July 4th Grilling: Lemon Rosemary Grilled Chicken


Can you believe that July 4th is only a week away? What happened to the month of June???

What will you be doing for this Fourth of July holiday? Camping? Beach trip? BBQ with family and/or friends?

When I was a child we would head to the coast, usually Florence (Oregon), with some other families from church. All of us kids were around the same age, so it was so much fun to go camping with them.

We would usually go to a park/camp ground called Honeyman Park

It was my favorite place to go as a kid. We would play on the enormous sand dunes, rolling around in the warm sand until it had entered just about every orifice. Then cooling off in the lake at the base of the dunes.

honeyman park

After a full day of fun in the sun, we would head back to camp to clean up for dinner. Dad would build a campfire and we would grill up some dinner, usually something simple like hot dogs or hamburgers. Then we would light off some fireworks or sparklers and roast marshmallows.

Oh how I loved those days as a kid. To this day summer is still my favorite time of year.

I don’t do a whole lot of camping these days but still do plenty of get-togethers with family and friends around the grill and an occasional summer bonfire.

Lemon Rosemary Grilled Chicken is a simple grilled chicken recipe that I often use for my BBQ gatherings. This chicken goes with literally everything and is a great addition to pasta and rice dishes and salads.

I will be sharing more recipes this week that will include this chicken recipe. Stay tuned.


Lemon Rosemary Grilled Chicken:

  • 2 pounds boneless, skinless chicken breast
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 cloves fresh garlic, minced
  • 1 tablespoon fresh rosemary, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Place chicken breasts in a gallon size ziploc bag. Whisk together remaining ingredients and pour into bag with chicken. Massage around to coat all pieces of chicken. Marinate for 24 hours for maximum flavor.

Grill chicken until it reaches an internal temperature of 165 degrees. Let chicken rest for 10 to 15 minutes before serving. This allows juices to redistribute.


Serve with everything!





Banana Blueberry Muffins


Summer has finally arrived in Portland. It is supposed to get in the triple digits today, which is unusual for this area. (not that anything about the weather here has been usual this year!)

That means folk’s here will be heading to the coast or the mountains to escape the heat. Portlander’s don’t do heat well.

So, time to pack up the cooler and go, but don’t forget to pack these Banana Blueberry Muffins.

These nutrition packed muffins are great for breakfast on the run or snacking on during those mountain hikes.

I like to cut them in half and slather on a bit of almond butter for an extra protein kick. But, they are also delicious on their own.

I found this recipes years ago in an issue of prevention magazine and has always been a favorite of mine.

Hope you enjoy as well.

Banana Blueberry Muffins:

  • 1 1/2 cups rolled outs
  • 1 cup whole wheat flour
  • 1/2 cup ground flaxseed
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 3 bananas, mashed
  • 1/2 cup skim milk
  • 2 egg whites
  • 2 tablespoons applesauce
  • 1 teaspoon vanilla
  • 1/2 cup fresh blueberries

Preheat oven to 400 degrees. Coat muffin cups with nonstick spray.

In a large bowl mix oats, flour, flaxseed, sugar, baking powder, baking soda and cinnamon. in a medium bowl mix bananas, milk, egg whites, applesauce and vanilla. Pour liquid mixture into flour mixture and stir to combine. Fold in blueberries

Spoon into muffin cups, filling them about 3/4 full. Bake 22 minutes, until golden brown. Let cool 5 mintues, then remove from cups to continue cooling.

Yields about 10 muffins.


Smokey Pimento Cheese with Fresh Basil Topped with Oven Dried Tomatoes, Field Greens and Crispy Bacon


Summer is finally almost here. With the promise of warm sunny days, many folks are planning summer road trips, camping and picnics.

As a child, anytime we would take a road trip, there was always a picnic basket packed with Pimento Cheese Sandwiches, a jar of sweet pickles or olives and some kind of fruit.

We would load the car up early in the morning and head out towards our destination. There always seemed to be a park on the way with a picnic area right at about lunch time.

Mom would always lay out a tablecloth on the picnic table and then unload the basket of sandwiches, pickles, fruit, iced tea or kool-aid and some cookies or other sweet treat.

To this day, Pimento Cheese always reminds me of summertime road trips and picnics.

On a recent trip to Trader Joe’s, I found some interesting cheeses that I thought would create a fun and unique twist on the traditional Pimento Cheese.


For the Pimento Cheese:

  • 1 cup grated smoked mozzarella cheese
  • 1/2 cup grated rosemary asiago cheese
  • 1 2-ounce jar of diced pimentos
  • 1 tablespoon minced shallot
  • 1 tablespoon finely chopped fresh basil
  • 4 tablespoons good quality mayonnaise

Place all ingredients in a bowl and stir until well combined.

For the Oven Dried Tomatoes:

  • 10 ounce package of san marzano tomatoes or other plum tomatoes
  • olive oil
  • balsamic vinegar
  • 1 clove garlic, Minced
  • kosher salt and freshly ground black pepper


Wash and slice tomatoes in half lengthwise. Place tomatoes in a bowl and toss with oil, vinegar, garlic, salt and pepper to coat. Place tomatoes in a single layer, skin side down on a sheet pan.


Roast in a 325 degree oven for about 1 hour 25 minutes. Remove from oven and let cool.


For The Sandwiches:

  • Good crusty rustic Italian bread
  • Smokey Pimento Cheese
  • Oven Dried Tomatoes
  • Crisp cooked bacon
  • Mixed field greens

Spread a good amount of Pimento Cheese onto bread


Top with oven dried tomatoes


Then some of the field greens and bacon


Top with another slice of bread that has been spread with a bit of mayonnaise.IMG_20170615_225926848