summer dishes

I think Father’s Day is in June because men love to grill and there is no better season for such an activity than summer! Below you’ll find a handful of recipes that I know the father in our home would love…with a couple lighter side, yet equally delicious dishes for good measure.

0610161 Barbecued Grilled Chicken Wings Onion, Gruyere & Arugula Burgers 3 Tomato, Corn & Zucchini Pizza Bourbon Barbecue Ribs Black Bean Burgers 6 Fruit Salsa with Cinnamon Chips

Happy Summer Eating!

Brandy J

 

 

 

Posted in father's day, meaty, recipes, what's cooking | Tagged | Leave a comment

marinated grilled chicken

marinated grilled chickenAsk Sticky to make something on the stove and he looks at me like I am speaking a foreign language. Suggest we grill for dinner and the man instantly has the giant tongs in one hand and a beer in the other.

Seeing how Father’s Day is just around the corner I thought why not throw the guy a bone and do a meaty post. Something so easy that even he will be able to make it in the future (with very little assistance). Of course he was the taste tester as I do not each such a thing as chicken..and since you are seeing it here you can bet it got a double thumbs up from the carnivore of our home.

(Raw chicken…it’s so gross. Really you guys, I need to move on from the below image quickly before I hurl.)

marinated grilled chicken“Brand, you got to get me in action! That’s what they like! Just don’t get my hair, I look like a dingus!”

(For anyone who personally knows Sticky you can attest that that is exactly what the man said.)

marinated grilled chicken marinated grilled chickenDespite the fact that I do not eat meat, I have to admit that they chicken smelled soooooo gooooooood when it was grilled. When I checked the center to ensure it was cooked through, I could tell that it was extra juicy as well. I’m pretty sure those 2 things are solid indicators of some delicious meat.

marinated grilled chickenTime to fire up that grill and do some celebrating of Dad! You may even get him to do the grilling part for you…just as long as you provide the cold beverage of course.

Enjoy!

Brandy J

 

 

marinated grilled chicken
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • ½cup extra virgin olive oil
  • ½cup balsamic vinegar
  • ¼cup soy sauce
  • ¼cup Worcestershire sauce
  • Juice of ½ lemon
  • ¾cup brown sugar
  • 2 fresh rosemary sprigs
  • 1tbsp Dijon mustard
  • 1tbsp spicy brown mustard
  • 2 tsp kosher salt
  • 1tsp ground black pepper
  • 2tsp garlic powder
  • 1tsp red pepper flake
  • 3.5 to 4lbs chicken - any type
Instructions
  1. Place all ingredients in a large baking dish or ziplock bag, seal and marinate for at least 4 hours. (Overnight is best.)
  2. When chicken is ready, preheat grill on medium high heat and lightly oil the grates.
  3. Remove each piece of chicken from marinade, allowing the excess to drop off, and grill on each side for 5 to 6 minutes. Baste in between grilling each side with marinade, just be sure not to baste when finished grilling.
  4. Place grilled chicken under a loose foil tent for 5 minutes, test the center before serving to ensure juices run clear. (If they don't, throw in a 350º oven for 5 to 10 minutes.) Enjoy!

marinated grilled chicken
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strawberry lemon coffee cake muffins

strawberry lemon coffee cake muffinsThree years ago Shan posted a Strawberry Coffee Cake with a Lemon Glaze that was seriously one of my favorite cakes ever. (I can’t believe I can say “3 years ago” in blog terms…where has time gone?) That recipe is what inspired these muffins. Basically portable versions of that delicious coffee cake…and still damn delicious with iced coffee.

strawberry lemon coffee cake muffinsI am not exactly sure what distinguishes a coffee cake from all others but I think it may have something to do with the crumb topping. And sometimes that buttery delectable topping is topped with a sweet glaze. Which is the case for these muffins. Cake topped with berries, topped with crumb, topped with lemon glaze. Yes, these are good people.

strawberry lemon coffee cake muffins strawberry lemon coffee cake muffinsIf my search was correct, this is only the 3rd time strawberries and lemon have been featured together on this blog. Say what??!! It’s only one of my favorite summer combos! Be prepared for more berries and lemon. It’ll probably be a cocktail you will see next, just being honest here.

First though, you gotta make these muffins! Jettie said they are so good that I should make one million more. That’s high praise from a 5 year old.

strawberry lemon coffee cake muffins strawberry lemon coffee cake muffinsOf course the almost 2 year old loves them as well…so sneaky he is stealing a muffin while I am shooting. But how do you take a muffin away from that face? I am seriously asking, how??!! (He’s a cutie!)

strawberry lemon coffee cake muffinsThere is one bad thing about these amazing muffins – they need to be eating within 2 days of baking. Good news is there’s a good chance they won’t last 24 hours.

Enjoy!

Brandy J

 

 

strawberry lemon coffee cake muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 muffins
Ingredients
  • Muffins:
  • ¼cup unsalted butter, room temp, plus more for greasing pan
  • ½cup granulated sugar
  • 1 large egg, room temperature
  • 1tsp vanilla
  • 1½cup flour
  • ½tsp baking soda
  • 1½tsp baking powder
  • ½tsp kosher salt
  • zest of 1 lemon
  • ½cup milk (buttermilk works as well)
  • 1½cup small dice strawberries
  • Crumb topping:
  • ¼cup cold butter, cut into small cubes
  • ½cup flour
  • ¼cup granulated sugar
  • Glaze:
  • 1tbsp milk
  • 1tbsp fresh squeezed lemon juice
  • 1 to 2cups powdered sugar
Instructions
  1. Preheat the oven 350ºF. Grease a regular muffin tin with butter (or use muffin liners).
  2. Cream the butter and sugar in a stand mixer until light and fluffy. Beat in the egg and vanilla on low until incorporated.
  3. In a separate bowl, combine the flour, baking soda, baking powder, salt and lemon zest. Slowly add to the butter mixture, on a low speed, alternating with the milk. Combine until just incorporated - there should be a little flour still visible. Gently fold ½ of the strawberries in with a rubber spatula. Fill each muffin compartment ½ full with the batter. Top each one with the remaining strawberries, evenly.
  4. For the crumble, in a small bowl work the cold butter, flour and sugar together with your fingertips or a pastry cutter until you have small, pea size clusters. Divide evenly on top of the muffins.
  5. Place muffins on the middle rack in the preheated oven and bake for 15 to 18 minutes or until the edges and top begin to look golden. Allow to cool in pan for 10 minutes before removing to cool on a wire rack.
  6. While the muffins are baking, prepare the glaze by mixing the lemon juice, milk and 1 cup of the powdered sugar. Add more powdered sugar until you achieve the consistency you want (I prefer a thicker glaze). Drizzle glaze over completely cooled muffins and devour. So good with iced coffee! Be sure to eat these guys within 2 days of baking.

strawberry lemon coffee cake muffins
Posted in breakfast, brunch, recipes, something sweet | Tagged | 2 Comments

romp around, casual version

There seems to be a lot of mixed feelings out there about rompers. Some people need them to not exist, while others practically live in these one-piece wonders.

I am 100% on board with their existence, I do however feel it takes time to find the right one for your shape, lifestyle and measurement between shoulders and crotch. (That is the magic # when it comes to these things, ladies.)

Here are a handful of what I would call “casual, dress up or down, no butt cheek hanging out, easy for on the go girl and moms” rompers. If you ask me every girl should own at least one…you just need to put in the time to find that perfect one. When you do, you will have added a casual piece to your wardrobe that only requires footwear. (But yes, you still have to get naked when going the bathroom, there’s no way around that):

romp_around_060616_blog1Angie print strapless romper via Nordstrom/2ASOS casual romper with contrast binding/3H&M sleeveless jumpsuit/4Forever 21 ornate floral came romper/5Old Navy sleeveless chambray romper/6LOFT beach striped drawstring romper

xo,

Brandy J

Posted in style, trends | Tagged | 1 Comment

powdered banana donut muffins

powdered banana donut muffinsWe have yet to turn on our air. Sure you could call us cheap but truth be told we are in a battle against ourselves. One where we are both want to turn on the air yet no one wants to be the first to pull the trigger. Who can stay miserable longer? And why do our kids have to suffer through this?

Reality is it’s not that bad. Growing up we did not have central air and this weather would have been considered comfortable. What doesn’t love the extra humidity however are our bananas. In a effort to not make banana pancakes for the 1000th time I conjured these bad boys up instead. And they are super yum, especially with a giant glass of iced coffee.

powdered banana donut muffins powdered banana donut muffinsAlmost every single one of my parties sees a bag of mini powdered donuts dumped onto a tray for guests to grab and gobble. I feel like people may be sick of seeing those but it is hands down the one thing that will always be gone, regardless of crowd size or adult to kid ratio. People love them.

For treats we often buy those bags of heavenly goodness…my hope was that these would have a similar super soft texture and they do, with bonus points for the banana flavor.

powdered banana donut muffins powdered banana donut muffinsIf you are drowning in over ripe bananas like me you must try these! (They would also be perfect for #nantionaldonutday June 3rd!)

Enjoy!

Brandy J

 

powdered banana donut muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 4dozen
Ingredients
  • ½cup unsalted butter, room temp - plus more for greasing pan
  • 1cup granulated sugar
  • 2 large eggs
  • ½cup milk
  • 2 very ripe large bananas, mashed
  • 1tbsp vanilla
  • 1½cups all purpose flour
  • ½tsp cinnamon
  • 1½tsp baking powder
  • ¼tsp kosher salt
  • ¾cup powdered sugar
Instructions
  1. Preheat oven 375ºF. Grease a mini muffin pan.
  2. Cream the butter and the sugar in a stand mixer on high until light and fluffy. Reduce speed to slow and add the eggs, one at a time. Add the milk, bananas and vanilla and blend on slow until combined.
  3. Mix the flour, cinnamon, baking powder and salt in a medium bowl. Slowly add to the wet ingredients. Mix until just combined. Very important not to over mix here.
  4. Fill each compartment on the prepared pan about ⅔ full. (I used a very small ice cream scoop.) Bake on the middle rack for 8 to 10 minutes or until edges are golden and center is just set. You will want to keep your eyes on these because they over bake fast. Allow to cool for 5 minutes in the pan. Remove from pan and set on a wire rack.
  5. While donut muffins are baking, pour the powdered sugar into a paper bag. Place slightly warm muffins in bag, fold over the edge and gently shake, covering all the muffins with sugar. Remove from bag and set on wire rack. Best eaten day of but can be kept in airtight container for up to 3 days.

powdered banana donut muffins

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