Bird's Nest Bites

A Cook & Garden, Together In The Pacific Northwest

Grilled Lemon Chicken with Limoncello Vinaigrette

Summer is here in all it’s glory.  Gardens are bursting, tans are forming, and cold desserts and beer are always on the menu.  The first glimmer of sunshine always sends me straight to the grill, and that translates into it being  it high time to make some Limoncello chicken.  This is not your ordinary lemon chicken – we’ve got the ultimate lemon infused marinade, but that’s not where this story ends.  An after-grilling generous drizzling with a creamy lemon vinaigrette that has both Limoncello and the juice of grilled lemon halves takes this one over the top.  Heaven on a barbecue…

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Blueberry Muffins with Cinnamon Streusel Topping

 

This recipe has ended my search for the perfect Blueberry Muffin.  For years, I was disappointed because even though they always looked delicious, biting into one was a major disappointment due to either stinginess on the berry elements, not much structure, or muffins so sweet they wanted to give me a headache. I had sworn off blueberry muffins altogether until I met these guys…. They have a nice, firm texture that can hold up to the tons of blueberries inside and is just the right amount of sweetness.  They’re topped with a buttery, crunchy streusel and just a little whisper of cinnamon that’s guaranteed to put a big smile on your face.  This recipe, like so many others, appears to have a long and winding history.  I first discovered it when my niece, Toni, made some for us from a recipe she found on Pinterest. I made a few tweaks just because I can’t keep my hands off of any recipe, and this is the result.  After all, this is the world of cooking – everybody has their own spin on the classics, and that’s a very good thing. …

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Old Fashioned Potato Salad For A Crowd

Do you have a crowd to feed this 4th of July?  Me too.  It is tradition in our family that I make the potato salad, and that I make enough for a ton of people so everybody can take some home.  This was also one of my dad’s favorite dishes, and since the 4th of July was his favorite holiday, he has been on my mind a lot lately.

I miss my dad.  Every single day.  He was a prince among men, disguised in a rumpled shirt, reading glasses covered with paint splatters, bits of sawdust and motor oil, and a baseball cap that looked like it had been run over several times.

My dad put training wheels on my first bicycle, and bought me a pony when I was too little for a big horse.  He bought my first car, a three speed, 1965 Mustang that had seen much better days.  Then he took his life into own his hands and taught me how to drive it.  He helped  buy my first house, and spent an entire year fixing it up.  We fought like cats and dogs during that year, since we each had a different perspective on how the place should look.  He favored white, black, and red.  I despised them. One day, I was painting the dining room ceiling a vivid rose color (looking back, it was hideous and I eventually did it over in another color).  Grandpa Bob walked in, saw what I was doing, and had a fit.  Then he stomped out and slammed the door.  Thirty minutes later he came back with two giant ice cream cones. That is how the year progressed.  We went through a lot of ice cream, and he never gave up on me.

Our dad loved every single moment of his life, had an amazing sense of observational humor, and could sell you the Brooklyn Bridge even if you already had one.  He loved to eat, and this Potato Salad was always one of his favorites.  He would always ask for seconds, but would caution, “Just a little spoonful.  I’m delicate, you know”.  Happy 4th of July, Grandpa Bob.  I love you.  …now let’s get going on this recipe!

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Jamaican Jerk Chicken

Our first trip outside of the continental US was to Jamaica, many years ago. I had never travelled much outside of my home state and was used to the whole ‘white picket fences’ and ‘everybody has a television’ kind of life.  This trip changed all that, and it also brought on my very first case of over the top culture shock.  I had never seen such poverty in my life, and I couldn’t figure out how everybody could be so darned happy when many lived in plywood sheds with tin for a roof – but that all became clear very shortly after we arrived. In fact, I think it must be nearly impossible not to be happy there.  It is a magical, beautiful, and peaceful place, and the people there could not have been more friendly. The food was incredible, with seafood fresh off the boat every day, and amazing tropical fruits (and drinks by the way) that I’ll never forget.  One of my favorite dishes was Jerk Chicken, and here’s my attempt at trying to recreate it at home.  The term ‘jerk’ means the meat is either dry rubbed or wet-marinated in a hot spice mixture that includes hot peppers, cinnamon, nutmeg, thyme and allspice, among other things depending on who is doing the cooking.  It is typically cooked over a wood fire to ensure that irresistible smoky flavor.  Traditional Jerk Chicken is made with Scotch Bonnet peppers, but I am a total baby when it comes to anything spicy, so I just used a nice big pinch of red pepper flakes.  If you prefer to live on the wild side, please feel free.  As we say in Jamaica, “No problem”.

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Deep-Dish Strawberry Rhubarb Pie with Oatmeal & Brown Sugar Crust

They say the best recipes are those passed down from family and friends, and this recipe proves it.  I made a new friend, Sandy, at the gym this year.  We often find ourselves in the locker room or hot tub at the same time (preparing for a grueling workout ha ha), and the conversation often turns to recipes.  Sandy is one of those perpetually happy people, is friendly and kind to everyone, and always has a big smile on her face.  She also has incredible recipe ideas.  One day, she described a Strawberry Rhubarb pie with an oatmeal crust, and I was hooked.  I love pie but am not the biggest pie crust fan, so I was drawn to that idea like a magnet. This recipe originated from one in Family Circle Magazine from 1982.  Sandy added strawberries to the original, and I made a couple of small changes myself, and that’s what cooking is all about.  Love somebody’s idea, then get busy and make it your own by adding your own touches. I intend to make it every chance I get.

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Summer Orzo Pasta Salad with Feta and Lemon & Herb Dressing

This summer salad is quick, easy, delicious and loves to travel. What more could you ask for? Perfect for Tailgates, Potlucks, Picnics or whenever you feel like it. This guy loves to be served at room temperature, so no worries about keeping him cold. because that’s when the flavors of the herbs really pop.  In fact, I have been known many times to heat this salad and serve as a side dish along with supper.    The orzo is bathed in lemon juice and olive oil, and he scent of herbs perfumes the dish and makes it irresistible. Pack some along to your next gathering, or do like I do and stash a bowl in the refrigerator for a supper side dish during those hot days of summer when the thought of cooking just makes you mutter ‘ugh’.

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Fresh Strawberry Jam

 

 

Hello Readers!!  Today marks my 200th blog post – can you believe it?  Me neither. It’s been so much fun –  I love sharing recipes with you.  ….and since I have been up to my jam spattered elbows all afternoon making strawberry jam, I thought this would be a good time to share one of my very favorite posts with you.  Strawberry season seems to be over in the blink of an eye, and farmer’s markets are full of these beauties right now, so it’s important to jump on the jam wagon before it’s too late.  Making jam is easy and fun, and with a couple of tricks I’ve thrown in based on much trial and error, it’s a snap.   So hope you enjoy – and thanks so much for reading this blog. I know there are a thousand other things competing for your time, and it means so much that you’ll spend some of your time with me.  And without further rambling from me, here’s Number 200:

…. I cannot bring myself to tell you how many eons I have been making strawberry jam, but it wasn’t until the last three years that I figured out how to make it so that it tastes like fresh strawberries for the entire year. I’m talking about the cooked jam recipes, which I’ve always preferred over the less ‘set’ freezer jams. The secret? First of all, play a little fast and loose with the amount of fruit you use, and secondly – don’t use a canner if you are making cooked jam. Here’s the thing….canning jam does make it ‘shelf stable’, but after a few short months both the color and flavor start to deteriorate in a big way. Freezer jam always tastes like fresh berries, so I figured, “what the heck? Let’s make the best of both worlds”, and that’s what I did. It’s a whole lot less mess and effort, and a whole lot more flavor to boot. Come on along with me and check it out….

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Grilled Salmon with Fresh Mango & Lime Sauce and Coconut Rice

Grilling season is upon us, and I’d love to share one of my favorite ways to serve grilled salmon.  I love the smoky flavor of grilled salmon but have to admit the thing I love best about this is entire endeavor is the fresh mango and lime sauce.  This sauce has it all – rich and creamy mango, a kick of lime, and just the right balance of salt. Better yet, you can make it in five minutes.  It’s also one of those recipes where you are completely in the driver’s seat.  More lime?  Add more.  More salt? Go for it.  Want to spice it up with some sriracha?  You’re driving.  Drizzle this beauty on grilled seafood or chicken, serve alongside fresh or steamed vegetables, or eat it with a spoon – it’s that good.  I’ve also dreamt up a coconut rice to go along with the fish, that made with Jasmine rice, and flavored with coconut milk, unsweetened coconut, and lime, and chives.  It’s always a good strategy to make sure you manage to accidentally on purpose get some of that mango sauce mixed in too.  Aloha!!

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Key Lime Icebox Pie with Graham Cracker & Toasted Coconut Crust

Do you ever have an idea pop into your head that just will not leave you alone?  It happens to me more than I would care to admit, but my latest little visitor was the concept of a dessert with lime.  The coming of warmer weather makes me think about refreshing and cool desserts, and one that would welcome you with open arms after a spicy barbecue supper.  Here is the result of my ponderings: a no-bake (except for the crust, but that’s just ten minutes), smooth, creamy, and refreshing icebox pie, that is brimming with fresh lime juice and lime zest.  The creamy interior is set off by a crisp crust made of graham crackers and toasted coconut.  Here’s a dessert you can whip up with little effort, and it can sit there in the refrigerator, happy as a clam, for a couple of days until you’re ready to serve.  I personally have not been able to wait nearly that long, but it’s good to know if the opportunity presents itself.  PS: this recipe is really not made with key limes, but you can use them if you want to.  It seems like every other recipe out there that makes a pie like this with regular limes calls it a key lime pie, so I decided not to rock the recipe search engine boat.

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Savory Puff Pastry Tarts – Cherry Tomato, Asparagus & Grilled Onion

These simple tarts are super-easy, delicious, take nearly no time at all, and make you look like you’ve been to cooking school in France. Here we offer three choices, so make one, two or all three.  Or combine everything on to one tart.  Or make up your own toppings – it’s fun!  The filling is chock full of the rich nuttiness of Gruyere cheese, the creaminess of ricotta, and the soft tang of mascarpone. Highlight with some fresh herbs & lemon zest and look out!  Note: This recipe makes two large tarts, or four smaller ones. Feel free to get crazy with whatever toppings you can think of – after all, it’s your tart now.

I developed this recipe about three years ago in an attempt to feed my mom, Neeners, back to health after a bout with the flu.  Neeners is a drama queen, and she had pronounced “My tastebuds are dead.  I may never eat again”.  Sure.

Neeners is 88 years old, strong as an ox, and is on the go all day.  She has no sympathy for anyone who is injured or otherwise under the weather, and her usual admonishment to them is “Get up – you aren’t that sick/hurt”.  Needless to say she was a horrible patient, and I’m guessing her doctor armed herself with a whip and a chair on each of Neener’s visits.  Here is a small excerpt from one appointment while was on the road to recovery, but not progressing as quickly as she expected.  Neeners walks into her doctors office…”PUT ME IN THE HOSPITAL!! NOW!!!”  The doctor was stunned, because she was under the correct assumption that Neeners, being 85 and all at the time, was just taking awhile to get back on her feet.  So she asked, “Why do you think you need to be hospitalized?”  Neeners replied “JUST LOOK AT ME!!  I want you to admit me to the hospital immediately and give me an energy shot!!!”  As my brother later reported, the doctor sent her home with Pepto Bismol and told her to drink some Ensure until her stomach settled down.  She quickly recovered thereafter – but she is still driving me to drink, which is situation normal.

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