This summer has definitely had more rain than usual in the Rockies. Luckily, we finally have had some sunshine! My plants are just as happy about it as I am; especially my basil. I have four basil plants, two opal and two sweet basil, and they have gotten HUGE! I keep them potted indoors, since it is so cold up here at night. They love water and sunshine, but other than that are pretty low maintenance. If you aren’t growing your own herbs, you should try it! It is so easy and nothing beats fresh herbs on your food, especially when they don’t cost almost $5 for a package.
Once the sun begins to set and the cool air begins to blow in, I just can’t resist going outside. Grilling may seem miserable on a hot summer day sometimes, but it is perfect for cool summer evenings. I have definitely been noticing the temperature drop little by little in the last week. I think the heat of summer might finally be wearing down (I don’t want to jinx it though!). This week I was also lucky enough to receive a reserve kit of Muir Glen Organic Tomatoes to try out- see below for your chance to win one too! Muir Glen caught my eye when I heard that, unlike other canned tomatoes, their tomatoes are all taken from their vines to their cans within EIGHT hours! That is pretty impressive.
The day has finally come! I have been waiting to throw my Foodbuzz 24×24 party all month and it finally happened. The 24×24 is a special event where Foodbuzz picks 24 featured publishers to throw 24 over-the-top dinner parties in the same 24 hour period. My themed party was called Hot Summer Daze.
At my Foodbuzz 24×24 party, I made a tri-tip for the entree. The tri-tip marinade was made of tequila, soy sauce, olive oil, cilantro and much more. Marinating it for a whole day made it nice and juicy for my guests. With this, I made an avocado cream sauce to serve over the top. I had seen a recipe for this type of thing earlier on For the Love of Cooking and was waiting for my chance to make it. It is similar to guacamole, but I added sour cream along with red wine vinegar to make it into more of a sauce.
Since most of my new roommates are vegetarians, I had to provide another option along with the beef for my Foodbuzz 24×24 party. For them I chose to do tequila-lime marinated shrimp for kebabs. Shrimp only need to marinate for about 20 minutes, if you marinate them too long the acid in the marinade will begin to cook the shrimp.
Poolside grilling is always a good time. I like to make burgers when grilling at the pool because they are easy and don’t need a plate. I have made these bison burgers a few times in the last week and they have been a hit each time. Bison has a higher protein and mineral content per calorie than many other meats. I like bison burgers because they are a little bit healthier than regular beef burgers, but still give you a similar flavor.
Watching the Food Network can be dangerous sometimes. A few of my guy friends recently learned why I am so addicted to it after they watched a couple shows one night with me. Every recipe you see makes your mouth water and makes your hungry. This week we all found ourselves drooling over a chili cheese dog from some small-town diner. Being from Britian, my friends had never eaten a chili cheese dog, so I had to show them what they were missing!
This chili cheese dog is a bit different from others because it uses as bison chili instead of beef. The bison does not taste much different than the beef, but gives it a bit of new flavor. This recipe can easily be made with ground beef instead. Before you eat these bad boys, make sure you have a napkin and aren’t wearing a white shirt!
One thing I really miss about summertime is being able to grill. Grilling is fun, social and delicious. I have really been craving some warmth and sunshine lately, maybe it was the week of -30 degree temperatures a few weeks ago that made me sick of winter. Either way, with hopes for an early spring, I decided to make burgers this week, except I sauteed them instead of grilling them since winter is unfortunately still here for now.
I had seen a photo of an inside-out burger recently and the idea seemed pretty awesome. I added one homemade onion ring to the top of each slider to create a seriously tasty combo; added a bit of adobo barbecue sauce that I had made previously and voila! The perfect miniature burger for a spring-time grill out.