strawberry lemonade popsicles

i have no idea how i came across this blog but it's pretty fantastic. www.bargainshoppermom.com. she does frequent product promotion and recently featured the zipzicle- a bpa- free, zip-sealed popsicle mold. blew. my. mind. better yet, they're cheap! 

i've tricked my kid into thinking anything frozen in the shape of a popsicle is a treat- even if it's a greek yogurt tube or in this case, pureed fruit. so happy treat-tricking the last few days of summer!

strawberry lemonade popsicles

2 c strawberries, hulled

1 tsp lemon zest

1 1/2 c lemonade

8 zipzicle bags

1. puree strawberries and lemon zest in a food processor or blender.

2. combine strawberry puree with lemonade and pour into zipzicle bags using a funnel or kitchen baster.

3. place in an upright container and freeze.

pesto

is there anything better than fresh pesto? i think not. it's such a complex and fresh flavor, you would think it's difficult to make. my friends, it doesn't get any simpler than this. it's literally basil, garlic, walnuts (sometimes you'll see a pine nut variation), parmesan cheese, lemon juice and olive oil. you can toss it with pasta, throw it on top of a grilled chicken breast. spread it on a sandwich or put in a soup. and you can freeze it to use later.
love, love, love.

pesto
3 c fresh basil, (2 oz)
3 tbl walnuts
3 tbl grated parmesan
2 garlic cloves
1 tbl lemon juice
salt & pepper
1/4 c olive oil

1. combine first seven ingredients in food processor streaming olive oil in slowly.
2. that's seriously it... seriously.

comfort meatballs

my coworker has been talking up the "pioneer woman" for some time- a city girl who fell in love with a cowboy and now lives in oklahoma on a ranch. (yeesh) she has a cookbook, a blog and some mighty fine looking recipes. i gave this cowgirl a shot and made her comfort meatballs. definitely not an italian recipe. the meatballs are made with beef and oatmeal- sounds bizarre but very yummy. i served with egg noodles, but you could always serve with mashed potatoes.

comfort meatballs

1 1/2 lb ground sirloin
3/4 c quick oats
1 c milk
3 tbl minced onion
1 1/2 tsp salt
black pepper
4 tbl canola oil
1/2 c flour

sauce
1 c ketchup
2 tbl sugar
3 tbl distilled white vinegar
2 tbl worcestershire
4 tbl minced onion

1. combine beef, oats, milk, onion, salt & pepper in a bowl.
2. roll meat into tablespoon size balls, place on a cookie sheet and refrigerate for 30 min.
3. dredge meatballs in flour. heat canola oil in pan and brown meatballs until light brown. place in a glass baking dish.
4. combine all sauce ingredients and pour over meatballs.
5. bake meatballs at 350 degrees for 45 min.

adapted from ree drummond

rosemary chicken burgers

how sweet it is. thank you yet again, giada, for this amazing recipe. i added a bit of lemon juice which really made a difference. top with spinach or arugula.
p.s. my daughter gobbled this sucker right up so i would consider this very "kid friendly"

rosemary chicken burgers

mayo
1 cup light mayo
1/4 cup chopped fresh rosemary leaves
1 clove garlic, minced
2 tbl fresh lemon juice

burgers
1 lb ground chicken
1/2 tsp sea salt
1/4 tsp ground black pepper
4 buns

1. combine mayo ingredients.
2. combine burger ingredients and add half of the mayo mixture. form into 4 patties and place on a plate. place plate in freezer for 15-20 minutes making it easier to work with.
3. grill burgers at med-high heat on grill for 7 minutes on each side. toast buns for 3 minutes on grill.
4. spread mayo mixture on the the tops of toasted buns. place chicken on bottom half and top with spinach or arugula.

adapted from giada de laurentiis

veggie burgers

summer.... it's almost here... or is it? dear god, it better be.
i believe we made this veggie burger once a week all summer long last year. huge fan. lots of ingredients in this recipe, but it's worth it. they are freezable katie!
don't grill them because they'll fall apart. it's best to cook in a saute pan.
we serve with salsa on top and oven sweet potato fries on the side.
i can smell my patio.

veggie burgers

2 tbl olive oil
1/4 c diced red onion
2 diced jalepenos, deseeded
1/4 c diced red pepper
1 1/2 tsp minced garlic
1/4 c diced artichokes
1 can black beans
1 can cannelini beans
1/2 c quaker oats
3 tbl bread crumbs
1/2 tsp celery salt
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp dried sage
1 tsp dried oregano
3 tbl chopped parsley
1/2 t red chili flakes
1/2 t cumin
1 egg

1. saute onion, red pepper, jalepeno, garlic and artichokes in 1 tbl olive oil until soft. (5-10 min)
2. combine sauted veggies with remainder ingredients. use your hands to "mush" together breaking up beans and creating a moist texture.
3. form patties and freeze for 20 minutes to better form patties.
4. saute in remainder olive oil until brown on each side.

 

adapted from guy fieri

black beans

black beans are by far one of the tastiest things to cook with. packed with fiber and known to lower cholesterol. wowza. not to mention a must for meatless monday recipes. i have to admit i'm somewhat of a newbie to the bean. i think it all comes down to whether or not your mom put beans in her chili. well, my mom didn't. my childhood feel cheated.
i digress.
so there's this supposed big game happening tomorrow that i thought this recipe would compliment. see for yourself.

black bean soup

1 tbl olive oil
1 large red onion, diced
1 green pepper, diced
1 red pepper, diced
4 garlic cloves, minced
4 tsp ground cumin
1 16 oz pkg dried black beans
1 14 oz can crushed tomatoes
1 tbl chopped chipotle chiles from a can (deseed!!!)
7 c hot water
2 tbl fresh lime juice
2 tsp salt
1/2 tsp black pepper
handful of chopped parsley

1. heat olive oil in a skillet and add peppers and onions. saute until beginning to brown (about 8 min). add garlic and cumin. cook for one minute.

2. transfer to a slow cooker. add beans, chipotles, tomatoes and water. cook on high for 3 1/2 hours or until beans are tender.

3. transfer 2 cups of bean mixture to a blender or food processor and puree. return puree to slow cooker. stir in lime juice, parsley, salt and pepper.

4. serve with a dollop of sour cream and crusty bread on the side for dipping!

adapted from Bon Appetit