Basic Shortcakes

I really like to make shortcakes, especially in the spring and summer because I love using fresh fruit with them, especially strawberries or any other kind of berry. This recipe is another great one from Catherine, one of my teachers at cooking class.

I managed to figure out the amount of ingredients needed to only make 1/3 of the recipe, but I gave you the original below. I did slightly adapt how to form the shortcakes, since I like them more free-form and Catherine's way was very precise (or you could read: I couldn't manage to roll the dough out into a nice rectangle so this is what I did). Slice each shortcake in half, like a sandwich roll, and fill with whipped cream and berries.

Basic Shortcakes

from Catherine Titus Felix at Classic Thyme

makes 12 shortcakes

2 1/4 cups bleached flour
1 tablespoon baking powder

1 teaspoon baking soda

3 tablespoons sugar

1/2 teaspoon salt

1 stick cold butter, cut into pieces

1 cup buttermilk

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

Combine flour, baking powder, baking soda, and salt in food processor and pulse. Add butter and pulse until mixture resembles cornmeal with a few split pea size crumbs of butter. Add buttermilk and pulse to distribute. Only pulse until mixture is very crumbly and sticky, not until a cohesive dough forms.

Transfer dough out onto a floured surface. Pat into a rough 9" x 12" rectangle. Divide dough into 12 equal pieces and place on prepared baking sheet.

Bake in center of the oven about 10-12 minutes or until nicely browned.

Tortellini Salad, but not

This pasta salad comes from Brooke, who makes it with tortellini. But tortellini can be filling, as well as more expensive than a regular box of pasta, so when I needed to make this in a large quantity I chose to use campanelle.

It was really delicious and the great thing with this recipe is that you can switch out ingredients for ones you like more, use a different dressing, or change the pasta shape to your liking!

Tortellini Salad, but not

slightly adapted from ...and a cookie for dessert

Makes 8-10 side dish servings

2 bags frozen cheese tortellini or 1 pound pasta (campanelle)

1 small can sliced black olives, coarsely chopped

7-ounce jar roasted red peppers, coarsely chopped

6.5-ounce jar marinated artichoke hearts, coarsely chopped

8 ounces sun-dried tomato vinaigrette dressing

1/4 cup grated Parmesan cheese

8 ounces fresh mozzarella, cut into bite-sized pieces

Cook pasta according to directions. Drain and rinse with cold water.

Toss pasta in a large bowl with olives, peppers, and artichokes. Toss with dressing and Parmesan cheese. Cover and chill for 1-4 hours. Add mozzarella, gently combine, and add more dressing if necessary. Chill until ready to serve.

Smoky Grilled Red Potato Salad

The only reason I ever hesitate to make potato salad is because of the time it takes to boil the potatoes. I feel like I sit there forever to wait for the water to boil, then wait the 15-20 minutes they take to cook, constantly testing if they are finished, then wait to cool and chop, etc. etc. So when I was thinking up a potato salad to bring to my parents' house this past weekend, I decided to go with grilled potatoes.

I spoke with my trusty grill expert (Chuck) and he said grilling potatoes was a snap and he would be happy to help me out. I am happy I did this because it gave the salad great flavor. The pictures don't really do it justice but combined with the barbeque sauce I used in the dressing, this was a delicious twist on the regular potato salad I usually make. Kind of like a delicious variation of a loaded baked potato - enjoy!

Smoky Grilled Red Potato Salad

from Colleen's Kitchen

Makes about 8 side dish servings

about 2 pounds red potatoes

olive oil

kosher salt and coarse ground black pepper

1 cup low fat mayo

1 tablespoon barbeque sauce (we like Sweet Baby Ray's)

1/4 cup green onions, sliced

2 ounces REAL Bacon Bits (1/2 of a 4-ounce bag)

1 cup coarsely shredded cheddar cheese

Thickly slice scrubbed potatoes and quarter each slice. Toss in a bowl and lightly coat with olive oil. Add salt and pepper to taste and gently mix to combine.

Combine mayo, barbecue sauce, and salt and pepper in a large bowl; set aside.

Heat the grill to medium-high. Lay potatoes on a piece of non-stick foil and place directly on the grill. Cook for about 15 minutes, turning potatoes so that they cook evenly on both sides. You will know they are finished when they look golden-brown and crispy.

Transfer potatoes to the large bowl with mayo mixture. Gently toss until combined. Once the potatoes have cooled a little bit (so that cheese doesn't melt), add green onions, bacon bits, and cheese; mix again.

Chill for at least 4 hours before serving.

Welcome to Summer Menu

While I think that I do an OK job in the kitchen, one thing that I still haven't tried is the grill. Chuck does a fabulous job at everything on the grill, and I love parties in the warm weather where he handles the outside and I just take care of everything inside (usually salads pulled right from the fridge!). But I decided this weekend that it was time to take the plunge - I wanted Chuck to show me how to grill. Well, at least how to turn it on!

This menu has a few add-ons that work if you are cooking for a bigger crowd. I love that almost everything can be prepped in advance, and the hard work is done by the grillmaster, who can also have an enjoyable time with a glass of beer (Chuck) or lemonade (me, for now!) in his or her hand. Stay tuned for the recipes!

Appetizers

• Hummus with pita chips
• Tomato and garlic bruschetta with crostini
• Option: Chicken poppers with honey mustard sauce

Dinner

• Grilled porterhouse steaks with mustard-peppercorn rub
• Greek orzo salad with grilled shrimp and mustard-dill vinaigrette
• Marinated grilled zucchini and eggplant ribbons
• Option: Tomato and goat cheese stacks with pesto

Dessert

• Strawberry shortcakes with whipped cream
• Option: Cookie dough truffles

Mexican Pizza

If you look over at the side tab, you can see that I make a lot of mexican/southwestern foods. To me, they are super-easy to prepare and I personally have really grown to love the flavors of cumin, chili powder, and beans that I never liked before.

Both Chuck and I loved this pizza. Between the crispy tortillas and the homemade taco seasoning, and the fresh tomatoes and green onions on the top, this is a complete and satisfying meal. It really was delicious, and half of a pizza was plenty for me with a salad for dinner!

Mexican Pizza

slightly adapted from Good Eat 'n Sweet Treats

Makes 4-6 servings

1 1/3 pound package ground turkey (or ground beef)

1 batch taco seasoning, recipe below

scant 1/3 cup water

6 (10-inch) flour tortillas

cooking spray

3 tablespoons chopped green onions

8 ounces refried beans

1 1/2 cups diced tomatoes (about 1 medium)

3/4 cup taco sauce

1 1/2 cups shredded cheese (cheddar or Mexican would work well)

Preheat oven to 350 degrees F.

Heat a large skillet over medium heat and cook the ground turkey until brown, drain. Return to the heat and add the taco seasoning and water. Continue to cook for several minutes, until cooked through, stirring often.

Spray both sides of each tortilla with cooking spray and place directly on the middle rack of your oven (I could fit 3 at a time). Bake for about 6 minutes, turning halfway through, until golden brown and crispy. Watch carefully so they do not burn. Remove to a baking sheet and turn the oven to 400 degrees F.

Microwave the refried beans for 30-60 seconds, or until spreadable.

Lay 3 tortillas out on baking sheets; top each with 1/3 of the beans, 1/3 of the turkey mixture, and 1/4 cup cheese. Top with another tortilla and lightly press down.

Top the second tortillas each with 1/4 cup taco sauce. Layer with 1/2 cup diced tomatoes, 1/4 cup cheese, and 1 tablespoon green onions.

Bake for 5-10 minutes or until cheese is melted. Cut into wedges and top with sour cream and/or salsa if desired.

Taco Seasoning

from Amber's Delectable Delights

Makes 1 batch

1/2 tablespoon chili powder

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon red pepper flakes

1/8 teaspoon dried oregano

1/4 teaspoon paprika

3/4 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon coarse ground black pepper

Combine all ingredients.

I love the idea of cooking the tortillas directly on the oven rack - it makes them so crispy!

Mid-assembly

Finished product!

Girls' Lunch

This past weekend I had another lovely get-together with my friends Lauren, Brooke, and Sarah. It was originally supposed to be at my house but then Brooke, pregnant with triplets, was put on bed rest a few weeks ago and we all decided to go to her instead! It was another great afternoon, filled with lots of talking and eating (well, why not, with 4 pregnant women!). I hope to see them all again very soon.

And if you can spare any thoughts and prayers for Brooke, her husband Joe, and the babies, please do. Her pregnancy thus far has not been pleasant, but she has faced it all with a tremendously positive attitude and a smile. You can follow along with her story here:

Three Cheers for Babies

Girls' Lunch

• Chicken, Eggplant, and Portobello Mushroom Foccacia Sandwiches by Brooke
• Tri-Colore Orzo by me
• Corn, Avocado and Tomato Salad by Sarah
• Ice Cream Brownie Cupcakes by Lauren

Can't wait for the next one, ladies!

**Note: My camera was horribly out of focus the whole day, so this is the one shot that actually looked halfway decent. Just head to Sarah's and Lauren's blogs to see pics of their dishes!

Corn, Tomato, and Avocado Salad

My friend Jenny makes this wonderful salad and as soon as I had some at her house, I needed the recipe! I really like it because you can use any kind of corn you would like. I used frozen, since I was making it quickly, but you can also boil or grill some fresh ears of corn and use the kernels from that. Canned corn will work also.

I love the lime taste in the dressing and I used olive oil instead of the vegetable oil that Jenny suggested since I prefer that taste in a dressing. If you are making this ahead of time, add the avocado right before serving or else it may turn brown. Enjoy this summer salad!

Corn, Tomato, and Avocado Salad
from Jenny :)
Makes about 4 side dish servings

10 ounces frozen corn, thawed completely
1 pint cherry or grape tomatoes, halved
2 scallions, thinly sliced
1 avocado, diced
2 tablespoons lime juice
1 tablespoon good quality olive oil
kosher salt and coarse ground black pepper, to taste

Combine corn, tomatoes, scallions in large bowl. Whisk together lime juice, olive oil, salt, and pepper and pour over vegetables. Chill for 1-4 hours.

When ready to serve, add gently fold in avocado and allow salad to come to room temperature. Season again with salt and pepper if needed.