My New Love This Summer... Basil!

Actually, I've loved it for some time now. However, this summer I decided to grow my own. I don't have a green thumb or know anything about gardens, plants or growing herbs... but this is the summer to try new things. Sure, I am taking baby steps but by the end of the summer should be a pro! Well, we'll see. For now, just enjoying seeing my seeds turn in to little green sprouts. I can't wait to use my own home grown herbs in some of my summer recipes.

Here's one of my picnic crowd pleasers and favorites... Caprese Salad!

• 1 pound fresh mozzarella
• 3/4 to 1 teaspoon fine sea salt or fleur de sel
• Freshly ground black pepper
• 1/3 cup packed basil leaves, torn or cut into thin strips
• 1/4 cup extra-virgin olive oil (optional: 2 tbsp balsamic vinegar)
  Directions
• Slice the tomatoes and cheese into 1/4-inch thick slices. Arrange the salad on a serving platter or individual plates in an alternating pattern, with two to three slices of tomato for every piece of cheese. Season with the salt and pepper to taste. Scatter the basil leaves over the top and drizzle with the oil. Serve at room temperature. 

Hooray... It's Time For A Picnic!

I am so excited for sunny summer days. I plan to be outdoors as much as possible. I'm looking forward to bike rides, hikes, swimming and picnics in the park!  This summer, don't forget to pack the perfect minty sweet fruit salad. I found this on Foodnetwork.com, tried it and loved it! It was such a big hit! I've tried many fruit salads in my time and this is one to remember. I think it's a combination of the honey, mint and lime zest that makes it stand out from the rest. So, I thought I'd share! Try it. It's easy and oh so tasty!

Salad:

• 1/3 cantaloupe, cut into 3/4-inch chunks (about 2 cups)
• 1 (16 ounce) container strawberries, quartered (about 3 cups)
• 5 medium kiwis, peeled and cut into 3/4-inch chunks (about 2 1/2 cups)

Dressing:

• 3 tablespoons honey
• 3 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 3 tablespoons finely chopped fresh mint leaves

Directions:

Place all of the fruit into a large bowl. In a small bowl, whisk the honey, lime juice, zest, and mint. Right before serving, pour the dressing over the fruit and toss gently to combine.

How can you resist... a warm popover?

A popover is a light, hollow roll made from an egg batter similar to that used in making Yorkshire pudding. The name "popover" comes from the fact that the batter swells or "pops" over the top of the muffin tin while baking. They can also be baked in individual custard cups.

So now that you know what a popover is... you must try one. They are not hard to make and oh so good! My mother-in-law made them for us awhile back and I never forgot them. Now I have my own pan... watch out we are batter crazy!! Enjoy!

Regular Popovers
1 6-cup Popover Pan
1 1/4 cup flour
1/4 teaspoon salt
3 large eggs
1 1/4 cup milk
2 tablespoons unsalted butter, cut into 6 even pieces
1 tablespoon unsalted butter melted

Oil or spray pan. Preheat oven to 400〫and set rack in middle of oven. Prehead popover pan in oven about 2 minutes. Blend flour, salt, eggs, milk and melted butter until mixture is the consistency of heavy cream, about 1 to 2 minutes. This can be mixed in a food processor, blender, electric mixer, or with a hand mixer. The batter can be made ahead of time and stored in the refrigerator. Batter should be used at room temperature.

Place one small piece of butter in each cup and place back in preheated oven until butter is bubbly, about 1 minute. Fill each cup half full with batter and bake 20 minutes. Reduce temperature to 300〫and continue baking 20 minutes.

Makes 6 popovers. Serve with butter, jams or other sweet or savory spreads.

Tuesday Temptation - Cupcakes!

It may not be what the doctor ordered but it's sure to put a smile on someone's face. Remind them to take time to enjoy the little things in life... like cupcakes! Include this recipe in a card or hand deliver a batch to enjoy!

Here's the yummy recipe: Red Velvet Cupcakes with Cream Cheese Frosting