YEAH! it’s Summer! For me that means cook out’s! All around my neighborhood you can smell the delicious smoke of BBQ’s and smokers grilling their way to dinner perfection.

I grew up grilling and whether you consider yourself a griller or BBQ’r (yes there is a difference)  I think we can all agree if it’s cooked outside it’s better!

ok confession time…….. I am a pretty good baker, a decent cook, a seasoned canner, and a horrible griller! I am not sure if it is my impatient nature or my constant need to multi task which you cannot do while tending meat on a grill. What ever it is I have burnt everything from fish to the side of my house trying to master this backyard fair.

So I decided to bow out gracefully and just provide you with some links for your summer outdoor cooking!

Enjoy!

www.Heinz57.com

allrecipes.com/Recipes/BBQ–Grilling/Main.aspx ·

www.bbqrecipesecrets.com

Irish Stew

Additional information on this Recipe from Food Network Canada

http://www.foodnetwork.ca/recipes/Main/Lamb/recipe.html?dishID=4990

While I am from Irish decent and love all things St. Pattys Day, I do not have a family Irish stew or soda bread recepie. So I did what all good 21st centery home cooks do when in need of an age old favorite. I hit my favorite cooking show website! Enjoy! My family & I did!

Ingredients

Irish Stew

• 4 pounds lamb shoulder, cubed (2 kg)
• 1 1/2 teaspoons kosher salt, plus enough to adjust seasoning (7 mL)
• 1/2 teaspoon freshly ground black pepper, plus enough to adjust seasoning (2 mL)
• 1/4 cup vegetable oil (60 mL)
• 24 pearl onions, peeled, root end trimmed
• 2 medium carrots, cut into 1 1/2-inch (4-cm) pieces
• 1/2 cup dried pearl barley (125 mL)
• 3 cups chicken stock or water (750 mL)
• 2 cups stout (500 mL)
• 1 bay leaf
• 1 tablespoon chopped fresh thyme (15 mL)
• 12 new potatoes, cut in half
• 1/4 cup finely chopped fresh parsley, for garnish (60 mL)
• 1 tablespoon finely chopped fresh chives, for garnish (15 mL)
• Irish Soda Bread, recipe follows

Irish Soda Bread

• 2 cups whole wheat bread flour (500 mL)
• 1 1/2 cups flour, plus for dusting (375 mL)
• 1/2 cup old-fashioned rolled oats (125 mL)
• 2 tablespoons brown sugar (30 mL)
• 2 teaspoons salt (10 mL)
• 1 teaspoon baking soda (5 mL)
• 1 teaspoon baking powder (5 mL)
• 3 tablespoons unsalted butter, cold (45 mL)
• 1 1/2 cups buttermilk (375 mL)
• 1 egg

 

I love a home cooked meal & for me that sometimes means from a dutch oven in a pit covered in coals. Some of the best meals I have ever eaten were made in a cast iron pots miles from civilization.  So when I found this cool site on all things dutch I had to share it. http://www.dutchovencookware.com/dutch-oven-recipes.html

Dutch oven cooking can be done at home or in the back woods & has been around for hundreds of years. It is not as hard as it looks & trust me you have not lived until you have had peach cobbler ala dutch!

-Keep Cooking

My family loves my chicken pot pie! I get rave reviews every time I make it. It is so simple to throw together I often make it for new moms or sick friend, and get asked for the recipe every time.

So I have decided to share it with you. Sharing this will certainly strip me of my credibility as a” cook “because it is just so simple, but I am willing to risk it!

You will need:

Two store bought refrigerator pie crusts 9″

Can each of cream of Mushroom & cream of chicken

1/4 cup milk or water

Cooked chicken or turkey left over or purchased from the deli

Bag of frozen mixed veggies

One onion small & diced up

S&P

To make:

Pre  heat oven to 425

Place one pie crust in pie plate on bottom set aside

Mix soups , milk, veggies, onion, chicken & s&p to taste in bowl

Fill Pie crust

Top with second crust

Cut steam slits in top crust

Bake at 425 for 20 min or so (until crust is done & inside is bubbly)

Tips:

Use a cookie cutter to cut shapes in top crust before putting it on top

Also try Cajun seasoning instead of s&p mmmm with a kick

Mix it up & try any filling you like, you cannot go wrong when its warm & creamy between pie crust

Well summer is winding down & fall will soon be here. But before you start your canning & pie making try a fun outdoor fondue party to close out summer in style!

What you will need

Fresh fruit from your local market

Marshmallows

Nuts

Raisins

Chocolate

A bit of h2o

A fondue pot or double broiler

Metal skewers

How to do it

Simply add a bit of water & zap your chocolate in the microwave or use a fondue pot & fallow directions on your pot.

Gather your dippables & kissables

Dip & enjoy your fruit family & friends

-Happy summers end

XOXOX

I declare that tonight is cook with your kids night! Go get messy & create something amazing, fun & tasty with your little chefs. You will be surprised what kids will eat when they make it themselves.

Then take a pic & post it here. Tell us about your fav cooking with kids moment!

Happy Cooking

I had never tried Cedar plank Salmon before last Friday. I had heard about cedar plank salmon and I had certainly seen cedar plank salmon on my share of dinner menus but for some reason, the dish never seemed to tickle my palate’s fancy. I often prepare easy salmon recipes at home so when I go to a restaurant I like to order something I can’t (or don’t have the patience to) prepare myself.

For me, cedar plank salmon was like the guy that all your friends think is so handsome and charming but you don’t have much interest in. It isn’t until you meet him that you understand what all the fuss is about. I have finally been introduced to cedar plank salmon and now I understand what all the fuss is about.

The beauty of cedar plank salmon is that you can add any seasoning or flavoring you like. The cedar plank imbues the salmon with a lovely smokiness that enhances the natural flavor of the salmon and compliments the flavor of whatever seasoning you choose.

Despite its gourmet air, this one of those quick and easy recipes that can fit into your weekly meal plan. If you are all about easy meal planning then simply pick up some cedar planks on your way home, (you can even get them in grocery stores now!) fire up the outdoor grill and prepare to make this quick dinner recipe.

I should also mention that this recipe works great without the cedar plank. If you don’t have any slabs of wood you can use a folded piece of tin foil that has been coated with a thin layer of olive oil.

Cedar Plank Salmon with Lemon and Garlic

**Remember that the cedar planks need to soak in water for at least 30 minutes before going on the grill. The longer you soak the planks, the better. If you can, soak them overnight but 30 minutes should do. A moist plank means more smoke and ensures that the plank doesn’t catch fire.

Ingredients

• 4 salmon fillets-2- 3 inches wide or any thickness you like
• 2 large cloves of garlic- minced
• ¼ cup of olive oil
• 2 tablespoons of fresh dill (optional)
• Salt and fresh ground pepper
• A little olive oil to coat the planks
• Two lemon slices for each fillet of salmon

Directions

1. Season the salmon with salt and pepper- set aside
2. In a small bowl, combine the olive oil, garlic and fresh dill
3. Drizzle the extra olive oil on the cedar planks, a thin layer will do
4. Place the salmon on the planks and add a few tablespoons of the flavored oil mixture to each fillet.
5. Place the lemon slices on top of the seasoned salmon and place the whole plank on the grill.
6. The cool lemon slices will keep the minced garlic from burning
7. As the salmon cooks, continue to baste the lemon-topped salmon with the flavored oil. Baste is once or twice, making sure to baste the sides as well as the top
8. The salmon should take no longer than 15-20 minutes to cook depending on their size.
9. Finish the salmon with a spritz of fresh lemon juice and enjoy!

Easy summer recipes are my favorite kind and this Asian inspired grilled chicken recipe is one of the easiest I’ve ever prepared.  Who wants to fuss with ovens and frying pans when the beautiful weather and clear skies make outdoor grilling such a pleasure?

Summer is finally here and that means firing up the BBQ for grilled chicken, grilled veggies and any number of delicious things that can be thrown on the fire. It also means pulling out your collection of easy summer recipes and indulging in some cool, comforting summer foods.

Easy Summer recipes like salads and grilled foods definitely make me feel summery. For me, easy summer recipes are those that require a minimal amount of kitchen time but are delicious and satisfying.

Grilled chicken is one of my favorite things to prepare in the summer because it is the quintessential BBQ food. There are so many easy summer recipes for grilled chicken that you could probably follow a different grilled chicken recipe for every day of the summer and never have the same dish twice. There’s garlic and herb grilled chicken, spicy grilled chicken, lemon pepper grilled chicken… the possibilities are endless and they all involve cooking outside rather than inside.

Sweet chili lime grilled chicken is the perfect summer main course. I pair it with a cool rice salad and fresh green beans but it could easily go with any summer side-dish you like.
The indoor portion of this particular grilled chicken recipe is very minimal. Like a lot of easy summer recipes, this one involves a little bit of chopping, a short marinating period and a short grilling time.

Ingredients

About 8 chicken breast cutlets or 3 chicken breasts cut into cutlets.

Marinade

2 large cloves of garlic-finely minced
1 1/2 tablespoons of fresh ginger- grated
1/2 teaspoon of salt
1/2 teaspoon of fresh ground pepper
Juice of one lime
2 tablespoons of vegetable oil
1 cup of sweet chili sauce

Directions
1. Put all the ingredients of the marinade together in your marinating dish and stir
2. Marinade the chicken cutlets for a minimum of 20 minutes. Chicken can marinade in the fridge for up to 2 hours.
3. Place it on a hot grill and cook for a few minutes. Place more of the marinade on the chicken while it is grilling.
4. Turn the chicken after a few minutes and baste the other side. Let the chicken cook for a few minutes on each side.
5. Serve with your favorite summer side dish and enjoy!!

I just have to share this Classic Caesar Salad recipe with you. It is said this is the original recipe, and there is nothing better than the original.

1 large head romaine lettuce, torn into bite size pieces
1 cup extra virgin olive oil
3 cups French bread, cubed
2 large cloves garlic, peeled
8 anchovy fillets
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
2 tablespoons freshly squeezed lemon juice
1 teaspoon freshly ground black pepper
1 teaspoon coarse sea salt
2 coddled eggs – see how to coddle eggs below
½ cup grated Parmesan cheese
¼ cup shaved or shredded Parmesan cheese

Fry bread cubes in some of the olive oil, as needed. Toss until crispy and golden. Set aside to drain on paper towels.

Crush the garlic cloves and salt into a paste in a large wooden salad bowl, using the back of a wooden salad serving spoon.

Add the anchovies and do the same. Add the Worcestershire sauce, dry mustard, lemon juice and pepper. Whisk in the remaining oil until thoroughly combined.

Add the grated Parmesan cheese and whisk again until combined.

Add the shredded lettuce and toss thoroughly. Add the coddled eggs and toss until the lettuce is coated with the egg. Top with shaved or shredded Parmesan cheese. Serve

Serves 4-6

Recipe Source: Cooking Nook

Eggs Benedict is one of my all time favorite dishes. It’s perfect for any meal and simple to make.

Bring 8 cm (3-inches) of water to a boil. Reduce to a gentle simmer.
To keep egg whites from sprawling, crack eggs, one at a time, into a small dish, then slip into simmering water.
Cook in barely simmering water 3 to 5 minutes. Remove eggs with a slotted spoon and drain well.

Tips
Use the freshest eggs possible for oval shaped poach eggs.
Use cold eggs
The best pan is a shallow saucepan with large surface.
Eggs can be poached in dry white wine, chicken broth or tomato juice for added flavour.

Hollandaise Sauce
Hollandandaise sauce is the icing on the cake sort of speak.

It is not that difficult to make at all if you remember not to let the sauce boil as you are thickening it or let the water in the double boiler boil.

Hollandaise Sauce

2 egg yolks
4 – 8 tablespoons butter, cut or broken into small pieces
pinch cayenne pepper
salt and pepper
1 – 2 tablespoons lemon juice or white wine vinegar

Separte the egg whites from the york. Put the egg yolks in a metal bowl. Sit the bowl over a saucepan filled with cold water. Heat the water, beating the egg yolks constantly with a wire whisk. The water in the pan should not boil and the bowl should stay cool enough to hold with your hand.

*Tip save the egg whites for an egg white Omlete.

Continue beating the yolks constantly until they thicken. You will know when the yolks have thickened enough, when you begin to see the bottom of the bowl between strokes and the mixture forms a light cream on the wires of the whisk.

Immediately remove the bowl from over the water. Add the butter, in tiny pieces, whisking in each pat and allowing it to melt before adding the next. When you are finished, the mixture should be very smooth and light. Pass the sauce through a fine sieve and stir in the seasonings and lemon juice.

Tip: If the sauce is too thick, thin it a bit with cold water. Keep in a warm place.

Yogurt and Chive Hollandaise Sauce
2 egg yolks
1 teaspoon Dijon mustard
150 g Greek-style yogurt
1 tablespoon snipped fresh chives
pepper to taste

So we have our poached eggs and hollandaise sauce, all we need now is english muffins and some ham slices.

1. Cut english muffin in half.
2. Place one piece of ham on english muffin half.
3. Gently place poached egg on to ham.
4. Pour the hollandaise sauce over the poached egg.

Now we have Eggs Benedict

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