FBF: Polynesian Sausage Kabobs

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Polynesian Sausage Kabobs 

Click on image to see full post from 5/24/2011

FBF: Orange Jam

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Orange Jam

Click on image to see full post from 5/17/2011

FBF: Wedge Salad

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Wedge Salad

Click on image to see full post from 5/10/2011

Italian Chicken & Corn Kabobs

Hope you aren't tired of kabobs yet!



1 stick butter, melted
1 package italian seasoning
4 ears of corn, sliced in 1-1/2 inch rings
3 boneless chicken breasts, sliced into 1-inch chunks
2 large green bell peppers, cut into 1-inch pieces

• Combine butter and seasoning, set aside.


• Alternate between corn, bell peppers and chicken on a metal skewer (or wood skewers that have been soaked in water). Baste the butter mixture over top.


• Grill on medium heat for 8 to 10 minutes, rotating as needed. Baste with butter mixture again towards the end of cooking time.


• Serves 4 (2 adults and 2 kids, or it can serve 3 adults, or 6 kids....)

Buffalo Ribeye Steak

Found these steaks at Swiss Meat Co store and wanted to give buffalo a try--heard it was a very good piece of meat!



2 buffalo ribeye steaks (individual serving size)
2 tablespoons olive oil
3 tablespoons fresh oregano, chopped
2 garlic cloves, minced

• In a small bowl, mix olive oil, oregano, and garlic and rub over the steaks. Let the steaks sit out for about 30 minutes to get to room temperature.


• Grill over LOW heat, 4-5 minutes on each side. Buffalo is served rare to med-rare for the most tender flavor. Internal temps should be about 125 degrees F.

The taste is very similar to beef ribeye steaks--so don't be afraid to try something new!

Mint Julep Cupcakes

In honor of the Kentucky Derby today, I'm flash thing back to an amazing event I had...the Tea Party! I made all sort of treats, but the biggest hit was the "Mint Julep Cupcakes" that I made into cake pops.



I got the recipe from "A Latte' with Ott, A" and miniaturized it! I could eat these all day...in fact, I think I'm going to make them again....

I also made these Bourbon Grapes with Goat Chese...WOW!



These are pretty much green grapes soaked in bourbon over night, then roll balls of goat cheese in chopped pecans and put them on a toothpick. Easy, and what a hit!

This is the spread from that day...its really making me want to have another one....uh oh...hahaha

FBF: Strawberry Jam

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Strawberry Jam

Click on image to see full post from 5/3/2011

Grilled Salmon with Blueberry Sauce

For Salmon:
6 Salmon Fillets (individual serving size) if you are using cedar sheets, OR 1 salmon fillet, uncut, skin on if using cedar plank
Olive Oil
Kosher salt 

For Sauce:
1 cup fresh blueberries
2 tablespoons balsamic vinegar
1 tablespoon sugar
½ cups chicken broth
1 shallot, finely chopped
2 garlic cloves, minced
1 tablespoons butter
Salt And Pepper, to taste

• Soak cedar planks or sheets in water for 30 to 45 minutes. I used sheets and I knew they were ready when they could bend and tie around the salmon. [see picture below]


• Rub salmon with oil and sprinkle with salt. Wrap sheets around salmon, or place salmon on the plank and grill on low for 10 minutes, turning once if in sheets, OR grill on low for 15 minutes if on plank, or until it turns opaque.

For Sauce:

• In sauce pan, saute shallots and garlic in butter until tender, remove from heat.


• In another small sauce pan, cook blueberries, vinegar, broth and sugar until reduced by half (about 20 min). Strain with a mesh strainer, and combine liquid with onion mixture and add salt and pepper to taste.


• Serve sauce over the salmon. Great with asparagus and noodles!