Grilled Mexican Chicken with Tomato Avocado Salsa

After picking up a new client and interviewing another potential client, my personal cheffing schedule has been filling up. My days are little easier to schedule during the summer months because I don't need to factor in getting the kids up and off to school, but those days will be here soon enough.

Today was a cook day for one of my clients. It started out about 7 a.m. with a big cup of coffee and a few scoops of kibble for the dogs. I packed my car with my cooking supplies and was off to the grocery store by 8:15. I cruised through the aisles of the store and along the way answered a couple inquisitive people's questions about my personal chef business. They spied my handy dandy clipboard with my computerized shopping list and commented on my organizational skills. I breezed through the checkout and with my groceries neatly packed in my eco-friendly shopping bags, I was off to my clients' kitchen. For 3 and 1/2 hours I prepared brie and caramelized onion stuffed chicken with roasted root vegetables, bacon, Swiss, and mushroom mini meatloaves with honeyed baby carrots, and chicken fajitas with Spanish rice. With the meals packaged and stacked in the refrigerator and the kitchen left spotless, I was on my way home to make dinner for my family.

I have been in a cooking slump lately. Nothing seems to sound utterly fantastic to cook for dinner. Time to adopt a new philosophy - just make good food. No need to reinvent the wheel I mean the meal every night.

On the menu tonight was Grilled Mexican Chicken with Tomato Avocado Salsa. My new favorite chicken part to cook (besides drumsticks) is the chicken tender. It grills up quickly and stays moist and juicy. Just over 2 pounds of chicken was marinated in a concoction of lime juice, cumin, cilantro, paprika, garlic, onion, Worchestershire sauce, olive oil, chili powder and brown sugar. 8 - 10 minutes on a hot grill and they are done. Topped with a fresh salsa of tomatoes, avocados, kirby cucumber, onion, and cilantro, and dinner is on the table in no time. A sprinkling of cojita cheese adds a salty Mexican twist.

This menu was well received all around. My Middle One will eat the salsa with tortilla chips at every chance she gets. I needed to hid the bowl from her before dinner so she did not devour it all. The Husband served his chicken and salsa in flour tortillas and was appreciative of the leftovers available for tomorrow. The meal was very satisfying, but not so overly filling to make me need to put on elastic-waisted shorts after dinner. The combination of flavors was very fresh tasting. The chicken is not overly spicy. Add more chili powder if you like your food with some heat.

A prefect summer meal.



Grilled Mexican Chicken with Tomato Avocado Salsa
serves 6
for chicken --
1/4 cup onion, chopped
3 garlic cloves, chopped
juice of 2 limes
1/4 cup olive oil
2 tablespoons Worcestershire sauce
1/2 teaspoon chili powder
2 teaspoons cumin
2 teaspoons paprika
1 tablespoon brown sugar
3 tablespoons fresh cilantro, chopped
2 1/2 pounds chicken tenders

for salsa --
1/3 cup onion, chopped
1 cup kirby cucumber, chopped
2 1/2 cups tomato, chopped
juice of 1/2 of a lime
1 tablespoon olive oil
2 tablespoons fresh cilantro, chopped
1 avocado, chopped and tossed with juice of 1/2 of a lime
salt and pepper to taste

cojita cheese, for sprinkling
tortillas
tortilla chips

In a small bowl combine the first 10 ingredients. Place the chicken tenders in a resealable bag and add the marinade. Seal and squish around the contents to mix well. Let chicken marinate for about an hour.

Heat a grill to medium high. While the grilling is heating, prepare the salsa. In a medium sized bowl, combine the salsa ingredients. Set aside.

Remove the chicken from the marinade and and grill for about 4 - 5 minutes per side or until the chicken is cooked through. Remove from grill and top with the salsa and the cojita cheese. Serve with tortillas and tortilla chips.

Spinach and Parmesan Stuffed Flank Steak

Looking for a recipe that makes a spectacular presentation on your dinner table, but doesn't take hours to prepare? Spinach and Parmesan Stuffed Flank Steak will have your family and friends "ouhhhhing" and "ahhhhhing" to the very last bite. It is a classic steakhouse combination of steak and creamed spinach.


One technique used in this recipe is butterflying the flank steak. Cut with the grain with a sharp knife until about 1/2 inch along the opposite edge. Flip open the meat so it looks like a "butterfly."


The steak is stuffed with baby spinach, onions, garlic, Parmesan, mozzarella, and asiago cheeses, and seasonings.


It is easy to roll up and tie before searing in a saute pan and finish roasting in the oven. After letting the steak rest for a few minutes after roasting, it is sliced and served.

With our lack of summer schedules, I never really know who will show up for dinner. On this night all 3 of my kids managed to make it home from the pool and were at the dinner table. A neighbor who was accompanying them to see the new Harry Potter movie after dinner (movie review - the book was better) also joined us.

There were many inquisitive looks around the table when the steak was served.

"Why can't we just have teriyaki steak?" questioned My Middle One.

"I am not really sure about this one," said No Thank You Boy.

The brown-nosing neighbor commented' "This looks delicious."

My Oldest loves creamed spinach so this meal was thumbs up with her. The others all tried the steak, but not being fans of creamed spinach, just ate the steak. They all thought the steak looked really cool though. I liked the combination of flavors and the dramatic presentation.

Preparing the steak, as well as some roasted baby potatoes and green beans, took no longer than any other meal I usually make. Next time you are looking for a recipe for dinner that is a little over the top, give this one a try.

Spinach and Parmesan Stuffed Flank Steak

adapted from a recipe in Cuisine at Home Weeknight Menus

serves 4 to 5

3 cups baby spinach
1/3 cup chopped onion
1 clove of garlic
1 1/2 cups grated cheese, a combination of Parmesan, mozzarella, and asiago
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 (1 1/2 - 2 pound) flank steak
A-1 Steak Sauce or barbecue sauce

Preheat oven to 425 degrees.

In a food processor, pulse the spinach, onions, and garlic. Add the cheeses, oregano, salt and pepper and pulse until just combined.

Butterfly the steak and open it like a book. The steak should be about 1/2 inch thick. Spread the spinach and cheese mixture to within about 1 inch of the edges. Roll up the steak jelly roll style and tie at 2 inch intervals with kitchen twine.

Add about 2 tablespoons of olive oil to an ovenproof saute pan over medium high heat. Saute the steak in the pan until brown on all sides, about 8 - 10 minutes. Brush the steak with the A-1 Steak Sauce and transfer to the oven. Roast for about 15 minutes. Turn the steak over, baste again with the sauce and roast an additional 10 minutes or until 125 - 130 degrees for medium rare. Remove from pan and place on a cutting board. Tent with foil and let rest for about 5 - 10 minutes.

Slice in rounds with a sharp knife and serve.

Sweet and Tangy Slaw

Classic summer salads including cole slaw, potato salad, and macaroni salad are usually mayonnaise-laden side dishes. I have always loved these salads. My first experience with potato salad was at my grade school friend Susie's home. Her mom made a simple yet spectacular sour cream and mayonnaise potato salad that I requested every chance I got. Even though I enjoy elbow macaroni or shredded cabbage and carrots enrobed in creamy mayonnaise dressings, every now and then I crave a slimmed down version of these traditional American barbecue and picnic salads.

My Sweet and Tangy Slaw is a refreshing salad which is made healthier by leaving out the mayonnaise. A light vinaigrette dresses the cabbage and carrot blend which gets an extra crunch from the addition of poppy seeds. This side dish, which can be stored in the refrigerator for up to three days, makes a perfect accompaniment to grilled steaks, chicken or fish.

For your next outdoor bash, prepare a side of Sweet and Tangy Slaw. Your guests will be coming back for seconds as well as the recipe.

Sweet and Tangy Slaw
serves 4 - 5

1/4 cup canola oil
1/4 cup sugar
2 tablespoons apple cider vinegar
1 heaping teaspoon salt
1/4 teaspoon pepper
dash of hot sauce
1/2 teaspoon poppy seeds
1 (14 ounce) bag of shredded cabbage and carrots such as Dole Cole Slaw

Place first 7 ingredients in a large bowl and whisk to combine. Add cabbage and carrot slaw and toss to combine. Store covered in refrigerator for up to 3 days.

The Shandy

I must admit that cooking in my kitchen has been, well, on vacation lately. From nights spent on softball fields, to vacationing at the Jersey Shore, to take out pizza at the local pool, to date night at the local sushi restaurant, I have not been as creative as I would like. As of late, I have been enjoying sitting on the deck of a summer beach home. The warm July sun in the late afternoon calls for a refreshingly light and fruity cocktail. Nothing is better than a ice cold beverage to quench your thirst after a day was spent basking in the sun on the sandy beach.

I was introduced to The Shandy by my sister-in-law who is a self-proclaimed mixologist. Skeptical at first of drink that combines beer and lemonade and is served over ice with a lemon wedge, this thirst quenching libation is perfect for a hot summer day. There are many variations of the Shandy, but I find this version a satisfying mix.

I will be back in the kitchen soon enough. But for now, my lounge chair is calling.


The Shandy
makes 2 drinks

1 12-ounce beer
about 1 1/2 cups of lemonade
lemon wedges
ice

Fill 2 tall glasses with ice. Divide the beer and lemonade between the glasses and top with a lemon wedge.

Bottoms up!

An Elfwich Kind of Cookie

An Elfwich Kind of Cookie

While I was growing up, I was lucky to have a mom who baked homemade pound cakes, chocolate chip cookies, blueberry bars, and apple slices. Upon coming home from school, I would switch on the television to an episode of Gilligan's Island and munch on freshly baked cookies with a cold glass of milk. I thought this was how every kid spent their time after school.

Then I got invited over to the neighbor's house to play with the little girl who was my age. She asked if I wanted a snack and of course I did. She opened the pantry, and I could not believe my eyes. It was stocked with barbecue potato chips, Cheetos, french onion potato chips, Pringles, Coke, Pepsi, pretzels, and Oreos. Every junk food imaginable filled the six foot wide pantry.

At my house, my Dad did the grocery shopping every 2 weeks. He would buy 1 box of Jays Potato Chips, an 8 bottle pack of Coke, and a box of Nabisco Nilla Wafers. When our "stash" of junk food was devoured by the six kids in my family, we would have to wait another 2 weeks until it was restocked. Of course we had my Mom's strawberry pie or creamy rice pudding. I did not know how good I had it at my home because I was blinded by the "Pantry of Junk Food" at my friend's house.

I have adopted my Mom's need to bake, and there is rarely a day when we do not have Biggie Chocoholic Cookies, Dark Chocolate Butterscotch Bars, or a Blueberry Crostada on the counter. My kids do love the homemade baked goods but, are forever grateful when I infrequently pick up a package of Toaster Strudel or Nutter Butter cookies. There is some guilt thing that kicks in when I reach for a packaged bake good. My conscious always tells me that I should make it myself.

One treat that I would occasionally manage to sneak into my Dad's shopping cart would be a package of Keebler E.L. Fudge cookies. I loved the buttery cookies that sandwiched the chocolate fudge filling. With the help of a recipe from Martha Stewart's Cookies cookbook, I made my own version of the Elf-like cookie. It takes more time to make these melt-in-your mouth delights then just picking them up at the grocery store, but they are well worth effort.

The only problem with making this cookie is that it takes two cookies to make one sandwich cookie. Next time I will make a double batch.


An Elfwich Kind of Cookie

adapted from the recipe for Rosemary Butter Cookies in Martha Stewart's Cookies

Makes about 2 dozen sandwich cookies
1 cup (2 sticks) salted butter, at room temperature
3/4 cup sugar
1 egg
2 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon salt

for the fudge filling -
3 tablespoons butter
2 tablespoons cocoa
3 tablespoons milk
2 cups confectioner's sugar
1/2 teaspoon vanilla

Put butter and sugar in the bowl of a standing mixer. Beat on medium speed until pale and light and fluffy, about 2 minutes. Mix in egg and vanilla. Reduce mixer speed to low and gradually add flour, cinnamon, and salt. Mix until combined.

Divide the dough in halve and form into a rectangular shaped log about 3 inches by 1 1/2 inches. Roll in parchment paper and chill in refrigerator for about 2 hours.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. remove the cookie logs from the refrigerator and remove parchment paper. Cut into 1/4 inch slices and place about 1 inch apart on the baking sheet. Bake until the edges are slightly golden brown, about 12 - 14 minutes. Remove from sheets and cool on wire racks.

To make fudge filling, in a small saucepan combine the butter, cocoa, and milk and bring to a boil. Remove from heat and whisk in confectioner's sugar and vanilla extract until smooth. Put filling in a bowl and cool to room temperature. Then refrigerate for about 2 hours.

To assemble cookies, remove the filling from the refrigerator and stir. If it is too stiff to spread on the cookies, let it sit out for a few minutes, stirring occasionally. When filling is spreadable, place a rounded teaspoonful on one of the cookies and top with another cookie forming a sandwich. Continue spreading the filling on the rest of the cookies until all the sandwich cookies are made.

Store in the refrigerator in an airtight container for 3 - 4 days.

Barbecued Indonesian Chicken

The 4th of July is the holiday of holidays for me. From the parades, to the barbecues, to the pie eating contests, to the fireworks and sparklers, I love it all. Each year I am decked out in more red, white and blue than the American flag.

When The Husband I were first married, we hosted a large 4th of July party. Rain or shine, about 100 guests would mingle, drink, and eat brats, burgers, hotdogs, potato salad, cole slaw, brownies, cookies, and ice cream. I was in all my 4th of July glory when we had this party.

We have not thrown our patriotic shindig in about 12 years. As time has gone by, we have moved twice since our 4th of July partying days. We are not living near our families or the friends we grew up with. We have made many new friends at our current home, and each year we put together some kind of 4th of July festivities. The Husband knows that we need to make this holiday something special or I will just be out of sorts for the day.

Barbecued Indonesian Chicken would be a welcome addition to any 4th of July party. Start marinading the chicken early in the day or better yet the night before. I recommend using bone-in chicken which yields the most tender and tasty chicken. Serve with Soy Slaw, homemade focaccia, and corn on the cob.

Get your grills and tongs ready. It is almost the 4th of July!!



Barbecued Indonesian Chicken

serves about 5 - 6

1/2 cup soy sauce
2 tablespoons barbecue sauce
3 tablespoons honey
2 tablespoons grated fresh ginger
2 large garlic cloves, chopped
2 teaspoons cumin
juice of 1 lime

10 - 12 pieces of bone-in, skinless chicken (I used 2 breasts and 10 drumsticks)

In a bowl, combine the first 6 ingredients. Place chicken in a resealable bag(s) and add the marinade. Refrigerate for 4 - 6 hours or even overnight.

Heat a grill to medium high. Remove chicken from marinade and grill for about 20 - 30 minutes or until the juices run clear and the chicken is cooked through. Remove the chicken from the grill and serve.

Note: If using mostly breast pieces, double the marinade.

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Dill Pickle Potato Salad

Dill Pickle Potato Salad

I have been cooking for over thirty years. My early cooking adventures during my preteen years included many recipes with Bisquick, hotdogs, instant pudding, and chocolate chips. My best friend growing up was Susie, and we would spend our Saturdays grilling up a package of Oscar Mayer hotdogs and whipping up a batch of double chocolate instant pudding to eat topped with Cool Whip. Oh those were the days.

Fast forward to 2005. I am working with my friend Amy in a small gourmet shop. We are the cooks, dishwashers, menu planners, waitresses, counter help, and trash taker-outers. It is our dream job. Amy has a fantastic recipe for potato salad that came from a relative of hers. We put it on the menu, and it is a hit. Every sandwich and wrap comes with a side of Dill Pickle Potato Salad. We are making batches of the salad every day. I can even make the salad in my sleep.



With the Fourth of July just around the corner, a batch of Dill Pickle Potato Salad will be perfect for your holiday celebration. No picnic is complete without it.

Dill Pickle Potato Salad
makes about 6 servings

2 pounds of small red potatoes, about 10
1 tablespoon pickle juice from the pickle jar
2 tablespoons Italian dressing. I recommend Newman's Own Italian Dressing
2 whole dill pickles, cut in large chunks
2 stalks of celery, diced
3/4 cup mayonnaise
1/4 teaspoon pepper
1/2 teaspoon salt

Fill a large pot with cold water and place on stove. Cut potatoes in large chunks and place in pot. Cook potatoes over medium high heat for about 20 - 30 minutes or until just cooked through. Drain and place in a large bowl. Add pickle juice and dressing and toss to coat. Cover bowl with a towel for 10 minutes.

Add pickles, celery, mayonnaise, pepper and salt. Toss to coat all the ingredients with the mayonnaise. Cover and refrigerate until ready to serve.

Grilled Island Kebabs with Sugar & Spice Rub

Impromptu entertaining and summertime go hand in hand. Schedules are more relaxed, bedtimes are extended, and friends and family stop by just because. It is easy to grill up some burgers and hotdogs, but being a little more creative really doesn't take too much more work.

Inspiration for my cooking comes from many different sources. I read cooking magazines, cookbooks, newspapers, and blogs. I pick up the recipe cards on the counter at my local fish market. I ask friends what they are making for dinner. A visit to a farmers' market or ethnic store can expose me to ingredients I have not cooked with before. By purchasing a new vegetable or jar of homemade jam or chutney, I can spice up the meals I prepare for my family and friends.

Grilled Island Kebabs with Sugar and Spice Rub are quick to prepare and can be served as an appetizer or entree. Most ingredients for this chicken kebab with a kick are already in your pantry, and the mango chutney can be picked up at a specialty market or even in the aisles of your favorite grocery store.

When guests drop by, heat up the grill and serve some brie, crackers, and fruit while you enlist the help of a friend or two to help make the kebabs. Roast a pan of Crispy Parmesan Potatoes and toss mixed greens with balsamic vinaigrette. Dinner will be ready in less than an hour and your guests will be treated to tasty meal.

Look all around you for new cooking ideas. With a little creative cooking, your summer dining can a little spice to your life.


Grilled Island Kebabs with Sugar & Spice Rub
serves 4 - 5 as a main course or 8 - 10 as an appetizer

sugar and spice rub -
1/4 cup brown sugar
1 1/2 teaspoons seasoned salt
1/4 teaspoons pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon cinnamon

20 chicken tenders, about 1 1/2 pounds
40 pineapple chunks
20 bamboo skewers
1/4 cup mango chutney such as Major Grey's Mango Chutney

Heat a grill to medium high heat.

In a small bowl, combine the rub ingredients. Place the chicken tenders in a large resealable bag and add the rub. Shake to coat the chicken thoroughly. Set aside while the grill heats up, about 15 - 20 minutes.

Remove the chicken from the bag and thread onto the skewers. Place one pineapple chunk on either end of the kebab with the chicken in the middle. Grill for about 6 - 8 minutes turning frequently so the rub does not burn. During the last couple minutes of grilling, brush the kebabs with the chutney.

Remove from grill and serve.

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Sliding into Summer

The lazy days of summer have not been very lazy around our house yet. We have been greatly anticipating the end of the school year so that we could stroll on the beach, lay by the pool, and generally not adhere to any schedule. Self-inflicted activities for the kids, cooking for a couple clients for me, and a new job for The Husband has equated to a hectic first week of summer. The busy days coupled with my recent lack of fresh and new dinner ideas has resulted in my blog being sadly neglected.

I have managed to stop by my favorite blogs during the past week and one in particular gets a daily read from me. Big Red Kitchen is written by Robin Sue and in my next life I am going to come back as her. Loaded with recipes, party ideas, menu planning, and tales of her foodie travels, her blog always is an interesting read.

After opening my refrigerator this afternoon and noticing the empty shelves, I decided it was time to stock up on quick foods to heat and eat. First up on my list of items to make for my bare refrigerator was Robin Sue's recipe for White Castle Sliders. Mini burgers with onions and melted cheese are the perfect grab and go lunch, afternoon snack or dinner. Pair the sliders with California Cole Slaw, Fennel Apple Slaw with Blue Cheese, or Lemony Garbanzo and Edamame Salad for a complete meal.

Make a double batch of these tasty burgers so you will have enough for the refrigerator and some for the freezer.

Thanks Robin Sue!!

Sliders

Sliding into Summer Sliders
adapted from a recipe on Big Red Kitchen

makes 24
1/2 cup dried onion flakes
about 1 1/2 pounds ground beef - 90/10 ground beef
seasoned salt
pepper
6 slices American cheese, cut into 4 squares
24 small party rolls- I use Martin's Potato Bread Party Rolls

Preheat oven to 400 degrees.

Evenly spread the onions on the bottom of a 9x13 inch baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant pattie. Sprinkle with seasoned salt and pepper. Bake in a 400 degree oven for 10 - 15 minutes. Using a paper towel, pat the excess grease from the top of the pattie. Cut into 24 patties and top with cheese. Return to oven for 1 more minute. Slice open and separate each party roll. Place bottom of rolls on a large platter. Using a spatula lift pattie with onion layer onto each bun bottom. Top each slider with the bun lid.

Note- Store these upside-down in an airtight container in the refrigerator. This will prevent the bottom bun from getting soggy from the onion layer. To reheat, place a few on a microwave safe plate and heat in the microwave for 20 seconds then 5 second increments after that until warm through.

Chunky Greek Salad

Many of our weekends during May and June are spent at lacrosse or softball tournaments. These hot days include visits to a variety of "snack shacks" which typically offer a menu that is less on the healthy side and appeal more to the kid in all of us. I love a good hotdog, bag of Cheetos, and a Coke just as much as the next person. But after one too many Fruit Roll-Ups, slices of greasy pizza, and nacho chips covered in neon orange cheese, my body is craving just about any vegetable or fruit.

Packing an ice-filled cooler with sub sandwiches, cut up celery, carrots, and broccoli with hummus, wedges of chilled watermelon, single serving yogurts, snack bags of trail mix, and mini pumpkin, zucchini, and lemon poppy seed muffins makes the dining experience along the sidelines of a dusty ball field a much more enjoyable experience. I have been including a few travel-worthy salads in the cooler with the latest favorite being Chunky Greek Salad.

Some sports-filled Saturday mornings start just as the newspaper hits the driveway at 6 a.m. On these early days, I am glad that this salad is prepared in practically minutes. By combining a few crunchy peppers and cucumbers with feta, olives, and bottled vinaigrette dressing, we are out the door and off for our day's adventures.


Chunky Greek Salad

makes about 6 cups or 4 - 5 servings

1 large green pepper, cut in 1-inch dice
1 large red pepper, cut in 1-inch dice
2 kirby cucumbers, cut in large chunks
1/2 of a 15-ounce can of black olives, pitted, more if you love olives
about 1/3 pound feta cheese, crumbled in large chunks
about 3 - 4 tablespoons of Newman's Caesar Dressing or your favorite vinaigrette

In a large bowl, combine the peppers, cucumbers, olives and feta. Add vinaigrette to the ingredients and toss to coat.

Store in the refrigerator. Salad can be served chilled or at room temperature.

Mojo Skirt Steak

A classic dinner with beef as the star of the meal is a favorite at our house. Sometimes I try to create dinners that are more difficult than they need to be. The Family was craving a good grilled steak with some traditional sides and this quick meal delivered.

Mojo Skirt Steak embraces the flavors of Cuban cooking and includes a marinade of lime and orange juices, cumin, garlic, fresh oregano, parsley, and olive oil. A favorite cut of beef of mine is skirt steak. It is a long, flat piece of beef that is extremely flavorful It benefits for a marinade containing acid such as citrus juices and is a juicy steak when properly cooked. Our steak was paired with early season corn on the cob and salt and pepper crusted baby red potatoes.

"This is just a good meal," said My Oldest who has been enjoying some free time since the end of her high school softball season. Side note: Bragging Mom would like to add that she was voted MVP of her team this season.

No Thank You Boy generally dips every meat plus the occasional vegetable in A-1 Steak Sauce. I think he is looking to be their spokesman. This time though, he ate the steak on its own remarking, "This is really flavorful." It was enjoyable watching him eat only the inside of the tender, tiny red potatoes. He thought it was silly to eat the skin of the potato where most vitamins are.

Next time I am wrestling with what to make for dinner, I am going to think of this night. Even though math was not one of my favorite subjects in school, I am going to remember this equation.

Simple ingredients + simple preparations = delicious dinner.

Mojo Skirt Steak
adapted from a recipe in The Healthy Beef Cookbook

serves 5

for the marinade -
1/3 cup orange juice
juice of 1 lime
3 tablespoons chopped fresh oregano or 1 teaspoon dried
3 tablespoons olive oil
3 tablespoons chopped fresh parsley or 1 teaspoon dried
1 teaspoon cumin
2 chopped garlic cloves
1 teaspoon salt
1/2 teaspoon pepper

1 1/2 pounds skirt steak or flank steak
1 lemon, cut in wedges

Whisk together ingredients for marinade. Place in a resealable bag and add the steak. Marinate for about 2 - 6 hours in the refrigerator.

Heat grill or grill pan. Remove steak from the marinade and grill for about 4 - 5 minutes per side for medium rare. For medium, cook the steak a couple more minutes per side. Remove steak from the grill and let rest, tented with foil, on a cutting board.

To serve, slice the steak on an angle and squeeze lime wedges over the sliced meat.

Biggie Chocoholic Cookies

When I get a new cookbook, I read it like it is a novel. I devour every recipe, photo, and cooking tidbit offered by the author. Every once in a while, it is time to branch out and actually read a novel. The novels that I pick are about food and usually include recipes. Some of my favorite foodie reads include A Year in Provence, Comfort Me with Apples: More Adventures at the Table, and Comfort Food.

One of the first fiction foodie authors I discovered was Diane Mott Davidson and her series of mysteries about a caterer named Goldy Schultz. I loved reading the descriptions of the food the heroine prepared and the lavish parties she catered. The novels are interspersed with numerous recipes and a favorite of mine appeared in Davidson's novel The Main Corpse.


Chocoholic Cookies are double chocolate cookies loaded with chocolate chips and oatmeal. I have made a few changes over the years and have come up with a family favorite cookie. Nothing is better than a good book and a great cookie.

Biggie Chocoholic Cookies
adapted from a recipe in Diane Mott Davidson's mystery novel The Main Corpse.

makes about 24 - 3 inch cookies

1 cup (2 sticks) butter, softened
1 cup brown sugar, packed
1/2 cup sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
5 tablespoons unsweetened cocoa
2 eggs
2 teaspoons vanilla extract
2 1/2 cups rolled oats
2 cups semi sweet chocolate chips
1 cup Hersey's Bits O' Brickle Toffee Bits

Preheat oven to 350 degrees. Line two large baking sheets with parchment paper. Set aside.

In a large bowl, beat together butter and sugars until creamy. Add flour, baking soda, salt, and cocoa mixing until thoroughly combined. The batter will be stiff. Add eggs one at a time, mixing after each one. Add vanilla extract and mix well. Add oats, chocolate chips and toffee bits and mix until combined.

Using a 2-inch scoop, drop batter about 2 inches apart on cookie sheet. Bake for 11 - 12 minutes. The cookies will still be slightly soft in the middle. Let cool on pan for 2 minutes then remove to wire racks to cool completely.

Enjoy with your favorite book.

Crazy Nuts in the Nutty Blogging World

Blogging is a strange and wonderful thing. You start blogging not knowing what to expect. In the beginning, the photos are fuzzy, the posts are random, and you are just aching for just one reader other than yourself or significant other.

Then hours upon hours are spent surfing the other blogs out in the great, big blogworld. Gradually you find 10, 20, 30 and even 100s of other blogs writing about topics similar to yours. Too many hours are spent devouring the recipes, stories, movie reviews, and gossip posted on the World Wide Web. You are hooked and can't get enough.

Your posts flow so freely that you are blogging every other day. New readers are reading. And then it happens. You get your first comment and, it is not from your best friend or a family member. The reader likes your photos or has had a similar experience as you. You have connected.

Blogging is about sharing. You learned in kindergarten that it is nice to share. When you share with others they will want to share with you. How about sharing some Crazy Nuts with a co-worker, neighbor, or teacher? I'll share the recipe with you and, you share the Crazy Nuts with someone else.

Let the sharing begin.


Crazy Nuts

makes 2 pounds of nuts

1 pound of whole, raw walnuts
1 pound of whole, raw almonds
4 tablespoons butter
1 tablespoon garam masala
2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon cumin
1/4 teaspoon dried chipolte or cayenne pepper
1/2 cup dried cranberries

Preheat oven to 300 degrees.

Place nuts on a large rimmed baking sheet. Set aside.

In a small saucepan, melt butter and add seasonings. Stir to combine. Drizzle butter mixture over nuts and toss to coat.

Bake for 25 - 30 minutes, stirring every 10 minutes. The nuts should be browned but not burned when done.

Remove nuts from oven and cool. Stir in cranberries. Store in an airtight container. Enjoy for up to one week.

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