My favorite kind of salsa is the smooth kind versus the chunky. Most Mexican Restaurants serve this style of salsa when you sit down to eat with warm chips. I love the fresh chunky pico style, however, for everyday eating and multi-tasking into different dishes, the smooth version fits the bill. Check out the video on my blog post here. Salsa De Senora Salsa de Senora means Lady’s salsa in Spanish. Yield: 2 cups Ingredients: 1 can diced tomatoes with green chilies southwest style 1/2 cup yellow onions, chopped 2 cloves garlic or  1/4 teaspoon garlic powder 4 cilantro sprigs 1/4 teaspoon ground cumin 1/4 teaspoon salt 1/2 teaspoon smoked paprika or chili powder 1/8 teaspoon cinnamon or less 1 tablespoon lime juice Directions: In a blender or food processor mix and puree all ingredients until smooth. Heat in a small saucepan over medium heat for 10 minutes.

One of my favorite recipes of all time is this salad. I love it because it can be used all year round just by changing a few of the ingredients out. This week I share my favorite Summer Salad that can transform simple ingredients into a sensational salad. As always, check my website blog at www.arlenecoco.com for more information. Wild and Gathered All Seasons Salad with Spicy Pecans and Maple Vinaigrette Serves 10-12 I  call this an “all seasons” salad because I serve it all year long, I  just change the fruits and cheese for the season and serve a different version of it. I still serve it with Maple dressing and spicy nuts because it’s those flavors that make the salad special. Summer Salad 1- ½  pounds baby mixed or microgreens 6-8 ounces Bleu Cheese - Gorgonzola works well 1 pint of Fresh Blueberries (local is best) Fall Salad½ pounds of baby mixed or microgreens 6-8 ounces Goat’s milk cheese, crumbled 2 Granny Smith Apples, thinly sliced Winter Salad1 – ½  pounds of baby spinach or baby mixed greens 6-8 ounces Good Quality Parmesan cheese 1 cup dried cranberries or chopped dried figs Spring Salad1 ½ pounds baby mixed greens or microgreens 4 -6 ounces feta cheese, crumbled 1 quart of fresh strawberries, sliced Spicy PecansIngredients: 3 cups pecan pieces 1 Tablespoon ground cinnamon 1 teaspoon ground white pepper 1/2 teaspoon salt 2 Tablespoons butter 1/2 teaspoon red cayenne pepper 1 teaspoon allspice 1/4 teaspoon ground ginger 2 teaspoons sugar Roast pecans on a cookie sheet at 350F for 15 minutes. Stir about every 5  minutes. When they start to smell like toasted nuts, remove them from the oven and set them aside. As nuts are roasting -Melt butter in a small bowl. Mix seasonings in a larger bowl. When nuts are toasted, toss in the bowl with the seasonings and add the butter. Spread the mixture on a cookie sheet and let them dry for about an hour. (can be stored for up to a week in an airtight container) Maple VinaigretteYields 2 1/2 cups Ingredients: 1/3 cup apple cider vinegar 1/4 cup of onion, peeled and minced 2/3 cup of maple syrup 1 cup of canola oil 1 Tablespoon Brown mustard Instructions: Place all ingredients in a food processor except oil and blend on high for 30 seconds. Drizzle in oil slowly

In this week's podcast, I give you my best-kept secrets on grilling Eggplant. You can see the transcript here and check out the video of me grilling it. Grilled Eggplant Dry Italian seasoning can be substituted for Herbs de Provence. Serving size: 4-6 Ingredients: 1 large eggplant 1/8 cup olive oil 1/8 cup balsamic vinegar 1/8 cup soy sauce 1 tablespoons herbs de Provence 1/2 teaspoon granulated garlic 1/8 cup barbecue sauce 1/3 cup water Directions: Slice eggplant 1 inch thick and place in a Ziploc bag. Pour olive oil, balsamic vinegar, soy sauce, herbs de Provence, and garlic in the bag. Mix the barbecue sauce and water together and add to the eggplant. Marinate up to 3 hours in the fridge before cooking. Grill over a hot fire, turning continually, charring the eggplant to your likeness. Eggplant will soften when it's off the grill as it sits.

In this episode, I talk about different techniques for cooking over an open fire. When I had my outdoor kitchen built, my blacksmith installed a big fireplace with a trammel or swinging black hanging iron arm with notches in it so I could hang a black pot over the fire with ease and adjust the temperature by moving the pot to a different notch. This return to “no-tech” cooking has given me a new appreciation for cooking over open fires. Click here to read the transcript.

In this week's episode, I give you the secrets of my sensational Tuscan Brick Grilled Chicken. It's my most popular blog post and I love making it for family and friends in the Summer when herbs are plentiful.  Tuscan Brick Grilled Chicken The origins of this dish are from Northern Italy. For best results, marinate for 24 hours. Serving size: 4 Ingredients: 1 each whole chicken 1-2  bricks wrapped in Foil Marinade 2  oranges divided 2 lemons divided 6-10 cloves peeled garlic whole 3  tablespoons fresh rosemary divided 1/4 cup olive oil salt and pepper to taste 1 cup white wine 2 tablespoons fresh chives chopped salt and pepper Directions: Step 1. Wash and dry the chicken. Cut out the backbone with poultry shears so that the chicken will lay flat. Turn the chicken over, skin side up and press to flatten the chicken as much as possible. Wrap the bricks in foil and set them aside.   Step 2. In a gallon Ziploc bag, squeeze and zest 1 lemon and 1 orange into the bag, and put the squeezed oranges and lemons in the bag. Add garlic cloves, 2 tablespoons of fresh chopped rosemary, olive oil, and salt and pepper. Place chicken in a Ziploc bag to marinate for at least 3 hours, 24 is better. Bring out one hour before cooking to come to room temperature.   Step 3. Heat a 12-inch heavy (preferably cast iron) skillet over medium-high heat on the grill. Very carefully place chicken in pan skin/breast side down. Add the garlic cloves to the pan placing them on top of the chicken.   Step 4. Place the foil bricks on top of the chicken. Grill for 30 minutes and check the bottom side of the chicken for doneness. If it's not a golden brown color, cook longer. Turn over the chicken and let it cook on the other side until the thermometer reaches at least 160F which will be about 15 minutes depending on your heat source. Use a thin metal spatula to pry chicken from the pan so as not to tear the skin.   Step 5. Remove chicken from the pan and let it rest for 5-10 minutes. Pour the wine in the pan and deglaze, scraping the pan to loosen the bits that are stuck to the pan. Boil for 2 minutes and place chicken back in the mixture. Slice the remaining lemon and orange into slices or quarters. Add lemon and orange slices, squeezing on chicken. Chop the remaining tablespoon of rosemary and sprinkle on the chicken along with the 2 tablespoons of chives.  Inside cooking directions: Cook on top of the stove for 15 minutes, turn over, then transfer to a 450F oven and cook for 20 minutes. Chicken is done at 165F but can come out of the oven at 160 F.

Grilling salmon is an easy and tasty way to eat fish. Loaded with protein and Omega 3's combined with easy availability makes it a natural choice for a lazy summer dinner. In this episode, I walk you through one of my favorite summer recipes on the grill. Easy and sensational, this dish never disappoints. Also check out my video of me making this dish at www.arlenecoco.com Pesto grilled salmon Ingredients: 3/4 cup extra-virgin olive oil 2 garlic cloves 2 cups packed basil 1 cup finely grated Parmesan cheese 1/2 teaspoon kosher salt 4 each  4-6 ounce salmon fillets Directions: Step 1. In a processor, add oil and garlic and process until minced. Add basil and puree, stopping to scrape down the processor bowl a few times to make sure the puree is smooth. Add cheese and salt and puree briefly, just enough to mix. Set aside.   Step 2. Wash the fish fillets and pat dry. Slather 2 tablespoons or more depending on your taste of pesto on each fillet.  Step 3. Heat grill to medium-high heat, you will be cooking the fish over indirect heat. Place fish on a seafood grilling rack sprayed with nonstick spray. Place the rack on the grill over indirect heat and cook for 10- 15 minutes until firm to touch.No need to turn or flip the fish. Yield: 1 2/3 cups of pesto Serving size: 4

In this week's episode, I give you some new tips and tricks for easy Summer entertaining. Check my blog on my website for more information at www.arlenecoco.com Maple Brined Chicken Most local poultry lends itself well to brining. Just remember if you brine chicken, you can’t use the drippings for gravy, as they will be too salty. This recipe can be used for Turkey or Pork with delicious results. 1 large whole free-range chicken (3 to 5 pounds) 2 ½ gallons cold water (plus 1 quart to mix brine in) 2 cups kosher salt 1 cup white granulated sugar 1 cup real maple syrup 2 bay leaves 1 bunch fresh thyme or 4 tablespoons dry 1 head whole garlic, peeled and chopped 5 whole allspice berries- Optional 4 juniper berries, crushed- Optional Instructions: 1. Place 2 gallons of cold water in the container you intend to brine with. 2. Place 1 quart of water in a small saucepan and add the rest of the ingredients and heat until dissolved. Pour into the cold water mixture and stir until well mixed. Add Chicken to brine mixture. Add ice if needed to chill brine. You want to make sure your brine mixture temperature is less than 41 degrees F. 3. Use a plate or heavy item to weigh it down if the chicken is floating. Refrigerate for 24 hours in a cooler packed with ice around the brining container or store in a refrigerator. 4. Take out of the brine and pat dry. Grill as directed below. Do not add salt to the chicken before cooking. Grilled Chicken with Rosemary and Lemon Ingredients: 1 brined whole chicken 4 sprigs fresh rosemary, two cleaned from the stem and chopped 2 lemons, 1 sliced thin and one for juice To Grill Chicken: 1. Cut chicken into 1/8th cuts and place rosemary sprigs in the pan. If using a larger chicken, cut in half across the breast. Place chicken over indirect medium heat and cook for 30 to 45 minutes covered. Turn and grill for another 30 minutes or until internal temperature reaches 165F. The chicken will feel firm to the touch. 2. Just before serving squeeze lemon juice over cooked chicken and sprinkle with remaining fresh chopped rosemary. Garnish with sliced lemons

What makes local in-season produce taste better? Maybe it’s because it’s grown with care and love... Because our dinner today from a grocery store originates from no less than five countries, we are starting to take a closer look at just where our food comes from. A healthy, sensational salad is featured along with a video and recipe on the website. Summer Bounty Vegetable Salad This recipe is adapted from Cooking with the seasons, A year in my kitchen by Monique Jamet Hooker and Tracie Richardson, (Published by Henry Holt 1997) The original recipe called for Blue Cheese Crumbles, but I omitted them because, in the height of the season, I only wanted the flavors of the vegetables to shine. Monique says: This is a salad that is truly planned by nature. The vegetables listed are merely suggestions. Take a basket into the garden or to the farmers’ market and pick vegetables according to what is seasonally available. Choose a mixture that complements each other in taste, color, and texture. 10 Servings Ingredients: 3 cups of water 1 cup each, uncooked: Broccoli florets Green beans, ends trimmed Snow peas end, and strings removed Carrots, cut into ¼ inch slices Celery, cut into ¼ inch slices Zucchini, cut into ¼ inch slices Yellow squash, cut into ¼ inch slices Cucumber, cut into ¼ inch slices Green onion, cut into ¼ inch slices Red pepper, seeded and cut into ¼ inch strips 6 cherry tomatoes Dressing: 1/3 cup red wine vinegar ¼ cup chopped fresh parsley 1 Tablespoon Dijon-style mustard 2 Tablespoons honey ½ cup olive oil ¼ cup Gorgonzola cheese (optional) Wash your hands with soap and water before you start prepping. Instructions: Bring water to a boil. Drop the broccoli, green beans, and snow peas into the water for 1 minute. Remove with a slotted spoon and plunge immediately into the cold running water. Drain. Repeat with carrots. Place the cooked vegetables and the celery, zucchini, squash, cucumber, green onion, red pepper, and tomatoes into a large salad bowl. To make the dressing, combine the vinegar, parsley, mustard, and honey in a small mixing bowl. Whisk in the olive oil until all the ingredients are well blended. Drizzle the dressing over the vegetables and crumble the cheese on top. Toss the salad gently and let rest for 30 minutes so the flavors blend. Variations: To turn today’s vegetable salad into tomorrow’s supper, toss any salad left with cooked rotini or mostaccioli pasta. Serve chilled accompanied by a loaf of crusty French Bread. Food Safe Tip: Gently rub produce under cold running water, scrub firm produce with a clean vegetable brush under running water.

When John Adams signed the Declaration of Independence, he wrote to his wife, Abigail, that the day of the signing "Will be the most memorable epoch in the history of America. That was back in 1776. In some ways, not much has changed with the celebration of the 4th of July. In this episode, I will give you a culinary lesson about how the 4th was celebrated back when it started. You can find the transcript on my website at www.arlenecoco.com 

Every summer I vow to spend more time outside dining al fresco with my husband. Such accessible natural beauty, it’s the perfect backdrop for a mini-vacation escape. In this episode, I let you in on my picnic secrets to make your next picnic epic! I give you tips and hacks and a recipe for my favorite Asian-inspired wild rice salad. As always, listen until the end for the recipe and you can check it out on my blog page on the website. Pacific Rim Inspired Wild Rice Salad in Lettuce CupsThis is my favorite picnic side dish recipe. Bold with flavor, it’s packed with vegetables and grains, and it’s dressed with a sweet and sour vinaigrette dressing. This version is a flavorful departure, and the ingredients are an inspiration from my journeys to South East Asia. The recipe can easily be cut in half for a smaller crowd. Serve with grilled meats and a green salad for a delectable supper. Use fresh stir-fry vegetables pre-cut from the produce department if you are in a pinch for time. Makes 12 one-cup servings  Ingredients: 3 cups cooked wild rice ( ¾ cup raw)   3 cups cooked brown rice cooked (1 cup raw)   2 cups cooked barley (1/2 cup raw)   1 cup broccoli florets, cut into small buds   1 cup carrots, cut into small chunks   1 red or yellow pepper, julienned into 2-inch pieces   1 cup pea pods, cut in half   1 six-ounce can of baby corn, drained and chopped   1 six-ounce can of sliced water chestnuts, drained and chopped   3/4 cup fresh chopped cilantro, divided   2 heads of Boston lettuce separated into cups   1/2 chopped roasted unsalted peanuts   1 cup dressing (recipe follows)   Dressing: Yields one cup of dressing   1/4 cup soy sauce (low sodium)   1/4 cup sesame oil   1/4 cup rice vinegar   1/4 cup sweet chili sauce (found in grocery store’s Asian section)   1 tablespoon fish sauce or coconut aminos   Cook wild rice, brown rice, and barley as directed on the package. Let cool. Add vegetables and cilantro, mixing well. Mix dressing ingredients and stir in. To serve, mound salad in lettuce cups and garnish with roughly chopped cilantro and chopped peanuts.