JUNE IS BUSTIN' OUT ALL OVER ~ (PICNIC SUPPER) LEMON-LIME CHICKEN TENDERS & COLD SESAME NOODLES

"You can feel it in your heart

You can see it in the ground

You can see it in the trees

You can feel it in the breeze

Look around!

Look around!"

~ Carousel

LEMON-LIME CHICKEN TENDERS

~ Great on the grill and easy to pack and go

___

2 packages boneless, skinless chicken tenders

(or 6 chicken breast halves)

1/3 cup olive oil

juice and zest of 1 or 2 lemons

juice and zest of 1 or 2 limes

4 cloves minced garlic

4 Tbsp. chopped fresh cilantro or parsley

1/2 tsp. cayenne pepper

1 tsp. coarse salt

fresh ground pepper to taste

Rinse and pat chicken dry. Pound between waxed paper to flatten. Combine olive oil, lime & lemon juice and zest, garlic, cayenne pepper, cilantro, salt & pepper. Pour over chicken and marinate up to 12 hours.
Grill tenders for 2 minutes on each side or breast halves five minutes on each side or until done (depending on thickness). Let rest before serving or chill and pack for picnic served with Cold Sesame Noodles. (4-6 servings)

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COLD SESAME NOODLES

~ Delicious and easy ... perfect for a picnic

(adjust the hot spice according to taste)

_____________

1 pound whole wheat spaghetti or linguine

(cooked, drained, and rinsed with cold water)

4 Tbsp. sesame oil

1/4 cup rice vinegar

1/4 cup soy sauce

2 (1/4 - inch) slices chopped fresh ginger

4 cloves chopped garlic

1/2 cup peanut butter

1/2 tsp. dried hot red pepper flakes

1 Tbsp. Chinese chile oil

2 healthy Tbsp. firmly packed brown sugar

1/4 - 1/2 cup pasta cooking water or organic chicken broth

chopped scallions

chopped peanuts

additional chopped cilantro or parsley

Toss cooked pasta with 2 Tbsp. sesame oil to evenly coat.
Combine garlic and ginger in food processor. Add remaining 2 Tbsp. sesame oil and remaining ingredients except water or broth. Puree until smooth and pour over noodles. Toss well. Add needed water or broth to thin. Transfer to container and top with chopped scallions, peanuts and cilantro. (4-8 servings)

~ Iceland Poppies

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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