Friday, July 24, 2009

Strawberry Sorbet

I love the fresh flavor of this sorbet. I could eat gallons and gallons of this stuff. The only downside to this recipe is that you have to plan ahead a little bit - the sugar/water mixture needs to boil and then cool, and the sorbet needs to chill at least 1 hour before freezing.

I usually make the sugar/water mixture at breakfast, then stick it in the fridge. Then when I'm back in the kitchen for lunch, I mix up the rest of the sorbet and put it back in the fridge. While we eat dinner I'll pour the sorbet into the ice cream maker and let it freeze.

Strawberry Sorbet

1 cup water
1 cup granulated sugar
1/4 cup corn syrup
1 quart strawberries (remove stems)
4 T lemon juice

In a medium saucepan, bring sugar and water to a boil. Stir, and if sugar is not yet completely dissolved, reduce heat and simmer until it is. Transfer to a bowl, and let it cool completely.

Place strawberries and lemon juice into a blender or food processor. Process until completely pureed, 1-2 minutes. Press the strawberry puree through a fine mesh strainer to remove seeds. Combine seedless strawberry puree with the cooled sugar syrup, and add corn syrup. Chill at least 1 hour.

Freeze according to your ice cream maker instructions. Mine only gets the sorbet to a soft-serve texture. I transfer it to a lidded container and freeze it for later.

Wednesday, July 22, 2009

Cilantro Lime Chicken Wraps

This recipe was originally created from a bunch of leftovers. We had eaten Southwest Chicken Salads a couple of nights before, and I needed to throw together a quick dinner for a busy night. I pulled out all of the salad makings from the fridge, and rolled them up into large tortillas. It was a big hit, and a lot easier for little people to eat.

Cilantro Lime Chicken Wraps


diced, cooked chicken
bag of romaine salad mix
Cilantro Lime Dressing (recipe below)
large flour tortillas (I prefer Lynn Wilson thin style)

optional add ins:

black beans
shredded carrots
grated Monterrey Jack cheese

Lay tortilla out flat. Spread evenly with 1-2 Tablespoons of Cilantro Lime Dressing.

Add diced chicken, romaine (and any other add ins) in an even layer across entire tortilla. Top with another Tablespoon of dressing if desired.

Starting at one side, begin to roll tortilla using your fingers to keep ingredients tucked inside. Wrap as tightly as you can without ripping tortilla.

Slice diagonally in half and lay on serving plate.

Cilantro Lime Dressing

1 c. cilantro (packed)
1/3 c. Salsa Verde (I use La Victoria Salsa Verde, Medium)
1 c. buttermilk
1/4 c. mayonnaise
2-3 Tablespoons fresh lime juice
1/2 Packet of Ranch Dressing Mix (about 2 T.)
salt and pepper to taste

Toss it all in a blender and blend on low until combined. (Or put ingredients in a bowl and use immersion blender.) Store in fridge for up to 1 week.

Tuesday, July 21, 2009

Menu Week 94

Monday - Pizza
Tuesday - Baconburger Sliders
Wednesday - Steaks & Grilled Veggies (Carrots, Potatoes, Zucc, Onions)
Thursday - Stir Fry
Friday - eat out
Saturday - Panini (tomato/basil/mozzarella)
Sunday - Honey & Spice Glazed Pork Chops, mashed potatoes, green salad

This week's treat: Zucchini Bread (using the 8 Ball Zucchini from the garden!)

Wednesday, July 8, 2009

Peanut Butter Banana Bread

It seems like there are always two or three bananas that just can't manage to get themselves eaten before they look like this:

and when these beauties appear in our kitchen, Mr. DoM's first instinct is to chuck 'em. My first instinct is to make Banana Bread. I was actually waiting for this last batch of bananas to go "bad" because I had a Peanut Butter Banana Bread recipe to test.

One of my son's friends insists that she does not like peanut butter. I just don't understand that. I think everybody needs a little peanut butter in their life, and this Banana Bread recipe has just enough. (Although, I bet if you want it even more peanut-buttery you could up the dose to 5 Tablespoons.)

Peanut Butter Banana Bread

1/3 cup butter
4 Tablespoons smooth peanut butter
3 large or 4 small ripe bananas, mashed
3/4 cup granulated sugar
1/4 cup brown sugar
1 egg, beaten
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/8 tsp salt

Preheat oven to 350 degrees. Prepare one loaf pan by buttering or use cooking spray.

Place butter and peanut butter into one bowl and use microwave to melt. Using a large mixing bowl and spoon, combine peanut butter mixture and mashed bananas. Add both sugars, beaten egg and vanilla, stir to incorporate all ingredients. Then add flour, baking soda and salt. Stir just enough to combine, but do not over mix the batter.

Pour into prepared loaf pan. Bake for 1 hour then test with toothpick. Loaf is done with toothpick comes out clean. (My loaf took 1 hour, 5 min). Cool, remove from pan, slice and enjoy!

Monday, July 6, 2009

Menu Week 93

Monday - Hawaiian Beef Teriyaki skewers, grilled carrots, green salad
Tuesday - Cilantro Lime Chicken Wraps (recipe coming this week - I promise!)
Wednesday - Super Mac (a DoM Jr Favorite)
Thursday - Bacon Wrapped Hamburgers, Disappearing Salad
Friday - eat out
Saturday - Grilled Pesto Salmon & veggies
Sunday - BBQ Club Sandwiches & green salad w/ balsamic vinaigrette

This week's treat: Fresh Strawberry Sorbet

Thursday, July 2, 2009

Food for the Fourth

Need some new ideas for your Independence Day get-together? Try some of these: (click on the photo to view the recipe)


Refreshing Salads

Kid Friendly Desserts

Johnson Baked Beans

Do you have your 4th of July festivities planned yet? Are you looking for the perfect side dish to go with your BBQ feast? I have one for you. This one is a classic in my family - Johnson Baked Beans. I love them hot from the oven for dinner, or cold with lunch the next day (if there are any left!) The recipe is also flexible. Don't have butter beans? Add another can of kidney beans or a small can of pork & beans, or a can of navy beans or....well - you get the idea.

click here for printable version of recipe

Johnson Baked Beans

1/2 lb bacon, cooked & diced
1 lb ground beef
1 medium onion, diced
1/4 tsp salt
1/4 tsp pepper
1 (15 oz) can Butter Beans
1 (15 oz) can Kidney Beans
1 large can Pork & Beans
1/4 c. ketchup
3/4 c. brown sugar
2 Tablespoons vinegar
1 Tablespoon prepared mustard

Cook bacon (I prefer the oven). Let it cool, then crumble into small to medium sized pieces.

In a large skillet, brown ground beef. Add onions and saute with beef until softened. Add all ingredients to a large dutch oven (or other baking dish is fine). Bake at 350 degrees for 1 hour.