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Posts Tagged ‘Summer Recipes’

cherry bruschetta plated

We’ve been blessed with an abundance of big, sweet, delicious cherries in our area recently.

I came home with another bag of them yesterday and then found myself wondering if I could come up with an off-the-beaten path recipe to use a few.

I freely admit this is stretching the definition of bruschetta but if you really wanted, you could serve it on bread.

Regardless, the mixture of the sweet cherries, fresh mint and tangy cheese were a perfect combination! It’s like having a little summer party exploding in your mouth.

And the best part… it took just minutes to make!

Ingredients

Ingredients

Start by pitting your cherries.

Start by pitting your cherries.

Then chop them into small pieces. I halved them and cut each half into about 12 pieces.

Then chop them into small pieces. I halved them and cut each half into about 12 pieces.

Scoop the cherries into a bowl then go to work on the mint. Chiffonade (cut) a few pieces.

Scoop the cherries into a bowl then go to work on the mint. Chiffonade (cut) a few pieces.

Mix the cherries and mint together. (Aren't the colors fabulous?)

Mix the cherries and mint together. (Aren’t the colors fabulous?)

Pour grenadine syrup over the mint - cherry mixture and blend.

Pour grenadine syrup over the mint – cherry mixture and blend.

 

Toast a frozen waffle until it is crunchy.

Toast a frozen waffle until it is crunchy.

Quarter the waffle.

Quarter the waffle.

Top with goat cheese then add the cherry mixture. Serve and enjoy!

Top with goat cheese then add the cherry mixture. Serve and enjoy!

Cherry Mint Bruschetta

1 frozen waffle

2 tbsp. goat cheese

6 large cherries

1 tsp. grenadine syrup

1 tsp. chopped mint

Cherries and mint for garnish, if desired

Pit and chop cherries, scoop into a bowl and mix with mint. If you are using fresh mint, right off the plant, it is strong, so you can cut back the amount to 1/2 tsp. Stir in grenadine syrup and set aside.

Toast the frozen waffle until it is crunchy on the outside. Cut into quarters. Top with a sprinkling of goat cheese then spoon on cherry-mint mix.

Serves two.

Note: You can definitely use a rustic country bread instead of the waffle for a true bruschetta, if you so desire.

She Who Loved the Mix of Flavors and Textures

 

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my-salad

The temps at our house this week have been over the 100 degree mark.

In light of that misery, nothing sounds good to eat except salads and ice cream. (Talk about  balanced diet!).

Here’s one of our favorite salad recipes. It just takes a few minutes to grill the meat so you aren’t left outside melting into a puddle for long.

Flank Steak – can get tough if you don’t cook it quickly.

Ingredients

Season the meat.

Grill over indirect heat.

It takes about two minutes for each side to be done.

Captain Cavedweller’s version of the salad removes any attempt at healthy eating. It isn’t for the faint of heart.

Flank Steak Salad

1-2 flank steaks per person

lettuce (whatever kind you like best is fine – yes I was lazy and used bagged lettuce)

tomatoes (sliced)

cucumber (sliced)

sliced black olives (again, lazy and used pre-sliced)

shredded colby-jack cheese (pre-shredded – lazy and yes, there is a trend developing here)

salt

pepper

Mrs. Dash (or whatever meat seasoning you like)

Flank steaks are thin cuts of meat that cook really fast. Season them with salt, pepper and whatever seasoning you like best. Get creative – CC usually does which is why I ask for half-seasoning on my meat!

Grill the flank steak for just a few minutes. CC put these on a hot grill with indirect heat. It took just shy of two minutes per side for them to be done to perfection.

Once the meat is done, let it rest a few minutes before slicing. I made long, thin strips of meat and CC whacked his into bite-sized submission.

Layer lettuce, tomato slices, olives and cucumbers in a dish or bowl. If you want the cucumbers to look fancy, peel and then run a fork’s tines down the outside of it all around. It creates a nice pattern when they are sliced.

Place the meat on top and then finish with a sprinkle of cheese. I added Feta cheese crumbles to my salad and it was tasty. CC added croutons, sunflower seeds and almost everything except the kitchen sink to his salad. My point would be, add whatever tastes good to you.

Stay Cool!

She Who Loves A Good Salad for Dinner

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Rootbeer Cupcakes finished

The other day I discovered a bottle of root beer in the fridge and debated drinking it or doing something fun with it.

I’m glad I went with something fun. These cupcakes (particularly the frosting) are super yummy and just scream “summertime!”

Staring with a cake mix, they are easy to make and the frosting can be whipped together in a jiffy!

Ingredients

Ingredients

Mix everything together, saving the addition of the root beer for last. I loved the way it bubbled up in the bowl.

Mix everything together, saving the addition of the root beer for last. I loved the way it bubbled up in the bowl.

Pour into paper-lined muffin cups and bake at 350 degrees until the tops bounce back when touched (about 15 minutes or so).

Pour into paper-lined muffin cups and bake at 350 degrees until the tops bounce back when touched (about 15 minutes or so).

Remove from pan and cool completely.

Remove from pan and cool completely.

While the cupcakes are cooling, mix up your frosting. You'll need some vanilla (and you can use canned frosting for this or make your own. If you make your own, use  1 1/2 cups powdered sugar, 1/4 cup butter, 2 tbsp. milk and 1 tsp. vanilla. Blend together and set aside.

While the cupcakes are cooling, mix up your frosting. You’ll need some vanilla (and you can use canned frosting for this or make your own. If you make your own, use 1 1/2 cups powdered sugar, 1/4 cup butter, 2 tbsp. milk and 1 tsp. vanilla. Blend together and set aside.

Here are the ingredients for the root beer frosting.

Here are the ingredients for the root beer frosting.

The root beer concentrate gives it the chocolatey color.

The root beer concentrate gives it the chocolatey color.

If you like root beer, the smell of the frosting will make your mouth water in anxious anticipation.

If you like root beer, the smell of the frosting will make your mouth water in anxious anticipation.

 

To get a root beer float affect on the cupcake, mix the vanilla and root beer frosting.

To get a root beer float affect on the cupcake, mix the vanilla and root beer frosting.

 

I just swirled it on. Swirling was very tasty.

I just swirled it on. Swirling was very tasty.

Root Beer Cupcakes

1 white or vanilla cake mix

3 eggs

1/3 cup oil

1 1/4 cups root beer

2 tbsp. root beer concentrate

Vanilla Frosting (optional)

Root Beer Frosting

Root Beer Frosting

1 1/2 cups powdered sugar

1/4 cup butter (softened)

1 tbsp. root beer concentrate

1/4 cup root beer

Preheat oven to 350 degrees.

In a large mixing bowl, mix cake mix, eggs, root beer concentrate and root beer until smooth. Pour into paper-lined muffin cups and bake until tops bounce back when touched (about 15-18 minutes).

Remove from oven and cool completely.

Mix together the root beer frosting ingredients.

For a simple vanilla frosting, mix 1 1/2 cups powdered sugar with 1/4 cup softened butter, 2 tbsp. milk and 1 tsp. vanilla extract.

If you want to give the cupcakes more of a root beer float flavor, mix the vanilla and root beer frosting together. You can also just use the root beer. If you do that, double the frosting ingredients so you’ll have enough.

Try to keep from snitching as you frost the cupcakes because the root beer frosting is amazingly delicious. Even Captain Cavedweller raved about how good it was – and that is saying something.

For an added pop of color and fun, insert a paper straw before serving.

Note – you can find root beer concentrate in the flavoring section of most grocery stores (look near the vanilla extract).

She Who Will Make These Again

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For those of you celebrating Independence Day all weekend, here are a few of my favorite summer entertaining recipes.

ribs doneBarbecue Pork Ribs

The prettier, lighter version of Flank Steak Salad. I tossed on a few crumbles of Feta Cheese and, boy, was that a good decision.

Flank Steak Salad

Top with paprika and parsley then dig in!

Chunky Potato Salad

caprese finishedTomato Caprese Salad

finished-saladSummer Fruit Salad

I skipped a few steps here as the ice cream was melting way too fast in our hot house.  Pour mix into pie pan. Freeze for three hours (or longer)  and garnish with whipped cream, Mandarin oranges and a sprig of mint if you want  to get all fancy-pants. Which I did. And it was yummy.

Orange Dream Pie

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