.”


There’s a saying which goes something like this: Bread cast on the water comes back to you. The good deed you do today may benefit you or someone you love at the least expected time.  If you never see the deed again at least you will have made the world a better place – And, after all, isn’t that what life is all about?
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Caribbean Salsa – Eat better, eat healthier, Eat fresher, Eat tastier

Everybody paying attention?  In the spirit of my chosen OKK assignment, I CAN COOK THAT, last week I gave you a cooking… truth.  Menu planning is much more than a long shopping list for a week.  In fact, menu planning should be more about using what you buy for the best tasting, freshest tasting, healthiest for you and your family; food on your table week after week, without wasting a gram of food.  Nothing goes into the trash till you have extracted everything possible from what you buy.  Like last week…and the week before… When I bought a rotisserie chicken, ddn’t throw the bones away, but made a fresh Chicken Stock that I used to make an incredibly rich and flavorful Spanish Rice.  In order to make Spanish Rice, I needed to buy onions and red peppers.  I could buy onions and red peppers cheaper if I buy 2 or 3 of each prepackaged by the store.  Sure, these are usually on the far side of still fresh, but close to borderline; and sure, these usually have a bad spot or two hidden by the packaging you don’t see till you get home; BUT, these are to be diced up and cooked same day you buy them.  Cut around the bad spot and dice away… and use up everything you buy.

And SALSA!  what a great way to use up veggies.  Make your own, it is very fast, and much healthier than the stuff you buy in the jars.  Read the ingredient list… why is there sugar in a salsa???  and what are those preservatives for… why artificial coloring???  Why all those words with more syllables than there are letters in O-N-I-O-N???  And salt… don’t get me started on salt…  More often than not, salsa is offered to be scooped up by SALTED chips.  You don’t need all that salt.  I know I don’t.
But if not with chips, how about a nice side of fresh salsa (without chips, it can be called a diced tomato side dish if you like), served with Spanish rice and a seafood enchilada…

And while we are using up the red pepper and onion that you bought to flavor the Spanish Rice you were making because you had extra fresh made chicken stock, let’s make this a Caribbean Salsa by using up that pineapple that you bought in order to garnish your wife’s rum drink.
Here’s what I did…

My salsa recipe is a matter of proportions.  You don’t have to measure accurately to the smallest gram weight.  If you have a little more onion, fine, if you have a little less pineapple, fine, but here’s how to make it in what ever quantities you need…
1 part (either 1 cup, 2 cups, or 1 TBS) of diced Onion
1 part (either 1 cup, 2 cups, or 1 TBS) of diced Red Bell Pepper
1 part (either 1 cup, 2 cups, or 1 TBS) of diced Pineapple
2 part (either 2 cup, 4 cups, or 2 TBS) of diced Roma Tomatoes
A NOTE ABOUT DICING – try to dice everything the same size
1/2 part (either 1/2 cup, 1 cups, or 1/2 TBS) of minced Parsley
1/2 part (either 1/2 cup, 1 cups, or 1/2 TBS) of “not your Grandmother’s HERBES de PROVENCE“
Juice of 1 lime


And if you like a runny salsa, more dip-able, take 1/4 part of additional tomatoes and run them through a mini chopper till they are liquefied.

Mix it all together, and you have fresh made salsa!

Use what you buy, eat better tasting food, eat healthier food, think about what is in your fridge and what you can do with it.

By the way, I LOVE making up a batch of “not your Grandmother’s HERBES de PROVENCE“.  It is a GREAT way to always have an herb mixture on hand.  I make up about 2 months worth at a time, and my “not your Grandmother’s HERBES de PROVENCE“ is far fresher than what you find in those little packages you buy in the store pre-assembled.  Here’s my formula…

I use this almost anytime a recipe calls for a mixture of two or three herb spices.  It tastes great on a focaccia bread, add to oil and balsamic for a great bread dipping oil.  I add to fish and chicken for a light taste accent. It is just great to have sitting around… ready

5 TBS dried Tarragon
5 TBS dried Oregano
5 TBS dried Dill
5 TBS dried Thyme
5 TBS dried Rosemary
5 TBS dried Garlic Flakes
2 TBS Sea Salt
2 TBS Fresh ground Pepper
1 TBS dried Lemon Zest

Store in a sealed plastic ziplock bag, airtight in a dark drawer, and stays fresh for 6 months or more.  

Better tasting and it will save you money in the long run!

Come back next week when I finally get around to the main course… A wonderful seafood enchilada!


Dave here from MY YEAR ON THE GRILL. It really is just this easy!  


 … I CAN COOK THAT! 


And so can you!

…

Three is Better Than One Muffins

The pot is on the stove and I have plenty of these muffins so come on over and visit a spell at Comfy Cook or My Sweet and Savory.
Three is Better Than One Muffins
Ingredients:
1/2 cup margarine, melted  (I used oil.)
1/2 cup Rice Dream or milk
1/2 cup Egg Beaters or 2 eggs
2 cups flour
1 1/4 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 cups combination of cranberries, blueberries and black berries
I used fresh blackberries and frozen blueberries and cranberries. Do not defrost until ready to use.
Method:
Preheat oven to 350 degrees.
Grease or line 12 large muffin pans. There will be some left over to make a mini cake or two additional muffins.
In bowl, stir together the margarine, rice milk and eggs.
In another bowl, sift together the flour, 1 1/4 cups of sugar, baking powder and salt.
Make a well in the flour mixture and pour in the wet mixture all at once.
Stir until blended. There will still be lumps. So not overmix.
Fold in the three kinds of berries.
Divide batter into prepared cups and sprinkle the remaining 4 teaspoons of sugar over the batter.  Another option is making a streusel with ground or chopped nuts, brown sugar and cinnamon and a slight amount of oil to make the streusel moist, not wet.
Bake for about 35 minutes or until golden. Check at 25 minutes.  The berries added moisture to the muffin and I think it needed more time than normal, for muffins.)

LEMON LIME PEPPER CHICKEN

4-6 boneless, skinless chicken breast
flour
1 lemon
1 lime
1/2 teaspoon sea salt red chile pepper
1 tablespoon sugar
3 tablespoons butter
  • In a large skillet melt butter.
  • Dredge chicken breast in flour.
  • Sprinkle each side with salt & pepper mix as you brown them (about 5 minutes per side)
  • While chicken is browning, roll lemon and lime on the counter to loosen pulp and juice.
  • Dissolve the sugar into the lemon and lime juice.
  • Pour over chicken breasts and cook a few minutes more until juice forms a glaze.
  • Serve immediately.

 

Thursday 13 PLUS

THURSDAY 13
13 fun signs from a recent email:
Sign over a Gynecologist’s Office:
“Dr. Jones, at your cervix.”
 
In a Podiatrist’s office:
“Time wounds all heels.”
 
On a Septic Tank Truck:
Yesterday’s Meals on Wheels
 
At a Proctologist’s door:
“To expedite your visit, please back in.”
 
 At an Optometrist’s Office:
“If you don’t see what you’re looking for,
you’ve come to the right place.”
 
On a Plumber’s truck:
“We repair what your husband fixed.”
 
On another Plumber’s truck:
“Don’t sleep with a drip. Call your plumber.”
 
On a Church’s Billboard:
“7 days without God makes one weak.”
 
At a Tire Shop in Milwaukee:
“Invite us to your next blowout.”
 
At a Towing company:
“We don’t charge an arm and a leg. We want tows.”
 
On an Electrician’s truck:
“Let us remove your shorts.”
 
In a Non-smoking Area:
“If we see smoke, we will assume you are on fire and take appropriate action.”
 
On a Maternity Room door:
“Push. Push. Push.”
 
On a Taxidermist’s window:
“We really know our stuff.”
 
On a Fence:
“Salesmen welcome! Dog food is expensive!”
 
  At a Car Dealership:
“The best way to get back on your feet –
 miss a car payment.”
 
Outside a Muffler Shop:
“No appointment necessary. We hear you coming.”
 
In a Veterinarian’s waiting room:
“Be back in 5 minutes. Sit! Stay!”
 
At the Electric Company
“We would be delighted if you send in your payment
However, if you don’t, you will be.”
 
In a Restaurant window:
“Don’t stand there and be hungry;
 come on in and get fed up.”
 
In the front yard of a Funeral Home:
“Drive carefully. We’ll wait.”
 
At a Propane Filling Station:
“Thank heaven for little grills.”

And don’t forget the sign at a
CHICAGO RADIATOR SHOP:
“Best place in town to take a leak.”
 

Sign on the back of another Septic Tank Truck:

“Caution – This Truck is full of Political Promises”

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TASTE & CREATE ~ A BOLDER TABLE ~ RASPBERRY CHOCOLATE CHIP ICE CREAM

Taste and Create was started as a food event by Nicole from For the Love of Food. This is the 2nd time I’ve participated in Taste and Create and I don’t plan on stopping soon. I enjoy meeting new bloggers, especially foodies.
The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.


My partner this month is Megan from A BOLDER TABLE.  She has a ton of healthy and yummy recipes over there to choose from and after I narrowed it down to the Caprese Salad or Raspberry Chocolate Chip Ice Cream I then let hubby decide. In getting ready for the Memorial Day Weekend he thought I should try her Raspberry Chocolate Chip Ice Cream and see if it was really that easy.  Yep, it was and super flavorful and refreshing and just plain yummy! Now if you’ll excuse me I need to go make enough to feed the masses!


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Low-Fat Cannoli – Save Room for Dessert

Hello, friends! Did you have a good weekend? Well I hope you saved room for dessert!
Recently my husband and I discussed the idea of healthier, or at least less unhealthy, desserts.  And I guess he has a point.  If I have to make a dessert a week, they should probably not all be totally disgusting and artery clogging. 
And they can still be tasty!
So I bring you today’s offering: Low-fat cannoli!
It’s pretty simple, really.  The most time-consuming part of draining the ricotta – you want it to be dry so it’s not runny and messy when you pipe it into the cannoli shell.  I used a knee high stocking to drain, but that’s only because I never see cheesecloth in the story when I’m actually thinking about it.  So I buy new knee highs and voila! 🙂
I dumped all 2 lbs of part-skim ricotta into my mixer.  After whipping for a bit, though, I knew it was going to keep its grainy texture so I moved everything to the food processor.  I’m sure the blender would work just as well, of course!  When it was in the mixer bowl, I added…

2 tsp of vanilla extract

And 1 cup of powdered sugar.  I’m sure this is all “to taste” – maybe if you like a little liqueur flavor you could add that as well.  I know there’s all sorts of things you can add but I like to keep it simple.  And from what I understand from my husband, aka The Cannoli King, the taste is pretty much spot-on.
Whir it around and around until it’s smooth.

Then fold in 1/2 cup of mini chocolate chips.  This is the good stuff here, people.

This filling went into my Pampered Chef decorator with the biggest tip I could find – those mini chips can clog up a piping tip, let me tell ya.
And once the shells were filled (you can find them at just about any grocery store), I sprinkled more chips on the ends.
The texture is still a liiiiiittle off of your normal cannoli, but then you’re trading texture for a lower amount of fat.  And that’s not a bad thing, right?
Enjoy!