Smoky Chili Joes

These are what my husband describes as the best sloppy joes he's ever had.  In fact, when I made them the other day, I made them early because my husband had to travel for work that night.  He stopped at home to grab a few things before he left, and was excited to see that I had made them.  He then proceeded to wolf down two of them in 10 minutes or less.  They are truly different from any other sloppy joes I've ever had, which is good, because generally I hate them.  And although they don't use any summer produce, they really are summer fare.  Delicious.

Smoky Chili Joes

from Cooking Light, December 2006

1/2 pound extra lean ground beef (I used turkey)

1/2 cup chopped onion (I omitted this)

1 teaspoon minced garlic

1 teaspoon cumin

1/2 teaspoon chili powder

1/8 chipotle chile powder (I used regular chili powder)

1/4 cup ketchup

1 15-oz can red kidney beans, rinsed and drained

1 14.5-oz can diced tomatoes, with green pepper and onions, undrained (I used regular)

6 hamburger buns

6 tablespoons shredded sharp cheddar cheese (I used more)

12 pickles

Heat a large non-stick skillet over medium-high heat.  Add beef to pan; cook 4 minutes or until browned, stirring to crumble.  Add onion and garlic to pan; cook 2 minutes, stirring frequently.  Add cumin, chili powder and chipotle chili powder, and cook 30 seconds.  Stir in ketchup, beans and tomatoes; cook 6 minutes or until slightly thickened.  Spoon about 2/3 cup beef mixture over 6 bottom bun halves, and top each with 1 tablespoon cheese and 2 pickles.  Top with remaining bun halves.

Raspberry Cream Pie

This pie is divine.  Divine.  It's the first thing in a long time that my husband has just raved about.  I saw it on Ree Drummond's blog The Pioneer Woman a few days ago and absolutely had to make it, so I did the next day.  It was just delectable.  If this doesn't make you want to make it, I don't know what will.

My daughter was simply dying to eat this once I showed her the "pink pie".  She devoured it, made a huge mess of the kitchen, and was so cute doing it that all I could do was snap pictures of her and her sticky face and hands.

This is perfect for those hot summer days (not that we've had many of those out here in Oregon lately) and most definitely uses those juicy, delicious summer raspberries.  Make it before summer ends!  You'll thank me.  And the Pioneer Woman.

Raspberry Cream Pie

by Ree Drummond on The Pioneer Woman

25 whole Oreos

4 tablespoons butter, melted

1 cup (generous) raspberries

3 tablespoons sugar

2 6-oz containers raspberry yogurt

1 3.4-oz package vanilla instant pudding mix

1 cup heavy cream

To make the crust, preheat the oven to 350.  Crush cookies in a food processor (or smash in a plastic bag with a rolling pin).  Stir in melted butter until combined.  Pour into a pie pan and press crumbs all over the pan and up the sides.  Bake for 3-4 minutes - just long enough for it to set.  Cool crust completely.

Place raspberries on a plate.  Smash them with a fork, then sprinkle on 3 tablespoons of sugar.  Stir together and allow to sit for 15 minutes.

In the bowl of a mixer fitted with the whisk attachment, combine the yogurt with the pudding mix (powder only).  Beat on low until combined, about 1 minute.  Pour in heavy cream and whip on low for 30 seconds.  Stop the mixer and scrape down the bowl with a rubber spatula.  Turn mixer on medium-high speed and beat for 2 minutes, or until thick.

Turn off mixer, then fold in raspberries until just combined.  Pour into cooled pie crust and spread evenly.  Freeze for 2 hours, or until very firm.  Allow time to thaw before serving.

Sweet Corn Chowder

I realized on Sunday that is already August.  August!  As usual, this year has flown by and I have no idea where the time went.  As a kid, I remember it taking forever for Christmas to come, but now it seems to sneak up on me every year.  August means that we only have one more month of summer produce before the fall bounty starts coming in.  But I'm not quite ready!  I didn't use the summer flavors to their fullest.  So before apple season is upon us, I am going to share with you some awesome recipes to use up all of those summer fruits and vegetables before they go away.  First up: corn.  This recipe comes from Ari who runs both Baking and Books and The Vegetarian Family Table.  I lover her sites.  This is a tasty and very low fat recipe considering how creamy the end product is.  My husband described this as creamed corn soup, and he's pretty much dead on.  Sprinkle some cheddar cheese on top and you have a perfect summer meal.

Sweet Summer Corn Chowder

by Ari on The Vegetarian Family Table

4 tablespoons olive oil

3/4 cup diced scallions, white and light green parts only (I omitted this)

1/2 teaspoon sugar

1/4 cup flour

4 cups skim milk (use what you have, I used 1%)

2 cups vegetable stock

Kernels from 6 ears of corn

1/2 cup cheddar cheese

In a large soup pot or dutch oven, heat the olive oil over medium-high heat.  Add the scallions and sugar and cook, stirring occasionally, until the scallions are soft, about 2-3 minutes.  Turn the heat down to medium and add the flour, stirring constantly until the mixture turns a light golden brown and smells cooked.

Add the milk and vegetable stock, stirring until it has combined with the flour mixture, about 2-3 minutes.

Add the corn kernels and bring to a boil.  Cook, stirring occasionally, until the corn has cooked through, about 15 minutes.

Remove 1/4 cup of the kernels, then puree the chowder.  To do this: Remove the soup from the burner, and puree with a hand blender or a regular blender.  If you use a regular blender be sure not to create an airtight seal with the lid by closing the top entirely.  If you do, heat from the chowder will cause hot air to expand and splatter chowder all over you. (Believe me, it will.  I've done it before.  Not fun.  I have a hand blender now though, and it's much easier.)  If you have a hand blender, it's definitely the easier way to go.

Stir in the cheddar cheese and season with salt and pepper to taste.  Ladle the chowder into bowls and top with the reserved corn kernels.  I topped it with more cheddar too.

Note: For a thicker chowder, you can add 1 large peeled and diced baking potato to the pot when you add the corn kernels.

Chicken Pasties, or Chicken Hand Pies

One of my food blogging idols is Jaime on Sophistimom.  If you have not visited her site, please, go visit it and revel in her beautiful pictures and wonderful recipes.  I saw this amazing recipe on her site and just had to try it.  Not the least of the reasons why is because while reading Harry Potter my mouth always waters at the mention of pasties, and here is a recipe for one!  But that's a story for another time.  Today I'm paying tribute to Jaime and her beautiful blog.  These are essentially a chicken pot pie wrapped in a pastry, making it easily transportable.  And was it ever delicious.  I think I needed to use a little bit more of the chicken broth in the filling, and I think a little bit too much flour got into my pastry, but it was heavenly nonetheless.  When you see the method, please don't let it turn you off from making it.  It looks long, but it's not hard and doesn't even take up all that much time.  In fact, the pastry and the filling can both me made as early as the night before and then refrigerated until needed.  Make them for someone special for an extra treat.  Make them for a picnic or a camping trip.  They really are fabulous, and you will not regret it.

Chicken Pasties, or Chicken Hand Pies

by Jaime on Sophistimom

1 medium potato, peeled and diced

1 tablespoon olive oil

1 small onion, finely diced (I omitted this and added more celery to replace it)

1 stalk celery, finely diced (I added 1-2 stalks)

2 large carrots, chopped

1 tablespoon butter

1 tablespoon flour

1 14-oz can chicken stock

1 bouillon cube or 1 tablespoon Better than Bouillon

Salt and pepper to taste

1-2 boneless, skinless chicken breasts, cut into 1/2-inch pieces

Pastry dough (recipe follows)

1 egg, plus a teaspoon of water, beaten

Place potatoes in a medium saucepan, and cover with water.  Bring to a boil over high heat.  Cook until potatoes are tender to the point of a knife.  Drain and set aside.  While the potatoes cook, set a large skillet over medium low heat and add in the olive oil, onion, celery, and carrots.  Cook until onions are very tender, about 12-15 minutes.

Melt butter into the mixture and stir in flour.  Let cook for 2 minutes or so, just to let the flour taste cook out.  Pour in about half of the can of chicken stock.  Add the bouillon and potatoes.  Let simmer for a few minutes and taste for flavor.  Add salt and pepper if needed.  Add in chicken and simmer until cooked through.  The mixture should be thick, but not too dry.  Add more chicken stock until you achieve the desired consistency (she used the whole can).  Store mixture in refrigerator until ready to use (the pies are easier to make if the filling is cold).

Preheat oven to 425.  Place a piece of parchment paper in a baking sheet and set aside.  Roll out the pastry dough on a floured surface 18x22-inch rectangle.  (A note on rolling: I have no idea how people get perfect circles or rectangles when rolling.  I never can.  So don't worry if some of your pies are misshapen - they will still taste good!)  Cut in half, then cut each half in thirds, to make 6 equal smaller rectangles.

Spoon 1/4 cup of the chicken mixture onto one of the rectangles of dough, placing it slightly off center.  Wet the edges of the dough with a pastry brush and water, and fold the longer end of the pastry up and over the filling.  Press the dough down to seal it, and then crimp with the edges of a fork.  Place on the prepared baking sheet.  Make two incisions in the top of the pastry with a sharp knife, and brush with the beaten egg and water.  Repeat with remaining 5 pastries.  Refrigerate for at least 30 minutes.

Bake for 15-20 minutes, or until the pastry is golden brown and puffed.

Pastry Dough

2 1/4 cups flour

1 1/2 teaspoons salt

1 teaspoon sugar (optional)

1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes

1 egg, slightly beaten

1/3 cup ice cold water

In a food processor fitted with the blade attachment, pulse together the flour, salt and sugar.  Add in the butter, and pulse a few times until the mixture is crumbly and resembles coarse meal.  Combine the egg and water in a container (remove all ice pieces).  While the processor is running, pour the water/egg mixture in and pulse until mixture just comes together.

Pour mixture out onto a floured board and knead a few times to bring all the ingredients together. (I think this is where I got too much flour in the dough.  Be careful!)  Dough can be rolled out immediately, or it can be wrapped in plastic and refrigerated for up to 2 days.

Peaches and Cream

This dish truly is simple summer perfection.  I happened to have all of the ingredients on hand the other day (since I have been gorging myself on peaches the last couple of weeks) and realized that I had never had peaches and cream.  It could not be simpler or more delicious, and I have been craving it ever since.  Ok, I'll admit it - I ate this 3 times last week.  It's that good!  It could easily be done for breakfast as well as dessert.  This is definitely going to become a summer tradition at my house.

Peaches and Cream

1 ripe peach, pitted and cut into slices

Heavy cream

Sugar

Put the peaches in a bowl, pour some heavy cream over the top, and sprinkle with sugar.  Enjoy on the patio or with a good movie!

Classic Bruschetta, First Trial

When I saw the movie Julie and Julia, my reaction to the food was mixed.  Some of the items made me feel a bit queasy, and I don't think I would touch them with a 10 foot pole.  On the other hand, the other half of the recipes in the movie made me so hungry and I was just craving them for the longest time.  One of those is the bruschetta that Amy Adams makes at the very beginning of the movie.  Oh. My. Gosh.  I just about died when I saw that bread going in the oil and getting crispy and brown.  So I took it in my own hands to figure out how to make this delectable dinner.  I served this to my husband along with plain pieces of French bread that we dipped in a garlic dipping sauce and butter and honey.  It was delectable.  I say first trial because this one wasn't 100% perfect.  There's not quite enough basil, and the bread, although delicious, wasn't exactly what I had imagined.  I think the skinny baguette that I used wasn't wuite what I had in mind for a dinner of bruschetta, but it would be perfect for an appetizer.  This meal could not be easier, more delicious, or more satisfying.

Classic Bruschetta

4 tomatoes, chopped in large chunks

2 garlic cloves, minced

1/8 cup basil, torn into small pieces (I would definitely add more next time - at least 1/4 cup)

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1 tablespoon olive oil plus more for frying

Baguette, sliced into 1 inch pieces

Combine tomatoes, garlic, basil, salt, pepper and 1 tablespoon olive oil in a bowl.  Let marinate in the refrigerator all day.  (I made it that morning after breakfast.)

Put a medium pan over medium-high heat.  Pour enough olive oil in the pan to cover the bottom.  Once it is hot, using tongs and working in batches, put the bread in the oil.  Fry until golden brown and crispy, which will take a few minutes.  Flip the pieces over and let fry until golden and crispy on the other side, an additional few minutes.  Remove from pan.  Cover the bottom of the pan with olive oil again and repeat the process with the rest of the bread.

Top the bread with the tomato mixture and enjoy!

Orange Julius

I got this recipe from my friend Kristen over at Homemade Made Easy.  This is the simplest drink in the world - if you can push a button, you can make it.  It's sort of like a smoothie, but not quite.  It's more like orange juice on steroids.  It would be so easy to pull together in 2 seconds if you want to have company for breakfast or brunch, and is totally refreshing on a summer day.  You may even have everything you need right now, in which case, you should go into your kitchen and make it.

Orange Julius

from Homemade Made Easy

12 oz frozen orange juice

12 oz water

2 teaspoons vanilla

3/4 cup sugar

3+ cups of ice cubes

Put in a blender and blend.  Enjoy!