Monday’s can be fun – Anissa over at Our Chaotic Life hosts Recipe Swap Monday, Rachel from A Southern Fairy Tale hosts Mouthwatering Mondays, Mom2my9 at 11th Heaven hosts Homemaker Mondays, Felicia at Go Graham Go hosts Make Something Monday and Lisa over at Blessed With Grace hosts Tempt My Tummy Tuesday’s. Whew! Lots of fun stuff for the beginning of the week!

I titled this ‘Procrastination Monday’, because rather than keeping it simple this week like I have done the last few weeks, I’m participating in all the fun with the wonderful ladies listed above…which means I’m most likely procrastinating getting things organized for our trip later this week. We leave ‘After-After Tomorrow’ as the Princess Nagger would say, so I really should be getting everything together for our trip instead of being at my computer. Meh, I’ll get it all done…eventually…I work well under pressure!

As has become my usual habit, I’m posting the recipes from the food I served virtually at Friday Night’s VGNO. Some of these will be great for a beach party, picnic or camping…others are just frivolous but yummy. Enjoy!

Bake and Take BBQ Chicken
perfect for a beach buffet or picnic


3 (4 pounds each)

cut-up chickens


medium (about 1 pound) onions, sliced


lemons, sliced


bottle(s) (18 ounces) barbecue sauce

1/4 cup(s)

spicy brown mustard

1/4 cup(s)

orange marmalade

2 teaspoon(s)

cayenne pepper sauce



  1. Preheat oven to 450 degrees F. Line two 15 1/2″ by 10 1/2″ jelly-roll pans with foil.

  1. Remove skin from chicken, if you like. Sprinkle chicken with 1 teaspoon salt. Arrange pieces, bone-sides up, in lined pans; top with onion and lemon. Cover tightly with foil. Bake 40 minutes.

  1. In bowl, mix barbecue sauce, mustard, marmalade, and pepper sauce.

  1. After 40 minutes, uncover chicken pieces; transfer to platter. Turn oven control to broil. Discard onions, lemons, and any juices in jelly-roll pans, reserving foil lining. Return chicken to pans, bone-sides up; brush generously with some sauce mixture. Place pans with chicken on same rack in broiler 6 to 8 inches from source of heat. Broil 5 minutes. Turn chicken pieces over and brush generously with some sauce; broil 5 to 7 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of knife and sauce is browned.

  1. Cool chicken in pans. When cool, pack in container with tight-fitting lid. Refrigerate chicken up to 1 day.

Mixed Greens with Apricots and Champagne Vinaigrette


3 tablespoon(s)

extra-virgin olive oil

2 tablespoon(s)

Champagne vinegar

1 tablespoon(s)

minced shallot

1/2 teaspoon(s)

Dijon mustard

Salt and pepper

2 head(s)

Belgian endive, separated into leaves


apricots, pitted and each cut into 8 wedges

1/3 cup(s)

pecans, toasted and coarsely chopped

1 bag(s) (5 ounces)

mixed baby greens


  1. In a small jar with a tight-fitting lid, combine olive oil, vinegar, shallot, mustard, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Cover jar and shake well to blend.

  1. Place endive, apricots, and pecans in separate self-sealing plastic bags; refrigerate up to 4 hours.

  1. To serve, in bowl, toss greens with endive, apricots, nuts, and vinaigrette.

Cheese Crisps with Creme Fraiche and Caviar


1 cup

whipping cream

2 tablespoons


8 ounces

Parmigiano-Reggiano cheese, finely shredded

3 ounces

salmon roe or caviar (3 tablespoons)


  1. For creme fraiche: In a small saucepan heat whipping cream over low heat until warm (90 degree F to 100 degree F). Pour into a small clean jar. Stir in buttermilk, screw on jar lid, and let the mixture stand at room temperature for 24 to 30 hours or until thickened. Do not stir. Store, covered, in the refrigerator up to 1 week.

  1. Place a mounded tablespoon of cheese onto a nonstick cookie sheet; pat into a 2-inch circle. Repeat with remaining cheese, allowing 2 inches between circles. Bake one cookie sheet at a time in a 400 degree F oven for 3-1/2 to 4 minutes or until bubbly and lightly golden. Cool on cookie sheet about 1 minute. Remove with a spatula and gently drape over inverted 1-3/4-inch muffin tins to cool and stiffen into cup shapes.

  1. To serve, invert cheese crisps onto serving platter and top each with a rounded tablespoon of creme fraiche and a rounded 1/4 teaspoon caviar. Serve immediately. Makes about 24 appetizers.

Make-Ahead Tip: Refrigerate cheese crisps in an airtight container for up to 8 hours.

Mini Puffs with Goat Cheese and Herbs


1/4 cup


1/4 cup


1/4 cup

butter, cut up

1/8 teaspoon


1/8 teaspoon

ground nutmeg

2/3 cup

all-purpose flour



1/2 of an 8-ounce

container cream cheese with chive and onion

3 ounces

soft goat cheese (chevre)

2 tablespoons


1 tablespoon

snipped fresh parsley

2 teaspoons

snipped fresh dill or basil

1/8 teaspoon

freshly ground black pepper


  1. Preheat oven to 375F. Grease a baking sheet; set aside. For pastry, in a medium saucepan, combine the water, milk, butter, salt, and nutmeg. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 5 minutes. Add two of the eggs, one at a time, beating well with a wooden spoon after each addition until smooth. Spoon batter into a pastry bag fitted with a round tip with a 1/2-inch opening.

  1. Pipe twenty-four 1-inch mounds (or spoon batter with a rounded measuring teaspoon) 1 inch apart onto prepared baking sheet. Lightly beat the remaining egg and brush over tops of pastry mounds. Bake for 20 to 25 minutes or until golden. Transfer to a wire rack and cool.

  1. Slice puffs in half horizontally with a serrated knife. For filling, in a medium bowl, combine cream cheese, goat cheese, and milk; beat with an electric mixer on medium speed until smooth. Add parsley, dill or basil, and pepper and mix well. Use a pastry bag to pipe filling into the bottom half of each puff (or spread each bottom half with a rounded teaspoon of the mixture). Replace tops. Serve immediately or cover and chill for up to 2 hours. Makes 20 to 24 puffs.

  1. Make Ahead: Prepare as directed through Step 2. Place baked puffs in a freezer container. Seal, label, and freeze for up to 2 weeks. Thaw overnight in the refrigerator. Continue as directed in Step 3.

Cherry Pomegranate Chutney


1 Tbsp.

olive oil


medium onions, chopped (1 cup)

1 Tbsp.

grated fresh ginger

2 cloves

garlic, minced (1 tsp.)

1/4 tsp.

ground cinnamon

1/8 tsp.

ground allspice

1 12-oz. pkg.

frozen dark sweet cherries

1/2 cup

unsweetened pomegranate juice

3 Tbsp.


Seeds from 1 small pomegranate (3/4 cup)

1/4 tsp.



  1. In large nonstick skillet heat oil over medium heat. Add onions, ginger, and garlic. Cook, about 5 to 6 minutes, stirring occasionally, until tender and translucent. Stir in cinnamon and allspice; cook about 15 to 20 seconds, until fragrant. Add cherries, pomegranate juice, and sugar.

  1. Increase heat to medium-high. Bring onion-cherry mixture to boiling. Reduce heat to medium-low. Simmer, uncovered, about 30 minutes, stirring occasionally until onion-cherry mixture is thickened. Remove from heat. Stir in pomegranate seeds and salt. Refrigerate chutney, covered, up to 1 week. Makes 1-3/4 cups.

Nectarine Berry Salad


3 tablespoon(s)

fresh lime juice, (from 2 limes)

2 tablespoon(s)

finely chopped crystallized ginger

1 tablespoon(s)


2 pound(s) (6 medium)

nectarines, pitted and chopped

2 half-pints



In large bowl, stir lime juice, ginger, and sugar until sugar dissolves. Add nectarines and berries, and toss until coated. Makes 8 1/2 cups. Spoon into storage container with tight-fitting lid. Can be refrigerated up to 4 hours.

Want to enjoy some great recipes or have a recipe you would like to share? Hop on over to Anissa‘s place – she’s hosting this great event and anyone is welcome to participate. I always love to try new recipes, so this is a great opportunity to find some good ones!

Hoosier Homemade got me hooked on these as well:


And I found this through Martha of The Daily Grind:


  1. Wow, those all look so good! I'd love to come eat at your house sometime if this is what you cook :)I think my favorite is the salad. Nothing beats a salad in the summer.

  2. These recipes are gorgeous! Will print off and save. Then will try out after-after tomorrow… 😉 (when I get myself organised enough to do so, in other words!) Thanks!

  3. Your very gourmet!! I am going to try a recipe off of bakeralls website today that uses a couple box mixes!! LOL!!!

  4. Those all look delicious! I may have to try that chicken for our next gathering.

  5. I love that you took the lead on the comment widget on my blog!!! OTIN WILL BE TICKED!!! LMAO!!! Michel also likes to be in the #1 spot. I am seriously giggling and can not stop!!!

  6. For a day of procrastination, there's a lot of info here. I give you an F- in procrastination. You need to work on that.

  7. You must be a real "pro" in the kitchen! 🙂
    I have to say that your blog is one of the most beautiful, without being overwhelming, that I have ever seen! I've enjoyed "meeting" you–thanks for stopping by Frugal at Home!

  8. It all looks yummy to me, not sure how some would go over with the rest of the family.

  9. Have you made all of that stuff?
    I am so far behind on Recipe Monday-
    I think I've been kicked out of the club. Yikes.

    BTW- there is some hot blogger in your entrewidget…..

  10. Every time I come over here, I leave hungry! That chicken looks good! If I eat all this, I won't fit into my Cartman Thong! LMAO!

  11. Get out of the kitchen and get to packing. Mostly I want you out of there, so I can steal all of your food.

  12. That nectarine berry salad looks so good! Summer is such a wonderful time for good fruit.

  13. Looks amazing! I really like the BBQ chicken — My favorite! Thanks for sharing all the great recipes.

  14. Looky here, I just got home from the gym only to find 2/6 things in this post that wouldn't blow the entire trip. Thanks a lot. 😉

    Oh, I guess the carrot cake I just had post-workout blew the entire thing anyway. Oops.

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