Friday, July 1, 2016

Old Photo Friday: Stacy on the 4th of July

WHO: Stacy
WHAT: 4th of July Parade
WHERE: Edmonds, WA
WHEN: July 4, 2005

Happy 4th of July weekend, everybody.  I hope you all have a happy and safe 4th of July!


Thursday, June 30, 2016

Recipe of the Week: Grilled Caesar Salad with Roasted Garlic Dressing

I took a road trip with Sandra to San Francisco years ago, and we had dinner at a really nice restaurant downtown.  I've never forgotten that the salad they served was grilled.  I believe it was grilled radicchio, but I was completely blown away.  

A warm salad or grilled lettuce just doesn't sound like they go together, but the sturdy hearts of romaine become smoky on the grill and this classic salad takes an interesting spin. Honestly, why not just try it....once.


Grilled Caesar Salad with Roasted Garlic Dressing 


1 head of garlic, top third sliced off and discarded
1 cup extra virgin olive oil, plus more for drizzling
1/4 cup buttermilk
3 tablespoons fresh lemon juice
salt and pepper
4 romaine hearts, halved lengthwise
3 ounces Manchego Cheese, shaved (about 1 cup)


Preheat oven to 375F.  Place garlic, cut side up on a double sheet of foil and drizzle with olive oil. Wrap the foil around the garlic and bake until the cloves are very soft, about 1 hour.  Let cool.

Squeeze the garlic cloves into a blender.  Add buttermilk and lemon juice and blend until a puree.  With the machine on, slowly pour 1 cup of olive oil until blended.  Season the dressing with salt and pepper.

Preheat your grill.  Drizzle the cut sides on the romaine with olive oil and sprinkle with salt and pepper.  Grill the romaine over a hot fire, cut side down, until charred in spots, about 1 minute.  Turn the romaine over and grill for another minute.  

Transfer the heads to a platter, cut side up. Drizzle the dressing over the romaine, sprinkle with cheese and serve immediately.

Tuesday, June 28, 2016

26/52: First Summer Weekend

The first summer Saturday in Seattle was spent exploring Discovery Park.  I can't believe that I've only been there once before and that was at least 8 years ago.

Discovery Park is a 534 acre park on the shores of Puget Sound in the Magnolia area north west of Seattle.  It's the city's largest public park and contains 11.81 miles of walking trails (we walked nearly 6 miles on Saturday).

The Park is built on the historic grounds of Fort Lawton.  The fort was given to the Army by the city in 1898 and opened as a fort in 1900 (originally built to protect Seattle in the event of a naval attack).  Fort Lawton continued as an Army Reserve facility until it was officially closed in February 2012.

The West Point Lighthouse, also known as the Discovery Park Lighthouse began operation on November 15, 1881 and was protected under the National Historical Lighthouse Preservation Act in 2003.  

Saturday was a beautiful day and we enjoyed our 6 mile walk on the loop trail exploring the bluff over looking Puget Sound and through a forest of trees and down to the beach and a walk around the lighthouse followed by a break and a picnic.


Sunday, June 26, 2016

Menu Plan Monday: End of June 2016

Welcome to another beautiful Monday!

Did you meet your food goals for June?  Have you taken the time to look ahead and set up a menu plan for the summer?  Now is the time to get your summer plans together.

Check out Laura's site for more planning ideas!


Monday: Pop and Rosemary visit!  Dinner out, but not sure where???
Tuesday: Pesto Chicken Casserole with a Garden Salad
Wednesday: Grilled Skirt Steak with Artichokes
Thursday: Take away!  We leave for long July 4th weekend in Seattle tomorrow!

Thursday, June 23, 2016

Recipe of the Week: Grilled Peach Crisp

We often forget that dessert is easily perfected on a grill.  Take a simple ingredient and turn it into something extraordinary!

Most of the fat and sugar is eliminated from this grilled version of peach cobbler.  It's a perfect finish to a summer BBQ and is sure to impress.


Grilled Peach Crisp


2 tablespoons brown sugar
1 teaspoon ground cinnamon
4 medium peaches, halved and pitted
Reduced fat whip topping
1 cup reduced fat granola


In a small bowl, combine the sugar and cinnamon; sprinkle over the cut side of the peaches. Let stand for 5 minutes.

Heat grill over medium heat and place peaches cut side down on grill rack.  Cook, covered for 8-10 minutes (turning once) or until peaches are tender and begin to caramelize.

Place peaches in dessert bowls.  Serve topped with whip topping and 1/4 cup granola.