Easy Summer Meal

It is a well known fact that we love the grill at our house. Meat, veggies, fruits, pizza -- it doesn't matter to us, we'll grill 'em all.

So when I ran across this recipe for a grilled chicken taco, I knew we'd give it a try. It couldn't have been easier to throw the ingredients together, rub 'em on the chicken and throw the chicken on the grill.

2 Tbsp. chili powder

2 Tbps. cumin

1 Tbsp. paprika

1/2 tsp. crushed red pepper

1/4 tsp. salt

1/8 tsp. pepper

1 Tbsp. packed dark brown sugar

2 Tbsp. olive oil

2 1/2 lbs. boneless, skinless chicken breasts

16 taco-size soft clour tortillas

Combine chili powder, cumin, paprika, red pepper, salt, pepper and brown sugar. Slowly add olive oil until moist (mixture will be crumbly). Rub on chicken and let rest at room temp for 30 minutes. Grill chicken until done (about 4 minutes per side). Remove from grill, cover with foil and let rest 5 minutes. Slice and serve with tortillas and your favorite condiments.
*Note: I used 1/2 tsp salt, 1/4 tsp. pepper.

And since I am in the mode of using what's in my pantry stockpile, here's what we had to go with the tacos:

Guacamole
(which you must try even if food that looks like baby doo doesn't appeal to you)

Black Bean Fiesta by Bush's

Skinnygirl Margaritas

Low Country Boil

Shrimp. Conecuh sausage. Red potatoes. Corn on the cob. Served with lemon wedges, bread for soppin' and plenty of wet-naps for afterwards. And none better than at the original Wintzell's Oyster House in Mobile, Alabama. Yes, there are several other locations throughout the state but the atmosphere on Dauphin Street in historic downtown is hard to beat.

Oh, and if you're searching for oysters, you can get 'em fried, stewed or nude, just like the sign says.

Here's a recipe that may just hold you over til you can get it some of their good stuff...

Low Country Boil
Two keys to a successful Low Country Boil: Stagger the addition of the ingredients and don't overcook the shrimp!

2 Tbsp. crab boil seasoning per gallon of water (or more to your taste)
several lemons, halved (optional)
redskin new potatoes (3 or more per person depending on the size)
Conecuh sausage, cut into 1-inch slices (1/4 lb. per person)
fresh corn on the cob, broken into halves or thirds (1 1/2 ears per person)
shrimp (1/2 lb. per person)

Fill large pot halfway with water. Add crab boil seasoning. Add the lemons here if you are using them.

When the water comes to a boil, add potaotes and boil for 20 minutes. Add sausage slices and boil for 5-10 minutes. Add the corn and boil another 5 minutes. (Begin timing immediately. Do not wait for it to boil again.) Then add the shrimp. Cook for 3 minutes. Drain and pile on a table covered with brown paper.

Serve with melted butter (corn), cocktail sauce (shrimp), and sour cream & ketchup (potatoes) if desired.

Cooking with Martha

Sirius is offering another Martha Stewart cookbook for download -- it's free and Thanksgiving themed. Enjoy!

Chicken in the Kitchen

My niece raises chickens. I haven't been able to convince her to eat one of the egg-laying hens. Frankly, I don't even know if they taste good. I guess if times were really tough, you could make 'em taste good, but then there's the whole eating your family pet thing to consider, so probably not.

In the meantime, we are having Rachel Ray's Pulled Chicken Sandwiches this week. They are a staple at our house. Tasty, quick and easy. Try 'em out -- and for my niece's peace of mind, get your chicken from the store.

Tequila Two Ways

It would have been three ways but I can't remember the last one -- perhaps I should lay off the tequila, eh? Really, though, if you have some spare Jose or Pepe (or whatever brand you prefer) in the cupboard, try these recipes. They're both good, and my clothes haven't fallen off yet (aren't you glad of that?).

Simple Margaritas
3/4 cup tequila
1/4 cup (maybe a little less) orange liqueur
1/2 container frozen limeade (no need to thaw)

Place all ingredients in a blender and give it a whir. I prefer to use a snow cone machine at this point to chop up the ice, put the ice in glasses and pour the liquid over the top. However, should you not have one, you can put 4 cups of ice in the blender with the other ingredients. The second option usually yields chunkier chunks of ice.


Margarita Ice Cream
1/2 cup lime juice (bottled lime juice works fine unless you just want to squeeze fresh juice)
2 tablespoons tequila
3 tablespoons orange liqueur
1 1/4 cups powdered sugar
2 cups heavy cream

Pour the lime juice, tequila and orange liqueur into a bowl and stir in the sugar to dissolve. Add the cream and then softly whip until thick and smooth but not stiff. Spoon into an airtight container to freeze overnight. This ice cream does not need ripening (softening before serving), as it will not freeze too hard and melts speedily and voluptuously.

For a lovely serving presentation, rub the rim of the margarita glass or wine glass with a lime and dip in a mixture of ½ cup sugar and ½ tsp salt mixed. Spoon a couple of small scoops of ice cream in and top with fresh grated lime zest.

Doughnuts on the House

In observance of National Donut Day, Krispy Kreme is giving away one donut per customer today, totally for free. Just go in, ask for your favorite and take a bite for me. If you don't live near a Krispy Kreme, well....move.

Mexican Food

The best thing about eating at a Mexican restaurant (besides the margaritas) is when the muchacho asks, "Jew wanna more cheeps?"

Chocolate Chip Cookie Dough Brrrrzard

For as long as I can remember, we've been making a knock off of Dairy Queen's Blizzard. Mostly its been an Oreo Blizzard, but my obsession with the edible cookie dough recipe inspired me to give it a whirl. So, here's the recipe in case you get a hankering for something cool and creamy. Yep, I know it's the middle of winter, but go ahead...live a little. Wrap a scarf around your neck or something to knock the chill off.


Chocolate Chip Cookie Dough Brrrrzard ( I made up my own name since I can't use DQ's)

1 half gallon container of vanilla ice cream
1 8 ounce Cool Whip
1 recipe of edible chocolate chip cookie dough

Allow ice cream and cool whip to soften, until they are in a stirable, combinable state. While you are waiting on this to happen, make the cookie dough. Roll it into small, bite size balls. Put the balls in a single layer on a cookie sheet and put in the freezer until balls are frozen (makes 'em easier to mix). When the ice cream and cool whip are soft, and the dough is hard, put all ingredients in a mixing bowl and combine well. Put back into the ice cream and/or cool whip containers and put in freezer to harden back up.

To serve, allow to soften slightly at room temp. Mmmmmm!

Stock It to Me

This ain't becoming no stinkin' food blog, but I must share another trend in my kitchen.

I am trying to recreate the flavorful broth that is the base for the (free bowl of) soup most Thai restaurants serve -- you know, the clear stuff with hunks of chicken and a few small pieces of carrot and green onions. However, I cannot determine the base.

So, when I ran across a photograph on another blog of a bowl of vegetable stock I thought I'd hit pay dirt. I haven't tried it yet, but I will very soon. Like maybe tonight because thinking about it is making me hungry...

I researched recipes for stock -- beef, chicken, fish, vegetable -- and found out that those meat stocks can take up to six hours on the stovetop to come together. Who has six hours to tend some simmering liquid??

I certainly hope the vegetable stock is the right one 'cause it's only supposed to take roughly an hour...keep your fingers crossed. Or, if you know the secret to Thai soup already, pleeeaaase share it!

12 Days of Cookies - Day 12

We've finally made it to the last day of our 12 Days of Cookies bakefest. I must confess that this recipe did not actually get baked today...go ahead, let me have it. I know, I know, I technically didn't complete my mission. But I did have more fun than I imagined baking through the countdown to Christmas and spending time with the kids (and the hubby, too!). There were some challenges (I reaaaallly need a new oven) but we made it through. Enjoy this last recipe, even though it isn't a cookie -- but it does use cookie dough, so I'm gonna let it count!

Cheesecake Cookie Cups
1 pkg. (16.5 oz.) refrigerated chocolate chip cookie dough (use the Nestle Toll House kind you break apart)
2 pkgs. (8 oz. each) cream cheese
1 can (14 oz.) sweetened condensed milk
2 lg. eggs
2 tsp. vanilla
1 can (21 oz.) cherry pie filling

Preheat oven to 325 degrees. Line 24 muffin cups with paper liners. Put one piece of cookie dough in the bottom of each cup. Bake for 10-12 minutes (cookie should spread to the edge of the cup).

Beat cream cheese, milk, eggs and vanilla until smooth. Pour about 3 tbsp. cream cheese mixture over cookie in each cup. Bake for an additional 15 - 18 minutes (until set). Cool completely when removed from oven. Top each cup with a level tablespoon on pie filling and refrigerate for one hour.

12 Days of Cookies - Day 11

Not sure why bar recipes are classified as cookies, but they seem to be. So I chose one to be included in our 12 Days of Cookies because I like this one so much. It takes a bit more work than some of the others I've featured (but no baking!) -- it is so worth the effort!

Nanaimo Bars
..bottom layer..
1/2 cup unsalted butter, room temperature
1/4 cup sugar
1/3 cup unsweetened cocoa
1 large egg, beaten
1 tsp. vanilla
2 cups graham cracker crumbs
1 cup coconut (sweetened or unsweetened -- your preference)
1/2 cup nuts, chopped (walnuts or pecans)

Spray 9x9 inch baking dish with nonstick spray. Melt butter in saucepan over low heat. Stir in sugar and cocoa. Gradually add beaten egg. Cook 1-2 minutes, stirring constantly, until the mixture thickens. Remove from heat and add vanilla, graham cracker crumbs, coconut and nuts. Stir until well mixed. Press mixture into bottom of prepared pan.

..filling..
1/4 cup unsalted butter, room temperature
2-3 tbsp. milk or cream
2 tbsp. instant vanilla pudding powder
1/2 tsp. vanilla
2 cups powdered sugar

Cream butter with electric mixer. Beat in remaining ingredients. Add more milk if the mixture seems too thick. Spread this over bottom layer, cover and refrigerate until firm (about 30 minutes).

..topping..
4 oz. semisweet chocolate, chopped
1 tbsp. unsalted butter

In heatproof bowl over pan of water, melt chocolate and butter. Spread over filling and refrigerate.

To serve: let it come to room temperature and use a sharp knife to prevent cracking the chocolate as you cut it into squares.

12 Days of Cookies - Day 10

The 12 Days of Christmas song boasts that today (day 10) there are ten lords a leapin'. Lords make me think of my old friend Pauline, who is from London, and thinking of her makes me think of her teaching me to 'take an afternoon cup of tea' and enjoy it with a few 'biscuits'. The first time I heard that expression, I was bewildered...who wants Earl Gray tea, with sugar and milk in it mind you, with a biscuit? A good Southern biscuit deserves some sausage gravy or homemade fig preserves or a slice of ham, not a cup of tea.

But being the great gal I am, I gave her biscuits a try. Turned out to be a shortbread cookie. Humph... why didn't she say it was a cookie? I'm all for that. But back to today's 12 Days of Cookies selection. For those leapin' lords, and Pauline, here is a twist on the traditional shortbread cookie. And with only three ingredients, it doesn't get much easier than this.

Brown Sugar Shortbread
1 cup flour
1 stick unsalted butter
1/3 cup brown sugar

Heat oven to 350 degrees. Combine all ingredients with an electric mixer. Press into a 9 inch square pan. Bake until golden at edges - usually about 18-20 minutes. Cool slightly in pan and then cut into 16 squares. Remove to wire rack to cool completely.

12 Days of Cookies - Day 9

By chance I ran into my aunt tonight at a local deli and she shared with me a cookie recipe she makes for her family. The original recipe used macadamia nuts, but all she had on hand was pecans. So, she changed the nut, baked the cookies and a family favorite was born.

I'll bet you could even swap the nut for dried cranberries (roughly chopped) and a little orange zest, and you'd have another tasty treat. Here is today's 12 Days of Cookies offering:

White Chocolate Pecan Cookies
1 1/4 cups all purpose flour
3/4 cup sugar
1/2 cup butter or margarine, softened
1 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
1 large egg
8 oz. white chocolate, chopped
1 cup chopped pecans (or macadamia nuts if you prefer)

Preheat oven to 375 degrees. Mix first seven inredients on medium speed until blended. With spoon, add chocolate and nuts. Drop by heaping teaspoonful 2 inches apart onto parchment lined cookie sheet. Bake 8 to 10 minutes. Cool on wire racks.

12 Days of Cookies - Day 8

Little Debbie is my friend. But I haven't seen her much lately. She doesn't get along too well with my other friend, Curves.

Little Debbie makes this killer concoction she calls Oatmeal Cream Pies. Because I miss those things, and because there's nothing like the holidays to reconnect with old friends, I'm baking up a batch of those delightful, delectable treats at home for our 12 Days of Cookies.

Oatmeal Cream Pies
..cookie ingredients..
1/2 cup butter, softened
1/2 cup shortening
1/4 cup corn syrup (light)
1 1/4 cups brown sugar
1 egg
1 tsp. vanilla
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground cloves
2 cups uncooked oats (regular)

Heat oven to 375 degrees. Place butter, shortening, corn syrup and sugar in a bowl and beat on medium speed until fluffy. Add egg and vanilla an mix until blended.

In a separate bowl, combine flour, baking soda, salt, cinnamon and cloves. Gradually add this to the butter mixture and combine. Add oats and mix well.

Shape into 1 1/2 inch balls and place on parchment-lined baking sheet. Press down slightly. Bake for 10-12 minutes. Cool on baking sheet for 3 minutes then transfer to wire rack to cool completley.


..filling ingredients..
1/2 cup butter, softened
2 cups powdered sugar
1 tbsp. whipping cream
1 tsp. vanilla

Combine all ingredients and beat on low until combined. Switch mixer to high and beat until light and fluffy. Spread on cooled cookie and top with another.

Note: You may want to make another half recipe of the filling to ensure you have enough. Also, these cookies are pretty big. You can make them smaller if you like by rolling into balls less than 1 1/2 inches.

12 Days of Cookies - Day 7

When I was younger -- much younger -- my friend, Melissa (who by the way claimed she was part of the witness protection program), and I would ummm... stalk is such a strong word...let's use the phrase scope out...young men. You know, we'd sit up the street from their house in hopes they would come out the the mailbox or get something from their vehicle or mow the lawn or something. (I should probably be in therapy for this, eh?) I have absolutely no recollection of who we did that to or how often we did it. But I do remember that we always took a package of chocolate chip cookie dough and two spoons and ate that dough in its uncooked state. I think there are label warnings about that now. But, oh my, that was the best stuff right?

So, this being one of the busy days in our holiday season that limits my time to be in the kitchen baking, I thought I'd share a recipe for cookie dough that you can eat raw - it has no eggs. It's still technically a cookie recipe, right, and should qualify for our 12 Days of Cookies? Just a batch you don't have to bake, but one I'm sure you'll whip up again and again.

Chocolate Chip Cookie Dough
1/2 cup butter, softened
3/4 cup brown sugar
1 tsp. vanilla
1 cup all purpose flour
1/4 tsp. kosher salt
2 tbsp. milk
1 cup chocolate chips

Cream butter, sugar and vanilla. Add flour and salt and mix until combined. Stir in milk and fold in chocolate chips.

Grab a spoon and enjoy.

12 Days of Cookies - Day 6

If you like lemon, Martha's Glazed Lemon Cookies are for you (you like how I've baked so many cookies lately that I feel I could be on a first name basis with her?). They are easy to make, make the kitchen smell good, and are just the right combination of sweet and tart. Definitely couldn't be a 12 Days of Cookies without these.

Two things to consider: I halved the glaze recipe because that's all the confectioner's sugar I had, and it was plenty for the two dozen cookies the recipe makes. Also, if you want cookies that look more like cookies than drop biscuits, you may want to pay a bit more attention than I did to shaping them and placing them on the cookie sheets to bake.

12 Days of Cookies - Day 5

I've learned a few things in this holiday cookie-fest thing we're doing:

1) I need a new oven. I don't think the temperature gauge on mine works (is there such a thing?).

2) I need a food processor. It is entirely too difficult to pulse butter, flour and suger together in the blender. Not so good.

3) I need to find something to do with all these cookies.

Today, the food processor would have come in handy for our 12 Days of Cookies pick of the day -- Earl Gray Tea Cookies. I wasn't so sure about eating tea leaves -- checked it out and it seems to be okay. So we plowed forward, working through the difficulties of not having a food processor, and made some of the nicest cookies I ever eaten. The texture was just right, and the hint of Earl Gray tea lent a pleasant taste.

Two thumbs up from our house to yours.

12 Days of Cookies - Day 4

Today's 12 Days of Cookies recipe was chosen because my mother-in-law has made these cookies for many years. And she is even nice enough to leave the nuts out so Madalyn will eat them (I'm not that nice). Potato Chip Cookies are not as weird as the name sounds. They actually have a really nice flavor -- just don't use Doritos or anything like that. Here's the recipe, although ours did not lose much of their ball shape while baking. I might suggest you flatten them slightly before baking, and don't crowd the oven.

Potato Chip Cookies
1 cup unsalted butter, at room temperature
1/2 cup sugar, plus more for coating
1 tsp. vanilla
2 cups all purpose flour
1/2 tsp. cinnamon
3/4 cup potato chips, crushed
1/2 cup pecans, chopped

Heat oven to 350 degrees. Cream butter and 1/2 cup sugar on high speed. Lower to medium and add vanilla. Add flour and cinnamon to butter mxture. Beat on low until incorporated. Fold in chips and pecans.

Form into 1 1/2 inch balls. Dredge in remaining sugar. Place on parchment-lined baking sheets about two inches apart.

Bake until golden brown around the edges, about 13 minutes. Let cool on sheets for five minutes; transfer to wire rack to cool completely. Makes about 30 cookies.

12 Days of Cookies - Day 3

I sure would hate to be Martha Stewart's kin. Can you imagine getting together for the holidays and being asked to bring a dish to her house? I'd have to decline the invitation, I think. She does turn out some good dishes, and her sweets are no exception. Some time ago, while reading her magazine, I came across a recipe for Toasted Pecan Butter Cookies. I used to work in an ice cream shop and loved the butter pecan ice cream, and hoped these would be something like the ice cream flavor. While they aren't an exact flavor match, they are to die for. They have become one of Kevin's favorite and by far the most requested cookie at our house. They melt in your mouth. If you don't try any other cookie from our 12 Days of Cookies, this one is a must. Enjoy!

12 Days of Cookies - Day 2

A dear, dear friend introduced me to these cookies almost 15 years ago. His grandmother used to make them. I remember that his practice was to get a recipe when he gave a recipe. I cannot imagine what recipe I shared with him. Anyway, this is our cookie of the day in the 12 Days of Cookies. Not sure where the name comes from, but we hope you enjoy!

And I hope you're still making these cookies, my friend, maybe even for your own family.

Monster Cookies
3 eggs
1/4 lb. melted butter
1/2 lb. brown sugar
1 cup white (granulated) sugar
1/2 Tbsp. corn syrup
3/4 lb. peanut butter (smooth or crunchy)
1 Tsp. vanilla

Mix all above ingredients.
Gradually add the following and mix well:

4 cups rolled oats
1/2 cup plus 1/8 cup flour
2 tsp baking soda
1/4 tsp salt
1/4 lb M&Ms
1/4 lb peanuts, crushed or chopped
1/4 lb. chocolate chips
(M&Ms, peanuts and choc. chips can be substituted with raisins, butterscotch morsels, etc. -whatever combination you like)

Spoon dough on baking sheet. Mash/flatten cookies before baking. Bake at 350 degrees for 10-12 minutes. Let cool before removing from pan.