Fancy pants stemware not required
Here is a refreshing way to spend the afternoon. Make sure to use homemade creme de menthe.
- 3 cups ice
- 1 cup creme de menthe
- 2 cups strong espresso room temperature or cold
- 1/4 cup Kamora
- 1/2 cup whole milk
Put everything into a blender and pulse until smooth and creamy. Keep blended drink in the freezer until ready to pour.
So many peppers, so many filling options
This is yet another way to stuff peppers that takes advantage of how pintos break down into creamy yumminess when cooked twice. Use any color of pepper you want, just choose ones that can stand up on their own.
Peppers Stuffed with Pintos and Corn
- 4 whole peppers tops sliced off and cleaned out
- 1 cup white rice
- 1 cup grilled corn kernels
- 2 jalapenos diced fine
- 3 green onions chopped fine, white separated from green
- 2 cups cooked pinto beans
- 16-24 grape tomatoes quartered
- 2 cups chicken stock
- 3 tbsp chopped cilantro
- 1/2 tsp turmeric
In a large oven safe saute pan melt 2 tbsp butter over medium low heat. Add white part of onion and jalapenos and saute until softened. Add rice and stir to coat. Add corn, turmeric, 1 tbsp cilantro, beans and stock. Bring to a boil then place in an oven at 350 degrees and cook until all liquid is absorbed and rice is fluffy, stirring every so often, about 30 minutes. Lightly coat peppers in olive oil. Remove for oven, stir in green parts of onion, tomatoes and remaining cilantro. Season with salt and pepper and spoon filling into peppers. Place tops on top and bake until peppers are browned on a baking sheet, about 20 minutes. Top with sliced cheese if desired and bake until it melts or serve without.
Simple is always a good way to be
Figs are really starting to come in down here and one of Katherine’s coworkers brought her a batch he’d pick from his own tree. They needed to be eaten that night, but who has time for elaborate desserts after work? We’d had such luck popping them under the broiler that we decided to do it again. This is a more savory dish and would work well with grilled meat or as a less-sweet finish to a nice meal. She shared the recipe with her coworker who provided the figs and he said he loved them warm, but loved them even more once they’d cooled about 30 minutes. (Ours were gone long before then!)
Figs with Honey, Olive Oil and Sea Salt
- 1 pint fresh figs, trimmed and washed
- 2 tbsp honey
- 1- tbsp extra virgin olive oil (enough to thin the honey for coating)
- 1/2 tsp sea salt
Spray a baking sheet with cooking spray. Heat broiler to high. Whisk honey and olive oil together and toss with figs. Arrange in a single layer on baking sheet. Sprinkle with sea salt. Broil for five minutes. Serve warm.
Oh polenta what can’t you do
This is a classic Sicilian appetizer that works well hot or cold. Serve it over polenta or with toasted bread.
- 1 1/2 lbs eggplant partially peeled and cut into 1/2″ cubes
- 1 large rib celery diced fine
- 1 onion sliced in half and then sliced paper thin
- 10 Roma tomatoes peeled and cut into chunks
- 3 tbsp salted capers
- 10 large green olives quartered
- 1/3 cup white vinegar
- 1 tbsp sugar
- 3 tbsp basil cut into long ribbons
- olive oil
Sprinkle eggplant with salt, place in a colander with a weighted plate on top and press for 30 minutes. In a three-quart stockpot saute onion in olive oil over medium low heat until golden brown. Add tomatoes and celery and cook until sauce begins to thicken. Meanwhile saute eggplant in olive oil in a large saute pan over medium heat until browned. Add vinegar and deglaze pan, then add tomato sauce, sugar, capers, olives and basil. Season with salt and pepper and cook until sauce is thick, about 10 minutes. Serve hot or cold.
Sun soaking in the shade
Young Wifey gave us this idea when she did a roundup on all of her favorite summer salads. Each one looked fantastic. Since we’re still in picnic and cookout season, we thought we’d share our favorite summer salads too. We have a broad definition of salad, but hey the more the merrier.
Pasta Salads — Pasta Salad with Feta and Red Peppers, Pesto Pasta Salad, Pasta Salad with Mushrooms and Olives, Pasta Salad with Tomatoes, Bacon and Capers and Pasta Salad with Chick peas (pictured below.)
Color Me Happy
Bean Salads — Chickpea Salad (pictured below), Cannellini Bean Salad, White Bean Salad with Eggplant and Tomatoes, Black Bean Salad with Cucumber and Tomato, Layered Mexican Salad, and French Lentil Salad with Mint.
Guess who my favorite working comic is at the moment
Potato Salads — German Potato Salad (pictured below), Deconstructed Potato Salad, Mustard Potato Salad, German Summer Potato Salad. (Yes, we have two German versions!)
Fresh rosemary works if there is no parsley in the house
Grain Salads — Farro Salad (pictured below), Rice Salad with a Greek Twist.
Individual bites looks a little nicer but is not necessary
Fruit and Vegetable Salads: Roman Summer Salad (look up!), Creamy Cucumber Salad, Bok Choy Salad, Panzanella Salad, Tomato and Cucumber Salad, Heirloom Tomato Salad (pictured below), Grapefruit and Cucumber Salad, Watermelon, Feta and Mint Salad (pictured at the top of the post).
I bet the avocado brings the creamy.
Meat Salads – Calamari Salad, Salmon in a Grapefruit Reduction over Kale, Tequila-lime Shrimp and Avocado Salad, Venison with Corn Salad, Shrimp with Mango Salsa (pictured below).
I love shrimp
Don’t forget the greens — Tossed Arugula Salad with Apples in Grand Marnier, Caesar Salad.
And the toppings — Avocado Salad Dressing, Buttermilk Ranch, Grapefruit Vinaigrette, Strawberry Vinaigrette, Honey-Mustard buttermilk dressing, Pesto Croutons, Baked Goat Cheese, Candied Pecans (pictured below).
That is presentation
Posted in Dinner, Food, Garden, Italian, Mexican, Rice/Risotto, Seafood, Sides, vegetarian
Tagged main course salads, picnic, roundups, salads, seasonal, side dishes, side salads, summer
A really good triple cream spread underneath doesn’t hurt either
This isn’t really a recipe. For us it was an epiphany. We’ve baked figs, caramelized them, wrapped them in phyllo, cooked them into jam, served them over ice cream, stuffed them with chocolate, grilled them, plopped them in drinks, served them for breakfast, dinner and dessert … In short (too late!) we thought we’d done it all. Then we broiled them. Just trust us. Better than candy.
What you’ll need: Figs, balsamic vinegar, prosciutto.
What you’ll do: spray a baking sheet with cooking spray, cut as many figs as you can fit on it in half. Brush each fig half with vinegar than wrap with about a third a slice of meat. Place on the prepared cookie sheet and broil on high for 3-5 minutes until the meat is sizzling and the figs are tender.
There is no butter in this
Here is a great way to use some of those really fresh ripe peaches sitting on the counter. Go here for how to can jams.
- 5 lbs peaches skinned and cut into small chunks
- 2 cups sugar
- 1/2 cup water
- 2 tbsp chopped fresh mint
In a large stock pot place the peaches and water. Bring to a boil and then cook until tender, about 10 minutes. Mash peaches until the consistency of apple sauce and return to medium heat. Add sugar and mint and cook until jam passes the sheet test stirring constantly, about 30 minutes. Can immediately. Let peach butter sit for 1 month before eating and refrigerate any jars that do not seal.