So this picture has nothing to do with food, but I love my girls and they are just so cute!

Alright, so here goes week two.


Monday: Chicken Carbonara, Salad
This is not a light dish by any means, but it is so worth the calories. The flavorful pancetta is really great!

http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-carbonara-recipe/index.html

Tuesday: Crispy Taco Picadillo and Spanish Rice
I love this taco filling! Very easy and very tasty! I do leave out the vinegar at the end, but that is just a personal preference.

http://www.marthastewart.com/recipe/crispy-tacos-picadillo

Spanish Rice:
http://www.marthastewart.com/recipe/spanish-rice

Wednesday: Summer Vegetable Gratin, and Chive Risotto Cakes
This gratin is delicious! It is loaded with squash, zucchini, and tomatoes. In order to retrieve the recipe go to http://www.americastestkitchen.com/ and register for free. Then type in "Summer Vegetable Gratin" in the search engine and you will be able to view it.

Make sure to refrigerate the risotto mixture for at least 2 hours so the cakes stick together.
http://www.foodnetwork.com/recipes/ina-garten/chive-risotto-cakes-recipe/index.html

Thursday:Breaded Skinless Fish Fillets with Red Pepper Mayo and Coleslaw

This recipe really comes together fast especially if you make the sauce the day before or the morning of.

http://www.epicurious.com/recipes/food/views/Breaded-Skinless-Fish-Fillets-with-Red-Pepper-Mayonnaise-241113

Friday: Grill Roasted Chicken with Citrus-Cilantro Wet Rub with Corn and Tomato Salad
If you don't usually brine you will be surprised at how much flavor it adds. For added accuracy, place a grill thermometer in the lid vents as the chicken cooks. The temperature inside the grill should be about 375 degrees at the outset and will fall to about 300 by the time the chicken is done.

1	cup kosher salt
1	whole broiler/fryer chicken (about 3 1/2 pounds)
3	tablespoons spice rub (see related recipes)

Instructions

1. Dissolve salt in 2 quarts cold water in large container. Immerse chicken in salted water and refrigerate until fully seasoned, about 1 hour. Remove chicken from brine and rinse inside and out with cool running water; pat dry with paper towels. Massage spice rub all over chicken, inside and out. Lift up skin over breast and rub spice rub directly onto meat, (see illustration below).

2. While chicken is brining, soak 4 medium-sized wood chunks in water to cover for 1 hour; drain. When chicken is almost done brining, fill large chimney starter two-thirds full with charcoal (about 4 quarts, or 50 briquettes) and ignite; burn until briquettes are covered with light gray ash, 15 to 20 minutes.

3. Empty coals into grill. Divide coals in half to form two piles on either side of grill; use long-handled tongs to move any stray coals into piles (see illustration 1). Nestle 2 soaked wood chunks on top of each pile (see illustration 2). Position grill rack over coals and cover grill. Heat rack for 5 minutes, then scrape clean with wire brush. Position bird, breast-side down, in middle of rack, over portion of grill without any coals. Cover, opening grill lid vents halfway. Grill-roast for 30 minutes.

4. Working quickly to prevent excessive heat loss, remove lid and, using 2 large wads of paper towels, turn chicken breast-side up. Cover and grill-roast until instant-read thermometer inserted into thickest part of thigh registers 170 to 175 degrees, 25 to 35 minutes longer. Transfer chicken to platter or carving board, tent loosely with foil, and let rest 15 minutes. Carve and serve.

For extra spiciness, add up to 1/2 teaspoon cayenne pepper. This rub was developed by grilling experts John Willoughby and Chris Schlesinger. It is especially suitable for chicken.

1/2	teaspoon ground cumin
1/2	teaspoon chili powder
1/2	teaspoon paprika
1/2	teaspoon ground coriander
1	tablespoon orange juice from 1 orange
1 1/2	teaspoons lime juice from 1 lime
1 1/2	teaspoons extra-virgin olive oil
1	small clove garlic , minced very fine
1	tablespoon minced fresh cilantro leaves

Instructions

1. Combine all ingredients in small bowl. Use immediately.

Corn and Tomato Salad:
This is one of our favorite salads during the summer!

2 cups fresh corn kernels
1 Haas Avacado, peeled, pitted, and cubed
1 cup cherry tomatoes, halved
1 Lemon
1/2 to 3/4 cup cubed sharp or extra sharp cheddar cheese
salt and pepper

If your corn is really tough blanch it in boiling water for 2 to 3 minutes, and then immediately submerge it into an ice bath. If you get good tender corn then you can skip this step.
Combine all ingredients. Use only as much lemon juice as you need to keep the avacado from browning and to taste. Season with salt and pepper.

Extras: Fresh Fruit Cake
It was my niece's birthday so I made her favorite cake, my Fresh Fruit Cake. This is the same cake that I have made for many Women's Days at the church. It really is a beautiful cake.

Yellow Cake:
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature, plus more for pans
1 1/2 cups all-purpose flour, plus more for pans
3 cups cake flour(not self-rising)
2 1/4 teaspoons baking powder
3/4 teaspoons baking soda
3/4 teaspoon table salt
2 1/4 cups sugar
6 large eggs, room temperature
2 cups buttermilk, room temperature
2 teaspoons vanilla extract
Cream Cheese Icing (recipe follows)
Strawberries, Blueberries, and Plouts (if in season)

1. Heat oven to 350 degrees with racks in the middle of the oven. Brush three 9 inch round cake pans with softened butter and line bottom with parchment paper. Butter parchment paper and sides of pan then sprinkle with flour, and tap out excess.
2. Whisk together both flours, powder, soda, and salt in a medium bowl.
3. Using an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 4 to 6 minutes, scraping down sides of bowl as necessary.
4. Reduce speed to medium and add eggs one at a time beating to incorporate after each and scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, alternating with buttermilk, and ending with the flour. Beat in vanilla. The batter should be smooth and very thick.
5. Divide batter evenly between pans, smoothing tops with an offset spatula. Bake, carefully rotating pans halfway through, until cakes spring back when lightly touched, and a cake tester inserted into the centers comes out clean, about 30 minutes, but start checking a little earlier.
6. Transfer pans to wire racks and let cook 20 minutes. Carefully run a knife around the outer edge of the cakes to loosen. Holding rack over the pan with a dish towel invert cakes onto racks. Carefully lift off pan, then remove and discard parchment. Let cool completely.
7. Reinvert cakes, top side up. Place one layer on a cake stand or platter. Using a serrated knife trim top to make level. Using an offset spatula spread a thick layer of cream cheese icing on top of cake layer. Then place sliced strawberries and plouts and whole blueberries on top of icing making sure the icing and fruit peek over the edge. Repeat with the next two layers making sure that your top layer is pretty. I don't put icing on the sides because I like to see the fruit.

Cream Cheese Icing:
16 ounces cream cheese, softened
2 sticks butter, softened
4-6 cups powdered sugar
1 teaspoon vanilla extract

Mix cream cheese and butter together in an electric mixer until well blended. Add 4 cups powdered sugar and vanilla extract mix until smooth. Add more powdered sugar depending on how thick or sweet you like you icing. You will probably have a little bit of icing leftover. If so save and serve with fresh fruit as a dip.

Yellow Cake recipe is an adaptation from Martha Stewart's Cooking School cookbook.