Hearty chicken, veggie, and whole wheat orzo soup with a refreshing lemon broth seasoned rosemary and parsley. Comforting but not too heavy for the summer.
Homemade soups usually hit their prime during the fall and winter months but who says you cannot enjoy soup during the summer? This lemon broth based chicken and whole wheat orzo soup is comforting yet light enough to enjoy despite the heat outside.
In family news my nephew Luke has been exceptionally good with his new little brother Griffin. He actually requested to hold him one day and has been showing him how to do tummy-time. Sounds like he’s going to be a good big brother! Hopefully I will get an opportunity to venture out there soon and then will shower you all with photos sweeter than any cookie photo you’ve ever seen.
One year ago: Slow Cooker General Tso’s Chicken
Creamy cheesecake with a sweet swirl of blackberries makes for one decadent and delicious summer dessert. Top it off with fresh blackberries and whipped cream.
This post has been a long time in the making. I made it Easter weekend and finally planned to share the recipe back in May only to discover that the images had magically disappeared from my camera’s memory card. With blackberry season upon us I figured it was a good time to try again. Thankfully it was good enough to warrant a second appearance and was gobbled up just as fast as the first time. The only thing I did differently the second time around was using chocolate graham crackers in the crust instead of regular. It was a most excellent substitution.
One year ago: Gluten-Free Caramel S’mores Bars
Summer BBQ grilling and salads come together in this BBQ chicken salad with grilled corn, tomatoes, red onion, black beans, cheddar cheese, and even BBQ-Ranch and cornbread croutons.
Summer is the time for BBQ and grilling but that doesn’t mean it can’t also be salad season, especially when you combine them. This salad is mixed with tomatoes, red onion, black beans, grilled corn, and cheddar cheese topped with BBQ grilled chicken, BBQ-Ranch dressing and even homemade cornbread croutons.
The composition of this salad was inspired by OXO and their #WhatAGrillWants campaign. They have a slew of tools which are very handy to have during any grilling adventure, such as 16″ inch tongs for turning and flipping meat (and corn on the cob) on the grill.
But of course one of the best parts about BBQ grilling is the sauce, so I slathered that stuff on with a silicone basting brush.
I also particularly enjoy grilled corn on the cob. I usually soak un-shucked corn in water and grill it, but this time I decided to char the corn by cooking it straight on the grill. Then afterwards I removed those tasty kernels with a corn stripper.
Before all that grilling, while the chicken marinaded, I mixed up the BBQ-Ranch dressing and made homemade cornbread croutons. Toss all of the components together and you’ve got the makings of one awesome BBQ salad.
One year ago: Peach Chicken with Balsamic Glaze
Rum never tasted so good than in this sparkling cocktail made with fresh blackberries, basil, and honey. Perch for summer months on the porch.
The final World Cup match is today between Germany and Argentina. I cannot believe this is it for another 4 years, but maybe that’s what makes it even more exciting. Although I’m not sure what I am going to do for the next month and a half between now and the start of college football! Which brings me to today’s recipe. It may not be futbol or football inspired, but it does celebrate the summer berries which are in season right now. Zainab originally made this cocktail with strawberries but since we have moved on to other berries in TN I used blackberries. I even decided to sweeten it with some key lime honey.
Sourdough hard pretzel pieces seasoned with cheesy taco seasoning make for a highly addicting snack and it’s incredibly easy to make.
It’s hard to believe that Sunday is the end of the 2014 FIFA World Cup. This month-long event seems to have passed by in a much shorter time frame. There were so many exciting, close games (except for Germany-Brazil) and hopefully the final game will be just as fun to watch.
Since I am pulling for Germany to win, in preparation for this event I decided to post a pretzel recipe. This is a different variation of seasoned hard pretzels using cheesy taco seasoning instead of Ranch. I got the idea when a coworker said that she doesn’t like Ranch seasoning (we were presented with Ranch-seasoned pretzels from a patron) and I pondered what other seasonings would work on a hard pretzel. Taco seasoning just popped right into my brain. I went with cheesy taco seasoning, assuming that straight taco seasoning might be a bit overpowering. Whether that would have been true or not I do not know, but what I do know is these were addicting.
One year ago: Raw Peanut Butter Cookie Dough Bites
Two years ago: Red Velvet Cake Batter Dip
Skip the rice and go meatless with this vegetarian cauliflower fried rice topped with crispy tofu and a peanut-soy sauce. With all that flavor you won’t notice that it’s not real rice!
What a crazy World Cup game yesterday! I had my bets on Germany but was expecting a close game, as I am sure most people were. After the 4th goal I was completely at a loss for words. By the 6th goal I stopped paying close attention and was attending to other things, therefore missing the final two goals making it a 7-1 win for Germany. I don’t think I’ve ever seen a score that high ever in soccer, even when playing on my own club teams growing up. What a sad way for the hosting country to be booted out of the race. At least they get to play in the third-place game. On the up side, I’m even more impressed with the USA team keeping Germany to one goal in our game!
But moving on to this stir fry. After seeing a couple recipes for cauliflower rice I was sold. All I needed was to get my hands on some cauliflower, and after my broccoli/cauliflower/cabbage U-picking adventure that mission was completed. The texture of the cauliflower may not exactly resemble rice but it was close enough that neither myself nor my dad were overly aware of the substitution. As for the tofu, it was so sufficiently drained and dried that it sucked up all the flavors from the peanut-soy sauce, resulting in some of the best tofu I’ve ever had. If you’re been looking for a super-vegged out meatless meal, I highly recommend trying this.
Turn those end-of-season strawberries into delicious homemade jarred jam. Other than freezing them, it’s the best way to enjoy berries year round.
While many of your have just started picking strawberries at your local U-pick farm, in east Tennessee strawberry season is ending and we are beginning blueberry and raspberry picking season. Which means it’s the perfect time to make jam out of those end of season strawberries. While jam making is not something I normally dive in to, my dad has made jam and jelly for as long as I can remember and therefore has all the tools to do so. We actually made this jam at the same time as the strawberry syrup.
It’s burger month! Crank up your turkey burgers with spicy mustard and sweet potato, served with spicy mustard-mayo and a pretzel roll.
It’s burger month! A month-long celebration of all things burger hosted by Kita (Pass the Sushi & Girl Carnivore) and joined by 30 other bloggers including myself. Every day this month each one of us is sharing a different burger recipe and to make the deal even more delicious we’re hosting a giveaway with prizes to help get your burger on. Just use the Rafflecopter widget located at the bottom of this post.
My burger is actually a turkey burger. A turkey burger mixed with sweet potato and smokey chipotle mustard, topped with a smokey chipotle mustard-mayo, and served on a pretzel bun. While I was at it I marinaded some zucchini and yellow squash in a mixture of olive oil and the same spicy mustard to grill along with the burgers. You may be thinking that mustard in every component is over-kill but I assure you it is not. The mustard added a different kick of flavor to each part. Why not slather the mustard on the burger bun too while you’re at it?
Thanks for chcking out my burger for #burgermonth and an ever bigger thanks to all of the awesome bloggers contributing to this month month burger-fest and of course the fabulous companies that have donated prizes, El Diablo Hot & Spicy Mustard, FireWire Grilling Skewers, Hamilton Beach, KitchenIQ, The Spice House, and Wisconsin Cheese
One year ago: Breakfast Crème Brulee
Homemade oven-fried onion rings are the perfect addition to backyard grilled burgers. This recipe makes a single serving in case you are the only one craving them.
I have been slacking on my Single Serving Sunday posts the past few weeks. Since I have been staying with my parents while job hunting, the need for single serving recipes has decreased and somehow I feel like I have less time to cook lately than I did in grad school. Not sure how that works but I guess it means I am keeping busy!
The last time I posted homemade onion rings was in 2010, when I had just started my blog, and decided it was time for a revisit. This single serving recipe is adapted from that first recipe using Panko instead of smashed potato chips and saltines. Slightly better for you and just as crunchy. I also employed the oven-frying method which I prefer and use for all of my oven-fried recipes now.
Two years ago: Orzo with Parmesan and Basil