Tag: Quick Eats

Summer Treats: Grilled Pineapple Split Sundae with Cherry Sauce

by Ashley DeLargeLeave a Comment on Summer Treats: Grilled Pineapple Split Sundae with Cherry Sauce

Good Morning, everyone- and hello, August! Before I get to work at my office (and prepare to fight off a migraine from staring at my screen so intently for such long periods of time)– I wanted to share this quick and easy Summertime dessert recipe I recently discovered floating around the internet that I’ve been whipping up at home for guests that pop by- and for myself!

I love pretty much anything with pineapple in it, which is why I’m sort of shocked I’ve never thought to grill it before until now. Sure, I’ve cooked and baked with slices or cubes of it in the past- but to simply grill it and substitute it for a banana in a sundae/split? It never crossed my mind- but it’s a game changer!

You can use any type of ice cream you want for this recipe, too. It calls for vanilla- but I had some pineapple-coconut Häagen-Dazs (with pieces of fruit mixed in!) already inside of my freezer- and it tasted just fine with that, instead!

WHAT YOU’LL NEED:

  • 2 cups pitted and halved cherries, plus more cherries for serving
  • 1 pineapple—peeled, quartered and cored
  • ½ cup sugar
  • ¼ teaspoon pure vanilla extract
  • 1 quart vanilla ice cream (or any flavor of your choosing- I picked coconut-pineapple for this one!)

READY? HERE’S WHAT YOU DO:

  1. In a small pot, combine the cherries with the sugar and ¼ cup water over medium heat and cook until the cherries break down, 10 to 12 minutes.
  2. Remove the mixture from the heat and use a potato masher or a fork to mash it into a paste. Strain into a small bowl, stir in the vanilla and set aside.
  3. Heat a grill or grill pan over high heat. Add the pineapple quarters and cook until charred all over, about 4 minutes per side. When cool enough to handle, cut the pineapple quarters into long strips or bite-sized pieces.
  4. Scoop the ice cream into bowls and top with pineapple, fresh cherries and cherry sauce. Serve immediately.

This is such a light, tasty, sweet (and a little tangy) treat to enjoy on a hot day. The pineapple has a certain crispiness to it when it’s grilled- and if served right away the ice cream melts just enough to coat all of the wedges. You can serve the dish with as much cherry sauce and whole cherries on the side as you want- depending on your preference. I personally love a ton of them on mine!

I’m thinking when I make this again this coming weekend- I’ll include some grilled bananas and maybe some strawberries, too!

xx

– Ashley –

Comfort Food: Buttermilk Skillet Cornbread with Tomatoes and Green Onions

by Ashley DeLargeLeave a Comment on Comfort Food: Buttermilk Skillet Cornbread with Tomatoes and Green Onions

Good Morning and Happy Monday, everyone! I know it’s pretty hot around here lately (and probably everywhere else, too!) but I’ve got another skillet recipe for you all if you can stand a little extra heat in your kitchen for about 30-45 minutes. I promise that it’ll be worth it, though. This recipe is a good one!

I love cornbread- especially when it’s homemade and served hot- but sometimes it can taste a little dry or bland all by itself. When I saw this slightly modified version, which loads up the classic recipe with a couple of different flavors and textures in the form of some unexpected vegetables instead of just corn kernels- which I’ve seen done in the past- I knew I had to give it a try.

I served this as a side dish with a meal I prepared for friends this past weekend as a substitute for standard dinner rolls, and it went over really well!

WHAT YOU’LL NEED:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 5 tablespoons unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 1 pint assorted cherry tomatoes, halved
  • 1 bunch scallions, cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 400°F. Lightly grease an oven-safe 9-inch skillet with nonstick spray.
  2. In a large bowl, whisk the cornmeal with the flour, sugar, baking powder, baking soda and salt to combine. Make a well in the center and add the buttermilk, cooled melted butter and eggs; whisk well.
  3. Pour the batter into the prepared skillet and smooth into an even layer.
  4. In a medium bowl, toss the tomatoes with the scallions, olive oil, salt and pepper to combine. Pour the tomato mixture on top of the corn bread batter.
  5. Bake until a toothpick inserted into the center of the corn bread comes out clean, 25 to 30 minutes. Let cool at least 15 minutes before slicing and serving.

This cornbread was rich and that m word that ends in “oist” that I refuse to say because it’s one of the worst words in the English language- but this WAS that word. The onions and the tomatoes were also still juicy after cooking this up and gave each bite some additional flavors that were much-appreciated. I’d like to try making this again and maybe add some green peppers to the recipe, as well.

I had a small amount left over that I’ll be enjoying for a mid-morning snack in a couple of hours, since this cornbread is appropriate for any time of day!

xx

– Ashley –

Backyard BBQ Recipes: Skillet Pasta with Summer Squash, Ricotta and Basil

by Ashley DeLarge2 Comments on Backyard BBQ Recipes: Skillet Pasta with Summer Squash, Ricotta and Basil

I love ricotta- so much that I’d probably eat it straight out of the container with a spoon if I knew I wouldn’t hate myself afterwards- and I also love summer squash, but up until now I hadn’t really discovered a recipe that combined the two in a way that was both delicious and filling. I finally came across this skillet recipe via PureWow recently and knew I had to try my hand at cooking it up for one of the recent cookouts I attended over my Fourth of July weekend.

Loaded with different flavors and textures- I had a feeling this was going to be a crowd-pleaser before I’d even finished preparing all of the ingredients!

If you’ve got 30 minutes- you can make this, too. It’s quick, easy and perfect for a last-minute meal idea- especially if you’re feeding a lot of hungry people!

WHAT YOU’LL NEED:

  • 1 pound pasta (like penne or rigatoni)
  • 2 tablespoons extra-virgin olive oil
  • 1 sweet onion, thinly sliced
  • 3 garlic cloves, minced
  • 2 summer squash, thinly sliced
  • 1½ cups halved cherry tomatoes
  • Salt and freshly ground black pepper
  • ⅓ cup finely grated Romano
  • 1 cup ricotta cheese
  • ¼ cup chopped fresh basil

READY? HERE’S WHAT YOU DO:

  1. Fill a large skillet with water and salt it generously. Bring it to a boil over high heat. Once it’s boiling, add the pasta and cook according to the instructions on the package.
  2. Drain the pasta and set aside, reserving ¾ cup of the pasta cooking water.
  3. In the same skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.
  4. Add the squash and tomatoes, and cook until both are tender, 4 to 5 minutes. Season with salt and pepper.
  5. Add the reserved pasta water to the mixture and toss well to coat, then add the pasta and stir. Sprinkle in the Romano and stir again to combine.
  6. Dollop the ricotta on top of the pasta and garnish with basil. Serve immediately.

I admit, I used a little more ricotta than what was needed in the recipe- but I don’t regret it. This dish was delicious and filled me up in just one serving- and there was even enough left over to re-heat the following day for lunch (and it was just as good re-heated, too- which rarely happens!)

You can play around with the vegetables included in this one to better fit you or your guests’ preferences- but I liked it just the way it was and I know I’ll be making this one again!

xx

– Ashley-

Backyard BBQ Recipes: Mexican Street Corn Dip

by Ashley DeLargeLeave a Comment on Backyard BBQ Recipes: Mexican Street Corn Dip

When I was a kid, I was pretty easy to please at backyard BBQs and cookouts. Hot dogs? Cheeseburgers? Potato salad? Okay, sure- fine. I just wanted to jump in the pool with my little pink floaties strapped around my arms so I would eat pretty much anything that was put in front of me just to hurry up and get it over with so I could move onto the swimming part of the day (after waiting 30 minutes post-meal, of course!)

But now that I’m an adult who loves to cook and experiment with flavors, textures, and colors on my plate- those old standbys just don’t do it for me anymore. I need some variety- even if I have to prepare it and bring it to the party myself!

I found this great nacho/dip alternative online a few days ago while searching for recipes for different and/or unique dishes to bring to an upcoming Summertime get together my friends are having this coming weekend. The use of cotija cheese, corn kernels and lime really caught my attention and I had a trial run with the recipe this past Saturday afternoon to make sure it tasted as good as it sounded (Spoiler Alert: It absolutely does!)

WHAT YOU’LL NEED:

  • 2 tablespoons unsalted butter
  • 1 white onion, minced
  • 3 garlic cloves, minced
  • 3 cups corn kernels (fresh or thawed)
  • 2 tablespoons all-purpose flour
  • ½ cup whole milk
  • ¼ cup heavy cream
  • 1½ cups shredded Monterey Jack cheese
  • Tortilla chips
  • ½ cup chopped fresh cilantro
  • ½ cup crumbled cotija cheese
  • ⅓ cup sour cream
  • ½ teaspoon cayenne pepper (or more as needed)
  • 2 limes, cut into wedges

READY? HERE’S WHAT YOU DO:

  1. In a medium pot, melt the butter over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.
  2. Add the corn and sauté for 2 to 3 minutes. Add the flour and cook, stirring constantly, for 1 minute.
  3. Add the milk and cream and bring to a simmer. Simmer for 3 to 4 minutes. Stir in the Monterey Jack cheese until it’s fully melted.
  4. Arrange the tortilla chips in an even layer on a platter, and pour the corn mixture evenly over it.
  5. Sprinkle the cilantro and cotija cheese evenly over the dip, and drizzle the sour cream across it. Sprinkle with cayenne pepper, then serve immediately with lime wedges.
  6. Sit back and bask in the glory of being the V.I.P. of the backyard BBQ!

The different cheeses, the cilantro, the corn and lime juice all blended really beautifully within this recipe- and the taste is a perfect mix of saltiness with just the right amount of sour for an extra tang on your tongue while you’re eating it. I shared this with family after preparing it and they enjoyed it just as much as I did- which is always a good sign!

The prep time for this dip is about 30-40 minutes- depending on how much of it you’re making- and it’s sure to be a hit at your next backyard BBQ, cookout, or beach party! I know I’m looking forward to making it (and eating it) again in the coming days!

xx

– Ashley –

Summer Treats: Champagne and Strawberry Popsicles

by Ashley DeLarge1 Comment on Summer Treats: Champagne and Strawberry Popsicles

 

Summer has finally and unquestionably arrived here in New England. After a few uncertain recent weeks of non-stop bitterly cold rain and Winter-esque temperature drops- the sun has been shining, the air is hot and humid- and more and more people have been coming out of hiding to brave the beach and get their suntan on.

Of course, with a much-missed season making it’s long overdue debut- a celebration is in order- and you can’t really have a celebration without champagne, can you? Don’t bother digging out the fine glassware and decorative flutes just yet- because this 21+ beach and/or pool party treat is a little less formal and a whole lot sweeter.

And don’t worry- if you don’t want alcohol in these popsicles- it’s easy enough to substitute other ingredients! I’ll give you a few tips!

WHAT YOU’LL NEED:

  • ½ cup of water
  • ½ cup of sugar
  • 1 pint of ripe strawberries
  • 2⁄3 cup of champagne (you can substitute the champagne with fruit juice here, or if you still want the fizzy feel- try using flavored seltzer water, instead!)

READY? HERE’S WHAT YOU DO:

  1. Place the sugar and water in a small saucepan over medium heat.
  2. Stir the water until the sugar has completely dissolved. Turn off the heat. Dissolving the sugar has created a syrup, which will help the popsicles have a more smooth texture.
  3. Remove the green tops from the strawberries and puree your strawberries in a blender until they are completely smooth.
  4. Combine the sugar syrup, strawberries, and champagne. Use a whisk to ensure that the ingredients are completely mixed.
  5. Fill your popsicle molds and freeze the mixture until it is completely solid. This usually takes at least two hours, so you’ll have some time to run any errands (or if you’re like me- get a pedicure) before these pops are ready.
  6. Remove your popsicles from the mold, sit back on the nearest beach blanket or hammock- and enjoy!

These popsicles were really refreshing during this past weekend’s scorching heat- and were (naturally) a pretty big hit at brunch. Some friends suggested using the same recipe but creating ice cubes instead of popsicles to throw into chilled mimosas for some added flavor and an extra kick of boozy goodness at the next backyard BBQ or cook-out.

Of course, what makes these so easy is that you can puree pretty much any other type of fruit to give yourself and your guests a variety of flavors to enjoy. Oranges, coconuts, mangoes, bananas- the possibilities are endless but always tasty and tropical. As long as you make your water & sugar mixture/syrup base- you’re good to go!

xx

– Ashley –