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).
This is such an appropriate meal for Spring! I deterred from the usual ham since I only like ham for the first day. I chose pork tenderloin since it was elegant and well, I already had one in the freezer! The parsley shallot sauce is verdant and has a nice tang when accompanied with the tenderloin. The asparagus dish is simple and delicious but the crisp potato roast really is the best part of this meal.
Herb Roasted Pork Loin with Parsley Shallot Sauce
Recipe Courtesy of Ellie Krieger
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried sage
- 1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried rosemary
- 1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1 (2 1/2-pound) center cut boneless pork loin, trimmed of all visible fat
- 1/2 cup Parsley Shallot Sauce, recipe follows
Preheat the oven to 350 degrees F.
Mash the garlic and salt together with a fork until it forms a coarse paste. Transfer to a small bowl and stir in the oil, fresh herbs and freshly ground pepper. Rub the garlic-herb paste all over the pork. Transfer the pork to a roasting pan and roast for 1 1/4 hours or until the internal temperature reaches 155 degrees F on an instant-read thermometer. Transfer the roast to a carving board and let rest for 15 minutes. Carve the pork into slices and serve with the sauce.
Parsley Shallot Sauce
- 1 1/2 cups lightly packed flat-leaf parsley leaves
- 2 tablespoons coarsely chopped shallot
- 3 tablespoons Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons water
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- freshly ground black pepper
Combine all ingredients in a blender and puree.
Yield: 1/2 cup
Asparagus, Peas, and Radishes
Recipe Courtesy of Everyday Food 
- 3 pounds asparagus, tough ends discarded, cut into 2-inch pieces
- 3 tablespoons butter
- 1 package (10 ounces) frozen peas, thawed
- 1 bunch (about 1 pound) radishes, greens discarded, halved and thinly sliced
- 1/3 cup fresh tarragon, coarsely chopped (I used fresh dill instead)
- Coarse salt and ground pepper
Directions
- Bring a large pot of salted water to a boil. Prepare a large bowl of ice water, and line a baking sheet with a double thickness of paper towels.
- Add asparagus to pot; cook until crisp-tender, 3 to 4 minutes. With a slotted spoon or wire skimmer, transfer to ice bath. Let cool completely, then transfer to prepared baking sheet and pat dry. (Wrap in plastic and refrigerate up to 1 day.)
- In a large pot with a lid, heat butter over medium. Add asparagus and peas. Cover and cook, stirring occasionally, until vegetables are heated through, 6 to 8 minutes. Remove from heat; stir in radishes and tarragon. Season with salt and pepper. Serve immediately.
Crisp Potato Roast
Recipe Courtesy of Everyday Food
- 4 pounds russet potatoes, peeled
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, melted
- 4 shallots, peeled and thickly sliced
- 1 teaspoon red pepper flakes
- coarse salt and freshly ground pepper
- 8 sprigs of fresh thyme
- Heat oven to 400 degrees. In a small bowl, combine butter and oil. Brush the bottom of a round 9-inch baking dish with butter mixture. Using a mandolin, slice potatoes crosswise very thinly.
- Arrange potatoes thin sides up in dish slightly fanning out slices as you go. Wedge shallot slices sporadically throughout. Sprinkle pepper flakes over potatoes, season generously with salt and 1/4 teaspoon pepper and brush with remaining butter mixture. Roast until potatoes are cooked through, with a golden-crisp crust, about 1 hour. Tuck remaining thyme around potatoes and bake for 15 minutes more.
Notes: You really need a mandolin to slice the potatoes. It makes the arduous task of getting uniform slices much easier! And using a cast iron pan really helps too.
Last Saturday I hosted an afternoon tea for a friend at church who is moving away. It was such fun to pull out all the linens, china and some random accents that I had packed away in boxes in the basement that I have no room for in my kitchen. The girls came over around 2:00 p.m. and we feasted on cucumber sandwiches, cheddar and chutney sandwiches, raisin scones (these are really 
amazing), lemon curd (thanks, Whole Foods!), Devonshire cream (a big thanks to Whole Foods who gave this to me for FREE!), strawberry jam, fruit salad and the piece de resistance, a chocolate raspberry tart. We washed it all down with a choice of black Assam tea and/or Indian chai.
A special thanks to Erin for the great pictures and believe me, you will want to try the chocolate raspberry tart. It wows and dazzles and best of all, it’s ridiculously easy to make.
Chocolate-Raspberry Tart
Recipe Adapted From: Everyday Food Magazine
- 32 chocolate wafer cookies (about 8 ounces)
- 2 tablespoons sugar
- Coarse salt
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 12 ounces semisweet chocolate chips
- 1 1/4 cups heavy cream
- 1 1/2 cups fresh raspberries (6 ounces)
Directions
- Preheat oven to 350. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan
with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
- In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.
NOTES: 1. I think the chocolate wafers are over-priced so I substituted 25 Oreo cookies instead. 2. I used a flat-bottomed 1-cup measure to press the cookies firmly into the tart pan. 3. If for any reason, your chocolate does not melt (i.e. you didn’t follow explicit instructions to *immediately* pour the hot cream to the chocolate because your toddler was asking his one hundredth question for the morning), place the chocolate/cream mixture in a glass bowl over simmering water on the stove and stir until melted. 4. Only add the raspberries once you are ready to serve.
We will miss you, Cami!
You can easily make this into a large loaf but I think it’s a little more special to serve them up individually. The cooked onions really add moisture to the loaf and I love that you have most of these ingredients in your pantry and freezer at all times. It makes for an easy weeknight meal. Serve it alongside roasted sweet potato and carrot puree and a green vegetable to round out the meal.
Individual Meat Loaves
Adapted From: Ina Garten
- 1 tablespoon olive oil
- 2 medium yellow onions, chopped
- 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons Worcestershire sauce
- 1/3 cup chicken stock
- 1 tablespoon tomato paste
- 2 1/2 pounds ground chuck (80% lean)
- 1/2 cup plain dry bread crumbs
- 2 extra-large eggs, beaten
- 1/2 cup ketchup
Directions
Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don’t mash or the meatloaf will be dense. Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.
I’ve been on a mission to include one vegetarian meal into our weekly menu. I’ve got black beans in the crock pot simmering away currently as I blog. If I were a little more punctual, this recipe would have been a great Meatless Monday post but I can’t seem to get it all done in time.
I made this soup for my 11 month old daughter and thought it looked great enough for the rest of us to enjoy. I tweaked the recipe since I didn’t have all the ingredients (Don’t you love being able to do that? Recipes are just a guide, people. Make it all your own!). For all you mommas with babies out there, this purees well and freezes well. This made a great lunch served alongside a grilled cheese sandwich.
Vegetable Soup
Adapted from: Everyday Food Magazine
- 2 tablespoons olive oil
- 1 medium onion, chopped
- Coarse salt and ground pepper
- 2 cans (14.5 ounces each) reduced-sodium vegetable or chicken broth
- 2 large zucchini, halved lengthwise and thinly sliced
- 2 cups frozen corn
- 1 can (14.5 ounces) diced tomatoes, in juice
- 1/2 cup orzo
- 8 ounces fresh spinach, chopped finely
Directions
- In a Dutch oven or 5-quart pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
- Add broth and 2 cups water; bring to a boil. Add zucchini, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.
- Right before serving, add spinach and stir until spinach is wilted.
The Broadmoor Hotel is a five star hotel in Colorado Springs. It oozes luxury and elegance and the minute I saw it, I was enchanted. I’ve only stayed there once and it lived up to all of my expectations. I told my hubby that I would gladly work there (They have a culinary apprenticeship program). Maybe in another season of my life…
This recipe was included in their Spring brochure that they sent us. I tweaked it a little bit because I thought it was a little too indulgent. (Two cups of sugar and three eggs seemed excessive, don’t you think?) I was really pleased with my modifications and I honestly can’t stop eating this bread! I baked about 4 loaves in a week…needless to say, I’ve had to hit the gym a little harder this week!
Broadmoor Banana Bread
- 3 cups flour
- 1 1/3 cups sugar
- 3 teaspoons cinnamon
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- pinch of salt
- 2 eggs
- 1/2 cup canola oil
- 1/2 cup unsweetened cinnamon applesauce
- 1 teaspoon pure vanilla extract
- 2 cups banana, ripened, mashed
- 1 cup walnuts (optional)
Preheat oven to 350 degrees.
In large bowl, whisk flour, sugar, cinnamon, baking soda, baking powder and salt. In a separate bowl, using a hand held mixer, combine eggs, oil, applesauce, vanilla and banana. Add dry ingredients to wet ingredients and mix thoroughly on low speed. Add walnuts if desired and combine. Divide batter evenly into two greased loaf pans.
Bake for approximately 45-50 minutes or until a knife inserted into the center comes out clean.
