Monthly Archives: June 2014

Fruit Icie

fiMy Faithful Assistant has been nagging me to go to Dunkin’ Donuts to get him a Coolatta. I am not opposed to the occasional overpriced treat for my kids. But we do have this wonderful and powerful blender and it seems a a shame to buy something when you can make it at home without all the extra junk. So here is a great summer treat. For an adult version, substitute some of the water for vodka, rum or tequila.

Fruit Icie
2 cups frozen fruit
1 1/2 cups water
1/4 cup sugar

1. Put the ingredients in your blender in the order listed.
2. Blend on low, slowly increasing to high until it reaches the desired consistency.
3. Serve!

We used a mix of strawberries, peaches, mango and pineapple for a little tropical flavor. I used plain old sugar but you could use Agave or artificial sweetener too.

We are off to the first official swim meet of the season. Don’t you love the tie dye towel in the background? I’m so happy that my Faithful Assistant has something slightly healthy to bring with him.

Enjoy your day!

Grilled Potato Salad

gpsHmm… What is Grilled Potato Salad? Is it hot like German Potato Salad? Do you heat the whole mess in some container on the grill instead of in a pan on the stove? Is it made with grilled potatoes? Wouldn’t that make it Grilled Potato Potato Salad? What in the world?

Let me clarify. The potatoes are grilled. That is all. They are grilled, cooled and added to your favorite Potato Salad stuff. Shall we begin?

Grilled Potato Salad
1/2 cup of potatoes per person being served
1 tbsp of mayo per serving of potatoes
Chopped celery
Chopped onion – I used green onions, naturally
salt and pepper
celery salt

1. Toss your potatoes in olive oil, salt and pepper and grill for about 10 minutes. I used some cute little golden potatoes so I didn’t have to cut them. If you use normal sized potatoes, you will probably want to cut them into smaller pieces. If you find it easier, you can grill them on skewers.
2. Allow the potatoes to cool completely. Toss in the rest of the ingredients, cover and chill for at least an hour.
3. Serve with your favorite summer food!

We are not big eaters of anything made with mayo in our house. That partially explains why this is such a bizarre recipe. When I made it, I only made enough for two with the leftover potatoes that we had grilled to go with our bratwurst. I had to reverse engineer my recipe, believe it or not. It was the only way I could figure out how to make enough for a larger group. I hope it makes sense. If it doesn’t, certainly feel free to use your favorite potato salad recipe with grilled potatoes instead of the regular boiled potatoes.

Enjoy!

Raspberry Walnut Salad

rws“Can you make an interesting salad?” No other words fill me with more dread. Salad. Blech. That dull combination of lettuce, tomato, cukes and some thick creamy dressing doesn’t really appeal to me. It is one of the biggest regrets of my parenting. I have not taught my boys to love the salad.

Thanks to the wide number of sources of excellent produce close to my home, I was able to fulfill the request for an interesting salad. Do salads have recipes? I don’t think so. Here is the list of ingredients I used to make what turned out to be a pretty tasty summer salad.

Raspberry Walnut Salad
Green of your choice – I used baby romaine
1 chopped granny smith apple
3 chopped green onions
1 cup of raspberries
1/2 cup of chopped walnuts
Dressing of choice – I used a raspberry vinaigrette

We had jerk chicken skewers and grilled potatoes with the salad. It was a very refreshing contrast to the spicy chicken. I meant to get some feta cheese crumbles to go on the salad, too, but I was overwhelmed by the very crowded store and forgot.

This salad would be very good with strawberries or cherries. I also think it would be very nice with some chopped grilled chicken. I hope you’ll give it a try.

Enjoy!

Jamaican Jerk Chicken Burgers

jjcbI got my hands on some really fantastic Jerk Seasoning that I cannot wait to use this summer. As soon as I unscrewed the lid, I knew we were in for an amazing treat. The aroma was wonderful. The spiciness jumps right out at you! And It’s made by a local company in Laurel, MD called Portland’s Pride. I love supporting local businesses so I was really excited to give this stuff a whirl.

I wasn’t sure how my family was going to do with something that had such a bold flavor so I decided to ease them into it by mixing it into ground chicken to make some…

Jamaican Jerk Chicken Burgers
2 tsp Jerk Seasoning for every pound of meat. I used four tsps for two lbs of chicken and made 12 sliders.

1. At least six hours before you plan to grill, combine the ground chicken and seasoning. Refrigerate.
2. Shape into patties and grill until the internal temperature of your burgers is 165. We left them on for about 15 minutes.

The burgers were a huge hit! Before I had even sat down to eat, my husband snagged two burgers to take for lunch this week. The Teenager could have eaten four, but I made him stop at three with the promise that no one would touch the remaining burger and he could have it for his snack after school.

Reviews were mixed on the spiciness of the burgers. Only one of us found them to be really spicy. The rest of us felt they were slightly sweet with a healthy kick. No pain. Just some really excellent flavor. But let me tell you about the one of us who found them to be hot! There were several “Woo-wees!” joined by a few “Dang! These are spicy!” (The real comments were censored.)

We will be using the spices for chicken and beef skewers, next. The Teenager even suggested a Jamaican themed chili. Clever, clever boy.

You can buy Portland’s Pride Jerk Spice, at Covenant Food and Drug on Route 1 in Laurel, MD.  If you aren’t in the area, I’m sure you can find something good to use in your burgers. Get a jar for the summer. Good stuff!

 

Banana Chocolate Chip Cookies

bcccWelcome June! The utter madness of May is over! Phew! I don’t know about you, but for me, May usually means lots of school activities. This year, there were extra concerts and other school related fun that kept me and mine very busy. Hence, no new recipes. So sorry. I hope I can make it up to you with a cookie recipe that has been a hit in my house. Everyone loved it so much that the first batch of cookies I made last weekend was gone within a minute or two of coming out of the oven!

Banana Chocolate Chip Cookies (48 cookies)
1 stick of butter or what you use for butter
2 eggs
3/4 cup each brown sugar and white sugar
2-3 bananas – the riper the better
1 tsp vanilla
1 tsp cinnamon
1/4 – 1/2 tsp all spice
2 1/2 cups flour – I used half white and half wheat
1 tsp baking soda
1/2 tsp salt
1 cup or more chocolate chips

1. Combine butter, sugar and eggs and beat on medium until nice and fluffy.
2. Add the banana and mix until incorporated
3. Add the vanilla, cinnamon and all spice, then the flour, baking soda, and salt. Beat until combined.
4. Add chocolate chips on low so they don’t get pulverized.
5. Drop by teaspoon on a cookie sheet covered with parchment paper.
6. Bake at 375 for 12-14 minutes.

The cookies will be cake-like. Did you notice that they only called for one stick of butter, as opposed to the one cup or two sticks that most chocolate chip cookie recipes request? I only had one stick of butter and I had some very ripe bananas. I also had a very poor supply of after school snacks. I was a little concerned that the cookies wouldn’t last since so many were devoured so quickly the day I made them. But we somehow managed to get six after school snacks from them. Three days for each boy.

If you wanted to, you could cut back on the sugar, add some oats in place of a cup of flour and also include some nuts and you would have a mighty fine breakfast cookie. The perfect thing for that pre-teen or teen on the go!

Enjoy!