GRILLED HONEY LIME CHICKEN

GRILLED HONEY LIME CHICKEN
Olivia is always combing the internet looking for great new recipes.  She found this one on the Real Life Moms website.  It combines a delightful mix of citrus, savory spice, and heat to make for a delicious grilling flavor.  Getting a nice glaze on it as you grill it only adds to the awesome flavor of this chicken dish.  Who doesn't like something new and different when it comes to grilling chicken?
-Nanette

Grilling the chicken...

Ta da..

GRILLED HONEY LIME CHICKEN

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp lime zest
• juice of 1 lime
• ¼ cup honey
• 2 tsp chili powder
• lime slices for garnish, optional

Instructions

1. preheat your grill to a medium heat
2. pat the chicken breasts dry
3. sprinkle the salt, pepper, garlic powder, onion powder and cumin evenly over both sides of the chicken breasts
4. in a small bowl combine the lime zest, lime juice, honey and chili powder
5. place on the grill and cook for about 5 minutes then flip to cook on the other side
6. allow to cook another 5 to 6 minutes
7. brush both sides of the chicken breast with the honey mixture
8. allow to keep cooking until the chicken reaches an internal temperature of 160 degrees F

Rosemary Steak with Blackberry Red Wine Sauce

ROSEMARY STEAK WITH BLACKBERRY RED WINE SAUCE
Olivia tweaked this Food Network recipe slightly by using rib eye instead of filet mignon steak.  She also decided to add more blackberries instead of blackberry preserves.  I haven't tried this myself but Olivia says it is "some kind of wonderful" and I am guessing that is true.  After all, it has blackberries, steak, and wine as key ingredients.  What is not to love?  I am so excited that the season for keeping a rosemary plant on the porch is finally here! Every time I pass by it I touch it and smell that exquisite scent.  I really hope you enjoy this recipe as much as Olivia and her husband did.  She was very happy with it.
-Nanette

Searing the ribeye with salt, rosemary, and pepper...

The finished ribeye steak and sauce was to die for.

ROSEMARY STEAK WITH BLACKBERRY RED WINE SAUCE

Ingredients

Two 6-ounce center cut filet mignon steaks
2 teaspoons chopped fresh rosemary, plus 1 sprig
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 shallot, finely chopped
1 teaspoon finely chopped fresh thyme
1/2 cup fruity red wine ( pinot noir)
2/3 cup low-sodium beef stock
1/4 cup fresh blackberries
2 tablespoons blackberry preserves
1 tablespoon unsalted butter, cold


Directions

Heat a cast-iron skillet over high heat for 2 minutes. While the skillet heats, pat the steaks dry with a paper towel, and then sprinkle with the chopped rosemary and some salt and pepper. Add the oil to the skillet and, once it shimmers and is almost smoking, add the steaks and rosemary sprig and sear for 4 minutes on each side, until well browned with a nice crust. Remove the steaks and rosemary sprig to a plate and loosely tent with foil.

While the steaks rest, lower the heat to medium, add the shallots and thyme to the skillet and cook until soft, about 2 minutes. Add the wine, turn the heat back up, and scrape up any browned bits that are stuck to the bottom of the skillet. Reduce the wine by half, about 3 minutes. Stir in the beef broth, blackberries and berry preserves. Mash the berries into the sauce with a wooden spoon. Continue simmering until the sauce is reduced and coats the back of a spoon. Remove from the heat and swirl in the cold butter. Taste for seasoning and add salt and pepper if needed.

Serve the steak drizzled with the sauce.

Roasted Asparagus with Feta

I used to enjoy watching Lisa Robertson when she hosted various programs on QVC.  When she left the network last December, I started following her Facebook page because she shares some really wonderful and healthy recipes.  I copied this one and kept it but I have not yet made it.  Olivia made it and raved about how good it was.  I'm thinking I really need to make the effort to whip this recipe up.  Now would be a great time because the asparagus is fresh and ready at the local farmer's market.  If you are looking for an easy Spring treat, try this!
-Nanette

Roasted Asparagus with Feta

1/4c Olive Oil
4 cloves garlic
1 tsp lemon zest
1/2 tsp oregano
1/4 tsp red pepper flakes
Put in a small pan, heat on low until garlic is golden.
Let it cool.
Toss with 2 cups asparagus.
Roast at 400 degrees for 20 minutes or to your preference.
Remove from oven, add crumbled Feta, chopped parsley and juice from 1 lemon.

CARROT CAKE

CARROT CAKE

Olivia made this exceptionally good and exceptionally moist carrot cake as dessert for our Easter dinner this year.  It was very good and unlike many cakes, it stayed nice and moist for days to come.  Although I admit I like carrot cake made from a mix and frosted with store-bought frosting, I quickly realized when I tasted this cake that there is a BIG difference between that and homemade.  The grated carrots, crushed pineapple, and pecans add a great texture to this beloved dessert.  Don't wait for a special occasion or holiday to try it.  Treat yourself today!
-Nanette

CARROT CAKE
                              

Cake: 

1 1/2 cups veg oil                           

2 cups sugar

3 eggs

2 cups grated carrots

1 cups crushed pineapple (not drained)

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon vanilla 

1 cup chopped pecans

Cream oil, sugar, and eggs well. Add pineapple and carrots. Stir in flour, soda, baking powder, salt, and cinnamon. Stir in vanilla and pecans. Bake in a 9x13 greased pan for 45-50 mins.

Cool and frost using the following recipe.

Frosting:

1 1/2 cups powder sugar

8 oz cream cheese, softened

1/2 cup butter, softened                          

1 teaspoon vanilla

Cream together the cream cheese and butter using a mixer.  Carefully add in the powdered sugar and cream to combine.  Add the vanilla and frost the cake!

Dark Chocolate Salted Caramel Oreo Pie

Usually, you all get to hear from my mom on Sunday evenings when she blogs a recipe for the week.  She left at 6AM this morning with three other ladies and her boss to go to a conference in Hershey, PA.  In honor of her traveling to "Chocolate Town" this week, I'm positing this recipe.  I made this pie yesterday for dinner tonight.  Dan and I had my dad over for dinner along with our neighbor lady, Darlene, who we adore.  *IT*IS*DELICIOUS* and oh so easy to make!  The only "difficult" thing about making it is waiting for it to chill in the freezer between layers.  It really is ridiculously easy to make.  It's extremely decadent, so I recommend smaller slices than the one pictured here.  Enjoy!             -Olivia

Dark Chocolate Salted Caramel Oreo Pie

 

Ingredients

• 1 package (about 36) whole Oreos
• 1 cup (16 tablespoons) butter, divided
• ⅔ cup packed brown sugar
• 1¼ cup heavy whipping cream, divided
• 1 (12 oz) bag dark chocolate chips

Instructions

1. Finely crush the Oreos with a food processor or blender. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
2. Combine remaining 8 tablespoons butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 minute. Remove from heat. Slowly whisk in ¼ cup heavy whipping cream until smooth. Cool caramel about 15 minutes. Pour the caramel over the Oreo crust, then return to freezer for about 30-45 minutes until just chilled and set. (You don't want the caramel to fully freeze.)
3. Place chocolate chips in a glass bowl. In a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve. Before serving, sprinkle the top with a flaky sea salt like kosher salt.

BLUE CHEESE SAUCE

BLUE CHEESE SAUCE
Olivia found this Bobbie Flay recipe and gave it a try with waffle fries.  I haven't tried it but it looks delicious.  Although it would be good with potato fries and potato chips, I wonder what it would be like over your favorite pasta, a baked potato, drizzled over a breaded chicken patty (kinda of like a country fried steak), or even served with chicken wings instead of blue cheese dressing!  If you make it and like it, put your imagination into overdrive and be creative with your use of this great sauce.
-Nanette

Blue Cheese Sauce:

Ingredients

2 1/4 cups whole milk  (I used 2% milk.)
2 tablespoons unsalted butter
1 small Spanish onion, finely chopped
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
Pinch cayenne pepper
1/2 pound crumbled blue cheese

Directions

Blue Cheese Sauce:
Place the milk in a small saucepan and bring to a simmer over low heat. Heat the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk, and continue whisking until thickened. Season with salt and cayenne pepper. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the cheese. If the sauce is too thick, thin it with a little extra milk. Serve sauce warm with potato chips or French fries for dipping.

ENGLISH MUFFIN BREAD

ENGLISH MUFFIN BREAD
As far as I am concerned, bread is a tricky thing.  Getting the measurements right is important, getting the dough to rise is crucial and subject to many a pitfall, and kneading is an inexact science.  Having said all of that Olivia and I have neither one excelled at the art of bread making but occasionally venture into the somewhat daunting world of creating a tasty loaf.

Recently Olivia found this recipe on the www.kingarthurflour.com web site with an accompanying tutorial and decided to take the plunge.  When she said she also made homemade butter to go with it, I was impressed.  I haven't tried this bread, but she raved about how much she enjoyed making it compared to most bread recipes and how very good it was!  If you are a seasoned baker or just getting your feet wet in the bread making arena, try this recipe.  Olivia assures me you won't regret it!
-Nanette

ENGLISH MUFFIN BREAD

• 3 cups King Arthur Unbleached All-Purpose Flour
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon baking soda
• 1 tablespoon instant yeast
• 1 cup milk
• 1/4 cup water
• 2 tablespoons vegetable oil or olive oil
• cornmeal, to sprinkle in pan

directions

1) Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl.

2) Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don't have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.

3) Pour the hot liquid over the dry ingredients in the mixing bowl.

4) Beat at high speed for 1 minute. The dough will be very soft.

5) Lightly grease an 8 1/2" x 4 1/2" loaf pan, and sprinkle the bottom and sides with cornmeal.

6) Scoop the soft dough into the pan, leveling it in the pan as much as possible.

7) Cover the pan, and let the dough rise till it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than, say, 1/4" over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn't very cold. While the dough is rising, preheat the oven to 400°F.

8) Remove the cover, and bake the bread for 22 to 27 minutes, till it's golden brown and its interior temperature is 190°F.

9) Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

Yield: 1 loaf.