Grillin' Outside

For this day we went to the Fremont Farmer's Market and got all of our supplies. It was a lovely day and grilling outside on Nicole's rooftop veranda just made the day! If it says (market) next to it that item was purchased at the market that very day!

Baked Apples

• 1/2 cup apple cider (market)
• 2 tablespoons honey (market) -
• 2 tablespoons lemon juice
• 2 tablespoons salted butter
• 4 medium or 3 large grannie smith apples (market)

Bacon Wrapped Asparagus 

• 10 spears fresh asparagus, trimmed (market)
• 1/8 teaspoon pepper
• 5 bacon strips, halved lengthwise (market) - 

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Heat olive oil in a large skillet over medium heat. Cook and stir garlic until fragrant, about 2 minutes.
3. Stir asparagus and grape tomatoes into the garlic and drizzle with lemon juice. Continue to cook and stir until asparagus are tender, 5 to 7 minutes.
4. Wrap 3 asparagus spears with 1 slice of bacon. Repeat with remaining asparagus and bacon, making 4 bundles. Arrange wrapped asparagus on a baking sheet.
5. Scatter cooked grape tomatoes around the wrapped asparagus.
6. Bake in the preheated oven for 5 minutes, then scatter Taleggio cheese atop asparagus; return baking sheet to the oven.
7. Continue baking until bacon is crisp, 5 to 7 minutes more.

BBQ Sauce & Market Chicken

• 2 cups ketchup
• 2 cups tomato sauce
• 1 1/4 cups brown sugar
• 1 1/4 cups red wine vinegar -
• 1/2 cup unsulfured molasses (does anybody have or know where to get this?) -
• 4 teaspoons hickory-flavored liquid smoke (does anybody have or know where to get this?) -
• 2 tablespoons butter
• 1/2 teaspoon garlic powder -
• 1/2 teaspoon onion powder
• 1/4 teaspoon chili powder 
• 1 teaspoon paprika -
• 1/2 teaspoon celery seed -
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper 
• 1 teaspoon salt
• 1 teaspoon coarsely ground black pepper
• Chicken (market) -

1. In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
2. Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.

Grilled Zucchini with secret spice

•  Zucchini
• Amy's secret spice mix (still secret to this day!)

 We did in fact set the chicken on fire...the last photo is very lovingly titled "Uh Guys..."

I think we also didn't make the asparagus but make stuffed onions but I can't find that recipe. It was glorious thought...