food

Lake Park Bash Fun

/ Jodi / 26 Comments

signs

What a fun Fourth of July Holiday Weekend we had!

I am just catching up after a great picnic in Conneaut Lake with family and friends…

a couple hours of sleep at the best “Brugnoli B&B”…

then off to Cleveland to to celebrate a wedding with more wonderful friends!

aerial

So today, I’m sharing a little photo journal of the fun festivities we had the great pleasure of being a part of at The First Annual Lake Park Bash!

Group Shot

And I’m guessing, it will not be the last!

group telephoto

I hope you will join me in reminiscing on the fun gathering.

1st Annual Lake Park Bash

We were greeted by an “Uncle Sam” Scarecrow

uncle sam scarecrow 2

and festive decorations in red, white and blue.

table decor

Those who arrived by boat, were greeted by a salute from George himself

 

Lake Park Landing

and directed with arrows to point the way to the party.

This Way

One you got near, the smell of smoking chickens, pork, lamb, and beef permeated the perfect summertime breeze.

 

Meat Truck

chickens

Pig

And an ice cream truck offered sweet treats to satisfy every child….

Ice Cream

and every grown up

ice cream 2

with delectable, cool, creamy yumminess.

ice cream 3

There was plenty of beer…

Beer Station

and “Crappie White” wine

Crappie White Wine

and “Chewed Alive Red,” and even a special Fraternity Brother Blend!

Chewed Alive Red Wine

There were games galore –

like Kerplunk,

Kerplunk

and Bocci Ball,

Bocci

and Corn Hole,

corn hole

and pickle ball,

games

and putt putt.

Putt Putt

There were crafts

 

kids crafts

pennants

and hula hoops

Hula Hoop

and music

band

and dancing.

dancing

dancing al on ground

There were families

families

and friends

ladies

and lots and lots of hugs,

hugs

 

Ella and Marty

and even High Fives!

High Five

Puppies joined in on the fun.

puppy

New talents were discovered…

 

musking hula hoop

and serious discussions were had.

conversations

There were private little chats,

laughs

and twinkle lights when the day grew dim.

 

flags fence lights

bikes

And the day didn’t end until early the next morning

with bonfire songs sung with guitar and fiddle.

bonfire

It was a great Bash on the Lake Park cul-de-sac.

Thanks to the members of “da hood” for allowing us to be a part of it!

da hood

Cheers & Hugs,

Jodi

Chicken Caprese Penne Pasta

/ Jodi / 20 Comments

chicken caprese penne pasta

I had a rotisserie chicken in the refrigerator that I purchased grocery shopping a day or two earlier.  I knew it would be good to have on hand for picking at or making a quick dinner.

foodie dice chicken caprese penne pasta

Looking for some inspiration, I thought I’d bring out the Foodie Dice and see what creativity I could stimulate for dinner.

fresh chopped tomatoes

I have to admit I cheated and made the chicken dice happen.  But when I rolled, tomatoes, garlic, basil, and pasta….

fresh basil

Caprese came to mind and came to dinner plate.

goat cheese

I didn’t have any fresh mozzarella on hand, but I did have some yummy goat cheese that makes a glorious quick and easy creamy pasta sauce.

rotisserie chicken

And the rotisserie chicken became the star of the evening.

chicken caprese penne pasta
This was so quick and easy, but SO SO SO SO SO to die for delicious.  I have to admit I sort of moaned (and bragged!) while eating it….

Though quick and easy, I must say this dish could be served for company – and I just may do that.

If you don’t have a rotisserie chicken on hand or available, you could simply roast a chicken or saute some chicken breasts and/or thighs to use.

Thanks to the roll of the Foodie Dice for this yummy dinner.

Chicken Caprese Penne Pasta

Ingredients:chicken caprese penne pasta

  • 1 rotisserie chicken, skinned and chopped
  • 1 lb penne pasta
  • 5-6 campari tomatoes, diced
  • 1 cup fresh basil, chopped
  • 4 large cloves garlic, minced
  • 3 Tbsp olive oil
  • 8 oz. goat cheese, crumbled
  • 1/4 cup freshly grated Parmesan cheese
  • salt and pepper to taste

Directions:

  • Cook penne pasta in salted water for 8-10 minutes.  Drain, reserving 1 cup of water.
  • Saute garlic in olive oil, then stir in chicken.
  • To drained pasta, add crumbled goat cheese and reserved cup of pasta water.  Stir to incorporate and melt cheese.
  • Add chicken and garlic, fresh tomatoes, and basil.  Toss to combine.
  • Sprinkle with Parmesan cheese, and salt and pepper to taste. 

Enjoy!

Cheers & Hugs,

Jodi

Berry Love

/ Jodi / 19 Comments

berry mint heart

I love berries!  Blackberries, Raspberries, Strawberries, Blueberries.  They are one of those foods that taste best to me in their purest form.    Sure – it’s hard to pass up a Blackberry or Red Raspberry Pie…  Homemade Strawberry Jam on fresh baked buttered bread……. Blueberries are devine on my breakfast cereal too…. But just popping berries in my mouth pretty much rocks my world.

If I want to make a nice fruit salad, I love berries the best.  Mix them together, then make a simple “dressing” from just a smidge of brown sugar and a splash of balsamic vinegar.  I know it sounds strange, but it really makes the flavors burst!  Then top that with some fresh mint leaves and a sprinkling of lime zest – and ooooo laaa laaa!

berry salad

Sometimes adding a simple, beautiful homemade shortcake biscuit and some whipped cream make berries even that much more special!

Four Berry Cobbler

To make 8 shortcakes, I simply mix 2 cups flour, 1 Tbsp baking powder, 1/2 tsp salt and 1 stick (8 Tbsp cold butter, cubed) with a pastry blender until crumbly.  I then add 2/3 cup half and half and form the dough (being careful not to overmix and make it tough).  I then cut the dough into 8 biscuits, brush with a little more half and half on top and sprinkle with some raw sugar before baking at 400 degrees F for 12 minutes.

So that’s what hubby got for dessert last night.

Which is your favorite berry?  What is your favorite way to eat them?

berries in bowl

And I thought you might get a kick out of seeing a “behind the scenes” shot of my berry professional photo shoot set up early morning on the side porch.

berry heart photo shoot

Yep – that’s how I roll…

at life in between.

Cheers & Hugs,

Jodi

Leftover Lunch Salad

/ Jodi / 31 Comments

leftover lunch salad

One of the best things about having a job where you can work from home most days, besides being able to roll out of bed and be at your desk in about 17 seconds, not needing to comb your hair or put makeup on, working in yoga pants and t-shirts, having a furry co-worker by your side, getting to take walks at lunch time….

Ok – there are A LOT of things I like about my job and being able to work from home…

But, one really nice benefit is being able to make healthy and easy leftover lunches instead of going out and eating fast food or having to pack a sack!

Like this salad I made the other day – a small piece of leftover grilled Delmonico steak on top of leftover salad.  Voila!  Veggies and protein and nourishment that tastes good and is good for me!

And after yesterday’s DECADENCE of those Fudgy Fresh Raspberry Chocolate Chip Brownies, I thought it best to show I don’t always eat like that!

QUICK TIPS:

  • Always make more salad than you need for dinner and throw it in a Ziploc bag to keep fresh for a day or two.
  • Don’t add tomatoes to your salad until serving.  Tomatoes completely lose their taste when refrigerated (so never refrigerate them – you don’t – right?!!?!!).  Tomatoes also make leftover salad SOGGY.  Yuk!
  • Make an extra piece or two of your protein – chicken, steak, pork, fish – and throw it in a Ziploc bag too.  It can be sliced on a salad, added to a wrap, thrown on a bun, or even just eaten as is – hot or cold – depending on your work day and stress level.
  • Keep seeds and nuts on hand to toss in and on things.
  • Hard boil some eggs in the beginning of the week, and you always have a quick protein ready.
  • Canned beans area also great additions to salads and wraps.  Open a can of black beans or any kind you like, drain and put in a plastic container in the fridge.  This way you can easily toss on your lunch or pop in your mouth in a jiffy.
  • Keep fresh fruit around so you can grab a handful of berries or snack on a clementine or banana or crunchy apple when your tummy gets to grumbling.

Cheers & Hugs,

Jodi

Fudgy Fresh Raspberry Chocolate Chip Brownies

/ Jodi / 27 Comments

Fudgy Fresh Red Raspberry Chocolate Chip Brownies

Just when I thought my guys couldn’t like anything better than the Fresh Raspberry Chocolate Chip Cookies I made recently — – – TWICE! – – – meet Fudgy Fresh Raspberry Chocolate Chip Brownies!

Get ready to rumble friends!

Not only are these super easy – they are TOO DIE FOR!

My guys were practically fighting over the last one.

Fudgy Fresh Red Raspberry Chocolate Chip Brownies before baked 1

The kids were all coming over Saturday evening to watch the “big fight” (Mayweather / Pacquioa).  I’ve never watched a fight in my life before Saturday, but I kinda got caught up into the hype as my guys talked about it.  So when Mom and Dad offered to pay the Pay Per View fee, our house was the place to be.  (Any excuse will do for me to have the kiddos here and have a chance to cook and visit with them!)

Fudgy Fresh Red Raspberry Chocolate Chip Brownies before baked 2

The weather was gorgeous this weekend, and I didn’t want to spend all day in the kitchen, but I certainly had to have some goodies just in case.  I had a box of Ghiradelli Triple Chocolate Brownie mix in the pantry (is there any other kind – chocolate brownies with chocolate chips in them and a packet of chocolate syrup to assure there is enough chocolate?!).  So I thought I would zip it up a bit (as if it isn’t zipped up enough – eh?)

But O.. M.. G….  throw in some fresh raspberries and a handful of white chocolate chips – and we are talking DESSERT HEAVEN!

Fudgy Fresh Red Raspberry Chocolate Chip Brownies in Pan

And just like when I bake cookies, I always slightly UNDERbake my brownies so they are ooey and gooey and fudgy wonderful!   This is barely a recipe, but I guarantee you will be a ROCK STAR if you make these for your family or take to a gathering.

Fudgy Fresh Red Raspberry Chocolate Chip Brownies

Fudgy Fresh Red Raspberry Chocolate Chip Brownies

Ingredients:
1 Box Ghiradelli Triple Chocolate Brownie Mix (or YOUR favorite brownie mix)
1 pint fresh red raspberries
1/2 cup white chocolate chips

Directions:
Prepare brownies according to package directions, but after you pour the batter into your pan and before you put them in the oven, press 16 whole ripe fresh red raspberries into the batter and then broken up pieces of the remainder of the berries intermittently throughout the batter.  Sprinkle the white chocolate chips on top.  Bake until just down.

Take these to your next picnic, make for your hubby/wife/partner if you want to buy a new outfit, living room furniture or a new car, or make for your boyfriend/girlfriend if you are waiting for a proposal! 🙂

Cheers & Hugs,
Jodi

Bacon-Wrapped Dates Stuffed with Blue Cheese

/ Jodi / 27 Comments

bacon wrapped blue cheese stuffed dates

Are you looking for the ULTIMATE easy and amazingly delicious party appetizer?

bacon wrapped blue cheese stuffed dates 2

Well – look no further!  This might sound unusual, but do not doubt that EVERY guest will love this recipe!

bacon wrapped blue cheese stuffed dates 3

Not only do these taste AMAZING… they are actually SUPER SIMPLE too.

And even people that THINK they don’t like dates or blue cheese….

(because EVERYbody loves bacon – right?!)

will LOVE these.

bacon wrapped blue cheese stuffed dates 4

I took these to our “best ever book club” party this weekend, and I can tell you they didn’t last long.

Give this YUMmy recipe a try.  (And I will accept your “thank you’s” later!)   🙂

Bacon Wrapped Dates stuffed with Blue Cheese

Ingredients:

Pitted Dates
Danish Blue Cheese
Bacon

Directions:
Slit date. Stuff as much high quality blue cheese into the date as you can fit. Squeeze together. Wrap with a half of a slice of bacon. Secure with a toothpick. Bake at 400 degrees F for 30 minutes.

With party season upon us, add this to your file of must-do gotta-love recipes!

Cheers & Hugs,
Jodi

Jack & Coke Chocolate Cupcakes

/ Jodi / 29 Comments
jack daniels and coke cupcakes 1

Jack & Coke Cupcake

Imagine…  moist chocolate cupcakes flavored with Coca-Cola… then filled with fudgy Jack Daniels whiskey flavored ganache… top that with sweet Jack Daniel’s flavored buttercream frosting… and add a gummy cola candy for good measure…
jack daniels and coke cupcakes 2

Jack & Coke Cupcakes

Yep – this is what I made last night for a special buddy we’ll be seeing today.
jack daniels and coke cupcakes 3

Jack & Coke Cupcakes

These Jack & Coke cupcakes are from a recipe I found a while back on stressbaking.com and modified a bit to my liking.

Jack & Coke Chocolate Cupcakes

Cupcakes:
  • 1 12 oz can Coke (Not Diet Coke – you need the sugar in the original)
  • 1 stick butter
  • 1 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 teaspoon salt
  • 2 eggs
Ganache Filling:
  • 1/2 cup semi-sweet or dark chocolate chips
  • 1/3 cup heavy cream
  • 1 Tbsp butter
  • 1 Tbsp Jack Daniels whiskey
Frosting:
  • 6 cups powdered sugar
  • 1 1/2 sticks butter
  • 8 Tbsp Jack Daniels whiskey
  • 2 tsp vanilla extract
  • 18 gummy cola bottles (only if you want them to be extra cute)

Directions:

Preheat oven to 350 degrees, and line 18 cupcake cups with paper or aluminum liners.

Combine Coke and butter in a medium saucepan and bring to a simmer over medium heat. Add cocoa powder, sugar, brown sugar and whisk until sugars are dissolved and mixture is smooth. Set aside to cool for 15 minutes.

In a medium bowl, stir together flour, baking soda and salt. Set aside.

In a large bowl, lightly beat the eggs. Add cooled cocoa mixture.  Stir to combine. Add flour mixture and stir until just combined.

Pour batter into cupcake liners to 3/4 cup full.  Bake 15 mins. until a toothpick stuck in the center comes out clean. Transfer cupcakes to wire rack to cool completely.

While cupcakes are cooling, prepare ganache by melting chocolate chips, cream, butter and Jack Daniels in a small saucepan on low-medium heat.  Stir until smooth.  Remove from heat, and let cool completely (you can even stick in the freezer to quick cool it).
Cut the centers out of the cooled cupcakes with an apple corer, and pipe ganache into the holes in each cupcake.

Prepare frosting in electric mixer by combining butter, powdered sugar, vanilla and Jack Daniels.  Pipe onto cupcakes as simple or fancy as you like and top with a gummy cola bottle to make it extra cute.

Enjoy!  And remember don’t eat Jack & Coke Cupcakes and drive!  🙂

Cheers & Hugs,

Jodi

Thanks Leslie @ stressbaking.com for a great idea and recipe!

Grilled Marinated London Broil

/ Jodi / 14 Comments

grilled marinated london broil 1

 Where’s The Beef?

(Will we ever, ever, ever, get that famous jingle out of our heads??!!  Such genius in marketing and advertising!)

Well – look no further – Here’s the Beef!

We indulge in beef for dinner about once a week; and when we do, grilled marinated London broil is one of our faves.

The key to a great London Broil is in the marinade.  And the key to a great marinade is fresh ingredients.

A few must-haves in the pantry AT ALL TIMES for me are fresh garlic (powder, granulated, chopped in water, chopped in oil…  NONE compare to freshly minced garlic), fresh basil (I wish there were words to describe the smell of fresh basil being chopped!  I’m sighing just trying to imagine), and fresh lemons for juicing (no bottled, reconstituted versions can be substituted!).

Grilled Marinated London Broil

Bottled pantry must-haves in my pantry include:  olive oil, balsalmic vinegar, Worcestershire sauce, soy sauce, Dijon mustard – all of which are included in this recipe.

Grilled Marinated London Broil marinading

Dried spices that are must-haves (to be used only when fresh is not at hand) include oregano and thyme.

Before putting this marinade on the London broil, it is a good idea to cut vertical and diagonal slits in the beef to allow the marinade to soak in deeper.

Grilled Marinated London Broil cuts

This marinade should be able to be whipped up quickly if your pantry has these items on hand at all times.  Marinades not only add flavor, but they tenderize.

I enjoy my “hunk of beef” with a baked potato topped with salsa and a fresh green salad.

And a sprinkling of blue cheese doesn’t hurt either!
grilled marinated london broil plated

This recipe was originally found on Foodnetwork.com, and is courtesy of Gourmet Magazine.

Hope you’ll give it a try.  You won’t be sorry!

Grilled Marinated London Broil

Marinade Ingredients

2/3 cup olive oil
4 Tbsp balsamic vinegar
1 1/2 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1 fresh lemon, juiced
3 Tbsp Dijon mustard
4 large garlic cloves, minced
1/4 cup fresh basil, chopped
1 tsp dried oregano
1 tsp dried thyme

1 (2 to 2 1/2 pound) London broil

Directions

In a bowl, whisk together marinade ingredients. Put London broil in a large resealable plastic bag or in a glass dish and pour marinade over it. Seal tightly. Marinate in refrigerator turning once or twice, for approximately 8 hours.

Remove meat from the marinade, and discarded the marinade.

Grill the meat, turning only once, 9 to 10 minutes on each side, or until it registers 125 to 130 degrees, on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.)

Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices, and enjoy!

Cheers & Hugs,
Jodi

Soft Pretzels stuffed with Bacon, Spinach & Artichoke Dip

/ Jodi / 17 Comments

stuffed soft pretzels

Imagine if steamy, fresh baked, salty soft pretzels had a love child with ooey gooey, creamy, cheesy bacon spinach artichoke dip…….

stuffed soft pretzels 3 filling

Can you E V E N imagine the gloriousness?

And then maybe kick up that pretzel bread dough with just enough beer to make it magical…

Look no further!  Here is the most amazing appetizer/snack/meal in a pretzel ever created!  Are you ready for the deliciousness?

stuffed soft pretzels 4

Though this is not a difficult recipe, it is definitely a bit time consuming.   But….  It is so worth it!

stuffed soft pretzels 5

If you are looking for a WOW factor treat to make and share, look no further.   Get your apron on and get ready to rock your socks!

stuffed soft pretzels 6

My son, Nick, originally found this recipe on an amazing food blog, Half Baked Harvest, and asked if I was up for “attempting these.”  Are you kidding?!?!  I live for this stuff!

Thank you Tieghan for sharing!  I tweaked it up just a bit – you know…. maybe just a bit more bacon (have you ever heard of using only two slices of bacon?!?) and always more garlic!  🙂 , but this is pretty true to Tieghan’s amazing recipe.

stuffed soft pretzels 2

Oh…. and besides going amazing well with a great draft beer, these go amazingly well with (yep – you guessed it…. a great red wine!)  🙂

Soft Pretzels Stuffed with Bacon, Spinach & Artichoke Dip

  • Servings: 8 Giant Stuffed Pretzels
  • Print

Pretzel Dough Ingredients:

  • 1/2 cup warm waterstuffed soft pretzels
  • 2 Tbsp light brown sugar
  • 1 pkg (2 1/4 tsp) active dry yeast
  • 1 cup beer
  • 1 stick butter, melted
  • 1 1/2 tsp salt
  • 2 1/2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 2/3 cup baking soda (for boiling pretzels)
  • 1 egg, beaten
  • Coarse sea salt

Spinach and Artichoke Dip Filling Ingredients:

  • 6 slices thick-cut bacon, chopped
  • 1 Tbsp butter
  • 3 cloves minced garlic
  • 1 Tbsp flour
  • 1/2 cup milk
  • 1 oz. cream cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Greek yogurt
  • 1 tsp coarsely ground black pepper
  • 1 box frozen chopped spinach, thawed and squeezed dry
  • 1 8 oz. can marinated artichoke hearts, chopped

Instructions:

Pretzel dough:  Combine water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add melted butter, beer, salt, and flour to the mixture.  Mix on low speed until combined. Increase to medium speed and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 – 4 mins.  Remove dough from bowl and knead into a ball with your hands.

Coat a large bowl with oil, add dough and turn to coat with the oil. Cover with a clean towel and place in a warm spot until the dough doubles in size.

In the meantime, make the filling:  Fry bacon until crispy.  Remove with a slotted spoon and drain on paper towels.  In the same skillet, melt  butter, add garlic, and cook for a couple of minutes. Whisk in flour until it makes a paste. Cook over medium-low heat for 1-2 mins, then pour in milk. Stir and cook 1 more minute.

Add cream cheese, mozzarella, Parmesan and black pepper. Stir until cheeses are melted. Stir in yogurt until smooth. Add chopped artichokes, spinach, and bacon, and stir to combine.

Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.

When pretzel dough has doubled, punch down and divide into 8 equal balls.  Roll each out into a 11×3 inch rectangle.  Spread about 2 Tbsp dip filling along the length of each piece. Roll the dough up into a log, enclosing the filling inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling.  Form into a pretzel shape, and press to seal.

Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 2 at a time for 1 minute, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula.

Place pretzels on baking sheet about 2 inches apart.  Brush tops with beaten egg and season liberally with sea salt.

Bake for 15 to 18 minutes or until pretzels are golden brown.

Remove pretzels from oven and let cool five minutes.

If made ahead, you can reheat the pretzels at 350 degrees F. for 15 minutes or until warm.  (But they are BEST fresh out of the oven!)

Cheers & Hugs,
Jodi

Roasted Caramelized Garlic Carrots

/ Jodi / 18 Comments

roasted carrots after

Are you often looking for new ways to prepare and serve veggies?  I’ve got another delicious, nutritious orange food for you today.  This time in the form of beautiful, fresh roasted, caramelized, garlicky carrots.  Nom Nom!  I find so many vegetables are best when roasted.  Flavor and nutrients are retained and the flavor is hard to beet.  (pun intended)

roasted carrots before

Lots of fresh garlic, thyme, parsley, olive oil, and balsamic vinegar sprinkled onto fresh young carrots creates a wonderful veggie to complement almost any meal.

roasted carrots plated

We had ours with an herb marinated pork tenderloin and tiny roasted golden Yukon potatoes.

Here is the recipe as I made it.  I was inspired by another great recipe Chungah posted on Damn Delicious.  Measurements are guesstimates.  Make it how you enjoy.  That is the true JOY of cooking.

Roasted Caramelized Garlic Carrots

Ingredients:
15 fresh new carrots with stems trimmed, no need to peel
4 cloves garlic, coarsely minced
1 Tbsp dried thyme or 2 Tbsp fresh thyme
1 Tbsp dried parsley or 2 Tbsp fresh parsley
1 tsp. coarse sea salt
1 Tbsp. coarse ground black pepper
Approximately 1/4 cup olive oil
Approximately 1/4 cup balsamic vinegar

Directions:
Preheat oven to 375 degrees F.
Wash carrots and lay in a single layer on a baking stone or baking dish.
Drizzle with olive oil.
Liberally sprinkle with garlic, thyme, parsley, salt and pepper to your taste and liking.
Drizzle all with balsamic vinegar.
Toss to coat.
Roast for 30-40 minutes – turning once or twice during cooking.

I daresay even kids will enjoy these carrots that turn out so sweet and delicious.  I found them almost addicting!

Enjoy!

Cheers & Hugs
Jodi