Bacon~Wrapped Mushrooms with Honey~BBQ Sauce

When my 10 year old daughter was begging me to make these mushrooms, I found it kind of funny.  I can't think of many kids that beg for mushrooms.  Well, why question?  If my usually picky daughter wants to eat, I'll be cooking.  The rest of my family wanted nothing to do with this one.

You don't have to make the BBQ sauce, you could use your favorite store bought sauce.  I was kind of thinking why bother while I was making it.  That doesn't really sound like me, does it?  I must have been busy.  Anyway, when I was done I was glad I did.  This probably wouldn't be my favorite sauce for ribs, but it worked well with the mushrooms.  Give it a try.  And if you don't like mushrooms, use something else.   Recipe adapted from Big Book of BBQ from the editors of Southern Living.

Honey~Barbecue Sauce

2 cups ketchup
1 cup dry white wine
1/3 cup honey
1 small onion, diced
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
2 tablespoons white vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1/4 teaspoon Kosher salt

Bring all ingredients to a boil in a large saucepan.  Reduce heat, and simmer, stirring often for 15~20 minutes or until slightly thickened.
Makes about 2 3/4 cups.

Bacon~Wrapped Mushrooms

24 small fresh button mushrooms
12 bacon slices
1 cup Honey~Barbecue Sauce

Preheat grill to 350~400 degrees.  Cut bacon slices in half, so you can wrap all the mushrooms.  You don't want the bacon to overlap too much as the inside won't get crisp.  Microwave, in 2 batches, at high for about 2 minutes or until bacon is partially cooked.  Pat dry with paper towels.  Wrap each mushroom with a bacon slice, and secure with a wooden pick.  Dip wrapped mushrooms in Honey~Barbecue Sauce.

Grill mushrooms, covered with grill lid, about 5 minutes on each side or until bacon is crisp and thoroughly cooked.

Chicago Style Hot Dog

A hot dog?  Really?!  Yup, this self proclaimed food snob (my husband and friends who really know me would also proclaim) loves a good Chicago style hot dog.  Maybe because there is so much going on you kinda forget what you are eating.  Maybe because it's just good.

Here are a couple of tips~ buy a good quality hot dog (not an awesome place to try to save a penny), celery salt is a must, sport peppers or go home, yes pickle relish and pickle spear, and don't even think about putting ketchup on it.  Seriously, don't go there.  I have met people who insist if you don't have all the ingredients, you can't call it a Chicago dog.  They can get pretty worked up about it, I think that's cool.  I don't get insane about a hot dog, but if you make my Chicken Tortilla Soup and don't use all the garnishes, I will get a little cranky.  My husband definitely knows to squeeze his lime.  ;)

When something is simple I think it's really important to buy the best quality ingredients you can afford.  I always think that, no matter what you are preparing.
I'm just sayin'...

Many places will boil or steam the hot dog.  I prefer the grill and it's always got to be well done for me.  I love the places where you can order a char~dog!  That makes me happy.  Ah, it's the simple things in life!

To make one Chicago Dog~

good quality hot dog~ I like Vienna Beef franks.  It says right on the label "Chicago's Hot Dog" :) Use what you like.
poppy seed bun
plain old yellow mustard
pickle relish
pickle spear
a couple slices of cucumber
a couple slices of tomato
diced onion~ I use white, sometimes red.
sport peppers
celery salt~ load it up.

Prepare hot dog the way you like.  Add ingredients and enjoy!

BBQ Jalapeno Poppers

You've got to try this recipe!  It's ridiculous how good this is.  It is adapted from Ree Drummond, The Pioneer Woman (my new best~friend).  Her cookbook is titled, The Pioneer Woman Cooks.

I know what I'm bringing the next time someone asks me to bring an appetizer.  I might just make it every time someone asks me to bring an appetizer!  I made these last week when invited to dinner with friends.  Unfortunately, I didn't make enough.  So sad!  I made half the recipe and thought that would be enough,  with only 4 adults (one being my non~jalapeno~eating husband).  Nope, so wrong.  I made the rest the next night at about 10pm when my honey and I sat down to watch a movie.  Great midnight snack, lol.  I'm obsessed!  Interestingly enough Ree recommends making 3 times what you think you'll need.  She's a smart lady.

Try them,  you may want to send me a thank you note or some flowers or something!  ;)

18 fresh jalapenos
1 8~ounce package cream cheese, softened
1/2 cup grated sharp cheddar cheese
2 green onions, sliced
freshly ground black pepper
18 slices thin bacon, cut into halves
bottled bbq sauce
toothpicks
disposable rubber gloves~ *for this amount of peppers you want to make sure you protect your fingers.  Also, make sure you don't touch anything, like an eye, while you are working with jalapenos.

Preheat oven to 275 degrees.  Begin by cutting jalapenos in half lengthwise.  Try to keep the stems intact, they look prettier that way.  With a spoon, scrape out the seeds and light~colored membranes.  The heat comes from the seeds and membranes, so if you can handle the sizzle, leave some of them intact.

In a bowl, combine the cream cheese, cheddar cheese, chopped green onion, and black pepper to taste.  Mix the ingredients together.  Stuff each hollowed jalapeno half with the cheese mixture.

Wrap bacon slices around each half, covering as much of the surface as you can.  Be careful not to stretch the bacon too tightly, as the bacon will contract as it cooks.  Secure with toothpicks.

Place on a cookie sheet and brush the top and sides with your favorite bbq sauce.  Chutney or apricot jelly works well too.  Bake for 1 hour, or until the bacon is sizzling.  Serve hot or at room temperature.

Penne Pasta w/Chicken in a Citrus Vinaigrette

This is a light, refreshing salad. I love the citrus in the dressing along with the subtle Asian flavors. I brought it to a bbq this summer and have some friends requesting the recipe. I know it's the middle of winter, but sometimes we just need a break from all the heavy dishes. This salad is great anytime, as a light meal or as a side. It looks like a lot of ingredients, but it's really easy.

A perfect make ahead dish...it's better when it has some time to rest. I would make it in the afternoon before I took the kids to the pool and we'd have something to eat when we were done. Perfect!

This recipe was adapted from a Sweet Tomatoes recipe.

For the chicken
3 or 4 chicken breasts, boneless and skinless
1 tablespoon orange zest, plus 1 tablespoon zest for the vinaigrette
juice of 1 orange
1 clove minced garlic
2 tablespoons oil

For the vinaigrette
6 tablespoons soy sauce
6 tablespoons red wine vinegar
4 tablespoons water
3 tablespoons light olive oil (extra virgin would be too heavy, canola oil would be a better substitution)
3 tablespoons rice wine vinegar
2 tablespoons Korean teriyaki sauce
2 tablespoons white sugar
1 1/2 tablespoons orange juice concentrate
1 1/2 tablespoons chili garlic sauce
1 tablespoon finely minced ginger
1 tablespoon reserved orange zest

For the salad
1 pound penne pasta, cooked
2 cups carrots, shredded
1 cup cucumbers, quartered and diced
1 cup celery, diced
1/2 cup coarsely chopped cilantro
sesame seeds for garnish

Combine 1 tablespoon of the orange zest, orange juice (not the concentrate), garlic, and oil in a bowl or bag to marinate the chicken in. Add the chicken, and let marinate for 30 minutes. Grill the chicken and set aside.

Combine all the ingredients for the vinaigrette in a large bowl and whisk to thoroughly combine.

Assemble the salad. Cut the chicken at an angle in 1/4 inch slices and cube. Add to the vinaigrette. Add cooked pasta, carrots, cucumbers, celery, and cilantro to the bowl. Mix to evenly coat with dressing. Allow to marinate for 2 hours. Season to taste with salt and freshly ground black pepper. Garnish with sesame seeds.

Honey~Lime Glazed Grilled Pineapple

I grew up in Southern California, we grilled a lot. I love anything on the grill (even zucchini)! This would be great served with some vanilla bean ice cream. And, maybe drizzle some of the leftover marinade over it! Yum!


½ cup honey
zest of 1 lime
juice of 4 limes
1 teaspoon ground cinnamon
1 pineapple cut into ½ inch rings, core removed

In a baking dish, mix together the honey, lime zest, lime juice, and cinnamon. Place the pineapple slices in the glaze and let marinate for 2 hours, turning occasionally.

Preheat grill at about medium heat.

Place the pineapple slices on the grill. Grill on both sides until the glaze caramelizes and grill marks form.