The plan was to have a pork roast for dinner last week (technically grilled, but the same concept). I think of roast pork as a fall/winter meal and I was totally dreading this for a summertime dinner, plus it was just. sounded. boring. I went about my way of seasoning the pork and tossing it on the grill all the while lamenting our dinner choice, why hadn’t we thought ahead and made our grilled peach salsa? When I came back inside to the kitchen with peaches on the brain a trifecta of ingredients were staring me down: peaches, cherries, cilantro. Hmmm, I think I’ll make a peach cherry salsa and rescue my boring pork! Let me tell you it was delicious, the pork was rescued and turned into a meal we actually enjoyed! Here’s what I did…
1 small peach, chopped
10 cherries, pitted and chopped
small handful of cilantro chopped
1/4 of an onion finely chopped (red onion would work well here or a shallot)
small douse of olive oil
juice from 1/4 of a lemon or lime
s&p to taste
Mix together and serve.
You have to try this one – would be great on any grilled meat for a refreshing summertime salsa! Enjoy!
Have you ever made your own lobster roll or wanted to try? Yes? Keep reading. Are you not sure what recipe to use and don’t want to waste your precious lobster on a not perfect recipe? Yes? Keep reading. Are you not sure if you want a mayonnaise-based lobster roll OR a butter-based lobster roll? Yes? Keep reading…
It all started Saturday when we visited my Uncle Paul on his new boat and he generously shared some fresh caught lobster – that’s heaven on Earth right there! We feasted on them Sunday evening and actually had some left over. So, tonight, we made lobster rolls for dinner. We’d made them at home before but weren’t impressed with any recipe we’d followed in the past. We could never decide: butter OR mayo: an all butter lobster roll is too much and an all mayonnaise lobster roll takes away too much of the flavor of the lobster. So, why not both?
I came across this recipe from Food Network and it was a WINNER! I thought I’d snap some photos and share the link and our recipe edits. We mixed the meat from 2, 1 1/4 pound lobsters with just over a Tbs of mayo, 1 Tbs melted butter, dash of salt, dash of celery salt, and 1 Tbs finely chopped onion greens (we didn’t have celery greens on hand and this worked well. Note, we omitted the lemon). Incorporate thoroughly and stuff inside a buttered and grilled basic hot dog roll. We served with our homemade cole slaw on the side. YUM – ENJOY!
Maybe you do this already, but I had a fun brainstorm for patriotic Fourth of July watermelon today! Let me back up… this afternoon we were making some sugar cookies shaped as stars decorated with red, white, and blue sprinkles for a fairly simple afternoon activity in preparation for the Fourth of July weekend coming up. As we were setting the dough to chill in the fridge I saw our giant untouched watermelon waiting to be cut up for a play date tomorrow. Bing! Use the star cookie cutter to make a super festive fruit dessert! It almost doesn’t even warrant a dedicated blog post because there is so little effort involved here. But I decided to pull out the camera anyway, take a few shots, and share my simple idea with you. I mean, what easier way to bring something festive-looking to any Fourth of July soiree you’re attending this weekend, right?
Cut watermelon in slices, at least an inch thick. Use star shaped cookie cutter to cut out shapes.
Place on a white tray/plate/serving platter and sprinkle with blueberries for a pop of blue and voila – bringing this Fourth of July watermelon will make you star of the party (see what I did there?).
Ps. You’ll have lots of random pieces leftover, perfect for snacking. Enjoy!
What a summer! This was one for the books for our little family. Nothing huge happened, just a whole lotta fun – beach days, pool days, dinners out, play dates, adventures with friends, vacations with cousins, sleepovers with cousins, a couple date nights, and ice cream – a decent amount of ice cream. Anyway, we usually send off the summer Labor Day weekend with more of the above, but not this weekend, I was plagued by the flu! The dead-of-winter, sore joints, headache-inducing, appetite suppressing, high fever causing flu. What a bummer. So we didn’t do much but by Sunday I was ok enough to venture out and do some peach picking and by Monday I was ready for a big ‘ol summer send-off dinner, after the kids ran through the sprinkler once last time of course.
We went for a southern theme of ribs, cole slaw (we used this recipe and added chopped tomatoes), corn….
and homemade peach cobbler for dessert (I used this recipe and added a cinnamon/sugar sprinkle on top before baking).
And it was awesome, just like our summer. I felt extra nostalgic this weekend, maybe I was delirious from the fever, but as much as I love LOVE the fall, I sure am sad to this summer end.
As summer comes to a close and we approach Labor Day Weekend, you must be acting like me and savoring every summer moment as you cram tons more summer activities in the next 2 weeks. That includes eating watermelon! I’ve been cutting my watermelon a special way all summer long that I finally snapped a few photos to finally share with you how to cut a watermelon. This is a particularly good way to serve watermelon to kids because it creates a bit of a handle for them AND allows them to eat most of what they’re holding with not much waste. I served watermelon this way at our recent flamingo party to rave reviews.
Cut your watermelon into rounds and then triangles, as you usually would. Then, make 4 cuts into the rind to create a little stump/handle.
It ends up resembling a little tree, right?
Makes for easy watermelon eating at the beach, enjoy this little trick!
I got together with some mom friends last night and when I asked the hostess a couple days before the event what I could bring she mentioned fruit salad. Fruit is so fantastic in the summer that there is nothing better than a fruit salad. BUT! I hate when the juicy fruit makes the other fruit all soggy. And some people love kiwi (for example) and others just don’t. What to do?
I thought instead of the usual method of tossing a bunch of different kinds of fruit together in a bowl that instead, I’d assemble it by groups of fruit on a nice platter. I love the oval shape platter for this idea – I got the above stainless steel platter at Crate and Barrel years ago, here’s something similar. It would solve most of the soggy issue and then, if you don’t like a certain kind of fruit you don’t have to take it rather than scoop around it if it was in a fruit salad, right?
Once assembled I thought it was missing something so I sprinkled some lime rind on top for a pop pf color on the mostly red fruit platter.
Delish – enjoy!
Our CSA started up again at the beginning of the month and we’ve been loving all the super fresh veggies in our lives again. With the freshness (and therefore delicious-ness) of such fresh veggies we don’t like to do too much to them in terms of cooking and let the veggies shine through! Last week we got a little pint of snow peas and we knew just what to do with them. These 7 minute snow peas obviously cook quickly and are just so easy to make, too.
Dice about 1/4 of a red pepper and chop 1 or 2 cloves of garlic depending on your taste.
Heat about 1 teaspoon or 2 of oil in a skillet over medium high heat and add garlic when oil has heated up. Once you smell the garlic add the snow peas and red pepper in and cook for about 5 minutes. Season with salt and pepper.
Serve warm. Your snow peas will be slightly crunchy and oh so flavorful – enjoy!
With hotter temps comes the desire to eat lighter food, right? And with that we are always searching for easy, delicious salads to eat for dinner that don’t involve pasta (even though I do love a good pasta salad). There are about a hundred versions of black bean and corn salads on Pinterest and after looking over a lot of them we came up with this 6 Ingredient Black Bean Salad that is so easy, light, and best of all totally delicious and satisfying. And don’t forget it’s only 6 ingredients (I didn’t count olive oil and s&p because those are kitchen staples, right) so you’ll be surprised at how easy to make this is and I’m sure this recipe will be on repeat in your house all summer long.
1 can black beans
1 1/2 cups corn
1 cup grape tomatoes cut into quarters
1/4 – 1/2 cup diced red onion
Juice of 1/2 a lime
Big handful of chopped cilantro
1 Tbsp olive oil
Once you’re done chopping ingredients, mix everything together. Serve room temp or chilled. Enjoy!
Do you know how crazy easy it is to make your own pickles?
We received a large bag of pickling cucumbers (Kirby Cucumbers are their official name) from our CSA a couple weeks ago and there’s not much else to do with them other than make pickles, so we did! We bought a 2 liter jar with a hinge lid (like this one) and went to work finding a recipe. If you read this blog you know we prefer relatively simple recipes with few ingredients but the recipe we found for pickles on Smitten Kitchen took that preference to a new level.
To make pickles you need: pickling cucumbers, dill, salt, and white vinegar. Oh, and time. That’s it!
Start by using a mandolin to slice your cucumbers to 1/8″ thick and add them to your jar. You could always make them thicker if you want, your call.
Toss your 3 ingredients on top, close the lid, shake up all the ingredients, and refrigerate. We got a great pickle by 6 hours later, they were really great the next day and lasted in the fridge almost a week.
Try it yourself! These are perfect on sandwiches, as a side, or as a little snack all on their own, we brought them to the beach last week – enjoy!
Popsicles seem to be a thing now, don’t you think? If you’re on Pinterest (follow me!) your feed has probably had some Popsicle “recipes” this summer because they are just SO easy to make. And you can fill them with whatever you want so they can even be – dare I say – healthy! I made a batch of Berry Yogurt Popsicles over the weekend for us to enjoy on hot summer nights after dinner on our back deck – sounds kind of idyllic, right? It’s time for you to make your own before the summer is over! Ps. We bought our mold at the Christmas Tree Shop.
You will need 1 1/2C each of frozen blueberries and strawberries, 1 6oz container vanilla yogurt, 2 Tbs sugar, and Popsicle molds. Note – use whatever fruit you want. Also use whatever yogurt you want (low-fat, plain, Greek)! Use however much sugar you want (or don’t want as the case may be). This is based on Martha Stewart’s Firecracker Ice Pop recipe.
Defrost your berries.
Once defrosted blend strawberries with 1 Tbs sugar. Spoon into your Popsicle mold.
Add about 1 Tbs of yogurt into each mold on top of the blended strawberries. Solicit your toddler for help, like I did!
Repeat with blueberries and more yogurt. Put the top on your molds and freeze over night.