Summer Time Grilling!

The other day, while watching a cooking show on public television, the guest was talking about meals she remembered her mother and grandmother making her. The smells bring about such memories that she would never forget! She also made a great point that really made an impact on me. She said that what you feed your kids shows just as much love as words and actions! What an amazing truth! When you spend time and/or energy preparing food for your family, they notice! Even if they don’t always say so! And even more so, when you feed them foods that teach the habit of cooking and making meals that are good for their bodies.

For dinner the other night, we fired up the grill and made a wonderful summer meal! We made turkey burgers and grilled corn on the cob. I got the idea for the corn from Bobby Flay on The Food Network. It was wonderful with the burgers and served with fresh berries and chips!

TO MAKE THE GRILLED CORN ON THE COB:

After cleaning the husk and silk off of the ear of corn, I washed them and wrapped each one in foil. I placed them on the grill for about 25 minutes, rotating periodically.

While they cook, I place a stick of softened butter in the food processor with a bunch of chives, and 3 cloves of garlic. Process until smooth.

Once the corn in finished grilling, I rubbed it with garlic butter, squirted it with fresh lime juice, and sprinkled it with Cotija Cheese.

It is a great meal for the summer months while the weather is warm and the corn is in season!

Cream Cheese Corn

Grilling season has begun at my house and while my husband, Jason, loves to do the grilling, I love to find new side dishes to make.  As he smoked some delicious ribs a couple of weeks ago, I threw together this simple yet delicious side dish.  We don’t have fresh corn on the cob yet so I used frozen but I can’t wait to try it with fresh.  It is sure to be even better.  I added a few red pepper flakes when making the recipe and then I let each person add more if they wanted, this way the kids can have it without it being too spicy!
What do you like to serve as a side dish when you grill?

Cream Cheese Corn

by Emily {Crumbs and Chaos}

6024510
Ingredients (Serves 4)
  • 1 pound corn (fresh or frozen-thawed)
  • 1 Tablespoon butter
  • 3 ounces cream cheese
  • Red pepper flakes
  • Ground black pepper
Instructions
In a medium saucepan combine corn, butter and cream cheese.
When it is heated through and cream cheese is melted season with red pepper flakes and black pepper.
Enjoy!
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Recipe from Budget Savvy Diva.

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What’s For Dinner…Grilled Salmon, Asparagus, and Brown Rice


My family loves salmon prepared many ways, but grilled is the best. Salmon is a great choice for dinner because it is one of the top ten super foods because it provides essential Omega-3 fatty acids. It is also low in fat and high in protein. If you have never made (or tried) salmon, I recommend giving it a try.

I usually purchase the salmon at Costco in a large piece and divide it into portions and use part and then freeze the rest for a future meal. This helps cut down on the cost and it is nice to have on hand for a future meal.


Grilled Salmon, Asparagus and Brown Rice
Printable Recipe Here

To prepare the salmon:
Drizzle a small amount of olive oil on the fish and season. Tonight I used “Jack Stack All Purpose Seasoning”. If the salmon still contains the skin, you may remove before grilling or as I did tonight you may grill that side first and then remove when you flip it.

Preheat the grill pan on medium heat. Place the salmon on the grill pan, skin side down and cook for about 6-8 per side. The color of the salmon will change to a light pink as it cooks. When you flip the salmon peel off the skin, it should peel off pretty easily. If you prefer both sides to have a nice crispy crust, you may flip one additional time and brown for a minute or so.

Place the asparagus on the grill pan around the salmon. It will grill up nicely in about the same amount of time. Look for tender pieces with delicious grill marks. I seasoned the asparagus with a little bit of olive oil and the same seasoning I used for the fish. This makes it super easy. Rotate the Asparagus every couple of minutes so they cook evenly.


Meanwhile, I prepared the Minute Brown Rice. This is an easy starch choice and healthy too! I added a small amount of butter to the pan to moisten the rice. Then I sprinkled on a little bit of parmesan cheese once it was served.

This meal can be prepared in about 30 minutes. My whole family loves this meal, even my one-year old. Enjoy!


Delicious Turkey Burgers


As our family has moved toward eating more healthy, we are always on the look out for healthy meals, as well as, snacks. This burger recipe is great for both. Make them for dinner one night and then eat the leftovers for a healthy snack paired with a complex carb. We made these two weeks in a row they were so delicious. Try them and see!

1 cup high protein cereal flakes (used Original Special K)
1/2 c skim milk
3 tsp. instant low sodium chicken bouillon
3 T. minced onion
2 egg whites
1 lb. lean ground turkey (to make it the healthiest make sure to use ground turkey breast)
Combine first five ingredients in a large bowl. Let the milk soak into the flakes and the other ingredients for five minutes. Add lean ground turkey. Mix well with clean bare hands. Shape into patties and grill. I used a grill pan, grilling until they reached 165 degrees.
Serve on a toasted bun. Makes 6 burgers.
Nutritional Info:
Calories 209, Protein 29g, Carbs 9g, Dietary Fiber 1 g, Fat 5g
Recipe adapted from Eat Clean Diet Cookbook

Grilled Chicken with Strawberries, Feta and Pecans

Time to say good-bye to boring ol’ chicken breast and hello to it’s fancy cousin – the Red Rooster.  Grilled Chicken with Strawberries, Feta and Pecans is sure to be a hit with your family this spring!


Red Rooster aka Strawberry Glazed Grilled Chicken with Feta & Pecans | Crumbs and Chaos An easy and delicious way to dress up grilled chicken, this dish was inspired by an entree from a local restaurant. #chicken #strawberries #maindish #grilling   www.crumbsandchaos.net

Raise your hand if you couldn’t be more ready for grilling season?

How about strawberry season?

I am completely ready for both.  Go ahead and try to stop me from enjoying both…at the same time.

There’s a restaurant near where we live that has an entree on the menu called Red Rooster – strawberry glazed chicken with feta and walnuts.  It’s pretty much the classic Strawberry Salad turned main dish.  It is an excellent way to dress up an ordinary grilled chicken breast and it couldn’t be more simple!

Red Rooster aka Strawberry Glazed Grilled Chicken with Feta & Pecans | Crumbs and Chaos An easy and delicious way to dress up grilled chicken, this dish was inspired by an entree from a local restaurant. #chicken #strawberries #maindish #grilling www.crumbsandchaos.net

I really like to bulk grill a bunch of marinated chicken breast and use it in different meals throughout the week or bag it up in 2 cup portions to freeze for an easy addition to meals like Balsamic Chicken Noodle Bowl, Chicken Salad Sliders, Bruschetta Chicken Pasta or Quinoa Chicken Fried Rice.  I usually grab a bottle of Italian or balsamic dressing (or make my own) and let the chicken marinate for a couple of hours before I throw it on the grill – it’s so easy and keeps the meat tender and amazing.

To make the Red Rooster, you will simply top grilled chicken with strawberry all-fruit spread or jam, sprinkle with crumbled feta cheese and chopped pecans and add sliced strawberries.  It’s a terrific combination, one that your family is sure to love.  We enjoyed it with baked potatoes and roasted broccoli - deeeelicious!

Red Rooster aka Strawberry Glazed Grilled Chicken with Feta & Pecans | Crumbs and Chaos An easy and delicious way to dress up grilled chicken, this dish was inspired by an entree from a local restaurant. #chicken #strawberries #maindish #grilling   www.crumbsandchaos.net

Strawberry Glazed Grilled Chicken with Feta & Pecans

Ingredients

  • GRILLED CHICKEN BREAST
  • 2-3 teaspoons of STRAWBERRY ALL-FRUIT SPREAD or JAM
  • CRUMBLED FETA
  • CHOPPED PECANS (or your favorite nut)
  • SLICED STRAWBERRIES

Instructions

  1. Top each piece of grilled chicken with 2 or 3 teaspoons of strawberry fruit spread.
  2. Sprinkle on feta and pecans.
  3. Top with sliced strawberries and serve.
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becca

 

 

 

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Swiss Bacon Guacamole Burgers!

The Memorial Day weekend has begun and for most of us, it is sure to be full of relaxation and cookouts! If you want to kick your burger up a notch, this is the combination for you. We first had this burger at a restaurant in Ames, IA called Hickory Park, and after making it at home, it has become a family favorite. We have made it multiple times when entertaining guests and it has been a huge hit everytime!!

We have made them multiple times using beef patties, but this last time we decided to use ground turkey. It not only cut back drastically on the fat but also tasted great! After the burgers are cooked to perfection, place them on a toasted bun (if grilling, butter the bun and place face down on the grill to warm). Top with swiss cheese, crisp bacon, and guacamole. You can find a great guacamole recipe here. Use the extra guacamole as dip with tortilla chips and serve with ice cold lemonade!

Enjoy your holiday weekend and don’t forget to thank those that have served to keep our country free!

Caramel Vanilla Coffee Shake

You could most certainly label me as a COFFEE LOVER…I’ll drink it hot, cold, flavored or not, any dessert with coffee in the title always catches my eye.  Being able to open the fridge and pour myself a glass of iced coffee…a total treat and a moment for me in my often chaotic day.
Summer is the perfect time to enjoy this smooth and creamy drink.  Summer is also the time to enjoy special treats like shakes that taste like your favorite coffee house drink (caramel and vanilla is one of my favorites) made in the comfort of your own home.
Megan and I made this incredible shake and enjoyed it with Pie Fries.  If you can’t find the dulce de leche ice cream, you can use vanilla and add more caramel syrup.  Sweet and dreamy, cold and creamy…you definitely need this in your life!
Caramel Vanilla Coffee Shake
by Becca {Crumbs and Chaos}
 
6027530
Ingredients
  • 1 1/2 cup DULCE DE LECHE CARAMEL ICE CREAM
  • 1/2 -3/4 cup INTERNATIONAL DELIGHT VANILLA ICED COFFEE (more or less to taste)
  • 1 Tablespoon CARAMEL SYRUP, plus more for drizzling
  • WHIPPED CREAM
Instructions
Put all ingredients in a blender. Blend until smooth, pour into glasses and serve immediately.
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International Delight is celebrating summer by giving away 1,000 half gallons of Iced Coffee each day! Grab your free drinks here!
Now, it’s your turn to celebrate! Enter to win $500 toward your ideal Summer Party by completing these two simple steps:

1. Pin my Iced Coffee Recipe photo on Pinterest.
2. Come back! In the comment field below, tell me you pinned and share your favorite taste of summer!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine. International Delight Iced Coffee Sweepstakes and Rules.

 

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Homemade Baby Food 101


Make my own baby food…

Why would I want to do that?

Well, it’s cheaper and tastier than buying it from the store. You can buy a bag of carrots for the cost of two jars of baby food and make a whole batch. And really, you don’t make it everyday…you make a batch and use it from the freezer for a couple of weeks and then make another batch.

My sister, Megan, and I both had a baby about the same time. They just turned two (if you remember the Elmo party and Cake Pops). Anyhow, when they were ready to start solids – we both decided that we were going to give making our own baby food a try. The babies both loved it.

We both relied a lot on this site: www.wholesomebabyfood.com – here they have step by step instructions on how to make almost any kind of baby food yourself. You would be amazed at the different combos they suggest…things that you may never think to feed a baby.

I have enjoyed making baby food again with baby #4. She’s a pretty good eater -her current favorite is pumpkin with a dash of cinnamon.

I’m going to walk you through the basic process. There are a couple of things that you need:


The fruit or veggie you’ll be making – here I have a baked sweet potato.

A gadget for pureeing – you can use a food processor, a blender or an immersion blender – my particular favorite for baby food and so much more.

Lastly, something to make frozen cubes in, this is actually made for baby food, but I’ve also used a regular ice cube tray and it also works great.

There are several different ways to prepare the fruit/veggie – boiling, steaming, baking. So you will prepare it according to your preference. I baked these sweet potatoes because I like the taste better than if they were boiled.

Then puree, adding water (or cooking liquid) to achieve the right consistency. I didn’t have to add any to these, sometimes I will right before serving to get it just right.

Fill the trays with the puree. Freeze until solid.

Once frozen, put the cubes in quart size freezer bags, label them and place them in the freezer.

When you are ready to serve, remove what you need from the freezer. Place in a microwave safe container, for 1 cube defrost for 40 seconds. Stir and heat for 10-15 seconds. You will need more time depending on how many cubes you are heating.

You can combine different fruits and veggies to keep things interesting. It’s not hard to take these on the go either. If you take them from the freezer and put them in a container with a lid, they will probably be thawed by the time you need them, even without the microwave.


Check out Wholesome Baby Food to get more information on this surprisingly easy, healthy and frugal way to feed your baby.

Traditional Basil Pesto – Product Review

I was at the store the other day and for some reason ‘pesto’ sounded really good :)  I had had this brand before and loved it so I thought I’d share some great ways to enjoy it!

The label says this great with many things but my two favorite are pretty simple and delicious…

We made some bowtie pasta and just added a few tablespoons of pesto and it was so simple and so good.  It was nice to change it up from regular ole spaghetti sauce.

And, just as simple as tossing with some pasta…I got some take ‘n bake bread at the store and, after it was baked and sliced, I dipped it in the pesto.  You can just heat it up in the microwave (I added a little shredded parmesan) and it makes for a great little appetizer.

One of these days I’m going to make an attempt at making my own pesto.  I’ll let you know how it turns out!

Asaigo Artichoke Dip

One Sunday immediately following church, we were invited over to a friend’s house for lunch.  Most Sunday mornings, no matter what I try and eat or plan on, everyone is always starving right after church.  I ran into the nearest grocery store to pick something up to go with the meal and thought I would look for an appetizer of some kind to enjoy while lunch was on the grill.  I looked in the store-made dip section and found a container of ‘Asiago Artichoke Dip’.  That sounded delicious, but I was a little turned off by the price tag…it was almost $7 for about 12 oz. or so of dip.  Yikes!  But I decided to go for it and was glad I did.  
It was flavorful and satisfying.  And after reading the short list of ingredients on the label, I knew there had to be an easy way to make my own.  A short Google search lead me to a version that sounded similar to what I had grabbed from the store.  I made it for the gathering I told you about in last week’s post, the birthday girl also really liked the dip the first day we tried it and loved the homemade version.
Now there was a slight difference between the homemade and store bought, like most situations the homemade was better (!) a little more garlicky and had a stronger asaigo flavor.  Next time you need a quick appetizer or something different to spread on some bread, try this!  It would also be great spread on a sandwich.  

2 cups ASIAGO CHEESE, grated
1/2 cup MAYO
1/2 cup SOUR CREAM
1/2 teaspoon SALT
2 GARLIC CLOVES, finely minced
6 oz. jar MARINATED ARTICHOKE HEARTS, drained and chopped
Combine all ingredients in a bowl.  Cover and refrigerate until serving.
We liked this best with italian bread.  Asiago cheese can be found in the specialty cheese section of the grocery store near the parmesan cheese.