I had lofty blog goals this summer.  With the extra sunlight came this idea that I would suddenly have time to blog at least three times a week.  I penciled this time into my calendar like a good Type A should.  I took photographs of food, and I had good intentions.

But something happened to me this summer.  This Type A gal learned it is okay to let go sometimes.  I started crossing out those blogging times for afternoons at the park or spontaneous playdates.  Instead of deciding which photo was better, I laid on the floor and read Bob the Builder books to Homeslice over and over until we were both half asleep all while my laptop sat on the table turned off for days at a time.

I’m a much more laid back parent than I ever expected to be.  Pregnant me would have laughed at the idea of napping when it felt right rather than at a certain time…or eating whenever we feel like eating.  In my head, I was going to be as Type A of a parent as I was an employee – schedules and routine reign supreme.  Except my parenting life is nothing like that.  It took approximately 20 seconds after Samuel was born for me to realize I was going to be the opposite of everything I thought I would.

While my parenting has always been laid back, my personal obligations have not.  I live and die by to do lists and calendars.  I return library books days before they are due, and I plan our meals down to the tiniest detail.

Except this summer I learned how to be what I’m calling “flexible Type A.”  It has been a long time coming, but these past few months I’ve started to ignore those non-important to do list items.  Who cares if there are toy trains scattered about my living room when I go to bed?  I’d rather use those last few moments of the day reading or chatting with Nathan.  So what if I didn’t write that blog post I’ve been meaning to write?  There are games of toy trucks and stories to be read.

This new found ability to relax {although I am still way more high strung than a lot of people} has leaked into my recipes.  I’ve started to ignore my cookbooks almost completely.  They’ve become a reference for technique rather than a directive.  After years of cooking and slowly backing away from the cookbooks, sometime this summer, it clicked.  I found the confidence to do it myself.  Sometimes I fail {overcooked steak, anyone?} and sometimes I succeed so strongly that I wonder why I haven’t trusted myself all along.

This recipe is one of those times that I succeeded.  I smiled as I pulled my Kitchen Aid meat grinder out of the box {thanks, mom & dad}, and slowly ground my own meat for the first time.  I sat in my kitchen and inhaled the smells as I watched my pans simmer on the stove.  This recipe is a beautiful combination of flavors.  I admittedly am addicted to peach and basil together, but this is just…amazing.

Peach Basil Sirloin Rice
Ingredients:

• 2 sirloin steaks {approximately .75 lbs each}
• 2 peaches
• 1 head of broccoli
• 1 green bell pepper
• 1 basil stem {mine had about 6 leaves on it}
• 2 cups uncooked wild rice
• 1 tbs black pepper
• olive oil
• 1/4 cup white wine vinegar
• 1 tsp olive oil
• 1/4 tsp kosher salt

Directions:

1.  Using a meat grinder, grind the sirloin steaks.  {If you don’t have a meat grinder, either ask your butcher to grind them or just cut them into bite size pieces}.

2.  Heat a little olive oil in a large skillet on medium-low heat.

3.  When the olive oil is warm, add the ground sirloin.  Cook until well done.

4.  Cook the rice according to the package.

5.  Peel and dice the peaches.

6.  In another skillet, add the peaches and cook on medium.  Cover.

7.  Chop the broccoli into small pieces.

8.  Add the broccoli to the peaches and cover.

9.  Dice the green bell pepper.

10.  Add the pepper to the peaches and broccoli and cover.

11.  Dice the basil into small pieces.

12.  To make the sauce, mix the white wine vinegar, olive oil, basil, and kosher salt in a small bowl.  Add to the meat and coat.

13.  Combine all of the ingredients in the pot with the rice.  Toss and heat for a few seconds on low.

14.  Serve.

Grade: A+

Comments:  Peach and basil are a dream combination that I have been playing with all summer.  The two flavors really come together with the flavor of the sirloin steaks in this dish.  The whole thing just screams summer with the vegetables.  It is a much lighter meal than one would expect considering the amount of ingredients, but it is the perfect dish to enjoy on the deck these last few summer nights.

I live in a world where basil is one of the best things about summer.  In my world it goes on everything: salads, hamburgers, pasta salads.  Now?  In jam.

I don’t know where I got the idea.  It is one of those things that pops into my head, and I think “I must make this.  Now.”

Of course I was deep in the throes of recipe testing so it had to wait, but not for long.

This recipe is mostly from an early edition {I believe 1931} of Joy of Cooking.  A cookbook that has made its way through a few kitchens in my mom’s family.  It is finally at home in mine, and I am taking full advantage of it. All I did was add the basil and cinnamon.

Peach Basil Jam {mostly from Joy of Cooking}

Ingredients:

• 2 ripe peaches
• 3/4 cup sugar
• 2 tbs water
• 1 1/2 tsp lemon juice
• 1 medium stem of basil
• 1/2 tsp cinnamon

Directions:

1.  Peel the peaches and cut them into small and medium chunks.

2.  Place the peaches in a medium bowl.

3.  Take the basil and mince it small – as small as you can without it looking like you had no idea what you were doing.

4.  Add the basil and cinnamon to the peaches.

5.  In a small sauepan heat the sugar, water, and syrup on medium heat.  Cook until it turns into a thick syrup.  {about 5 minutes}

6.  Pour the mixture over the peaches.  Let them sit for one hour.

7.  In the same pot you used to make the syrup, cook the mixture on low for about an hour.

8.  Eat right away if you are like me.  If not, store in a glass container with a lid for up to a week.  You could also do the whole canning process, but this recipe doesn’t make enough for that.

 {yes. store-bought bread. We’re leaving on vacation in a few days, and baking bread is the last thing on my mind.  It happens.}

Grade: A-

Comments:  This was way better than I expected.  I added the cinnamon on whim which is why mine is so dark.  If you skip the cinnamon you will have gorgeous orange and green jam.  Although the cinnamon adds a fun little flavor and goes surprisingly well with the basil.  If you are basil obsessed try this before peaches go out of season!

For the past few years I’ve longed to have one item in my kitchen more than any other: a cast iron casserole pot.  Each time I would find one in the store it just wasn’t what I wanted or too expensive.  I searched for used cast iron, and I was left disappointed with what was in my price range.

Fast forward to my trip back to Pennsylvania this month.  My mom, well aware I’ve been on a search forever, showed me an ad for a local shop.  There on the front page sat the piece of cast iron I’d been waiting to go on sale.  At 50% off I knew it was meant to find its home in my kitchen.

The day after we got home I was ready to use it.  I went to the grocery store in the morning, and I made sure to plan a meal that would be amazing in cast iron.

I also decided to use the True Lemon products I was sent last month.  I’ve been a fan of True Lemon for a long time, but I was so excited to see how many other products they offered.  The pink lemonade is to die for.  Really.

This recipe uses the True Lemon Shaker, but you could use any of the True Lemon products.  These products taste so much like the real thing that Nathan asked me where the lemons were.  I’ve been using the packets in my own water and in Samuel’s sippycups for some extra sugar-free flavor in his water.

This chicken is more delicious because of the True Lemon.  So delicious…

Lemon Apple Cast Iron Chicken

Ingredients:

• 4 lb young chicken
• 2 zucchini
• 1 apple
• 2 carrots
• 3 celery stalks
• 2 tbs True Lemon

Directions:

1.  Preheat the oven to 375 degrees.

2.  Grease the cast iron with olive oil.  Make sure you cover the entire casserole.

3.  Remove the innards from the chicken {save for stock if you wish} and place the chicken in the casserole.

4.  Cut the ends off of the celery, and cut the stalks in 1/2″ to 1″ pieces.  Add to the pot.

5.  Slice the zucchini into medium thickness pieces and then cut those in half.  Add to the pot.

6. Peel and cut the carrots into 1″ pieces.  Add to the pot.

{totally forgot to take a picture.}

7.  Slice the apple and cut the slices in half.

8. Toss the apples in the True Lemon crystals.

9.  Stuff the apples inside the chicken.

9.  Place the lid on the pot and cook for at least 2 hours.  {Depending on your chicken it may take 2 1/2 hours.}

10.  Serve!

Grade: A

Comments: The chicken and vegetables were great together.  Whole chickens with veggies is one of my favorite base meals to make.  There are so many ways you can change it up that you almost never repeat an exact combination.  The lemon with the apples was the perfect blend for the chicken.  The flavors really came together to make this an amazing dinner.  I used the leftover chicken in a salad the next day!

Once upon a time I was a vegetarian.  It lasted until college when I started eating chicken and fish.  Then eventually I added red meat to my diet.  Then went back to being a vegetarian for a little while.  Then got pregnant, and I craved chicken and pork.  Now I eat meat, but still not nearly as much.  {Hint: every plate I photograph is always served to Nathan.  My portions are much smaller.}

During my on again/off again relationship with vegetarianism something I’ve never lost my love for is lettuce.  I often enjoy a large bowl of lettuce with salad dressing as a midday snack.  I like it plain.  I’ve been known to just rip leaves off and eat them.

Most importantly, I’ve been known to use lettuce instead of tortillas.  Lettuce is totally underappreciated as a way to hold a wrap together.  While I love tortillas, I think lettuce gives you the opportunity to taste the flavors of the filling more.  It absorbs those delicious vegetable and meat flavors and adds something that a tortillas just can’t.  Not to mention it is healthier {sometimes this matters to me…really}.

Most people use Bibb lettuce for wraps, but I love good ole iceberg.  It’s crunchy.  That matters.  I decided to make Asian wraps for dinner like a month ago {I’m behind here}, and I ditched the idea of a breaded wrap for lettuce.  What a difference.

Sweet and Sour Asian Wraps

Ingredients:

• 3 tbs reduced sodium soy sauce
• 2 tbs rice vinegar
• 1 tsp sugar
• 1 tbs vegetable oil
• 2 chicken breasts
• 1/2 green bell pepper
• 1/2 cucumber
• 1/2 tsp sugar
• 1/4 tsp ground ginger
• 2 cups cooked rice {I used Uncle Ben’s Whole Grain White Rice}
• 6 lettuce leaves

Directions:

1.  Cut the chicken breasts into very small bite-size pieces.

2.  In a large skillet, heat the vegetable oil on medium heat.

3.  Once the oil is very hot, add the cut up chicken.  Cook on medium until well done.

4.  In a small bowl mix 2 tbs of the soy sauce, rice vinegar, and sugar.  Set aside.

5.  Chop the green pepper into bite size pieces.

6.  Add the pepper, 1 tbs soy sauce, and ground ginger to the chicken.  Mix so that the soy sauce is coating the chicken.  Reduce heat to medium-low.

7.  While the chicken and pepper are cooking, make the rice according to the directions on the box.

8.  Chop the cucumber into small pieces.  Set aside.

9.  Wash the lettuce and peel off 6 leaves.

10.  Place a leaf of lettuce on a plate.  Fill with some of the cucumber.

11.  Next add the sauce and some of the chicken and pepper mixture to the lettuce.  Add some rice too.

Grade: B+

Comments:  These were the perfect dinner on what had been a warm night.  Lettuce wraps always feel so appropriate for hot, busy days.  The chicken turned out well, and most shockingly so did the rice.  I usually default to the 90 second rice you cook in the microwave, because I can never cook it right.  However, this rice was perfect, and it was so easy.  These would make a great snack for kids or the perfect food for having guests over.  You could easily add whatever vegetables better suit your taste.

I was provided a coupon for a free box of Uncle Ben’s rice through the Foodbuzz Tastemaker Program.  All opinions and recipes are my own.

{this week’s menu is posted}

Corn on the cob is a summer staple, but it is just as delicious off the cob as it is on.  Fresh corn has the perfect crunch that can’t be found in its frozen or canned counterparts.  It is so sweet, and it just tastes like summer.

Over a week ago I was putting together dinner.  My originally plan had been to just remove the corn from the cob and cook it, but I decided it needed something more.  Something that screamed summer dinners on the deck.  I think I found it.  I can see myself making this over and over again this year.

Corn off the Cob Salad

Ingredients:

• 2 corn cobs
• 4 campari tomatoes
• 1 tbs olive oil
• 1 cup diced mushrooms
• 4 celery stalks
• 1 1/2 tbs lime juice
• 2 tbs BBQ sauce
• 1/4 tsp paparika
• 1/2 tsp cilantro

Directions:

1.  Peel the corn.

2.  Using a knife, remove the corn from the cobs.  Leave in the bowl.

3.  Cut the tomatoes into medium size slices.

4.  In a large skillet, heat the olive oil on medium-high heat.

5.  Once the olive oil is hot, add the mushrooms.  Cook alone for 3-4 minutes.

6.  While the mushrooms are cooking, chop the celery.

7.  Add the celery to the skillet.  Cook for another 3-4 minutes.

8.  In the bowl with the corn, add the tomatoes, BBQ sauce, paparika, and cilantro.  Mix well.

9.  Add the corn mixture to the skillet.  Cook for 5-6 minutes mixing often.

10.  Serve!

Grade: B+

Comments:  This is the perfect blend of summer flavors.  It would be a great side dish at a picnic event or large function.  While we ate it warm, it would definitely be good cold, and that is how I ate the leftovers the next day.  If you are looking for more vegetables I would add bell peppers, carrots, onions, squash, or anything else that is heavenly in the summer.  This side dish would go great with any hamburger or hot dog!

Before we get to this delightful little recipe…

Yesterday we took Samuel for his first haircut.  His hair was L.O.N.G.  Part of the front was hanging down past his nose.  We just had the girl trim it a little, and now he looks like a little boy and not a baby.  I may have {read: did} take about 30 pictures and record it. 

Here he is before his first haircut playing in the special firetruck chair.

Here he is after.  Still playing in the chair.  He was so good the entire time, and he just wanted to “drive” the truck.  He didn’t care at all that someone had scissors near his face.

Sigh.

Before we got his haircut yesterday I took cupcakes into Nathan’s office.  One of his coworkers was celebrating her birthday, and there is no person more suited to these little treats.  She’s a fun girl who we regularly meet on the patio of a Mexican place close to their office.  I had told her I’d make her birthday treats, and when this idea popped into my head I just knew it was the way to go.

I skipped the alcohol on these, but you could definitely dump in a shot or two of tequila.  They would be delicious.

Margarita Cupcakes {adapted from AllRecipes.com}

Ingredients:

for the cake:

• 2 1/4 cups homemade cake mix
• 3 egg whites
• 1 can of frozen lime margarita mix {make sure you let it sit out about 15 minutes before using}
• 2 tbs vegetable oil
• 1 1/2 tbs lime juice

for the icing:

• 1 8 oz package of cream cheese {let it sit out for a bit}
• 1 stick softened butter
• 1 tsp lime juice
• 5 1/2 cups powdered sugar
• green food coloring
• green sugar sprinkles

Directions:

1.  Preheat the oven to 350 degrees.  Fill a cupcake pan with liners. {Note: this makes about 18 cupcakes, so you may have to do this in shifts depending how large your cupcake pan is.}

2.  In the bowl of a mixer, add cake mix, egg whites, margarita mix, vegetable oil, and lime juice.  Blend until well mixed.  This is a pretty thin batter so don’t be shocked if it looks watery.

3.  Pour into the cupcake liners.  I did about 1/4 cup in each one.

4.  Cook for 30 minutes.

5.  Let cool completely. {I let cool about 12 hours…mostly out of laziness.}

6.  To make the icing, add the butter and cream cheese to the mixer.

7.  Mix the cream cheese and butter on medium speed until well blended.

8.  Add the powdered sugar very slowly.  Maybe 1/2 cup at a time.  Wait about 15 seconds between each pour.  You don’t want to over do it {or make a mess by having powdered sugar go everywhere…trust me.}

9.  Add just a little bit of green food coloring to the completely mixed icing.  Mix on low speed.  You want it to look very pale green.

10.  To ice the cupcakes: using whichever icing tip you want {I used a Wilton 22} make a circle around the outer edge of the cupcake.

11.  Pour a lot of green sprinkles on a plate. 

12.  Carefully roll the cupcake, icing side down, in the sprinkles.  You want it to look something like the salted rim of a margarita glass.

13.  Using your icing bag again, fill in the rest of the top of the cupcake.  Repeat for each cupcake.

14.  Try to eat only one.

Grade: A

Comments:  These taste just like a lime margarita.  There is definitely a very lime-y taste to them, so if lime isn’t quite your thing you may want to swap out for strawberries or some other flavor.  You could also cut out the lime juice in the cupcakes and just use the margarita mix.  This is the perfect treat for Cinco de Mayo tomorrow, so get baking! {or really any time of year…margaritas are always good}

The 80+ degree weather in Georgia these past few weeks has me thinking summer even though we’re just a month into spring.  I’ve been ready to play with summer fruits for over a month now, and I decided to throw all caution to the wind and get to work.

I’ve mostly decided to stop baking from now until September unless necessary {ie. bread, Samuel’s birthday cake, etc}.  In between the heat from the oven and the fact butter now costs a kajillion dollars a pound, I have no interest in baking chocolate chip cookies for fun. 

These little snack cakes are what I would call divine.  Lime is one of my favorite summer flavors {I’m a gin & tonic kind of girl}, and I try to work it into as many things as I can once the warm weather hits.  It is refreshing and adds just the kick needed to make boring dishes not boring.

This is a fun little recipe, because you prep it in the pan you’ll use to cook it.  I enjoyed not having a million bowls to wash when I was done.  I only had to make the icing in my mixer.

Confession: this recipe is adapted from the inside of a margarine box.  I don’t even want to talk about the fact I had to buy margarine and not butter to stay in my weekly grocery budget.  It made me weep inside.  I have never bought margarine before this past week.  Butter for life.  It will never happen again.

Lime Snack Cakes {adapted from Land O Lakes margarine box}

Ingredients:

• 1 1/4 cups all purpose flour
• 1 cup sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 1/2 tsp lime juice
• 1/4 cup butter {I had 1/2 stick left so I used it instead of the margarine I bought}
• 3/4 cup milk

for the glaze:

• 3/4 cup powdered sugar
• 1 tbs melted margarine
• 3 tsp lime juice

Directions:

1.  Preheat the oven to 350 degrees.

2.  Lightly grease an 8″ baking pan.

3.  In the pan mix the flour, sugar, baking powder, and salt. 

4.  Make two indentations in the mixture and set aside.

5.  In a small bowl, mix the egg and lime juice.

6.  Melt the margarine in the microwave for 30ish seconds.

7.  In one of the indentations pour the egg mixture.  In the other pour the margarine.

8.  Pour the milk over the entire mixture.  Mix it all together well.  There will be some lumps.

9.  Cook for 30 minutes.  Check to make sure it is done using a toothpick.

10.  Let the cake cool for 3-4 hours before putting on the glaze.

11.  To make the glaze mix the powdered sugar, margarine, and lime juice in the mixer until well blended.

12.  Pour the glaze on top of the cake and spread.

13.  Eat that deliciousness.

Grade: A-

Comments:  Shockingly good.  I made this for Nathan to take to work, but I snuck a piece before I gave it all away.  It was refreshing, but I wish I had put more lime in the actually cake.  The cake itself was light but not as flavorful as I had hoped.  The glaze, however, was divine.  I want to pour it on all of my food.

Back in November, Ethan posted a recipe for homemade ketchup.  I filed it away and decided I would make it eventually.  It sounded good, but leeks aren’t something I typically keep around so I couldn’t just make it on a whim.

Fast forward to this past weekend.  I was making fried potatoes when I realized we had no ketchup.  I flipped over to Ethan’s recipe, and I realized I didn’t have most of the ingredients to make it.  So I decided to just try to make my own up as I went along, and so I did.

This turned out to be a pretty good first run.  I definitely think it will take a few more times to get the recipe perfected, but it is a good start.

Homemade Ketchup

Ingredients:

• 1/2 cup diced canned tomatoes
• 1 cup water
• 1/2 tbs oregano
• 1/2 tbs olive oil
• 1/2 tsp paprika

Directions:

1.  In a medium saucepan, mix the tomatoes and water.  Bring to a boil then return to a simmer until liquid is half gone.

2.  When the tomatoes are done simmering add the spices and olive oil.  Mix until well blended.

3.  Transfer the mixture to the blender.

4.  Puree until smooth.  About 3 minutes.

5.  Pour the mixture back into the saucepan.  Simmer for about 5 minutes on medium – low heat.

6.  Place a paper towel over a strainer.

7.  Push the mixture against the paper towel to remove the excess liquid. {I used another paper towel so that my hands weren’t covered in tomato.}

8.  Use the ketchup for dipping or topping!

Grade: B

Comments: Like I said, this is definitely a good base for a homemade ketchup.  It needs more flavor, and I probably should have added some sugar.  That said, it was so easy to make that I don’t know if I’ll ever buy store ketchup again.  I was able to make it while dinner was cooking, and it was done at the exact same time.  If you are going to make a large batch of homemade ketchup I recommend keeping it in a glass jar in the fridge, but for no more than 7-10 days.

I realize Cobb Salad is a pretty basic food, but I was talking to my friend Jackie, and she said she had no idea how to make it healthier.  She was struggling to keep the flavor and the heartiness of it without all of the calories.

I took that as a challenge.

Cobb Salad {my recipe}

Ingredients:

• 3/4 head of lettuce
• 3 slices turkey bacon
• 2 eggs
• 4 stalks of celery
• 2 tomatoes
• 1 tbs pepper
• 1/4 lb swiss cheese

Directions:

1. In a medium skillet, cook the turkey bacon on medium until well done.
2. In a medium pot, hard-boil the eggs.
3. Chop the head of lettuce into small pieces.  Put in a large salad bowl.
4. Slice the tomatoes into small pieces.  Add to the salad bowl.
5. Chop the celery.  Add to the salad bowl.
6. Slice the swiss cheese.  I kept mine in longer slices, but you could cut the slices in half.  Add to the salad bowl.
7. Once the bacon is done, wait 5 minutes for it to cool.  Then slice it into small bite-size pieces.  Add to the salad bowl.
8. After the hard boiled eggs are done, peel and set aside for a few minutes.  Then cut them into small pieces either using a knife or an egg cutter.  Add to the bowl.
9. Top with your favorite dressing!

Grade: A-

Comments: Not bad!  We both loved it, and one serving was enough to keep me full the rest of the evening.  Nathan took the leftovers for lunch the next day.  It was just the right amount of food without being a “too loaded” salad.  I like lettuce heavy salads, and this worked out perfectly.  The only thing I wish I had done differently was to add green bell peppers.  I had some, and I have no idea why I didn’t.

{This week’s menu is posted.}

What a day!  Things started early for Samuel and I {like 5:45 AM early}.  We had a lot to do including taking the car in for a new turn signal & a haircut for me.  I’d been growing my hair out, because for some reason in my mind I thought having long hair would be easier to manage with a newborn.  Ponytail & go!  Except I got sick of the ponytail, and I realized I had NO idea what else I could do to it.  I’ve had long hair about 3 times in my life: once in college, when I was getting married, and now.  So I’m sporting a bob…basically the same haircut I had circa 2005-2006 {I change my haircuts a lot}.

After we got all of our errands done, we headed home, changed into running clothes, and got a good five  miles in before dinner.  Thankfully the heat wasn’t too bad even though the humidity was awful.  I’m just grateful to be running again!

Anyway, food.

I was looking through a very old copy of Better Homes & Garden a few weeks ago, and stumbled across a recipe similar to this.  Last week I was on a mission to use everything in our freezer.  Sometimes I go through these modes where I decide that our “backup food” needs to be gone.  See, I buy one or two extra things a month so that if something comes up or a recipe goes wrong we have something to eat.  The most common backup items: chicken and pasta.  This recipe called for the chicken.

Chicken Sandwiches {my recipe, but inspired by Better Homes & Garden magazine – 2007}

Ingredients:

• 2 chicken breasts
• 2 portabello mushrooms
• 4 slices demi french bread
• 8 oz reduced fat cream cheese
• 2 tbs honey mustard
• olive oil

Directions:

1. In a medium skillet, heat olive oil on medium high.
2. In a large skillet, heat olive oil on medium high.
3. In the medium skillet, place the chicken breasts and cover.  Cook thoroughly.
4. Remove the stems from the mushrooms, and place them in the large skillet.  Cook until the mushrooms are soft {about 10 minutes – flip halfway}.
5. Meanwhile, in a small dish mix the cream cheese and honey mustard thoroughly.
6. Cut the bread into four pieces & toast.
7. Spread the cream cheese mixture on the toasted bread.  Top with chicken and mushroom!

Grade: B+

Comments: This was a different twist on the grilled sandwich.  I loved the cream cheese and honey mustard combo!  It definitely worked out in our favor.  Oh, and portobello mushrooms make everything delicious.  My only suggestion is to make sure you don’t over toast the bread.  Just a light toasting is plenty!