The Fried Butter Dance

On Thursday, I was browsing through some of my favorite blogs and Going Jane had a post about the Indiana State Fair.  Within the post she mentioned seeing signs for fried butter (among other unusual fried goodies).  That's right folks, I said FRIED BUTTER.  That little piece of text reminded me of this video I saw last year around this time.... I had to share it with you, I think it is hilarious.  If nothing else, just watch the video long enough to see the kid dance...

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I do believe that those little fried nuggets of butter really would make you dance!!!

Mini Meatball Subs

The universe wanted me to make meatballs.  I saw signs everywhere.  I saw Tyler Florence make his ultimate meatballs, I saw a show on The Cooking Channel that highlighted The Meatball Shop in New York, and of course the numerous blogs that have posted meatball recipes as of late.  Every time I saw one, I thought to myself...it really has been a long time since I made some meatballs....so to resolve that, I chose to make them, but not in the way I normally would.  For me, there really is nothing better then a big old plate of spaghetti and meatballs...BUT...my second favorite way to eat meatballs, is between two pieces of bread!  Now, I will say, I am picky about my meatball sandwiches.  I don't like really big meatballs....big meatballs mean big mess...big meatballs mean I'm bound to take a bite and have half of them squirt right out the bottom of the sandwich.  I like a manageable size meatball... like a one biter, two if you must.  Not that I wouldn't eat a big meatball sandwich, I'm just saying smaller is my preference.  And that, my friends, is how I came up with the name...MINI meatball subs!

Ok, now that we are all square on the size I like my balls (lol, oh come on, for those of you that truly know me, you aren't shocked by this statement at all... remember, I still giggle every time they say Super Duty on the Ford commercial!!)...  You know what, never mind, maybe I should just share the recipe :)

This recipe makes about 40 (3/4 to 1-inch diameter) smaller meatballs, but, really, go ahead and make them any size you want.  We had plenty for 3 sandwiches that night, 1 sandwich the next day, and still enough left to throw over one serving of pasta.

Mini Meatball Subs
makes about 40 - 3/4" to 1" meatballs
Printable Recipe 
Ingredients:
For the meatballs:
1 lbs. ground sirloin
2 eggs, beaten
1/2 cup bread crumbs, plain or seasoned - your choice
1/4 cup grated parmesan cheese
2 cloves garlic, finely minced
1 Tablespoon freshly chopped parsley
1 teaspoon dried basil
1/4 teaspoon black pepper
1/8 teaspoon kosher salt

For the subs:
Marinara sauce - store bought or homemade (see below for a speedy homemade sauce)
4 deli rolls (I like to toast mine, they get less soggy from the sauce that way)
Shredded mozzarella cheese (how much depends on how cheesy you want your sub)

Directions:
In a large bowl, mix together all the ingredients for the meatballs.  I like to use my hands for this...it's the easiest way to get everything incorporated.  Form into whatever size meatballs you prefer - Just remember, the bigger the meatball, the longer they will take to cook - and place in a shallow baking dish; do not crowd.

Preheat oven to 350 degrees F.  In a saucepan, over medium low, heat the marinara sauce.

Place meatballs in oven and bake for 20-30 minutes or until the meatballs are cooked through.  You can under cook them just a bit because they will continue to cook in the sauce.  Remove from oven and add to saucepan with sauce in it.  Let them simmer for another 5-10 minutes.

Place the cooked meatballs and however much sauce you would like on the sub rolls.  Cover with mozzarella cheese....and devour!!

Simple Sauce:
Ingredients:
2 teaspoons olive oil
2-3 garlic cloves, finely minced
1 28oz can crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon sugar
1/2 teaspoon dried oregano
1/4 crushed red pepper flakes (optional)
15-20 leaves of fresh basil, chopped

Directions:
In a large saucepan or deep skillet, over medium heat, add the olive oil and garlic.  Let the garlic saute for 1-2 minutes (make sure it does not burn).  Add the crushed tomatoes and stir.  Season with salt, pepper, sugar, oregano, and red pepper flakes.  Allow to simmer for 20 minutes.  Add the basil and simmer another 5 minutes.  Now it's ready for the meatballs!!

Fish Tacos

The first time I went to Rocky Point was actually the first time I had a fish taco.  The sad part of that story, I was well into my 20's by then!!  We stopped at this restaurant (forgive me, I do not know the name, don't know if I ever knew it actually...lol) and it honestly was the only thing they had that sounded good.  I'm glad I ordered it, it started a whole new love affair for me.  It came out to the table very simple: corn tortilla, deep fried piece of fish, cabbage, a wedge of lime, and this oh so delicious white sauce.  It was like heaven.  Ok, so the fish was deep fried, that pretty much guarantees that it will be good...but still, there was something....you know.. SOMETHING...about it that I just couldn't get enough of.  I think we may have gone back to that place at least one other time while we were there, but fish tacos were everywhere, and they were basically the same no matter where you went...in Mexico that is.  In America, we have of course, "Americanized" the fish taco.  You can find it fried or baked or grilled or pan seared.  You can find it with pico de gallo, on flour tortillas, with lime cilantro crema, with picked onions, or with salsa verde.  Even I couldn't resist putting my own twist on this personal favorite.  I don't have exact amounts of some of the ingredients and that is due to not knowing what YOU like.  I like the smaller flour tortillas, some people like a bit larger one...I can make two tacos out of one piece of fish, some can make one with almost the entire piece.  Chris wanted tomatoes and cheese on his, I did not (that was TOO Americanized for me).  So, I give you the canvas, my loyal readers...you, may create whatever you would like from there.

One thing before you go...I have a button now that anyone can grab and put on their site.  A HUGE thanks goes out to Chris for creating it.  He worked hard to get it up and on their for me and I can't tell him thank you enough.  So many things would not be possible on this site without his assistance....thank you my love... you ROCK! :)

Fish Tacos

Printable Recipe 

Ingredients:

8-inch flour tortillas

3-4 tilapia fillets

salt and pepper

1-2 limes, juiced (additional lime wedges are a great condiment for these tacos too)

vegetable oil

1 avocado, sliced or diced

thinly sliced cabbage (or you can use coleslaw mix - we had some leftover, so I just used that)

Sriracha may (I just mixed 3 Tbls mayo with 1/2-1 Tbls Sriracha)

Directions:

Drizzle the lime juice of the tilapia and season with salt and pepper.  In a cast iron skillet, add just enough oil to coat the bottom, place on grates of a preheated grill. (you can also do this on the stove top with cast iron or non-stick skillet)  When the oil is heated, add the tilapia and cook about 5 minutes each side or until the fish flakes easily with a fork.  (don't worry if the fish falls apart at all, you are going to cut it into chunks anyway!)  Remove fish from skillet and place on a plate lined with a paper towel, to drain.  Cut (or just pull apart) the tilapia into chunks or bite sizes pieces.

To build the tacos, place some cabbage on one side of the tortilla.  Add pieces of the tilapia and top with avocado and the Sriracha mayo - or add your own fresh toppings if you prefer!  Enjoy!

Grilled Asian Sirloin Steaks

This recipe was inspired by a reader of mine...Bob L. (who, I hope, is still reading my blog).  He forwarded me a few recipes the he had enjoyed and that I have been meaning to try.  The recipe that inspired this was from Epicurious.com.  It looked so tasty and very simple, so I put it on my menu plan.  The day I was going to put it together, though, I took another hard look at the recipe.  Yes, it was simple and that is always good...but I worried a bit about the marinade.  Chris is not a huge fan of fresh ginger, so I didn't really want that to be the star of the dish...and with this recipe, I could see it might be.  So I decided to create my own marinade and I believe it was quite successful.  Plus, this gave me an opportunity to use the fish sauce I had just recently purchased.  The flavors I am using are similar to those I've put together before, but I can't help it...why mess with a good thing, right?

So, thank you very much, Bob, for the creative inspiration!

This marinade gave the steaks a wonderful salty, sweet, and just a tad bit spicy flavor.  The steaks were tender and just melted in your mouth!  I would rank this as one of my top steak marinades so far!  As always, I will put a disclaimer regarding the Sriracha.... Add a little at a time, make sure it's at a spice level you can handle.  If it's not spicy enough for you...add more!  It's just always good practice to taste as you go.  Never serve a dish without tasting it first!! Ok, lesson over :)

Grilled Asian Sirloin Steaks
Printable Recipe 
Ingredients:
2 Tablespoons lime juice
1 Tablespoon fish sauce (or soy sauce)
2 Tablespoons sweet chili sauce
2 Tablespoons hoisin
1 Tablespoon Sriracha chili sauce
1/4 teaspoon ground ginger
1 large clove of garlic, minced
1 lbs. sirloin steaks (or cut of your choice)

Directions:
In a small bowl, whisk together all ingredients except the steaks.  In a shallow dish or a resealable bag, place the steaks and pour the marinade over them.  Let marinate in the refrigerator for at least 1 hour but I would recommend 4-6.

Preheat grill to medium high.  Remove the steaks and place directly on the grill grates; discard the marinade.  Cook the steaks 4-10 minutes per side depending on thickness and desired doneness...rare 130-135 degrees, medium-rare 140 degrees, medium 155 degrees, well done 165 degrees.  Remove from the grill and let rest for 5 minutes before cutting into them. Enjoy!

Oreo Truffles

That's right, it really does say Oreo® Truffles.  I stumbled across this delightful recipe last year.  The first time I made them, I really didn't even want to share them....one, because they were not pretty at all, it took a while to get the hang of rolling them in the melted chocolate....and two, because they were SO incredibly good.  I brought them to work this time when I made them and now everyone believes I am a master in the kitchen!  SWEET!  If that is really all it takes, I'm making a big batch or these and passing them out to everyone I know and even people I don't! lol

So I gotta ask....when it comes to Oreo cookies, are you a dunker???  I will admit, I am not.  When I was a kid, the thought of dunking my delicious cookies into a glass of milk brought on images of mushy cookies...ick!  I still have those thoughts now.  I will take the top off my Oreo® and eat that first, then eat the side with the cream on it...but that's the only way I roll.

 

These truffles are so easy to make.  Honestly, the worse part is dipping them in the chocolate and as long as you reheat the chocolate to make sure it stays nice and melted, and you have a bit of patience, it really isn't that difficult at all.  Plus, no matter how much work, these are ever so worth it.

Oreo Truffles

Recipe courtesy of Kraft Foods

Printable Recipe 
Ingredients:

1 pkg. (8 oz.) Philadelphia® Cream Cheese, softened

1 pkg. (1lb. 2oz.) Oreo® Cookies, finely crushed, (about 4-1/4 cups) divided (I did not use the full package of cookies, I only crushed enough to equal 3 cups)

2 pkg. Baker's® Semi-Sweet Chocolate

Directions:

Mix the cream cheese and 3 cups cookie crumbs until well blended.

Shape into 48 (1-inch) balls.

Melt the chocolate in the microwave or in a double boiler.  Dip Oreo balls in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs (this was the step I skipped). 

Refrigerate for 1 hour or until firm.

How to Easily Dip Truffles

To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Use 2 forks to roll truffles in chocolate until evenly coated. Remove truffles with forks, letting excess chocolate drip back into bowl. Place truffles on prepared baking sheet; let stand until firm.

If you are here from Tuesday Tag-Along...Welcome!  

Hope you enjoy your visit!

 

Chicken Cordon Bleu....On the Grill!

One of Chris's favorite dishes is Chicken Cordon Bleu, so when I saw this recipe for Fire Roasted Cordon Bleu, I thought, "OH YEAAAAH! (imagine I sound like the Kool-Aid Man right now) A Chris Fav and I get to do it on the grill!!".  I mean, it's done on the grill... you knew I wouldn't pass up an opportunity to use my grill!  I really do hope you aren't getting too sick of the grilling recipes...I really try to make sure that they are recipes you can easily adapt to your oven too...and this one would be no different.  Actually, I make chicken cordon bleu in the oven all the time.  It's really the only way I had thought to make it until I saw the post on Nibble Me This.  This is my chicken cordon blue recipe, but just done on the grill.  Why I had never thought of this myself, I will never know...

Chicken Cordon Bleu (On the Grill)

Printable Recipe 

Ingredients:

4 boneless, skinless chicken breasts

4 slices ham (I used smoked ham)

4 slices pepper jack cheese

2-3 Tablespoons all purpose flour

1 egg, lightly beaten

1-2 cups panko bread crumbs

salt and pepper

toothpicks

vegetable oil

Directions:

One at a time, place chicken in between 2 pieces of plastic wrap and pound out to about 1/2-inch in thickness.  Season both sides with salt and pepper.  Place a piece of ham and a slice of cheese on top of the underside of the chicken.  Carefully roll the chicken up and secure with toothpicks.

In a shallow bowl or plate, add the flour and season with salt and pepper.  In another shallow bowl, add the panko and season with salt and pepper.  Dip the chicken in the flour, coating lightly (shake off any excess), then in the egg, and then into the panko mixture.  Set onto a plate and continue until all four pieces of chicken are breaded.

Meanwhile, preheat your grill to medium.  Add oil to a cast iron skillet and place on the grill grates.  Once the oil is hot, add the chicken one at a time.  Close the lid and allow to cook about 5 minutes.  Turn and cook another 5 minutes.  Turn one more time, making sure all sides are nice and brown, and cook another few minutes or until the chicken is cooked through.  Carefully remove from oil and enjoy!

Introductions and a Thank You

I have been blogging for 8 months now, and I have showed you the view from my office, I have introduced you to our cats, and I have even shared Mr. T's opinion with you...but I have yet to introduce to you to the love of my life...my ever willing taste tester....my better half:  Chris

Chris has been with me since the beginning.. the beginning of my blog that is.  Chris and I met through work.  He was what kept me sane during the last year at my previous job.  Chris makes me laugh..he loves my food...and he thinks my mom is funny.  How can I not love him??

Everybody... Chris.  Chris... everybody.

Now that you are friends....let's get on to the thank you part of the blog.

  


















The other day I was greeted with two wonderful awards from two amazing bloggers: Yenta Mary (Food Floozie) and Beth (Two Monkeys & A Washtub). Thank you both so very much for the awards.  I am deeply honored!

Lately, when I have received an award, I have taken the easy way out and not followed the rules of winning the awards.  This time, well this time I guess I should probably do what I'm asked.  So...without further ado...The Rules:

1. Thank the person who gave you the award (which I just did...one down two to go!)
2. Tell everyone 7 things about you
3. Award 9 other bloggers this award (I picked 8...sorry)

7 Things about Me:

1.  I am a DIE HARD Nebraska football fan.  Ok, maybe not DIE HARD, but I am a fan nonetheless.  I was raised in Nebraska and come football season, there was nothing else...You lived, breathed, and lived some more:  BIG RED FOOTBALL!!

2.  I spin fire...but those of you that have been reading my blog for a bit now, know this already.  What you might not know is that not only do I spin 2 poi (one in each hand), I also spin 4 poi (2 in each hand)...someday I'll get video out and share it with you.

3.  My biggest fear:  That people will not like my food.

4.  There were 55 people in my graduating class from high school.  What's cool is that I have reconnected with almost all of them through facebook!

5.  I've read every book Stephen King has written...even the ones under the name Richard Bachman.  Some of them, like the Gunslinger (The Dark Tower) series, I have read more then once.

6.  I think about food all the time.  At home, at work, in the shower, at my computer right now...all the time.  I think about preparing it, I think about eating it, I think about smelling it....I think about food ALL the time!

7.  One of my guilty pleasures (because I actually have a lot):  Dots

8 Bloggers I give these two awards to: 

• One Perfect Bite 
• Betty Ray Blogs 
• Moogie & Pap 
• Bo's Bowl
• Aggie's Kitchen
• Flip Flops and Combat Boots 
• The Comfort of Cooking 
• My Kind of Cooking 

 Thanks again to Mary and Beth...you both rock!

Now...everyone go and create something amazing in your kitchen today!

Mustard-Dill Fish

After enjoying the Lemon Dill Tilapia a few weeks back, I decided to make yet another fish dish using dill.  Dill always works well with a tangy flavor, so when I saw this recipe in my Grillin' & Chillin' cookbook, I just couldn't stop myself from trying it.  It was such a simple recipe, it almost feels wrong to post it.  Seriously, this took no thought whatsoever, but after a long day at work and what seemed like an even longer time fighting traffic, it's exactly what I wanted.  If you don't like Dijon (yes, there are those who do not like it), you could use mayonnaise (What?  You don't like mayo...Andrea, how can I please you? hehe) or even plain greek yogurt.  If you choose to go that route, add a little lemon juice to it also, it will just add a bit more flavor to it.

Mustard-Dill Fish
Adapted from Better Homes and Gardens, Chillin' & Grillin' cookbook
Printable Recipe 
Ingredients:

4 Tilapia fillets (or any white fish)

2 Tablespoons Dijon mustard

1 Tablespoon fresh chopped dill

1/2 Tablespoon olive oil

Directions:
Place the fillets in a shallow baking dish or pan (if you are going to be baking these, use an oven friendly dish and spray it with non stick spray first).  In a small bowl, mix together the mustard and oil until well combined.  Mix in the dill.  Spread the mixture over one side of each fillet, cover, and let sit in the refrigerator for 30 minutes to an hour.

To bake:  Preheat the oven to 400 degrees.  Remove the baking dish from the fridge while the oven preheats.  Place the baking dish in the oven, when ready, and bake for 12-15 minutes, rotating once, or until the fish flakes easily with a fork.

To grill:  Place fillets on squares of foil that have been sprayed with non-stick spray.  Close the foil to create a packet.  Place directly on your preheated grill (medium to medium-low) and grill for 12 minutes, rotating once.

The Real Chimichurri

Chimichurri...heard of it before?  If not, you are missing out, for sure!  Chimchurri is an Argentinean sauce or condiment, similar to pesto, that is popular throughout South America.  We, as American's, have created more elaborate versions of it using herbs like mint and cilantro.  But this basic chimichurri is Argentina's national "steak sauce".  This, as Steven Raichlen explains, is the Real McCoy!  And boy howdy is it!  We LOVED this sauce.  I have had chimichurri before, but not like this.  This was wonderful.  It was tart, it was spicy, it was full of garlic...it was a true explosion of flavor right there in your mouth!  YUM!!  I believe you could put this sauce on anything...we had it over fish, but it would be wonderful on chicken, on steak, on eggs (that's right, I said eggs), even on pasta.  Oh the things you could do with this....I'm even thinking of doing a pita pizza with chimichurri as the base sauce...but that will be for another post :)

The Real Chimichurri
Recipe created by Steven Raichlen, Planet Barbecue!
Printable Recipe 
Ingredients:
3 cloves garlic, minced
1 teaspoon coarse salt (kosher or sea)
1/2 teaspoon freshly ground black pepper
1 Tablespoon dried Oregano
1-2 teaspoons hot red pepper flakes
2 Tablespoons red wine vinegar
A few drops of lemon juice
4 Tablespoons olive oil
1/4 cup finely chopped fresh flat leaf parsley

Directions:
Place the garlic, salt, and black pepper in a mixing bowl and mash into a paste with a fork or a wooden spoon.  Add the oregano, hot pepper flakes, vinegar, and lemon juice and whisk to mix.  Whisk in the olive oil in a thin stream, followed by the parsley.  Taste for seasoning, adding salt and/or vinegar as necessary.  You can serve the chimichurri right away, but if you let is stand for an hour or so, the flavors will be better blended and richer.  Enjoy!

Please note:  I did not get my garlic mashed up like the recipe calls for... I was...well, I was a bit impatient, but hey, it was still out of this world fantastic, so no worries if you don't get it into a paste either...you are still gonna be blown away!!  

Greek Honey & Lemon Pork Chops

After slicing up my pork loin roast for the Pork Paillards, I decided to slice 4 loin chops and use them another night.  Now, I'm not the best butcher in the world (not by a long shot) and the chops came out a bit smaller then I planned (and a little odd in shape), but it sure felt good to buy a loin roast for $3.50 and get two meals out of it.  Heck, I even had a piece of this for lunch the next day.  Gonna have to hone in on my butchering skills and do that more often if for no other reason then to save a little money.

This marinade was simple and very flavorful.  The first bite is full of lemon flavor, followed by a slight sweet flavor.  It worked perfectly together.  It's light, it's fresh, it's summer on a chop in my book :)  The original recipe for this called for mint, but wouldn't you know it, they didn't have any fresh mint when we did our grocery shopping.  Don't you hate when that happens?  Well, I actually forgot what the mint was for, I thought it was for something else I was making that week, so I grabbed basil instead, thinking that it would work in it's place.  When I pulled this recipe out I realized that the basil would work, but it wouldn't be very Greeky....solution:  dried oregano.  I love oregano and though most people think it's mainly used in Italian cooking, the Greeks love it too.  I thought the addition worked perfectly!!

Greek Honey & Lemon Pork Chops
Adapted from Better Homes & Gardens, Grillin' & Chillin' cook book
Printable Recipe 
Ingredients:
4 boneless pork loin chops (you could use any kind of chops really)
2 Tablespoons honey
2 Tablespoons fresh lemon juice (1 large lemon)
zest from one large lemon (about 2 teaspoons)
1 Tablespoon olive oil
2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon cayenne pepper

Directions:
Place chops in a resealable bag.  In a small bowl combine all other ingredients.  Pour over the pork.  Seal the bag and let marinate in the refrigerator for 4-24 hours. (I marinated mine for about 9-10 hours, I got them ready just before I was leaving for work)

Preheat grill to medium.  Remove chops from bag and discard marinade.  Place the chops on the grill rack (you might want to rub a little oil on those grates, the honey will caramelize and it could stick) and grill until pork chops are slightly pink in the center and the juices run clear (internal temp of 160 degrees, about 3-9 minutes depending on the thickness of your chops), turning once halfway through grilling time.  Enjoy!

Nutritional Facts: 1 chop = 257 calories; 11g fat; 10g carbohydrates; 29g protein; 71mg cholesterol; 320mg sodium

 

Whole Grain Penne with Creamy Sausage Alfredo

Look at that picture.....that pasta dish looks decadent and creamy and rich and sinful, doesn't it?  Hold on to your hats because I'm going to tell you that it's actually pretty healthy.  Well, as healthy as a pasta dish with a creamy sauce could be, that is!  This is considered a "lighter" pasta recipe (because you use low fat evaporated milk), so go ahead, indulge yourself!

I was actually surprised at the whole grain pasta.  I have had whole wheat pasta before and it's always been, well, sort of flavorless and overly chewy.  This was my first time actually trying the whole grain.  I actually really liked it.  Granted the sauce is amazing and could be poured on anything and it would taste great, but honestly, I tried the pasta without anything on it and I was impressed by it.  It was wheaty and the perfect pasta texture.  I even took some for lunch the next day, minus the sauce, just to see how it would hold up as a leftover.  I just tossed it with some olive oil, parmesan cheese, and some Italian seasoning and it was still extremely tasty.  I believe I will be making more of the whole grain pasta in the future...

The sauce was so simple to throw together and it was super creamy and rich and even a little spicy.  I used 2 links of hot Italian sausage and 1 link of chorizo sausage and it was a perfect combination.  If you don't like spice, stick with the sweet or mild Italian sausage.  I think I might even make this again and just use the chorizo...mmmmm...that would be good..... Endless possibilities, don't you just love them!!

Whole Grain Penne with Creamy Sausage Alfredo
Adapted from Rose Reisman
Printable Recipe 
Ingredients:
8oz. whole grain penne pasta
3 sausage links - I used 2 links of hot Italian sausage and 1 link of chorizo
1 teaspoon vegetable oil
1 cup chicken stock (you can use beef or vegetable stock instead)
3/4 cup low fat evaporated milk
5 teaspoons all purpose flour
1/4 - 1/2 cup grated parmesan cheese (depends on how parmesany you want it)
2 Tablespoons fresh chopped parsley

Directions:
Cook the pasta according to package directions; drain well.

Meanwhile, mix together the chicken stock, evaporated milk, and flour; set aside.  Heat the oil in a skillet and add the sausage.  Break the sausage up with a wooden spoon and cook approximately 5 minutes, or until the sausage is just cooked through.  Add the sauce mixture to the pan and simmer until just thickened, about 3-5 minutes, stirring constantly.  Add the parmesan cheese and stir to combine.

Pour sauce over the pasta, sprinkle with parsley and serve!

Grilled Provençal Chicken

 

Provençal...what a fancy name for herbs commonly used in a region of southeastern France, better known as Provence.  I love this blend of herbs.  Most of us can now find that mixture of dried herbs in our grocery store ... it's called Herbes de Provence (go figure).  It is a mixture of rosemary, fennel, savory, thyme, basil, lavender, oregano, and tarragon (I think I may have missed an herb or two, sorry).  Those herbs, together, make an amazing flavor combination.  This recipe is simple and the flavors are summery and light.  If you have never tried Herbes de Provence, pick some up next time you are at your local spice store, I bet you'll find many uses for it!

Oh, and before you take off because you don't have a grill or are sick of all my grilling recipes, I've included baking and pan searing instructions.  Enjoy!
 
Grilled Provençal Chicken
Printable Recipe 
Ingredients:
4 boneless, skinless chicken breasts
1 lemon, juiced and zested
2 Tablespoons extra-virgin olive oil
2 teaspoons Herbes de Provence
2 teaspoons Dijon mustard
2 garlic cloves, minced
1/4 teaspoon pepper
1/4 teaspoon sea salt

Directions:
Place chicken in a resealable plastic bag or shallow dish.  Mix together all other ingredients in a small bowl and pour over the chicken.  Let marinate for 1-4 hours (the longer you marinate, the more flavor you will get).

When chicken is ready, preheat your grill to 350-400 (medium) degrees.  Remove chicken from bag and discard the marinade.  Place the chicken on the grill and cook for 5-8 minutes.  Turn and continue to cook until the chicken is done, another 5-10 minutes depending on the thickness.

To Bake:  Preheat oven to 400 degrees.  Place the chicken in a baking dish that has been sprayed with cooking spray. Bake for 15-20 minutes or until the chicken is no longer pink in the middle.

To pan sear:  Place a non stick skilled over medium heat and add 1 tablespoon of olive oil.  Cook chicken until no longer pink in the middle, turning only once.

Grilled Tilapia with Butter and Key Lime Juice

I've been on a real lime kick this summer.  Lime flavor always makes me think of fruity drinks on the beach...I don't know why, it just does!!

Something you may not know about me:  I'm a big reader.  Wait, scratch that...I'm a HUGE reader.  I will devour books in a day or two, sometimes even in a few short hours depending on the size :)  I recently...when I say recently I mean within the last few years...found Patricia Cornwell's Kay Scarpetta novels.  A friend of mine loaned me all the older ones and I just couldn't get enough of them.  Kay Scarpetta is a medical examiner and she's way smart and way sexy.  The perfect female heroine!  You know what got me each time I read one of her books?  Kay's Kitchen!!!  lol  I know it might sound odd, but the kitchen she described is the kitchen of my dreams!  Like myself, Kay found her peace in the kitchen...and for a coroner, I'm sure it's got to be hard to find peace anywhere!  How better to unwind from prodding the dead all day than to feed the living, right?  (lol)  Her roots are Italian, so she makes a lot of yummy Italian dishes.  Every time I read the descriptions of the food she was preparing, my mouth would water!  Anyway, Patrica Cornwell actually created a cook book based on dishes that Kay made or ate throughout each book. The book is called Food To Die For...and most of the dishes in there are!!  What I really love is that each section is based on one of the books and the food that she either prepared in her kitchen or enjoyed from various restaurant meals her and her boyfriend (later to be her husband) consumed.  All those times I read about it...now I can actually create them myself!  YES!

This recipe was very simple and uses very little ingredients.  When I first saw this recipe I was a bit skeptical about using butter in the sauce and then putting it back in the fridge to marinate.  I mean wouldn't the butter just harden back up???  Well, yes, that's exactly what it did - BUT - it created a key lime butter over the fish and then as they cooked, that creamy, tart mixture just soaked right into the fish!  It was DELICIOUS!  Very fresh, a tad bit buttery, and ooooooohhhh so good!  I, of course, grilled these bad boys, but you can use your oven, that's perfectly fine.  Heck, these would be good pan searing them too....mmmmmm...I'm gonna have to try that next time I make this!

Grilled Tilapia with Butter and Key Lime Juice
Adapted from Patricia Cornwell's 'Food To Die For: Secrets from Kay Scarpetta's Kitchen'
Printable Recipe 
Ingredients:
4 tilapia fillets (about 4-5 oz each)
2 Tablespoons unsalted butter, melted
3 Tablespoons key lime juice
zest from 2 key limes
1 1/2 Tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
Mix all ingredients together except the fish.  Place the fish in a shallow dish and pour mixture over them, making sure to flip them over to get both sides covered.  Let the fish marinate in the fridge for 30 minutes.

If grilling, place fish on squares of foil sprayed with non-stick spray, and close to create a packet.  Place on a grill preheated to 350-400 degrees and cook for 12-14 minutes.  Remove from grill, carefully remove from packet, and enjoy!

If baking, preheat the oven to 400 degrees.  Place fish in a baking dish sprayed with non-stick spray and bake for 12-15 minutes or until the fish flakes easily with a fork.

Warm Potato Salad with Fire Roasted Jalapeno

As you may know by now, Chris and I eat a lot of potatoes.  Normally you see my grilled potato rounds on our plates and that's about it, so I have been trying to change that habit with a few different potato ideas.  The other night when I threw this together I knew I wanted to make a potato salad, but I didn't have too many other ingredients to use.  So I was scouring around in the fridge and noticed I still had a jalapeno... mmmmmm.... jalapeno.  That was it though, so I decided I would keep it simple and yet tasty.  I liked using the baby red potatoes because they hold their form a little better and I was going for a more whole potato salad then a mushed up one.  If you wanted to use russets or another potato, that would be just fine too.  I may add more tarragon the next time I make it, but it would be the only things I would think about changing.  Hope you enjoy it as much as we did!

Warm Potato Salad with Fire Roasted Jalapeno
Printable Recipes 
Ingredients:
1 lb baby red potatoes, halved or quartered - you choose
2 Tablespoons mayonnaise
1 Tablespoon Dijon mustard
1 roasted jalapeno, stemmed, seeded and diced ****see notes below****
salt and pepper
1 teaspoon tarragon

Directions:
Place the cut potatoes in a large pan and cover with water.  Place over medium high heat and boil until desired tenderness...I cooked mine until they were fork tender.  Drain and place in serving bowl.

Add all the ingredients to the bowl and stir to combine.  Serve warm!

*****To roast your jalapeno*****
Grill Method: Place peppers directly on preheated grill and cook until the outside is charred. 
Oven/broiler Method:  Place peppers in a hot oven or broiler set at 400º to 450ºF (205º to 232ºC) for 6 to 8 minutes; using tongs carefully turn pepper often until skin blisters evenly on all sides.
Place in a bowl and cover with plastic wrap.  Once the jalapeno is cooled a bit, you can take it out of the bowl and peel the skin off....stem, seed and dice.

Peanut Butter Cup Pie

My friend Jodi came over to hang out and have dinner with us a few nights back.  I cooked, but nothing too special, I just threw some chicken on the grill with rice and veggies on the side.  I don't usually experiment on guests and I hate to spend a lot of time in the kitchen when they are here, so I decided simple was best.  But, I talk so much about my cooking to my friends, that I felt that just a simple grilled chicken just wasn't enough....so I made this pie.  This heaven in a pie plate pie.  This lusciously, scrumptiously, ever so evil pie.  This..this...this... Peanut Butter Cup Pie!!!!!!!!!!!!!!

Personally, I'm going to have to say that this is now my favorite pie... well except for apple pie, for some reason that will always be my favorite.  And talk about simple... I threw this together in about 5 minutes and that is no lie.  Granted, if you made everything from scratch, it would take much longer, but some times simple and easy is the best way to go.

Chocolate pudding...peanut butter cups...Cool Whip.....enough said :)

(By the way...if you are interested in a chance to win an awesome southern cook book, check out Bo's Bowl - anyone can enter...and while you are there, browse through the site..there are some amazingly DEEE-licious recipes posted there!) 

Peanut Butter Cup Pie
Recipe courtesy of Taste of Home
Printable Recipe 
Ingredients:
1-1/2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 cup plus 2 tablespoons coarsely chopped peanut butter cups, divided
1 carton (8 ounces) frozen whipped topping, thawed
1 chocolate crumb crust (8 or 9 inches)

Directions:
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup chopped peanut butter cups. Fold in whipped topping. Spoon into crust. Cover and freeze for 6 hours or overnight.

Remove from the freezer 15-20 minutes before serving. Garnish with the remaining peanut butter cups. Yield: 6-8 servings.
 
Nutrition Facts: 1 serving (1 piece) equals 374 calories, 18 g fat (9 g saturated fat), 7 mg cholesterol, 396 mg sodium, 47 g carbohydrate, 2 g fiber, 5 g protein.