Grill it!

I live in Arizona where hot pads can be required in the heat of summer for the steering wheel.

One of the benefits of grilling outside is it does not heat up the kitchen.

As, I have said before, cooking is not my specialty. Fortunately there are great chefs in the world who share their knowledge.

I do know that before your BBQ you should first prep you grill.

Crank it to high

Use a wire brush to clean

In this Serious Eats article Chef Emeril Legasse shared how he rotates the meat like a clock.

Do you love boneless skinless chicken breasts but have had trouble with the chicken coming out too dry on the grill? Try this! It pairs wonderfully with fresh sliced pineapple grilled. Amazingly yummy! Peaches are great too!

Taste of Home does a fabulous job of sharing the recipes of real cooks around the county. When the fisherman in your family brings home tilapia, salmon, mahi mahi, halibut, catfish, snapper or tuna, these recipes will surely get your moth watering!

Don’t forget to leave room on your grill for veggies. Marinade first is the rule of thumb. You can even grill lettuce. Caesar Salad anyone? 

BBQ with charcoal or an electric grill?

Electric is easier but nothing beats the taste of charcoal. That’s my opinion and I’m sticking to it!

And, for the serious BBQ geek, check out this oh so serious apron (the picture belongs to Think Geek):

11cd_tactical_bbq_apron

I can so picture some of the firemen I know who are part of a craft brew club equipped with this hold-everything, “tactical bbq” apron at their annual beer and rib contest.

What are your favorite BBQ recipes?

Breakfast Burritos for your Busy Week

Breakfast is the most important meal of the day. Don’t miss out because you don’t have the time to make it.

I usually put these together quickly on Sunday evening. Viola! The next few mornings are just a little bit simpler.

You can make these yummy burritos using leftovers and fresh ingredients.

Makes: approximately six burritos.

6 flour tortillas

1 dozen eggs

6 oz shredded cheese

1 cup cooked chopped bacon

2 cups shredded potatoes

Salsa

Terri Ouellette

I figure per burrito you will include 2 eggs, 1 ounce of cheese, a sprinkle of chopped bacon, and a ¼ cup or so of potatoes. Spoon on salsa.

Set up a work station and roll your burritos and wrap in wax paper. Store in refrigerator for up to five days. Make sure you eat the ones with leftovers first. Mark each burrito so you know which is which.

Microwave for 40 seconds and enjoy!

 Click here to see how!

Tasty Tailgate Treats and Football Fashions

I admitted on the air that I don’t know much about football, except to cheer at the exciting parts and I am an Arizona gal so:

Go Red!

Go Sun Devils!

Go Wildcats!

Go  Lumberjacks!

and, although their season is over, I hear that Arena Football Quarterback Nick Davila had an awesome season with the Arizona Rattlers, throwing 100 TD for the third consecutive year!

Way to go Rattlers!

“Those aren’t my teams,” you say.

Well now is your chance to let loose and cheer loudly for YOUR team!

Go!

super simple with terri o

C’mon, you can cheer louder than that!

 super simple with terri o

Awesome!

Now it is time to party with Michael Reimann, president of AZ Barbeque –he shared easy recipes for

Atomic Buffalos

Shrimp Bacon Chili = Simply yummy!

Remember: the heat is not only in the chili seeds it is mostly in the membrane!

and Tailgate Cobbler on Sonoran Living: http://www.abc15.com/dpp/lifestyle/sonoran_living/3-football-food-recipes-from-bbq-king.

Need more football party food?

The Arena Sports Grill shares recipes sliders and skewers:

 

 

http://www.abc15.com/dpp/lifestyle/sonoran_living/recipes-finger-foods-made-simple-by-arena-sports-grill

Look fab for Friday Night Lights: http://www.abc15.com/dpp/lifestyle/sonoran_living/football-fashion-tips-from-outlet-shopping-gal-allison-treadwell

 

 

 

 

 

 

Watermelon Baby Buggy – Baby Shower Centerpiece

I just love browsing farmer’s markets. There are always tasty samples of homemade preserves (plum or raspberry chipotle is my current fave), smiling people and super fresh vegetables and fruits.

Now is definitely the time to buy those succulent melons – water, cantaloupe, honey dew, Crenshaw…

Super Simple with Terri OThis baby shower centerpiece can be created a day ahead of time. However, put the fruit in just before serving. The buggy may leak, so put something beneath. Note: When I made the fruit salad buggy, I knew the gender to be a girl, but for a boy a watermelon race car flames painted on the sides instead of the ruffle would be fun. The whole project takes about an hour.

Have a simply marvelous day!

 

Materials Needed:

Watermelon
4 Granny Smith apples (or 2 grapefruit, halved)
4 10-inch wooden skewers
Cut fruit — watermelon, cantaloupe, pineapple, strawberries, grapes, etc.
Masking tape
Lace
Ribbon
Thumbtacks
Glue gun

Step 1:

Using masking tape, tape off part of watermelon to be cut to form the shape of a buggy. Using tape as a guide, cut off that section and save to be diced for salad contents.

Step 2:

Scoop out rest of melon with a melon baller or cut out and dice for salad.

Step 3:

Shape excess rind into handle. Cut lace to fit across hood and thumbtack to sides.

Step 4:

Put skewers through watermelon shell to form axles of wheels. Stick apples onto ends of skewers.

Step 5:

Place handle at one end of buggy and return cut watermelon and other fruit to the cavity of the melon.

 

Super Simple Foil Dinners

I love the ease of foil dinners when I am camping with my family!

terri o

Hamburger patty

An onion slice—I like purple or Vidalias

Potato slices

Carrots—sliced or quartered

Your favorite seasonings—I used garlic, sea salt and pepper

terri o

Either double wrap the meal in foil or use heavy duty foil.

Cook foil dinners in the coals of your fire pit.

(Protect the forest! Please always remember to have a bucket of water near your fire pit.)

 

Tip: You can even make these at home for a meal with simple clean-up. Oven at 400 degrees, cook for about 50 minutes. If you don’t want to heat up your kitchen, place on your pre-heated outside grill—time varies with temperature.

terri o

Super Simple Garden in a Bag

I don’t know about you, but I love the way gardening makes me feel. There is something about digging in the dirt that can’t be beat for simple happiness. And seeing those first green shoots push through the earth, or flowers following the sun. Love it!

Super Simple with Terri ODave “The Garden Guy” Owens and I are making a garden in a bag in this video.

Living in the Southwest, where planting can start as early as March, I already have blossoms in my yard from pansies to bougainvillea. And the weather is gorgeous this time of year, especially in the evenings.

I love to light luminaries while my husband and I sit and talk about the day, or we gather with friends.

Want to learn how to make flower luminaries? I will be teaching a couple of workshops at the Mohave Home and Garden Show, Friday and Saturday, April 20 and 21 at the fairgrounds in Kingman, Arizona. In addition to the class on Night Blooming Luminaries I will also be teaching a Wow Factor Walls workshop–DIY faux finishes you can use for a variety of home décor projects.

Directions to the show and more can be found here.

See you there!

 

Super Simple Yeast Bread with Basil and Ricotta Cheese

What, I ask you, smells better than bread fresh out of the oven? That warm scent that calls out to your taste buds.

St. Paddy’s Day is coming up and you need bread to celebrate along with that traditional corned beef and cabbage meal.

Yeast Bread with Basil and Ricotta Cheese sounds delicious, right? Tastes even better and it truly is super simple to mix the dough and bake it at home in 3 steps that will leave you with a couple of hours each between the steps to craft or something else.

Super Simple with Terri O

Step 1: The Dough

In a big bowl mix: 1 egg, 1/2 cup sugar, 1/4 cup olive oil, 1 cup warm water, 1 teaspoon salt, 1/2 cup ricotta cheese, 1 tablespoon (or more) crushed garlic, and, dried basil. How much basil? Well, it must confess I mixed it in until it looked right… about 2 tablespoons. Now, open a packet of yeast and add it to the bowl. Stir a bit with a fork. Let the mixture sit about 10 minutes until bubbly. Next, gradually add 3 1/2 to 4 cups of flour and mix thoroughly until if forms into a big ball of dough (You will have a bit of dough sticking to your hands at the end of this process but not much.) Cover your dough with a clean kitchen towel and let rise until double.

Tip: I like to use filtered water so I know it will interact properly with the yeast.

Step 2: Kneading Your Love…

…into the dough that is! Cover your counter or table top with a piece of wax paper. Sprinkle flower onto the wax paper. Take half the dough out of the bowl, place on the wax paper and gently knead out the air bubbles with your fists. Use your hands to form the bread into a round loaf. Place on a pizza stone and let rise until double. Repeat for second half of dough.

Tip:  If you sprinkle a little water on your counter top the wax paper will stick to the counter instead of trying to curl up.

Step 3: Mmmmmm, Smells Yummy

Preheat oven to 400 degrees. Place bread on center rack and bake for at least 13 minutes, perhaps 2 to 4 more depending on your oven. The top will become a lovely golden brown. Use hot pads to take it out of the oven and put on a rack to cool. Butter the top if you wish.

Your bread will cut better with a serrated knife when it has cooled a bit, but I have known eager family members to sneak into into the kitchen. (Maybe those who sneak bread before dinner get to load the dish washer?)

 

Pumpkin Cranberry Muffins

Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1 cup pumpkin puree
  • 1 large egg, lightly beaten
  • 1/4 cup canola oil
  • 1 cup nonfat milk
  • 1 cup fresh cranberries, chopped

Directions:

Preheat oven to 350 degrees. Coat a muffin pan with nonstick cooking spray. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, ginger and nutmeg. Combine pumpkin, beaten egg, oil and milk in a medium bowl. Make a well in dry ingredients; add pumpkin mixture and stir until just combined. Fold in chopped cranberries. Fill muffin cups and bake for 22-25 minutes.Makes 12 muffins 

Thanks to About.com for this delicious recipe!



Taco Salad in a Bag

This is probably the best idea yet when it comes to getting your kids involved in meal time. You can use any type of chip and any ingredients your kids will eat. This is also a perfect time to sneak in some new foods too.  Have fun and get creative!

 

Ingredients:

 

 

Small bag of chips, snack size
Cooked hamburger
Lettuce
Cheese
Tomatoes
Whatever else you can come up with!

 

 

1. Smash the bag of chips.
2. Add your ingredients
3. Eat!

 

 

For a healthy alternative use turkey burger and organic veggies!

 

Lemony Quinoa Salad

“Quinoa is a high-protein, good for you grain; it can be substituted for couscous and makes a lovely side dish. This recipe is a crunchy, lemony, healthy dish that can be used as a side or as a light meal.”

Ingredients

1/4 cup pinenuts
1 cup quinoa (cook using package directions)
sea salt to taste
1/4 cup fresh lemon juice
2 stalks celery, chopped
1/4 red onion, chopped
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 bunch fresh parsley, chopped

Directions

  1. Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
  2. Transfer the cooked quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

How simple is that???

(Recipe from allrecipes.com)