Monday, July 26, 2010

Cointreau Grilled Peaches


Raw Sugar
Vanilla Bean Ice Cream
Whipped Cream
Reynold's Wrap Non Stick Foil

The amount you will need depends on how many you are serving. 1/2 a peach is more filling than it looks. 

Halve and core the peaches. Lay face down in a flat container with at least 1/4"  Cointreau. Soak for at least an hr. (The longer the better)

Before grilling:

Fill a shallow bowl with raw sugar. 

Dip each half in the sugar and coat well. 
Set aside.

On a grill set at medium heat- place a large piece of the non-stick foil. Melt a small amount of butter across the surface.

Place the peaches skin side down for 5 minutes. Close grill cover. 

Turn the peaches over- so they are face down. Cook for 5 minutes.

Reduce the heat to low.
Remove the peaches from the foil and place on the grill directly.
Leave on until caramelized. 

Top with your favorite Vanilla Bean Ice Cream and whipped cream.  Enjoy!
I used Hagan Daz Five Ingredient Vanilla Bean. It was deelish!

Sunday, July 25, 2010

Salmon with Feta and Greek Yogurt Topping and Grilled Bread with Feta Crumbles

(For 4 servings)

Ingredients for Greek Yogurt Topping

8oz. Greek Yogurt
Juice from 1/2 of a Large Lemon
1 Clove Garlic (grated over a micro-plane)
1Tablespoon Extra Virgin Olive Oil
1/2 Cup Crumbled Feta Cheese
1/2 Finely Chopped Cucumber (make sure to peel and seed the cucumber)
1 Tablespoon Finely Chopped Chives
Salt and Pepper to taste

 Combine ingredients in a bowl and set aside at least 15 minutes before eating.


You will need 4 large pieces of Salmon drizzled with olive oil and season with salt and pepper. I chose to grill the salmon using Reynold's Wrap Non Stick Foil. It makes grilling the fish a good bit easier and helps brown the edges with out the char marks. Cook at least 5 min per side. Make sure the salmon is cooked thoroughly and remove from grill. 

Top with heaping spoonful of Yogurt mixture. 


You will need a loaf of hearty bread- I used a crusty Italian bread. 
Cut the bread in 1/2 inch slices. 
Place them on the grill on low/medium heat. Let toast for at least 2 min. a side. Check to make sure they aren't burning. Remove from the grill and drizzle with olive oil and sprinkle with feta cheese. 
Replace on the grill on top tier or over low heat. Let the feta melt slightly. (You can close the top of the grill.)
Remove from heat.


For an accompanying  vegetable dish-I served grilled asparagus. To prepare the asparagus- I snapped the ends off and placed them on a plate and drizzled with olive oil and lemon juice- toss well. Add salt and pepper to taste and grill on med/low heat  until you can see grill marks. Then move to the top tier or remove from the grill.

Saturday, July 17, 2010

Blueberry-Lemon Poppyseed Muffins

The basic recipe came from the Food Network site- but, I changed it a bit to make it my own. 


  • 2 Cups unbleached all-purpose flour
  • 2 Teaspoons baking powder
  • 1/4 Teaspoon fine salt
  • 1 1/2 Sticks of   butter, at room temperature, plus more for greasing the pan
  •  Finely grated  zest from one med/large lemon 
  • The juice from the lemon
  • 3/4 Cup granulated Sugar
  • Raw Sugar for topping the muffins
  • 2 Large Eggs, at room temperature
  • 4 Teaspoons Poppy Seeds
  • 3/4 Cup Blueberries
  • 1 Teaspoon Vanilla Extract
  • 2/3 cup milk (you may need more- add sparingly if the batter seems too dense)


Preheat the oven to 375 degrees. Grease muffin tin with butter or shortening and set aside. 

Sift the flour, baking powder, and salt into a medium bowl and set aside.

In a  mixer, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Then add the lemon juice and vanilla.   Stir in the poppy seeds.

Combine the flour in 3 parts into the butter mixture, alternating with the milk.  Take care not to overmix the batter. Fold in the blueberries. 
Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 20 minutes. 
Kitchen Tip: Poppy seeds can go rancid easily and should be stored in the refrigerator or freezer.

Friday, July 16, 2010

Grilled Corn and Avocado Salad with Mustard Grilled Chicken


Romaine Lettuce
1 Large Tomato
1 Cucumber
1 Avocado
2 Ears of Corn
1 Red Pepper
1 Yellow Pepper

Cut the Avocado in half and make sure to leave the skin on. Brush lightly with olive oil. Place skin side down-on hot grill. Flip after 5 minutes. Be careful not to move them too much after they are face down. Use a spatula to flip them back over after 5 min.

For the corn- I suggest removing the husk. I did not and it would have worked better without. Make sure to lightly coat with olive oil. Let cook until all sides have browned. 

Remove avocado and corn from grill and let cool.

Peel the cucumber and cut length wise, in half. Scoop out the seeds and cut into tiny cubes as shown.

For the tomatoes- make sure to remove the pulp and seeds from the inside. You only want the meaty part. Chop into similar size cubes.

Do the same with the red and yellow peppers. 

After the avocado and corn have cooled- 

Scoop the avocado from th skin and chop. 

Cut the corn off the cob.

Combine ingredients and toss. 

Use the Romaine Lettuce leaves as boats to hold your chopped salad.

For this salad- I made a dressing of chives, olive oil, lemon juice, yogurt and salt and pepper. Just combine in a blender. If you like cilantro you could substitute it for the chives. 

OR- you can use a ranch or balsamic vinaigrette.

For the Mustard Grilled Chicken marinade-

Combine in a blender-

2 Tablespoons Dijon Mustard
2 Tablespoons Yellow Mustard
1 Tablespoon Champagne Vinegar
1 Tablespoon Olive Oil
Salt and Pepper.

You can change these amounts according to taste.

Soak the chicken in the marinade for at least 1/2 hour and up to 8 hours.