CABIN LIVING ~ MESQUITE GRILLED CHICKEN BREASTS / GREEK PASTA SALAD / CLASSIC 'TIN ROOF SUNDAE'

"A lake is the landscape’s most beautiful and expressive feature. It is earth’s eye; looking into which the beholder measures the depth of his own nature. The fluviatile trees next the shore are the slender eyelashes which fringe it, and the wooded hills and cliffs around are its overhanging brows."

- Henry David Thoreau

'Earth's Eye'

(June sunset ~ Hubbard Lake)

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MESQUITE GRILLED CHICKEN

~ Lazy day supper fare

12 boneless chicken breast halves

water soaked mesquite chips

1/2 cup soy sauce

juice and zest of 1-2 lemons

1/4 cup extra-virgin olive oil

1 Tbsp. dried oregano

1 tsp. garlic powder

2 tsp. coarse ground black pepper

Combine soy sauce, juice and zest of lemon, olive oil, oregano, garlic powder and black pepper. Pour marinade over chicken breasts and marinate several hours or overnight.
Light grill and when ready place mesquite chips on coals. Place chicken breast on grill and grill on medium-medium high for 20-30 minutes, depending on size of breasts. Turn every 10 minutes and baste with marinade. Cover and let rest before serving. Serve on crisp rolls or alone with Greek Pasta Salad.

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GREEK PASTA SALAD

~ Family and friend favorite

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1 lb. favorite pasta (corkscrew, farfalle, fusilli, etc)

3/4 cup extra-virgin olive oil

juice and zest of 1 lemon

2 cloves minced garlic

coarse salt

freshly ground black pepper

5 peeled and chopped plum tomatoes

1 large sliced and seeded English cucumber

1 chopped red onion

1 cup chopped pitted Kalamata olives

1/4 cup chopped fresh parsley

8 oz. crumbled feta cheese

additional chopped fresh parsley for garnish

Combine 1/2 cup olive oil, lemon juice, zest, garlic, and salt & pepper to taste.
Cook pasta according to directions. Drain and toss in large bowl with remaining 1/4 cup olive oil. Cool to room temperature, stirring occasionally to coat pasta thoroughly.
Add tomatoes, cucumber, onion and parsley; toss well. Gently add olives, parsley and crumbled feta. Garnish with additional fresh parsley.

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CLASSIC 'TIN ROOF SUNDAE'

~ Ingredients MUST ALWAYS be on hand for this classic treat

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Scoop rich vanilla ice cream in bowl. Top with Hershey's chocolate syrup then sprinkle with plenty of 'red-skinned' * Spanish peanuts.

*Note: Perhaps how it got its name 'tin roof' resembling shingles (have always wondered)!

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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