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Enjoying Life One Bite at a Time!

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Never Forgotten

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Today marks the 10th anniversary of a day that will forever be remembered by each and every American.  A day that forever changed our lives as we knew them.  A day that a sense of security was taken from us.  Today is the 10th anniversary of 9/11/01.  I can’t believe it’s been 10 years since terrorists attacked our country and turned ourlives upside down. 

I remember where I was, what I was doing and the paralyzing shock that came over my body when I saw that first plane crash.  The devistation that came over me is indescribable.  My heart broke for every single person and family that was affected by this attack; and my heart still goes to each and every one of you. 

I also want to thank the first responders; the police officers and firefighters, who put their lives on the line to rescue others and pull them from harms way.  Thanks for doing that not only on 9/11/01 but each and everyday you go to work.  Also, thank you to all the men and women who have, are and will fight for our freedom.  It is because of you that we can live the lives we live each and everyday.  You are greatly appreciated, loved and prayed for every single day.  Thanks for all you do and for putting your country first.

As our nation faces the 10th anniversary of this terrible terrorist attack; remember the people who lost their lives and the families that lost their loved ones.  Take advantage of each and everyday that you have; and today do something with those you love and remeber those who have lost their loved ones. 

May God Bless Everyone and Our Country.

Pressed Picnic Sandwich

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I’ve kind of been on a sandwich kick lately.  I’m not sure what it is but every time I turn around I find a sandwich that I just HAVE to make.  I have so many sandwich recipes saved right now it’s not even funny.  Although I want to try every recipe when I come across it, I restrain myself to avoid a total sandwich burn out.  
This sandwich is absolutely delicious.  It has so many different flavors going on, but they all blend perfectly together.  From the roasted red pepper pepperoncini spread, the sharp and creamy goat cheese, the salty proscuitto and salami, buttery artichokes and peppery arugula; this sandwich is a guaranteed winner and will not disappointed.  This isn’t a sandwich for the weak of heart…or stomach.  This is hands down, a serious sandwich.  This is the perfect meal for those days when it’s too hot to cook…and we’ve had plenty of those this summer, but it’s also the perfect sandwich to take on a picnic or family outing.  It travels well and it’s even better the longer it sits because they flavors meld together even more.  Whether you’re looking for a make ahead meal, a delicious sandwich or just wanting to try something new; you’ll love this sandwich!  


Pressed Picnic Sandwich

Ingredients-

For the roasted red pepper and pepperoncini spread-

1/2 Cup mayonnaise
1/3 Cup roasted red peppers, finely chopped
1 Tbsp fresh lemon juice
2-3 Pepperoncini peppers, finely chopped
1 Clove garlic, grated
Kosher salt and freshly ground black pepper

For the sandwich-

1 (12-14in) loaf ciabatta bread, sliced lengthwise
5 oz herbed goat cheese
1/4 Pound proscuitto, thinly sliced
1/4 Pound salami, thinly sliced
1 Cup marinated artichoke hearts, drained and sliced
2 Cups loosley packed arugula
Balsamic vinegar, as needed
Kosh salt and freshly ground black pepper

Directions-

For the spread-

Combine the mayonnaise, roasted red peppers, lemon juice, peppers and garlic in a bowl and stir until combined.  Season with salt and pepper and set aside.

For the sandwich-

Scoop out the center of each bread half, creating a hollow space for the ingredients.

Spread the herbed goat cheese on each half of the bread, followed by the red pepper spread. 

On the bottom half; lay the slices of proscuitto, salami, artichoke hearts and top with the arugula.  Drizzle with the balsamic vinegar and season with salt and pepper.  Place the top half of bread on the sandwich wrap tightly with plastic wrap.  Place the sandwich between 2 sheet trays and then top with a heavy object (cast iron skillet) and place in the refrigerator for at least 4 hours or overnight.

To serve, unwrap and slice into 8-10 servings. 

Recipe Source: Kelsey Nixon, Kelsey’s Essentials

Gazpacho

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I love summer, for so many reasons.  One of the reasons I love summer is all the fresh fruit and produce that is available.  We have a small garden in our yard and it is wonderful being to walk out, grab what I need and start my cooking.  Although the convenience is great; the taste of the fresh fruit and vegetables is wonderful.  There isn’t much that can top the taste of a truly vine-ripened tomato.   There is nothing that compares to the taste of fresh, garden vegetables.  I take advantage of all of the fresh vegetables during the summer; they just have so much more flavor and the food really does taste better. 

Gazpacho is the perfect dish not only to utilize all of those great, fresh vegetables but it’s the perfect answer to soup in the summer.  There aren’t many times, especially this summer with 110 degree  (plus) temperatures, that I just crave soup.  Even on those rare occasions that I do crave soup during the summer months, I rarely eat it because it’s just so hot.  And lets face it; who wants to sit and heat a steaming bowl of hot soup when it’s sweltering outside?  Not me!  Well, now I can have my soup on a hot summer day and not feel incredibly overheated or weighed down once I finish.  Gazpacho is packed full of fresh vegetables and very filling but doesn’t weigh you down like most soups and stews, and it’s served cold.  Yes, a soup that is served cold!

Although gazpacho is nothing new, it’s newer to me.  I’ve heard of it several times but never really ventured out and had any.  The other day I decided to bite the bullet, make some and try it out.  Boy, can I tell you how happy I am that I ventured out and tried this?  I am so happy!  This soup is delicious; and it’s perfect especially on those hot summer days when it’s just too hot to even think about cooking…or even heating something up in the microwave.  This would be perfect paired with nothing more than some crusty bread; but could be paired with multiple things and served as a side.  I did just that; this accompanied grilled garlic bread and garlic, butter shrimp kabobs.  This meal was a winner; it was the perfect balance of flavor and at the end I didn’t feel weighed down or miserable.  If you’ve never tried gazpacho you must; and if you have tried it and love it you must try this recipe.  I promise you’ll fall in love with it…we did!

Gazpacho

Ingredients:

1 1/2 Pounds vine-ripened tomatoes
1 Cup tomato juice, reserved from the tomatoes
1 Cucumber peeled, seeded and chopped
1/2 Chopped bell red pepper (I used green)
1/2 Cup chopped red onion
1 Small jalapeno, seeded and chopped
1 Medium garlic clove, minced
1/4 Cup extra-virgin olive oil
1 Lime, juiced
2 Tsp balsamic vinegar
2 Tsp Worcestershire sauce
1/2 Tsp toasted, ground cumin
1 Tsp kosher salt
1/4 Tsp freshly ground black pepper
2 Tbsp fresh basil leaves, chiffonade

Directions:

Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.

Make an “X” with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, about 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

Recipe Source: Alton Brown, Food Network

Fried Green Tomato BLT

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BLT‘s are a classic and one of my all time favorite sandwiches.  It is a simple sandwich; but at the same time it’s simplicity is complex with all of the flavors and textures.  I love the crispiness of the bacon, the crunch of the lettuce, and the sweet juiciness of the tomato; when all of these flavors and textures are paired together they make for the perfect sandwich. 

You just can’t get much better than the basic BLT, that’s why it’s a classic afterall!  From time to time it’s nice to put a different spin on a classic to change it up a bit.  That’s what done with this fried green tomato BLT.  This sandwich takes two classics that are delicious themselves and combines them to make a sandwich that is truly out of this world. 

There are so many textures going on with this sandwich; each bite is packed with flavor and the perfect amount of cripsy, crunch-i-dy (is that a word?) flavor.  Just the bacon, fried tomatoes and lettuce alone are enough to make a great sandwich but then there’s teh basil mayonnaise.  Basil mayonnaise…wow!  This stuff is packed with as much flavor as you can get in a spread, but it somehow blends perfectly with everything else on this sandwich and enhances the flavors even more.  This mayo is light, fresh, full of the basil flavor, but then the acidity from the lemon really helps to balance everything and to make the perfect spread.  Not only was it incredible on these sandwiches; but we’ve had them on every other sandwich and burger for the last few weeks.  Now we not only have a container of regular mayonnaise in our fridge, but now we have basil mayonnaise as well.  I guess this is going to become a staple on our condiment shelf! 

This sandwich is delicious.  I believe it will be no time before it’s deemed a classic!  You have to make this sandwich…and I mean soon.  You have no idea what you’re missing out on!
Fried Green Tomato BLT with Basil Mayonnaise

Ingredients:

For the basil mayo-

1 Cup basil, loosley packed
1/2 Cup mayonnaise
1 Tbsp fresh lemon juice
1/2 Tsp dijon mustard
Kosher salt and freshly cracked pepper

For the sandwich-

16 (1/8-inch) slices pancetta
8 Slices country bread, sliced thick
1 Cup arugala, loosely packed
Kosher salt and freshly cracked pepper

For the fried green tomatoes-

1 Cup rice flour, divided
1 Large egg
1/4 Cup buttermilk
1/2 Tsp baking powder
1/4 Tsp baking soda
1/2 Cup cornmeal
Kosher salt
Pinch cayenne pepper
8 slices green tomatoes, 3/4 – 1 in thick (about 2 medium green tomatoes)
Vegetable oil, for frying

Directions:

For the mayo-

In a food processor, puree the basil, mayonnaise, lemon juice and mustard. Season with salt and pepper and set aside.

For the sandwich-

Place the pancetta slices in a large nonstick saute pan set over medium heat and saute on both sides until crispy, about 3 minutes per side. Set aside on a paper towel-lined plate until ready to assemble the sandwich.

For the tomatoes-

In a large shallow dish, add 1/4 cup flour. In a separate baking dish, beat the egg, buttermilk, baking powder and baking soda. In a separate large shallow dish, add the remaining 3/4 cup flour, cornmeal, salt and cayenne pepper.

Dredge the tomatoes in the flour, followed by the egg mixture and finally coat with the cornmeal mixture, shaking off any excess in between dredges. Place the tomatoes on a wire cooling rack set inside a rimmed baking sheet. Repeat the process with all the tomatoes.

Pour a 1-inch layer of vegetable oil into a cast-iron skillet. Heat the oil over high heat until it reaches 350 degrees F.

Carefully add 4 tomato slices to the oil and fry until the tomatoes are golden brown, about 2 minutes on each side. Transfer the fried tomatoes to a baking sheet or plate lined with paper towels, season with salt and cool. Repeat with the remaining slices.

To assemble-

Slather each slice of bread with a generous amount of the basil mayo. Top 4 of the bread slices with 4 pieces (per bread slice) of crispy pancetta, 2 fried green tomatoes and top with arugula. Finish by topping the sandwich with the other slice of bread.

Recipe source: Kelsey’s Essentials

Peanut Butter Reeses Pie, A Pie For Mikey

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What are you grateful for?  Have you thought about that lately?  As our life goes on day after day, it is easy for us to overlook the little things and take so many things for granted.  It is unfortunate that it sometimes takes a great loss for us to stop, reflect, and appreciate everything in our lives, both big and little.  So, right now, I ask you to stop whatever you are doing to take a moment to think about your life and what you are grateful for. 

Here are a few things that come to mind immediately when I think about what I am grateful for today:

*My family and loved ones
*Memories that don’t fade
*Comfort and compassion…of strangers
*The safety and comfort of home

I know this post isn’t like most of my posts.  Today, this is a special post to honor the memory of a man, husband and father (whom I never had the pleasure of knowing), Mikey Perillo.  Mikey was the husband of a food blogger, editor, and mother of two, Jennifer Perillo.  Mikey Perillo left this world, suddenly, last Sunday after collapsing from a heart attack.    He was taken from this world so quickly; there was no time for goodbyes, hugs, kisses or I love  you’s.  In the blink of an eye he was gone.

Although I don’t personally know the Perillo’s my heart breaks for Jennifer and her two girls.  Her two girls loved their daddy and thought he hung the moon; and now there will be no more laughs, hugs, or dances because he was taken from them in an instant.  I pray for Jennifer that she can not only find the strength to cope with this great loss, but to be a comfort and source of strength for her two young girls who are struggling to cope and understand this great loss. 

This unfortunate loss comes as a reminder to not take anything or any day for granted.  Each day is a gift that is full of opportunities, and that will be filled with the memories that we make.  Be grateful for your loved ones, for each day we are given with all of our friends and family and for all of the opportunities that we are given.  Don’t take a thing, not even a second for granted, because there is no guarante there will be a tomorrow.

I say all that to say this.  Live each day to it’s fullest.  Don’t put things off until tomorrow that can be done today.  Be sure to tell your loved ones how much you love them and tell them as often as you can.  Cherish every day, hour and second; and make as many memories as possible.

Now I’m sure you’re asking yourself “what does all this have to do with pie?”  It has everything to do with pie.  Although Jennifer has had a lot on her mind, she has posted on her  blog a couple of times over the past few days to honor the memory of her husband.  Her latest post had a request:
 “For those asking what they can do to help my healing process, make a peanut butter pie this Friday and share it with someone you love. Then hug them like there’s no tomorrow because today is the only guarantee we can count on.”

So to help Jennifer’s healing process the blogasphere has pulled together and flooded the internet with peanut butter pies today.  It’s amazing how people who don’t know each other, but have a common tie, will pull together to support one of their fellow bloggers in a time of saddness or need.  So in honor of Mikey, here is a Peanut Butter Reeses Pie.

Peanut Butter Reeses Pie

Ingredients:

1 Pie crust, baked and cooled

1 1/2 Cups (1 lb) creamy peanut butter
1 Cup heavy whipping cream
1 (14oz) can sweetend, condensed milk
1 (8oz) package cream cheese, room temperature
1 package mini Reeses cups

Directions:

Place cream in a bowl of a stand mixer.  Fit mixer with a whisk attachment and turn mixer on high and beat cream until fluffy and peaks form.  Set aside.

In a separate bowl, combine the peanut butter and cream cheese and whisk on high until light and fluffy, about 2-3 minutes.  Add the condensed milk and whisk together on medium until well combined. 

Fold 1/3 of the whipped cream into the peanut butter mixture, until combined.  Lastly, fold the remaining whipped cream into the peanut butter, but do not over mix.

Line the bottom of the pie crust with the mini Reeses cup, forming a solid layer.  Pour the peanut butter filling into the prepared pie shell.  Place the pie in the refrigerator and chill for at least 2 hours before serving.

Serve as is, with drizzled chocolate and/or peanut butter, and/or whipped cream.

Recipe source: Lynsey original

Grilled Peaches With Cream

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What comes to mind when you think of summer?  For me it’s light, fresh foods; strawberries, peaches, tomatoes, corn on the cob, and the list goes on and on.  Summer is the time to relax, enjoy the fresh fruits and veggies from the garden and fire up the grills for all of those wonderful summber bbq’s.  As much as I love fall and all the foods that go with it; I can never wait for summer to roll around.  While summer is should be winding down; it’s still hot as ever, our garden is still producing goodies, and the grill is still being fired up. 

We have been using our grill quite a bit this summer along with grilling the normal summer foods, I’ve also been trying a few new foods on the grill.  I have had a blast experimenting with new recipes and I still have some more I want to try before summer comes to an end.  (Let’s enjoy it while we can because when winter gets here we’ll be wishing it was summer all over again!)

I have always seen people make grilled fruits and grilled desserts but I’ve never attempted them.  I guess I’ve always been a little intimidated by grilling different things, other than meats, on the grill because some of the other foods are so fragile.  I do, however, love the taste of grilled fruits (especially pineapple) so I decided to overcome my fear and attempt to grill fruit.  When I came across this recipe for grilled peaches and cream, it looked delicious and yet simple enough for me to attempt and not get overwhelmed.  When trying new techniques (or basic techniques using new foods), I like to start out small and simple and then move on to the bigger things.  These peaches were the perfect “starter” recipe for me to start grilling fruit.  These were incredibly simple to prepare, not a lot of ingredients and simply delicious.

I love the taste of these peaches.  They are packed full of flavor.  They are sweet, juicy, and smokey all at the same time.  The peaches themselves are devine; but after topping them with fresh whipped cream and honey…can I just say WOW?  These are incredible.  These are the perfect way to end a summer meal; they are sweet and enough to quench your sweet craving yet light enough so you’re not weighed down after a meal.  You definitely won’t be able to get enough, and you’ll literally be licking the plate to make sure you have consumed every last drop of juice, honey and whipped cream!  My mouth is watering as we speak…and I can’t wait for more.

Grilled Peaches and Cream

Ingredients:

4 Firm fresh peaches, halved, pits removed

1/2 Stick unsalted butter, melted
2 Tbsp dark brown sugar
1/2 Cup heavy whipping cream
1/2 Tsp vanilla extract
1 1/2 Tbsp honey

Directions:

Preheat grill to medium high.

Combine melted butter and brown sugar in a small bowl. Dip the cut side of each peach into butter mixture then place on the grill. Grill over direct medium for 2-3 minutes on each side. Remove to a plate to cool slightly.

While peaches are cooling, combine heavy cream, vanilla, and honey in the bowl of a stand mixer with whisk attachment. Beat, gradually increasing speed, until soft to stiff peaks form. Spoon over warm peaches, drizzle with extra honey, and serve immediately.

Recipe Source:   Peace, Love and French Fries, featured on The Novice Chef

Pancetta Wrapped Asparagus

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Asparagus is a pretty standard side around our house.  It’s easy to prepare, versatile and we love the taste.  Although we aren’t opposed to how I normally prepare it, it is nice to have a new twist on a standard side dish.  I try to keep things interesting and changed up from time to time to ensure we don’t fall in a rut of eating the same thing day after day, week after week.  Don’t get me wrong; there are plenty of times when we have it prepared the same way and that is totally fine, but this time I was ready to give our taste buds a break from the same monotonous steamed or broiled asparagus! 

Pancetta is a staple in a lot of people’s pantry; and while it hasn’t been a staple in mine in the past I can guarantee it will be now.  Pancetta is similar to bacon but it is salt cured and not smoked.  The taste of pancetta is similar to bacon, but it doesn’t really have that smoky flavor and is a little more salty than regular bacon.  Although they are both equally delicious; it’s nice to have a change from regular bacon from time to time.  I will definitely keep pancetta on hand for those times when I want a little something different and also so I can try all of those wonderful recipes I’ve seen that use pancetta.

These pancetta wrapped asparagus bundles were delicious.  Although there’s not a whole lot going on, these few ingredients pack in a punch of flavor in every bite.  I loved the combination of the crispy, salty pancetta with the olive oil and the rich flavor of the asparagus.  Roasting them in the oven really gave them a superb flavor; the pancetta was rich in flavor and the asparagus had almost a nutty flavor and together they blended perfectly.  This side is delicious, simple and yet elegant enough to dress up any plate. 
Pancetta Wrapped Asparagus

Ingredients:

1 Pound asparagus spears
8-10 slices pancetta, thinly sliced
2 Tbsp olive oil
1 Tspn Kosher salt

Directions:

Preaheat oven to 375. 

Drizzle 1 tablespoon of olive oil on a cookie sheet and set aside.

Gather 3 pieces of asparagus and bundle them, wrap a slice of pancetta around the asparagus spears to hold them together.  Place asparagus bundles, with the pancetta seem-side down, on the prepared cookie sheet.  Continue this process until all asparagus spears are gone.  One all the bundles are complete drizzle with the remaining olive oil

Place in the preheated oven and bake for 10 minutes.  Once the spears have been in there for 10 minutes, increase the heat to 400 and cook an additional 5-10 minutes.

Remove from oven and immediately sprinkle with Kosher salt and serve.

Recipe Source: Lynsey Original

Chicken and Asparagus Crepes

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While they can be served with both savory and sweet fillings, crepes are most commonly associated with sweet or breakfast type foods.  Although that is rapidly changing, as people are finding more and more savory fillings to pile into their crepes.  Until now, I have never had crepes and I’m not really sure why.  I see recipes for them all the time and I always tell myself that I am going to try them and then I never do.  I’m so glad I finally got around to it because they were delicious!

The crepes were light and buttery while having  perfectly, delicious, crunchy edges.  And the filling, wow, it was equally good.  I loved the creaminess of the filling; and the rich and flavorful cheese and the chicken; all the ingredients complimented one another perfectly.  There were a variety of textures; the flufiness of the crepe, the rich creaminess of the filling, and the crunch from the aspargus in the sauce.  This dish was perfect; it had every flavor and texture one could possibly want, and each bite was filled with a little bit of everything.

I definitely encourage you to make crepes if it’s something you’ve been thinking about for a while.  They are not hard to make but they definitely take a little time and patience, but they are so worth it in the end.  I think once you make them and get over any fears you may have, you will make them from now on for any dish your heart desires; savory or sweet!  The next time I make crepes, which will be very soon, I will be making a dessert!    

Chicken and Asparagus Crepes

Ingredients:
3 Tbsp unsalted butter, plus more for the dish
2 1/2 Cups shredded rotisserie chicken
1 1/2 Cup ricotta cheese
3/4 Cup grated parmesan cheese, pluss more for serving
1/4 Cup chopped fresh herbs (such as parsely, dill, chives or mint)
Kosher salt and freshly ground pepper
8 crepes, store bought or homemade
1 Shallot, sliced
1/2 Pound asparagus, trimmed and cut into pieces
3/4 Cup low-sodium chicken broth
1 Tsp finely grated lemon zest

Directions:

Preheat oven to 425.  Butter a large baking dish and set aside.

Combine the chicken, ricotta, 1/2 cup parmesan cheese, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl.  Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling.  Place the crepes, seam-side down, in the baking dish, continue until all crepes are stuffed.  Cover with foil and bake until the filling is hot, about 15 minutes.

Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat.  Add the shallt and cook until it softens, about 1 minute.  Add the asparagus and cook until just tender, about 3 minutes.  Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes.  Stir in the remaining 1/4 cup parmesan and season with salt and pepper.

Divide the crepes among plates, top with asparagus and sauce, and sprinkle with parmesan.

Recipe source:  Food Network Magazine, April 2011

Steak and Hummus Sandwiches

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I am a huge fan of meals that are healthy and nutricious and it’s even betther when they can be on the table in about 30 minutes.  Meals like this are a lifesaver for a busy, working mom like myself.  I love to cook but hate to make my family wait for an hour and a half or more for a meal.  By the time the food gets to the table everyone is starving and very irritable and that make for an unpleasant night.  So quick, weeknight meals are a plus!  What makes this meal even better is that it is a 2 for 1.  What do I mean by that?  Make grilled steak with tapenade for supper one night and use the leftover steak for this wrap later in the week.  When you plan these meals you already have 2 meals for the week!

These steak wraps were delicious, and incredibly quick to put on the table.  I thoroughly enjoyed this grilled steak with tapenade; the steak was delicious by itself but after topping it with the tapenade, wow!  It was so good and a multitude of textures and flavors that blended so well together.  There was plenty of steak for us to fill up on one night and then use the rest another night for these steak wraps.  These, too, were extremely delicious, and brought a whole new flavor to the table.  While the steak itself was just re-heated, the toppings brought new life and flavor.  I loved the contrast of the of the banana peppers and onions with the hummus; it was so good and refreshing.  This is the perfect meal for the summer; quick and easy and the preparation doesn’t heat up your entire house.  While there is nothing wrong with leftovers, it’s always nice to have something different and these steak wraps are a great way to use up leftovers but they add a new twist to the dish. 

Steak and Hummus Sandwiches

Ingredients:

1/2 Red onion, thinly sliced
1/2 Cup sliced pickled banana peppers, plus 1/2 cup juice from the jar
1/2 Cup hummus, homemade or store bought
1 Pound grilled flank steak, reserved from steak with tapenade
2 Tbsp extra-virgin olive oil
Kosher salt and freshly ground pepper
4 Pocketless pitas
8 Romaine lettuce leaves, thinly sliced
Hot sauce, for topping (optional)

Directions:

Preheat a grill or grill pan to medium high.  Toss the onion, banana peppers and 1/3 cup of the pepper juice in a bowl.  In a separate bowl, whisk the hummus with 3-4 tablespoons of water until smooth and pourable.

Thinly slice the steak against the grain, then cut crosswise into bite-size pieces.  Toss with the remaining 3 tablespoons of pepper juice, 1 tablespoon olive oil, and salt and pepper to taste.

Brush the pitas on one side with the remaining 1 tablespoon olive oil and season with salt and pepper.  Grill, oiled-side down, until lightly toasted, about 1 minute. 

Remove the pitas from the grill and top with the steak.  Drain the onion and peppers; divide evenly among the pitas.  Top with the lettuce and drizzle with the hummus sauce.  Top with hot sauce, if desired.

Recipe Source: Food Network Magazine, May 2011

Roasted Strawberry Lemon Ice Cream

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I scream, you scream we all scream for ice cream! 

It’s national ice cream month and what better way to celebrate than with homemade ice cream.  I love making ice cream, the more I make it the more I love it!  Although I have never met an ice cream flavor I don’t like, I love making it because you have total control over the ingredients and flavors.  What could be better?  Another plus about making your own ice cream is you can make smaller batches of ice cream, this way you can go through each batch faster than the huge store bought cartons and try make more flavors to try! 

I love strawberries and I love lemons, and the combination of the two are incredible! When I saw the recipe for this ice cream it moved to the top of my list.  I love roasting vegetables and love the flavor of the roasted vegetables but I have never thought of roasting fruits.  I’m not sure why it’s never crossed my mind but when I saw that this recipe called for roasted strawberries I was intrigued.  Roasting these strawberries in the sugar mixture only helped to intensify their sweetness.  I tested a strawberry, or two or three, when I took them from the oven and they were delicious!  I could have eated the entire batch of roasted berries but I knew I had to stop so I could make this delicious ice cream!  I’m so glad I refrained from eating the entire batch because this ice cream was fabulous.  It was light and creamy, yet refreshing at the same time because of the bright fruit flavors.  The flavor of lemon really came through, and while it was delicious, next time I will use more of the strawberry puree to get a little more strawberry flavor.  This is the perfect dessert for these hot summer days we are encountering and the perfect way to end any meal.

Roasted Strawberry Lemon Ice Cream

Ingredients:

Roasted Strawberries-

1 Pint strawberries, hulled and sliced
1 Cup sugar
3 Tbsp fresh lemon juice
1 Tsp lemon zest

Ice Cream Base-

1½ Cups whole milk
2 Tbsp cornstarch
4 Tbsp cream cheese, softened
1 Tsp fine sea salt
1¼ Cups heavy cream
1 Cup sugar
2 Tbsp light corn syrup
¼ Cup buttermilk
Zest of 1 lemon
4 Tbsp lemon juice

Directions:

For the strawberries-

Preheat the oven to 375.

Combine the strawberries with the sugar in an 8 inch square glass baking dish. Roast until just soft, about 8 minutes. Let cool slightly. Puree the berries, lemon zest and lemon juice in a food processor. Measure ½ cup of the pureed berries; refrigerate the rest.***

***I will use a cup or more of the puree next time
For the ice cream-
 
Mix 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
In a 4 quart saucepan, combine the remaining milk, the cream, sugar, and corn syrup and bring to a boil over for 4 minutes. Remove from the heat and whisk in the cornstarch slurry. Return to a boil cook until slightly thickened,about 1 minute. Remove from heat.
Gradually add the hot-milk mixture to the cream cheese, whisking until smooth. Add the reserved ½ cup strawberry puree, lemon juice, lemon zest and the buttermilk and blend well. Pour the mixture into a 1-gallon freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Pour the ice cream base into the frozen canister of an ice cream maker and spin until thick and creamy.

Pour into a well sealed container and place in the freezer.

Recipe Source: Adapted from Eggshells Kitchen Company

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