Berry Slab Pie

And now for dessert...Blackberry Slab Pie! Click on the photos to enlarge and to active salivary glands.

I could not have chosen an easier recipe to try out for dessert. Pinterest really needs to start paying me for mentioning their website in every blog entry I write. Yet again is another recipe I found while cruising around their site. This one was linked to http://blogs.babble.com/family-kitchen/2011/02/18/the-easiest-blackberry-slab-pie-ever/. I didn't adapt this one at all, except to say that I didn't measure the fruit or the sanding sugar. I just tossed in a container of blackberries and all the clean blueberries I had in a bowl.

I cannot stress how fast and easy this was to make and the outcome is really impressive. It must be served with vanilla ice cream. It is the perfect summer dessert, minus turning on the oven in the middle of summer.

Enjoy!

Ingredients:

3 cups fresh blackberries, blueberries, or a mixture of both
1 prepared round of pie dough, thawed
1 egg white
4 tablespoons butter
1/4 cup sparkling sugar

Directions:

1. Place the round of pie dough on a parchment lined baking sheet.

2. Wash and dry the berries, then place them in a heap right in the center of your pie dough.

3. Carefully fold the edges of the pie dough around the berries, pinching it together to keep the edges in place.

4. Melt the butter and drizzle half of it over the berries.

5. Whisk the egg white into the remaining bit of butter. With a basting brush, spread the butter/egg mixture all over the edges of the pie crust, then sprinkle with sparkling sugar.

Bake in an oven preheated to 425 degrees for 25-30 minutes, or until golden brown. Serve piping hot with giant scoops of vanilla ice cream.

Taco Stuffed Shells

O.M.G. Could there be anything better than combining Italian and Mexican food together? This fusion of flavors is awesome! The flavor of a taco in a stuffed pasta shell! Who thinks of these things?

Again...Pinterest lead me to this tasty creation and I made this entree on the night my friend came over with her family. If you've read my other recent posts, you'll know that I made about 5 new recipes that night and this was one of them. I made a organic ground beef version and a vegetarian "crumbles" version. The crumbles are the "vegetarian ground beef" substitute that you can buy in any grocery store.

I adapted this recipe a bit and was happy with the outcome. I didn't measure the salsa, taco sauce, cheese or tortilla strips. I just used enough to cover the shells to my liking. I also used more salsa then the recipe calls for. I used medium-flavor and it was not overly spicy at all. No worries there.

The two young girls visiting ate them right up! That was a huge compliment. Thanks Brooke and Summer!

Ingredients:

1 lb ground beef (or meat substitute)
1 package taco seasoning
1 4 ounce package cream cheese
12-15 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
sour cream

Instructions:

1. In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While ground beef is cooking cook the pasta shells, drain.

2. Pour salsa in the bottom of a 9 x 13 inch baking dish.

3. Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.

4. Cover and bake in the oven at 350 degrees for 30 minutes.

5. After 30 minutes, uncover, sprinkle crushed chips and shredded cheeses on top. Cook for 15 more minutes or until cheese has melted. Garnish with green onions.

6. Serve with sour cream, additional salsa, black olives, or whatever you think goes good with tacos.

http://blogchef.net/taco-stuffed-shells-recipe/

Pineapple Strawberry Limeade

Here's another recipe that I found "pinned" on Pinterest. It's linked to this website: http://www.mychicfinds.net/2011/05/pineapple-strawberry-limeade.html. This is the beverage I decided to try on the night my friend and her family were coming over. Easy to make, non-alcoholic and very versatile. I tired to make garnishes but ran out of time. I also tried to find natural ingredients at Whole Foods, but apparently there isn't enough demand for frozen pineapple or limeade concentrate. I've never had club soda and adding it just seemed to add fizz without the sugar and extra calories that are in something like ginger ale. I think it could've used a bit more club soda since I prefer my beverages a little less sweet - not that this was overly sweet. It was great!

Ingredients:

1 - 12oz can frozen pineapple juice concentrate, thawed
1 - 6oz can frozen limeade concentrate, thawed
4 cups cold water
1 liter club soda, chilled
ice cubes
fresh organic strawberries (optional)
assorted fruits: sliced oranges, lime slices, raspberries, blueberries, strawberries, etc...
- to toss inside and to use as garnish
short (6-inch) wooden skewers

Directions:

1. In a large pitcher combine pineapple juice concentrate, limeade and water. Chill for at least 30 minutes.
2. To serve, add club soda and mix. Transfer to a serving pitcher and add ice cubes and fruit as desired.

Make-Ahead Tip:

Up to 24 hours ahead, prepare juice mixture and chill well. Proceed as directed.

Smoked Mozzarella and Apple Mini-Calzones

On Saturday night I had friend and her family coming over for dinner. I hadn't spent much time with this friend recently and so having her family of four coming over gave me the inspiration to try all of these amazing recipes I keep finding on Pinterest. I actually had 5 new recipes to try on her family as guinea pigs! Watch out and cross your fingers!

I started out the evening with a Smoked Mozzarella and Apple Calzone. I found smoked mozzarella at Whole Foods. I really wanted to use whole wheat pizza crust, but I didn't have time to make my own and the grocery store only had regular pizza crust. I had quite a bit of the various filling ingredients left over, but I don't think I could've managed to stuff any more things inside.

My guests gave it the thumbs up. I loved them with the dijon mustard for dipping, my husband didn't. This was labor-intensive so next time I might try and use crescent rolls, although that might be sacrificing too much flavor to save some time. I'll let you know...

Makes 12.

Ingredients:

1 whole wheat pizza crust

1 yellow onion, thinly sliced
1/2 tbs butter
1 medium apple (honeycrisp, fuji)
1 cup diced smoked mozzarella cheese
1 cup shredded parmesan cheese
handful of fresh thyme
handful of fresh chives

extra virgin olive oil for brushing
dijon mustard to serve

Instructions:

1. Make the pizza dough or use store-bought fresh dough, let it come to room temperature
2. Warm butter over medium heat in a saucepan and add the thinly sliced onion. Continue to move them every so often until they begin to caramelize, about 12-20 minutes.
3. Seed and cut the apple into a rough dice. Pull the thyme leaves and give them and the chives a nice chop. Get all of your fillings in order.
4. Roll out dough into a rectangle shape. Roll it thin, but not too thin since you don't want it to rip. Make 3x3 inch squares and lay them on a floured baking sheet.
5. Pile toppings into the middle of the square. Take a pinch of onions, then apple, both cheeses then herbs. Add a twist of black pepper if desired. Fold one corner across to the opposite corner, gently press and fold the open edges and pinch or roll the edges.
6. Brush the top of each mini calzone with olive oil and sprinkle with salt. Bake in the upper third of the over for about 14 minutes, until tops are crispy brown. Let them rest a minute before eating. Serve with dijon mustard for dipping.

http://sproutedkitchen.com/?p=2173

Strawberry Cream Cheese Muffins

Continuing with my new found addiction to the website Pinterest, I found this recipe. I had fresh organic strawberries on hand and really wanted to give it a try. The recipe comes from the blog lululu at home http://lululuathome.com/2010/03/strawberry-and-cream-cheese-muffin.html.

They muffins aren't too sweet but they do take a little longer to make than muffins from a box. These are made from scratch, so you know they're going to ROCK!

Ingredients (12 regular-sized muffins):

Muffin

2 cup all-purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup whole milk

1/2 cup unsalted butter, melted

1 teaspoon vanilla extract

2 large eggs, room temperature and lightly beaten

1 cup fresh strawberries, chopped into very small pieces

Cream Cheese Mixture

4 oz cream cheese, room temperature

1/3 cup granulated sugar

1 tablespoon vanilla extract

Directions:

Preheat over to 350F. Grease muffin tin or line with muffin liners.

In a small bowl, mix together with a spoon the cream cheese mixture ingredients until smooth. Set aside.

In a big bowl, combine flour, sugar, baking powder and salt. Set aside.

In another bowl, whisk together milk, melted butter, vanilla extract and egg until incorporated.

Use a spatula, mix the milk mixture into the flour mixture. Fold together until combined. Do not overmix.

Spoon the batter into the prepared tins, filling them no more than 1/2 full.

Scatter a few pieces of strawberry on top of each one.

Top it with a tsp of cream cheese mixture, a tablespoon of muffin batter, and finally a few more pieces of strawberry.

Bake the muffins for about 25 minutes, until they’re light golden on top and a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for 10 minutes.

Pumpkin Ravioli with Homemade Garlic Alfredo Sauce

Okay. So it's not visually stunning, but it is amazingly tasty.

I love pumpkin. I think it's a seasonal Fall food but sometimes I want it at other times throughout the year. I was shopping in Whole Foods and found this pumpkin ravioli in the frozen food aisle. I can't imagine putting Marinara Sauce on a pumpkin flavoured food and Brown Butter Sage Sauce doesn't do anything for me, hence the Garlic Alfredo Sauce.

In this house we go through our fair share of jarred Alfredo Sauce. It's nothing special, but it's easy. I've been longing for a homemade sauce and learned that I could make a batch and freeze it for up 4-6 months. Preparing it fresh, portioning it out and freezing it seems like the ideal plan to me! Now...how hard would it be to make my own? Mine came out thick since I used heavy whipping cream. That's why I dolloped the sauce on top of the raviolis. I improvised and grated a little nutmeg on top for a garnish. I am so fancy!

I went to the recipes that are saved on my computer and found this recipe. I usually copy the link to the site where I found the recipe, but this time I didn't...so I can't give anyone credit. Oops!


BTW - If you're looking for healthy...look elsewhere!

Ingredients:
6 tbs butter
3 tbs cream cheese
1 pint heavy cream
4-6 cloves of fresh garlic
S & P to taste
2/3 cup fresh grated Parmesan or Romano cheese

Directions:
1. In a medium or large saucepan melt butter over medium heat
2. Add cream cheese and whisk until smooth and melted
3. Whisk in the heavy cream
4. Add garlic, salt and pepper
5. Bring to a simmer and whisk frequently until sauce thickens. About 15-25 minutes.
6. Remove from heat and stir in cheese
7. Taste and adjust seasoning to your liking.

Frozen Banana Bites

So a friend sent out an invite to a website called Pinterest. I had never heard of it but I had an opportunity to cruise around the site and I fell in love with what I saw. There were recipes (with photos!), DIY crafts that looked really cool, photography and fashion. All these photos of things you like could be "pinned" to your virtual cork board and shared with anyone else on the site. I signed up and started pinning right away. The recipes re-inspired me to get back in the kitchen. Since becoming pregnant, I've been zapped of energy...even though I am now in my 2nd trimester. Now, I have the inspiration to skip my much-needed nap and get cooking.

This recipe needs no cooking, just a little microwaving. I picked up this recipe from http://www.neverhomemaker.com/2010/06/frozen-banana-bites.html. I adapted it slightly since I'm not vegan.

Ingredients:
2 large bananas
1/2 cup chocolate chips, use more if needed
1/2 cup peanut butter, use more if needed
shredded coconut (optional)

Directions:
1. Line a plate/tray with parchment paper
2. Cut bananas into chunks (5-6 pieces)
3. In a microwave-safe bowl, mix then heat the chocolate chips and peanut butter in the microwave on high for one minute or until melted
4. Dip/roll banana pieces into the mixture and lay them out on the parchment paper. Use any remaining mixture to spoon on top of the bananas (no waste).
5. Sprinkle with shredded coconut if desired.
6. Transfer to the freezer for an hour (if you can't wait to dig in) or leave overnight. Cover as desired.