When you think of a BLT, do you think of a coffee shop sandwich? Toasted white bread with a little mayo, a slice of tomato, some lettuce, and two pieces of bacon? Yes, me too!
Archives for April 2015
Don’t you just love it when your leftovers taste as good (or better) than the first time around?? I do. And, I love having a use for just a bit of leftover. In this case I was using up a bit of cooked chicken that I took out of the freezer. I made a BBQ pizza, but still had just enough left to make a delicious lunch. I’m sure you’re going to get tired of me, but I’m going to preach all day about pre-cooking some chicken and sticking it in the freezer. There are so many uses for it and it will simplify your kitchen life.
In the past, I’ve always made a curried chicken salad, but I love grapes in my curried salads, and since I had no grapes, I thought I’d keep it basic. But, I didn’t want blah, so I spiced it up with a little Sriracha.
My Chicken Salad is very basic, which is really perfect, because it allows you to add in whatever you like in yours. Or leave out an ingredient, that’s okay too.
If this is Kitchen 101 to you, then please just pass on this post. I’ve actually had a few comments on the onions I served on a slider, so I thought I’d write up a post on How To Caramelize Onions.
My best advice comes in one word……………
VERY VERY SLOWLY!
It takes at least an hour to get a big pan of onions to caramelize. And you really can’t hurry along the process. If you turn up the heat, you end up by browning them, which is not what you want. You want the sugars to slowly caramelize, making the onions sweet and almost buttery.
- 6-8 medium yellow onions sliced thinly
- 2 TBSP olive oil
- 2 TBSP butter
- 1 tsp salt
- ½ tsp pepper
- Melt butter and olive oil in large skillet over med heat.
- Place onions into skillet.
- Add salt & pepper and stir well.
- Cook onions over med/low heat, stirring often, for at least one hour.
- **Do not rush the cooking process, you want the onions to cook slowly until they are golden, sweet, and caramelized.
**If you like this recipe, please feel free to share onto your Facebook page, Pinterest, and don’t forget to hit the YUM button!
Is it a Grilled BBQ Chicken Pizza? Or a BBQ’d BBQ Chicken Pizza? Or just a BBQ Chicken Pizza? I have no idea. What I do know is that it turned out delicious!
I’m a huge fan of BBQ Chicken Pizza from just about any pizza restaurant, and I’m a huge fan of making our own BBQ’d pizza. Have you ever made a BBQ’d pizza? If not, you need to give it a try! They’re fun to do as “make your own” with the kids, but tonight I made one large one for my hubby and I.
I’m never ashamed to admit to taking a few short cuts. Today I used Trader Joe’s pizza crust and also their BBQ sauce. I had the cooked chicken in the freezer, so this turned out to be a quick meal.
I’m also not ashamed to say that I wasn’t into styling and propping this meal. We had a basketball game on TV that we wanted to watch, I had a pizza to BBQ, and honestly, I just didn’t feel like it. However, I knew that if it turned out really good and I wanted to share the recipe, that I needed some pictures. So I grabbed my camera and snapped a quick shot of each step. The pizza turned out perfect and definitely share worthy, the pictures are okay, but our basketball team lost tonight. Oh well, I’ll settle on 2 out of 3 (as long as they win tomorrow night)!!…
I love artichoke season! I also love that we live in CA and artichokes grow throughout the state. In fact, if you google “Artichoke Capital of the World” up pops Castroville and it’s only a 30 minute drive from us.
I know that not everyone likes artichokes, and I can understand that. They’re kind of weird to eat. But if you can make it through enough of the leaves and get to the heart of the ‘choke, oh my gosh, it’s delicious!
Even though I titled this post Grilled Artichokes, I did start off by boiling them until just tender. I love just a plain boiled/steamed artichoke, but seasoning and grilling them brought them to a whole new level. …
This Roasted Corn Salad is a go-to and you’ll see it often served alongside any BBQ dinner at my house. One of the first times I served it, I was told, “This is so good, it’s like a de-constructed salsa. I could eat it all with a bag of tortilla chips.”
It’s been said that you eat with your eyes before you taste, and if that’s the case, this salad is DELICIOUS!! It is so fresh and flavorful and colorful!
Don’t be thrown off by the steps in the recipe. Yes, you need to grill the corn, and prep the veggies, and make a dressing, but it is worth every step. The slightly sweet lime dressing is perfect with the roasted corn, tomatoes, cilantro, and the creamy avocados.
Before I share my BBQ spice blend, let me fill you in on YUMMLY.
Have you discovered Yummly yet? Yummly is a super user-friendly site that’s on a mission to be the most powerful and most helpful food site in the world. It’s where you can save recipes from all your favorite food websites and blogs, search in a variety of ways and even create a grocery list. Now that’s pretty amazing! Please check out Joy in Every Season’s page on YUMMLY. I’ve recently added the YUMMLY icon at the end of each of my posts (along with FB, Pinterest, Twitter, etc.). Just look for the “orange Y” icon and don’t forget to YUM my recipes.
Now, onto my BBQ Spice Blend. I always have some of this made up and use it all the time. I use it on just about everything. A little on grilled or roasted veggies, a sprinkling on any grilled meat, and a good rub on BBQ’d ribs.
It keeps well, so making extra is a good thing.
To serve bread or not? I ask myself that a lot. Carbs or no carbs? Garlic bread goes perfect with a pasta meal. Grilled bread with a little olive oil and fresh rubbed garlic is perfect with a light salad. Cornbread is great with chili. And is BBQ really a BBQ without a side of garlic bread? I think I know that bread is good with any meal!
This Pesto Caprese Bread was just what we needed with our BBQ’d chicken and Orzo Salad dinner.
I saw this Blueberry French Toast Casserole while scrolling my Instagram and knew I had to make it. Fortunately for me, we had some family in town and a text from a sister in law that went something like this, “I want to come see your kids (she was really referring to the grand babies), can we come over on Sat. morning? It doesn’t have to be for breakfast, we would love to see everyone. But I have fruit, if you want to do breakfast.” YES, thank you for the perfect excuse to make the Blueberry French Toast Casserole. And thank you to Sally’s Baking Addition for the awesome recipe. Sally’s blog is seriously amazing! I think I want to be her when I grow up (the fact I’m old enough to be her mom is totally irrelevant).We had 9 adults and two kids, and devoured everything I set out. A dozen and a half scramble eggs, two packages of sausage links, one pound of bacon, a fruit platter, yogurt, granola, orange juice, coffee, mixed fruit smoothie and a big casserole of this scrumptiousness!!
Don’t you just love a pasta salad? I do! They are so versatile, extremely easy to make, almost everyone likes them, and they are a perfect side dish that go with just about anything you throw on the grill. One of my “little girl” memories is going to our local park and having dinner picnics. And, when we picnic’d we had either macaroni salad or potato salad. I still love potato salad, but definitely prefer this “lightened up” version of a pasta salad. Bye-bye creamy mayonnaise based macaroni salads.