Surf N Turf...Sorta.

The same day I made the pretty popsicles I decided to make this grilled veggie salad I had been eyeing. The picture was so inviting it made me want to lick the page (is that weird?). I tend to get so excited about side dishes that I forget about what the "main" dish should be. So here I am, chopping summer squash and I remember that I hadn't gotten very far in my dinner plans, because I only thought one dish through. So I yell to Ryan "CHICKEN OR SHRIMP!?" (tid-bit: I actually call it scrimp. My friend Randy started it and it stuck. One time I even asked the butcher for a pound of scrimp. Oops). Anyway, he said he'd like both. So I decided it was maybe kind of like surf n turf. I know the "turf" is usually steak but chickens hang out on turf too right? Right.

So Sundays menu was:
Lemon pepper shrimp and chicken
Orzo pasta
Grilled veggie salad.


Lets go over the salad:

You'll need:

1 small fennel bulb

1 orange bell pepper

1 red onion (I used half of one)

1 zucchini

1 yellow summer squash (I used 2 small ones)

1/4 cup EVOO...trust me you don't need that much

3 tbs red wine vinegar...I used balsamic instead

1 1/2 cups grape tomatoes

1/2 cup crumbled feta

3 tbs loosely packed thinly sliced fresh basil

Slice all vegetables so they are grillable. Typically length-wise. Cut the stalks off the fennel bulb and save a handful of the fronds from the stalks and set aside. Cut the fennel bulb lengthwise and try to trim away most 

of the core.

 

Prepare a gas grill OR your grill pan. Grill in batches. Only flip once, be sure not to over cook. Fennel should take about 12 minutes. 10 minutes for the pepper and 6 minutes for the onion and squash.

Grill marks are my fav. I think it makes everything look prettier. Once the vegetables are cool enough to be handled, cut them all into cubes. Throw all veggies into a bowl. Combine remainder of olive oil and either balsamic or red wine vinegar. Toss in feta cheese, tomatoes, basil and fennel fronds.

So, it is a goal in life to get my version of things to look like the picture...so, what do you think?

This would be delicious with grilled pork or steak as well. Or even tofu!

We All Scream For....Popsicles?!

So, those of you who live in Phoenix or Los Angeles should be fully aware that it's an oven outside. Hot breeze? You never get used to it. Our apartment is on the 2nd floor and half the time I swear its cooler outside than it is inside. Specifically on Saturday afternoon when the techno master living in the complex behind us was playing Alice DJ and the like starting at 8am. Yes, 8am. It's really hard to keep windows and doors open when "do you think you're better off aloooooneeee" is screaching through our backyard and into our house. (I called the cops on him at 5pm because he WOULDN'T give it up). Anywho, the only things I want to eat during these months are fruit and salad. Pasta just doesn't sound good when you're sweating in places you never thought were possible.

On Sunday I made triple-berry popsicles. They are super easy, and even more delicious. The hardest part is, being patient enough for them to freeze. I did things a little differently than the recipe, I don't have a blender (I know, or a mixer) so I boiled the fruit down instead.

SO you will need:

One container raspberries

One container blueberries

One container strawberries

*you can really use any combo berries you'd like. Even pitted cherries!

1 cup simple syrup

Juice from one lemon

Combine 2/3 cup sugar and 2/3 cup water into a sauce pan. Or do what I do, and put however much you feel like into there. I really need to work on my measurements. Bring mixture to a boil, and take off heat once sugar has dissolved. Set aside.

Combine all fruit into a bowl. If you decide to use strawberries be sure to cut off the tops. Obviously. If you're using a blender go ahead and put the mixture into a blender and puree for about 30 seconds then add lemon juice and simple syrup. If you're doing what I did, pour all fruit contents into the same sauce pan you made the simple syrup. (Keep the syrup in the bottom and fold into the berries).

Juice lemon into pan. Let simmer for about 10 minutes until the berries are much softer and the mixture is not as thick. Stir mixture a couple of times to break down the fruit a little more. Remove from heat.

I had to use dixie cups for my molds instead of a super cool tupperware popsicle one. I was HEARTBROKEN when I went to the store and they didn't have any. Oh well, I made do.

These puppies need to freeze for about 3 hours BEFORE you put the popsicle sticks in them. After that, they should freeze for about 3 more then they're ready to eat!

Isn't it pretty? It was so good, that I managed to get the juice all over my white shirt. Way to go, Cobley.

Grill Master.

We had a little BBQ get together last week and had quite a full grill.

We made:

Dill Roasted Potatoes
Grilled Peppers, Squash and Zuccini
Orzo Salad with Olives, Tomatoes and Feta
Italian Marinated Chicken

I'm not going to post recipes- most of it's pretty self explanitory but here's a picture or two. Ryan was head of the grill for the whole night and did the best job in the whole wide world.

Birthday apple tart for Andy.

Best summer dessert! Courtesy of our lovely neighbor Lauren.

Yay for summer dresses and BBQ's.

Oh, and yay for my hair finally being the color red that I want!

Cookies For Days.

Look at me! 3 posts in under a week?! I'm on a roll!! Woooooooooooooo Hoooooooooo! Anyway, it's getting to be that time again in Southern California where a bathing suit is really the only suitable (yes I did that on purpose) thingto wear for 3 months. All I ever want to eat in the summer is fruit. Its so hot out that anything more than that sounds gross. I wanted to try a light-weight fluffy and fruity kind of cookie that isn't too heavy or buttery like my usual shortbread. I found a recipe for orange zest cookies- afterall citrus is my favorite. WARNING: This particular recipe yields a loooooooooooot of cookies (seriously).

You will need:

2 cups white sugar


1 cup shortening (I used butter)

2 eggs

1 cup sour cream

1 teaspoon vanilla extract

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

3/4 cup frozen orange juice concentrate, thawed

2 tablespoons grated orange zest
 
 
 
Combine sugar with your butter (or shortening if you choose) in a LARGE - trust me, I had to swap out mixing bowls half way through- bowl.
 

I had to get down n dirty (not literally, my hands were clean!) and use my hands for a lot of this recipe because i coughstilldonthaveamixercough and a wooden spoon wasn't cuttin it.
 

Add 2 eggs, vanilla, orange juice and zest.

Add your sour cream. Let me tell you, the sour cream makes ALL the difference when it comes to these guys, it makes them super light weight and delish!

Set mixture aside. Combine baking powder, soda and your 5 (YES 5) cups of flour. Sift through and add to wet mixture slowly. \

Just a quick peek at the GIANT mess I made in my kitchen today from doing this. My poor computer (thats where the recipe was and you cant see all the flour on the ground)

Grease up as many cooking sheets as you have and use a teaspoon to drop the dough onto the sheet. Bake at 375 or until golden on bottom. I found myself cooking them for more like 12-13 minutes.
 
 

Remember my Olive? I brought in a diner chair so she could see better. She sat there the whole time, even with dough and various objects flying through the air.

Once the cookies are cooled, you can frost them. For the frosting you'll need.
 

1/2 teaspoon grated orange zest

2 tablespoons frozen orange juice concentrate, thawed

1 teaspoon vanilla extract

4 tablespoons butter, melted

1 1/2 cups confectioners' sugar
 
* If I were you I would double that recipe, I ran out.**
 
Combine everything together until it is "spreadable".
 

And frost away! You will have lots and lots of cookies, about 6 dozen to be exact.
 

I wasnt jokin!

Ideas?!

I have two things coming up that I will be needing some pretty great recipes for:

1. My parental units will be here (Hannah too) and we're gonna do a little backyard BBQ action so they can meet friends they havent met and my Dad hasn't seen our house yet. The same night is my dear friend Andy's birthday so we're probably combining the two into one. I have recipes for a good BBQ but thought I would try some new things! Does anyone have:

• A chicken marinade
• Spring/Summer type salad
• Great group-friendly dessert (no chocolate plz!)
• A fun cocktail

2. A girl I work with is having a birthday next week/one of my friends accepted a new position at a different company. Both in the same week, I'd like to bring in some treats for a farewell/birthday. (I have a lot going on in the coming weeks!) So if anyone has another group/work friendly dessert that would be great! I'm thinking something along the lines of cheesecake bites?

xoxo

Stuffed Peppers 101

It's strange how your taste buds change over time, isn't it? I used to think bell peppers were gross and never ate them (I still have issues with green ones). I discovered about a year ago that sauteed or cooked yellow, red and orange peppers were actually tasty! Ryan requested stuffed peppers so I made them last week as a side to our steaks. I realize that steaks dont really go that well with this recipe, but that's what I wanted to eat. Compromise, right?

This recipe isn't veggie friendly because it requires chicken stock but if you used vegetable stock it would work out just fine!

You will need:

1 (28-ounce) can Italian tomatoes


2 zucchini, grated (I diced- didnt grate)

1/2 cup chopped fresh mint leaves (Left this out, didn't want it to be too overwhelming)

1/2 cup grated Pecorino Romano, plus more for sprinkling

1/4 cup extra-virgin olive oil

3 cloves garlic, minced

1 teaspoon salt

1 teaspoon freshly ground black pepper

4 cups chicken broth

1 1/2 cups orzo (rice-shaped pasta)

6 sweet bell peppers (red or yellow) (I did 4 not 6)
 
 
Preheat your oven to 400 degrees and bring chicken broth to a boil in small sauce pan. Meanwhile, combine zucchini, cheese, olive oil, and tomatoes- a 14oz can is PLENTY if you're only doing 4 peppers.
 

Once your stock is to a rolling boil, pour in orzo pasta. Cook for only 4 minutes (you don't want it to be done all the way) drain and combine with mixture.

Slice the tops off and core your peppers. Be sure to not leave any seeds in, kids!

If they dont stand on their own, slice a very thin layer off the bottom.
 
Take your leftover chicken stock and fill a baking dish about an inch full with the stock. Pile mixture into peppers and place in baking dish.

COVER with foil and bake at 400 degrees for 45 minutes. After 45 minutes, uncover and sprinkle leftover cheese over each pepper. Continue cooking, uncovered for an additional 15 minutes.

Let cool for a few minutes before serving. I should have cooked mine for a few minutes longer so they were crispier on the top. Live n learn!

Easter Brunching.

Ugh. I am so sorry for taking a million years to post somethin' on here. But have no fear, I'm still cooking away! Last week we had some of our lovely friends over for a little Easter brunch.

The menu:

Spring veg frittata
Roasted fingerling potatoes with lemon/dill sauce
Spring mix salad with citrus dressing
Fresh berries
Blueberry mojito-ish cocktail (DELISH)

For the frittata you will need:

12 large eggs
1 1/2 cup lowfat milk
2 cups red bell pepper
1 1/2 cup onion
2 cups summer squash (yellow)
2 cups zucchini
2 cups broccoli
Salt and pepper to taste
I figured you could probably add goat cheese into this and it would be delicious as well.

Chop all your veggies and toss in a large OVEN SAFE skillet with about a tablespoon olive oil. Sautee until the onions are transparent. About 8 minutes. Meanwhile- preheat the oven to 350.

In a large mixing bowl combine eggs, milk and salt & pepper.

(Don't mind my cell phone)

Whisk together until a light yellow color and all yolk and whites are combined.

Pour mixture over top of vegetables (IN SKILLET) and gently mix together.

Cook over medium heat until the sides are set (no longer liquid). Put entire skillet in oven for 20-30 minutes until slightly crispy around the edges and firm.

For potatoes:

1 lb fingerling potatoes
1 tablespoon (more or less) dry dill
Juice of 1 lemon

Roast potatoes on a well oiled baking sheet (TRUST ME- they will stick!) at 375 degrees for about 35-40 minutes.

Once they're done, remove from oven and season with dill, lemon and a bit more olive oil.

For the mojito punch, I didn't make it, my Andy did. I don't know EXACTLY what he did, but I remember seeing mint leaves, 1 bag frozen blueberries, 1 bottle sparkling limeade (TJs) and a bottle of Bacardi.

Isn't it pretty?

I have 2 more updates to post, hopefully this weekend. One of which is from my trip to Arizona. That may or may not have  been a month ago. Oopsy.