Its that time. The last Tyler Florence Friday.
What fun it has been, exploring a new chef and his recipes, meeting so many new bloggers.
Rather than end with a bang, I thought I would end with something simple and worth keeping in your repetoire: Tyler's basic crepe recipe.
Crepes are such a worth while item to learn how to make. They are a blank canvas for just about anything you want to fill them with. Smear them with a bit of jam and sprinkle them with icing sugar, and they look impressive. Or saute them in butter sauce and flame them for major wow. Skip the sugar and fill them with chicken and spinach for a fancy main course.
Really, you can do anything you want with them!
I threw these together one Saturday morning, a quick whirl in the blender, then cutting some fruit while the crepe batter rested. My filling of choice that day was sauted peaches in a creamy caramel sauce (brown sugar and butter with a touch of cream), and a drizzle of cinnamon honey yogurt.
The husband had thirds.
Thanks for all the new recipes Tyler! And big hugs and thanks to the lovely ladies who host Tyler Florence Fridays each week, for their hard work and inspiration!
Tyler Florence Friday: Its been fun Tyler!
Tyler Florence Fridays: I think I need to make this again
In my "spare time" this month, we managed to get apple picking with the children and our friends. As I mentioned before, we tried a new orchards, and while it was pretty, I think next year we will go back to our usual orchard, which has more ladders, a corn maze, and more importantly, apple cider donuts.
Warm, tiny, apple cider donuts, sprinkled with cinnamon sugar.
Are you wondering what this has to do with my Tyler Florence Fridays choice for this week? There is a connection, really, there is. No, there are not any donuts in this week's choice, but there is apples and apple juice.
The donuts would be a nice addition though, wouldn't they?
You can find the recipe for Thick Pork Chops with Spiced Apples and Raisins online, or on pages 58 and 59 of Tyler's Real Kitchen (a book I must return to the library, three renewals is the maximum allowed.) I did not use bone in pork chops, I had pork loin chops, but it seemed to work and was quite tasty. And used up some of the apples I have not had the time to make into apple crumble.
I think this is the second last Friday for Tyler Florence Fridays. I'm still trying to decide if I want to try cooking Nigella for my next chef, again, in all my spare time.
Have a nice day and eat an apple - I have plenty left if you need one!
Tyler Florence Fridays: I think I forgot to do something important
Please ignore the mess in the background.But fortunately my husband stepped up to the "plate" and pulled out a camera!
My little sous chef requested cheesecake for his birthday cake, an odd choice for a 7 year old, but one I was able to do. And while cheesecake recipes are everywhere, I turned to Tyler for this special occasion cheesecake. Then made my own adaptions.
Tyler's Ultimate Cheesecake sounds fantastic on its own, with a warm blueberry sauce, but not what I thought the birthday boy would like. Instead I went with cookies, Oreo cookies, and changed the crust, then eliminated the lemon, adding crushed Oreo's part way through the cake, with more crushed Oreo's on top.
I increased the baking time by 1o minutes, but still found it quite soft in the middle. Still very good, very tasty, and well enjoyed by everyone, but soft.
Sorry, there is none left to show a picture of the cookies suspended in the luscious cheesecake, or floating on top. None left to show you the creaminess, smooth and comforting. Not even any Oreo's left. You will just have to try and imagine it.
Only a few more chances to join in on the weekly Tyler Florence Fridays!
Tyler Florence Fridays: Sweets are sweet
I have to admit, when I started participating in Tyler Florence Fridays, I didn't realize it was a year long event. I didn't even think about it having an end date, I simply assumed we would be blogging until no one wanted to anymore, or until our great hostesses (hi ladies!) decided they were done.
So I am sad to learn that the year is coming to an end.
Not that I will stop making Tyler's recipes, but I will miss the motivation to try new things.
I think maybe I will have to find a new chef to focus on and maybe a blogging group to join in with, just for that extra motivation. (And for those of you who know how much baking and home made with-a-recipe-cooking I've done in the last month, you can stop laughing now - things will settle down and I will get there!)
Yes, it is still busy here. Fortunately, I have a few Tyler recipes in my archives to go to. I had a hard time choosing this week's selection, one of three choices, and they all appealed to me.
The original recipe for my final choice called for pistachios and strawberries, for the Pistachio Meringues with Warm Strawberries found on page 256 of Eat This Book. I didn't have pistachios, I had cashews. And I did not have strawberries, I had peaches. I also had a bit of Grand Marnier, so I changed the recipe to Cashew Meringues with Drunken (instead of warm) Peaches.
Hmmmm, these were tasty. Not as crispy on the outside as I'd have liked, but at the time it had been raining for days and the humidity was not low. Cashews and peaches go quite well together, and a splash of orange flavored alcohol really brightens up the fresh peaches.
It isn't too late to join in on Tyler Florence Fridays, just make sure you make your submission before noon tomorrow (Friday.)
Can't wait to see what everyone else made.
Tyler Florence Friday: Making best of seasonal and local
It is a good thing I got alot of recipes for Tyler Florence Fridays in August, because September has not been good for recipe type cooking so far!
And besides', this tart, a Peach and Blueberry Crostata, really would be at its best when peaches and blueberries were in season. Fortunately they both were during August. While the peaches were Ontario grown and seasonal, the blueberries were hand picked by myself, with a bit of help from my children.
A crostata is a free form pie, with all the flaky goodness of a pie without the pan. Perfect for bringing somewhere and sharing, which we did with this crostata. It was enjoyed all around and made enough that 8 of us managed to share it.
You can find the recipe for the crostata on page 260 of Tyler's Eat This Book. His picture is much better than mine but the end result was likely the same: empty plates.
Tyler Florence Friday: Two for One dinner
My selection for this week's Tyler Florence Fridays features two recipes in one meal, Herb and Lemon Roasted Chicken with Smashed Broccoli and Garlic. It is listed in Tyler's Real Kitchen cookbook, under the heading Table for Two. I made it for four. Expecting left overs.
As much as I like Tyler and his recipes, he uses way too much oil. The chicken for this recipe involved making a flavorful oil then marinating two bone in chicken breast in the oil. Well I used a bunch of chicken legs, cut into drumsticks and thighs, and found there was plenty of oil to marinate the chicken in. And some left over.
The chicken turned out pretty well, and was a decent match for the broccoli. And 2 tablespoons of oil for that broccoli was too much, plus 1 pound of broccoli for two people is alot. I made it for four and had alot of left overs. Most of which weren't eaten.
All in all, a pretty decent selection though. Not a throw together at the last minute kind of meal, and not the kind of thing I will make during a weekday, but a nice change for a Sunday dinner or for company with scalloped potatoes.
Don't forget to go see all the other choices for this week's TTF. And tell them I said hi, cause I'm still behind on commenting from last week!
Tyler Florence Fridays: Breakfast really is the most important meal of the day!
This is going to be short but sweet this week (kinda like this breakfast was!)
Caramel apple croissant French toast.
Do I really need to explain more?
No, I didn't think so.
Wow! It was divine. I loved it, my kids loved it. My poor hubby, he didn't get any.
I made half the caramel and apples, mostly because I only had a few apples on hand. And they were Gala, not Granny Smith. Which was fine with us. And half was plenty as well.
I made one or two more croissants than the recipe called for, but that's because the kids asked for seconds and I had some egg/milk mixture left.
This beautiful, tasty breakfast is my submission to this week's Tyler Florence Fridays, and I'd tell you which book it came from but I can't remember right now. 
Tyler Florence Fridays: A new twist on an old favorite
You aren't going to get a picture of the final product of this recipe, Roasted Corn with Parmesan, my choice for this week's Tyler Florence Fridays. The finished result does not end in something that is picture-worthy, and trust me, I tried. Not too hard, mind you. I really wanted to eat my corn, not just take pictures of it.
This might not sound so appealing to everyone, but here is how this works: Bake your corn in the oven, still in the husk (this is a technique I am going to use again and again and again...), then peel back the husk and grill the corn. Give it some good color. When it is to your liking, smear it with mayonnaise. Yes, mayo. I used store bought this time, but you could make homemade. Then sprinkle on Parmesan cheese.
That's it. Eat it. Trust me. Eat it. It really is good.
You will find the "recipe" for this on page 156 of Tyler's book, Eat This Book. I skipped the cayenne and the lime. It didn't need it.
Tyler Florence Friday: Megan's August Challenge
I knew from the moment that Megan posted this months optional Tyler Florence Fridays recipe, Avocado, Cilantro and White Onion Salad, that I would be eating this alone. The kids wouldn't touch it. And while it is basically a deconstructed guacamole without the heat, too much avocado would not appeal to the husband.
I, on the other hand, would enjoy the melting softness of the avocado, the tang of the onion and that wonderful flavor that is cilantro. Bring it on!
Aside from significantly reducing the recipe (what is on this plate is what I made, plus some left over dressing), I changed the onion from white to red. I like red onions and can eat them raw. White onions I can eat cooked but that's it.
I'm actually eating the salad as I write this, paired with a fillet of salmon that I pan fried and let get chilled. The saltiness of my salmon is balanced by the refreshness of the onion and avocado, and I never say no to cilantro. I do think the salad needs something to accompany it though, as otherwise it would be too much.
So pretty, easy to make, and good for company. Provided they like avocado and cilantro.
I'm not going to post the recipe for this one, it is available at Tyler Florence Friday's, where you will shortly see this post listed with a bunch of others for this week's edition of Tyler Florence Fridays.
TFF: Cheese plus bacon
Nice cheesy bubbles, aren't they? Kind of draws you in, calls to you: I am high carb, high fat, and will comfort you.....
Did I mention it was 34C, before the humidity, when I made this? Okay, so sometimes I'm not so bright. But I was in the 'need' for a comfort food and Tyler's Recipe for Macaroni and Cheese with Bacon and Cheese was calling out to me. I couldn't help it.
I wasn't sure how the kids would feel about the topping of crispy bacon, onions and garlic on their cheese (I totally forgot to add the fresh thyme in), so I put it in a bowl and let them each choose for themselves. Both tried it, but my youngest waited until he was done his pasta and then tried a bit, separate. 
The bacon added a nice saltiness to the mac and cheese, as well as a good crunch.
I admit, this tasted better two days afterwards, when it seemed to be cheesier and gooeyer. I like gooey mac and cheese. Now I like gooey mac and cheese with bacon on it.
This is this week's entry for Tyler Florence Fridays, where we pick any Tyler recipe we want and make of it what we will.
Macaroni and Cheese with Bacon and Cheese
from Tyler Florence
Kosher salt
1 pound elbow macaroni (I used whole wheat
4 cups milk
2 or 3 sprigs thyme
4 cloves garlic, smashed and divided (Uhm Tyler, where do the other two go? I just used all 4 here)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
5 1/2 cups shredded sharp white Cheddar (my cheese was orange and old cheddar, not sharp white, so I added in some Parmesan as well.)
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley (skipped this, didn't have any)
4 slices bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
Leaves from 1/4 bunch fresh thyme (oops, forgot this)
Preheat the oven to 400 degrees F.
In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.
TFF: Quick and simple
My picture looks nothing like Tyler's. His shrimp scampi looks visually appealing. Mine doesn't.
Which doesn't meat it wasn't good and tasty. It was. My little shrimp monster and I enjoyed it, my other two boys liked it, but prefer regular spaghetti sauce over shrimp on their pasta.
Oh well, I can't please everyone with every meal.
This is this week's entry for Tyler Florence Fridays.
Shrimp Scampi with Linguini
by Tyler Florence, as found on Food Network
1 pound linguini (I used whole wheat spaghetti)
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
TFF: I see a trend happening here
Me. Tyler. Deep frying.
See?
A trend.
I decided one day to make Tyler's Tempura Green Beans with Chili, Garlic and Seasame Aioli.
But I couldn't let it go with just green beans, which were great, btw.
So I doubled the tempura...
And made tempura carrots.
Then sweet potatoes. (Oh my these were so good!)
Then I made Talapia fingers, which the kids inhaled. I didn't even get to try this.
But the scallops were so good. Even cold the next day.
And the shrimp.... What a combination, me, Tyler, a deep fryer, and shrimp. Oh boy, oh boy, it was soooo good.
You can find the recipe for this in Tyler's book, Stirring the Pot, on page 146.
Aside from the obvious change, the only other one I made was to reduce the sesame oil in the aioli, part from choice, part from necessity. I didn't have 1/4 cup of oil left, only about a tablespoon, and knew from past experience that I would not enjoy that much seasame oil in the aioli, I find it a bit too strong.
This is my selection for this week's Tyler Florence Fridays.
TFF: Megan's Challenge, Quinoa Pilaf
It is time again for Megan's Challenge, our optional Tyler Florence Fridays recipe of the month, and I really, really pushed this one until the very end. This bowl is sitting on my counter right now, I haven't eaten it yet, just tasted.
I like quinoa but don't make it often as I'm the only one in the house who will eat it. So I was interested when I read Megan's selection for the month, but admit, I automatically decided I was removing the olives. I don't like olives. Or currents. Everything else I left the same, except I garnished with green onions (I didn't have any red on hand) instead of mint.
And I'm going to make one more change to it - I'm going to add in some crumpled feta cheese. My one taste found it needed something salty to replace the olives and to give it some umph and feta it will be.
I'm eating this for lunch today, which isn't that far away now, so I think I'll go add the feta in now, to give things time to mingle and meld together.
Btw, don't forget your congrats to Beth, last week's "winner" post, with her Roasted Tomatillo Salsa, who is featured on Tyler's blog.
Quinoa Pilaf
2 cups vegetable broth
1 cup quinoa, rinsed well
1 bay leaf
1/2 teaspoon turmeric
1 teaspoon salt and pepper
1 tablespoon olive oil
1 teaspoon preserved lemon rind, finely diced
1 tomato, finely chopped
1 (15-ounce) can artichoke hearts in water, drained and quartered
1/2 red onion, diced (I didn't have any, used green onions, scallions, instead)
1/2 cup black olives, pitted (left these out)
1/4 cup currants (left these out)
Fresh mint leaves, for garnish(I used more green onion)
In a small saucepan, combine broth, quinoa, bay leaf, turmeric, salt, pepper and olive oil in a saucepan. Stir in preserved lemon and cover. Simmer until water is absorbed, about 15 to 20 minutes. Turn off heat. Add tomato, artichokes, onion, olives and currants, mix well to combine. Top with mint and serve. 
TTF: Chili, anyone?
I have several other Tyler selections available to me right now, but this is what suits my week right now. It seems likely that I have not broken my big toe, just hurt it badly, but it still means I have been limping as I move around, not moving very fast, and experiencing pain, so simple and easy is what I need for meals.
I'm not on Twitter, but I know that Tyler Twittered about this recipe for Chili dogs very recently. And while we like chili around here, what we like tends to be a chili made with chunks of beef, not something you want to slather on on a hot dog. Still, it looked like something easy to make and that might work. If nothing else, the boys would eat the hot dogs.
I skipped cooking the hot dogs with the bay leaf and thyme and garlic, choosing instead to just grill them. I also did not put any oil on the buns before toasting them and don't find it necessary to get a good toasting. And I did not make coleslaw to put on the dogs, going instead with cheese, cause cheese is a good topping for chili and a good topping for hot dogs.
I ended up being the only one to eat this, no one else was interested. And, sorry Tyler, it wasn't my favorite of recipes. It was okay, but since the chili consisted of ground beef, ketchup, mustard and chili powder, what I tasted was ketchup with ground beef in it.
Would I make this again? Maybe, but only if I had people over to feed that I knew would enjoy a basic chili. And I'd increase the chili powder, and maybe find something else to go in there to counter the ketchup and its sweetness.
Oh well, not every recipe can be a winner to everybody. With that said, this is still my submission for this week's Tyler Florence Fridays. Last week's selection to appear on Tyler's blog was Heather, from Girlchef, with her very pretty Roasted Chicken with Wilted Butter Lettuce and Peas. Congrats heather!
Tyler Florence Fridays: Quick but tasty salad
A quicky this week, I've got lots to do, so I'm squeezing in my submission for Tyler Florence Fridays this week. Be sure to check out last week's winner, Michelle of Big Black Dog and see her lovely and creamy Strawberry Lemon Pudding. You can also see her post on Tyler's blog. Congrats Michelle!
Okay, my salad. This is a variation on Tyler's Grilled Steak Salad with Texas Peaches, Pecans and Limes. See any pecans in there? Well, that's cause there aren't any. I'm not a big fan of pecans, so I subbed my pecans for goat cheese. And trust me, that sub works just fine!
I also changed things a bit by not making my own chili powder but using some I had on hand, along with a bit of extra cumin. And I added some lime juice and honey to the olive oil before I drizzled it on the salad.
Yes, I deviated quite a bit from Tyler's actual recipe, but that's okay, I'm sure Tyler of all people would be okay with that. Especially since it was tasty and enjoyed by all. My children loved having peaches and goat cheese on their salad, my husband liked that I did not put goat cheese on his.
For those of you who want to try the original recipe, here it is:
Grilled Steak Salad with Texas Peaches, Pecan and Limes
by Tyler Florence, as found on FoodNetwork
4 pounds skirt steak, trimmed of excess fat
1 recipe Ancho Chili Powder, recipe follows
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 ripe yet firm peaches, halved and pitted
3 limes, cut into 1/4-inch slices
4 cups micro greens or baby mixed greens
1 cup toasted pecans
Lay the steak out on a large platter or piece of plastic wrap and rub both sides with the Ancho Chili Powder. Marinate for 1 hour so the flavors can penetrate the meat.
In the meantime, place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep food from sticking. Rub the peaches with oil and season with salt and pepper. Put the peaches cut-side down on the grill and cook for 5 to 8 minutes, until the flesh softens slightly and caramelizes. Turn them over with tongs and grill the other side for 3 minutes to char the skin; remove to a platter. Grill the lime slices for 2 minutes each side until slightly charred.
Scrape off the excess chili powder on the surface of the steak so it doesn't burn on the grill. Rub the steak with oil and season both sides with of salt and pepper. Grill the steak on the hottest part of the barbecue for 4 minutes per side, until well charred. Transfer the steak to a cutting board and let stand for 5 minutes. Cut the meat across the grain on the diagonal.
To serve: put the greens on a platter and arrange the peach halves, lime slices, and steak on top. Sprinkle with the pecans and drizzle the salad with the olive oil.
Ancho Chili Powder:
3 ancho chiles, seeded and hand-torn into pieces
2 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon
1 teaspoon sugar
This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine.
TFF: A sweet little dessert
Before I get into my selection for this week's Tyler Florence Friday, did you see who "won" last week and was featured on Tyler's very own blog? It was me!!!
Thank you, thank you, thank you! I could not have done it without Tyler's lovely recipe, some good shrimp, and most of all, my family! I love you all! Hehehehe (Is that really how award speeches go? I never watch awards, so I was being silly in winging it, so seriously? Is that really the kind of thing people say when they receive an award?)
Okay that was fun, now back to the seriously stuff: dessert!
How about Tyler's Lemon Blueberry Cheesecake Bars? While blueberries aren't quite in season yet, they freeze fabulously, so good berries are always available to make this tasty little bar. Okay, it is really a cheesecake baked square and cut into bars, but it's still tasty!
The only change I made was to use lower fat cheesecake instead of a full fat (I think I've said before that I like the extra tang you get from the lower fat version). Otherwise I followed it faithfully. I even cut it into the recommended number of bars. I didn't cut it evenly or well, but I did get the same number of pieces that Tyler told me I would.
Be sure to head over and check out some of the recipes Tyler has posted on his blog. There is quite the selection available.
Lemon Blueberry Cheesecake Bars
by Tyler Florence, as found on Food Network
For the base:
Butter, for greasing
2 tablespoons sugar
1/8 teaspoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted
For the filling:
16 ounces cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
About 1/2 cup sugar, eyeball it
1 1/2 cups fresh blueberries
Powdered sugar, for dusting
Preheat oven to 325 degrees F.
For the base:
Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
For the filling:
Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.
Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.
Menu Plan Monday: Still tweeking it
Is it really Monday already? Wow, that weekend was fast. We didn't really do anything or go anywhere, but wow, is it really Monday already?
I'm making a plan for this week, but I'm staying very flexible with it. Just in case. A menu plan can be a great stress reliever, knowing in advance what you need to take out and defrost, pick up at the store, and plan ahead for. But it can also cause alot of stress if you are locked into it, refusing to make anything else because that is what is written on your plan.
Have I ever mentioned I write my plan in pencil?
I've sort of written this one, just broke my pencil doing it actually, but like I said, I'm being flexible. Because you never know when you will need to change things up or scrap them entirely.
(And don't forget to go check out Menu Plan Monday, hosted by I'm an Organizing Junkie, for more menu ideas. I got a lovely muffin recipe from another blogger who menu plans just last week. Think I'll go have one of those muffins now, while I still have any left.)
Sunday: Butter chicken with rice, Naan bread, asparagus and carrots. An old favorite.
Monday: No idea yet. Seriously. If I can't figure something out this morning, without having to run to a store, we are having penee pasta with tomatoes, garlic and chili's.
Tuesday: By hubby request, chili.
Wednesday: Sandwich bar with fruit salad. Because we will all be eating at different times.
Thursday: Stuffed baked potatoes with sausages.
Friday: Grilled steak and peach salad.
Don't forget, you still have time to join me in this month's Monthly Mingle, the Mexican Fiesta! You can read all about how to join here, then head off to cook something fabulous for this event. Everyone is welcome, blogger or not, and I'm really looking forward to seeing what everyone has for the party.
Btw, need to do a "toot my own horn" announcement and invite you all to head over to Tyler Florence's blog today to see my very own post, chosen as last week's pick for Tyler Florence Fridays. I was so excited, so excited! (And I admit, seeing it makes me want to make more shrimp too.) ** NOTE ** As of 10:52 am EST, it isn't up yet, but I'm sure it will be today.
TFF: Why I like Tyler
Do I really need to say more than that?
Look at that plate, the golden, crispy shrimp. With more crunch added from pieces of scallion and ginger and garlic. Isn't it beautiful to look at? Doesn't it make your mouth water?
And it should, it tasted FABULOUS!!!
I admit, I had to fight off my six year old on this - he loves shrimp and would happily have eaten twice as much of it that he did. I had to limit him, though, as his father and I still had to eat.
I paired the shrimp, Tyler's Salt and Pepper Shrimp, with a cold noodle salad that I'd thrown together: soba noodles, seasame oil, green onions, a touch of chili sauce, lime juice and toasted seasame seeds on top. A great accompaniment, the cold of the noodles, with the slight crunch of the seeds, with the crunch and warmth of the salt and pepper shrimp. Wonderful.
It was so good, I'm sharing it this week with all the lovely contributors of Tyler Florence Fridays. Go check it out, and don't forget to offer congrats to Natashya, who's post about Cuban Mojitos, won her a spotlight on Tyler's own blog. I don't drink much in alcohol and I admit, those Mojitos looked very good.
Salt and Pepper Shrimp
by Tyler Florence, as found on Food Network
2 quarts peanut oil (I used vegetable)
Kosher salt and freshly ground black pepper
4 cups all-purpose flour, plus 2 cups for dredging
2 pounds large prawns, shelled and deveined, with tail attached
4 egg yolks
4 cups chilled soda water
2 tablespoons shaved garlic
2 tablespoons shredded ginger
1 bunch green onions, sliced on a bias angle
1 jalepeno pepper, sliced into rounds (skipped this, wanted the kids to eat it)
Serving suggestion: fresh lemon wedges (also skipped this, didn't need it)
In a large wok, heat the oil over medium-high to 370 degrees F.
Meanwhile, season 2 cups of the flour with salt and freshly ground black pepper. Dredge the shrimp in the seasoned flour.
In a large mixing bowl, whisk the remaining 4 cups of flour with the egg yolks and soda water. Hold the shrimp by their tails dip them into the batter.
Working in batches, fry the shrimp in the hot oil, turning them once, until they are golden brown, about 3 minutes per batch (I found it took closer to 6 minutes per batch). Remove the shrimp from the oil and drain them on paper towels. While they are still hot, sprinkle the shrimp generously with salt and freshly ground black pepper. Transfer the shrimp to a serving tray.
When the shrimp are cooked, carefully pour off all but 1/2 cup of the oil. Add the garlic, ginger, green onions and jalapeno and fry until crispy. Spoon the seasoning over the shrimp and serve immediately accompanied by lemon wedges.
TFF: Worth killing my bbq over?
Remember last month when I killed my bbq after it set on fire? I never did say what I was cooking when it happened, did I?
Well don't hold this against Tyler, but it was his Ultimate BBQ Chicken I was making. Doesn't it look "ultimate" to you?
I made very few changes to this recipe. While the recipe calls for a full chicken cut into pieces, I used some chicken legs and cut them down to drumsticks and thighs instead. And that is the only change I made. I even went out and bought two packages of fresh thyme to make this. (Oh, I didn't have any kitchen twine, so I used a toothpick.)
I hadn't planned on finishing it in the oven, as Tyler's instructions say to do (please, Tyler, why, oh why, would I want to turn on my oven on a hot day, when making bbq chicken, when I can just let the heat of the bbq be my oven for me?) But the fire extinguisher forced me to do just that. 
Despite my big pile of chicken, I had alot of sauce left over. Fortunately, I had kept more than was recommended aside for use at the table afterwards, so I had left over sauce that I was able to put into the fridge and use a few days later with some ribs. Yummy! (Sorry, forgot to take a picture of the ribs, sometimes that happens!)
Was the chicken worth killing my bbq over? Sorry, no. NOTHING would taste so good it would be worth the death of my summer kitchen. And despite that tragedy, this was still some very tasty chicken.
Before I direct you to the recipe, big congrats to Pam for being last week's winning Tyler Florence Friday entry, which has been posted over on Tyler's website. If you haven't seen Pam's selection, go see it, it is amazing looking and will be on my menu plan very, very soon.
The Ultimate Barbecued Chicken
by Tyler Florence, as found on Food Network
Brine:
2 quarts water2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
The Ultimate Barbecue Sauce:
1 slice bacon1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper
For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
Preheat oven 375 degrees F.
Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.
TFF: Megan's Challenge for June
Before I start, a big congrats to Kim of Stirring the Pot for being last week's winning post for Tyler Florence Fridays. Her rhubarb pie was chosen to be featured on Tyler Florence's blog this week, based on its seasonality and yumminess. (And if yumminess isn't a real word, too bad, I like it!)
Now one of the great things about TFF is that we get to pick our own recipes for posting. And we are allowed, even encouraged, to make whatever changes we need or want to make the recipe. Once a month, however, Megan, my buddy down in the warm, warm South (yes, Megan, it is raining here, again, and I am a bit jealous of heat!) picks a recipe and invites us all to make it and blog about it. We still have the option of making changes, and the challenge is totally optional.
Last month I missed out on making Megan's challenge, the quiche, which was annoying because I really wanted to make it but ran out of time. After that, I wasn't going to miss this months. Especially not when it was for Summer Rolls, a beautifully cool and healthy Asain wrap with a sweet chili sauce.
I love these wraps. These are good wraps. Normally I make wraps like these with shrimp, but Tyler doesn't include any shrimp in his, and as I served these with my Daring Cooks potstickers and had enough to do already, I skipped adding some shrimp into mine. Without the shrimp, I still loved them.
The sauce was nice and spicy, but not too spicy, and matched well with the mildness of the wraps. Plus it was a pretty color, which you'll have to take my word for as I did not take a picture of the sauce. I was too busy eating.
And if it weren't raining, cold and miserable out right now, I'd be tempted to make some more of these tonight for dinner. Just for me. (Well, I suppose I'd share, but not graciously.)
The only change I made to the recipe was to omit the red chili (because I didn't have one and doubt the kids would have eaten it if I had put one in) and the peanuts (because I forgot to buy some and the ones I had on hand smelled rancid, not good for eating at all.) Oh and I nearly forgot, I also omitted the beet. Again, I didn't have one.
Now go forth, find some nice hot weather and make this lovely, healthy and cooling Summer Wrap. Have one for me too, please. Or at least share your summer weather.
Summer Rolls with Sweet Chili Sauce
by Tyler Florence
3 ounces Vietnamese cellophane noodles, cooked according to package directions
2 cups bean sprouts
2 carrots, julienned (I actually used my peeler to make strips of carrots instead of julienning - they were thinner than if I'd done a juliene but had a nice texture with the bean sprouts.)
1 large beet, julienned (Oh yes, I forgot I didn't use this either. Forgot to buy one)
1 fresh red chile, cut in circles (I left this out)
2 handfuls fresh cilantro, hand-torn
3/4 cup chopped unsalted peanuts (I left these out)
2 teaspoons dark sesame oil
1 lime, juiced
Sea salt
20 (8-inch) round rice paper wrappers
40 mint leaves
Put the cellophane noodles, vegetables, cilantro and peanuts in a large bowl; toss with sesame oil and lime juice to give the filling some flavor; season with salt and pepper.
Pour 3 cups of hot, not boiling water in a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel. The rice paper is very delicate, don't soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling.
To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third. Use less filling than you think you should, if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 2 mint leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel.
Sweet Chili Dipping Sauce
1/4 cup rice wine vinegar2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 lime, juiced
1 teaspoon minced garlic
1 teaspoon red chili paste, such as sambal
In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. (I used my immersion blender in a big measuring cup, easier than cleaning the blender.) Pour into a small bowl and serve with the summer rolls.
