By taking any banana when it is nice and ripe and throwing it in a food processor for a few minutes you can make an absolutely delicious fake ice-cream. If you are not a fan of bananas, you can still enjoy this treat because something about this freezing and whipping process makes the banana flavor almost disappear! You can even make your favorite flavors by just tossing it in toward the end of the whipping process (chocolate powder, nutella, or peanut butter are some of my favorite additions).

After Strawberry Picking last week, I decided to whip up (literally) some Strawberry-Banana Frozen Whip. I always have banana chunks in the freezer (perfect for making this type of frozen treat, or baking, or a nice cool sweet healthy treat whenever you want) so all I needed to do was freeze some strawberries (I didn’t cut mine in half, I would suggest that to you). You are just freeze-time away from making this delicious frozen delight yourself! Some perfect toppings for this Strawberry-Banana Mock Cream would be a drizzle of good honey, mini-chocolate chips, or chocolate syrup!

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Strawberry Banana “Ice Cream”

 

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Prep time

5 mins

Total time

5 mins

 

Author: Rachel (teacher-chef)

Serves: 2

Ingredients

• 2 bananas, cut into slices & frozen
• 1 cup strawberries, cut in half & frozen

Instructions

1. If not already frozen, freeze your fruit
2. Throw all your fruit into the bowl of your food processor
3. Process your fruits for about 30 seconds and then scrape down the sides
4. Continue the process until all of your fruit is smooth and the whole thing looks like perfect soft serve
5. Re-freeze any leftovers & let soften slightly before enjoying the leftovers

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One Year Ago – Summer-Fresh & Delicious Peach Salsa OR keep the Strawberry Theme going with a delicious Strawberry Salsa

And I leave you with this, Today’s Question of the Day… What is your favorite way to swap out unhealthy favorites for more healthy options?

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This week I went Strawberry Picking and picked almost 7 pounds of berries. When you make lots of yummy things (like Strawberry Yogurt Pops/Pudding Pops, Cakes, Salsa, & Jam) AND eat them right out of the bowl, they don’t last too long since you gobble them up so quickly. But you need to make sure that they stay fresh so they are as good on Day 5 as they were on Day 1 (if they last that long)! Fresh-Picked Local berries have a much shorter refrigerator life then store-bought berries which were probably picked before their peak-ripeness and ripened during shipping.

By rinsing your berries in this super-easy rinse, you will lengthen the life of all your berries. One easy step to not only clean your fruit but also to keep it fresh – AWESOME!

Step 1: Pick/Buy fresh delicious Strawberries

Step 2: Have a Clean sink and fill with 1 part White Vinegar and 10 parts Water

Step 3: Soak to rinse/wash berries for a few minutes

Step 4: Let your Strawberries dry

This method (which I have shown you in step-by-step photos) I found on Pinterest, via The Frugal Girls. You want to have your Strawberries soak in a sink/bucket full of 1 Part White Vinegar & 10 Parts Water. Then just drain them in a colander or a cooling rack until completely dry. Finally store in the refrigerator in a bowl lined with a paper towel (and towels between your layers too)

And I leave you with this, Today’s Question of the Day… What is your favorite [natural] food storage strategy?

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As I have probably mentioned before though, I am marrying a fish-lover. Fish has tons of health benefits and we are trying to include [sustainable] seafood in our diets on a more regular basis. The more that I experiment with fish, the more I enjoy it, although I am sure my parents wish I would have been more willing to try seafood when I was growing up, they are glad to see me enjoying it now.

These Fish Tacos are filled with delicious flavors. The fish is fresh and fabulous and it is topped with some amazing accompaniments. Just look at these photos – how can you NOT want to dive right in!?

The same way that you would play with flavors and toppings in your beef or chicken tacos – feel free to play with these too. We used Soft Shells, but Hard Tacos would be perfect too. You can top with cheese, or leave it off. Fresh Cilantro is always a great way to finish off tacos. A sliced Avocado was perfectly creamy on these as well. Make these tacos your own & enjoy the freshness

Mexican Grilled Talapia

 

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Prep time

30 mins

Cook time

15 mins

Total time

45 mins

 

Author: Rachel (teacher-chef)

Serves: 2

Ingredients

• 2 Talapia Filets
• 1 Tablespoon Honey
• 2 Tablespoons Tequila
• 2 Tablespoons Lime Juice
• 1 Tablespoon Hot Sauce
• approx. 1 teaspoon each of Salt/Pepper/Garlic

Instructions

1. Combine all of your marinade ingredients and pour in a zip-top bag or large glass dish. Let your fish marinade for at least 30 minutes (turning once to ensure it gets nice and coated) but up to a few hours
2. Pre-Heat Grill to high. We prefer to use a Grill Basket and grill for about 10 – 15 minutes on high until it will flake apart easily – you can see that it is starting to almost separate at the fish-seams, and is no longer translucent.

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Corn Salsa

 

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Prep time

5 mins

Total time

5 mins

 

Author: Rachel (teacher-chef)

Ingredients

• 1 can corn
• 1 can black beans (rinsed)
• 1 can Rotelle Tomatoes
• ½ bunch cilantro (1/4 cup chopped)
• 1 Tablespoon Lime Juice
• Salt/Pepper/Cumin to taste

Instructions

1. Combine all ingredients and allow the flavors to get happy with each other for at least 30 minutes before you enjoy.
2. This is not just an amazing accompaniment to fish tacos but to any Mexican dish as a side… fresh/fast/flavorful

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Lime Cilantro Crema

 

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Prep time

5 mins

Total time

5 mins

 

Author: Rachel (teacher-chef)

Serves: ½ cup

Ingredients

• ½ cup sour cream
• 1 green onion, sliced
• ½ bunch cilantro (1/4 to ½ cup)
• 1 teaspoon lime zest
• dash of salt & pepper

Instructions

1. Puree everything in a food processor.

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If you follow me on Facebook, then you know that I am competing in Saucy Mama Cafe’s Mustard Competition to lead up to the celebration of National Mustard Day (always the 1st Saturday in August)! I have cooked a few different appetizers with Mustard and our 1st Secret Ingredient: Bacon. Thank You to all of my friends and supporters who helped brainstorm some amazing ideas to cook up with mustard and bacon, we’ve have fun experimenting!This was one of our favorites, but no worries – I’ll share the Bacon-Wrapped Mustard Asparagus and Grilled Bacon & Mustard Steak Skewers with you later this summer for sure!

The taste of the Mustard in this dish is perfectly balanced and really brings out the flavor of the bacon (bacon and mustard are a great team). All of Saucy Mama’s Mustards that we got are so impressive with a wide variety of specialty flavors which are absolutely wonderful. In addition to bacon these mustards would pair perfectly with pretzels, salmon, hot-dogs, chicken, spoons, or anything you normally pair mustard with – buy some, and I promise you won’t be disappointed, AND if you want to get some of your own and enjoy a special 25% discount (just for my readers) be sure to use “RAC25″ for a special discount!!!!

Mini Bacon + Mustard Quiche

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Author: Rachel (teacher-chef)

Ingredients

• 1 package frozen mini filo/phyllo shells
• 3 Tablespoons Mustard (1 T of hatch chili, 2 T garlic)
• ½ cup ricotta
• ¼ cup parmesan
• ¼ cup shredded cheese
• ½ dozen bacon slices, cooked & broken into chunks
• 1 teaspoon onion powder
• salt/pepper to taste
• 1 egg

Instructions

1. Cook your Bacon in your favorite method (bake in the oven or in a fry pan, be sure to let drain on paper towel to get rid of some of the extra bacon fat.
2. Pre-Heat your oven to 350 degrees. Combine all of the ingredients (besides filo shells, bacon, and egg) in a small bowl. Taste your mixture and adjust as needed. Mix your egg into the mixture and then crumble your bacon into your ricotta-mustard mix.
3. Place tart shells on an ungreased baking sheet; fill each with your delicious mixture (about a teaspoon or two – until filled) Bake at 350° for 8-12 minutes or until filling is set and shells are lightly browned. Serve warm.

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Roughly Inspired by the Taste of Home

And I leave you with this, Today’s Question of the Day… What is YOUR Favorite Mustard/Bacon combination?

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Grilled Tuna Steaks with Pineapple Salsa

Grilled Tuna Steak with Pineapple Salsa

DIY Sushi

Homemade Sushi

Grilled Salmon with Lemon-Basil Mayo

Grilled Salmon (& Asparagus) with a Lemon-Basil Mayo

[Baked] Shrimp Eggrolls

Shrimp Egg Rolls

Shrimp Bisque

Rich Shrimp Bisque

Tuna-Pasta Salad

Super Easy (Family Favorite) Tuna Pasta Salad

Shrimp Risotto

Shrimp & Roasted Asparagus Risotto

… as I worked on this wrap-up for you, I noticed two things: I need to continue to try to photograph more of our everyday meals that we eat AND we need to eat more seafood in this house!

And I leave you with this, June’s Question of the Day… What is your favorite seafood dish!?

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This Grilled Salmon could not be any easier. You do need to make sure your grill is screaming hot and generously greased so nothing sticks. If you have a favorite grilling basket/cake/thing for fish, feel free to use it! Another grilling suggestion from my other half is to use tongs instead of (or in addition to) just a spatula, it makes grilling so much easier no matter what you are grilling.

Everything about this dish is easy and delicious, perfect for a busy weeknight. It is also adaptable to serve a crowd and is impressive enough to serve when you have company.

This fish turned a no-fish-female into a fish-fan…

Grilled Salmon & Asparagus with Lemon Basil Mayo

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: Rachel (teacher-chef) & Healthy Living Market

Serves: 2

Ingredients

• 2 salmon filets (without skin, if possible)
• 1 bunch asparagus
• ½ cup mayonnaise
• 1 medium bunch basil
• Zest and juice of one lemon
• ⅓ cup extra virgin olive oil
• Kosher salt & Fresh cracked pepper, to taste

Instructions

1. Trim the bottoms off the asparagus. Place asparagus square dish and drizzle with olive oil. Season with salt and pepper and rub until evenly coated. Place Asparagus onto a hot grill, being careful so nothing falls through.
2. Coat the salmon with oil and gently rub with salt and pepper. Place the salmon [flesh side] down onto the hot grill. Turn salmon over carefully after about 5-6 minutes and cook the rest of the way [on the skin side]. Cook the Salmon about 4 more minutes.
3. Remove the asparagus when it has nice charred grill marks and is tender all the way through.
4. For the mayo: combine the mayo, chopped basil, lemon juice, lemon zest, and a pinch of salt and pepper and mix. Serve the salmon and asparagus topped with the mayo.

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 Recipe adapted from Healthy Living Market 

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One Year Ago – Pea Soup! (Pea Soup perfect for spring and for those of you who think that you hate Peas, this soup is delicious and will convert people who think they don’t like peas)

Two Years Ago – Sweet 16 Candy Bouquet (amazingly easy Candy Bouquet for you to make for anyone in your life who deserves some sweets – feel free to make this with your loved ones favorite candies & bring smiles to all)

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And I leave you with this, Today’s Question of the Day… What is your favorite kind of seafood?

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The addition of toasty Ricotta on top of Bread is something I had never done before this, and it is magical. I could even toast these up with some tomato or other summer treats on top. Or maybe on the grill (yum, grilled toasts) to avoid heating up the house in the summer.

Such a Simple Appetizer  which has a depth of flavor with barely any work. Whip this up when you have last minute guests coming over or when you want to impress. It is easily adaptable and you can make as much or as little as you want without much thought or planning. Happy Entertaining

Ricotta Mushroom Bruschetta Toasts

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Rachel (teacher-chef)

Serves: 4

Ingredients

• 1 cup ricotta cheese
• 1 egg
• 1 lemon, zested
• ½ teaspoon salt
• 1 pinch freshly ground black pepper, to taste
• 1 pinch red pepper flakes, to taste
• 8 (more or less, depending on the size of your loaf & how many you want to make) slices French bread, toasted
• ½ Tablespoon butter
• ½ Tablespoon olive oil
• 16 large white mushrooms, sliced
• ¼ cup green onions, chopped
• large splash of [Marsala] wine
• ¼ cup chicken broth
• 2 teaspoons lemon juice
• 2 tablespoons chopped Italian parsley
• 1 tablespoon butter
• salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 425 degrees. Mix ricotta, egg, lemon zest, ½ teaspoon salt, black pepper, and red pepper flakes in a bowl until smooth.
2. Place toasted bread slices on a baking sheet. Evenly divide ricotta mixture atop bread slices. Bake in the preheated oven until cheese is browned, about 12 minutes.
3. While the bread is cooking up, heat butter and olive oil in a large skillet over medium-high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minutes. Add green onions; cook and stir until softened, 2 to 3 minutes. Stir wine into mixture and cook until reduced by half, about 1 minute.
4. Reduce heat to medium-low. Add chicken stock and lemon juice to skillet; cook until liquid has evaporated. Reduce heat to low. Stir in parsley and butter. Season with salt and black pepper to taste.
5. Spoon mushroom mixture equally atop 4 slices of ricotta-topped bread slices.

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Recipe Adapted from All Recipes

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Spring & Summer Flavors make a transition from heavy red/rich dishes which we enjoyed all Fall/Winter to lighter more green/bright dishes. Those fresh flavors are just like everything outside – new and bright and light. Although Risotto is a slow-cooked rice which takes some quality time over the stove, it does not have to be heavy and weigh you (or your dish) down.

During my first spring as a homeowner we discovered that there was Asparagus growing right in the yard garden, so every year we love to feature these fresh flavors (and enjoy Asparagus at least 3 times a week for almost a month). Pairing the fresh Asparagus with some Shrimp (I always keep bags of frozen raw shrimp in the freezer, buy the big bags when they are on sale and just count out how many you need and defrost in a bowl of water when you want it – affordable and convenient) mixed in with the light Risotto was a great mix.

Please enjoy this dish when you want an amazing fresh, impressive, and healthy dish with just a little bit of work. This one-dish meal is sure to impress any weeknight OR make dinner guests “ohh” and “ahh” (maybe even as a 1st course in a dinner party – yum). However you enjoy it, I just hope that you do ENJOY!

Roasted Asparagus and Shrimp Risotto

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: Lisa’s Dinnertime Dish

Serves: 2 to 4

Ingredients

• 1 lb asparagus
• 1 lb shrimp, peeled and deveined
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh thyme, minced
• 2 tbsp fresh parsley, minced
• 3 tbsp olive oil, divided
• 1 cup arborio rice
• 1 cup dry white wine
• 4 cups chicken stock
• salt and pepper
• splash of lemon juice

Instructions

1. Preheat oven to 425 degrees. Remove woody stems from asparagus and cut into 1 inch pieces. Spread out on a baking sheet and toss with 1 tbsp olive oil and season with salt and pepper.Roast in preheated oven for 10 to 15 minutes.
2. Pour chicken stock into a saucepan and bring it to a simmer over medium low heat (do not boil).
3. Heat remaining olive oil in a large skillet over medium high heat. Season shrimp with salt and pepper. Add shrimp to pan and saute until shrimp is pink. Remove from pan and cover with foil to keep warm.
4. Reduce heat to medium and add onion and garlic to the pan. Season with a little salt and pepper. Saute for about 5 minutes until onion is translucent. Add rice to pan and saute for 2 minutes. Add wine and stir continuously. Cook until wine is almost completely absorbed.
5. Start adding chicken stock, 1 or 2 ladles at a time, stirring continuously, letting liquid almost completed absorb before adding more stock. Once all of the stock has been incorporated, stir in splash of lemon juice, thyme, parsley, asparagus, shrimp, parmesan and butter. Season with a little more salt and pepper if necessary.

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Roasted Asparagus and Shrimp Risotto as inspired and cooked from Lisa’s Dinnertime Dish

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One Year Ago – Smokeless Smore’s Pops 

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And I leave you with this, Today’s Question of the Day… What is your favorite produce you have ever enjoyed garden-fresh?

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From the perfectly dense and moist and light and chocolatey cake, to the layer of a huge chocolate chip cookie right in the middle, to the thick and rich brown sugar buttercream – this cake has it all. Now it does have its downfalls (besides just the calories) as well though. Because the texture of the chocolate chip cookie layer is much thicker than that of the cake, cutting is not the easiest (but totally do-able). Another fault of this cake is that there should be more frosting, especially surrounding the chocolate chip cookie layer (so if I were you and I was making this cake [again], I would make at least 2 sticks of butters worth of frosting, instead of 1.5 sticks).

If you are a frequent visitor, you may be thinking to yourself that this is not the first Chocolate Chip Cookie Dough Cake you have seen around here – and you would be correct, but this one is a totally different version! About a Month before we got engaged, I made Rich a Chocolate Chip Cookie Dough Cake for Valentines Day (the cake which will be forever referred to around here as “Engagement Cake”). Since Rich is such a huge fan of Cookie Dough (who isn’t) and I am such a lover of Chocolate – that is exactly what our wedding cake will be. One of my co-workers is an amazingly talented baker (in addition to just being an amazing person and friend) and she will be making our Cake.

After I made the Double Chocolate Chip Cookie Dough Cupcakes a few weeks ago, Rich suggested that a huge Chocolate Chip Cookie could be stuffed inside a Chocolate Cake – so that is how this cake came to be! A huge cookie stuffed inside of a layer cake, come on… how could I resist that challenge!?!?

I am not sure if Deb will stuff a cookie in the middle of our cake or not (that is up to you, Deb, FYI) but I know that her Chocolate Cake will be out of this world and that she will make this Brown Sugar Buttercream taste even more amazing than I ever could. With our Wedding just 2 months away, I am trying to avoid making too make delicious desserts like this (because I just can’t resist the temptation) – but everyone needs to splurge a bit, and this cake is totally worth it!

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Enjoy it – and let us know what you think!!!

Hershey’s Black Magic Chocolate Cake

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Author: Rachel (teacher-chef)

Serves: 2 cake layers

Ingredients

• 2 cups sugar
• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder (I use a mix of Dark & Regular)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 2 eggs
• 1 cup buttermilk
• 1 cup strong black coffee (regular OR decaf)
• ½ cup vegetable oil
• 2 teaspoons vanilla extract

Instructions

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder. Mix on low until dry ingredients are thoroughly combined. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans.
3. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

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Chocolate Chip Cookie Layer Cake

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Author: Rachel (teacher-chef)

Serves: 2 Cakes

Ingredients

• ¼ c. milk
• 2 tsp. vanilla extract
• 2 c. AP unbleached flour
• 1 tsp. baking powder
• ½ tsp. sea salt
• ½ c. semi-sweet chocolate chips
• 10 tbsp. unsalted butter, room temp
• 1¼ c. sugar
• ¾ c. lightly packed brown sugar
• 1 large egg
• 1 egg yolk

Instructions

1. Preheat oven to 325° and place rack in middle position. Line the bottom of two 9-inch round pans with parchment paper.
2. Combine wet ingredients in a bowl. Combine dry ingredients, except the chocolate chips, in separate bowl. Set aside.
3. Using a spatula, toss 1 Tablespoons of the wet ingredients with the chocolate chips in a small bowl. Add about ¼ cup of the dry ingredients. Toss again to coat evenly. This will keep the chocolate chips from sinking to the bottom of the cake.
4. Mix butter and sugars in the bowl of a standing mixer fitted with paddle attachment until well creamed, about 3 minutes.
5. Add egg and egg yolk one at a time. Alternately add dry and wet mixtures about a quarter at a time without pausing between additions.
6. Removed the bowl and fold in the chocolate chips with a spatula. The dough will be thick—more like cookie dough than cake batter.
7. Divide dough into prepared pans, spread a little bit. It will be too thick to fill the pan to the edges, but will spread under the heat of the oven. Bake for 30-35 minutes or until edges crown and surface is browned.
8. Cool the cakes in pans to room temperature, then invert them using a small offset spatula to release edges.

Notes

* this recipe makes 2 chocolate chip cookie cake layers and to make this layer cake you only need 1 – I made both & then we just enjoyed the other one as a huge chocolate chip cookie – use your judgement as to how you want to deal with 2 cakes!

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Egg-Free Cookie Dough Frosting

 

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Prep time

15 mins

Total time

15 mins

 

Author: Rachel (teacher-chef)

Serves: enough for 1 cake

Ingredients

• ¾ cup (1.5 sticks) unsalted butter, softened to room temperature
• 1 cup + 1 Tablespoon light brown sugar (or dark brown)
• 2 teaspoons vanilla extract
• 1¼ cup flour
• ¾ teaspoon salt
• 6 Tablespoons milk (I used vanilla almond milk, but soy or regular would be fine)
• 1 and ½ cups mini chocolate chips

Instructions

1. With an electric or stand mixer using a paddle attachment, cream together the butter and brown sugar at medium speed. Add the vanilla and beat well. Stir in the flour and salt until doughy. Beat in the milk until fluffy. Gently fold in chocolate chips.

Notes

depending on your amount of frosting you like, you might want to make a bit more (like 2 sticks worth) just to make sure you have enough of this delicious frosting to go around!

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Hershey’s Black Magic Cake as found on My Baking Addiction

Chocolate Chip Cookie Layer Cake as found on The Faux Martha from United Cakes of America

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Spring is Here – why not lighten up a classic Comfort Food? CAULIFLOWER replaces most of the potato-starch in this smashed & twice-baked dish. With no butter and lots of fresh cauliflower – you get all the comfort flavor while still fitting comfortably in your pants!

Seriously though, this dish is amazing! To be honest, I was pretty nervous as I was cooking this dish – was not sure how I could make cauliflower taste like potatoes. Magically though, everything about this recipe works and I have no reservations about digging into these instead of big bowl of potatoes!

Twice-Baked Smashed Cauliflower

 

Print

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

Author: Rachel (teacher-chef)

Serves: 4 as a side dish

Ingredients

• 1 small head cauliflower
• 1 medium potato
• ½ cup light sour cream
• ½ teaspoon butter powder
• Salt & Pepper to taste
• ¼ cup minced green onions
• 2 -3 slices bacon, cooked until very crisp (optional – bacon bits can be used as well)
• ½ cup sharp cheddar cheese

Instructions

1. Preheat oven to 350 degrees.
2. In a skillet, cook bacon until nice and crispy. Transfer to a plate lined with a paper towel to drain and then set aside until ready to use.
3. Wash you Cauliflower & Potato. Cut out stem and core from cauliflower, and cut into small florets. Dice your Potato into a small cube. Cook in large pot of boiling salted water until tender, but not overly soft, about 12-15 minutes.
4. Drain well and mash with potato masher or back of a spoon, leaving some chunks. Crumble the cooled bacon into pieces. Fold in the spices, powdered butter, sour cream, green onion, and about ¾ of the bacon and cheeses.
5. Spread evenly in a medium-sized casserole dish. Sprinkle evenly with the remaining cheese and bacon. Bake 30-35 minutes, or until hot and bubbly.

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Adapted from The Dainty Chef

One Year Ago – Honey Dijon Corned Beef

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And I leave you with this, Today’s Question of the Day… What non-healthy food have you tried to re-mix, and how did it turn out for you?

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