Grilled Chicken with Fresh Corn Cakes

• I love Southern Living magazine and found this recipe and we make it at least once a week. It's a must try. Happy Summertime!!!
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• Ingredients:
• 3 lemons
• 2 garlic cloves, pressed
• 1/3 cup olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon pepper
• 1 1/2 teaspoons salt, divided
• 3 skinned and boned chicken breasts
• 3 ears fresh corn, husks removed
• 1 tablespoon olive oil
• 1 (6-oz.) package buttermilk cornbread mix
• 1/4 cup chopped fresh basil
• 8 cooked thick hickory-smoked bacon slices
• 2 cups loosely packed arugula

Preparation

• 1. Preheat grill to 350° to 400° (medium-high) heat. Grate zest from lemons to equal 1 Tbsp. Cut lemons in half; squeeze juice from lemons into a measuring cup to equal 1/4 cup.
• 2. Whisk together lemon zest, lemon juice, garlic, next 3 ingredients, and 1 tsp. salt. Reserve 1/4 cup lemon mixture. Pour remaining lemon mixture in a large zip-top plastic freezer bag; add chicken. Seal and chill 15 minutes, turning once. Remove chicken from marinade, discarding marinade.
• 3. Brush corn with 1 Tbsp. olive oil; sprinkle with remaining 1/2 tsp. salt.
• 4. Grill chicken and corn at the same time, covered with grill lid, 20 minutes, turning chicken once and turning corn every 4 to 5 minutes. Remove chicken, and cover. Hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob.
• 5. Stir together cornbread mix and 2/3 cup water in a small bowl until smooth. Stir in basil and 1 cup grilled corn kernels. Pour about 1/4 cup batter for each corn cake onto a hot, lightly greased griddle. Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side.
• 6. Thinly slice chicken. To serve, place 2 corn cakes on each plate, top with chicken and 2 bacon slices. Toss arugula with reserved lemon mixture. Place arugula on bacon, and sprinkle with corn kernels.

Artichoke, Spinach and White Bean Dip

Matt and I started the Final Four events out with this light and delightful dip, you must try it. YUMMY! 1/4 cup (1 ounce) grated fresh pecorino Romano cheese 1/4 cup canola mayonnaise 1 teaspoon fresh lemon juice 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon ground red pepper 2 garlic cloves, minced 1 (15-ounce) can organic white beans, rinsed and drained 1 (14-ounce) can baby artichoke hearts, drained and quartered 1 (9-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry Cooking spray 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preheat oven to 350°. Place Romano cheese, 1/4 cup mayonnaise, 1 teaspoon lemon juice, salt, black pepper, red pepper, minced garlic, and white beans in a food processor, and process until smooth. Spoon into a medium bowl.

Stir in the artichokes and spinach.

Spoon the mixture into a 1-quart glass or ceramic baking dish coated with cooking spray. Sprinkle with 1/2 cup mozzarella.

Bake at 350° for 20 minutes or until bubbly and brown

Savory Sausage, Spinach, & Onion Turnovers

I made these last Sunday night and they were AMAZING. You must try:) Enjoy!

Savory Sausage, Spinach, & Onion Turnovers

From Cooking Light Magazine

2/3 c diced, peeled red potatoes

1/3 c diced red bell pepper

1/3 c diced yellow onion

2 (3.5- ounce) links hot chicken Italian sausage, casing removed

3 c bagged washed baby spinach

2 Tbl. finely chopped fresh basil

1/4 Tsp salt

1/4 tsp crushed red pepper

1/2 (14.1 oz) package refrigerated pie dough

2 Tbl water 1 large egg white, lightly beaten

3 Tbl grated Fresh Parmigiano-Reggiano cheese

Preheat oven to 400 degrees Heat medium non stick pan on med-high heat. Coat pan with cooking spray. Add potatoes, bell pepper, and onion to pan; saute 4 minutes or until onions begins to brown, stirring frequently. Add sausage; cook 4 minutes or until browned, stirring to crumble. Stir in spinach; cook 2 minutes or until spinach wilts. Stir in basil, salt, and red pepper. Remove from heat

Cut dough into 4 equal portions. Roll each into 5 inch circles. Spoon about 1/2 c potatoes mixture on half of each circle, leaving a 1/2 inch border. Fold dough over potato mixture until edges almost meet. Bring bottom edge of dough over top edge; crimp edges of dough to form a rim. Place turnovers on greased baking sheet. Combine 2 Tbl water and egg white in a small bowl, stirring with a whisk; brush evenly over dough. Sprinkle about 2 tsp cheese over each turnover. Bake 400 degrees for 1 minutes or until golden brown. Let stand for 5 minutes before serving

Beautiful Weekend

WOW! What a gorgeous weekend we are having. I can't help but to stay outdoors as much as possible. I set up my sewing machines outside on the screened porch and sewed yesterday. I am making burp cloths and trying to figure out my monogram machine:) I will let you know when I am up and running. Life has been crazy around here as we prepare for our sweet angel's arrival in two months, spring cleaning in the yard and in house, working and well working and learning on my new endeavour..MONOGRAMMING:) It is all so fun! Thought you would enjoy a recipe from Southern Living since I have been slack lately..sorry...

Crispy Chicken and Rice Casserole

Ingredients
1 cup uncooked long-grain rice
2 cups chopped cooked chicken
2 (10 1/2-ounce) cans cream of mushroom soup
1 (8-ounce) can sliced water chestnuts, drained
1 (3 1/2-ounce) can sliced mushrooms, drained
1 cup chopped celery
3/4 cup mayonnaise
1 small onion, chopped
1/2 cup sliced almonds
1 tablespoon lemon juice
1 teaspoon salt
1 cup crushed cornflakes cereal
Garnish: chopped fresh parsley

Preparation
Cook rice according to package directions. Stir together cooked rice and next 10 ingredients in a bowl. Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with cereal.
Bake at 350° for 30 minutes or until golden and bubbly. Garnish, if desired.
Note: Freeze casserole up to 1 month, if desired. Thaw casserole in refrigerator overnight. Bake, covered with aluminum foil, at 350° for 45 minutes. Remove foil, and bake 15 minutes more or until thoroughly heated.

Happy Birthday Momma!

This weekend all the kids went to Raleigh and we stayed with Meade and Emily to celebrate Mom's birthday. Mom wanted to go to the State Fair which was so fun. Talk about FOOD! Lord, we ate everything you could think of from, fried snickers to funnel cake, corn, fried pickles, sausage rolls and more. We enjoyed playing games and visiting the animals on this absolutely GORGEOUS day for the NC STATE FAIR and MOM'S BIRHTHDAY!! (I took lots of pics of the food but I will have to share later b/c they are on Mom' s camera)

Birthday Girl!

AMAZING Apple Cake that I made for her birthday!!

Emily shared this yummy recipe that we made on Saturday night for Mom's birthday dinner. It was delicious!!

Honey Flank Steak:

2 c honey
1/2 c ketchup
1/4 c mustard
3 dashes Worcestershire
1/4 c olive oil
2 Flank Steaks or 1.5 lb
Lemon Pepper

Mix and coat with lemon pepper on bother sides.

Pour marinade on meat and marinade at least 4 hours. Cook 5 min per side. Pour rest of marinade in saucepan and bring to boil. Serve on side.

Enjoy:)

Carmel Apples

After mom and I went apple picking I have made several different recipes with apples. I eat at least two a day, they are so good for you as well:) I make cooked apples all the time as a side with dinner and breakfast. I made oatmeal raisin cookies and added cooked apples to them, which were delicious. I had to make the obvious, Carmel apples so I could not wait to make them and had fun doing it. One of these days very soon I will have a little helper to help me:) Enjoy!

Wash apples. Push wooden sticks into the top of chilled apples. Return apples to the refrigerator until caramel is ready for dipping.

Place sugar, corn syrup, and water in a large saucepan; boil, stirring until dissolved. Boil, without stirring, 9 minutes or until light golden. Combine half-and-half, vanilla, and salt; slowly stir into pan. Boil until candy thermometer reaches 235° (45 minutes), stirring frequently. (To make it easier and quicker, you can always just buy already made Carmel, but you know me, always like a challenge in the kitchen and homemade ingredients:) )

Here is my assembly line all ready to go. I did a few with walnuts as well:) YUMMY. Pour caramel into a bowl sitting in a hot water bath. Swirl apples in caramel, and place on baking sheet lined with wax paper.

Carmel Apples

16 wooden sticks
16 small apples, chilled
2 cups granulated sugar
1/2 cup light-colored corn syrup
1/2 cup water
2 cups half-and-half
2 teaspoons vanilla extract
1/4 teaspoon salt


1. Push wooden sticks into the top of chilled apples. Return apples to the refrigerator until caramel is ready for dipping.
2. Place sugar, corn syrup, and water in a large saucepan; boil, stirring until dissolved. Boil, without stirring, 9 minutes or until light golden.
3. Combine half-and-half, vanilla, and salt; slowly stir into pan. Boil until candy thermometer reaches 235° (45 minutes), stirring frequently.
4. Pour caramel into a bowl sitting in a hot water bath. Swirl apples in caramel, and place on baking sheet lined with wax paper.

Oh so satisfying, Chicken Portabella Lasagna

If you don't ever cook anything off my blog, you MUST and I repeat MUST make this dish. Matt and I melt in our chairs every time I cook this, so do NOT miss out and please share if you make it. For those of you that don't like mushrooms, you don't have to add them but be nice and put them in there for everyone else and you can pick them out because they are amazing:) Now, don't stop for a minute and go grab the ingredients and start cooking away. Bon Appetite!

Melt butter in large Dutch oven over med-high heat; add chicken and mushrooms and saute 10 minutes or until chicken is done and mushrooms are tender. Remove from heat.

Stir in spinach, soup and next three ingredients

Stir in spinach, soup and next three ingredients, fold in cheese

Spoon 1/4 chicken mixture in lightly greased 8x8 pan

Arrange 2 noodles on top of mixture.

Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese.

Bake cover 45 minutes; uncovered 15 minutes or until bubbly. Let stand 10 minutes.

Chicken Portabella Lasagna

1 (10oz) package frozen chopped spinach, thawed
1 tbl. Butter
3 (6oz) boneless chicken breast, diced
1 (8oz) pack sliced baby portabella mushrooms
1 (10oz) can cream of mushroom soup
1 (8oz) container sour cream
½ tsp pepper
¼ tsp salt
1 (8oz) block sharp cheddar, shredded
6 lasagna noodles
3 tbl grated Parmesan cheese

350 degrees
Drain spinach
Melt butter in large Dutch oven over med-high heat; add chicken and mushrooms and sauté 10 minutes or until chicken is done and mushrooms are tender. Remove from heat. Stir in spinach, soup and next three ingredients, fold in cheese

Spoon 1/4 chicken mixture in lightly greased 8x8 pan. Arrange 2 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese.

Bake cover 45 minutes; uncovered 15 minutes or until bubbly. Let stand 10 minutes.

Comfort food

This is one of Matt and I's favorite dishes, Chicken Tamale Casserole! I mean this is a hit and you must try it. I am not sure where I found the recipe and I am so sad I can not remember, but it is a keeper. This dish can be made all year long, but we tend to eat it more often in the Fall and Winter months. We love Mexican food so if you do as well, I can promise you this will be in your recipe box and on the menu at least once a month. Enjoy! TGIF!

Ingredients:
1 c 4-cheese Mexican blend cheese, 1/3 c milk, 1 egg, 1 tsp. cumin, 1/8 tsp. red pepper, 1 can cream-style corn, 1 (8.5oz) box corn muffin mix, 1 can chopped green chilies, drained, 1 (10oz) can red enchilada sauce, 1 cups shredded chicken, ½ c sour cream.

Combine 1/4 c cheese and next 7 ingredients (through chilies) in a large bowl

Stirring until moist

Pour mixture into a 13x9 inch baking dish coated with spray.

Bake 15 minutes or until set. Pierce entire surface liberally with fork

Pour enchiladas sauce over top.

Top with chicken

Sprinkle with remaining 3/4 c cheese

Bake 15 minutes or until cheese melts. Let stand 5 minutes. Top with sour cream.

Chicken Tamale Casserole

1 c 4-cheese Mexican blend cheese
1/3 c milk
1 egg
1 tsp. cumin
1/8 tsp. red pepper
1 can cream-style corn
1 (8.5oz) box corn muffin mix
1 can chopped green chilies, drained
1 (10oz) can red enchilada sauce
1 cups shredded chicken
½ c sour cream

Preheat oven to 400 degrees.

Combine 1/4 c cheese and next 7 ingredients (through chilies) in a large bowl, stirring until moist. Pour mixture into a 13x9 inch baking dish coated with spray.

Bake 15 minutes or until set. Pierce entire surface liberally with fork, pour enchiladas sauce over top. Top with chicken; sprinkle with remaining 3/4 c cheese. Bake 15 minutes or until cheese melts. Let stand 5 minutes. Top with sour cream.

Breakfast Cookies

This is a yummy treat that the husband and I thoroughly enjoy anytime of the day. This cookie is more on the healthy side so you don't feel as guilty eating it:) A breakfast cookie sandwich makes such a tasty snack, so hurry and make it so you won't miss out! Happy Wednesday!

Breakfast Cookies

1/2 c Margarine
1 c Firmly Packed Brown Sugar
1 1/2 c Whole Wheat Flour
1 c Oats
2/3 c Wheat Germ
1/2 c Non Fat Dry Milk
2 Egg Whites
1 1/2 c Apple Sauce
1 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Salt
1 c Raisins or Chocolate Chips
1 c Chopped Pecans

Combine all ingredients

Drop by large spoonfuls onto greased cookies sheet

Bake 375 for 11 minutes
Keep in fridge. For added protein spread peanut butter between two to make sandwich.

Pizza With a Twist

Hi bloggers! It has been awhile since I have posted a meal and I apologize, life has been crazy.
The July issue of Southern Living Magazine featured a section called "Summer's Glorious Trinity" which consisted of fresh veggies, corn being one of them. I found this twist on pizza and just had to try it and it was DELICIOUS and super quick and easy. Let me know what you think.


Tomato-and-Corn Pizza

3 small plum tomatoes, sliced
1/4 tsp. salt
1/8 tsp. freshly ground pepper
1 (14 oz.) package prebaked Italian pizza crust (Boboli original crust works too)
1/3 cup refrigerated pesto
1/2 cup fresh corn kernels (1 medium-size ear of fresh corn yields about 1/2 cup kernels)

1/4 cup Parmesan cheese

1 tsp. sugar

8 oz. fresh mozzarella, sliced

3 Tbsp. fresh whole or torn basil leaves

Preheat oven to 450 degrees. Place tomatoes on paper towels. Sprinkle with s&p. Let stand 20 minutes.

Place pizza crust on a stone, spread with pesto. Stir together corn, Parmesan, and sugar. Top pizza with corn mixture, tomatoes, and mozzarella slices.

Bake for 450 for 14 minutes or until cheese is melted and golden. Remove from oven, and top with basil leaves. I also added grilled chicken.

Pimento Cheese

I LOVE cheese, even more Pimento Cheese! I use to make Paula Deens but my friend from high school, Melissa has one that beats Paula's in my opinion, which is pretty hard to do. All the girls now make Melissa's Pimento Cheese so try it and tell me what you think. I even think I might ad a kick of spice to it next time. ENJOY!

Pimento Cheese

1 lb Cheddar

1/2 lb Velveeta

7 oz jar diced pimentos, undrained

1/4-1/2 c Picante Sauce

1 tsp. Mayo

Grate cheese, beat all ingredients together.

I did not take pictures of my pimento cheese, because I was running late for girls night, promise next time. Enjoy this photo though:)

4th of July part 2.. all about the food

After several trips to Costco and Harris Teeter, both fridges were packed and all the meals were planned ao let's just say we did not starve this weekend. I wanted to share several of the yummy recipes that I made this weekend. ENJOY!

American Flag Cookie Cake

1 roll of Sugar cookie dough

1 80z stick of Cream Cheese

Powdered Sugar

Strawberries

Blueberries
Roll cookie dough out onto a cookies sheet, covering the entire bottom. It WILL stretch, you just have to be patient and keep pressing with your fingers and keep in mind the dough will be thin. Cooke for about 10 minutes and let cool completely.

With an electric mixer, mix cream cheese and approx 2-3 cups of powder sugar. I just taste to make sure it tastes sweet and not too much like cream cheese. You may need a whole box, one of these days I will measure:)

Spread over the entire cooled cookie and decorate with strawberries and blueberries. Now you have a wonderful INDEPENDENCE DAY dessert:) This has been a tradition that my mom use to make every 4th of July, so I am just keeping with the tradition.

Best Blueberry Muffins Ever

FOR THE MUFFINS:

1 1/2 cup All-Purpose Flour
3/4 cups Sugar
1/2 tsp Salt
2 Tsp Baking Powder

1/3 cups Vegetable Oil (or applesauce)
1 Whole Egg
1/3 cups milk

1 cup Blueberries

FOR THE CRUMB TOPPINGS:

1/2 cups Sugar
1/3 cups Flour

1/4 cups butter
1 1/2 tsp Cinnamon

1. Preheat oven to 400 degrees. Grease muffin cups or line with muffins liners

2. To make the muffins, combine flour, sugar, salt and baking powder.

3. Place vegetable oil into 1-cup measuring cup; add egg and enough milk to fill the cup. Mix this with the flour mixture. Fold in blueberries.

4. Fill muffin cups 2/3 full, and sprinkle with crumb topping mixture.

5. To make crumb topping: Mix together sugar, cup flour, butter, and cinnamon.

Mix with a fork, and sprinkle over muffins before baking.

4. Bake for 20 to 25 minutes in the preheated oven, or until done.

This was a great breakfast treat for the morning and went great along with our Ham, Cheese-n-Egg Cups, grapefruit salad and Grits. YUMMY!

Ham, Cheese-n-Egg Cups

12 oz slices reduced-sodium Virginia or Black Forest Ham
3 (1oz) slices 100% whole grain or white bread, each torn into 4 pieces
12 eggs
3 c cheddar cheese
3 tbl chives
1/4 tsp. Black Pepper

400 Degrees

Grease the Muffin pan.

Gently fit ham slice into each cup (edges will stick up) add some bread into each cup then pour egg on top. sprinkle with cheese and pepper.

Bake 15 minutes or until set. Sprinkle with chives and serves. This picture is ready to go in the oven, sorry I don't have a finished product picture, we were so hungry I did not have time to take a picture. Matt and I LOVE these and thought we would share our yummy find.


G.R.I.T.S, yes and also grits:) You can't have eggs without good ol southern grits

Paula Deen's FRIED OKRA SALAD

If you like okra or even if you don't you MUST try this recipe. This is a crowd pleaser for sure. I did not take a picture of the final product with the okra but once again I did not have time.. Sorry folks, but check the link about for the recipe.