Easter Sunday, Picnic in the Park!

Aside from missing our families, this Easter Sunday might have been the best I have ever experienced. Ecclesia had their service at Miller Outdoor Theater followed be a picnic in the park. We were asked to bring a lunch for ourselves and something to share! They grilled 1,200 hot dogs and 1,200 hamburgers to share with the crowd of people who joined us for the joyful celebration of the resurrection of Jesus!! It was a beautiful day! I knew that all Scott and I needed was sandwiches and a little something sweet! So I decided to make these to share!!




White-Chocolate-Dipped Strawberries with Citrus Sugar

2 tablespoons sugar
1/2 teaspoon finely grated orange peel
1/2 teaspoon finely grated lemon peel
6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
16 large ripe strawberries

Line baking sheet with foil. Using fingertips, mix sugar and citrus peels in small bowl until sugar is moist. Stir chocolate in small bowl set over saucepan of barely simmering water until melted and smooth. Remove from over water. Holding 1 strawberry by stem end, dip 2/3 of berry into chocolate; shake excess back into bowl. Turn berry dipped end up and sprinkle with citrus sugar. Place on prepared sheet. Repeat with remaining berries, chocolate, and sugar. Chill until chocolate sets, about 30 minutes.

Here are the sandwiches I made for us to eat! They were DELISH!!

Dijon-Cilantro Tuna Salad on Whole Grain Bread

2 scoops mayo (of your choice)
2 heaping tablespoons Dijon mustard
1 tablespoon Honey
2 6-ounce cans solid albacore tuna packed in water, drained
1 cup chopped celery
1/4 cup chopped red onion
1/2 cup chopped fresh cilantro
6 slices whole grain bread, toasted
6 slices ripe tomato
Avocado (enough for 3 sandwiches)

Mix first 3 ingredients in large bowl. Mix in tuna. Add celery, onion, and cilantro; mix well. Cover; chill at least 30 minutes. Overnight is best....lets everything meld well! Spoon 1/2 cup tuna on each of 6 bread slices. Top with tomato slices, avocado, and bread slices. Cut sandwiches in half.

MMMMM....so good!

Sunday March 21st!

A few months ago, Bon Appetit featured a ton of different gourmet hot dog recipes....I didn't really think anything of it, until I "ran out" of lunch ideas. I know there are a million different burgers/sandwiches out there to try, but for some reason I wanted to make something this week that I have never made! Adult loving hot dogs. And yes, people loved them! Someone even said it was the best hot-dog they have ever had! If that doesn't make you want to try them for yourself, the recipe will!

Here it is....

Cheddar Dogs with Cider-Braised Leeks and Apples



2 tablespoons (1/4 stick) butter
2 cups (generous) thinly sliced leeks (white and pale green parts only)
1 apple, peeled, cored, diced
1/2 teaspoon caraway seeds
Pinch of ground allspice
Coarse kosher salt
1 1/2 cups hard apple cider or 1 1/4 cups apple cider and 1/4 cup bourbon
6 grilled hot dog buns or brioche-style oblong rolls
Dijon mustard
6 grilled all-beef hot dogs
2 ounces sharp cheddar cheese, coarsely grated (1/2 cup packed)

Melt butter in large skillet over medium heat. Add leeks and apple. Cover; cook until tender, stirring occasionally, about 8 minutes. Mix in caraway and allspice; season with coarse salt and pepper. Add hard cider; bring to boil. Reduce heat to medium-low. Simmer, uncovered, until most of liquid is cooked away, about 16 minutes.
Arrange buns or rolls on plates. Spread each with mustard, then top with grilled hot dogs. Sprinkle dogs with cheese and top with leek mixture.


I served these amazing hot-dogs with a classic potato salad and Grilled Corn on the Cob with Maple-Chipotle Glaze!

Grilled Corn on the Cob with Maple-Chipotle Glaze



1/2 cup pure maple syrup
1/4 cup (1/2 stick) butter
2 garlic cloves, minced
4 teaspoons minced canned chipotle chilies*
1/4 teaspoon salt

6 ears fresh corn, husked

Bring first 5 ingredients to simmer in heavy small saucepan over medium heat. Reduce heat to low and simmer until glaze is reduced to 3/4 cup, stirring occasionally, about 10 minutes. (Glaze can be made 1 day ahead. Cover and refrigerate.)
Prepare barbecue (medium heat). Brush corn with some of glaze. Grill until lightly charred in spots, turning frequently, about 8 minutes. Transfer corn to platter. Brush corn with remaining glaze. Sprinkle generously with salt and serve.



3 pounds russet potatoes, peeled, cut into 1-inch pieces
4 hard-boiled eggs, peeled, yolks and whites separated
8 sweet pickles, finely chopped
1 1/2 cup chopped celery
3/4 cup chopped sweet onion
1 teaspoon dried mustard
2 tablespoons prepared mustard
2 tablespoons sweet pickle juice
1 cup light mayonnaise
1/4 cup milk

Cook potatoes in large pot of boiling water until just tender. Drain. Transfer potatoes to large bowl and cool.
Mince egg whites. Add whites, pickles, celery and onion to potatoes. Mash yolks in medium bowl. Add dry mustard, prepared mustard and pickle juice. Add mayonnaise and milk and blend until smooth. Pour dressing over potatoes and toss gently. Season with salt and pepper. add whatever floats your boat....garic powder etc!

Enjoy!!