Garlic-Lemon Marinated Grilled Chicken

Summer is almost over for us (our kids will be back to school in just over a week) so I decided to share with you a couple of our favorite, easy summer recipes.

My husband and I love grilled food, so we use our grill throughout the year, even when there is four feet of snow on the ground. Grilling in the summer is our favorite though because we can grill almost every night. My husband considers himself to be a master griller because he claims to be able to grill almost anything, and strives to achieve perfect grill marks every time. I'm not sure about the master griller part, but he does cook some of the nicest looking meat I've ever seen! :)

Here's one of my go-to marinated grilled chicken recipes. It's easy to throw together and has a really nice, subtle, but noticeable flavor. You can alter any of the ingredients to your liking or add more/different herbs to change the flavor a bit.

Garlic-Lemon Marinated Grilled Chicken

Marinade--
For every 4 boneless chicken breasts:

3 T extra virgin olive oil
3-4 cloves fresh, minced garlic (small to medium in size)
2 T water
1 1/2 T lemon juice (fresh is best)
1/4-1/2 tsp lemon zest
1 tsp sugar
1/2 tsp fresh parsley, finely chopped (or 1/4 tsp dried)
1 tsp kosher salt
1/4 tsp fresh cracked black pepper


Combine all of the marinade ingredients.
Place chicken in a resealable plastic bag or glass dish with a cover. Pour marinade over chicken, coating each piece well. I like to pierce the meat a few times with a knife so the marinade soaks up better.
Marinate in the refrigerator for a least an hour, but I think the best flavor is achieved after the chicken has been marinating for most of the day (6 hours or so).

When ready to cook, spray grill with non-stick grilling spray (if desired) and the preheat to medium-high heat.
Remove chicken from the fridge and place on paper towels. Gently dab off any excess marinade.
Grill chicken until cooked through, about 15 minutes or so (6-8 minutes on each side).
Enjoy!

Peanut Butter Pie Parfaits

I made this special Peanut Butter Pie Parfait dessert in memory of a fellow food blogger's husband, Mikey, who recently passed away unexpectedly (read more, here). I've never met either of them, but the love and support that was showed to them throughout the blog world over the past week was just amazing. I couldn't wait to make my own special peanut butter pie dessert to share with my family, in their families honor.

This is a very decadent dessert that is very easy to put together. I hope you enjoy it!

Peanut Butter Pie Parfaits
(adapted from Inside BruCrew Life and The Pioneer Woman)

Here's the ingredients you'll need:

Oreos (regular or chocolate creme)

Unsalted butter

Creamy peanut butter

Cream cheese

Confectioners' sugar 

Cool-Whip, thawed

Chocolate Chips

Heavy whipping cream
Mini Reese's peanut butter cups, cut in half (or regular sized peanut butter cups, chopped)

Let's make it!

Oreo Crust Layer:
10-12 Oreos, finely crushed (I used my food processor)
1 T unsalted butter, melted

-Mix Oreo crumbs and melted butter together. Set aside.

Peanut Butter Pie Layer:
1/2 cup creamy peanut butter
4 oz cream cheese, at room temperature
1/2 cup plus 2 T confectioners' sugar
4 oz Cool-Whip, thawed (half of the container)

-Using an electric mixer, cream together the peanut butter and cream cheese. Then mix in the confectioners' sugar. Gently fold in the Cool-Whip with a rubber spatula. Set aside.

Chocolate Ganache Layer:
1 cup chocolate chips (I used semi-sweet)
1/2 cup heavy whipping cream

-Heat the heavy cream over medium-high heat in a small saucepan until boiling. Remove from heat and stir in the chocolate chips until melted and smooth. Let cool for a few minutes on the stove top.

Homemade Whipped Cream:
1 cup heavy whipping cream
3 T sugar

-Using an electric mixer, whip the cream and sugar until stiff peaks form, about 2 minutes.


Once all of your "layers" are ready, it's time for assembly! If you make 3 layers of each like I did. then you should get 4 big servings (the bigger, the better, right?). If you only do two layers of each, then you should be able to get about 8 servings.

Here's how I put mine together, starting from the bottom:

About 2 tablespoons of Oreos, pressed into the bottom of each parfait cup.

Then add these layers in this order:
1 generous tablespoon of peanut butter pie filling
1 generous tablespoon of chocolate ganache
4- half pieces of Reese's mini peanut butter cups (or about half a tablespoon of chopped regular size)

-Repeat the above three layers, two more times (or once more if making smaller desserts)

Finish with homemade whipped cream on top and a few more Reese's mini peanut butter cups for garnish.
Enjoy!! :)

Chicken Florentine Bowtie Pasta

I'm always on the search for great pasta dishes, especially quick, week-night type dishes that can be thrown together in less then 30 minutes.

Here's another great recipe from one of my favorite blogs. Jenny from Picky Palate is always creating the best dishes that are kid (and adult) friendly. I often look to her recipes for inspiration in my own kitchen. This recipe was yet another winner in my house and I think you will enjoy it too!
 

Chicken Florentine Bowtie Pasta
(adapted from Picky Palate)

2 T extra virgin olive oil
1 medium onion, diced
2 cloves fresh garlic, minced
4 cups fresh baby spinach, washed
2 cups cooked boneless chicken, shredded or cut into bite-sized pieces
1/2 tsp kosher salt
1/4 tsp fresh cracked black pepper
2 containers of Philadelphia Cooking Creme
1 box bowtie pasta
1 1/2  cups shredded mozzarella cheese (I used reduced-fat 2% milk)
Grated parmesan cheese

Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray; set aside.

Cook pasta to al-dente according to package directions. Drain.

In a large pot, heat oil over medium heat. Add the onion and cook until soft, about 4-5 minutes. Add the garlic and cook for another minute.

Stir in the spinach and cook until wilted, about 2 minutes.

Add the chicken, salt, and pepper and cook until heated through, about 3 minutes.

Turn off the heat and add the Cooking Creme. Stir well.

Add the pasta to the chicken mixture and mix well. Spread into the prepared baking dish. Sprinkle the top with the mozzarella cheese.

Bake uncovered for 20-30 minutes, until heated through and cheese is melted. Serve with desired amount of sprinkled parmesan cheese on top. Enjoy!

Oreo Reese's Brownie Bars

Warning! If you are afraid of high calorie desserts, then don't read this recipe! :)

My family loves Oreos so I am always looking for ways to incorporate Oreos into our desserts. When I came across this recipe, my jaw dropped and I was instantly in love.
They are awesome. My youngest son had a lot of fun helping me put them together. They are so super simple to make and will definitely cure any sugar-type craving you might me having!

Here's the recipe:

Oreo Reese's Brownie Bars

(from Inside BruCrew Life)

Brownie mix (either boxed or homemade--9x13 pan size)
2 cups Reese's Pieces
Golden Oreos


Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick baking spray and set aside.
Mix together the brownie mix (if using a boxed mix--follow 2-egg directions). Stir in 1 cup of the Reese's pieces into the brownie mix. Spread half of the brownie mix into the bottom of the prepared baking pan. Then place the Oreos on top of the batter so they are just touching each other (I did 4 rows of 6--using 24 cookies).

Cover the Oreos with the other half of the brownie mix. Then sprinkle the remaining 1 cup of Reese's Pieces over the top.

Bake for 22-26 minutes, until brownies are done and a tooth pick inserted comes out clean. Cool completely on a wire rack before cutting. Enjoy! :)

Baklava Pie (a.k.a. Greek Walnut Pie)

My husband L-O-V-E-S baklava. For those of you who are unfamiliar with baklava, it's a very rich and sweet pastry made with layers of phyllo dough and a mixture of nuts with honey or syrup. I usually make it once a year, during the holidays for my husband to bring to work as a "gift" to all his employees (and himself). They always gobble it right up and then beg me to make it over and over again throughout the year. I would make it more often, but it's very time consuming to make, not to mention a little pricey.
So, I was super happy when I recently came across a recipe for Greek Walnut Pie. It's a pie that tastes just like baklava, but takes a fraction of the time to make! I was sold and needed to make it immediately.
The results are just amazing. If you are a fan of baklava, then you will love this pie!
Here's the recipe:

Baklava Pie (a.k.a. Greek Walnut Pie)
(adapted from a recipe by Maria Irvine, Pillsbury.com)

Pie crusts for a two-crust pie (homemade or store-bought)
2 1/2 cups walnuts, finely chopped
1/4 cup packed light brown sugar
2 T granulated sugar
1 1/2 tsp cinnamon
3/4 cup margarine or unsalted butter, melted and slightly cooled
3/4 cup honey
1 T lemon juice

Preheat oven to 325 degrees.
Lightly spray a 9 inch pie plate with baking spray (glass works best).
Line the pie plate with one pie crust. Trim edges to fit plate.

In a medium sized bowl, combine the chopped walnuts, brown sugar, granulated sugar and cinnamon; mix well.

Pour and evenly spread 1/4 cup of the melted margarine or butter into the bottom pie crust. Then spread the walnut mixture onto the top of the melted butter in the pie crust.

Then drizzle about 1/4 to 1/3 of a cup of melted butter over the top of the walnut mixture (do not stir!).

Top with the remaining pie crust. Seal and flute the edges.

Cut multiple large slits in the top of the pie for steam to escape. Then brush the top crust with about half or more of the remaining butter.

Bake the pie for 45-55 minutes, until lightly golden brown. About 5 minutes before you remove the pie from the oven, heat the honey and lemon juice in a small saucepan over medium heat until it has a watery consistency, stirring frequently.

Remove pie from the oven onto a wire cooling rack. Slowly pour the hot honey/lemon mixture over the entire top of the pie, making sure to let the mixture seep into the slits of the top pie crust. Brush onto the edges as well.

Cool for at least 3 hours before serving. Top with whipped cream and enjoy!

Fried Green Tomatoes

My mom used to make fried green tomatoes for just her and I as a special treat once in a while during the summer when I was growing up. I remember running out into her garden with excitement and hunting down the perfect green tomato for her and I to share.

My mom would make her tomatoes using just seasoned bread crumbs and egg, but when I make my tomatoes today, I prefer using panko bread crumbs to make them extra crispy and cayenne pepper for a little kick. I also prefer using the "shallow fry" method of cooking instead of deep-fat frying. You can use whatever method you want though.

Fried Green Tomatoes

-Serves 4

(adapted from The Neelys on Food Network)

1/4 cup canola oil (for shallow frying) or use a deep-fryer

4 medium sized green tomatoes, sliced into 1/4 inch thick rounds

3/4 cup all-purpose flour
1 T garlic powder
4 eggs
2 T milk
1 1/2 to 2 cups panko bread crumbs
1/4 tsp ground cayenne pepper (add more or use less to your taste)
1/8 tsp paprika
Kosher salt
Black pepper

Heat the oil in a skillet over medium-high heat (or heat a deep-fryer to 350 degrees).

In a shallow bowl, whisk together the egg and milk.

In a second shallow bowl, mix together the garlic powder and flour.

In a third shallow bowl, mix together the bread crumbs, paprika and cayenne pepper. Season with a little kosher salt and black pepper.

Lay the sliced tomatoes on a paper towel. Season both sides of all the tomatoes well with salt and black pepper.

When the oil is ready, dredge one tomato slice at a time into the flour mixture, then into the egg mixture and finally into the bread crumbs, making sure both sides are equally covered.

Place into the skillet and fry for 1-2 minutes on each side until dark golden brown (or cook 2-3 minutes if using a deep-fryer). Remove and drain on a paper towel. Season right away with more salt, if desired. Repeat until all the tomatoes are done.

Let rest for a couple of minutes, then enjoy!

Basil Lemon Butter Salmon

Hi everyone! Remember me? I know I haven't posted anything for a super long time, but now that school is over for the summer, I am gradually starting to get my life back :) I am going to start blogging again, but it won't be as frequent as before. Thanks for sticking with me!

So, my vegetable and herb garden I planted this spring is looking great. I have tomatoes already, my green beans, cucumbers and bell peppers are starting to flower and I can see tiny jalapenos starting to grow. My herbs have totally taken off and I'm picking some every day to cook with :) I am just loving this time of year!

I wanted to share with you a favorite and very versatile recipe. It isn't the salmon, but is actually the butter compound used to baste the salmon with!
This simple butter mixture is great on so many different foods and is very kid friendly. It's wonderful on pasta, different types of fish, grilled shrimp, biscuits, corn on the cob, in vegetable sautes and many other dishes. Be creative! You can make it in advance and keep it in the fridge. Just use what you need and store the leftovers for a different use (within a few days, that is).

One of my favorite ways to use this butter is on grilled salmon. Oh, how I love grilled salmon. Spread some of the butter over salmon fillets or steaks (a teaspoon or so per serving), place onto a greased grill and cook until done (about 10 to 15 minutes over medium heat). You can baste the salmon with more butter while it's cooking to add more flavor if you wish. Pan cooking the fish with the butter on it is wonderful as well. Enjoy!

Basil Lemon Butter

8 T unsalted butter, softened, but not melted
8 fresh basil leaves, chopped
Zest of one lemon
Juice of one lemon
1/4 tsp to 1/2 tsp Kosher salt (or to taste)
Fresh black pepper, to taste

Soften the butter until it's easily spreadable, but not melted. Using a wire whisk, whip in the chopped basil leaves, lemon zest, lemon juice, salt and pepper. Use immediately or place in the refrigerator until ready to use (within a few days). Let soften at room temperature before using.