Mocha Mudslide

Another scorcher outside today? Slide into this icy coffee drink!

Ingredients:

1 cup Carnation evaporated milk

2 tbsps chocolate syrup

4 tsps instant coffee

2 cups vanilla ice cream

2 cups ice cubes

Combine the evaporated milk, chocolate syrup and coffee together in a blender. Blend until granules are dissolved then add the ice cream and ice cubes and blend until smooth. Serves 4 

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Blueberry Dutch Baby Breakfast

Basically this dutch baby is just a giant pancake. But puffed up like a popover and baked in the oven sweetened only by it's juicy blueberries, no sugar in the batter.

Ingredients:

1/2 cup flour

pinch of salt

1/4 tsp vanilla

3 eggs, at room temperature

2/3 cup milk, at room temperature

2 tbsps butter

1/3 cup blueberries

icing sugar and maple syrup to serve 

Preheat the oven to 425°F with a 9" cast iron pan on the middle rack. You want your pan screaming hot to receive the batter. In a blender or Kitchen Aid mixer combine the flour, salt, vanilla, eggs and milk on medium high until smooth, 1-2 minutes. Let the batter rest for 30 minutes. When ready to cook remove the cast iron pan from the oven and add 2 tbsps butter. Brush as it melts on the bottom and the sides of the pan. Quickly pour the batter into the center and scatter the blueberries on top. Bake for 22-25 minutes. It will deflate a bit when it comes out of the oven. Wait a couple of minutes then cut, dust with icing sugar and drizzle some maple syrup. Serves 2-4

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Smash Burger Caesar Tacos

Light and easy fare for a hot summer night. Prep ahead of time and have supper on the table in mere minutes! 

Ingredients:

3/4 lb ground chicken

4 - 6" tortillas

1/2 tsp fresh minced garlic

1/2 tsp garlic powder

1 tsp dry oregano

1/2 tsp dry thyme

1 tbsp fresh chopped parsley

1/4 tsp salt

1/4 tsp lemon pepper or black pepper

olive oil

romaine lettuce

Caesar salad dressing

croutons 

Mix the chicken with all the seasonings. This can be done earlier in the day and refrigerated. When ready to use, spread evenly on each of the 4 tortillas. Mix torn romaine leaves with the salad dressing and set aside. Have the croutons ready either whole or crushed. Heat a griddle or frying pan to medium high and add a little olive oil. Place the tortillas meat side down and cook 3 minutes. Peek an edge to see if no pink remains then flip them over and cook for 1 minute on the tortilla side. Repeat with remaining tortillas. Then top with salad and croutons, fold like a taco and bite in!  Serves 4

Adapted from: allrecipes.com

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Apple Cottage Cheese Cake

Moist and tender cake with a crunchy, crumble top, juicy apples, warming spices and the added richness of cottage cheese. A simple dessert that is not too sweet so you can even have it for breakfast. 

Ingredients:

1 1/2 cups flour

1 1/2 tsps baking powder

1/4 tsp allspice

1/4 tsp cinnamon

1/4 tsp ginger

1/4 tsp salt

3/4 cup brown sugar

1/3 cup coconut oil

2 tbsps molasses

2 eggs

1/2 cup cottage cheese

1/4 cup milk

2 tsps lemon juice

1 1/2 cups peeled and diced apple

1/2 cup raisins or dried cranberries (optional)

 

Crunch top: 

1/4 cup flour

1/4 cup brown sugar

1/2 tsp cinnamon

2 tbsps oats

3 tbsps butter, melted

Preheat oven to 350°F then oil and flour a 9" round cake pan. Set aside. Whisk the flour, baking powder, spices and salt together. In another bowl beat the brown sugar and coconut oil together, then add the molasses and eggs. In a blender process the cottage and milk until smooth and add that to the wet ingredients along with the lemon juice. Add the dry ingredients to the wet in 2 or 3 additions and mix just until combined. Fold in the apples, and if using, the raisins. Spoon into the prepared pan. Stir the dry crunch topping ingredients together then add the melted butter and mix until crumbly. Sprinkle over top. Bake at 350°F for 35-40 minutes or until a cake tester comes out clean. Cool at least 15 minutes before slicing. Add a dollop of whipped cream or Greek yogurt. Serves 8 

Adapted from: gooddinnermom.com 

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Honey Garlic Zucchini

Zucchini recipes incoming! Yes, the season is upon us. Here's my first offering. Roasted young zucchini (save the big old ones for zucchini bread!) with honey and garlic. Use more garlic if you like and even change up the honey to hot honey for a spicy kick. 

 

Ingredients:

1 small to medium zucchini

salt to sprinkle

2 tsps olive oil, divided

1 tbsp butter, at room temperature

1 tsp honey

pinches of salt

1 tsp fresh chopped parsley

1 1/2 tsps minced garlic

black pepper to taste

fresh basil leaves and feta to top  

Preheat oven to 425°F. Slice the zucchini lengthwise and score in a crisscross pattern. Sprinkle salt on each half and let sit 10 minutes. After that time wipe them off but do not rinse. Meanwhile mix the butter, 1 tsp olive oil, honey, pinches of salt to taste, parsley and garlic and set aside. Heat a cast iron pan to medium high heat. Add 1 tsp olive oil and place zucchini halves cut side down. Sear 2-3 minutes until browned. Then flip them over and into the oven for 10 minutes. Next spread the prepared butter mixture on each half and return to the oven for 10-12 minutes. Top with fresh torn basil leaves, crumbled feta and cracked black pepper. Serves 2 

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Chicken Roulade with Pasta

Protein packed and declared a keeper by my husband! Must be a good one!

Ingredients:

4 boneless, skinless chicken thighs

1/2 cup cottage cheese

1/3 cup Parmesan cheese

1/2 cup chopped kale or spinach

1/2 tsp dry minced onion

1/4 tsp garlic powder

1/4 tsp red pepper flakes

salt and pepper to taste

2 cups marinara sauce

fresh chopped parsley and basil to serve 

Mix the cottage cheese, Parmesan, kale, dry minced onion, garlic powder and red pepper flakes together and set aside. Open up the chicken thighs and place between two sheets of wax paper. Roll out to even the thickness and salt and pepper them. Pour the marinara sauce into an 8 X 8" baking dish. Divide the cottage cheese filling into 4 and place onto one side of each thigh. Roll up and place seam side down in the sauce. No need to secure the rolls. I was worried they would unroll or ooze while baking but it didn't happen. Once all the chicken is rolled up sprinkle the tops with more Parmesan, salt and pepper. Bake in a 350°F oven for 30-35 minutes or until the internal temperature reads 165°F. Spoon some of the sauce over the chicken for the last 5 minutes. While the chicken bakes prepare enough pasta for 4 servings then serve the pasta topped with a stuffed chicken thigh, fresh chopped parsley and basil. Serves 4.

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Salted Caramel Sauce

Umami richness drizzled over ice cream? You'll just have to try it to know why this soy caramel thing has been going viral. And if you aren't adventurous enough to try it for dessert then use it as an umami-kissed glaze for chicken.  

Ingredients:

1/4 cup olive oil

1/4 cup maple syrup

2 tbsps soy sauce 

First off, using light soy sauce is actually saltier than the dark. The dark is less salty and a bit sweeter. So the saltiness of your caramel will depend on your preference of soys. Mix the olive oil, maple syrup and soy in a saucepan and bring to a boil. Then simmer 5-8 minutes stirring or swirling the pot regularly until slightly thickened. It will thicken more as it cools. Trust me you don't want to over cook it or you will end up with toffee. Unless toffee is what you like... it does make a nice salty sweet chew. (That was my first batch!) 

This recipe made about 1/2 cup of sauce. But make as much as you like, just remember 2 parts olive oil, 2 parts maple syrup and 1 part soy sauce. What else will you use it on?

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