Hazelnut Brown Ale Milkshakes

Have you ever had a root beer float? Okay, then stop judging this post. Beer + Milkshakes = Magic. We first experienced one of these out in Colorado when we had a Left Hand Milk Stout Milkshake at the Alamo Drafthouse Cinema.

Hazelnut Brown Ale Milkshakes
5 scoops of vanilla ice cream
1 scoop chocolate ice cream
1 c Rogue Hazelnut Brown Nectar

1. Combine all ingredients in a blender.
2. Top with whipped cream for extra deliciousness.
*If it's too thin, add more ice cream.
*If it's too thick, add more beer.

Margherita Pizza

So. Many. Tomatoes. My favorite way to prepare them is in a caprese salad, but sometimes I like to mix things up. How about a pizza? This is definitely going on the make-again list.

La Sarita's Margherita Pizza

1 package of Trader Joe's pizza dough  

Olive oil

2 tomatoes, sliced thin

Fresh mozzarella, sliced

1/2 c basil leaves, sliced thinly

1 T fresh oregano

Salt and pepper

1. Preheat the oven to 350F.

2. Let the dough sit at room temperature for 20 minutes.

3. On a lightly floured surface, roll dough into a 12 inch circle.

4. Lightly oil a pizza pan or stone and add the dough.

5. Pinch the edges of the dough slightly to make a crust.

6. Season the crust with salt and pepper.

7. Cover the dough with one layer of mozzarella slices.

8. Top with tomato slices. Season with more salt and pepper.

9. Top with herbs and drizzle with a bit of olive oil (~ 1/2 T).

10. Bake at 350 for 20 minutes.

11. Keep the pizza in the oven, increase the temperature to 425F, and cook for another 20 minutes, until the crust is crisp, and the cheese starts to brown slightly.

12. Serve with grated Parmesan and red pepper flakes.

Roasted Red Pepper Hummus

This is my favorite appetizer to bring to parties. It tastes great on sandwiches, and when served with veggies, it's a super healthy snack, too. When my husband hosted a fantasy football draft at our place, this was a perfect dish to munch on throughout the night.

Roasted Red Pepper Hummus
1 can of chickpeas, drained
1 1/4 c roasted red peppers from a jar
3 cloves of garlic
1/4 c tahini
2 T lemon juice
2 tsp cumin
1 tsp cayenne pepper
1 tsp paprika
Salt and pepper

1. Blend everything in a food processor.
2. Serve with pita chips.

Grass Fed Strip Steaks with Pico de Gallo and Sweet Potato Wedges

Paoli Local foods never disappoints. We stopped by their store and picked up a few strip steaks to put on the grill. Wow, so tasty combined with the bounty I received in this week's box of veggies.

Grilled Strip Steaks
2 grass fed strip steaks, about 1-2 inches thick
Salt and pepper
Olive oil

1. Preheat grill to high.
2. Season steaks with salt and pepper and drizzle with oil.
3. Sear on the grill for one minute on each side.
4. Reduce heat to medium. Cook for 2-3 minutes each side, until juices are pink when the steak is poked lightly with a toothpick (medium rare).
5. Let steaks sit for 5 minutes before slicing.
6. Serve with Pico de Gallo.

Roasted Sweet Potatoes with Cilantro Lime Mayo (Bon Appetit)

Pico de Gallo
2 tomatoes, diced*
1 jalapeno pepper with seeds, diced
1 small onion, chopped
Juice of 1 lime
3 T chopped cilantro
Salt and pepper
a dash of cumin

1. Combine all ingredients in a small bowl.
*I used a bunch of multi-colored cherry tomatoes.

Homemade Pickles

Cucumber season is upon us! I swear I've been getting 3-4 lbs of cucumbers each week! What better use of them than pickles.
Quick Kosher Dill Pickles (Canning for a New Generation)
3 lbs pickling cucumbers, cut into spears
1 1/2 c cider vinegar
1/2 c water
2 T kosher salt
Fresh dill
Red pepper flakes
4 cloves garlic, chopped
8 tsp pickling spice

1. In a small saucepan, bring the vinegar, water and salt to a boil.
2. Meanwhile, evenly distribute the garlic amongst four 1-quart canning jars.
3. Add a sprig of fresh dill to each jar, sprinkle with red pepper flakes, and add 2 tsp pickling spice.
4. Pack the jars with as many cucumber spears as can fit without damaging them.
5. When the vinegar mixture is nice and hot, ladle into jars, leaving about 1/2 inch of space at the top.
6. Put the lids on the jars and transfer to the fridge.
Pickles will be ready in 24 hours, but get better as they marinate.

Lemon Herb Chicken in 30 Minutes

Dry chicken is the worst. Sometimes, the only way to avoid it is to add a bunch of butter or oil to the chicken, or to roast it very slowly. In this case, I busted out the trusty pressure cooker once again.
Lemon Herb Chicken
1 whole chicken (3-4 lbs)
3 tsp lemon zest
4 garlic cloves, minced
Fresh herbs, chopped (I used thyme and basil)
Salt and pepper
1 T olive oil
1 onion, chopped
3 stalks celery, chopped
3 carrots, unpeeled and chopped
1 c chicken broth

1. Using a mortar and pestle, grind the zest, garlic and herbs.
2. Carefully rub the mixture under the chicken skin.
3. Season the whole chicken liberally with salt and pepper.
4. Using the pressure cooker's sauté setting, heat the olive oil.
5. Brown the chicken on all sides, about 10 minutes, turning often.
6. Remove the chicken and sauté the onions and celery for 5 minutes.
7. Add the chicken and remaining ingredients to the pressure cooker.
8. Bring to pressure and cook for about 15 minutes.
9. Add the potatoes and carrots to the pot. Bring to pressure and cook another 9 minutes.
10. While the chicken is cooking, preheat the broiler.
11. When the chicken is ready, transfer to a pan and broil for a few minutes until the skin crisps up.
12. Serve the chicken with the cooking liquid, veggies and potatoes.

Pressure Cooker Pulled Pork Sandwiches

I love pulled pork. I really dislike waiting hours and hours for it to be ready. Pressure cooker to the rescue!! This recipes puts delicious sandwiches on the table in less than 90 minutes.
Pressure Cooker Pulled Pork
1 3-4 lb bone in pork butt
1 onion, chopped
3 cloves garlic, minced
2 T olive oil
Seasoning for rub: cumin, cayenne, paprika, salt, pepper
3/4 c water
1/4 c cider vinegar
1 1/2 c bbq sauce
Buns, for serving

1. Cut the pork butt into 3 large pieces.
2. Generously cover with seasoning and rub to coat the pork.
3. Using the pressure cooker's sauté setting, heat the olive oil.
4. Brown the pork on all sides, about 10-15 minutes, turning often.
5. Add the onions and garlic and sauté for the last 5 minutes of browning.
6. Add the liquid and cook at high pressure for 60 minutes.
7. The pork is ready when it pulls apart easily with a fork.
8. In a separate bowl, shred the pork with two forks.
9. While shredding the pork, you can reduce some of the cooking liquid in a small saucepan to thicken.
10. Serve over buns.
Makes 6 sandwiches.

Spicy Masaman Curry with Chicken

I made an amazing discovery the other day when I came across an authentic asian grocery store in town. I stocked up on tons of cans of curry paste (I like the Maesri brand). This recipe couldn't be easier, and it's so full of flavor.
Note - the curry paste is really spicy. Feel free to use more if you're feeling adventurous. Your nose will tell you when to lay off on the spiciness.
Chicken Curry
1 T vegetable oil
2 T Masaman curry paste
2 cans light coconut milk (or 1 can of regular coconut milk and 1 can of water)
1 lb chicken breast, cut into bite-sized chunks
Chopped mixed vegetables (I used broccoli, pea pods and sweet potatoes)
a dash of fish sauce
Cooked Jasmine rice

1. In a large skillet, heat the vegetable oil over medium high heat.
2. Fry the curry paste in the oil for about 1 minute.
3. Add the thick coconut milk from the can. Stir for another minute. Add the rest of the coconut milk.
4. Add the chicken and reduce heat to medium.
5. If using vegetables that require a longer cooking time (like sweet potatoes), add those now.
6. Cook for about 10 minutes, and add the fish sauce and the rest of the veggies.
7. Cook through and serve with Jasmine rice.

Herb Vinaigrette

Basil time is here! I get so excited when I find a bouquet of basil in my weekly box of veggies from the farm. I had such a surplus that I decided to blend some up into a delicious salad dressing.
Basil Vinaigrette
1 tsp Dijon mustard
1 shallot, finely chopped
1/2 tsp salt
1 tsp sugar
1/2 c roughly chopped basil leaves
1/4 c champagne or white wine vinegar
3/4 c olive oil

1. In food processor, blend all ingredients except the olive oil and vinegar.
2. Add the vinegar and pulse to combine.
3. While the food processor is running, slowly pour in the oil.
4. When the oil is incorporated, puree 1-2 min.
Makes 1 cup; store in the fridge for up to 1 week.

Variations
Add 1 tsp of lemon zest and some red pepper flakes.















Use cilantro instead of basil for a slightly tangy variation.

Chocolate Chip Cookies with Sea Salt

All I can say is yum. With a touch of salt, these cookies were the perfect blend of sweet and savory. We couldn't stop eating them! Makes about 20-24 cookies.
Salty Chocolate Chunk Cookies (Bon Appetit)