Summer Gatherings

I love the fact that its Friday, but I hate the fact that summer seems to be flying by!  I am not ready for shorter days or cooler evenings.  So, I am trying to squeeze every bit of summer that I can.  One of the thing I love to do in the summer is cook out doors.  I love grilling and smoking meats.  Last year I got a little tired of the same old plain grilling.  So, I went on a search for a cookbook that would give me some new ideas.  I found the cookbook Southern Gatherings: Casual Food to Enjoy with Family and Friends, my cookbook of the week this week.

Not only did this cookbook inspire me to try new recipes, it also inspired me to host new parties.  Rick Rodgers has some amazing recipes that put a new spin on old favorites and will add a little spice to your summer.  There is a whole section on Pastas and Risotto (which is one of my new favorite things in the world). 

I am not a huge fan of traditional BBQ, but I have found a new love for non-traditional BBQ thanks to this book.  My favorite is Grilled Chicken with White Rosemary Barbecue Sauce -- IT IS TO DIE FOR!!!  GO TO THE STORE NOW AND MAKE IT!!!



Grilled Chicken with White Rosemary Barbecue Sauce
Makes 6 to 8 servings

1 1/3 cups mayonnaise
Grated zest of 1 lemon
½ cup fresh lemon juice
4 teaspoons chopped fresh rosemary
2 garlic cloves, crushed through a press
Two 4 pound chickens, each cut into 8 serving pieces
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper

r1. To make the sauce, whisk the mayonnaise, lemon zest and juice, rosemary, and garlic together. (The sauce can be made up to 3 days ahead, covered, and refrigerated.

)2. Build a fire for indirect grilling in an outdoor grill. For a charcoal grill, leave the coals heaped in a mound in the center. For a gas grill, preheat on High. Then leave one burner on high and turn the other burner(s) off

.3. Season the chicken with the salt and pepper. Lightly oil the cooking grate. Place the chicken on the unheated areas of the grill (that is, on the perimeter around, but not over, the coals in the charcoal grill, or over the off burners of the gas grill). Cover and grill for 20 minutes. Turn the chicken, cover, and continue grilling until an instant-read thermometer inserted in the thickest part of the breast reads 165°, about 20 minutes more

e.4. Move the chicken to the hot area of the grill (over the coals of the charcoal grill, and over the high burner of the gas grill). Brush the chicken all over with the mayonnaise mixture. Grill, turning and basting occasionally with the remaining mayonnaise mixture, until the mayonnaise has reduced to a mostly transparent glaze, 3 to 5 minutes. Transfer to a platter and serve hot, with the remaining sauce passed on the side, if you wish.


I strongly recommend this book, if you love summer cooking, light fare, and entertaining!  Have a wonderful Friday, and I'll see you back here tomorrow for Supper Saturday!

30-Minute AMAZING Meal!

I love cooking wonderful meals for family and friends to enjoy, but sometimes I do not have a lot of time.  Yesterday, I had the church pot-luck, but I wanted to surprise my BF with an amazing meal after a long week of work -- he is a charter fisherman and has worked 5 days in blazing hot heat.  So, after doing my pastoral visits, I went to his house to throw this meal together for him

For those of you who get the updates posted on facebook, you got a sneak peak at this meal yesterday. Believe it or not, you can make this meal in 30-minutes, depending on how fast you are with a knife and how quickly your grill is!  Balsamic Vinegar Chicken topped with home made bruschetta, bruschetta pasta, and garlic creamed spinach.  So, easy and SO GOOD!

Start with a pound or so of thinly sliced chicken breast two hours before dinner.   These are something I just discovered, but I love them!  They cook so quickly.  Take each breast, dash balsamic vinegar on each side and sprinkle Italian seasoning -- let sit in fridge until ready to put on the grill. 


Begin by wilting the spinach (I use two bag of spinach from the pre-bagged salad section)-- you don't want to cook the spinach all the way, just put a little bit of water in the bottom of a LARGE cooking pan with a few cloves are garlic cut in half and toss the spinach while the water is boiling -- this should take too minutes. Drain Spinach.  If you have a charcoal grill, go start you coals now.

In a smaller cooking pan, put 2 clicks (Tablespoons) of butter and 4 cloves of chopped (or pressed) garlic in the bottom of the pan.  While the butter is melting, put a pot of water on to boil for the pasta.  In about the time it takes you to put the water on to boil for the pasta, the butter should be melted.  Add the spinach, and other four cloves of chopped (or pressed) garlic, and 1 small container of whipping cream to the pan -- cook on medium low for about 20 minutes -- it is going to boil and the liquid is going to cook off. 

Next you are going to put the chicken on the grill, if it is charcoal, it should be ready, if it is gas, it is always ready.  While chicken is cooking, begin chopping 6 roma tomatoes and a jar of Sun-dried tomatoes for Bruschetta (I normally do this outside because then you can watch the chicken).  Once you are done with this, the chicked should be ready to be flipped, the water should be ready for the pasta, and the spinach should be stirred. 

Add a bunch of chopped Basil, all of the leaves from a bunch you buy in the store), 5 cloves of chopped (pressed garlic) a package of pre-cut Pico De Gallo veggies (it gives it a little extra kick).  Toss all the ingredients with 1/2 a cup of olive oil and 1/4 a cup of balsamic vinegar. 

At this point, the chicken should be done, the pasta is ready to be drain, and the spinach stirred.  Take two pieces of chicken and put on each plate to serve -- top with the bruschetta.  Toss the rest of the bruschetta with the pasta (you may need to add a little more olive oil).  Add a scoop of pasta and spinach, top with Italian blend cheese and serve! 


OK, for my readers who want more of a "recipe" to follow here you go:

Bruschetta:

6 Roma Tomatoes
1 Jar Sundried Tomatoes in Oil
1 packaged of Pico De Gallo
5 Cloves of Garlic 
1 Bunch of Fresh Basil 
1/2 Cup of Olive Oil (I free pour, but this is the best I can tell)
1/4 Cup of Balsamic Vinegar (I free pour here too)
Salt and Pepper to taste

Chop tomatoes, basil, and garlic.  Combine with Pico De Gallo.  Toss with Olive Oil and Balamic -- salt and pepper to taste (HOW EASY IS THAT!!! And there is SO MUCH you can do with this!)

Creamed Spinach

10 Cloves of Garlic -- two halved -- eight chopped
2 Bags of Fresh Spinach
1 Small Container of Heavy Whipping Cream (A Cup I think they are)
2 Click (tablespoons) of butter

Wilt Spinach in pan with the two halved garlic cloves.  Melt Butter and 4 cloves of garlic in a pan, add spinach and cream when melted.  Cook on medium low heat until the cream is firm and not liquidity.    For a little extra something, you can add some Italian Cheese).

I don't think you need a recipe for the chicken and pasta, but if you want one let me know, I'll be happy to post it. 

On Fridays, I have a cookbook of the week, on Monday's I'm going to have a store of the week!  This week, I'm featuring the newest department store to sell my favorite Lilly Pulitzer -- BELK!  You can join their facebook page for give-a-ways, specials, and to find out what stores Lilly's coming to next!

Happy Shopping Ya'll!