Tag Archives: summer

Frozen Blueberry Buttermilk 

Wait, no ice cream maker needed you say??  Yes, it’s true!  This summer hybrid of ice cream & frozen yogurt (that tastes just like cheesecake!!) can be made with just the help of your mixer!

It’s fantastic for these hot & humid summertime months..especially as a great memory making activity you can enjoy with your family!  Think about upcoming 4th of July, simply add some strawberries to the mix and there’s your red, white & blue dessert!!  You’ll be everyone’s favorite guest!

The Starting Lineup

  • 2 cups buttermilk
  • 1 cup heavy cream
  • 2/3 cup sweetened condensed milk
  • 1/2 cup whole milk vanilla Greek yogurt
  • Pinch of salt
  • 1 pint blueberries
  • 1/4 cup sugar
  • 2 tbsp lemon juice

Let’s begin!  In a saucepan over medium-heat, bring the blueberries, sugar and lemon juice to a simmer and allow the sugar to melt and berries to slightly break down (about 10 minutes).  Remove from heat and cool.

 Onto the base of it all!  In a stand mixer or with your hand mixer, combine the buttermilk, heavy cream and pinch of salt to a bowl.  Beat together on high speed just till medium stiff peaks form.  Slowly add in the sweetened condensed milk and the Greek yogurt till combined.

Pour half of the cream mixture into a loaf pan.  Next, pour in half of the cooled blueberry compote and create a swirl effect with a spoon, etc.  Repeat with the remaining half of cream & blueberries, again, slightly swirling together.

Cover with plastic wrap and freeze for 4 hours…enjoy!!

Brisket Burgers w/ Grilled Tequila Peach Slaw

Do you want to impress your dad this Father’s Day??  Then it’s a must that you try this sweet-heat burger that also has a hint of booze!  

Here in the south, peaches are a summertime staple and what better way to enjoy them then grilled, soaked in a sweet tequila bath and overtop a ground brisket burger that has a kick from fresh jalapenos…a true Texas delight!  Enjoy!🍔🌞

The Starting Lineup

Brisket Burger

I had my butcher mix me:

  • 1lb of ground chuck 
  • 1lb ground brisket
  • Kosher salt & pepper, outside of patties
  • Soft bakery hamburger rolls
  • Pepper jack cheese, slices

Grilled Tequila Peach Slaw

  • 4-5 ripe peaches
  • 1/2 stick butter, melted
  • 1 cup pineapple juice
  • 1/2 cup honey
  • 1/4 cup tequila anejo
  • 1/2 head of cabbage, shredded
  • 1/4 cup red onion, diced
  • 1 jalapeno, thinly sliced or diced
  • 1/4 cup fresh cilantro leaves
  • 1 tbsp apple cider vinegar
  • Salt & pepper, to taste 

Begin this summertime fave by firing up your grill!  Slice up and skewer the peaches before brushing the melted butter over top.

In a saucepan over medium heat, combine the pineapple juice and the honey.  Whisk together till smooth.  Bring to a simmer and let cook till slightly thickened, about 15 minutes and then remove from heat.
 

Now that your grill is hot and ready, grill your skewered peaches for just a few minutes.  Remove, chop up and add to the pineapple/honey syrup.  Pour the tequila over top and give a gentle toss.  Cover and let sit for about 10 minutes.

While the peaches are soaking, prep the veggies for the slaw. 

 

Combine all the ingredients for the slaw together, including the soaked peaches.  Toss, cover and refridgerate while you get the burgers ready. 


Prepare your meat into about 1/4lb patties (8 all together) and press your thumb slightly in the middle of each patty to prevent puffing up while grilling.  Sprinkle the outside liberally with kosher salt and pepper.  Now with the grill ready to go once again, add the beef/brisket patties and cook till desired doneness. *I prefer mine cooked about 5 minutes on the first side and then 3-4 minutes on the other, flip just once please ;).  Once you’ve flipped your burger, add the pepperjack cheese to each patty.  Cheese NEEDS to be melty-good here folks!
*I also like to split my hamburger buns, lightly spread mayonnaise on each cut side and place on the grill for a minute or two.  The mayo will caramelize over the flame leading to a nice crunch and less soggy burger!  Winning!! 

 

Baja Avocados

Summer is here!  Especially for my friends and family in Arizona..118 degrees this weekend?? Eek!  Given the brutally hot temps, who wants to start up their stove or oven?  I sure the heck wouldn’t!

So growing up, we always had a traditional shrimp cocktail at our holiday parties and I ate every bit…Then I got older and discovered “Mexican shrimp cocktail”. Wow!  Just wow!  The spice, the tang, the freshness!  I just can’t ever seem to go back to my childhood favorite of the traditional variety anymore.  We kind of broke-up.

Now flash forward to today…my hubby and I wanted a light dinner and being a self-described ‘Mexican food guru’ I knew just what to concoct!  Serve alongside a light rice or beans and you have a full and healthy meal!  *Heck, you can eat with crispy corn chips or just a spoon and straw for that matter!  I’m not one to judge in these instances.

So this quick, easy, ‘no cook’ meal fits the bill!  It doesn’t hurt a swimsuit body either 😉

*Pico de gallo is simply a mix of diced tomatoes, onion, jalapeño, cilantro, lime juice and salt.  I know, I know…it’s ridiculously easy to make and 99.9% of the time I make my own, but in a pinch of time you can by premade from the produce section.  I just doctored up mine up for more flavor and heat!  I promise it won’t happen again 😉 

The Starting Lineup

  • 3+ large avocados (I.e. Haas)
  • 1 Lb large shrimp, cooked and tails off
  • 1 cup Clamato juice
  • 1 cup pico de gallo*
  • Juice of 1 lime
  • 1 tsp kosher salt
  • 1/2 tsp cumin
  • A couple dashes of Mexican hot sauce (I.e. Tapatío)
  • Pinch of pepper 

We’ll begin by halving the avocados and carefully scooping out most of the avocado flesh, cut into 1″ chunks.  *You’ll want to keep a thin line of flesh against the skin to help it hold together and not fall apart on you. Keep the skins!

 Next, in a large bowl add together the avocado chunks, cooked shrimp, Clamato juice, pico de gallo, like juice, salt, cumin, pepper and hot sauce.  Gently mix together.  *You can cover and place in fridge for 30-60 minutes to meld flavors and chill OR serve immediately.

 Now you simply take a few spoonfuls and fill the hollowed out avocado skin.  Serve alongside a scoop of lime-cilantro rice for a light, summertime meal!  Enjoy!

Crispy Chicken Summer Salad

This is a summer staple in my home.  The salad part does it for me and the crispy, fried chicken gets my husband to eat it ;). Seriously though, the crunchy chicken gets me too…

I thought I’d just “make a salad” one hot day and then one thing led to another and I’m in the kitchen with my cast iron frying chicken and making candied pecans..so much for just an easy salad, right?  However, I am super glad that I did!  The flavors are just right, the textures are perfect together and since I got a pan out, I can consider this ‘cooking’ and write it up!  

The Starting Lineup

  • 1 pckg chicken tenderloins (or breast cut into strips)
  • 1 cup plain Panko breadcrumbs
  • 1 cup flour
  • 1 egg, beaten w/ tbsp water
  • Romain, spinach, iceberg mix, chopped
  • 1/2 Cucumber, sliced
  • 1/4 red onion, diced
  • 1 cup strawberries, sliced
  • 1/2 cup candied pecans
  • 1/2 Bleu cheese crumbles
  • Raspberry vinaigrette dressing 
  • Croutons (optional)
  • Blueberries (optional)
  • Canola oil
  • Salt & Pepper  

I like to prep all my veggies/fruit first with this simple recipe.  So that once I am finished frying up the chicken, all you have to do is toss it in a bowl together.

So clean and chop your lettuces, hull and quarter your berries, and slice and dice your cucumbers and onion….Normally, I suggest buying premade candied pecans for ease, but I forgot.  Soooo, I made some real quick by toasting my chopped nuts in a bit of oil in a skillet with a good dash of sugar and cinnamon.  Tasted just fine.

Onto the meat-of-the-matter, or in this case would it be poultry-of-the-matter??  Anyway, have three dishes ready and 2 plates (1 plate for the precooked/coated chicken and the other for the finished chicken).

In your first dish, add a cup of flour and sprinkle liberally with salt and pepper.  In your second dish, beat your one egg with a tbsp of cold water till frothy.  In your third dish, add a cup of Panko breadcrumbs and also sprinkle with salt and pepper.  

Going in order, dredge your chicken lightly in the flour, then the egg and finally the Panko.  Set coated chicken onto a plate.

  
In a large pan (preferably cast-iron) heat enough oil to come up 1/4 of the side to med/med-high heat.  Add in your tenders a couple at a time.  Do not overcrowd.  Depending on thickness, cook each side of tender for 2-3 minutes or until they’re a nice golden, crunchy brown!  Set cooked chicken aside on a paper towel lined plate.

 

Assembly time!  In a bowl, layer your lettuce along with the strawberries, cucumbers and onion.  Slice your chicken and place on top.  Sprinkle with Bleu cheese crumbles and the pecans and a bit of the raspberry vinaigrette.  I like a few crunchy croutons as well myself.  Enjoy this sweet, tangy, crunchy and refreshing salad…it’s delightful! 

 

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