September 4, 2014

I don’t care that everyone seems to be heralding in the “fall” now that Labor Day is over. I think there is still time to hold on to the summer season in certain ways! I still need to cool down in the sweltering Florida heat anyway. And what better way to do so than with some popsicles in prosecco?

popsicles in prosecco

Yep. You heard me right. The combination of two very fabulous items, that’s what this is. And I’ve actually been thinking about creating this little concoction for a few months now. Earlier in the summer (at the end of June, to be exact), I traveled to Atlanta for a conference. At check-in, we received our badges and information, but there was also a little popsicle stand parked nearby, giving away fresh peach popsicles to attendees. These pops were fantastic on their own, but my fellow travel companions and I found ourselves talking about how great it would be if we had some sparkling wine to combine with it.

popsicles in prosecco

So it may have taken me a few months, but I finally broke down and made it happen in my own kitchen. I probably should have made my own fresh peach popsicles, but when I saw some whole fruit peach popsicles in the freezer aisle I kind of got lazy. Oops. Don’t judge.

popsicles in prosecco

This flavor combo definitely reminds me of a bellini – the peach pop mixed with the fizzy prosecco is a great texture and flavor combo. It’s refreshing; a great afternoon snack on a weekend, if I do say so myself! Plus, since it is such a cinch to put together there really isn’t any excuse to not make one for yourself! Right?

Have you ever put a popsicle in prosecco? What flavor combo did you try?

popsicles in prosecco

Popsicles in Prosecco

Ingredients

  • 6 peach popsicles
  • 750 millileter bottle prosecco, chilled

Instructions

  1. Place a peach popsicle upside down (stick facing up) in a wine glass or other glass large enough to hold the popsicle.
  2. Gently pour 1/6 bottle of prosecco over each popsicle. Sip and enjoy!
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September 1, 2014

I trust you are all enjoying this long Labor Day weekend in style. In my neck of the woods, it just happens to be a regular Monday in my routine. Poor Justin: he does not happen to be one of those people who have Labor Day off from work. So sad, I say! Anyway, in honor of a relaxing holiday, I thought it would be a good idea to share an easy and fun grilled pizza with spinach and bacon today.

Grilled pizza with spinach and bacon

Grilled pizza: yep – I’m still a big fan. We definitely end up creating homemade pizzas on the grill a few times a month. I don’t think you can blame us though – there is something so wonderful about pizza. I am pretty sure it is one of those dishes I could eat every day and never get sick of it. From the toppings to the dough, you can do so many different things. I keep saying I’m going to make my own pizza dough at some point, but when Publix makes such a yummy dough I just can’t help myself and end up buying it from the store. Their “plain” dough is awesome, but I’ve been having a ton of fun with their other options – they have a whole wheat dough, a 5 grain Italian, and even a sourdough option. Trouble. I’m trying them all one at a time.

Grilled pizza with spinach and bacon

When it came to putting this pizza together, my suggestion was to make a spinach and artichoke pie. Justin wasn’t having it – his portion of the pizza needed meat, he said. So, instead of a veggie portion for him, he picked up some bacon to fry up and crumble on top. The end result got a big thumbs up from the husband. I’m sure this ingredient combo will be seen again on our table. Or maybe not for a little while, since experimenting with new pizza toppings is oh so fun. But you get what I mean!

14 Hands Hot to Trot Red Blend

We paired this pizza with a bottle of 14 Hands Hot to Trot Red Blend, which is a blend of predominantly Merlot, Syrah, and Cabernet Sauvignon. The flavors of cherry, ripe berries, and stone fruits made it an all around approachable choice; it was a nice complement to our dinner. Pizza and red wine – a match made in heaven, wouldn’t you say?

Grilled pizza with spinach and bacon

Grilled pizza with spinach and bacon

Ingredients

  • Pizza dough
  • 5-6 tbsp marinara or pizza sauce
  • 6 oz fresh mozzarella, sliced (more if desired)
  • 1 bag (9 ounces) fresh spinach leaves
  • 6 slices bacon, cooked and chopped

Instructions

  1. Heat grill to around 500° F. As the grill is heating up, heat a skillet over medium. Add the fresh spinach leaves and allow them to wilt, stirring occasionally for about 5 minutes. When the leaves have wilted, remove from heat and drain the leaves on a paper towel. When the leaves have cooled, wring them through another towel to remove any excess moisture. Set aside.
  2. Meanwhile, stretch/roll the pizza dough to about 1/4 inch thick. I like to roll my dough with a sprinkle of cornmeal on the working surface! Place on a baking sheet or other surface to transfer to the grill.
  3. When the pizza dough is rolled out, carefully slide it directly on to the grill grates (you can spray the grates with a bit of nonstick cooking spray if desired). Close the grill lid and let the dough cook for about 5-6 minutes, until the bottom of the crust is golden and some char lines can be seen.
  4. Transfer the crust back to your baking sheet, but flip the pizza crust so the bottom that was touching the grates is now facing up.
  5. On the turned over pizza crust, lightly spread the marinara sauce then top with the sliced mozzarella and spinach leaves. Sprinkle the cooked chopped bacon on top. When this is complete, transfer the pizza back on to the grill. Close the grill lid and cook for an additional 4 minutes, until cheese is bubbly and golden.
  6. Remove cooked pizza from the grill and on to a baking sheet. Sprinkle with parmesan cheese, slice into pieces, and enjoy!
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August 26, 2014

Soooooooooo raise your hand if you’ve ever found yourself a wee bit fixated on using a particular ingredient/dish in your kitchen. Is your hand raised? Because both of mine are. It’s funny: I have this strange tendency to latch on to an ingredient or dish and then find a bunch of different ways to prepare it. For a while it was everything caprese: simple caprese salad, caprese kabobs, caprese sandwich, a caprese style pizza. This past week or so it’s been all about the crazy good slaw I created and posted about on Sunday. Those deconstructed egg rolls were so tasty, I decided I needed to create another variation…which is how these baked vegetable egg rolls came to fruition.

baked vegetable egg rolls

It’s all so simple really. The ingredients are exactly the same. The process of making them is just slightly different. You could make a batch of these all on their own, or if you’re like me and have just a few scoops of slaw leftover from making the deconstructed egg rolls, you can simply wrap it up and bake them for a different taste experience without breaking out anything extra! Score.

baked vegetable egg rolls

I have to admit: I was a bit worried that the egg rolls themselves would come out of the oven and not be crispy. A fried egg roll is always a delicious treat, but it isn’t something I want to have on the menu regularly. I was so pleased to see that with a mist of olive oil cooking spray (or a brush of olive oil on the wrappers) and a high temperature on the oven, I was able to get the egg roll wrappers to crisp up and turn a golden brown color for me. You still get the satisfying crunch like you do with the fried version, but the reduced guilt is a very nice touch.

And now…I am officially obsessed with everything egg roll related. I’m dreaming of all the different variations I can create, from savory to sweet. Oh man. Which variety should I whip up next????

baked vegetable egg rolls

Baked Vegetable Egg Rolls

Ingredients

    For the egg rolls:
  • 10 - 15 egg roll wrappers
  • Cooking spray
  • Salt and pepper
  • For the dressing:
  • 1/4 cup mayonnaise (I use olive oil mayo)
  • 1/2 tablespoon rice vinegar
  • 1/2 tablespoon grain mustard
  • 1 teaspoon soy sauce
  • 1 teaspoon sriracha
  • 1/2 tablespoon lime juice
  • For the slaw:
  • 4 cups shredded cabbage (or coleslaw mix)
  • 1 cup shredded carrots
  • 1 cup red bell pepper, sliced thin
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup edamame
  • 2 green onions, diced
  • 2 tablespoons sesame seeds

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Whisk together all of the dressing ingredients in a bowl until incorporated. Cover and store in the refrigerator.
  3. Next, add all of the ingredients for the slaw into a large bowl. Drizzle with prepared dressing and toss to coat fully.
  4. Putting it together:
  5. Set a small dish/ramekin filled with water near your working surface. Place an egg roll wrapper down on a cutting board/working surface with one of the points facing you. Scoop about 1/2 cup of the dressed slaw toward the middle of the wrapper. Use a pastry brush or your fingers to add a light amount of water around the outside edges of the egg roll wrapper.
  6. Next, fold the point facing you up and over the top of the slaw filling. Fold the two side points in toward the center as well, sealing up the sides. Then, continue rolling until the final point has sealed up on to the side.
  7. Place the roll seam side down on a baking sheet.
  8. Repeat the rolling process with the rest of the egg roll wrappers and filling.
  9. Gently spray the egg rolls with olive oil cooking spray (or use a pastry brush to apply a thin layer of olive oil to the wrappers) then sprinkle lightly with salt and pepper.
  10. Place in the oven and bake for 15-20 minutes, until wrappers have turned golden brown and crispy.
  11. Remove from oven and allow to rest for 5 minutes before serving. Enjoy!
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August 22, 2014

Labor Day is just a little bit over a week away – oh how time flies! Are you currently planning your Labor Day celebrations? Labor Day always seems like one of those holidays that is filled with fun. Since it falls right around the start of the school year, I always thought of it as a bit of a celebration for the end of summer. Of course, now that I live in Florida my summertime weather is not planning on leaving any time soon. However, the beginning of September is when I can typically look forward to a reduction in humidity around these parts! With that comes the Floridians’ time to emerge from our air conditioned homes and head outside to enjoy a bite to eat. So, to celebrate Labor Day, I’m bringing along some deconstructed egg rolls to the fun filled Sunday Supper feast!

deconstructed egg rolls