Posts Tagged ‘lemon’
Make hummus even healthier with the addition of kale. With a whole head of roasted garlic you won’t even notice the kale except for the green color.
Alright folks, I know it is September and many of you are gearing up for fall with pumpkin recipes but I just cannot do it yet. The highs have just started to stay below 90 but unfortunately 80s are not conducive to dreaming of pumpkin either. It’s like the summer that refuses to end but one day it’ll drastically drop in temperature and never return. Living in the south the past 8 years, I have noticed the complete lack of a gradual season change. Oh winter is nearing it’s end? BAM infernal summer. It is fall yet? BAM start making hot cocoa. It’s as if there are only two real seasons, mild winter and sticky-hot summer, with a week of spring and fall in between. And I think I write post saying the same thing every year.
The weirdest seasonal aspect of living in the south is the lack of fall weather at the start of football season. We’re supposed to be gearing up for spiked cider and hoodies, not slushies and skirts/shorts. Thankfully no matter what you are wearing, football food is always welcome. This week’s recipe is yet another dip because who doesn’t love dip? Hummus is a particularly popular one and this version is packed with a whole head of roasted garlic and kale.
One year ago: No-Bake Funfettinutter Granola Bars
This nutty dip resembles the texture and versatility of hummus with a different flavor twist – edamame.
If you are into college football then you are as excited as I am about tomorrow! Well you may be more excited than I am actually because upon hearing of the injury of the Ohio State QB’s shoulder I deflated a bit. However, that won’t stop me from watching all the games I can lay my eyes on and whipping up appetizers and desserts made of peanut butter and chocolate. Which means for the next several weeks PB+Choc Saturdays are back! Even if you don’t like college football you can appreciate from peanut butter and chocolate goodness. But that’s tomorrow.
Being the day before the game I decided it was a good time to post an appetizer recipe. Maybe I’ll make it a thing, “App Friday”. The first dip up for grabs is one that reminds me of hummus but instead of pureed chick peas it is edamame which creates a pretty green color. Different flavor of course, but just as versatile of a spread/dip. Chips, veggies, crackers, whatever you can find to scoop it up!
One year ago: Gnocchi, Sweet Corn & Arugula in Cream Sauce
Two years ago: Reese’s Peanut Butter Oatmeal Breakfast Cookie
This colorful vegetarian taco salad comes together in minutes. Quinoa, black beans, corn and kale will fill you up while the spicy avocado dressing satisfies the taste buds
I go through phases with my food cravings and lately it has consisted of arugula, kale, Mexican food, and ice cream. So why not combine two of them in this healthier taco salad? Other than the quinoa, this vegetarian salad requires no cooking and comes together very quickly making it a great salad for lunch or a weeknight dinner to beat the lingering summer heat. It’s made even healthier by serving it in a bowl of purple cabbage leaves. Crunchy like a tortilla without the guilt. As a bonus it even looks pretty!
One year ago: Mixed Berry Slab Pie
Slices of dense and flavorful almond-poppy seed cake coated with a lemon glaze and sandwiched around a lemon-Neufchatel. Hold on to your taste buds!
This month for Pass the Cook Book Club, Julie (White Lights on Wednesday) picked three recipes from Emeril’s Kicked-Up Sandwiches: Almond-Poppy Seed Pound Cake with Lemon Neufchatel, Turkey Waldorf Sandwich, and Beef Shwarma with Tzatziki Sauce. The shwarma originally struck me but when I looked more closely at the pound cake recipe, the slices sandwiched around lemon-Neufchatel seemed like a fun presentation.
The cake itself is an almond-poppy seed pound cake but is infused with lemon flavor by a lemon glaze brushed on all sides and served with lemon-Neufchatel (or cream cheese). Unfortunately I did not think to reduce the temperature for baking in a glass loaf pan and the outside browned while the inside was just short of being fully cooked. But it did not deter my taste buds for one second. I even served it with freshly picked blueberries! My dad picked 9 pounds of blueberries the other day – we might have an addiction.
One year ago: Birthday Cake S’mores Cookies
Hearty chicken, veggie, and whole wheat orzo soup with a refreshing lemon broth seasoned rosemary and parsley. Comforting but not too heavy for the summer.
Homemade soups usually hit their prime during the fall and winter months but who says you cannot enjoy soup during the summer? This lemon broth based chicken and whole wheat orzo soup is comforting yet light enough to enjoy despite the heat outside.
In family news my nephew Luke has been exceptionally good with his new little brother Griffin. He actually requested to hold him one day and has been showing him how to do tummy-time. Sounds like he’s going to be a good big brother! Hopefully I will get an opportunity to venture out there soon and then will shower you all with photos sweeter than any cookie photo you’ve ever seen.
One year ago: Slow Cooker General Tso’s Chicken
Get a serious sweet-and-sour fix with this Sour Patch Kids Cake. Lemon cake, lemon frosting and a ton of Sour Patch Kids!
More new nephew (newphew?) news! His name is Griffin Watson, born at 10:46 pm on 7/1/14 (at least in California), and weighed in at 6lbs 11 oz, 20.5 inches. Here’s another cute picture my brother shared (CLICK HERE). I cannot wait to see a picture of Luke and Griffin together! To celebrate I am giving you cake. Sour Patch Kid covered cake to be exact. The cake itself is lemon flavored, as is the frosting, and is decorated with Sour Patch Kid gummies and covered in any remnant Sour Patch sweet-but-sour sugar that collected at the bottom of the bag. “First they’re sour, then they’re sweet” indeed. Hopefully Griffin will be mostly sweet rather than sour, just like his big brother :-).
This cake was actually made for a friend’s birthday. As you can guess when he told me he loved citrus things and Sour Patch Kids I took him at his word and made a lemony-Sour Patch covered cake. And he loved it! The inside was actually rainbow colored just like the surprise-rainbow lemon cake I shared awhile back (the method for creating that design ends up making 2 full cakes) which made it even more fun. The recipe here however does not reflect that method as I have left that secret to be discovered in the Surprise-Inside Cakes cookbook. If you haven’t checked it out yet you must!
One year ago: Fruit & Yogurt Popsicles
Warm weather means it’s time for sangria. This red wine based sangria has oranges, lemons, strawberries, and nectarines. Drink up and then enjoy the fruit!
You know that 1 hour and 45 minute phone interview I had last week? I just got an e-mail saying I am one of their top 10 candidates, but the earliest they can arrange the in-person interview is sometime in July so I won’t know more for a little while. I will keep you posted (btw it’s in Des Moines, Iowa). In the meantime I have reached my farthest destination on my journey, Rochester, NY. Time to enjoy not driving for a couple days and see my friend Adrienne get married!
Since I had all of these fun things to share with you today and it’s Friday, I decided it was a good day to post a cocktail recipe. I made this with Trader Joe’s Charles Schwab cabernet sauvignon. Cheap wine is always great for sangria because you don’t have to feel guilty about “ruining” it. Feel free to serve this with a splash of lemon-lime soda or another bubbly additive if you prefer such a thing in your sangria but I like mine without carbonation. Go ahead and eat the fruit floating in your drink too. You better believe I did, except for the lemons.
One year ago: Coconut Pecan Cookies
Homemade lemonade with fresh strawberries is a perfect spring or summer-time beverage. Throw in some vodka and you’ll be ready for a Sunday Funday!
If you are hosting brunch for Mother’s Day, hand the mother(s) in your life a tall glass of homemade strawberry lemonade to enjoy while you’re busy cooking. And if she’s the boozing type throw in a shot of vodka! I personally came to appreciate vodka lemonade after trying it out at The Slider Inn while living in Memphis. This concept may not be novel to some people but I was extra excited when I realized all the fun flavor combinations that could be created with their well stocked supply of flavored vodkas (they even had one called loopy which tasted like fruit loops). I took it one step further by adding both real strawberries and vodka to homemade lemonade, resulting in one deliciously dangerous cocktail. Happy Mother’s Day!
Two years ago: Peanut Butter Chocolate Chip Granola
Use your cast-iron skillet for dessert with this strawberry shortcake cobbler. Easy to throw together and a fun presentation.
In case you were unaware, cast-iron skillets are not just for entrees but desserts as well. Throw in some strawberries topped with shortcake biscuit batter and you will soon discover the validity of that statement. The strawberries become juicy and gooey which perfectly contrasts the crumbly, buttery biscuit topping. Don’t forget the fresh whipped cream!
One year ago: Whole Wheat Hamburger Buns
If you love gyros then you need to make this gyro salad. It’s a Greek salad topped with grilled chicken, homemade pita croutons, and tzatziki dressing.
I do not repeat recipes often but when I do I typically change them up slightly. Today is one such example, where I deconstructed the recipe for my chicken gyros into a salad. Gyro-seasoned chicken is grilled to perfection and served over a Greek salad topped with homemade pita croutons and tzatziki dressing. The grilled chicken could easily be enjoyed by itself as it is tender, juicy, flavorful, etc… but the remaining components work to further enhance the experience. Although this recipe has quite a ridiculously long ingredient list do not be discouraged because it is relatively simple to throw together. Toss the chicken in the marinade, whisk together the dressing, toast the croutons (or use store-bought), chop up the salad and then grill the chicken. That’s only 5 steps and the longest task is marinading the chicken, which is inactive time.
One year ago: Funfetti Macarons