Abigail-Madison Chase's Blog: Chasing Abigail , page 3

Welcome October

Abigail Loves Umbrellas

    
     I have a deep and abiding addiction to umbrellas. No matter the season you can always find an umbrella in my Amazon basket. Umbrellas with fish, raindrops and blackbirds now line the wall of my mud room.
     I am not sure when this addiction became $29.00 habit, but it is. I can’t shop on Amazon without filling my basket with some umbrellas. I’m a bonafide umbrella junkie, and I can’t apologize for it.

Abby

Welcome September

                    Welcome September 2016

Abigail Loves Beer Braised Onion Burgers

Beer Braised Onion Burgers Recipe



Save Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins


Author: Larry
Recipe type: Main
Serves: 4
Ingredients
1 ½ pounds lean ground beef4 Hamburger buns (lightly toasted)2 garlic cloves (finely minced)¼ cup red pepper (finely chopped)¼ cup beer2 tablespoons Dijon mustardSalt and pepper (to taste)4 cheddar cheese slicesBeer Braised Onions1 large onion (sliced)1 tablespoon butter1 tablespoon sugar¾ cup beer8 slices bacon1 tomato (sliced)
Instructions
Cook bacon until crispy, set aside on paper towel to drain. In a large skillet using the butter over medium heat cook the onion for about 5 minutes sprinkled with the sugar. Add ¾ cup beer and continue cooking until onions start to brown and beer is absorbed. Set aside. In a large bowl using your hands mix together the ground beef, red pepper, garlic, ¼ cup beer, and Dijon mustard. Form into 4 patties, and sprinkle salt and pepper to taste. Grill the burgers over medium high heat and toast the buns on the grill while the burgers are cooking; set the buns aside. (An internal temperature of 155F. seems to work good for me.) Just before the burgers are done top each one with a slice of cheese, close the grill, and allow the cheese to start to melt. Place the burgers on the buns, top with onion, and stack with the topping.

Abigail & BBQ Country Style Ribs

Grilled - Barbequed County Style Ribs Recipe

Prep time90 mins Cook time20 mins Total time1 hour 50 mins Author: LarryRecipe type: MainServes: 3-4Ingredients2 pounds of boneless country style ribs1 tablespoon salt¾ cup dark brown sugar (packed)2 tablespoons chili powder2 tablespoons paprika1 tablespoon dry mustard1 tablespoon onion powder¾ teaspoon pepper¼ teaspoon cayenne pepper (or to taste)6 tablespoons ketchup1 tablespoon cider vinegarInstructionsIn-between 2 pieces of plastic wrap pound ribs down to about ¾ inch thickness. Place the water in a disposable 1 gallon zip lock bag and dissolve the salt in the water. Add the country ribs, place in the refrigerator, and let the ribs soak in the brine for 30 minutes to 1 hour.In a medium size bowl mix together the sugar, chili powder, mustard, onion powder, cayenne pepper, pepper, paprika and sugar. Separate half the mixture into a shallow dish big enough to coat the ribs. Add the vinegar and ketchup to the half of mixture in the bowl; set aside.Preheat grill on high heat – clean and oil grates. While grill is heating remove the ribs from the brine and pat dry with paper toweling. Roll the ribs in the spice mixture in the shallow dish, kind of rubbing the spices in during the process.Shut all burners off except for the primary burner. (I have a 4 burner grill – I shut off 2 burners leaving 2 on high) place the ribs on the cold side of the grill, and grill covered to an internal temperature of 125F. Using a basting brush coat the ribs with the reserved sauce and transfer them to the hot side of the grill brushed side down. Grill until the ribs get a slight char, coat and flip the ribs and continue grilling to an internal temperature of 145F.Cover with aluminum foil and let rest for 5 – 10 minutes before serving.

Shish Kabobs & Abigail

Simple Beef Shish Kabobs Recipe SERVES: 4 PREP: 20 min. COOK: 15 min




Ingredients1 1/2 lbs. steak, cut into cubes;1 red onion, diced;1 bell pepper, diced;1 zucchini, sliced;2 tbsp. olive oil;2 tbsp. Dijon Mustard;1 tbsp. balsamic vinegar;1 tsp. dried thyme leaves;Sea salt and freshly ground black pepper;Wood or metal skewers;PreparationPreheat your grill to medium-high heat.In a bowl, combine the olive oil, Dijon mustard, balsamic vinegar, thyme, and salt and pepper to taste.Add the beef to the bowl with the marinade, and stir until well-coated.Thread alternating pieces of meat and vegetables onto skewers.Season each kabob to taste with sea salt and ground pepper.Grill the kabobs on the preheated grill, turning frequently, until nicely browned on all sides, about 15 minutes.
http://paleoleap.com/simple-beef-shis...

Throw Another Cob on the Grill For Abigail

Grilled Corn with Barbecue Sauce
Save Print Prep time2 mins Cook time6 mins Total time8 mins The ultimate 10-minute side dish, your family will love this fast and easy grilled corn with barbecue sauce recipe.Author: Liz DellaCroce | The Lemon BowlRecipe type: Side DishServes: 4Ingredients4 ears corn - husks removed½ cup barbecue sauce (look for one without corn syrup)InstructionsPre-heat grill on high heat.Grill corn until it starts to blacken and slightly charr, about 5-6 minutes, rotating every minute or so.About one or two minutes before corn is fully cooked, begin brushing it with barbecue sauce.Remove from heat and brush the corn one last time with barbecue sauce. Serve warm.
http://thelemonbowl.com/2016/04/grill...

Chasing Abigail is closed for Summer Break

    Chasing Abigail is closed for Summer Break
                               until 
                    September 1, 2016.  

Abigail Loves Grilled Potato Wedges With Corn

Crispy, golden potato wedges are a delicious treat that are grilled relief from standing over a hot stove.  These delicious wedges will definitely become an addiction.  I found the below recipe last year and enjoyed it all year long. Abby
Grilled Garlic-Herb Potato Wedges with Corn, Pesto, & Burrata
September 8, 2015 by Molly 1 Comment


















Grilled Garlic-Herb Potato Wedges with Corn, Pesto, & BurrataYield: 4 servingsFor the Potatoes: 3 large Russet potatoes, scrubbed well and cut lengthwise into wedges 2 tablespoons olive oil 1 tablespoon unsalted butter 3 garlic cloves, finely minced or pressed 3 sprigs of thyme Pinch of red pepper flakes Salt and pepper, to taste For the Pesto: ½ cup fresh basil Juice and zest of 1 lemon 1 garlic clove, minced 3 tablespoons toasted pine nuts ⅓ cup extra-virgin olive oil ⅓ cup grated parmesan cheese For Serving: 3 ears of corn, kernels removed from the cobs The pesto 1 (1-lb) ball of burrata or fresh mozzarella, torn or chopped ¼ cup fresh parsley or basil, chopped Sea salt and pepper, to tasteFor the Potatoes: Place the potato wedges in a large pot and cover with cold water. Season the water with 1 tablespoon of kosher salt. Bring to a boil, reduce the heat, and simmer until the potatoes are somewhat tender, about 5 minutes total. Drain and dry well with a kitchen towel. You can do this several hours (or even days) ahead of time. While the potatoes are cooking, preheat the grill. On the stove or hot grill, heat the oil and butter together in a small saucepan. Once the butter is melted, add the garlic, thyme, and red pepper flakes. Simmer over medium-low heat for a few minutes to allow the flavors to infuse. Brush the potato wedges with a little bit of the seasoned oil and sprinkle with salt and pepper. Place the potato wedges on the hot grill and cook until tender and charred in spots, turning frequently, about 7-10 minutes total. Remove from grill and toss with the remaining infused oil mixture. Season, to taste, with salt and pepper and transfer to a serving platter. For the Pesto: Combine all the ingredients in a food processor and pulse until combined. Taste for seasonings. For Serving: Add the corn to the platter of potatoes. Drizzle everything with a little pesto and top with the burrata and fresh herbs. Season, to taste, with sea salt and pepper. Serve with additional pesto on the side.

Abigail Kisses the Sun

 
I awoke early this morning and watched as the sun kissed the horizon and winked at the moon as it began to exit the sky.

It's days like this that I know that life happens when no one watches.

When I was a kid my mother use to say kids grew over night. When my kids were little I would measure them in the evening and morning and sure enough they would grew over night.

I awoke this morning to the sun and grew as a person.

Abby