Margarita Christina

Here is another recipe that I have thought that I had already posted at least a dozen times, only to find that I hadn't.  Seize the day -- Here is it!

This weekend, my friends and I celebrated a big birthday for our friend Christina down in Newport, RI.  To kick off the evening, I brought margaritas.  My thoughts on margaritas -- there are ok margaritas, there are bad margaritas, there are VERY BAD margaritas, and then there are REALLY GOOD margaritas.  My favorite has long been the ones from Acapulcos -- cadillac margaritas; but I have always wanted to be able to make one for myself.  Most recipes I have seen generally call for the premixed margarita mix or a sweet and sour mix.  To me, those fall somewhere between the bad and the VERY BAD of margaritas.  And then margarita nirvana was bestowed upon me by my friend Stephanie, who contributes articles to the "Miami Examiner", about 18 months ago.  This article marked the beginning of National Hispanic Heritage Month, in the middle of September, and to announce a special margarita created to commemorate the occasion -- the Margarita Francesca.  To commemorate our own special occasion, I renamed it in honor of my friend's birthday -- the Margarita Christina.

Happy Birthday Christina... and THANK YOU STEPHANIE!!!!!!

• 1.5 oz. triple sec(In full disclosure, the recipe originally calls for Grand Marnier, who co-created this recipe; however, I didn't  have any and triple sec is less expensive, so I used what I had)
• 1 oz. silver tequila
• 1 oz. fresh squeezed lime juice
• ½ oz. orange juice
• ½ oz. simple syrup

DIRECTIONS

1. Combine all ingredients in a cocktail shaker filled with ice
2. Strain into a tall glass with ice and garnish with an orange wheel and lime wedge

Adapted from Miami Examiner article

Grilled Hamburgers

I always thought that to make hamburgers you just smoosh ground beef in to a patty and that's it -- viola, a hamburger.  Sure, I guess you can do that; but I wanted one that would remind me of a restaurant hamburger.  I looked on Pinterest and found this link to a recipe.  I seem to have this recollection that my grandfather used to make burgers with "wooshtisheer" sauce, so when I saw this, I knew that I wanted to try it -- easy but pretty classic.  I threw a slice of Wegman's steakhouse onion cheese on it, and put it on a grilled bun with some ketchup, grainy mustard and some onion -- PERFECTO!

• 1 lb. lean ground beef
• 2 Tbsp. Worcestershire sauce
• 1 tsp. garlic powder
• 1 tsp. onion powder
• ½ tsp. seasoned salt
• Cheese, if desired
• Hamburger rolls or bulkie rolls

DIRECTIONS

1. Preheat grill on high
2. Mix all ingredients together until evenly combined
3. Form into 4-5 patties, depending on the size you desire(I made them one-third of a pound and got 4 patties, having started with 1.3 lbs of ground beef)
4. Place the patties on the grill, turning the grill down to medium-low heat, cooking for 6 minutes per side
5. Serve on lightly grilled rolls

Adapted from Allrecipes.com

Grilled Potato Wedges

I had taken out ground beef from the freezer yesterday to thaw out and everyone voted on hamburgers to have for dinner tonight.  I wanted to make something as a side dish, but all we had were russet potatoes.  When I think about russet potatoes, I think of baked potatoes, but considering we hit almost 80 degrees today, I wasn't in the mood to turn on the oven.  I searched through Pinterest and found a recipe and I pinned it.  If you see it on my Pinterest board, you'll notice it's a little different than what I am posting here (the recipe was in the actual pin, with no valid link, so I can't post it here).  Let's just say I "adapted" this more because of not reading the directions correctly, than looking to change it.  But they still came out pretty dang good -- cooked through, crispy on the outside, and flavorful (although I have been requested to not "eyeball" the red pepper flakes next time -- I may have shaken more than what the recipe called for.  Oops :-)  But yummy for me!)

• 4 russet potatoes, scrubbed
• 2 Tbsp. salt
• ¼ cup canola oil
• 1/3 cup olive oil
• 3 garlic cloves, finely chopped
• ¼ tsp. red pepper flakes
• ¼ cup chopped fresh flat-leaf parsley
• ¼ cup freshly grated Parmigiano-Reggiano cheese

DIRECTIONS

1. Put the potatoes in a pot of cold water, add 2 tablespoons of salt and bring to a simmer over medium heat
2. Cook the potatoes until tender, but still firm, about 30-40 minutes
3. The potatoes should be cooked through and fork tender, but still holding their shape without losing the skins
4. Drain and put on a cutting board to cool
5. Let cool, then slowly and carefully cut each potato lengthwise into 8 wedges
6. Heat grill to medium-high
7. In a small saucepan, heat on high the canola oil, olive oil, garlic, red pepper flakes, parsley and cheese, stirring constantly until just boiling and then remove from heat
8. Carefully place potato wedges in a medium sized bowl, pouring in the oil and herb mixture, gently turning until the wedges are coated
9. Place each potato wedge on the grill, reserving the remaining oil and herb mixture in the bowl
10. Cook until golden brown, about 2 to 3 minutes per side
11. When thoroughly grilled, carefully transfer back to the bowl and gently toss the wedges in the remaining oil and herb mixture
12. Transfer to a serving bowl

Cilantro Grilled Chicken

Happy Grilling Season!

My go-to recipe for grilling chicken comes from one of my moms -- so super easy -- Seven Seas Italian Dressing used as a marinade -- bing, bang, boom, DONE!  Since we have that virtually once a week, I wanted to try something different because I don't want to overdo my go-to chicken so much that I don't want it that way.  I looked in the fridge and saw some cilantro that was within a day or two of being limp and ready for the trash.  Tonight was a use it or lose it kind of night for one of my favorite herbs.  I went with using it -- I had saved this recipe off of Pinterest.  It was pretty easy to make, other than my mental moron moment of not being able to get the mini Cuisinart to work (Jimmy came and saved the day... derrrrr!).  So, for a fast, flavorful grilled chicken, my other half has given this a THUMBS UP and the vote to do it again!

• 2 garlic cloves, coarsely chopped
• ½ cup cilantro 
• 2 Tbsp. reduced sodium soy sauce
• 1 Tbsp. toasted sesame oil
• 2-4 boneless skinless chicken breasts

DIRECTIONS

1. Place all the ingredients above in a food processor and process until smooth
2. Pour marinade over chicken breast and let flavors sink in for 15 minutes in the refrigerator
3. Prepare your grill or broiler. Cook until temperature registers 165F on the meat thermometer.
4. Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up.

Adapted from the Artsy Foodie blog

Rice Pilaf

You have no idea how many times I have meant to post this recipe; how many times I have lost this recipe, to find it, to lose it again, and then find it.  Every time I'm looking for it, I say "I posted it last time I found it, didn't I?"... ummmmm... yeah... NOPE!  Grrrrrr.  Tonight, I really wanted this to go along with the chicken we were grilling out and I looked everywhere -- my old recipe box, a binder having oodles of recipes I have saved, in my recipe folder on my computer.  I couldn't find it.  I even tried Google, because I was pretty sure it originated from an old Campbell's soup recipe.  For giggles, I did a search in my e-mail and found that back in 2007, I had e-mailed it as an entry to "The New England Newlywed Cookbook".  THANK GOODNESS!  But, I obviously can't take credit for the recipe.  Although it may have come from some place like Campbell's, I got it from my former mother-in-law (Catherine's grandmother), probably at least 20 years ago.  She would make it all the time, especially to go with grilled steak tips, and the memories of how good it is have always stayed with me.  This rice pilaf is such a "good home cookin" kind of side dish.  It's something that I know both Catherine and I could just eat an entire bowl of for that yummy in our tummy feeling.

So finally... at long last... I'M FINALLY POSTING IT HERE ...

• ½ cup egg noodles
• 2 Tbsp. butter
• 1 can (14 oz.) chicken broth
• 1/3 cup water
• ½ cup regular rice

DIRECTIONS 

1. In a saucepan, brown the noodles in butter, stirring continuously
   (browned... so they almost seem like they are overdone)
2. Add remaining ingredients and bring to a boil
3. Stir and cover, reducing heat to low.
4. Cook for 20-30 minutes.

Grilled Meatloaf Burgers

HAPPY MOTHER'S DAY!

I decided to make today special -- I wanted to make a dinner that was a little different, but one that everyone would enjoy, but wouldn't be too much work.  I wanted to do a slightly different twist on hamburgers.  My sister, Caroline, made Grilled Mushinata Burgers last year on our family vacation -- basically grilled Italian meatball burgers.  They were delicious.  Taking off on this idea, and knowing that Catherine likes hamburgers, but without the buns, I thought, "what if I made grilled burgers out of meatloaf?"  I looked on Pinterest and realized I wasn't the first genius who had come up with this idea, so I just decided to use a "Tried and True" meatloaf recipe.  Knowing how much Catherine LOVES ketchup (she's one who needs to have ketchup on her ketchup), I started with Martha's Glazed Meatloaf recipe.  From there, grilled deliciousness was born!  YUM-DILLI-YUM-YUM-YUM!

The kids had plain hamburgers and the grown ups had these fantastic meatloaf burgers.  Catherine helped make the corn on the cob and the mashed potato salad, and I also made some green beans with sautéed garlic and shallots.  What a great dinner for us moms!  (oops, if I do say so myself... lol)

DIRECTIONS

1. Preheat grill to about 500 degrees
2. Make glaze according to Martha's Glazed Meatloaf recipe and set aside
   I actually doubled it, and might consider tripling it for next time, setting aside one serving's worth for dipping once served
3. Make meatloaf according to the same recipe
4. Measure out in half-pound increments and make into patties
   I found it best to freeze for about 1 hour, as the patties are quite moist and it helps give them a better structure for grilling
5. Baste with the reserved glaze the side of the patty that is coming into contact with the grill first
6. As the patties are going on the grill, turn down the heat to medium-low
7. Before turning, baste other side of each patty with the remaining glaze and flip
8. Grill for approximately 6-8 minutes per side
9. Serve, topped with a slice of cheese on a lightly grilled fresh bulkie roll
   I bought Wegman's Steakhouse Onion Cheese and Wegman's bulkie rolls

Cucumber Salsa

My friend, Noelle, shared this recipe on Facebook yesterday, and it had me salivating.  I just happened to be going out to Wegman's so I picked up everything I didn't already have to make this Cucumber Salsa.  We had it today as a little appetizer and, can I just say, there is just something I love about cucumber salads.  Just regular cucumbers are good, but you add a little this and a little that, and I just can eat a whole bowl! (My mother-in-law makes a fantastic cucumber salad that I need to get the recipe for -- it's not anything like this, but I think it's what enticed me to want to make this one).  I just LOVE the flavors in this, and shockingly, even Catherine liked it (I didn't tell her about the jalapeno until after she said she liked it... lol).  This is definitely a nice, light treat for the summer!

• 2 cups finely chopped seeded peeled cucumber
• ½ cup finely chopped seeded tomato
• ¼ cup chopped red onion
• 2 Tbsp. minced fresh parsley
• 1 jalepeno pepper, seeded and chopped
• 4½ tsp. minced fresh cilantro
• 1 garlic clove, minced or pressed
• ¼ cup reduced-fat sour cream
• 1½ tsp. lemon juice
• 1½ tsp. lime juice
• ¼ tsp. ground cumin
• ¼ tsp. seasoned salt
• Tortilla chips

DIRECTIONS

1. In a medium bowl, combine all ingredients.
2. Toss gently to coat.
3. Serve immediately with chips.

Baked Mashed Potatoes

I was watching Food Network's "The Pioneer Woman" and saw Ree Drummond make these.  She calls them Crash Hot Potatoes, but I knew I would never find them in my own blog again by that name so I renamed it as I tried to explain it to my family as we sat down to dinner -- "you know... those mashed potatoes that are baked -- yeah, baked mashed potatoes."  Hey, after eating these, I don't care what they are called... the are SCRUMDILLYISHOUS!

• 12 small potatoes (with skins)(I have used both a Yukon gold and red potatoes -- the picture above was made with the red potatoes)
• 4 Tbsp. olive oil(really just eyeball to drizzle)
• 6 Tbsp. butter, divided
• Kosher salt 
• Fresh ground black pepper 

DIRECTIONS

1. In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 15-20 minutes. 
2. Preheat the oven to 475F. 
3. Place the potatoes on a foil-lined baking sheet, with a drizzle of olive oil on the foil.
4. Using a potato masher, gently press down to mash each one. The tops of the potatoes should be really textured.
5. Drizzle the tops of the potatoes with the remaining olive oil.
6. Sprinkle generously with salt and pepper, and about a ½ Tbsp. butter on top of each smashed potato.
7. Bake until golden brown and crisp, about 15-25 minutes -- the crispier the better!

Adapted from Food Network, Ree Drumond - The Pioneer Woman 

Honey Lime Grilled Pork Tenderloin

Tonight is a night to celebrate -- celebrating what an amazing performance Catherine put on at her recital this weekend; celebrating that she actually would eat now that it was over; and celebrating that this was the first night in two weeks, since we have been home from our fantastic cruise, that we were sitting down to eat a meal together.  I had taken out of the freezer some pork tenderloin and figured I could do it one of the two usual ways I make it.  Or... I could check out Pinterest and see if I could find something new because I haven't posted anything new and exciting being so busy lately.  Since you are seeing this post, here's your answer!  I think this went over really well with the whole family.  It had a great range of flavors -- some spice, some tart, some deep.  I was a little nervous that Timmy, Catherine and Jimmy would think it was too spicy, but it's pretty much gone, with the exception of one container of leftovers for Catherine's lunch tomorrow.  I was told this can be added to the pork tenderloin repertoire.  Yum!

• (2) 1-pound pork tenderloins, silver-skin removed
• 3-4 limes, zested and juiced
• 4 garlic cloves, finely minced
• 2 Tbsp. freshly grated ginger
• 1 tsp. crushed red pepper flakes
• 2 Tbsp. honey
• 2 Tbsp. soy sauce
• 1 Tbsp. sesame oil
• 2 Tbsp. canola oil
  
• ¼ cup water
• 1 ½ tsp. cornstarch

DIRECTIONS

1. Place tenderloins in a zip-top bag or in a shallow plastic container.
2. In a large mixing cup or bowl, whisk together all of the marinade ingredients except the water and cornstarch.
3. Pour three-quarters of the marinade over the meat and rub into the meat to make sure it’s evenly distributed.
4. Set aside the other half of the marinade to use as a sauce or to baste the pork.
5. Place the pork in the fridge and allow to marinade 1-3 hours.
6. About 30-60 minutes before you’re ready to grill the pork, remove it from the fridge and allow it to come to room temperature.
7. Heat your grill to about 400 degrees.
8. Remove the pork from the marinade and discard that portion of the marinade.
9. Grill the pork about 10 minutes per side with the lid of the grill closed.The pork may stick to your grill grate, so using a large metal spatula will be the easiest way to loosen it and flip it.  If you use tongs, the meat will most likely tear, so be careful.
10. What to do with the remaining marinade:
1. To make the sauce with the remaining marinade, place the reserved marinade in a small sauce pan and bring to a boil.  Combine the water and corn starch in a mixing cup, and mix well until the corn starch is dissolved.  Whisk the corn starch mixture into the boiling marinade, and bring it back to a boil. Reduce the heat and simmer until the sauce begins to thicken, stirring often.
2. Otherwise you could use the remaining marinade to baste the pork tenderloin.
11. Reduce the heat to low, baste, and continue to grill until the internal temperature of the pork is between 140 and 155 degrees.
    At 140, the center of the tenderloins will be slightly pink. If you prefer your pork without any pink, you can cook it to 155, but any higher it will become dry and tough.
12. Transfer the tenderloins to a platter, cover with foil, and let stand about 5-10 minutes before slicing.

Adapted from Lisa Loves Good Food blog