Saturday, July 31, 2010

Fried Green Tomato Breakfast Club Wrap


Lately I've seen a lot of beautiful tomatoes at the market. I've also seen a lot of beautiful green tomatoes. And there is nothing that says summer to me more than fried green tomatoes. I try to work them into whatever I'm making. So I decided to have them for breakfast.

I've been trying wraps lately for weekend breakfasts and so I came up with a concoction I was hoping would work. You later a wrap with a fried green tomato, fresh mozzarella, eggs and thick cut bacon.

All the flavors of summer that I enjoy. And I add a little kick by the way of 1/4 tsp of cayenne into the scrambled eggs so you get the sweet from the tomatoes, salty & smoky flavors from the bacon and the kick from the cayenne. Its a great way to enjoy a lazy Saturday on the couch.

Have a great weekend!

Fried Green Tomato Breakfast Club Wrap
 (makes 2 healthy sized wraps)

Fried Green tomatoes
1/2 cup flour
1 tsp salt
1/4 tsp cayenne
2 eggs beaten
1/2 cup Italian seasoned bread crumbs
1 large green tomato sliced

Get three bowls and put the bread crumbs in one, eggs in another and flour, cayenne and salt in the third. Take a tomato slice and dip in the flour mixture. Then dip it in the egg and dip in the breadcrumbs. Fry on medium heat until browned on both sides and cooked through.


Wrap
Fresh Mozzarella sliced
Fried green tomatoes (cut in half)
4 eggs
1/4 cayenne pepper
2 large wraps (I used sun dried tomatoes)
4 slices of thick cut bacon pre cooked

Scramble the eggs with 1/4 tsp of cayenne and salt to taste. To layer the wrap put two halves of the fried green tomato on the bottom, then slices of fresh mozzarella, half of the scrambled eggs and the bacon on top. Tuck two sides of the wrap in and roll. Slice on the diagonal.

Friday, July 30, 2010

Chocolate Fridays - Chocolate Pudding



I've never understood the need for instant pudding mix.

Neither has Fanny Farmer evidently. Although most people won't find a recipe for Chocolate Pudding in her cookbooks. But fear not - its under Blancmange. A fancy name for Pudding and still pretty easy. Whenever I want dessert and I have none this is the one I go to. I even use it for my Chocolate Icebox Cake recipe. It totally brings me back to my childhood when my mom would put chocolate pudding in fancy ice cream dishes that were waiting for us when we got home. The perfect way to end the week.

Chocolate Blancmange (fancy name for pudding) (From Fanny Farmer's Cookbook)
3 tbsp cornstarch
4 tbsp sugar
1/4 tsp salt
2 cups milk
1 tsp vanilla
2 oz unsweeted chocolate (I've used bittersweet as well and it works)

Mix the cornstarch with the sugar and sal and 1/4 of the milk. Heat the remaining milk, then slowly add it to the cornstarch mixture. stirring constantly.  Cook until thickened. stirring constantly, in a heavy bottomed pan. Add the chocolate.  Continue to cook for about 15 minutes so that raw taste of the cornstarch disappears. Let cool then add the vanilla. Cover and chill.

Thursday, July 29, 2010

Peach Preserves


I got my first bunch of peaches last week. And after I bought them I sat them on the counter and walked away....And they sat there for a while. Then, I realized they were overripe which is what I was going for. Because I was waiting for them to be ready to make peach preserves. Making preserves is like a savings account for when its cold and dreary out and you need a little bit of homemade sunshine to make you feel better.

I could use some sunshine now...So they may not wait that long but hopefully some will be left over when the winter hits. But I doubt it.

Peach Preserves
4 c. sliced peaches
2 c. sugar
2 tbsp Cointreau

Wash and slice peaches, mix with sugar, and  cook over low heat until peaches turn transparent, stirring often, turn heat to medium or high and boil steady, stirring often to prevent sticking until fruit and syrup drop from a spoon all at once, remove from heat and add Cointreau and stir foam down, put in hot jars and seal.

Tuesday, July 27, 2010

Mad Men Potluck Premiere

(a special thanks to Stephanie Deimling for such a great photo, I really feel like I'm in a magazine)

It happened a year ago when Don Draper and the gang made a break for it and left to create their own firm. And a year later here we all are. It was bound to happen. We had too many friends who loved Mad Men, so when the premiere of Season 4 was upon us we had all of them come over and celebrate retro style.
There were Old Fashioneds and Martinis, retro dresses and red lipstick.

The menu was not to be outdone by mere decoration - so it was also retro:



Fondue
Ambrosia Jello Mold
Deviled Eggs
Ham with Maraschino cherries and Pineapple
Bundt Cake



But my absolute favorite thing about this meal was not the Ham the cocktails or the deviled eggs. It was the dish that was only for decoration. The item that no one ate at all - Its hard to believe that these used to be in favor. But at the end of the night my best friend and I broke down and tried a slice. It wasn't half bad if you like jello. The perfect marriage of ambrosia and orange jello. And the most fun to present.

Ambrosia Jello Mold (Kraft)
]1 can (8 oz.) crushed pineapple in juice, undrained
Cold water
2 cups boiling water
1 pkg. (6 oz.) JELL-O Orange Flavor Gelatin
1-1/2 cups thawed COOL WHIP Whipped Topping
1 can (11 oz.) mandarin oranges, drained
1-1/2 cups JET-PUFFED Miniature Marshmallows
1/2 cup BAKER'S ANGEL FLAKE Coconut

DRAIN pineapple, reserving juice. Add enough cold water to juice to measure 1 cup. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in measured liquid. Refrigerate 1-1/4 hours or until slightly thickened.

WHISK in COOL WHIP until well blended. Refrigerate 10 min. or until mixture will mound. Stir in pineapple, oranges, marshmallows and coconut. Spoon into 6-cup mold sprayed with cooking spray.

REFRIGERATE 3 hours or until firm. Unmold.





Monday, July 26, 2010

Easy Buttermilk Scones



Scones are often seen as something to be eaten with your pinkie raised in the afternoon with tea. But I really like to have them for breakfast. I enjoy them more in the morning because I'm actually hungry and not in between meals.

But so many of my friends consider baking or scones for that matter something they cannot do or something outside of their reach. But if I were queen of the order of beginning bakers I would say this:

"If you are going to try to start baking find recipes that are simple."

 So many times you find these difficult recipes with a million ingredients and long instructions. This is a recipe (pun intended) for a rough first go at baking.

If I had my say, all my beginning baker friends would use self-rising flour. I consider it the training wheels of baking. It knocks out 3 or 4 ingredients off a recipe and steamlines it for those who are new to baking.

But I'm not Queen so just take my advice. You can even try this recipe.





BUTTERMILK SCONES
2 c. self rising flour
2 tsp. sugar
8 tbsp. (1 stick) butter
3/4 c. buttermilk (add 1 egg)

Combine ingredients. Knead briefly on a lightly floured board. Press into a circle and cut into wedges or roll out to 1/2" thick and cut into 1 1/2" rounds.


Bake at 400 degrees for 10 to 12 minutes until light brown.

Serve warm with butter, jam or both.

Saturday, July 24, 2010

Breakfast Steak and Egg Tacos


Sometimes after a tough disappointing week you need to wake up on the weekends and make a great meal to wipe it all away.

So that's what I did this morning. And as I looked into a sparse refrigerator I discovered I was low on resources. It forced me to add a little creativity.

I took about 8 ounces of skirt steak (leftover from a rather large skirt steak I purchased for dinner this week) and fried it up. I added scrambled eggs and mozzarella topped with the red onion jam I made recently.

It was almost enough to wipe away this week. But then again there is the rest of this weekend to help. And good food never disappoints.


Breakfast Skirt Steak Tacos
(makes about 6-8 Tacos)
6 -8 soft tacos
5 eggs
Salt and Pepper to taste
1 cup shredded mozzarella
8 ounces skirt steak

Fry the skirt steak and in another pan scramble the eggs. Layer the soft tacos with steak, eggs and mozzarella. Garnish the top with Red Onion Jam.


Thursday, July 22, 2010

Chocolate Fridays - Chocolate Peanut Butter Banana Pie


"If you want to win you play it straight," - Kate Mosley, The Cutting Edge

Ok we've all seen that my husband is a lot funnier than I am from his previous food blogging satire in Toby's Corner. And while I completely rethink the existence of my writting on this blog I thought I would bring everything back to some recipes.

"Toe Pick!"

But seriously, its been a while since I've celebrated Chocolate Fridays and I decided to bring you Chocolate Peanut Butter Banana Pie. This was another conncoction on the don't throw away bananas express. So I took three ripe bananas, cream cheese and peanut butter and chopped up a bittersweet chocolate bar to mix in and then add into a graham cracker crust. 

Its easy and delicious and perfect to make on a Friday after work when you are really craving dessert.

Chocolate Peanut Butter Pie
3/4 cup peanut butter
8 oz cream cheese
3 small bananas
1/4 cup confectioners sugar
1 4 oz bar of Bittersweet Chocolate

In a mixer mix the cream cheese until creamy about a couple of minutes. Add the peanut butter and mashed bananas and sugar. Chop the bittersweet chocolate. Add the chocolate into the mixture and pour into the graham cracker crust. Garnish with some chocolate curls if you're in a fancy mood.

Tuesday, July 20, 2010

Red Onion Jam



It all started with strawberry jam and then I made my own mustard.

Now I'm pretty excited to take on any relish or condiment myself. So when I got my new Southern Living in the mail I knew one of the recipes I was going to try was Red Onion Jam. In fact, it wasn't long ago I saw Nigella, the "Domestic Goddess" herself, make a Lamb recipe with a caramelized onion jam because she didn't have time to cook down onions in her day...

Hmmmm. Ok I'm thinking she took that a little far but I'll play along.

Anyways, in some respects I can see her point but I'll still make my own Red Onion Jam and then make the easy recipe later. And if you've had a tough week you can cry your eyes out while you're cutting those onions and no one will know the difference...


Red Onion Jam (Southern living July 2010)
4 cups thinly sliced red onions
1 tsp olive oil
1/4 cup sugar
1/4 cup red wine vinegar
3/4 tsp chopped fresh thyme

Saute onions in hot oil in a large nonstick skillet over medium-high heat 10 minutes.  Reduce heat to low; stir in sugar, vinegar, and thyme. Cover and cook 10 minutes or until onion is very tender. Keep warm or cool and place in a jar and put in the refrigerator for future use.  

Note: I sliced my onions with my mandoline. It gets a thin slice on the onions and it saves time. If you don't have one I highly recommend it.


Monday, July 19, 2010

Nutella Banana Sandwich


Recent events in my life have reminded me about the importance of simplicity.

Recently as part of a Foodbuzz challenge we were asked to come up with an idea for the ultimate banana split and it made me think: When was the last time I even thought of a banana split? Its simple and enjoyable and for the most part takes so little time out of your day. One of my readers even commented on how they had completely forgotten about banana splits as a creative way to have dessert.

So as fun as it is to come up with creative takes on baking & cooking, I thought it might be fun to keep it simple.

Enter the Nutella Banana Sandwich. Now you can file this idea under "another way Tiffany tries to prevent the spoilage and the ultimate demise of her ripe bananas." I buy bananas with the best of intentions and then they ultimately end in the trash. But this time I toasted two slices of wheat bread and spread mashed banana and about 3 tbsp of Nutella on them, slapped it together and put a dab of whipped cream on top.

My husband is still enjoying these sandwiches. They're so easy to make and yet so delicious. Sometimes the most simple ideas make the best desserts.

Nutella Banana Sandwich
2 slices of wheat bread
1 small to medium mashed banana
3 tbsp of Nutella (or more if you are as obsessed as myself)
whipped cream

Toast the wheat bread in a toaster or in the oven (I don't have counterspace for a toaster so I just put two pieces of bread in a 400 degree oven - after I took out my casserole for dinner - for about 5 minutes)

Mash the banana and spoon onto one side of the bread and spread the nutella on the other slice. Put the sandwich together and slice on the diagonal. Add some whipped cream.

Thursday, July 15, 2010

The Ultimate Banana Split


I'm not going to sugar coat it - its been a tough week.

So when Foodbuzz decided to have a Top 9 takeover in honor of the Ovarian Cancer Research Fund, I thought it would be a great way to cheer my husband up and myself for that matter. So as I worked all week I thought about what my ultimate banana split would include.

Folks this decision was like the Sophie's Choice of the dessert realm. You have to choose or its just a big mess. But there are too many great things you can put on a banana split.

So I bring you the breakdown of my Pistachio & Cherry Banana Split with Nutella Sauce

 This is what comprised my ultimate banana split:
  • In the ice cream category the winner by a landslide is Pistachio gelato. No contest.
  • Bananas - ok another no contest
  • In the sauce category I decided to make a Nutella sauce. Yes, there is fudge sauce, strawberry sauce but Nutella is....well let's just say I'm obsessed  and move on.
  • In the fruit category I decided to add fresh cherries. Maraschinos need not apply.
  • And lastly I topped it with whipped cream and walnuts.
 Looking at this banana split warmed my heart and cheered me up. And I'm glad the Foodbuzz community is joining in because for every banana split that is submitted, they will donate $50 to the Ovarian Cancer Fund.

Nutella Sauce
1/4 cup nutella
3-4 tbsp heavy cream

Place both ingredients in a small microwave safe bowl and microwave for about 30 seconds. Take out and stir to incorporate. Mixture should have a sauce-like consistency.

Tuesday, July 13, 2010

Dark Chocolate Walnut Cake Recipe


I love finding really simple Chocolate Cake recipes.

You get all of the glory with little of the work. And we are all too busy to deal with more work. But when you have a craving for chocolate nothing is better. So as I searched through my Epicurious IPhone App, looking for something that would feed my chocolate tooth, I found this recipe for Chocolate Walnut Cake.

I can't believe I haven't seen it before.

It was easy to prepare and took only 20 minutes to bake. And the kicker? I accidently had received unsweeted chocolate bars because my husband mistakenly picked them up instead of bittersweet chocolate. That's what you call making chocolate cake out of lemons.

I highly recommend this cake if you're into a fudgy chocolate cake that takes relatively little of your time. Your chocolate tooth with thank you.


Dark Chocolate Walnut Layer Cake
(Bon Appetit 1995)


Ingredients:

CAKE
3 ounces unsweetened chocolate, chopped
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed golden brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
3/4 cup chopped walnuts

ICING
4 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter, room temperature
3 cups powdered sugar
6 tablespoons (about) hot milk

1 cup chopped walnuts

Preparation
FOR CAKE:
Preheat oven to 350?F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line with waxed paper. Stir chocolate in top of double boiler set over simmering water until melted. Cool.

Sift flour and baking soda into small bowl. Using electric mixer, beat butter in large bowl until creamy. Add both sugars and beat until fluffy. Beat in eggs 1 at a time. Beat in vanilla, then melted chocolate. Add dry ingredients alternately with buttermilk in 2 additions each, beating just until blended after each addition. Mix in walnuts.

Divide batter between prepared pans. Bake cakes until tester inserted into center comes out with a few moist crumbs attached, about 20 minutes. Cool cakes in pans on racks.

FOR ICING:
Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water. Using electric mixer, beat butter in large bowl until creamy. Gradually add sugar, beating until smooth. Beat in 2 tablespoons milk. Beat in chocolate. Thin with milk to spreading consistency.

Cut around pan sides. Turn out cakes; peel off paper. Place 1 cake layer flat side down on platter. Spread 1 cup icing over. Top with second cake layer, flat side up. Spread remaining icing over cake. Press nuts onto sides of cake. (Can be made 1 day ahead. Cover with cake dome and store at room temperature.)


Monday, July 12, 2010

Vegetarian Breakfast Casserole


There is always the narrowed eye that comes when you put vegetables in a breakfast casserole - in my house.

My southern raised husband thinks special breakfasts on the weekends should be about grits, sausage or bacon and cheese - vegetables need not apply.

But we've both been trying to eat better so what is the harm in sneaking a few vegetables with hashbrowns and eggs and topped with some shredded mozzarella? No harm just a narrowed stare. But then I brought out the cooked thick-cut bacon and all was forgiven.

But for all of you who are vegetarians - you will enjoy this. And again, working girls, make this the night before and just put it in the oven on Saturday morning. Then you can peruse the sales in peace and come up with a game plan.



Vegetarian Breakfast Casserole
8 oz frozen hashbrowns
10 eggs
8 oz frozen vegetable blend
1 cup shredded mozzarella
Season with Salt & Pepper (1/2 tsp recommended)

In a buttered 8x8 glass casserole dish layer hashbrowns then frozen vegetable mix. Whisk the eggs with salt and pepper in a separate bowl and then pour into the casserole. Top with shredded mozzarella and bake at 375 degrees for 40 minutes or until cooked through.


Saturday, July 10, 2010

Caprese Breakfast Wrap


Girl sits on the couch on a Saturday after a long shortened week, nursing a cup of coffee all morning. Husband asks about breakfast, but its noon.

Girl tries to think of the best brunch idea that can be made in the shortest time. This is the recipe she decides on. Girl then goes back to nursing another cup of coffee, while thinking of her chore list for the weekend.

Girl Sighs....

Caprese Breakfast Wrap
2 Small Heirloom Tomatoes sliced
2 medium Boccacino Mozzarella balls sliced
Pesto (around 4 tbsp)
2 medium tortillas
4 eggs scrambled

Brush pesto over the tortilla and then layer sliced tomatoes then slices of mozzarella. Top with scrambled eggs and wrap the tortilla. Slice on the diagonal.



Thursday, July 8, 2010

Coconut Caramel Corn


Caramel Corn is a really easy way to make a fun dessert.

But the real reason I made it had to do with the fact that I would be forced to watch the Lebron James announcement.

I really needed a reason to go on... Le Sigh. 

Before that I had to water my garden and property before I saw a tumbleweed roll through it. (Heat Wave!) Then I needed to get my sorry bones on the dreaded treadmill.

So the Caramel Corn was something to look towards. I started making this when I found a really easy recipe in the Better Homes & Garden New Cookbook. I couldn't believe how easy and quick it could be. But then I decided to do something different. The recipe calls for vanilla but I decided to use coconut flavoring instead. And at the end I sprinked a cup of unsweetened coconut flakes.

It was decadent and addictive. Two things that distracted me from the circus. That and twitter.





Coconut Caramel Corn
8 cups popped popcorn
 (I combine 1/3 cup kernels plus 1 tbsp of olive oil in a saucepan - pop on med high heat until the kernels start popping quickly - gradually reduce heat slowly until kernels stop)
3/4 packed brown sugar
1/3 cup unsalted butter
3 tbsp corn syrup
1/4 baking soda
1 tsp coconut flavoring
1 cup unsweetened flaked coconut

Place popped popcorn in a greased large bowl. In saucepan melt butter and add corn syrup and brown sugar. Cook and stir over medium heat to boiling. About 4 minutes (thermometer will will register 255 degrees) Hard Ball stage. Remove saucepan from heat and stir in baking soda and coconut. It will bubble up and look light and fluffy. Pour over the popcorn and mix with a spatula. After incorporated sprinkle coconut flakes over the caramel corn.

Wednesday, July 7, 2010

Cherry Banana Smoothie


I'm going to have to figure out a way not to hate my spin class.

First, it was because a certain instructor wanted to play slow music until I wanted to claw my eardrums out. Moondance does not constitute an appropriate song choice. If I can ballroom dance to it I don't want to spin to it. And if I hear any songs with cats in the cradle and silver spoons I will pick up my bike and throw it across the room - probably at you.

But then there are the instructors that play spin appropriate music. A little Rihanna, Lady Gaga, Guns N Roses - I DON'T CARE! Something with a beat that might take my mind off the pain in my legs and the fact that I can't breathe and my lungs are staging a revolt... Unfortunately those are the instructors that are super hard. You have to work for your music. Its a workout conundrum...

However, when I first learned how to mountain bike a seasoned biker told me that after a really hard workout you should eat something within 30 minutes as a recovery meal.  Sometimes after my workouts I move a little slow to put an entire meal on the table. So today I whipped up an easy smoothie that I could sip while I finished dinner.

The smoothie I enjoyed. The spin class will be a process.

Cherry Banana Smoothie
1 cup fresh cherries pitted
1 cup yogurt ( I used Stoneyfield Banilla Yogurt but you can use vanilla as well)
3/4 cup orange juice

Put all three ingredients in the blender and puree until smooth.

Tuesday, July 6, 2010

July 4th Weekend Recap

(Toby and I - you see how happy we can be when we have another day off?)

Three day weekends are the best.

In fact I really wish I could go back to this past weekend where I had the time to cook, bake, sew and even start some embroidery projects. It was absolutely lovely...

Although there are sometimes challenges:

On Saturday we were able to go to Chattanooga's Pop's in the Park and enjoy the Chattanooga Symphony. The weather even cooperated and once it started to set, it felt absolutely great. So we brought a massive picnic with miniature chicken parm sandwiches and sausage and pepper hoagies. Our friends brought the most amazing pasta salad and we had loads of Prosecca (a little too much Prosecca but I guess that's what Ibupropen is for right?)


But then there is the downside to citywide free celebrations of fireworks like people showing up the morning of and using police tape to reserve their area and then leave. Meanwhile I get there a few hours early to sit in the hot sun and melt like a hershey bar. Either I'm stupid or they are incredible jerks.

Either way we found our usual spot (said jerks were smart enough not to tape off that area, or said tape would have been in said garbage can...)

We did have a great time with our friends Stephanie and Aaron. And are so happy they were able to join us again.

And during this fab weekend - it turned hotter on Sunday and Monday and I decided to use all that sorbet I was creating for this:


I softened each flavor of sorbet (Cherry Key Lime, Coconut and Blueberry) and I lined a small bowl with Saran Wrap. I layered in each flavor and then covered with Saran Wrap to re-freeze and get hardened. I then sliced it to enjoy. Perfect for the rest of the summer as well! And use all that sorbet or ice cream you've been making. (if you are as obsessed as I am) The only thing I would do differenet is to heat a knife with warm water, wipe dry and run along the outside to smooth out the saran wrap lines. 

As you can see I was in too much of a hurry to consume. 

Saturday, July 3, 2010

Fiesta Breakfast Casserole


I did not have the best of weeks at work. It was frustrating and tough and to add to it all, the time seemed to limp forward like I was in The Matrix.  So, I really paid my dues for these three days off. However, its July 4th weekend and I have lots of plans...

I have posts swimming in my head and recipe ideas to test. I have a sewing project to do and a picnic for four to make... 

 So much for relaxing.

But I do try to set myself up for success with my prep work. When I know I'm either going to get up early on Saturday, or get up late or if I know I'm not going to have the strength to make a big breakfast, I make sure to go to the breakfast casserole.

On Friday nights when I'm making dinner, I start assembling the casserole. That way all I have to do is place it in the oven the next morning and I'm done. I do this alot for when I have guests staying for the weekend. Because you don't want to be trapped in the kitchen the whole weekend. That will make you truly resent your guests.

I went to the breakfast casserole this particular Saturday in honor of Breakfast at Wimbledon. I was up and at it early to make sure I caught the whole match.  Unfortunately, it was barely over an hour and Serena Williams slaughtered her opponent. And even though I'm not a huge country fan I can't help to think, "Did I shave my legs for this?"



Fiesta Breakfast Casserole
8 large eggs
8 oz frozen hashbrown potatoes
1 cup sliced peppers (I used a mixture of green and red)
1 clove minced garlic
1 tsp cumin
2 tsp kosher salt (1/2 tsp regular salt))
1 tsp red pepper
1 tsp black pepper
1 cup cheddar cheese

In a 8x8 glass buttered dish layer potatoes then the peppers. Whisk the eggs in a separate bowl and add salt, both peppers, cumin and garlic. Pour over the potatoes and peppers and sprinkle cheddar on top. Cover with saran wrap and put in the refrigerator (you can make the morning of if you want). The next morning take out the casserole and place in a 375 degree oven for 40 - 45 minutes until cooked through.


Thursday, July 1, 2010

Blueberry Sorbet



Yes its still warm and I'm still not turning on the oven yet. So I have another sorbet to share.

Groan...

I don't want to hear it guys. There are millions of ways to have sorbet and there is a special reason I've made Cherry Lime, Coconut Key Lime and Blueberry Key Lime in succession. And you'll see why on July 4th.

I'm sure you have no idea what I'm talking about.

Speaking of groans, we still have one more day left in this week. I feel like this entire week has been 10 days straight packed into 5 days. You really have to pay the piper to get a few days off.

Sigh.

But this weekend is pretty exciting. Not only is there July 4th festitivities to think about (and picnics to plan) but Breakfast at Wimbledon is on Saturday and Sunday.  And I still have my weekend sewing project to come up with...

Stay tuned.

Blueberry Key Lime Sorbet
10 oz blueberries
1 cup sugar
1/2 cup key lime juice
1/4 cup water

Combine all ingredients together in a blender. Refrigerator puree in the refrigerator until chilled through. Then freeze in your ice cream maker according to the instructions.

Don't eat it just yet. See what's planned this weekend.


4th of July Side Dishes


More than likely you've had a tough week leading up to your three day weekend.

And if you're going to a 4th of July cookout you'll want to bring something and that can't make your week even tougher. But there are lots of side dishes to bring that provide a small time committment that will get you to your cookout and leave you with plenty of time to take advantage of that three-day weekend.

Enter Baked Beans. Everyone knows them as the concoction you get from out of a can but the slightest variation can provide a different take on this classic in a short amount of time. In this recipe I used black beans (something different) and added Sriacha for a little kick and brown sugar to sweeten the deal. And it takes very little time. So bring this dish to your cookout and enjoy the extra time so you can relax from a hectic week.

Its a three day weekend - and with so few of them left you will be glad you enjoyed it.


 Black Beans with a Kick
2 cans of black beans
1/4 cup brown sugar
1 tsp sugar
2 tbsp Sriacha
1 red pepper diced

In a sauce pan add 2 cans of drained black beans, brown sugar, salt and Sriacha. Cook on medium on simmer for 20 minutes. Take a potato masher and lighty mash the beans. Cook for another 10 minutes until thick. Add diced red pepper.


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