Back To School!

We had a dinner today to celebrate our Two Favorite Teachers!! Jill our daughter is a 4th Grade teacher at Gibsonville Elementary in Gibsonville, North Carolina. Scott our Son-In-Law is a High School Teacher teaching AP US History, CP US History, AP Psychology and AP Government at T.W. Andrews High School in High Point, North Carolina. They are both in their 6th year of teaching... Lucky Students!!

Our dog Bromley (Sheltie) meeting Jill and Scott's dog Reagan for the 1st time! Bromley loved having a visitor... Reagan not too sure what to think of this guy!!

We had a "gift bag" filled with things on Jill's wish list of things needed for her classroom!!

My cute centerpiece (Jill took home the pencils)

Dinner menu was from one of my favorite cooks... Ina Garten.

Tequila Lime Chicken

Guacamole

Sagaponack Corn Pudding

Frozen Key Lime Pie

Support Your Teachers!!!!

Foodie Friday - Low Country Grill

It's Foodie Friday!! Make sure you stop by

"Designs by Gollum"

for some great recipes and inspiration!!

Instead of making the traditional "low country boil" I made this "low country grill." Grilling really brought out the flavors! This dish was easy and fun to make.

Low Country Grill

• 2 Tbsp. olive oil
• 1 tsp. salt - divided
• 1 tsp. garlic powder, divided
• 1 tsp. seafood seasoning, divided
• 12 small red potatoes, quartered
• 1/3 cup butter, melted
• 1 lb. smoked kielbasa
• 3 medium ears sweet corn, cut in half
• 1 1/2 lbs. uncooked medium shrimp peeled and deveined

In a large blow, combine the oil with 1/4 tsp. each of salt, garlic powder and seafood seasoning. Add potatoes, toss to coat. Spoon onto a greased double thickness of heavy-duty foil (about 18 in. square).

Fold foil around potatoes and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until tender, turning once. Set aside and keep warm.

In a small bowl, combine butter with remaining salt, garlic powder and seafood seasoning. Grill kielbasa and corn, covered, over med. heat for 10-12 minutes or until kielbasa is heated through and corn is tender, turning occasionally an basting corn with half of the butter mixture. Keep warm.

Thread shrimp onto skewers, grill covered, over medium heat for 3-4 minutes on each side or until shrimp turn pink, basting with remaining butter mixture. Slice kielbasa into six pieces before serving. Carefully open foil from the potatoes to allow steam to escape.

Foodie Friday - Cafe Green Salad

Foodie Friday is hosted by Designs by Gollum, make sure to stop by her blog to see many other great Foodie Friday posts!

This week I am posting a salad from the newest food network star, Melissa d'Arabian. I was glad when she won, she was my pick! She reminds me a lot of Sara Moulton, and I have followed her for many years on the Food Network. I hope we will be seeing a lot of Melissa! Her first two shows have been great. This recipe is from her first show. The vinaigrette taste so good, fresh and will make you think why do I buy that bottled dressing when this is so easy to make, and the taste is not comparable!!

Cafe Green Salad

Ingredients

Mustard Vinaigrette:

• 1 garlic clove, sliced in 1/2
• 1 teaspoon Dijon mustard
• 1 tablespoon balsamic vinegar
• Small splash soy sauce
• Salt and freshly ground black pepper
• 3 tablespoons olive oil

Directions

3 cups mixed greens, the darker the better (not iceberg)

Rub the inside of a large wooden bowl with the garlic clove and then either discard it or save it for another use. Put the mustard in the bowl and whisk in the balsamic vinegar and soy sauce (a French secret!) vigorously for about 10 seconds to get a creamy consistency. Season with salt and pepper, to taste. Drizzle in the olive oil as slowly as possible with 1 hand while whisking as quickly as possible with the other hand to emulsify. Lay the salad greens on top of the dressing and toss just before serving.

Simple and delicious!!

Hornworm on Tomato Plants

My tomato plants have been doing great, then all of a sudden I have a few uninvited guests arrive! Would you look at how huge this guy was!! He had eaten many leaves and had even dined on one of my tomatoes! But he and two other friends are GONE!

Hope your garden is doing well, have you had any uninvited guests?

Summertime Jambalaya

I have been busy traveling and have not had a lot of time to do much cooking!! So I thought I would repost a recipe I did last year and plan to make this weekend. It was really good and I look forward to having it again!!

Foodie Friday is hosted by Gollum at Designs by Gollum. Make sure to stop by her blog for more great recipes and inspiration!

Jambalaya? In the summertime? At first glance, it seems too heavy. But the foil packet method used here keeps the dish lighter than usual. Plus, with all the great tomatoes, bell peppers, and okra available now, it'd be a sin not to make it! We loved this dish, hope you will give it a try!Here is the sausage, chicken, and vegetables. They can be prepared a day ahead.

Shrimp mixed with the brown sugar, olive oil, paprika, and tabasco!

Arrange vegetable mixture on foil, then top with shrimp and butter.

The butter will melt into a rich sauce.

As the packets cook, they'll puff up with steam.

Summertime Jambalaya on the Grill!

Cook:

1 cup medium grain white rice

Toss Together:
8 oz. andouille sausage, cut diagonally into 1/2" thick slices

1 cup rotisserie chicken, shredded

1 cup onion, sliced

1 cup yellow bell pepper, chopped

2/3 cup grape tomatoes, halved

2/3 cup okra, sliced into 3/4" thick rounds (thawed if frozen)

2 T. garlic

2 T. olive oil

2 T. chopped fresh parsley

Salt and Pepper to taste

Combine: Top Vegetables with and Grill

12 jumbo shrimp, peeled, deveined, tails left on (1 lb.)

2 T. brown sugar

1 T. olive oil

2 t. paprika

1/4 t. Tabasco

Salt and Pepper

2 T. unsalted butter, cold, cubed.

Garnish With:

Chopped scallion

Lemon wedges

Preheat grill to medium.

Cook rice according to package directions and keep warm.

Toss sausage, chicken, vegetables, garlic, 2 T. oil, parsley, salt, and pepper together in a bowl; set aside.

Combine shrimp with brown sugar, 1 T. oil, paprika, Tabasco, salt & pepper; set aside. Lay 4 pieces of 18 x 18" foil on flat surface. Divide sausage, chicken and vegetable mixture evenly between foil pieces, then top each with 3 shrimp and 3 cubes of butter. Fold the top of each foil pieces over jambalaya so edges meet, then crimp together to completely seal the packets. Grill for 8 - 10 minutes, or until puffed; remove from grill and let rest for 2 - 3 minutes.

Cut tops of packets open and spoon the jambalaya over the cooked rice. Garnish with scallions and lemon!

Yummmmmmmmmmmm!!

Foodie Friday - Paella

Foodie Friday is hosted by Gollum at Designs by Gollum.

Make sure you stop by her blog to see many great dishes and recipes!

Paella

Paella is a fun dish to make. You can personalize it to your taste. I made it the first time with the following recipe. Next time I think I will add lobster tails! It is a great dish to make in the summer and eat outdoors. I hope you will give this recipe a try!

Paella

Ingredients

• 6 tablespoons olive oil
• 1 cup minced onions
• 1 each small-sized sweet red and green bell peppers, seeded, and cut into strips
• 1 cup drained, chopped canned tomatoes
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh thyme
• 1 2 1/2 pound chicken, cut into serving pieces, patted dry
• salt and freshly ground black pepper
• 3 chorizos, sliced into 1/4 inch thick half circles
• 1/2 cup dry white wine
• 3 cups Bomba rice
• 1/4 teaspoon ground saffron or saffron threads
• 5 to 6 cups simmering chicken stock
• 12 extra-large shrimps in their shells, shelled and deveined, leaving tails intact
• 12 hard-shelled clams
• 12 mussels
• 1 cup peas
• lemon wedges for garnish minced fresh parsley
  

Directions
Make the sofrito: In a heavy 12-inch skillet heat 3 tablespoons olive oil until hot, add the onions, and pepper strips and cook, stirring, for 5 minutes. Add tomatoes, garlic, and thyme an cook, stirring for 5 minutes more, until most of the liquid in the pan evaporates and the mixture is thick.

Season the chicken with salt and pepper. In the skillet heat 3 tablespoons of the olive oil over moderately high heat until hot. Add the chicken and cook it, turning. Add sausages and cook until lightly browned. Transfer to a plate and deglaze pan with 1/2 cup dry white wine.

About 30 minutes before you plan to serve the paella, preheat the oven to 400 degrees. In a 14-inch paella pan or shallow casserole at least 14-inches in diameter, combine the sofrito, rice, and the saffron. Pour in 5 cups simmering stock and stirring constantly, bring to a boil over high heat. Remove the pan from the heat immediately and season with salt. Arrange the chicken, sausage, shrimp, clams, and mussels on top of the rice. Set the pan on the lowest shelf and bake uncovered for 20 minutes. Scatter the peas at random over the whole and bake for 5 to 10 minutes more or until all the liquid has been absorbed by the rice and the grains are tender but not too soft. If necessary, add the remaining cup of stock, if the rice needs to be more soft. Do not stir the paella once it goes in the oven.

Let paella stand at room temperature covered with a cloth for 5 minutes before serving. Garnish with the lemons and parsley!

Bon Appetite

Crock Pot Wednesday - BBQ Ribs

Crock Pot Wednesday is new and hosted by Dining with Debbie. Be sure to stop by her blog for some great easy recipes! Every time I use my crock pot I am so happy with the results and think I should really use this more often.

Thanks to Debbie I am sure I will be inspired to use it more often!!

Crock Pot BBQ Ribs

(Fall Off The Bone BBQ Ribs)

• 2 racks pork baby back ribs (about 4 1/2 pounds)
• 1 1/2 tsp. pepper
• 2 1/2 cups barbecue sauce
• 3/4 cup cherry preserves
• 1 Tbsp. Dijon mustard
• 1 garlic clove, minced.

Cut ribs into serving-size pieces; sprinkle with pepper. Place in a 5 - or 6 qt. slow cooker. Combine the remaining ingredients; pour over ribs.

Cover and cook on low for 6-8 hours or until meat is tender. Serve with sauce.

These were really good... We were so excited to eat them I forgot to get a finished product picture!!