Wednesday, July 31, 2013

Grilled Vegetable Panzanella

Happy Grilling Wednesday!!

This recipe comes from Vegetarian Times, July/August 2013 p.27. As soon as I saw this recipe in the magazine, I knew that I had to make it. I purchased all of the ingredients as soon as I could and put this delicious grilling recipe together. this makes a great lunch.


-4 slices rustic French bread (8 oz.)
-1 12-oz. pkg. cherry tomatoes
-16 large green beans (4 oz.)
-1 large yellow squash, quartered lengthwise
-2 Tbs. olive oil
-2 Tbs. white balsamic vinegar
-1 large clove garlic, minced (1 tsp.)
-1 small head radicchio, diced
-1 oz. chilled blue cheese, crumbled or coarsely grated (⅓ cup)
-4 hard-boiled eggs, roughly chopped
This will make four, two cup servings.
Spray the grill well with cooking spray and grill the vegetables and bread.
The cherry tomatoes should be bursting.
The bread should be toasted.
The other vegetables should be charred.
Cut the bread into cubes.
Put all but four of the tomatoes in a bowl, smoosh them to release their juices.
Pour over the bread.

Whisk together oil, vinegar, and garlic and add remaining 4 tomatoes.

Cut green beans and squash into 1/2-inch pieces.

Add cut vegetables, radicchio, and blue cheese to bowl with dressing. Toss to coat. Add bread cube mixture, and toss to coat. Sprinkle crumbled eggs over top.

This recipe was delicious! I cut it in half because I was only serving two people and there were no leftovers. Grilling is such a popular way to prepare food during the summer and I enjoy leaving those basic recipes behind to try something new. The blue cheese, cherry tomatoes as well as the dressing were tangy, the summer squash and green beans added a nice charred flavor. The bread was crunchy, while the other ingredients were soft. This was a perfect combination of flavors and textures.

Tuesday, July 30, 2013

Endive Taco Salad

With this salad I really wanted to make something simple using ingredients that I had on hand. I made this in the middle of a heat wave so my goal was to not use the oven or stovetop because it was already too hot in the house! 


-Endive leaves
-Cheddar cheese
-Cherry tomatoes
-Tortilla chips
-Other desired toppings
-Ranch dressing

Fill a bowl with the endive leaves and the toppings.
Crumble the tortilla chips over the salad.
Lastly, mix together equal parts of ranch and salsa to pour over the top.

J. and I were not fans of the endive at all, it had an aftertaste with an interesting bite, it's not something I will be using again. This could easily be done with lettuce or any other green. The best part of this was the salsa ranch, it's a nice way to top of a taco salad, a lot of recipes call for a cilantro based recipe, but I'm not a fan of cilantro and this dressing was a really nice alternative.

Monday, July 29, 2013

Mango Coconut Rice

Originally, this was supposed to be an elaborate recipe where I cut mango thin and used a sushi mat to roll up the rice inside the mango. Obviously that didn't work, but this turned out to be a nice dish anyway. I don't think I've ever used coconut milk before, the consistency was a little different than I thought, and it was also much sweeter than I thought, and didn't taste like shaved coconut like I thought it would.

This recipe was originally on She Simmers.

-1 mango
-1/2 cup rice
-1/2 cup coconut milk
-1/2 cup sugar

Add half a cup of rice with a cup of water, and heat covered
for 15 minutes.
Mix the sugar and coconut milk, and microwave
for 2 minutes.
Turn the heat off the rice. Stir the coconut mixture into the rice.
Let this sit covered for 30 minutes.
Peel the mango. I used a potato peeler, that worked
pretty well for me, and I thought I didn't lose as much
mango as I would have if I used a knife.
Slice the mangoes into chunks or slices.
This was my attempt to make it into a sushi like roll.
It rolled up ok, but when I tried to cut it up it fell apart.

So not much of a roll up, but the taste combination was still very good. This was more of a dessert I think than a meal, it was really sweet. The mango and sweet rice went together well, the combination of coconut milk and mango is something I will try again.

This was my first try using my sushi rolling mat, sometime soon I'll be making a vegetarian sushi roll.

Sunday, July 28, 2013

Cake Batter Milkshakes

Recipe from the Novice Chef.

-4 large scoops Vanilla ice cream
-1/2 cup yellow cake mix
-splash of milk
-sprinkles for garnish

Mix the ice cream, cake mix and milk.

Rim each glass with sprinkles, using corn syrup first, then dipping the rim in sprinkles.

Pour the milkshake into the decorated glass and serve.

These are going to get me into trouble! This was absolutely delicious and tasted just like cake batter. I was surprised that the milkshake wasn't overly sweet due to the addition of the cake mix. This was great for some of the hot weather we've been having, but it is a treat for every once in a while!

Saturday, July 27, 2013

Mascarpone Apricots

This was a quick and easy recipe for an appetizer or a snack. It probably took me 15 minutes from start to finish. The mascarpone was a sweet compliment to to the tartness of the apricots.

This recipe comes from Proud Italian Cook.


Preheat the oven to 350. Cut the apricots in half.
Put a scoop of mascarpone on top.
Add a blackberry to each one.
Drizzle with some honey.
Put in the oven for about 5 minutes.
It didn't take long for them to get warm.

This was great because there were only 4 ingredients. The colors really popped out so it would be good to serve as an appetizer at a party.

Friday, July 26, 2013

Baked Zucchini Fries and Bloomin’ Onion Dip

Zucchini's are normally in overabundance in our garden, but this year we've had so much rain the garden isn't doing so great, so I've been really nervous about having any food from the garden. This was our first zucchini, and my mom used half of it for another recipe. So I cut this recipe in half to account for how much zucchini I had and how much dip I would need.

Surprisingly this still made a lot, I add them for lunch and my dad had some too.


-1 tablespoon butter
-1 medium sweet onion, about 1/2 pound, peeled and sliced
-2 tablespoons cider vinegar
-2 tablespoons honey
-1 tablespoon prepared mustard
-1 cup mayonnaise
-salt and pepper to taste

Zucchini sticks
-3 medium zucchini, unpeeled, cut into 3"-long stick
-1 tablespoon salt
-1 cup coarse, panko bread crumbs
-scant 1/2 cup freshly grated Parmesan cheese
-1 tablespoon McCormick Vegetable Seasoning
-A pinch of cayenne, or more to taste
-olive oil spray
-2 large eggs, beaten
Cut your zucchini into uniform-ish pieces.
Sprinkle with salt which helps to sweat out all of the excess moisturizer.
Drain in a colander in the sink for over an hour.

Meanwhile, make the dip. Melt the butter in a skillet, saute the onions in the skillet until golden brown and caramelized. In a blender, mix together the caramelized onions, cider vinegar, honey and mustard. Once well blended, mix in the mayo.

Mix together the breadcrumbs, Parmesan cheese, vegetable seasoning and cayenne pepper.

Dry off the water which has come off of the zucchini sticks. 

Dip each piece into the egg mixture, and then coat in breadcrumbs mixture.
Bake at 425 for twelve minutes, take out of the oven and flip, bake twelve more minutes.
Serve with the dip.

I really enjoy fried zucchini and this recipe was a great twist on zucchini. The bloomin' onion dip tasted just like a bloomin' onion, I was pleasantly surprised. These are best eaten right out of the oven and the dip would be really good on sandwiches. Hopefully there will be more zucchini recipes soon.

Thursday, July 25, 2013

Christmas in July Brownies

Merry Christmas in July! We saw this recipe a while ago, but didn't want to make it for Christmas because in December strawberries are hard to find, and if you do they are expensive and not very good. But I love eating strawberries in the summer and they are so good as a dessert, so Christmas in July seemed like a perfect time to make these. I thought it was really cute to have the strawberry as the tree, and I thought the red of the strawberry went well at the base of the green of the tree.

I originally saw this on Pinterest, but there was no link attached so I just made this from the idea in the picture.

-Brownie mix (plus eggs and oil)
-Green food coloring
-Candy for decoration

I just made brownies from a mix and let them cool.
Cut off the top of the strawberry so it will sit flat.
Set it on top of the brownie.
I mixed some vanilla frosting with a drop of
green food coloring. I spread it around the outside
of the strawberry, and used the knife to try to get
some small peaks to make it look like a tree.
I made some thin slices of strawberries to put at the base.
I tried to decorate the brownies
with some m&m's, but it didn't look as good as
I had hoped.

I tried some where I just put small slices of strawberries and
a glob of frosting on top, it was a little simpler, but it still looked cute.

I thought these turned out alright, not as good as I had pictured in my head, but I thought they were ok. I put the extra in the refrigerator, but the frosting slid off a bit after a while. The brownie and strawberry combination was a good taste though.