Vanilla Bean Roasted Peaches are warm peaches roasted in a buttery vanilla bean sauce, topped with vanilla ice cream and raspberries. Simple, elegant and delicious!
For Sunday Supper this week, we are celebrating Labor Day with Gallo Family Vineyards. From a backyard bbq to a quiet picnic at the park, everyone has a special way to celebrate the last taste of summer! The Sunday Supper tastemakers are sharing recipes, wine pairings and tips for making the three day weekend special….
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Chocolate Picnic Cake is a simple chocolaty cake that is quick to make and perfect for a picnic or any gathering. It is light, fluffy and delicious!
After spending many months under several feet of snow, we finally got to enjoy some beautiful weather – 60s, sunny, perfect. My kids have been so excited to go to playgrounds, blow bubbles, and play soccer and T-ball.
To celebrate, we thought it would be fun to plan a little picnic! Seeing as no celebration is complete without cake, I quickly whipped together this Chocolate Picnic Cake for a special treat.
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Chocolate Zucchini Brownies are so chocolaty and fudgy, you would never guess they’re filled with zucchini! Plus they are made with whole wheat flour and can be made vegan. These are quite possibly, the best brownies ever!
The other night I shredded zucchini to make Chocolate Zucchini Bread again. It was so chocolaty and good, I just couldn’t resist! But then I opened my iPad and saw a zucchini brownie recipe that I had been researching. Brownies are always tasty, plus this recipe looked quick and easy. Why not try something new? Considering how delicious chocolate and zucchini are together, I had no doubt Chocolate Zucchini Brownies would be good. Now, they weren’t just good,……
What do you get when you cross a brownie with a s’more? This easy recipe for S’mores Brownies!
As Labor Day marks the unofficial end of Summer, I am looking forward to cooler temperatures, Halloween (!) and, of course, lots of pumpkin recipes. While Fall baking is my absolute favorite, sometimes nothing hits the spot quite like a s’more. I have made several s’more-inspired recipes, including muffins, blondies, Golden Graham’s bars, even a cool and creamy pie! But these S’mores Brownies might be my favorite s’more-inspired treat. The chocolate brownie base is the perfect vehicle for all of the yummy s’more toppings, plus they take only minutes to prepare….
Chicken Satay is one of my favorite chicken dishes. While I doubt there will ever be anything that comes close my favorite recipe, I enjoy experimenting with different versions from time to time. The thing that caught my eye in this particular version was the interesting use of pineapple juice.
The result was a subtle yet delicious Ginger Chicken Satay. The flavors are mild yet interesting. The pineapple juice isn’t obvious, but was indeed a tasty addition. The heat can obviously be adjusted to taste with the crushed red pepper. I’m not really a skewer fan, so I just grill the chicken directly instead of threading it on skewers. If you want to do skewers, then cut the chicken into bite-sized pieces before marinating. Then thread the chicken on the skewers once you are ready to fire up the grill.
Adapted from Fitness, May, 2011
Grilled Lemon Chicken with Parsley Sauce is a light and healthy dish that tastes like summer. Plus it’s a great way to use some of the parsley that may be taking over your herb garden! The lemon in the chicken is subtle and fresh tasting, which serves as a nice contrast to the tangy parsley sauce. The marinade is quick and easy to make, using simple ingredients, and then pop the chicken in the refrigerator until you’re ready to grill. As with any citrus marinade, it acts quickly so can be grilled within 15 minutes. I’ve also let the chicken marinate overnight, and that works fine too. For the parsley sauce, I just toss everything in my Magic Bullet (which I love any excuse to use!), and it’s done in a minute. Easy!
Adapted from Health, July, 2006
I actually found this recipe in a magazine at least 10 years ago and gave it to my mom. She has made it regularly ever since, and everybody is happy when she has it on the menu. This salad became an instant family favorite! While the original recipe calls for rotisserie chicken, my mom bakes chicken breasts and shreds them. In this recipe, I poached the chicken. The original recipe calls for watercress, but the spinach gives the salad a bit more substance. Arugula would also be a tasty substitution. Basically what I’m telling you is that this recipe is flexible. Go with what works for you to make this a family favorite of your own.
I can’t believe I haven’t posted this recipe for Grilled BBQ Chicken already! It’s been almost 2 months since I posted teaser pictures on my Drumstick Party post. Oops! Fortunately there is still plenty of summer time left to fire up that grill and enjoy some tasty Grilled BBQ Chicken.
Homemade barbecue sauce is one of the easiest things to make using simple pantry ingredients. I have several homemade versions that I love. Each one is a little different and each one has its time and place. This recipe below is based on the sauce from my Pulled Chicken Sandwiches. I absolutely love the spice combination in that recipe and thought it would translate nicely to the grill. We were so pleased with the result, this is now my go-to recipe for any time we want a classic Grilled BBQ Chicken!
Adapted from Kraft and allrecipes
Disclaimer: As part of the Foodbuzz Tastemaker Program, I received coupons for free COOL WHIP Whipped Topping and a stipend. Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content.
What you add makes it. #coolwhipmoms
When I started planning for the Drumstick summer celebration from Monday’s post, I decided on the menu immediately and was so excited! The theme was going to be a Mexican twist on summer barbecue favorites. It was, until I received the most recent issue of Cooking Light and saw the Cheddar Cheeseburger with Caramelized Shallots. These looked so good, I shifted the menu to a more traditional barbecue.
These burgers are delicious, garlicky, and combined with the sharp cheddar, caramelized shallots and arugula, all result in one amazing burger! I prepared the patties the night before, which helped intensify the garlic flavor. Since we’re working with very lean beef, it is important not to overhandle the beef for the risk of it becoming tough/dry. Cooking Light shared a helpful tip for working with leaner ground beef: when mixing the garlic and beef, use a [silicone] spatula, instead of your hands, so the heat from your hands won’t melt away the little fat there is. It worked quite well, and the result was a perfect “lean-er” burger. I enjoyed mine plain, while Mike and my dad enjoyed theirs with some ketchup.
With grilling season upon us, these Cheddar Cheeseburgers with Caramelized Shallots are definitely a must-make!
Source: Cooking Light, June 2012
