A couple of times a month I put together a bunch of treats for Bixby and pop them into the freezer. Today I filled old ribeye bones with peanut butter, halved a bunch of apples and froze them for nice treats on hot days.
I also made his favorite Frozen Yogurt Pupsicles and Doggy Peanut Butter-Pumpkin Biscuits (recipes here – with lots of Bixby pics).
It was a long work day of running around to clients and arguing with vendors. Back at my newly relocated office (LOL) I did a bit of work before calling it a day. I was going to have a salad dinner, but then looked around and wonder of wonders, I had all the ingredients for tacos. So that’s what I made, although they were not as picturesque as JeffreyW’s above. Instead of store bought taco seasoning, I use homemade Fajita Seasoning, recipe here. Shredded lettuce, chopped tomatoes, fresh salsa and shredded cheddar to top off the ground beef in crispy shells.
Tomorrow I’m taking a friend out to a Tapas and Brew Bar, I’m excited, the menu looks great. I’ll let you know how it is Until then…..
I’ve been wanting to find a way to leave Bixby out of his crate more often when I’m out of the house for short periods of times. He’s been doing very well when I’ve left him, but I’m always worried, not so much for anything in the house, but because of the plate glass window. He’s not the most coordinated dog and several times he’s bumped it so hard I worried it would break. So I am reluctant.
Last night I had an inspiration and spent this afternoon rearranging my living room and office to make the window less accessible. Bixby’s response to all the hub-bub? To race around in circles like a wild thing, clearly not realizing how big he is and almost took out an entire bookcase. At least it wasn’t the computer.
All the activity meant there needed to be something substantial for dinner. I have some amazingly creamy, sharp goat cheese and I thought it would be perfect in my Stuffed Burgers, recipe here. Always good, the cheese was perfect and tonight served on lettuce wraps. Yummy.
With July heat in full swing and the dog days of August coming up, I thought cold recipes would be a good idea for tonight’s recipe exchange. It made working in the kitchen much more appealing this week and I managed to try out a couple of new recipes and do some actual blog posting.
To get things started, Monday was house hunting and one of my new summer favorites, Jicama Slaw, surprisingly sweet and creamy, click here.
Tuesday was notes on the kittehs and Key Lime Bars, which I made to satisfy an intense craving for a cold, tart, citrus dessert, read here.
Wednesday I played with making my first Granita, I chose watermelon, but there are many other flavor combinations for this easy, cold treat. Recipe here.
The dinner menu this week was Grilled Chicken Salad and Green Beans in Vinaigrette. Complete menu, recipes and shopping list are here.
For the pet lovers, there’s a Bixby Diary update.
Well, that was my week, how was yours? When it’s too hot to cook, what’s your go-to for dinner?
For tonight’s featured recipe, I was looking for a fresh salad idea and a friend was travelling through Italy and posted photos of an unusual salad, complete with recipe (in Italian) on Facebook. It looked good, so I decided to try it. Here’s my version.
I chose to use mint because it’s what I had handy, but I’ve seen it with basil or oregano and white wine vinegar instead of limejuice. For a spicier version, try limejuice and Pico de Gallo.
- 4 cups cubed seedless watermelon
- 1 large cucumber, peeled and thinly sliced (if using unwaxed, no need to peel)
- 2 tbsp limejuice
- 1 tbsp olive oil
- mint leaves, torn into small pieces
- Pecorino Romano, feta or other similar cheese, cut into small chunks or crumbled
Add watermelon and cucumber to a serving bowl, drizzle with limejuice and oil, add mint leaves, then toss to combine. Refrigerate for 10-15 minutes, sprinkle with cheese just before serving cold.
That’s it for this week, have a great weekend and try and stay cool – TaMara
I just put jicama on the grocery list and I plan on making Jicama Slaw (recipe here), perfect for late summer heat. And it makes 6 to 10 servings, so I’ll have it on hand for the week. I can’t complain too much about the heat, because as far as Colorado summers go, this one has been pleasantly mild. Late afternoon showers keep things from heating up too much.
I wanted to talk a bit about house hunting. I know it must seem like I’ve been shopping forever (trust me, it feels that way to me, too). Timing is everything. I started my own business four years ago and two years ago it became my full-time gig. Once that happened, I clearly needed more room as I worked at my home “office” 3 to 4 days a week. I ventured out into the market right at the time things heated up to bubble status. Houses are selling at a ridiculous amount over list.
Luckily, I have great clients, two who are actually custom home builders and one who is a financial whiz. They’ve been very helpful and confirmed my own intuition. I’m taking their advice, waiting out the bubble and trying to find my patience, both for myself and the critters. We all need more room to stretch out and we will find it.
But in the meantime…ugh my kitchen. It’s just unworkable, especially for blogging and photos. No light, cramped space, crappy stove. I’ve been living on salads and diet Coke all summer. I do have a backlog of recipes that I will just have to start posting, sans photos.
And when we do move, then not only can we celebrate, but there should be some fun as I document the inevitable upgrades.
A few years ago, I picked 5 gallons of crab apples and made up a large batch of apple butter. It made a LOT of butter. I gave it away, I tucked some away, I kept a jar open in the frig for toast. It lasted forever, so I was always looking for different things to do with it (btw, was a great addition to pumpkin pie).
I thought it might be good with chicken or pork and eventually decided that barbecue chicken thighs would be where I started. A spicy, smoky mix of apple butter, chipolte peppers in adobo sauce and a touch of spices made the perfect sauce. Alas, all my apple butter is gone and I don’t anticipate making it again (ever, not even if you paid me). Canning is not my thing. But the Farmer’s Market to the rescue for tonight’s featured recipe, where I found someone who likes to can and I was happy to pay.
In that fruity vein, I have two more fruit inspired grilled chicken recipes:
Cranberry Grilled Chicken, click here for the recipe, mustard gives it a bit of bite, but you can add cayenne or red pepper flakes to kick it up a bit more.
Can’t go wrong with citrus and chicken, here’s a marinade that is a notch above traditional lemon chicken, Sunrise Chicken (click here).
JeffreyW puts his smoker to work on Smoked Chicken, pictured below and directions here.
What’s cooking in your backyard this weekend? If you grill, what’s your preference – coals, wood pellets, or gas?
For the pet lovers, a quick Bixby update here.
For tonight’s featured recipe, you can make it is as spicy or mild as you like by adjusting the number of peppers you add. Bone-in, skin on thighs would work best, but you can easily switch out leg quarters or bone-in, skin on breasts.
Chipolte-Apple Butter Barbecue Chicken
- 8 chicken thighs
- Salt & Pepper
- 1 tsp crushed garlic
- 1 cup apple butter
- 1/2 yellow onion
- 2 tbsp chipotle peppers in adobo sauce (to start, add more as desired)
- 2 tsp crushed garlic
- 1/4 tsp salt
Season thighs with 1 tsp crushed garlic, salt and pepper. Let sit for 5-10 minutes while oven or grill preheats to 375 degrees. Bake or grill chicken for 15 minutes. Meanwhile in a blender or food processor, blend together remaining ingredients until smooth. Brush on chicken thighs thickly at the 15 minute mark and add more every 5 minutes until chicken reaches 165 degrees internal temperature (usually 10-15 minutes for a total cooking time of 25 to 30 minutes). Serve with lots of napkins.
That’s it for this week. I’m working on a couple of breakfast pizzas (inspired by a restaurant review I stumble upon) so those might make an appearance in the next week or so. Until then, have a great weekend – TaMara