Sweet Grape Salad

I had this for the first time at a potluck.  It is a little strange but really delicious and super easy to make.  And any dessert that includes fresh fruit gets bonus points, right?  Also, this recipe can be easily doubled or halved.  Click here for step by step directions.

Sweet Grape Salad


2 lbs. red seedless grapes
1 8-ounce package cream cheese, softened
1 8-ounce carton sour cream
1/2 cup white sugar
1 teaspoon vanilla
2 tablespoons brown sugar
2 tablespoons pecans (I like to double this amount and I like them toasted)

Combine cream cheese, sour cream, white sugar and vanilla in a large bowl. Gently fold in grapes.  Sprinkle with brown sugar, then pecan pieces.  Cover and refrigerate overnight or until well chilled. Serve very cold.

Asparagus

Oh, how I love asparagus.  I have two and a half ways that I generally make it.  The prep is the same for all.  Cut off the bottom fibrous part that wouldn't taste good.  I usually bend one stalk, see where it breaks and then cut the others to match.  And because of a Rachel Ray that I saw a lifetime ago, I always think in my head "line them up like soldiers" before I chop.  Weird, I know.

Now you can do this a few different ways.

To grill, drizzle with olive oil and then sprinkle coarse salt (sea or Kosher) and coarse pepper
Grill over medium direct heat for 3-5 minutes, until they are bright green.  Some of them will get burnt to black- but it is still super yummy.

To roast, preheat oven to 400 or so.  Spray a cookie sheet with nonstick spray, and then lay the cut asparagus down on the cookie sheet.  I usually spray them again with nonstick instead of olive oil, but you can do either.  Salt and pepper and then cook on the higher shelves for 8-12 minutes.  You want them to be fork tender when you take them out.

You can also steam asparagus- which I guess is good but I prefer the other two methods.  That is why this method counts as only a "half."

Enjoy!

Grilled Bread

I know this one is super easy too, but it is delicious and I hate to risk forgetting about it, so here is what I do.

Get a loaf of "cheese bread" if you can find it.  It is over by the Artisan fresh baked breads.  It's sort of soft, not quite so crusty as the sourdoughs.  If you can't find the Cheesy stuff, you can do this with french or Italian or probably even sourdough.

Slice the bread.  Kudos to you if you can do it pretty, at an angle.  I usually can't.  Drizzle both sides with a tiny bit of olive oil.  Grill over low direct heat for just 2-3 minutes.  Stay close and pay attention or you will ruin it!  

Panini's

So the kids and I visited Grandma and Aunt Kat in early June, and Grandma had a panini press that I fell in  love with.  Christopher and I must've eaten ten panini's in the seven days we were there.  I always used to make fun of people who had panini presses- it seems like such a waste of counter space, and the appliances that only do one thing seem so frivolous.  Now, I see how useful they are.  Here's why: They heat up super quick- you can go from hungry and wondering what to make to full in under fifteen minutes.  They are easy to clean up- wipe down and call it good.  They make the nice grill marks- you eat with your eyes first, right?  Here's what I do.

Fresh and crusty bread- the good stuff.  Sourdough or the Pugliese (supposed to be a cross between sourdough and french) work nice
Olive Oil (or any) cooking spray (you can use olive oil if you like, but I save the calories and go for the spray)
Turkey, or that Buffalo Chicken, sliced
Salami if you have it (adds a nice flavor)
Cheddar Cheese, or Provolone, or Swiss, or all

Preheat the panini press and then hit it with the cooking spray.  Build your sandwich while it is preheating.  Cook your sandwich while you are putting away all of your toppings and cleaning off your counter, or whatever ADD thing you have to do in the kitchen while you wait. (Maybe that's just me?)  Check your sandwich after 3-6 minutes, until it is as brown as you like.  Slice in half and enjoy!

PS I am looking for more ideas of things to make- but my dear friend Mandi said she made a Peanut Butter Banana Panini.  I am impressed!  I know you can also make a mean grilled cheese this way.

PS Again - Look how happy this panini was for my boy in LA!  Any food that lends itself to faces is a sure hit in my book.

Ground Turkey Taco Soup

This one is almost more of a chili than a soup.  It is sort of similar to the Chicken version but a nice change every once in a while.  


Ground Turkey Taco Soup


1 1/4 pounds  ground turkey 
1 1/2 - cups diced onions
1 - 15 oz cans pinto beans, drained, rinsed
1 - 15 oz can  kidney beans, drained ; rinsed
1 - 15 oz can  black beans, drained  rinsed
2 cups frozen corn (optional, I skip it sometimes)
1 - 14.5 oz can Mexican-style stewed tomatoes (or a second can of diced)
1 - 14 1/2 oz can diced tomatoes
1 - 14.5 oz can mild rotel (tomatoes with chile's)
1 - cup water
1 - package taco seasoning mix
1 - 1 oz package ranch salad dressing mix
Optional - Tortilla chips, Sour cream, Grated cheese, avacadoes, cilantro

Brown the ground turkey  and onions in a large skillet; drain the excess fat, then transfer the browned turkey and onions to a large slow cooker. Add the beans, corn, tomatoes, rotel , taco seasoning, water and ranch dressing mix. Cook on low for 6 to 8 hours. To serve, ladle soup into each bowl and garnish withTortilla chips, Sour cream, Grated cheese, avacadoes, cilantro and any other toppings of your choice.

Pita Bread Pizzas

So my friend Nicole gave me the idea for this one, and she claims that she "doesn't cook," so they are super easy and yet surprisingly satisfying.  They take about fifteen minutes from inspiration to dining, and Christopher ate a whole pizza himself one time- so they are definitely kid-friendly.  I usually follow the recipe below for my own, and then for Christopher I use pizza sauce and mozzarella.  I have never actually decorated mine as cute as the picture above, but I couldn't resist- that is so adorable!  I do usually cut up some salami for his pizzas, as sort of a convenient pepperoni.

2 rounds of pita bread, I usually go for whole wheat but any of it works
1 medium tomato, cubed and seeded (try to get most of the juice off of it)
drizzle of olive oil
oregano or dried basil
salt and pepper, to taste
mozzarella
optional - fresh basil (yum!) or any toppings you like

Preheat oven to 350.  Cut up tomato, add olive oil, basil and S&P.  Sprinkle tomato topping over the pita's and then place in oven (with no cheese) for about 8 minutes.  Pull them out at 8 minutes, add the cheese, and then throw it back in the oven for another 2-5 minutes.  Slice and enjoy!

PS You can also make easy pizza's out of english muffins, bagels, even toast if you are in a pinch!

PS Again - here is a picture of what they might usually look like.

Grilled Peaches

This is so easy that it almost isn't even worth writing a "recipe" for, but since I use this blog mostly for my own reference, and I don't want to ever forget about this, I am going to post it.  

Peaches, ripe but still firm (smelling them is the best way to know they are ripe) 

All you do is slice the peaches in half around the core (and do that cool twist trick) and then put them face down on your grill over medium direct heat for 3-5 minutes.  I did this on my nonstick grillpan indoors once, and they sort of stuck, so I would spray it next time.

Looking online, I see that some people add honey and other things when they make grilled peaches, but this is perfect as is.  I hear others say this makes a good dessert.... but I don't do fruit for dessert.  These serve really well with fish and pork- or they are good enough to stand alone.  Enjoy!

Kat's Peanut Butter Chocolate Truffles

So my sister Kat made these for Christmas at least a year ago, and has ben telling me to try them ever since.  I don't know why I never did- they are super easy and WOW they are yummy.  These would make a great holiday or Valentine's gift, they present really nice and they really are super easy.  You'll get your hands dirty when you roll them but aside from that, it is easier than cookies.


Chocolate Peanut Butter Truffles

1 1/3 C. Semi-Sweet Chocolate Chips, or 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate

1/2 cup creamy peanut butter

1 tub (8 oz.) Whipped Topping, thawed

1/4 cup  powdered sugar, for rolling

OR Chopped Peanuts, Coconut, Cocoa Powder, Sprinkles- whatever sounds good to roll them in.

Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.  Stir in peanut butter until well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 1 hour.  Scoop peanut butter mixture with melon baller or teaspoon, then shape into 1-inch balls. Roll in sugar. Store in tightly covered container in refrigerator.

Makes about 36 truffles

Variation - Easy Truffle Squares

Line 8-inch square pan with foil, with ends of foil extending over sides of pan. Prepare truffle mixture as directed. Spread into prepared pan. Refrigerate 1 hour. Lift truffle mixture out of pan onto cutting board, using foil handles; cut into 1-inch squares. Press squares in suggested coatings, turning to evenly coat all sides. Makes 16 servings, four squares each.