Summer Pasta

It's unofficially summer and officially time for meals that don't heat up the kitchen and are simple!  I want to spend time at the pool or playing with my children, not stuck in the house cooking. Simple summer pasta is one of my favorite dishes. It showcases fresh corn and ripe tomatoes: two of my favorites this time of year. I like to make the pasta in the morning so everything can be pulled together quickly. It's delicious as a vegetarian main dish or an accompaniment to grilled chicken.


1 onion, chopped
2 cloves garlic, minced
1 jalapeno, chopped
3 ears corn, cut off of the cob
1-2 ripe tomatoes, diced
1 tsp. cumin if desired
8 oz. spaghetti, cooked
Limes and Queso Fresco for serving

Saute onion in olive oil about 5 minutes over medium heat. Add garlic and jalapeno and cook for 1 minute more. Stir in corn kernels . Cook 2 more minutes. Add tomato and pasta. Heat through. Serve with a squeeze of lime and a sprinkle of queso fresco.

Holiday Ice Cream Sandwiches

I saw this ice cream sandwich on a stick on Pinterest last year and fell in love.  I've been carrying a torch for it ever since.  How cute is this?  I'll be serving these to the kids (and adults) on Memorial Day!  I love how simple this is.  Take store bought mini ice cream sandwiches and place a popsicle stick in each one. (Keep the ice cream sandwiches that you are not working on in the freezer.) Pour sprinkles on a plate. Press the sides of each ice cream sandwich into the sprinkles. Place back in the freezer until ready to serve.  I am serving mine on a cupcake liner to catch any drips.

I can think of so many ways to serve these:  black and orange sprinkles for Halloween, red, white and green at Christmas, pink and purple for my daughter's birthday, etc. Have a fun and safe Memorial Day weekend!

Dutch Baby Pancake with Blackberries

A Dutch baby pancake is a slightly sweet breakfast dish made with eggs, flour, and milk. It is usually seasoned with vanilla and cinnamon, and maybe a little sugar. The pancake is baked in a skillet and falls soon after being removed from the oven. The school year is coming to a close, and I thought that a special but quick breakfast would put a smile on the faces of my crew as they finish out the last week.  I added lemon zest to my batter and topped the Dutch baby pancakes with blackberries, a sprinkle of powdered sugar, and a little drizzle of maple syrup. MMMM!

Preheat oven to 475 degrees.  Place a cast iron skillet in the oven while it is preheating. In a small bowl, beat 2 eggs, 1/2 cup milk, 1/2 cup flour, 1 Tablespoon sugar, and 1 teaspoon vanilla until smooth. Stir in the zest of 1 lemon. Remove the skillet from the oven.  Add 1 tablespoon butter.  Rotate around pan making sure sides are coated with the melting butter. Pour the batter into the skillet. Reduce the oven temperature to 425 degrees. Bake until puffy, about 12-15 minutes. Remove from oven, Sprinkle with powdered sugar and additional lemon zest. Top with your choice of fruit. Cut into wedges and drizzle with a little maple syrup.

This Week's Menu 5/21/12

Monday - Birthday Boy at our house! Dinner Out!

Tuesday - Orange-Basil Grilled Mahi-Mahi, Stir-Fried Greens

Wednesday - Grilled Chicken with Apricot-Balsamic Glaze, Steamed Green Beans

Thursday - Pasta with Goat Cheese, Lemon, and Asparagus

Friday - Chipotle Shrimp Tacos

Saturday - Ultimate Grilled Cheese Sandwiches, Baked chips

Sunday - Roasted Chicken Thighs with Fennel and Lemon, Salad

Strawberry Gelato Sandwiches

We are slowly working our way though the 6 pounds of strawberries we picked over the weekend.  We've had strawberry salsa, strawberry-goat cheese pizza, and these little bites of deliciousness - Strawberry Gelato Sandwiches.  I found a recipe for Strawberry-Buttermilk Gelato by Cooking Light.  It seemed a little sweet, so I cut back a little on the sugar mixture and added a little lime.  It is perfect for hot summer days and a wonderful way to showcase fresh picked strawberries!

I served mine plain the first day and sandwiched it in between chocolate cookies the next.

For the Gelato:

1 1/2 cups sugar
1 1/2 cups water
Juice of 1 lime
5 cups strawberries, hulled and halved
2 cups low-fat buttermilk

Make a simple syrup by combining sugar and water in a medium saucepan; bring to a boil, stirring until sugar dissolves. Stir in the lime juice.  Set aside to cool completely.
Place strawberries in a blender, and process until smooth. In a large bowl, mix the strawberry puree,  buttermilk, and sugar syrup. Place in the refrigerator 2-24 hours, or until well chilled.
Pour the strawberry mixture into a 2-quart ice cream maker, and process according to the manufacturer's directions.

To make Gelato Sandwiches:
Place a scoop on gelato on a cookie.  Top with second cookie and lightly press.
I saved some time and did not make homemade cookies for my gelato sandwiches.  I used Pepperidge Farms Dark Chocolate Brownie Cookies.

Recipe adapted from Cooking Light.

Strawberry Mixed Greens Salad with Vidalia-Poppy Seed Dressing

I went strawberry picking with my family over the weekend, and we picked six pounds of strawberries.  It didn't seem like much in the buckets out in the strawberry field; but, once I got home and unpacked the berries, I realized that we were a little zealous in our picking. We will be eating strawberries for the next week at every meal! Fortunately, Tidy Mom is having a Salad Social this week, and it got me thinking about one of my favorite salads - Strawberry Mixed Green Salad.  It is so simple, fresh, and delicious. A perfect vehicle for showcasing my fresh picked strawberries!  I paired the salad with my all-time favorite dressing: Vidalia-Poppy Seed Dressing. The salad was delicious and made for a wonderful lunch. Check out all of the great salad ideas on Tidy Mom this week. You're sure to find some inspiration!

Come join The Salad Social at TidyMom sponsored by The International Olive Council’s Add Some Life

For the Salad:
Place a portion of mixed salad greens on each plate.  Top with crumbled goat cheese and fresh sliced Strawberries.  Sprinkle with cracked black pepper. Top with a drizzle of Vidalia-Poppy Seed Dressing. Serve immediately.

Vidalia-Poppy Seed Dressing:
1 small vidalia onion, chopped
1 cup canola oil
1/2 cup sugar
1 tsp. salt
1 tsp. dry mustard
1/3 cup apple cider vinegar
1 Tbs. poppy seeds

Place the first six ingredients in a blender. Process until smooth. Mix in the poppy seeds on low speed. Will keep in the refrigerator for two weeks.  Shake well before using.

This Week's Menu 5/14/12

Monday - Strawberry, Goat Cheese, and Pistachio Pizza

Tuesday - Grilled Chicken, Strawberry Mixed Greens Salad with Poppyseed Dressing

Wednesday - Mustard Baked Chicken with Pretzel Crust, Roasted Broccoli

Thursday - Barley Risotto with Asparagus and Parmesan

Friday - Easy Roast Beef Wraps, Fruit Salad

Saturday - Roasted Asparagus and Shrimp Salad

Sunday - Indian Barbecue Chicken, Coleslaw

Hummingbird Trifles

It's funny how different cakes can trigger memories. When I was young, my mother made a hummingbird cake and placed it in the refrigerator for safe keeping...or so she thought.  Throughout the day, my brother and I would sneak bites of the cake and frosting.  We thought she'd never know because we were digging into the back side of the cake for bites. We didn't realize that the cake was being used in a photo shoot for our local newspaper. Fortunately, they we able to photograph the good side of the cake; and, my mother didn't kill us! Maybe she took pity on us because this cake is irresistible!  In honor of Mother's Day, I present Hummingbird Trifles. Just as delicious as the cake and I waited until the picture was taken before digging in!

(If you have never had a Hummingbird cake, a hummingbird cake is a layer cake with cinnamon, chopped banana, crushed pineapple, and pecans. It is topped with a decadent cream cheese frosting.)

I have a couple of tried and true hummingbird cake recipes but both made three layer cakes. I couldn't find a recipe that made just one 9-inch layer so I used a combination of recipes to create my own recipe to get just the size that I needed.

For the cake:
1 1/2 cups all-purpose flour
1 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
2/3 cup canola oil
2 eggs
1/2 of an (8oz.) can crushed pineapple, drained well
1 cup chopped bananas


Preheat oven to 350 degrees. In a small bowl, sift the flour, sugar, soda, salt, and cinnamon.  Set aside. In a medium bowl mix the oil, eggs, and pineapple. Stir in the flour mixture. Gently stir in the bananas. Pour into a greased and floured cake pan and bake 35-45 minutes or until done. Allow to cool.

For the custard:
2 egg yolks
1 2/3 cup milk
1/2 cup sugar
2 Tbs. cornstarch
1 Tbs. butter

Mix the egg, milk, sugar, and cornstarch in a heavy saucepan.  Bring the mixture to a boil, stirring constantly. Boil for 1 minute. Remove from heat. Pour mixture in a small bowl. Cover the top with plastic wrap, pressing the wrap onto the top of the custard. This will prevent a skin from forming. Allow to cool to room temperature.

For the frosting:
1/2 package cream cheese, softened
1 cup powdered sugar
1/2 tsp. vanilla
2 Tbs. pecans chopped

Beat the cream cheese until smooth and creamy. Beat in the powdered sugar. Add vanilla.  Reserve the pecans for topping frosting on the trifles.

To Assemble the Trifles:
I used 6 small glasses for my trifles. Divide the hummingbird cake in half horizontally to make two thin layers.  Use a biscuit cutter to cut a circles for the bottom of each glass (I cut out six small 1 1/2 circles for the base of each glass. I used a 2-inch cutter for the subsequent layers.) Top each layer with a spoon of custard. Top with another layer of cake and custard. Finish with a layer of cake. Place a dollop of cream cheese frosting on top of each cake and sprinkle with pecans. Chill until ready to serve.

Polenta Bites

I love Polenta Bites!  I recently made these for an appetizer and they were a HUGE hit! It looks impressive and time consuming, but it is incredibly easy and quick. This is one of those no-recipe recipes. You can add and subtract ingredients to your liking.

Here's what I used:
1 tube refrigerated firm polenta (I used San Gennaro Basil & Garlic flavor)
1 small jar sun-dried tomato pesto
capers
feta cheese
fresh basil, julienned

I sliced the polenta into 14 slices (between 1/4-1/2"). Place the polenta on a baking sheet sprayed a  with cooking spray. Broil on high about 8 minutes. Flip the polenta and broil an additional 2-3 minutes.  While the polenta is broiling, mix a heaping tablespoon of sun-dried tomato pesto with a teaspoon of drained capers in a small bowl. Put a dollop of the pesto mixture on each polenta round. Top with a little crumbled feta and a sprinkle of basil. Serve immediately.

This recipe adapts so well to your own tastes.  Like balsamic vinegar? Stir in a little to the pesto. Prefer traditional pesto, substitute it for the sundried tomatoes.  Don't like feta?  Try goat cheese or mozzarella.

Cheese Rings

You'd be hard pressed to attend a baby shower or bridal shower in the South and not find these melt in your mouth goodies on the table.  I love to make these and serve them at cocktail parties.  The cheesy heat goes well with a glass of wine.  They also make wonderful gifts for neighbors during the holidays.

Often you see cheese rings referred to as cheese straws when cut into sticks, but in my family we shape them into circles. No matter what you call them, they are always scrumptious and terribly addictive!

1 lb. extra sharp cheddar cheese
2 sticks butter, softened
3 cups all-purpose flour
1 tsp. cayenne pepper

Beat the butter and cheese in a stand mixer. Add in the flour and cayenne. Mix until well blended.  Fill a metal cookie press fitted with a star disk with the cheese dough.  Press the dough through into long strips like this:

Cut the dough into 2-inch strips for straws or desired length and shape into circles for cheese rings. Carefully place cheese rings on a parchment lined baking sheet. Bake at 350 degrees for 13-14 minutes.

Makes 12 dozen cheese rings (depends on size of ring)

Cheese Ring Tips from my Mama and Grandmother:
Do NOT use pre-grated cheese! Freshly grate the cheddar cheese.  Let it sit with the butter at room temperature for 2-3 hours for best blending.

Cracker Barrel Brand Extra Sharp Cheese is our preferred brand.

Do not use a plastic cookie press. It does not work well with this thick dough. A metal press works best. I found my Mirro Cookie Press on ebay.

Brown-Sugar Bourbon Ice Cream with Pecan Brittle

Brown Sugar Bourbon Ice Cream. Doesn't that just make your mouth water? In my part of the country, it's been downright hot for early May with highs in the 90's. What better way to cool off than with a little ice cream.  Now, I am not a big sweet eater...until you offer me ice cream!  I especially love homemade ice cream.  Once you master an ice cream base, the possibilities for flavors are endless. I decided that a brown sugar ice cream finished with a little bourbon would hit the spot this week.  I made a little pecan brittle to stir into the ice cream for a little crunch. Man, oh man, this is good stuff!

If you haven't already, check out Menus and Meals for Moms Facebook page.  We are having a little giveaway this week.  Stop by for your chance to win a Cuisinart 2-quart Frozen Yogurt, Sorbet, and Ice Cream Maker!

For the Pecan Brittle:
2 Tbs. honey
2 Tbs. brown sugar
1 Tbs. butter, melted
1/2 tsp. bourbon
1/2 tsp. vanilla
1/2 tsp. salt
1 cup pecans (halves, pieces, or a mix)

Mix the first six ingredients until blended.  Stir in the pecans. Spread onto a parchment lined baking sheet.  Bake at 350 degrees for 6 minutes. Stir.  Bake 6-8 more minutes, stirring occasionally.  Break into pieces as the brittle cools.

Pecan Brittle adapted from Jeni's Splendid Ice Creams At Home.

For the Ice Cream:
1 cup brown sugar
1 cup whole milk
3 cups heavy cream
Pinch Salt
1 tsp. vanilla
2 Tbs. bourbon

Whisk the sugar and milk until the sugar is dissolved (about two minutes). Stir in the cream, salt, and vanilla. Pour mixture into ice cream maker and process according to ice cream maker directions. When mixture has thickened, add the  pecan brittle pieces abut 5 minutes before you are through processing the ice cream. Add the bourbon at the very end of processing, about two minutes before you are done. Place the ice cream in a covered container and place in the freezer until the desired consistency is achieved.  It took about 2 hours for my ice cream to get firm.

Notes:
When using alcohol in ice cream, remember that liquor acts like an antifreeze in ice cream. You should add no more than 2-3 tablespoons for two quarts of ice cream.

For best results, make sure that the milk and cream are very cold..

The pecan brittle is addictive!  I had to make a second batch because my taste testers ate it all before I made the ice cream! I made it the day before so that it was cool and ready to use.  I used a combination of pecan halves and smaller pieces. Chop them to the size that you prefer.

You can omit the bourbon and the ice cream will still be wonderful!