Crock-Pot Hawaiian BBQ Chicken

I don't know if it is the upper 90 degree heat we have been having or my new favorite Tommy Bahama Home Signature candle I have been burning...but I am really missing Hawaii right about now.  Maybe it's that I am running in every direction, as of late and desperately need a vacation.

Given that week night dinners are still challenging me, I was so very happy to find this crock pot super easy and tasty dinner.  It brought me right back to our family making dinners at our place in Kona a few years ago.

The best part of the recipe, it came together in the crock pot, before my coffee maker was even done preparing it's first pot! 

Crock-Pot Hawaiian BBQ Chicken

6 frozen boneless chicken breasts
1 bottle of your favorite BBQ sauce (we are partial to Stubs)
1 (20 ounce) can pineapple chunks, drained

Spray the bottom and sides of crock pot with nonstick spray.

Place the frozen chicken in the crock pot.

Add the entire bottle of BBQ sauce, covering the chicken.

Add drained can of pineapple chunks on top.

Cover and cook 8- 10 hours on low.

Enjoy with your favorite side dish.

One Year Ago:  No Post
Two Years Ago: Raspberry Crumb Muffins
Three Years Ago:Chicken, Spinach & Goat Cheese Pizza and The Frederico
Four Years Ago:Artichoke Gratin
Five Years Ago:Grilled Vegetable Salad

In the midst of all our summer record breaking heat (and much like Hawaii), we have been getting these tropical torrential downpours every evening...with hail nonetheless!  Since my daughter's furniture is still in our garage, no room to park...however, I had to get creative when the golf ball size hail came last night and save my windows!

Grilled Steak Burrito Bowls with Fajita Veggies

Perhaps it was over indulgence from the 4th of July feast we attended...(or maybe too much boozy frosting from the Beer Pong Cupcakes), I wanted to make something fresh and healthy for dinner this weekend.

This salad/burrito bowl is unbelievably good!  Now it is not something that you are going to knock out on a weeknight after work (unless you have most of it prepared ahead of time), but it is so worth the time for preparation. I could eat this every week!

Grilled Steak Burrito Bowls

Courtesy of Cuisine At Home Magazine

Puree:

1/4 cup fresh cilantro (or flat leaf parsley) leaves

3 Tbl olive oil

2 Tbl white wine vinegar

4 tsp (each) fresh lime juice and orange juice

1 Tbl (each) minced fresh garlic and jalapeno, and Dijon mustard

1-1/2 tsp (each) minced lime zest and honey

salt and black pepper to taste

Season:

1 flatiron or flank steak

chipotle chile powder

1 ear corn, shucked

2 slices red onion

6 ounce sweet potato, peeled and cut into 1/2 inch thick slices

1 red bell pepper

Meanwhile, Heat:

1 cup canned black beans, drained

1/4 tsp (each) ground cumin, and chipotle chile powder

1 Tbl fresh lime juice

Divide:

3 cups chopped romaine

3/4 cup cooked brown rice

1/2 avocado, sliced

Preheat grill to medium-high.  Brush grill grate with oil.

Puree cilantro or parsley, vinegar, lime juice, orange juice, garlic, jalapeno, mustard, zest, and honey in a mini food processor for the vinaigrette; season with salt and black pepper.  Set aside.

Season steak with salt, black pepper, and chile powder.  Coat corn, onion slices, and sweet potato slices with nonstick spray; season with salt and black pepper.

Grill steak, covered until a thermometer inserted into the thickets part registers 130-135 degrees.  Cook on both sides until your desired doneness.  Transfer to a cutting board, tent with foil, and let rest 5 minutes before slicing.

Grill corn, covered, turning often until kernels begin to char, about 10 minutes; when cool, cut kernels off cob.

Grill bell pepper, covered until charred on all sides, about 10 minutes; when cool, peel, seed and cut into strips.

Grill onion slices until crisp-tender, about 5 minutes, turning once; cut into strips.

Grill sweet potato slices until charred and fork-tender, about 5 minutes, turning once; cut into bite-sized pieces.

Meanwhile, heat beans, cumin and 1/4 tsp chile powder in a saucepan over medium heat until warmed through, 3 minutes; stir in 1 Tbl lime juice.

Divide romaine, rice, avocado, steak, corn, onion, sweet potato, bell pepper, and black beans between 4 bowls; drizzle with vinaigrette.

One Year Ago: No Post

Two Years Ago:High School Graduation Party and Chronicles

Three Years Ago:Fireworks Cookies and Cream Cookies

Four Years Ago:Cracked Out Chicken Bubble Up

Five Years Ago:Quick Marinated Cherry Tomato Salad

I have packed up all the ingredients (along with some leftover chicken) 

for an awesome work lunch too!

Beer Pong Cupcakes

 What do you make for someone who turns 21 years old on the 4th of July...Beer Pong Cupcakes of course!

Tomorrow my daughters' friend turns 21.  How cool that must be to have fireworks for your birthday every year!

In one of my internet rabbit holes, I saw these beer pong cupcakes.  Since he is going to have a party at his place with all his friends, this is a must that we have to make for him! I just couldn't resist...are these the cutest and fun cupcakes that you have ever seen!

Beer Pong Cupcakes

Courtesy of delish.com

1 box chocolate cake mix

2 (12-ounce) cans Coca-Cola, divided

1 c. (2 sticks) butter, softened

4 cups powder sugar

pinch of kosher salt

1 cup white rum divided

juice of 1/2 lime

mini red solo cups

mini ping pong balls

Preheat oven to 350 degrees and line two muffin tins with 20 liners.  In a large bowl, combine cake mix and one can of Coca-Cola and mix until smooth.

Divide batter between prepared cupcake liners.  Bake until a toothpick inserted into the middle comes out clean, about 20 minutes.

Meanwhile, make buttercream: In a large bowl using a hand mixer, beat butter until fluffy.  Add powdered sugar (1 cup at a time)  and salt and beat until combined, then add 1/4 cup of rum (1 Tablespoon at a time) until fully incorporated.  Transfer buttercream to a piping bag or resealable plastic bag.  

In a medium measuring cup, combine remaining can of coke, remaining 3/4 cup of rum, and lime juice.  Use mixture to fill 20 solo shot cups halfway.

Pipe frosting in a circle around the edge of each cupcake, then place filled solo cups in the center.  Play ball! 

(please be responsible...don't drink and drive!)

One Year Ago: No Post

Two Years Ago:High School Graduation Party and Chronicles

Three Years Ago:Lemon Bundt Cake

Four Years Ago:Traeger BBQ Beef Ribs

Five Years Ago:4th of July Apple Pie Cake

* Cooks warning...I taste tested the boozy frosting a little too much and took a 2 hour nap that afternoon!

Ultimate Pizzette

During my recent trip to Oregon visiting my grandma, I had a few hours where I would also be with my mom.  She arrived in the morning and I was scheduled to leave later that afternoon.

I planned a lovely lunch for us at one of Medford's beautiful winery gardens.  I looked up the website to find out what time they opened on Wednesdays...CLOSED. 

Plan B:  Then I found another place that looked wonderful for the three of us....Open at 4pm.

Time was running out, I had to finish packing and make a decision.  I had to finally just surrender (not an easy task for me, let me tell you) and give up on our outdoor special ladies lunch for us. 

Plan C:  So in the end, we found ourselves at Olive Garden with the famous "never ending salad bowl"...and it was a lovely lunch with our three generations.  At least I found a "garden" for us!

In my search for a restaurant, I stumbled on Downtown Market Company  Such a charming place to shop and enjoy an artisan meal.  I was so sorry I couldn't get there, but I will definitely try it out during my next visit to Medford.

Their menu had a pizzette that caught my eye and I couldn't get it out of my mind.  When I returned home, I tried to create my own version for my husband and I on Friday stay home date night. 

Oh my goodness was this awesome!!!  I made two for us, but honestly next time I will make one for us to share as it was rich, many different textures, sweet, savory, and everything in between.

Ultimate Pizzette

Adapted from Downtown Market Company

Prosciutto, thin slices

Fig Jam

Heirloom Tomatoes, sliced

Basil Pesto

Blue Cheese Crumbles

Balsamic Syrup (I added a little honey to mine)

Parmesan

Arugula

Stonefire Naan, Original Flavor

Preheat oven to 400 degrees.  

Line a cookie sheet with parchment paper.  Place 2 Naan on cookie sheet next to each other.

Spread a layer of the basil pesto all over the naan.  Tear prosciutto into bite size pieces and place over pesto.  Add heirloom tomato slices over prosciutto.

Melt a few tablespoons of the fig jam, just enough to make it able to pour.  Drizzle the melted fig jam all over the pizzette.  Sprinkle on blue cheese crumbles.

Bake pizzette for approximately 10-12 minutes (or until the blue cheese just starts to melt and edge of naan turns light golden brown).

Remove pizzette from oven, top with torn arugula pieces and drizzle lightly the balsamic syrup.

Enjoy with a chilled Rose wine.

One Year Ago: Rosemary-Parmesan-Garlic Popcorn

Two Years Ago: Italian Sausage Surprise

Three Years Ago: Grilled Cobb Salad

Four Years Ago: Roasted Red Pepper and Tomato Soup
Five Years Ago: Pork Wellington

GGMa's Wintery Day Bean Soup

This week I am in Medford, Oregon for a change of scenery and some much needed visiting time with my 92 year amazing Grandma.  I have bragged about my Grandma in many of posts, especially her famous, fair bake-off winning Snickerdoodles!

The other day while coming through her garage, I stumbled on one of her recipe books (and yes, it has her famous Snickerdoodles recipe hidden in it).  I sat up that night and looked through every single recipe in her time and true book...some of them I remembered from growing up, and others were brand new to me.  More than anything though, I just loved looking at it, seeing her handwriting and reading her "cook's notes".

My first night for dinner there, as we were setting the table, she pulled out a tiny plate and set some frozen Belgian mini cream puffs.  She placed them with our dinner, in the middle of the table.  Right then, I went way back in time.  I had completely forgotten that when we had dinner with her growing up, Grandma always put some type of little dessert for us to enjoy after dinner.  It could have been a jello dish, fruit salad, cookies, her angel food cake...something always sweet was waiting for us when we finished our meals and I just love that!  Such a special memory.

Before I arrived, my Aunt was so nice to make up a batch of soup for us.  I found the recipe in Grandma's book.  It was so, so good.  Perfect meal for a rainy, Oregon night.  I made some cornbread to go with it that evening.  The next day, I cut it up and baked homemade croutons for the first time!  Yummy!!

Wintery Day Bean Soup
Courtesy of GGMa

2 cups mixed dried beans (at least 7 varieties)
2 Tbl salt
2 quarts water
2 cups diced smoked sausage, kielbasa or ham
1 large onion, diced
1 clove garlic, minced (or more if desired)
1 Tsp chili powder
1 (28-ounce) can tomatoes, chopped
2 Tbl lemon juice.

Rinse beans and place in large kettle.  Cover with water and salt and soak overnight.

The next day, drain water from beans.  Add 2 quarts water and sausage or ham.  Simmer for 2-1/2 to 3 hours.  Add onion, garlic, chili powder, tomatoes, and lemon juice.  Simmer for another 45 minutes.  Add salt and pepper to taste.

One Year Ago: Rosemary-Parmesan Garlic Popcorn
Two Years Ago: Italian Sausage Surprise
Three Years Ago: 2020 and Time Out
Four Years Ago: Roasted Red Pepper and Tomato Soup
Five Years Ago: Pork Wellington

The next day for our dessert at dinner, I made a batch of lemon bars for us and cut them up in perfect little bite sized presents...they were perfect to end our meal together.

Beautiful pear orchard that I walked by during my outing one afternoon with "Bandit".  

The hillside looks like scenery right out of Tuscany.

Carne Asada Tacos

Our family are big fans of taco Tuesday, or honestly, really any day is a good day for Tacos, wouldn't you agree?!?!  My daughters have become addicts of a local hangout "Jefe's".  They have these "lunch nachos" with a cheese sauce that is out of this world.  I really must try to make a copycat version of it.  1.  Because I don't want to drive that far from our new home for plate of nachos (although very worth it), and 2.  Because I will not drink their awesome margaritas and drive. 

So, we try to keep our Mexican menus at home, and while we were graced with some sunshine on Cinco De Mayo, we also made these Carne Asada Tacos.  These make me very happy since I love to grill outside in the sunshine and take on some good tacos!

Plan ahead for these and we hope you enjoy them as much as we do. 

Carne Asada Tacos

Courtesy of Traeger Grills

2 Tbl white vinegar

4 cloves garlic, minced

1/4 cup lime juice

1/4 cup vegetable oil

1 Tbl kosher salt

1 Tbl black pepper

1 tsp sugar

2 pounds, beef flank steak

8-16 tortillas, warmed

For Lime Crema:

1/2 cup sour cream

1/2 tsp lime zest, finely grated

2 tsp lime juice

Plan ahead!  This recipe requires overnight prep time.

In a medium bowl, combine vinegar, garlic, lime juice, oil, salt, pepper and sugar; whisk until salt and sugar are dissolved.  Add flank steak and turn to coat well.  Cover and marinate in the refrigerator for 4 to 24 hours, turning meat occasionally.

Set your grill, or bbq to high temperature (450 degrees) and preheat.

Remove steak from marinade, discarding marinade.  Place meat directly on the grill grate.  Grill covered, for 15 to 20 minutes.

Transfer steak to a cutting board and cover loosely with foil; (leave grill on high to warm tortillas later) let stand for 10 minutes.  Cut steak against the grain into thin strips; cut strips into 2 inch pieces.

Transfer steak pieces to a bowl and toss with any juices left on the cutting board.

To prepare Crema, combine finely grated lime zest, lime juice, and sour cream.

To assemble:  Warm the tortillas on the grill (or oven/muffin tin method).  Add a layer of salsa, sliced, Carne Asada, lettuce, tomatoes, cheeses, guacamole, and Lime Crema.

Serve with pinto beans and Mexican rice.

One Year Ago: Rosemary-Parmesan Popcorn

Two Years Ago: Italian Sausage Surprise

Three Years Ago: Chicken Piccata

Four Years Ago: Roasted Red Pepper and Tomato Soup

Five Years Ago: Loaded Hasselback Potatoes

Sparkling Chianti Sangria and Happy Mother's Day

Happy Mother's Day to all women this weekend.  Every woman, mom or not, plays a very special role in someone's life and should be celebrated this weekend.

Including our special bird momma who I am happy to report had her baby birds this week!  They are very chatty and we love listening to them through our front door when momma comes around and feeds them....so cute! 

I'm fairly certain however, that I will need to purchase a new front door wreath...bit of a disaster up there. :(

Now that we had actual sunshine today, I am really enjoying our deck time and this new summer beverage that I am confident will be making future appearances.  Cheers!

Sparkling Chianti Sangria

1 bottle Chianti wine

1 bottle Prosecco

1 orange, sliced and quartered

1 pear, sliced and quartered

1 cup blackberries

1 apple, sliced and quartered

1 lemon, sliced and quartered

In a tall pitcher, layer all the fruits and add the bottle of Chianti.  Mix well and chill in refrigerator at least 8 hours, or overnight.

Pour 3/4 cup sangria mixture into each wine glass, dividing fruit equally.  Top each glass with 1/4 cup Prosecco.  Serve immediately.

One Year Ago: Rosemary-Parmesan-Garlic Popcorn and Childhood Memories

Two Yearss Ago: Italian Sausage Surprise

Three Years Ago: One Pan Chicken Piccata

Four Years Ago: Pan-Fried Goat Cheese and Balsamic Strawberry Salad

Five Years Ago: Mother's Day Brunch with German Pancakes

Croissant French Dip

I like to think of myself as somewhat of a French Dip connoisseur.  No really, I absolutely love a great French Dip Sandwich and I have had them everywhere all over the country.  Whenever we travel that is always my go-to during road trip lunch breaks, if it is available.

This new version is so good and just takes it to a whole new level.  Since we are yet still dealing with rain, wind and snow this week, I wanted something easy, warm and comforting.  

Croissant French Dip

1 can Pillsbury GRANDS Croissants (8 count)

8 slices deli prime rib, or roast beef

8 mozzarella string cheese sticks

Preheat oven according to croissant package directions.

Lay out one croissant triangle on a flat surface.  Add 1 slice of roast beef and 1 cheese stick.

Starting at the wider end of the triangle, roll up tight and press the corner in at the end of the roll.

Lightly sprinkle the finished roll with Lawry's garlic seasoning salt.

Place on a parchment paper lined cookie sheet.  Bake according to croissant package directions.

Serve with a hot cup of au jus and it will literally just melt in your mouth.

One Year Ago: Rosemary-Parmesan-Garlic Popcorn

Two Years Ago: Lemon-Blueberry Buckle

Three Years Ago: One Pan Sour Cream Enchilada Skillet

Four Years Ago: Lemon Pound Cake with Citrus Glaze

Five Years Ago:  Mother's Day Brunch with German Pancakes

The Paloma and Cinco De Drinko

I was reading an article the other day about someone who "just can't get on board with: the margarita.  Too sweet, often too slushy.  Too filling, getting in the way of my taco enjoyment.  With salt, without, either way, I'm just not a fan."  This guy really had some strong feelings about "the margarita".

Long story article, later....he has introduced me to "The Paloma"!

I have to admit, it is much lighter, not as sweet and really, really good and refreshing.  Careful though, as with all adult beverages, they go down a little too easy, so be aware.

These are first up for tomorrow's (as my daughter so eloquently stated), "Cinco De Drinko" dinner! 

Enjoy and Celebrate Responsibly!

The Paloma

Wet rim of rocks glass and roll in kosher or sea salt.  Add ice, a shot of "good" blanco Tequila (I prefer Patron Silver), and Squirt grapefruit soda to fill.  Squeeze in 1/4 lime's worth of juice, add a lime slice to the rim of the glass, and serve.

One Year Ago: Waborita and Cabo Wabo Shrimp Quesadillas
Two Years Ago: Lemon-Blueberry Buckle
Three Years Ago: One Pan Sour Cream Enchilada Skillet
Four Years Ago: "Un" Fried Ice Cream in Cinnamon-Sugar Bowl
Five Years Ago: Margarita Cupcakes

Prosciutto-Wrapped Chicken Breasts with Eggplant Panzanella and Raisin-Pine Nut Vinaigrette

As you know, I have tried to dedicate my Saturday night dinners for my challenge night and really expand my horizons.  I found this Bon Appetit recipe during one of my "rabbit hole adventures online".

It looked easy enough.  Chicken breasts wrapped in prosciutto, seared in pan and baked off and some chopped eggplant.  Super easy right?

Well, I had all my ingredients and after a long Saturday of errands, chores, etc. I started dinner.  Well, I started to start the dinner.  I should have taken the time earlier to thoroughly read everything involved with this recipe.  All steps considered, this was easily going to take me 3 hours to effectively attempt a brand new dinner like this.....I then picked up my phone and called our local, favorite brick oven pizza restaurant for delivery.

Fast forward... so the next Saturday, I was fully prepared for what I was heading into and it was a huge success!  I hope you enjoy it as much as we did.  Cheers!

Prosciutto-Wrapped Chicken Breasts with Eggplant Panzanella and Raisin-Pine Nut Vinaigrette

Courtesy of Bon Appetit

Raisin-Pine Nut Vinaigrette

1/2 cup golden raisins

1/2 cup hot water

1 Tbl plus 1/2 cup extra-virgin olive oil, divided

1/3 cup finely chopped shallots

1 garlic clove, minced

2 anchovy fillets, finely chopped

3 Tbl Sherry wine vinegar

1/2 cup pine nuts, toasted

Chicken

6 (6 ounce) skinless, boneless chicken breast halves

8 ounces Taleggio cheese, rind trimmed, cheese cut into six (2-inch) long slices

12 thin prosciutto slices

Eggplant Panzanella

1 pound Japanese eggplant, ends trimmed, eggplant cut into 1/2 inch wide rounds

2 Tbl extra virgin oilive oil, divided

1 (16 ounce) baguette

For the Raisin-Pine Nut Vinaigrette:

Combine raisins and 1/2 cup hot water in a small bowl; let soak 15 minutes.  Drain.

Heat 1 tablespoon oil in small skillet over medium heat.  Add shallots, garlic, and anchovy fillets; saute until shallots are tender, about 4 minute.  Transfer to medium bowl.  Mix in raisins and vinegar.  Add 1/2 cup oil; whisk until well blended.  Season with salt and pepper.  DO AHEAD Can be made 1 day in advance.  Cover and chill.  Bring to room temperature before continuing.

*** Whisk pine nuts into vinaigrette just before serving.

For the Chicken:

Place chicken breasts on work surface.  Using sharp knife and starting at the thickest side of 1 chicken breast, cut 2-inch long, 1-inch deep horizontal pocket, being careful not to cut through completely to other side of breast.  Insert 1 piece of cheese in pocket and press opening closed.  Sprinkle chicken with salt and pepper.  

Place 2 prosciutto slices side by side on work surface, slightly overlapping on long sides.  Place 1 chicken breast crosswise atop center of prosciutto slices; wrap prosciutto slices around chicken, covering completely and pressing to adhere (if necessary, fasten with small turkey skewers).  Repeat with remaining chicken, cheese, and prosciutto.  DO AHEAD Can be made 6 hours ahead.  Cover and chill.

For the Eggplant Panzanella:

Preheat oven to 350 degrees.  Toss eggplant with 3 tablespoons oil in large bowl.  Sprinkle with salt and pepper.  Spread eggplant slices in single layer on rimmed baking sheet.  Bake until eggplant slices are tender but still intact, 35 to 40 minutes.  Transfer to large bowl.  DO AHEAD Can be made 6 hours ahead.  Cover and chill.  Bring to room temperature before using.

Add vinaigrette to eggplant and stir gently to combine.  Season to taste with salt and pepper.  Let stand while preparing bread and chicken.

~                    ~                   ~                    ~                    ~                    ~                         ~                  ~

Preheat oven to 350 degrees.  Cut baguette crosswise into 3 sections.  Using serrated knife, trim off crust on all sides of baguette sections.  Cut each section horizontally in half.  Brush bread halves all over with 2 tablespoons oil; place on rimmed baking sheet.  Bake until bread is slightly crisp and beginning to brown around edges, about 20 minutes.  Let stand while preparing chicken.  Increase oven temperature to 375 degrees.

Heat 1 tablespoon oil in each of 2 large skillets over medium-high heat.  Add 3 chicken breasts to each skillet and cook until browned, about 4 minutes per side.  Transfer chicken to large baking sheet; roast in oven until instant-read thermometer inserted into thickets part of chicken registers 160 F, 15 to 20 minutes.  Thinly slice chicken breasts crosswise.  Fan 1 chicken breast on each of 6 plates.  Place 1 bread half alongside.  Top bread with eggplant-Vinaigrette mixture and serve.

One Year Ago: Sammy's Wabo Shrimp

Two Years Ago: Lemon-Blueberry Buckle

Three Years Ago: Sweet Samoas Cake

Four Years Ago: Creamy Baja Avocado Pasta with Chili Lime Chicken

Five Years Ago: Taco (Tortilla Bowl) Salad