Guest Posting at Whatever Dee-Dee Wants

Today I'm over at Whatever Dee-Dee Wants with her recipe roundup.  She's been having great guest post-ers all week.  I'm honored to be among them.  Actually I can't wait to try all of the recipes over there this week.

Pop over there and see the BLT Pasta Salad I've posted before.  But now that the tomatoes are on the vine in my garden, we are loving this salad even more.  For some reason I forget how good it is until we have fresh tomatoes.

Try this salad.  You'll love it!

You might be tired of me mentioning all the grilling we've doing doing around my house.  But it's true.  My husband has become very proficient at grilling.  I think most men think they are...But most aren't.  By brother-in-law is a butcher.  He is full of great tips with meat.  But the one tip my husband has taken to heart is the "Low and Slow" rule.  If you really want your meat to be tender and moist.  Then it needs to be cooked over low heat and for awhile.

With chicken (boneless-skinless) on our gas grill this means about 30 minutes.  In 30 minutes most people would have that chicken breast dried out and crispy.  Not my husband. 

Here's what he does.  Preheat the grill on Medium-High heat for 5-10 minutes.  Then turn it down to low.  Place the chicken on the grill and don't mess with it.  After about 12-15 minutes turn the chicken.  If the meat sticks it may need more time.  Then cook on the other side for an additional 12-15 minutes.  It helps to keep the lid down and to just let the heat work.

Now on to the marinade.  I found this recipe on allrecipes.com.  It was perfect for me because I have all of these herbs growing in my garden. 

It starts with chopping up fresh parsley, fresh rosemary, fresh thyme, fresh basil and garlic.  Add the apple cider vinegar, white wine, olive oil, lemon juice and salt and pepper.

Pour marinade into a heavy duty plastic bag.  Add the chicken.  Place bag in the refrigerator until ready to cook.  Marinate at least 2 hours but can be left in the refrigerator for up to 24 hours.

Grill. Eat. Enjoy!

Apple Cider Chicken Marinade

2/3 cup white wine

1/3 cup extra-virgin olive oil

3 T. fresh lemon juice

2 T. apple cider vinegar

3 T. chopped fresh parsley

1 tsp. chopped fresh rosemary

1 tsp. chopped fresh thyme

2 cloves garlic, minced

1 tsp. black pepper

1/2 tsp. salt

Whisk together all ingredients in a bowl.  Pour into a heavy duty plastic bag.  Add chicken and refrigerate for 2-24 hours.

Last month my husband and I took a quick trip to NYC.  We left on a Friday morning and came home on Monday morning.  Unfortunately we didn't have a direct flight on the way there.  It was also unfortunate that there were crazy rain storms in NYC.  We ended up spending 10 1/2 hours in the Detroit airport.  So that made our quick trip even shorter (or longer-however you choose to look at it).

Anyway,  we had no plans for the trip.  Just go with the flow and see what happens.  Actually I had a few ideas, but we would see how they turned out.  Saturday night we happened by Magnolia Bakery.  We couldn't believe how crowded it was for 8:00 on a Saturday night. 

One of the workers talked us into sampling their banana pudding.  It was delicious.  So we bought the banana pudding, a chocolate chip blondie and a red velvet cupcake.   Of course, I forgot to take pictures before all that was left was the blondie.

The banana pudding was our favorite.  The cupcake and the blondie were good, just not great.  But it was fun to stumble upon Magnolia Bakery and it was the perfect time for a treat.

Another Use for Rhodes Grilled Rolls

Here's just one more way we've been using Rhodes Grilled Rolls.  I wasn't kidding when I said that we LOVE them!

BBQ Pork Sandwich

Grilled Pizzas

We have been grilling like crazy over at my house.  We have adapted the Rhodes Grilled Rolls into nice little individual pizzas.

Start with Frozen Rhodes Rolls, texas size.
Place them on a greased tray and cover with sprayed plastic wrap.  Let them thaw for about 1 1/2 hours. 

Preheat your grill to a medium heat (about 350 degrees)
Roll out the dough to form a thin circle, around 6 inches.  Brush with olive oil. 

Place dough on grill, oiled side down.  Cook for 1-3 minutes on med-low.  When grill marks are starting to turn light brown, turn the dough.

Brush with pizza sauce.  Add cheese and whatever toppings you want.

Close grill lid for about 3-5 minutes or until cheese melts.

We love these pizzas with pepperoni.  Or with pesto or Alfredo sauce in stead of pizza sauce.  They are also great with grilled veggies.  Just grill up the veggies first.  We also make large pizzas.  They are just a little trickier to flip and cook evenly.  Plus its fun to have everyone "make their own".

Winner of the Rhodes Cookbook Giveaway

The winner of the Rhodes Cookbook is...

Alison!

Email me with your address and the cookbook will be on its way to you.

Rhodes Guest Blogger Post

Today I'm over at the Rhodes Bread Blog.  I'm showing how to make Rhodes Grilled Rolls.  These rolls are soo delicious.  We have been grilling a lot and these grilled rolls are the perfect way to have delicious rolls without heating up your oven or your kitchen. 

In honor of me posting over at the Rhodes Blog today, Rhodes and I are giving away a copy of their new cookbook, Home Baked Family Favorites.  It is an amazing cookbook.  Each recipe has its own picture, which is huge to me.  I love that in a cookbook. 

To enter, all you need to do is head over to the Rhodes Blog, check out the step by step recipe for Grilled Rolls and leave a comment.  Then head back over here and leave a comment letting me know you read the post.

If you want extra entries, follow Rhodes on facebook or twitter or you can subscribe to the Rhodes youtube channel.  Just click the links below.  Then come back here and leave a seperate comment for each one.

Giveaway ends at midnight on Sunday, July 17th.
Winner picked by random.org

Now go try some of these rolls for dinner.  You'll be glad you did!