Tag Archives: Cook

Dad’s Day a BBQ Menu

10 Jun

I find it interesting that mom’s get a brunch and dad’s get a BBQ. I don’t make up the rules, I only follow them! My dad loves BBQ so I am not about to challenge tradition. I have, however, researched and found some twists on the classic grilled BBQ favorites.

Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese-From: Food Network


  • 8 ears corn
  • 4 fresh limes, quartered
  • Garlic butter, recipe follows
  • 1/2 cup grated cotija cheese
  • 2 tablespoons chopped chives, for garnish


Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.

Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.

Perfect Grilled Vegetable Kebabs-From: Martha Stewart


Just pick your veggie — or make mix-and-match kebabs — and master a few basic techniques. Always heat the grill to precisely the recommended temperature and use skewers to keep small or narrow veggies from falling into the fire (wooden ones should be soaked in water for 30 minutes beforehand so they don’t burn). Finally, if you’d like to add restaurant-worthy crosshatch marks, wait until the grate leaves a set of lines, then rotate the vegetables 90 degrees. It’s surefire advice for mouthwatering success.

For kebabs, thread mixed pieces onto skewers. Or use one vegetable, with garlic or herbs. Brush with olive oil, and grill over medium heat; turning, until marked and tender, 12 to 15 minutes (8 to 10 minutes for cherry tomatoes and boiled potatoes).

Grilled Chili Dogs-From Recipe.com 

  •  1  can (15 ounces) red kidney beans, drained, rinsed and coarsely mashed
  •  1  can (8 ounces) no-salt-added tomato sauce
  •  2  teaspoons sugar
  • 1 teaspoon chipotle chili powder (such as McCormick) or regular chili powder
  •  1/2  teaspoon ground cumin
  •  1/2  teaspoon dried oregano
  •  8 fat-free hot dogs (such as Ball Park)
  •  8 hot dogs rolls
  •  1/2  cup reduced-fat 4-cheese Mexican-blend shredded cheese
  •  1 small onion, peeled and finely chopped
    1.In medium-size saucepan, combine beans, tomato sauce, sugar, chili powder, cumin and oregano. Simmer on medium heat for 5 minutes, stirring.
    2.Spray a stovetop grill pan or skillet with nonstick cooking spray and heat over medium-high heat. Grill hot dogs for about 5 minutes, turning halfway.
    3.To serve, place hot dogs in rolls. Spoon chili over the top of each. Sprinkle each with 1 tablespoon of the cheese and some of the chopped onion.

    Grilled Banana Split Sundae-from Recipe.com 

    • 2 firm, ripe bananas, unpeeled
    • 1  tablespoon honey
    • 1  pint vanilla ice cream
    • 1/2  cup fudge ice cream topping, heated
    • 1/4  cup coarsely chopped pecans or walnuts, toasted
    • Whipped cream (optional)
    1. Slice bananas in half lengthwise and then crosswise so each banana yields four pieces (do not peel). Brush honey on cut sides of bananas. Let stand for 5 minutes.
    2. For a charcoal grill, grill bananas, cut-side down, on the rack of an uncovered grill directly over low coals for 2 minutes or until grill marks appear. Using a pair of long-handled tongs, turn over and grill 4 to 5 minutes more or until skin pulls away from the banana. (For a gas grill, preheat grill. Reduce heat to low. Place bananas on grill rack over heat. Cover and grill as above.)
    3. Peel banana pieces. Arrange 2 pieces of banana in each individual serving bowl. Top each serving with 2 small scoops of ice cream. Ladle 2 tablespoons of hot fudge over each sundae. Sprinkle each with 1 tablespoon of chopped nuts. If you like, add whipped cream and place a cherry on top. Serve immediately. Makes 4 servings.

A little luck and a whole lot of charm

7 Mar

I can’t believe St.Patty’s Day is right around the corner, seems like it was just Groundhog Day. A friend of mine recently asked my advice for ideas for a Saint Patrick’s day dinner, so here are a few non-traditional green meals.

Cilantro Lime Chickpea Salad from Oh She Glows. This salad looks so refreshing, and it’s green so fits right into our theme!

Yield: 1-2 servings.


  • One 15-oz can chickpeas (2 cups cooked), drained and rinsed
  • 2 cups spinach
  • 1/4 cup sweet onion, chopped finely
  • Juice from 1.5 limes
  • 3/4 cup fresh Cilantro
  • 1/2 tsp sugar (or to taste)
  • 2 tsp Dijon mustard
  • 1 garlic clove
  • 1 tsp extra virgin olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt + ground pepper


1. In a food processor, add the spinach and pulse a few times until chopped very small. Add the processed spinach, drained chickpeas, and chopped onion into a large bowl.

2. In the food processor (no need to rinse the bowl!), add the lime juice, cilantro, mustard, sugar, garlic, cumin, and oil. Process until smooth, scraping down the sides of the bowl as needed.

3. Pour the dressing on top of the spinach chickpea mixture and stir well. Add salt and pepper to taste. Let stand for about 10 minutes to let the flavours develop (optional I didn’t!). Serve over a bed of grains, like brown rice. Serves 1-2.

Note: The dressing has quite a bite to it, thanks to the lime and oil that I cut down, so please feel free to adjust the dressing to your taste buds preference! You may want more oil, less lime, etc.

Corned beef – it’s the same every St. Patrick’s Day.  What if this year you mixed it up and did something a little different?  If you are looking for something new, give this recipe for corned beef and hash, which I found on The Party Dress, a try:


  • 2 to 4 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • Kosher salt and freshly ground pepper
  • 2 cups diced leftover rutabaga, carrots, potatoes and leek
  • 2 cups chopped leftover corned beef
  • 2 tablespoons chopped parsley
  • 1 to 1 1/2 cups leftover corned beef cooking liquid


Heat 2 tablespoons butter with the vegetable oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the onion, season with salt and pepper and cook until translucent, about 4 minutes. Add half of the vegetables and cook, stirring occasionally, until golden, about 5 minutes. Add the corned beef and cook until slightly brown, about 2 minutes.

Meanwhile, mash the remaining vegetables in a bowl with the parsley and 3/4 cup cooking liquid. Add to the skillet and stir to make a large pancake, adding up to 1/2 cup more cooking liquid, if needed. Cook until the hash is dark on the bottom, about 2 minutes.

Flip and continue cooking, turning occasionally and adding more butter if needed, until the hash is crunchy on the outside but still moist in the middle, 5 to 7 minutes. Add 1/4 cup cooking liquid 1 minute before serving.

Green Velvet Cupcakes from love to the oven. The recipe calls them green velvet, but I think vanilla cupcakes with green dye would be super cute and a great ending flourish to any Saint Patrick’s Dinner.

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