Summer salsa. My family regularly eats tacos for dinner with pretty standard toppings and sides. As is often the case, I like to mix it up with something new. On a girls' weekend away, someone made a similar salsa and we all raved at its fresh flavor! Here is my version. Summer salsa 1 small onion, finely chopped 1 garlic clove, finely chopped 1 lime, zest & juice pinch of salt drizzle of olive oil 4 roma tomatoes, chopped 1/4 orange bell pepper, chopped 1/4 red bell pepper, chopped 1/4 yellow bell pepper, chopped 1 jalapeno, seeded & diced 1 c. black beans 1 c. frozen corn 1/2 c. chopped cilantro 1. 2. Multigrain Pear Ginger Cakes with Macadamia Whipped Cream. BLOGHUNGRY: Brie and Apple Tarts. I've made these a few different ways as a shout out to baked brie in a more manageable and pre-portioned size. In a pinch you can wrap crescent rolls around apple and brie slices and pop 'em in the oven.
The cheese is a little understated so don't be shy with it. You might also consider bringing another cheese or two to the party if you have other interesting fruit and cheese pairings on hand. Individual Brie and Apple Tarts 1 box (2 sheets) of puff pastry, thawed1 green apple1 Tbsp brown sugar, divided1 Tbsp butter, divided1/4 tsp cinnamon, divided1 medium wedge of brie1 eggflour (for rolling) Preheat the oven to 400 degrees F.
Line a sheet pan with parchment paper. Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. “Lighter than Air” Chocolate Cake. My sister brought this naturally gluten-free cake (no flour) over yesterday to cheer me up. She joked that she brought me a “lighter than air” chocolate cake in hopes that I would feel lighter than air instead of nine months pregnant. HILARIOUS. It is an awesome recipe and it did make me feel better! I will be making this cake for years to come because it was that good! For cake layers: 12 oz fine-quality bittersweet chocolate (not unsweetened), chopped 6 tablespoons water 12 large eggs, separated, at room temperature 1 1/3 cup sugar ½ teaspoon salt 2 tablespoons Dutch-processed unsweetened cocoa powder For filling: 2 cups heavy cream 6 tablespoons confectioners sugar, sifted 4 tablespoons Grand Marnier* * My sister substituted 4 tablespoons cocoa and 1 teaspoon vanilla since she did not have the Grand Marnier with excellent results!
To Make cake layers: Preheat oven to 350°F. Melt chocolate with water in a small heavy saucepan over very low heat, stirring. To assemble the cake: Meatless Mondays with Martha Stewart - Jeweled Rice. Sausage, Potato, and Kale Soup. Yay. It’s soup weather! This is a make-at-home version of Olive Garden’s “Zuppa Toscana.” If you have an Olive Garden nearby, you may choose not to make this. You make choose instead to drive to Olive Garden, get out of your car, go inside, order Zuppa Toscana, then eat Zuppa Toscana. But if you’re like me and don’t like to leave your house, making it at home is the next best thing.
By the way, my kids pretty much think Olive Garden is the best restaurant on the face of the planet. First up, tear the kale into pieces and rinse it in cold water. Drain it in a colander and set it aside for a bit. By the way: kale. Next, slice up a bunch of red potatoes and boil them in a pot. When they’re tender, throw them into a colander… And set them aside, too. I’m cooking the potatoes ahead of time because I’m weird. I can not emphasize this enough: don’t be like me. Grab some Italian sausage. Throw it in a pot with a little olive oil… And crumble it up as it browns. Then add the milk and the half-and-half. Healthy and Easy: Chicken Lettuce Wraps. Tomato Basil Parmesan Soup in the Slow Cooker Utah Mama. Tomato Basil Parmesan soup in the slow cooker.
This is the stuff that your taste buds dream of! Printable recipes cards and download of this recipe can be found HERE. Enjoy! This is the most delicious soup ever! Tomato Basil Parmesan Soup Makes about 2 quarts (about 8 servings) 2 (14 oz) cans diced tomatoes, with juice 1 cup finely diced celery 1 cup finely diced carrots 1 cup finely diced onions 1 tsp dried oregano or 1 T fresh oregano 1 T dried basil or 1/4 cup fresh basil 4 cups chicken broth ½ bay leaf ½ cup flour 1 cup Parmesan cheese ½ cup butter 2 cups half and half, warmed (or skim milk if you’re trying to cut some calories) 1 tsp salt ¼ tsp black pepper 1.
Stove-Top Version of Tomato Basil Parmesan Soup If you want to make this recipe on the stove-top you can! 3 cups diced tomatoes with juice (you can use canned) 1 cup finely diced celery 1 cup finely diced carrots 1 Tbsp fresh oregano or 1 tsp dried 4 cups chicken broth 1/2 cup flour 1 cup parmesan cheese, freshly grated 1/2 bay leaf 1. Tiramisu. Sigh. Tiramisu. The first time I tried it was back when I lived in L.A., and it happened to also be the first time I tried risotto. I was having dinner with my L.A. boss, her boss from Connecticut, and my four other coworkers. The risotto experience was triumphant enough—the creamy, al dente deliciousness of each bite just about did me in. But then the Connecticut boss took the liberty of ordering a round of Tiramisu for the table…and my life has never been the same. Tiramisu. The visceral explanation is that the combination of the crispy ladyfingers, the strong coffee flavor, and the tangy-but-sweet cream/cheese mixture is enough to make your eyelids flutter, and I don’t necessarily mean from diabetic shock, though that can be a possibility.
First Up! Put some water into a saucepan. Now find a mixing bowl that will fit over the top of the pan, but not sink all the way in. Now we need five egg yolks. Let it sit there for a second until all the whites fall back into the bowl. Oh, baby. Caesar Snack Mix from Pillsbury. Bread and Butter Pudding with Whiskey Crème Anglaise. Spiced Gingered Pear Pie from Pillsbury. Pumpkin-Banana Mousse Tart. Sopapilla Cheesecake. My friend, Kelsey, is amazing. That I already knew…but then she brought these to small group: Ingredients:-2 cans pillsbury butter crescent rolls-2 (8oz) packages cream cheese (softened)-1 cup sugar-1 teaspoon vanilla-1/4 cup butter (melted)-Cinnamon & sugar Instructions: Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. **Edit 8.20.11: to save some calories (and dough…as in mulah!
**Edit 2.2.12: I’ve been receiving a lot of questions about this recipe, so I thought I’d update with an FAQs section. Does this need to be refrigerated? Also, lots of you wonderful people have been leaving suggested variations. Marjlun: I have been making them for awhile but I use a jelly roll pan instead of a 9×13, Then I take a can of apple pie filling that I put through the blender and add it to the batter. Thank you, Kelsey! Chilled Raspberry Cream Pie Recipe. Pumpkin Torte Recipe. Pumpkin Chiffon Pie Recipe - Cristina Ferrare's Cooking Class Video. Cuban 24-Hour Roast Pork. Best Potluck Macaroni and Cheese - Cooks Country TV. Risotto with Butternut Squash, Gorgonzola and Toasted Pecans. Spiced Butternut Squash and Apple Soup with Maple Pumpernickel Croutons. Soy-Lime Marinated Grilled Tuna with Cucumber Salad.