Banana Bread Cookies

Prior to moving down South, I spent quite bit of my time working at a children's boutique, Snapdragon, in Grand Rapids.  It started out part-time in the evenings for something to do and a way to earn some extra cash to go towards bills, food, shopping, etc.  Unfortunately, the company I had worked for closed their doors so I ended up spending even more of my time at Snapdragon!  I have to say that it was, by far, my favorite job ever!  For me, it wasn't work....it was fun and I got to be creative doing the things I love: shopping and socializing, with customers, of course!

What brought me to the vision of these delectable cookies was this cute little cafe right next door to Snapdragon, CG's Prep Kitchen.  They were definitely known for their great soups and sandwiches as well as their make-ahead-meals, but what really got our boats floating over at Snapdragon, was their baked goods!  Man, did they have some goodies over there!  I will say that I certainly put on some extra pounds making regular trips over there at night!  I guess while me leaving Snapdragon to move to the South was bittersweet, it was much more like a blessing in disguise to prevent me from further gaining anymore weight!

But my favorite thing was their chocolate chip cookies.  Chocolate chip cookies are most everyone's favorites, but I'm pretty particular about my cookies and while they were usually a little more crunchy for my liking, I certainly overlooked that with the great flavor they had!  There was always a subtle hint of banana and possibly cinnamon in them, but it wasn't enough to really overpower the chocolate chip flavor.  For some reason though, I seemed to always find myself wanting a little more of that banana flavor to come through.

So, I decided to try my hand at recreating a sister version, but more to my liking: more banana and more chewy.  What was once my classic, everyday chocolate chip cookie recipe is now reminiscent of the sweet, moist and delicious banana bread cake my Mom always made growing up! 

Banana Bread Cookies

Ingredients
1 1/4 cups Flour
1 Tsp. Baking Soda
1/4 Tsp. Salt
1 Tsp. Cinnamon
6 Tbsp. Unsalted Butter, at room temperature
1/2 cup Sugar
1/2 cup Brown Sugar, packed
1 Egg
1 Tsp. Vanilla Extract
1 cup Old Fashion Oats
1 cup Semi-Sweet Chocolate Chips
3 Bananas, chopped

Directions
Preheat oven to 350 degrees.  In a small bowl, whisk together the flour, baking soda and cinnamon; set aside.

In a large bowl, beat the butter, sugar and brown sugar until it resembles a crumbly texture (about 1 minute).  Add in the egg and vanilla and continue beating until mixture becomes smooth and creamy (about 1 minute).  Add in half of the flour mixture and blend in at a low speed.  Add in the remaining flour mixture and continue blending in on low.  Add in the oatmeal and chocolate chips; mix until evenly distributed throughout the mixture.  Using a wooden spoon, carefully mix in the banana pieces.
Using a tablespoon, drop the dough onto a baking sheet lined with parchment paper.  Bake until the edges are lightly browned (about 15 minutes).  Carefully remove from the oven and let cool on pan for 10 minutes before transferring to a cooling rack.  Finish baking the remaining dough, following the same steps.

Store in an air-tight container or resealable bag for up to 4 days (or longer if kept refrigerated).

Yield: 18 Servings
Source: With a Cherry on Top

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Creamy Shrimp & Grits

Let me preface this post by saying this: After I ate this dish, I'm pretty certain I had died and gone to heaven!  I know you probably think I'm being a little dramatic and normally I am, but this time, I promise I'm not.  Promise.  I'll be the first to admit that Southern cooking has won my heart over, for sure, but this recipe pretty much takes the cake as far as favorite meals go!

First off, if you've never had grits, you should definitely try them.  Although I caution you on where you have them because I've been to some places where they're not very good, especially if you're a grits virgin - they could scare you away!  Essentially, grits are ground corn and they come in 2 different kinds: white and yellow.  Like oats, you can get them stone ground (which is the best option), quick cooking or instant (which I don't recommend).  They resemble the taste and texture of polenta...slightly sweet, but thick and creamy.  And traditionally, they're served for breakfast but are eaten at any time of the day (especially in our house)!

Shrimp and grits is a very popular dish among the South (primarily on the East and Gulf coasts) and there are a variety of ways to prepare it; however this dish really hits the target in combining a base of creamy and cheesy grits with a slight hint of hot sauce topped with perfectly cooked shrimp in a gravy made of bacon, onions and peppers.  Honestly people, it doesn't get any better than this!  And if you're still a grits virgin, this is definitely a great recipe to break you in!

Creamy Shrimp & Grits

Ingredients
1 1/2 lbs. Shrimp, peeled and deveined
1 Lemon
Hot Sauce (I use Frank's) to taste
1 1/2 Tsp. Salt
1 1/2 cups Stone-Ground Grits (white)
6 slices Bacon, chopped
1 Sm. Onion, chopped
1 Sm. Green Pepper, chopped
2 cloves Garlic, minced
1/2 cup Scallions, sliced
2 Tbsp. Flour
1 cup Chicken Broth
2 cups Cheddar Cheese

Directions
In a medium bowl, combine the shrimp with the juice of the lemon and several generous splashes of hot pepper sauce; set aside.

To make the grits, bring 6 cups of water and 1 Tsp. of salt to a boil in a large saucepan.  Gradually whisk in the grits and reduce heat to low.  Let simmer for 30 minutes, stirring occasionally. 

Meanwhile, in a large skillet, cook the bacon over medium heat until browned.  Add in the onions and green peppers; continue cooking until onions become translucent and peppers are tender.  Stir in the garlic and scallions and let cook up for 1 minute.  Sprinkle the flour over the mixture and continue cooking for 5 minutes, stirring frequently.  Stir in the chicken broth and remaining salt and cook until thickened (about 5 minutes). 

While the gravy is thickening, add the butter to the grits and stir until melted.  Stir in the cheese and season with hot pepper sauce and salt to taste.

Once the gravy has thickened, add in the shrimp and cook until pink (about 3-5 minutes).

Spoon the grits into a large shallow bowl and top with shrimp mixture; serve immediately.

Note: If using Quick-Cook Grits, follow the directions on the package to prepare them.

Yield: 4 Servings
Source: Adapted from Ezra Pound Cake, originally adapted from "A Real American Breakfast"

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Boneless Wings

One of Chris' favorite things to eat are wings (especially from Buffalo Wild Wings...AKA: B-dubs)!  While I'm not a huge fan of major chain restaurants, I do love me some B-dubs!  Don't get me wrong, chain restaurants aren't horrible by any means, but I'd much rather eat at a place highlighting local cuisine (you know, those wonderful hole-in-the-wall places that you just can't beat the flavor of)!

When we first moved down here, it was nearing Chris' birthday and his requests were: going out for wings and a cheesecake for dessert!  Luckily for me, I was able to accommodate both!  Being new to the area, I scoured the Internet for the closest B-dubs with no luck.  Wings are pretty popular down here and there are several local chains with "amazing" wings that were recommended to us, so we decided to try them out over the course of the time we've been here.  BIG MISTAKE!  HUGE mistake!  Apparently we had been spoiled....

But as every story has a happy ending, so does ours....not too long ago, B-dubs finally opened a restaurant in the area and even better yet, they're getting ready to open one right around the corner from us!  Woohoo!  Of course, as you know though, eating out isn't the best and I know that B-dubs may have some tasty fare, but going there regularly is not going to help our girlish figures!  So we decided to copycat one of our favorites here at home.  And you know what?  They were pretty darn good! In fact, we kind of liked them better than B-dubs!  Shhh....don't tell them!

Boneless Wings

Ingredients
1 lb. Boneless, Skinless Chicken Breasts, cut into 2" pieces
1 cup Flour
3 Eggs, beaten
2 cups Panko Bread Crumbs
Peanut Oil for frying
Wing Sauce of your choice - we used Asian Zing from B-dubs

Directions
Heat oil in a large pan over med-high heat. Set up a dredging station with the flour, eggs and Panko crumbs, each in their own dish.

Begin dredging the chicken pieces first in the flour, then in the egg and then into the Panko crumbs to coat evenly.  Place coated chicken pieces on a plate and continue dredging remaining chicken.

Once oil is heated through, carefully place the coated chicken pieces in the pan.  Cook the chicken until the coating on the outside is golden brown and the juices from the chicken have run clear (about 2 minutes).  Place cooked chicken on a plate covered with paper towels and continue cooking the remaining chicken.  Note: Do not overcrowd the pan with the chicken or it will not cook evenly!

Place the cooked chicken in a resealable container or bag, along with the sauce of your choice.  Close the container or bag and gently shake to coat the chicken even with the sauce.  Remove and serve with blue cheese or ranch dressing and celery sticks.

Note: You can also use vegetable oil in place of the peanut; however we prefer the peanut oil because it's better for you and it gives a little more flavor to the meat.

Yield: 4 Servings
Source: With a Cherry on Top

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Black Eyed Pea & Ham Salad

Unfortunately, this weekend was not as nice as they had predicted. We had plans set for 2 weeks to hang out with some friends on the lake but Mother Nature decided to her own thing and gave us dreary and wet weather the entire time. We were nothing short of disappointed, to say the least, but we made the most of it and still hung out together and as usual, we had a great weekend with them!

In addition to our lake plans, I had high hopes of grilling out and making this recipe for a nice, summery salad I recently heard about! But, yet again, my plans were foiled. However, I did not let Mother Nature get me on all accounts, so I still decided to make this salad and we cooked inside instead. I am SO glad I made this recipe because it was so much better than what I anticipated!

Since moving to the South, I have quickly become a fan of Black Eyed Peas. If you've never had them, I highly recommend you try them sometime (I think most of you would probably enjoy them)! Despite their name, they're not peas. Not at all. They're more like a bean and a great source of protein! I think they're delicious and I usually have them warm but this salad is a refreshing way to eat them and a great pairing with practically any entree you make during these warm Spring and Summer months!

The dressing base for this salad is vinegar and I'm not a fan of the flavor of vinegar, so while I was excited to try the dish, I was also a little nervous because I wasn't sure how that flavor would come across. Honestly, I couldn't taste the vinegar at all! It was really light and the crunch of the celery and onion provided a nice texture blended with the peas and ham. And the flavors of garlic and parsley were a great accompaniment! I improvised a bit on this recipe because I didn't realize until half-way into making it, that I was out of a couple of ingredients, but nonetheless, it turned out wonderfully and both Chris and I were pleased with the addition of a new side dish to eat this year!  He even referred to it as being "the flea's knees!"  If you remember, he said this dish was "the bee's knees" so he changed it up to fleas....whatever that means!  I'll take it as a compliment though!

Black Eyed Pea & Ham Salad

Ingredients
1 cup Dried Black Eyed Peas, sorted and rinsed
1 cup Cooked Ham, cubed
1/2 Sm. Red Onion, diced
2 stalks Celery, diced
3 cloves Garlic, minced
1 1/2 Tbsp. Red Pepper Flakes
2 1/2 Tbsp. Apple Cider Vinegar
2 Tbsp. Vegetable Oil
1/4 cup Flat-Leaf Parsley, chopped

Directions
Add the peas to a large pot of boiling water and cook, over high heat, for 30 minutes. Drain and let cool.

Meanwhile, in a medium bowl, combine the ham, onion and celery; mix well. Add in the cooled peas along with the garlic, red pepper flakes, vinegar, oil and parsley. Toss to combine and let set to bring to room temperature before serving.

Note: I actually used 2 Tbsp. of Red Pepper Flakes and it was pretty hot (even for us) so I would cut back to at least 1 1/2 Tbsp. or less depending on how much heat you like in your dishes! Jalapeno peppers would be a great source for heat instead as well!

Yield: 4 Servings
Source: Adapted from Oishii

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Meatball Pizza

I'm pretty sure that I've mentioned on numerous occasions here that Mexican is my favorite type of cuisine. That is definitely true, but I would have to say that Italian runs a close second. What can I say, I'm a sucker for some good 'ole starchy pasta or cheesy pizza! My hips love it too!

We eat pizza a lot here and it's funny because I've never blogged about it. Well, now that I think about it, most of the pizza we get is usually delivery (or DiGiorno...please don't get them confused because they are very different despite what the commercials say). Yes, we eat frozen pizzas! While I know in the foodie community, that is a big fat no-no, sometimes you just have those days where you don't feel like cooking and you don't want to pay the delivery guy. Enough said.

This recipe is one of my favorites and I've been making it for years! There's not much to it, which is wonderful, and it has always been a hit here at home and for parties (especially big game days...it goes over so well with the guys and pairs exceptionally well with a glass of vino or a nice cold brewski)!

I like all kinds of pizza and am usually not too picky when it comes to toppings. A lot of times it depends on my mood....sometimes a classic pepperoni will do the trick and other times I may be craving supreme or Hawaiian or margherita. But this one is meatball and it tastes like a giant meatball...SO, SO GOOD! There's really not much to it and it doesn't need any fancy schmancy toppings because the flavors of the meat and the dough married together is perfection!

Meatball Pizza

Ingredients
1 Pizza Dough (store-bought, homemade or from local bakery/pizza shop)
Olive Oil
2 Tbsp. Fresh Rosemary, chopped
1 1/2 Tsp. Salt
1 lb. Ground Beef
1 sm. Yellow Onion, diced
4 Tsp. Garlic, minced
Salt
Pepper
1-6 oz. can Tomato Paste
1/2 cup Parmesan Cheese, grated
1 Tsp. Dried Oregano
3 Tbsp. Fresh Parsley, chopped
10-12 slices Mozzarella or Provolone Cheese

Directions
Preheat oven to 425 degrees. Lightly spray baking pan with cooking spray and spread out the dough to the edges of the pan. Using a fork, poke holes on top of the dough and lightly drizzle olive oil over the top. Sprinkle the rosemary and salt evenly over the dough and bake for 10-12 minutes (less for softer dough and more for crispy dough).

Meanwhile, in a large skillet, brown the beef over med-high heat; drain any excess fat from the pan. Add in onion and cook until they become translucent and tender. Stir in the garlic and season with salt and pepper to taste. Mix in the tomato paste until combined with meat mixture. Add in the Parmesan cheese, oregano and parsley; mix well to incorporate.

Carefully spread the meat mixture over cooked pizza crust and layer the cheese slices over top. Bake for 10 minutes or until cheese begins to bubble.

Yield: 4 Servings
Source: Adapted from 30 Minute Meals by Rachael Ray

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Broiled Grapefruit

Confession: I'm not a huge fan of grapefruit. I want to like it and I've tried to like it, but for some reason, my taste buds won't allow me to get over the sour after-taste this popular fruit leaves in my mouth!

Grapefruit is really good for you, as most fruits are, but it aids the body in more ways than others. Did you know that it increases your metabolism, is low in sodium and pushes excess water out of your body, resulting in weight loss? In fact, there is even a diet out there consisting of eating just grapefruit! It's also rich in Licopene, aiding in the prevention of cancer. And last, but not least, it's a great source of Vitamin C, which can lead to radiant skin! Bonus!

Despite all of the wonderful things this pink fruit has to offer, it's definitely not on my weekly grocery list. But recently, Joy the Baker, posted about broiling grapefruit with a touch of brown sugar and ginger on top. She said it was "super delicious" and described it as "grapefruit creme brulee." It sounded really good and wanting to like love grapefruit like so many I know, I decided to give it a shot, hoping it would convert me!

It was good and I liked it. I didn't love it, but it was good and I've eaten it a couple of times since! I don't know if I'd go as far as putting it in the same category as creme brulee, but the sweetness of the brown sugar definitely helped in providing a solid contrast to the sourness I grew to despise!

Broiled Grapefruit

Ingredients
1 Grapefruit, sliced in half
3 Tbsp. Brown Sugar

Directions
Turn the broiler on. Place the grapefruit halves on a baking sheet, lined with aluminum foil or parchment paper. Sprinkle the brown sugar on top of the sliced pieces, one tablespoon at a time. Note: Allow the brown sugar to dissolve into the juice and meat of the grapefruit before adding additional amounts.

Broil for 7-9 minutes, turning the pan half-way through. Note: While broiling, prop the open door open slightly to allow the fruit to broil evenly.

Yield: 1 Serving
Source: Adapted from Joy the Baker

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4-C's Cookies

I'm one of those people who has, what I like to call, FOTB (Food On The Brain). Some people have Baby On The Brain (I have that too, but waiting for Chris to pop the question first...heehee), but my mind is constantly honed in on food just about 24/7!

I'm really not exaggerating when I say that my mind is going a.million.miles.a.minute - all.the.time. And a majority of it is focused on what my next meal will be, what time I'm going to make dinner, what I'd like to bake next, what I think I may want tomorrow, what recipes I've seen recently that caught my eye that I need to look up again...I think you get the point.

But one thing I do spend quite a bit of time working on in my head is coming up with new recipes (to cook or bake)! Once in a while, I'll get an idea of something that sounds good - a unique combination of flavors or ingredients. I'll rack my brain trying to figure what is out there that would be comparable to what's in my head. Sometimes I find it and sometimes I don't. It's the times that I don't when my creativity kicks in to overdrive!

This weekend, for example, was one of those moments! Chris and I were being lazy Saturday afternoon, laying around and watching movies. All of a sudden, it occurred to me that I needed to make a new batch of granola, but I wanted to do something different. I was craving a combination of chocolate and cherries and then coconut popped into the mix and then I fell in love! I thought a granola mixture of the three would be uber yummy until.....I started thinking of a name for it. I could call it 3-C's Granola! But wait, I could make them into cookies. Yes, cookies would be much better. Chocolate cookies, in fact, would be perfect. And they shall be named 4-C's Cookies (Chocolate cookie base with Cherries, Coconut and what else, more Chocolate)! The granola will have to wait for another time...

4-C's Cookies

Ingredients
1 1/4 cups Sugar
1/2 cup Unsalted Butter, at room temperature
1 Egg
1 Tsp. Vanilla
1 1/2 cups Flour
1/2 cup Cocoa Powder
3/4 Tsp. Salt
1/4 Tsp. Baking Powder
1 cup Dried Cherries
1 1/4 cup Sweetened Coconut Flakes
3/4 cup Semi-Sweet Chocolate Chips

Directions
In a large bowl beat together the sugar and butter until light and fluffy. Add in the egg and vanilla and beat until smooth and creamy.

In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder. Gradually add flour mixture into the butter mixture, beating well after each addition.

Add in the cherries, coconut and chocolate chips; mix into dough until well combined. Cover and refrigerate for 30 minutes.

Preheat oven to 350 degrees. Scoop a tablespoon full of dough and roll into balls using hands. Place cookie balls on a baking sheet lined with parchment paper and bake for 12-15 minutes. Let cool on baking sheet for 10 minutes and then move to cooling rack to finish cooling.

Yield: 18 Servings
Source: With a Cherry on Top

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Key Lime Cupcakes with Raspberry Cream Frosting

♪ ♫ ♪ ♫...HAPPY BIRTHDAY TO.....ME...♪ ♫ ♪ ♫

Yes, that's right it was my b-b-b-birthday this week (Monday, to be exact)!  I'm sorry, but birthdays are a big deal to me because it's the one day that is truly yours and while mine was nothing special this year (I'll give you a hint: I'm almost 30 but definitely over 25), it's still a day to not be taken lightly and is a reason to celebrate life!

Unfortunately, I've lost some people very close and special to me over the last few years.  In fact, most of you don't know this, but just a couple of months ago, I unexpectedly lost my father at a young age of 52.  So it's extremely important, for me, to celebrate birthdays and another year of being on this earth with my family and friends!

I've had my eye on this recipe since Peabody posted about it last month!  I love, love, love key lime anything and I knew that I wanted to do a birthday cake (or cupcakes) with a key lime flavoring of some sort.  This recipe was perfect and up until then, I thought I was going to make a version of these Blackberry Cupcakes with Key Lime Cream Cheese Frosting when, once again, Peabody posted about them back in January.  By the way, if you've never taken the time to check out Culinary Concoctions by Peabody, you really should! Everytime I see one of her new posts, I literally want to eat my computer screen!  Baked goods are her specialty and she always has a way of making them look so incredibly delightful!  I promise, you won't be disappointed.  Promise.  I'll even pinky swear you, cross my heart, yadda, yadda, yadda!

But I'm SO glad I decided to opt for this recipe because they were absolutely yummy in my tummy!  Haha! These little hunnies are nothing short of scrumptious!  While the original recipe called for a key lime frosting, I decided to go with a raspberry cream instead; I wanted to lighten up the flavor a bit for Chris' co-workers (just in case some weren't fond of key lime). Well, now you know my secret...when I make desserts, I keep some here for us and send the rest off with Chris to work (that way I'm not tempted all day long, every day of the week)!  The raspberry cream was a great complement to the key lime flavor and while they key lime was definitely prominent, it wasn't overbearing with a few adaptations I made!

Seriously, if you love key lime or lime, you gotta try these!  Once again, I promise you won't be disappointed.  Promise.

Key Lime Cupcakes with Raspberry Cream Frosting

Ingredients - Cake
2 1/4 cups Flour
1 Tbsp. Baking Powder
1/2 Tsp. Salt
1/2 cup Unsalted Butter, at room temperature
1 1/2 cups Sugar
2 Egg Whites
2 Eggs
1 Tsp. Milk
1/2 cup Milk
1/2 cup Whipping Cream
1 Tbsp. Lime Zest

Ingredients - Key Lime Filling
8 oz. Mascarpone Cheese, at room temperature
3 oz. Key Lime Juice
9 oz. Sweetened Condensed Milk

Ingredients - Raspberry Cream Frosting
1 cup Unsalted Butter, at room temperature
6 cups Powdered Sugar
3 Tbsp. Raspberry Juice (from a thawed bag of Frozen Raspberries)

Directions - Cake
Preheat oven to 350 degrees.

To make the cupcakes, combine the flour, baking powder and salt in a medium bowl; set aside. In a large bowl, beat together the butter and sugar until light and fluffy. Add in egg whites, beating after each addition. Add in eggs, beating after each addition. Add in lime zest and mix until well blended.

In a small bowl, whisk together the milk, vanilla and whipping cream. With mixer set on low, add in the flour mixture alternating with the milk mixture; beat well after each addition.

Using an ice cream scoop, scoop the batter evenly into a cupcake pan lined with foil or paper wrappers of your choice.

Bake for 20-22 minutes or until toothpick inserted into the center(s) comes out clean. Let cupcakes cool (about 10 minutes) and remove from pan to cool completely

Directions - Key Lime Filling
In a medium bowl, combine the mascarpone cheese, key lime juice and sweetened condensed milk and mix on low for 30 seconds. Increase speed to medium and mix for 2 minutes. Cover the bowl and place in the refrigerator for 2 hours to set.

To fill the cupcakes, gently cut a circle in the top of the cupcake at a 45 degree angle using a paring knife. Pop out the top, which should look like a cone shape and cut off the tip of the cone (you can eat that part) and set the top aside. Using a pastry bag (or resealable bag with the tip cut off) filled with the refrigerated key lime filling, carefully pipe the filling into the hole of the cupcake (be careful not to fill too high as it will squirt out when you put the top back on. When the cupcakes have been filled, place the coordinating top back on to cover up the filling.

Note: If you have a hard time finding mascarpone cheese, you can mix together 8 oz. of cream cheese with 1/4 cup of whipping cream to substitute it. You can also add in additional amounts of key lime juice for a stronger flavor.


Directions - Raspberry Cream Frosting
In a large bowl, beat the butter until smooth and creamy (about 2 minutes). Reduce the speed to medium and add in 4 cups of the powdered sugar and the raspberry juice; beat until smooth and creamy (about 4 minutes). Add in the rest of the powdered sugar, 1/2 a cup at a time, beating well after each addition until the mixture begins to thicken to your desired consistency.

Using a pastry bag fitted with the tip of your choice (I used a large round tip), carefully pipe the frosting onto the cupcakes.

Note: You may not use all of the powdered sugar. If the mixture begins to get too thick, you can thin it out with additional amounts of raspberry juice or milk.

Yield: 18 Servings
Source: Cupcake recipe adapted from Culinary Concoctions by Peabody (originally adapted from Easy Home Cooking Magazine), frosting recipe from With a Cherry on Top

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Southern-Style Deviled Eggs

So it's Easter season (well, it was) and one thing that is for sure, there is always an abundance of Easter Eggs in most everyone's home!  I think the two most common ways to use those eggs up include Egg Salad Sandwiches and of course, Deviled Eggs.

I know, I know...Deviled Eggs.  Boring!  But, when I started this blog, I vowed to include all things good and in this case, that means Deviled Eggs!  You'd actually be surprised by how many people don't know how to make them.  That said, there are actually several ways and it's really more of a personal preference, what you grew up with and where you live.

Let me explain.  See, growing up, Deviled Eggs were always at every get-together, party, reunion, etc.  There really wasn't much to them other than a little mayo, yellow mustard and some paprika on top.  That's it!  Nothing fancy.at.all.

But in the South, they like to put pickles in their Deviled Eggs.  That's right.  I said it.  Pickles.  Can you believe it?!  When Chris asked whether I was making them for Easter, I casually said "No."  I hadn't planned on it because A). I didn't color eggs this year and B).  I didn't think about making them.  Can I tell you that he looked at me as if I were crazy?!  Well, it came to be that he thought it was tradition to have them for Easter and I can see where he would get that.

So, I said I would make them.  I had planned on using the traditional method I grew up with, except I thought I would doctor them up a bit and use Dijon Mustard instead.  Then comes the next question: "Are you gonna put pickles in them?"  What?!  No!  Then came the look.  Again.  Okay, fine, I'll put pickles in them.  All the while thinking...ew...gross.  But this was one of those moments where I ate my words!  Pickles in Deviled Eggs are delish!  I used the Claussen pickles and, in my opinion, they were better than any other kind (even though I've never had them with any other kind) because they added a hint of garlic, which you especially can't go wrong with!  I also made them a little fancy by piping the filling into the egg instead of spooning it in...so pretty!

Southern-Style Deviled Eggs

Ingredients
6 Eggs, hard boiled
1 Tbsp. Mayonnaise
1 Tbsp. Dijon Mustard
1 lg. Pickle Spear, chopped finely
Salt
Pepper
Paprika

Directions
Slice each egg in half and carefully remove the cooked yolks into a small bowl; set cooked eggs off to the side or on a serving dish.

Using the back of a fork, press into the yolk mixture, breaking it up into small crumbles. Add in the mayo, mustard and pickles; mix to combine until it forms a smooth mixture. Season with salt and pepper to taste.

Using a pastry bag and med-large round tip (or resealable bag with tip cut off), carefully pipe the yolk mixture into each egg half. Lightly sprinkle paprika on top and refrigerate until ready to serve.

Note: The measurements listed above may not be exact as I typically just throw things in and alter it by taste and/or sight. Just use your judgement to make it according to your taste!

Yield: 6 Servings
Source: With a Cherry on Top

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Cilantro Potato Salad

I'm a sucker for starches (especially potatoes) and I absolutely LOVE cilantro!  Most people either love the herb or hate it, but for me, it's a major love-fest.  So it goes without saying the level of love that I feel when I combine the two together!

Potato salad is one of those dishes that, for some reason, I can only eat during the Spring and Summer months.  I don't know why.  I really have no reason.  That said, it is one of my favorite side dishes to eat (especially at a cookout or family gathering).

As you know, potato salad can be prepared in a variety of ways.  There is the traditional style using mayonnaise and mustard or some using just mustard (or mayonnaise for that matter). Then you have the warm, German style, some made with pesto or even different flavors of vinaigrette.  No matter what, it's deemed as one of those classic summer side dishes and a "must" for any get-together of the sort.

I love this version because it takes the traditional mayo and mustard flavor to another level by adding lots and lots of cilantro and a little bit of lemon!  The flavors are light, so you kind of feel good about eating it (at least I do), but it's just another way of preparing one of those classics we have grown to love!

Cilantro Potato Salad

Ingredients
1 lb. Baby Red Potatoes, quartered
1/3 cup Red Onion, chopped finely
1/3 cup Celery, chopped finely
1 Tsp. Garlic, minced
1 cup Mayonnaise
1 Tbsp. Dijon Mustard
1 Lemon, juiced
1/2 cup Cilantro, chopped
Salt
Pepper

Directions
In a large saucepan, bring potatoes to a boil and cook until tender; drain and let sit until cool.

In a large bowl, mix together the onion,celery, garlic, mayo, mustard and lemon juice. Add in the potatoes and toss to coat. Gently mix in the cilantro and season with salt and pepper to taste.

Chill, covered, for 1 hour before serving.

Yield: 4-6 Servings
Source: Adapted from Grand Temptations

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Spring Asparagus

With our recent Easter meal, I found my menu to be somewhat Spring-inspired.  Lighter dishes packed with bold flavors was what I was going for.  The colors of green and yellow always speak "Spring" to me and both were carried through, in some way, in each dish we had.

Asparagus is definitely on our list of favorites for vegetables and during the colder months, we roasted them quite a bit.  Now that it's warm hot out, grilling is definitely one way to go, but we also enjoy them sauteed in a little olive oil and garlic.  FYI- green beans are also great this way and if you're a fan of mushrooms, they're the perfect complement to the dish!

With the asparagus, I wanted to lighten it up a bit and bring all the flavors of the menu together.  I always have fresh lemons and limes in the house - they have so many uses and I love the flavors!  We use them in a variety of ways including spritzing our water, garnishing cocktails, adding fresh flavors to dishes and sprucing up baked goods.  So, I decided to zest a little fresh lemon peel on top!  The citrus flavor really brightened up the dish and paired well with the garlic to really balance out the meal!

Spring Asparagus

Ingredients
1 bunch Asparagus
2 Tbsp. Olive Oil
1 Tbsp. Garlic, minced
Salt
Pepper
1 med. Lemon, zested

Directions
In a large pan, heat the olive oil over medium heat. Add in asparagus and saute until they begin to soften (about 10 minutes). Stir in the garlic and finish sauteing (about 3 minutes). Season with salt and pepper to taste.

Transfer to serving dish and sprinkle lemon zest on top.

Yield: 4 Servings
Source: With a Cherry on Top

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Teriyaki Chicken Skewers

With Easter being this past weekend, I couldn't decide whether I should cook something or if we should go out for brunch.  Being just the two of us, I really didn't see the sense in cooking a huge Easter dinner (we did that for Thanksgiving and it was a lot of work for just two people)!  The weather was absolutely gorgeous (I am seriously getting used to living in the South) and instead of the traditional Easter fare of ham, we decided to grill out!  So I put together a wonderful little menu including these babies, Spring Asparagus, Cilantro Potato Salad and Southern Deviled Eggs (by Chris' request)!

I can't even begin to tell you how good these were!  The entire meal was an absolute success and while I'll only toot my own horn on a rare occasion, I am definitely going to toot on this one - Toot, Toot!  I also gave myself a healthy pat on the back!  Everything was so good and the words, "This dinner is the bee's knees" came right out of Chris' mouth!  I've never gotten that kind of compliment before, so I knew this was serious stuff! I even made mention that this is now my favorite meal. Ever.

Back to the skewers (I'll be posting about the other items at a later time)....They're a little time consuming to put together, but what kabob isn't?!  I mean, the rigorous task of cutting the meat and veggies, skewering them so there's enough of everything on each one and then seasoning and/or marinating them before grilling... This one also had the added difficulty of wrapping bacon around each piece of chicken, which was definitely an issue in and of itself!

People, if you're going to make this dish, don't make the same mistake I did and buy cheap bacon.  Normally it's fine when you're cooking it but the stuff kept falling apart and not staying on, which added on to my time!

But in the end, it was all worth the blood, sweat and tears....they came out perfectly!  The meat was tender and the pineapple was caramelized just right.  They had the perfect combination of sweet teriyaki glaze coupled with the smoky flavor from the grill!  They were absolutely delightful!

Teriyaki Chicken Skewers

Ingredients - Skewers
1 lb. Chicken Breasts, cut into 1" chunks
1 lb. Bacon, cut into 3" pieces
1 lg. Pineapple, cut into 1" chunks

Ingredients - Teriyaki Sauce
1 Tbsp. Cornstarch
1 Tbsp. Cold Water
1/2 cup Sugar
1/2 cup Reduced Sodium Soy Sauce
1/4 cup Apple Cider Vinegar
1 Tsp. Garlic, minced
1/2 Tsp. Ground Ginger
1/4 Tsp. Pepper

Directions
To make skewers, take one piece of chicken, wrap it in one piece of bacon and slide the skewer through the seam of the bacon holding both pieces of meat on. Follow with two chunks of pineapple. Repeat until there are three pieces of bacon-wrapped chicken and six pieces of pineapple chunks on the skewer. Repeat process with remaining skewers and place in a deep baking dish.

Meanwhile, in a small saucepan, combine the cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger and pepper over medium-high heat; mix well. Bring to a boil and remove from the heat. Carefully spoon the teriyaki mixture over the skewers in the baking dish until they're well covered with the sauce.

Cover and refrigerate at least an hour before grilling.

Preheat grill. Grill the skewers over low-medium heat for 10-15 minutes (or until juices run clear from chicken).

Note: If using bamboo skewers, be sure to soak them in water for at least 1 hour before placing on the grill.

Yield: 4-6 Servings
Source: Adapted from Our Best Bites

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