mmmm... brown butter

the simple act of cooking butter until it gets brown is going to blow your mind. you'll be surprised to know it makes already delicious butter even more delicious by bringing out a nutty, sweet aroma. use this technique on green beans, ravioli or even fish. add your favorite fresh herb near the end of the cooking process and you'll add an entirely new layer of flavor.

brown butter asparagus
1 bunch of asparagus, ends trimmed off
4 tbl salted butter

1. add butter to a saute pan. slowly melt butter at medium to low heat. continue this process swirling with a wooden spoon until butter begins to brown (but not burn!) for about 7 minutes. butter should be brown and have a nutty, sweet aroma. turn the heat off.
2. meanwhile bring a pot of water to a bowl. place asparagus in a steam basket over the water and put the top on. steam for about 5 minutes or until tender.
3. place steamed asparagus in the brown butter and toss until coated.

blt pasta salad

somehow bacon continues to make an appearance in my recipes. hmmmm...
i think two summers ago i made this as a "dish to pass" for ummm pretty much everything i was asked to bring a "dish to pass". there's something special about cherry tomatoes in the summer. which reminds me... my friend katie asked me to post about tomatoes and when to use which ones. great question!

cherry or grape tomatoes
best for eating raw or using in salads.

plum or roma tomatoes
best used for sauces because they have less water content.

beefsteak tomatoes
best used on sandwiches

globe tomatoes
the most common variety of tomatoes and what you'll see at the grocery store. they are also known for being more bland.

a little tip! do not store tomatoes in the fridge... the texture and flavor changes.

blt pasta salad

1 lb farfalle or bowtie pasta
1 pint cherry tomatoes, halved
1 lb bacon, cooked and chopped
1 c chopped romaine lettuce or spinach
1 c light mayo
1/2 c milk
1 packet dry ranch dressing

1. cook pasta as directed and chill.
2. combine mayo, milk and ranch dressing packet.
3. combine all ingredients and bring as a "dish to pass"

tortellini pasta salad

this recipe is a tradition at most friend events... showers, baptisms or one year birthday parties (we've surpassed the summers of a bazillion weddings and onto summers of a bazillion kiddo birthday parties) i eat it as a side dish in the summer or as a main course for lunch. yet another recipe with spinach.

tortellini pasta salad
2 bags refrigerated tortellini
6 c fresh spinach
1 pint cherry tomatoes, halved.
1 can artichokes, drained & chopped
4 oz shredded parmesan

dressing:
1/2 c olive oil
1/4 c red wine vinegar
1 envelope italian dressing seasoning

1. cook tortellini as directed on package and cool.
2. mix dressing ingredients.
3. combine all ingredients.

sesame snow peas

absolutely love this recipe. so simple and so delicious. 

sesame snow peas

1 lb snow peas
2 tbl sesame seeds
2 tbl soy sauce
1 tbl sesame oil
1/8 t pepper

1. bring 1/2 cup of water and snow peas to boil. cook peas for 3-4 minutes or until tender.
2. drain water.
3. add remaining ingredients and serve!

chimiccuri & the best potatoes ever

guest blog with kailyn garro

not gonna lie, i think this was the tastiest meal i’ve ever cooked. i normally wouldn’t pat my own back but jake and my good friends, the bartschs, sang praises over this meal. i completed it with a yummy, hearty salad and key lime pie bars. since I’m an amateur blogger - this is my very first time, thanks to miss stacy, I’m going to keep it to two recipes. speaking of stac, thanks for allowing me to be a guest blogger!!
my ever-so-talented husband grilled up some boneless, skinless chicken breasts and strip steaks for this sauce. he liberally salted and peppered each side then threw ‘em on the grill. jake sampled both the chicken and the steak and said the sauce was better on the chicken… but i’ll let you be the judge. to get an idea of how much meat works with this recipe, it calls for 10 ten-ounce strip steaks, but feel free to cut the recipe down if you’re cooking for a smaller crowd. this recipe is packed with flavor and makes a great, fresh summer meal.

chimichurri sauce

¼ c vegetable oil

¼ c EVOO

½ c fresh parsley

½ c chopped cilantro

4-6 roasted red peppers in oil (i used peppers from the antipasti bar but you could also use jarred)

4 cloves of garlic

2 tbl onion

2 tbl fresh squeezed lime juice

2 tsp crushed red pepper flakes

salt and pepper to taste

1. put all ingredients in a food processor and stream in oils. pulse until the mixture is well combined but still thick enough to spoon out.

2. put in the fridge for at least 2-3 hours or overnight. bring to room temperature before serving.
3. spoon over meat and enjoy.

i thought i’d go out of my comfort zone with this recipe, and i’m really glad i did. i don’t eat bacon and rarely eat onions, but i must say, i enjoyed this recipe (minus the bacon that ended up piled on the side of my plate).

grilled potato and onion salad with blue cheese and bacon

1 lb bacon

3 red onions cut in 1-in chunks (so they don’t fall through the grill cracks)

3 ½ lbs small new potatoes, cleaned

½ c mayo

½ lb blue cheese (I used gorgonzola)

salt and pepper

olive oil

1. fry bacon until crisp. let cool and crumble.
2. bring potatoes to a boil in a pot of salted water. simmer for about 5 minutes, just until tender. drain and cut into 1-inch chunks.
3. put potatoes and onion in a large bowl, toss with olive oil and season with salt and pepper. put potatoes and onion on the grill. grill until lightly charred and tender. potatoes may take a few minutes longer than the onion. 
4. mix the mayo, blue cheese and bacon in a large bowl. add the grilled potatoes and onion and toss to coat.

adapted from food & wine