HOT! HOT! HOT! ~ LEMONADE CHICKEN / HONEY MUSTARD SLAW with FRESH BASIL / FROZEN 'CREAMSICLE' CAKE

~ Garden Clock

(Mother's Day Gift)

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LEMONADE CHICKEN

~ A 'tart' very old standby, perfect for a hot summer evening.

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3 lbs. assorted favorite chicken pieces

1 6 oz. can frozen lemonade concentrate, thawed

juice and zest of 1 fresh lemon

1/3 cup soy sauce

2 tsp. celery seed

2 cloves minced garlic (1/4 tsp. garlic powder)

freshly ground cracked pepper to taste

Combine lemonade concentrate, fresh lemon juice, zest, soy sauce, celery seed, garlic and fresh pepper.
Marinate chicken in large plastic bag or large container for several hours in refrigerator, turning often.
Let rest at room temperature while grill fires up. Remove chicken and grill over medium coals for 30 minutes, basting with sauce the final 30 minutes.

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HONEY MUSTARD SLAW with FRESH BASIL

~ Easy and delicious.

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8 cups shredded red and green cabbage

2 medium shredded carrots

(or 2 bags prepared cabbage with carrots)

1 large julienne sliced red pepper

1 chopped red onion

1 can sliced black olives (optional)

handful of chopped fresh basil

freshly ground black pepper

8 oz. bottle Newman's Own Light Honey Mustard Dressing

Combine cabbage, carrots, red pepper, onion, black olives, basil and fresh pepper.
Pour dressing over cabbage mixture and toss. (8 servings)

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FROZEN 'CREAMSICLE' CAKE

~ Refreshing summer dessert adapted from

'The Ultimate Grilling Issue' Gourmet (June 2002)

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16 finely ground shortbread cookies (eg. Lorna Doone)

2 tsp. finely grated fresh orange zest

2 tsp. unsalted butter

1 Tbsp. light corn syrup

1 heaping cup slightly softened orange sorbet or sherbet

1 heaping cup slightly softened good vanilla ice cream or frozen yogurt

finely julienned fresh orange zest for garnish

fresh mint leaves

Line a 3-1/2 x 7-1/2 (3-1/2 cup) loaf pan with double layer of plastic wrap, allowing a few inches to overhang.
Melt butter and let cool. Combine cookie crumbs, zest, butter and corn syrup in small bowl. Press mixture into bottom of of pan.
Spread sorbet or sherbet over crumb crust and freeze 30 minutes.
Spread softened ice cream or yogurt evenly over first layer of sorbet (sherbet). Cover with plastic wrap and freeze until firm, at least 2 hours.
Using excess wrap on sides of pan, lift frozen cake and peel off plastic. Garnish with orange zest and mint leaves. Let rest 5 minutes. Cut crosswise into 4 slices.

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

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