Orioles Magic

Nopal Dip

nopal_dip

Welcome to a special August edition of the Secret Recipe Club!  A few months ago it was decided that instead of the 5th Monday of the month being a “buy” week, it would be a time for all four groups to get together around a common theme.  The first theme: Tailgating!  While we’re not really tailgators in this house, we are huge fans of chips and dips and all those other delicious finger foods – we just tend to serve them during (board)Game Days.  This year we did treat ourselves with (partial) season tickets for the Orioles, so have had a few more opportunities to indulge in tailgate treats while at the game.  For this special feature, I was sent to check out Micha’s Cooking Mimi blog which has a bunch of delicious treats.  In fact, the recipe I settled on in the end is really a 2 for 1 as for the perfect Nopal dip you have to first make her Pico de Gallo salsa.   I had to make one change to each recipe, dropping the lime juice from the salsa (allergy) and subbing some black beans in for the ground beef in the Nopal dip.  I’m sure a beef substitute would work, and that had been my original plan, but I’ve had a hard time finding my favorite one lately – which of course is store brand so limited in options.  Anyway – this dip came together super fast and was delicious!

Nopal Dip

Ingredients

  • 5 Roma or plum tomatoes, chopped
  • 1 medium vidalia onion, diced
  • 2 jalapeños, diced
  • 1 tbsp fresh cilantro
  • Salt
  • 1¼ pound White American Cheese, cut into ½ inch cubes
  • 1 cup whole milk
  • 2 cups black beans, presoaked and rinsed
  • Salt/pepper to taste
  • 1 recipe Pico de Gallo (above)

Instructions

  1. Prepare the Pico de Gallo by mixing the tomatoes, onion, jalapenos, and cilantro in a medium bowl. Season to taste with salt, then set aside.
  2. Add the milk and cheese to a heavy bottomed pot and slowly melt the cheese over medium low heat stirring frequently and once melted add the black beans. Season to taste with salt and/or pepper.
  3. Combine the cheese and pico de gallo in serving sized portions. Serve and enjoy!
http://dancingveggies.com/2015/08/orioles-magic.html

We enjoyed it with chips (of course) and some burrito bowls for a perfect Mexicanish dinner.   The salsa had the right amount of bite thanks to the two jalapenos which is always an issue for us as many are a bit too mild.  I did notice my salsa came out a bit thicker than Micha’s but not exactly sure why.

Highs and Lows

Corn Blinis

corn_blinis

Hello again! It seems I’m only around for Secret Recipe Club reveals but I’m hoping that with my third trimester quickly approaching I’ll finally be back to regular posting.  We were hoping that my HG would let up in the second, and it did for a bit, before coming back with a vengeance.  Still, I had rather be dealing with that then back at the RE figuring out another infertility treatment.

With that said, once again my SRC buddy gave me the inspiration I needed to get back in the kitchen.  This month I was partnered with the incredible Vicky of Things I Made Today and WOW! is her blog incredible.  I was blown away by all the incredible options, and the blog’s crisp clean style made it oh so easy to find tons of delicious treats.  Given my constraints, I had to limit myself to things that were quick and easy – and seasonal so that I could do the bulk of my shopping at my office’s Farmer’s Market.  That still didn’t narrow things down as I tried to focus in on my top 5: Cauliflower Fritters, Roasted Vegetables, Baked Ricotta, Carrot Fritters,  and Corn Blinis.  In the end the corn won out thanks to a delivery of fresh Eastern Shore corn from my fantastic MiL.

Highs and Lows

Serves: Yields 2 dozen blinis

Ingredients

  • 3 tbsp cornmeal (I used white)
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 egg, beaten
  • ½ cup milk
  • 1 tbsp melted butter
  • ? cup fresh corn kernels
  • dash of cayenne pepper
  • olive oil for frying

Instructions

  1. In a medium sized bowl, mix together cornmeal, flour, salt, baking powder, (beaten) egg, milk, and butter. Whisk together until smooth batter forms. Stir in corn and cayenne pepper.
  2. Heat about a tablespoon of oil in a medium sized frying pan. Once oil is hot, scoop about 1 tbsp of batter on to the pan, leaving about an inch between each.
  3. Cook blinis for about 2-3 minutes per side, until golden brown. Flip and cook on other side for an additional 2 minutes. Transfer to a paper towel line plate and repeat until all batter is used, adding more oil in between batches if needed.
http://dancingveggies.com/2015/08/highs-and-lows.html

While VIcky topped hers with some mango salsa, I mixed up a quick topping of peaches and feta which worked perfectly.  These delicious little treats were a huge hit and can only imagine how well they do at a party.  In our case, they were a great pre, during, and post dinner treat.

Fly to the Sky

Blueberry Dreamsicles 

creamsicle

Welcome back to #HotSummerEats – an awesome blog link-up thought up by the amazing Cam.   So far I’ve done two savory treats but let’s be honest, summer is really all about cooling down with sweet treats.  Today’s sweet tonight is on the healthier side and as a bonus: gluten free AND vegan!   When I saw the teaser list of recipes go up for BenBella Vegan I knew that I had to do one of their recipes, and on the front page they had a refreshing picture of blueberry popsicles.   A quick stop at the store to get some (more) blueberries and I was in business – until I remembered that I don’t own any popsicle molds.  So a quick run to Target (bust) and Home Goods (success!) before returning back home and actually getting down to business.   I made a slight tweak, the original recipe calls for fresh lemon juice but due to my allergy I subbed with a bit of amchur powder to give it a bit of a tart taste.

Fly to the Sky

Serves: 6 popsicles

Ingredients

  • 1 c. blueberries
  • 2 tbsp. sweetener of your choice (optional)
  • 11?2 c. coconut cream

Instructions

  1. Stir together the blueberries and the sweetener (honey in my case) in a small bowl and pour the coconut cream in to a medium bowl.
  2. Add the blueberries to the coconut cream a spoonful at a time and whisk in, allowing some of the blueberries to break open. Continue whisking until mixture thickens
  3. Pour in to molds and freeze for 2-5 hrs. Release from mold by running warm water along the outside for a few seconds.
  4. Serve and enjoy!
http://dancingveggies.com/2015/06/fly-to-the-sky.html

Whisking the coconut cream made a bit of a mess but otherwise this recipe was quick and easy!  They were perfect with the Indian food we had for dinner and there are still two left for an after (or before) work treat.  This has been such a fantastic experience – I’m oh so thankful that I was healthy enough to join in and enjoy all these fantastic recipes.  A HUGE thank you to all the fantastic sponsors and don’t forget to enter the contest to win some of these goodies for yourself!!!

a Rafflecopter giveaway

Disclaimer – Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden,
Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny’s, Quirk Books,
Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for
#HotSummerEats without additional compensation.All opinions are my own.

All Over Again

Pasta with Ricotta Herb Sauce

Pasta Ricotta

Welcome back to #HotSummerEats!  When I first started planning recipes for this link-up I had a hard time thinking of my favorite summer recipes as generally during the summer I’m living off of salads which aren’t really that exciting.  To me summer is about light meals with as little “active” cooking as possible and as many fresh ingredients as possible.  Since it’s not yet summer and most of my herbs are still in the youngling stage, I decided to take advantage of the goodies I got from Gourmet Garden.  I grabbed some chunky garlic and Italian herbs thinking they would go perfectly with some grape tomatoes I had picked up at the market – just had to figure out the main ingredient.  With such flexible ingredients, and zero prep, I debated everything from bulgar wheat to orzo to frfalle before going with some thin pasta for fear of picking a grain that would over power the simple herb “sauce” I was thinking of.  A bit of ricotta and I was in business!

Pasta with Ricotta Herb Sauce

Serves: Serves 4

Ingredients

  • 1 lb thin spaghetti
  • 2 tbsp margarine
  • 1/2 tbsp chunky garlic
  • 1/2 tbsp Italian herbs
  • 1 cup grape tomatoes, diced
  • 2 tbsp extra virgin olive oil
  • 1/2 cup ricotta

Instructions

  1. Bring a pot of water to a boil and cook pasta per box
  2. Drain and return to pot, then add all the remaining ingredients.
  3. Stir well and season to taste with some pepper.
  4. Serve and enjoy!
http://dancingveggies.com/2015/06/all-over-again.html

Did I mention there was a giveaway – because there is totally a giveaway!  A few awesome readers will win some of the incredible products featured during #HotSummerEats.  How cool is that?!?!

a Rafflecopter giveaway
Disclaimer – Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny’s, Quirk Books, Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation.All opinions are my own. I’m so thrilled to be participating in another blog round-up, Camilla you are awesome!  Now that you’ve seen my recipe make sure to check out all the others below.

Endless Summer

Grilled Fajita Bowl

fajitas_bowl

Welcome to the first installment for #HotSummerEats – an awesome blog link-up created by the always amazing Cam of Culinary Adventures with Cam.  This link-up has been a bit of a challenge for me (wahOo HG) but I had committed to it before we knew this treatment round worked so I wasn’t going anywhere.  As all the sponsor goodies started arriving. I just got more and more and more excited. PLUS there is AWESOME giveaway involved with some fantastic products – many of which will be featured over the next couple of days.

Today’s post is one of my all time favorite summer recipes – with a chipotle twist thanks to T. Lish dressings and marinades.  I’ve always been a fan of fajitas, regardless of the vegetables involved I know that as long as the vegetables are fresh the dish will be amazing!  I had originally planned on doing more traditional fajitas (tortillas, homemade salsa, etc) but given the current state of things I knew that I needed to adapt the recipe in order to fit with my new lifestyle.  So I made up some yellow rice and sliced up some avocado to make a delicious fajita bowl – all the flavor with a fraction of the prep time as everything just goes in the bowl.

Endless Summer

Serves 2-3

Ingredients

  • 1 green pepper, sliced lengthwise
  • 3 portobello mushrooms, sliced lengthwise
  • 1 sweet onion, sliced in to rings
  • 2 tbsp T Lish Chipotle dressing
  • 1 1/2 cups long grain brown basmati rice
  • 3/4 tsp ground tumeric
  • 1/4 tsp ground cumin
  • 1/8 tsp (pinch) of cinnamon
  • 1 cup vegetable broth
  • 2 cups water
  • 1 tbsp butter
  • 1/2 tsp salt
  • 1 avocado, diced

Instructions

  1. For vegetables: Place the vegetables and marinade in a tupperware container with a lid, shake around to cover the vegetables in the liquid then place in fridge for 30 minutes. Give the vegetables another shake then place in fridge for a final 15 minutes.
  2. Grill vegetables until they start to char on the edges, time will vary based on charcoal vs propane.
  3. For Rice: In a medium saucepan, heat the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds.
  4. Add the water, salt, and butter and bring to a boil before adding the rice. Stir well, then cover and reduce heat to a low simmer. Cook until the water is absorbed and the rice is tender, about 20 minutes.
  5. Keeping rice covered, remove from heat and allow to sit for a final 10 minutes. Fluff and serve!
  6. Top with the Fajita mixture and fresh avocado

Notes

For best results, use a lightly oiled vegetable pan - all the grill taste without having to deal with burnt vegetables.

http://dancingveggies.com/2015/06/endless-summer.html

Hot Summer Eats is here. Rallied by Camilla of Culinary Adventures with Camilla, a talented group of 18 food bloggers will be posting recipes for a week. From June 1st through June 8th, we hope to inspire you for your summer grill dates and cookouts, provide you with ideas for your beach bonfires, and get you planning those ice cream socials and cocktail hours. Not only will you find over a hundred summery recipe posts, but you can enter to win our awesome giveaway, courtesy of some amazingly generous donations from sponsoring companies. See details below.
The Sponsors
(with links to their homepages, in alphabetical order)

 

The Prizes

BenBella Veganwill provide one winner with one print copy of each of their Spring 2015 releases:Love Fed, by Christina Ross (March 2015); PlantPure Nation Cookbook, by Kim Campbell (March 2015); Plant-Powered Families, by Dreena Burton (May 2015); Happy Herbivore Guide to Plant-Based Living, by Lindsay S.
Nixon (May 2015); and China Study Quick & Easy Cookbook, by Del Sroufe (May
2015).

Casabellawill provide one winner with a trio of kitchen gadgets that are perfect for summer entertaining: a set of two large ice cube trays; a citrus juicer and reamer; and a cherry pitter.

Gourmet Gardenwill provide one winner with each of their stir-in pastes (basil, chili pepper, cilantro, dill, Italian herbs, garlic, chunky garlic, ginger, lemongrass, oregano, parsley, and Thai seasonings), each of their lightly dried herbs (basil, chili pepper, cilantro, ginger, and parsley), and two Gourmet Garden logo coolers.

Not Ketchupwill provide one winner with a prize pack of four fruit ketchups – Blueberry White Pepper, Cherry Chipotle, Spiced Fig, and Smoky Date.

Quirk Bookswill send one winner a copy of their cookbook Summer Cocktails by Maria Del Mar Sacasa, photography by Tara Striano.

Spicely Organicswill send one winner their Backyard Barbeque Gift Box.

T.Lishwill provide one winner with each of the three current flavors: Sweet Garlic, Asian Sesame, and Chipotle.

Members of the Sauceology Grouphave donated a summery prize pack that includes six delicious products. You will receive either the Calypso Kick or Island Thyme Spice Rub fromCaribeque, Garlic Goodness Hot Sauce and Chai Curry Chup fromIntensity Academy, Roasted Tomato Vinaigrette fromOut of the Weeds, Guava Girl Gourmet Grilling Sauce fromPirate Jonny’s, and Southern Gold Barbeque Gold Sauce fromVoodoo Chef.

The Giveaway

a Rafflecopter giveaway

Disclaimer – Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden,
Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny’s, Quirk Books,
Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for
#HotSummerEats without additional compensation.All opinions are my own.