Cookout Recipes – Blondie Birdie

Backyard BBQ Recipes: Grilled Watermelon-Feta Skewers

June 14, 2019June 20, 2019by Ashley DeLargeLeave a Comment

Good Morning and Happy Friday, everyone!

I am so excited for this weekend- not only because I need a little break from what proved to be a rather busy and hectic work-week- but also because the weather is supposed to be really nice and I’ve got a lot of outdoor stuff I want to do around the Valley!

One of those outdoorsy things may include some grilling- and I recently came across a super simple, super quick backyard BBQ recipe that combines fruit and cheese (a great pairing in itself, really)– but in a fun and unique way.

Meet watermelon and feta skewers- the Summertime recipe you didn’t know you needed in your life ’til now!

WHAT YOU’LL NEED:

About 40 (1-inch) pieces cubed watermelon
About 20 (1-inch) pieces cubed feta cheese
⅔ cup extra-virgin olive oil
4 cups arugula (optional)
3 tablespoons balsamic vinegar
Coarse sea salt and freshly ground black pepper
⅓ cup chopped fresh basil (optional)

READY? HERE’S WHAT YOU DO:

Set your grill to high heat. Thread a piece of watermelon, a piece of feta and a second piece of watermelon onto a 6-inch skewer. Repeat with the remaining pieces of watermelon and feta.
Once the grill is hot, brush the skewers on all sides with 2 tablespoons of the olive oil. Grill until lightly charred on all sides, 1 to 2 minutes per side. Remove from the grill and cool slightly.
To serve, mound 1 cup arugula onto each plate and top with 5 skewers per plate. Drizzle each salad with 1 to 2 tablespoons olive oil and 2 teaspoons balsamic vinegar. Season with salt and pepper, and garnish with chopped basil. Serve immediately.

Even though the original recipe calls for some extra ingredients for presentation purposes- my skewers were well-received even without being placed on a bed of arugula or sprinkled with basil. I put them out with a little bowl of standard cream cheese fruit dip and another little bowl of vanilla Greek yogurt and my friends devoured them just the same!

The sweetness of the watermelon with the saltiness of the feta was an unexpected flavor journey as I ate a couple of these skewers myself- but it was definitely delicious and something I will absolutely make again- although I think the next time I might leave them on the grill for a little longer to get a bit more of a charred surface. I was admittedly afraid of melting the cheese too much during this go at the recipe!

That just about does it for me this week. I’ll be back on Monday with more recaps of my time around the Valley, another look at my Summer wardrobe and maybe- just maybe- a custom-made Summertime soundtrack to share! You’ll have to check back to find out!

Here’s wishing you all a sunny, safe and fun weekend ahead. Be good to yourselves and each other!

– Ashley –

Summer Sweets: Lemon Pie with Blueberry Meringue

September 5, 2018September 10, 2018by Ashley DeLargeLeave a Comment

Good Morning and Happy Hump Day, everyone!

I hope you all had a sensational Labor Day Weekend- and although it marked the unofficial end of Summer and now we’re not supposed to wear white for a while (a rule I break constantly)– it’s nice to be looking ahead at the Fall and all the beauty that comes with it. It’s my favorite season for a reason!

Before I launch into some of my favorite Autumn recipes, however- I wanted to share one final Summer-inspired dessert I whipped up this past weekend for an impromptu “So Long, Summer” party I attended with friends. Made with lemon and a lot of love- this bright yellow and lavender-colored pie combined some of my favorite flavors of the season. It was a lovely (and delicious!) way to bid adieu to these long, late nights on the beach or by the pool.

WHAT YOU’LL NEED:

FOR THE PIE:

1 prepared pie crust (store-bought or homemade)
4 large egg yolks
1¼ cup sugar, divided
⅓ cup cornstarch
½ teaspoon fine sea salt
½ cup fresh-squeezed lemon juice
3 tablespoons unsalted butter

FOR THE BLUEBERRY MERINGUE:

½ cup freeze-dried blueberries
1¾ cup sugar
6 large egg whites
¼ teaspoon cream of tartar

READY? HERE’S WHAT YOU DO:

MAKE THE LEMON PIE: Roll out the pie crust to ¼ inch thick. Roll up the dough onto the rolling pin, then gently transfer it to the pie plate. Chill for 10 minutes.
Fold the excess pie dough under itself all around the edge of the pie plate, then crimp as desired. Prick the base all over with a fork, and refrigerate the dough for 20 minutes. Preheat the oven to 425°F.
Cut a piece of parchment paper to slightly larger than the base of the pie plate. Place it in the base of the chilled pie crust and fill with dried beans or pie weights. Bake until the crust is beginning to lightly brown at the edges, 15 to 17 minutes. Remove the pie weights and continue to bake for 5 more minutes. Remove the pie from the oven and cool completely. Lower the oven temperature to 375°F.
Whisk the egg yolks together in a medium bowl. Whisk in ½ cup of sugar.
In a medium pot, whisk together the cornstarch, salt and remaining sugar. Add 1½ cups water and begin to heat the mixture over medium heat, whisking constantly. Bring the mixture to a boil; boil for 1 minute.
Gradually pour about ⅓ of the cornstarch mixture in the pot into the egg yolks, whisking constantly to combine. Return the yolk mixture to the pot (pour in a slow, steady stream), whisking constantly.
Heat the mixture over medium heat, stirring constantly, until the mixture begins to bubble. Continue to cook once large bubbles appear on the surface for 30 seconds, stirring constantly.
Stir in the lemon juice and butter, mixing well to combine. Strain the mixture into the cooled pie crust and smooth into an even layer. Bake until the filling is just barely set (it will still look a bit jiggly), 15 to 17 minutes. Cool to room temperature, then chill until firm, at least 1 hour.
MAKE THE BLUEBERRY MERINGUE: In a blender or food processor, pulse the blueberries until they form a fine powder (you should end up with about 2 tablespoons blueberry “powder”). Transfer to a medium pot and whisk in the sugar. Add ⅔ cup water to the pot and heat over medium heat.
Stir the mixture until it comes to a boil; once it boils, stop stirring. If any sugar crystals have washed up on the sides, brush them away using a pastry brush dipped in cool water. Boil the sugar syrup until it reads 230°F on a candy thermometer.
Meanwhile, place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. When the syrup reaches 230°F, begin whipping the egg whites on medium-high speed. The goal is to have the egg whites at soft peaks when the sugar reaches the 240°F.
Slowly pour the sugar syrup into the egg whites, then continue to whip until it reaches medium peaks, 4 to 6 more minutes. Spoon the meringue on top of the cooled pie and swoosh with the back of a spoon into an even, centered mound. If desired, you can toast the meringue with a kitchen torch or under the broiler, but it’s safe to eat untoasted and it will keep the meringue a prettier color.

Served with some ice cold lemonade following one last backyard BBQ- I really enjoyed making this pie. Not as much as I enjoyed eating it, of course- but it was surprisingly easy to bake and was a big hit when it came time to pass the slices around!

For the next couple of months, my recipes will consist of more vegetables (harvest time!), more spices- and yes- more pumpkin. But this meringue pie is definitely one you can try at anytime, really. I know I’ll be making another one as soon as Summer comes back around again!

I’m off to get some work done at my office and prepare for a tailgate party this coming Friday (bring on the buffalo chicken wings!)– but I hope you all have a great Wednesday. It’s a short work week for many, so here’s to it being even closer to Friday again!

– Ashley –

Backyard BBQ Recipes: Chicken and Snap Pea Stir-Fry

August 29, 2018September 6, 2018by Ashley DeLargeLeave a Comment

Good Morning and Happy Hump Day, everyone!

In the midst of wrapping up my end-of-the-month “To Do” checklist at my office, booking a vacation to the West Coast near the end of September, and soaking up as much sun as possible during my lunch breaks and after work since it’s been pretty hot out these past few days- I’ve also been whipping up the last of my favorite Summertime recipes before it’s time to skim through the Autumn cookbooks again.

This 10 minute recipe- infused with soy sauce, garlic and plenty of vegetables- is a quick, easy and delicious side dish to serve up at your Labor Day Weekend cookout this coming weekend.

WHAT YOU’LL NEED:

2 tablespoons vegetable oil
1 bunch scallions, thinly sliced
2 garlic cloves, minced
1 red bell pepper, thinly sliced
2½ cups snap peas
1¼ cups boneless skinless chicken breast, thinly sliced
Salt and freshly ground black pepper
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons Sriracha (optional)
2 tablespoons sesame seeds, plus more for finishing
3 tablespoons chopped fresh cilantro, plus more for finishing

READY? HERE’S WHAT YOU DO:

In a large sauté pan, heat the oil over medium heat. Add the scallions and garlic, and sauté until fragrant, about 1 minute. Add the bell pepper and snap peas, and sauté until just tender, 2 to 3 minutes.
Add the chicken and cook until it is golden and fully cooked and the vegetables are tender, 4 to 5 minutes.
Add the soy sauce, rice vinegar, Sriracha (if using) and sesame seeds; toss well to combine. Allow the mixture to simmer for 1 to 2 minutes.
Stir in the cilantro, then garnish with a sprinkle of extra cilantro and sesame seeds. Serve immediately.

I kept a couple of separate dishes with the sesame seeds and cilantro on the side so that my friends could garnish their plates with as much/little as they wanted- and kept some extra soy sauce within reach for those who wanted more of a kick to their chicken and vegetables.

Overall, this was a hit- and it’s not overly filling which meant I could still scoop some macaroni salad and grab an ear of corn during the BBQ and not feel stuffed.

I’m off to get some work done, but I hope you all have a wonderful Wednesday! I’ll be back here bright and early on Friday morning to bid a proper farewell to August, and to Summer 2018!

– Ashley –

Backyard BBQ Recipes: 15-Minute Skillet Pepper Steak

August 10, 2018August 16, 2018by Ashley DeLargeLeave a Comment

Good Morning and Happy Friday, everyone! We made it to another weekend! Celebrate!

Today is my half day at work, and then once I’m out of my office- it’s off to lunch in the city with some friends and getting a jump start on my plans for the next couple of days. Not that I’m counting down to noon or anything, right?

Before I wrap up a couple of things I put off until the last possible minute and race out the door-I thought I’d share a quick, mess-free and pretty convenient recipe for those of you who- like me- are doing their best to savor the last of these final Summer days with as many backyard BBQs and cookouts with friends/family as you can fit into your schedule!

If you’ve got 15 minutes to spare and some steak and vegetables on hand, you can whip up this on-the-fly dinner recipe with no hassle and feed everyone in no time at all!

WHAT YOU’LL NEED:

12 ounces top round beef, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons peanut oil (or other neutral oil), divided
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1½ teaspoons crushed red-pepper flakes
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
½ white onion, thinly slices
3 garlic cloves, minced
1 bunch scallions, thinly sliced
Sesame seeds, as needed for finishing (this is completely optional. I skipped using these this time around because I didn’t want them to get stuck in my teeth!)

READY? HERE’S WHAT YOU DO:

Season the steak with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the steak to the skillet and stir-fry until browned on the exterior but not fully cooked, about 2 minutes.
Transfer the steak to a medium bowl. Add the soy sauce, rice wine vinegar and crushed red-pepper flakes. Toss well to combine.
In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Add the peppers and onion in an even layer. Cook, tossing occasionally, until just tender, about 4 minutes.
Push the peppers and onion to one side of the skillet and return the steak to the other side of the skillet. Cook for 2 minutes. Stir the garlic into the peppers and cook for 1 minute more.
Garnish the steak with scallions and sesame seeds. Serve immediately.

I’m a carnivore through and through- and I love burgers, steaks, chicken wings, etc. during the Summer. The steak was filled with so much flavor- and I added a little extra soy sauce to the vegetables after the fact to give them an additional kick, as well.

This dinner was filling for sure- but afterwards I didn’t feel gross or like I ate too much. It was just the right portion size!

I’d actually like to incorporate some grilled corn (my favorite!) the next time I cook up this recipe for guests in order to add even more flavors and textures to it. You can’t really go wrong with the vegetable choices, after all!

But I’ve got to head out and get to work. I hope you all have a wonderful rest of your Fri-yay and a fantastic weekend!

See you all on Monday!

– Ashley –

July 2018: In a Nutshell

July 31, 2018August 7, 2018by Ashley DeLargeLeave a Comment

Good Morning and Happy Monday 2.0, everyone!

This week’s posting schedule is a short one (today and Thursday only)– not only because the last day of July happened to land on a Tuesday- but because I’ve got a pretty busy few days ahead of me and have been coordinating different events, meet-ups, errands and deadlines around an already packed work-week!

Can you all believe we’re getting ready to dive into August? That means there’s only one solid month of Summer left before we start to gradually transition into the Fall. Cooler temperatures, shorter days, changing foliage- and the return of pumpkin spiced everything. It’s pretty wild- and I, for one- intend to savor the next few hot and sunny weeks ahead as much as possible!

But before I get ready to change my calendar and start planning as many beach days as I can get away with- I thought I’d take a look back on the month of July- and all the fun (and sometimes insanity) that came with it!

The beginning of this past month was marked by tragedy, unfortunately. Following the suicide of an old friend near the end of June, the first few days of July saw me return to my hometown in Central Massachusetts to pay my respects and spend some much-needed time with mutual friends I hadn’t seen in many years who were also in mourning.

While the circumstances were indeed grim, being able to catch up with so many people I’d missed and care about- and both laugh and cry as we shared memories from a long time ago- was pretty cathartic. I’m making more of an effort to find time to see these friends more often, despite our busy schedules and home lives- because it shouldn’t only be tragedies that bring people back together.

By the time July 4th rolled around, I was also getting back in touch with nature- hiking, swimming beneath waterfalls and in lakes, and catching ferries around Boston Harbor’s islands to get a taste of the ocean and get out of the city for a few hours at a time. By the time Friday the 13th rolled around, I was a pro at packing backpacks filled with SPF, bug spray, and snacks- and had no issues camping out in the middle of the woods for a Jason Vorhees-inspired film festival at Rocky Woods Reservation!

And despite quite a few scattered thunderstorms and sun showers- I caught plenty of outdoor cookouts and backyard BBQs with friends and family (take a peek at some of my SUMMER RECIPES posts for a few of my favorite dishes!) as well as taking in some local children’s theater to support one of my best friends and enjoying some Summer blockbuster action flicks in air conditioned theaters!

This past weekend, with July winding down- I kept things closer to home. Friday night was the Arctic Monkeys show at TD Garden. I love those brilliant boys from Sheffield- and it was a real trip to see them play for thousands at the Garden when I can remember so clearly watching them play for about 100 people in small venues throughout New York and London in our early twenties! Alex may have shaved off his beautiful hair last week, but he was still just as dashing and charming as ever- and hearing some of the bangers I love best reverberate off the walls of the arena was such an incredible feeling.

Live music can make you feel invincible sometimes. I swear.

Following the gig, friends and I took the after party to the Coolidge Corner Theater for their midnight screening of “The Room” (AKA the best worst movie ever made) ala “Rocky Horror Picture Show.” Within three minutes- the entire crowd was laughing hysterically- and by ten minutes in, we were throwing plastic spoons at the screen after being given handfuls of them by the staff upon entry. If you’ve never had the opportunity to go to a midnight screening, don’t even hesitate to buy tickets if one is available near you. Grab your friends and go. It’s a riot.

By the early afternoon on Saturday, my friends and I- having gone to bed around 4 a.m.- needed to recharge and sleepily walked to downtown Melrose to get brunch at our favorite weekend spot- Cappa’s Trackside Kitchen. We all split omelettes, toast, hash, home fries- and my personal favorite- banana Nutella French toast- before grabbing coffees to go and heading out into the sunshine to wake ourselves up a little.

Sunday was my day to rest, although I did take a bit of time to get a few errands for the week accomplished- but the majority of the day was spent in pajamas, surfing the web, watching trashy reality TV, and eating nachos. Sometimes you just really, really need a lazy Sunday- and it seemed like a fitting way to bid farewell to an otherwise jam-packed and busy month! Decompressing and getting ready for the next one!

So what do I have planned for August? Well, as I mentioned earlier- definitely as many beach days as possible! I’m also hoping to spend a little more time in some of my favorite seaside towns before that tricky New England weather starts to change again.

I’ve got Boston Comic-Con and Summer Slam coming up within the next couple of weeks, too- which is going to require some creativity and dressing up on my part!

And, of course- I’ll have plenty of recipes, outfits and recaps to share as Summer 2018 begins to draw to a close!

But I’ve got a meeting at work this morning before I get right back into my daily grind- so here’s wishing you all a wonderful end to your own July- and a lovely rest of your Tuesday!

– Ashley –