nautical potluck

Lydia is awesome.  She said she had been wanting to throw a nautical-themed party for a long time and asked if I wanted to help.  I had heard rumors about Lydia's parties so of course I wanted to be involved...and learn from the master.  Mostly I tied up forks and napkins with baker's twine and Lifesavers as she suggested and made some deviled egg sailboats.  The rest of the time I sat back in awe.  There's something magical about this woman and the amount of STUFF she has on hand ready to decorate any and every surface.  There were whale garlands, old glass bottles, shower curtains, lace tablecloths, bolts of shimmery fabric, darling striped straws, pearls, gems, etc.  When we sent out the invitation we asked that guests get onto Pinterest for ideas for the potluck dishes they would bring.  They did not disappoint us.  Just look at that darling crab tuna salad sandwich and the orange boats sitting on an ocean of J-ello.  It made lunch SOOOO fun.  The next potluck is scheduled for early next month.

Credit:  J-ello- Lindsey M., Crab tuna sandwiches- Courtney V.

apricot pineapple jam

My friend Sandi from my high school days came to visit and brought her family along whom I'd never met.  She brought us some homemade jam and we were fortunate enough that Sandi shared the recipe with us. 
apricot pineapple jam (my friend Sandi was given this recipe from her Grandpa)
3 1/2 pounds apricots (5-6 cups finely chopped, unpeeled apricots)
lemon, juiced
1 can pineapple in rings
4 1/2 cups sugar
box of Sure Jell pectin (Sandi uses the "for less" or "no sugar" recipe with sugar)


Measure 5 cups prepared apricots into a 6 or 8 quart pot.  Squeeze about 2 tablespoons lemon juice over the apricots.
Take the pineapple rings out of the can reserving the juice they come in.  Cut the rings into roughly 1/2 inch squares and add it to the pot.
Pour about 1/4 cup of the reserved pineapple juice in and mix it all together.
Stir the pectin into the prepared fruit in the pot.
Bring mixture to a full rolling boil on high heat, stirring constantly.  Stir in sugar.  Bring to full rolling boil and boil 1 minute, stirring constantly.  Remove from heat.  Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops.  Wipe jar rims and threads.  Cover with two-piece lids  Screw bands tightly.  Place jars on elevated rack in canner.  Process 10 minutes.  Remove jars and place upright on a towel to cool completely.  After jars cool, check seals by pressing middles of lids with finger.
Put it on the stove in a large saucepan, stirring often until everything looks nicely blended together, about 10 minutes.  If the apricots don't look like they are breaking down or your pineapple chunks are too big,  take a potato masher to them.

flourless chocolate torte

My oh my is this a decadent little wedge (one little crumb was enough for me! but I don't eat dessert).  It will be nice to have a gluten free dessert recipe on hand with so many food allergies around.

flourless chocolate torte (Food Network Magazine, April 2013)
1 1/2 sticks butter
12 ounces bittersweet chocolate, chopped (I used Ghiradelli)
6 large eggs
1/2 cup sugar
unsweetened cocoa powder, for dusting

Preheat oven to 350.  Lightly butter the bottom and side of a 9-inch springform pan.  Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl.  Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined.  Remove the bowl from the saucepan and let cool slightly.
Combine the eggs, sugar and salt in a large bowl.  Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest.  Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes.  Transfer to a rack and let cool completely in the pan.  Remove the springform ring and transfer to a platter; dust with cocoa powder.

grilled chicken with lemon-cucumber relish

This was so good we had it two nights as a row.  Not leftovers; I made it fresh two nights in a row.  My husband and oldest LOVED it.  It's incredibly healthy and flavorful.  I love it when those two adjectives collide.  A very nice springtime or summertime entree.

grilled chicken with lemon-cucumber relish (slightly adapted from Better Homes & Gardens, May 2013)
4 skinless, boneless chicken breast halves
1 to 2 tablespoons olive oil
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon cracked pepper
1 medium seedless cucumber, chopped (2 1/2 cups)
1 large tomato chopped (1 cup)
1/4 cup finely chopped onion
1/2 teaspoon finely shredded lemon peel (I omitted)
1 tablespoon lemon juice
2 cloves garlic, minced
1/2 cup nonfat plain Greek yogurt
1 tablespoon honey
1 tablespoon milk

Brush chicken breast halves with olive oil; sprinkle with ground cumin, salt and pepper.  Grill on a covered grill directly over medium heat for 12 to 15 minutes until done, turning once.
Meanwhile, for lemon-cucumber relish, in a medium bowl combine cucumber, tomato, onion, lemon peel, lemon juice and garlic; stir to combine.
In a small bowl, combine yogurt, honey, and milk; stir to combine.  Makes 4 servings.

stuffed graham cracker cookies

Does anyone else remember these from their childhood?  My grandmother used to make these every time she had leftover icing from sugar cookies or from frosting an angel food cake.  Either I had never thought to make them for my kids or I did think of it but didn't actually do it but I should have- my kids thought they were scrumptious.  And they're so easy!!

stuffed graham cracker cookies (Grandma Betty)
leftover icing
graham crackers

Break the graham crackers into pieces.  "Sandwich" the icing between two graham crackers.

What I have to say- My grandmother always used to make squares, not rectangles. ; )

thai chicken and noodle salad

Wow!  I anticipate we'll be eating a lot of thai chicken and noodle salad this summer.  It's really yummy, light and cool not to mention healthy- way more fantastic than I thought it would be.  I reduced the sugar in the recipe by a lot and I thought it was downright perfect.  My husband enjoyed his with rice noodles and I enjoyed mine with whole wheat angel hair pasta.

thai chicken and noodles salad (Martha Stewart)
1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise (I sliced while slightly frozen)
spicy asian dressing (see below)
coarse salt
3 1/2 ounces Chinese rice noodles, broken in half if long
1 tablespoon vegetable oil
2 carrots, sliced into ribbons with a vegetable peeler
1 English cucumber, halved lengthwise and thinly sliced crosswise
1/4 cup fresh basil, torn
bean sprouts, chopped peanuts, red pepper flakes and sliced green scallions for garnish

spicy asian dressing
4 thinly sliced scallion whites
2 minced garlic cloves
1/2 cup soy sauce (whoa!  I missed that part completely!!)
1/2 cup rice vinegar
2 tablespoons light brown sugar (I used 1 teaspoon but keep in mind I forgot the soy sauce!)
1 tablespoon lime juie
1/2 teaspoon anchovy paste
1/2 teaspoon red pepper flakes 

Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing).  Marinate at room temperature for 30 minutes or refrigerate up to overnight.
In a large pot of boiling salted water, cook noodles until tender.  Drain and rinse under cold water to stop the cooking.  Transfer to a platter.
In a large skillet, heat oil over medium-high.  Working in batches, cook chicken until cooked through and browned.  Transfer to platter on top of noodles.
Top with carrots, cucumber and basil.  Drizzle with reserved dressing and sprinkle with garnishes.

ranger cookies remade

This post is for my husband.  I take that back.  It's for me so that I can remember to make these for my husband.  My friend Gillian made these for us weeks ago and my husband went crazy for them.  He poured himself a tall glass of milk and I sat in awe as I watched him dunk bite after bite after bite.  He doesn't even like coconut...at all!  He said it had something to do with the rice krispies.  I say it was the M&Ms (he can't fool me).

ranger cookies remade (my friend Gillian)
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1 teaspoon vanilla
1 1/4 cups flour
2 cups crisp rice cereal
1 1/3 cups flaked coconyt
1 cup M&Ms

Beat butter 30 seconds.  Add sugars, baking powder and baking soda; beat till combined.  Beat in egg and vanilla.  Beat in as much of the flour as you can.  Stir in remaining flour.  Stir in cereal, coconut and M&Ms.
Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet.  Bake in a 375 oven about 8 minutes or till edges are golden.  Cool on cookie sheet 1 minute.  Transfer to a wire rack; let cool.  Makes about 54.