Chicken Kabobs with Cucumber Salsa

I think the grill can be a girl's best friend, okay, I should not exclude all you men out there, but I feel women tend to fear the grill. I know tackling the grilling basics can seem daunting at first. You may fear overcooking or burning your meat, leaving you with a dry, flavorless, and crunchy result. Even for those of you who have never used a grill, this chicken kabob recipe can wipe away all any of those fears. By marinating the chicken, the end result is moist, flavorful, and tender; simply keeping you wanting to eat more.

This dish is great for a quick meal, a large party or even a light lunch. You can also add your favorite herbs to the marinade, like rosemary or thyme, to personalize the dish. Whether you are a first time griller or a grilling expert this is a great recipe to close out the summer grilling season.

Ingredients: 

-2 1/2 pounds boneless skinless chicken breast, cut into 1

inch chunks

-4 cloves garlic, finely chopped

-1/2 teaspoon freshly ground black pepper

-3 tablespoons extra-virgin olive oil, divided

-3/4 teaspoon coarse sea salt, divided

-1 lemon, juice and zest, divided

-1 large cucumber, peeled and roughly chopped

-1/4 pound (about 1 cup) crumbled feta cheese

-1/3 cup finely diced red onion

-1/4 cup finely chopped fresh parsley

Directions:

1. In a large bowl, combine chicken, garlic, pepper, 2 tablespoons oil, 1/2 teaspoon salt and all but 1 tablespoon of lemon juice and toss to coat. Marinate at least 20 minutes, but I usually tend to do this in the early afternoon or morning and let them sit in the fridge for several hours. The longer they sit the more flavorful they become.

2. Take the cucumber and dice into small pieces. Place in a bowl and stir in feta, onion, parsley, lemon zest, remaining 1 tablespoon lemon juice, remaining 1 tablespoon oil and remaining 1/4 teaspoon salt. Cover and refrigerate while meat is cooking. Bring it to room temperature before serving with the chicken.

3. Prepare grill by turning it onto medium-high heat. Now slide chicken onto a metal or well-soaked wood skewers (you need these wood skewers to be soaked, so that they do not burn during the grilling process) and grill until browned about 3-4 minutes and flip the kabob over to other side cooking for 3-4 more minutes, about 6 to 8 minutes total. 

4. You can choose to serve these on the skewer or remove the meat to serve in a dish. Top with the cucumber salsa and enjoy!

Homemade Oreos

One of my favorite cookies is the Oreo. When most people think of how you can improve an Oreo, they think about dunking it into milk. While that is definitely a correct answer, how about dunking a 'Homemade Oreo' into milk instead! I guarantee once you go homemade, you will never go back to the package again! These are quick, easy and absolutely delicious! Enjoy!

Ingredients: (Yields 25 to 30 sandwich cookies)

For the chocolate wafers:

-1 1/4 cups all-purpose flour
-1/2 cup unsweetened Dutch process cocoa
-1 teaspoon baking soda
-1/4 teaspoon baking powder
-1/4 teaspoon salt
-1 1/2 cups sugar
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
-1 large egg

For the filling:

-1/4 cup (1/2 stick) room-temperature, unsalted butter

-1/4 cup vegetable shortening

-2 cups sifted confectioners’ sugar

-2 teaspoons vanilla extract



Directions:

1. Preheat your oven to 375 degrees. Center two racks in the oven.In a food processor with dough blade, or bowl of an electric mixer with the blade attachment, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
2. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. I use two fingers lightly dipped in water and push one directions across all the cookies and then go back across all of them in the opposite direction. Bake for 9 minutes, rotating pans once for even baking. Set baking sheets on a rack to cool until the cookies begin to harden (about 5 minutes), then remove the cookies and allow them to finish cooling on the rack.
3. To make the cream, place butter and shortening in a mixing bowl using the wire whisk attachment, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
4. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. You can also use a gallon zip-lock bag and cut not end. It will work the same as having a pastry bag. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

 (Adapted from Smitten Kitchen and Retro Desserts)

The Perfect Fry

I always bake my fries at home. With that being said, it is no longer the case. You may be wondering why I didn't fry before and why I fry now? The answer is simple, work. When frying a french fry you must fry them, twice, at two different temperatures: a low temperature for poaching and a high temperature for crisping. In this month's edition of Bon Appetit, I read about a chef Joel Robuchon who does fry at home. Although he does fry, there is one big difference; he used a unique method which gives you that perfect golden brown fry: crunchy on the outside and creamy in the middle. The unique method is Robuchon begins with cold oil in order to achieve the same result you would get from frying the french fries at two different temperatures resulting in less work and the same result! Perfection! I promise after trying this technique at home, you will be tempted to never make your fries any other way! You may not even want to leave home to order another sub-par french fry again!

Ingredients:

-2 lbs. peeled and rinsed russet potatoes; cut into long fries approximately 3/8" by 3/8"

-Safflower or Vegetable Oil to cover potatoes by 1"

-Kosher Salt

-Parmesan optional, Truffle Oil optional

Directions: 4 servings (Keep in mind you will not be able to make a second batch seeing as the pot and the oil needs to start out cold.)

1. Cut Potatoes and rinse well. Shake off excess water.

2. Place the potatoes in a deep heavy pot. Make sure potatoes are no more than two layers deep; spread them out well.

3. Pour oil over the potatoes until they are covered by 1" of oil.

4. Place pot on burner and turn heat on to medium.

5. Cook for 15 minutes. The oil will begin bubbling gently.

6. Continue cooking and occasionally loosen the potatoes from the bottom of the pot for 25-30 minutes.  The potatoes should be very tender

7. Increase heat to medium high until the potatoes are golden brown about 15 more minutes. The oil at this time will boil vigorously. 

8. Using a slotted spoon remove the fries and place on a paper towel lined plate. Sprinkle with salt immediately. 

Blueberry Coffee Cake

It appears that I must be on a breakfast kick or maybe it is just that the early summer mornings are leaving me with extra baking time. Either way the slower mornings and extra time have left me with the ability to make more intricate breakfasts...and the time to experiment, which I absolutely love!

Today after staring into the fridge at a carton of blueberries, I began to rack my brain for different uses seeing as the past few mornings began with either steel cut oats with blueberries or homemade granola topped with blueberries. Now I was looking for an alternative use and a use for all of them! Oh and I forgot to mention, all I really wanted was cake; soft, moist, delicious cake. And I wanted it immediately. 

I decided to search for a new coffee cake recipe. I wanted it to be quick, simple, and definitely satisfy my sweet tooth. It needed to be cake-like. It had to melt in my mouth like a buttery slice of old school bakery cake with a fine crumb texture.

I came across this recipe on the internet and with a few minor changes, I was set. The nice bonus to this coffee cake is that it could also function for a summer dessert. The crunchy crumb topping and the ability to serve it warm with a heaping scoop of vanilla ice cream is true perfection! And did I forget to mention, I used up all my blueberries!

Ingredients:

For the streusel:

• 1/4 cup granulated sugar
• 1/3 cup light brown sugar, lightly packed
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 pound (1 stick) unsalted butter, melted
• 1 1/3 cups all-purpose flour

For the cake:

• 6 tablespoons unsalted butter, at room temperature (3/4 stick)
• 3/4 cup sugar
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla, like Madagascar Vanilla
• 2/3 cup sour cream
• 1 1/4 cups AP Flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup fresh blueberries
• Confectioners' sugar for dusting

Directions:

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla and sour cream. 

In a separate bowl, sift together the flour, baking powder, baking soda and salt. 

With the mixer on low speed, add the flour mixture to the batter until just combined. 

Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. 

With your fingers, crumble the topping evenly over the batter. 

Bake for 40 to 50 minutes, until a cake tester or toothpick comes out clean. 

Cool completely and serve sprinkled with confectioners' sugar. Or top it with vanilla ice cream if you are so inclined. I won't tell.

(Adapted from Ina Garten, Food Network)

Breakfast Stack

This is one of my favorite dishes to make for breakfast. The 'stack' has homemade Parmesan and garlic hash browns, a slice of yellow American cheese, and one extra large egg over-easy garnished with Kosher salt, freshly cracked Tellicherry pepper, and flat leaf parsley...with a few honey and brown sugar sausages on the side.

 I absolutely adore the melting cheese and the egg yolk mixing with the hash browns; the base traps all the runny yolk ensuring a little for each and every bite. Instead of using a predictable slice of toast to wipe up or dip into your egg yolk, you have the bed of potatoes absorbing the liquid and enhancing the flavor. It is creamy, savory and when adding the sausage a little sweet. A great combination to start off your day! Leaving you full, happy and wanting seconds.

Ingredients: Yields one serving
2 Yukon Gold Potatoes, shredded and patted dry
White Onion, 1/4 shredded
1 1/2 teaspoons garlic
4 tablespoons freshly grated Parmesan
Olive Oil, until potatoes are lightly coated
Salt and Pepper to taste
1 slice Yellow American
1 Egg
2 Sausages
Garnish with flat leaf Parsley




Directions:
Using a food processor, shred the peeled potatoes. Removed from food processor and remove excess liquid by patting dry with paper towels.


Now shred onion in the food processor.


Add the potato and onion to a saute pan over low heat. Lightly coat the mixture in olive oil (approximately1-2 tablespoons to start). Salt and pepper to taste (about 1 tsp salt, 1/2 teaspoon pepper). Cover with lid.


While potatoes begin to cook. Place sausages in a preheated oven following package directions. 


Keep in eye on the potatoes making sure the heat is low enough they are cooking and not burning or drying out. If they are burning or drying out add a little more olive oil or butter. 


As the potatoes begin to become tender 10-15 minutes, add your chopped garlic and stir mixture thoroughly. 


After 2 minutes add your Parmesan. Stir the mixture and cover removing from heat.


Now in a medium non-stick skillet over medium-low heat crack your egg. As soon as the edge of the egg looks like it is browning and the white of the egg looks almost cooked through flip your egg. Continue to cook about thirty seconds. You want your yolk runny and not cooked through. You want the egg just cooked enough you can remove it without puncturing your yolk.


Remove sausage from oven. Add two to your plate. Then scoop potatoes onto the potato. Top with slice of cheese and slide your egg on top. Garnish with a pinch of kosher salt, pepper and parsley. Enjoy!

The Perfect Turkey Burger

I cannot believe these words are even about to pass my lips, but here goes nothing (dramatic pause), "This turkey burger is ridiculously delicious!". I cannot emphasize this enough...it's ridiculous! I will boldly and proudly state that I will chose a turkey burger, well this turkey burger, over any beef patty you could throw my way. These turkey burgers have so much flavor. The flavor profile is complex; there are many different flavors hitting you as you continue to bite into the moist burger (Yes, I said moist!). Food rarely surprises me and I usually know what to expect before even tasting something, so I cannot say enough about how floored I was after biting into this burger.

This picture (or should I say poor representation of amazingness) was not even taken until after I took a bite. I did not think I would be finishing it, let alone even consider blogging about it! I was expecting an "ugh.." reaction, a couple of forced bites by myself, and as last dish effort to continue eating the poor excuse of a burger whipping out the ketchup and drowning said burger until edible. I was speechless after the first bite. I whipped out my camera instead of the ketchup, shot a single picture and continued to inhale the rest of the burger. In the past, I had always viewed turkey burgers as bland, low-fat, healthy versions of the 'real' thing (aka beef), but this was not the case and these were all myths or at the very least mere excuses for bad burger making. I had to share my secret, as well as see the reactions of others, of this amazing discovery! Turkey can truly hold its own in the burger war against beef any day, you just have to have the right person making it or maybe just the right recipe!

(Adapted from food network magazine)


Ingredients:

• 1 large portobello mushroom cap, stem removed (food processed)
• 1/4 medium white onion chopped
• 3 tablespoons lightly packed fresh parsley
• 1 - 1.25 lbs ground turkey
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Worcestershire sauce
• Kosher salt and freshly ground pepper, to taste
• 8-12 slices white cheddar cheese
• Garnish with mayo, caramelized onions, avocado and white cheddar (may I add that a little bit of ketchup and dill relish would not hurt anything either)

Directions:

Roughly chop the portobello, white onion, and parsley and pulse in a food processor using the steel blade. Add the olive oil, Worcestershire, salt, pepper, and turkey meat. Pulse just until combined. Do not over-mix!

Divide into 4 (I made 6) balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes. FIRMING is vital!

Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Flip the patties and grill until cooked through, 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.

(I used a 400 degree oven and a saute pan lightly coated in olive oil. Undisturbed I cooked the burger for 10 minutes a side, twenty minutes total. At the 20 minute mark I placed caramelized onions and cheese over each burger and melted the cheese over the onions and burger for 2 minutes in the oven.)

Serve with desired garnishments and a warm bun. And most importantly prepare to ENJOY!!!

Pound Cake French Toast

Just when you thought that traditional French Toast could not be improved; that it could not be more delicious, rich, or melt in your mouth any more perfectly...well I found a way. Oh and did I mention it is like having dessert for breakfast! 

Yes, I went there. I used the Classic Pound Cake from the evening before and used it for breakfast. And let me tell you, I will forever be making French Toast this way. 

Ingredients:

1 day old loaf of lulu's pound cake

3 eggs

1 cup half and half

1 teaspoon vanilla extract

1/4 teaspoon cinnamon

(garnish with warm maple syrup, toasted pecans, and power sugar or toppings of your choice)


Directions:
1. Preheat oven to 250 degrees.


2. Slice remaining pound cake into about 1"=1 1/2" slices. Set aside.


3. Mix eggs, half and half, vanilla and cinnamon on medium speed with a hand mixer until mixture is smooth. You can do this by hand but make sure that the eggs are thoroughly mixed.


4. Heat a skillet over medium-low heat and coat the bottom with butter (approximately 1-2 tablespoons).


5. Once butter is melted and pan is hot, dip one slice at a time the pound cake into the egg mixture. Be gentle and do not let it soak too long. The pound cake will easily break due to weight. 


6. Add one slice at a time to skillet. Cooking 3-4 minutes a side or just until golden brown.


7. Place finished slices in the oven while you complete the rest.


8. Serve immediately and cover with warm maple syrup or toppings of your choice.