Skinny Frozen Watermelon Margaritas

Apparently practice makes perfect.  My Sister in Law suggested I freeze fruit and mix it in the blender with Skinnygirl.  I took it one step further and froze my Skinnygirl in a measuring cup until slushy (about an hour).  The consistency was perfect...which made these delicious and ideal during our recent hot weather.

Skinny Frozen Watermelon Margaritas

1.5 Cup Skinnygirl Margarita (chilled in freezer one hour)

2 cups frozen cubed seedless watermelon

1 tsp. confectioners sugar

Dump it all in a blender and give it a whirl. You'll be happy you did!

Mac and Cheese

My friend Joe asked me to make something without meat (then gently suggested Mac and Cheese).  So I randomly grabbed a recipe that looked yummy and gave it a whirl.  First, it includes Gruyere...which is a relatively "stinky" cheese if you are not familiar with it. Don't let that scare you.  When I first tasted it right out of the oven the Gruyere was overpowering...but as it cooled it mellowed and added a wonderful depth of flavor that the average Mac and Cheese can lack.  I also loved the sliced tomatoes on top and fresh bread crumbs.

I served it with Aidells Cajun Style Andouille sausage and some Sam Adams Summer Ale.  Excellent!

Mac and Cheese

foodnetwork.com

INGREDIENTS

• • Kosher salt
  • Vegetable oil
  • 1 pound elbow macaroni or cavatappi (I used Barilla Whole Grain)
  • 1 quart milk
  • 8 tablespoons (1 stick) unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 12 ounces Gruyere, grated (4 cups)
  • 8 ounces extra-sharp Cheddar, grated (2 cups)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 3/4 pound fresh tomatoes (4 small)
  • 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

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INSTRUCTIONS

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top

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Farfalle with Pesto, Feta and Cherry Tomatoes

My recent dilemma has been what to cook on these really hot days.  I've been cooking in my Breville Stainless Steel Smart Oven things like meatloaf and roast chicken, but even those seem too hot and heavy when we come home from camp, pool etc.

Last night I made a light yet delicious pasta that can be eaten warm, room temp, or cold.  I cheated and used jarred Pesto from Giada de Laurentiis for Target (which is amazing), but recipe for homemade pesto follows if you are so inclined.

Farfalle with Pesto, Feta and Cherry Tomatoes

foodnetwork.com

Ingredients

• 1 pound bow tie pasta (farfalle)
• 3/4 cup Pesto, recipe follows
• 1/2 pint cherry tomatoes, halved
• 1 cup crumbled feta cheese
• Kosher salt and freshly ground black pepper
• Olive oil, as needed

Directions

Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.

Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.

Pesto:

5 big handfuls basil leaves (about 2 hefty bunches)
1/2 cup pine nuts
1/2 cup fresh grated Parmesan
Juice of 1 small lemon
2 cloves garlic, peeled
Kosher salt
About 20 grinds freshly ground black pepper
3/4 cup extra-virgin olive oil

Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.

Yield: about 1 1/2 cups

Quick Spring Lamb and Veggie Stew

It's 95 degrees at 7pm and the last thing anyone thinks they want is "stew".  But this "Spring" stew is light and really delicious in any weather.  I had it with a cool white wine and only wished I had some warm, crusty, buttered bread to sop up the broth.  The vegetables stayed crunchy and the lamb was flavorful and tender.  I threw it over pasta to please my troops.  Yum!

Quick Spring Lamb and Vegetable Stew

realsimple.com

INGREDIENTS

• • 2 tablespoons olive oil
  • 1 1/2 pounds lamb steaks (top round or shoulder), bones removed and meat cut into 2-inch pieces
  • kosher salt and black pepper
  • 4 carrots, cut into 3-inch sticks
  • 1 onion, sliced
  • 1 tablespoon all-purpose flour
  • 1/2 cup dry white wine
  • 2 cups low-sodium chicken broth
  • 1 14.5-ounce can diced tomatoes, drained
  • 4 ounces green beans, cut into small pieces (about 1 cup)
  • 1 cup fresh flat-leaf parsley, chopped

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INSTRUCTIONS

Heat 1 tablespoon of the oil in a large pot over medium-high heat. Season the lamb with 1/2 teaspoon each salt and pepper. Cook, turning occasionally, until medium-rare, 6 to 8 minutes; transfer to a plate.

Add the carrots, onion, and the remaining oil to the pot. Cook until beginning to soften, 3 to 4 minutes. Add the flour and cook for 1 minute. Add the wine and scrape up any brown bits.

Add the broth, tomatoes, and beans. Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the lamb, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately.T
o freeze: Cool the stew to room temperature and spoon into a freezer container or bag. Freeze for up to 3 months. To cook, thaw the stew in a bowl of cold water or overnight in the refrigerator. Transfer to a pot and cook, covered, stirring occasionally, until heated through, 10 to 20 minutes.

Daddy's Home! (Time to Grill Turkey Burgers)

Dave was away all day today at a race, and even though he had just completed a half Ironman, Gertie insisted he grill on the barbecue. So for the first time this year (and in our new house), we broke out the Weber and I whipped up these killer turkey burgers. The Romaine Slaw was very tangy on its own, but on top of the burger it was divine. I served them with fresh corn and the summer began!

Turkey Burgers with Tangy Romaine Slaw

adapted from Realsimple.com

INGREDIENTS

• • 1 pound ground dark meat turkey (93 percent lean or less)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh thyme leaves
  • 2 scallions, sliced
  • kosher salt and black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons mayonnaise
  • 1 tablespoon white wine vinegar
  • 2 leaves romaine lettuce, thinly sliced crosswise (about 2 cups)
  • 1 medium carrot, coarsely grated
  • 4 soft whole wheat rolls, split and toasted
  • 
    

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INSTRUCTIONS

1. In a medium bowl, gently combine the turkey, mustard, thyme, and scallions.

2. Form the meat into four 3/4-inch-thick patties. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

3. Heat the oil in a large nonstick skillet over medium heat. Cook the patties until cooked through, 6 to 8 minutes per side.

4. Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, and 1/4 teaspoon each salt and pepper.   Toss with the lettuce and carrot.

5. Serve the burgers on the rolls, topped with the slaw.

Spice-rubbed Pork with Quinoa

Today the thermostat read 87 degrees at 4:00pm. I'm not sure what possessed me to put the oven on...but I just had to make this pork.  It's my first time cooking with quinoa and it was ridiculously easy and super delicious! The entire dish is so yummy and wonderfully spicy...especially if you buy the Mrs. Renfro's Green Salsa to compliment it. 

Spice-rubbed Pork with Quinoa

INGREDIENTS

• • 2 teaspoons smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons ground cumin
  • Kosher salt
  • 2 pork tenderloins (1 3/4 pounds total), halved crosswise
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 cup quinoa, rinsed
  • 1 1/2 cups frozen corn, thawed
  • 2 scallions, thinly sliced
  • Freshly ground pepper
  • Jarred green salsa

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INSTRUCTIONS

• 1. Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin and 2 teaspoons salt in a shallow dish. Rub the pork all over with the olive oil, then roll in the spice mixture to coat. Transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 150 degrees F, 15 to 20 minutes. Transfer to a cutting board and let rest, 5 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with the corn, scallions, and salt and pepper to taste.
  3. Slice the pork and drizzle with olive oil. Serve with the quinoa and green salsa, if desired.

Gamberi in Padella (Garlicky Pan-Roasted Shrimp)

Recently I've been trying to increase my energy and just feel better in general. I found some great cold salads with beans or quinoa at a local shop and will try to replicate them in the coming weeks. In the meantime I am avoiding dairy and wheat...so lean meats, veggies, fruits, nuts, and beans are on the agenda. Dave loves garlicky shrimp so I whipped this up last night to much applause. I served it over white basmati rice for a more Spanish feel, but you could serve it over angel hair as well. Serves 4

Gamberi in Padella (Garlicky Pan-Roasted Shrimp)

adapted from epicurious.com

INGREDIENTS

• • 1 pound large shrimp, peeled
  • 4 teaspoons sea salt
  • 1/2 cup extra-virgin olive oil
  • 4 large cloves garlic, finely chopped or passed through a garlic press
  • pinch of dried red-pepper flakes
  • 1/2 teaspoon salt, or to taste
  • 4 tablespoons dry white wine
  • 2 tablespoon chopped fresh Italian parsley
  • 
    
  • INSTRUCTIONS

• 1. Remove the dark intestinal veins from the shrimp. Fill a bowl with ice water, add the sea salt and the shrimp, and let stand for 15 minutes to bring out some of the briny flavor of the shellfish. (Removing their shells robs the shrimp of some of their natural flavor.) Drain and dry thoroughly with a cotton kitchen towel.
  2. In a large skillet over medium heat, warm the olive oil. Add the garlic and hot pepper and sauté gently until the garlic softens but is not browned, about 2 minutes. Add the shrimp and sauté, turning once, until they are opaque, about 2 minutes on each side. Add the wine, stir and cook for an additional 30 seconds to allow alcohol to evaporate. Sprinkle with parsley and serve immediately.