August Magic of the Month – Summer Entertaining!

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It’s so hard to believe that summer is already winding down – but it’s true! In an effort to hold on as long as possible, we invited some friends over for dinner the other night.

The table was decorated with red and white checked napkins, jars filled with wildflowers and some fun ants to keep the summer mood.

A couple of years ago, we were invited to a friend’s house for dinner. Deanna is an amazing cook so we knew we were in for a treat. She served grilled chicken and a rice pilaf dish, both of which were out of this world! She graciously shared her recipe with us and now I’m sharing it with all of you! We also had corn on the cob and a tossed salad – a lovely summer meal.

GRILLED CHICKEN

4 – 6 chicken breasts (can be bone-in or boneless)

1/4 cup butter

1/4 cup water

1 cup vinegar

2 tablespoons salt

1/2 teaspoon pepper

1 teaspoon poultry seasoning

STEP 1

Place butter, water, vinegar, salt, pepper and poultry seasoning in a medium saucepan

STEP 2

Over medium heat, stir ingredients until butter is melted

STEP 3

Place chicken in a 9 x 13 pan and liberally brush approximately half the marinade over chicken

STEP 4

Cover chicken and refrigerate for at least an hour

STEP 5

Grill chicken, brushing remaining marinade on chicken every 10 minutes while cooking

WILD RICE PILAF

This rice dish is packed full of flavor. It is a wonderful complement to any chicken dish.

1 cup uncooked wild rice

2 – 2 1/2 cups water

1/4 cup butter

3/4 cup green onion, chopped

1 cup celery, diced

1 envelope chicken noodle soup mix

1/4 teaspoon pepper

1/2 teaspoon sage

1 teaspoon salt

1 cup grated carrots (optional)

1 cup baby peas (optional)

STEP 1

Saute butter, celery, onion and rice until brown

STEP 2

Stir in remaining ingredients and simmer on low heat for 15 minutes

STEP 3

Uncover and let stand for 10 minutes

STEP 4

Add grated carrots and/or peas, if desired

Recipe serves approximately four.

CORN ON THE COB

I’ve found a full-proof way to make the most delicious and tender corn. Fill a pot with water and add one stick of salted butter and a cup of milk. Bring the mixture to a boil and then add cleaned ears of corn. Reduce the heat and simmer for 5 to 8 minutes. You will love the result!

DEEP DARK CHOCOLATE CAKE

This made-from-scratch cake is truly decadent! It is extremely moist and incredibly flavorful. But, just in case it’s not rich enough for you, you can always add a scoop of ice cream!

2 cups sugar

1 1/4 cups all-purpose flour

3/4 cup unsweetened cocoa

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

STEP 1

In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt

STEP 2

Add eggs, milk, oil and vanilla and beat on medium speed for two minutes

STEP 3

Stir in boiling water (NOTE: batter will be thin)

STEP 4

Pour batter evenly into two 9-inch cake pans that have been greased and floured. A 9x13x2 baking pan can be substituted.

STEP 5

Bake at 350 degrees for 3o to 35 minutes until toothpick inserted in cake comes out clean

STEP 6

Allow to cool completely before frosting

CHOCOLATE BUTTERCREAM FROSTING

6 tablespoons butter, softened

2 2/3 cups powdered sugar

1/2 cup unsweetened cocoa

1/3 cup milk

1 teaspoon vanilla extract

STEP 1

In medium bowl, beat butter until creamy

STEP 2

Blend in powdered sugar and cocoa alternatively with the milk, beating well after each addition until frosting is spreadable consistency. Add milk, if needed.

STEP 3

Blend in vanilla

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August Magic of the Month – Summer Entertaining!

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