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Showing posts from June, 2012

How Our Garden Grows (Mid-June 2012 Ed.)

Strawberry-Vanilla Smoothie Pops

I have been wanting to jump on the ice pop bandwagon a long time. I remember the Tupperware molds my family had when I was growing up being great fun.  We'd fill them with fruit juice and get a kick out of making our own popsicles.  (Truth be told, I probably let them melt half the time so I could drink them through the little drip sipper at the base of the handle...why not just have a cup of juice?  These things need not make sense when you are a kid.)  But the blog world exploded with beautiful, creative pop flavors a few years ago and every summer since I've wished to own some pop molds again.  I added the Tovolo Groovy Ice Pop Molds to my Amazon wishlist, but they were just never a high priority item for me when my birthday (late September) or Christmas rolled around.  By that time I'm dreaming of hot cocoa and candlelight, ya know?  Anyway, I did a little excited jig in Marshalls the other day when I discovered the very same molds for $6.99 a set instead of Amazon'…

Grilled Huli Huli Chicken & Mashed Garlic-Cauliflower Potatoes

I love a good marinade.  This simple one from the most recent issue of Taste of Home immediately caught my eye with its yummy, flavorful ingredients.  There's enough sweetness (and, hello--it's ketchup based) to keep kids happy and enough Asian flare to make it interesting to a grown-up palate.  Best of all, it makes a lot (and is easily halved or doubled), which means it's great summer get-together fare.  I don't see any reason you couldn't use chicken breasts instead of the thighs if you'd prefer.


Grilled Huli Huli Chicken (via Taste of Home)

Marinade:
1 c. packed brown sugar
3/4 c. ketchup
3/4 c. reduced-sodium soy sauce
1/3 c. sherry or chicken broth (I used sherry)
2 1/2 tsp. minced fresh gingerroot
1 1/2 tsp. minced garlic

24 boneless, skinless chicken thighs (about 5 pounds)

In a bowl, mix together marinade ingredients until the sugar has dissolved.  Reserve about 1 1/3 c. to baste with later--cover and refrigerate it.  Toss the chicken pieces with the r…