It was a hot day and I just couldn’t face turning on the oven to make meatballs for the spaghetti and meatballs I had planned. So I thought I would try grilling them. I made my meatballs (I use turkey, egg, breadcrumbs, worchestershire sauce, Italian seasoning, onion, garlic, ketchup and salt and pepper) and placed them on a grill pan (with holes in it) and stuck them on the grill. I let them cook most of the way through before turning them over (I was worried they would fall apart).  I didn’t have any problems cooking them. I’m not sure how I feel about the taste though. They definitely had a smoky, grilled flavor which was very different. They were drier than meatballs made in the oven, however. It was a good solution for cooking on a hot day, but I don’t know if I would do it again. Have you ever tried this?

It was a hot day and I just couldn’t face turning on the oven to make meatballs for the spaghetti and meatballs I had planned. So I thought I would try grilling them. I made my meatballs (I use turkey, egg, breadcrumbs, worchestershire sauce, Italian seasoning, onion, garlic, ketchup and salt and pepper) and placed … Read more →

I chose this recipe for today’s Martha Mondays. I recently spent some time with the new Martha’s American Food cookbook (disclosure: the publisher sent me a copy after I requested it). This is a really great collection of regional specialties from around the country. I have marked a lot of recipes I want to try! The  blueberry crisp was very easy to put together and turned out nicely. I served it with vanilla ice cream. I modified the recipe to include cinnamon in the filling and the topping (a pinch in the topping and about 1/2 tsp in the filling) and I also increased the amount of sugar in the blueberries by about 1/3 cup. Also, as I was typing in the recipe below, it hit me that I forgot to add in the baking powder, so the recipe works even if you forget that! I loved the bit of crunch this gets from the oats. This is the perfect summer dessert. We really enjoyed this, and my in-laws whom I served it to loved it!

A note about Martha Mondays: We’re going to take a break for a couple of weeks. I was going to suggest resuming on 8/20, but Pru is taking a blogging break for August and I thought maybe everyone would like a break during the hottest part of the summer as well.  How does getting started again on Sept 3  with a pick from Megan sound?

Blueberry Crisp

For the filling:

6 cups fresh blueberries (3 pints)

1/2 cup sugar

1 tbsp cornstarch

1 tsp lemon juice

1/4 tsp coarse salt

For the topping:

3/4 cup flour

1/2 cup old-fashioned rolled oats

1/2 cup chopped nuts (optional – I did not use this)

1/2 tsp baking powder

1/2 tsp coarse salt

6 tbsp unsalted butter, softened

1/3 cup sugar

Preheat oven to 375. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice and salt. Transfer to an 8 inch square baking dish.

Make the topping: In a medium bowl stir together flour, oats, nuts, baking powder and salt. With an electric mixer on medium, cream butter and sugar until light and fluffy. Stir flour mixture into butter. Using your hands, squeeze topping pieces together to form clumps.

Sprinkle topping evenly over filling. Bake until filling is bubbling in center and topping is golden brown, about 1 hour. Transfer to a wire rack and let cool 30 minutes before serving. Serves 8.

I chose this recipe for today’s Martha Mondays. I recently spent some time with the new Martha’s American Food cookbook (disclosure: the publisher sent me a copy after I requested it). This is a really great collection of regional specialties from around the country. I have marked a lot of recipes I want to try! The … Read more →

Frozen yogurt bars are all the rage. We first tried one on Amelia Island, Florida this winter. We loved it so much we went two nights in a row. If you aren’t familiar, the concept is simple. There is a wall of self-serve soft frozen yogurt machines. You take a cup and put in as much as you want of any flavor. Then there is a toppings bar with candy, fruit, syrups, cookies, even cereal. You pay by weight. It is the ultimate do-it-yourself sundae.

We next encountered this in Naples, Florida and after we got back, discovered one had opened up near us and now there is a second one in our general area. We’ve been to one a few times and my daughter has been to the other. Each time the flavors are different (cookies and cream, white chocolate macadamia, chocolate, mint, mango, strawberry, vanilla, tart, watermelon, peanut butter, and more).  We also love that they use compostable spoons (made of cornstarch).  You decide how much yogurt you put in the cup and you can mix and match any flavors you want. I love the topping bar because I can add two M&Ms, 3 mini peanut butter cups and two dabs of hot fudge – I get lots of different tastes without getting more than I want.

Have you tried a frozen yogurt bar?

Frozen yogurt bars are all the rage. We first tried one on Amelia Island, Florida this winter. We loved it so much we went two nights in a row. If you aren’t familiar, the concept is simple. There is a wall of self-serve soft frozen yogurt machines. You take a cup and put in as … Read more →

If you’ve been reading along, you know we participate in a CSA and also have a chicken share. Something new and exciting has come along in this same vein! The same store, Farmer’s & Artisan’s, where we get the chicken share, has started a fish share. What I love about it though is there is no commitment. They email me on Tuesday to tell me what fish they anticipate having available and I tell them how much, if any, I want of it. It is caught on Thursday and ready for pick up on Friday. They work with NY fisherman who use sustainable fishing practices. The fish is fresh and unfrozen. The prices were somewhat comparable to what I pay in the grocery store.

My first week was flounder, which I have never cooked before. And, I must admit, I only know what a flounder looks like because of SpongeBob. They are a flat fish with eyes on one side only. I ordered two pieces which were going to be about 12 ounces each. When I got to the store, they told me the fish were running small so I got 4 smaller pieces for $22.

Since I’ve never cooked flounder, I decided to just make it simple. I dipped the pieces in an egg wash then in some cornmeal I had mixed with salt and pepper. I cooked them in a little olive oil (just enough to coat the pan) and served with lemon wedges. It was so fresh tasting and the cornmeal gave it a really satisfying crunch. Everyone ate this (which is a minor miracle since my son claims not to be a big fish fan – some ketchup helped him get it down). I’m eagerly looking forward to next week’s catch!

If you’ve been reading along, you know we participate in a CSA and also have a chicken share. Something new and exciting has come along in this same vein! The same store, Farmer’s & Artisan’s, where we get the chicken share, has started a fish share. What I love about it though is there is … Read more →

It’s my turn for the 23rd and I’m going with a recipe from Martha’s latest cookbook Martha’s American Food:

Blueberry Crisp

For the filling:

6 cups fresh blueberries (3 pints)

1/2 cup sugar

1 tbsp cornstarch

1 tsp lemon juice

1/4 tsp coarse salt

For the topping:

3/4 cup flour

1/2 cup old-fashioned rolled oats

1/2 cup chopped nuts (optional – I did not use this)

1/2 tsp baking powder

1/2 tsp coarse salt

6 tbsp unsalted butter, softened

1/3 cup sugar

Preheat oven to 375. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice and salt. Transfer to an 8 inch square baking dish.

Make the topping: In a medium bowl stir together four, oats, nuts, baking powder and salt. With an electric mixer on medium, cream butter and sugar until light and fluffy. Stir flour mixture into butter. Using your hands, squeeze topping pieces together to form clumps.

Sprinkle topping evenly over filling. Bake until filling is bubbling in center and topping is golden brown, about 1 hour. Transfer to a wire rack and let cool 30 minutes before serving. Serves 8.

It’s my turn for the 23rd and I’m going with a recipe from Martha’s latest cookbook Martha’s American Food: Blueberry Crisp For the filling: 6 cups fresh blueberries (3 pints) 1/2 cup sugar 1 tbsp cornstarch 1 tsp lemon juice 1/4 tsp coarse salt   For the topping: 3/4 cup flour 1/2 cup old-fashioned rolled … Read more →

Usually I like to have my Martha Mondays post up in the morning, but I didn’t get to make this until just now. Greek Chicken Cutlets was chosen by Tiny Skillet. Greek food is always a winner in this house.

I liked this – especially how easy it was. I served mine over orzo, which was good. I don’t cook with mint often. But I did plant some in the herb garden this year, so I was happy to have an excuse to use it. I like no-cook tomato sauces like this in the summer. I made the chicken on the grill which made it even easier to put together. A great weeknight dinner.

Usually I like to have my Martha Mondays post up in the morning, but I didn’t get to make this until just now. Greek Chicken Cutlets was chosen by Tiny Skillet. Greek food is always a winner in this house. I liked this – especially how easy it was. I served mine over orzo, which … Read more →

My in-laws came to dinner recently and I wanted something that I could do a lot of prep for in advance and which wouldn’t be something too weird and outrageous. Grilled chicken is always a safe bet, so I dug out a recipe I saved from May 2007 Bon Appetit and tweaked it a bit. This turned out beautifully! It was flavorful and colorful and also amazing as leftovers the next day.

1/2 cup chopped fresh cilantro leaves

2 garlic cloves

6 garlic scapes

1 tbsp cumin

1 tbsp paprika

1 tsp salt

Pinch cayenne pepper

1/2 cup olive oil

1 cup plain yogurt

1/4 cup lemon juice

3 chicken breasts and 4 chicken leg quarters (substitute any parts you prefer)

2 cups jasmine rice

3 cups water

1/2 cup pine nuts

1 mango, peeled and chopped into 1/2 inch cubes

Fresh cilantro for decoration

Put the cilantro, garlic, garlic scapes, cumin, paprika, salt, cayenne and oil in the food processor. Process until combined. Add the yogurt and lemon juice and pulse until combined. Reserve 1/3 cup of this mixture.

Place the chicken in a glass baking dish and cover with the mixture, turning to coat. Cover and marinate at least an hour (I left mine for about 6 hours).

Heat your grill to medium and cook the chicken until done. While this is cooking, combine the rice, water and reserved yogurt mix in a pot. Bring to a boil, then reduce to a simmer and cover. Allow to cook about 15 minutes until the liquid absorbs. Fluff with a fork and add in pine nuts and mango. Serve with chicken. Serves 6.

My in-laws came to dinner recently and I wanted something that I could do a lot of prep for in advance and which wouldn’t be something too weird and outrageous. Grilled chicken is always a safe bet, so I dug out a recipe I saved from May 2007 Bon Appetit and tweaked it a bit. … Read more →

Disaster. It was doing great then just dried up. We’re still trying to resuscitate this.

We (ok, my husband) has been working hard at keeping our gardens from getting away from us. We are determined not to let weeds get the better of us this year. A big problem has been how dry it has been. We have not had any real rain for weeks. We’ll get thunderstorms rolling through, but end up with only a sprinkle, yet enough noise to freak out our dog Merlin who now has an anti-anxiety prescription for it!

Things are looking really good in the gardens. I only have a few things that are flowering right now, so I thought I would share those as well as

I have many hostas but only one is flowering.

one major disaster we’ve had.

I just love this crazy squiggly plant.

I think these are called balloon flowers.

The first daylily is out. I also have tiger lilies that will be opening soon.

This was my lush, full clematis vine that the gardeners pulled out. It is coming back. Maybe I’ll have flowers again next year.

Butterfly bush is doing ok. It looks a bit scraggly but I think it will be fine.

The herb garden is doing really well. I lost one parsley plant, but fortunately had planted two.

We (ok, my husband) has been working hard at keeping our gardens from getting away from us. We are determined not to let weeds get the better of us this year. A big problem has been how dry it has been. We have not had any real rain for weeks. We’ll get thunderstorms rolling through, … Read more →

Greek Chicken Cutlets is our next project, with thanks to Tiny Skillet, who had her daughter make this pick.

Greek Chicken Cutlets is our next project, with thanks to Tiny Skillet, who had her daughter make this pick.

Pru at Perfecting Pru chose this week’s recipe, cabinets. I had never heard of these before! They are essentially a milkshake on top of a sweetened, cooked fruit puree.syrup. Martha says they are from Rhode Island. I visited Rhode Island only once, when I was looking at Brown University (it’s probably where I would have gone had I not met my husband and decided to stay local to be with him). I didn’t have a cabinet when there. About the only thing I remember about Providence was my mom complaining that there was no place nice to stay or eat when we were there, which she found hard to believe with such a prestigious university in town.

I was intrigued at the idea of this drink I had never heard of and did some Googling. From what I read, Martha’s recipe is not really a cabinet at all. A Rhode Island cabinet is actually called a coffee cabinet. They make a drink called “coffee milk,” which is milk with coffee syrup. When you add ice cream to this to make it a milkshake, it’s a coffee cabinet. Fascinating. Now I will have to go to RI to sample one!

Anyway, I’m always excited to try something new and this was definitely new! I made the raspberry/strawberry/cherry fruit mix. I really don’t like raspberry seeds though. I am unsure how you are supposed to eat this. Spoon? Straw? Both? Some of the fruit was too big to make it up the straw. I liked it best when I mixed the fruit in completely because then it tasted like a smoothie and it wasn’t so tart (the fruit on its own just tart compared with the sweetness of the milkshake).

This was really pretty when put together and is a fun way to make a milkshake something classier or more grown up!

Pru at Perfecting Pru chose this week’s recipe, cabinets. I had never heard of these before! They are essentially a milkshake on top of a sweetened, cooked fruit puree.syrup. Martha says they are from Rhode Island. I visited Rhode Island only once, when I was looking at Brown University (it’s probably where I would have … Read more →