Summer Cocktail and Dessert in One?

Hey Eileen, Look at this!

It could be a summer cocktail and dessert in one REALLY easy recipe.
I am totally making this this summer -- Lime Sorbet Margaritas

Citrus-Marinated Shrimp

Thanks to my friend Kathleen, we discovered a great shrimp ceviche this past summer that we all really enjoyed. Holland and I decided to recreate that recipe for a cooler-weather dinner, we marinated jumbo shrimp in olive oil, garlic, lemon and lime juice and cilantro. We sauteed this and served over orzo or rice. I served it with a salad, bread (great for sopping), and a side of roasted tomatoes and spinach (which George and I mixed into our shrimp, but the kids don't all like the spinach).

I wanted to take a picture of the dish because it looks so beautiful, but I forgot before dinner and this is what was left the two times I've made it for my family. The kids practically licked the dish clean (I think Holland actually did!).

Easy summer Risotto

I have made this before, but had to post this Fresh Tomato Risotto Recipe from The New Basics Cookbook. With summer ripe tomatoes and the microwave what more could one ask for?

1 T olive oil
1 C Arborio rice
3 C Chicken Stock or canned broth
1/2 C water
1/3 C dry white wine
6 small ripe plum tomatoes, halved, cored and chopped
2-3 T chopped, fresh basil leaves
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste
Grated aged hard chevre, for garnish

1. Heat the oil in a deep 2 1/2 quart microwave-safe casserole, uncovered, for 1 minute on full power (650 to 700 watts)
2. Stir in the rice. Cook 1 minute.
3. Stir in 2 Cups of the stock, the water, and the wine. Cook 12 minutes, uncovered. Stir in the remaining 1 Cup of stock, the chopped tomatoes, and the basil. Cook 8 minutes.
4. Season with pepper and nutmeg, sprinkle with cheese, and serve immediately.

Serves: 2 portions

If your micro is less powerful you may need to add coooking time, if you don't have a carousel, you may have to rotate the dish while it is cooking.

Notes: (1) I have also done it with canned fire roasted tomatoes and it was equally delicious! (2) It served the four of us and there was a little leftover.

HOT Dinners!

Heat wave here, and across much of the country, this week. What are you making for dinner to beat the heat?

Tonight, we are having chicken salad, tomato, mozzarella & basil salad, green salad and watermelon. Tomorrow my kids have a 1/2 day because of the predicted temps and no AC in the schools -- it may well be ice pops for dinner then!

Kathy's Baked Beans

1/2 pound bacon, browned and crumpled
1 medium onion, chopped and browned in bacon fat
2 large cans of B&M Baked Beans
1 can Kidney beans (I sometimes also add a can of Garbanzo beans)
1 can Butter beans

After browning bacon and onion add to crockpot along with the cans of beans. Add in 1/2 C ketchup, 1/2 C molasses and 1 t powdered mustard (I use Coleman's). The orginal recipe also calls for 1/2 pound of ground beef of turkey. (I have never used this as I always serve meat alongside the beans). Heat in Crockpot about 4 hours on low.

The Steak EVERYONE loves!

This summer we were lucky enough to visit Brendan & Sarah and enjoy Sarah's Korean Flank Steak. Since we returned, it has been a big request in our house, and one recipe that EVERYONE enjoys (YEAH!). Tonight, I am serving it with a peanutbutter noodles with shredded carrots and cucumbers. Can't wait!

Korean BBQ

Korean Marinade for Flank Steak

3 lb flank steak (while we love this with flank steak, we have used it with other cuts of meat as well and it works great) 1/2 c soy 1/2 c white sugar 1/2 c water 1/4 c sesame oil 1/4 c sake or I use whatever wine I have left over in the fridge 2 T chopped garlic (or more if you like it more garlicky) 1 T sesame seeds 1 t black pepper 1 bunch of scallions, washed and rinsed well. (If you don't have scallions, feel free to throw in some white onion wedges in with the beef after marinating.) Set aside scallions and meat. Mix everything else together in a large bowl (marinade ingredients.) Layer in green onions as you place in the flank. Continue until all flank is marinated. Pour remaining marinade on top. Marinate at least 8 hours or overnight if possible. I personally have found that a 24 hour soak yields the best flavor. If you are planning to freeze, you can allow it to soak and then portion off what you want into ziploc bags OR immediately put into bags and freeze. Try and put a bit of marinade into each bag when freezing. You can grill it on the bbq (our family favorite) or broil it in the oven for about 12-15 minutes, depending on your preference for rare, medium or well. *You can boil the marinade and serve with the steak for added yumminess.

Tailgating Recipes

I know it's real last minute, but we just found out that we have baseball games at 5pm and 8 pm tomorrow night. What are your favorite Tailgating recipes? Thanks for sharing!

Polka Dot Ice Cream Pie

My daughter Holland turned 10 yesterday! We can't believe she is double digits! We are big chocolate lovers here and often have some form of chocolate for birthdays, but Holland is also a sherbet/sorbet lover and this year asked me to surprise her with some kind of ice cream cake/pie. I have been saving this recipe for years and been meaning to try it -- Holland's birthday seemed like a perfect time and it was a HUGE hit.

Scoop balls of 3 different flavored sherbets, whatever your preference is (we used lemon, raspberry & blood orange) and freeze.

Soften 2 pts of vanilla ice cream and spread 1 pt. in a graham cracker crust. Push frozen sherbet balls into ice cream. Spread another pt of ice cream on top. Refreeze. Top with additional sherbet balls before serving.

Summer Pasta Salad Twists

I think I may have to try these 2 recipes this summer.
Buffalo Chicken Pasta Salad
http://www.epicurious.com/recipes/member/views/BUFFALO-CHICKEN-PASTA-SALAD-1231059

Antipasto Pasta Salad
http://www.bullz-eye.com/grub_for_guys/2010/pasta_salad_trio.htm

Shrimp Cocktail

Check out this twist on Shrimp cocktail! I think I'll try it!
http://www.bhg.com/recipe/appetizers-snacks/mediterranean-shrimp/

Let me know if you try it!

Summer Salads

Katie posted on her inhomecooking blog about summer salads yesterday. I laughed, because I made two salads to go with dinner last night, and was looking for some more for this week.

First, I tossed blanched green beans with halved cherry tomatoes, basil and balsamic vinegar. Simple and delicious.

For my second salad, I made a thai cucumber salad. I also added shredded carrots. Delish. I have included the cucumber recipe below. Both of these salads are likely to be new go-tos for me this summer. So easy, and so great!

Ingredients

• 3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
• 1 tablespoon salt
• 1/2 cup white sugar
• 1/2 cup rice wine vinegar
• 2 jalapeno peppers, seeded and chopped
• 1/4 cup chopped cilantro
• 1/2 cup chopped peanuts

Directions

1. Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
2. Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.

Chargrilled Vegetable Terrine

After wanting to make this recipe for years, I finaly did and it was easier than I originally thought. We enjoyed this last week and Regina asked for the recipe, so I thought I'd share it with all.

Chargrilled Vegetable Terrine
11 oz ricotta cheese
2 cloves garlic, crushed
8 large slices chargrilled eggplant, drained
10 slices chargrilled red pepper, drained
8 slices chargrilled zucchini, drained
1 1/2 rocket leaves ( I used Boston lettuce, fresh Basil would also be delicious)
3 marinated artichokes, drained and sliced
3 oz semi dried tomatoes (I used sun dried), drained and chopped
3 1/2 oz marinated mushrooms, drained and halved

1. Beat together ricotta and garlic until smooth. Season well and set aside. Line a 9 X 5 X 2 1/2 inch loaf pan with plastic wrap, leaving a generous amount hanging over the sides.

2. Line the base of the pan with half of the eggplant, cutting and fitting to cover the base. Top with a layer of half the red pepper, then all of the zucchini. Spread evenly with the ricotta mixture and press down firmly. Place the Lettuce leaves on top of the ricotta. Arrange the artichoke, tomato and mushrooms in three rows lengthwise on top of ricota.

3. Top with the remaining red peppers and finish with eggplant. Cover securely with the overhanging plastic wrap. Put a piece of cardboard on top and weigh it down with weights or small food cans. Refigerate overnight.

4. To serve, peel back the plastic wrap and turn the terrine onto a plate. Remove the plastic wrap and cut into thick slices and serve.

Summer Recipes

Now that summer vacation is here -- regardless of what the weather is saying -- I want light, fresh food. What are your favorite summer recipes?

Waffle Cones

Waffle Cones! While at the ice cream shop today, Erin asked could we make waffle cones at home? I found a recipe on-line and thought we might try it but first wanted to check if anyone has tried it? If so any tips or suggestions?  If not here is what I found if you are interested.

http://www.waffle-recipe.com/recipes/waffle-cone-recipe/