Grilled Thai Chicken

t's all about outdoor grilling during the summer months for my family and I. Grilled Thai Chicken is a favorite. Use your favorite brand of Thai paste and be aware that they vary greatly especially in heat factor. Do you have a summer favorite?

4 boneless chicken thighs 

3 tablespoons Thai red curry paste 

1 large lime, juice only 

1/2 cup coconut cream 

1/4 cup extra virgin olive oil 

Sea salt and black pepper

Combine all the wet ingredients. Season with sea salt and black pepper. Marinade chicken in room temperature for up to 30 minutes.

Preheat outdoor grill to medium high

Arrange chicken in a single layer and brush with extra marinade. Grill for 8 to 10 minutes or until the chicken is cooked. Serve immediately with fresh herbs and extra olive oil over the top.

Gluten Free Gooey Double Chocolate Vanilla Brownies

1 3/4 cups gluten free flour blend

1 teaspoon guar gum 

2 1/2 teaspoons gluten free baking powder 

1 teaspoon salt

1/2 cup pure cocoa powder 

1 1/2 cups pure dark chocolate chips 

1 cup sugar 

1 egg, room temperature

8 tablespoons salted grass fed butter, room temperature

2 teaspoons Heilala vanilla paste

Preheat oven to 350 F

Cream butter and sugar until fluffy. Add egg and vanilla paste, beating well to combine. Turn mixer of and use a spoon to mix in the dry ingredients including chocolate chips.

Drop teaspoonfuls of the cookie dough into the palm of your hand and roll into a perfect ball.Arrange in a single layer on a lined cookie sheet.

Put cookie sheet in the middle rack and bake for 20 minutes.

Open-Faced Ham, Egg, and Avocado Sandwich

Yields: 4

4 thick slices of your favorite artisan bread, toasted

4 poached eggs

4 thick slices ham or Canadian bacon

2 large ripened avocados

Extra Virgin Olive Oil

Sea salt and black pepper

Toast bread and assemble your open faced sandwich while the bread is still warm. Season lightly with sea salt and black pepper. Drizzle extra virgin olive oil over the top and garnish with your favorite fresh herbs. Serve immediately.

Perfect Poached Eggs:

4 large very fresh eggs

Break eggs into a bowl. Heat about 2" of water in a deep sided skillet on medium heat. When bubbles cover the bottom of the pan and sides, gently pour eggs into the water. Lower the heat to the lowest setting so the water does not boil. Leave the eggs to cook uninterrupted for 4 to 5 minutes. You will know that the egg is cooked when the whites are set and the yolks begin to thicken. Remove from the water, set on a paper towel, and gently dry. Place atop other sandwich ingredients as seen in the picture and garnish however you see fit.

Mini Blackberry White Chocolate Focaccia

Dough:

1 tablespoon instant yeast

1 cup warm water

2 tablespoons raw local honey

1/2 cup pure olive oil

3 cups bread flour (plus extra)

1 teaspoon sea salt

1 teaspoon cinnamon

1 teaspoon allspice

2 cups white chocolate bits

24 blackberries

Egg Wash:

1 egg

1 teaspoon water

Combine all the dry ingredients including chocolate bits on low speed using the dough hook attachment. Whisk all the wet ingredients in a jug. Drizzle in enough liquid on low speed to form a soft dough (add more flour if it's sticky). Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes. Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour.

Divide dough into 24 equal pieces and shape into balls. Flatten with the palm of your hands. Use your fingers to poke dents in each piece (4). Arrange in a lined baking sheet leaving room in between. Cut blackberries into small pieces and fill the dents. Cover with a kitchen towel and let it rest in a warm place to rest for another 30 minutes.

Preheat oven to 400 F. 

Combine egg and water and brush over the dough and bake for 12 to 15 minutes or until brown and crispy. Remove from oven and drizzle raw honey over the top.

Yield: 24

Artisan Pesto Kielbasa Pear Sandwich

Whatever happened to well-designed and stylishly presented sandwiches? Somewhere with the introduction of focaccia and panini this mainstay has exited stage left! Fresh artisan bread delicately spread with fresh pesto, fresh pear, and kielbasa is hearty and delicious!

4 thick slices of fresh Artisan Sourdough Bread 

2 links Polish Kielbasa (pre-cooked and chilled) 

2 slices of aged cheddar cheese 

1 large very ripe anjou pear, sliced length-wise Fresh Basil Pesto

Green Olives (optional) 

Sea salt and black pepper

Spread a thick layer of fresh pesto over two of the bread slices. Cut sausages in half length-wise and place on top of bread. Arrange sandwich ingredients on top. Mildly season with sea salt and black pepper to taste and close with remaining two bread slices. Serve at room temperature.

Gluten Free Creamy Blue Cheese Sweet Potato Lasagna

1 box gluten-free lasagna sheets

1 cup Italian cheese blend

1 large baked white sweet potato, skin off

1 cup blue cheese crumbles

1/4 cup mascarpone cheese

1/4 cup extra virgin olive oil

Sea salt and black pepper

Preheat oven to 400 F

Blend sweet potato, blue cheese crumbles, mascarpone cheese, and olive oil until smooth. Season to taste with sea salt and black pepper. Divide mixture in half. Set one half aside.

Boil lasagna noodles according to instructions on the box.  Drain noodles and separate them apart until they are cool enough to handle (this will prevent them sticking together).

Divide one half of the filling evenly amongst lasagna sheets. Roll up to enclose filling. Repeat with remaining ingredients.

On a large baking dish, arrange rolls in a single layer. Spread the other half of the filling over the top. Sprinkle with Italian cheese blend. Bake for 30 minutes to 50 minutes or until golden brown.