Friends Food Family

The BEST Lemon Raspberry Cake with Lemon Icing

(Lemon Raspberry Cake with Lemon Icing)

Happy Birthday to Jeff! Here's a Lemon Raspberry Birthday Cake with Lemon Icing for You!

This past week we celebrated Jeff's Birthday. Every year when I make his cake, I always try and find something different. For me, it's chocolate, chocolate, chocolate. For Jeff, it is normally something fruit based. I know he is a fan of berries...blueberries, strawberries, raspberries...you get the idea. So, I looked up a number of cake recipes, had some ideas floating around my head and went to the market to get my supplies. Lemons, strawberries, blueberries, raspberries, seedless raspberry jam and buttermilk, an odd combination but stay with me.

The cake I choose was from Ina Garten called Lemon Cake. As I was looking at the ingredients, a few things piqued my interest. First was the amount of lemon zest and lemon juice that was used in the recipe. I knew this would give the cake a nice lemony flavor. The second ingredient was the buttermilk. I love using buttermilk when I bake and slightly tangy taste it adds to a recipe. Between the sugary icings and the sour ingredients, this recipe sounded delicious. 

I decided to make the lemon raspberry cake in cake pans versus loaf pans. I knew the consistency would be similar to a loaf cake or pound cake but I wanted something that looked like a birthday cake. Originally I was going to make the cake in a tube pan and fill the center with a mixture of the strawberries, blueberries and raspberries. Somewhere between making the cake and baking the cake, I put the batter in cake pans.

Looking back, I'm glad I did. This cake is so good, you really want to appreciate the pure lemoniness of the dessert. I struggle sometimes with doing "too much" to a recipe. As food bloggers, I think we are always trying to "kick it up a notch" when we really don't have to. I decided to make the recipe and add a few basic elements to enhance the cake.

After baking the cake and assembling it with raspberry jam, I knew I had something tasty. The ingredients came together easily, it baked up perfectly and assembled quickly for one of the prettier cakes we have made. It looked and smelled AMAZING! After singing "Happy Birthday", we quickly cut into the cake. With a little bit of berry sherbet, the cake was delicious. Just enough sweet and tangy. Jeff kept saying, "This is probably the BEST lemon raspberry cake I have ever eaten." And you have to remember, we cook and bake all the time!

We have been savouring this cake all week. I have been slicing slivers for breakfast while Jeff has been enjoying it as his nightly dessert. You can now begin to understand how we enjoy our sweets!

Hold on to this Lemon Raspberry Cake with Lemon Icing recipe, think - a perfect Mother's Day, graduation or cook-out dessert. Your guests won't be disappointed, and neither will you!

Ingredients for the Lemon Raspberry Cake with Lemon Icing:
1 cup of butter (2 sticks), at room temperature
2 cups of sugar
4 large eggs, at room temp
1/3 cup of grated lemon zest (2-3 lemons)
3 cups of flour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 teaspoon of kosher salt
1/4 cup of lemon juice, freshly squeezed
3/4 cup buttermilk, at room temp
1 teaspoon pure vanilla

Lemon Syrup:
1/2 cup of sugar
1/2 cup of lemon juice, freshly squeezed

1 jar of seedless raspberry jam

For the icing:
2-1/2 cups confectioners' sugar, sifted
4 tablespoons of lemon juice, freshly squeezed

For garnish:
fresh raspberries and mint leaves

Directions
1. Preheat the oven to 350 degrees F. Grease and flour (2) 8 inch cake pans. You may also line the bottom with parchment paper, if desired.

2. Cream the butter and sugar in a large mixing bowl and beat until light and fluffy, about 5 minutes (the mixture is grainy). With the mixer on medium speed, add the eggs, 1 at a time, and then the lemon zest.

3. In a separate bowl, mix together the flour, baking powder, baking soda, and salt. In a small bowl, combine the lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter until completely incorporated. Divide the batter between the 2 pans, smooth the tops, and bake for 30-35 minutes or until a cake tester comes out clean.

4. In a small sauce pan, combine the lemon juice and sugar to make the lemon syrup. Cook over low heat until the sugar is dissolved. Remove from heat and allow to cool.

5. After removing the cakes from the oven, allow the cakes to cool for 10-15 minutes. Remove from the pans and brush the top and sides of the cake with the lemon syrup. Allow cakes to cool completely.

6. Prior to assembling the cake, place 1/2 to 3/4 cup of raspberry jam in a small pan and warm to melt the jam. Remove and cool slightly.

7. For the icing, place the lemon juice and confectioner's sugar in a bowl and mix until smooth. The texture should be thick, white and spreadable, adjust the sugar and lemon juice as needed.

8. To assemble the cake, place the first layer on a plate, spread the raspberry jam over the top of the cake and allow it to drizzle down the sides. Place the second layer on top and spread the icing over the top, again, allowing the frosting to drizzle down the sides.

We garnished the lemon raspberry cake with a few fresh raspberries and mint leaves. Cut and enjoy!

More Great Recipes for Your Next Cook-Out

 

We'll make this brief. Summer is almost here and cook-out season is about to begin. It's hard to find recipes that are recommended as "good to bring to a cook-out". We have over 300 recipes available for you to try which we have made for our friends and family. This is the second of two recipes lists which will give you some suggestion on dishes to bring or serve at your next gathering. If you don't like this selection, please check out our first Checklist for a Great Cook-Out.

Like we said - we'll make it brief...have a wonderful holiday, be safe and bring some great food to your next cook-out!

We'd love to hear what you think. Tell us which recipes you like. 

Let's start with drinks

Pineapple Sangria - Beat the heat with this refreshing drink.

Limon Mojito - A traditional mojito using limon rum and a homemade simple syrup.

Then we will serve appetizers

Asparagus and Procuitto - Asparagus wrapped in proscuitto and grilled...absolutely delicious!

Killer Guacamole - You have to start a cook-out with a spicy dip...and you can put it on burgers.

 

Gather around the table for dinner

Minnesota Baked Beans - Delicious - with 5 different types of beans, brown sugar, ketchup and bacon.

Red-Skinned Potato Salad - Scallions, red wine vinegar and just a touch of mayonnaise.

Charcoal Grilled Lemon Chicken - Made with chicken thighs, they are moist and lemony.

Quinoa, Mango and Black Bean Salad - Mango, Red Peppers, black beans and healthy, too!

Modern Succotash Salad - An alternative to baked beans, a cool bean salad.

Mini Yukon Potatoes with Dill - Boil your potatoes ahead of time and saute them with dill to finish.

Salmon with and Orange Ginger Glaze - Adapt this recipe to the grill, it will be delicious.

Quiet Man's Steak Tips - Read the comment at the bottom for the real story!

 

And last but not least...DESSERT...my favorite!

Chocolate-Stout Brownies - Fudgy and delicious. Try them with ice cream!

Pineapple Fruit Dip - Cut up some fresh fruit and dip away. It also includes the Orange Fruit Dip.

Chocolate Chip Cookie List - If you like chocolate chip cookies, you'll love these favorites.

Chocolate Root Beer Cupcakes - Who doesn't like the taste of root beer on a hot day?

Lemon Cake with Lemon Buttercream Frosting - Add fresh blueberries or strawberries. Perfect!

White Bean, Shrimp and Tomato Salad

 

As I had mentioned a few blogs back, we are going to be highlighting some great cold salads which can be used as an appetizer or side dish for your next function or event. As the weather gets warmer, we look for dishes that are easy and use as many fresh ingredients, from the garden, as possible.

This salad is a family and party favorite. We use it most times as an appetizer and whatever remains is usually used in a salad for lunch or a light snack the next day, but only if it is doubled. The recipe is part of our "recipe box" series, those recipes we started cutting out and saving 6-8 years ago. This box holds many of our favorite dishes.

We love this recipe for a number of reasons (but here are two):

1. Everybody raves about the dish, it's basic but very different tasting. If you think about it, have you ever had anything like this at a party?

2. It's easy and delicious...beans, shrimp, fresh tomatoes and fresh basil...on toasted french bread...to die for!

A few more weekends before the 4th of July cookouts begin. Try this recipe on your family and friends, we can guarantee that you will be making it for your next gathering. Be the hit with this appetizer, the white bean, shrimp and tomato salad.

Ingredients:

2 (14.5 ounce) cans of small white beans or cannellini beans, we use a can of each

2 large cloves of garlic, finely chopped

1 fresh sage leaf, finely chopped

1 pound of fresh small (or medium) shrimp, peeled

2 medium ripe tomatoes, cored, seeded and finely chopped

8 large basil leaves, cut into fine strips

1/3 cup of olive oil

Salt and pepper to taste

Stone ground crackers, pita chips or french baguette slices, lightly toasted  

Preparation:

Rinse the two cans of beans in a colander and place into a bowl with the chopped tomatoes, and garlic.  

Bring a small saucepan of water to a boil. Add the shrimp and cook for one minute or just until the shrimp turns bright pink. Add the shrimp to the bean mixture with the sage, basil and olive oil.

Add salt and pepper to taste.

Serve slightly warm or cold with crackers, pita chips or toasted slices of french bread.

NOTE: If the mixture seems a little bland, add a little more olive oil.  

Cook's Illustrated Modern Succotash Salad

 

Last weekend was dubbed "Cook Off Weekend". Jeff and I found a few of our favorite magazine cookbooks and decided to try a new set of recipes. Many of the next recipes that will be showcased are cold salads which can be used as side dishes for your family or the next cook-out or gathering you have to attend. One of our favorite magazines is Cook's Illustrated. Not only do we subscribe to the monthly magazine, we purchase the seasonal compilations. This recipe called Modern Succotash Salad sounded light and refreshing calling for fresh corn, green beans and basil. 

Having finished planting our garden during Memorial Day Weekend, we love trying recipes that can ultimately use many of the vegetables and herbs we have planted. We're going to need quite a few recipes for the 31 tomato plants, 16 peppers plants, 11 eggplants, rows of green beans, summer squash, zucchini, cucumbers, pumpkins and acorn squash we planted. We also have blackberry and raspberry bushes along with a few straggly strawberry plants. We actually picked the first strawberry today!

Other than having to cut the green beans, this recipe for succotash salad makes up very quickly. We doubled the recipe and fed 10 comfortably with leftovers. This salad was incredibly delicious with the dressing bringing all the flavors of the fresh vegetables together. It complements any meal as a side dish, especially if you are grilling. The following day, Jeff added it to salad and said it was better the second day.

Think hot day, cold salad...refreshing! Try this as a summer side, it's different, easy and will have your family (and friends) looking for more.

Ingredients:

3 tablespoons of olive oil
1  1/2 tablespoons of lemon juice (freshly squeezed)
1 teaspoon of honey
1/2 of a small red onion, minced
Salt and black pepper, to taste
3/4 pound of fresh green beans, trimmed and cut in half
2 ears of corn, kernels removed from the cob
1/2 pound of frozen lima beans
2 tablespoons of chopped fresh basil leaves

Preparation:

1. Stir together oil, lemon juice, honey, red onion and salt and pepper to taste in a small bowl.

2. Bring 2 1/2 quarts of water to a boil in a large pan. Add 1 teaspoon of salt and green beans, cook for 1 minute. Add corn and lima beans and cook until tender, about 5 minutes. Drain vegetables in a colander and rinse under cold running water until cool.

3. Toss vegetables with dressing and coat evenly. Stir in basil and season with salt and pepper to taste. Serve immediately or refrigerate until ready to serve.

Southern Living's Five Bean Bake - Minnesota Baked Beans

 
(Sorry about the blurry picture, didn't have my glasses on!)

On May 7th, Jeff's mom and dad celebrated their 82th and 97th birthdays, respectively. As part of their birthday celebration, we invited some friends from the "old neighborhood" for a cook-out. For a few, it was the first time they had seen my in-laws since they moved in with us in August 2010.

One of their neighbor's, Sharon, brought over her famous Minnesota Baked Beans and they were DELICIOUS. They were sweet with chunks of bacon and a variety of beans, including lima beans. I thought they were not only tasty but interesting.

Over Memorial Day weekend, we had a few neighbors and friends for a Sunday evening cook-out. I mentioned to Jeff that Sharon's beans were delicious and wondered if the Minnesota baked beans were her recipe, as she grew up in Minnesota, or if there was really a recipe called Minnesota baked beans. To the internet I went and googled "Minnesota Baked Beans" and to my surprise...the recipe. Jeff was also looking through some of our Southern Living Cookbooks and came across this Five-Bean Bake. It had many of the same ingredients as the Minnesota baked bean recipes on-line. The recipe was easy to put together, 1-1/2 hours in the oven and we were set to go.

As I chopped and sauteed the bacon, got the onion diced and rinsed all the beans, I started laughing. We had doubled the recipe for 16 people and I had 20 cups of beans. The single recipe feeds up to 12 as a side dish. I kept thinking that there was going to be lots of leftovers.

With our menu of Wilson Farm's Red Skinned Potato Salad, a tossed green salad, Jeff's Sizzling Sirlion Steaks, grilled chicken and 20 cups of beans, we were ready for dinner. The beans were absolutely delicious. They were sweet but also had a sour edge from the cider vinegar. The mixture of five different beans made for a great taste as well as interesting texture. After everyone finished we had a small portion of beans for leftovers. Either people felt bad that we had so many beans or they truly liked the dish. I'm going to go with..."they truly liked the dish" and add this to my list of cook-out favorites.

Summer is almost here and weekend cook-outs are just around the corner. Be the hit of the party with this Five Bean Bake...a great side dish that's easy and delicious!

Ingredients:

8 slices of bacon, chopped
1 large onion, diced
1 (28 ounce) can of baked beans (we used B&M Baked Bean - Country Style)
1 (19 3/4 ounce) can of black beans, rinsed and drained
1 (16 ounce) can of chickpeas, rinsed and drained
1 (15 1/2 ounce) can of kidney beans, rinsed and drained
1 (15 1/4 ounce) can of lima beans, rinsed and drained
1 cup of ketchup
1/2 cup of brown sugar, firmly packed (we used dark brown sugar)
1/2 cup of water
1/4 cup of cider vinegar

Preparation:

Cook chopped bacon slices in a large skillet over medium-high heat until crisp; remove bacon, reserving 2 tablespoons drippings in skillet.
Add diced onion, and sauté in hot drippings 5 minutes or until tender.

Combine bacon, onion, pork and beans, black beans, chickpeas, kidney beans, lima beans, ketchup, brown sugar, 1/2 cup water, and cider vinegar in a lightly greased 13- x 9-inch baking dish. 

Bake, covered, at 350° for 1 hour; uncover and bake 30 more minutes.

Sticky Chicken Wings

 

Are you looking for a great appetizer to serve at your next football gathering, tailgate party or family cookout? I have a recipe that has three ingredients and is guaranteed to become a party favorite...STICKY CHICKEN WINGS.

I can't remember where the actual recipe came from but, I think it was Cousin Dave who borrowed it from his mother, Auntie Ree-Ree. I probably cook mine a bit differently than they do, but the results are still the same...(sticky) finger lickin' good!

They are so good, they fall into the category of addicting. Sweet and Salty, a perfect balance. It's like the old Lay's potato chip commercial, "Nobody eats just one". It's really one after another after another!

To start:

5-6 pounds of frozen chicken wing parts

Place these in a large roaster pan.

Mix:

3 cups of brown sugar

3 cups of soy sauce

Place these ingredients in the bowl and mix well. It will be very thick and syrupy. Pour this over the chicken wings. Stir the wings so that they are evenly covered with the marinade. Cover with aluminum foil.

Heat the oven to 400 degrees. Place in oven for one hour.

At the end of the first hour, remove the foil. Turn all the chicken wings over. They will be floating in the sauce. Cook for 30-45 minutes or until the wings become golden or slightly blackened. remove from oven and pour 1/2 of the liquid from the pan. Turn over the wings and cook for another 30-45 minutes to a dark golden brown.

Remove from oven and allow to cool for 10 minutes. Serve and enjoy.

And no fighting over the last wing!

Apologizes for the picture which is a bit blurry....maybe it was my sticky fingers taking the picture!

 

Cook's Charcoal-Grilled Lemon Chicken

 

For the past two weeks I have hesitated to post this recipe. Not because we didn't like it, but I am the slowest typist and the recipe was quite detailed. Things have been a bit crazy around here and until we get into our September "back to school" routine, I feel like I am pressed for time. So, tonight I talked my son, Stephen, into typing the recipe and then I could add the storyline. (Thank you, Stephen!)

I am now very excited to tell you about this recipe because many of the chicken recipes we create and report on are made with boneless chicken breasts. This can get a bit boring. You forget how good the whole chicken really is...thighs, wings, drumsticks and breasts.

Having quite a few mouths to feed, we decided to try this recipe. It was in the Cook's Illustrated, Summer Entertaining 2010 Magazine. Jeff made it the first time with the Pasta and Squash with Tomatoes, Basil and Pine Nuts recipe which I blogged about two weeks ago.

To begin...huge, huge, hit! Charcoal grilled, lemony, garlicky...finger lickin' good!

Not only were people grabbing for different pieces, everyone remarked at how nice it was to have something other than the chicken breasts. Then, the leftovers turned out to be even better the next day. The lemon-garlic flavor was more pronounced than the night before. Whether eating the chicken cold off the bone or peeled to make sandwiches, our family talked about that meal for days.

As summer is winding down and cook-outs become less and less, I thought I could share this recipe with you for two reasons: 1. The weather is supposed to be wonderful this weekend, giving you an opportunity to give this recipe a try. 2. You can serve this hot or cold, meaning...great for Fall tailgating.

Check out the recipe and give it a try...be the hit of the gathering!

Ingredients: 

3/4 cup kosher or 1/2 cup table salt

2 whole chickens (about 3 1/2 pounds each), cut into drumsticks, thighs, breasts, and wings; backs reversed for another use

1/4 cup extra-virgin olive oil

4 large garlic cloves, minced and made into paste

1 cup juice from 5-6 lemons

1 tablespoon minced fresh thyme leaves or 1 1/2 teaspoons dried

Preparation:

1. Dissolve salt in 2 quarts water, in large bowl or two gallon-size zip lock plastic bags. Add chicken parts (seal zip-lock bags, if using), and refrigerate until fully seasoned, about 1 1/2 hours. Remove chicken from brine, rinse very well, dry thoroughly with paper towels, and season with pepper.

2. About 30 minutes before cooking, light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Build modified 2-level fire, arranging coals over two-thirds of grill, leaving one-third empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes. Grill is ready when coals are medium-hot. Scrape grate clean with grill brush. Lightly dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate.

3. Heat olive oil and garlic in small saucepan over low heat until garlic starts to sizzle but not color, 1 to 2 minutes. Remove saucepan from heat; combine garlic and lemon juice in large, shallow, nonreactive 13 by 9-inch baking dish or similar pan; set aside. (Dry herbs may be added to garlic-lemon mixture at this point; fresh herbs should not be added until just before coating chicken.)

4. Grill chicken skin side down on hotter side of grill, pulling chicken over to cooler side if flare-ups occur or if skin starts to char, and flipping and moving pieces to ensure even cooking, until chicken is dark golden brown and registers between 160 and 165 degrees on instant-read thermometer for breasts and 170 and 175 degrees for thighs, drumsticks, and wings (about 15 to 20 minutes). Transfer chicken pieces to lemon sauce and roll to coat completely. Return pieces to cooler side of grill; heat until lemon sauce flavors meat, about 5 minutes longer, turning each piece and brushing with sauce once or twice more. Return chicken to pan and coat in lemon sauce once more; serve warm or at room temperature.

Enjoy, Enjoy, Enjoy!

Cook's Illustrated - Pasta and Squash with Tomatoes, Basil and Pine Nuts

Having fresh vegetables in the garden makes it very easy to prepare meals at our house. We were laughing tonight about how we have been eating meals with cherry tomatoes all week. When they are coming out of the garden faster than we can consume them, you get to eat cherry tomatoes at every meal.

The other night we pulled out the Cook's Illustrated "Summer Entertaining" Magazine. It had some great recipes for garden vegetables. We made this recipe of Pasta and Squash with Tomatoes, Basil and Pine Nuts and served it with a Grilled Lemon Chicken which was amazing. (I will be blogging about that recipe next...). The grilled zucchini along with the tomatoes and basil had a deliciously refreshing taste especially when paired with the tanginess of the lemon chicken. We loved the basil and pine nuts, giving it a bit of that "pesto" flavor. Of all the pasta salad recipes we have highlighted this summer, this has definitely been one of our favorites. Probably something we should probably add to our cook-out checklist.

Ingredients:

4 medium zucchini and/or summer squash (2 pounds) halved lengthwise and cut crosswise into 1/2 inch pieces

3 tablespoons of kosher salt

1 pound of farfalle pasta

5 tablespoons of extra virgin olive oil

3 medium garlic cloves, minced or pressed through a garlic press (about one tablespoon)

1/2 teaspoon of red pepper flakes

1 pint of grape (or cherry) tomatoes, halved

1/2 cup of chopped fresh basil leaves

2 tablespoons of balsamic vinegar

1/4 cup of pine nuts, toasted in a small dry skillet over medium low heat until lightly browned and fragrant, about 4 minutes

Grated Parmesan cheese

Preparation:

1. Toss zucchini and/or summer squash with 1 tablespoon of kosher salt in a medium bowl, transfer to a colander and set the colander over bowl and let stand for 30 minutes. Spread squash evenly over a double layer of paper towels, pat dry with an additional towel and wipe off residual salt.

2. Bring 4 quarts of water to a rolling boil, covered in a stockpot. Add remaining 2 tablespoons of kosher salt and pasta, stir to separate and cook to al dente. Drain and return to pot.

3. While pasta is cooking, heat 1 tablespoon of oil in a 12 inch non-stick skillet over high heat until just smoking, swirl to coat skillet. Add half of squash and cook, stirring occasionally, until golden brown and slightly charred 5 to 7 minutes; transfer to baking sheet or large plate. Repeat with remaining squash.

4. Return empty skillet to medium high heat; add 1 tablespoon of oil to coat skillet. Add garlic and pepper flakes; cook until fragrant, about 10 seconds. Add squash mixture, remaining two tablespoons of oil, tomatoes, basil, balsamic vinegar and pine nuts to pasta in pot, toss to combine. Adjust seasonings (salt and pepper), if necessary and serve, passing cheese separately.

Greek Pasta Salad

 

With all the fresh vegetables coming from our garden, I love putting together healthy, delicious meals. For the past few years, I have been making a Greek pasta salad that has been a hit at a few of our summer cookouts. Based on the concept of a Greek Salad, I try to incorporate the ingredients with pasta rather than lettuce greens.

I was able to use fresh tomatoes, cucumbers, peppers and oregano right from the garden. It gives the salad an amazing flavor and freshness. I also love the fact that I can add this to any type of pasta and always get the same results...no leftovers!

Try this as your next side dish whether for a cook-out or dinner, people will come back for seconds...and thirds, providing there is any left.

Ingredients:

1 pound of cooked pasta (according to directions), we used large rigatoni

1 pint of cherry tomatoes (cut in half)

1 large cucumber, remove seeds and cut into one inch cubes

1/2 small red onion, chopped

1 large red or green pepper, remove seeds and cut into one inch cubes

1 small can (4 ounces) of sliced olives, drained

1 container (6-8 ounces) of crumbled feta cheese

2 tablespoons of fresh oregano, chopped

1 bottle of Greek salad dressing, your choice

Preparation:

Cook pasta according to directions, drain and place into a large bowl. Add chopped vegetables, olives, feta and oregano. Add about one cup of Greek salad dressing. Add more if necessary to incorporate the pasta with the vegetables. Serve immediately or chill for 2 hours before serving (for best flavor). This will feed 4-6 people as a side dish, double the recipe for bigger crowds.

Checklist for a Great Cook-Out

 

This weekend will be filled with friends, food and family. What better than to look at some of the great recipes covered in the past few months. If you have missed any, this would be the time to re-visit the site and try some new recipes at your summer cook-out.

Let's start with drinks. There is always beer and wine, but what about a Bourbon Annie, a Bacardi Mint Mojito or a Cilantro Infused Margarita (see story below from the monthly newsletter).

A friend of Jeff's was telling me about a great margarita she had created for a Cinco de Mayo party. It was a cilantro-infused tequila which she mixed with some sparkling grapefruit juice. This sounded very interesting and I pursued the conversation to find out exactly how she made it. She had chopped some cilantro and mixed it with some white tequila. After 24 hours she strained the mix and blended it with some Izze Sparkling Grapefruit Juice.

 

This weekend while we were preparing the guacamole, I decided to try this margarita concoction. I had about 2 cups of white tequila and mixed it with 1/4 cup of cilantro. I let it sit for an hour and then strained it. I mixed 1 shot of the tequila with 4 ounces of Izze Sparkling Grapefruit Juice (which I found at Brooks Pharmacy). I shook the mixture with ice, gave a squeeze of fresh lime and poured it into a salted margarita glass over ice. The taste was very different as the cilantro flavor comes through, but the grapefruit juice gave it just enough sweetness to make it smooth and clean tasting. I actually liked it so much, I saved some tequila and plan on heading home to enjoy a glass with the remainder of the guacamole. YUM!

 

Thank you, Janice McDonald, for the recipe and for that I name it the Cilantro-Infused Grapefruit Margarita by Janice!

 

Now for appetizers. You'll need Killer Guacamole for the salsa and chips, Ginger-Garlic Shrimp and Carrot Top Pesto to go with your cheese and crackers.

Then there are Great Steak Marinades, Apple Baked Bean Casserole, Red Skinned Potato Salad and Sausages, Peppers, Onions and Potatoes. 

For dessert, you definitely need Strawberry Shortcake, maybe some of Andria's Chocolate Chip Cookies, Chocolate Chip Brownies and don't forget the refreshing Pineapple Fruit Dip.

These are just a few of the tasty recipes available on Friends Food Family. Please visit our archives, which are categorized into food groups, to view more cook-out ideas.

Have a wonderful and safe 4th of July.

Quinoa, Mango and Black Bean Salad - Eating Well

 
Since my daughter, Danielle, graduated from Keene State in May, she has been trying to get me to eat healthier. Most of you know me for having a chocolate chip cookie for breakfast. She was a health and wellness major studying food and nutrition so more healthy cooking will probably be in our future.

Since she gets home earlier than us, she has been cooking some of our meals. She had been craving quinoa but didn't have a recipe. She went on-line and found this dish at Eating Well called Quinoa, Mango and Black Bean Salad. We had most of the ingredients and just needed the quinoa and mango. We doubled the recipe and it fed 5 people as a side dish with enough left for lunch the following day. The salad was easy to put together and tasted delicious with grilled chicken. The quinoa has a nutty taste and when it was mixed with the sweet red pepper and mango, not only was it colorful, but bursting with flavor. The fresh ginger, rice vinegar and sesame oil with the orange juice and scallions, dressed the salad nicely giving it an Asian flavor.

This is one of those side dishes that can be added to a quick dinner or great as a salad for a cook-out. It tastes great warm as well as cold.

1/2 cup quinoa, (see Note)

1 cup water

1/4 cup orange juice

1/4 cup chopped fresh cilantro

2 tablespoons rice vinegar

2 teaspoons toasted sesame oil

1 teaspoon minced fresh ginger

1/8 teaspoon salt

Pinch of cayenne pepper

1 small mango, diced

1 small red bell pepper, diced

1 cup canned black beans, rinsed

2 scallions, thinly sliced

1. Toast quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, 4 to 6 minutes. Transfer to a fine sieve and rinse thoroughly. Return the quinoa to the pot and add water. Bring to a simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes.
2. Meanwhile, whisk orange juice, cilantro, vinegar, oil, ginger, salt and cayenne in a medium bowl. Add mango, bell pepper, beans and scallions; toss to coat.
3. When the quinoa is finished cooking, add to the mango mixture and toss to combine.

Note:Quinoa, a delicately flavored grain, was a staple in the ancient Incas' diet. Toasting it before cooking enhances its flavor, and rinsing removes any residue of saponin, quinoa's natural, bitter protective covering.

Paula Deen's Apple Baked Bean Casserole

 
I know this isn't the greatest picture. Hunger over came my family and no one wanted to wait for me to take pictures. The picture doesn't do the recipe justice. Baked beans don't always look appetizing but they were delicious. 

I was home the other day after some minor eye surgery, relaxing on the couch. Whenever I am given the opportunity to watch TV during the day, I usually end up on the Food TV network. I was listening to Paula Deen talk about all the great things she was going to make with beans. She grabbed two small cans of beans and began to "doctor" them up. She added brown sugar, mustard, and apples and then covered the dish with bacon and placed it in the oven. There you have it Paula Deen's Apple Baked Bean Casserole.

I liked the combination of ingredients and I have a few baked bean recipes myself which are basic canned baked bean with a little bit of this and a little bit of that. When we decided to have hamburgers for dinner, I checked the pantry and there it was...two small cans of beans. I looked up Paula's recipe and it was so easy I thought I would definitely add this as another staple for our cookouts. The beans were tender and had that smokey taste of bacon. The apples were tart and blended well with the overall sweetness. We broke apart the crispy pieces of bacon and added them to each serving.

Paula Deen really does know how to "doctor" a few cans of baked beans!

Ingredients:

• 1 cup diced onion
• 2 (15-ounce) cans Boston-style baked beans
• 1 cup diced Granny Smith apple
• 1 tablespoon prepared mustard
• 1/4 cup brown sugar
• 1 teaspoon salt 
• 5 strips bacon

Preheat the oven to 350 degrees F.

Coat a 2-quart baking dish with nonstick cooking spray. In a large bowl, combine all the ingredients except the bacon and mix well. Pour into the baking dish and lay the raw strips of bacon on top. Cover and bake for approximately 45 minutes, or until thick and bubbly. Uncover and bake for 5 more minutes.

Great Steak Marinades from A Salute to Steak

Today there are no pictures of steaks. Just stories and some really good recipes!

Back a few years ago, our friends, Di and Emil Giordano, gave us the cookbook, Command of the Grill - A Salute to Steak. They bought it because Jeff retired from the Marine Corps as a Colonel in the Reserves (after serving both Active Duty and Reserves) and they thought it was great because all sales benefited many Marine causes.

This is one of our favorite cookbooks. It has great variations of steak marinades which are absolutely delicious. Today, I'm going to give you two recipes, to whet your appetite, hoping that you will look further into ordering the cookbook. It is $10.00 so buy a few, spread the happiness! They are available by clicking the above link or through Weber Grill under Grill Books.

One of the great causes it supports is the Fisher House. Boston has it's first Fisher House, located on the grounds of the Veterans Administration Medical Center in West Roxbury, MA. It was completed in March of 2010. A Fisher House™ is a “home away from home” for families of patients receiving medical care at major military and VA medical centers. The program began in 1990 and has offered more than two million days of lodging to more than 75,000 families. Families of service men and women hospitalized due to their service in Iraq or Afghanistan do not pay to stay at a Fisher House, and the foundation helps cover the cost of alternative housing when the Fisher Houses are full.

As we celebrate Memorial Day, what better way to enjoy ourselves while supporting a wonderful cause. Thank you to all who have served and have lost their lives protecting us and our freedoms.

Two of our favorite marinades:

Jeff's Sizzling Sirloin Steaks- Chief Warrant Officer 2 Jeffery D, Carmenia, MCAGCC 29 Palms

Ingredients:

1/4 cup extra virgin olive oil

2 tablespoons of Worcestershire Sauce

1 tablespoon fresh lemon juice

1 tablespoon finely chopped, fresh rosemary

2 teaspoons balsamic vinegar

1 teaspoon granulated garlic

1 teaspoon of kosher salt

1 teaspoon freshly ground pepper

4 sirloin steaks, 10 to 12 ounces each and about 1-1/4 inches thick.

Preparation:

In a small bowl mix the marinade ingredients.

Place the steaks in a large plastic resealable bag (I use the 1 gallon size resealable bags) and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag several times to distribute the marinade evenly. Refrigerate for 1-2 hours. Remove the steaks from the bag and discard the marinade. Let the steaks stand at room temperature for 20-30 minutes before grilling.

With the lid closed, grill the steaks over direct medium heat (400-450 degrees) until cooked to desired doneness 12-15 minutes for medium-rare (6 minutes each side), turning once. Remove from grill and let rest for 2-3 minutes before slicing. Serve warm.

Makes 4-6 servings.

Spud's Grilled Steak- Captain Phillip Woodward MCAGCC 29 Palms

Ingredients:

1 cup of soy sauce

1/2 cup olive oil

1/4 cup finely chopped yellow onion

2 large cloves of garlic, peeled and crushed

1 tablespoon Mrs. Dash Original Blend

1 tablespoon fresh lemon juice

1 teaspoon granulated garlic

1 teaspoon granulated onion

1/2 teaspoon of Worcestershire sauce

1/4 teaspoon brown sugar

1/4 teaspoon freshly ground black pepper

4 porterhouse steaks, 12 to 16 ounces each about 1 inch thick

1 teaspoon Mrs. Dash Original Blend

Preparation:

In a large resealable bag, set inside a large bowl, combine the marinade ingredients. Poke the steaks all over with a fork and add the steaks to the bag. Press the air out of the bag and seal tightly. Turn the bag several times to evenly distribute the marinade, place the bag back in the bowl and refrigerate for 30-60 minutes.

Remove the steaks from the bag and reserve the marinade. Let the steaks sit at room temperature for 20-30 minutes before grilling. Meanwhile, pour the marinade into a medium saucepan. Bring to a boil over medium heat and boil for about 10 seconds.

With the lid closed, grill the steaks over direct medium-high heat (450-500 degrees) until cooked to desired doneness. 8-10 minutes for medium-rare, turning once or twice and brushing with a little of the boiled marinade. If flare-up occur, temporarily remove from indirect medium-high heat. Remove from the grill, sprinkle the 1 teaspoon of Mrs. Dash over the steaks and let rest 2-3 minutes before slicing. Serve warm.

Makes 4-6 servings.

Though these recipes call for a particular steak type, we have mixed them up. But they always taste better with the recommended cut.

As I finished this blog, I yelled to Jeff, "We are definitely having steak tonight!". We just have to figure out which marinade we want!

Sausages, Peppers, Onions and Potatoes

 
With the warmer weather coming, outdoor entertaining is just around the corner. Two weeks ago we were invited to our first cookout of the season. Trying to figure out what I would bring, I figured I'd make a family favorite, sausages, peppers, onions and potatoes. I originally started making this mixture because my family loved sausages, peppers and onions. Instead of having to cook the ingredients separately, I would put them in one large roasting pan and was able to create the same meal with less effort.

I was never a fan of sausages, peppers and onions but I find I can't stop eating this dish when I make it. The potatoes pick up all the flavor of the peppers and onions and the red peppers bring a little bit of sweetness to the dish, complimenting the sweet and hot sausage. Deliciously perfect...and a great cook-out dish!

I apologize for not having a better picture. In all the commotion of leaving for the party, I forgot to take a picture. If you make the dish, take a picture, I'll post the results. 

Ingredients:

3 pounds of red potatoes, diced into 1 inch cubes

2 pounds of Italian sausages (1 pound sweet sausage, 1 pound hot sausage), cut each link into 3 pieces

1 green pepper and 1 red pepper, cut into 1/4 inch slices

2 medium white onions, cut into 1/4 inch slices

1/4 to 1/3 cup of olive oil

1 teaspoon of salt

1 teaspoon of black pepper

1 tablespoon of freshly chopped rosemary

Preparation:

Take chopped vegetables and sausage and toss in a large roasting pan. Pour olive oil over the mixture and coat generously. Sprinkle with salt, pepper and rosemary. Cover tightly with aluminum foil. Place in a 400 degree oven and bake for 1 hour. After one hour, remove the foil and allow the vegetables and sausages to begin to roast, turning slightly golden brown. Bake for another hour, stirring every 20 minutes. Remove and serve.