Give Me Something With Flava

Tonight was definitely a salad night. But not just some boring old salad. Give me something with flava and variety!
On the menu, Chicken Cobb Salad.

Now, in a regular Chicken Cobb Salad you would probably find bacon pieces and hard boiled eggs. Instead of the hard boiled eggs, I decided to do a fried egg, and instead of the bacon, I chose a smoked blue cheese for the dressing to replace the bacon.

Chicken Cobb Salad
Serves 1
Ingredients:
Handful of Baby Arugula
1/2 small Red Onion, diced
1/2 Avocado, diced
1/2 Ear of Corn, Blanched and cut off the cob
1/3 of a Cucumber, sliced and cut into quarters
1/2 Heirloom Tomato, diced
4 small slices of Chicken
1 Egg, fried

Directions:
Prepare vegetables and egg as directed above. Set aside, until ready to use. In a bowl, mix together the arugula, red onion, avocado, corn, cucumber, tomato and chicken. Top with smoked blue cheese dressing (see recipe below), fried egg, salt and pepper.

Smoked Blue Cheese Dressing
Ingredients:
3 ounces of Smoked Blue Cheese Crumbles
1/4 cup Sour Cream
2 Tbs. Mayonnaise
Onion Powder
Garlic Powder
Splash of Champagne Vinegar
Salt
Pepper

Directions: In a medium bowl, mix together the smoked blue cheese, sour cream and mayonnaise. Then, add in the onion powder, garlic powder, champagne vinegar, salt and pepper. Mix well, and refrigerate for up to an hour for optimum flavor and temperature.


If you have not tried Smoked Blue Cheese, I highly recommend it. This was a great different take on a Chicken Cobb Salad that had some many incredible different flavors and textures going on. Loved, loved, loved it!

Oh Yes, It's a Fruit!

My absolute favorite thing in the world is a very ripe avocado. The texture, the color...just an absolutely perfect fruit. Oh yes, it's a fruit! Now, let's make that perfect fruit into some guacamole!

We put a little bit of this into the guacamole, and it gave it a nice spice and tomato flavor to it.

Homemade Guacamole
Serves about 2
Ingredients:
2 ripe Avocados, diced
Half of a lime, Lime juice
1/4 cup Sour cream
4 Tbs. Salsa (Tomatoes, Hot Sauce, Cilantro, Onion)
Handful Cilantro, diced finely
4 cloves garlic, minced finely
Salt
Pepper
Directions:
In a medium bowl, mash the avocado with a fork. Then, add in the sour cream, salsa and lime juice, Mix well. Then, add in the cilantro, garlic, salt and pepper. Stir well.

Check back tomorrow to see what we used the homemade guacamole and salsa for!

Adventurous Attitudes

I love Sunday mornings. Especially those that start off with an incredible breakfast and leave you satisfied until dinner time. We had to make sure it would be a breakfast that would tie us over during our long hike through the woods and the rivers.
We decided to make something a little different this morning...
Something that would pair well with our morning coffees, and adventurous attitudes :)

Pancetta Mushroom Frittata
Serves 2
Ingredients:
4 ounces Pancetta, diced
1 cup Baby Bella Mushrooms, cleaned and diced
1 Yellow Onion, diced
Handful Fresh Parsley, diced finely
3 eggs
1/4 cup Milk
Salt
Pepper
2 ounces Fontina Cheese, grated
2 Tbs. Butter

Directions:
First, prepare the vegetables as directed above. In the oven, make sure the rack is about 6-8 inches from the top of the broiler. Preheat the broil to high. Then, in a medium-sized bowl, mix the eggs, milk, salt, pepper and parsley. Set aside. In a cast iron skillet, bring the pan to a medium-high heat and add 1 Tbs. of the butter. Then, add in the pancetta, mushrooms and onions. Let cook for about 7 minutes until the pancetta is fully cooked and the onions and mushrooms are a nice, golden brown. Then, slowly mix in the pancetta, mushroom and onions into the egg mixture, while stirring quickly. Once all the ingredients are incorporated, add it back into the cast iron skillet. Let cook for a few minutes, and stir occasionally. Then, with a spatula, go around the edge of the frittata to make sure it is not sticking to the pan. Once the egg has cooked thoroughly on the bottom, transfer the cast iron skillet into the oven. Let cook for about 5-7 minutes, or until the top is a nice golden brown. Top with fresh fontina cheese and parsley. Serve hot!


An incredible breakfast treat. The flavor of the pancetta consumed the egg dish and the fresh ingredients of mushrooms, onions and parsley was a true delight!

When in Doubt, Grill It

Sometimes I wonder if this humidity is ever going to cease. But, then I remember winter is right around the corner, so I stop worrying about the heat and try to enjoy it while it is still here.
And that includes summer perks...like grilling!

Tonight, Grilled Chicken with a Special Rub and Creamed Grilled Corn.


Grilled Chicken with Special Rub
Serves 6
Ingredients:
Whole Chicken, cut in half
Smoked Paprika
Onion Powder
Rosemary
Salt
Pepper
Sugar
Olive Oil

Directions:
In a medium bowl, blend together all the spices to your liking. I added a little bit of everything and added more of an ingredient that I really wanted to taste on the chicken. Just be sure to make enough rub for a whole chicken. Then, in a large zip lock bag, add some olive oil and place the two halves of the chicken in the bag. Seal tight, and shake well. Then, pour in the rub and shake the bag very well until the chicken is thoroughly covered. Once the grill is nice and hot, cook the chicken on direct heat for about 20 minutes on each side.

Creamed Grilled Corn
Serves 2
Ingredients:
1 Ear of Corn, grilled and then sliced off the cob
1/2 cup Buttermilk
4 Tbs. Flour
2 Tbs. Sugar
3 Tbs. Butter
Salt
Pepper
Directions:
First, grill the corn for about 15 minutes on each side, on direct heat. Then, slice the corn off the cob with a knife and set aside. In a medium sauce pan, let the butter melt on medium-high heat. Then, mix in the flour and stir well. Next, add in the buttermilk, until it becomes a thick consistency. Add in the sugar and stir until it dissolves. Then, mix in the corn and stir well. Let cook for about 10 minutes until the corn is a nice, creamy consistency. Add salt and pepper to your liking.

A nice, simple meal from the grill: Chicken with an incredible rub and creamed corn that has a grilled flavor to it. I cannot express how much I love grilling!

Dog Walker Lady

I told myself I would never take all three of the dogs on a walk again, but somehow, I found myself clipping the leash onto all three of their collars. Okay, it isn't that bad. Sure, I get tangled millions of times and wrapped around trees, and people drive by very slowly, looking at me as if I am crazy! But, really it is a lot of fun, and they all absolutely love it.
I figured after walking the three dogs I would make a tasty dish.
Tonight...

Asian Scallops with Green Onion Couscous
Serves 2
Ingredients:
4 fresh scallops from Whole Foods
1/4 cup Soy Sauce
4 Tbs. Brown Sugar
4 Tbs. Mirin Sauce
Package of Couscous
Handful of Fresh Green Onion, minced

Directions:
First, prepare the couscous as directed on its package. Keep the couscous on low heat until ready to serve. Add in the green onions when ready to eat.
Next, in a medium sautee pan, add a splash of Canola Oil and bring to medium-high heat. Once the pan is hot, add in the soy sauce, brown sugar and mirin sauce. Let the ingredients cook for a few minutes into a nice sauce. Then, add the scallops into the pan and sear on each side for about 4 minutes or until the scallop is a nice, flaky texture.


I loved the asian flavor on the scallops. The sauce made a nice crispy texture on the top and bottom of the scallops. Served with a side of couscous with green onions was the perfect pair. Scallops are by far my favorite dish from the sea!

Missing My Pasta

It is still so hot and humid out! There has been a lot of grilling going on for us. We are trying to savor these final weeks of summer. Although, I have been missing some nice pasta dishes, so I knew one was in store.

Four Cheese Ravioli with Tomato Caper Sauce
Serves 2
Ingredients:
1 package Ohio City Pasta Four Cheese Ravioli
1/2 can of San Marzano Tomatoes
2 Tbs. Tomato Paste
1 Onion, diced finely
1/4 cup of Capers
6 Garlic Cloves, minced
Small handful of Organic Brown Sugar
Splash of Red Wine
Salt
Pepper
Olive Oil
Pecorino Romano Cheese

Directions:
First, prepare the sauce. Bring a medium sauce pan to medium-high heat and add olive oil. Then, add the garlic and onions. Let cook for a few minutes. Next, add in the San Marzano tomatoes. Bring to a simmer. Cook for about 7-10 minutes. Next, add in the brown sugar, capers and red wine and stir well. Let simmer for another 5 minutes.
Meanwhile, add water into a medium pot and bring to a boil. Add salt. Cook the ravioli according to its package. When finished, serve the tomato caper sauce over the ravioli and garnish with Pecorino Romano.


The fresh ravioli from Ohio City Pasta is incredible. The four cheese ravioli is made with Mozzarella, Parmesan, Romano and Ricotta Cheeses. These incredibly fresh cheese ravioli served with the sweet tomato caper sauce was the exact pasta dish I was looking for!

Not So Fast

Last night was a great way to celebrate before my new job starts tomorrow.
We played 9 holes of golf, and I made par on a hole! But wait, there is more! I also made a putt from about 35 feet! After it happened, I screamed, did a little victory dance, and said, "Okay seriously, did that really go in?!" It was such a fun and humorous 9 holes of golf. My boyfriend mistakenly started carrying the pin flag into our golf cart, thinking it was his golf club. It was too funny.
After golf, we went out to dinner and ordered two flat bread pizzas and a few glasses of white wine. To our surprise, we got to see a random fireworks show! The restaurant we were at, is on a hill, so we had the perfect view of the fireworks show. Such a great night.

Now, on to tonight...
Did you think I was done with the peaches? Not so fast...

Fresh Peach Margarita
Serves about 3
Ingredients:
2 shots of Good Quality Silver Tequila
Splash of Grand Mariner
6 peaches, washed, peeled, sliced and quartered
3 slices of lime, to garnish each glass
Simple Syrup
Ingredients:
1 cup sugar
1 cup water
Directions:
First, make the simple syrup. In a microwave safe bowl, add the sugar and the water and mix well. Place in the microwave for about 1 minute and 25 seconds or until the sugar dissolves. Mix well and set aside to cool. You can also prepare this on the stove over medium-high heat, but to make it super simple syrup, use the microwave!
In a food processor, take the prepared peaches and place them into it. Then. add the simple syrup. Blend well until the peaches are completely liquified. Then, drain the mixture through a sieve into a large measuring cup. Then, into the measuring cup, add the tequila and Grand Mariner. Make sure to mix very well to incorporate all of the ingredients. Pour the drink over ice and garnish with a lime.


I loved this margarita! The fresh peaches with the Good Quality Tequila, little splash of Grand Mariner, homemade simple syrup and fresh lime was so refreshing. It was the perfect summer time margarita.

Year Round Please

Like I said, it is Peach Week. I will use every last one of these peaches!
We had breakfast and dessert covered with the peaches, now how about dinner?

Sauteed Pork with Peaches and Sage
Serves 4
Ingredients:
4 pieces of pork
2 Peaches, sliced
1 medium Onion, sliced finely
1/2 cup Heavy Cream
Handful of Fresh Sage, chopped finely
4 Tbs. Brandy
2 Tbs. Unsalted Butter
1/2 cup Apple juice
Olive Oil
Salt
Pepper

Directions:
Cover both side of the pork with salt and pepper. Set aside. In a medium-large sautee pan, drizzle olive oil and bring to a medium-high heat. Cook the pork on each side for about 4 minutes and then remove from the heat and set aside on a plate.
Melt the butter in the same pan and keep at medium-high heat. Place the onions and the peaches into the pan and let cook for about 5 minutes. Then add the brandy and let cook for a few minutes. Next, add in the apple juice and fresh sage. Let cook for a few more minutes. Finally, add in the heavy cream and bring to a high heat. Let the mixture boil down for about 5 minutes. Then, return the pork back in to the pan, making sure to coat the pork in the sauce. Let cook for another 5 minutes, or until the pork is thoroughly cooked. Finish off with salt and pepper to your desire.

I could not put my fork down and I even licked the plate. This sauce was incredible on the pork. The flavor blends of the cream, sage, brandy, onion, peaches and apple juice was incredible. Honestly, my mouth is watering describing this delicacy I devoured. Why can't peaches be in season year round?!

It's Peach Week

The shelf life of peaches and blueberries is not very long at all, so our goal was to figure out how to use them up before they went bad.

You can always have them for a snack, to take to work, or to just nibble on. We already had covered dessert with the blueberries and peaches, so now onto breakfast.

Blueberry Pancakes with Peach Maple Syrup
Serves 4
Ingredients:
2 cups Good Quality Pancake Mix
1/2 cup Buttermilk
1/2 cup Milk
Handful of Blueberries
Splash of Vanilla

Syrup:
1/2 cup Organic Maple Syrup
3 Tbs. Butter
Dash of Cinnamon
2 Peaches, sliced and cut into quarters

Directions:
In a medium-large bowl mix together the pancake mix, buttermilk and milk. Then, add in the vanilla and blueberries. Mix well. The buttermilk adds a great flavor to the pancakes. Then, in a large skillet, bring it to medium-high heat, and add some butter. Once the butter melts, spoon in some of the pancake batter until it forms a medium-sized circle. Once bubbles start to form on the side that is visible to you, flip the pancake. When the pancake is a nice golden brown color, remove from the heat and set aside on a plate. Continue this process until the batter is gone.

Meanwhile, in a medium pan, add the organic maple syrup, and butter and bring to a low-medium heat while stirring. Once the butter has melted, add in the peaches. Let cook for about 5 minutes. Then, add in the cinnamon. Stir well. Leave on low heat until ready to serve.
Once you are ready to serve the pancakes, top with the peach maple syrup and finish off with a few extra fresh blueberries.

An incredible breakfast meal that had a great flavor combination of peaches, blueberries, maple syrup, cinnamon and vanilla. Great way to start the morning :)

Time to Switch to Yogurt

I know I said I would be sharing a recipe with the Honey and Peach Ice Cream last night, but my internet was not working!
In my previous post, I talked about how I bought the fresh orchard peaches and blueberries as well the ice cream from a Orchard & Ice Cream shop. So I decided with those ingredients, I would make an ice cream dessert.
There is nothing better than fresh orchard peaches:

Okay, well maybe fresh orchard blueberries:

But, I would say they are about equal!
What dish did we get out these ingredients?

Brown Sugar Cinnamon Peaches with Honey & Peach Ice Cream
Serves 1
Ingredients:
Handful of Blueberries
1 Fresh Peach, sliced
Brown Sugar
2 Tbs. Butter
Dash of Cinnamon
1 small scoop Honey Ice Cream
2 small scoop Peach Ice Cream

Directions:
In a small frying pan, bring it to a medium-high heat. Add the butter and let melt. Next, add in the peaches and let cook for a few minutes. Then, add in the brown sugar. Let cook for about 5 minutes. Finally, add in the cinnamon and let cook for a few minutes, stirring occasionally. Remove from heat.
Spoon the honey and peach ice cream into a bowl. Place the peaches on top of the ice cream and drizzle some of the brown sugar, cinnamon mixture. Top with the fresh blueberries and garnish with a little more cinnamon.

This was the best ice cream dessert I have had thus far. The incredible fresh peaches and blueberries with the brown sugar and cinnamon was such a great combination. The fresh peach ice cream was incredible because it was made with the fresh orchard peaches. The scoop of honey ice cream finished off the flavor combination perfectly.

What else can I make with the orchard peaches and blueberries? Check back tomorrow!

P.S. After this dish, I need to lay off ice cream for awhile, seeing as I have been ice cream happy! Time to switch to low-fat yogurt. I just can't help myself! I love eating ice cream in the summer time. It is my favorite thing ever.

Row, Row, Row Your Boat

Today was a total adventure day where we wanted to hike, see some great sights and try something new with the dogs.
So, we headed out and started our day off with renting a row boat for an hour and taking the dogs with us.
First, if you remember from a few posts back, my dog hates water. So, why not take her out on a boat in the middle of the lake, where her only escape is a plunge into that cold stuff? Right?
Actually, it turned out great and both the dogs loved it and had a great time.

We also did some hiking out there too, where we came across these incredible ledges that were formed by glaciers. An incredible view and an intense hike!

On the way home, we stopped at an ice cream and orchard shop that caught my eye.
It was really a great stop to make. They had a peach orchard in the back and an apple orchard across the street.
I made sure to pick up some fresh home grown peaches and blueberries.

They also sold different ice creams that they home make including peach, honey and chocolate. The peach ice cream is made with the home grown peaches from their orchard.
For dinner, we first started off with a fresh salad with a bunch of different ingredients, served with a homemade dressing.

Avocado Cucumber Salad
Serves 2
Ingredients:
6 leaves of Romaine lettuce, washed thoroughly
1 Avocado, sliced and cut into 1/2 inch pieces
1/2 cucumber, sliced finely and cut into quarters
1/2 red onion, diced
8 cherry tomatoes, cut into halves
Salt
Pepper

Directions:
Very simple. Prepare vegetables as directed above and place ingredients into a salad bowl. Mix the ingredients well.

Blue Cheese Dressing
Serves 2
Ingredients:
4 ounces Blue cheese crumbles
4 Tbs. Buttermilk
1/2 cup Sour cream
Handful of Chives, diced finely
Splash of Tabasco Sauce
Splash of Worcestershire Sauce
Salt
Pepper

Directions:
In a medium bowl, place in the blue cheese crumbles. Mash firmly with a fork. Then, add in the sour cream and buttermilk. Mix well. Next, add in the chives, salt, pepper, Tabasco sauce and Worcestershire Sauce. Mix it well. If desire, refrigerate up to an hour before serving for a nice, cold dressing.

Followed by, a Jalapeno Chive Onion Burger, bursting with great flavors.

Jalapeno Chive Onion Burger
Serves 2
Ingredients:
1 1/2 cups of Ground Beef
3 ounces of Cheddar Cheese, cubed finely (to go into meat mixture)
2 slices of American Cheese (to go on top of patty)
1 Jalapeno, seeded and diced finely
1 yellow onion, diced
Few cloves of Roasted Garlic
Handful of fresh chives, diced finely
Dash of Garlic Pepper
Dash of Lawry's Seasoning

Directions:
In a medium bowl, soften the meat with your hands until the meat is broken up. Make sure to always wash your hands when handling meat in between ingredients. Then, mix in the jalapeno, garlic, onion and chives. Make sure to mix very well so all the ingredients are incorporated throughout the meat. Then, add in the cheese, garlic pepper and seasoning. Mix well. Next, form the meat into patties that are about 1 inch thick. When ready, place on the hot grill and cook for about 10-12 minutes on each side, or until the burger is a golden brown. When the burger is cut through, it should be brown in the middle as well. Serve on an onion bun with lettuce, ketchup and mayonnaise, if preferred.

We also brushed some olive oil on the onion bun and toasted it on the grill for a few minutes to give it a nice crunchy texture

The master griller also cooked up some kabobs:
Tomatoes, Mushrooms, Onion, Zucchini, Yellow Squash and Potatoes soaked in a Lemon Herb Marinade

We placed these vegetables onto pre-soaked wooden skewers and placed them on the grill until they were a nice, brown color with a crunchy, chewy texture.

What a great dinner! Check back tomorrow to see what I decide to do with that Orchard Peach and Honey Ice Cream~