Basil Butter

Basil Butter....who would have thought? Okay, so maybe all of you knew about this wonderful topping, but I didn't! I was just browsing on foodnetwork.com looking for a recipe with fresh basil. My cute friend Teddy grows it and I had a ton to use up! I found this recipe from Paula Deen, of course 'butter' is involved, and it was wonderful. You were supposed to top grilled chicken with this basil butter, which we did and loved. However, we then added it to our fresh corn, and O MY GOSH! It was great. I mean awesome. I mean great and awesome and so much more!

Basil Butter

Printable Version

2 Tbs. freshly minced basil leaves

1/4 cup softened butter

1 Tbs. parmesan

1/4 tsp. garlic powder

1/8 tsp. salt

1/8 tsp. pepper

In a small bowl, combine all of the ingredients and mix well. Serve on top of any vegetable or grilled meat.

Serves 2.

Recipe adapted from Paula Deen

Apple Crisp

So perfect! My sister in law, Wendy, gave me this recipe when we first got married and I make it way too much! Now, I have an addiction to the crumbly part of apple crisp...so, the recipe below has double the crisp and half of the apple part. I know, I know, it seems crazy. Not to mention 2 times as bad for you! But, if you want to make a traditional crisp, double the apple mixture and half the crisp mixture, got it?! Or just do it the good way like me, below!:)

Apple Crisp
Printable version

apple mixture
6 cups thinly sliced apples
1/2 cup sugar
1/2 Tbs. flour
1/2 tsp. cinnamon
1/4 cup water

crisp mixture
2 cups quick oats
2 cups flour
2 cups brown sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup butter, melted

Preheat oven to 350 degrees. Mix apples, white sugar, 1/2 Tbs. flour and cinnamon and sprinkle over apples. Spread apple mixture evenly over the bottom of a 9x13 inch dish. Pour water evenly over all. In a large bowl, combine oats, 2 cups flour, brown sugar, baking powder, baking soda, and melted butter together. (This mixture will be crumbly). Crumble evenly over apple mixture. Bake at 350 degrees for 45 minutes.

Recipe adapted from: Wendy

Serves 12-15

Bookclub Chicken Salad

This salad is outstanding. It is perfect for a summer get-together. I made it for my best friend Teddy's baby shower, and the girls there just devoured it! The dressing has the perfect mix of tart and sweet. I ate the dressing for 2 weeks following on my salads and it jazzed them all up!

Bookclub Chicken Salad

Printable Version

6 to 8 chicken breasts

8 ounces slivered or sliced almonds

4 T. sugar

5 heads romaine lettuce

1-2 bags spinach

1 pound bacon, cooked and crumbled

1 cup craisins

1 cup shredded mozzarella cheese

Cook chicken breasts on the grill, in the oven or in a skillet. Cool and cut into small pieces. In small skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved.

Dressing

1/4 red onion, or less if onion is large

1 cups sugar

2 tsp dry mustard

1/2 tsp salt

1/2 cup red wine vinegar

1 cups vegetable oil

Finely chop red onion in food processor. Add sugar, dry mustard, salt and vinegar and blend until frothy. Slowly add oil. Toss chicken, lettuce, bacon, craisins, and cheese together in large salad bowl. Add dressing and toss to coat. Sprinkle almonds on top and serve.

Recipe from Ali

Serves 15-20.

Twelve Boy Curry

I have posted this recipe before, but I thought that it needed to re-visit the front page. A few months ago, my mommy and I whipped this up to please our hubbs. I wouldn't have been able to do it without her, she is amazing. (Okay, so you CAN do it alone...this meal is SUPER easy, like 20 minute meal...but it is so much more fun with an amazing momma!) It was sooo yummy, even for us non-spicy lovers.

Twelve Boy Curry

Printable Version

6 Tbs. butter

1 cup minced onion

4-5 cloves garlic, minced

1/2 cup flour

2 Tbs. curry powder (this is quite potent)

1 tsp. dry mustard

1/2 tsp. salt

1/4 tsp. pepper

1 tsp. paprika

dash of cayenne pepper

1 1/4 cup beef stock

1 cup light cream (or 1/2 cream 1/2 milk)

3 Tbs. catsup

1 3-pound chicken, stewed, cut into bite-size pieces

brown rice

Condiments:

celery

coconut

bacon

peanuts

orange marmalade

boiled egg

raisins

Melt butter in a large skillet. Add onion and garlic and cook over medium heat until onion is limp. Combine all of the dry ingredients and add to the onion mixture, stirring over low heat until blended. Slowly add beef stock and cream and stir until smooth. Add catsup. Cook for 2 minutes then add chicken and continue to heat for about 5 minutes. Do not bring to a complete boil. Serve over hot buttered rice with any, or better yet, all of the condiments.

From: Colorado Cache Cookbook

Serves 4.

Chili Rubbed Pork with Orange Glaze

1. I have tons of recipes to post about, I am so sorry I have been gone so long! OUR LIFE has been a little crazy lately. I haven't had much time to post all of my new recipes, so I have just been keeping them in storage...get ready for some good ones. However, even though I have tons to give to you, I had to start it off with the one that I made for dinner tonight. My sister, Amanda, gave me this recipe with rave reviews, and it did not disappoint! Seriously, I already wrote in on our calendar to have again in a couple of weeks...and my mouth is watering just thinking about it!
   
   
   Chili Rubbed Pork with Orange Glaze
   Printable Version
   
   
   2 (1 pound) pork tenderloins, trimmed
   
   
   Spice Rub:
   1 tablespoon chili powder
   1 tablespoon garlic powder
   1/2 tablespoon sugar
   1 teaspoon salt
   1/2 teaspoon ground black pepper
   
   Glaze:
   1 1/2 cups orange marmalade
   1/2 cup barbecue sauce
   1 teaspoon grated ginger
   1/2 teaspoon garlic powder
   1/2 to 1 teaspoon hot sauce(we did 1, but it is quite hot)
   2 tablespoon chopped cilantro
   2 small limes, juiced
   
   
   
   
   Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.
   
   Prior to grilling, melt orange marmalade in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.
   
   

   Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant-read thermometer.

   
   

   When approximately 4 minutes of cook time remains, brush the pork tenderloins with the orange glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze over cous cous or brown rice.

   
   

   Recipe from Amanda
   Serves 4.

Cilantro Salsa

Thank you Missy! I really, really don't like salsa. I mean, REALLY don't like it. I have always avoided chips and salsa wherever I go, well, because I am a wuss. I hate spicy; and to me, salsa, even mild salsa, is spicy. Well, my sister-in-law helped me get over my hatred when she introduced me to this o-so-cilantro-ey salsa recipe! It is DELISH! I whip it up way to often now, and I have even started basing my meals around it sometimes. We throw this on sandwiches and quesadillas constantly to liven them up a little bit.

Cilantro Salsa

Printable Version

1 16 oz. jar Pace mild salsa

1 large bunch cilatro

Put salsa and cilantro in blender or food processor. Serve with chips, on sandwiches, or however you desire!

Recipe from Missy.

Grilled Honey Lime Chicken Sammies

Okay, these were seriously delicious, seriously easy, and seriously going to be made all summer! We loved every bite of this sandwiches. I got the recipe from Rachel Ray...but her recipes are always so involved...definitely NOT 30 minute meals! I dumbed it down quite a bit and changed things here and there to our liking, and O man, I can't wait to eat them again. My mouth is watering. Right. Now.

Grilled Honey Lime Chicken Sammies

Printable Version

Marinade

1 chicken breast

2 limes, juiced

2 Tbs. honey

1/2 bunch cilantro, finely chopped

1 Tbs. EVOO

1 1/2 tsp. cumin

Salsa

1 16 oz. jar Pace mild salsa

1 large bunch cilatro

Put salsa and cilantro in blender or food processor. Serve with chips, on sandwiches, or however you desire!

Combine limes, honey, cilantro, EVOO, and cumin. Marinate chicken for 10 min-24 hours, BBQ. Serve on ciabiatta rolls with salsa, lettuce and provolone cheese.

Serves 2.

Recipe adapted from Rachel Ray