Monday, June 18, 2012

eat: father's day menu

Dad's Day 2
Dad's Day!
Dad's Day 3
The familja gathered at our place yesterday to celebrate Father's Day. We had such a great time - relaxing, laughing, and eating all kinds of deliciousness.

I tried out three new recipes (Maple Buttermilk Grilled Chicken, Grilled Balsamic Veg & Herbed Monkey Bread) and was ecstatic with the results. It made me happy to see everyone reaching for seconds and even, thirds.  I highly recommend each of these dishes for your next al fresco dining experience.

Here's to a fantastic (and tasty) week ahead!



Canadian Living, July 2012

  • 2 cups buttermilk
  • 2 green onions, chopped
  • 4 cloves garlic, minced
  • 1/2 tsp pepper
  • 1/4 tsp cinnamon
  • 1/4 tsp crushed hot pepper flakes
  • 20 small bone-in skin-on chicken pieces, (about 5-3/4 lb/2.5 kg) *I used drumsticks*
  • 1/2 tsp salt
  • 1/4 cup maple syrup

In large bowl, combine buttermilk, onions, garlic, pepper, cinnamon and hot pepper flakes. Add chicken, turning to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Remove chicken from marinade, discarding marinade. Sprinkle with salt. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until digital rapid-read thermometer inserted into thickest part reads 165°F (74°C), about 35 minutes.

Grill, brushing with maple syrup, until glossy and coated, about 5 minutes.


Grilled Balsamic Veg
Canadian Living, July 2012

  • 3 large zucchinis, green and/or yellow (1-1/2 lb/675 g)
  • 1 large red onion
  • 2 sweet peppers, orange and/or yellow
  • 4 portobello mushrooms
  • 1/4 cup chopped fresh flat-leaf parsley
Balsamic Marinade:
  • 1/3 cup balsamic vinegar
  • 3 cloves garlic, grated or pressed
  • 2 tsp liquid honey
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup olive oil

Balsamic Marinade: In bowl, combine vinegar, garlic, honey, salt and pepper; slowly whisk in oil until emulsified.

Cut each zucchini in half crosswise; cut lengthwise into 1/2-inch (1 cm) thick slices. Place in large dish. Cut onion into 1/2-inch (1 cm) thick rounds; add to dish.

Core and seed sweet peppers; cut into large chunks and add to dish.

Remove stems and gills from mushrooms; cut caps into quarters and add to dish.

Pour marinade over vegetables; cover and let stand at room temperature for 2 hours, tossing occasionally.

Place vegetables on greased grill over medium-high heat; close lid and grill, basting frequently with marinade, until tender, about 12 minutes.

Serve sprinkled with parsley.


Herbed Monkey Bread
House and Home, April 2012

  • 1/4 cup unsalted butter, melted
  • 1/4 cup olive oil
  • 1 cup freshly grated parmesan
  • 2 tsp herbs de Provence
  • 1 tbsp fresh thyme, minced
  • 1 tbsp fresh chives, minced
  • 2 212-g cans of refrigerated country biscuit dough, such as Pillsbury

Preheat oven to 350 degrees. Lightly spray or butter a 12-cup Bundt pan and set aside.

Combine melted butter and olive oil in a small bowl.

In a medium bowl, combine Parmesan, herbs de Provence and fresh herbs.

Separate biscuits and cut each in half. Roll each 1/2 biscuit into a ball. Dip each ball in the butter-oil mixture, then roll in the cheese-herb mixture. Place dough balls in pan - it's okay if some overlap.

Bake 30 to 35 minutes, or until puffed and golden. Let cool in pan for 10 minutes before inverting onto serving plate.



  1. yum these all sound so delicious! sounds like you had a great weekend!

    1. Hi Sophie! They were delicious AND easy to make. The most important part is that my dad loved all three of my "experiments."

      My weekend was fab - hope yours was too.(:

  2. Deliciousness is right! Those chicken pieces look amaaaaazing. Mmm...

    1. Hey Amy! The best thing about these recipes is that they're make-ahead. Mix up the marinade the night before, pop the chicken in, and then fuggedabout until it's time to bbq. I SO love that!

  3. Sounds and looks delicious!!
    I've made you Lime-ginger fruit salad for Father's Day! Sooo good!
    Definitely will try Monkey bread.

    1. Yay! You made the lime-ginger fruit salad! I sure hope Papa Gord liked it. (:

      The herbed monkey bread was amazing, Kat! No leftovers. At. All.

  4. I love that red chalk sign! Where did you get it?! So cute!!


    1. Hi Selena! Thanks, I got it at HomeSense. I looove that place. (:


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