Fire Up The Grill

Just in time for Father's Day-Kabob Cooking

Glazed Shrimp Kabobs

Cook's notes: Easy to put together make sure the veggies and shrimp are spaced apart so cooking is uniform.

recipe from Southern Living June 2010

Ingredients:

• 16 -7- to 8-inch wooden skewers
• 2 TB. honey
• 2 TB. spicy brown mustard
• 1 1/2 pounds peeled, jumbo-size raw shrimp with tails (16/20 count) 
• 1 TB. Caribbean jerk seasoning
• 2 TB. olive oil 
• 1/4 tsp. salt
• 3 yellow squash, cut into 1/4- to 1/2-inch slices
• 2 zucchini, cut into 1/4- to 1/2-inch slices 
• 1 red bell pepper, cut into 1 1/2-inch pieces 
• 1 TB. olive oil
• Salt and pepper to taste

Directions:

• Soak wooden skewers in water 30 minutes. 
• Stir together honey and spicy brown mustard. 
• Toss shrimp with Caribbean jerk seasoning, 2 Tbsp. olive oil, and 1/4 tsp. salt. Thread onto 8 skewers. 
• Thread squash slices, zucchini slices, and red bell pepper pieces, onto remaining skewers. 
• Brush vegetable kabobs with 1 TB. olive oil; sprinkle with salt and pepper to taste
• Grill vegetables 15 minutes or until tender, turning occasionally.
• Grill shrimp 2 minutes on each side or just until shrimp turn pink. Baste shrimp with honey mixture. Serve immediately.

Pesto Grilled Shrimp

Cook's notes: A light fresh and summery basil pesto marinated grilled shrimp. Serves 4

recipe from closetcooking.com 
Ingredients:

• 1/2 cup fresh basil, packed
• 2 small cloves garlic
• 2 TB. pine nuts, toasted
• 2 TB. Parmesan reggiano grated
• 2 TB. olive oil
• 1TB. lemon juice (~1/4 lemon)
• salt and pepper to taste
• 1 pound shrimp, peeled and deviened

Directions:

• Pulse the basil, garlic, pine nuts, Parmesan, oil, lemon juice, salt and pepper in a food processor or blender until smooth.
• Marinate the shrimp in the pesto for at least 20 minutes or up to overnight, in the fridge.
• Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.

Suggested sides: Tomatoes and Green Beans

Halved tomatoes with cooked green beans drizzled with a Balsamic Vinaigrette Dressing 

Greek Orzo Salad

Cooked orzo with sliced cucumbers, red or green onions, black olives, tomatoes, feta and drizzled with a Greek Vinaigrette Dressing

optional: adding chopped, drained marinated artichokes

Keep celery fresh for up to 6 weeks! Take store wrapping off, rinse and shake dry of most water. Completely wrap in aluminum foil, keep in fridge crisper and whenever you need fresh crisp celery its there!

Cynthia Rylant

Cynthia Rylant was born June 6, 1954. She is an American author and librarian who has

 written more than 100 children's books including works of fiction (picture books, short stories and novels), nonfiction, and poetry. Several of her books have won awards, including her novel "Missing May" which won the 1993 Newberry Medal and  "A Fine White Dust" which was a 1987 Newberry Honor book.  Two of her books are Caldecott Honor Books "The Relatives Came" and "When I Was Young in the Mountains". 

Many of Rylant's books are about her childhood in Appalachia, her pets, the joys and hardships of family life, and the feelings of loners. Several of her books are written in series.

Rylant has always loved cats and dogs and many of her dear pets of days gone by appear in her books. Martha Jane is in "The Bookshop Dog". Gracie Rose is in "The Great Gracie Chase". Edward Velvetpaws and Tomato are in " Cat Heaven".

Rylant includes her favorite things to do in her books. Mr. Putter makes tea and takes naps in the "Mr. Putter and Tabby books". Lila and Whistler explore the seashore in the "Lighthouse Family" books. Annie dresses fancy in the" Annie and Snowball" books. Murray watches "Jeopardy" in "Gooseberry Park" . (Murray is a bat but he likes TV). Simple things make good stories.

Cynthia Rylant is a master at the craft of writing. Her prose has very specific words that can stir a lot of emotion.  One of my all time favorites is "The Relatives Came."   

I really enjoyed this story about a large family who live in two different places. They come to visit each other once a year. The author starts out the book describing one family (from Virgina) packing up their things and piling into a car together to drive all day and night to see the other part of their family. Once they arrive they are so ecstatic to see each other that they can't stop hugging or talking with each other. It talks about how they make room to house both families. The author describes the different things the families help each other with and how they help enhance each others lives. It's a story that one can easily relate to. Her prose is like simple poetry both lyrical and humorous.

"Dog Heaven" was given to me by my daughter when our first dog Allanah died. It is a sweet story for someone who has lost a dog or is a devoted pet lover.
From expansive fields where dogs can run and run to delicious biscuits no dog can resist, Rylant paints a warm and affectionate picture of the ideal place God would, of course, create for man's best friend. It was the first picture book illustrated by the author.

"Cat Heaven" is written in a gentle playful rhyme, Cynthia Rylant explores all the ways beloved cats would enjoy "Cat Heaven", as she did for dogs in the bestselling companion book, "Dog Heaven". Her shining artwork illustrates a world of peace for cats in Heaven, where no tree is too tall for exploring, where there is no lack of angels' laps for sleeping.
If your child wonders where his or her kitty goes after a happy life on Earth, they can rest assured that all cats "know where the angel cats fly. They'll run past the stars and the moon and the sun . . . to curl up with God in the sky."

Happy Birthday Cynthia Rylant

Road to Stardom

“If you don't have time to read, you don't have the time (or the tools) to write. Simple as that.” 
― Stephen King

Last year Bards, a writing group I belong to published Bards of a Feather Write Together. It is a collection of stories, poems and memoir pieces contributed by each of the members. We had an opportunity to bring the arts to the local community recently by a doing a book reading and book signing at a local coffee shop. Last year we were able to do this at a local church luncheon.

The day got even better with the appearance of reporter from a local paper who came to interview our group. He plans to write an article about the Bards, how we approach the writing process, what inspires us and how we connect with the literary community.  The pastor at a nearby church was there to tape the reading. It will  be broadcasted on a local radio station that airs poetry reading twice a month.  It certainly was an eventful day.

Most of the Bard group members were able to attend and happily posed for this picture. 

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Grilled Vegetable Salad

Cook's notes: The beauty of this recipe is you can take advantage of what produce is available at The Farmer's Market or coming up in your spring garden. This dressing was the perfect accompaniment to the grilled salad. I listed the ingredients and you can decide how much of each is needed to create your own recipe.

Ingredients:

• zucchini (yellow or green or both) or yellow squash
• red onion slices
• carrots sliced on bias
• eggplant
• sweet red and yellow peppers or green peppers
• cubed mozzarella
• grape tomatoes, halved
• 6 oz. fusilli pasta cooked al dente
• baby spinach leaves, trim off stems
• 2 TB. chopped fresh basil
• Focaccia croutons
• balsamic vinaigrette dressing

Directions:

• On a large piece of foil place zucchini or squash, red onions, carrots, peppers, drizzle with olive oil and balsamic vinegar
• Grill 10 minutes, add eggplant with basil and grill 10 minutes more
• Cook pasta and drain
• In a large bowl add torn spinach leaves, cubed cheese, tomatoes, cooked pasta and roasted vegetables
• Top with focaccia croutons and drizzle with balsamic vinaigrette dressing 

Nesting Loons and Sweet Mexican Corn Cakes

Now this was an exciting photo op. I was able to capture a loon nesting. 

If you look closely at photo below you can see the loon's nest is man-made. Several years ago my husband was involved in a project where some lake owners got together to make loon nests and distribute them around the lake.  

There are five species of loons in the world but the common loon is the only species that nests in the United States. Loons return to their nesting lakes as soon as the ice disappears. Last year was a very late 'ice out' so we weren't even sure how many babies would be born. Turns out the number came in average for this lake. 
Egg laying begins in May or early June. Loons need a safe, secluded site to nest. Because they need to swim to the nest, it is typically at the water's edge, only inches above the water level. The site is often an island or small peninsula with quick access to deep water for a diving escape. 
An average clutch contains two eggs. Some only have one. A day or two separates the laying of each egg, the result being a day or two between the hatching of each chick.
Both adults take turns sitting on the eggs. Incubation lasts on an average 29 days. 
The chicks leave the nest within 12 to 24 hours of hatching, often soon as their down is dry. They may not touch land again until they nest as adults several years later.
Will keep you updated with another photo when I see the baby chicks riding on their mother's back.  Now that is quite the sight! 

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Perhaps  you have noted a bit of a Mexican theme on recently posted recipes. I am helping out for my niece's backyard wedding rehearsal dinner and trying some recipes that have a Mexican flair. 

The Kahlua Chocolate Sauce over ice cream was great and easy to put together.
Cook's notes: Mexican Corn Cake was made from a recipe in the Better Homes and Gardens Special Edition Mexican 2013. The corn in the cake makes you wonder how sweet of a dessert this is or if it’s more or a savory cornbread.  But after a taste it's definitely a dessert! And, oh so gooooooooooood!

Mexican Corn Cake
Ingredients:

• 2 cups fresh corn kernels cut from the cob (or frozen corn, thawed)
• 1-14-ounce can sweetened condensed milk
• 1 stick butter, softened
• 1/2 cup granulated sugar
• 4 eggs
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 tsp. cinnamon or Saigon cinnamon
• Cinnamon or vanilla ice cream, optional honey or ground cinnamon 

Directions:

• Preheat oven to 350 degrees F . Spray with PAM a 9 x 9–inch cake pan and set aside. 
• In a blender, combine corn and sweetened condensed milk. Cover and blend to partially chop the corn up, but leave some small pieces in the mixture. 
• With an electric mixer beat 1/2 cup butter and sugar on medium speed for about 2 minutes, or until light and fluffy. 
• Add the eggs, one at a time, beating well after each addition. Beat in the corn mixture. 
• In a separate bowl combine flour, baking powder and salt. Add the flour mixture to the corn mixture, beating just long enough to combine. 
• Pour the batter into the prepared cake pan. 
• Sprinkle top with cinnamon and swirl into the batter. 
• Bake for 30 minutes or until a wooden toothpick inserted into the center of the cake comes out clean. Transfer to a wire rack and cool to room temperature. 
• Serve with ice cream or a drizzle of honey. This cake has a beautiful golden brown light crust.

Chocolate Covered Strawberries and other Summer Treats

Two for one: Another use for Kahlua Sauce 
This recipe was posted May 31, 2014. 
http://sockfairies.blogspot.com/2014/05/warm-kahlua-chocolate-sauce.html

The sauce was served over ice-cream. Since the sauce hardens after it cools my neighbor suggested using leftover sauce to make chocolate covered strawberries. Voila, it worked!!

Each strawberry was dipped in the chocolate sauce, placed on a plate covered with wax paper. The plate of chocolate covered strawberries were put in freezer for 5 minutes to set and then moved to the refrigerator.   
The following are some interesting fun summer foods that are easy to prepare. I liked the simplicity of them.

Pepperoni Caprese Bites with Basil Vinaigrette

makes 24 and recipe is from http://authenticsuburbangourmet.blogspot.com/
Ingredients:

• 24 Mini Mozzarella Balls
• 24 Basil Leaves
• 24 Slices of Pepperoni
• 24 Small Cherry Tomatoes
• 24 Toothpicks

Directions:

Thread the mozzarella ball first then fold the pepperoni in half and half again and thread onto the toothpick. Next add the basil leaf then the tomato.

Basil Vinaigrette

Ingredients:

• 1/3 cup Olive Oil
• 1 TB. White Balsamic Vinegar
• ¼ teaspoon Garlic Powder
• 1 scallion, finely minced
• 6 basil leaves, chopped fine
• Pinch of salt
• 6 grinds of Black Pepper

Directions:

• In a medium glass jar, add all of the above ingredients and shake well. 
• Let sit at least 30 minutes to let the flavors develop.

Lemon Sorbet

Cook's notes: Clean out lemons and add a scoop of purchased lemon sorbet.

 S'more Fun

Cook's notes: The picture says it all.

This is a non-edible item. Looks like a fun summer evening activity.

Margarita Pie with a Pretzel Crust

Frozen Margarita Pie

Cook's notes: This refreshing pie is tart and tangy with all the great flavors of a margarita drink. The savory crunchy pretzel crust is a nice contrast to the margarita flavored creamy filling. Garnish the pie with toasted coconut or lime slice twists. It's the perfect dessert for an outdoor barbecue or midday break out on the deck or porch.

A graham cracker crust can be substituted for a pretzel crust.

Ingredients Filling:

• 1 quart of vanilla ice cream, softened 
• 1/3 cup frozen limeade concentrate, thawed (no water) 
• 2 TB. fresh lime juice
• 2 TB. triple sec or orange liqueur
• 2 TB. tequila
• 2 drops green food coloring 

Ingredients Pretzel Crust: 

• 4 TB. melted butter
• 1/4 cup white sugar
• 2 cups crushed pretzels

Directions:

• Preheat oven to 375 degrees
• Use food processor to crush pretzels, add in sugar and butter, mix well
• Press pretzel mixture into a pie pan and bake for 5 minutes, set aside to cool. To harden crust place in a freezer for 10 minutes just before adding ice cream filling
• In a large bowl add softened ice cream, liqueurs, limeade concentrate, lime juice and drop of green food coloring
• Mix well and spread evenly in prepared cooled crust
• Cover pie with foil and store in freezer at least 4 hours before serving 

Do you have a can WD-40 sitting in your garage or closet? Did you know there are many more uses for WD-40 than fixing squeaky door hinges?

Here are some 30+ more ideas

http://www.missinformationblog.com/tips_tricks/cleaning/wd-40-thousands-of-uses/

As The Duct Tape Guy said “You only need two tools in life, Duct Tape® and WD-40. If it’s not stuck and it’s supposed to be, Duct Tape it. If it’s stuck and it’s not supposed to be, WD-40 it.”

Southwestern Salad

You know we've had too much rain 

• when your  phone alarm goes off in middle of the night letting you know there is a flood advisory
• you scan the Internet looking into ark rental 

• the mosquitoes are at Happy Hour getting bigger by the minute

a neighbor is proactive and 'netting ' her children

but in between the showers and dodging the mosquitoes I did manage to grill the chicken for this dish though a store bought rotisserie chicken would have been so much easier.

Southwestern Chicken Salad

Cook's notes: The picture was taken outside but the meal had to be eaten inside to enjoy it.
The smokiness of grilled chicken was a great addition to this dish. Both white and dark meat work well for this dish. The ingredients in the salad were healthy choices. But it was the ice cream with Kahlua sauce that was the calorie buster. 
You can save a lot of calories by serving frozen yogurt at 159 calories compared to 216 calories in ice-cream. 
This salad serves 4
Ingredients:

• 4 large pieces of chicken breasts, cut into 2 inch chunks  
• 3 cups slightly crushed corn chips
• 1/2 cup diced red or green onion
• 1 cup red and yellow peppers, sliced in strips
• 2 cups thinly sliced yellow or green zucchini  
• 2 cups grape  tomatoes, halved
• 11 oz. can Steamcrisp Mexicorn (found on grocery shelf or use frozen corn thawed)  
• 1/2 can black beans, rinsed and drained
• 4 cups chopped Romaine lettuce 
• Pepper Jack cheese, cubed

Directions:

• On a large piece of foil place chicken pieces and peppers and onions. Drizzle balsamic vinegar and olive oil on peppers and onions, grill for about 20-25 minutes, turn occasionally 
• In a large bowl; add chopped Romaine lettuce, drained corn and beans, tomatoes, cubed Pepper Jack cheese, grilled chicken pieces, raw zucchini, cooked onions and peppers, mix well
• To serve; add salad ingredients on a plate, top with a handful crushed corn chips and top with avocado dressing

Avocado Dressing
Ingredients:

• 1 ripe avocado, chopped
• 6 oz. plain Greek yogurt
• 2 TB. fresh lime juice
• 1/2 tsp. dried dill
• 1 TB. parsley flakes
• 1 clove, minced or 1/4 tsp. garlic powder
• 1/3-1/2 cup Extra Virgin Olive Oil

Directions:

• In a blender or food processor combine yogurt, avocado chunks, spices and minced garlic 
• Pulse several times to incorporate
• Add 1/3 cup olive oil for a thicker dressing or 1/2 cup olive oil for a thinner dressing
• Salt and pepper to taste, milk can also be added to thin out dressing just before serving
• Refrigerate dressing several hours to meld flavors