End-of-Summer Sizzle: Zesty Grilled Chicken & Corn Salad for Labor Day! ☀️🌽

  

As Labor Day weekend approaches here in Ewing Township, it marks that bittersweet transition from long, sunny summer days to the cozy embrace of autumn. But before we fully dive into pumpkin spice and sweaters, let's fire up the grill one last time for a vibrant, flavorful meal that perfectly captures the essence of late summer!

This Zesty Grilled Chicken and Corn Salad is the ideal Labor Day dish. It’s light yet satisfying, packed with fresh ingredients, and features that irresistible smoky flavor from the grill. Plus, it's easy to make ahead, leaving you more time to relax and enjoy the holiday with friends and family.

Here's what you'll need:

For the Zesty Chicken:

• 1.5 lbs boneless, skinless chicken breasts or thighs
• ¼ cup olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cloves garlic, minced

For the Corn Salad:

• 3 ears of fresh corn, shucked (or 2 cups frozen corn, thawed)
• 1 red bell pepper, finely diced
• ½ red onion, finely diced
• ½ cup chopped fresh cilantro
• 1 jalapeño, seeded and minced (optional, for a little kick!)
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: ½ cup crumbled cotija cheese or feta cheese

Let's get grilling!

1.     Marinate the Chicken: In a medium bowl, whisk together the olive oil, lime juice, chili powder, cumin, smoked paprika, salt, pepper, and minced garlic. Add the chicken and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

2.    Prep the Grill & Corn: Preheat your grill to medium-high heat. If using fresh corn, lightly brush the shucked ears with a little olive oil.

3.    Grill the Corn: Place the corn on the hot grill. Cook for 8-10 minutes, turning occasionally, until the kernels are tender and slightly charred. If using frozen corn, you can skip this step or quickly char it in a hot pan. Once cooled slightly, carefully cut the kernels off the cobs.

4.    Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the preheated grill. Cook for 6-8 minutes per side (depending on thickness), or until cooked through and no longer pink in the center. Let the chicken rest for 5 minutes, then slice or dice it into bite-sized pieces.

5.    Assemble the Salad: In a large bowl, combine the grilled corn kernels, diced red bell pepper, diced red onion, chopped cilantro, and minced jalapeño (if using). Add the cooked chicken.

6.    Dress & Serve: Drizzle the fresh lime juice and olive oil over the salad. Season with salt and pepper to taste. Toss gently to combine. If using, fold in the crumbled cheese.

Serve this vibrant Zesty Grilled Chicken and Corn Salad warm or at room temperature. It's a fantastic standalone meal or can be served alongside some tortilla chips or a simple green salad. This Labor Day, savor the last sweet moments of summer with this incredibly fresh and flavorful dish!

 

The Ultimate Comfort: Hearty Fall Pot Roast! 🍂🍖

  

As the days grow shorter and the crisp autumn air settles over Ewing Township, there's nothing quite like the comforting aroma of a pot roast simmering slowly, filling your home with the promise of a delicious, soul-warming meal. This isn't just dinner; it's a hug in a bowl, perfect for those cozy fall evenings.

A classic pot roast is surprisingly easy to make and yields incredibly tender, flavorful meat and vegetables all in one pot. It's the kind of meal that brings everyone to the table, and leftovers (if there are any!) are even better the next day. Get ready to embrace the flavors of fall with this timeless favorite!

Here's what you'll need:

• 3-4 lb chuck roast, trimmed of large pieces of fat
• 2 tablespoons olive oil
• 1 large yellow onion, roughly chopped
• 3 carrots, peeled and cut into 2-inch chunks
• 3 celery stalks, cut into 2-inch chunks
• 4-5 medium red or Yukon gold potatoes, quartered
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon black pepper
• 1 teaspoon salt (or to taste)
• 2 cups beef broth
• 1 cup red wine (optional, but adds great depth of flavor)
• 2 tablespoons tomato paste
• 2 bay leaves
• Fresh parsley, chopped, for garnish (optional)

Let's get cooking!

1.     Prep the Roast: Pat the chuck roast dry with paper towels. Season generously all over with salt and pepper.

2.    Sear the Meat: Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, carefully place the roast in the pot and sear for 3-4 minutes per side, until beautifully browned all over. Remove the roast and set aside.

3.    Sauté Veggies: Add the chopped onion, carrots, and celery to the same pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pot, until the onions are softened. Add the minced garlic, dried thyme, and rosemary, and cook for another minute until fragrant.

4.    Deglaze & Build Flavor: Stir in the tomato paste and cook for 1-2 minutes. Pour in the red wine (if using) and beef broth, scraping the bottom of the pot to loosen any remaining flavorful bits. Add the bay leaves.

5.    Combine & Simmer: Return the seared roast to the pot, nestling it down into the liquid and vegetables. Add the quartered potatoes around the roast. The liquid should come about halfway up the roast. If not, add a little more broth or water.

6.    Slow Cook Magic: Bring the liquid to a gentle simmer on the stovetop. Once simmering, cover the pot tightly with a lid and transfer it to your preheated oven.

7.    Roast Away! Cook for 3-4 hours, or until the roast is incredibly tender and easily pulls apart with a fork. The longer it cooks, the more tender it will be!

8.    Rest & Serve: Once cooked, carefully remove the pot from the oven. Take out the bay leaves. You can remove the roast and vegetables to a platter and tent with foil to rest for 10-15 minutes. While it rests, you can skim any excess fat from the surface of the gravy if desired. Slice or shred the beef.

9.    Enjoy! Ladle the tender meat, vegetables, and rich gravy onto plates. Garnish with fresh parsley if you like. This pot roast pairs perfectly with a slice of crusty bread to soak up all that delicious gravy!

This hearty fall pot roast is the ultimate comfort food, perfect for family dinners or a cozy Sunday supper. Enjoy the warmth and flavor it brings to your autumn table!

 

Cozy Fall Comfort: Spiced Banana Bread with a Maple Glaze! 🍂🍌

 

 As the leaves change and a crispness fills the air, there's nothing quite like the warm, inviting aroma of freshly baked banana bread wafting through your home. This isn't just any banana bread; it's a fall-inspired delight, brimming with comforting spices and topped with a luscious maple glaze that will make your taste buds sing!

This recipe is perfect for those overripe bananas sitting on your counter, transforming them into a moist, flavorful loaf that's ideal for breakfast, an afternoon snack, or even a simple dessert. It's easy to make and guaranteed to bring a little bit of fall magic into your day.

Here's what you'll need:

For the Banana Bread:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves (optional, but adds wonderful warmth!)
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 very ripe medium bananas, mashed (about 1 cup)
• ½ cup chopped walnuts or pecans (optional, but adds great crunch!)

For the Maple Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons pure maple syrup
• 1-2 tablespoons milk or cream

Let's get baking!

1.     Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.

2.    Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves (if using).

3.    Cream Wet Ingredients: In a large bowl, using an electric mixer or by hand, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

4.    Combine! Add the mashed bananas to the wet ingredients and mix well. Gradually add the dry ingredients to the banana mixture, mixing until just combined. Don't overmix! If using, fold in the chopped nuts.

5.    Bake: Pour the batter into your prepared loaf pan and spread evenly. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with foil.

6.    Cool: Let the banana bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.

While it's cooling, let's make the glaze!

1.     Mix Glaze: In a small bowl, whisk together the powdered sugar and maple syrup. Add milk or cream one tablespoon at a time, mixing until you reach a smooth, pourable consistency.

2.    Glaze & Enjoy! Once the banana bread is completely cool, drizzle the maple glaze generously over the top. Slice and serve!

This Spiced Banana Bread is pure fall comfort. It's wonderful with a cup of coffee or tea, or even a scoop of vanilla ice cream for a special treat. Enjoy the delicious flavors of the season!

 

Spooktacular Spider Web Pizza! 🕷️🍕

  

Get ready for some Halloween fun in the kitchen with this creepy-crawly (but super delicious!) Spider Web Pizza! It's so easy to make, even little monsters can help, and it's perfect for a spooky dinner before trick-or-treating. Forget boring old dinner – we're making a meal that's both yummy and a little bit spooky!

Here's what you'll need:

• 1 pre-made pizza crust (the round kind works best for webs!)
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese
• A handful of black olives (sliced or whole, depending on how you want your spiders!)
• Optional: pepperoni, cooked ground beef, or other favorite pizza toppings for under the cheese.

Let's get cooking!

1.     Preheat the Oven: Ask a grown-up to help you preheat the oven according to the pizza crust package directions.

2.    Sauce it Up! Lay your pizza crust on a baking sheet. Spoon the pizza sauce onto the crust and spread it almost to the edges, leaving a little crust for holding.

3.    Cheese Please! Sprinkle the shredded mozzarella cheese all over the sauce. Make sure it's an even layer!

4.    Time for the Web! This is the fun part! Get your black olives ready.

o   For the Spider: Take one whole black olive (or a few slices to make a body) and place it near the edge of the pizza for your main spider. If you have extra olive slices, you can cut them into little legs and arrange them around the "body"!

o   For the Web Lines: Take the rest of your sliced black olives. Start from the center of the pizza and arrange the slices in lines going outwards, like spokes on a wheel. Then, connect those spokes with curved lines to make the web pattern. Don't worry if it's not perfect – spiders aren't neat freaks!

5.    Bake it BAKE! Carefully put your pizza into the preheated oven. Bake for about 10-15 minutes, or until the cheese is bubbly and golden, and the crust is crispy.

6.    Gobble it Up! Ask your grown-up to carefully take the hot pizza out of the oven. Let it cool for a few minutes before slicing. Now you have a spooky and delicious spider web pizza to enjoy!

This pizza is so much fun to make and even more fun to eat. Happy Halloween!