Renee! Thanks to all for entering the contest! I loved hearing from all of you and I must say, y’all are adventurous eaters! I love it!
Here’s a recipe I made today for a summer lunch I made for some dear friends from Dallas who are vacationing here for the week. We had burgers, potato salad, fruit salad and blueberry fools as a dessert. It’s an *easy* dessert and it’s very refreshing during these warm summer months. I served these along with Pepperidge Farm lemon cookies.
Blueberry Fools
Recipe Courtesy Of: Food Network Magazine
- 2 cups blueberries
- 1/4 cup plus 1 tablespoon sugar
- Pinch of salt
- 1/2 teaspoon grated lemon zest
- 1 1/2 teaspoons fresh lemon juice
- 1 1/3 cups heavy cream
- 1/2 teaspoon vanilla extract
- Shortbread or wafer cookies, for serving
Directions
Make the blueberry sauce: Heat 1 1/2 cups blueberries, 1/4 cup sugar and the salt in a saucepan over medium heat until bubbling. Reduce the heat to medium low and cook, stirring occasionally, until the blueberries are soft, about 5 minutes. Stir in the lemon zest and juice; remove from the heat. Stir in the remaining 1/2 cup blueberries and let the mixture cool to room temperature.
Beat the heavy cream in a bowl with a mixer or whisk until soft peaks just begin to form. Beat in the vanilla and the remaining 1 tablespoon sugar. Gently fold all but 1/3 cup of the blueberry sauce into the whipped cream. Divide among glasses and top with the remaining blueberry sauce. Serve with cookies.
A couple at church had their fifth (!) baby this past week. I volunteered to take a meal to them. I was told they were vegetarian. No problem, I have some vegetarian meals under my belt. Then I found out they also don’t eat dairy. Uh oh. Most of my vegetarian meals involve some form of dairy.
I solved my dilemma with a menu from my Indian heritage. The vegetable biriyani is a rice dish that is flavored with spices. I served it along with chole (recipe here) and a simple cucumber, tomato and mint salad. The meal was satisfying and met all the requirements for the family. I hope they enjoyed it as much as we did!
Vegetable Biriyani
Recipe Adapted From: Lucinda Scala Quinn
- 1/3 cup plus two tablespoons vegetable oil
- 1 medium yellow onion, quartered
- 1 1/2 teaspoons coarse salt
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seed (I didn’t have coriander seed but I did have ground coriander)
- 3 teaspoons poppy seeds (I didn’t have these so I omitted it)
- 6 cloves
- 2 bay leaves
- 1-inch piece cinnamon stick
- 1 1/2-inch piece fresh ginger
- 1/4 cup shredded unsweetened coconut (I thought I had this in my freezer but after emptying the entire contents of my freezer, no luck. So I omitted this as well.)
- 1 cup coconut milk
- 2 cups basmati rice
- 2 1/3 cups water
- 2 small russet potatoes, peeled and chopped
- 2 medium carrots, peeled and chopped
- 10 ounces frozen peas
Directions
- In a blender, combine 1/3 cup oil, onion, salt, spices, ginger, shredded coconut, and 1/4 cup coconut milk.
- Heat remaining 2 tablespoons vegetable oil in a large straight-sided skillet with a tight-fitting lid. Toast the rice until lightly golden. Add the spice puree to the rice. Stir until aromatic, about 3 minutes.
- Add remaining coconut milk, 2 1/3 cups water, potatoes, and carrots to the skillet. Bring to a simmer, cover, and simmer until water is absorbed into the rice, about 15 minutes. Remove from the heat, add the peas, cover, and steam until the peas are warmed through, about 5 minutes.
And since I have a new shipment of great goodies from Crate & Barrel that is overtaking my downstairs, let’s do a giveaway! Post a comment on what your favorite ethnic cuisine is and you’ll be entered to win a fun culinary prize. Winners will be announced Saturday, July 30th. Good luck!
This recipe comes from my all time favorite cookbook, Barefoot Contessa Family Style. I think it was the first cookbook I ever purchased after being a newlywed and I have tried so many of Ina’s recipes with great success. These blueberry muffins are so moist and *fluffy*. I love the addition of the sour cream because it does make them more cake-y. Be sure to spray the entire muffin pan liberally or else they will stick. I was able to get about 18 muffins out of this recipe and they disappeared within 2 days.
Blueberry Coffee Cake Muffins
Recipe Adapted From: Ina Garten
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 extra-large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 cup sour cream (I used low fat sour cream)
- 1/4 cup milk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 half-pints fresh blueberries, picked through for stems
Preheat the oven to 350 degrees F. Spray your muffin pans liberally. Place paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a toothpick comes out clean.
I don’t know what I was thinking making Fathers Day breakfast. Sunday mornings are chaotic at best. Between getting kids and adults up, fed, dressed in time to make it to worship by 8:30 a.m., breakfast usually consists of something easy like oatmeal or egg in a basket. But I knew I wanted to do something special for the father of my littles. I prepped the custard the night before along with a fruit salad. On the morning of, I made bacon to accompany this breakfast.
Remember Challah French toast? This is very similar but just an easier option when you need something that cooks all at once. Personally, Challah French toast will always be first in my heart but this is quite good. Oh, and you can also attempt to make challah bread from scratch like I’ve done before or just get it from the bakery.: )
Breakfast Bread Pudding
Recipe Adapted From: Ina Garten
- 6 extra large eggs
- 2 1/2 cups half-and-half
- 1/3 cup honey
- 1 1/2 teaspoons pure vanilla extract
- 2 teaspoons orange zest (2 oranges)
- 1/2 teaspoon kosher salt
- Loaf of Challah bread
- 1/2 cup raisins
- Maple syrup, to serve
Directions
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the eggs, half-and-half, honey, vanilla, orange zest, and salt. Set aside.
Slice the Challah bread into 1-inch thick pieces. Shingle the slices in a 9 by 14 by 2-inch oval baking dish. Spread the raisins in between the bread slices. (Make sure that the raisins are between the layers of bread or they will burn while baking.) Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.
Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.
Tara Moore Baker! Congrats, girl! Your Sur La Table gift will be sent no later than this week.:) Thanks to all of you who entered the contest. Stay tuned and there will be more giveaways to come!
And here is a recipe for a bright, easy and refreshing summer salad. Only the freshest ingredients will do so please, none of that packaged cheese!
Caprese Salad
- 1 lb. fresh mozzarella
- 1 1/2 lbs. vine ripened tomatoes
- 1/3 cup fresh basil leaves
- 2-3 tablespoons olive oil
- kosher salt
- pepper
Slice tomatoes and fresh mozzarella into 1/4 inch thick slices. On a platter, alternate tomatoes, cheese, and basil. Drizzle with olive oil and sprinkle salt and pepper to taste.
Ah, summer. My favorite season. I long for summer all year long and the season is especially glorious where I live. You could spend most of the day outside with warm sunshine, no humidity and a cool breeze.
Grilling in the summertime is pretty much a given and it is such an easy way to entertain. We had company over for dinner and this menu was very effortless to put together especially since the two side dishes took about 15 minutes to prepare and only 15 minutes to cook. My husband grilled chicken that was delectable and I served creamed corn with 
jalapenos and lemon-parsley asparagus. Our company brought fruit salad and strawberry shortcake for dessert. A wonderful summer meal!
And on a separate note, I realize it’s been a while since I have had a giveaway. Post a comment and tell me what your favorite food is to throw on the grill. One winner will be chosen at random on Saturday, June 18th. And what will you win? A wonderful culinary gift from my favorite kitchen store, Sur La Table.
Creamed Corn with Jalapenos
Recipe Courtesy Of: Lucinda Scala Quinn
- 2 tablespoons butter
- 1 shallot, minced
- 1 jalapeno, minced (discard seeds for less heat)
- 2 10-ounce bags corn kernels
- 1/2 cup heavy cream
- 1/3 cup water
- 2 ounces Monterey Jack cheese, grated (I used Cheddar)
- 1/2 teaspoon salt
- Melt butter in a heated large straight-sided skillet over medium heat. Add shallot and jalapeno. Saute for 2 minutes.
- Puree 1/2 bag of corn in food processor or blender. Add pureed corn and remaining frozen corn to pan. Add cream, water, and cheese. Stir and cook until cheese is melted, about 2 to 3 minutes. Season with salt and serve warm.
Lemon-Parsley Asparagus
Recipe Courtesy Of: Food Network Magazine
- 2 bunches asparagus
- 1/2 cup chopped parsley
- zest of one lemon
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 minced garlic clove
- salt and pepper
Boil asparagus for 4 to 5 minutes; drain. Mix parsley, lemon zest, lemon juice, garlic clove, olive oil, and salt and pepper in a bowl. Drizzle the asparagus with olive oil and top with the parsley mixture.
I served this frittata this past Saturday since I had a house full of people in for the long holiday weekend. It served eight people easily and was really easy to put together the morning of. It can be served hot or at room temperature for those late morning risers. I think next time I will add some vegetables and bacon.
Spanish Frittata
Recipe Courtesy of: Lucinda Scala Quinn
- 2 tablespoons extra-virgin olive oil
- 1/2 onion, chopped
- 1 large potato, peeled, cooked, and cut into 1/2-inch cubes
- 1 1/2 teaspoons coarse salt
- 8 large eggs, beaten
Directions
- Heat a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. Swirl in the olive oil. Add the onion and saute until translucent, about 3 minutes. Add the potato and 3/4 teaspoon of the salt. Continue to cook and occasionally stir until the onion and potato are slightly browned, 5 to 6 more minutes.
- Add the eggs and the remaining 3/4 teaspoon salt. Swirl them around the pan and lower the heat. When the eggs are set on the side but the top is still loose, place the pan under the broiler for 2 minutes. The frittata will turn slightly golden and puff up before it settles. Cut into wedges to serve.
NOTES: I used a shallot instead of an onion. Also, I baked an extra potato a couple of days ahead for dinner which made it easier to use for the frittata.
Tea time is a strong part of Indian culture. We have the British to thank for that portion of our culture. (The 200 years of British rule we could have done without but tea time wasn’t so bad). Everyday around 4 p.m., everyone stops to have a cup of tea and some snacks like mixture and a cookie. Truth be told, my mom has about six cups of chai a day. I love it when she comes to visit because she makes it effortlessly and it is a great pick me up. (4:00 p.m. tends to be a time of day I really need a pick me up, how about you?)
Chai is black tea mixed with a few spices and served with milk and sugar. I saw this recipe on tv and thought it was ingenious! Using a French press to make tea? How novel! My hubby now makes this for me almost nightly and I love it. We used a French press for this recipe but you could use a tea pot or other heatproof pitcher.
Chai
Adapted From Lucinda Scala Quinn
- 2 tablespoon loose black tea
- 2 cardamom pods, crushed
- 2 cloves
- 1/2 inch cinnamon stick
- 3 cups boiling water
- 1 1/2 cups of hot milk
- sugar
Directions:
Put the tea, cardamom pods, cloves and cinnamon in a French press or other heatproof pitcher. Add boiling water and let steep for 3-4 minutes.
Divide hot milk into two mugs. Using a whisk, vigorously whisk the milk until it appears frothy. 
Strain the tea into each cup and add sugar to desired sweetness.
This may be the easiest recipe I’ve blogged about. Ever. It has three ingredients (a first for me, I’m sure!) and it really was quite delicious. Many of you may already fix your burgers this way but this was new for me. I’ve never used Hidden Valley Ranch dressing mix before but I needed one packet for a taco soup recipe that I tried. I had one extra packet that I wasn’t sure what to do with…besides make another pot of taco soup!
I had ground turkey and wanted to initially make these turkey burgers instead but I was tired, and I wanted something quick and did I mention that I was tired? So I threw this together and kept my fingers crossed that it would turn out. I topped the burgers off with melted cheese, grilled onions and baby spinach leaves (something green!) and baked oven fries as a side. Easiest dinner ever.
Turkey Burgers
- 1 pound ground turkey
- 1 packet of Hidden Valley Ranch dressing mix
- 2 tablespoons Worcestershire sauce
Preheat your indoor grill pan (we love the Bobby Flay cast iron grill pan we got for Christmas!) on medium high heat. Brush the grill pan liberally with olive oil.
Combine turkey, ranch dressing mix and Worcestershire sauce in a bowl until just mixed. Do not over mix. Form into four to six patties (I made six patties since there were two kids to feed). Cook on grill for 5 minutes per side until meat is cooked through. Remember you want to cook poultry all the way through. Serve on toasted wheat hamburger buns and desired burger toppings.
I had a birthday party for my one year old a few weeks ago. I needed a menu that she could partake in but at the same time would be appropriate for the adults in attendance. I ran across both of these recipes a while back while watching Food Network (my favorite channel!) and kept it in the back of my head for just such an occasion. The meatball sandies are perfect for little ones since it is easy to eat and is relatively healthy. (The kids in attendance really enjoyed the sweet roll that it was tucked in!) The pastina with peas and carrots is so creamy and smooth. I think it tastes great warm or cold. I served both along with a fruit salad, chocolate milk, pink lemonade and cupcakes.
Meatball Sandies
Recipe Adapted from Giada de Laurentiis
- 1/4 cup breadcrumbs
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 large egg, lightly beaten
- 1/2 tablespoon olive oil
- 1 tablespoon ketchup, plus more for serving
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound lean ground beef
- 12 (2 1/2 inch diameter) sweet dinner rolls, halved (recommended: King’s Hawaiian)
Directions
Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, stir together the breadcrumbs, parsley, egg, oil, 1 tablespoon ketchup, cheese, salt, and pepper. Add the ground beef and gently stir to combine. With damp hands, roll the mixture into 12 mini meatballs. Arrange the meatballs on the prepared baking sheet and bake until cooked through, about 15 minutes. Cool for 10 minutes.
Slice each roll in half, but do not slice all the way through. Slice a meatball in half and put inside the roll. Add about 1 teaspoon of ketchup to the meatballs and cover with the top half of the roll. Repeat with the remaining rolls and filling.
Note: I tripled the recipe so that I would have extra meatballs to freeze.
Pastina with Carrots and Peas
Recipe Courtesy of Giada de Laurentiis
- 1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 medium carrots, peeled and diced into 1/2-inch pieces
- 1 cup low-sodium chicken stock
- 1 cup frozen petite peas, thawed
- 1/2 cup (4 ounces) cream cheese, at room temperature
- 1/2 cup (4 ounces) mascarpone cheese, at room temperature
- kosher salt
- 2 tablespoons chopped fresh basil leaves (I used fresh dill since that is what I had)
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water.
In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. Stir in the cooked pasta. Remove the pan from the heat and add the cheeses. Stir until the mixture is incorporated and forms a sauce. Season with salt, to taste. Transfer to a large serving bowl and garnish with chopped basil (or dill).
