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Roasted Pepper Salad

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I hit the jackpot when I stopped by the farm this week, they had loads of heirloom cherry and grape tomatoes.  I also grabbed red and yellow bell peppers, so I went searching on the Taste of Home site for a recipe to use them both.


I'm always looking for low calorie sides, and Tricia K.'s Roasted Pepper Salad fit the bill nicely.  The only change I made was to swap out the Parmesan cheese for mozzarella.


If you don't feel like heating up the house you could definitely prepare them on the grill.  Like my plates? They look like the classic paper version but are actually made of melamine and are reusuable.


Thank you so much to Ellen for hosting #FarmersMarketWeek!  Be sure to go and see what the other awesome bloggers are making by clicking the links down below.



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With ImageWithout Image Roasted Pepper SaladAuthor: Jolene Martinelli Ingredients:2 cups cherry or grape tomatoes, halved1/2 cup minced fresh basil8 garlic cloves, minced1 tablespoon balsamic vinegar1/2 teaspo…

Grilled Zucchini & Pesto Pizza

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Welcome to Farmer's Market Week! I started grilling pizza a few years ago, and I'm always experimenting and looking for new versions to try. I saw this Grilled Zucchini & Pesto Pizza in my current favorite Taste of Home cookbook, American Summer.


This one's all about the prep work.  Get your veggies and salami sliced, toss all your ingredients onto a tray and head out to the grill.  First you lay down your naan flatbreads and spread them with the pesto. 


Then you sprinkle on some mozzarella cheese.


Lay on the veggies and the salami (Whoops, almost forgot the salami! Added it after I took the pic).


Grill, covered for about 5 mins. You want the bottom crispy and the veggies tender.


Move to your platter, sprinkle with parmesan cheese and basil, and enjoy!


This is exactly how I like to eat in the summer.  Comes together quickly, doesn't heat up the house, super fresh, super delicious.   Thank you so much to Jessee A. for sharing the recipe!

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Banana Mocha Chip Muffins #MuffinMonday

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Another month has flown by and it's Muffin Monday again!  I thought I'd be able to share a blueberry recipe this time around, but my berries weren't quite producing enough.  In an effort to clear out some freezer/pantry space, I chose these Banana Mocha Chip Muffins from Taste of Home.


I only made a few small changes.  I used 5t strongly brewed coffee in place of the instant, I don't keep any in the house. Nothing fancy flavorwise, just a morning blend.  I also sprinkled the tops of the muffins with turbinado sugar before baking.


I thought I'd sprayed the insides of the tin well, but should have done the flat surface as well.  A few of the tops separated from the bottoms, but they are still delicious. I pull them apart, eat the bottom first and then save the crunchy top for last anyway.



I'd like to do them as bite sized muffins next time and I think mini chips would work better for that. Thank you so much to Melissa W. for sharing her recipe!


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S'mores Milk Shake

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July is National Ice Cream Month, and we're celebrating by sharing some of our favorite ice cream treats! Whether you make it yourself or buy it at the store, nothing beats ice cream on a hot summer day! 

I'll admit, I've got a bit of a s'mores obsession. Last summer it was these cookies, and this summer I've made creme brulee.  Skimming through recipes on the Taste of Home site, I knew these S'mores Milk Shakes from Sarah M. would be a huge hit here.


I did make a few changes.  I used my kitchen torch to toast the marshmallows, I love any excuse to pull that thing out and use it. I rimmed the glass with some chocolate syrup and dipped it into graham cracker crumbs.  I placed the glasses in the freezer until I was ready to pour the shakes. 


Instead of drizzling the syrup on top, I put it into the glasses first so it was on the bottom. I also added a some graham crackers into the blender with the toasted marshmallows to put the flavor into the shake instead o…

Strawberry Rhubarb Ice Pops

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I hope you're enjoying #SummerDessertWeek as much as I am! We've had a lot of days over the 90 degree mark here in New England. This means that I'm constantly looking for quick meals and cool treats to help get through the hot days.  Popsicles are a perfect way to beat the heat!


I chose Donna L's recipe from Taste of Home because it combines two of my favorite farmstand finds, strawberries and rhubarb. I made one change, in place of the regular yogurt, I used strawberry cheesecake Greek yogurt. 
I'm still in love with my Tovolo Groovy Ice Pop molds. Each pop can be removed from the tray and unmolded, plus the base acts as a spill catcher.   If you don't have molds, you can go old school and use disposable cups and wooden sticks. 


Thank you to Angie from Big Bear's Wife for hosting #SummerDessertWeek! Be sure to check out all the other recipes being shared using the links down below!



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With ImageWithout Image Strawberry Rhubarb Ice PopsAuthor: Jolene&…

S'mores Creme Brulee

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Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We're celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!

Nothing says summer to me more than s'mores. We've got a backyard fire pit, and I know that breaking out the chocolate, marshmallows and graham crackers is the secret to pulling the teen away from his phone and video games to hang with us for a while.


Don't have a fire pit? Then this S'mores Creme Brulee from the Taste of Home American Summer cookbook is a great way to enjoy those iconic summer flavors.  I only made a minor change to the recipe, I used whole milk because it's what we have on hand. I used S'mores coffee, which is one of my absolute favorites from Door County Coffee & Tea …