Pink Lemonade Ice Cream Squares

I'm feeling sort of deprived...I just realized that summer is nearly gone and I haven't made any ice cream...Now I'm not saying I haven't eaten any ice cream...I have eaten more than my fair share!!!...I just  have not made any...Yet!  I've still got a few days of summer left.

But I ain't making ice cream today...just enhancing store bought ice cream...

Actually this is the easiest dessert I have made in a long time...and it's one of my favorites...not too tart and not too sweet...how all lemon desserts should taste.

Pink Lemonade Ice Cream Squares

1 & 1/2 cups graham cracker crumbs
1/2 cup sugar
10 tbs butter (1 & 1/4 sticks), melted
12 oz can frozen pink lemonade concentrate, thawed
a half gallon vanilla ice cream

Line a 13x9 baking pan with foil, so that the edges hang over the side of pan.  In a small bowl combine the graham cracker crumbs, sugar and melted butter.  Spread and press the graham cracker crumbs into the bottom of the pan evenly.  Place the pan in the freezer, to let the crust set up.  Meanwhile let the ice cream stand at room temperature until slightly softened, about 10 to 20 minutes.  In a large bowl add the ice cream and pink lemonade concentrate and mix with a wooden spoon until combined.  Remove the crust from the freezer.  Spoon in the ice cream and spread smooth.  Cover with plastic wrap and freeze overnight, or until firm.  This can be made up to 2 weeks ahead, stored covered in the freezer.  When ready to serve let stand at room temperature for 10 minutes.  Then lift out of the pan, holding the foil.  Cut into squares and serve.

Walk Away Joe Chicken Pizza

Walk Away Joe Chicken Pizza?  Actually I've had the song "Walk Away Joe" stuck in my head the whole time I was making dinner...It's actually the only Trisha Yearwood song I can think of right now and I know she had a bunch of hits back in the day.

I know you're thinking...What does Trisha Yearwood have to do with dinner?..pizza?...and Why is he even talking about her?

Well this recipe actually comes from her cookbook...Home Cooking with Trisha Yearwood.  OK, so I'm not the biggest fan of her music...I mean I can only think of one of her songs...but I do like this book...and lately I've been craving comfort food...food like my mom makes...and this book is full of it. 

It's not a new book...I've had it for a little over a year...just never cooked anything out of until a few weeks ago...and the first thing I made was this pizza.

While I'm renaming the recipe...I wouldn't really consider it pizza either...cause there is no sauce...so this pizza is more like a flat bread to me...and yes, I am totally aware that some very authentic pizzas have no sauce...but the pizza I'm used to has sauce.

I've made this recipe a couple times now...really because it is just so simple.  I always grill a few extra chicken breasts on the weekends...to have on hand for recipes like this...So it really is a breeze to throw together.

Both times I've made it I've used canned refrigerated crust, but I'm sure these toppings would only be better on a homemade crust or store bought fresh pizza dough.

Chicken Pizza

adapted from Home Cooking With Trisha Yearwood

2 13.8 oz cans premade pizza crust

4 tbs olive oil

2 garlic cloves, minced

8 oz mozzarella cheese, shredded (2 cups)

8 oz cheddar cheese , shredded (2 cups)

1 red bell pepper, cut into thin strips

1 red onion, cut into thin strips

3 grilled boneless skinless breast halves, diced

6 slices bacon, cooked crisp and crumbled

Preheat the oven to 350 degrees.  Roll out the dough to fit two 15-inch pizza pans.  Drizzle 1 tbs of olive oil over each crust.  Top each crust with half the garlic,  followed by 1/2 cup of both cheeses on each crust.  Top each crust with half the red bell pepper, sliced onion, chicken, and bacon, then another 1/2 cup of each cheese on both crusts.  Drizzle each pizza with 1 tbs more olive oil.  Season the top of each pizza lightly with salt and black pepper.  Bake the pizzas for 20 to 25 minutes, or until the crusts are lightly browned.  Cut each pizza into 8 pieces.

This recipe makes two pizzas, but can easily be halved.

Cooking From The Homesick Texan Cookbook - Pork Tacos, Dallas Gas Station Style and Austin-Style Black Beans

Texas holds a very special place in my heart...It's where my brother and my two nephews live...and it's where I have done some of my best eating.  So when I was invited to be part of the The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted by girlichef...I jumped at the offer...I've always been a fan of Lisa Fain's blog, Homesick Texan...so getting a free copy of her soon to be released cookbook just made my day.

For the next few weeks, me and a group of bloggers will be cooking recipes from The Home Sick Texan Cookbook by Lisa Fain.

Normally I read cookbooks just like they are novels, but this past week has just been too busy for any leisure reading...but I have flipped through the book and just let me tell you I already have about ten post it notes stuck on pages, marking recipes that I MUST try...Everything looks wonderful and this book is beautiful...which makes it hard to stay focused on this weeks assignment.  This week we were to cook two recipes from the book...Pork Tacos, Dallas Gas Station Style and Austin-Style Black Beans...Great recipe choices Heather.

Last summer when I was in Dallas...I ate at some very nice expensive restaurants, but the place with the best food was this little hole in the wall taco shop in Grapevine.  They had the best pork tacos and the most wonderful mamey shake...So I was excited to try recreating those tacos at home...and Yes these were pretty close...now if I could only make that mamey shake, but I have yet to find any mamey growing in Alabama.

For the tacos all the ingredients were pretty easy to find...Well I did have to drive across town to the Mi Pueblo Supermarket to get the pasilla chiles, but that was a fun little adventure.

Then the pork is marinated for 8 hours in a chile paste you make from the pasilla chiles, chipotle chiles, garlic, oregano, cumin, orange and pineapple juice, vinegar, and a pinch of cloves...Cloves sounded weird to me...but every great recipe needs something unexpected.

Pork Tacos, Dallas Gas Station Style

Recipe adapted from the Homesick Texan Cookbook by Lisa Fain

For The Pork:

4 dried pasilla chiles, stems and seeds removed

2 lbs pork shoulder, trimmed of fat and cut into 1/2 inch cubes

1 canned chipotle chile in adobo

4 cloves garlic, chopped

1/2 tsp dried oregano

1/2 tsp ground cumin

a pinch of ground cloves

1/4 cup orange juice

1/4 cup pineapple juice

1 tbs white vinegar

2 tbs olive oil

salt, to taste

1 tbs vegetable oil

For The Tacos:

6 jalapeno chiles

tortillas, either corn or flour (I used flour)

1/2 cup chopped cilantro

1/4 medium yellow onion, diced

1 lime, cut into wedges

salsa, for serving

In a dry skillet over high heat, toast the pasilla chiles for about 10 seconds on each side or until they start to puff.  Fill the skillet with enough water to cove the chiles.  Leave the heat on until the water begins to boil.  Then turn off the heat and let the chiles soak until soft, about 30 minutes.  Drain and rinse the chiles.  (I forgot to rinse mine)  Place the chiles in a blender along with the chipotle chile, garlic, oregano, cumin, cloves, orange juice, pineapple juice, vinegar, and olive oil.  Puree until smooth.  Taste and season with salt.  In a nonreactive bowl toss the pork with the chile puree, cover and store in the refrigerator for 8 hours.  Before cooking, let the pork sit at room temperature for 30 minutes.  In a large skillet heat the oil over medium heat.  Fry the pork for 15 minutes stirring occasionally.  While the pork is cooking, place the jalapenos under the broiler and cook for 5 minutes on each side, or until blackened.  Serve the pork in warm tortillas, topped with cilantro and onions, with the roasted jalapenos, lime wedges, and salsa on the side.

Then to the other recipe for this week Austin-Style Black Beans...honestly I'm a refried bean kind of guy, and I really wanted some refried beans with my tacos...and there is a recipe for refried beans in the book...I marked it with a post it...or maybe I marked the recipe for beef flautas on the opposite page...like I said there are so many recipes I want to try....But since I'm a team player...I cooked the black beans...and yes they were good.  Not too spicy...just the right heat...I did use bacon grease instead of vegetable oil...Trust me use bacon grease!

Austin-Style Black Beans

Recipe adapted from The Homesick Texan Cookbook by Lisa Fain

1 lb dried black beans
1 tbs vegetable oil, I used bacon grease
1 medium sized yellow onion, diced
1 carrot, diced
4 cloves garlic,  minced
2 canned chipotle chiles in adobo, chopped
1/2 cup cilantro, chopped
1/2 tsp ground cumin
1 tbs tomato paste
1/4 cup lime juice
salt, to taste

Rinse and pick through the beans, removing any stones.  Put the dried beans in a large pot and cover with 1 inch of water.  Bring the water to a boil and cook for 15 minutes.  Drain and rinse (I forgot to rinse mine) the beans in colander.  Rinse and dry the pot, then return the empty pot to the stove over medium-low heat.  Add the vegetable oil (I used bacon grease), saute the onions and carrots, until the onions are translucent.  Add the garlic and cook for about 30 more seconds.  Add the beans, the chipotle chiles, and 1/4 cup of the chopped cilantro.  Cover with 2 inches of water, bring to a boil, then reduce to a simmer and cook uncovered for 1 & 1/2 hours.  Then add the remaining cilantro, cumin, tomato paste, and lime juice.  Taste and season with salt.  Cook uncovered for 30 more minutes, or until the beans are tender. (Mine cooked for about 3 hours total)  When done, mash a few beans against the side of the pot with a spoon to thicken the broth.  Stir the pot and serve.

And to round off this meal I recommend a couple bottles of Dos Equis...This was not mentioned in the book, but it should have been.

*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef.

Espresso Chocolate Chip Blondies

I know they look brownies...not blondies...but they're not brownies.  They are blondies...or maybe they should be called brunettes...but whatever you call these...they are so rich and delicious.  If you love coffee flavored desserts half as much as I do...You are gonna love these.

Espresso Chocolate Chip Blondies 

8 tbs (1 stick) unsalted butter, melted, plus more for greasing pan
1 cup packed light brown sugar
1 large egg
1 tbs vanilla extract
2 tsp instant espresso powder
1/4 tsp salt
1 cup all purpose flour
1 cup chopped toasted pecans
1 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees.  Grease an 8x8 pan with butter.  In a bowl mix together the melted butter and brown sugar, beat until smooth.  Then add the egg, vanilla extract, and instant espresso, stir until incorporated.  Stir in the pecans and chocolate chips.  Pour in to the buttered pan.   Bake until the center is just set, about 20 to 25 minutes. Don't over bake.  Let cool in the pan and cut into 2 inch squares.

Pasta Rustica with Smoked Mozzarella

Last week I started writing one of those "30 things to do while I'm thirty" posts...first thing on the list...lose thirty pounds...then a whole bunch of other things like...baking my first batch of French macaroons...eating at thirty new restaurants...You see, I knew I was setting myself up for failure.  So I changed the post to "30 things not to do while I'm thirty"...but I could only come up with one thing...So here it is the one thing I will NOT do while I'm thirty...Gain 30 pounds...That shouldn't be too hard...I hope!!!

So yesterday was the big day...The big three zero.  Thank you all for the birthday phone calls, emails, and Facebook messages.  I had a wonderful day...got the day off work...went to the movies...out to dinner...and I got that Magimix food processor that I had been eyeing every time I went in Williams Sonoma.  So just a great day.

But today I was back at work...ugh

and back in the kitchen...Cooking up some tortellini.

I seldom cook tortellini...no particular reason...It just never seems to make it in my grocery basket....but this recipe was calling out to me...because it used smoked mozzarella.

I have a love affair going on with smoked cheeses...but if you cant find smoked mozzarella...and it can be pricey...just use regular mozzarella.

The sauce really comes together quick in just a few minutes...actually the whole dish comes together quickly...What takes the most time is waiting for the water to boil.

 Pasta Rustica with Smoked Mozzarella

adapted from Bon Appetit February 2004

2 9 oz packages fresh cheese tortellini

6 tbs olive oil

1 large onion, halved lengthwise, thinly sliced crosswise

1 lb cherry tomatoes, cut in half

1 garlic cloves, minced

2/3 cup vermouth, you could substitute another white wine

1 cup chopped Italian parsley

1 cup thinly sliced fresh basil

3/4 cup pitted Kalmata olives, cut in half

1 & 1/2 tsp dried oregano

1 lb smoked mozzarella, cut into half inch cubes

salt & freshly ground black pepper

Cook the tortellini as directed on the package, in a large pot of boiling salted water.  Drain well.  Meanwhile in a large skillet heat the oil over medium-high heat. Add the onion, increase the heat to high and saute until the onion begins to brown, about 6 minutes.  Add the tomatoes, saute for 3 minutes.  Add the garlic, saute for 2 minutes.  Then add the vermouth, then the parsley, basil, olives, and oregano.  Cook for 4 minutes, stirring often.  Add the cooked tortellini and toss over medium heat, until the sauce coats the pasta.  Remove form the heat.  Toss in the cheese and season the pasta with salt and pepper to taste.

Nutella Pots de Creme

I have a love-hate relationship with Nutella...I love it so much, that I hate to have it in the house.  Once the jar is opened...In two days it's gone.  So it's just too dangerous to keep around.

So the other night at 11 PM, when I decided to make these little pots of deliciousness...of course we had no Nutella, so off to Walmart I go to grab a jar of Nutella.  If you have ever been to Walmart late at night...you know this was a bad idea...one cashier and 40 minutes of standing in the checkout line.  Then add another hour for making these...I didn't get in the bed until about 1:30...

But these little pots are proof that my best baking happens at midnight...and I got to sample one for breakfast...haven't you all seen that commercial that says Nutella is part of a healthy breakfast...



Nutella Pots de Creme

adapted from Baking Unplugged by Nicole Rees

4 large egg yolks

1 & 1/2 cup half-and-half

2/3 cup Nutella

6 oz milk chocolate, finely chopped

Preheat the oven to 325 degrees.  In a small bowl whisk together the egg yolks, set aside.  In a sauce pan heat the half-and-half and Nutella over medium-low heat, stirring occasionally, until smooth and the Nutella is melted.  Increase the heat to medium-high.  When the mixture begins to boil, in a slow stream, pour half of it into the egg yolks , while whisking constantly.  Pour the egg mixture back into the sauce pan and reduce the heat to medium-low.  Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon.  Don't let it boil.  Remove the pan from the heat and add the chopped chocolate.  Stir until melted and smooth.  Then strain the mixture into a heatproof measuring cup.

Arrange four 6-ounce ramekins in a shallow roasting pan.  Pour the custard evenly among the ramekins.  Place the roasting pan in the oven and pour enough hot water into the pan to come halfway up the sides of the cups.  Bake for 20 to 25 minutes until the custard is nearly set, they should still wobble a little in the center.  They will set upon cooling.  Don't overbake.

Place a wire rack on a shelf in the refrigerator.  Place the cups on the rack and chill for 10 minutes.  Then cover loosely with plastic wrap.  Chill completely, for 4 to 6 hours, before serving.

These can be made one day ahead, stored in the refrigerator.



So are there any other midnight bakers out there?  I know I'm not the only one.

Roasted Red Pepper Hummus

I really can't see buying those little tubs of hummus, when it is so easy to make at home.  All  you need is canned chickpeas,  tahini, garlic, lemon juice, and olive oil...and a food processor.  I actually use my Vitamix blender, which is the perfect tool for making the most smooth hummus.  If you don't have a Vitamix, just use a food processor...a normal blender will not do the job.  But if you have ever thought of getting a Vitamix...I highly recommend it and use mine almost daily...and no I'm not being paid to say that...The only con is the $400 price tag.

Normally I make plain hummus, but the jar of roasted red pepper in the fridge was calling out to me...and it sure was tasty...and hummus is one of those snacks that I don't feel guilty after eating.

Roasted Red Pepper Hummus

adapted from Emeril 20-40-60

2 15 oz cans chickpeas, drained and rinsed

3/4 cup jarred roasted red peppers, drained and coarsely chopped

3 large cloves garlic

1 & 1/2 tsp of salt, plus more to taste

1 tsp crushed red pepper

1/2 cup tahini

1/2 cup water

4 tbs freshly squeezed lemon juice

4 tbs olive oil, plus more for drizzling

1/4 tsp ground cumin

1/4 tsp oregano

In a the bowl of a food processor combine the chickpeas and roasted red pepper.  Using the side of a knife to mash the garlic cloves with 1/4 tsp of the salt to form a smooth paste.  Add to the food processor along with the crushed red pepper, tahini, water, lemon juice, olive oil, 1 & 1/4 tsp salt, cumin, and oregano.  Process until smooth, scraping down the sides of the bowl as needed.  Taste and adjust seasoning if needed.  Serve in a shallow bowl with a drizzle of olive olive oil and sprinkle with crushed red pepper.

Changing subjects...

The other day I got a surprise visit by the Fairy Hobmother from Appliances Online...Who gifted me a $50 Amazon gift card...Be sure to leave a comment on this post and my Fairy Hobmother might just come visit you too.

Pan-fried Chicken Breasts with Walnut Aillade - Cooking with the Two Fat Ladies

Some recipes are bad...You know the ones that are just a total waste of ingredients. Then some recipes are are just ho hum...You make them once, but they are not worth making again.  Then there are those recipes that are real home runs...The ones that have your taste buds turning cart wheels.  This recipe falls into the latter category.

As I have said before, I love The Two Fat Ladies...and that is who I have to thank for this recipe...Well actually Clarissa Dickson Wright.  This was the first of their recipes I ever made and I've made some version of it probably ten times now.  It really is that good.

The walnut aillade is one of the most delicious things in the entire world.  It really is a stout little sauce...I'm sure it would keep vampires away.  Good thing I'm not a vampire.  And it really is versatile...Not only is it good over chicken, but it is absolutely outstanding tossed with pasta.

The chicken is just marinated in a little yogurt and lemon juice.  Here I pan-fried the chicken, as Clarissa does...but this recipe can also be prepare on the grill.

Pan-Fried Chicken Breasts with Walnut Aillade

adapted from Cooking With The Two Fat Ladies by Wright and Paterson

1/2 cup walnut pieces

3 to 4 large garlic cloves

1 tbs cold water

2/3 cup walnut oil

a handful of minced parsley

6 boneless skinless chicken breast halves

1 & 1/4 cup plain yogurt

the juice of a lemon

kosher salt and freshly ground black pepper

olive oil

 In a food processor finely grind the walnuts and garlic.  Add in 1 tbs cold water to help it come together.  Season with 1 tsp kosher salt and a few grinds of black pepper.  Then slowly pour in the oil while the food processor is running, until you have a thick sauce almost like a mayonnaise.  Stir in the parsley.   *This can be made a couple days in advance, store refrigerated in a container with a tight fitting lid.

Mix together the yogurt and lemon juice in a shallow bowl.  Season the chicken well with salt and pepper.  Place the chicken in the yogurt and marinate for 30 minutes to an hour.  Wipe off the excess yogurt.

Heat just enough oil to cover the bottom of a large skillet and pan-fry the chicken.  Sear the chicken for about 3 minutes on each side, or until the chicken is browned.  Spoon the aillade over the chicken.  Reduce the heat to low and cook until the chicken is cooked through.

Zucchini Goat Cheese Pizza

Pizza is one of my favorite foods in the whole world.  Surprisingly I've never shared a recipe for pizza...or even anything that resembled pizza.  So a pizza recipe is long overdue!

Normally I go for meat toppings...Pepperoni...Sausage...Canadian Bacon...but there is no meat on this pizza...and I didn't even miss it.  The meat is replaced with thin strips of zucchini and bell pepper rings.  No shredded mozzarella either...goat cheese makes for much lighter pizza. 

I used a Pillsbury refrigerated crust...I had a coupon...and it sure is easy! 

And the sauce doesn't get much easier either...Just stir the ingredients together.

  

Zucchini Goat Cheese Pizza

adapted from Vegetarian Times June 2011

For the pizza:

11 oz prepared refrigerated pizza dough

4 oz log goat cheese, crumbled into chunks
1 zucchini, peeled into thin strips
1 small red bell pepper, cut into rings

olive oil

kosher salt

black pepper, freshly ground

For the sauce:

6 oz can tomato paste

2 tbs finely minced onion

2 garlic cloves, minced

2 tsp dried oregano

2 tsp olive oil

1/2 tsp red wine vinegar

1/2 tsp kosher salt

Preheat the oven to 450 degrees.  Brush a large baking sheet with 1 tbs olive oil.  Spread the pizza dough in the greased pan.  In a small bowl stir together all the ingredients for the sauce.  Spread the sauce on the dough.  Top with half the goat cheese.  Scatter the zucchini strips over the dough.  Then top with the bell pepper rings, and remaining goat cheese.  Lightly drizzle olive oil over the top and season with a little salt and pepper.  Bake for 10 to 15 minutes, until the crust is browned and the cheese is bubbly.