A CAPITOL FOURTH!

Our good friends, the Thompsons came for a visit in the beginning of July. They were here for 2 short weeks and still didn't get in all the sites! They were our own personal tour guides (they did a short internship here years ago) and helped us appreciate even more how amazing it is to live in an area full of such rich history! We are now seasoned tour guides and ready to take reservations for anyone willing to blow their budget and come for a visit! We promise we won't get lost on your guided tour because we will soon be equipped with a GPS system, a necessity (we've now learned) for these parts! Just be prepared to gain at least 5 pounds, because I really like to feed my guests good! There's a lot of walking, so you can walk it off as you go! Just get ready for a finger lickin' site seein' good time! Anyone...anyone? Maybe this will entice you...

This is Aimee's 4th of July tradition - I always feel like the biggest copycat around her, but I don't care because this is the best fruit pizza I've ever had! She adds a little gourmet splash at the end, and drizzles raspberry sauce over each slice! To die for! It was such a hit, we had to make another one!

STAR SPANGLED FRUIT PIZZA
adapted from Aimee

1 cup butter - room temp.
1 cup powdered sugar
1/3 cup sugar
1 egg
2 1/2 cups flour
2 1/2 tsp baking soda
2 1/2 tsp cream of tartar
1/2 tsp pure vanilla
1/4 tsp almond extract - optional - I don't care much for it-I know, I'm not normal!

In a mixer cream butter and sugars, add egg and vanilla mixing to combine. Add the additional ingredients, mix well-it will be sticky. Patiently :) spread mixture evenly into a lightly sprayed rimmed cookie sheet.

Bake @ 325 Degrees for 12-15 minutes-don't over bake! The top should be just starting to brown. Let cool completely.

FROSTING

1 1/2 blocks (12 oz) cream cheese
1 cup powdered sugar
1 1/4 tsp pure vanilla

In a mixer, mix until nice and creamy and spread over cooled cookie.

RASPBERRY SAUCE

1 small container of frozen SWEETENED raspberries (in freezer section by the frozen fruit)
Puree in a blender or food processor. Drizzle over each slice! This really makes it!!!!

Summer Sandwich Lovin...Happened So Fast!

Meet my sister Zana, her tummy, and a yummy sandwich!

(That's Zana's shirt, not her skin :)

This is the perfect sandwich to shake you out of the same ol' sandwich blahs! Don't get scared when you read the ingredients. I personally have never bought Russian dressing in my life, but it seriously makes the sandwich. I've served it to family, friends and an unborn baby boy, and they all agree, this is the perfect summer sandwich!

Turkey Coleslaw Sandwich

6 Kaiser Rolls
1/2 lb Oven Roasted shaved turkey from the Deli
6 slices Havarti cheese
Russian Dressing-I used Ken's Steakhouse, it looked the creamiest (If you can't find creamy Russian Dressing, use a good quality Thousand Island-I hear they're pretty similar:)

1 bag of shredded cabbage - recipe follows

In a medium bowl empty the bag of shredded cabbage - add 3 Tb sugar, 1 Tb apple cider vinegar, and 1/3 cup mayonnaise (I use light). Toss well to combine.

Lightly butter rolls and broil until lightly browned.

To assemble sandwiches, spread a thick layer of coleslaw then the turkey and a slice of cheese. On the top bun, spread a generous amount of Russian dressing. Happy Summer Eating!

IMPRESS THE GUEST CHICKEN!

My friend Michelle and I have been exchanging our favorite recipes for years. She gave me this one awhile ago and said her classic statement along with it, "Make this, you'll love it - trust me!". I hesitated because it called for honey mustard sauce, and I don't care too much for mustard. I finally gave in a few weeks ago and have made it twice since! That says it all! This is one of my new FAVORITE chicken dishes! As for the honey mustard sauce well, all I can say is...come to mama! SOOO GOOD! You want to impress your guests? Make this, you'll love it - TRUST ME!

Honey Mustard Chicken
a.k.a Aussie Chicken from Outback Steakhouse

Honey Mustard Sauce

1/4 cup regular mustard
1/2 cup honey
1/4 cup mayonnaise
1/4 cup light corn syrup-I used only 2 Tb
1 Tb dried minced onions-I used reg. minced onions lightly sauteed in butter.

In a small saucepan whisk together all ingredients. Heat to a simmer. Take off heat and set aside.

Next you'll need:

6 pieces of thickly sliced bacon-cooked
6 chicken breasts-thawed
1 reg. sized container of sliced small White butter mushrooms(I lightly saute them in butter, Michelle doesn't, so you choose!)
6 med-thick slices of Colby Jack cheese or one 1/2 pound package grated
Lawry's Seasoned Salt

Preheat oven to 350 degrees.

Place chicken on counter and cover with plastic wrap. Pound each breast to an equal height, about 1/2". Dry each piece of chicken with paper towels-you want them really dry. Heat up your non-stick skillet to med high heat. Lightly sprinkle both sides of each breast with seasoned salt. Lightly cook chicken a few minutes on each side. You want the middle to be a little pink. Transfer chicken to a sprayed 9x13 pan. Lightly drizzle each piece with a little sauce. Break 1 slice of bacon in half and place on each piece of chicken. Evenly dump mushrooms over chicken and top with the cheese.

Place in oven and cook until cheese is melted and chicken is cooked. About 15 minutes. When serving pour more sauce over chicken and put the left over in a gravy boat. Try not to hog the sauce, or your guests will get annoyed! Unfortunately, I know this from experience! This dish goes perfect with garlic mashed potatoes! ENJOY!

Oh, the Many Possibilities of Meatballs!

This meatball goes great with any recipe. From spaghetti to Swedish meatballs-you can't go wrong! I always double the batch, then freeze them. Makes tons! I can get about 3 to 4 dinners out of it!

Favorite Meatballs-

Panade(the glue that holds them together)

1/4 cup bread crumbs or 1 slice good quality white bread, crust cut off, torn into small pieces.
1 egg, lightly beaten
1/4 cup half & half

In a small bowl combine above ingredients. Mix well-set aside.

1 pound Jimmy Dean Sage Sausage-use the Mild flavor if you don't like a slight kick!
1 pound lean ground beef
1/4 cup grated yellow onion
1/2 tsp garlic powder
1 tsp salt
1/8 tsp pepper
3/4 tsp baking POWDER

In your Kitchenaid bowl, beat together the panade mixture, the pork and all seasonings until well combined. With the dough hook, mix in ground beef until just combined. Don't over mix this part, or meat will turn out too tough!

Shape the mixture into 1 1/2-inch balls. Keep a small bowl of water nearby to keep you hands wet while doing this. It helps keeps the meat from sticking to your hands.

Place on rimmed cookie sheet. Bake at 410 degrees for 18-20 minutes. Be careful not to over cook!

Some of my favorite recipes to go with these...coming soon!

Fast Broiled Broccoli, and I mean FAST!

We love broccoli at our house, but I can't stand the smell that lingers around the WHOLE house after I steam it! This method of cooking keeps "that" smell contained pretty much. It's done just like the fast broiled asparagus. I buy the big bag of fresh broccoli from Costco. It's amazing how fast we go through it! Now I can eat my broc and not have my house smell like fungus mungus anymore!

Fast Broiled Broccoli-

Broccoli florets-cut into uniform pieces
olive oil
kosher flake salt

In a bowl add broccoli. Slowly drizzle a small amount of olive oil over and toss. Be careful not to add too much oil! Sprinkle with salt to taste. Spread on cookie sheet and place on top rack in oven. Broil for 2 to 3 minutes. They're done, you're done!

Bringing the Cafe Home!

Summer's here, and my sandwich/salad craving has kicked into full gear! My mom and I had the pleasure of visiting some local cafe/bakeries around my neck of the woods, when she came for a visit this past week. We came across some real winner's that I can't wait to copy. Ironically, my sweet sister in law emailed me this panini she enjoyed at a local cafe in her area, and thought I'd enjoy it also! My only words are...Ti Amo Panini! Lora, you've got taste! Thanks for sharing! Now I have to add a panini maker to my kitchen appliance wish list! But for now, my homemade version will have to do.

Grilled Asparagus and Tomato Panini~

High quality sourdough or Italian pane bread, lightly buttered

Provolone cheese

5-6 asparagus-fast broiled method under veggie post.

2 thick slices tomatoes, lightly salted and peppered

Shredded mozzarella

Lawry's garlic salt

On a heated skillet place a slice of bread, buttered side down. Cover with provolone cheese. Next, layer asparagus then tomatoes. Lightly sprinkle with garlic salt and cover with shredded mozzarella. Top with buttered bread. Grill until golden and cheese is melted.

Think of Lora (sorry, to get that song stuck in your head now) when you realize this is one of your new favorite sandwiches!

I Found My Thrill on Blueberry Pancake Hill!

This is my favorite pancake recipe! I've been on the hunt for awhile, and have tested many. This one fits the bill! No egg separating and egg white whippin, just dump it in and go! Gotta love that, early in the morning!

This Blueberry compote is just plain heaven. I like that it's not too sweet for the morning. My kids turn into perfect angels when they eat this breakfast! No wait, I should rephrase that, Garrett stops grunting (teenage morning language)and starts using regular English like, "Wow, this is good mom, thanks!" Music to my ears!

Blueberry Compote~

2 cups frozen blueberries

1/4 cup plus 1 Tb sugar

1 Tb cornstarch

1 Tb fresh lemon juice

zest of half a lemon-optional

In a small saucepan, whisk together the sugar and cornstarch. Turn on heat to medium. Add 1 cup blueberries, lemon jucie and zest-stir and cook until sugar dissolves-bring to a low boil and add the last cup of blueberries. Cook another minute. If sauce is too thick, add 1 to 2 Tablespoons of water. Remove from heat and keep warm.

Favorite Pancakes~

adapted from Barefoot Contessa

makes 12 pancakes-so I usually double this recipe.

1 1/2 cups flour-I use ground white wheat

3 Tb sugar

2 tsp baking powder

3/4 tsp table salt-I use a little less

1/2 cup sour cream-I use light

3/4 cup plus 1 Tb milk

2 extra large eggs-I only buy large-so in a separate bowl mix 1 additional egg and add half to the recipe-about 1 1/2 Tb.

1 tsp pure vanilla

1 tsp lemon zest (optional) but compliments this recipe well!

In a bowl whisk together the flour, sugar, baking powder, and salt. In another bowl whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingreds. to the dry ones, mixing only until combined.

Ladle pancakes on buttered griddle or an *electric skillet. I sometimes sprinkle a few frozen blueberries on each pancake-I get better results then mixing them in the batter. Also after the first batch the batter gets too thick (due to the baking powder) I add a little less than a tablespoon of milk for easier pouring unto the skillet.

*My Black and Decker electric skillet finally died-I never liked it. It always cooked things unevenly. This time I bought the Oster brand. It was only 15 bucks more and oh my word, the difference was amazing! It cooks evenly, and fast! And the nonstick surface really works, unlike the Black and Decker. Happy skillet cookin' days are finally here!