Chocolate-Covered Cookie Butter-Filled Oreo Thins

23 Sep
Chocolate-Covered Cookie Butter-Filled Oreo Thins

Chocolate-Covered Cookie Butter-Filled Oreo Thins

Surprise, surprise, I have a a dessert on my blog! If you’ve followed me for any length of time you know I really don’t have much of a sweet tooth, but when my friend Jodi at The Creative Life In Between posted this, I thought heck yes, I can handle that! I know my husband and daughter really like Oreos so surprised them with this recently. I think I more shocked than surprised them, as in sugar shock. Zowee, one bite is certainly a head rush.

I only made four of them in case they didn’t like them. They both liked them enough, but daughter could only eat half of one, and hubby took one bite and said it was like eating three cookies in one bite! Anyhoot, they store well in Tupperware so the fam gets to take a bite or two from them when they want.

I attempted to make fancy squiggles with chocolate on the top, but they came out more like scribbles, lol. The recipe below is taken directly from Jodi’s website here, so please navigate over there if you want to see a prettier version of these cookies. I even stole her idea to use my daughter as a hand model for them. Jodi is an excellent photographer, painter, and writer too!

p.s I’ll be gone the next two weekends fishing and crabbing! So hopefully all the sugar in this will tide you over until we get back and I can post a new recipe.

Chocolate-Covered Cookie Butter-Filled Oreo Thins
From Jodi at The Creative Life In Between

One box of Oreo Thins Chocolate cookies
One jar of Biscof or Trader Joe’s Speculoos cookie butter (I used Trader Joe’s)
One and 1/2 bags of Wilton’s Candy melts in dark chocolate (I used a microwavable tub of Baker’s Semi-Sweet Dark Chocolate)

Place the amount of Oreo Thins Cookies on a cookie sheet that you plan on making.  Top each cookie with a teaspoon-sized scoop of cookie butter.  Press a second Oreo Thin on top to make a sandwich.

Assembling the Cookies

Assembling the Cookies

Freeze for approximately 30 minutes.

Melt the chocolate in microwave in 30 second increments, stirring after each increment, until chocolate is melted and smooth.

Take 3-4 cookies out of the freezer at a time, and carefully dip – one at a time – in the melted chocolate.  Use a fork to tap excess off, and slide the bottom of the cookie along the edge of the bowl to remove excess.  Set on parchment or wax paper to harden. (Since I am SO GOOD at reading directions, I put them in the freezer AFTER I added the chocolate, sheesh! They still came out fine.🙂 )

Dipped Cookies Ready to Harden

Dipped Cookies Ready to Harden

Add sprinkles (if desired) before chocolate hardens, or drizzle with white or contrasting chocolate after it hardens. (I just drizzled the same chocolate over top.)

Half Eaten Cookie

Daughter Modeling her Half Eaten Cookie

Download and Print this Recipe

Download and Print this Yummy Recipe!

Braised Pork in Milk with Lemon and Sage over Spinach

17 Sep
Braised Pork in Milk with Lemon and Sage over Spinach

Braised Pork in Milk with Lemon and Sage over Spinach

So I have this friend who has a food blog in this far distant place called Ireland. He recently posted a recipe about some rare, free-range organic pork that can only be found in that special place of the world, and he did a fine job with it! But, today, I am here to tell you about how to cook cheap, non-free-range odd cuts of pork into a delicious meal, which doesn’t require trips to specialty breed organic farmers, meat butchers, and the like. (No offense Conor!😉 To make amends, I shall lead others to your epic blog —> HERE.)

What I have here are two distinctly generic cuts of pork, one a thick bone-in pork loin, the other, two small thin slices of pork chops. Both of which were purchased then frozen from the 50% off bin. GASP! However, I am a frugal shopper when I want to be.

Non-Free-Range nor Rare Pork Cuts

Non-Free-Range nor Rare Pork Cuts

I adapted this recipe from my Braised Chicken in Milk recipe. Low and slow is the way to go my friends! I selected to eat (after cooking) the thin chops, which I chose to bundle together first to match the pork loin thickness. They were perfectly moist and delicious, as well as a bite I took from my husband’s pork loin was equally moist and tender. However, my husband swears one can never cook a moist and tender pork and even balked at his piece. Nay-sayer! But let me tell you, I will prove him wrong once I buy a sous-vide machine, which is happening in the very near future. I know I keep telling my foodie friends that, but I have to put this nonsense to bed that pork can’t ever be tender. So there.

Now, on to the recipe, which is fantastic (and simple) in my humble opinion.

Braised Pork in Milk with Lemon and Sage over Spinach

3/4 to 1-1/2 pounds pork cuts, even thickness, any kind
Ground black pepper and salt or Mrs. Dash, to taste
1 tablespoon real butter
1 tablespoon olive oil
1/4 cup homemade or low sodium chick broth/stock
1 cinnamon stick
Handful of fresh sage
Zest/skin of a large lemon, peeled in thick strips
Handful of garlic cloves, smashed
1-1/2 cups Half and Half or Heavy Cream, plus 1/2 to 1 cup more if needed
4 to 6-ounces fresh spinach

The Ubiquitous Ingredients Shot

The Ubiquitous Ingredients Shot

Preheat oven to 275 degrees. Season the pork all over with ground black pepper and salt or Mrs. Dash, to taste. Add butter and olive oil over medium-high heat in a deep cast iron skillet or Dutch oven and brown on both sides.

Browning the Inferior Pork

Browning the Inferior Pork

Remove from the heat then put the pork on a plate to rest. Deglaze the skillet or pot with the chicken broth, scraping up the browned bits. Add the rest of the ingredients back to the skillet except pork and spinach and stir until simmering.

Bringing Lovely Sauce up to Simmer

Bringing Lovely Sauce up to Simmer

Nestle the pork into the sauce and place in the preheated oven for 1-1/2 to 2 hours.

Ready to Bake in Oven

Ready to Bake in Oven

Turn the pork over and stir the sauce half-way through the cooking time.

When done, remove from oven and remove the pork to a plate and cover to rest again. Add the skillet to the stove burner over low heat, then add spinach, and add 1/2 cup to 1 more cup of Half and Half or cream, if needed. Stir until the spinach is wilted and the sauce has thickened and is bubbling. Don’t worry about any curdling, it’s supposed to do that.

Simmering the Sauce and Wilting the Spinach

Simmering the Sauce and Wilting the Spinach

Remove cinnamon stick and lemon rinds from sauce, and garlic cloves if you want but they are yummy! Serve the pork over the spinach on warmed plates, with plenty of extra sauce to coat.

Braised Pork in Milk with Lemon and Sage over Spinach

Braised Pork in Milk with Lemon and Sage over Spinach

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

500 WordPress Followers ~ THANK YOU!

14 Sep

500 WordPress FollowersWell it only took me 5 1/2 years to get here, but a special thanks goes to each and every one of my followers who take the time to read my recipes and various fishing adventures. This blog started out as a way to document recipes for my daughter when she went off to college (which will be next year, yikes!!!) but it has evolved into a fun hobby I enjoy. I have met so many wonderful people in this cyberworld of ours, so THANK YOU for being a part of it. xoxo

p.s. Another shout-out to my over 300 Facebook followers too!

Garden Dump Soup ~ Plus a Wild-Caught Chinook Salmon!

11 Sep
Garden Dump Soup

Garden Dump Soup

Our kindly neighbor in back gifted us with two giant zucchinis and a large summer squash just before we left on our trip to the coast last weekend. I packed the largest zucchini and my mandoline and made a huge pan of Zucchini Lasagna in our RV’s convection oven, so that made use of one.

A couple days after we got back, I discovered the other zucchini and squash in the vegetable bin plus a half bag of baby spinach. AND our tomatoes had gone gangbusters while we were gone!

Garden Fresh Veggies

Garden Fresh Veggies

Soup was the only thing that came to mind where I could use that many veggies at once, so scoured our freezer for a bit of protein to go with it. I found a 1/2 pound of ground turkey, and about a 1/4 pound of homemade ground hot Italian sausage, which I figured needed using up anyways. Last, I grabbed a quart of homemade beef stock out of the freezer, as I had 6 quarts of that and only 2 quarts of chicken broth.

Basically I chopped it all up, sauteed the veggies and meats, then threw the rest of it in a stock-pot with some seasonings and spicy oregano from gardening and voila! Garden Dump Soup. Maybe I should have called it Garden and Freezer Dump Soup? Also at the very end I tossed in a cup of elbow macaroni to thicken it up a bit. Either way, this wowed the hubs, who went back for second and thirds, and he kept asking me what I was going to call it for my blog. I finally came up with this name.

What’s good about a soup like this is you can use any  vegetables you have on hand, your preference of broth, and any kind of ground meat and pasta. So versatile! If you don’t end up using any ground hot Italian sausage I would recommend adding a 1/2 teaspoon or so of dried Italian seasoning and perhaps a pinch of red chile pepper flakes. But that’s just me.

Even better, the next day I made myself a hearty breakfast (it was workout day) by plopping a farm-fresh egg into it and simmered it to perfection. Yay!

Perfectly Poached Egg in Soup

Perfectly Poached Egg in Soup

Garden Dump Soup

2 tablespoons olive oil
1 extra-large zucchini (about 3 cups chopped)
1 large summer squash (about 2 cups chopped)
1 cup chopped onion
2 cloves garlic, peeled and minced
3/4 to 1 pound low-fat ground meat or combination of meats
Ground black pepper and Mrs. Dash or salt, to taste
4 cups broth or stock of choice, preferably homemade or low sodium
4 cups chopped fresh tomatoes (or canned)
1 tablespoon fresh oregano, chopped
4 ounces fresh spinach, chopped (about 4 cups loosely packed)
1 cup dry elbow macaroni
Grated Parmesan cheese, optional for garnish

Chop and mince up everything to prep. Add the oil to a stockpot or Dutch oven over medium-high heat.

Veggies and Ground Meats

Veggies and Ground Meats

Add the ground meat, veggies (except tomatoes, and spinach if using), onion, garlic, and seasonings. Cook for about 15 minutes until the meat is cooked pretty much through.

Add the stock or broth, tomatoes, and oregano plus other herbs/spices if necessary.

Tomatoes and Oregano Added

Tomatoes and Oregano Added

Bring to a simmer, then add the elbow macaroni or other small pasta. Simmer until pasta is done then add the chopped spinach (if using) and cook until wilted.

Wilting the Spinach

Wilting the Spinach

Taste and adjust seasonings if needed. Serve in bowls with optional Parmesan cheese. Filling and super yummy!

Garden Dump Soup

Garden Dump Soup

p.s. Never Forget! 9-11-01

 

Download and Print this Recipe

Download and Print this Yummy Recipe!

p.p.s. My hubby caught a 40-inch 24-pound Chinook Salmon out of the Siletz Bay last weekend! Woo hoo! Here’s a few photos (or 6 or 7), if you don’t mind me sharing. My turn next.🙂

Hooked

Hooked

Netted!

Netted!

Paul and his 40-inch Chinook Salmon

Paul and his 40-inch Chinook Salmon

Fresh Chinook from the Ocean

Fresh Chinook from the Ocean

Victory Walk to the Weighing Station

Victory Walk to the Weighing Station

Weighing the Salmon

Weighing the Salmon ~ That’s One Happy Man!

 

Quick Cucumber, Tomato, Onion, and Radish Salad

2 Sep
Quick Cucumber, Tomato, Onion, and Radish Salad

Quick Cucumber, Tomato, Onion, and Radish Salad

It’s that time of year! No, not all the fresh summer produce salad recipes, but my quickie recipes for when we are headed to the coast again to go fishing and/or crabbing. Once again, we’ll be on another extended weekend trip so am posting this one early instead of Saturday.

We didn’t catch any halibut last trip, it was super-windy with 6-to-8-foot horrible wind waves and our bait wouldn’t stay on the bottom with all the rocking and rolling. Then I got seasick as hell, WAHHH! Hubby will attempt again this weekend, while I’ll stay behind and fish the calm river for salmon.

I was wanting to make a Panzanella salad out of what produce I had on hand, but last minute hubby couldn’t help with the prep of this and ran out of time to make the bread cubes since I didn’t have any stale bread on hand. So this is what I came up with. Lively, fresh, and delicious!

The cucumber came from a friend’s garden, the tomatoes from our own, and the radishes from the farmer’s market. The rest came from the store (organic as possible).

And this would also make a great side dish for a Labor Day BBQ or picnic! This no-mayo recipe makes it a snap to store and serve.

Quick Cucumber, Tomato, Onion, and Radish Salad

1 English cucumber, sliced and quartered (about 2 cups, can be more or less)
1 cup fresh diced tomatoes
1/2 cup diced sweet onion
1/2 cup diced radishes
1 tablespoon extra-virgin olive oil
2 teaspoons fresh-squeezed lemon juice
1 teaspoon rice vinegar, or plain white
1/2 cup chopped fresh parsley
Salt and ground black pepper, to taste

Prep all the ingredients, toss in a bowl and stir to combine. Refrigerate one hour or more. Serve with a slotted spoon. See? Quick and easy. Yumm!

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

Grated Heirloom Tomato and Shrimp Pasta

27 Aug
Grated Heirloom Tomato and Shrimp Pasta

Grated Heirloom Tomato and Shrimp Pasta

My good WP and FB friend Kat shared a video a couple of weeks ago of how to make a fresh box grater tomato sauce, and with a garden full of ripening tomatoes I knew I would be making a fresh-grated tomato sauce in the immediate future.

Hanging Tomato Plants

Hanging Tomato Plants

And of course I had to add shrimp, as my hubby and I are really enjoying our lack of daughter’s presence for dinners this summer so that we can eat this scrumptious shellfish, which is the ONLY seafood she doesn’t like.

The tomatoes in our garden are really small this year, so I didn’t even bother to slice them in half before grating. I just trimmed a tiny slice off the top, then grated away! I am sold on this method of preparing tomatoes for a sauce. Since I was planning on adding shrimp to this, I gussied everything up and cooked it for a short spell so that the shrimp would have a delicious sauce to simmer in.

Fresh Picked Heirloom Tomatoes

Fresh Picked Heirloom Tomatoes

My husband said I should put a tomato meter rating on my recipes, like the movie review site Rotten Tomatoes does, lol. With that, we give this recipe 5 ripe tomatoes! (Note: This recipe feeds two. Feel free to double as necessary.)

So what am I waiting for?! Here is the recipe:

Grated Heirloom Tomato and Shrimp Pasta

4 ounces dry Linguine or other pasta
3 tablespoons olive oil, divided
2 cloves garlic, peeled and minced
1/4 sweet onion, chopped
Large splash of good white wine
Enough tomatoes for 1 cup grated sauce
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh basil leaves
Salt or Mrs. Dash and ground black pepper, to taste
Large pinch of crushed red pepper flakes
1/4 pound raw shrimp, peeled and deveined
2 cups fresh spinach, roughly chopped

Shrimp and Pasta Dish Ingredients

Shrimp and Pasta Dish Ingredients

Cook pasta according to package directions. When done, reserve about a half cup of liquid, then drain and return to pot, cover and keep warm on lowest setting. Add small splashes of reserved pasta water and stir occasionally to keep it from sticking while preparing the rest of the dish.

While pasta is cooking, slice a small piece off the top of each tomato and grate flat-handed on a box grater down to the skin. Grate enough tomatoes for 1 cup of sauce.

Grated Tomatoes and Such

Grated Tomatoes and Such

Add half the oil to a skillet over medium heat and cook the onion until translucent. Add the garlic for a minute more then add in a splash of wine. Add the rest of the oil, the grated tomato sauce, oregano, basil, and seasonings. Bring to a low simmer.

Simmering Fresh Tomato Sauce

Simmering Fresh Tomato Sauce

Nestle the shrimp into the sauce and cook for a few minutes, then flip over with tongs and cook for a few more until almost done. Last, add the chopped spinach, and simmer until wilted and shrimp are just cooked through.

Shrimp and Spinach Added to Sauce

Shrimp and Spinach Added to Sauce

Stir in the cooked pasta and additional reserved water until desired consistency. Serve on plates with a side salad and/or rustic bread.

Cooked Pasta Added to Sauce

Cooked Pasta Added to Sauce

Note how I did NOT add any cheese to this, as apparently the European world eschews cheese on seafood so I followed suit. I did not miss the cheese at all! I must say, this is the brightest, freshest tomato sauce I have ever tasted.

Oh! And if you want to see the referenced video, here it is: How to Make Fresh Tomato Sauce | Food and Wine

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Download and Print this Yummy Recipe!

 

Good Ol’ Shrimp Boil Potato Salad

17 Aug
Good Ol' Shrimp Boil Potato Salad

Good Ol’ Shrimp Boil Potato Salad ~ We decimated more than half this meal before I remembered to take a photo!!!

This is a tasty, quick and easy meal to prepare, especially when you are about to head out of town for 5 days for another fishing trip to the coast. This time, Halibut Fishing! Many of you might remember my shark adventure from couple of years ago when we tried to catch halibut, and on the same trip my hubby caught a manta ray! Hopefully we’ll get the right species this time around.

Kathryn the Shark Woman

Kathryn the Shark Woman

I saw this recipe in my most recent issue of Southern Living magazine, and with lots of shrimp in the freezer, it called my name. This takes very little time to prepare, especially if you use my “secret” Bundt-pan corn trick, shown below from another post. (I do actually stick a corn-cob holder in the top to stabilize the corn when cutting, but I had no helper to take a photo when I shot this. The foibles of food photography!)

Cutting the Corn off the Cob

Cutting the Corn off the Cob

I couldn’t find Creole mustard at the store that it called for (well, I do live in Oregon) but a quick google search came up with an easy substitute with items I had on hand.

I hope you enjoy this as much as me and my husband did, eating al fresco out on our back deck in glorious sunny weather. This tastes great warm or cold, I had leftovers the next day cold and just WOW! The flavors really intensified. This would be a great potluck or picnic meal, no mayo!

Good Ol’ Shrimp Boil Potato Salad
Adapted from Southern Living

1/4 pound smoked sausage, cut into thin slices
1 1.5-ounce package boil-in-bag shrimp-and-crab boil (I used McCormick’s)
1/2 pound baby red potatoes
1 ear fresh sweet corn, husks removed
1/4 cup fresh lemon juice
1/4 cup olive oil
1/8 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons course-ground Dijon mustard
1/4 teaspoon Worcestershire sauce
Several dashes of Tabasco
2 green onions, sliced
1 garlic clove, minced
A few shakes of paprika
1/2 teaspoon horseradish sauce
1 pound peeled and deveined shrimp

Brown the sausage over high heat in a skillet for just a few minutes, remove and set aside. Add the crab boil packet, potatoes, and corn cob with enough water to cover an inch over the veggies over high heat.

Once boiling, cook for about 10 more minutes until potatoes are softened.

Meanwhile, whisk together the rest of the ingredients except the shrimp in a bowl.

Once potatoes are done, add the shrimp and cooked sausage, turn off heat, then cover for 5 minutes.

After 5 minutes, drain and pour the food into a large serving bowl. Remove the corn and cut the kernels off the cob and add the kernels to the bowl. (I halved the potatoes after they were done but failed to add that to the PDF version recipe.) Pour the seasoned lemon/oil mixture over it, and stir to combine well. Serve immediately, or cover and refrigerate up to 24 hours. YUMMMM!

I won’t have a post up again for about a week and a half, don’t miss me too much, lol.😀

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Download and Print this Yummy Recipe!

 

 

 

 

Sage-Infused Sirloin Tips and Mushrooms with Cacio e Pepe

14 Aug
Sage-Infused Sirloin Tips and Mushrooms with Cacio e Pepe

Sage-Infused Sirloin Tips and Mushrooms with Cacio e Pepe

I follow some fantastic food blogs, and many of their recipes are the inspiration for our meals. The past couple of days yielded a bonanza for me for a meal that had everything I already had in the pantry, garden, or freezer. The hubby thought it was quite good!

Huge thanks to Linda at Fabulous Fare Sisters and to Mimi at Chef Mimi Blog for providing the motivation to make this super-tasty meal. Go check out their blogs when you have a chance!

On to the preparation!

Sage-Infused Sirloin Tips and Mushrooms
Inspired by Linda at Fabulous Fare Sisters

Garden Sage Plant

Garden Sage Plant

8 ounces sirloin tips
2 tablespoons fresh chopped sage
2 tablespoons fresh chopped green onions (green part only) or chives
2 garlic cloves, minced
4 ounces sliced mushrooms
3 tablespoons extra virgin olive oil, divided
Fresh ground pepper and salt or Mrs. Dash, to taste

Finely Chopped Sage and Green Onion

Finely Chopped Sage and Green Onion

Place the chopped sage, green onion or chives and garlic in a shallow dish. Add 3 tablespoons of the olive oil, pepper and salt or Mrs. Dash, and whisk to combine.

Add the sirloin tips, mix well, then marinate at room temperature for a half hour.

Sirloin Tips in Herby Maridade

Sirloin Tips in Herby Maridade

Meanwhile, add another tablespoon of olive oil to a cast iron skillet over medium-high heat. Add the mushrooms and cook until liquid has released and mushrooms have browned. Remove from skillet and set aside and turn off heat.

Cooking the Mushrooms

Cooking the Mushrooms

Next, prepare the Cacio e Pepe (recipe below).

When pasta is cooked, reheat the same cast iron skillet on high. Drizzle a little olive oil into the hot skillet. Add the sirloin tips and sage mixture and sauté 3 to 5 minutes until cooked to your liking.

Steak Tips in Sage Sauce

Steak Tips in Sage Sauce

Add the mushrooms and stir until heated through. Remove from heat and serve immediately with the Cacio e Pepe.

Cacio e Pepe
Inspired by Chef Mimi Blog

2 ounces Pecorino Romano cheese, finely grated
4 ounces dried spaghetti noodles
1 teaspoon ground black pepper, plus more for serving

Finely Grated Pecorino Romano Cheese

Finely Grated Pecorino Romano Cheese

Place a large pot full of salted water on the stove over high heat and cook spaghetti according to package directions.

When the pasta is done to your liking, reserve 2 cups of the pasta water in a bowl. Drain the pasta and return the pasta to the pot. Immediately add about a half cup of pasta water to the pot, stirring gently.

Add a teaspoon of coarsely ground pepper and the grated cheese, along with more pasta water as needed, (I kept having to add about a 1/4 cup at a time throughout and did end up with some clumpy cheese at the bottom, but that’s OK).

Pasta, Cheese, and Pepper

Pasta, Cheese, and Pepper

Stir vigorously through out this process until cheese is melted and pasta is creamy. Keep warm until steak tips are done, and add a little more pasta water to loosen up just before serving. Serve with additional ground pepper, if desired (recommended!)

Sage-Infused Sirloin Tips and Mushrooms with Cacio e Pepe

Sage-Infused Sirloin Tips and Mushrooms with Cacio e Pepe

Download and Print this Recipe

Download and Print this Yummy Recipe!

A Pie for My Parents ~ Peach and Blueberry Tart

7 Aug
Mom and Peach and Blueberry Tart

Mom and Peach and Blueberry Tart

I have been super-busy while my parents are visiting from Texas, and also have been cooking up a storm! I saw this beautiful tart my friend Suzanne over at A Pug in the Kitchen made a few weeks ago, and couldn’t wait to hit up our local farmer’s market to make this “pie” for my parents. Technically it’s a tart, but pie sounds so much cozier. (My daughter would disagree but that’s another story…)

Friday (I played hooky at work) and Saturday were beautiful, sunny days to hit up our local farmer’s markets, where I picked up peaches, blueberries, summer squash, pickling cucumbers (I made another batch of Spicy Refrigerated Dill Pickles), a Papadew pepper, and some flash-frozen Pacific Cod from the beautiful Oregon coast. I did find some tomatillos that I wanted , but they were very small so bought other ones at the local store (I made chicken enchiladas with Fire-Roasted Tomatillo Sauce). My mom also picked up a banana chocolate chip bread, which by all accounts was delicious.

I thought my mother would be a great model to present the “pie” for you, as I had a bit of an accident whereby our new dog Penny ripped a good portion of my skin off of my lower arm with her freshly-clipped paws. The groomers forgot to file them after clipping and WOW were they sharp! They’ve since been filed. (It was an ACCIDENT, she is not mean. I got between her and our other dog Hannah Banana who stole Penny’s stick, and was trying to give it back to Penny. Lesson learned!)

The original recipe called for 6 to 8 peaches, but 3 rather large ones fit the small, shallow pie pan I had.

Without further ado, here is how I made the pie:

Peach and Blueberry Tart
Adapted from Suzanne at A Pug in the Kitchen

Pie Dough and Tart

1 1/2 cups wheat flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup grapeseed oil
1/4 cup light olive oil
2 tablespoons half and half
3 large peaches (I used both white and yellow)
1/2 pint blueberries

Peach and Blueberry Filling

Peach and Blueberry Filling

Place the flour, sugar and salt in a mixing bowl, then add the oil and milk and mix with a fork until well combined.

Press into a shallow pie or tart pan with your fingers. Set aside. Preheat the oven to 425 degrees and line a sheet pan with parchment paper.

Arrange the peaches in the pan around the sides and pour the blueberries in the middle. Place on the parchment-lined baking sheet (in case of drips).

Crumble Topping

3/4 cup sugar
2 tablespoons regular flour
2 tablespoons cold butter
Pinch of salt

Mix all ingredients in a bowl with your hands until it resembles fine crumbs. Distribute the crumbs on top of the tart and bake until golden brown and bubbly, about 45 minutes.

Peach and Blueberry Tart

Peach and Blueberry Tart

 

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Download and Print this Yummy Recipe!

 

 

Fire-Roasted Tomatillo Sauce on Grilled Chicken

28 Jul
Fire-Roasted Tomatillo Sauce on Grilled Chicken

Fire-Roasted Tomatillo Sauce on Grilled Chicken

I am astounded I am about to make my FOURTH trip over the Santiam (mountain) Pass in Oregon tomorrow for the month of July. Let’s see, I’ve been over it to do a grueling hike to Blue Pool with friends from Ohio just after the 4th of July.

Blue Pool Oregon Hike

Blue Pool Oregon Hike

I’ve visiting friends (solo) at the coast in Yachats just after that and did another grueling hike to the top of Cape Perpetua. It was much shorter than Blue Pool but twice as steep to get up it! Luckily it was a cool and foggy-ish day so I didn’t die of heat stroke hiking up it.

Me and Friend at top of Cape Perpetua

Me and Friend at top of Cape Perpetua

This past weekend we spent four days at our river property on the Siletz River at the coast and got another base set for a new deck from our dock that washed it away last year in the floods.

New Base for Deck from Dock that Pushed it out Last Year in Floods

New Base for Deck from Dock that Pushed it out Last Year in Floods

And tomorrow our family leaves for a Portland family reunion at Clear Lake! My uncle is turning 89 and my parents have also flown up from Texas so my dad (and mom) can join his brother and extended family and us for a weekend of fun. This is a photo from the reunion two years ago but we did go last year too.

Clear Lake, Oregon

Clear Lake, Oregon

Whew! So what does that have to do with food and recipes? Well, the month of July has been kind of a cheater month for me. I made this dish on a whim a couple of weeks ago on the grill when I discovered I had bought a pound of tomatillos and forgot about them in the fridge. It was hot as heck out so I whipped up an impromptu batch of tomatillo sauce to pour over grilled, marinated chicken. Yummy all the way around!

My “recipe” is just a guideline, as I didn’t even write any notes down. I just kind of cobbled it all together and served it with beans and tortillas chips. That’s just how some dinners go!

Fire-Roasted Tomatillo Sauce on Grilled Chicken

2 small chicken breasts, pounded thin
1 tablespoon olive oil
1 teaspoon minced garlic
2 teaspoons fresh lime juice
Salt or Mrs. Dash, and ground pepper, to taste
1 pound fresh tomatillos, husked and rinsed
1 large clove garlic
1 1/2 large shallot (you can sub 1/2 small onion)
More oil and a little minced garlic for veggies
1/2 cup homemade or low sodium chicken stock or broth
Shredded cheese of choice

Marinate the chicken in oil, garlic, lime juice, and spices to taste for a half hour or more. Toss the tomatillos, minced garlic and shallot in a little oil then place on a pre-heated grill set to high. (The shallot kind of fell apart hence all the pieces)

Grilling the Tomatillos, Shallots, and Garlic

Grilling the Tomatillos, Shallots, and Garlic

Grill and turn until charred.

Roasted Tomatillos, Shallots, and Garlic

Roasted Tomatillos, Shallots, and Garlic

Remove, place in blender with 1/2 or so cup of chicken stock and blitz until blended.

Ready to Blitz the Roasted Veggies and Chicken Stock

Ready to Blitz the Roasted Veggies and Chicken Stock

Pour into a cast iron skillet and simmer for about 15 minutes until reduced to desired consistency. (I put the skillet on the propane grill burner but you can do this inside too.) Stir occasionally.

Tomatillo Sauce Finishing on Grill

Tomatillo Sauce Finishing on Grill

Meanwhile, grill marinated chicken for about 5 minutes per side.

Burning Some Chicken

Burning Some Chicken

In the last few minutes, toss some shredded cheese on the chicken until melted.

Melting Da' Cheese

Melting Da’ Cheese

Remove chicken from grill, let rest under foil for a few minutes, then serve with roasted tomatillo sauce, and beans and tortilla chips, if desired.

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Download and Print this Yummy Recipe!

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