Polynesian-Style Hot Dog

Yes, this is an actual recipe on my blog. It's only been ages - hold on to your hats!

Here is a DELICIOUS and easy recipe for the summer grilling season. A couple of Sundays ago, I decided I really wanted a hot dog, or brat. But, I wanted it to be unique and more flavorful than standard mustard and ketchup (no offense to the yummy basics). Lucky for me, the latest issue of Food Network Magazine featured international hot dogs on the cover! I chose this Polynesian style. 

Simple: housin sauce + grilled pineapple, chopped + green onions

We threw some brats on the grill, sliced a fresh whole pineapple, and put those slices on the grill (it gives it such an amazing flavor!). We were in hot dog heaven on our patio...

Ahh, easy summer evenings :)

Miles & Caitlyn's Wedding

Hey there! I'm so behind on blogging, y'all. I've got lots of good things to post (including recipes), but not enough time! So, bear with me. I will catch up one day!

I'm so excited to share photos with you from our dear friends, Miles and Caitlyn's wedding. You may remember when Keith and I took photos of Miles' beautiful proposal! Miles is Keith's very best friend in dental school and I have just loved Caitlyn from the second I met her. I can't wait for her to move to Memphis so we can hang out all the time! They are a wonderful couple and we are so happy for the two of them!

Here are the pics:

Rehearsal time at the church. Keith chats with the groom and fellow groomsmen.

Caitlyn practices that amazing walk with her dad!

So cute and sweet!

Keith with his dental school buds: Nate, Matt and Miles

All the girls at the rehearsal dinner. I've never met such a nice, welcoming, fun and friendly group of girls! They are all college or high school buddies and don't know me really at all, but that didn't matter. They were so wonderful!

Wedding day!! Keith lookin' handsome (and he shaved, which is rare!)

The beautiful bride. 

I must say, the wedding was lovely. It was personal and sweet. Not a dry eye in the house!

A big, pretty wedding party

Welcome to the Marriage club! We LOVE you guys!!

The fab reception was held at Caitlyn's parent's home. It was a great summer evening in Tennessee!

The grooms' table was like a tent from the Ole Miss Grove - pretty cute!

A little love lollipop

Me and my hubs. I love this man with all of my heart :)

Sweet Bailey, my new BFF!

Those are some cute future dentists!

Love

And even more love.

Cheers to you, Miles and Caitlyn!!

Family Fishing Trip

Hey there! Yep, I'm still here. I'm surviving (and doing a whole lot better) thanks to this long weekend in honor of Memorial Day. Let's see, since I last posted I've been to New Orleans and New York, here and there in between, and have more travel planned soon. On the bright side, I'm becoming an excellent packer and I'm racking up the points and travel miles!

This weekend was extra special. My sister was in town! I had not seen her in one whole year. Unbelievable! It was some much overdue family time. Here are the pics!

Mom with her girls!

We spent most of the weekend on the Little Red River in Heber Springs, Arkansas. We enjoyed the scenery and the fishing!

Mom catches a Rainbow Trout.

After I was sitting on the dock for a while (reading a magazine), Keith started to give me a hard time about not fishing. So, I got up, made a cast and caught a big fish in less than a minute!

I'll show you!

Just don't make me touch that fish.

Me with my big brown trout. I thought it was small, but apparently it was big compared to everything else caught on the trip!

Cigar + fishing = one happy dad.

The fish were lucky to have dentists removing the hooks from their gills :)

JJ and Keith

On Saturday, my mom's side of the family drove up to spend the day with us. Here, Aunt Kay shows Elizabeth a fish that Brent just caught. LOVE the fog on the river!

She was not afraid of the slimy little fella

Uncle Ronnie went on to catch the most fish that day. Here he is with one of the early ones!

Jennifer, mom and I. Love this smiley, sunny pic.

Elizabeth does some fishing of her own - so cute!

The geese just float on by

Elizabeth checks things out with the binoculars.

In addition to fishing, we had badminton. Fun times!

And a trampoline. I couldn't remember the last time I had been on one of these!

Elizabeth and pig.

Dad practically launched us into outer space. It reminded me of the many times I spent on the trampoline as a kid!

And this is how we felt afterward. Worn out!!

It was a wonderful weekend and I'm so thankful for time with my sister! I hope you all had a great Memorial Day, too!

Chicken and Mushroom Marsala

Here's a delicious dinner recipe that I've made twice in the last month. That's really saying something, because I rarely repeat recipes in a 2-month cycle! The recipe comes from Oxmoor House on MyRecipes.com. The second time I made it, I adjusted a couple of things and served with some pasta. It's easy and delicious!

Chicken and Mushroom Marsala

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Ingredients:

4 (6 ounce) boneless, skinless chicken breast halves

Cooking spray

1/4 tsp salt

1/4 tsp black pepper

2 (3.5 ounce) packages of shiitake mushrooms, sliced (or sliced baby portabellas, whatever you can find at your store)

1 cup Marsala wine

2 green onions, finely chopped (about 1/3 cup)

4 Tbsp butter

Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan. Cook 5-6 minutes on each side or until done. Remove chicken and drippings from pan; set aside and keep warm.

Heat pan over medium-high heat; coat pan with cooking spray. Add mushrooms. Coat mushrooms with cooking spray. Cook 2 minutes or until tender, stirring frequently. Add wine and 3 Tbsp green onions. Cook 30 seconds over high heat. Reduce heat, add butter, stirring until butter melts.

Add chicken and drippings to pan, stirring gently. Place chicken on platter. Spoon mushrooms and sauce on top and sprinkle with remaining green onions.

Serving suggestion: We started out with a delicious salad of mixed greens, chopped strawberries and goat cheese, tossed with balsamic vinaigrette (simply divine!). With the chicken, I added a side of Fettuccini tossed in Alfredo sauce. I was able to find a Bertolli version of Alfredo with mushrooms in it. I added some warm Rosemary Olive Oil bread from my grocery store and it was a fantastic meal!

Strawberry Blondies

What happens when mom and I get together and have time on our hands?

Dessert.
Dessert is what happens.

We can't help ourselves.

She is as equally addicted to cookbooks, cooking magazines and recipes as I am, so we spent some time flipping through my collection and selecting something good to bake. We were both in the mood for something fruity and something in the 'bar' category. This Food Network Magazine recipe did not disappoint! Yum-o.

Strawberry Blondies

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Ingredients:

4 Tbsp unsalted butter, plus more for the pan

1 cup packed light brown sugar

1 1/2 tsp vanilla extract

1 large egg, lightly beaten

3/4 cup all-purpose flour

1/2 tsp salt

1/4 tsp baking powder

1/4 cup butterscotch chips

1/4 cup chopped walnuts

3 Tbsp strawberry jam

Preheat oven to 350. Line an 8-inch square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Butter the foil.

Put 4 Tbsp butter and the brown sugar in a large microwave-safe bowl. Microwave until the butter is melted, about 1 minute. Stir in the vanilla. Let cool slightly, then stir in the lightly beaten egg.

In a separate container, whisk together the flour, salt and baking powder. Stir into the butter mixture. Stir in the butterscotch chips and nuts and spread the batter in the pan. Note: this batter will be thick and gooey. Drop dallops of jam on top and swirl with a knife. Bake until set, 20-25 minutes. Let cool 15 minutes on a rack, then lift the foil and transfer the blondies to the rack to cool completely. Remove the foil and cut into bars.

Make these. You will soon be addicted.

Mixed Citrus Green Salad with Orange-Poppy Seed Dressing

Why, hello there. Yes, I'm still here! I warned you that I'd be a little absent, and boy have I been. 

I just returned from a long business trip to New Orleans in time for Keith to leave for a short one himself. It's safe to say that we miss each other. He returns tomorrow and I'm so ready. My mom came in town this weekend to keep me company and it was pure bliss. I slept for over 10 hours both nights. I must have been tired - geez! She kept me company while I did fun things like unpack, laundry, make a grocery store run and, well, sleep some more. We did lots of cooking and I am prepared for a full week of dinners at home. I can't wait to cook for my hubby. I'm spending some time tonight making lots of recipe blog posts so you'll see a new one each day this week!! Woohoo!

Now, on to the recipe in this post. Mom and I made this salad on Saturday and it was absolutely delicious. The dressing is light and scrumptious, and I love all the citrus in here. Not to mention, it's a very healthy recipe, too! We slightly altered from Cooking Light.

Mixed Citrus Green Salad with Orange-Poppy Seed Dressing

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Ingredients

Salad:

Mixed salad greens

Avocado

Red seedless grapes, halved

Mandarin oranges

Pineapple chunks

Red grapefruit pieces

Walnuts, toasted

Dressing:

1/2 cup fresh orange juice

1/4 cup honey

1/4 cup canola oil

2 Tbsp champagne vinegar or white wine vinegar

1/8 tsp salt

1 tsp poppy seeds

Combine dressing ingredients (all except poppy seeds) in a blender and process until blended. Add poppy seeds and pulse once. Refrigerate until ready to use.

Place salad greens on individual plates. Slice avocado and toss in lemon juice (or reserved citrus juices from any can of fruit, such as mandarin oranges). Top salad with fruit (as much as you like of each) and avocado slices. Add toasted walnuts. Drizzle with dressing and serve.

This is so refreshing and delicious - enjoy!!