Blog Love - Cheddar and Cauliflower Soup

This recipe comes from finecooking.com  - Please click on the link to be taken to their website

She Loves Wine Broccoli Mushroom Soup - Low Sodium, High Flavor

Serve with crusty bread… makes a great winter night dinner, very filling an loaded with flavor. I like to serve the multi-grain brain from Kroger Deli that you finish baking in your oven with this. 8-10 servings.

2 Heads of Broccoli chopped

1 large onion,diced

2 sticks butter (unsalted for low sodium)

1 cup flour

4 cups Low Sodium Vegetable Broth (Krogers sells it in the health food area)

4 cups Half & Half

8 oz mushrooms, cleaned and sliced thin

1 tsp. crushed, dried tarragon

1 heaping teaspoon minced garlic

½  teaspoon pepper

(Add sea salt at the table for those who are not on a sodium restricted diet)

(Can add a small bag of frozen sweet corn... have also added cauliflower and left out the shrooms)

Combine  broccoli and onion in a large saucepan with some water  and cook until tender. Drain. Set aside.

With the butter and flour  you will make a roux. Melt butter over medium heat,  remove from heat  when melted, slowly add flour stirring constantly to remove lumps. 

Slowly, add vegetable broth as you stir constantly, to remove any lumps….when smooth return to medium heat and bring to a boil, all the while stirring constantly so it doesn’t burn. 

Stir constantly and allow to boil gently for a few minutes to thicken…. Remove from heat..then slowly add 4 cups of half and half….stirring constantly.

Turn down heat to low, return pot to stove and add cooked broccoli and onion mixture, 8 oz of thinly sliced mushrooms, 1 heaping  teaspoon minced garlic, 1 tsp. crushed, dried tarragon, ½ tsp of pepper. 

Continue to cook on low heat for about 30 minutes, until mushrooms are cooked. Stir often.

Serve with crusty bread.  Yummo!

Quick and Easy Carrot Soup

2# carrots
1 onion
2 potatoes
1 tablespoon thyme
1 tablespoon dill
1 tablespoon rosemary
olive oil
1 gallon vegetable stock
1/2 cup cream
salt and pepper


Pre-heat the oven to 350℃. Wash the carrots - scrub well. Cut the carrots in smaller pieces, cover with olive oil and all the herbs  and bake the carrots in the oven for about 20 minutes.

Peel and slice the onion and sauté it in a pot. Peel the potatoes and cut those in small pieces and add to the pot together with the baked carrots and vegetable stock . Let it boil for about 15 minutes. Take the pot away from the heat and blend it into a nice puree. If using a blender, put it back into the pot, add the cream (optional) and let it simmer on low heat for a few minutes. Serve it with croutons.

Mama Stamberg's Cranberry Relish

This recipe is one I've never made... actually, I had intended to make it this Thanksgiving but misplaced it.  Now it's on my blog and hopefully I'll be able to find it next year.

It comes from NPR, and belongs to Susan Stamberg's mother.
The Recipe's Origins

As Susan Stamberg has noted, her mother-in-law got the recipe from a 1959 New York Times clipping of Craig Claiborne's recipe for cranberry relish. In 1993, Claiborne told Stamberg: "Susan, I am simply delighted. We have gotten more mileage, you and I, out of that recipe than almost anything I've printed."

Every year as Thanksgiving approaches, fans ask NPR's Susan Stamberg for her mother-in-law's recipe for cranberry relish.

"It sounds terrible but tastes terrific," Stamberg says of the Pepto Bismol-pink dish.

See Photo Gallery for NPR recipes here

2 cups whole raw cranberries, washed

1 small onion

3/4 cup sour cream

1/2 cup sugar

2 tablespoons horseradish from a jar ("red is a bit milder than white")


Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree.")

Add everything else and mix.

Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")

The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.")

Fusilli with Bacon and Tomato Sauce

This recipe comes from CarmensKitchen - be sure to check out her blog... she's a new recipe blogger and has some unique recipes that I've not seen before.... you won't be disappointed! 

Fusilli with bacon and tomato sauce is a basic Italian pasta dish. Its a mid-week treat for a quick and easy to make after work dinner. It takes less than 20 minutes to prepare and cleanup is just ONE pan to wash!  It's tastes good, looks fancy and fills you up.

Cook Time: 20 mins

Serves: 2-3

Estimate Cost: $ 6

Ingredients:

• 1 pound thick-cut bacon diced
• 16 ounces fusilli pasta
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 tablespoons garlic, minced
• 2 cups tomatoes, diced
• 1/2 cup red wine
• 1 medium onion, diced
• 4 tablespoons mixed herbs
• 1/4 cup freshly grated Parmesan Cheese

Preparation:

1. In a large pot, boil some water, when boiling add 1 teaspoon salt and the pasta and cook until the pasta is al dente.
2. Fry bacon in a large pan until it is crispy. Remove  to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add olive oil, onions and garlic, cook for 2 minutes. 
3. Then put in the tomatoes, cook for 5 minutes, mix in the wine, simmer for 5 minutes
4. Drain pasta and add to the tomato mixture pan. Add basil and bacon. Sprinkle Parmesan Cheese on top

Cheddar Butter Spread - Blog Love

Surprise! It's NOT a Paula Deen Recipe - other people also use butter. This comes from MyDailyMoment.com and is their recipe of the day.

 

I have not actually tried this recipe, it's here so i do try it.. Real SOON!

The best thing since sliced bread is actually this cheddar butter spread. Give yourself a pat on the bread. One bite and you'll realize it's melt-in-your-mouth goodness. No matter how you slice it, it's a winning combination.

(For Low Sodium, omit the W-Shire sauce and swap out garlic powder for garlic salt.

1/2 cup butter, softened 

1 cup shredded Cheddar cheese 

1/2 tsp. Worcestershire sauce

1/4 tsp. garlic salt 

Bread, sliced

Methods/steps

Combine all ingredients and serve with warm bread.

Roasted Cauliflower Soup

2 heads cauliflower, separated into florets

3 tsp minced garlic (purchased works for me)

2 shallots, diced

1 TBSP unsalted butter

1 TBSP olive oil

3 cups chicken broth (low sodium)

1 cup water

1 bay leaf

1 teaspoon dried thyme

2 cups heavy cream

salt and pepper to taste

Preheat the oven to 425 degrees F

In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides. 

Roast in the preheated oven until toasted and tender, about 30 minutes. 

When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf. 

Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil. 

serve with crusty bread

Rotisserie Chicken "Scrap Soup"

After you've used the roast chicken for a meal, drop the remaining carcass and sraps into the crockpot along with an onion or two - a couple carrots and a tsp or two of garlic.. add water to cover and cook on low overnight or all day.

Strain through a cheese cloth lined strainer - catching your broth below in a second pot catching the strained broth. discard meat and bones.

chill, remove fat

when ready to use, simply add your vegetables and cook until done, add in cooked chicken and serve.

Easy... and good!

Harvest-Time Creamy Corn Soup

Make as it, or add chicken and vegetables. As always, the better the corn, the better the soup. .

Tweaked from the reluctant gourmet....







The Basic Soup 

2 tablespoons unsalted butter
1 tablespoon olive oil
6 cups fresh corn kernels
white pepper, to taste ( Add salt at the table)
1 tablespoon fresh minced thyme
4 cups corn stock (below - or use low-sodium vegetable or chicken stock)
2 cups whole milkHot sauce, to taste – if you must

Heat a large, heavy bottomed pot over medium heat.  Add butter and oil and swirl to coat the bottom of the pan.

Add the corn kernels along with the  white pepper and thyme.  Cook corn kernels for about ten minutes, stirring frequently, until the kernels just begin to color.  Watch your heat and don’t let them burn.

Stir in the corn stock, and whole milk.   Bring to a boil, then reduce heat and simmer, uncovered, for about 30 minutes.  Taste and adjust seasonings.  Add a few drops of hot sauce, if you’d like.

Remove from the heat and carefully blend in batches until smooth.  When pureeing hot foods in a blender, be sure to only fill the blender jar halfway and to remove the center feed tube to let heat escape.  Start the blender on low speed first, then increase to high.

You can also blend this right in the pan with an immersion blender.  Check the consistency.  If you’d like it a little thicker, continue to simmer until it has reached your desired consistency.  If you think it is too thick, thin it out with a little broth, water or even some more cream.

Strain soup through a fine strainer and serve hot, garnished with a dollop of sour cream.

To make a lower-fat version, stir in 3 tablespoons of corn starch or flour along with another tablespoon of oil after you’ve cooked the corn for about eight minutes.  Stir well and continue to cook for another minute or two before adding the corn stock or vegetable stock.



Corn Stock

cobs from which you cut the corn kernels, cut in half
3 large onions, scrubbed but unpeeled, cut into four pieces
1 shallot, scrubbed and unpeeled, cut in half
6 white peppercorns
A few thyme stems
2 bay leaves
6 cups cold water, or enough to just cover the cobs and vegetables

Put all the ingredients in a stock pot.  Add the water.

Bring to a boil, then simmer gently for three to four hours.

Spoon off any scum that rises to the surface.

Strain through a fine strainer.  If necessary, reduce over medium-high heat until you have four cups.

Soup - Time to Spread a Little Blog Love

I love soup!  I love making it and eating it.

Here is a great link... to 25 fabulous blogs about SOUP!!!

http://www.culinaryartscollege.org/25-soup-blogs-that-will-bowl-you-over/

Deluxe Malted Milk Pancakes

1 cup unbleached flour
1/3 cup malted milk powder
¾ tsp. salt
1 ½ tsp. baking powder
¼ tsp. baking soda
¾ cup milk
1 extra large egg
1 tsp. vanilla extract
3 Tb. melted butter (not margarine)


1. Heat the griddle (or non-stick skillet) to medium-high.
2. In a bowl, add all the dry ingredients and whisk to blend.
3. In a smaller bowl, whisk the milk, egg, and vanilla until frothy.
4. Add the milk mixture to the dry mix and whisk until smooth. Finally, whisk in the melted butter. Allow the pancake batter to rest for 3-5 minutes to thicken.
5. Start by making one pancake as a test-batch to ensure your heat in accurate.
6. Use a 1/4 -1/3 cup scoop to ladle the batter onto the griddle. Cook for 1-3 minutes per side. Flip when small bubbles rise to the top of the batter.

Tip: If your batter thickens too much, add 1-2 tablespoons of milk to thin it just enough to pour.

Makes 8-10 pancakes.

Apple Pinwheels with Creamy Cinnamon Syrup

Pastry

• 2 1/2 cups flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/3 cup shortening
• 1 egg, beaten
• 3/4 cup evaporated milk

Filling

• 2 cups sugar
• 2 cups water
• 2 cups apples, peeled, cored & finely chopped
• 1 teaspoon cinnamon
• 1/2 cup butter

Creamy Cinnamon Syrup

• 1 cup light corn syrup
• 2 cups sugar
• 1/2 cup water
• 2 teaspoons cinnamon
• 1 cup evaporated milk

1. Preheat oven to 350ºF.
2. Dough:.
3. Combine flour, 1 tablespoon sugar, baking powder and salt. Cut in shortening till well mixed.
4. Stir together beaten egg & 3/4 cup milk then add to flour mixture. Stir till dough comes together. Chill while preparing apples & syrup.
5. Filling:.
6. Combine sugar & water in a saucepan. Heat till sugar is melted & it gets syrupy. Set aside
7. Time to Assemble
8. Roll chilled dough into a 1/4 inch thick rectangle.
9. Distribute apples evenly over dough. Sprinkle 1 teaspoon cinnamon over apples.
10. Starting at the long side, roll like a jelly roll; dampen edges to seal roll & slice into 1/2 inch pieces.
11. Melt butter in a 9 X 13 inch baking pan. Place apple rolls in the melted butter. Pour the sugar syrup over slices & bake for 1 hour.
12. Serve with warm cinnamon syrup.

Creamy Cinnamon Syrup 

• 1 C. light corn syrup
• 2 C. granulated sugar
• 1/2 C. water
• 1 C. evaporated milk
• 2 tsp. cinnamon

In a medium pan, combine everything BUT the milk. Bring this mixture to a full boil over medium heat while stirring constantly and cook 2 minutes. Remove from heat and cool for about 5 minutes. Stir in the evaporated milk, and serve warm over pancakes or waffles.

Gingerbread

Today’s bread comes to us from the inimitable M. F. K. Fisher, out of her book How To Cook A Wolf, published in 1942.    Mrs. Fisher herself states it is the grandest gingerbread recipe she has ever seen.  Mrs. Fisher, suggests that it be served with  ”unsalted butter, preferably pressed into little pats.


Adapted from How To Cook A Wolf, by M. F. K. Fisher

Makes one 8 x 4 inch loaf

5 1/2 ounces (about 1 1/4 cups) unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup non-hydrogenated shortening
1/4 cup sugar
6 ounces (1/2 cup) molasses
3/4 teaspoon baking soda, divided
3/4 cup boiling water
1 large egg, beaten
2 tablespoons candied ginger, chopped finely
1.  Preheat the oven to 325º F.  Butter an 8 x 4 inch loaf pan, and sprinkle with a spoonful of flour, knocking the pan to remove any excess.  Whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt.
2.  In the bowl of a stand mixer, cream together the shortening and the sugar with the paddle attachment, until thoroughly mixed.  In a separate bowl, beat the molasses and 1/2 teaspoon baking soda with a nonstick spatula until light-colored and fluffy.  Add the molasses to the shortening mixture, and beat until combined, scraping the bowl down as needed.
3.  Add the remaining 1/4 teaspoon baking soda to the boiling water, and stir to dissolve.  Alternate adding the water and the dry ingredients to the molasses mixture, in about three installments, scraping the bowl after each addition.  When thoroughly mixed, fold in the beaten egg and the candied ginger.
4.  Scrape the batter into the prepared pan, and bake at 325º F for about 35 minutes, or until fully baked and the center of the loaf feels firm when pressed gently on top.  Begin checking the bread for doneness after 20 minutes in the oven, so as to not burn.  Let cool briefly in the pan before turning out to cool thoroughly on a wire rack.
Notes:
1.  Gingerbread will keep at room temperature, wrapped tightly, for up to a week.  Frozen, it will keep for a month or so.

Summer Corn Salad

Save the corn cobs if you like - you can simmer them for a while to make a quick corn stock. I did this for a corn soup recently - turns out great. Also, if Mexican oregano is hard for you to come by, you can substitute fresh oregano, or chives, or whatever herbs you like, really. Mexican oregano is unique, potently fragrant, and zesty and earthy all at once - I have a fondness for it with corn, and with mushrooms as well.

6 ears of corn
1 large shallot, minced
1/3 cup fresh lemon juice
v. scant 1/2 teaspoon fine grain sea salt
2 tablespoons brown sugar
3 tablespoons sunflower oil
3/4 cup / 4 oz / 115g toasted pepitas
3/4 cup / 4 oz / 115g toasted sunflower seeds
1 teaspoon Mexican oregano

Shuck the corn and use a knife to cut the kernels from the cobs. Place the kernels in a medium bowl with the shallot while you make the dressing.

Combine the lemon juice, salt, and sugar in a small bowl or jar. Gradually add the oil, whisking vigorously until the dressing comes together. Taste, and adjust with more lemon juice, salt or sugar, if needed. This dressing should be on the sweet side, not overly tangy.

Just before serving, add the seeds to the bowl of corn along with 2/3 of the dressing. Toss well, really get everything well coated. If you want more dressing, add more to taste. Crush the oregano between your palms and let it shower down on to the salad. Toss one more time and serve.

Serves 6 or more.

Prep time: 10 min

PB&J Pinchy Pies

Tomato Bread Salad

You'll need to go to Pioneer Woman's site to fetch this recipe... the photos that go with it are wonderful...the salad promises to be even more wonderful... looks fabulous too!

http://thepioneerwoman.com/cooking/2011/06/tomato-bread-salad/

Chocolate Chip Cookies with Sea Salt

http://bigbangstudio.blogspot.com/2009/10/salt-of-earth.html

Wild Mushroom Strudel

1 T. Olive Oil
1 T. Unsalted Butter
2/3 cup onion, Chopped fairly fine
3 cloves Garlic, minced
1.5 oz. dried porcini Mushrooms, rehydrated, strained, reserving liquid
1 lb. brown Mushrooms, or a mixture of wild mushrooms, sliced
5 oz. frozen chopped Spinach, thawed and "squeezed" dry of all liquid
2/3 cup grated good quality Parmesan
Phyllo Dough
melted Butter

Heat the olive oil and butter, in a large saute pan. Add the onions and cook for about 4-5 minutes. Add the garlic and cook for another 2 minutes.

Add the fresh mushroom and saute until fully cooked. Add the porcini mushrooms and reserved juice and cook until the moisture is cooked off.  Add the spinach and mix until heated through. Add the cheese and salt and pepper to taste.

Mix thoroughly. Layer 4-6 phyllo sheets on a piece of parchment paper, buttering lightly between each sheet. Place the mushroom mixture along the edge of the stacked phyllo. Using the parchment paper as a backing, roll tightly into a log, completely enclosing the mixture. Brush the top of the streudel with melted butter and score into portions, cutting through about 1/3 of the depth.


Place on a paper lined sheet pan and bake at 425 degrees for 20 minutes or until golden brown. Rest 10 minutes before slicing.

Summer Iced Tea Slush

6 Cups Tea
1 Cup Sugar (while Tea is hot)
1 can Frozen Lemonade
4 cans water
2 1/2 Cups Pineapple Juice 
 
Mix together, then freeze, then serve as a slush.

Hash Brown Quiche

This recipe disproves the theory that "real men don't like quiche". In fact,
everyone loves the unusual blend of cream and crunch in the Hash Brown
Quiche. It's a perfect main dish at the breakfast table.

1-20 oz. package refrigerated or frozen shredded hash browns
1/3 cup melted butter
4 cups shredded mild cheddar cheese
6 cups milk
12 eggs
Cayenne pepper and garlic salt

Preheat oven to 425 degrees. 

Use 6 per "Texas-size" muffin pan; grease
well. Press hash browns into muffin cups to form crusts. Brush or drizzle
with melted butter. Bake 25 - 30 minutes. Reduce oven temperature to
350 degrees. Fill crust with cheese.

Whisk together milk, eggs, pepper and salt. Pour into muffin cups and
bake 30 - 40 minutes or until toothpick inserted into center comes out
clean. Makes 12 servings.

Allow to cool before removing from pan.

Famous River Mist Banana Walnut Pancakes

For Pancakes:

 
2 Cups Bisquick
1 Cup Milk (or more for thinner pancakes)
2 Eggs
1 or 2 Bananas, Mashed
1/4 Cup walnuts, chopped finely
1/4 Cup sweetened coconut

 

For Topping:
Powdered Sugar
Chopped Nuts
Whipped Cream
1 banana, cut into 1/4" slices

 

Mix together pancake ingredients. Pour by scant 1/4 cupfuls on to a hot griddle.
Cook, flip and turn onto plates, overlapping 2 or 4 pancakes on each plate, (just touching each other, not as a “stack"). Sprinkle with powdered sugar. Add 3 pieces of banana to each pancake. Top these with a dollop of whipped cream.

Sprinkle chopped nuts on top, and serve! (Serve with maple syrup or butter on the side). This is an easy recipe which has a wonderful appearance when served,  and it’s delicious! Our guests love it!

Chimney Hill Farm Quiche

1 Lb. Jimmy Dean spicy sausage
1 Dozen eggs
2 Cups grated cheese (cheddar and monterey jack)
Salt (to taste)
Pepper (to taste)
Garlic powder (to taste)
2 Packs Pillbury Crescent Rolls
2 Tbs. milk

 

Fry sausage. Crumble into small pieces. Drain and pat out all oil.

Line bottom of 9x13 inch oblong pan with crescent rolls, pressing ends together to make a crust. 

Beat eggs with salt, pepper, and garlic powder. 

Mix in cheese and spread egg/cheese mixture over crust in pan. 

Top with crumbled sausage. 

Bake at 350 degrees in oven for 35-45 minutes. Top should be slightly golden and firm to touch.

Cream Caramel French Toast

A scrumptious make-ahead breakfast or brunch main dish that goes together in 15 minutes. Guests almost always ask for the recipe!


In 9" X 13" casserole dish, melt in microwave:

2 Tablespoons corn syrup
1 Cup brown sugar
1 Stick (1/2 cup) butter


Turning the pan width-wise, layer one and one-half loaves cinnamon raisin bread slices in 3 columns like dominoes, usually 7 slices per row. 


In large bowl beat 6 eggs and add 2 cups of milk, 2 cups light cream, 1/3 cup sugar, 1 tablespoon vanilla and 1/2 teaspoon salt. Stir. 


Pour slowly over bread, cover with aluminum foil and refrigerate overnight. Bake COVERED at 350 degrees for 45 minutes and UNCOVERED for 15 minutes. Cut into 9 or 12 squares.


INVERT ONTO Plates so the caramel is on the top. Top with dollop of sour cream and chopped walnuts, almonds or pecans.

Tomato Tart

• 1 Cup flour
• 4 Eggs
• 4 Ounces sweet butter
• 6-7 Tomatoes, peeled and seeded
• 1 Clove garlic
• Herbs and seasoning to taste
• 1/4 Cup white wine
• 8 Ounces chevre or goat cheese

Crust:

In Cuisinart, process 1 generous cup of flour with 4 ounces sweet butter until just blended. Add 1 egg, lightly beaten and process until mixture comes together in a ball. Roll out carefully on a well floured surface and line a tart pan with the rolled dough. Chill well.

Filling:

Make a thick tomato sauce cooking down tomatoes, onions, garlic and herbs (mushrooms optional) with a little white wine and olive oil until a really "jammy" consistency is reached. Let cool and then add 1 cup of grated Parmesan, 8 ounces chevre or fresh goat cheese, three beaten eggs. Season to taste.

Bake the tart shell, let cool and then fill with mixture. Bake at 375 degrees until set...approximately 40 minutes. Serve at room temperature.

Extra filling can be frozen for future use.

Famous Blueberry Salad

The Main Salad:

• 2 3-ounce boxes of instant grape gelatin
• 1 1/2 Cups boiling water
• 1 16-ounce can blueberry pie filling
• 1 16 to 20-ounce can crushed pineapple, undrained

The Topping:

• 1 8-ounce package of room temperature cream cheese
• 1/2 Cup sugar
• 1 Cup of sour cream
• 1 Teaspoon vanilla (prefer Mexican vanilla for flavor)
• 1/2 Cup coarsely chopped nuts (pecan or walnuts)

The Main Blueberry Salad:

In a large bowl combine gelatin and boiling water; stir to melt gelatin. Add the pie filling and crushed pineapple. Stir well and pour mixture into a 9' X 11' dish. Place in the refrigerator for about 2 hours or until firm.

The Topping:

Mix cream cheese, sugar, sour cream and vanilla using a wire whisk or a mixer. Spread mixture over gelatin and sprinkle the nuts evenly over the top. Re-refrigerate about 6 hours before serving. Serves 10-12 people.

This dish can also be used for desert or a salad.

Grilled Roma Tomatoes "Candy Tomatoes"

6 Romas
2 cloves garlic, minced
2-3 T of olive oil
Big pinch kosher salt
Fresh ground pepper to taste
1-2 T fresh oregano

Cut roma tomatoes in half lengthwise. Mix all ingredients, place flesh side down on pre-heated BBQ. Cook over medium heat 2-5 minutes until warmed and charred. Serve pronto—oh, and try to share.

For a menu idea click here.

Watermelon Granita from the Pioneer Woman

Surely, everyone must know about Dree, "The Pioneer Woman".... if not, you're in for a treat... her cooking web site is one of my favorite, if not my favorite!  I've never made a recipe of hers I didn't like... I put her right up there next to Ina and she's even getting her own Cooking Show on TV! Every recipe of hers comes with a ton of great, step-by-step photographs!

Watermelon is my favorite fruit...and the season is way too short! Whoever thought 3 ingredients could taste so good?! Dree makes her watermelon granita a little different than the one I've made for years... but it's really one of those "how to" recipes that you just eyeball and make it your own.

In this 100 degree weather, this might be just the thing to cool you off and quench your thirst. When it's this hot, I call this dinner!

This is my recipe that originally came from Bon Appetit years ago....

• 4 cups (1 3/4 pounds) cubed seedless watermelon (from a 4-lb. melon)
• 1/2 cup sugar
• 1 tablespoon fresh lime juice

Take a look at her web site to get her easy summer recipe - and step by step instructions

Creamy Cinnamon Syrup

I know corn syrup is one of those things many of us try to avoid... but if you're going to make an exception to the rule and you're looking for something different to drizzle over Apple Cobbler or  put on your pancakes or Belgium waffle, this is it!

• 1 C. light corn syrup
• 2 C. granulated sugar
• 1/2 C. water
• 1 C. evaporated milk
• 2 tsp. cinnamon

In a medium pan, combine everything BUT the milk. Bring this mixture to a full boil over medium heat while stirring constantly and cook 2 minutes. Remove from heat and cool for about 5 minutes. Stir in the evaporated milk, and serve warm over pancakes or waffles.

Simple Syrup - Homemade

How to Make Old Fashioned Simple Syrup

Grilled Cheese Sandwich with Garlic Confit and Baby Arugula

serves 4

8 thin slices rye country bread
1/4 cup olive oil from Garlic Confit
1/2 cup Garlic Confit cloves
2 large handfuls baby arugula (4 oz) (115g)
8 oz (230g) aged Cheddar, Gruyère, Fontina or Manchego – coarsely grated
sea salt to taste
freshly ground black pepper to taste

1. Place 4 slices of bread on a cutting board and brush with the olive oil reserved from the garlic confit. Turn slices around and spread the grated cheese on the non-oiled side.
2. Top each slice with a heap of the baby arugula. Sprinkle with salt and pepper to taste. Spread the garlic confit on the second slice of bread. Place the garlic confit slice on top of the baby greens and press firmly to seal the sandwiches. Brush the top of the sandwiches with the balance of the oil
3.  Heat a large heavy-bottomed frying pan, to medium-high heat. Add the sandwiches, reduce heat to medium to medium-high, and sauté 4 to 5 minutes until golden brown. Flip the sandwiches and continue to sauté for 3 to 4 minutes until golden brown and the cheese has melted completely. Serve piping hot with a salad.