Thursday, September 23, 2010


If there is any possible way to get your hands on some fresh peaches...RUN. GET THEM. AND MAKE THIS ASAP!

Fresh Peach Dessert
2/3 cup powdered sugar
3/4-1 cup butter, softened
2 pkg. graham crackers; crushed
12-14 medium peaches or 7-8 large; peeled & sliced
1 can sweetened condensed milk
1/4 cup lemon juice
1 pt. whipping cream (I don't use it all, maybe 3/4 of it)

Mix cracker crumbs, powdered sugar, & butter. Save a small amount to sprinkle on top, press the rest into the bottom of a glass 9 x 13 pan. Whip the cream and add a little vanilla and powdered sugar until set, set aside. Mix the sweetened condensed milk with lemon juice. Then place the peaches on the crust and pour the milk/lemon mixture on top. Spread the fresh cream on top of that and sprinkle with remaining crust. Refrigerate.

*This is so light and fresh, but you have to share it or half it because it is best if enjoyed in the first 24 hours!

Thursday, September 2, 2010


this recipe & pic comes from Amy at BLD

Makes 8 servings

1 Tbsp kosher salt

1 Tbsp sweet paprika

2 tsp thyme

2 tsp marjoram

1 1/2 tsp granulated garlic

1 1/2 tsp dried minced onion

1 tsp freshly ground (coarse) black pepper

3/4 tsp cayenne pepper

1/2 tsp white pepper

1 beef flank steak, about 2 pounds

Place the salt, paprika, thyme, marjoram, granulated garlic, mincedonion, black pepper, cayenne, and white pepper i a blender or food processor and process for 20 to 30 seconds. Makes about 1/4 cup Spicy Rub.

Trim any visible fat from the flank steak, using a sharp knife. Score the meat in a cross-hatch pattern on both sides - do not cut through more than 1/16 inch. Rub with 1 Tbsp of Spicy Rub on each side (reserve the remainder for another time). Let stand 15 minutes or longer.

Preheat grill. Grill for about 6 minutes per side, moving the steak only to turn it, until steak is done to personal preference. Let stand 10 minutes before slicing. Slice on the diagonal, actoss the grain into thin slices.

Wednesday, September 1, 2010


(recipe and pic from

1 T extra virgin olive oil
2 boneless, skinless chicken breasts, cut into strips (I usually chop chicken)
Salt and freshly, ground black pepper
1 red bell pepper, cut into strips (Again I like mine chopped:)
1/4 c. sweet chili sauce
1/4 c. honey
2 iceberg lettuce heads, cut into quarters and leaves gently removed to make lettuce cups (1 head is enough if you are making as a salad.)
1/2 c. honey-roasted peanuts, chopped (or whole, or crushed, however you like them)
Juice of 1 lime
1 handful basil, chopped (fresh is best but not essential)

Place a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. (Or you can use Pam, and a little water when needed to save calories) Season the chicken with salt and pepper and cook in the pan until golden brown on all sides. (you may want to drain off some of the liquid at this point)

Add in the red pepper and cook until soft, about 3 minutes. Add in the chili sauce and honey and simmer to reduce it and coat the chicken. To serve, lay the lettuce leaves on a platter. Scoop some chicken mixture onto each leaf. Sprinkle with chopped peanuts, lime juice and basil.

OPTION: Turn the same recipe into a salad

NOTE: I prefer it without the basil

Pina Coladas

1/2 cup pineapple juice
1/2 cup cream of coconut
2 cups ice

Blend. Makes 4 (8oz) cups, and believe me you'll want more than one!

Broccoli Salad

2 bunches broccoli, chopped fine
1 med red onion, chopped fine
10 slices bacon, cooked crisp and crumbled
1 cup salted roasted sunflower seeds
3/4 cup crasins


Dressing: add to salad just before serving

1 c mayo
2T red wine vinegar
1/2 cup sugar

Honey Lime Fruit Salad

1 (20oz) can pineapple chunks drained
2-3 ripe kiwi peeled and sliced thick
1 cup green or red grapes, halved
1 cup strawberries, quartered
zest from 1 lime
1-2 Tbsp honey
1 tsp poppy seeds

Combine fruit, lime zest and poppy seeds. Gently toss. Drizzle honey over fruit and gently mix till coated with honey. Serve within an hour if you don't want the strawberries to stain the fruit.

Serves 4-6