Everything's Coming Up Heart Shaped Pizzas and Roses

                            
                                              💕 Happy Valentine's Day

 Whether you are celebrating with your loved one, family, friend, or celebrating "YOU" because you're awesome, make it a wonderful day with favorite foods, flowers and a decadent dessert and treat that makes you feel special.  Everyone loves pizza and on Valentine's Day, many of your local pizza restaurants offer pizzas in heart shapes.  It's also fun to make at home. Shape your favorite pizza dough (store bought or homemade) into the shape of a heart on your pizza pan that's been sprayed with cooking spray.  Spread the top with pizza sauce and top it with your favorite toppings and shredded mozzarella.  Bake in 350 oven 15-20 minutes or until crust crispness is to your liking.  Serve it on red or pink plates accompanied by your favorite chocolate dessert.  Store bought brownies cut into hearts are an easy dessert and a favorite among most. 

 Years ago when I was in labor with our first baby all of Valentine's Day and we thought he would be a Valentine baby. It turned out he decided he'd rather have his own special day and made his entrance into the world  February 15th at 1:20 in the morning.  He deserves his own special day because he is a loving and wonderful son, brother, husband and father.  Happy birthday Ryan! We love you very much. 

Make a heart shaped pizza at home.

Cut out brownies with heart shaped cookie cutter and decorate.

Beautiful flowers for your table and wishing everyone a loving Valentine's Day.

Fish Tacos on the Grill

 This recipe for Mango-Barbecue Fish Tacos is a great summer recipe which offers sweetness and vitamin enriched nutrients.

This recipe makes 4 servings and takes about 45 minutes to make:

Ingredients
1 mango, seeded, peeled and diced
1/2 cup barbecue sauce
1/4 cup light mayonnaise
1 teaspoon lime zest
3 cups packaged coleslaw mix
12 ounces skinless cod, thawed if frozen and patted dry
8 6-inch corn tortillas, wrapped in foil
1/2-1 cup purchased or homemade guacamole
1/2 cup chopped cilantro
Lime wedges

1. Place half the diced mango in a blender and add barbecue sauce, puree until smooth.

2. In a large bowl, combine 2/3 cup of the barbecue sauce mixture, mayonnaise and lime zest. Reserve the remaining barbecue sauce mixture. Add remaining mango and coleslaw mix.  Toss to coat, cover and chill.

3. For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 4-6 minutes per 1/2 inch thickness or until fish flakes when tested with a fork.  Brush generously with the reserved barbecue sauce mixture during the last 2 minutes of grilling.

4. Place wrapped tortillas on grill rack over heat while fish is grilling to warm, turning once.

5. For a gas grill, preheat the grill.  Reduce heat to medium.  Cover and grill fish and tortillas as directed above.

To serve, fill warm tortillas with coarsely flaked fish, coleslaw, guacamole and cilantro.  Squeeze with lime juice and serve with lime slices.  Tortilla chips and salsa always a great side!

*Keep fish from sticking by cleaning the hot grill brush with a brush or crumpled foil.  Then, using tongs, grease it with a folded, oiled paper towel. (MidwestLiving).

*Healthy tip: Corn tortillas lower in fat, calories and sodium.

Brinner Burger

Photo credit Sean Cooley

A hot idea in grilling is serving up grilled burgers topped with a fried egg and crispy bacon.  Breakfast and dinner rolled into one...."Brinner".  

In Virginia they are called Gus Burgers. Others call this dish Eggs on Horseback or Humpty Dumpty.  

Whatever name you choose to call it, it will be delicious. I use the following ingredients and grill the burgers on the outdoor or indoor grill.  It's just a matter of convenience to grill indoors when I lack time. 

Applewood smoked bacon (my personal favorite), ground beef, onion salt, sea salt and black pepper for taste, Brioche round buns, melted butter, organic egg, sharp cheddar cheese slices, baby arugula or iceberg lettuce and avocado (if desired).

Crisp cook the bacon in a frying pan. (You can cook the bacon a day in advance to save time and keep in refrigerator until ready to use). 

Season the ground beef patties with salt, pepper and onion salt to taste. Grill until cooked through. Place slice of cheddar on each burger and melt slightly. 

Lightly brush the inside of the buns with melted butter and grill or toast buns.

Pan fry the eggs over medium heat until the whites are set, flip until the eggs are set.

Assembly: bun, iceberg lettuce or arugula, burger, cheddar, bacon, egg, bun and top with sliced tomatoes, onion, or avocado. Serve with a pickle on the side and a choice of hot sauce, cocktail sauce or ketchup.

~ENJOY~

Southwest Grilled Chicken

Here's a dish you can prepare the night before or the morning of and stick it in the refrigerator to marinate until you come home or have time to fire up the grill for dinner.  We love it and you will too.  You can actually serve it up hot off the grill or chilled picnic style with your favorite salads.  I suggest measuring the marinade ingredients into small individual dishes first.  Makes prep time a lot quicker.  

You need 2 1/2 - 3 lbs. chicken quarters and drumsticks. Bone in always provides a juicier flavor.  

Marinade Ingredients:
1/2 cup melted butter, 1/2 cup fresh lemon juice, 1 tablespoon paprika, 1 tablespoon dried oregano, 1 tablespoon chopped fresh cilantro (can use dried) , 1 teaspoon garlic salt, 1 teaspoon cumin, 1/2 teaspoon salt, 1 teaspoon pepper.

1.  Add the lemon juice to a small bowl.
2.  Whisk in spices until combined, whisk in melted butter
3.  Reserve 1/2 cup for basting (refrigerate)
4.  Place WASHED chicken in a large resealable bag and pour marinade over, seal and  massage the bag making sure the marinade covers the chicken.
5.  Place your bag(s) in pan (I love foil pans) and place in refrigerator for 8 or more hours.
6.  Preheat grill to 350-400 degrees (medium high heat)
7.  Remove chicken from marinade.  DISCARD MARINADE.
8.  Grill chicken covered with grill lid for 45-60 minutes.  If you are using a meat thermometer, until chicken reaches 145 degrees.  Baste with the reserved butter mixture (will need to be reheated before using after taken out of the refrigerator)

An easy grilled side, I love cut up red potatoes with the skins on in foil packets, pats of butter, sprinkled with dill, pinch of salt and pepper, seal and grill alongside the chicken, but set the packet off to the side of the grill to prevent burning.

The lemon, cilantro, cumin and oregano gives this dish it's kick.  Serve it up with a fresh Caesar Salad.  

What's your favorite side dish?  

** Next Tuesday is the return of Slow Cooker / Soup Tuesdays...