June is here!!! WOOOOO HOOOOO…this has not been the summer kick off we are use to but we made it!!! I am so looking forward to a fun, safe and long summer. One of my favorite memories is spending days on the beach with one of my closest friends, JB. We always sat in the same spot on sand and shared a BLT for lunch. I am thinking this is the summer to bring back the BLT. With Picnic lunches around for a while, here is my take on what makes the perfect summer sandwich!!!
adapted from spend with pennies
- 4 slices bread your favorite variety (but make sure it is thick)
- 6 slices thick-cut bacon. The bacon MUST be cooked in the OVEN so it comes out just right…WHO KNEW????!!!????
- 2 tomatoes large, RIPE. Beefsteak or Roma are good choices!
- 4 leaves lettuce iceberg, bibb or romaine (I LOVE bib)
- 4 tablespoons mayonnaise
- salt & pepper
- Wash lettuce, dry and cut into thin shreds. Slice tomatoes into thick slices.
- Cook bacon until crisp, drain on paper towel and set aside.
- Toast bread until lightly browned, butter if desired and set aside.
- Spread each slice of bread with 1 tablespoon mayonnaise.
- Top with bacon, tomatoes and lettuce. Season with salt and pepper to taste.
- Cut in half and serve.
For the perfect bacon….
To cook bacon in the oven, preheat oven to 400°F. Place a rack on a rimmed baking sheet. Put bacon the rack and bake 18-20 minutes or until crisp.
I predict we are going to have A LOT of picnics this summer, with the uncertainty of dining out upon us. But I am actually looking forward to it. I love getting together with my friends. I miss them so much right now. A picnic lunch sounds so divine. Just sit, unpack and talk….wipe the past 11 weeks away and make up for lost time. I think I will make these Greek Salads. I read that there is a special way to assemble these jar salads so they come out just right. First, you add the dressing and any “Juicy” ingredients, then the heavy more sturdy ingredients and finally the delicate lettuce on top. Seal your jar and you are good to go!!! Bon Appetit!!!
adapted from Simply Nourished Living
3 oz Turkey breast, roast or grilled chicken
4 peppadew peppers chopped
1/4 cup Grape tomatoes
1/4 cucumber
2 cups Romaine lettuce
4 Greek kalamata olives
2 tbsp Lemon Tahini (they sell this at whole foods) or Greek Dressing
2 tbsp Feta cheese
In honor of my mom’s, an entertainer extraordinaire, Birthday today, I choose the fab book, Platters & Boards for this week’s Book Club selection. In the past couple of years, cheese boards, and charcuterie platters have taken center stage in entertaining. I love putting one together when friends come over or when we meet for a picnic on the beach. This book is so full of great ideas and suggestions from how to choose a board to arranging your treats…..
Platters and Boards — Entertaining dishes and party dishes your guests will love
Entertaining and party dishes from Platters and Boards: Celebrated author and food blogger Shelly Westerhausen shares the secrets to creating casually chic spreads anyone can make and everyone will enjoy (and envy) in her bestselling Platters and Boards cookbook. This visual cornucopia of a cookbook is the guide to entertaining with effortless style.
Platters and Boards is an inspiring resource for throwing unforgettable get-togethers: Organized by time of day, 40 contemporary arrangements are presented with gorgeous photography, easy-to-prepare recipes, suggested meat and drink pairings, and notes on preparation and presentation.
Helpful advice includes:
- Tips on portioning
- Guides to picking surfaces and vessels
- Recommendations for pairing complementary textures and flavors
- A handy chart featuring board suggestions for a variety of occasions (from holiday parties to baby showers)
For more information or to order this book, click HERE.
What I hear the most from everyone in quarantine is that they are sick of cooking but I have the most delicious, easy, 2 ingredient chocolate mousse recipe for Mother’s Day. I promise you that if you make this once, you will have a hard time not making it every week!!!!
adapted from instrupix.com
Ingredients
- 1 box instant pudding (any flavor and size)
- 2-3 cups heavy whipping cream
Instructions
- Using a hand mixer, make the instant pudding according to the package directions, only substitute heavy cream for the milk.
- After the pudding and heavy cream are well combined, place it in the refrigerator for about 10 minutes, and mix it again until it’s super thick.
I was telling a friend today that this corona quarantine is like one long snow day, food wise. When we hear a blizzard is coming the first thing most people do is run out to the grocery store and stock up on some comfort food. And then one or two days (max!!!) later we are back to our normal routine..no carbs, no sugar, exercise etc. Well this never ending snow day is really wreaking havoc on my diet routine. Nothing is off limits, kitchen wise ,these days. If it’s there, it’s fair game. I have been going through my Weight Watcher’s recipes and I remembered this Cauliflower Cup recipe. I’m ready to turn over a new leaf today and really start watching it…don’t worry, I will be back with some comfort food for you next week to help you get through!!!! In the meanwhile….
1C riced cauliflower
2 eggs
4oz prosciutto (or any protein)
1/4 shredded cheese (your preference)
1/4 diced onion
s + p
Dash cayenne
1/4 t dried mustard
Sauté onion and prosciutto
Mix all ingredients together
Grease muffin tin
Spoon mixture into tins
Bake 20 minutes at 375
I got this recipe from my friend Laura “Corona” DeDona. She has been posting these awesomely laugh out loud Quarantine videos, from the containment zone, that have really kept me going for the past 5 weeks!! You HAVE to check them out on her INSTAGRAM. So, the other day she made this awesome soup for her adorable son Miles. It looked so good that I had to make it myself. Honestly, it was one of the best soups that I have ever made!!!! You have to try it. I did not use the pepper and used low fat milk instead of the cream but other than that, I followed Laura’s exact recipe. This was just too good to keep to myself!!! You are going to flip over it!! Bon Appetit!!!!!
Makes approx. 4 servings:
2-3 large Zucchini
1 bunch scallions
1 red pepper
1 medium onion
1/2 pint grape tomatoes
1/2 pint marinara sauce
1/2 cup seasoned croutons or breadcrumbs
1/2 cup olive oil
1/2 cup light cream (optional)
1/2 cup chicken stock
Parmesan and Romano cheese to taste
1/2 stick of butter
Cut Zucchini in half and toss in olive oil..Top with breadcrumbs and bake in the oven for 15-20 minutes at 350.
Melt the butter in a heavy bottom soup pan. Dice the scallions, pepper, onions and tomato (in larger pieces). Add to soup pan and cook at medium heat for 15-20 min. Turn off heat.
Add Zucchini to vegetables and marinara sauce, light cream (if using), chicken stock .
Once it has cooled, blend with a hand blender until desired constancy. Garnish with as much cheese to your taste.