Pineapple Basil Sorbet

This is one of our absolute favorite summer treats!!!!  It's super easy and so refreshing!

1 pineapple (diced)
1/4 - 1/2 cup sugar
1/4 - 1/2 cup water
5-7 basil leaves (chopped)

In a small pot combine together equal parts water and sugar, over medium heat dissolve the sugar into the water.  Place the pineapple and basil into a blender then pour the sugar mixture over the top.  Blend the mixture for about a minute. Pour into your ice cream maker and follow the manufacturer's directions from there.  

Mexican Burgers

This burger is right up my alley! Yum yum yum.  I just love grilling out, it's the one thing I love about summer. This recipe is adapted from Dessert Now, Dinner Later.

1lb ground beef
3/4 tsp minced garlic
1/2 tsp salt
1/8 tsp ground black pepper
1 1/2 tbsp taco seasoning
4 slices pepper jack cheese
4 hamburger buns
guacamole
pico de gallo (or sliced tomatoes if you aren't a pico fan)

Combine the ground beef with the minced garlic, salt, black pepper and taco seasoning. Divide and form into 4 patties.  Grill the burgers over medium high heat until cooked to desired temperature. Top with pepper jack cheese slices and let the cheese melt.  Remove from grill.  Place the buns face down on the grill until lightly browned. Remove and top with burger patty, guacamole and pico de gallo.

Creamy Vegetable Pasta

I made this after we had been out of town for 11 days.  We were desperate for some vegetables and thus this recipe was born.

1 bow tie pasta
3 cups chicken broth
2 8oz pkg chive and onion cream cheese
1 red pepper (diced)
1 large zucchini (diced)
1 head of broccoli (chopped)
1 cup tomatoes (diced)
1 cup mushrooms (sliced)
1/2 cup onion (chopped)
salt and pepper to taste

Cook the pasta according to directions. Saute the the onions for 2 minutes.  Add the red pepper, zucchini and broccoli and saute for 3 more minutes.  Stir in the mushrooms and saute for 2 more minutes.  Pour in the chicken broth and bring to a simmer.  Stir in the chive and onion cream cheese until melted.  Add the pasta and tomatoes to the mixture and serve.

Cookie Dough Bites

My bff Ashley introduced me to these several years ago.  I'm still not sure if I hate her or love her for this one.  I mean who doesn't love cookie dough?!?!

1 cup butter (softened)
1 1/2 cups packed brown sugar
1 teaspoon vanilla extract
2 cups flour
3/4 cup  miniature chocolate chips

Cream together the butter and brown sugar with an electric mixer.  Add the flour and vanilla and continue to mix until it comes together.  Stir in the chocolate chips.  Form small cookie dough balls and store in the refrigerator or freezer. 

Grilled Bruschetta Chicken

This chicken has been on my mind ever since I fixed it a few days ago. Oh my gah.   It had so much flavor!!!  I love grilling chicken and this recipe was the bomb.  Adapted from BlogChef.net.


4 boneless skinless chicken breasts
1 cup shredded mozzarella cheese

Rub
2 tbsp brown sugar
juice of 1 lime
1 tbsp olive oil
2 tbsp chili powder
1 tbsp ground cumin
1 1/2 tsp salt
1 tsp ground black pepper

Glaze
1/2 cup ketchup
1/4 cup balsamic vinegar
1 tsp oregano
4 tbsp brown sugar

Bruschetta
6 roma tomatoes (diced)
2 garlic cloves (minced)
3 tbsp olive oil
2 teaspoons balsamic vinegar
2 tbsp fresh chopped basil
1/2 tsp kosher salt
1/4 tsp ground black pepper

Combine all the ingredients for the rub together and rub down the chicken.  Place in the refrigerator for 1 hour.  In a bowl combine all the ingredients for the bruschetta topping and place in the refrigerator.  Right before grilling, whisk together all the ingredients for the glaze. Once the chicken has marinated for an hour, remove from the refrigerator and place on the grill over medium high heat.   When the chicken is almost done start brushing it with the glaze. Once the chicken is cooked through, top with the mozzarella and remove from the grill once the cheese has melted.  Top with the bruschetta topping and serve. 

Blueberry Streusel Muffin Bread

I had been eyeing this recipe ever since I first saw it posted on Shopgirl.  I finally had all the ingredients to make it a few weeks ago so I whipped it up and boy am I glad I did.  This bread was prefect!!! I adapted the recipe slightly to make it a bit sweeter and Gray and I loved it!!

Bread:
2 1/3 cups and 1 tbsp flour
3 tsp baking powder
1/2 tsp salt
1/4 cup canola oil
3/4 cup sugar
1 egg
1 tsp vanilla extract
1 cup milk
1 1/2 cups fresh blueberries

Streusel:
1/2 cup granulated sugar
1/3 cup flour
1/4 cup cold unsalted butter

Heat oven to 375 and grease a 8 1/2 x 4 1/2 loaf pan.  In a bowl beat together the canola oil and sugar using an electric mixer.  Add the egg, vanilla extract and milk.  In a separate bowl whisk together 2 1/3 cups of flour, baking powder and salt.  Stir the wet ingredients into the dry ingredients.  Coat the blueberries with the remaining tablespoon of flour and stir into the batter.  Pour the batter into the greased loaf pan.  To make the streusel topping mix together the sugar and flour in a small bowl.  Cut the butter into small cubes then using a fork cut the butter into the sugar mixture until it is a coarse crumbly mixture.  Sprinkle over the top of the bread.  Bake for 20-25 minutes uncovered then cover with tinfoil for 20 minutes then remove the tinfoil and bake uncovered for the remaining 10 to 15 minutes.  Remove from oven and let cool for 10 minutes before removing from pan. 

Southern Tomato Pie

I love tomato pie.  It's on of those southern things that I think just gets in your blood.  I made this recipe from Add a Pinch last summer a few times, not sure how it never made it over here.  I have slightly adapted it. Anyways, here it is now. Make it.  With big red fresh home grown tomatoes. Yum.


1 9-inch unbaked pie crust
4 medium tomatoes (thinly sliced)
1 tsp salt
1 medium vidalia onion (thinly sliced)
1 tsp  black pepper
1 tbsp olive oil
2 tbsp chopped fresh basil
1 cup grated cheddar cheese
1/2 cup grated Parmesan cheese
1/3 cup mayonnaise

Heat oven to 425. Place the crust in a backing dish and prick it with a fork.  Bake in the oven for 10 to 15 minutes.  While the crust is baking, slice the tomatoes and lay them on paper towels for 15 minutes to dry them out.  Sprinkle them with salt and pepper.  Once the crust is out of the oven layer the tomatoes, onion and basil in the pie crust.  Drizzle the top with olive oil.  In a small bowl combine the cheddar cheese, parmesan cheese and mayonnaise. Turn the heat down to 350. Top the pie with the cheese mixture. Bake in the oven for 30 to 40 minutes.  Remove and let sit for 10 minutes before slicing. 

Easy Grilled Veggie Kabobs

These kabobs are just silly easy.  And yet, they are great!  The Italian dressing is just enough to give the vegetables a little extra flavor without over powering them.  This simple recipe is from Six Sister Stuff.

1 red bell pepper
1 green bell pepper
1 cup fresh mushrooms
1 large zucchini
1 large yellow squash
1 cup cherry tomatoes
1 red onion
1 cup Italian dressing

Chop the vegetables into large pieces. Place the vegetables into a bowl and coat with dressing. Let marinade for 1 hour.  Skewer the vegetables.  Grill over medium heat until the vegetables are tender and slightly charred. 

Vodka Cream Sauce

This is Rachel Ray's Vodka Sauce recipe, she calls it You Won't Be Single For Long Vodka Sauce.  I got one of her 30 minute meal cookbooks for Christmas one year and became obsessed with this one recipe.  I don't think I even made another recipe out of it.  I used to make this a ton when Gray and I were dating and just married.  Then for some reason it got lost in the shuffle.  I thought of it the other day and just had to make it right away.

1 tbsp extra virgin olive oil
1 tbsp butter
2 cloves garlic (minced)
2 shallots (minced)
1 cup vodka
1 cup chicken stock
1 32 oz can crushed tomatoes
16 oz penne pasta
1/2 cup heavy cream
20 leaves fresh basil
salt and pepper

In a large skillet heat the oil and butter over medium heat.  Add the shallots and cook for 3 minutes. Stir in the garlic and saute for another minute.  Add the vodka to the pan and cook until it has reduced in half.  Pour in the chicken stock and tomatoes. Bring to a boil then reduce to a simmer and season with salt and pepper.  Boil the pasta and let the sauce continue cooking.  Drain the pasta and set to the side.  Stir the cream into the sauce and bring back to a bubble then remove from heat.  Pour over the pasta and stir in the torn basil leaves.  Serve. 

Garlicky Baked Potato Wedges

These fries looked soooo good but the directions were...well...interesting.  But I gave them a shot and Gray flipped out over them.  They were so tender on the inside and had a nice coating on the outside.  They are  little more work than regular oven fries but totally worth it.  This recipe is from The Purple Foodie. 

8 garlic cloves (minced)
6 tbsp extra virgin olive oil
3 russet potatoes
3 tbsp cornstarch
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1/4 tsp cayenne pepper

Heat oven to 440.  Mix the garlic and olive oil together in a bowl and heat for 1 minute in the microwave.  Brush 5 tablespoons of olive oil onto a sheet pan.  Toss the potatoes in the olive oil and microwave for 2 minutes, stir and microwave for 2 more minutes. In a separate bowl whisk together the cornstarch, salt, pepper, garlic powder and cayanne. Sprinkle over the potatoes and coat well.  Layer the potatoes onto the pan and bake 30 to 40 minutes, flipping once.  Remove from oven and serve. 

Seven Layer Burritos

We are always looking for good meatless meals in our house.  I love 7 layer dip so when I saw these burritos on Dessert Now Dinner Later I knew they would be a hit.  I adapted the recipe slightly nd they were soooo good and so easy to make!!

2 (16oz) cans refried beans or double the recipe of Unfried Beans
8 burrito size flour tortillas
2 cups shredded cheddar
1 1/2 cup guacamole
1 cup sour cream
1 head of lettuce (chopped)
1 cup tomatoes (diced)
1 can chopped black olives

Slightly warm each tortilla so that it's easy to wrap, layer the refried beans, cheese, guacamole, sour cream, lettuce, tomatoes and black olives. Roll up the burrito and repeat with the remaining tortillas. 

Raspberry Lemonade Bars

After falling in love with the Luscious Lemon Bars I decided to try my hand a these Raspberry Lemonade Bars from Creme de la Crumb.  Everyone really enjoyed them, they were a great refreshing treat for the summer.

Crust:
1/4 cup sugar
1 tbsp lemon zest
1/4 tsp salt
1 cup flour
1/2 cup butter (chilled and cubed)

Filling:
3 eggs
1 cup sugar
1/4 cup raspberry puree or raspberry jam (not jelly)
1/3 cup fresh lemon juice
1/2 cup flour
1/2 cup powdered sugar

Heat oven to 350.  Line a 9x9 pan with foil and grease.  Whisk together the sugar, lemon zest, salt and flour.  Cut in the butter until it resembles a coarse crumbly mixture.  Press into the bottom of the pan.  Bake for 10 minutes.  While the crust is baking mix together the eggs and sugar until foaming using an electric mixer. Add the raspberry puree or jam and the lemon juice then mix until smooth. Gently stir in the flour. Pour on top of the crust and bake for 25 to 30 minutes or until it is set.  Place in the freezer for 1 hour before cutting.  After cutting sprinkle with powdered sugar and serve.  Keep refrigerated in an air tight container. 

Grilled Stuffed Mini Peppers

This is the EASIEST thing ever to make and they are so dang delicious!  Last summer I found a grilled mini pepper recipe but it was complicated and involved a lot of ingredients and I thought, hmmm what about chive and onion cream cheese instead.  So I tried and it and fell in love!  These would make an awesome appetizer or a great side when you are grilling.

10-12 mini bell peppers
8 oz chive and onion cream cheese

Remove stems and slice the bell peppers in half. Remove the seeds and ribs.  Carefully stuff with the chive and onion cream cheese.  Grill over medium heat until the peppers start to get slightly charred.  Remove from grill and serve.