Grinder Feta Dip

Headed to the cabin and was looking for a new app recipe to try -- this was super easy to make!!  It was good and yummy, but not my all time favorite app I've made.  However, I do like the easy prep so will make again!!!

8 servings - Grilled Cheese Social

Ingredients:

• 12 oz Feta Cheese crumbled
• ½ cup Banana Peppers finely chopped
• ½ cup Red Onions finely chopped
• ½ cup Marinated Roasted Red Peppers finely chopped
• ½ cup Salami finely chopped
• ½ cup Garlic Expressions (or your favorite italian dressing)

• Add all ingredients to a large bowl and toss together until combined.
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• Place back in the feta cheese tub and place the lid on.
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• • Serve with crackers or crusty bread straight out of the tub.
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Barbecued Chicken

This was delicious and tasted like summer!!!  Found this gem in Better Homes and Garden magazine so had to make it up!!  It was yummy and didn't take long to make at all!!! 

Makes 6 servings

Ingredients:

1/4 cup butter

1/2 cup finely chopped onion

3 garlic cloves, minced

1 1/2 teaspoon paprika

1 1/2 teaspoon chili powder

1/2 teaspoon crushed red pepper

2/3 cup cider vinegar

1/2 cup packed brown sugar

1 tablespoon worcestershire sauce

1/2 cup tomato paste

2 tablespoons molasses

4lb meaty chicken pieces (bone in breasts, thighs, and/or drumsticks), skinned

For sauce, in a 2-qt saucepan melt butter over low.  Add onion, garlic, and 1 teaspoon kosher salt.  Cook until onion is tender.  Stir in paprika, chili powder, crushed red pepper, and 1/4 teaspoon ground black pepper; cook and stir 1 minute.  Stir in 1 cup cold water, the cider vinegar, brown sugar, and worcestershire; bring to simmering.  Whisk in tomato paste and molases until smooth.  Return to simmer.  Cook, uncovered, stirring occasionaly, until thickened, 10 to 15 minutes.

Meanwhile, prepare grill for indirect heat using a drip pan.  Place chicken, bone sides up, on greased rack ovre drip pan.

Grill, covered, over indirect medium heat until done (165 degrees), 50-60 minutes, turning once halfway through grilling and brushing with 1 cup sauce the last 15 miutes of grilling.  Heat and serve remaining sauce with chicken.

Berry and Brie Flatbread

Um yummy!!!  Rossy was making fun of this meal (since no meat) BUT it was delicious!!  We all LOVED it!!!  Such a quick fix too!!!

Serves 4

Ingredients

• 1 large flatbread such as Trader Joes
• 1 tablespoon olive oil
• 4 tablespoons apricot jam exact measurement not needed!
• 8oz round brie cut into slices
• 6 oz Fresh berries raspberries, blackberries, strawberries or any one on its own

For Topping

• balsamic glaze
• fresh basil
• hot honey
• flaky salt or kosher salt

Instructions

• Preheat grill to medium or medium low heat and set up for indirect grilling (meaning there's an area of your grill without flames, if possible). Note: You can replace all grill steps in this recipe with a preheated 425° oven and baking sheet if you'd like to cook this indoors. Have a large cutting board as a work surface next to your grill, as well as a large metal spatula.
• Brush olive oil over flatbread to cover surface lightly. You can place your flatbread directly on grill grates, or use a grill-safe pan if you have one. Place on grill and cook for a minute or two to heat up and start crisping. The timing here greatly depends on your grill so just keep an eye on it. The goal here is to finish with the bottom crispy but not burnt!
• Transfer flatbread to your work surface and spread a very light layer of jam across the top. Top with slices of brie and tuck in as many berries as you like. I like to put some on top and also tuck a few in partially under slices of cheese. Return flatbread to grill, close lid, and cook until cheese is melty and bottom is toasted and crisp, it should only take a few minutes.
• Remove from grill and top with a drizzle of balsamic glaze, hot honey if desired. Mince up basil right before sprinkling on top and sprinkle with a little bit of flaky salt.
• Slice into pieces and serve immediately.

Tomato Corn Basil Crostini with Ricotta Cheese

Hood HH at my house tonight and needed a new summer app for the occasion -- this was DELICIOUS!!!  It was refreshing, yummy, and perfect little snack!!

Servings: 36 crostini

Ingredients

• 1 baguette (see recipe below)
• olive oil
• 1 1/2 cups cherry tomatoes halved
• 1 cup corn kernels (fresh or defrosted)
• 1/2 cup fresh basil cut into thin strips
• 1 lemon (zested and juiced)
• 15 ounces ricotta cheese
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• Cook your crostini rounds as per recipe instructions through the link below if not done already. This can be done up to two days in advance and the crostini kept in an airtight bag or container. Make sure the crostini are completely cooled before storing otherwise the trapped heat moisture will re-soften them.
• Zest the lemon and set the zest aside.
• Cut the cherry tomatoes in half and place in a small bowl. Add the corn, 1/4 cup fresh basil strips, a pinch of salt and a pinch of black pepper. Drizzle with olive oil. Squeeze a half of a lemon into the tomatoes. Stir to combine and set aside.
• In a second small bowl: Make your cheese mixture by combining the ricotta, juice from 1/2 lemon, Parmesan cheese, 1/4 cup fresh basil, salt, and pepper.
• Chill the cheese and tomato mixtures separately until ready to serve.
• When ready to serve, assemble the crostini by spooning approximately 1-2 Tablespoons of the cheese mixture on each crostini. Then add 1-2 Tablespoons of the tomato mixture. Repeat with all crostini pieces.
• Sprinkle the crostini with the lemon zest and additional basil if desired. Serve immediately.

Baguette Ingredients

• 1 baguette
• extra virgin olive oil
• 2 garlic cloves

Instructions

• Preheat oven to 350F.
• Slice the baguette at an angle (on the bias) creating discs approximately 1/4 to 1/2 inch thick.
• Spread out the bread slices on a silicone mat lined baking sheet.
• Drizzle the bread with olive oil.
• Place the bread in the oven and toast for 5 minutes. Flip the bread slices over and drizzle with olive oil on the second side if desired. Toast another 5 minutes or until they are just starting to turn a light brown. You may need to cook them longer or shorter depending on your oven and the bread thickness.
• Remove from the oven and scrape a garlic clove against the toasted bread on one side. This step is optional but provides a subtle additional flavor.
• Top with your favorite salsa or crostini ingredients. Crostini can be stored in an airtight bag or container for up to three days.

Jennifer Aniston Cobb Salad

Spent the week at the cabin and wanted something easty and yummy, so figured I would try Jennifer Aniston's viral cobb salad -- it was yummy :)

Ingredients:

Lettuce (Jennifer used butter lettuce but anything works)

1 cup Shredded chicken

2 Eggs (hardboiled)

1 cup Chickpeas

1 cup Bacon, cooked and crumbled

1 cup Salami or summer sausage

1/2 ciup chopped Tomatoes

1/4 cup Parmesan Cheese

Dressing

2T red wine vinegar

1/2 lemon juices

1 teaspoon italian herbs

2 garlic cloves

1 teaspoon dijon mustard

salt and pepper