Wednesday, July 31, 2013

BLT’S with Basil Mayo



Ok, I get that this is hardly a recipe but just go with it for a minute!


(please ignore the pile of junk in the background, I guess I am so used to it I didn't notice when I started taking photo's. NICE!)
 
BLT’s are always good, but if you fancy up your regular mayo with some fresh basil… well then you really have something awesome!



I don’t think I will every use regular mayo on my BLT’s again.



What you need,

For the mayo,
Hold on to your hats people this gets pretty complicated…

¼ cup mayo
2 tbsp. chopped fresh basil
Salt and Pepper to taste

In a small bowl stir the basil into the mayo and season to your liking with salt and pepper.

For the sandwiches,

2 slices Rye Bread, toasted (or whatever you like!)
1 tbsp. basil mayo
2-3 slices crispy bacon
2 large lettuce leaves
3-4 slices ripe tomato
Salt and Pepper

Spread the amazing basil mayo onto both slices of toast. Layer the crispy bacon, fresh lettuce and ripe tomatoes onto one slice of the toast. Season the sandwich with salt and pepper.

Scarf!







I made some fancy curly fries to go with my BLT’s. No, they aren’t homemade; they came from the freezer section of Safeway.  They are delicious, don’t judge!

Oh, and if you feel like living on the edge, dip your curly fries in the leftover basil mayo… TO DIE FOR!

Jen


Monday, July 29, 2013

No Cherry Pitter? No Problem!!

Yesterday I made these amazing Cherry Crumb Bars.

I was struggling to cut the pit out of the third cherry, cursing the fact that I don't have a cherry pitter when I remembered something I saw on Pinterest.

Get ready to have your mind blown!!


Yep, that is a straw you see there...


Press that straw into the top of the cherry...


Gently press it all the way through...


MIND BLOWN!!


Crazy right?? Who would have thought a simple straw would work as a cherry pitter. I really didn't think it would work, but I was desperate and decided to try it. 
It worked like a dream!! Perfectly pitted cherries, in record time!

If you are doing A LOT of cherries you may need a couple of straws, they do get a little bent on the edge after about 3 cups of cherries.

I just had to share this with you!

Happy Monday!

Jen

 

Sunday, July 28, 2013

Cherry Crumb Bars



There is so much beautiful fresh fruit available right now, I just love it!
The Cherries are particularly awesome right now.
It helps that we are so close to the Okanagan, they can pick them and I can buy them same day which rocks!



These Cherry Crumb Bars are to die for. The cherries are sweet and tender and the crumb is soft and buttery.
TO DIE FOR!



What you need,

For the crumb,
1½ cups all-purpose flour
½ cup granulated sugar
½ tsp. baking powder
½ cup butter, chilled and cut into small cubes (I used salted as usual)
1 egg, lightly beaten
(Add a pinch of salt if your butter is unsalted)

For the cherry filling,
2 heaping cups fresh cherries, pitted and roughly chopped
¼ cup granulated sugar
2 tsp. cornstarch
Juice of ½ a lemon

Preheat your oven to 375 degrees. Grease an 8x8 inch glass baking dish with non-stick spray.

In a large bowl stir the chopped cherries, sugar, cornstarch and lemon juice together until combined.

In a medium bowl whisk together the flour, sugar, baking powder and salt (if you are using it).
Use a fork to cut the butter into the flour mixture, it should resemble coarse sand. Stir in the egg, the dough will be moist but crumbly.

Press half the mixture into the prepared pan in an even layer.

Pour the cherry mixture over the top of the crust and spread out evenly.

Sprinkle the remaining crumb mixture all over the top to evenly coat.
Bake for 35-40 minutes until the crumb is lightly browned and the cherry filling is bubbling.

Cool the bars completely in the pan before cutting.
Store the bars in an airtight container at room temperature or in the fridge.


This recipe is a great way to use the bounty of summer fruit out there.

Blueberries would be awesome, so would peaches, plums or even blackberries, the possibilities are endless.


Jen




Friday, July 26, 2013

Friday Summer Cocktail - Gin Buck



I don’t drink Gin very often, but when my friend Carole told me about this simple cocktail I decided to buy a little bottle.



I think that this might be my favourite of all the summer cocktails I have tried this summer. It is simple and refreshing, absolutely wonderful!



What you need,

1 oz. gin
Juice of half a lemon
Gingerale
Ice

In a tall glass combine the gin and lemon juice. Add 5-6 ice cubes. Top with gingerale and give it a quick stir.



Yep that is it…
Go make one, as soon as you can.

Perfection!

Happy weekend!

Jen

Recipe from Carole


Wednesday, July 24, 2013

Simple Grilled Asparagus



Look at how pretty this asparagus is.



It is hard to believe some people don’t like it. My in house taste tester didn’t like it when I first met him, then I made it for him, my favourite way and he loved it!



This is hardly a recipe, but it is the best way to eat asparagus in my opinion!

What you need,

1 big bunch of asparagus
1 tbsp. olive oil
Salt and Pepper
½ a fresh lemon

Start by trimming the ends off your asparagus.
Toss the asparagus with the olive oil, then season liberally with salt and pepper.
Place in a grill safe pan.
Cook on the BBQ for 10-12 minutes, turning often.

Remove the grilled asparagus to a plate and squeeze a little lemon on it.
Stuff in your face.



Absolute perfection!


Jen


Monday, July 22, 2013

Classic Peanut Butter Cookies



I think my most favourite thing to bake is cookies. I find it therapeutic to stand in the kitchen and bake tray after tray of soft, chewy cookies.



Plus, I get to eat a boat load of cookie dough, yum yum!



These simple peanut butter cookies are the best!

What you need,

½ cup butter, softened (I used salted so I omitted the salt later)
½ cup brown sugar, packed
½ cup granulated sugar
1 egg
½ cup smooth peanut butter
1 ½ cups all-purpose flour
1 tsp. baking soda
Pinch of salt

Preheat your oven to 350 degrees. Line a baking sheet with a silpat mat and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Mix over medium speed until light and fluffy. Add in the egg and beat until well incorporated.
Mix in the peanut butter.
On low speed, slowly add in the flour and baking soda (plus the salt if you are using it).
Mix until the flour is just incorporated.

Roll into balls using 1 heaping tablespoon of dough.  With a fork make cross hash marks on each cookie.

Bake the cookies for 9-12 minutes or until cookies are just starting to brown on the edges.
I like my cookies more chewy than crispy so I do mine for 9 minutes, but if you like crispier cookies cook for the full 12 minutes.

Cool on a wire rack and store in an airtight container for up to a week.
They also freeze really well.


Is there a more perfect cookie than peanut butter? I don’t think so.
I love these cookies!

It is very hard for me not to want to eat the whole freaking batch myself.

Jen