Dijon and Maple Chicken

    So Arnauld and I are getting back into the swing of dinners together at home.  I do the cooking and he just gets home early enough to eat.  I guess that's the beauty of not working in the summer.  We'll see how I am able to keep this up in the fall...with a baby, while working.  Somehow I think we'll manage- especially since most of the recipes I attempt are fairly simple and easy to prepare.  Time will tell.

Dijon and Maple Chicken
Recipe from wittyinthecity.com

Ingredients
1 package boneless, skinless chicken thighs
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tbsp rice wine vinegar
fresh rosemary

Method
Preheat oven to 450 degrees
1. Combine mustard, syrup, and vinegar in a small bowl.
2. Place chicken in a foil lined baking dish.  Season the chicken with salt and pepper.
3. Pour 2/3 of the mustard mixture onto the chicken.  Turn the chicken over to coat the chicken completely.
4. Bake the chicken for 40 minutes.  Halfway through, drizzle additional sauce over the chicken to keep in moist.
5. Remove from over and sprinkle with rosemary.  Allow to sit for 5 minutes before serving.


     

Tomato Season

    Well tomato season is about to be in full swing.  My Grandma gave me my first bag of garden goodies a few days ago.  She packed some green beans, lots of grape tomatoes along with what she calls "banana" tomatoes, 2 small cucumbers, and a green squash.  I have used the squash in scrambled eggs, the tomatoes to make our favorite roasted eggplant with tomato and mint.  With just the beans, grape tomatoes, and cucumbers left I went for a Mediterranean Chickpea Salad recipe that I found on Pinterest.  I'm sure there will be plenty of new ideas and recipes inspired by Gram's garden.

Mediterranean Chickpea Salad 
Recipe from onceuponacuttingboard.com

  
Ingredients
1 can of chickpeas, rinsed and drained
1 cup grape tomatoes, halved
1 cup cucumber, peeled and sliced
1/2 cup crumbled feta cheese
2-3 tbsp fresh parsley, chopped
1 tbsp lemon juice
1 tbsp olive oil
salt and pepper

Method
1. Combine all of the ingredients in a medium bowl.  Toss and serve.

No Bake Berry Cheesecake

     This past weekend, my Aunt Louise was in town so my parents had a little picnic to get some of our family together.  I had pinned this cheesecake on Pinterest just because I thought it was pretty and I was itching for a reason to whip it up.  So Sunday morning, Arnauld and I went to the grocery store bright and early and I spent the rest of the morning making a major mess in the kitchen.  With more counter space, you can really spread out and my big sink sure holds a lot of dirty dishes!
    The recipe I was working from did not use conventional US measurements, so I found myself pulling the calculator out to try and convert deciliters and grams into things like cups and tablespoons.  Not everything converted very evenly so I improvised.  Also, when I first made the cheesecake filling based on my calculations, the mixture was very watery, so I added more cream cheese.  The ingredients listed below reflect the changes I made.  Since this is a no bake recipe, I don't think you can really mess it up.  So if you wanted to add more berries or different fruit all together, I'm sure it would all work out fine!
     So the family picnic was a lot of fun.  It was nice catching up with my aunts and uncles and also my cousin Brett and his family.  The kids had a blast playing together and it was a great day for everyone.
    
No Bake Berry Cheesecake
Recipe adapted from blog.jelanieshop.com

Ingredients
Crust
2 rows of Oreo cookies from a 15.5 oz package plus 5-8 additional cookies
1 cup butter, melted
Cheesecake
2 packages cream cheese
7.5 oz ricotta
2 cups heavy cream
1 cup sugar
zest of a lemon

8-10 large strawberries
1/4 cup blueberries
1/4 cup raspberries

Method
1. Crush 2 rows of cookies in a food processor until finely ground.  Mix in butter.
2. Press cookie mixture into the bottom of a 9 inch spring form pan (the bottom should be wrapped in plastic wrap or parchment paper.)  Place in the freezer while you prepare the filling.
3. Using a hand mixer or stand mixer, combine cream cheese, ricotta, heavy cream, sugar, and lemon zest.  Mix until smooth and creamy.
4. Puree the strawberries in the food processor.  Mix the strawberries with half of the cheesecake mixture.  Pour on top of the cookie crust you placed in the freezer.  Return to the freezer for 30 minutes.
5. Puree the blueberries and raspberries in the food processor.  Mix with the remaining cheesecake filling.
6. Separate the remaining 5-8 Oreos and place on top of the strawberry layer of the cheesecake.  Then add the blueberry/raspberry filling.
7. Place entire cheesecake in the freezer for about 6 hours.  Remove from freezer 30 minutes before serving.

 The Taste Test
     I thought this cake was delicious.  It needed a little longer than 30 minutes to thaw out, although it tasted good frozen too!

The boys.

My Dad with his big sisters.

The whole gang trying to deflate the pirate pool.

Oatmeal Chocolate Chip Cookies

   This week Jaxson went to Vacation Bible School for the first time at the church that Arnauld and I go to.  He was really excited because on Friday night there was a program where he got to sing at church.  A few days ago he told my sister and I that he needed "one of those things boys wear on their necks because that's what boys wear when they sing at church."  So Arnauld bought him a very stylish tie and we baked cookies to celebrate the occasion. 

Oatmeal Chocolate Chip Cookies

Ingredients
1 cup brown sugar
1 cup white sugar
1 cup butter
2 eggs
2 tsp vanilla extract
2 tbsp milk
2 cups flour
1 tsp baking soda
1 tsp baking powder
2 cup instant oats
1 1/2 cup chocolate chips

Method
Preheat oven to 350 degrees
1. Cream the butter and sugars together using a mixer. 
2. Add eggs, vanilla, and milk and beat together.
3. Combine the flour, baking soda, and baking powder.  Mix these dry ingredients into the butter mixture.
4. Stir in the oatmeal and the chocolate chips.
5. Spoon teaspoons of the batter onto greased cookie sheets, about 2 inches apart.
6. Bake for 12-15 minutes, or until the cookies begin to turn light brown.
7. Allow to cool on the baking sheet for a few minutes before removing to a cooling rack.

Ace loves to help in the kitchen.

When Jax put his shirt and tie on, he said, "I look like a man." 

Greek Chicken Thighs

     Today was a great day!  I was finally able to get back into our kitchen and make a real dinner served on real dishes and eaten with real silverware.  While the kitchen isn't quite complete, it is functional.  My dad has spent nearly every day off he has had since May in my kitchen.  He has put more thought into every aspect of our new kitchen than I can even fathom.  It makes our new kitchen all the more special.  This was the first kitchen that my dad completely remodeling.  I know he has learned a lot along the way and my entire family has also learned a lot from my dad through the process.  He likes to share about his thought processes and decisions that he has made.  Just today I learned all about installing molding and the different finishes you can use for creating perfect corners.  Did you know that you can get better quality lumber at a lumberyard for a lot less than at Home Depot?  It's amazing how much my dad knows about so many different things.  It has been fun to see it all come together and then today to be able to see it all in action.  I can never thank my dad enough-or my mom for putting up with all the time he has spent at my house in the last few months. 

Greek Chicken Thighs
Recipe from fortheloveofcooking.net

Ingredients
2 tbsp olive oil, divided
1 large shallot, sliced into thin rings
1 garlic clove, minced
6 boneless skinless chicken thighs
salt and pepper
garlic powder
dried oregano
1 pint grape tomatoes
1/2 cup kalamata olives, cut in half
1/2 lemon, juiced
Zest of 1 lemon
2 tbsp fresh parsley, chopped and divided
2 tbsp feta cheese, crumbled


Method
Preheat oven to 425 degrees
1. In an oven safe skillet, heat 1 tablespoon of olive oil over medium heat.  Add the shallots and cook for about 2 minutes or until tender.  Then add the garlic and cook for 1 minute.  Remove the shallots and garlic from the skillet and set aside.
2. Season the chicken with salt, pepper, garlic powder, and oregano. 
3. Add 1 tablespoon of olive oil to the skillet then add the chicken thighs.  Cook for 2-3 minutes on one side.
4. Flip the chicken and add the shallots mixture, tomatoes, olives,  1 tablespoon of parsley, lemon juice, and lemon zest.
5. Place the entire skillet in the oven and bake for 10 minutes, or until the chicken is cooked completely.
6. Remove the skillet from the oven and sprinkle with remaining parsley and feta.

The Taste Test
Delicious and flavorful.

A sneak peak at our kitchen...not yet complete.

The view from our new kitchen window-a bunny who frequents our yard has discovered the tastiest grass on the top of our giant stump.

Grilled Flank Steak with Tomato and Onion Topping

     Arnauld was no help for a suggestion for dinner tonight, so once again I turned to Pinterest.  I simply typed in "grilled" since that is my only option.  I came up with a recipe for flank steak from skinnytaste.com.  It is quick and easy, perfect for an evening following a day of baby gear assembly.  Thanks to my sister Dee, we successfully got the highchair, swing, and baby seat all put together while entertaining Ace at the same time.  Not an easy feat I tell ya!

Grilled Flank Stead with Tomato and Onion Topping

Ingredients
1.5 lbs flank steat
kosher salt and pepper
garlic powder
1 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1/3 cup red onion, chopped
3 cups tomato, chopped
1 tbsp fresh basil, chopped

Method
1. Poke the steak with a fork before seasoning with salt, pepper, and garlic powder.  Allow the steak to sit at room temperature for 10 minutes before grilling.
2. In a medium sized bowl, combine onions, salt and balsamic vinegar.  Allow these ingredients to sit for a few minutes before adding the tomatoes, basil, and olive oil.  
3. Grill the steak on high for about 7 minutes per side or until cooked to your liking.  Remove from grill and allow to rest for 5 minutes before slicing on the diagonal.
4. Top with tomato mixture and serve.

The Taste Test
    I am no grill master, especially when it comes to beef.  When I first removed the steak it was very rare.  I put it back on the grill and the end result was a bit dry.  Luckily the tomato topping was delicious and would make a great addition to any grilled dish including chicken and fish. 

Citrus Grilled Salmon with Orange Herb Butter

     Two trips to New Jersey later, our counter tops will finally be installed at the end of the week.  Hopefully after that, our kitchen will be functioning again!  Since school has ended and I am not working this summer, I have found myself a bit bored and restless.  I have never not worked for this long.  I'm not complaining, I know that in no time at all I will be wishing for a little boredom.  But for now, I am looking forward to be able to spend some time in my new kitchen.  But for tonight, I turn to the grill.  I did some of the prep work for this recipe at my mom's since I have no clue where I packed our zester and it was just easier.

Citrus Grilled Salmon with Orange Herb Butter
Recipe from June's edition of Everyday Food

Ingredients
1 lb fish ( salmon, swordfish, Mahimahi, tuna, striped bass)
salt and pepper
basil
citrus fruit
flavored butter (recipe below)

Method
1. Clean and lightly oil the grill.  Preheat on medium high.
2. Season the fish (I used salmon) with salt and pepper.
3. Arrange slices of your citrus fruit (I used oranges) on the cooler side of the grill.  Top with fresh basil and then the fish.
4. Top the fish with a bit of the citrus butter.  Cook for 20-30 minutes, until the fish is opaque.  You don't even need to flip the fish.

Orange-Herb Butter
Ingredients
1 stick unsalted butter
1 tsp orange zest
2 tsp freshly squeezed orange juice
1/4 tsp cayenne pepper
2 tbsp freshly chopped cilantro
1/2 tsp sea salt

Method
1. Mash all of the ingredients together in a small bowl.

Happy Fourth of July: Mozzarella, Tomato, and Avocado Salad

This is what summer tastes like...

Mozzarella, Tomato, and Avocado Salad

Ingredients
1 pint cherry tomatoes, halved
1/2 cup small fresh mozzarella balls, drained
1 avocado, peeled and diced
1/3 cup basil, julienned
 2 tbsp fresh parsley
1/4 cup lemon juice
1/4 cup olive oil
salt and pepper
  
Method
1. In a large bowl, combine tomatoes, mozzarella, basil, and parsley.  Set to the side.
2. In a smaller bowl, whisk the lemon juice, oil, salt and pepper.  Pour over the tomato mixture.  Cover and place in the refrigerator for at least an hour.
3. Before serving, stir in the avocado.
4. Serve on it's own or with crusty bread.

Grandma teaching the boys how to play baseball.

That's it, swing the bat with just one arm...

Watching the fireworks.

Poor Ace couldn't make it through the show.

Grilled Shrimp Scampi

     Arnauld's home early and we are kicking off the Fourth of July holiday early by firing up the grill for dinner tonight.  I bought some shrimp at the store today, typed in grilled shrimp into Pinterest, and dinner was decided: grilled shrimp scampi.  The ingredients were minimal and I could easily throw this dinner together and do all the cleanup in the bathroom sink.  Oh how the standards for recipe selection have changed...

Grilled Shrimp Scampi
recipe from yummly.com

Ingredients

1/4 cup olive oil

1/4 cup lemon juice

3 tbsp fresh parsley, chopped

1 tbsp minced garlic

ground black pepper to taste

crushed red pepper flakes to taste (optional)

1 lb medium shrimp, peeled and deveined 

Method

1. Combine oil, lemon juice, parsley, garlic, salt, and pepper in a medium bowl.

2. Add shrimp and toss to coat the shrimp completely.

3. Allow to marinate in the refrigerator for at least 30 minutes.

4. Thread the shrimp onto skewer.  Oil the grill and cook the shrimp 2-3 minutes per side, or until opaque.   

The Taste Test
In the words of Arnauld, "Bangin!'"

Vacation Series: Fiesta

     Sadly our trip to Maine has ended.  Before leaving, I told my mom that this would have been a good summer to spend a longer time at the beach, since I have no plans for working before this baby comes.  Unfortunately, the beach house is rented away to other families for the rest of the summer and I am back home retaining water and parked in front of a fan.  Reflecting on our vacation made me fast forward and think about next year and the chaos that will continue to occur with the addition of two new grandchildren.  Each year the house gets a little more crowded, a lot noisier, and the wake up time arrives earlier and earlier.  Luckily there is always more room for love and family.
    We ended our vacation with a fiesta, complete with grilled fish tacos and black bean salad.  Next year we will hopefully add margarita's to the menu.

Grilled Fish Tacos

Lime-Cilantro Sour Cream Sauce
Ingredients
1 cup sour cream 
1/2 cup mayonnaise 
3 tbsp minced fresh cilantro
Grated zest of 1 lime 
1 tbsp fresh lime juice

Method
1. Whisk all of the ingredients together in a small mixing bowl.  Refrigerate for up to 4 hours before serving.  

Tacos
 Ingredients
2 tsp ground chile powder 
1/2 tsp ground cumin
3 cloves garlic, minced
1/2 tsp salt 
1/4 tsp freshly ground black pepper 
2 tbsp olive oil 
3 lb whitefish fillets (halibut, snapper, mahi-mahi, cod) 
2 dozen 6-inch corn tortillas
4-5 cups shredded green cabbage 
Pico de Gallo 
4 limes, quartered  

Method
1. In a small mixing bowl, combine the chile powder, cumin, garlic, salt and pepper.  Add the oil and whisk to form a paste.  Rub the paste onto the fish and let sit in the fridge for at least 30 minutes.
2. Grill the fish over medium high heat until it is cooked all the way through, about 3-4 minutes per side.  After removing from the grill, cut into small pieces.
3. Place 12 tortillas wrapped in aluminum foil on the grill and heat through, about 5 minutes.
4. To assemble tacos, take a tortilla and top it with cabbage, fish, sour cream sauce, Pico de Gallo, and a squirt of lime juice.  Fold and enjoy.


Black Bean Salad
Recipe from Whole Foods

Ingredients
1 ripe avocado, mashed
1/4 cup chopped cilantro
2 tbsp lime juice
2 (15-ounce) cans black beans, rinsed and drained
4 cups shredded romaine lettuce
1 cup grape tomatoes, halved
1 cup corn kernels, fresh or thawed if frozen



Method
1. In a large bowl, whisk together the avocado, cilantro, and lime juice.
2. Add beans, lettuce, tomatoes, and corn.  Toss until everything is evenly coated with the avocado mixture.