Tag Archives: summer

Wordless Wednesday: So Much Smoke 

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Wordy Wednesday: Beef 2017

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Wordless Wednesday: Baby Blues 

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Summer Panzanella Salad

My Mom and I first had a Panzanella salad a few years ago. It was at an event that took place in the middle of the summer, on a ranch, outside. It was hot and fairly miserable. The thought of eating anything hot was not appetizing at all. This beautiful salad was served before the main course, it was cool, flavorful and downright pretty. We quickly ran home, lurked up a recipe and this has been a staple in our world since. I noticed some recipes don’t include the mozzarella balls, and that is a big mistake. Those little marinaded cheese balls make this salad. It’s my favorite part. And using good balsamic is a must too, something about the sweetness of it really compliments this dish. If you don’t have zucchini, a cucumber can be used instead and you don’t have to grill it.

Sigh, it's so good.

Sigh, it’s so good.

Panzanella Salad

  • 1/2 loaf’s worth of good crusty bread made into croutons (recipe here)
  • 1.5 pounds cherry tomatoes
  • 1 medium zucchini, treated for moisture and lightly grilled (I’ll cover this later)
  • 1 red onion, roughly chopped
  • 1 container (who am I kidding? Use two, it’s the best part!) marinaded mozzarella balls
  • 20 to 25 fresh basil leaves, chiffonade
  • 1/3 cup oil reserved from marinaded mozzarella (or you can use olive oil)
  • 2-3 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste
See the moisture on the top of the zucchini? This step really does make a difference.

See the moisture on the top of the zucchini? This step really does make a difference.

Slice zucchini into rounds and sprinkle with salt. Let sit for 10 minutes, the salt will draw out some of the moisture. Do that for each side of your sliced zucchini. Blotting with towels remove excess salt. I like to grill my zucchini for about 3 minutes on each side or until I get nice grill marks. Cool, and cut into bite sized pieces.

I love this salad because I get to use almost everything from my yarden!

I love this salad because I get to use almost everything from my yarden!

Combine the first 6 ingredients in large mixing bowl. Toss to mix. In a separate bowl mix oil, vinegar, salt and pepper and mustard. Mix well. Pour the vinaigrette over the rest of the salad.

Let chill for 30 minutes before serving.

Pre-dressing

Pre-dressing

Enjoy!!

 

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Wordless Wednesday: Indian Creek 

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Wordless Wednesday: Wall Fire 

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Wordless Wednesday: A Cow Named Floppy Ear 

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Individual No-Bake Ginger Nutella Cheesecake

A couple summers ago, I was obsessed with these. I made them every week, all the neighbors were gifted them, it was slightly ridiculous.  Then I burned out on them, I stopped making them, and honestly, I kinda forgot about them. Until a few days ago, when THE CRAVING came back. I’m posting them here because hopefully I can practice some moderation, not burn myself out on them and remember to make them more often.

Get in my belly!

Get in my belly!

Individual No-Bake Ginger Nutella Cheesecakes

Crust
Gingersnap Cookies (about half of an 10 ounce package)
1.5 tablespoons melted butter

Filling
1 package room temperature cream cheese
1 cup nutella
½ teaspoon running over vanilla extract
1 cup fresh whipped cream (I guess you could use that frozen stuff, but man, really?)

Ginger snaps are better as a crust anyway.

Ginger snaps are better as a crust anyway.

Use your cuisinart to pulverize the ginger snaps. Mix with butter (you might have to use more or less butter) until you get some cohesiveness with your crust. Add about 2 teaspoons of crust into the jar and use the back of a spoon or the mortar from your pestle to tamp it down firmly.

Tamping the crust, this is important! No one likes a loose crust.

Tamping the crust, this is important! No one likes a loose crust.

Meanwhile place the cream cheese, the Nutella and vanilla extract in your stand mixture and mix until blended. Gently fold in the whipped cream. Place the mixture in your jars and garnish with more whipped cream.

I could eat the creamcheese - nutella mixture with a spoon, as is, with no shame.

I could eat the cream cheese – nutella mixture with a spoon, as is, with no shame.

Serve immediately or put a lid on it, hide it under some vegetables in your refrigerator and eat it when no one else is home and won’t judge you.

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Wordless Wednesday: The Secret Lair

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Wordless Wednesday: Sweet Relief 

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