There may come a time in your life when you are forbidden carbs – ANY carb – for a 36 hour period. Unlikely, yes, but that’s what made me recall having grilled romaine.
I’d never tried to make it but desperate times called for desperate measures. Kidding. It’s really delicious. Truly.
Grilled Romaine Lettuce
GRILLED, Healthy, Salads,
Prep Time: 10 mins Cook Time: 10 mins Servings: Servings 3 to 4 servings Source: simplyrecipes.com
3 to 4 romaine hearts
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar (or cider vinegar)
2 teaspoons chopped fresh herbs such as rosemary, thyme, oregano (or 1 teaspoon dried mixed herbs)
1/4 teaspoon kosher salt
Pinch freshly ground black pepper
Prep the romaine hearts:
Pull off any old leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end, leaving the root end intact so that the lettuce head stays together.
Prepare your grill:
Turn your gas grill to high or get your charcoal coal grill very hot.
Prepare the vinaigrette:
Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine. Paint the lettuce hearts all over with the vinaigrette.
Grill the lettuce:
Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done.
Serve immediately. You can either serve the hearts whole, or chop them and toss them for a salad.
(per serving) 130 Calories 11g Fat 8g Carbs 3g Protein Nutrition Facts Servings: 3 to 4 Amount per serving Calories 130 % Daily Value* Total Fat 11g 14% Saturated Fat 1g 7% Cholesterol 0mg 0% Sodium 98mg 4% Total Carbohydrate 8g 3% Dietary Fiber 5g 17% Total Sugars 3g Protein 3g Vitamin C 9mg 47% Calcium 78mg 6% Iron 2mg 13% Potassium 572mg 12% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.
Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.
In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
Pour the bread batter into a greased 9″x5″ bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.
Once the bread is cool, spread the glaze on top of the bread. Slice and serve.
*I often add an extra teaspoon of vanilla or almond extract to the bread batter (along with the wet ingredients) for an extra boost of flavor. I do this especially if I’m not putting the glaze on top. The bread has the most flavor when you add the strawberry glaze!
*We have added up to 2 ½ cups of diced strawberries to the batter. The bread stays together the best when you use about 2 cups.
**We like the strawberry bread as written, but if you’d like a higher rise on the bread, reduce the baking powder to 1 teaspoon and add ½ teaspoon of baking soda. This will change the texture slightly, but some like it a little better.
**We didn’t need any milk or cream to make the glaze spreadable, but it may depend on the juiciness of your strawberries. The glaze will be very thick and look like it is not mixing up, but if you keep mixing, it should create a nice creamy pink glaze as shown below. If it doesn’t, add milk or heavy cream 1 tablespoon at a time. The glaze will soften as it sits too since the sugar pulls out juices from the strawberries. Keep this in mind when adding milk and don’t add too much!
***Many people find that they can make half of a recipe of glaze and it is plenty. If you don’t like a lot of glaze, halve the ingredients.
****The calories shown are based on the bread being cut into 10 pieces (and all of the frosting used), with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
We bought a Honey Baked Ham for the holidays and I went searching for recipes for leftovers.
This one’s a KEEPER.
Ham & Cheese Sliders
Entertaining for a crowd, Make Ahead, Meats, Sandwich
Prep Time: 5 mins Cook Time: 25 mins Servings: Yields: Source: delish.com
SAVE TO MY RECIPES
1/4 c. yellow mustard
1 tbsp. honey
4 tbsp. melted butter
1 tbsp. poppy seeds
1/4 c. mayonnaise
12 slider buns
12 slices deli ham
12 slices Swiss cheese
Heat oven to 350° and line a large baking sheet with parchment paper. In a small bowl, combine mustard and honey and whisk to combine.
Make poppy dressing: In a medium bowl, combine butter, poppy seeds, and 1 tablespoon of honey-mustard mixture. Whisk to combine.
Split slider buns in half horizontally and place bottom half on baking sheet. Spread mayo in an even layer on the bottom layer of slider buns, then top with an even layer of ham and cheese. Spread top buns with honey-mustard mixture, then place on top of cheese layer. Pour poppyseed dressing on tops of buns (using a pastry brush to spread if necessary) until all buns are coated.
Place in oven and bake until cheese is melty and buns are golden, 10 to 12 minutes. Slice and serve.
(per serving): 312 calories, 16 g protein, 20 g carbohydrates, .14 g fiber, 6 g sugar, 18 g fat, 8 g saturated fat, 683 mg sodium
1 ½ cups blueberries- fresh (if use frozen do not thaw)
3-4 teaspoons of flour- to toss the blueberries
12 oz. full-fat brick style cream cheese- softened
1 cup unsalted butter-softened
¼ teaspoon salt
3 ½ -4 ½ cups powdered sugar
2 teaspoons vanilla extract
1 Tablespoon lemon zest
Preheat the oven to 350 F. Lightly grease 8-inch springform pan and line the bottom with parchment paper. Wrap springform pan in double layer of heavy-duty aluminum foil to prevent water from leaking in during the baking in a water bath.
To make the cheesecake pulse blueberries and cream cheese in a food processor, then transfer the mixture in a mixing bowl.
Add sugar and flour and beat until smooth and creamy. Mix in vanilla.
Add eggs, one at the time mixing after each addition just to combine, do not over mix.
Finally mix in sour cream and heavy cream. Pour the batter into springform pan and smooth the top, then place in a roasting pan. Pour boiling water in roasting pan halfway up the side of the springform pan and make sure no water drip on the batter and bake 40-45 minutes or until the center has set.
Remove springform pan from water bath, then run a thin knife around the cake and cool to a room temperature, then place in the fridge for a few hours or overnight to cool completely.
Lemon Blueberry Cake::
Preheat oven to 350 F, butter and lightly flour two 8-inches round cake pans and line the bottoms with parchment paper circles.
Sift together 2 cups flour, corn starch, baking powder and salt and set aside.
Stir together milk and lemon juice and set aside to curdle.
Beat butter and sugar on medium-high until pale and fluffy, about 4 minutes.
With the mixer running on low, add eggs one at a time and mix after each addition.
Add vanilla extract and lemon zest and mix to combine.
First add 1/3 of the flour mixture, then add half of the milk mixture, then 1/3 of the flour mixture, then remaining milk mixture milk, and finish with the flour mixture. Mix to combine after each addition, but do not over mix.
In a small bowl, gently toss blueberries with flour to coat, then gently fold blueberries into batter, being careful not to break the berries.
Divide batter evenly between pans, smooth the top and bake for 30-35 minutes, until toothpick inserted into center comes out clean. Cool the cakes in the pans for 10 to 15 minutes, then remove to wire rack to finish cooling.
Cream Cheese Frosting::
Mix the butter and cream cheese on medium speed until no lumps remain. Do not over beat before the sugar was added or may end up with a runny frosting.
Add vanilla, salt and lemon zest and mix until combined.
Gradually add powdered sugar until desired sweetness and thickness is reached. Scrape down the sides of the bowl and beat until smooth.
Assembling the Cake:
Place one layer of cake onto serving plate and top with thin layer of lemon cream cheese frosting. Place blueberry cheesecake layer and top with thin layer of frosting. Finally, top with second cake layer and frost cake with remaining frosting. Decorate with lemon wedges and fresh blueberries if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
Store in the fridge.
You can make the cake layers and cheesecake layer a day ahead. Cool completely to room temperature, then cover with plastic wrap and store in the fridge overnight. The next day make the frosting and assemble the cake.
This is a packing for the beach/boat/weekend travel bag that ticks all my boxes. ☑️It’s canvas and leather. ☑️It has a doctor-bag like opening ☑️it’s sturdy and wears like iron. Oh, and it’s super cool 😎
Ingredients 3 ripe Dickey Farms peaches, peeled and diced 3/4 cup whole buttermilk 1/2 cup honey 1/4 cup heavy cream 1/4 teaspoon salt Method
Process buttermilk, honey, cream, salt, and 11/2 cups of the peaches in a blender until completely smooth, about 1 minute.
Finely chop remaining 1 cup of peaches; stir into buttermilk mixture. Divide peach mixture among plastic frozen pop molds, leaving some room at the top to allow for expansion. Cover with lids and insert wooden craft sticks.
Freeze until pops are completely firm and sticks are set, approximately 6-8 hours. To remove the pops, run outside of molds under hot water for a few seconds and remove lids. Exjoy!
I had a beautiful green ceramic strawberry pot, with 🍓plants that survived from year to year.
I kept it on our front porch and invited guests to help themselves. There wasn’t much fruit as our summers can be brutally hot, but we thoroughly enjoyed its presence.
Well, it broke early last spring ?? and I hastily planted them into an already established raised garden bed. They took off nicely but I had a LOT of competition for the berries. I couldn’t begrudge the tiny bunnies or the squirrels, but the birds have feeders.
More plants, I thought. More plants and there will be enough strawberries to go around. The runners from the original plants obliged me and I have a nice little patch this year.
But then I saw the birds going after the berries that haven’t even begun to ripen. What to do?🤔
And THAT’s when I thought to paint some small pebbles red like strawberries 🍓. Birds don’t like pecking hard things with their beaks. They’ll peck the rocks and not like it very much and leave my soon-to-be ripe berries alone. Right? right??
Worth a try and if nothing else I had a good deal of fun doing it.
I’m not sure why @chefsymon, the originator of this recipe, makes it outside on his grill BUT it made me want to try it.
Homemade Cream Cheese
Prep Time: 15 min Cook Time: 20 hr 15 min Difficulty: EasyServings: Yield: 1 cup Source: foodnetwork.com
1 quart (4 cups) cream or whole milk (or a mix of both)
One .05-ounce packet cream cheese starter
Set up your grill for low, even heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides.
Slowly heat the milk/cream over low heat to 86 degrees F. Remove from the heat. Mix in the starter packet, mixing for no more than 15 seconds. Allow to sit at room temperature for at least 12 hours.
The next day: Ladle the solids into a cheesecloth-lined strainer set over a mixing bowl. Gather up the cheesecloth to cover the surface and refrigerate overnight, allowing the cheese to drain and firm up.
The next day, pick up the cheesecloth and pour the cream cheese into a mixing bowl. Season with salt and stir to combine. (If you’d like a firmer cheese, continue to press.)