Recipes

#HotSummerEats: Frozen Cherry Lemonade

~ lk529 ~ 9 Comments

Every summer I make lemonade. I enjoy juicing the lemons as it always reminds me of juicing limes with my dad from the tree in the backyard. HotSummerEatsLet me tell you, I would love to have citrus trees when we finally settle in somewhere – limes are expensive!

But this post isn’t about limes. It’s about lemons! And cherries. And #HotSummerEats – the awesome blogging event going on right now headed up by Camilla of Culinary Adventures with Camilla.

While one of our sponsors, Casabella, offered a citrus reamer to participating bloggers, I opted for their cherry pitter as I already have a reamer in my cabinet. It’s not as awesome as theirs though – I love how the juice flows into a see-through canister with measurements on it! The cherry pitter is equally useful. pitting cherriesI was never sure if they were a helpful kitchen gadget or a gimmick. The answer: helpful! My least favorite part about cherries is the pits and that’s part of why I simply never eat them. Now, I can pit some cherries and have an easy to grab snack. It also makes quick work when cherries are needed for a recipe. I did learn two tricks as I worked with this product for the first time: (1) place the cherry in the pitter so it is on it’s short side and (2) don’t be gentle.

I’ve had my cherry pitter in my drawer for months semi-patiently waiting for cherries to be in season. I don’t think I’d ever been so happy to see cherries in the grocery store before! It’s definitely that time of year to start making homemade lemonade and this frozen cherry version is a beautifully, tart way to start your summer off right.

Before I get to the recipe I have a couple of notes: separation is normal and it is recommended to blend the lemonade right before serving. If you don’t use all of the lemonade immediately keep the leftovers in the fridge and re-blend before enjoying. Even after the ice has melted this lemonade is refreshing, you could always add a little more ice if you wanted.

making cherry lemonade

Frozen Cherry Lemonade

Ingredients:

  • 1/2 C sugar
  • 1 C water
  • 36 cherries, pitted
  • 7 lemons, juice (approx 1 C of juice)
  • 5 C ice

Steps:

  1. In a small saucepan over medium heat dissolve sugar in water. Remove from heat and let cool.
  2. In a blender combine cherries, lemon juice, simple syrup from step 1, and ice.

*This recipe is adapted from Tina at http://www.justputzing.com/2014/06/thirsty-thursdays-frozen-cherry-lemonade.html*

Frozen Cherry Lemonade for #HotSummerEats from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more summertime recipes today:

Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds, Pirate Jonny’s, Quirk Books, Spicely Organics, T.Lish , and Voodoo Chef for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation. All opinions are my own.

#HotSummerEats: Garlicky Hot Wings

~ lk529 ~ 13 Comments

HotSummerEatsWelcome to day two of #HotSummerEats hosted by Camilla of Culinary Adventures with Camilla.

Today’s recipe is the “hottest” one on my menu. I am highlighting the Garlic Goodness hot sauce created by the Intensity Academy. Intensity AcademyThere is so much flavor in this hot sauce – if you like garlic and you like a bit of heat do yourself a favor and order a bottle of this garlicky goodness. And then use it to make some wings!

I’d never made wings at home before and it’s something that I’ve always wanted to try yet was always too intimidated to do. Having to break up the wings made me nervous. When we were living in Florida, Stuart’s amazing friend, coworker, and adventurer teammate made the best buffalo wings. And now that we’re in Ohio I’m out of luck and need to make the wings myself! I’d watched David break down the wings enough times to feel confident that I could give it a shot. (That didn’t stop me from asking the butcher at Kroger if he could break them up for me. Apparently it’s against the law for them to process the packaged chicken any further. Boo.)

David does it right – he fries the wings then tosses them in buffalo sauce. I opted to bake my wings. I could pretend it’s so they’re healthier but really, it’s because I’m lazy and don’t want to deal with a pot of hot oil. To tell you the truth, these baked wings can’t compare to the fried version but I would definitely do them again! What I liked about the method I found for baking wings was that these wings get tossed in the sauce before they make their way under the boiler then brushed with extra hot sauce when they’re hot out of the oven. This method of baking the wings ensures that they’re full of flavor and still have that sauciness you associate with fried wings. (If you want extra sauciness, divide the sauce in half, toss the wings in one half of the sauce before baking and then toss the wings in the other half when they’re fully cooked. To do this with the Garlic Goodness you’ll need to buy two bottles or make half of the wings.) Feel free to fry the wings if you wish and toss them in this garlicky goodness.

Garlicky Hot Wings

Ingredients:

  • 6 chicken wings, tips removed and wings split to give 12 pieces
  • 1/2 C garlic hot sauce
  • 6 tbsp butter

Steps:

  1. Remove wings from the refrigerator and place in a bowl or resealable plastic bag.
  2. Melt butter in a small saucepan over medium heat. Remove from heat and whisk in the hot sauce and a pinch of kosher salt.
  3. Pour sauce over wings and toss to coat completely. Allow wings to marinate at room temperature for 20 minutes.
  4. Preheat broiler to high. Line a rimmed baking sheet with aluminum foil.
  5. Place wings on baking sheet, shake off some of the marinade, and broil 12 minutes. Flip and broil another 12 minutes.
  6. Melt 1/2 tbsp butter and mix with 1 tbsp hot sauce. Brush cooked wings. Serve hot.

*This recipe is adapted from http://www.thekitchn.com/how-to-make-buffalo-wings-in-the-oven-cooking-lessons-from-the-kitchn-211577*

Garlicky Hot Wings for #HotSummerEats from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more summertime recipes today:

Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds, Pirate Jonny’s, Quirk Books, Spicely Organics, T.Lish , and Voodoo Chef for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation. All opinions are my own

#HotSummerEats: Mexican Corn Salad

~ lk529 ~ 22 Comments

HotSummerEatsToday is the first day of #HotSummerEats, a blogging event headed up by Camilla of Culinary Adventures with Camilla. To kick off the week I went in a Mexican direction – it is Mexican Monday after all!

My favorite thing about summer produce is the fresh corn on the cob. I pretty much only make it one way but have always been intrigued by the Mexican Corn on the Cob you see from street vendors. But I imagine it to be super messy. Lately I’ve been seeing a lot of plays on this favorite snack by taking the corn off the cob and turning it into a side dish. I jumped on the bandwagon and I’m so glad I did! We loved this corn salad and used in on tostadas and in tacos.

caribeque logoTo add a little punch of flavor to the salad I used the spice blend Island Thyme from Caribeque. To say we like this blend would be a big understatement. Twice now I have sprinkled it on pork chops for a quick weeknight dinner, even serving it to guests who enjoyed it as much as we did. I’ve even used it compensate for taco seasoning when I’d used up the last of my supply and needed a couple tablespoons more. My little man liked the corn salad (he picked out the corn and wouldn’t touch the Feta) and he’s gobbled up the pork seasoned with Island Thyme, too!

Mexican Corn Salad

Ingredients:

Steps:

  1. Heat olive oil in a cast iron skillet over medium-high heat. Add the thawed corn and allow corn to char about 5 minutes – don’t stir too often but don’t let the corn burn.
  2. In a bowl whisk together the mayo, cilantro paste, garlic paste, lime juice, and Island Thyme seasoning.
  3. Add the corn, onion, and jalapeno. Mix until combined. Gently fold in the Feta.

*This recipe is modified from Danielle at http://www.mostlyfoodandcrafts.com/2015/05/mexican-street-corn-salad.html* (Wow, I just realized Danielle is one of the #HotSummerEats bloggers! Too funny.)

Mexican Corn Salad for #HotSummerEats from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more summertime recipes today:

Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds, Pirate Jonny’s, Quirk Books, Spicely Organics, T.Lish , and Voodoo Chef for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation. All opinions are my own.

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#SundaySupper: 5 Ingredients or Less

~ lk529 ~ 18 Comments

My favorite thing about the many blogging groups I’m in, besides the feeling of community and support, is that they give me direction. I like having a “homework assignment” to help inspire a new recipe or give me that push I needed to cross something off the culinary bucket list.

That being said, when I saw the theme for today’s Sunday Supper hosted by T.R. of Gluten Free Crumbley, I’d already had my recipe conveniently in the oven! Unfortunately, it wasn’t a success.

I’d never worked with puff pastry before and while I let it thaw ahead of time the dough remained raw in the center around the salmon. I felt like a contestant on Chopped praying to my oven to cook. After multiple trips in the oven the puff pastry wasn’t getting any closer to being cooked and I didn’t want to compromise the salmon. We loved the salmon and cream cheese filling so much that I knew I’d be giving it another try.

I thought about trying the recipe using seamless crescent roll dough, but I didn’t know if the salmon would cook through in time so instead I turned to my Sunday Supper family for advice. Stacy of Food Lust People Love asked if  my fish was cold. The answer was yes. As was the cream cheese center. I made the recipe again the next week while the baby arugula was still good. I let the cream cheese come to room temperature, left the salmon out on the counter for 30 minutes, and more thinly rolled out the puff pastry. Success!

Salmon in Puff Pastry | Sew You Think You Can Cook (2)

Salmon in Puff Pastry

Ingredients:

  • 1 sheet frozen puff pastry, thawed according to package directions
  • 2 skinless 6-8 oz salmon filets
  • 1/3 C cream cheese, at room temperature
  • 1/3 C chopped baby arugula

Steps:

  1. Preheat oven to 400 degrees F. Lightly grease a baking sheet.
  2. Roll puff pastry to 1/8″ thickness.
  3. Mix cream cheese and arugula, season to taste with S+P.
  4. Place one salmon filet in the center of the puff pastry and season with S+P. Spread the cream cheese mixture top of the salmon. Top with the other piece of salmon. Fold the puff pastry over the top of the fish, trimming any excess.
  5. Transfer the fish to the prepared baking sheet and spritz with cooking spray (optional).
  6. Bake for 30 minutes, or until puff pastry is golden and fish is cooked through.

*This recipe is adapted from The Illustrated Kitchen Bible*

Salmon in Puff Pastry | Sew You Think You Can Cook

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Recipe Substitution Tips by Sunday Supper

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Red Wine Marinated Flank Steak filled with Prosciutto, Fontina, and Basil

~ lk529 ~ 9 Comments

That’s quite the fancy recipe title, isn’t it?! There aren’t very many fancy recipes on Sew You Think You Can Cook because we’re just not that fancy of people. And fancy usually takes way more time and effort than I have patience for.

So why am I sharing such a fancy dish with you today?

Because today is the 5th anniversary of my marriage to a man who makes me laugh (don’t tell him I said that), makes me smile, and makes my dreams come true. photography by Cher Hanna

Photography by Cher Hanna

A little over 5 years ago we thought that today we’d be laying in a hot tub looking at the mountains and ocean in St. Lucia. It’s amazing how much happens in 5 short years! Instead of taking that anniversary trip we are expecting our second child and at a point in my husband’s career where taking a long vacation just isn’t possible. So get ready St. Lucia, we’re coming for you in 5 years! (Grandparents, clear your calendars.)

We aren’t doing anything tonight either. Similarly to last year, Stuart signed up for a race this weekend. Although this one is only 12ish miles and not 30 hours in the woods. Also – family is coming into town to attend our son’s baptism on Sunday (finally!).

Red Wine Marinated Flank Steak
filled with Prosciutto, Fontina, and Basil

Ingredients:

  • 3 shallots, diced
  • 3/4 C Cabernet red wine
  • 3 tbsp olive oil
  • 1 1/2 lb flank steak, butterflied
  • 4 oz thinly sliced prosciutto
  • 4 oz thinly sliced fontina cheese
  • approximately 14 fresh basil leaves

Steps:

  1. Whisk together shallots, wine, and olive oil. Place in a large casserole dish (or a resealable plastic bag). Add the steak and marinate in the fridge a minimum of 4 hours.
  2. Remove steak from the marinade and dry with paper towels. Lay cut side up and season with S+P. Cover with prosciutto, fontina, and basil leaves. Roll the steak around the filling on the long side. Tie with kitchen string in 4-5 places.
  3. Brush the outside of the roulade with a little bit of olive oil and season with S+P.
  4. Grill the steak over medium-high heat on all sides for a total of 10 minutes. Move the steak away from direct heat and cook another 20 minutes, or until an internal temperature of 125 (or greater) is reached depending on your preference.
  5. Cover the roulade with foil and allow to rest for 5 minutes before slicing. Serve with Cabernet-Shallot Reduction (recipe below).

Cabernet-Shallot Reduction

Ingredients:

  • 1 tbsp olive oil
  • 1 1/2 shallots, diced
  • 1 2/3 C Cabernet red wine
  • 1/2 tsp black peppercorns
  • 1 tbsp honey

Steps:

  1. In a small saucepan over medium-high heat saute the shallots in olive oil until tender. Add the wine and peppercorns. Bring to a boil and cook 15 minutes, or until the sauce has reduced to 1/2 C. Strain. Stir in the honey and season to taste with salt.

*These recipes are adapted from Bobby Flay’s Grill It!*

Red Wine Marinated Flank Steak filled with Prosciutto, Fontina, and Basil | Sew You Think You Can Cook

Disclaimer: This post contains affiliate links. 

Spanish Chorizo Croquetas

~ lk529 ~ 2 Comments

There used to be a Cuban restaurant near our house (it closed and a Chicago deli replaced it, which was fine with us, too) and every other weekend we’d frequent the little shop to get perfect Cuban sandwiches, tostones or maduro, and if they had them croquetas de jamon. That last item was very rare – they were simply that good!

I remember the first time Stuart had croquetas. He was driving with me back home from Auburn and I don’t know where we stopped for gas and food but we found a little Cuban restaurant off the beaten path. I ordered croquetas for an appetizer and he fell in love with them, too. I would like to try making croquetas de jamon sometime.

I have a half-check on that culinary bucket list item, though! My friend Tara made a Spanish version of croquetas using Spanish chorizo. That recipe was pinned in a heartbeat (almost a year ago!) and when we finally found Spanish chorizo this appetizer was made immediately.

Well, almost immediately. I wanted to have an extra set of eyes around to watch the little man when it came time to frying the tapas so I made the recipe in batches. I made the filling on Friday and then on Saturday I formed, coated, and fried them.

I’ve seen a few recipes for baking croquetas and I was extremely tempted to alter Tara’s recipe for the cleaner, easier route, but I’m glad I didn’t. Sometimes you just need that extra grease in your life. I will try a baked version sometime though – frying foods with an almost-walker underfoot isn’t exactly the best idea…

These croquetas melt in your mouth and I’m not even ashamed to admit that I ate over half of these throughout the day. The recipe makes 15-16.

I’m really wishing I had a few (okay five) next to me right now….

Spanish Chorizo Croquetas

Ingredients:

  • 5 tbsp olive oil
  • 3 tbsp butter
  • 1 onion, diced
  • 2 C plus 2 1/2 tbsp flour, divided use
  • 1 1/2 C hot milk
  • 1/2 C chicken stock
  • 100 g Spanish chorizo, diced
  • 2 eggs
  • 1 1/2 C bread crumbs
  • vegetable oil, for frying

Steps:

  1. In a large skillet over medium heat melt butter and olive oil. Saute the onions until translucent, about 5 minutes. Stir in 1/2 C plus 2 1/2 tbsp flour and cook until golden. Slowly add in the hot milk, whisking constantly, followed by the chicken stock. Cook for 5 minutes, until the mixture is thick. Season with S+P. Mix in the diced chorizo and cook another 5 minutes. Remove from heat.
  2. In a shallow bowl beat the eggs. Place remaining 1 1/2 C flour on a plate and place the breadcrumbs on another plate.
  3. In a high sided skillet over medium-high heat, bring 1″ of vegetable oil to 350 degrees F.
  4. Form croqueta filling into 15-16 2″ logs.
  5. Coat croquetas in flour, egg, and then breadcrumbs.
  6. Fry croquetas for 2 minutes, flip, and fry another 2 minutes, or until golden. Remove to a paper towel lined plate. Do this in 3 batches, making sure the oil returns to 350 degrees F between each batch.

*This recipe is adapted from Tara at http://www.tarasmulticulturaltable.com/chorizo-croquetas/*

Spanish Chorizo Croquetas | Sew You Think You Can Cook

SRC: Black Bean and Beer Queso

~ lk529 ~ 38 Comments

newsrcbanner

Today is another Secret Recipe Club Reveal Day! In the secret recipe club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned A Calculated Whisk written by Becky. Becky cooks and bakes gluten-free and mostly paleo foods. Those dietary restrictions don’t have any impact on her recipe index and I found myself pinning 7 dessert or breakfast recipes! (Maple Apple Spice Cake, Srawberry Creamsicle Sherbet, and Chocolate Dipped Strawberry Cupcakes to name a few)After #BrunchWeek I really couldn’t justify making another sweet in my kitchen – I’ll be on a sugar time-out for a while. I turned instead to Sweet Potato and Roasted Garlic Hummus (Actually, if my husband knew that was an option I’d probably be in trouble right now for not picking it. Don’t worry, it’ll happen!) or Creamy Beer and Black Bean Queso.

I decided on the queso along with the idea of turning it from an appetizer into a meal. I had two chorizo links in the freezer and thought of using the queso for tostadas. Instead I decided on nachos. Tortilla chips, chorizo, black beans, and mushrooms were covered with creamy beer and black bean queso and baked for about 5 minutes then topped with fresh lettuce, tomato, and scallions.

I actually found the texture of the queso to be more of a fondue. I don’t know if that’s because I let too much of the beer evaporate or if it’s supposed to be that way. Either way it was delicious and I would happily serve it with bread, veggies, and apples in a fondue pot! (It could be the use of alcohol that made me think fondue.) I had halved the recipe as it was just the two of us, but honestly – we could have easily eaten another tray of nachos – not because we needed to but because it was that good! I will be making this queso again!

Black Bean and Beer Queso

Ingredients:

  • 1 tbsp olive oil
  • 1 shallot, finely diced
  • 1 jalapeno, diced (I removed half of the seeds)
  • 1/2 tsp minced garlic
  • 1/2 can (15 oz) black beans, rinsed and drained
  • 3/4 C Mexican beer
  • 1/4 tsp cumin
  • 4 oz cream cheese, at room temperature
  • 6 oz white cheddar cheese, shredded

Steps:

  1. In a high-sided skillet over medium-high heat saute shallot and jalapeno in olive oil for 2 minutes. Add the garlic and stir for about 1 minute. Add the black beans, beer, and cumin. Cook 5 minutes until slightly reduced.
  2. Stir in the cream cheese until melted, I find it’s best to do this a couple spoonfuls at a time. When cream cheese is fully incorporated melt in the shredded cheddar, again in batches. Stir until melted and creamy.
  3. Serve as a dip or as nachos (pictured).

*This recipe is adapted from Becky at http://www.acalculatedwhisk.com/2013/05/creamy-beer-black-bean-queso.html*

Black Bean and Beer Queso | Sew You Think You Can Cook

To see the other bloggers who participated in the Secret Recipe Club this month click here:

#SundaySupper: Red, White, and Blue

~ lk529 ~ 25 Comments

Let the grilling season begin! Tomorrow is Memorial Day and to help you celebrate the #SundaySupper crew have just the menu to get you feeling festive. Everything is red, white, blue or any combination of the three! This clever concept is thanks to our host  DB aka Foodie Stuntman of Crazy Foodie Stunts.

I wanted to make a recipe from a cookbook I’ve had in my collection for a couple of years now. Southern Plate by Christy Jordan. My mother-in-law gave me an autographed copy! My MIL has quilted with Christy’s mom for over 20 years!

I figured southern food would fit in nicely with an American holiday. I don’t know why, but when I think “American” I think of southern-inspired decor and food. I picture mason jars, bandanas, burlap, and of course, the American flag. I didn’t grow up “southern” and “home-style cooking”, to me, is not southern food. Maybe Pinterest is to blame for this “country” vibe? Whatever the reason, I was determined to try one of Christy’s recipes!

I searched through the summer section of her book in search of something red, white, and blue. I found a couple salads that I could alter to fit in all three colors but then I went back and checked out the “rules” for today’s event. I didn’t have to have ALL colors in my dish – I could use just one or two. Perfect. I knew exactly what I wanted to make!

Alabama barbecue sauce. This sauce is unlike anything you’ve ever had (unless you’re from Northern Alabama). The first (and only) time I’d even seen this sauce was my senior year in college. I had a great group of friends in my major and we would study together almost daily. Once a month we’d get together for a “family dinner.” In November we put together a huge Thanksgiving spread and invited the significant others and roommates to join in the fun. One of the guys hosted the party and he made white barbecue sauce to go with a fried turkey! (I didn’t know that was a thing either!)

AUAE10It’s hard to believe that was over 5 years ago. I am eternally grateful for that group of friends, for without them I never would have made it through our aerospace classes without them! Our degree program was very competitive, a quality that isn’t my strongest, and finding 4 other friends who genuinely wanted to see each of us succeed was a great comfort. For that I am ever grateful.

Alabama Barbecue Sauce

Ingredients:

  • 1/8 C sugar
  • 1 tbsp black pepper
  • 2 1/4 tsp kosher salt
  • 3 tbsp lemon juice
  • 3 tbsp white vinegar
  • 1 C mayonnaise

Steps:

  1. In a bowl whisk together sugar, pepper, salt, lemon juice, and vinegar until sugar dissolves. Whisk in the mayonnaise until smooth. Refrigerate a couple of hours before use.
  2. Use for dipping chicken, pork, french fries, etc.

*This recipe is adapted from Christy Jordan*

alabama bbq sauce | sew you think you can cook

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5 Tips for Potlucks by Sunday Supper Movement

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Disclaimer: This post contains affiliate links. 

Zuppa Toscana

~ lk529 ~ Leave a comment

I used to not like soup. Really it’s the method of eating soup that I have a problem with. I have a condition. I do NOT like my lips touching my silverware. Just one of my many quirks (another is that I absolutely hate water on my face – I am constantly wiping the water droplets off my face in the shower – seriously, it’s a problem)!

It wasn’t until my discovery of Panera’s Broccoli Cheddar Soup that I really gave soup a chance – but then again I ate it with practically an entire loaf of bread instead of a spoon. I’m much better with eating soups now and manage to eat them with a spoon, although I’ve found a way around my lips touching the utensil.

When we moved to Ohio I ended up making a lot of soups. Almost a soup a month! There’s just something about those cold, grey days. Soups are also a great way to introduce lots of flavor to my little man and so far he’s liked every soup he’s tried (for the record, that’s a grand total of two).

I decided to omit the heavy cream from the recipe and added in a little extra beef broth. Which is surprising. I typically put cream in everything if the option exists. My mom was visiting, though, and in an effort to lighten up the soup I kept an open mind and tasted the soup before adding the cream. We all decided it wasn’t necessary. In fact, I think it would’ve muddled the sausage, potatoes, and bacon.

Zuppa Toscana

Ingredients:

  • 5 slices of center cut bacon, diced
  • 5 links sweet Italian sausage, casings removed
  • 1/2 red onion, diced
  • 1 tsp minced garlic
  • 5 C beef broth
  • 2 potatoes, chopped
  • 3 C fresh spinach
  • 1 C parmesan cheese, divided use

Steps:

  1. Cook bacon in a dutch oven over medium-high heat. Remove to a paper towel lined plate.
  2. Cook sausage in the same dutch oven, breaking it up as it cooks. Remove to the same plate as the bacon. Drain all but 1 tbsp of the fat from the pot.
  3. Cook onion in the dutch oven until tender. Add the garlic and cook until fragrant, about 1 minute. Return bacon and sausage to the pot. Add in the beef broth and potatoes. Bring to a boil then reduce to a simmer and cover. Cook 15-20 minutes, until potatoes are fork tender.
  4. Add the spinach to the soup and 3/4 C of the cheese. Cook an additional 5 minutes over medium heat until the spinach is completely wilted and incorporated into the soup. Serve with remaining paremsan cheese.

*This recipe is adapted from Aimee at http://www.foodfanatic.com/2014/05/zuppa-toscana-italian-soups-on/*

Zuppa Toscana | Sew You Think You Can Cook

Chocolate Covered Strawberry Waffles

~ lk529 ~ Leave a comment

I have been eyeing one of Tara‘s recipes ever since she posted it; I actually almost made them for #SundaySupper last week. When she posted this recipe for Strawberry Waffles I had JUST polished off a container of strawberries. But honestly, it’s very rare that we get through the entire carton before the strawberries start to go bad (unless I clean, chop, and put them in a container in the fridge when I get home from the grocery store… which is a rare occurrence). So I knew that next time I had strawberries that were starting to go I’d puree them up and make Tara’s waffles.

Turns out the next strawberries I had in my fridge were those from my Mother’s Day Edible Arrangement! So, instead of strawberry waffles, I had chocolate covered strawberry waffles! (I almost sat on this recipe until Valentine’s Day but I just couldn’t wait!)

imageI’ve always wanted an Edible Arrangement, I just thought they were so fun! It’s been over 5 years of me wanting one and in those 5 years I developed an allergy to melon. I thought my chances of getting an Edible Arrangement were history. But – they had one with pineapple, strawberries, and grapes. Perfect! These arrangements are HUGE though! Or at least this one was. I knew we couldn’t make it through all of that fruit before it went bad, so some of those strawberries were transformed into waffles. Win-win.

I halved the recipe because I wasn’t anywhere close to 2 C of pureed strawberries. As is I had to supplement some of the puree for milk. This amount of batter was perfect for just me – it made 5 waffles, which I enjoyed over the course of two days.

Chocolate Covered Strawberry Waffles

Ingredients:

  • 3-4 very large chocolate covered strawberries
  • 1/4 C milk (if needed)
  • 1 tbsp agave
  • 2 eggs
  • 1 C flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Steps:

  1. Place strawberries in a blender and puree. If you have less than 1 C of puree use milk to reach 1 C of total liquid.
  2. In a bowl whisk eggs. Add the strawberry/milk mixture and the agave.
  3. In another bowl whisk together flour, baking powder, baking soda, and salt.
  4. Add wet ingredients to dry ingredients. Pour batter into a hot waffle iron and cook until golden. Serve with whipped cream.

*This recipe is adapted from Tara at http://www.tarasmulticulturaltable.com/strawberry-waffles/*

Chocolate Covered Strawberry Waffles Sew You Think You Can Cook