Labor Day - 2 months late.

Yes I realize it's almost November and I'm talking about Labor Day, I'm a little behind, but still had to share!   As I've stated a few times, I had such a great summer.  I was very lucky to see so many friends and family.  Especially the friends that drove all around the state to see me, I so appreciate it.  You all made the summer the best, and the last official weekend was summer was just that.  Grandpa and boys on the dock :)

Three of my favorite ladies.  And her bag of WINE!  Despite looking like it could be some other yellow liquid ;)

Summer was filled with people learning to water ski - Arran was one of them.  She also was the person to get up the quickest! 

The girls on the boat! 

Here is my Dad in all his glory - laughing, going way too fast with us on the tube, while we hold on for our dear lives.  My voice would hurt from screaming so loudly. 

Arran's excited, I'm contemplating if I want to go...

Sunset pics!

Sand bar action.  Yes, that's my Grandma with a beer.  Obviously being cool runs in my family. 

One more picture while Piggy was visiting.  Love all of you!

Tomato Basil Sandwich & Fries

Three simple ingredients, one great result.  This is the quintessential quick weekend night meal that is sure to satisfy.  I also made homemade fries to go along, and what a great dinner it was! 

My Mom bought C these Kind spices for his birthday, and I thought they would be good to use on the fries.

I chose the Forward spice to season the fries.  Although they all smelled amazing, this one seemed the most fitting for fries:  black pepper, onion, paprika, garlic, turmeric, basil.  Kind also gives you a little recipe card for each spice to give you some ideas on how to use, which is really useful.

Cut two potatoes into wedges.  Season with whatever seasoning you choose.  Place on a baking sheet and cook at 350 degrees F, until cooked through and soft. 

Now onto the sandwiches! Fresh basil, mozzarella, and tomatoes.

I used pita sandwich bread, and brushed them with some Fustini's Tarragon olive oil.  If you've never heard of Fustini's please look them up.  They have huge variety of olive oil flavors, and they're all amazing.

Brush the bread with olive oil of your choice.  Stuff with slices of tomato, mozzarella and basil.  Bake in a convention oven or a panini maker until cheese is melted. 

YUM!!  My friend Arran made these for me this summer, and I've been craving them ever since.  They definitely hit the spot.  Enjoy!

Tomato Basil Sandwich

Serves 2

6-8 fresh basil leaves

6 oz of fresh mozzarella 

2 pita sandwiches or whatever bread you'd like

olive oil

 Brush the bread with olive oil of your choice.  
Stuff with slices of tomato, mozzarella and basil.  
Bake in a convention oven or a panini maker until cheese is melted.


Homemade Fries
Serves 4

2 white potatoes
seasonings of choice

Cut potatoes into wedges.
Season to your liking.
Place on a baking sheet and cook at 350 degrees F for around 20 minutes until cooked through.

On the banks of the Red Cedar....

Whenever I'm in Michigan around the fall I try and make it to at least one Michigan State football game.  This year it worked out that I went to the season opener against Boise State.  Also worked out that I was able to go when I still had high hopes that we were going to be a winning team this season, but that's neither here nor there.  *tear*  Remember my friend Bash that I made these kabobs with?  She was my partner in crime for the day!

I love running into friends you don't expect to see.  

And friends you haven't seen in way too long! 

Fight for the only colors :)

Yoopers!!!!! 

New scoreboards from outside the stadium.

Gives me the chills!  Go Green!

Braised Fish with Orange & Soy

This recipe really intrigued me because I would never think to put all these ingredients together.  I figured I'd try it, if it turned out bad that wouldn't be the worst thing.  This recipe made me a believer though.  It was really jam packed with flavor and very filling.  Plus it's good for you!  

You'll need two cloves of garlic minced, one tablespoon of fresh ginger, and a bunch of scallions thinly sliced.

In a small bowl combine orange juice concentrate, soy sauce and 1/4 cup of water.

Once combined it will look like this.

In a large skillet, over medium heat, add garlic, ginger and scallions.  Cook until scallions begin to soften.

Add soy mixture to the skillet and bring to a simmer.

Add fish, cover, and cook until opaque throughout, around 7 minutes.  Serve over brown rice.

So tasty!  I used cod for the fish, but you can use whatever you like.  I also served with some cooked zucchini.  I love when the underdog turns out to be just awesome.  

Happy Monday everyone!

Braised Fish with Orange and Soy

Adapted from Everyday Day Food Magazine

Serves 4

1 tablespoon vegetable oil

2 cloves garlic, minced

1 tablespoon minced peeled ginger

1 bunch scallions, thinly sliced

3 tablespoons thawed orange juice concentrate

2 tablespoons low-sodium soy sauce

4 6oz skinless fish fillets - halibut, code or salmon

cooked brown rice 

cooked zucchini

In a small bowl combine orange juice concentrate, soy sauce and 1/4 cup of water.

In a large skillet, over medium heat, add garlic, ginger and scallions.  

Cook until scallions begin to soften.

Add soy mixture to the skillet and bring to a simmer.

Add fish, cover, and cook until opaque throughout, around 7 minutes. 

Serve over brown rice and zucchini if you choose.

Chicken Salad Club

I'm finally catching up on my pictures from the end of the summer, and soon I'll be posting about my bike trip.  Many more posts to come on that so get excited!  The last stop of the trip was at The Black Dog Tavern for the final group lunch.  They also had a bakery and a lot of souvenirs for you to buy.  I chose to get their cookbook, and some treats for Mia of course.  Then, a day later while staying with my brother in Boston, I tried out the first recipe.  I made this chicken salad for six people, we ate on the floor in his apartment (he didn't have a table yet) drank wine, and had a great time. 

Dice two celery stocks. 

Dice one small white onion. 

Chop one small bunch of parsley. 

Season the chicken breasts with salt and pepper to taste.

Heat a large saute pan over medium heat.  Add the olive oil, then the chicken breasts.  

Saute for 3-5 minutes until brown.  Turn and continue to saute.  Add white wine, lower the heat and cover.  Cook until heated through and not pink, around another 5 minutes.  Remove from heat and set aside. 

Core and dice two Granny Smith apples.

In a bowl combine onion, celery, apples, cranberries, walnuts, parsley and mayonnaise. 

Shred or dice chicken, add to the apple mixture.  Adjust any seasoning if needed.

Slice the foccacia bread, sandwich style. 

Add the chicken salad to the bread.  Garnish each with a slice of tomato, mixed greens and two slices of bacon.  I opted out of the bacon, but it honestly didn't need it.  It was jam packed with flavor and texture as it was.  I've posted a few chicken salad recipes and think this is definitely my favorite.  As always, it's a messy meal, but worth looking silly while eating.  I'm so happy that I got the cookbook, everything I've tried so far has been great, and what a great way to remember that part of the trip!  Hope you all have a great weekend.

Chicken Salad Club

Adapted from The Black Dog Tavern Cookbook

Serves 4

3 tablespoons olive oil

2 boneless chicken breasts

1/2 cup white win

1 small onion, diced

2 celery sticks, diced

2 Granny Smith apples, cored and diced

1/2 cup dried cranberries

1/2 cup walnuts, finely chopped

small bunch of parsley, chopped

1/2 cup mayonnaise *I used Miracle Whip

salt and pepper to taste

4 squares of foccacia

1 tomato sliced

8 slices of cooked bacon

mixed greens

Season the chicken breasts with salt and pepper to taste.

Heat a large saute pan over medium heat.  Add the olive oil, then the chicken breasts.  

Saute for 3-5 minutes until brown.  

Turn and continue to saute.  

Add white wine, lower the heat and cover.  

Cook until heated through and not pink, around another 5 minutes. 

Remove from heat and set aside. 

In a bowl combine onion, celery, apples, cranberries, walnuts, parsley and mayonnaise. 

Shred or dice chicken, add to the apple mixture.  

Adjust any seasoning if needed.

Slice the foccaca bread, sandwich style. 

Add the chicken salad to the bread.  
Garnish each with a slice of tomato, mixed greens and two slices of bacon. 

White Chocolate Pudding Lust Cake

This says it all in the name... lust cake.  I lusted after this recipe and finally got around to making it and it was everything I thought it would be.  One of the great things about this cake is you can use any kind of pudding flavor you'd like.  I used white chocolate and it was a good choice!  

For the crust combine butter, flour, chopped pecans and sugar.

Spray a 9x13 inch pan heavily with non stick spray or butter.  Press the crust into the baking dish.  Bake at 375 degrees F for 12 minutes.  Let cool completely.

For the cream cheese layer beat the cream cheese and powdered sugar until smooth.

Fold in 1 1/2 cups of cool whip until full incorporated.  Spread onto the cooled crust.

You'll need two small packages, 3.4 oz, of Jell-O instant pudding.  Again I used white chocolate, but you can pick whatever flavor you like.

Mix the pudding mixes with cold milk, whisking for several minutes.  Set in the fridge for around 5 minutes until it starts to thicken.  

Spread over the cream cheese layer.

Top with the remaining container of cool whip. 

And because I choose white chocolate pudding I thought I would top it with some dark chocolate chips.

Cut into squares and serve.  This cake was messy and delicious.  Make sure that you really spray or butter the pan so that the crust will come up easily!  This is a great dessert if you're having people over, it's just rich enough that you don't need too feel bad about yourself after having dessert.  My favorite kind - the "don't feel too guilty" dessert :)

White Chocolate Pudding Lust Cake

Serves 12

Adapted from Sweet Treats and More

Crust:

1 1/2 cup flour

3 tablespoons sugar

1 cup chopped pecans

1 1/2 sticks melted butter

Cream Cheese Layer:

1 8oz package low fat cream cheese, soft

1 cup powdered sugar

Filling & Topping:

1 8oz container's cool whip

2 small packages (3.4oz) of Jello instant pudding of choice

3 cups cold milk

1/2 cup chocolate chips *optional

For the crust combine butter, flour, chopped pecans and sugar.

Spray a 9x13 inch pan heavily with non stick spray or butter.  

Press the crust into the baking dish.  

Bake at 375 degrees F for 12 minutes and let cool completely.

For the cream cheese layer beat the cream cheese and powdered sugar until smooth.
Fold in 1 1/2 cups of cool whip until full incorporated.  
Spread onto the cooled crust.
Mix the pudding mixes with cold milk, whisking for several minutes.  
Set in the fridge for around 5 minutes until it starts to thicken.  
Spread over the cream cheese layer.
Top with the remaining container of cool whip and chocolate chips.
Cut into squares, serve, and enjoy!