Grilled Peaches

There is no specific amounts to this....you just do it and it's yummy!

You need one peach per person. This ensures that each person gets two halves because one is not enough. You want the peaches to be ripe enough that when you cut in half you can remove the seed.

Preheat grill. Cut peaches in half and pit.

In a microwave safe bowl mix butter and brown sugar. Melt and stir until it makes a liquidy mixture.

Please peaches face down on grill and brush with brown sugar butter mixture. Cook for 3-4 minutes. Turn and brush peaches again and fill the pit hole with the mixture.

Cook until the skins start to come off. Skins could start to look dark brown.

Serve hot with vanilla ice cream.

Orzo with Roasted Vegetables

1 Box Orzo Pasta

1 red bell pepper, 1/2-1 inch diced
1 yellow bell pepper, 1/2-1 inch diced
1 orange bell pepper, 1/2-1 inch diced
1 red onion, peeled and diced
2 garlic cloves, minced (or jarred equivalent)
1/3 cup good olive oil
1 1/2 tsp. kosher salt
1/2 tsp. ground pepper

Dressing
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup cup good olive oil
1 tsp. kosher salt
1/2 tsp. ground black pepper

TO ASSEMBLE
4 scallions, minced (green and while parts)
1/2 cup pine nuts, toasted
3/4 lb. crumbled feta (If you can find the tomato basil feta that is really yummy)
15 fresh basil leaves, cut into chiffonade

Preheat over to 425 degrees. Toss the peppers, onion, and garlic with olive oil, salt and pepper on large baking sheet. Roast for 45 minutes, until browned, turning once with a spatula.

Meanwhile, cook orzo according to box directions. Drain and transfer to a large serving bowl.

Add the roasted vegetables to the pasta, scraping the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt and pepper, and pour on the pasta and vegetables. Let cool to room temperature, then add scallions, pine nuts, feta and basil. Check the seasonings and serve at room temperature.

Can be refrigerated and eating for several days. You can also add more vegetables, nuts, dressing. It's up to you!

Ummm, Yummy!

I'm usually looking for a chocolate fix, and if it's not that I'm looking for something that is chewy and fruity like Swedish fish or gummies. But, when you need a salt fix this is a great choice and as chips go it they are on the healthier end of the spectrum.

These sweet chili brown rice chips are divine. You can't have just one. They have a little kick but not to much. They hit the salty spot and make you want to come back for more...

You can find them at Costco. They are around the front isles with all the other snacks.

Chicken with Coconut Sauce

1 cup canned coconut milk
1 tablespoon vegetable oil, plus more for grates
4 boneless chicken breast halves
2 jalapeno chiles
1 tablespoon lime juice
cooked white or brown rice (optional)
lime wedges (optional)

1. In a small saucepan bring coconut milk to a gentle simmer, cook, stirring occasionally, until thickened and reduced to 3/4 cup, about 20 minutes.

2. Meanwhile, heat grill to high; oil grates. Rub chicken all over with oil, season generously with salt and pepper. Place chicken and jalapenos on grill, cover. Cook, turning occasionally, until chicken is cooked through and jalapenos are blackened all over. 12 to 16 minutes.

3. Transfer chicken to a platter,; keep warm. Peel jalapenos (see notes below) transfer to a blender. Add reduced coconut milk, lime juice, and 1/2 teaspoon salt. Blend on high speed until smooth.

4. Slice chicken crosswise into four or five pieces, and place on plates; spoon coconut sauce over the top. Serve with rice and lime wedges. I like the sauce on the rice too!

Major hint: This can all be done in house and not on the grill. If you have a gas stove you can blacken jalapeno over the flame like a marshmello. When you peel the jalapeno use disposable gloves, the oil from them can really be a pain and get in your eyes if you're not careful. I love it with the peppers but this can be made without the pepper if you'd like.

Peeling Jalapenos: Rub off blackened skin with a paper towel, or scrape off with a dull edge of a paring knife. Remove ribs and seeds for less heat, if desired.

Sauce can be made up to two days in advance. Refrigerate, and warm on stove. Do not boil.

The Perfect Fresh Pineapple

Credit this gem to Jan Schindler

When buying a fresh pineapple reach into the green stem part and pull a leaf. If it comes to easy it's over ripe, to hard under ripe. You can it to have a little tug and then come out.

Notice the bottom of your pineapple always gets over ripe first, try this.
The next trick is when you get it home turn it upside down on your counter. You can lean it against a wall or container. This way all the sugary juices run to the top of the pineapple spreading out the yummy juices for a more uniform ripeness.

Trust me! This works and you'll save lots of your pineapple that may have gone bad before you cut into it.

Homemade Oreo Cookies

1 box Devils Food Cake Mix
1/2 cup vegetable oil
2 eggs

Preheat over to 350*

Mix with a hand mixer or stand mixer until moist and takes on the consistency of cookie dough.

Roll into balls (This depends on the size you prefer. Mine are about 1 1/2 inches. I've seen them made smaller)

Place on an ungreased cookie sheet and bake for about 10-12 minutes. Don't overcook or they will be to hard to bite into.

Let cool.

Frosting: I use any type of store bought frosting. It's all yummy. Use the left overs on graham crackers.