Tag: Summer Recipes

Pickle-Lemonade ft Homemade Pickle Vodka

Categories Recipes1 Comment on Pickle-Lemonade ft Homemade Pickle Vodka

I’m going to share this recipe with you, and some of you are going to respond with, “Ew pickle lemonade, that sounds so gross!” To which I’ll respond, “no one asked your opinion, go be a hater elsewhere.” I originally saw this glorious combo from NYT cooking and I had to give it a try. I made the virgin option first, and it was DELICIOUS, so I thought, why not spice it up and add some vodka? To take it a step further, I wanted to make my own pickle vodka. It is incredibly versatile, adding it to Bloody Marys and other delightful cocktails. Obviously, you can skip making the pickle vodka and buying your own, but why would you want to do that?

Ingredients

Pickle Vodka

  • 3 Cups Vodka [it should be Tito’s]
  • 1 Cup Dill Pickle Juice
  • 3 Dill Pickles
  • Large Mason Jar
  • Lemonade

Let’s Get Mixin’

In a large mason jar combine your vodka + dill pickle juice + dill pickles. Tightly seal, shake the jar and place in a cool, dark space for 5 days. Patience is a virtue.

After 5 days, it’s time to start mixing!

In a cold shaker, add in ice + pickle vodka + lemonade and shake well. Strain into a glass with ice cubes and garnish with a pickle [preferably one that was soaking in the pickle vodka].

Enjoy!

Made with love,

Hannah

California Roll Cucumber Salad

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I like the idea of ‘deconstructed’ recipes, and I was intrigued by this ‘California roll’ cucumber salad on TikTok [@NutritionBabe]. I made mine differently, keeping the avocado on the side so it didn’t get brown and yucky when I meal-prepped. I highly recommend trying this recipe, as it is SO delicious and perfect for weekday lunches/dinners!

Ingredients

  • 1 Cucumber, finely sliced
  • 1 Package Imitation Crab, shredded
  • 1 Avocado, sliced
  • 2 TSP Sesame Oil
  • 2 TBSP Kewpie Mayo or whatever mayo you have at home
  • 1 TSP Rice Wine Vinegar
  • Cooked Rice

Let’s Get Cooking

Prep all your ingredients and grab a large bowl.

Combine the shredded imitation crab + sliced cucumber + 2 TSP Sesame Oil + 1 TSP Rice Wine Vinegar + 2 TBSP Kewpie Mayo in a large bowl. Mix well to make sure everything is evenly coated.

Plate up the salad with some cooked rice + sliced avocado. Feel free to top with some sesame seeds as well & enjoy!

Easy peasy!

Made with Love,

Hannah

Blueberry & Lemon Pancake Bites

Categories Recipes4 Comments on Blueberry & Lemon Pancake Bites

I am a sucker for a lemon + blueberry combo, as we well know by the multitude of recipes I have using those two ingredients. This recipe is perfect for weekly breakfast meal prep, using one large bowl to mix up the ingredients. These also do well in the freezer for up to about 3 months.

Ingredients

  • 2 Cups Protein Pancake mix
  • 1 Cup blueberries
  • 1 Lemon, zested and juiced
  • 2 Cups milk
  • 2 Eggs
  • 1/4 Cup Honey
  • 1 TBSP Vanilla

Let’s Get Baking

Preheat the oven to 400F.

In a large bowl combine the pancake mix + milk + eggs + honey + vanilla and stir until combined. Add in the lemon zest + lemon juice + blueberries and gently stir until mixed in.

Line a muffin pan with paper and pour the mixture into individual cups.

Bake for 25 minutes, remove from heat and allow to cool.

Store in an air-tight container in the fridge if they are going to be immediately eaten, or freeze up to 3 months.

Made with Love,

Hannah

Claire Saffitz’s Rhubarb Cake

Categories Desserts, Recipes3 Comments on Claire Saffitz’s Rhubarb Cake

SUMMER = RHUBARB SZN!

I’m new to this rhubarb game, but from what I know of it, rhubarb can be tart, which is right up my alley. My mom and I were invited up to Maine to celebrate her friend’s husband’s birthday. I was digging through my cookbooks to figure out something good to bake and BAM, I come across this recipe from our girl Claire. As we know I love a recipe that features seasonal produce and so when I saw a rhubarb cake I was in! It is absolutely delicious, sweet and tart, and incredibly moist. Claire notes to bake this cake longer than you think & I totally agree, I would have baked mine an additional 10 minutes. For the life of me I could not find Demerara sugar that she calls for so I just used regular sugar.

Ingredients

You will need an 4 1/2 x 8 1/2 in loaf pan

  • 1 LB (454g) Rhubarb Stalks
  • 1/2 TSP Baking Soda
  • Butter & Demerara Sugar for the pan
  • 1 3/4 (228g) Cups All Purpose Flour
  • 2 1/2 TSP Baking Powder
  • 3/4 TSP Salt
  • 1 1/4 Cup Granulated Sugar
  • 1 Stick Unsalted Butter, melted and cooled
  • 2 Large Eggs
  • 1 1/2 TSP Orange, finely grated
  • 1/3 Cup Plain Whole-Milk Greek Yogurt
  • 1 TSP Vanilla Extract
  • Demerara Sugar for sprinkling on top [I used regular sugar]

Let’s Get Baking

Preheat the oven to 350F and coat the pan with butter. Line with parchment paper and sprinkle sugar on the bottom.

Choose the thinnest rhubarb stalks, or trim accordingly, making about 4-5 pieces that are about 8 1/2 in in length. Set these pieces aside.

Chop up the remaining rhubarb into 1/2 in pieces. Transfer 227g into a small sauce pan and set aside the remaining 113g to fold into the batter later.

Add 1 TBSP water to the saucepan and cook the chopped rhubarb over MED heat, stirring often and mashing with the back of a wooden spoon, until the pieces have broken down. Claire notes the mixture should begin to resemble applesauce, which will take about 5-7 minutes. Remove from heat and set aside to cool. Once the mixture is cooled, stir in the baking soda, it will bubble and turn a grayish color which is normal! Set mixture aside.

In a medium bowl, whisk the flour + baking powder + salt, set aside.

In a large mixing bowl, whisk together the granulated sugar + melted butter + eggs + orange zest. Whisk in the yogurt, vanilla, and rhubarb mush until smooth. Scrape the bowl as needed until all the dry ingredients disappear. Switch to a flexible spatula and fold in the remaining 113g of chopped rhubarb into the batter.

Scrape the batter into the prepared pan and smooth the top. Place the reserved rhubarb stalks over the top of the batter in parallel lines. Sprinkle with Demerara sugar [ or regular sugar] and bake for 60 minutes. Reduce the temp tp 325F and cook for an additional 30-40 minutes or until the cake tester comes out clean. Tent the top with foil if it starts to get too brown.

Let cool for 20 minutes in the pan before removing it from the pan and letting it cool completely.

If you’re a rhubarb person, trust me you’ll love this!

Made with Love,

Hannah

Lemon Pasta with Shrimp & Kale

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I’ve been on a Kale kick recently, it’s such an easy green to add to so many dishes. It may also be because I am trying to find any recipe to convert my coworker into a kale lover. Though I did not sway her with this dish from Chenee Today, it is the perfect summer pasta dish. It’s bright and spicy with lemon and red pepper flakes, along with the zest shrimp, ugh so good!

Ingredients

  • 5 TBSP Olive Oil, divided
  • 3 Green onions, whites diced
  • 3 Garlic Cloves, diced
  • 2 Cups Kale, stems removed
  • 1/3 Cup White Wine
  • Pasta of your Choice
  • 1LB Raw Shrimp
  • 3 TBSP + 1 TBSP Lemon Juice
  • 3 TBSP Unsalted Butter
  • 1/2 Cup Parmesan Cheese
  • 1 TBSP Red Pepper Flakes

Let’s Get Cooking

Place the deveined shrimp in a small bowl, add the 1 TBSP lemon juice + salt + pepper and let sit in the fridge.

In a large pan add 2 TBSP of olive oil and saute the garlic and whites of the green onion, salt and cook for 1 minute.

Add in Kale + White Wine + 2 TBSP Red Pepper Flakes and cook until kale is tender. Transfer into a separate bowl.

While the kale is cooking, cook your pasta according to the package directions.

Grab the shrimp from the fridge and pat dry. Season again with salt and pepper.

Add 3 TBSP of olive oil to the same large pan you cooked the kale in. Add the shrimp + lemon juice + 1 TSP Red Pepper Flakes. Cook 1 minute and flip.

Flip the shrimp and add butter, cook for another minute. Add in cooked kale + parmesan cheese. Stir together and then add in cooked pasta.

Top with additional red pepper flakes if needed.

Made with Love,

Hannah

Rachel’s Green Beans with Dill

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Another recipe from the MASSIVE New York Times Cookbook. This cookbook has come in handy a few times. I love the variety of recipes and how quick and easy some of them are. I made this dish as a side to some Honey-Mustard Salmon I had this week. The dish is quick and easy and I recommend fresh dill.

Ingredients

  • Sea Salt
  • 4 Large Handfuls of Green Beans, trimmed
  • 2 TBSP Unsalted Butter
  • 2-3 TBSP Chopped Dill, I event went for 3 1/2 TBSP, I love dill
  • Fresh Cracked Black Pepper

Let’s Get Cooking

Fill a pot with water, season with salt, and bring to a boil.

Drop in the green beans in the water and cook for about 4 minutes or until tender. Drain the green beans.

Put the green beans back into the pot. Add in the butter + dill + pepper. Mix well over low heat.

Season with salt and transfer to a serving bowl. Top with more dill if desired.

Enjoy!

Made with Love,

Hannah

Grandma A’s Pepperoni Rolls

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My grandma Alexander made comfort food right, her cheesy potatoes, UNMATCHED, her pepperoni rolls, OUT OF THIS WORLD. The rolls had this sweet dough paired with the salty pepperoni and mozzarella. After she died I haven’t had them, I kept trying to re-create the recipe but I wasn’t getting it right. Finally, I hear that my aunt has my grandmother’s recipe, IN HER HANDWRITING, which was just absolutely amazing. It was awesome to see her hand-writing and make her recipe, and it turn out just like she used to make. Pulling one out of the fridge and putting it in the microwave brought back all these memories of Christmas time with my cousins and eating like 8 pepperoni rolls. It’s things like that, those memories, that remind us what cooking and sharing food is all about. This recipe makes about 40 pepperoni rolls

Ingredients

  • 15 Cups Flour (I used Bread Flour)
  • 1 1/2 to 1 3/4 Cups Sugar
  • 1 Cup Vegetable Oil
  • 5 Cups Warm Water
  • 1 TBSP Salt
  • 2 Packets Dry Yeast
  • Pepperoni – 5 bags
  • Mozzarella – 3 bags

Let’s Get Cooking

Mix the packets of yeast in 4 cups of warm water. wait about 15 minutes or until the yeast becomes bubbly.

Combine the flour + sugar + oil + salt + remaining 1 Cup of water + bubbly yeast. Mix until there are no dry flour spots.

You’re going to proof the dough twice. Once for about an hour and a half, cover with a damp towel and set aside, I like to put the bowl in an unheated oven.

After an hour check the dough, gently knock it down, not all the way as to not let all the air out. Cover again and let proof for another hour.

  • FIRST PROOF
  • SECOND PROOF

After proofing, preheat the oven to 350F

Once the dough is ready, take a small/medium sized piece of dough (all depends on how big of a roll you want) and make it into an oval shape, or roll it out, whatever you find easier.

Place the pepperoni on the dough, then top with cheese, LOTS.

Roll up the dough and place on a baking sheet, seam side down. Place into the oven and bake for 15-20 minutes.

Once baked you can store in freezer bags and microwave when ready to eat.

Made with Love from Grandma & I,

Hannah

Anthony Bourdain’s Saffron Risotto

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I know I’ve said it before, risotto is all about patience. So if you don’t have patience, don’t make it; if you’re working on your patience maybe give it a try. There’s nothing daunting about risotto, it’s just time consuming. Anthony’s recipe focuses on simple ingredients to make excellent side dish, or for me, a main course.

Ingredients

  • 1 1/2 Quarts Chicken Stock
  • Generous pinch of Saffron Threads
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Small Yellow Onion, peeled and finely diced
  • 1 1/2 Cups Carnaroli Rice, or sushi rice, it’s all the same small grain
  • 1/2 Cups Dry White Wine, like a Sauvignon Blanc, Pinot Grigio, Pinot Noir
  • 4 TBSP Cold Unsalted Butter, cut into small chunks
  • 1/2 Cup Finely grated Parmigiano-Reggiano Cheese
  • Salt to taste

Let’s Get Cooking

Pour half the stock into small pot and add in the saffron threads. Bring to a low simmer over med-low heat.

In another medium pot, heat up the oil over med-low heat and add in the onion. Stir to coat the onions in the oil and cook until they are soft, but not browned, about 5 min. Stir in the rice and increase the heat to med-high heat. Cook about 3-4 min, until the rice smells toasty. Decrease the heat to med-low and add in the wine, stir until the wine is absorbed and the smell has cooked off.

One ladle at a time, add in the saffron infused stock, stirring the rice as it becomes absorbed. Once all the saffron stock has been added, heat the remaining stock in the same pot and use for the rice. Taste the rice for doneness, it should be tender and cooked through.

Beat in the butter and cheese into the hot rice mixture with a wooden spoon. Season with salt & enjoy!

Made with Love,

Hannah

Greek Pasta Salad

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I think some of the best recipes come from scavenging in your fridge. I needed some lunches for the week but did not feel like going grocery shopping. I had a lot of different individual items so figured why not throw it into a pasta salad; that always ends up turning out well. Here is my little creation, I don’t know how greek it really is, but that’s the name I came up with.

Ingredients

  • 1/2 Cup Cherry/Grape Tomatos, quartered
  • 2 Cups Spinach
  • 1/2 Cup Olives, halved, Kalamata or Green
  • 2 Cups Cooked Rotini
  • 1/4 Cup Olive Oil
  • 1/4 Cup Feta Cheese
  • Salt + Pepper

Let’s Get Cooking

Cook the noodles per package instruction, make sure you cook it al dente.

Prep the rest of your ingredients.

Grab a large bowl and place spinach on the bottom, then pour the cook pasta over top, add in the olives + tomatoes + feta cheese + olive oil and toss. This allows the spinach to slightly cook due to the warm pasta.

Season with salt + pepper and enjoy!

Have for your weekly lunches or for a quick pasta side dish.

Made with Love,

Hannah

Quick Shrimp Po Boy

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Another improvised recipe? You betcha it is! I had some frozen shrimp and hot dog buns in the freezer along with some beautiful lettuce from the garden and this is what we ended up with. A delicious classic. Of course I don’t have anything measured exactly, respect my creative space please.

Ingredients

  • 3-4 Shrimp, fresh or frozen
  • Hot Dog Buns, toasted
  • Lettuce
  • Tomato, sliced
  • 1/4 Cup Mayo
  • 2 TBSP Sriracha
  • Cumin
  • Chili Powder
  • Corn Meal
  • Flour

Ingredients

Mix together enough flour+ corn meal+ salt + pepper+ chili powder + cumin to coat the shrimp.

In a large pan, heat up a thin layer of oil. Once the oil is hot, place in the coated shrimp. Cook about 2-3 min each side. The corn meal should crisp up and begin to brown. Once cooked, remove the shrimp and place on a paper towel.

While the shrimp is cooling down, mix together about 1/4 cup mayo with about 2 TBSP of sriracha.

Take the toasted bun, place lettuce, tomato, shrimp, and top off with the sriracha mayo.

Always Hungry,

Hannah