Happy Labor Day!

Labor Day is a day for picnics and being with family and friends! Hopefully, you are lucky enough to have the day off from all of your labors! Jazz up your picnic this year with a side of blue cheese cole slaw. This side dish will taste great whether you are doing bbq, burgers or dogs! Now, if you are like my Mom, and do not like blue cheese, you can substitute with some feta (but oh what you're missing!). This recipe is from my good friend Suzanne Cook.

Blue Cheese Cole Slaw

One 5 oz container of blue cheese (use to taste)

One bag cole slaw

3/4 cup to 1 cup mayo

1/4 cup dijon mustard

2 tbl sugar (white or raw)

2  tbl cider vinegar

Enjoy!

Liz

Easy Panzanella Salad

Even with neglect somehow my garden still produced tomatoes this past summer. Plump romas and super sweet yellow heirlooms were ready to be picked daily. I also still have basil growing like a weed. My intention is to make some yummy pesto to freeze but in the meantime I have been cooking italian regularly. I decided to experiment with a panzanella salad considering the stale loaf of bread on the counter and the harvest from the garden. Here is what I came up with, easy and great with a simple spaghetti pomodoro.

Easy Panzanella Salad

A bunch of tomatoes sliced in half

Fresh Basil

Mozzarella pearls

Crusty bread torn into small pieces

Olive oil drizzled on top

Balsamic Vinegar to taste

Sea Salt and Ground Pepper

Toss all ingredients together and serve!

close up of the salad

the perfect meal to enjoy on the porch!

-Kari

Sunbutter Cookies

 I love peanut butter cookies! They have always been a favorite of mine. When I was a child, I used to make them with my grandmother and remember using the fork to make lines on the tops before popping them in the oven. I have missed sharing this ritual with my kids since peanuts are out of the question due to their allergies; a common issue with many children. Since discovering Sunbutter, my world has changed a bit. Now I can make Sunbutter and jam sandwiches for school lunches, spread some on toast with bananas and honey, and even make mock peanut butter cookies. If you are not familiar with Sunbutter, it is made from sunflower seeds in a peanut-free facility. It is a good source of protein and essential fats while being delicious. Here is my recipe for Sunbutter Cookies. You can substitute with peanut butter if your home is allergy free. I also like to add chocolate chips!

Sunbutter Cookies

1 1/2 cup flour

1/4 teaspoon salt

1/2 teaspoon baking soda

(sift the above together)

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

(cream together)

add

1 egg

1/2 cup Sunbutter

1 teaspoon vanilla

Blend well and add dry to wet ingredients. Throw in some chocolate chips. Place on cookie sheet or baking stone and bake at 325 for 14 minutes or till golden on top. Enjoy!! Kari

D.I.Y. Iced Coffee

We love treating ourselves to an iced coffee at the local coffee shop but it is also nice to save a few pennies by making one at home. We have done a bit of research and come up with a pretty easy way to make iced coffee without even owning a coffee maker. If you do have a coffee maker then you probably have extra coffee each morning. Don't throw it out, anticipate your next iced coffee and freeze it in an ice cube tray. Here is the full recipe adapted from the New York Times.

D.I.Y. Cold Brewed Iced Coffee 

1/3 cup coffee grinds

1 1/2 cups water

Place the above in a mason jar and give a shake. 

Let rest on the counter overnight. 

Double strain and dilute to taste (I like 2/3 coffee & 1/3 water).

Pour over iced coffee cubes, add cream and sugar to taste.

Enjoy!

Kari and Liz

Kahlua Ice Cream

DELECTABLE is the word that comes to mind when describing this semi homemade dish of perfection. This recipe comes from my friend Ellen James who makes it often on their family beach trips. When I saw the ingredients, I knew right away that this dessert would make it to my "most favorite desserts" file. This creamy mix of coffee and chocolate ice creams, Heath Bar chips, and the ingredient that pulls it all together - Kahlua, will have your guest begging for more! And that is a good thing, because unless you reduce the recipe, you will have more than enough for second and maybe third helpings!

Easy Kahlua Ice Cream

1 quart chocolate ice cream

2 quarts coffee ice cream

1/4 cup strong brewed coffee

1/2 cup Kahlua

3/4 bag Heath Bar chips

Soften ice cream enough to stir easily. Add the rest of the ingredients, stir well and refreeze.
Tip: save your ice cream cartons to refreeze the ice cream in.

Enjoy!

~Liz

The Best Baked Ziti Ever!

Recently a close friend of the family brought us dinner, an amazing hearty Baked Ziti. She got the original recipe from William and Sonoma but has since altered it to be her own. Normally I can be a bit finicky when it comes to ziti or lasagna but this was absolutely perfect! Not too much cheese, more veggies then noodles, and a crispy top. Perfecto! Easily this recipe could be made vegetarian by substituting the meat with more veggies (zucchini and mushrooms would do the trick). I also like that the ziti was made without ricotta cheese. I love ricotta but the kids are not fans, so this ziti was a keeper for everyone. I decided to give the recipe a go and below are some pics of the yummy results as well as the revamped recipe.

Cindy Gehrisch's Baked Ziti
5 tsp. garlic infused EVO (for sautéing)
1/2 lb. lean ground beef
1/2 lb. sweet italian sausage (casings removed) I used chicken sausage
1 small eggplant, cut into cubes
1 onion, chopped
3 garlic cloves, minced
1/2 cup red table wine
28 oz crushed plum tomatoes with juices
5 oz. ziti, cooked al dente
1/2 cup fresh basil, chopped
1/3 cup Kalamata olives, chopped
2 1/2 cups shredded mozzarella
1/2 cup grated Parmigiano-Reggiano
Italian seasoning
Panko Bread Crumbs
Preheat oven to 400. Brown meat and place on plate with paper towel to drain, then brown sausage and place on plate. Saute the eggplant in the oil left in the pan. Move eggplant to large bowl. Saute onion for several minutes then add garlic continue to cook another minute. Add wine, bring to boil, scrape up brown bits from pan. Add tomatoes, simmer 10 minutes. 

Add meat, cooked pasta, basil, olives, 2 cups mozzarella, and sauce to bowl with eggplant. Stir. Season with salt and or pepper. Transfer mixture to baking dish. Sprinkle the rest of the mozzarella and the parmesan on top. Sprinkle Panko over top, followed by italian seasoning. 

Bake for 25 minutes covered at 400 degrees. Uncover and put under broiler till crispy.

Bon Appetit! 

Something Sweet

My children are very particular about cookies. They don't like them from a box and toll house are not up to par. My personal recipe for Surfer Cookies meets their satisfaction though. Surfer Cookies are oatmeal chocolate chip and absolutely to die for. Whenever I try a new recipe they ask, "Why? Where are the surfer cookies?" On one of my daily reads, Whatever, blogger Meg Duerksen shares everything from recipes and crafts to amazing photos and words of inspiration. Recently, while browsing her site, I came across a recipe for the Best Chocolate Chip Cookies. Why not give it one more try? Well success! To check out her blog and find yummy kid friendly recipes click here.

Kari

Shrimp and Feta Pasta

Shrimp and Feta Pasta
 This is a recipe that has been successful for many a supper clubs and family beach meals. With a green salad spruced up with some homemade balsamic dressing and crusty bread, you will surely feel like you have died and gone to heaven! This is our favorite version.

Serves 4. Prep time 30-40 minutes (depends on how long it takes you to peel the shrimp!)

1 pound medium shrimp deveined and peeled

Pinch of red pepper flakes

1/4 cup olive oil, divided

4 oz crumbled feta cheese

 1 tsp crushed garlic

1 - 14 1/2 oz can diced tomatoes, with juice

1/4 cup dry white wine

3/4 tsp dried whole basil or 2 tbl chopped fresh basil

1/2 tsp dried whole oregano

1/4 tsp salt

Pinch of pepper

8 oz cooked fettuccine

In a large skillet, saute' shrimp and red pepper in 2 tbls olive oil for 1 minute, or until shrimp are just slightly pink. Remove shrimp from pan, place in a bowl, and toss with feta cheese - set aside. Add remaining olive oil to skillet and saute' garlic over low heat. Add tomatoes with juice and cook two minutes. Stir in wine, basil, oregano, and salt and pepper. Simmer uncovered 10 minutes. Stir the shrimp and feta mix back into the skillet and simmer for 3-5 minutes. Serve over pasta. Yum!

Enjoy!

Liz & Kari

the trick is to have someone else peel the shrimp for you!

Backyard Fish Tacos

Last year, while visiting Hawaii, Uncle Johnny made the most amazing fish tacos with slaw. I asked him to make them again this year so I could record the play by play to share with you all. Now bear in mind, a lot of frying goes on, but once in awhile it's alright to splurge. Uncle Johnny is a cook that loves to improvise and add his own flavor to recipes that he finds online and on the Food Network. He also has a plethora of original recipes from Portuguese Fried Rice to the Edamame Salad. The recipe for the fish tacos and slaw comes from the Food Network courtesy of Emeril Lagasse, and he uses another recipe for slaw found on the All Recipes website to add a little variety. The recipe calls for trout, but Uncle Johnny uses fish that can be found locally like mahi.

Dip the fish in flour mixture.

Then dredge it through the batter.

Fry (Use Caution!!!!!)

Fry some more (note the thermometer to ensure the temperature of the oil).

Place on paper towel to drain.

Ready to make tacos!

Heat the corn tortillas up in a pan.

Make it how you like!

Enjoy!

Click here for Emeril's recipe and here for the All Recipes Fish Taco recipe.

Uncle Johnny's Edamame Salad

One of the best things about Hawaii, besides the obvious, is Uncle Johnny's cooking. He is included in a short list of the best self-taught chefs I know. The kids love his portuguese fried rice, fish tacos, and blackened ahi. I would have to say, as simple as the recipe is, my top-pick is his edamame salad. Edamame has always been a staple in our house. It is a quick snack for the kids and best of all, it is fun to eat. I usually keep it really simple, steamed with a sprinkle of sea salt, but to jazz it, up you might want to try Johnny's recipe. It has a bit of a kick, but not enough to deter my kids from gobbling up a plate full. 

Uncle Johnny's Edamame Salad

2 bags edamame in pods

A few spashes of soy sauce

A light drizzle of sesame oil

A shake or two of sesame seeds

1 tsp minced garlic

1 heaping tsp chili garlic sauce (look for the jar with the rooster)

Sprinkle of kosher salt

Cook edamame according to instructions on the bag, be careful not to overcook. Chill beans. Add sauce. Marinate overnight in fridge. Serve cold. 

E ʻai ka-kou!

(bon appetit in Hawaiian)

Easy Summer Pizza

If you want a pizza that screams summer, might I suggest this easy and healthy pizza that takes less than 20 minutes to prepare, including cook time! This recipe was a hit with my vegetarian daughter too! 

Summer Pizza

4-6 pieces of *Artisan Flatbread or small ready made pizza crusts

Fresh tomatoes, chopped

Fresh Thai or sweet basil chopped

1 jalapeno pepper, chopped (optional)

Shredded mozzarella cheese

Preheat oven to 400 degrees. While oven is warming, lightly brush olive oil over flatbread or pizza crusts. Bake for 3-4 minutes just to lightly brown and crisp. Remove from oven and top with remaining ingredients. Cook for an additional 5-6 minutes or until cheese is melted.

Voila'! 

For an additional treat (if you are not a vegetarian), add crumbled bacon. Yummy!

*Artisan Flatbread is not available in all grocery stores. My grocer carries it in the specialty breads section.


Enjoy!
Liz

Who Brings Peas to a Party!?

Besides my mother, my friend Aileen is one of the best southern cooks I know. She hosted a baby shower a few weeks ago and made the best pea salad that I have ever tasted (to be honest, I really have not tasted that many!). Recently, when invited to a cover dish, I decided to make Aileen's pea salad. Someone near and dear to my heart (no names mentioned) made the comment, "Who brings peas to a party?". I guarantee that once you taste this little green jewel of a side dish, you will be bringing peas to your next party!


By the way, the above person has since eaten her words....


Enjoy!
Liz

Green Pea Salad

2 bags frozen peas (just thaw in a colander) 
Heaping tbl of finely chopped red onion 
3 stalks celery finely chopped  
Crumbled blue cheese (mild if you can find) 
Garlic Expressions dressing (green bottle in the salad dressing section of your specialty grocer) 
Mix all together and let the flavors marry for at least an hour. 
Yum!

Mojitos at 5!

My mint has been doing so well this year. In years past it often gets a bit leggy and yellow, but this year is it green and abundant. I harvested a great deal to make tea and the kids even pitched in by picking the leaves off the stalks. It is now drying on the counter getting ready to be made into yummy iced tea. I posted several pictures of the mint on Facebook and my sweet friend asked "Mojitos at 5?". She got me thinking about this cool refreshing summer drink.... A few days later while browsing one of my favorite websites, Beekman 1802, I came across this recipe: 


1 1/2 parts BACARDI® Superior Rum 
12 fresh mint leaves 
½ lime 
2 Tbsp. simple syrup (or 4 tsp. sugar) 
Top with club soda 


Muddle mint leaves and lime in a tall glass. 
Cover with simple syrup and fill glass with ice. 
Add BACARDI® Rum and club soda; stir well. 
Garnish glass with lime wedge and sprigs of mint. 


Thank you Beekman Boys!


And here is a shot from our Mojitos at 5! 

please look at the glass half full and not half empty

We came across another amazing mojito recipe this weekend at the end of year soccer celebration. This one was provided by "Soccer Mom of the Year" Ms. Andrea. Thank you Andrea! 


1 can limeade 
1/2 can Rum 
A couple of handful of fresh mint leaves
Lots of ice! 
Blend together and add a sprig of mint!

ready to blend in the vitamix (the "bomb" of all blenders, our is 14 years old!)

the final product!