What does a grown-up Girl Scout serve at camp?

S'mores with a Twist

How about an Ultimate S'more!

12 Graham Crackers, broken in half

4 bars (3.5 oz. each) dark chocolate with almonds, each broken into 3 pieces

12 large marshmallows

Fold 12 sheets of foil, each 12 by 12 in.  Center one graham cracker on each sheet, then top with chocolate piece, marshmallow and another graham cracker.  Gently fold foil over s'more and ctimp to seal.

Heat packets on a cooking grate over glowing coals in a campfire or on a grill over medium heat (about 350), turning often just until chocolate softens, 2 tp 3 minutes using tongs.

Note: You can assemble ahead of time up to 3 day and chill.

Chocolate and Peanut Butter S'mores

Crisp Chocolate Wafers (such as Nabisco Famous Chocolate Wafers)

Peanut Butter

Marshmallows

Spread 1 tablespoon peanut butter (at room temp.) onto a Chocolate wafer.  Slide 1 skewer-toasted marshmallow onto peanut butter.  Top with a second wafer and squish down gently.  

EAT! and LICK FINGERS!

Caramel-drizzles S'more

Homemade Peanut Butter Cookies

Chocolate candy bar, each broken into 3 pieces

Caramel sauce 

Marshmallow

Place a piece of the chocolate candy bar on one cookie spread 1 tablespoon caramel, slide 1 skewer-toasted marshmallow and top with an other peanut butter cookie. YUMMY! YUM!!!

Nutella and Banana S'more

For an all out indulgence, try a peanut butter cookie with Nutella, sliced banana and marshmallow

Ginger and Caramel S'more

Give s'more a kick with gingersnaps, filled with chocolate, caramel and marshmallow.  WOW!!!

Nutty Banana S'more

Make these with graham crackers, a Reese's Peanut Butter Cup, sliced bananas and marshmallow. AWESOME!!!

Strawberry and Chocolate S'mores

Take the class campfire dessert up a notch by adding strawberry slices to graham crackers, dark chocolate and roasted marshmallow.  

NOW!!! this is what every grown-up Girl Scout dreams of!!!

Tasty Tuesday @ Balancing Beauty and Bedlam

Foodie Wednesday @ Daily Organized Chaos

Cast Party Wednesday @ Lady Behind the Curtain

What’s Cooking Wednesday @ Turning the Clock Back

Sweet Tooth Friday @ Alli & Son

Green Chile Burgers and Help Hints! about Grilling Hamburgers

Green Chile Cheeseburger

1 - 1/2 pounds ground chuck

1teaspoon salt

2 green chiles, roasted on a gas burner or under a 

   broiler until blackened. peeled, seeded and dices

1 cup grated cheddar cheese

Mix together the ground chuck, salt and diced chili gently.  The more you handle the met, the tougher your burger will be.

Make patties thinner in the center.  Divide the meat into 4 equal portions and form patties about 3/4 inch thick at the edges and 1/2 inch thick in the center.  They'll shrink and even out when cooking.

Grill burgers on high heat.

Don't press on the burgers while they're cooking.  The juices that seeps out holds most of the flavor and moisture.

Let burger rest a few minutes before eating.  This allows them to finish cooking and allows their juices, which have collected on the surface during grilling, to redistribute throughout the patty.

Divided grated cheese into 1/4 cups and melt on patty.

YIELDS: four 6 ounce burgers.

New Mexico Green Chile and Frito Burger

1 pound ground chuck

1 teaspoon salt

1/4 teaspoon pepper

2 teaspoons oil

2 fresh Hatch or Anaheim chilies or 1 can (7 oz.) Hatch or regular green chiles, sliced

4 slices pepper jack cheese

2 cups Fritos

3 tablespoons mayonnaise

2 teaspoons barbecue sauce

4 kaiser rolls, split

Heat grill to medium.  Mix ground chuck, salt and pepper in a large bowl until just combined (do nit over-mix).  Divide into 4 portions and form into 1/2 -in patties with a slight depression in the center of each to help them cook evenly.  Brush with 1 tsp. oil.

Rub fresh chile with remaining 1 tsp. oil, grill over high heat, turning often, until blackened, about 4 minutes.  Cover with a towel to steam, about 10 minutes.  When cool, rub off skins, then stem, seed and slice chiles into strips.

Grill burgers until cooked the way you like.  In last few minutes, lay a cheese slice on each burger and lay split rolls on grill.

Arrange burgers on bottom of the buns and top with one quarter of the chiles and Fritos.  Mix mayo and barbecue sauce and dollop about 2 tsp. onto each burger.  Set tops of rolls in place.

Notes: Canned Hatch green chiles are available in some grocery stores.

YIELDS: 4 burgers

GREAT! hints about hamburger meat. 

Buy the right meat.  For juicy burgers, get ground chuck with a fat content of at least 18%.  Lean and extra-lean meat make tough dry burgers.  

Use wet hands to form patties.  This keeps your hands from getting sticky.  It also allows the meat to come together faster and prevents over-handling.

Keep meat cold until it goes on the grill.  Put the patties in the fridge while the grill heats up.  This helps more of the flavors to stay in the meat.

Use a clean, well-oiled, preheated grill.  

Flip burgers once and at the right time.  Constant turning will toughen and dry out meat and if you flip too soon burgers will stick.  Cook 2 minutes per side for rare, 3 for medium and 5 for well-done.

This post linked to:

Tasty Tuesday at Balancing Beauty and Bedlam

Tempt My Tummy Tuesday at Blessed with Grace
Tuesdays At the Table at All the Small Stuff

Totally Tasty Tuesday at Mandy's Recipe Box

It's Tasty Tuesday time!!

Meet Me on Monday!!!

Questions:

1.  What is your favorite food?
2.  What color scheme is your bedroom?
3.  Do you carry a donor card?
4.  In your opinion, is the glass half empty or half full?
5.  Vanilla or Chocolate?
---------------------------------------------------------------
My Answers!

1.  What is your favorite food?

WOW! this is a difficult question.  My favorite if I really think about it is a peanut butter and jelly sandwich.  I could eat on everyday!

2.  What color scheme is your bedroom?

The walls are light aqua and the quilt on my bed is purple.

 
3.  Do you carry a donor card? 
Yes!

4.  In your opinion, is the glass half empty or half full?
It depends on what kind of day I'm having.
Today I'm half empty.



5.  Vanilla or Chocolate?
CHOCOLATE!!! 

Perfect Chicken Marinades

Honey Lime Marinade

1/4 cup Extra-virgin olive oil

1/4 cup lime juice, plus the zest of 2 limes

2tabledpoons honey

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon cayenne

Whisk all ingredients together. Put chicken in a baking dish and pour marinade over and turning to coat. If you like a stickier glaze, mix 2 more tbsp. honey with1 more tbsp lime juice and brush on to chicken during last 5 minutes of cooking.

Jerk marinade

2 cups chopped green onions

1/4 cup lime juice

1/2 cup extra-virgin olive oil

1 tablespoon brown sugar

1 tablespoon ground allspice

1 teaspoon ground cinnamon

3 habaneros, seeded and minced

2 teaspoon salt

Pulse all ingredients in a food processor into a loose paste.  Put chicken in a 9-by-13 inch baking dish and 

apply mixture thickly over all the chicken.

Note; habaneros are extremely hot, please wear rubber gloves when preparing!

Pomegranate Molasses and Mint Marinade

3/4 cup chopped mint leaves

1/2 cup pomegranate molasses

2 tablespoons lemon juice

2 tablespoons olive oil

3 medium garlic cloves, minced

1 teaspoon salt

Whisk all ingredients together, Put chicken in a baking dish and pour marinade over, turning to coat.

Note; find pomegranate molasses at Middle Eastern markets.

Albuquerque Turkey Sandwich

8 slices turkey

4 slices Pepper Jack Cheese

1 avocado, peeled. pitted and sliced

Mayo

1 large fresh tomato. sliced

lettuce

4 Anaheim or Poblano chiles

8 slices wheat bread, toasted

Prepare a grill for high heat (450 to 550) you can hold your hand 5 inch above cooking grate for 2 to 4 seconds.  Rub 1 tbsp, oil over chiles.  Cook chiles turning often, until skins are browned.  Put chiles in a bowl, cover and let cool.  Seed chiles and rub off skins.

Toast the bread 

Spread mayo on both slices of toast. Place the turkey, cheese, chile, avocadoes, tomatoe and lettuce

 top with the other slice of bread.  I like pickles on the side.

MAKES: 4 sandwiches

ASPARAGUS RECIPES

Roasted Asparagus

2 bunches asparagus [about 2 lbs]

2 teaspoons olive oil

1/4 teaspoon salt

1/8 teaspoons black pepper

1/3 cup packed freshly shredded parmesan cheese

2 teaspoons fresh lemon juice

Preheat oven to 475.  Hold the end of an asparagus stalk and bend until it snaps off.  Repeat with remaining stalks and discard woody ends.

Toss asparagus with olive oil, sprinkle with salt and pepper, toss well.  Arrange asparagus in an even layer in a shallow baking dish.  Sprinkle with parmesan cheese and bake until asparagus is crisp-tender and cheese is browned, about 10 minutes.  Sprinkle with lemon juice.  Serve hot or warm.

Cherry Tomato and Asparagus Salad

1 pound asparagus, trimmed and halved

6 cups halved cherry, grape and pear tomatoes in varied colors

1/2 cup feta cheese

1 ripe avocado, cut into cubes

1/2 cup cilantro, chopped

1/4 cup extra-virgin olive oil

2 teaspoons lemon juice

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/2 teaspoon pepper

Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.

Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.

Asparagus  Frittata

2 teaspoons olive oil

1 small onion, thinly sliced

1/2 cup salt

1 pound asparagus, tough stem ends snapped off and spears cut diagonally into 1-inch lengths

4 large egg, lightly beaten

1 cup shredded Swiss cheese

Preheat broiler.  Pour olive oil into a 10-inch ovenproof frying pan over medium-high heat.  Add onion and salt, stir until onion is softened but not browned, about 2 minutes.  Add asparagus, reduce heat to medium-low and cook , covered until asparagus is barely tender, 6 to 8 minutes.  Pour in eggs and cook until almost set but still runny on top, about 2 minutes.

Sprinkle cheese over eggs and broil until cheese is melted and browned, 3 to 4 minutes.  Slide frittata onto a serving platter and cut into wedges.

Orzo with Peppers and Asparagus

1 cup orzo pasta

4 tablespoons extra-virgin olive oil, divided

1/2 cup thinly sliced red bell pepper

1/2 cup thinly sliced yellow bell pepper

1/2 cup thinly sliced orange bell pepper

2 tablespoons minced garlic

1 pound asparagus, ends trimmed and cut in thirds

1/4 cup mixed chopped fresh mint, basil and flat-leaf parsley parmesan

about 1/4 cup freshly grated parmesan cheese

3/4 teaspoon salt

1/4 teaspoon black pepper

Cook orzo according to package directions.  Drain, rinse and transfer to a large serving bowl.

Meanwhile, heat 2 tblsp olive oil in a large frying pan over high heat.  Add peppers, garlic and asparagus and cook, stirring often, until vegetables are softened and started to brown, about 3 minutes.

Add warm pepper mixture to cooked orzo, then add herbs, cheese, remaining 2 tblsps oil, salt and pepper, stirring well.  Serve with more on the side.

CRAB TACO for CINCO de MAYO

4 Roma tomatoes, halved, seeded and sliced

1 large garlic clove, minced

2 large jalapeno chiles, halved, seeded and sliced

1/2 cup fresh cilantro leaves

3 tablespoons fresh lime juice

salt

1 teaspoon olive oil

1/2 cup chopped onion

8 ounces chopped cooked crab

8 taco shell

1 cup shredded cheddar cheese

1 avocado, thinly sliced

1/4 cup chopped green onion

Preheat oven to 350.  Put tomatoes, garlic, half of the jalapeno, 1/4 cup cilantro and the lime juice in a food processor and pulse a few times to chop.  Add salt to taste.  Set salsa aside.

In a large skillet, heat oil over medium heat.  Saute onion and remaining jalapeno until soft, 4 minutes.  Add crab and cook just until crab is warm, about 2 minutes.

Put shell on a baking pan and warm in oven, about 3 mintues,  Arrange on a platter and fill with crab mixture, dividing evenly.  Top crab with lettuce, cheese and acocado.  Sprinkle taco with green onion and remaining 1/4 cup cilantro.  Serve immediately, with salsa on the side or on top.

YIELD: Makes 8 tacos

I have joined Miz Helen, Potluck Friday and Michael Lee West for their weekly recipe exchange.

CHILE and LIME STEAK SANDWICHES

Juice of 1 lime

1 - 1/2 teaspoons ancho chile powder

4 teaspoons vetetable oil

1/2 teaspoons salt

1 pound skirt steal, cut into 3 to 4 inch wide strips

8 small dinner rolls, split

1 cup shredded jack cheese

1 avocado, sliced thinly

2 cans [4 oz. each] sliced jalapenos. drained

about 1/4 cup sour cream

Mix lime juice, chile powder, oil and salt in a medium bowl.  Add steak, turning to coat evenly.  Chill and marinade at least 30 minutes and up to 3 hours.

Heat grill to high.  Cook steak, covered, turning once, until marks appear and steak is slightly pink in center, about 4 minutes.  Transfer to a cutting board, tent with foil and let rest 10 minutes, then slice thinly to fit in rolls.

Open rolls and sprinkle each with about tbsp. cheese.  Grill rolls, cut sides up and covered, until crisp and cheese starts to melt, about 1 minute.

Fill rolls with steak, avocado, half the jalepenos and drizzle sour cream.  Serve with remaining jalapenos on the side.

YIELD: serves 8

SOUTHWEST CHICKEN and AVOCADO MELT

2 tablespoons vegetable oil, divided
4 Anaheim or Poblano chiles
3 boned, skinned chicken breast halves
1 teaspoons ground cumin
1/2 teaspoon cayenne
1 teaspoon salt
Lime wedges
1 avocado, peeled. pitter and sliced
1-1/2 cup shredded jack cheese

Prepare a grill for high heat (450 to 550) you can hold your hand 5 inch above cooking grate for 2 to 4 seconds.  Rub 1 tbsp, oil over chiles.  Cook chiles turning often, until skins are browned.  Put chiles in a bowl, cover and let cool.  Seed chiles and rub off skins.

Meanwhile, rub remaining oil over chicken.  Combine cumin, cayenne and salt.  Sprinkle evenly over each chicken breast.  grill chicken, turning once, until browned and cooked through, about 10 minutes.

Squeeze a little lime over chicken, then top each breast with a few avocado slices, a chile and cheese.  Grill covered, until cheese melts, about 4 minutes.

Yield: Serves 4

Happily submitted to Mouthwatering Mondays, Homemaking Monday, Tempt my Tummy Tuesday, Tasty Tuesday, Tuesdays at the Table, Full Plate Thursday,  Foodie Friday, Food on Friday, 
Fun With Food at Paisley Passions and Friday Favorites at Simply Sweet Home

CHICKEN CHEESESTEAKS

If you like a bit of the southwest try these Cheesy Chicken Sandwiches with a kick from a bit of cayenne.

1/4 cup olive oil

2 boned, skinned chicken breast halves [1 lb.), sliced

1 cup sliced mushrooms

1 cup sliced onion

1 cup sliced green bell pepper

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon cayenne

2 teaspoons butter

4 French bread rolls, split

4 romaine lettuce leaves

1 cup shredded jack cheese

1.  Preheat oven to 350.  Heat oil in a large frying pan over high heat.  Add chicken cook until lightly browned, add seasoning and mushroom, stir and cook for 2 to 3 minutes.  Add onion and bell peppers continue to cook about 3 mintues.  You don't want the onions and bell peppers to be soft.

2.  Spread 1/2 tsp. butter, inside each roll and toast rolls, opened up, in oven on a baking sheet about 4 minutes.  Lay 1 lettuce leaf in each roll.  Divide dcicken mixture among rolls and top with cheese.  Serve with potato chips.

Yield: serves 4

BARBECUED CHICKEN PIZZA

You can make pizza dough from scratch, but pre-baked pizza crusts are an easy and fast shortcut.

1 pound boned, skinned chicken breasts
1/3 cup prepared barbecue sauce
salt and pepper to taste
4 slices bacon, cut into 1-inch pieces
2 baked pizza crusts (7 to 8 in., 5 oz. each)
1/4 cup cream cheese (2 oz.)
1/4 cup canned diced green chiles
1/2 cup shredded jack cheese
1/4 to 1/2 teaspoons hot chile flakes (optional)

Rinse chicken and pat dry. Place in an 8-inch baking pan and coat with about 2 tablespoons barbecue sauce.  Sprinkle with salt and pepper.  Bake in a 350  oven until no longer pink at the center of the thickest part (cut to test), about 20 minutes.  Let stand until cook enough to handle, the tear into bite-size chunks.  In a small bowl, mix with remaining barbecue sauce.

Meanwhile, in a 10 to 12 inch frying pan over high heat, stir bacon until browned and crisp, about 5 minutes.  Witha slotted spoon, transfer bacon to paper towels to drain.

Place pizza crusts on a 12 by 15 inch baking sheet.  Spread each with about 2 tablespoons cream cheese.  Spoon chicken in sauce evenly over both crusts; top with bacon, green chiles, jack cheese and hot chili flakes.

Bake pizzas in a 400 oven until cheese is browned and bubbling, 15 to 20 minutes.  Transfer to a broad and cut into wedges.

Yield: makes two 8 inch pizzas; 2 or 3 servings

BAJA FISH TACOS

Grilled instead of deep-fried with Cabbage/Cilantro Slaw and Chipotle Tartar Sauce.

Grilled Fish

1 tablespoon ancho chile powder
2 teaspoons dries oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 - 1/2 pounds boned, skinned Pacific cod
1 tablespoon olive oil
12 to 14 tortillas, warmed on grill

Heat grill to high (450 to 550).  Combine seaonings in a small bowl.  Set fish o a rimmed baking sheet.  Rub all over with oil, then sprinkle with seasonings.  Oil cooking grate, using tongs and a wad of oiled paper towels.

Grill fish, covered, turning once, until just cooked through, 4 to 6 minutes total.  Break fish into large chunks.  Fill tortillas with slaw and fish.  Serve with tartar sauce.

Cabbage and Cilantro Slaw

3 tablespoons lime juice
2 tablespoons vegetable oil
1/4 teaspoon red chile flakes
1/2 teaspoon salt
1 bag (10 oz.) shredded cabbage slaw
1/3 cup chopped fresh cilantro

Put lime juice, vetetable oil, chile flakes and salt in a large bowl.  Just before serving, toss with cabbage and cilantro.

Chipotle Tartar Sauce

2 tablespoons canned chipotle chiles, seeded, deveined and rinsed.
8 ounces (1cup) plain low-fat Greek yogurt
1/4 cup sweet pickle relish
1/4 cup chopped red onion

Puree all ingredients in a blender.  Chill until ready to use.

BLUE CHEESE and PEAR TART

1 sheet thawed frozen puff pastry (8.6 oz.)

1 large egg

2/3 cup gorgonzola dolce cheese

1/2 small onion, sliced thinly

1 tablespoon olice oil

1 ripe pear, thinly sliced

2 tablespoon fresh thyme leaves

1.  Preheat oven to 425 F. with a rack set on the bottom.  Lay dough flat on a rimmed baking sheet lined with parchment paper.  Poke holels all over dough with a fork, leaving the outer inch untouched.  Bake until dough starts to puff, about 10 minutes.

2.  Whick together egg and chees until smooth and spread over dough, using a spoon to move mixture toward the corners.  Saute onions in the oil in a frying pan until softened.  Scatter onions and pears over chesse.

3.  Bake until pastry is golden brown and egg has set, about 15 minutes.  Sprinkle with thyme and cut into squares.

Yield:  Serves 8

BLUEBERRY YOGURT CAKE

1/2 cup plus 2 tablespoons butter

1/2 cup sugar

2 large eggs

1 teaspoon vanilla

1 - 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup plain low-fat yogurt

1 cup blueberries

1/2 cup light brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup chopped walnuts

1.  Preheat oven to 350 F.  In a large bowl, cream 1/2 cup butter with sugar until light and fluffy.  Beat in eggs and vanilla.

2.  In a medium bowl, sift together flour, baking powder, baking soda and salt.  Stir into butter mixture.  Add yogurt and mix gently stir in blueberries.

3.  In a small bowl, stir together the brown sugar, cinnamon, nutmeg and walnuts.  Pour half the cake batter into a buttered and floured 8-inch square baking pan.  Sprinkle with half the brown sugar mixture and top with the remaining batter.

4.  Combine the remaining brown sugar mixture with 2 tablespoons butter and sprinkle over the top of the batter.  Bake until toothpick inserted into center comes out clean, about 45 minutes.

Yield: Makes 6 generous servings

APPLE CARROT CAKE with GOAT CHEESE FROSTING

2 cups flour
1 - 1/2 cups sugar
2 - 1/4 teaspoons baking soda
1 - 1/2 teaspoons baking powder
1 - 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ginger
2 teaspoon unsweetened cocoa powder
1/4 teaspoon salt
1 cup oil
4 large eggs plus 1 egg yolk, lightly beaten
1 - 1/2 cups packed coarsely grated carrots (about 3 medium)
1 - 1/2 cups packed coarsely grated tart apples, such as Granny Smith (about 2 medium)
1 cup coarsely chopped walnuts, plus more for garnish
10 ounces fresh, mild chevre (goat cheese) at room temperature
10 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar

1.  Preheat oven to 350.  Grease three 9-in round cake pans and set aside.  In a large bowl, combine flour, sugar. baking soda, baking powder, spices, cocoa and salt.  Whisk to combine, then stir in oil and eggs.  Stir in carrote, apples and 1 cup walnuts.

2.  Divide batter among pans and bake until cakes pull away from pan sides and a cake tester inserted in each center comes out clean, 25 minutes.  Transfer cakes to cooling racks and let cool 10 minutes.  Turn out onto racks and let cool completely.

3.  Beat goat cheese, cream cheese, butter and vanilla until smooth and fluffly about 3 minutes.  Gradually add powdered sugar and mix until combined.

4.  Once cakes are cool, arrange first layer on a large plate or platter.  Spread some frosting over it, then top with second layer.  Frost second layer and top with the third.  Generously frost top and sides of cake with remaining frosting.  Chill cake at least 1 hour. Before serving, press walnuts lightly into sides of cake.

Yield: Makes 10 servings

I am also sharing my recipe at Tempt My Tummy Tuesday, Tasty Tuesday, Tuesdays at the Table, Tasty Tuesdays, Tuesday Night Supper Club, Dr Laura’s Tasty Tuesday