Coffee-Chipotle Pulled Pork

Hands down, my favorite weeknight recipes lately are things I can cook once and enjoy for a few meals. Even if it means spending more time and/or effort initially, it's totally worth it to me to have a few nights off from dinner duty. We're really not too picky about leftovers here, but it's definitely a bonus if the dish is just as good on days two and three as it was on the first. When I'm trying to decide on something that checks all these boxes, pulled pork is pretty much the go-to every time. It's super versatile - I've made it in my slow cooker, in the oven and even smoked it (more on that another day), and it never disappoints.



Here, the pork is coated with a dry rub that includes, among other things, brown sugar, coffee, and chipotle powder. After a night in the fridge, it's cooked low and slow all day in the oven. The method itself was new to me - there's no liquid added to the pot along with the pork, and the pot is left uncovered as the pork cooks. My fears of dry pork were unfounded; the inside was as juicy as any recipe I've made, and bonus - a really flavorful crust developed on the outside. Once it's shredded the pork is tossed with a smoky chipotle barbecue sauce. At that point, the aroma was so intoxicating it became a test of my willpower not to sneak a bite every time I walked through the kitchen.

We served the pork on the softest, most fluffy homemade rolls I've ever had in my life. I'm seriously in love - so excited to tell you about them later this week! As for the leftovers, I popped them in a disposable aluminum pan, covered it with foil and reheated in a low oven (200 or 250 F) until warmed through. So easy, and in a side-by-side taste test, I would never have been able to separate the leftovers from the pork we ate on the first night.

Coffee-Chipotle Pulled Pork
slightly adapted from Homesick Texan

4 lb boneless pork butt
canola oil (for cooking)

Coffee-Chipotle Rub
1/4 cup packed light brown sugar
2 tablespoons black pepper
2 tablespoons finely ground dark coffee (I used instant)
2 tablespoons paprika
1 tablespoon salt
1 1/2 teaspoons chipotle powder
1/2 teaspoon garlic powder
1 teaspoon ground cinnamon
1 teaspoon cumin
1 teaspoon allspice

Chipotle Barbecue Sauce
1 teaspoon canola oil
1/2 cup chopped yellow onion
4 garlic cloves, minced
2 cups ketchup
1/4 cup yellow mustard
1/4 cup molasses
1/4 cup brewed coffee
2 chipotle chiles in adobo, minced
2 teaspoons Worcestershire sauce
1/4 cup lime juice

To make the rub: Stir all of the ingredients together in a small bowl. Massage the spice rub onto the pork, coating each side thoroughly. Wrap the pork tightly with two layers of plastic wrap and refrigerate for at least 8 hours. (You may have extra rub, save it in an airtight container for another time.)

To make the barbecue sauce: Add the oil to a medium saucepan set over medium heat. When shimmering, add the onion and cook, stirring occasionally, for about 10 minutes, or until translucent. Add the garlic and cook just until fragrant, about 30 seconds. Stir in all of the remaining ingredients, reduce the heat to low and cook for 30 minutes, stirring occasionally. If desired, you can puree the sauce to a smooth consistency (I didn't bother). The barbecue sauce can be made ahead of time and stored in your refrigerator for a week.

Remove the pork from the refrigerator and let stand at room temperature about 30 minutes before you cook it. Preheat oven to 250 F.

Add 1 teaspoon of canola oil to a dutch oven, and place the pork in the pan, fat side up. Cook, uncovered, for about 8 hours (about 2 hours/lb if you want to use a bigger or smaller piece of meat), or until very tender.

Remove the pan from the oven and let stand for an hour. Transfer the meat to a cutting board, and use two forks to shred it. Toss with some of the barbecue sauce - how much is up to you. Serve with extra sauce if desired.

Classic Ice Cream Sandwiches

I don't know about you guys, but I lost count of how many hours I spent in front of my computer streaming Olympic events this weekend. At one point, between my computer, phone and iPad, I was streaming three different events, plus watching a fourth on the tv in the background. Since NBC isn't airing most things as they happen, it's pretty much the only way to ensure the results aren't spoiled before I can see them.

The only significant time I spent in the kitchen was preparing these ice cream sandwiches. Different versions of this idea have been popping up on blogs like crazy in the past few months and I've been itching to make them for a while. They're so nostalgic, and a fun change of pace from the standard bowls/cones of ice cream we've been enjoying this summer.



The trickiest part of making these ice cream sandwiches, at least for me, was working quickly enough while assembling them to keep the ice cream from melting. Maybe tricky is the wrong word - it just required a lot of patience because I had to keep sliding the ice cream back into the freezer to let it firm up. I took a shortcut and used store-bought ice cream, but maybe I'd have had better luck with homemade. I plan to make them again soon with homemade mint chocolate chip so I guess I'll find out!

They were worth the effort though; I was really pleased with both the appearance and taste of the finished product. It's been a while since I've had a prepackaged ice cream sandwich, but I'm fairly sure these cookies are thicker than you'd typically find. They don't get rock hard in the freezer though so you can pull a sandwich out and eat it immediately. And not surprisingly, the flavor is a big improvement over the ice cream sandwiches you unwrapped as a kid :)



Classic Ice Cream Sandwiches
cookies adapted from Tartlette (via Annie's Eats)

{Note: I made most of my ice cream sandwiches in the classic shape, but I also did a few stars using a cookie cutter and would recommend going the cookie cutter route - it definitely simplified the process.}

1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, at room temperature
1/4 cup canola oil
1 cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract

1 1/2 qt ice cream (homemade or store-bought), softened

Line a 13x9 baking pan with parchment paper, leaving an overhang on opposite sides so you can lift it out afterward. Spread the softened ice cream into an even layer in the pan. Freeze until very firm (the time will vary depending on a lot of factors, but I let mine go about 8 hours).

Meanwhile, make the cookies: Sift the cocoa powder, flour, baking powder and salt into a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, oil and brown sugar. Beat on medium speed until smooth and combined. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. With the mixer on low, add the dry ingredients in two additions, beating just until a soft dough comes together. Turn the dough out and shape into a disc, then wrap in plastic and refrigerate for at least 1 hour (the dough will still be somewhat soft after chilling).

Preheat oven to 350 F. Line a baking sheet with parchment paper.

Place the dough on a lightly floured work surface. Roll the dough to between 1/4 and 1/8-inch thick. On a lightly floured work surface, roll out the dough to about ¼-inch thick. Cut into 2x4-inch rectangles (or really, any shape you want - I did a few with a star-shaped cookie cutter). Transfer to the prepared baking sheet. Re-roll the scraps to cut as many cookies as you can (you may need to bake in two batches). Use a skewer or the tip of your food thermometer to make small holes in the cookies, if desired. Bake for 8-10 minutes, or until the edges of the cookies are set (they middles will still feel a bit soft). Transfer the baking sheet to a wire rack and let the cookies cool for several minutes on the sheet before removing them to the rack to cool completely.

Match the cookies in pairs by size. Remove the ice cream from the freezer, and use the parchment overhang to lift from the baking pan. Cut into 2x4-inch rectangles (or use whatever cookie cutter you used to cut the cookies) and place on one cookie in each pair. Return to the freezer for a few minutes to harden, them remove the top with the second cookie. Wrap each sandwich individually with plastic wrap.

{Note: The ice cream may soften as you assemble (mine did) - if it does, just pop it back in the freezer for a bit before continuing.}

Makes about 8-10 sandwiches

Chicken Marsala Ravioli with Roasted Tomatoes and Mushrooms

Update: The winners are commenters #1 - StephenC and #21 - Lucid Moon Studio! Congrats to both of you! You should have an email from me, please reply with your mailing address so I can get your coupons off to you.



One of the things that's been most satisfying for me since starting this blog over four years ago has been learning to DIY so many things. From bread/pizza and ice cream to sauces and a huge variety of sweet treats, I just love making homemade versions of items I previously had to buy. It's usually more cost-effective (a big selling point since I'm uber cheap) and I like controlling every ingredient that goes into what I'm eating.

One thing I've yet to tackle is pasta from scratch. Well, that's not exactly true. A few years ago I borrowed a pasta machine from my mom and did make an attempt at homemade pasta. The results were just ok though, and I haven't found the time or motivation to try again. Luckily, you can find really great fresh refrigerated pasta and ravioli in most grocery stores, and I absolutely love both. There truly is no comparison between dry and fresh pasta in my book. Buitoni is my go-to brand, so when they recently offered me the opportunity to try some of their new ravioli, I immediately said yes!



I created this recipe using their Chicken Marsala Ravioli, which are "filled with all-natural white meat chicken, roasted portobello mushrooms and caramelized onions with Impastata Ricotta, aged Parmesan, and Asiago cheeses, [and] accented with Marsala wine." Though I initially thought about pairing the ravioli with a creamy sauce, in the end I decided to keep things a little lighter. I roasted baby bella mushrooms and cherry tomatoes, then tossed them with the ravioli in a simple Marsala wine sauce. The whole meal came together in not much more than 30 minutes, and was so flavorful. The rich ravioli pair perfectly with the earthy mushrooms, and are complimented nicely by the sweetness of both the tomatoes and the Marsala sauce.

Want to try Buitoni's new ravioli for yourself? Good news, Buitoni generously provided me with coupons to share!

Details

Two (2) winners will each receive two (2) coupons. Each coupon is good for one (1) complimentary Buitoni Refrigerated Pasta up to 9 oz or any size sauce.

How To Enter

Leave a comment on this post telling me how you would prepare this ravioli.

To Receive Bonus Entries (you must leave a separate comment for each)

1. Like Tracey's Culinary Adventures on Facebook.
2. Like Buitoni on Facebook.

{Note: if you already do either of these things, that counts too, just leave a comment for each one telling me.}

Everything Else

Comments on this giveaway will close on Thursday, August 2, 2012 at 11:59 pm EST. A winner will be chosen using random.org and announced on Friday. Please be sure to leave a valid email address so I can contact you. Prize must be claimed by the winner within 48 hours or an alternate winner will be selected. This giveaway is open to U.S. residents only. Good luck!



Chicken Marsala Ravioli with Roasted Tomatoes and Mushrooms

1 1/2 tablespoons extra-virgin olive oil
8 oz baby bella mushrooms, cleaned
1/2 pint cherry tomatoes, halved
kosher salt and freshly ground black pepper
1 9-oz package Buitoni Chicken Marsala Ravioli

Sauce
1 tablespoon minced shallot
1 tablespoon extra-virgin olive oil
1/2 cup sweet Marsala wine
1/2 cup low-sodium chicken broth
2 tablespoons chopped fresh parsley (plus extra for garnish)

Preheat oven to 425 F. Line a rimmed baking sheet with aluminum foil.

Cut the bottom of the stems from the mushrooms so they're flush with the caps. In a medium bowl toss the mushrooms with 1 tablespoon of the oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. In a second bowl, toss the tomatoes with the remaining 1/2 tablespoon of oil and a pinch each of salt and pepper. Transfer the mushrooms to the prepared baking sheet. Roast for 10 minutes, then remove from the oven and add the tomatoes. Flip the mushrooms over, then return the baking sheet to the oven and continue roasting for 10-12 additional minutes, or until the mushrooms are well browned, and the tomatoes are plump and soft.

Meanwhile, in a large pot of boiling water, cook the ravioli according to the package instructions.

To make the sauce: Set a large skillet over medium-high heat and add the olive oil. When it starts to shimmer, add the shallot and a pinch of salt and cook, stirring frequently, for 2 minutes. Add the Marsala wine and allow to simmer until it's reduced by half, then add the chicken broth, and agin simmer until reduced by half.

Add the tomatoes, mushrooms, ravioli and parsley to the pan with the sauce. Gently toss to coat. Serve immediately, garnished with additional parsley if desired.

Serves 2-3

{Disclaimer: I received coupons to try Buitoni's pasta products at no cost. Buitoni also provided the coupons for this giveaway. All of the opinions expressed are mine alone.}

Peach and Blueberry Crumbles

I adore peaches, but I am pretty much the worst when it comes to shopping for them. I always wind up bringing underripe (read: rock hard) peaches home and so I toss them on the counter and wait for them to ripen. Then, inevitably, I forget to check on them until they're bordering on overripe. At that point it becomes a race against the clock to find a way to use them before they end up in the garbage. It's a race I've lost more times than I care to admit. So, after buying way too many peaches when I was shopping for the ingredients for yesterday's peach lemonade, I was determined not to make the same mistake again.



It just so happened I also had some blueberries in the fridge that were on their last leg, and a quick Google search turned up these peach and blueberry crumbles which not only sounded delicious, but were super easy to throw together. I love making individually portioned desserts, especially when, as here, it's something Shane won't help me eat. I would normally top a fruit crumble with vanilla ice cream, but I had lemon ice cream in my freezer so I gave that a try instead. The combo was amazing - sweet, tangy and juicy. The crumbles were equally good warm from the oven and at room temperature the next day.

I only baked a few off initially, throwing the rest in the freezer for another time. I plan to pull one out to enjoy tonight while I watch the Opening Ceremonies of the Olympics. I can't wait!!



In unrelated, but super exciting to me news, my tomato plant is finally sprouting tomatoes! It's had flowers for weeks and weeks, and I was starting to think that's all I'd ever see, but yesterday I found 7 or 8 tiny tomatoes like this one starting to grow. More and more, I'm understanding how much fun it'd be to have a garden in our yard and I think I might finally take the plunge next year :)



Peach and Blueberry Crumbles
barely adapted from Ina Garten (via FoodNetwork.com)

{Note: the recipe originally called for peeling the peaches. I didn't bother, but feel free if you don't want the peels in your dessert.}

Fruit
1 lb firm, ripe peaches (about 3-4)
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 cup fresh blueberries

Crumble
1/2 cup all-purpose flour
1/6 cup granulated sugar
2 tablespoons packed light brown sugar
1/4 teaspoon kosher salt
1/8 teaspoon ground cinnamon
4 tablespoons cold unsalted butter, diced

Preheat oven to 350 F.

Slice the peaches into thick wedges and place in a medium bowl. Add the lemon zest, juice, sugar and flour and stir to coat. Gently mix in the blueberries, then allow the mixture to sit for at least 5 minutes. Divide the fruit mixture between several small ramekins (I used 4).

To make the topping: Add the flour, both sugars, salt, and cinnamon in the bowl of a stand mixer fitted with the paddle attachment. Mix on low to combine. Add the butter and beat on low speed until the mixture resembles coarse crumbs - the pieces of butter should be about the size of peas. Grab handfuls of the crumble and squeeze to form big chunks, and sprinkle over the fruit. Don't be afraid to fill the ramekins - they'll bake down in the oven so you can fill them to the top.

Place the ramekins on a baking sheet lined with parchment paper. Bake for about 40 minutes, or until the crumble topping has browned, and the juices are bubbling up the sides. Serve topped with a scoop of ice cream.

{You can make these ahead of time and store in the refrigerator until ready to bake.}

Peach Lemonade

I have been all about lists lately. Sometimes when I feel really overwhelmed with all the things I need to do, it just helps to write them down. Nine times out of ten, I've built things up in my head to be worse than they are and seeing everything laid out on paper immediately reduces my stress. And I always include things on the list that I've previously done so I can cross them off and feel like I've already been super productive :)

I mentioned the other day that we hosted a little get-together for my mom's birthday this past weekend. Shane and I had come up with a pre-party to-do list - mostly cleaning and shopping that needed to be done and dishes that could be made in advance, including this peach lemonade.



The lemonade kept getting pushed down the list in favor of getting other things deemed more important finished. I wasn't worried, I figured worst case scenario I could whip it up as people arrived. Had I read the recipe all the way through ahead of time I would have realized this wasn't possible, as it calls for a 3 hour refrigeration period. This is about the millionith time I've run into that problem, I'm pretty sure I'm never going to learn my lesson...

So, consider this your advance warning - plan ahead if you want to serve this lemonade! And you'll want to, trust me. It's super easy; you infuse a simple syrup with peach flavor, then stir the mixture into freshly squeezed lemon juice. The result is not too sweet, and wonderfully refreshing on a hot summer afternoon. Serve as-is for kids, or add a splash of alcohol for adults - you can't go wrong either way!

Peach Lemonade
from Cooking Light, June 2012

4 cups water
2 cups coarsely chopped peaches
3/4 cup sugar
1 cup fresh lemon juice (about 6 lemons)
ice (for serving)
1 peach, cut into wedges (for serving)

Add the water, peaches and sugar to a medium saucepan. Stir to combine, then set the pan over medium to medium-high heat. Bring the mixture to a boil, then reduce the heat and simmer for 3 minutes. Transfer the mixture to your blender and let cool for 15-20 minutes.

Remove the center piece from your blender's lid (to allow the steam to escape) then replace the lid. Place a kitchen towel over the opening and put your hand on top of the towel, then blend the peach mixture until smooth. Strain the mixture through a fine mesh sieve lined with cheesecloth into a heatproof bowl. Discard the solids. Refrigerate the strained mixture for at least 3 hours.

Right before serving, stir the lemon juice into the chilled peach syrup. Add 1/2 cup ice to each glass and top with the lemonade. Garnish with peach wedges, if desired.

Lemony Shrimp Scampi Pasta

You guys, it's only 2 more days until the opening ceremonies for the London Olympics!! I've only been counting down to this week or at least 2 or 3 months so to say I'm excited would be a pretty huge understatement. I'm most looking forward to the gymnastics, swimming/diving and tennis, but I'll be watching as much of the other sports as I can too. I've been diligently working to clear space on my DVR in preparation and I'm anticipating there won't be a whole lot of sleep happening once things get underway, but I wouldn't have it any other way.



I'm also expecting that my time in the kitchen will be drastically reduced over the next few weeks. Baking will probably be nonexistent, so I've been filling my freezer with things like cookie dough and fruit crumbles that I can quickly and easily pull out and throw in the oven. Dinners will need to be simple as well, I foresee a lot of grilling in our future!

Over the past few weeks I've been trying a lot of new recipes, though, to ensure I'd have plenty of things to blog while I immerse myself in the Olympics. This lemony shrimp scampi has been one of the best finds. It's definitely easy enough to be suitable for a weeknight, but I'd be comfortable serving it to company too. The lemon flavor really comes through (I guess we're on a lemon kick this week, the trend continues tomorrow too :) ) and the dish is actually pretty spicy, thanks to the red pepper flakes. Shane loved the heat, but I'd probably cut back just a tad for my benefit next time. Shrimp plus pasta is pretty much always a winning combination and this dish was no exception.

So, will you guys be watching the Games? If so, what are you most excited to see?

Lemony Shrimp Scampi Pasta
adapted from Melissa d'Arabian (via FoodNetwork.com)

6 garlic cloves, minced
2 lemons, zested and juiced
5 tablespoons extra virgin olive oil
1 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 lb medium shrimp, peeled and deveined (reserve shells)
1/4 of an onion (no need to peel or chop)
3/4 lb thin linguini
2 tablespoons unsalted butter
3 tablespoons coarsely chopped fresh parsley

In a medium bowl, stir together the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, and the shrimp. Set aside to marinate.

Meanwhile, to make the shrimp stock: In a medium saucepan, combine the shrimp shells and the onion. Add water to cover and set over medium heat. Bring to a boil, then reduce the heat and simmer for 20 minutes. Strain the stock through a fine mesh sieve into a heatproof bowl. Discard the shells and onion.

Cook the pasta in a large pot of boiling salted water according to the package instructions. Drain the pasta, reserving 1/2 cup of the pasta cooking water.

Set a large skillet over high heat. When the pan is hot, remove the shrimp from the marinade (reserve the marinade!) and toss them in. Cook for about 1-2 minutes per side, just until the shrimp are pink and cooked through. Transfer the shrimp to a plate then add the reserved marinade. Allow to cook for about 2 minutes, then add 1 cup of the shrimp stock and the reserved pasta cooking water. Continue cooking until the sauce has reduced by half. Stir in the zest and juice of the remaining lemon, the butter and the parsley. Season to taste with salt and pepper. Add the shrimp and pasta, and toss to coat with the sauce.

Lemon Ice Cream

I'm about 3 weeks late to the party, but if you haven't heard, July is National Ice Cream Month! It's been a sweltering July and we've eaten more than our fair share of ice cream here, but surprisingly little of it has been homemade. In fact, I think this lemon ice cream might be the first recipe I've made this month. It's a really, really good one though - probably in my top 3 homemade flavors of all time!



I have been obsessed with all things citrus, but especially lemon, for some time now; I find it impossible to walk through the produce section at my grocery store without grabbing at least a few lemons and limes. Just in case :) This isn't the first lemony ice cream I've posted - a few years ago this lemon curd ice cream stole my heart, and I've made it countless times since. The only downside to that recipe is that it calls for lemon curd, so unless you happen to have some on hand, there's some extra work involved. With this lemon ice cream, you simply use the zest and juice of the lemon so it definitely comes together more quickly. And it is seriously amazing - so creamy and refreshing! You definitely need to be a lemon fan to enjoy this one, it's packed with lemon flavor and just the right blend of sweet and tart. Shane wouldn't dream of eating lemon ice cream, and that's just fine with me - I'm glad to have this one all to myself :)

Lemon Ice Cream
adapted from Gourmet, June 1993 (originally seen on Lulu the Baker)

1 tablespoon lemon zest
1/2 cup fresh lemon juice
1 cup sugar
3 large egg yolks
pinch salt
2 cups half-and-half, divided
1/2 teaspoon vanilla extract

Add the lemon zest, lemon juice, sugar, egg yolks, salt and 1 cup of the half-and-half to a medium saucepan. Whisk to combine. Set the pan over medium heat, and whisking constantly, cook until the mixture registers 170-175 F on an instant read thermometer. Remove from the heat and strain the custard through a fine mesh sieve into a heatproof bowl. Allow to cool briefly, then whisk in the remaining 1 cup of half-and-half and the vanilla. Press a piece of plastic against the surface of the custard and refrigerate until very cold - overnight is best but at least 6 hours.

Freeze in your ice cream maker according to the manufacturer's instructions. Transfer to airtight container and freeze until firm, at least a few hours.

Charred Corn Salad with Basil and Tomatoes

My mom's birthday was earlier this month, and we finally got around to celebrating just this weekend. Shane and I hosted a cookout at our house - the first we've had in a while actually, and it was really fun! As usual, I stressed over the menu way too much, but in the end we decided to keep things really simple and low-key. My mom requested cheeseburgers, so we ran with that along with hot dogs, homemade baked beans, this charred corn salad, and a chocolatey dessert I'll be sharing here before too long.

I'll admit my motivation behind choosing this corn salad was a bit selfish. There's seriously nothing I love more during the summer than corn on the cob and while boiling it is fine, I especially enjoy throwing it on the grill and charring the kernels. Here, the corn is charred, then cut from the cobs and combined with red onion, tomatoes and basil, and tossed with olive oil and lime juice for a fresh, bright summer salad; it really is the essence of summer.



It's hard to tell from the pictures, but I really let the corn get quite dark on the grill. It had that smoky flavor yet still retained a little of its crispness. I loved how simple the salad was to put together, and even better, that it could be made in advance. The salad received a lot of compliments from everyone who tried it, and is a definite repeat here this summer!

Charred Corn Salad with Basil and Tomatoes
adapted from Bon Appetit, July 2012

12 ears of corn, husked
6 tablespoons olive oil, divided
1/2 cup thinly sliced red onion
2 large tomatoes, cored and chopped
1 cup (loosely packed) fresh basil leaves, large leaves torn
1/3 cup fresh lime juice
2 tablespoons chopped fresh thyme

Preheat your grill to high. Brush the ears of corn on all sides with 1 tablespoon of the oil. When the grill is hot, add the corn, and cook for 10-12 minutes, turning frequently, until the corn is charred on all sides. Transfer the corn to a platter and allow to cool slightly until you can handle it. Cut the kernels from the cob of each ear of corn and transfer to a large bowl. (You can make the corn up to 3 hours ahead of time - it's fine to sit at room temperature during that time.)

Add the onion to a fine mesh strainer. Rinse well with cold water (to mellow it slightly). Drain well, then add to the bowl with the corn, along with the remaining 5 tablespoons of oil, the tomatoes, basil, lime juice and thyme. Toss to coat, then season to taste with salt and pepper. (You can assemble the salad up to an hour in advance - let stand at room temperature.)

Cinnamon Swirl Cream Biscuits

It's nearly the weekend, hooray! All week I've been thinking about making something a little more indulgent to enjoy for breakfast the next few days. Pancakes are my usual weekend go-to but I found myself wanting to switch things up and inject a little variety. It's been ages since I've made cinnamon rolls, and those immediately came to mind. Soft, gooey and sweet - pretty much my favorite "dessert parading as breakfast" ever. Unfortunately, I had neither the time nor the motivation to whip a batch up in the past day or two.



The good news is, I found a pretty awesome alternative in these cinnamon swirl cream biscuits. From start to finish they took me just over 30 minutes to have on the table and there's nothing tricky about the process. You're basically making a biscuit, but instead of cutting butter into the dry ingredients, you use heavy cream. And while I typically stress about overworking the dough when I make biscuits, you're actually instructed to knead the dough briefly in this recipe - they're nearly foolproof :) A mixture of brown sugar and cinnamon comprises the filling and when the biscuits emerge from the oven they're topped with a simple icing.

These definitely don't have the same texture as a yeast roll so I won't try to tell you they do. That said, they're among the lightest, most tender biscuits I've ever had. Add the sweet filling and icing to the equation and Shane and I both found them a worthy competitor to the more time-consuming yeast version. These biscuits were wonderful warm from the oven, and frankly, I think the two of us could have made quick work of the whole batch. We exercised a little restraint though, and the following day I found they were nearly as good if you reheated them in the microwave briefly, so you could even make the biscuits a day in advance if you're pressed for time.

Cinnamon Swirl Cream Biscuits
from Cook's Illustrated, May/June 2000

{Note: the recipe calls for a 10-inch pie plate but I don't have one and used a 9-inch without a problem.}

Dough
2 cups unbleached all-purpose flour
2 teaspoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream

Filling/Topping
1 tablespoon unsalted butter, melted
2 tablespoons packed dark brown sugar
2 teaspoons ground cinnamon
1 tablespoon egg white
1/2 cup confectioners' sugar
1/8 teaspoon vanilla extract

Preheat oven to 425 F with a rack in the upper third.

In a medium bowl, whisk the flour, sugar, baking powder, and salt together. Add 1 1/4 cups of the cream and stir with a wooden spoon until a rough dough comes together. Remove the dough from the bowl to your work surface, leaving behind any dry, floury bits that weren't incorporated. Add the remaining 1/4 cup heavy cream, 1 tablespoon at a time (you probably won't need all of it), until those dry pieces are moistened. Turn out and add to the rest of the dough. Knead the dough for about 30 seconds, or until smooth.

Roll the dough into a 9x12 rectangle. Brush the dough with the melted butter. Stir the brown sugar and cinnamon together in a small bowl, then sprinkle evenly over the surface of the dough. Starting at one of the long sides, roll the dough into a cylinder (I wound up adding a little flour under the dough because it was sticking). Cut the cylinder into 8 equal pieces. Press down on one side of each piece to flatten slightly, then transfer to a 10-inch pie plate. Repeat with all pieces.

Bake for 20-25 minutes, or until the biscuits are golden brown. Meanwhile, whisk the egg white, confectioners' sugar and vanilla together in a small bowl until smooth. Drizzle the icing over the biscuits when they emerge from the oven. Serve warm (I thought they were still good on the second day, I just microwaved them for 10-15 seconds first).

Grilled Ginger-Sesame Pork Chops with Pineapple and Scallions

I am really not a pork chop person, I think I've told you guys this before. I'm not opposed to all pork, in fact I love bacon and slow cooked shredded pork, but pork chops have never done it for me. I've done the brining thing and tried bone-in versus boneless, but at the end of the day I usually just find them dry and bland. Shane, however, loves them, especially in the warmer weather when he can throw them on the grill. So, a couple of times over the course of these summer months, I'll pick some up for him to enjoy on his own while I take advantage of the opportunity to make myself something for dinner that he has no interest in. It's a win-win situation!

So, let me contradict everything I just said, and post a recipe for pork chops - makes total sense right? :)



I have absolutely no idea what came over me when I decided it would be a good idea to put these pork chops on the menu recently. It probably had something to do with the Asian flavors in the marinade, I just love them. And then there was the pineapple. If you've never grilled pineapple you are missing out, it's the best - so sweet and juicy! This was actually the first time I've thrown scallions on the grill, but I'm a convert. And dare I say, I actually enjoyed the pork chops? I didn't think the flavors of the marinade came through quite as much on the pork as they did on the pineapple and scallions, but the marinade did keep them really tender and juicy. Served with rice, this was a great summer meal and one I actually look forward to making again soon. Now there's something I never thought I'd be saying about pork chops...

Grilled Ginger-Sesame Pork Chops with Pineapple and Scallions
from Fine Cooking

1/4 cup fresh lime juice
1/4 cup Asian sesame oil
1/4 cup reduced sodium soy sauce
3 tablespoons grated fresh ginger
2 tablespoons fresh orange juice
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon packed dark brown sugar
1/2 teaspoon orange zest
Six 3/4-inch-thick boneless center-cut pork chops (about 6 oz each)
1 pineapple, peeled, cut into 1/2-inch-thick rings, and cored
1 bunch scallions, cleaned and trimmed

Whisk the lime juice, sesame oil, soy sauce, ginger, orange juice, rice vinegar, olive oil, brown sugar and orange zest together in a wide, shallow bowl. Place the pork chops in a single layer in a 13x9-inch baking dish, and pour 1/2 cup of the marinade over them. Add the pineapple rings and scallions to the bowl containing the remaining marinade and toss to coat. Place the pork and pineapple/scallion in the refrigerator and allow to marinated for 30-45 minutes, flipping the ingredients occasionally.

In the meantime, preheat your grill to medium-high heat.

Remove the pork, pineapple, and scallions from their marinades. Season the pork on both sides with salt and pepper. Grill the pork chops for about 3-4 minutes per side (more or less depending on thickness if yours aren't 3/4-inch thick), or until cooked to desired doneness - I take mine off when they register 145 F on an instant read thermometer. Grill the pineapple for about 2-3 minutes per side and the scallions for about 1 minute per side, or until grill marks form.

Whole Wheat Sandwich Bread

I'm sure some of you think I'm crazy for baking and then sharing bread in this heat, but like I mentioned last week, it's never too hot for me to turn on the oven :)

This whole bread making endeavor would probably have seemed a lot less crazy back in February when I first added the recipe to my to-do list. Each week, not only does my meal plan consist of dinner ideas but also a few baking projects I want to tackle. When I go to make the next week's list, anything I didn't get to from the previous week is carried over. So, yeah, I've been writing "whole wheat sandwich bread" on the list for over 20 weeks now. I figured it was about time I finally make it!



Truthfully, I had a bit of trouble finding one of the ingredients (wheat germ) at a price that I could swallow, and that was a big part of the delay. So when I eventually did, I forged on with the bread despite the 95 degree weather. Even in the middle of summer I love a good grilled cheese or BLT so there was no chance the bread would go to waste.



I might have been tempted to save this bread in the archives and post it later this fall, but I loved it too much to hold out on you. It's probably the most wheat-y wheat bread I've ever made. Most of the whole wheat recipes I've tried call for 50% or less of the flour to be whole wheat, but here it's 60% and on top of that there's also the wheat germ. Yet, the bread still has a soft, light texture and lots of wheat flavor without being bitter. This is mostly accomplished through soaking the whole wheat flour overnight, so be forewarned - you do need to plan ahead a bit for the recipe. The loaves bake up really tall, and the huge slices of bread make the best sandwiches! I like to slice the bread, then wrap and freeze in portions I can later pull out for a quick breakfast or lunch.

Even if you're not in the mood to bake bread in July, bookmark this to try when the weather cools down. You'll be so glad you did!

Whole Wheat Sandwich Bread
from Cook's Illustrated, March 2011

{Note: I always use white whole wheat flour in place of traditional whole wheat, and I substituted it here without any problems.}

Biga
2 cups (11 oz) bread flour
1 cup warm water (about 100-110 F)
1/2 teaspoon instant yeast

Soaker
3 cups (16 1/2 oz) whole wheat flour
1/2 cup wheat germ
2 cups whole milk

Dough
1/4 cup honey
4 teaspoons table salt
2 tablespoons instant yeast
6 tablespoons unsalted butter, softened
2 tablespoons vegetable oil



To make the biga: Use a wooden spoon to stir the bread flour, water and yeast together in a medium bowl until everything comes together and no dry flour remains. Cover the bowl with plastic wrap and let sit at room temperature for at least 8 hours or up to 24.

To make the soaker: Use a wooden spoon to stir the whole wheat flour, wheat germ and milk together in a large bowl until it comes together to form a shaggy dough. Turn it out onto a lightly floured work surface and knead by hand until the dough is smooth, about 2-3 minutes. Place the soaker back in the same bowl, cover with plastic wrap and refrigerate for at least 8 hour or up to 24.

To make the dough: Tear the soaker into 1-inch pieces and add them to the bowl of a stand mixer fitted with the dough hook. Add the biga, honey, salt, yeast, butter and oil to the bowl as well. Start mixing on low speed until the dough comes together into a cohesive mass, then continue kneading until the dough is smooth and elastic, about 10 minutes. It should be tacky, but not sticky - it was super humid the day I made my bread and I wound up needing a little more flour to achieve the right consistency. Turn the dough out onto a lightly floured work surface and knead briefly by hand, then shape into a ball and place in a large bowl that's been sprayed with nonstick cooking spray. Cover the bowl with plastic wrap and let the dough rise for 45 minutes.

Press down gently on the center of the dough to deflate it. Using your fingertips, fold the dough over itself by gently lifting from the bottom and folding the edge of the dough toward the middle. Turn the bowl 90 degrees (1/4 turn) and repeat. Do this 6 more times, for a total of 8 folds. Replace the plastic wrap on top of the bowl and let rise until doubled in volume, about another 45 minutes.

Preheat oven to 400 F with racks in the middle and lowest positions. Set a baking stone on the middle rack. Coat two 8 1/2 x 4 1/2-inch loaf pans with nonstick cooking spray.

Turn the dough out onto a lightly floured work surface and cut it into 2 equal pieces. Working with one at a time, pat the dough into roughly an 8x17-inch rectangle, with a short side facing you. Starting with that short side, roll the dough into a tight cylinder, tucking the dough under itself as you go. Pinch the seam at the end to close. Place the loaf, seam side down, in one of the prepared loaf pans. Repeat with the second piece of dough. Loosely cover the loaves with plastic wrap and let them rise for 60-90 minutes, or until just about doubled in size (they will have risen about 1 inch over the top of the pan).

Meanwhile, bring 2 cups of water to a boil. Use a sharp knife to make a 1/4-inch deep slash lengthwise down the center of each loaf. Pour the boiling water into a heatproof pan and place on the bottom rack of the oven, then place the loaves on the baking stone in the oven. Immediately reduce the oven temperature to 350 F. Bake for 40-50 minutes, rotating the pans halfway through baking, or until the crust has browned and an instant read thermometer inserted into the loaves reads 200 F.

Remove the pans to a wire rack and let the bread cool for 5 minutes, then turn the loaves out onto the rack and allow to cool to room temperature (at least 2 hours) before slicing.

Makes 2 loaves

Summer Garden Pasta

I don't really have a summer garden, but if I did, I'd hope it would be brimming with cherry tomatoes for me to use in simple, fresh dishes like this one! My grandparents grew a ton of vegetables in their garden when I was growing up, and I so wish I'd appreciated how awesome that was at the time.

Eventually I'll get brave and sacrifice some of our lawn for raised beds but to this point I've been content with potted herbs on my deck. I did branch out a little this year and try to grow jalapeños, which is actually going surprisingly well. My one little plant is going to produce more peppers than I'll know what to do with. I'm also now growing attempting to grow tomatoes, thanks to Shane's parents, who dropped off tomato plants, pots, and cages for me. How could I resist an offer like that? The plants have gotten huge, and have tons of flowers, but so far no tomatoes. It's pretty much the highlight of my day to run outside and check the plants each morning for signs of that first tomato :)



If you're already overwhelmed with cherry tomatoes from your garden, this pasta is for you. It really couldn't be any easier to put together and I love that it's all about letting the summer tomatoes shine! There's hardly any cooking involved, which is also a nice bonus. The tomatoes are marinated for 4 hours in a combination of olive oil, garlic, basil and crushed red pepper flakes to create the sauce then tossed with hot angel hair pasta and grated Parmesan cheese. It was super flavorful, the perfect summer lunch.

I bet mine would have been even better (and more visually appealing) had I followed the directions and halved the tomatoes. Oops! You could add a protein too (I think shrimp would be great) to make it a little more substantial for dinner. The dish would probably be equally as good with grape tomatoes or even chopped full-size tomatoes if that's what you have - something tells me you can't go wrong here.

Summer Garden Pasta
from Barefoot Contessa at Home by Ina Garten

4 pints cherry tomatoes, halved
1/2 cup olive oil
6 garlic cloves, minced
18 large basil leaves, julienned
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 lb angel hair pasta
1 1/2 cups grated Parmesan cheese

In a large bowl, toss the cherry tomatoes with the olive oil, garlic, basil, red pepper flakes, salt and pepper. Cover with plastic wrap and let sit at room temperature for 4 hours.

To finish the dish: Cook the pasta according to the pasta directions in a large pot of boiled salted water. Drain the pasta, reserving about 1/4 cup of the cooking water. Add the pasta to the bowl with the cherry tomato mixture. Gradually add the cheese, tossing to combine. If necessary, you can add a little of the pasta cooking water to adjust the consistency. Garnish each bowl of pasta with some fresh basil and a little more cheese.

Roasted Cherry Brownies

Shane's training for his Ironman race next month is really ramping up, and the weekend workouts are pretty intense lately. On Saturday he ran for 3 hours, and then he spent 5+ hours on his bike trainer down in the basement yesterday. It's crazy, I can't even fathom doing what he does! Because he's so busy, it leaves me with a lot of time to do my own thing. Sometimes that means shopping or catching up on my DVR, but this weekend I spent a ton of time in the kitchen, trying out quite a few new recipes and revisiting a couple of old favorites. Logistically, it's much easier for me to share desserts with family and friends during the week, so weekend baking is always an exercise in restraint. When it came to these roasted cherry brownies, I wish I'd had a little more :)



When I first saw this recipe last year, I honestly wasn't all that interested in trying it. Cherries and chocolate just weren't a combo that sounded good to me. We stocked up on cherries big time recently though after finding them on a great sale, and while I was searching for dessert ideas, I came upon these brownies again. The more I thought about it, the more intrigued I became - I absolutely love strawberries and raspberries with chocolate, so why not cherries? Worst case scenario, if I wasn't a fan I was pretty sure it wouldn't be hard to convince someone to take the brownies off my hands...



I've never actually roasted cherries before, but the aroma that filled my house when they were in the oven was amazing!  They only need 10 minutes so it's a quick and easy way to turn ordinary brownies into something extraordinary.  This brownie base is really rich and fudgy and the sweet roasted cherries proved to be the perfect complement.  I'm totally kicking myself for not having been brave enough to try this combo last year, but better late than never I guess.  It's times like these that I wish cherries were in season for so much longer!    

Roasted Cherry Brownies
adapted from The Pastry Affair and Baking Illustrated (via Annie's Eats)

2 cups fresh cherries, pitted and halved
1 1/4 cups plus 2 tablespoons sugar, divided
5 oz semisweet chocolate, finely chopped
2 oz unsweetened chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, cut into 4 pieces
3 tablespoons unsweetened cocoa powder
3 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour

Preheat oven to 450 F. Toss the cherries with 2 tablespoons of the sugar in a small roasting pan (I used a disposable one) until well combined. Roast until the cherries begin to release their juices, about 9-10 minutes. Remove to a wire rack - set aside while you make the brownies.

Reduce oven temperature to 350 F. Line a 9x9-inch pan with aluminum foil, leaving an overhang on opposite sides to lift the brownies out afterward. Spray the foil with nonstick cooking spray.

Add the semisweet and unsweetened chocolate as well as the butter to a heatproof bowl. Set over a pan of simmering water and heat until melted and smooth, stirring frequently. Remove the bowl from the pan and whisk in the cocoa powder until incorporated. Set aside to cool slightly.

Whisk the remaining 1 1/4 cups sugar, eggs, vanilla and salt together in a medium bowl. Add the slightly cooled chocolate mixture and whisk until combined. Add the flour, using a rubber spatula to fold/stir just until incorporated. Gently fold in the roasted cherries.

Transfer the batter to the prepared pan. Bake for about 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Remove the pan to a wire rack, and allow the brownies to cool completely before lifting them out and cutting into squares for serving.

Lemon Icebox Cheesecake

It seems that in so many parts of the country, this summer has been brutally hot. Whether I'm on Facebook, Instagram or Twitter, friends are constantly posting pictures of their temperature gauges registering well over 100 degrees. That kind of weather is rare here, and the only time I've experienced temperatures that high for days on end was during our trip to Vegas last year. I won't lie - I kind of loved it, but I can imagine it starts to wear on you after a week or two (especially if, as I hear from friends, the a/c can't keep up). And I don't imagine the electric bill that accompanies that kind of weather is much fun to open.



I'm crazy and will bake pretty much no matter the weather. I need dessert, even if it means sweating in my kitchen for an hour to make it happen :) If you're more sane than me though, this lemon icebox cheesecake is for you; it's almost completely no bake! The crust is the only component that needs time in the oven, and even then, it's just 10 minutes. And I bet if you were really desperate to keep the oven off, you could probably find a no bake crust to substitute.



My favorite thing about a no bake cheesecake is probably that I don't have to stress over whether it's going to crack in the oven, but there's so much more to love about this recipe. The cheesecake is super creamy, the texture is really light and flavor is bright and fresh. Lemon is incorporated in quite a few ways - from the cookies and zest in the crust to the homemade lemon curd and fresh lemon juice in the filling - so the flavor definitely comes through, but the cheesecake isn't overly tart. The decorative design on top makes it look extra special though don't be fooled, it's a cinch to create. I hope you'll find a reason to give this lemon icebox cheesecake a go before summer is over!

Lemon Icebox Cheesecake
from Cook's Country

{Note: Make sure your cream cheese is quite soft, otherwise you're going to wind up with lumps in your filling. Also, I used a few packages of 1/3 less fat cream cheese in the recipe without any problem.}

Crust
10 lemon sandwich cookies
2 tablespoons unsalted butter, melted
1 teaspoon lemon zest

Lemon Curd
1 large egg plus 1 egg yolk
1/4 cup sugar
pinch salt
2 tablespoons lemon juice
1 tablespoon unsalted butter
1 tablespoon heavy cream

Filling
1 envelope (2 3/4 teaspoons) unflavored gelatin
1/4 cup lemon juice (from about 2 lemons)
1 1/2 lb (3 8-oz packages) cream cheese, cut into 1-inch pieces and softened
3/4 cup sugar
pinch salt
1 1/4 cups heavy cream, at room temperature

To make the crust: Preheat oven to 350 F. Add the cookies to the bowl of your food processor. Pulse until they are finely ground. Add the butter and lemon zest to the bowl, and continue pulsing until well combined - the mixture should start to clump just a little. Turn the mixture out into a 9-inch springform pan. Press into an even layer to form the crust. Bake for about 10 minutes, or until golden brown and set. Transfer the pan to a wire rack and allow the crust to cool completely, at least 30 minutes.

Meanwhile, make the lemon curd. Add the egg, egg yolk, sugar, and salt to a saucepan. Whisk to combine. Stir in the lemon juice, then set the pot over medium-low heat and cook, stirring constantly, until the curd thickens (it should be pudding-like in consistency), about 3 minutes. Turn off the heat under the pan, then add the butter and heavy cream and stir to incorporate. Press the curd through a fine-mesh strainer (in case there are any small egg pieces) into a heatproof bowl, and refrigerate while you make the filling.

To make the filling: In a small microwave-safe bowl, combine the lemon juice and gelatin. Set aside to stand for about 5 minutes, or until the gelatin softens. Then, microwave the mixture for 30-45 seconds, until it is bubbling around the eges and the gelatin has dissolved. Let cool slightly while you work on the rest of the filling.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar and salt on medium speed until smooth and fluffy, about 2 minutes (stopping to scrape the sides of the bowl as necessary). With the mixer on low, gradually add the heavy cream and continue beating until fluffy, about 2 minutes. Mix in the gelatin mixture and 1/4 cup of the lemon curd, then increase the mixer to medium-high and beat until smooth and very airy, about 3 minutes.

Pour the filling over the cooled crust and smooth the top. Transfer the remaining curd to a small resealable plastic bag and snip one of the corners. Pipe thin, parallel lines of the curd onto the cheesecake, then drag a skewer through the lines (perpendicular to them) to create a decorative pattern.

Refrigerate the cheesecake for at least 6 hours to allow to set. When you're ready to serve, run a thin paring knife around the edges of the pan, then remove the sides. Cut the cheesecake with a knife that's been dipped in hot water and wiped dry. Once the cheesecake has set, you can cover with plastic wrap and refrigerate for up to 3 days.

Crispy Herbed Shrimp with Chive Aioli

I made this shrimp recipe for the first time way back in March, shortly after that month's issue of Cooking Light arrived in my mailbox. For some reason (certainly not because I'm the least organized person ever, ahem) the photos got lost in my archives and I never wound up blogging about the dish. This only came to my attention after I decided I wanted shrimp on this week's menu and went to my blog looking for this recipe in particular only to discover it didn't exist.

So, today we're going to remedy that problem. I will say I'd hoped to have a chance to remake the recipe and take new pics before sharing it (I even bought shrimp last weekend to do so), but nothing has gone as planned this week. I almost never get headaches, but I've woken up to one every morning. I think it's a combination of stress and lack of sleep, neither of which is seeing much improvement as I fall farther behind on my to-do list each day. Is it the weekend yet? :)



Anyway, old pictures or not, I'm a big fan of this shrimp. I absolutely love fried seafood, and even though I'm a lot more comfortable with deep frying these days, there's a lot to be said for a less indulgent take that's nearly as good as the real thing. These shrimp are breaded in a combination of panko breadcrumbs and fresh herbs and quickly cooked on the stove top where they develop a really crispy, golden brown crust. The breading process is a bit tedious, but we found the result worth the effort. I think the shrimp would be a great addition to a salad this summer, and that's exactly how I plan to serve them.

Crispy Herbed Shrimp with Chive Aioli
adapted from Cooking Light, March 2012

3/4 cup panko breadcrumbs, divided
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
1/8 teaspoon red pepper flakes
2 tablespoons cornstarch
2 large egg whites, lightly beaten
1 pound large shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
1/2 cup 2% Greek yogurt
1/4 cup canola mayonnaise
3 tablespoons chopped fresh chives
1 tablespoon fresh lemon juice

Pulse 1/4 cup of the panko, the parsley, thyme and red pepper flakes in the bowl of your food processor until well combined. Transfer this mixture to a wide, shallow bowl and add the remaining 1/2 cup of panko. Stir to combine. Place the cornstarch and egg whites in two separate wide, shallow bowls. Season the shrimp with the salt and pepper. Working with a few at a time, dredge the shrimp first in the cornstarch, then the egg whites, and finally the panko mixture (shaking off excess at each step). Transfer to a plate and repeat to coat all shrimp.

Set a large nonstick skillet over medium-high heat and add 1 tablespoon of the oil to the pan. When the oil is shimmering, add half of the shrimp (if you don't cook them in batches, they'll crowd the pan and won't get as crispy). Cook for about 2 minutes per side or until golden brown and cooked through. Repeat with remaining tablespoon of oil and the rest of the shrimp.

To make the aioli: Whisk the yogurt, mayonnaise, chives and lemon juice together in a small bowl. If you want to add a little heat you can throw in hot sauce or ground red pepper.

Chocolate Cookie Dough Pancakes

I don't know about you guys, but I firmly believe that you can never have too many pancake recipes. They're one of my favorite foods, and I find them perfectly appropriate no matter the time of day. At any given time, there's sure to be at least a few different types of pancakes stashed in my freezer but that never stops me from wanting to make more.

If you can relate, hopefully you'll be excited as I am about the pancake party Rachel of Rachel Cooks is hosting on her blog this month. Each and every day for the whole month of July, she'll be sharing a new pancake recipe from a different blogger. That's 31 days of new ideas, I love it!



Today it's my turn, and I'm over at Rachel's site sharing these chocolate cookie dough pancakes. I know, you're shocked that I went with something sweet, right? :) I was inspired to make these pancakes after flipping through Lindsay of Love & Olive Oil's new cookbook, which is a celebration of all things cookie dough. Gotta say, I would never have thought to include cookie dough in pancakes, but it's sort of genius!

Head on over to Rachel Cooks to grab the recipe for these pancakes, and while you're there, be sure to check out all of the other great posts that have already been shared this month!

Grilled Chipotle-Lime Chicken Breasts

One of the things I remember disliking most about apartment living was the inability to grill during the summer. Not surprisingly, when we moved into our house (nearly 5 years ago this month!) a grill was among our first purchases. Neither of us had much experience, and for a while we didn't venture beyond hamburgers and hot dogs. All that practice paid off because Shane seriously makes the BEST hamburger - it's always cooked to perfection and I hate that it never comes out as well when I do it myself :)

Over the years we have become comfortable grilling a wider variety of food - from veggies and fruit to steak and seafood. Perfect grilled chicken, though, has always sort of eluded us. That's especially true when it comes to boneless, skinless chicken breasts (especially if they were thick); it never seemed we could cook them all the way through without them drying out or getting way too charred on the outside. We needed a foolproof method, and finally, we've found it with this recipe.



The chicken is first marinated briefly in a simple combination of lime juice, olive oil and seasonings. It only needs 30 minutes in the fridge, so no need to worry about planning way ahead. As for the actual cooking, it's done in two steps. After heating your grill, you'll turn off half the burners and first cook the chicken a majority of the way through over the unlit side. Then, the final few minutes of cooking are completed over the lit side, searing the chicken to achieve those nice grill marks and add some smoky flavor.

I can say with confidence that I've never made such perfectly cooked, juicy chicken in my life - it was fantastic! A simple chipotle-lime sauce is drizzled over the chicken before serving, and though the flavor was good, I didn't need it to enjoy this dish. This whole new world of possibilities has opened up for us now - chicken is going to be on the menu a lot more frequently!

Grilled Chipotle-Lime Chicken Breasts
from Cook's Illustrated

1 teaspoon chipotle chile in adobo sauce
7 teaspoons fresh lime juice, divided
6 tablespoons olive oil, divided
1 tablespoon fresh cilantro leaves
1 1/4 teaspoons sugar, divided
1 3/4 teaspoons salt, divided
3/4 teaspoon black pepper, divided
3 medium garlic cloves, minced
2 tablespoons water
4 boneless, skinless chicken breasts (6-8 oz each)

To make the sauce: In a small bowl, whisk together the chipotle chile, 4 teaspoons of the lime juice, 3 tablespoons of the olive oil, the cilantro, 1/4 teaspoon of the sugar, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside (do not refrigerate).

To make the marinade: Add the remaining 3 teaspoons of lime juice, the remaining 3 tablespoons of olive oil, the remaining teaspoon of sugar, the remaining 1 1/2 teaspoons salt, the remaining 1/2 teaspoon of pepper, the garlic and water to a small bowl. Whisk to combine, then pour the marinade into a resealable plastic bag and add the chicken. Toss to coat, then seal and refrigerate for at least 30 minutes, or up to 1 hour.

Preheat your grill to high for about 15 minutes then oil the grates lightly (I use the tongs to hold a paper towel that's been dipped in oil and rub it over the grates). Leave one side of burners on high, and turn the others off.

Remove the chicken from the marinade, and place on the cool side of the grill (top side (the non-tenderloin side) down) with the thicker part of the breast nearest to the lit side of the grill. Close the cover and cook for 6-9 minutes, or until light grill marks develop and the chicken is no longer translucent. Flip the chicken over and rotate so the thinner side is now nearest to the lit burner. Again, close the cover and cook for 6-9 minutes, or until the chicken is firm to the touch and registers 140 F on an instant-read thermometer.

Transfer the chicken to the hotter side of the grill and continue cooking (uncovered) for 2-3 minutes, or until dark grill marks develop. Flip and cook until the chicken is cooked through - it will register 160 F on an instant-read thermometer, about another 2-3 minutes. Transfer to cutting board and tent with foil - allow to rest for at least 5 minutes. Cut the chicken into 1/4-inch slices and serve with the reserved sauce.

Chocolate-Dipped Potato Chip Cookies

Most of the time I try not to buy potato chips or keep them in the house. They're just way too dangerous! Of all the things to mindlessly snack on, they're one of the easiest. It starts with a handful, and before you know it, half the bag is gone. At least that's how it goes here :)

In the summer, though, Shane really likes to have chips on hand - they're one of his preferred sides when he's grilling burgers or hot dogs. The best solution I've come up with for removing the temptation is to have Shane store them on top of our kitchen cabinets, which means they're not staring at me every time I open the pantry, and also I can't reach them unless I fetch a stool. Out of sight, out of mind, right?



I was actually thankful though to have potato chips in the house recently when I came across this recipe for potato chip cookies. I've seen a number of recipes for these cookies over the years and always intended to make them, but never got around to it until now. Frankly, I think I was a little scared. I love a salty/sweet treat, but potato chips in cookies? I just wasn't sure I could get behind that.

Needless to say, my fears were completely unfounded. This is such a simple recipe to throw together, and it's really good! The cookies reminded me a little of shortbread - crisp, buttery and just a tad crumbly. I left my potato chips large enough that I could detect them in the cookies, and they were surprisingly crisp even after baking. I came this close to skipping the chocolate dipping because it was late and I was tired, but I'm so glad I didn't. The chocolate really drove home the salty/sweet combo, and made these completely irresistible!



PS - My friend Erin of Dinner, Dishes and Desserts is hosting a bake sale on her blog today with all proceeds going to the Colorado Disaster Relief Fund c/o Red Cross to assist those who have been affected by the wildfires in Colorado. More than 40 bloggers have contributed treats (I'm offering these black and white peanut butter brownies), and the bake sale doesn't close until noon EST today so there's still time to bid if you're interested.

Chocolate-Dipped Potato Chip Cookies
barely adapted from Cook's Country, June/July 2012

{Note: If you don't like nuts (or can't have them), I omitted the pecans and the cookies still turned out well. Also, the recipe recommended Cape Cod brand chips for this recipe and since that's what we usually buy anyway, I used them.)

3/4 cup (3 3/4 oz) all-purpose flour
1.5 oz reduced-fat potato chips, finely crushed (1/2 cup)
1/4 cup pecans, toasted and chopped fine
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature and cut into 8 pieces
1/4 cup (1 3/4 oz) granulated sugar
1/4 cup (1 oz) confectioners' sugar
1 large egg yolk, at room temperature
1/2 teaspoon vanilla extract
10 oz bittersweet chocolate, finely chopped
coarse sea salt, for sprinkling

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

In a medium bowl, stir together the flour, potato chips, pecans and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Mix in the egg yolk and vanilla until incorporated. With the mixer on low, add the dry ingredients in 3 additions, beating until combined (there were some crumbs at the bottom of my bowl, but I scraped the sides and mixed one more time to make everything come together).

Roll the dough into 1-inch balls and place them on the prepared baking sheets - you can fit 12 per sheet. Flatten the balls to about 1/4-inch thickness using either your fingertips or a glass that's been dipping in flour (the dough will be sticky!). Bake the cookies, one sheet at a time, until the edges are just set about, 11 to 13 minutes. Transfer the baking sheet to a wire rack and allow the cookies to cool completely on the baking sheet. Repeat with second sheet of cookies.

Add the chocolate to a microwave-safe bowl and heat in 30-second increments on 50% power, stirring in between each, until the chocolate is melted and smooth. One at a time, dip each cooled cookie in the chocolate until it is coated halfway. Shake off the excess chocolate then transfer to a parchment-lined baking sheet. Repeat with all cookies. Sprinkle the coarse salt over the chocolate while it's still warm. Refrigerate the cookies until the chocolate is set.

Makes 18-20 cookies

Mississippi Mud Cookies

I've been on a major s'mores kick the past few years, having made a few types of cheesecake, several bar recipes, and even ice cream. I think the biggest winner of all though is still these s'mores cookies. I'm not a cookie person, but I ate more than my fair share, and Shane - well, he couldn't get enough. I did manage to sneak away a few to share with our neighbors, and their sweet little boy, Jack, who was 3 at the time, absolutely loved the cookies. For months afterward, every time he would see me, he would tell me he wanted me to make him more of the "cookies with the marshmallows on them." I never got around to it unfortunately, but today I'm hoping to make it up to him with these Mississippi Mud Cookies.



Shane's also been asking me to bake chocolate cookies for a few weeks now, and when I came across this recipe, I was pretty sure I'd found one that would please both my husband and now 4-year old Jack. The recipe starts off like most cookies - creaming butter and sugar and adding eggs, but then before stirring in the dry ingredients, lots of melted bittersweet chocolate is added to the dough. The insides of the cookies are packed with chocolate chips and pecans (though I made some without nuts too and it worked out fine), and finally, right before the cookies go in the oven, a few mini marshmallows are pressed into the dough balls.

When they emerge from the oven, the cookies are fudgy and chewy - almost brownie-like in appearance and texture, and the marshmallows on top are lightly browned and gooey. I don't think I've ever made Mississippi Mud Cake, and honestly, I'm not even sure what's in it, so I have no idea how close these come, but they're great in their own right. I can totally see swapping the pecans for graham crackers, or maybe even some of the regular flour for graham flour, to create something s'mores-inspired too. Either way, the cookies are just the way to usher in the weekend. Happy Friday guys :)

Mississippi Mud Cookies
adapted from Southern Living, August 2007

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
6 oz semisweet or bittersweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup milk chocolate chips (I used minis)
1 cup plus 2 tablespoons mini marshmallows

Preheat oven to 350 F. Line two baking sheets with parchment paper.

In a medium bowl, whisk the flour, baking powder and salt together. Add the chocolate to a microwave-safe bowl and heat in 30 second bursts on 50% power, stirring in between, until the chocolate is melted and smooth. Set aside to cool slightly.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and the cooled melted chocolate. With the mixer on low, gradually add the dry ingredients, beating just until everything comes together. Stir in the pecans and chocolate chips.

Portion the dough into balls, each about 1 heaping tablespoon, and spacing them about 2 inches apart. Press 3 marshmallows into the top of each ball of dough. Bake for 11-12 minutes, or until the edges of the cookies are set. Transfer the baking sheet to a wire rack and let the cookies cool for at least 5 minutes before removing them to the rack to cool completely.

Makes about 3 dozen