Tag Archives: recipes
Sprinklers are running in the morning to quench the lawn’s thirst and fans are blowing in the afternoon to quell the heat indoors. Summer is here and it’s time to head to the freezer for a frozen treat.
As the afternoon closes in my caffeine level begins to wane. These cool, tasty refreshments add a bit of life back into my work-filled day. I nab one out of the freezer and head out to the patio for a coffee break.
There are several options other than one solid color. For instance, you can freeze the cream, then add a small layer of coffee, freeze, add more cream, etc. Get creative and make this your own unique recipe.
Toss in a few coffee beans or chocolate chips for added texture and flavor.
Note: Use the amount of cream and sugar to taste. Less cream will give your popsicle a more robust coffee flavor, while more cream and sugar will sweeten it. Your choice. The amount of cream below is a gentle “guideline”.
There are several different types of popsicle molds available, simply google and find one that is right for you.
Coffee Bean Popsicles
- 2 cups brewed coffee
- 1/2 cup Darigold heavy cream
- Sugar to taste
- A handful of coffee beans and chocolate chips
- Combine cream and sugar and stir until sugar is completely dissolved.
- Pour a bit of cream in the bottom of each popsicle mold and freeze until solid, about an hour.
- While your cream is freezing, brew your coffee, add in your cream and sugar mixture and stir until well combined. Chill in the refrigerator until cold.
- Remove molds with cream from the freezer and slowly pour cold coffee mixture into mold, filling to the top. Follow the mold directions, as they have different types of tops. Some may direct you to fill to top, while others need a bit of space.
- Place top on the mold, insert stick and freeze until solid.
Miami Chef Adrianne Calvo gives a Cajun classic, a global makeover!
Miami based Chef Adrianne Calvo, author of Maximum Flavor Social, shares a recipe inspired by a recent culinary discovery, just in time for grilling season.
In a recent visit to the South, Calvo enjoyed her first crawfish boil, a Louisiana staple bursting with spicy flavors. A classic crawfish boil has crawfish, red potatoes, corn, and Andouille sausage. Calvo, who in 2005 coined the catch phrase, Maximum Flavor , gave the Cajun classic a global makeover by replacing the red potatoes with Peruvian purple potatoes, adding a burst of citrus with an Italian inspired Lemon Aioli, and then replaced the crawfish with shrimp for availability. And it does not stop there. Speaking of Maximum Flavor, Calvo was enthused after encountering those bold flavors and thought it be great to add another layer, a layer that can only be attained by grilling.
'Grilled' Cajun Shrimp Boil + Lemon Aioli
- 1 cup garlic salt
- 8 medium onions, quartered
- 10 lemons, halved
- 6 heads of garlic, halved horizontally
- 1 (4 1/2-pound) bag Louisiana crawfish, shrimp, and crab boil (seasoning)
- 3 pounds small purple potatoes
- 8 ears of corn, shucked and cut into 4 pieces
- 5 pounds large shrimp, cleaned and deveined
- 3 lbs andouille sausage, sliced 1/2 inch thick
- wooden skewers
- 1/2 cup lemon juice
- 1/4 cup lemon zest
- 1 tablespoon honey
- 1 cup mayonnaise
- 1 cup butter
- 1 tablespoon Cajun seasoning
- Bring a very large pot of water to a boil over high heat. Add the salt, onions, lemons, garlic, and spice mix and boil until the onions and lemon soften, about 10 minutes. Add the potatoes and boil 12-15 minutes. Add the corn, cook an additional 10 minutes, then transfer the vegetables to a colander.
- Return the water to a boil, add the shrimp and sausage, and bring back to a boil once more. Immediately turn off the heat and allow the shrimp to soak, uncovered, in the spicy water for 20 to 30 minutes. Drain.
- While the shrimp and sausage are soaking up the flavor, make the lemon aioli by whisking together in a bowl lemon juice, lemon zest, honey , and mayonnaise. Set aside for serving. Fire up the grill to high heat. Skewer sausage first, then corn, followed by the potato, and finally the shrimp. Melt butter together with Cajun seasoning and slather onto skewers. Place skewers on the grill for 2-3 minutes. Enjoy.
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As spring teases us with sprinklings of summer-like weather, I have a tendency to pull up the cook-out recipes. I love planning neighborhood backyard barbecues, romantic picnics and weekend camping trips and as March rolls into view I can’t wait to dive into outdoor foods.
Farmers markets and road side stands are posting their spring schedules, and soon we will have access to fresher fare than shopping at the local grocer. Fresh picnic pies are on the mind and in late spring we turn to the berry with the dusky hued jacket. Blueberry pie is on the menu.
I have a fondness for a pie crust built with butter. It melts in your mouth and flakes with perfection. If you haven’t made a pie crust using this simple recipe yet, I suggest you give it a whirl.
There are eyes, to be sure, that give no more admission into the man than blueberries. ~Ralph Waldo Emerson
simple blueberry pie
Oven 425ºF • Bake Time 35 – 40 Mins.
butter pie crust
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup butter
- 4 to 5 Tablespoons cold water
- Combine flour and salt in bowl cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
- Divide dough in half; shape each half into a ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
- For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.
blueberry pie filling
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 6 cups blueberries
- 1/2 teaspoon ground cinnamon
- 1 Tablespoon lemon juice
- 1 Tablespoon butter
- Preheat oven to 425ºF.
- In large bowl, combine sugar, flour and cinnamon.
- Stir in blueberries and spoon or pour into prepared bottom pie crust.
- Sprinkle lemon juice over blueberries.
- Cut butter into small pieces and add evenly on top of blueberry mixture.
- Cover with top pie crust and cut vent slits. For this pie, we cut pastry strips to form a wide lattice crust.
- Cover edges of pie with foil so it doesn’t over-brown. Bake for 35-40 minutes until crust is golden brown and filling is bubbly. Remove foil the last 15 minutes of baking. Cool 2 hours.
Thank you for visiting basil & salt! We look forward to bringing you great content for gardening, parenting, health and beauty and of course, delicious recipes.
Look for our newest addition, Martinis & Mocktails, debuting on Blog Talk Radio Live!, in April, 2020. Stay tuned! Literally.
As always, I am raising a glass to you. Karie
My patio-container lavender is now 4 years old. Last year it saw its first bloom and although it was small, it pleased me greatly. This year, it’s simply gone wild and I smile each time I step out back to water my herbs. I’m so happy I kept something alive for four years.
My home is filled with lavender as both the color and fragrance soothes the spirit and upon attending a wedding not too long ago, I was delighted to see the “first toast” was Lavender Champagne.
Why wait for a wedding to indulge? Summer is nearly here, lavender is blooming and backyard entertaining has begun. This elegant, floral libation is perfect for any occasion. An afternoon backyard gathering, a dinner party under the stars or a simple girls night in.
This simple recipe serves 16 and is perfect for an afternoon or evening of bubbly conversation.
Depending on the variety, lavender blooms are usually at their peak from late June through August. Harvest the flower stems on a dry day, in the late morning hours after any dew has evaporated. Fresh bouquets should be cut when about one-third to one-half of the flowers have opened. Let’sdoLavender.com
- 1/2 cup sugar
- 1/2 cup water
- 1 tablespoon dried culinary lavender
- 4 bottles (750 mL) dry Champagne or sparkling wine, chilled
- Fresh lavender sprigs, for garnish
Bring sugar and water to a boil in a saucepan, stirring to dissolve sugar. Stir in dried lavender. Remove from heat. Let cool completely. Strain out lavender. Refrigerate syrup until ready to serve.
Pour a small amount if simple syrup into each flute, about 1 1/2 teaspoons and fill glass with Champagne. Garnish each glass with a lavender sprig.
Make Ahead: Simple syrup can be refrigerated for up to 1 month.
I am excited to share that we are taking our little site to print! Yes, a real, page turning, paper magazine, filled with recipes, cocktails, wine, beer and travel recommendations, focusing on the enjoyment of the gourmet lifestyle. Our first issue will print and be distributed in September of this year, and while our online site will remain, the physical magazine’s content will be completely different. Subscribe with us today and you won’t miss any of it!
Food Network makes the most of the Google Assistance’s new features.
Thinking out loud about what you want to eat just became a lot more efficient when you’re on the go. Following the successful launch of Food Network’s action for the Google Assistant on Google Home devices, Scripps Lifestyle Studios is continuing to evolve Food Network’s experience to provide even better recipe inspiration thanks to the new features for the Google Assistant.
Food Network will take advantage of the new added visual and interactive options to make it faster and more fun experience. Simply say “Ok Google, talk to Food Network,” ask for a recipe by keyword or ingredient, and you will see and hear the responses from Food Network on the Google Assistant on your mobile device. Scrolling recipe carousels and preview cards make it easy to figure out what you’re in the mood for, with photos, descriptions, ingredients and ratings at your fingertips. Options to see more recipes will pop up beneath the image carousels for a quick way to keep the conversation going when you’re on the move. Once you have found the perfect dish, you can then click through to FoodNetwork.com and start cooking.
“With the Google Assistant’s added visual and mobile component, Food Network’s trusted recipes will be even easier to find and share by the hundreds of millions of mobile phone users,” said Liesel Kipp, vice president of product management for Scripps Lifestyle Studios, which handles Food Network’s digital ventures.
Launched in December 2015, Scripps Lifestyle Studios’ Food Network action has been helping users interact with their favorite Food Network programs, find out what recipes are being cooked in the episodes they are watching, find out the programming schedule, and find a specific recipe by keyword, ingredient, show, or course. All recipes are housed on FoodNetwork.com and are curated by professionally-trained chefs, Food Network staff, and network personalities.
Content by Rachel Lodi
Hmmm….what to eat for dinner?
Whenever I find myself with that question rolling around in my grey matter, I invariably take stock of, well, my kitchen stocks.
- What’s in the fridge that needs to be eaten?
- What’s in the larder to support the fresh goods?
- What looks appetizing?
- Who am I feeding?
All those, and sometimes a few more, tend to get my cooking juices flowing. Pretty soon, I’ve put a bunch of ingredients on my prep table and counter. That’s when the magic begins.
I call this kind of cooking ‘punting.’ My Fine Husband and I often find these types of meals happily surprising and usually very satisfying. We’re utilizing ingredients we have on hand because we want to eat them. They clean out the fridge and use foodstuffs before they can spoil. Plus I have the opportunity to be very creative.
Unless there’s science involved in the cooking – say, something like muffins – I’m very comfortable cooking this way as well. After a few decades (!) happily cooking in my kitchens over the years, I am confident in knowing what I like and, overall, what works.
It’s the rare occasion where punting doesn’t turn out. Likely I had more “just okay” meals when I started to punt. You get really good at it though if you do it a lot. And I do. Now’s it’s flat out fun so I do it a lot, rarely referencing a recipe proper to make a delicious and attractive meal.
There are certain ingredients and foodstuffs I like to keep on hand all the time, as much as possible. For me, the following are key & core.
Olive oil, kosher salt & peppercorns (to grind in my simple mortar and pestle when needed), plain yogurt, kale & onions, a variety of nuts, pasta & rice, a few pieces of fresh fruit (or frozen, unprocessed), cheese (parmesan or other harder cheese).
I encourage you to try punting. Maybe you already cook this way as well. I’d love to hear some of your successful combinations you’ve serendipitously put together for successful meals past. Be in touch.
Photo: punt made with previously roasted beets, chevre, and other goodies. Quick, nutritious, gorgeous & delicious.
You can find Ginger at the links below and also follow her on Twitter.
Cookbooks have evolved over the years and definitely for the better. Our mothers and grandmothers purchased impersonal cookbooks filled with delightful recipes, some with photographs, some without. Today we have a delicious glimpse in to the culinary authors world that gives us a sense of connection. The days of the generic cookbook are long past.
Jamie Geller’s Joy of Kosher gives us more than a glimpse inside her world. She has thrown the door open wide and invited us in to a busy life filled with family and love.
What drew me in to the cookbook after receiving a copy for review was the phrase “dress them up for entertaining…dress them down for everyday”. We kick it up a notch for guests and dial it down a bit for our every day fare and Jamie Geller generously lists each recipe with two variations and a suggested pairing. This is an indispensable kitchen handbook for the hectic daily life of today.
I read through the cookbook top to bottom and loved every inch. The photographs are lovely, instructions well laid out and the quick tips are an added bonus. We tested two recipes and will be adding a few more to our holiday menus.
Recipe I: Creamy Tomato Penne which has a total prep/cook time of 22 minutes and serves 6 to 8. It is simple, which I love, full of flavor and a must for a busy weeknight.
Recipe II: Cherry Bourbon Hand Pies. To be honest with you it was the name that caught me. Since we used Spicebox Whiskey for this recipe, we cut back a tad on the vanilla. These were exceptionally delicious and fairly simple to throw together. This delight is now a household staple and the fam will thank Jamie for this recipe every time it hits the dessert table.
You can purchase Joy of Kosher on Amazon in both Kindle and Hardcover. If you want to connect with Jamie further visit her Facebook page Joy of Kosher and her website JoyofKosher.com where you can sign up for a newsletter to land in your emails inbox.
The weekend is taking shape to be a football lovers paradise. Preseason football is finished as Thursday kicked off the 2013 season ~ the 94th in NFL’s history. Yes! It’s time to set the college game day menu and prep the NFL hungry football crew finger foods docket.
We will spend the next few weeks filling these pages with delicious football fare and pitchers of cocktails to please the crowd.
Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema by Sunset Magazine. This was on the docket for January of this year, yes, last season, and it is such a delicious recipe, I wanted to make sure you didn’t miss it.
I was having a difficult time choosing between beef or chicken to top a crunchy nacho chip when this little gem caught my attention. You can roast the chicken your self, or if you are in a time crunch pick up a roasted chicken in your local grocery deli, take it home and shred. A 2-pound bird produces 3 cups of shredded meat. Prepare the chicken-chipotle mixture ( step 1 ) up to 2 days ahead cover, chill and spoon it on to your chips cold before baking. See the original post here
Shaun “The Bartender” Daugherty kicks off the season with a delicious bourbon lemonade cocktail.
- 2 12-ounce cans of Lemonade Concentrate
- 24 ounces of Soda Water
- 24 ounces of Bourbon
- you can use the lemonade cans to measure bot the soda water and bourbon.
- Empty the lemonade concentrate into a serving pitcher.
- Using the same can, pour in equal amounts of soda water and bourbon.
- Stir well with a spoon and serve.
Note / Suggestion: Pink lemonade makes the cocktail a bit too sweet
Leaves are changing color, the morning air has taken a cool, crisp edge and the days are shortening. Grills everywhere are going to get a workout as friends and family make this one last traveling vacation weekend of the year really count. It’s the annual last hurrah, of summer.
Whether you are providing the entire fare for your friends and fam or you are packing a few items that you would like to create and bring to a pot luck gathering, we are going to give you some great ideas this week.
Grilled Chicken Thigh Skewers with Spiced Herb Rub by Cathy Kasey Food Studios. When the weather is warm and company is coming, the obvious cooking method for me and many others is grilling. There isn’t even a glimmer of a second option. The difficult portion is deciding what to throw on the grill. Steaks, hamburgers and chicken, are all incredibly delicious, however, I am careful to feed my guests a dish that I had not prepared for them on a previous occasion. For those repeat attendees, it can prove to be quite challenging task to find something new.
I chose this chicken skewer recipe not only because it looks beautiful and is a bit of a twist on grilled chicken, but I like the flavor combinations of the herb mixture marinade. This recipe serves 6 – 8 and the list of ingredients if fairly basic. Shopping List; Chicken thighs, salt and pepper, sour cream, cilantro, olive oil, white onion, garlic, cumin seeds, black mustard seeds, fresh lime juice, jalapeno pepper, parsley and fresh mint. Full recipe and method This recipe was found on She Knows Food & Recipes, with credit to Kathy Casey Food Studios. Please visit Dishing with Kathy Casey for more delicious ideas.
Grilled Summer Vegetable Medley by Lori Daniels for Taste of Home. For years the side dish I prepared and brought to every function was a simple potato salad, and it sat on the table with at least eight other bowls of signature potato salads, while they sat next to at least four slow cookers filled with baked beans. While I am an avid fan of both dishes, I feel it is important to give guests a few options to choose from.
This time of year gardens and farmers markets are filled with seasonal bounty and sharing these with friends and family is an excellent way to enjoy all Mother Nature has to offer. This delightful vegetable medley is cooked right on the grill along side the chicken skewers and if you do not like an ingredient that is on the list, let your garden or local farmers market be your muse and improvise. Toss out what you don’t want and add the flavors you love. Full Recipe and Method
Strawberry Mezcaritas by Rufus’ Food and Spirits Guide. I fell in love with this spirited little delight the moment I spied it this evening scrolling through my news feed. It will be a great addition to Monday’s cookout as it is filled with fresh and seasonal ingredients. Fresh strawberries, lime, honey, Mezcal and triple sec.
There is also a post on the site for Boston Brown Bread that will make a great companion to Monday’s menu. Take a few minutes and head over to Rufus’ Food and Spirits Guide and poke around for a bit. You will love it there.
Fresh or frozen strawberries work great in this drink, but remember to cut back on the ice if you’re using frozen berries. If you don’t have Mezcal, use tequila but it will not have the same smokey kick. There’s nothing wrong with a nice, fruity margarita though. -Rufus’ Food and Spirits Guide