Easy Holiday Appetizer

We are officially in the EAT ALL THE THINGS season.

And I kind of love it.

Mainly, I love sampling interesting appetizers, tasting delectable desserts and whipping up fun recipes I find on Pinterest. 

As we know, every recipe starts with one very important thing: quality ingredients. And despite what lies you may hear, not all ingredients are created equal. Sometimes a recipe requires you to go above and beyond the everyday. Sometimes a recipe calls you to take it up a gourmet notch.

Which is why I am a huge fan of the Simply Enjoy line at Giant Food Stores. My love for Giant Food has been well documented (yes, they create the best generic Nutella that one could ask for). But when I am hosting guests or going to a special party, I love going a little upscale with my ingredients. And Simply Enjoy does the trick.

Simply Enjoy is the best of both worlds: gourmet but affordable. These artisan-style foods range from prepared appetizers and desserts to foundation ingredients such as glazes and sauces. And they offer the perfect staples for my favorite 2 ingredient appetizer!

This recipe is a no-brainer go-to for me:

Cream Cheese + Simply Enjoy Pepper Jelly.

That's it.

For those who are like me and need formal directions:

• 1 block of Cream Cheese (or carton)
• 1 jar of Simply Enjoy Pepper Jelly
• Crackers for serving

1) Place block of cream cheese on a serving plate. Alternatively, scoop cream cheese into a decorative serving bowl.

2) Spoon Pepper Jelly over block or bowl of cream cheese.

3) Serve with crackers.



It's a serious crowd pleaser. Serve it alongside Simply Enjoy Pepper and Poppy Water Crackers and you've got an appetizer that will keep guests coming back for more!

For more information on Giant's Simply Enjoy brand, check out their website: www.giantfoodstores.com.

What are YOUR easy holiday appetizer recipes?

Beer Bread + Dips for the Superbowl!

I'm not a fan of football.

I know, this somehow means I am unAmerican.

And while the entire country is in a frenzy of the Superbowl this weekend, I am all, "but the last episode of Series 3 of Sherlock is on Sunday night!"

I may not be a fan of football, but I am a fan of any activity that revolves around a party with food. I won't be watching the Big Game, but I am happy to attend a party where I can bring food and eat food and hang out with people doing the same thing. I love the excuse to look up new recipes and turn my oven on!

For the past few parties we've hosted, I've been enjoying a very simple but tasty recipe. A friend of mine is related to a Tastefully Simple consultant. And at a sampling party, I was introduced to Beer Bread. The Tastefully Simple version is a mix that you just dump a bottle of beer into. It was hearty and slightly sweet and went with every dip we were sampling.

A few weeks ago when we were having people over, I wanted to make something along the lines of beer bread. I never purchased the mix from Tastefully Simple, but I figured it couldn't be too hard to make.

Oh boy, was I right!

3 ingredients. THREE. To make the most delicious bread you've ever had. Like, Chica could make this bread if she wanted to. I figured I better share it today since many of you will be on the lookout for Superbowl Party recipes. And friends?

You need to make this bread.

Now, it's 3 ingredients if you have self-rising flour on hand. I never do, but with 2 extra ingredients (that everyone has in their pantry) you can make self-rising flour yourself. So for some of you, this will be a 5 ingredient recipe. 

Either way, it's still simple as spit.

• 3 cups of self-rising flour (OR 3 cups of regular flour plus 3 3/4 tsp baking powder + 3/4 tsp salt)
• 1/2 cup of sugar
• 1 12oz bottle of beer (any beer will do)

Preheat oven to 375 degrees.

Mix all the dry ingredients with a whisk until well incorporated. Pour in the beer. Mix with a wooden spoon. It will be sticky. Place dough into a bread pan greased with non-stick cooking spray.

Bake for 55 minutes or until the top is crisp and golden brown.



What's a yummy bread without a dip to enjoy it with? Here is a roundup of my favorite dips from Pinterest:


Stephanie Anderson's pin on Pinterest.











It even works with dessert-y dips:








Now as you are preparing food for Superbowl, make sure you are being safe.  Foodsafety.gov is my go-to resource for food safety information, like the tips on this fantastic infographic:

Eat up and be safe!

Now inspire me with YOUR recipes:

What are YOUR go-to appetizers, dips and desserts for the Superbowl? 

Pepperoni Bread {Guest Post from Carrie of Chockababy}

Friends, 
With Superbowl just around the corner, my good friend Carrie of Chockababy is sharing her Pepperoni Bread recipe here on the ol' blog today. And I can only skim it because the pictures alone make my mouth water and I move toward the keys so I can drive to the store to get ingredients…

Thanks Carrie!

-- Steph

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Hi!

I'm Carrie from Chockababy!

And I am SUPER stoked for the Super Bowl this weekend! I don't care about the game so much, for me it's all about the food. I can't wait to eat fatty goodness and drink some good craft beer (insert Steph note here: HECK YES)! It's just how I roll on Superbowl Sunday! 

 I love to cook and bake, but most of my recipes are allergy-friendly. If that's your thing, come on over and visit sometime! But today I have a cheesy, egg-y, deliciously savory treat for you. It's a family recipe we have been making for years, and has become a stable for football games. I used to make just one but now I tend to make 2 or 3 to keep everyone happy! I hope you can make and enjoy this ooey, gooey goodness this weekend!

Ingredients:

• Frozen bread dough (I buy Bridgford, but whatever you can find.)
• Pepperoni, 1/2 of a pillow package or 1/4 lb. of fresh sliced from the deli
• Provolone, 1/4 lb. sliced from the deli
• 1 egg
• 1/4 cup grated parm (the cheap stuff)
• Italian seasoning

Directions:

1. Follow the direction for the frozen dough to thaw and then rise for 3-6 hours.
2. Once the dough is risen, roll out into a large rectangle.
3. Combine the egg and grated parmesan in a small bowl and mix well. Spread most of the mixture onto the dough, leaving about 1 - 2 Tablespoons in the bowl for later.
4. Layer the cheese on top of the egg mixture. Follow with a layer of Pepperoni and roll it up.
5. Roll dough so it is resting on the seam. Brush the top with the leftover egg mixture and sprinkle with Italian Seasoning.
6. Bake at 350 for 25 minutes until crusty and brown.
7. Let cool for a few minutes before slicing. Enjoy!

Carrie blogs over at Chockababy on parenting, motherhood, and food allergies. Please give her a visit! You can also find her on Facebook | Twitter | Pinterest | G+.

Asian Chicken Lettuce Wraps {RECIPE}

Holy crap it's been a long few days. 

You see, a few days ago, Hubby alerted me that the keyboard of our laptop stopped working. Rendering our only computer unusable. Do you know what this means to a gal whose livelihood rests in her job as a social media manager?

It's like death.

The cold, slow death of Winter. 

I walked around the house aimlessly for the few days My Baby was getting fixed up at the hospital. I attempted to complete my work via mobile devices, but most efforts were futile. Last night I received the sweet sweet email that my lappy was all fixed up and ready to be taken home.

And here we are.

While I was waiting for my life to begin again, I spent time perusing new healthy recipes on my phone. I found a few that fit into my "healthy goals for 2014 blah blah blah" commitments, and I was most intrigued by recipes I was finding for Asian Chicken Lettuce Wraps. There are no less than a gagillion copycat recipes for PF Changs Lettuce wraps, with varying degrees of differences. Some I liked, some I didn't (like, most call for ground chicken, which kind of grosses me out. So I knew I needed to make an adjustment here).

So after some experimenting in the kitchen, I came up with my own version of Asian Chicken Lettuce Wraps that I am truly pleased with. And it's healthy, no less! My version utilizes my Slow Cooker Shredded Chicken recipe, which I think is a bit healthier than ground chicken (although you can opt out of making shredded chicken and use the same amount of ground if you'd prefer).

• 2.5 lbs of cooked Shredded Chicken (or cooked ground chicken if you'd prefer)
• 1/2 cup onion, finely diced
• 1 heaping TBS minced garlic
• 1/2 cup of canned water chestnuts, finely diced
• 2 TBS soy sauce
• 1 tsp sesame oil
• 1 tsp hoisin sauce
• 1 tsp sweet chili sauce
• 1 tsp cooking sherry (or rice wine vinegar)
• 1/2 tsp ground ginger
• 1 head of Bibb or Iceberg Lettuce leaves

Spray a pan with non-stick cooking spray. Saute the onions and garlic for 1-2 minutes on medium heat, until soft and translucent. 

While the onions/garlic are cooking, in a small bowl, mix the soy sauce, sesame oil, hoisin sauce, chili sauce, sherry and ginger. Pour into pan with onion mixture. 

Add the chicken. Cook over low-medium heat until all is heated through and the chicken is well incorporated. 

If the mixture seems dry, drizzle with soy sauce until the desired level of moisture is achieved (I had to add another TBS or two at the end of cooking).

Serve in lettuce leaves (roughly 1/4-1/2 cup of mixture in each leave. Top with condiments/sauce of choice.

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nom nom nom

I highly recommend topping each wrap with either Hoisin Sauce or Sweet Chili Sauce. Both make great condiments on these lovely wraps.

We ate these as an entree (if you need more to bolster it, add rice or serve over noodles), but the wraps would make a great appetizer or side dish as well!

I'd love to hear how these turn out for you - so leave a comment!

Oven-Baked Onion Rings {RECIPE}

It's only occurred to me recently that all the fried foods I love can be oven-baked. Like, there's this whole healthy twist that your fryers don't want you to know: not everything has to be deep-fried in fat. Instead, there is this option to use your oven. The results aren't always perfect, but I'll take the imperfections and healthiness over fatty unhealthiness any day!

So I've done this with Sweet Potato Fries as well as Pickle Chips. Sometimes I make these as an after-dinner snack, and it hits the spot!  The last time I was oven-baking Pickle Chips, I realized I could probably make Onion Rings in the oven as well. I knew they wouldn't be AS crispy as the ones in the fast food chains, but I figured they'd be just as tasty.

And. I. Was. RIGHT.

Last night, as an Election Night snack, I threw some things together and I really liked the outcome. The taste was reminiscent of onion rings a la Burger King. Yum Yum!


The process is easy enough - I've laid it out in the recipe below:

• 1 medium onion, chopped and separated into 1/4-inch thick rings
• 1-2 cups of skim milk
• 1/2 cup of Fat Free Sour Cream
• 1 packet of Ranch Dressing Mix (I made my own)
• 1-2 cups of Seasoned Panko Bread Crumbs

1) Place the onion rings in a large bowl and pour enough skim milk in to cover. Cover and refrigerator for at least 1 hour (I had them in the fridge for about 2).

2) Make a breading station in this order: 

bowl of ranch dressing mix ---> bowl of sour cream --> bowl of Panko.

3) One by one, take the onion rings from the milk, dredge them in the ranch dressing, then sour cream, then Panko, making sure to completely cover the ring with as much Panko as possible for best results.

4) Place on a baking sheet covered in tin foil and sprayed with non-stick cooking spray.

5) Broil on high for 8-10 minutes, turning halfway through.  Keep an eye on the rings. If they begin to darken quickly, flip them.  Yours may be done on the early side, depending on your oven. The better breaded they are, the more they will crisp up.

6) ENJOY!


The dredging part can be messy, but embrace it. The end result is worth it. I suggest serving with ketchup or a horseradish sauce. Nom nom!

I'd really love to hear how these turn out for you - so please stop by and leave a comment telling me all about it!

Baked Mozzarella Sticks with Rose Romanos Peppers

As you'll see in the video below, I recently won a 4-Pack of Rose Romano's Italian Peppers. Being a food lover, this was QUITE a treat!  I immediately began scheming all the ways I could use the 4 jars of sauce (two with red peppers, two with green peppers). After stumbling across this pin, I knew it would be the perfect match for Rose Romano's as a dipping sauce!

Here is how the Baked Mozzarella Sticks turned out:



So fab!  And I love the depth of flavor Rose Romano's Peppers has: a very fun twist on tomato sauce. I think this would perk up scrambled eggs or a panini - or even swapping it out on pizza for sauce!

 Baked Mozzarella Sticks 

• 12 Mozzarella String Cheese, unwrapped
• 12 Eggroll or Wonton wrappers
• Water

Preheat oven to 425 degrees.

Line a baking sheet with aluminum foil and grease with non-stick cooking spray.  Wrap each string cheese in a egg roll wrapper. Dip your fingers in water, and dab the remaining edge to seal the wrapper. Place seam side down on a baking sheet. Bake at 425 for 7-8 minutes.  Turn, and bake for another 5 minutes or until crisped.

Enjoy with your favorite Marinara Sauce!

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Rose Romano's is now available on their website as well as Amazon. They are kicking off their opening with a VERY fun Chat Day today on their Facebook Page and on Twitter from 9am-4pm. There will be tons of fun questions and challenges - and they'll be awarding a 2-Pack of Rose Romano's every hour from 10am-4pm! That is SEVEN chances to win!

Are you inspired to find 1,000 ways to enjoy Rose Romanos? Check out their giveaway today. And if you miss a chance?  They are one of the prizes for the CSHM Olympic Challenge! So make sure you submit your Event Photos on the Challenge Tab for a chance to medal and win a Rose Romano 4-pack for yourself!

WOOT!  Get yo' PEPPER ON!

Labor Day Cookout Menu

Labor Day.

The Unofficial End of Summer. For some, the Unofficial End of Grill Season. (Note: Neither is true - Summer ends on September 21, and Grill Season technically never has to end if you are die-hard about it).

Oh yeah, and a holiday dedicated to...working. Yeah. Real fun.

Whether it is the embracing of Autumn's arrival, a sad good-bye of Summer or the slap-in-the face realization that there are far too many years until retirement, we have to admit that Labor Day does give us the opporunity to celebrate with parties, friends, fireworks, cookouts and GOOD FOOD.

As promised, I've researched and compiled some good recipes together for a pretty solid Labor Day Cookout Menu. Some of the recipes, I will admit, I have not yet tried. But I am posting them because I stumbled across them and they looked so fantastic, that I intend to cook this exact menu for MY Labor Day Cookout...and why would I cheat you out of a good recipe??

So, here is the menu. Let me know what you think of the recipes! If YOU have good Cookout recipes that other people in the community could benefit from (read: recipes for those who hate the recipes I post, but are still searching for something good), then PLEASE email me or leave a comment!

(For more recipe ideas, check out my Memorial Day and Independence Day Menus!)

[PLEASE leave a comment if you stop by this menu! I'd love to hear from you!]

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Appetizer

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Peppery Sweet Cheese Block

- This is simple, but a crowd pleaser!-

• 1 block of Cream Cheese (light or non-fat is fine)
• 1 Jar of Pepper Jelly /Jam (for those who live locally, I recommend any of Chile Spot's Pepper Jam's available at the WCGM)

Place Cream Cheese block on a decorative serving platter. Spoon several tablespoons of Jelly/Jam over the Cheese (as much or as little as you'd like).

Serve with Tortilla Chips, Crackers or Pita.

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Main Dish #1

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Sandra Lee's Pineapple Teriyaki Burgers

- I caught this on TV the other day and it looked SO GOOD, I couldn't WAIT to try it (or post it)!-

- Serves 4-

• 1 1/2 lbs Ground Beef
• 1 packet Beefy Onion Soup Mix
• 2 TBS Ginger Teriyaki Marinade Mix (powder form, not liquid) - [recommend McCormick's Grill Mates]
• 1 (8oz) can Pineapple Rings (keep rings intact), drained and juice reserved
• Salt and Pepper
• 1/3 cup Mayonnaise
• 1 TBS wasabi paste
• 1 TBS soy sauce
• 4 Burger Buns

Combine Beef, Soup Mix, Teriyaki Marinade Mix, and 1/4 cup reserved Pineapple Juice. Form 4 patties slightly larger than bun. Gently press pineapple rings into tops of patties. Season burgers with salt and pepper. Place on grill, starting with pineapple side DOWN. Cook 8 minutes per side for medium.

Mix together Mayo, wasabi paste, soy sauce. Spread on buns. Place burger on buns. Top with lettuce, tomato, onion - or whatever toppings suit you!

Lettuce, Tomato, Onion (for toppings)

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Main Dish #2

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Honey Grilled Pineapple Chicken

- As luck would have it, I came across another recipe using Pineapple juice! This would be a great compliment recipe to make alongside the burgers-

• 2-3 lbs of Chicken (any parts you choose - I usually use boneless, skinless breasts)
• 2 Cups Of Fresh Pineapple Juice
• 8 Fresh GRILLED Pineapple Rings (briefly grill over heat until slightly charred or grill marks show)
• 1/2 Cup Of Honey 
• 1/2 Cup Of Worcestershire Sauce
• 1 Teaspoon Of Garlic Powder
• 1 Teaspoon Of Onion Powder
• 1/8 Cup Of Whiskey (recommended: Jameson Irish)
• 1/4 Teaspoon Of Cayenne Pepper

In a blender, combine Pineapple Juice and Grilled Pineapple Rings until pureed. Pour into a bowl with a lid. Add remaining ingredients. Stir with a whisk until well combined. Seal bowl with lid. Chill marinade for 1 hour. After 1 hour, take out marinade and re-whisk until well combined again. Pour contents of bowl into a large freezer bag (ie: Ziplock). Place chicken into bag and seal. Refrigerate for 4-6 hours before grilling.

This marinade can be used with beef and seafood as well!

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Side Dish

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Tomato Mozzarella Salad

- This is a recipe I modified from Sorrento Cheese. The original recipe involves salad greens and was a bit oily. I cut back on the oil (sometimes I don't use oil at ALL), and I got rid of the lettuce. For original recipe, click HERE-

• 1 8-oz Mozzarella Ball, sliced into thin disks 
• 3 ripe tomatoes, sliced into thin disks 
• 2 Tbsp. Fresh basil, chopped 
• Dressing: 
• 1/8 cup olive oil 
• 3 Tbsp. balsamic vinegar 
• ½ Tsp. Dijon mustard 
• ¼ tsp. salt 
• Freshly ground black pepper, to taste 

Place mozzarella, tomatoes and basil onto a serving dish (I like to make rings, alternating Moz and Tomato, sprinkling with basil).

Whisk together dressing ingredients and pour over Mozzarella and Tomato platter.

Simple but tasty!

Note: I had a friend who one time grilled mozzarella cheese. I found a recipe HERE (if you are nervous putting the cheese slices on a grill, place in a pan on the grill).

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Dessert

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Ricotta Cheese Cookies

-This is a reprint from an earlier post. These cookies have been my obsession since their discovery. Since the nights have been cooler, these would be the perfect end to a Labor Day Cookout!-

• 2 C. Sugar 
• 1 C. butter/margarine 
• 15 oz. Ricotta Cheese 
• 2 tsp. vanilla extract 
• 2 large eggs 
• 4 C. flour 
• 2 TBS baking powder 
• 1 tsp salt 

• 1 - 1/2 C. confectioners sugar 
• 3 TBS milk 

Beat sugar and butter on low speed until blended, then high speed until fluffy (about 5 minutes). Mix ricotta, vanilla, and eggs at medium speed. Add flour, baking powder, and salt at low speed. Drop by tablespoon 2 inches apart on ungreased baking sheets. Bake at 350º 15 minutes, or until golden.


For icing, mix confectioner's sugar and milk until thin. Spread icing on cookies while still warm, and sprinkle with jimmies/sprinkles (optional).


NOTE: I suggest ending your cookout with these scrumptious goodies! Serve with fresh fruit from your Local Farmer's Market and some good coffee!

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There you have it! A great recipe line-up for a great night of food and friends. Enjoy your Labor Day weekend, and optimistically welcome the celebratory season of Autumn!

Happy Labor Day!

Independence Day Cookout Recipes

Sun. Friends. Fireworks. Grills.

The 4th of July is definitely a holiday to look forward to. Everything about it is...celebratory! Many people spend this weekend at the beach or on vacation elsewhere. Some like to spend it local, living it up in the city (here, we are talking about Philadelphia), enjoying live music and amazing fireworks shows. Others, like me, enjoy spending this holiday chill: Hanging out in someone's backyard (having a swimming pool in said backyard would be optimal), having a BBQ with friends.

I love knowing that on 7/4, there will be grills smoking, fireworks blasting, and good conversation around every corner. There is no better way to spend the 4th of July than having a cookout with loved ones. Or any people willing to bring good food.

Here is a menu I put together of food I deem respectable cookout fare for this holiday weekend. Hopefully you can glean even one recipe to enhance your time with friends and family.

FOR MORE RECIPES, Check out my Memorial Day and Labor Day Cookout Menus!

Enjoy!

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I was inspired at a recent birthday celebration with this appertizer. This dip is a crowd pleaser, and big enough to go around. I added a few more ingredients according to my tastes, but add and subtract as you desire.

Appetizer

Fresh Mexican Dip

• 2 Blocks Cream Cheese, softened
• 1 can Refried Beans
• 1 can Sliced Black Olives
• 1-2 cups Salsa
• 1-2 cups Shredded Mexican Blend Cheese
• 1/2 cup Diced Onion
• 1/2 cup Diced Red Pepper

On a serving platter, spread cream cheese so it covers entire bottom. Layer each of the next ingredients through Cheese. Sprinkle Onion and Red Pepper over top.

Serve with Tortilla Chips.

(Note: I think a layer of guacamole would be heavenly, but I didn't want to go overboard...)

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Whenever we want to grill burgers, my husband insists that he enjoys the homemade burgers I have made in the past. The only problem? I never keep the recipe(s) I use to create them! I also only have felt so-so about the previous recipes. Recently, I scoured the internet for GOOD homemade burger recipes. I took a few things from several recipes and concocted the master recipe posted below. (If you have a good homemade burger recipe, I'd love to try it out!). We served these topped with cheese. They were really tasty and moist - a good combo in Burger World. Next time, I think I would serve these burgers with a slice of pineapple. YUM!

Main Dish

Homemade Burgers

• 1 lb 80/20 Ground Beef
• 1 TBL Ground Coriander
• 1 tsp Paprika
• 1 packet Lipton's Beefy Onion Soup Mix (dry)
• 3 TBL Worcestershire Sauce
• 1 (heaping) tsp minced Garlic
• 1 tsp Black pepper

Combine all ingredients and form into patties. Grill until juices begin to run out. Serve on buns with Cheddar or American Cheese, Tomato, Lettuce, and Onion. For more unique topping ideas, try Bacon Strips, Pineapple Slices, Fried Onion Straws or Sliced Brie.

Makes 4 patties (so if you are having a larger party double/triple the recipe).

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What is a cookout without side dishes? Sometimes I like the sides better than the main dish, and I unfortunately fill up on them. Here are 2 options that are SUPER EASY (almost to a fault), and possibly overlooked.

Side Dish #1

Roasted (or Grilled) Asparagus

• 1 bunch Asparagus
• 1 TBS Olive Oil
• 1 tsp Garlic Powder
• 1 tsp Minced Garlic (I usually use jarred)
• Pinch of Salt
• Pinch of Pepper

1) Prepare asparagus spears by snapping off tough woody bottoms (bend the stalk at it's natural breaking point, about 1 to 2 inches from base).

2) Rinse and place on a roasting pan (with sides).

3) Drizzle with Olive Oil.

4) Sprinkle Garlic Powder, Minced Garlic, Salt and Pepper over the stalks. Toss to combine evenly.

To Roast: Keep asparagus on roasting pan. Place in 400º oven for 8-10 minutes, shaking pan halfway through.

To Grill: Using tongs, place asparagus on grill, perpendicular to grates. Grill 5 minutes on each side, or until tips start to brown.

Side Dish #2

Tortellini Salad

• 1 large bag of Barilla Spinach and Ricotta Tortellini
• 1 bottle of Italian Dressing

1) Cook/boil tortellini according to package directions.

2) Drain and place tortellini into a serving bowl.

3) Pour Italian Dressing over tortellini until well coated.

4) Cool in refrigerator until ready to serve.

(I know, it's a sin this dish is so simple. But I love it EVERY TIME, and it goes over well with any crowd. Sometimes, the best and tastiest of recipes are those that are so simple they are overlooked)

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My favorite: Dessert! When there is a cookout, I usually opt for S'Mores, done over the still-flaming coals. Here are some other desserts to consider for your cookout celebration! The first recipe I got from fellow blogger, Cooking With A Plan. The recipe sounds so tasty, and I can't wait to try it out!

Dessert #1

Blueberry Cheese Pie

• 8 oz. cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla
• 8 oz. carton Cool Whip, thawed
• 1 can blueberry pie filling*
• Baked pie shell (she used graham cracker)

1. Mix cream cheese with sugar and vanilla in a large mixing bowl.
2. Fold in the Cool Whip and spread mixture into pie shell.
3. Cover with blueberry pie filling and refrigerate until ready to serve.

The second recipe is one I have recently posted, but felt it would be a nice staple to have on hand at a cookout (thank to my MIL for sharing the recipe with me!)

Dessert #2

Mexican Brownies

• 1 box brownie mix (with ingredients listed on the box - varies with each mix)
• 2 tsp cinnamon
• 1/2 tsp of cayenne -OR- chipotle pepper powder

1) Empty dry brownie mix into a bowl. Add cinnamon and pepper to mix.
2) Add remaining wet ingredients, according to brownie mix box (eggs? oil? water? butter? Each box is different).
3) Bake according to package directions.
4) EAT 'EM UP!

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There you have it! I hope you find some inspiration amongst these recipes. I would LOVE for you to share your favorite cookout recipes as well! There is plenty of summer left, and lots of grilling to be done. I am always looking for more things to try on the BBQ...


Email me so I can share them with the rest of the community!

Happy Independence Day!

Memorial Day Cookout Recipes

** 7/4/09 Editor's Note: Check out the recently added 4th of July Cookout Menu for even MORE ideas and recipes! **

**9/3/09 Editor's Note: Check out the recently added Labor Day Cookout Menu for even MORe ideas and recipes! **

Tomorrow is a great holiday for grilling. The weather forecast for the Philly suburbs looks beautiful. I'd like to share some good grilling recipes now, so you can get out to the grocery store TODAY to get the ingredients for your own BBQ!

My hubby and I have been grilling a lot for the past few weeks, for several reasons:

1) The weather has been nice and warm (AND it doesn't heat your house up when you cook outside!).

2) We like the way grilling tastes (we have a charcol grill)

3) Grilling can be a healthy way of cooking!

So, let the grilling begin!

Steph's Summer Cookout Menu

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I found this marinade recipe a few weeks ago, and we've been obsessed with it. You can use Beef (London Broil, or any kind of steak) OR Chicken, and it turns out SO tasty. I love that is versatile, and can be used with different kinds of meat. The grill times listed below are approximate, especially for the beef (depending on if you like rare or well-done). When grilling beef, always let the meat stand for 5 minutes after grilling, so the juices can redistribute!

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Cookout Recipe #1

Awesome Grillin' Marinade

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• 1 2-3 lb steak, 1-inch thick (look for the label "London Broil") OR 8 pieces of chicken (your choice - I like boneless skinless chicken breast)
• 3/4 cup olive oil
• 1/3 cup low sodium soy sauce
• 3 tablespoons Worcestershire sauce
• 1/4 cup red wine vinegar
• 1/3 - 1/2 cup Real Lemon from the bottle
• 1 tablespoon dry mustard
• 2 tablespoons minced fresh parsley
• 1 clove garlic, crushed or 2 tablespoons of crushed jarred garlic

Combine ingredients (minus meat) in a bowl and whisk vigorously (until well combined). Place meat into a container (I use a gallon sized Ziplock bag, often double bagged) and pour marinade in (feel free to reserve a small amount for basting while you grill). Marinate for 2 -3 hours. Cook over medium hot coals (or medium-hot heat on a gas grill): 5-10 minutes per side for London Broil/beef, 5-8 meats per side for chicken. Times will vary with different meats and different grills.

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What is a BBQ without some side dishes to go along with it? Here are some great ones I find tasty and easily thrown together!

The first recipe is good as a side OR an appetizer, and is a unique take on garlic bread.

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Cookout Recipe #2

Grilled Tomato Toasts

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• 1 loaf of french/italian crusty bread
• Oil
• 2-3 tomatoes, cut in half
• 2-3 cloves of garlic, peeled

Cut bread into 1-inch slices (as many or as little as you'd like. When it's just my hubby and I, we cut 2 slices per person. If we are serving several people, we cut the whole thing). Brush oil on both sides. As you are cooking on the grill, throw on the bread, watching carefully so as not to burn. Toast until brown on each side (roughly 1-2 minutes per side). Take the bread off the grill. Rub each side of the bread vigorously with the garlic (it will melt onto the bread). Then Rub each side of the bread with the cut side of the tomato a few times, until the bread is slightly pink. Enjoy!

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I also like having a pasta salad of some sort. Pasta salads come in all shapes, sizes and flavors. This is a VERY simple pasta salad that my mom always made, so it is near and dear to my heart! I also like to think of it as a blank slate, so if you don't like some of the ingredients, don't use them...or add new ones!

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Cookout Recipe #3

GiGi's Pasta Salad

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• 1 box (1lb) Elbow Macaroni, cooked, drained and cooled according to package directions
• 1 cup of chopped green olives with pimentos (reserve 2 TBS of the olive juice from the jar)
• 1 cup shredded carrot
• 1 stalk of celery, chopped (I don't like celery, so I don't use it!)
• 1 to 1-1/2 cups of mayonnaise

Combine the pasta, olive juice and mayonnaise (if you like mayonnaise, use the higher amount listed). Add chopped olives, celery and shredded carrots. Combine and enjoy!

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And what is a great BBQ meal without dessert! Many of the recipes I have listed under "Tasty Treats" would complete this meal (click the link on the side). Here is one I found from another blogger friend, Cooking With a Plan. Check out her blog, and find the master recipe for this light and fresh summer dessert. I'll copy it below as well.

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Cookout Recipe #4

Strawberry Sugar Cookie Bars

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• 1 package of store bought sugar cookie dough (in the refrigerated section)
• 1/4-1/2 cup of strawberry jam (do it by feel)
• 1 cup fresh strawberries (hulled and sliced)

Smooth out the dough onto a small rimmed baking sheet. Poke holes in it with a fork and then bake according to the time and temperature on the package (don't overbake it...let it stay soft and chewy).

Allow to cool and then a layer of jam over the top. Then layer the fresh strawberry slices on top. Cut into squares and enjoy!

*You could totally double this and just use two or more packages of cookie dough. Then you could use a larger baking sheet.

**This dessert recipe is best eaten the day you make it, as it becomes a bit of a gooey (but still tasty!) mess thereafter.

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So, there you have it! A complete Summer Cookout Menu, recipes and all. What are YOU having for dinner on Memorial Day?

Do you have any great recipes for cookouts: summer desserts, grill marinades, or side dishes? Pass them along to share with the rest of the community!

moderndaydonnareed@gmail.com

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