BBQ Beef On Toast

4th of July equals bbq in my home. Most years we have a big grill going and have hamburgers, chicken, ribs and marinated eggplant on the menu. This year there is a 40 % chance of thunderstorms, lightning & rain in the afternoon, and I am spending the evening calming dogs at our local animal shelter. (the town's fireworks show is nearby, and the loud noises frighten our dogs). So I needed a backup plan in case our afternoon party needs to be moved indoors. This BBQ Beef on Toast recipe fits the bill.

This easy-breezy recipe tastes best with homemade sauce. Don't be afraid of the long list of ingredients. Once you saute the onion and garlic, everything else is just dumped into the pot, cooked until thickened and you are ready to go. You can make the sauce up to two days in advance. You may need to thin with a bit of water or broth. I like to serve on grilled toast, but you can use hamburger buns or spoon over rice or potatoes. Expecting a cold summer day? Try this bbq beef recipe. (Actually, this works year round whenever you crave bbq)

BBQ Beef
(Serves 4)

extra virgin olive oil

1 medium white onion, diced

1 tbsp chili powder

5 cloves garlic, minced

1 cup balsamic vinegar

2 cups tomato sauce

1 cup vegetable stock

1/2 cup orange juice

1/4 cup lemon juice

1 tbsp honey

1/4 cup molasses

1/4 cup brown sugar
1 tbsp prepared mustard

2 chipotle peppers in adobo sauce, minced

1 tbsp adobo sauce

2 tbsp bourbon

sea salt

black pepper

1 1/2 lbs top sirloin, cut into 2-inch cubes

1 tbsp flour

1 medium onion, chopped

1 red bell pepper, cut into 2-inch pieces

3 leeks or garlic scrapes, chopped
4 pieces thick cut french or sourdough bread, toasted or grilled.

Warm 2 tablespoons olive oil in medium saucepan over medium heat. Add onion, chili powder and garlic. Sauté until softened and translucent. Add next 12 ingredients and continue cooking until sauce has thickened to desired consistency. Season to taste.

Dredge beef in flour. Season with salt and pepper. Warm 2 tablespoons olive oil in large skillet over medium-high heat. Add beef and brown on all sides. Add onion, bell pepper and leek or garlic scapes. Saute until vegetables are softened. Add 2 cups bbq sauce and stir to combine. Reduce heat to low, cover skillet and simmer for 1 hour. Taste and adjust seasonings if desired. Spoon beef over grilled bread. Serve with a green salad (Today I made a Ceasar kale salad to serve with the bbq beef)

Other BBQ and Grilled recipes you may enjoy:

• bbq pork ribs
• grilled shrimp & peaches with arugula pesto
• grilled marinated eggplant sandwiches

It is "Hamburger" week at Food Network's Summer Soiree roundup. Do you have a favorite hamburger recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network:

Devour: Add Asian Flair to Grilled Ribs with These 4 Recipes
The Lemon Bowl: 20 Healthy Marinades for Grilling Season
Homemade Delish: BBQ Jalapeno Poppers
Napa Farmhouse 1885: BBQ Beef on Toast
TasteBook: Skewered Grilled Prawns with Spicy Peach Glaze
Domesticate Me: 37 Foolproof Recipes for Your Fourth of July BBQ
Creative Culinary: Apple Cider and Brown Sugar Pulled Pork Barbecue
Healthy Eats: 6 Lighter Alternatives to Classic Slow-Cooked Barbecue
Taste with the Eyes: BBQ Shrimp and Grits with Lobster Butter
The Mom 100: Farro Arugula Salad with Orange Herb Vinaigrette
In Jennie's Kitchen: Best BBQ Ribs + 19 Recipes for 4th of July
FN Dish: Food Network's Top Recipes for Barbecue Favorites: Ribs, Pulled Pork and More

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove

napa farmhouse 1885

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Grilled Chicken Breasts with Corn & Black Bean Salsa

Grilled Chicken Breasts. Talk about a delicious, easy, and quick menu choice for a hot summer night. I like to marinate the chicken in an extra virgin olive oil and lemon dressing and then, for a twist, steam over beer until almost cooked through.This incredibly moist chicken needs just a few minutes over a hot grill to add the smokey taste of BBQ, and the chicken is ready to pair with your favorite sauce.

I love serving grilled chicken with fresh salsas. This recipe consisting of black beans, frozen corn (fresh in season) and crunchy vegetables makes a perfect pairing. Bring on summer everyone!

Grilled Chicken Breasts with Corn & Black Bean Salsa
(serves 8)

8 boneless, skinless chicken breasts
sea salt
black pepper
2 cans or bottles beer

Season chicken with salt and pepper. Add 1/2 cup marinade to rimmed baking sheet. Place breasts on top of the marinade. Drizzle additional marinade over the chicken. Refrigerate a minimum of two hours, up to eight hours, turning the chicken every couple of hours.

Add beer to a large stock pot over high heat and bring to a slow boil. Place a  metal colander over the pot and add chicken. Cover and steam until almost cooked through. (about 20 minutes). Remove from heat.

Meanwhile, bring an outdoor grill to high heat. (or use a grill pan indoors). Place the chicken on the hot grill, cover, and cook 3-4 minutes or until deep dark brown grill marks appear. Turn chicken, cover and continue cooking until chicken reaches an internal temperature of 160 degrees (use a thermometer to check) and the juices run clear when pierced with a knife. Remove chicken from grill, place on a platter, and tent with foil.

Serve chicken hot or warm, on a bed of the corn salsa with additional salsa spooned over top.


Marinade
1 cup extra virgin olive oil
2 teaspoons sea salt
1 teaspoon freshly cracked black pepper
1 shallot, minced
2 tablespoons Champagne vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh cilantro, chopped.

Mix all ingredients together. Remaining marinade can be used on fish or fresh vegetables. Do not reuse marinade from the chicken.


Corn & Black Bean Salsa
(makes 4 cups)

1 10 oz package frozen corn, defrosted (fresh in season)
1 15 oz can black beans, rinsed and drained
6 green onions, chopped, green and  white parts
1 jalapeno pepper, seeded and minced
1 small red bell pepper, diced
2 teaspoons freshly squeezed lime juice
sea salt
black pepper
1/2 cup fresh cilantro, chopped

Combine first six ingredients in a medium sized bowl. Season to taste with salt and pepper. Refrigerate between 1 hour and 6 hours. Just before serving, stir in cilantro.

Also delicious with corn tortilla chips.

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It is "Grilled Chicken" week at Food Network's Summerfest roundup. Do you have a favorite grilled chicken recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

The Lemon Bowl: Ginger Teriyaki Grilled Chicken Breasts
Napa Farmhouse 1885: Grilled Chicken Breasts with Corn & Black Bean Salsa
TasteBook: Coconut Grilled Chicken with Ginger and Lime
Elephants and the Coconut Trees: Grilled Chicken with Mushroom Sauce
The Mom 100: Grilled Chicken Salad
Healthy Eats: 6 Ways to Never Tire of Grilled Chicken
Devour: Fuel Up for Summer with 4 Protein-Packed Grilled Chicken Skewers
In Jennie's Kitchen: Crispy Fried Chicken Bites
Taste with the Eyes: Grilled Chicken, Pickled Sweet Cherry Pepper Sauce
FN Dish: 6 Ways to Grill the Whole Chicken Like a Total Champ

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove

napa farmhouse 1885

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I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Green Salad With Emerald Green Vinaigrette

I love this vinaigrette. The fresh and clean taste is perfect on all kinds of green salad. It also is wonderful drizzled over roast beef or chicken, stirred into hot pasta and topped with cheese, spooned over deviled eggs, or used as a dip for fresh vegetables.


The recipe calls for Italian parsley, green onion, garlic, good olive oil, vinegar, and seasonings blended in a food processor until smooth and creamy. Looks like pesto, but no cheese, nuts or basil are included. The deep green color is gorgeous and, more importantly, the vinaigrette is delicious. I suggest you make a batch tonight. You will be enjoying salad all week!

Emerald Green Vinaigrette
(makes approximately 3 cups)

2 bunches Italian Parsley, tough ends removed
6 green onions, white and green parts, cut into thirds
6 cloves garlic peeled
1 tablespoon Dijon Mustard (I used a spicy garlic version)
1/4 cup red wine vinegar
2 tbsp fresh lemon juice
2 teaspoons Worcestershire sauce (I use Amy's brand, organic & vegan, but you can use the regular kind)
1/2 teaspoon red pepper flakes
1 1/2 cups extra virgin olive oil
sea salt
black pepper

Combine first eight ingredients in a food processor and blitz until smooth paste forms. With machine running, slowly add olive oil until emulsified. Stop machine, add a large pinch each salt and pepper and process until mixed. Taste and adjust seasonings if desired.

Drizzle over salad greens. My favorite for this vinaigrette is a mixture of crisp romaine lettuce, sliced red onion, spicy sping radish, and sweet red bell pepper. When summer tomatoes are in season, throw in a handful.

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It is Salad Greens week at Food Network's Sensational Sides roundup. Do you have a favorite salad recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

Devour: 6 Protein-Heavy Salads to Make Your Desk Lunch Less Sad
Homemade Delish: Napa Cabbage, Mango and Bacon Salad
Dishin & Dishes: Buddha Power Bowl
Creative Culinary: Iceberg Wedge Salad with Bacon, Croutons and Buttermilk Herb Dressing
Napa Farmhouse 1885: Green Salad With Emerald Green Vinaigrette
Red or Green: Southwest Salad With Ranch Salsa Dressing
Healthy Eats: Balance Spring Meals with These Leafy Green Side Salads
TasteBook: The Ultimate Green Salad
Taste with the Eyes: Blackened Barramundi Salad, Blackberry Vinaigrette
The Mom 100: Pea Shoot Salad with Shrimp, Goat Cheese and Citrus Vinaigrette
FN Dish: How to Eat Salad for Breakfast, Lunch and Dinner (and Not Be Mad About It)

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove

napa farmhouse 1885

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I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Three Cake Recipes To Get You Through Till Spring

Ahh..it is March 15th today, only five days till spring! So, of course, we need cake to get us through. Here are three of my favorite recipes. Perfect for these last chilly days with a cup of tea...wonderful in summer with fresh fruit topping. Which one is your favorite?

Meyer Lemon Marmalade Cake (just happens to be vegan)

(with Strawberry/Balsamic Sauce)

For the cake:

3 2/3 cups organic unbleached flour

2 cups sugar (organic will really make a difference)

1 tsp salt

2 tsp alum free baking powder

2 cups cold water

1/2 cup plus 2 tsp extra-virgin olive oil

2 tbsp balsamic vinegar

2 tbsp pure vanilla extract (I use Tahitian vanilla)

Meyer lemon marmalade syrup

2 cups organic sugar
zest from 1 Meyer lemon, plus 3/4 cup fresh Meyer lemon juice
2 cups water

2 tbsp Meyer lemon marmalade

Combine sugar, zest, and 2 cups water in a small saucepan over medium heat, stirring until sugar has completely dissolved. Bring to a boil. Turn off heat and allow syrup to come to room temperature (keep in the saucepan). When completely cool, pour through a strainer into a small bowl (throw away strainer contents). Stir in Meyer lemon juice and marmalade.

Strawberry/Balsamic sauce

2 1/2 cups fresh strawberries

1 1/2 tbsp organic brown sugar

One tsp orange zest

1/2 tsp freshly ground black pepper

4 tbsp balsamic vinegar

a handful of fresh mint for garnish, rough chop

(I use this sauce all summer on cakes, pancakes, waffles, ice cream, fresh fruit. .etc. feel free to substitute other berries..whatever you like)

Wash, stem and puree 2 cups of the strawberries in a blender or food processor. Add the brown sugar, orange zest, pepper and balsamic vinegar and puree until almost smooth. Pour into serving bowl. Slice the remaining 1/2 cup berries and add to bowl. Taste and add a bit more sugar if needed...total amount will depend on how sweet your berries are.

step 1...make cake

Preheat oven to 350 degrees. Oil and flour a bundt pan and set aside. Combine the water, e.v.o.o., vinegar and vanilla in a large bowl. In a separate bowl, sift together the dry ingredients...do not skip the sifting, you want all the small lumps removed... add the dry ingredients to the wet and stir with a wooden spoon until combined. (do not over-mix). Bake in preheated oven approx. 45 min-1 hour. Start checking at 45 minutes...when a toothpick inserted into the cake comes out clean...the cake is finished. Remove from oven and place on rack. Let cool for 10 minutes.

step 2

Turn out the cake from bundt pan onto a serving plate. Using a toothpick, poke a number of holes in cake top. Using a large spoon, drizzle Meyer lemon marmalade syrup onto cake top, about 1 to 1 1/2 cups in total. Cake should look really moist...not soggy. Allow to cool completely. garnish cake with large pieces of lemon peel from the marmalade (I just use a fork to strain out from the syrup mixture)

step 3

To serve, slice cake and plate...either spoon strawberry/balsamic sauce around cake...or serve plain and pass the sauce separately. Top serving with a sprinkle of mint...as my friend Richard says.."the mint is key...it wakes up the entire mouth."

Vegan Chocolate Cake with Balsamic & Olive Oil

I am resharing one of my go-to recipes, Vegan Chocolate Cake.  This recipe was inspired from the Moosewood Restaurant Book*Desserts. I substituted balsamic vinegar and olive oil, doubled the ingredients and turned it into a bundt cake. Regular readers know how often I use in-season fresh figs in my recipes, but this cake is very adaptable. If figs are out of season, or you do not like them..leave them out or use dried dates. This is one of those *just happens to be vegan* recipes. I did not start out with that as a goal but hey! Don't tell your non-vegan friends. They will never know!

3 cups unbleached flour (organic if possible)

2/3 cups unsweetened cocoa powder (best quality)

1 tsp salt

2 cups organic sugar 

2 tsp baking soda

1 3/4 cups cold water

1/4 cup cold coffee (just use your leftovers from breakfast)

1/2 cup plus 2 tbsp extra virgin olive oil

2 tbsp plus 1 tsp balsamic vinegar of Modena 

1 tbsp pure vanilla extract

1/2 cup fresh figs, stems removed..figs finely chopped (or use dates when figs are out of season)

Preheat oven to 350 degrees. Grease (use olive oil) a bundt pan and set aside. Sift flour, cocoa powder, salt and baking soda together in a bowl. In a large mixing bowl combine the remaining ingredients (except figs) and mix well. You can use a mixer..but I just use a wooden spoon and do this by hand. Add the dry ingredients to the mixing bowl and stir until just combined..do not over-mix. Add the figs and stir again until incorporated into the batter. Pour into prepared bundt pan and bake approximately one hour until a cake tester inserted into the center of cake comes out clean. Remove from oven and allow to cool until just slightly warm. Remove from pan and allow to cool completely.

You can drizzle your favorite chocolate glaze over cooled cake or sprinkle with powdered sugar...this recipe also make delicious cupcakes.

One more favorite recipe:

• pumpkin & chocolate chip cake

It is Cake week at Food Network's Comfort Food Feast roundup. Do you have a favorite cake recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

Homemade Delish: No-Bake Mascarpone Cheesecake in a Cup
Creative Culinary: St. Louis Gooey Butter Cake
Napa Farmhouse 1885: Three Cake Recipes To Get You Through Till Spring
Red or Green: Spiced Gingerbread Cake
Healthy Eats: 5 Cupcakes That Are Secretly Lighter
In Jennie's Kitchen: Dark Chocolate Brownies
The Mom 100: Raspberry Streusel Coffee Cake with Sweet Vanilla Drizzle
FN Dish: 5 Stunning Cakes with Sky-High Fan Reviews

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove

napa farmhouse 1885

Promote Your Page Too

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.