Chocolate Chip Pancakes

I started dinner while I was STARVING.  Can you tell?  Chocolate chip pancakes, bacon, and fried eggs.  Cooking dinner while really hungry is never a good idea, just like grocery shopping when hungry.  Like how I tried to make the whole dinner healthier by adding the apples?

I don't have any recipes tonight.  I used Bisquick to make the pancakes; just keepin' it real, y'all.  But I do have a tip.  Toss the chocolate chips with a little extra Bisquick (or flour if you're making them from scratch) and the chips won't all sink to the bottom of the batter.

Farfalle with Arugula Pesto

Remember the Arugula Pesto from Monday's sandwich?  I made a quick pasta for dinner tonight using farfalle (bowtie pasta), leftover Arugula Pesto, and freshly grated parm cheese.  The kids gobbled it up!  I like to use the Barilla Plus pasta in the yellow box because it has more protein and fiber than regular pastas without it being grainy like whole wheat pasta.

We also had leftover bread from the sandwiches that I made into garlic bread by slathering it with butter and sprinkling on garlic salt.

Oh, I almost forgot! See that little salad just dressed with olive oil and red wine vinegar?   See the red pepper on top?  That came from my Mother's Day Garden! The deer and bunnies are really enjoying all my tomatoes, strawberries, lettuce, and zucchini, but I guess they don't care for peppers.  It's all that's left! And this one was the most beautiful and delicious pepper I've ever had. Ok, not really, but it was so cool to pick it from the garden and eat it!

10 Minute Creme Brulee

Ten minute creme brulee, you say? How is that possible, you wonder?  Creme brulee is hard to make!

Well, you gotta have an awesome friend who lives all the way in SPRINGDALE (ok, only 15 minutes away, but still) who brings it to you! I cannot attest to how exactly she made it, other than she told me it's Pioneer Woman's recipe.  She brought it to me raw, having done the hard part herself, so all I had to do was bake and do the sugar on top. 

And let me tell you, it was better than any restaurant creme brulee. 

Note: I do not have a blowtorch, kitchen or otherwise.  So I had to caramelize the sugar on top under the broiler.

• 4 cups Heavy Cream
• 1 whole Vanilla Bean OR 1 Tablespoon Vanilla Extract OR 1 Tablespoon Vanilla Paste
• 10 whole Egg Yolks
• 3/4 cups Sugar
• 6 Tablespoons Superfine (Baker's) Sugar

Preparation Instructions

Preheat oven to 325 degrees.
Pour the cream into the saucepan. Add vanilla (whichever product you're using) and simmer over medium-low heat.
Whip egg yolks with the sugar until pale yellow and thick.
Strain cream using a fine mesh strainer.
Whip yolks while you very slowly drizzle in 1 cup of warm cream. Go slowly so as not to cook the eggs! Once the first cup is added, you can add the rest of the cream slowly.
Place ramekins onto a rimmed baking sheet. Pour custard mixture into ramekins. Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set. Do not allow to get brown.
Cool ramekins on countertop, then chill for at least 2-3 hours, covered in plastic wrap.
To serve, sprinkle 1 tablespoon over each ramekin of custard. Use a kitchen torch to quickly (but carefully) brown the sugar. There should be a thin, crisp surface of burned sugar on the top.
Serve immediately!

Hawaiian Chicken with Coconut Rice

"Hawaiian Chicken" reminds of something one might have with a big pineapple ring on top at Luby's Cafeteria (I loved cafeterias when I was a kid because everything came on it's own plate), but this Hawaiian Chicken is awesome.  You can still put everything on it's on plate if you want.  I totally should have done that....

Hawaiian Chicken with Coconut Rice (adapted from a recipe I found on Tasty Kitchen)

For the chicken:

4 boneless, skinless chicken breasts, pounded thin
3/4 cup soy sauce
3/4 cup coconut milk (from a can, save the rest for the rice)
3 tablespoons brown sugar
3 scallions, chopped
3 cloves garlic, roughly chopped
salt and pepper

For the rice:
1 cup jasmine rice
1 cup (remaining from the can) coconut milk
1 cup water
1/2 cup cilantro, plus more for garnish

For the garnish:
fresh pineapple to taste
brown sugar
salt

Combine everything except the chicken in a large Ziploc bag, mush it around, and then put the chicken in. Seal it up, swish it around some more. Stick it in the fridge until you're ready to cook (10 minutes to 2 hours).

When you’re ready to grill, preheat the grill to medium high. Add the chicken and grill until cooked through, 4-5 minutes per side. Take it off the grill and let it rest a couple of minutes.

Pour the coconut milk, a cup of water, and a pinch of salt in a saucepan. Bring to a boil. Add the rice, cover, reduce heat and simmer about 15 minutes, until the rice is cooked and fluffy. Stir in the cilantro before serving.

While everything is finishing up, heat a skillet to high and melt one tablespoon of butter.  Add chopped fresh pineapple and sprinkle with brown sugar and salt.  Cook, turning occasionally, until pineapple is browned.

Slice chicken, fan it out over a bed of rice, top with pineapple and cilantro.

Pear, Caramelized Walnuts, and Arugula Pesto Panini

Are you on Pinterest yet?  I just love it for inspiration.  I saw a picture of this sandwich last week, pinned it, and then was able to find the recipe again when I was making my grocery list for the week.  It seems like a lot of steps, but it really didn't take long at all. 

I'd never had arugula pesto, and while it's different than basil pesto, it's delicious!  This sandwich is creamy, crunchy, salty, and a little sweet.  Loved it!

Arugula Pesto Mayo
3            cups           packed arugula
1/4         cup            walnuts
1/4         cup            freshly grated parmesan
1/4         cup            olive oil
1            tbs             mayo
                               salt and black pepper

Caramelized Walnuts
1            cup            walnuts
2            tbs             light corn syrup
1            tbs             sugar
1/2         tsp             salt
1/4         tsp             ground black pepper


Panini
4           slices         sourdough bread
1                            pear, sliced thinly
4                            thick slices brie

Procedure

Arugula Pesto Mayo

1. Combine arugula, nuts and parmesan in food processor until smooth.
2. With machine running, gradually add olive oil and mix until well blended.
3. Season with salt and black pepper.
4. Add mayo and blend well.
5. You will have extra after making the sandwich.

Caramelized Walnuts

1. Preheat oven to 325°.
2. Use silpat or spray sheet pan with non-stick spray.
3. Combine all the ingredients in a bowl and toss well.
4. Spread out on sheet pan and bake, stirring occasionally to break up clumps, until deep golden brown and sugar is bubbling.
5. Remove from oven and cool.
6. You may have extra caramelized walnuts after making the sandwich.

Panini

1. Spread arugula pesto mayo on both sides on bread.  One one side, layer pears, then cheese and walnuts.  Add top slice of bread and toast on panini press or in a pan lightly coated with olive oil.  If using a pan, weigh down sandwich with another pan on top and a tea kettle or similar for weight.  Flip over to grill evenly.
2. Eat warm.

Crock Pot Pinto Beans

John wasn't home for dinner, so I made the kids their favorite meal: beans.  I know, my children are weird; they could eat these pinto beans for every meal. 

1 pound of dried pinto beans
1 ham hock/bone (I often leave this out if I don't have it)
1/4 onion, as a chunk
2 whole cloves of garlic
8 cups of water
8 beef bouillon cubes (you could also use beef broth if you have a thing against bouillon)

Rinse the dry beans (check for rocks) in the morning the day before you want to eat them, cover with water, and let them soak throughout the day.  That night, rinse them again and put them in the crock pot the with the remaining ingredients.  Make sure the water covers the beans by a couple of inches.  Cook on low all night and through the next day (about 20 hours).  Remove and discard the ham hock, onion and garlic.  Serve with shredded cheese, avocado, and a little fresh lime juice (sour cream, tomatoes, and green onions are all good on top, too).

Grilled Skirt Steak Salad

As you may have noticed by now, we don't eat a lot of red meat in our house.  But once in a while, it's just the perfect dinner.  And Beta (she's almost 6) always wants steak for if given a choice, it's one of the few foods she likes.  So she was thrilled with dinner tonight...

Have you ever tried skirt steak?  It's inexpensive, cooks quickly, and I think it has a really good flavor.  It's also really juicy if it's cooked properly.   You just have to remember not to overcook it (medium rare is how it should be eaten), to let it rest at least 10 minutes before cutting, and to slice it thinly against the grain. 

Grilled Skirt Steak Salad

1 pound skirt steak, trimmed of excess fat
olive oil
garlic powder
onion powder
salt
pepper
chili powder
brown sugar
blue cheese
tomatoes
romaine lettuce
Steakhouse Vinaigrette

Drizzle the skirt steak with olive oil, and then sprinkle both sides with salt and pepper, onion powder, garlic powder, chili powder, and brown sugar.  Rub the spices in and let the steak come to room temperature while the grill preheats to high. 

When the grill is as hot as it will get, grill each side for about 2-3 minutes depending on the thickness of the steak. Remember, it continues to cook while it rests, so don't overcook it!  Take the steak off the grill, cover with foil, and let it rest for 10 minutes while you prepare the vinaigrette. 


Steakhouse Vinaigrette
1 tablespoon coarse Dijon mustard
2 tablespoons white wine vinegar
1 tablespoons Worcestershire sauce
1 teaspoon brown sugar
1/3 cup olive oil
Combine ingredients in jar with a lid and shake to combine. Season with salt and pepper and adjust ingredients to taste. 

Blackened Grilled Tilapia

John grilled his famous Blackened Tilapia for dinner tonight, and I wanted to share the recipe with you, but he's a little like the Colonel.  Colonel Sanders, that is.  He doesn't like to reveal his blend of herbs and spices, so I'm just guessing on the quantities.  I do actually know which spices he used, but only because he left them all out on the counter....

Blackening Spice Rub (you can use this on fish, chicken, or steak)

1 tablespoon paprika
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Preheat outdoor grill to HIGH.  As high as it will go. 
Coat thawed fish with olive oil or melted butter.  Generously coat fish in the Blackening Spice Rub.  Grill for 2-3 minutes on each side. 

Summer Strawberry Tart

It may seem weird for somebody who has a food blog, but I don't really enjoy hosting fancy dinner parties at my house.  It's so stressful to me!  My bathrooms have to be clean (with 3 kids they are always filthy), I have to clean the kitchen while still trying to cook dinner, I have to wear makeup and shoes at home, I have to make sure there are enough plates and utensils clean (again, 3 kids use a lot of spoons and forks and ours are always dirty),  AND you have to act like it was all so easy!!

But what I do enjoy is having small groups of friends over.  The kinds of friends who know where to find a hand towel if one is missing from the bathroom, and the kind who say, "oh, why don't we just use paper plates?"  and then when you insist on regular plates, help you with the dishes.  Last night we had some of our good friends over for dinner; such good friends that I served them sandwiches! :)

Actually, BLTs with vine ripe tomatoes, fresh bakery bread I picked up at the Sunday morning Farmers' Market at the Botanical Gardens, Arkansas Petit Jean bacon, arugula, and garlic aioli.  Here's the recipe, just leave off the egg. Or use it. It's really good both ways.

 

We also had the Watermelon Pineapple Salsa I talked about yesterday, and a Strawberry Tart that is one of my summer staples.  You can make the crust early in the day and assemble the tart at the last minute, so your kitchen will stay cool.  

Summer Strawberry Tart

Crust:

1 stick cold butter, cut into cubes

1/4 cup sugar

1 1/2 cups all purpose flour

1/8 tsp. salt

1 egg yolk

2 tablespoons heavy cream (I had to use skim milk and it was fine)

In a food processor, blend the flour, sugar and salt.  Add the butter and pulse until it looks like coarse meal.  Add the egg yolk and the cream/milk and pulse until the dough comes together and begins to form a ball. 

Flatten the dough into a 6-inch disk, wrap with plastic wrap and refrigerate 30 minutes. (I also had to skip this step and it turned out fine.  So do it if you have time, if not, it will be okay.)

Preheat oven to 375°.

Press the dough into a 10-inch tart pan with a removable bottom.  

Reduce oven temperature to 375°. Bake 20 minutes.

Prick the crust lightly all over with a fork and return to the oven. Bake 10-15 minutes more until the crust is light golden brown but is still soft to the touch.  Cool crust before filling.

Filling:
8 oz cream cheese, softened
1 can sweetened condensed milk
1 tablespoon vanilla
1/3 cup fresh lemon juice

Beat the cream cheese with an electric mixer or food processor until smooth.  Mix in
sweetened condensed milk, vanilla, and lemon juice and mix well.
Spread on top of cooled crust and top with berries.

Watermelon Pineapple Salsa

What's the deal with watermelons these days?  Have you noticed how they are all perfectly round and seedless now?  My state is famous for it's watermelons, and in Arkansas it's just not right, and it goes against the natural order of things, I say, to have perfectly round watermelons!

Anyway, I was at Walmart today and I finally found a big, irregular shaped watermelon with seeds.  We cut into that thing, and it was so sweet and juicy!  We ate half of it at lunch, and the other half we turned into Watermelon Pineapple Salsa (we had friends over for dinner so I made a lot of salsa; you might want to half the recipe).

Watermelon Pineapple Salsa

3 cups watermelon, diced
1 cup fresh pineapple, diced (not canned, not ever)
1/2-1 cup red onion, to taste
1/4 cup cilantro, chopped
Juice of one lime
salt to taste

In a large bowl, combine all the ingredients and stir.  Refrigerate for 1-3 hours.  Serve with chips or over grilled fish.