Spiced Watermelon Bites

Headed to the blistering sun of Florida, and I can't wait. Keeping cool becomes the challenge as you come in from the beach, or just going to the store! And there's nothin' better than ice cold watermelon for coolin' you down! Eat it straight up, but if you want some extra kick...spice it up with Tajin and lime for extra flavor. 

You'll see!

Watermelon With Tajin & Lime

Equipment:

Cutting Board & Knife

Ingredients:

Fresh watermelon, either pre-cut or carved yourself

Tajin Chili Salt

Limes

Instructions:

1. Wash your hands.

2. Prepare the watermelon in bite size pieces.

3. Place into a shallow plate.

4. Spritz with 1/2 to 1 whole lime.

5. Sprinkle with chili salt.

6. Sit back and cool off.

Kielbasa In A Packet

I don't know why, but I loved this idea: All-In-One Meal wrapped in a foil packet! What could be simpler for college cooking than putting all your ingredients in a foil pouch and cooking (or grilling) everything for 5 minutes?

Dont stop reading! It really works! This is a terrific way to prep a meal, an individual meal for yourself, or multiple meals ready to go on the grill.  And, Kielbasa 'n Kraut is just one option. 

(Adapted from Michael Symon's 5 In 5 Cookbook)

Equipment:

Grill skillet (or actual grill)

Lid for skillet (grill with cover)

Foil, torn to 12" x  12"

Ingredients:

Polish Kielbasa (Johnsonville)

2 cups Sauerkraut

1 Apple, cored, peeled, diced

1/2 Red onion, thinly sliced

Salt & pepper

Parsley & fennel seed (optional)

Hoagie Rolls or baguette

Good mustard

Instructions:

1. Wash Your Hands. 

2. Prep all ingredients:

---cut kielbasa into 3" length & score

---slice red onions, approx 1/2 cup

---finely dice apple, approx 3/4 cup

3. Place one foil square into a shallow bowl or plate.

4. Add kielbasa & 1/2 cup sauerkraut. 

5. Add 1/4 apples & onions to kraut

6. Add salt, pepper & spices.

7. Fold the foil edges together and seal.

8. Place all foil packets onto grill and cover x 4-5 minutes. Heat should be MED-HIGH. 

9. Unwrap and serve with bread or hoagie rolls and...mustard. Meal done! BAM!

Carrot Cake Sandwich Cookies

Summer is really flying by especially since it didn't start until after July 4th weekend in terms of weather and sunshine for the Midwest! I can't believe retailers are already airing their TV ads for 'Back To School' specials.  Try to make the most of the remaining summer days until classes resume.  Outdoor concerts, beach volleyball, hit the lakefront, take some weekend road trips, have people over, meet up with old friends, and of course, never stop cooking or trying new recipes!

That said, I came across a terrific picnic, concert, grilling, having-friends-over cookie recipe from Cooking Light.  It is yet another simple, but 3-step process, that's totally worth it:
1. Make cookies.
2. Whip the filling.
3. Put it all together.
If you are up for another delicious baking challenge--don't miss taking a box of these on your next outing!

Carrot Cake Sandwich Cookies

Equipment:
Mixing bowls
Veggie Peeler
Stand shredder / grater
Medium to large sieve
Cookie sheets, lined with parchment paper
Parchment paper
Handmixer (if available for filling / frosting)

Ingredients:

Cookie:
2 cups carrot, shredded
3 Tbls packed light brown sugar
2 Tbls butter, melted
2 Tbls canola or vegetable oil
1 tsp orange rind, zested or grated
1/2 tsp vanilla
1 large egg

1 cup all-purpose flour
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
1/4 tsp baking soda

Filling:
4 oz 1/3 Reduced Fat cream chesse, softened
2 Tbls butter, softened
1/4 tsp vanilla
1/8 tsp salt
1 cup powdered sugar

Instructions:
1. Wash your hands.
2. Preheat oven to 350F degrees. Cover your cookie sheets with parchment paper.
3. Prepare carrots by combining 2 cups of shredded carrots with the brown sugar.

4. Let stand x 15 minutes in a sieve. Discard the liquid.
5. Mix dry ingredients: flour, brown sugar, cinnamon, 1/4 tsp salt, and soda in a large bowl.

6. Add carrot mixture to flour mixture.

7. Combine melted butter, oil, orange zest, vanilla and egg. Whisk together. Add to carrots-flour.

8. Once combined, drop dough by tablespoon size onto parchment-lined baking sheets.

9. Slightly press dollops flat and bake x 11 minutes. Let cool before making sandwiches.

10. Combine cream cheese, butter, vanilla, salt and sugar for filling. If you have a hand mixer, use it.

11. Assemble your cookies. That's it! Bite in! Sprinkle with powdered sugar and grab a glass of milk!

Grilled Corn with Jalapeño Lime Butter

I am a big believer in "don't fix what's not broke" philosophy. If something stands on its own, is great on its own, why change it?  Kind of like fresh corn on the cob--can it really be made better from the traditional butter, salt and pepper recipe? I would argue yes, but I also understand those who would argue 'no'!

So, when Jon stopped in the other weekend, we decided to grill our corn and try some variations on the butter, salt and pepper stand-by. We made a Mint-Feta topping. Tried a Roasted Red Pepper spread. But...the Jalapeño-Lime-Garlic Buttered Corn stole the show! Maybe, because we simply have this thing for all-things-jalapeno right now!

Perhaps you may never alter your corn habits, but if nothing else, knowing how to make an infused-compound butter is a skill worth learning, easy to prep on the drop of a hat, and is an exceptional addition for any pork chop, chicken, or steak.

(Adapted from Rachel Ray Food Network recipe)

Equipment:
Mixing bowl with upper arm strength and fork
     or
Blender / Magic-Bullet blender

Ingredients:
1 stick unsalted butter, softened
1 small jalapeño, finely diced (if mixing by hand)
1 medium garlic, minced
1/2 - 1 lime, juiced
1/2 lime, zested
1 tsp paprika
1 tsp salt (if using 'salted' butter, you will need to reduce this amount)
Fresh parmesan or cojito cheese

Fresh corn, grilled in husk, grilled out of husk, boiled in water, cooked in microwave--whichever way you want!

Instructions:
1. Wash your hands.
2. Prep all your ingredients for the bowl or the blender. Make sure the butter is room temperature.

3. Combine all of the ingredients except for the cheese and corn (duh!) into a mixing bowl or blender until smooth.

4. Have a plastic wrap sheet (Seran Wrap) ready for the mixture.

5. Roll into a log and place log into fridge or freezer.

6. Prepare your corn whichever way you like. I'm partial to the grill without the husk now.
7. Spread the corn with a thin layer of olive oil before hitting the grill. Cook until done.

8. When butter mixture has firmed up, slice 1/8" to 1/4" wheels to rub the corn with.
9. Sprinkle with cheese and anything else you like.

Lemon Artichoke Crostini

Having visitors, whether friends or family, means having snacks, beverages and entertainment planned; and, of course, time to chat and catch up!

It's really no different when Jon stops by, and I try to make a few favorites as well as find something new he might like! Don't you get tired of Chips & Salsa or a bowl of hummus and pita chips??

Let me introduce you to the versatility of crostini or bruschetta--a great option for snacking.
Classic Tomato Bruschetta can involve some 'leg work' in terms of chopping and prepping, so when i discovered 3 of Jon's favorite ingredients combined into one...in a blender...involving little prep and work...look out! We all win!

Tip:
Your food is only as good as the quality of ingredients you buy!
When making bruschetta or crostini, buy quality bread, ideally from a a local bakery!

Equipment:

Nutri-Bullet

--OR:

--upper arm strength

--fork and mixing bowl

--sharp knife for mincing and chopping

Ingredients:

Good quality baguette or ciabatta

1 (14oz) jar of artichoke hearts, drained

3 Tbls extra-virgin olive oil

1 medium lemon juiced

2 Tbls fresh basil, chopped

1 garlic clove, minced

1/2 cup parmesan cheese, finely grated

1/2-1 tsp salt to taste, start with 1/2 tsp

1/2-1 tsp pepper to taste

Instructions:

1. Wash your hands. 

2. Coarsely prep your ingredients.

3. Combine ingredients into blender & pulse. (This may require shaking cup intermittently or adding a little extra juice or oil to enhance blending). 

4. Slice the baguette into 1/2" pieces.

5. For extra flavor, rub each side with fresh garlic and drizzle with olive oil & salt.

6. Toast until golden brown.

7. Assemble the crostinis and drizzle with a little olive oil and parmesan shavings!