Need an excuse to have strawberries and champagne? Try this "soup" for a picnic or party. I made this for a party and it was a hit. If you'd like it to be more chunky, consider adding chopped pieces of fruit or berries....maybe pineapple or blueberries. We drank it out of glasses, poolside.
Strawberry-Champagne Soup
5 cups of halved strawberries
1/4 cup sugar
pinch salt
mint leaves, chopped (optional)
1-2 cups champagne
Toss the strawberries with the sugar and salt. Puree strawberries and refrigerate for 1-2 hours. Add champagne and mint leaves, if desired.
Sunday, July 26, 2009
Thursday, July 23, 2009
Green Beans with Brown Butter & Pecans
Grab some green beans at a farmer's market and try this easy recipe. For more, check out the In Season Recipe Swap at Tammy's Recipes. I served these with turkey kielbasa and baked sweet potato fries.
Green Beans with Brown Butter & Pecans
Kosher salt
2 lb. green beans, trimmed
1/4 cup unsalted butter, cut into pieces
1/4 cup finely chopped shallots
1/2 cup chopped toasted pecans
2 Tbs. fresh lemon juice; more to taste
Freshly ground black pepper
Bring a large pot of salted water to a boil. Add the green beans; cook until tender, about 5 minutes. Drain and reserve. In a large skillet over medium-high heat, melt the butter. Add the shallots and pecans; cook, stirring, until the butter turns a light brown and begins to smell nutty; be careful not to burn it. Add the beans and toss to coat. Cook until the beans are warmed through, about 3 minutes. Add the lemon juice and season with salt and pepper.
Green Beans with Brown Butter & Pecans
Kosher salt
2 lb. green beans, trimmed
1/4 cup unsalted butter, cut into pieces
1/4 cup finely chopped shallots
1/2 cup chopped toasted pecans
2 Tbs. fresh lemon juice; more to taste
Freshly ground black pepper
Bring a large pot of salted water to a boil. Add the green beans; cook until tender, about 5 minutes. Drain and reserve. In a large skillet over medium-high heat, melt the butter. Add the shallots and pecans; cook, stirring, until the butter turns a light brown and begins to smell nutty; be careful not to burn it. Add the beans and toss to coat. Cook until the beans are warmed through, about 3 minutes. Add the lemon juice and season with salt and pepper.
Tuesday, July 21, 2009
Black Bean Asparagus Salad
This is a great recipe for get-togethers because it can be served at room temp. As with most recipes, adjust the seasonings to your taste...don't worry about screwing it up--cooking should be customized and it's usually difficult to totally ruin a recipe (except with baking...you should measure for baking).
Black Bean Asparagus Salad
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 can black beans, rinsed and drained
1 medium sweet red pepper, cut into 1/2-inch pieces
1 tablespoon finely chopped onion
3 tablespoons olive oil (maybe could use less)
2 tablespoons cider vinegar
1 tablespoon minced fresh cilantro
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
Dash pepper
Place 1/2 in. of water in a large saucepan; add asparagus. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Plunge into cold water to stop the cooking process. Drain. In a bowl, combine the asparagus, beans, red pepper and onion. In a small bowl, whisk the oil, vinegar, cilantro, garlic, salt, cumin and pepper. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 8 servings.
Calories: 100 Fat: 5 g Sodium: 252 mg Carb: 10 g Fiber: 3 g Protein: 3 g
Want more salad recipes? Check out the Ultimate Recipe Swap at Life as Mom.
Black Bean Asparagus Salad
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 can black beans, rinsed and drained
1 medium sweet red pepper, cut into 1/2-inch pieces
1 tablespoon finely chopped onion
3 tablespoons olive oil (maybe could use less)
2 tablespoons cider vinegar
1 tablespoon minced fresh cilantro
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
Dash pepper
Place 1/2 in. of water in a large saucepan; add asparagus. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Plunge into cold water to stop the cooking process. Drain. In a bowl, combine the asparagus, beans, red pepper and onion. In a small bowl, whisk the oil, vinegar, cilantro, garlic, salt, cumin and pepper. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 8 servings.
Calories: 100 Fat: 5 g Sodium: 252 mg Carb: 10 g Fiber: 3 g Protein: 3 g
Want more salad recipes? Check out the Ultimate Recipe Swap at Life as Mom.
Sunday, July 19, 2009
Chocolate Chipotle Brownies
These brownies are pretty amazing. If you aren't very familiar with chipotle chili powder, it gives a smoky-spice flavor, which goes great with chocolate and the cinnamon. Most grocery stores probably sell it, but if not, try World Market. I usually get it there in the bagged spice aisle for 99 cents. They also sell glass spice jars with the kitchenware for 99 cents to keep it in.
If you need to make a big pan of brownies, you can probably double the recipe and use a 13x9.
Chocolate Chipotle Brownies
Recipe courtesy Emeril Lagasse, 2004
Serves: about 24 squares
Ingredients
1 teaspoon plus 1 cup butter (2 sticks)
1 tablespoon plus 1 cup all-purpose flour
4 ounces unsweetened chocolate, roughly chopped
1 1/2 cups sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground chipotle chile pepper
4 eggs
1 cup chopped Mexican chocolate or semisweet chocolate morsels
Directions
Preheat the oven to 325 degrees F.
Grease and flour an 11 by 7-inch baking pan or dish with 1 teaspoon of the butter and 1 tablespoon of the flour. Heat the remaining butter and the unsweetened chocolate in a saucepan over low heat, stirring constantly, until melted. In a medium bowl, stir together remaining flour, sugar, cinnamon, and ground chipotle. Add sugar mixture to melted chocolate mixture, stirring to combine. Add eggs, mixing until smooth. Stir in chopped chocolate or chocolate morsels.
Pour mixture into the prepared baking pan or dish. Bake until the center is set, 35 to 40 minutes. Cool completely and then cut into small squares. Sprinkle with powdered sugar if desired.
If you need to make a big pan of brownies, you can probably double the recipe and use a 13x9.
Chocolate Chipotle Brownies
Recipe courtesy Emeril Lagasse, 2004
Serves: about 24 squares
Ingredients
1 teaspoon plus 1 cup butter (2 sticks)
1 tablespoon plus 1 cup all-purpose flour
4 ounces unsweetened chocolate, roughly chopped
1 1/2 cups sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground chipotle chile pepper
4 eggs
1 cup chopped Mexican chocolate or semisweet chocolate morsels
Directions
Preheat the oven to 325 degrees F.
Grease and flour an 11 by 7-inch baking pan or dish with 1 teaspoon of the butter and 1 tablespoon of the flour. Heat the remaining butter and the unsweetened chocolate in a saucepan over low heat, stirring constantly, until melted. In a medium bowl, stir together remaining flour, sugar, cinnamon, and ground chipotle. Add sugar mixture to melted chocolate mixture, stirring to combine. Add eggs, mixing until smooth. Stir in chopped chocolate or chocolate morsels.
Pour mixture into the prepared baking pan or dish. Bake until the center is set, 35 to 40 minutes. Cool completely and then cut into small squares. Sprinkle with powdered sugar if desired.
Tuesday, July 14, 2009
VolleyPark – New Sand Courts/Leagues
There's a new place to play sand volleyball in Columbus! The VolleyPark at Sequoia is located at 5501 Sandalwood Blvd. Columbus, Ohio 43229 between Worthington and Westerville just 2 minutes off of I-71. VolleyPark features 3 brand new sand courts, an outdoor bar, and large patio. To celebrate completion of the courts, they are having “Open Court” - anyone can stop by and play this week after 5 p.m., and it will be capped off by a Grand Opening celebration on Saturday July 18, 2009.
League sessions begin the week of July 19, so you must be signed up by this Friday, July 17th! Download your application at www.volleypark.com, and bring it in with your payment anytime after 5 p.m. There are all different formats of leagues, from co-ed to non-coed, 2’s, 4’s, and 6’s, and non-competitive to extreme league (for highly competitive players).
www.thevolleypark.com
Cell: 614.668.6594
Email: corey@thevolleypark.com
League sessions begin the week of July 19, so you must be signed up by this Friday, July 17th! Download your application at www.volleypark.com, and bring it in with your payment anytime after 5 p.m. There are all different formats of leagues, from co-ed to non-coed, 2’s, 4’s, and 6’s, and non-competitive to extreme league (for highly competitive players).
www.thevolleypark.com
Cell: 614.668.6594
Email: corey@thevolleypark.com
Bogey Inn Sand Volleyball
There are still spots open in several different divisions for the Bogey mid-summer session.
Registration closes soon, so enter asap!
Click on link below for league information!
Bogey Sand Volleyball League Information
Registration closes soon, so enter asap!
Click on link below for league information!
Bogey Sand Volleyball League Information
Tuesday, June 30, 2009
Chipotle Corn Salad
Need a quick dish to take to a gathering this summer? Chipotle Corn Salad is perfect because it can be served chilled or at room temperature and you won't have to worry about it spoiling like you would for a mayo-based salad. Serve as is, or with tortilla chips (as a corn salsa). Taste the dressing before pouring it on and don't be afraid to add more of something to get the taste you prefer--these amounts are just approximately what I used.
Chipotle Corn Salad
5 ears of fresh corn (or 3 C frozen kernels, thawed)
2 roma tomatoes, seeded and chopped (more if you want it to be like a salsa)
4 tablespoons fresh cilantro, minced
4 tablespoons sweet onions, minced
4 tablespoons Extra Virgin Olive Oil
2 tablespoon white wine vinegar (or preferred vinegar)
2 canned chipotle chili in adobo sauce, seeded and minced (or put through garlic press) (at the grocery store, this will be in a small can near the mexican food)
1 teaspoon adobo sauce from canned chipotles
3 teaspoons fresh lime juice
1/4 teaspoon salt
Simmer corn 7 minutes, if using fresh. Remove the kernels from the ears of corn. Combine corn, tomatoes, cilantro, and onion. In a small jar shake together the remaining ingredients. Pour over corn. Serve at room temperature or chilled.
**If you decide to eat some of this after you've been drinking, don't drop the entire bowl on the floor and spill it all. Not that I did that or anything...
Chipotle Corn Salad
5 ears of fresh corn (or 3 C frozen kernels, thawed)
2 roma tomatoes, seeded and chopped (more if you want it to be like a salsa)
4 tablespoons fresh cilantro, minced
4 tablespoons sweet onions, minced
4 tablespoons Extra Virgin Olive Oil
2 tablespoon white wine vinegar (or preferred vinegar)
2 canned chipotle chili in adobo sauce, seeded and minced (or put through garlic press) (at the grocery store, this will be in a small can near the mexican food)
1 teaspoon adobo sauce from canned chipotles
3 teaspoons fresh lime juice
1/4 teaspoon salt
Simmer corn 7 minutes, if using fresh. Remove the kernels from the ears of corn. Combine corn, tomatoes, cilantro, and onion. In a small jar shake together the remaining ingredients. Pour over corn. Serve at room temperature or chilled.
**If you decide to eat some of this after you've been drinking, don't drop the entire bowl on the floor and spill it all. Not that I did that or anything...
Saturday, June 20, 2009
Cajun Deviled Eggs
Most people loved deviled eggs. Spicy people will love these! If your friends and family are very spicy, take addition cajun seasoning to sprinkle on top.
**If you are taking deviled eggs to a gathering and you don't have one of those fancy egg holders, after you slice the eggs, toss the yolk and other filling ingredients into a ziploc bag (squeeze to combine), put the egg halves together and place back into the egg carton. When you get to where you are going, place the eggs on a plate, snip off a corner of the ziploc bag and squeeze the filling into the halves.
Cajun Deviled Eggs
6 large, hard-cooked eggs, peeled
3 tablespoons mayonnaise (reduced fat works fine)
½ teaspoon Cajun or Creole seasoning, divided (check for gluten)
extra seasoning, paprika, or fresh parsley for sprinkling
Slice eggs in half lengthwise. Mix yolks, mayo, and seasoning in a bowl until well-combined. Pipe or spoon filling into egg whites. Cover and chill at least 30 minutes or up to 24 hours before serving. Place eggs on a serving platter and sprinkle with seasoning or parsley.
**If you are taking deviled eggs to a gathering and you don't have one of those fancy egg holders, after you slice the eggs, toss the yolk and other filling ingredients into a ziploc bag (squeeze to combine), put the egg halves together and place back into the egg carton. When you get to where you are going, place the eggs on a plate, snip off a corner of the ziploc bag and squeeze the filling into the halves.
Cajun Deviled Eggs
6 large, hard-cooked eggs, peeled
3 tablespoons mayonnaise (reduced fat works fine)
½ teaspoon Cajun or Creole seasoning, divided (check for gluten)
extra seasoning, paprika, or fresh parsley for sprinkling
Slice eggs in half lengthwise. Mix yolks, mayo, and seasoning in a bowl until well-combined. Pipe or spoon filling into egg whites. Cover and chill at least 30 minutes or up to 24 hours before serving. Place eggs on a serving platter and sprinkle with seasoning or parsley.
Sunday, June 14, 2009
Pretzel Dip
My friend Ashlee gave this recipe to me after she brought it to a gathering, so I don't know where it came from. I do know that it was delicious.
Pretzel Dip
1 pkg Hidden Valley Ranch dressing, dry
1 pkg (2.5 oz) real bacon bits
1 cup mild finely shredded cheddar cheese
16 oz. sour cream
3/4 teaspoon onion powder
Mix together and chill. Serve with pretzels and/or corn chips
Pretzel Dip
1 pkg Hidden Valley Ranch dressing, dry
1 pkg (2.5 oz) real bacon bits
1 cup mild finely shredded cheddar cheese
16 oz. sour cream
3/4 teaspoon onion powder
Mix together and chill. Serve with pretzels and/or corn chips
Thursday, May 14, 2009
Asparagus Season!
Sometimes I have an obsession with asparagus. This recipe never lets me down. Especially when I find 4 bunches of perfectly fresh asparagus at Anderson's for 99 cents. I have no idea why it was marked down because the bunches that I didn't cook right away lasted over a week in the fridge. Find other good asparagus recipes at Tammy's Recipe Swap.
Roasted Asparagus with Balsamic Browned Butter
Cooking Light
20 asparagus spears, trimmed (I just use the bunch that I buy it in)
Cooking spray
1/8 teaspoon kosher salt
1/16 teaspoon black pepper
1 tablespoons butter
2 teaspoon low-sodium soy sauce (check for gluten)
1 teaspoon balsamic vinegar
Preheat oven to 400°. Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender. Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over the asparagus, tossing well to coat. Serve immediately. Serves 4.
45 calories, 3 g fat
*You could grill the asparagus if it's too hot for the oven
**I usually double the soy sauce and vinegar so there is more deliciousness per spear. I don’t find the need to increase the butter.
***If you don't know how to trim asparagus, just wash it and then try to bend it at the bottom of the stem...it will snap where it's supposed to (where it gets woody)
Let me know what you think!
Roasted Asparagus with Balsamic Browned Butter
Cooking Light
20 asparagus spears, trimmed (I just use the bunch that I buy it in)
Cooking spray
1/8 teaspoon kosher salt
1/16 teaspoon black pepper
1 tablespoons butter
2 teaspoon low-sodium soy sauce (check for gluten)
1 teaspoon balsamic vinegar
Preheat oven to 400°. Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender. Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over the asparagus, tossing well to coat. Serve immediately. Serves 4.
45 calories, 3 g fat
*You could grill the asparagus if it's too hot for the oven
**I usually double the soy sauce and vinegar so there is more deliciousness per spear. I don’t find the need to increase the butter.
***If you don't know how to trim asparagus, just wash it and then try to bend it at the bottom of the stem...it will snap where it's supposed to (where it gets woody)
Let me know what you think!
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