Turkey Burgers with Spicy Pickle Sauce

Last night, once halftime hit in the U.S. v Ghana game we decided it was time for some dinner.  Not wanting to miss a minute of the game,  we quickly assembled some ground turkey into burger patties with a few spices, cut up a red pepper and Joe threw everything on the grill while I made a spicy pickle sauce dotted with fresh herbs.  The sauce and turkey burgers were very easy to make ( and … Continue reading Turkey Burgers with Spicy Pickle Sauce

Frozen Biscoff Pie with a Graham Cracker-Biscoff Crust

Biscoff is a nut-free spread made from Lotus Speculoos (Biscoff) cookies (yes, the kind you get on Delta flights) that has the consistency of creamy peanut butter and the sweetness you’d expect from something made from cookies.  It’s delicious and perfect for recipes like this one where it features in every layer.  I adapted my recipe from Dorothy’s at Crazy for Crust, omitting the white chocolate and … Continue reading Frozen Biscoff Pie with a Graham Cracker-Biscoff Crust

Grilled Pineapple

Number twelve in my Thirty for July Fourth cooking project is simple and delicious: grilled pineapple.  I love pineapple on it’s own but had been wanting to try it on the grill and we finally did this weekend. Grilling caramelizes the sugars and the pineapple somehow becomes even juicier.  It’s quick and easy, the perfect dessert or side dish for the Fourth of July, maybe with … Continue reading Grilled Pineapple

Grilled Steak with Blueberry Balsamic Reduction and Blue Cheese

Like yesterday’s recipe for icy frozen granitas, todays post is also adapted from the June issue of Food Network Magazine.  This one from Chef Marc Forgione, calls for  rib-eye steaks, red wine and veal stock but I used smaller filet mignon cuts, balsamic vinegar and beef stock.  Forgione’s recipe originally caught my eye because one of my favorite meals ever is the blueberry and balsamic steak at Aqua Al Due, a … Continue reading Grilled Steak with Blueberry Balsamic Reduction and Blue Cheese

Grilled Corn with Basil Butter

Corn on the cob is the perfect side dish for a cookout and I’m always looking for new ways to jazz it up.  This simple recipe was inspired by Bobby Flay’s here and is number eight in my Thirty for July Fourth project.  You could substitute whatever herbs you prefer and cut the corn off the cob and sauté in butter on the stovetop if you aren’t firing up the … Continue reading Grilled Corn with Basil Butter

Grilled Vegetable Kabobs with Firecracker Sauce

  As I was looking for recipes for the Fourth of July, I came across this one at Country Living for Sirloin-and-Summer-Vegetable Kabobs with Firecracker Sauce.  What could be more appropriate than firecracker sauce on Independence Day so it is my sixth recipe in my Thirty for July Fourth series. The flavors were more subtle than fiery so you may want to add some hot sauce or sriracha to … Continue reading Grilled Vegetable Kabobs with Firecracker Sauce

Watermelon, Mint and Feta Salad

My blog has always reflected what I’m cooking and eating.  Sometimes what I’m enjoying is so simple I hesitate to share the recipe but I find it can be inspiring  when other bloggers and magazines present uncomplicated recipes so it is with that sentiment that I present to you a very simple summer side dish or dessert, Watermelon, Mint and Feta Salad, number five  in my Thirty for July Fourth cooking … Continue reading Watermelon, Mint and Feta Salad

Spicy Baked Beans {in your Crockpot}

This recipe is number four in my Thirty for July Fourth cooking project where I’m making thirty recipes that would be perfect for your Independence Day cookout.  The flavors of my ideal baked beans are spicy and smoky instead of maple and brown sugar so I  adapted this recipe from Ree Drummon’s Pefectly Baked Beans, omitting the brown sugar and adding garlic and ancho chiles.  My husband and I … Continue reading Spicy Baked Beans {in your Crockpot}

Irresistible Baked Smores Bars

I love smores and I think they’re a quintessential summer dessert.  They’re perfectly American, making them third on my list of thirty recipes to make this Fourth of July. They’re the best with marshmallows roasted on an open fire in the backyard but if you want to skip the campfire and still get that one of a kind smores flavor, I’ve got the recipe for you today! The stars of … Continue reading Irresistible Baked Smores Bars