Grilled Cedar Plank Salmon Fillet

cedar plank salmon recipe | jessicagavin.com

Salmon is one of my favorite seafood choices because it cooks in minutes and is packed with healthy nutrients like Omega-3 fatty acids. Salmon also takes on any flavors you choose with very little effort. At our house, we still have our lean “salmon mondays” so I wanted to think of a new recipe to put into our weekly rotation. I was really happy when Jason spent a good part of the weekend upgrading our Weber grill with some much needed replacement parts. When he returned from Home Depot he surprised me with a fun new cooking tool to play with, cedar planks! I had never tried this cooking technique before so I was excited to try a grilled cedar plank salmon fillet recipe and add a blend of aromatic herbs and spices to make the fish even more tasty…. 

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Barbecue and Picnic Food Safety Tips

Minimum Internal Temperature For Safety | jessicagavin.com

It’s summer and that means lots of time outdoor grilling, picnics, playing, relaxing and spending the afternoons in the warm sun. The longer days outdoors also poses higher risks for potential food safety situations. One resource that I always like to go to for recommendations on food safety is the USDA Food Safety and Inspection Service website.

I want to share with you some essential barbecue and picnic food safety tips that will help you to be the best host and keep your guests and family safe  as you enjoy eating outdoors!… 

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June Traffic and Income Report

June 2014 Income Report | jessicagavin.com

Hello there, my name is Jason and I am the Chief Encouragement Officer and tech guy behind the scenes here. I also dabble in taste testing from time to time.

Over the past few months, Jessica (the Scientist) and I (the Husband) have been talking about formulating an experiment which would feature monthly income reports. Think of these as Profit & Loss statements that will shed some light on the inner workings of this website…. 

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Sweet and Tangy Apple and Peach Chutney

Apple and Peach Chutney | jessicagavin.com

Are you looking for a simple, yet flavorful way to make your dishes even more delectable? I have found that sauces and condiments to serve on the side do the trick. Chutneys are chunky sweet and sour condiments used to brighten and add more flavor to almost any dish. Similar to a relish, chutneys can contain cooked fruits, vegetables and added spices which this sweet and tangy apple and peach chutney recipe features both…. 

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Grilled Pork Chops with Honey Mustard Glaze

grilled pork chops with honey mustard glaze | jessicagavin.com

When you’re in the mood for a healthy and lean protein, chicken can get repetitive and a little, well, blah. That’s why I like to switch it up and grill pork chops, a tender yet hearty cut which infuses flavors quite easily and cooks within minutes! A savory dry rub added to season the meat just before cooking adds a quick hint of flavor and a super simple honey mustard glaze generously added at the end of cooking locks in the juices and makes the pork even more tastier. Grilled pork chops with honey mustard glaze will certainly be your new favorite recipe. So easy you can throw into your weekly dinner rotation!… 

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Palm Springs Weekend Getaway

palm springs getaway | jessicagavin.com

As the arrival of Baby Gavin is only a few weeks away, Jason and I decided to celebrate our 3 year wedding anniversary in Palm Springs, CA. This quick weekend getaway is nice because it’s only an hour and a half from our house. We get time to catch up on the road, but not spend too much time traveling…. 

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New York Strip Steak with Chimichurri Sauce

Pouring Chimichurri Sauce over Steak | jessicagavin.com

In my opinion, nothing is better on the grill than a thick slice of juicy New York strip steak. The strip cut of meat has nice marbling with some chew from a tighter texture when compared to the tenderloin cut.  The strip also has a slight edge of fat on the sides which adds even more flavor to the meat. The New York strip cut has a pleasantly strong beefy flavor and pairs extremely well with freshly ground herbs, savory garlic, spices and some dried chili’s for a kick.

This New York strip steak with chimichurri sauce recipe gives you instant gratification, the sauce is blended and done within seconds and the steak is hot off the grill within minutes! The sheer size of this cut is intimidating, but so simple to prepare with just a drizzle of extra-virgin olive oil and generous amounts of salt and pepper before grilling. I made two strip steaks for my husband and I but we only really needed one to share, I should have invited Fred Flintstone over!

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Skillet Cornbread with Blueberries

Skillet Cornbread with Blueberries | jessicagavin.comThe best way to combine two of the tastiest summer ingredients, corn and blueberries, is into a baked treat! I am a sucker for freshly baked cornbread, so I decided to add some super ripe and sweet blueberries into the batter. To take it to the next level, I baked the cornbread in a steaming hot cast iron skillet with sizzling hot butter on the bottom to prevent sticking.

There is something so comforting and rustic about baking bread in a skillet versus glass pan or metal muffin tin. Don’t forget about those crunchy golden brown edges you get from preheating the cast iron pan in the oven before you add in the batter, yum! This cast iron skillet cornbread with blueberries recipe is guaranteed to be a hit with family and friends!… 

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Memphis-Style Barbecue Pork Ribs

mopping rack of spareribs | jessicagavin.comEvery time I get a rib craving, I hear the Chili’s Restaurant theme song play in my head “I got my baby back, baby back ribs…”, haha. It took me a while to figure out what were my favorite type of ribs, the mammoth style beef ribs or succulent baby back spareribs (pork ribs). I was surprised to discover that St. Louis style pork spareribs are my ribs of choice after becoming addicted to them at our local Famous Dave’s Bar-B-Q restaurant.  I think what sold me was just the right meat to bone ratio and that awesome dry spice rub that adds extra flavor and punch with each bite!

I have a culinary confession to make, I’ve never cooked ribs before! I have been hesitant to make ribs at home for fear of over cooking them and also the intimidating uncertainty of which method to use. It’s easy to second guess yourself with so many cooking methods from boiling, smoking, roasting, barbequing and a combination of multiple methods. I’ve been building up my barbeque confidence this summer, so I choose to give St. Louis style pork spareribs a try. I decided to use the low and slow barbeque method then finishing the roasting in the oven. The result is the most flavorful and meaty home cooked Memphis-style barbecue pork ribs – you’ll never have to go out for over priced barbecued ribs again!… 

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