Honey Mustard Chicken Marinade

This recipe is from my Sister-In-Law Katelyn. She made these at a BBQ a while ago and I was amazed at their wonderful flavor. I now use this recipe often.  I suggest marinading the chicken over night but you can do it as little as 4 hours. They are amazing and great for a summer night BBQ.

Whisk Together:
1 cup mayonnaise
2 Tbs. Dijon mustard
2 Tbs. honey
1/2 tsp. garlic powder
1/2 tsp kosher salt
1/2 tsp. fresh ground black pepper
3 cloves garlic (freshly minced)

Add:
1 1/2 lbs. boneless skinless chicken breast cut into 1' pieces

Let marinade at least 4 hours and up to 24 hours in the refrigerator. Put the chicken on skewers and BBQ or broil in oven. Cook through and enjoy!

You can do this with whole boneless skinless chicken breast also but do make sure to marinate overnight.

Spaghetti Carbonara

This recipe is as authentic as it gets. Even my picky father loves it!

A few years ago I traveled Italy with my older son and the Messori family. We tried so many carbonara's hoping for the perfect plate. I hate to say this but I was so disappointed in everyone I tried. When I got home I decided I needed to find and develop my own recipe that was what I remembered from my childhood. And I did it!

I am sharing this recipe because everyone should at least try a great carbonara once in their lives. Yes, it's fattening but a perfect plate in front of a fire with a glass of good Italian wine is a dreamy experience.

Here's the recipe:
Important note; Use the best of ingredient's it makes the world of difference.

5oz pancetta (bacon can be a good substitute)
1 finely chopped medium onion
1/4 cup dry white wine
1 lb. spaghetti (barilla)
3 large eggs
3/4 cup grated Parmigiano-Reggiano
1/3 cup grated Pecorino Romano
1 tsp. coarsely ground black pepper
1/4 tsp sea salt

Cut the pancetta into 1/3 inch dice and cook in a heavy bottom pan over medium heat, stirring until fat begins to render. I like to wait until the pancetta is just a bit crisp. Remove pancetta to a paper towel and saute onion in fat until golden brown. Add wine and boil until reduced by half.

Cook spaghetti as directed on package to al dente. while pasta is cooking whisk together eggs, Parmigiano & Pecorino with salt and pepper.

Drain pasta and toss with onion mixture with cooked pancetta. Transfer hot pasta to egg mixture and toss well. Serve Immediately!

This serves about four people. Note the usual warning about raw eggs but I make sure to use a good quality organic egg. I've never been sick from this, as the hot pasta cooks the eggs, but I will never make promises with our food supply so tainted in the US. Take the chance.... it's amazing!

Beignets

A french doughnut worth making!

I got this recipe on www.realcajunrecipes.com and it is a good one. My son and I made them this weekend and they were amazing! Right out of the oil, sprinkled with powdered sugar and drizzled with warm honey.... Oh Yes and it makes approximately 50! I did cut it in half and it worked great!

Ingredients
1/2 cup shortening	1/2 cup sugar
2 packages yeast	6 1/2 cup plain flour
1 tsp salt	1 cup evaporated milk
2 eggs, well beaten
Directions
Cream together shortening, sugar, and salt. Add one cup boiling water and one cup milk. Set aside. Mix yeast well in 1/4 cup warm water. Add this and beaten eggs to the mixture and mix well. Add 3 1/2 cups flour and beat with spoon. Add another 3 cups of flour and mix. Put the dough in a greased covered container in the refrigerator. When ready to fry, roll out dough 1/4 inch thick and cut into 3 inch squares with a knife. Use knife to cut 1/2 inch slit in the middle of each square. Fry in deep fat about 360 degrees until golden brown on both sides. Powdered sugar may be sprinkled on top. Drain on paper towels. Dough may be kept in refrigerator for a few days. Here are some pictures of our experience:

Simple Salad Dressings

It's that time of year were it's supposed to be getting warmer (but we live in Seattle so here's to hoping) and salads become a big part of our diets. No one wants to be inside standing by a hot stove so we make our husbands stand by a hot grill (and they think it's great) and we make salad.

Here are two salad dressing that are quick and easy and help us get in and out of the kitchen as fast as possible.

Balsamic Vinaigrette

4 Tbs. Extra Virgin Olive Oil
3 Tbs. Balsamic Vinegar
1 Tbs. Maple Syrup
2 tsp. Dijon Mustard
1/4 tsp. Sea Salt

Whisk all in a bowl and toss with salad.

Honey Poppy Seed Vinaigrette

1/4 cup Extra Virgin Olive Oil
3 Tbs. Apple Cider Vinegar
1 Tbs. Honey
1 Tbs. Poppy Seeds
1/4 tsp. Sea Salt

Whisk all in a bowl and toss with salad.

I use both of these on a daily basis. If you don't like a sweet dressing you can omit the maple syrup or lessen it in the Balsamic Vinaigrette. Both taste fabulous with a green salad with avocados.

Some Pictures You May Enjoy

Check out this assortment of goodies. Just wanted to show you some pictures and give you an idea of what's available from Blue Heron Catering.




Caramelized Onion and Blue Cheese Tart

Colorful Sushi Bites

Shrimp Spring Rolls

Fully Loaded Baked Potato Soup

Carrot and Sweet Potato Pancakes

Ricotta and Spinach Crepes

Spinach Dip

One of my favorite cook books when I started to really get into food was Vineyard Seasons by Susan Branch, I was 15 years old. Her recipes touched me in a way I can't really explain. The books she writes have great little quotes and fun pictures, all hand done. They are simple but everyone I've tried has been so good. I wanted to share one that I still use for home and catering.

Spinach is such a healthy food and this recipe is very simple and yummy. You can serve it with vegetables or French bread. Note that you can soak the onions in a little water for and hour or so to cut the sharpness of it.

Spinach Dip

1 10oz. pkg. chopped spinach. (frozen & thawed) ~ I use fresh and lightly wilt it.
1 1/2 c. sour cream ~ I use light Tillamook
1/2 c. Mayonnaise ~ I make homemade because I try to avoid canola oil but store bought works.
1/2 c. Minced Red Onion ~ Like I said earlier I soak the onions first.
2 cloves minced garlic
1 Tbsp. Fresh Lemon Juice
1/2 tsp. Hot Pepper Sauce ~ I like Tabasco for this, add more if you want it spicier.
1/4 tsp. nutmeg

Combine all ingredients, mix well, cover and chill.

You can make this a day ahead of time. It's one of those recipes that tastes even better the next day!

Garlic Helps Fight Disease

When you're Italian you usually cook with a lot of garlic. Unless of course you are my father whom doesn't really like it, but I hide it there and he eats it anyway.

Garlic is known for it's healthful qualities helping fight against infection, cold and heart disease. With all that going around Seattle this last few months everyone should be eating it. One compound is Allicin, it is responsible for garlics antibacterial properties. It is also know to keep fungus and yeast in check in your body. That said, I have a great way to enjoy garlic with your girlfriends ...

This requires a bottle of red wine. A good one to drink, such as, Qupe's Sarah (which is also good for you in moderation) and one of my besties and my favorites.

Also needed is:
2 heads of garlic
2 small logs of Montrachet cheese
olive oil
1 tsp thyme
1/2 to full loaf French bread
1/2 cup fresh bread crumbs
1-2 Ripe pears
1-2 Juicy Apples
Sweet seedless grapes

Preheat Oven to 350F

Cut garlic tops off leaving peel on. Put into a small baking dish and pour olive oil over the top allowing the oil to come up about 1/2" from the bottom of dish. Cover dish and put in oven for about 1 hour.

Meanwhile put the cheese in a baking dish also. Brush with olive oil, sprinkle with thyme and put bread crumbs on top to cover. Place dish uncovered into oven with garlic for the last 1/2 hour.

Slice bread into 1/2" slices. Fry them in a pan with equal amounts of butter, olive oil and two minces garlic cloves (optional) until lightly brown. You can just toast them if you want to save calories but it's not as tasty.

When all is ready and the hour is up serve with your fresh fruit and wine. The garlic will have a almost sweet quality to it and become spreadable. It should pop right out of the skin and served with toast and cheese. To dye for!

This recipe is great for our rainy days here in Seattle, be it winter, spring, summer or fall..... Enjoy!

Your Cup of Joe

Your Cup of Joe

Did you know that coffee has brain boosting powers! It's full of antioxidants and 3-5 cups a day can help prevent Alzheimer's, Parkinson's and colon, breast and liver cancer! Caffeine is not responsible so decaf works as well! That's why we are so healthy and smart in Seattle....

But I love coffee to boost flavor in cooking. One of my secrets is to add it to baked beans to enrich the flavors. You'll find the recipe I use and try substituting 1/2 the stock with strong brewed coffee. Check it out....

Barbecued Baked Beans

Epicurious | October 1997

by Alexander Smalls
Grace the Table

• 1 pound California small white beans
• 1/2 cup onions, finely chopped
• 1/2 cup celery with leaves, finely chopped
• 1/4 cup green bell pepper, chopped
• 1 tablespoon garlic, minced
• 3 tablespoons olive oil
• 1 16-ounce can tomato sauce or 6 large fresh tomatoes chopped and stewed for 1hour
• 1/4 cup dark brown sugar
• 1/4 cup thick molasses
• 1 tablespoon dry mustard
• 3 tablespoons Worcestershire sauce
• 1/2 teaspoon ground cloves
• chicken, veal, or pork stock (optional)
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1 teaspoon fresh thyme
• 1 cup country cured slab bacon, diced

Wash beans, place in large pot and cover with cool water, boil for 5 minutes,and remove from heat; let sit for 1 hour with tight lid. In cast-iron skillet, sauté onions, celery, bell pepper, and garlic in olive oil on a high flame for 4 minutes or until onion is translucent. Add tomato sauce, sugar, molasses, mustard, Worcestershire sauce, and cloves, and simmer for 30 minutes. Pour off water from beans and replace with 3 1/2 cups (approximately) fresh cool water or meat stock. Add bay leaves, salt, pepper, and thyme. Let simmer, covered, until beans are tender. Sauté bacon cubes; drain. Drain liquid from beans and reserve. Combine beans and tomato sauce in Dutch oven or bean pot. Top with bacon and bake in 300-degree oven for 3 to 5 hours. Stir beans now and then, adding reserved liquid when needed.


Read More http://www.epicurious.com/recipes/food/views/Barbecued-Baked-Beans-5105#ixzz1wYLmc4m9