Bacon, Tomato, Corn, and Basil Pizza

At first I thought that corn seemed a little out of place on a pizza. But let's be honest, you can put just about anything on a crisp and chewy pizza crust under a blanket of gooey cheese and it'll taste good. So I reconsidered. And oh-my-goodness I'm glad I gave this one a go. Those crunchy little flecks of sweet corn kernels made this pizza. Not to forget the salty bacon, fresh sliced tomato, and creamy goat cheese. Or the garden basil and chives that make the presentation so beautiful. But it was that unexpected ingredient that made this pizza really something incredible.

Bacon, Tomato, Corn, and Basil Pizza

INGREDIENTS
1 recipe pizza dough
extra virgin olive oil
4 slices bacon, cooked until crisp and crumbled
2 ears fresh corn, kernels sliced off
several tomatoes, thinly sliced
8 oz. fresh mozzarella, sliced or shredded
3 oz. goat cheese, crumbled
salt and freshly ground black pepper
handful fresh basil, chopped
handful fresh chives, chopped

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. Brush prepared crust with extra virgin olive oil. Top with mozzarella, bacon, corn, and tomatoes. Sprinkle with goat cheese. Season with salt and freshly ground black pepper.

3. Bake on pizza stone in preheated oven for about 10 minutes, until the crust is puffed and golden brown and the cheese is bubbling. Remove from the oven and sprinkle with fresh basil and chives. Slice and serve.

Makes 1 large pizza.

(Adapted from Eggs on Sunday)

Blackberry Pie Bars

It doesn't make any sense. It's the middle of the summer. It's sunny and hot and sticky and I have the sniffles. Going on a week now I've been toting around a roll of toilet paper in my bag (I'm too cheap to buy tissue) for sudden episodes of sneezing and dripping. All the sleeping, shopping, cooking, and lounging at the pool I've been doing must have really worn me out. Relaxing too hard. It can be hazardous.

The worst part of a little congestion? Nothing tastes good. Food loses it's savor. I've thrown out a lot of recipes I've tried over the past few weeks, later wondering if they were actually blah or my taste buds are just duds. Not having a hearty appetite is very unusual for me. And disappointing. My world isn't as fun or exciting when I'm not dying to eat anything. Except for sweets. When all other foods have lost their appeal, I tend to still crave sugar. (I'm sure there's a medical/biological explanation for this, but I didn't learn it in nursing school.)

And so sugar I bring you. A summer treat that can be enjoyed with a cold or without. (It's been thoroughly tested both ways.) I'm not sure that Blackberry Pie Bars is the right name for this recipe. These don't remind me much of pie. But that's the name they've been circulating food blogs by, so I stuck with it. They're really a combination of a crumbly shortbread crust flavored with lemon zest (or almond extract if the lemon you thought you had went missing) and a sour cream-blackberry filling. The tang of the sour cream and tartness of the berries play well against the otherwise sweet ingredients. We thought these were wonderful in every way. Addictive, to say the least.

Blackberry Pie Bars

INGREDIENTS
Crust:
zest of a lemon (or 1 tsp. almond extract)
1 1/2 cups sugar
3 cups all-purpose flour
1/4 tsp. salt
1 1/2 cups (3 sticks) cold butter, cubed (I used unsalted butter and added an extra pinch of salt)

Filling:
4 eggs
1 1/2 cups sugar (or 2 cups if your blackberries are super tart)
1 cup sour cream
3/4 cup all-purpose flour
pinch salt
6 cups blackberries

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9x13 baking dish (and/or line with parchment paper).

2. To make the crust, pulse to combine the lemon zest (or almond extract), sugar, flour, and salt in the food processor. Add the butter and pulse until the mixture resembles coarse crumbs. Reserve 1 1/2 cups in the refrigerator for topping. Press the remaining crust into the bottom of the prepared baking dish. Bake in preheated oven for 15-20 minutes, until golden brown.

3. To make the filling, whisk to combine the eggs, sugar, sour cream, flour, and salt. Gently fold in the blackberries. Spread over the pre-baked crust. Sprinkle with the reserved topping.

4. Bake in preheated oven for about 45 minutes, until the center is set and the topping is lightly browned. Cool on a wire rack before slicing into squares.

Makes a 9x13 pan of bars.

(Adapted from Always with Butter)

Fresh Tomato Basil Pasta Sauce

No matter how many tomato-full recipes I make, I can't seem to make a dent in my supply. I'm not complaining. I'm just explaining why every other recipe I've posted in July features tomatoes, or basil, or the heavenly union of the two. And each one has become my new favorite. This pasta sauce being no exception.

Because of the simplicity of ingredients and method of preparation, you must use juicy, ripe, peak-season tomatoes for this recipe. (Although any variety will do- mine were Roma and Beefsteak.) I didn't bother to blanch my tomatoes. I left the skins intact and then pureed part of the sauce after simmering, resulting in a consistency somewhere between chunky and smooth. I ladled it over vegetable ravioli and topped it with freshly grated Parmesan and more chopped basil. Sneaking spoonfuls as it was simmering away on the stove and later diving into the most sensationally-sauced bowl of pasta, I felt like I had been transported to Italy. If only.

*While this made the perfect amount of sauce for two, it could be easily doubled, tripled, quadrupled... you get the point... to feed a crowd or be canned or frozen for later use.

Fresh Tomato Basil Pasta Sauce

INGREDIENTS
2 lbs. fresh tomatoes, seeded and diced
2 Tbsp. extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
2 Tbsp. fresh basil, chopped + extra for serving
salt and freshly ground black pepper, to taste
pinch crushed red pepper flakes (optional)

DIRECTIONS
1. Heat olive oil in a large saute pan over medium heat. Add the onion and garlic and cook until soft and translucent, about 10 minutes. Stir in the tomatoes and basil. Season with salt and freshly ground black pepper. Bring to a boil; reduce heat to medium-low and simmer, partially covered, 1 1/2- 2 hours until thickened.

2. (Optional) Puree part or all of the sauce in a food processor or blender to your desired consistency and then return the sauce to the pan over medium-low heat.

3. Add a pinch of red pepper flakes and season to taste with salt and freshly ground black pepper. Serve warm over al dente pasta, sprinkled with freshly grated Parmesan and garnished with chopped basil.

Serves 2.

(Adapted from All Recipes)

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Vanilla Frozen Yogurt

I had no idea that making my own frozen yogurt would be so easy! OK, it does require an ice cream maker. That's the only catch. But everyone should own an ice cream machine. Homemade ice cream- and now frozen yogurt- is unbelievable. And it's sad that I only figured this out so recently. But we'll talk about ice cream another day. This moment belongs to yogurt.

I adore yogurt. I just don't care for the thin runny stuff. (Or all the sugary flavored varieties.) I love pure unadulterated thick and luscious plain Greek yogurt. It's marvelous paired with fruit and a drizzle of honey. I eat it almost daily. And that's what's used in this recipe. The original source suggested using whole milk yogurt for the creamiest result. And while I agree that whole milk yogurt would make this wonderful, I didn't want my fro-yo to be as calorie dense as ice cream. So I went with 2%. I also reduced the amount of sugar. I wanted my frozen yogurt to be pleasantly sweet, with a bit of tartness sneaking through. And that's just what I got. A creamy and simultaneously tart and sweet frozen treat. I served it straight out of the ice cream machine topped with sliced kiwi and fresh berries.

Vanilla Frozen Yogurt

INGREDIENTS
4 cups plain Greek yogurt (I used Fage 2%)
1/2 cup sugar (more or less to taste)
1 1/2 tsp. pure vanilla extract

DIRECTIONS
1. Combine yogurt, sugar, and vanilla. Stir until the sugar is completely dissolved. Refrigerate at least one hour.

2. Freeze in ice cream maker according to manufacturer's instructions. (Mine took about 20 minutes to churn.)

Several notes: This frozen yogurt is best enjoyed immediately after churning. It eventually loses its creaminess and solidifies in the freezer. Also, this recipe can be scaled down to make fewer servings. Just reduce the sugar and vanilla accordingly.

Makes slightly more than a quart.

(Adapted from David Lebovitz via 101 Cookbooks)

Roasted Vegetable Enchiladas

I'm convinced that you can make just about any dish using roasted vegetables and it would be delish. I've done it with pasta and pizza, tacos and quesadillas, sandwiches, salads, and soups, and now enchiladas. It's a no-fail method for a healthy, flavorful, enticing veggie meal. I'm trying to cut back on the amount of meat in our diet, but it would be perfectly acceptable to add some shredded chicken or turkey into the mix. Or keep it vegetarian and up the protein with beans. Really, it's up to you. But I found these to be perfectly satisfying as written. Dustin must have agreed because he attacked the leftovers for lunch and then finished them off by dinnertime the next day.

A note: You can roast any combination of vegetables you want to include in the filling. Just remember that certain vegetables take longer than others to cook, so you will want to roast them on separate trays. Root vegetables (such as carrots and potatoes) and hard winter squash take slightly longer. Chopping them into smaller cubes will help them roast faster.

Roasted Vegetable Enchiladas

INGREDIENTS
1 lb. tomatillos, husked and rinsed
1 medium white onion, chopped
3 cloves garlic, peeled
1-2 jalapenos, stemmed (I used one for a slight kick)
extra virgin olive oil
2 cups homemade or low-sodium vegetable or chicken broth
1/2 cup Mexican crema or creme fraiche (I substituted sour cream)
8 cups vegetables, cut into 1/2-inch cubes (I used zucchini, yellow squash, red onion, sweet potato, cremini mushrooms, sweet peppers, and cauliflower)
kosher salt and freshly ground black pepper
12 small corn or 8 medium whole wheat tortillas
1-2 cups Mexican melting cheese (like Asadero, Monterey Jack, Pepper Jack, Cheddar, or a combination of the above)
white onion, thinly sliced for garnish
fresh cilantro, chopped for garnish

DIRECTIONS
1. To make the sauce, preheat oven broiler. Place the tomatillos, onion, garlic, and jalapeno on a large rimmed baking sheet. Place directly under the broiler and broil for 8-10 minutes, turning halfway through, until the tomatillos are soft and blotchy black in spots. Remove and reduce the oven heat to 400 F. Puree tomatillo mixture until smooth in blender or food processor. Heat 1 Tbsp. olive oil in a large saute pan over medium-high heat. Add the puree and cook for several minutes until darker and thicker. Add the broth and crema. Reduce heat to medium-low, partially cover, and simmer 30 minutes until reduced and thickened. Once the sauce has thickened, season to taste with salt.

2. Meanwhile, to roast the vegetables spread the cubed vegetables on a large rimmed baking sheet (or two baking sheets). Toss with enough olive oil to lightly coat. Season generously with kosher salt and freshly ground black pepper. Roast in preheated 400 F oven for 20-30 minutes, until golden and tender. Remove from the oven and set aside.

3. To assemble the enchiladas, warm tortillas in the microwave until pliable. Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish. Roll a portion of the roasted vegetables into each tortilla (with a little cheese if you wish) and place in the baking dish. Pour the remaining sauce over the enchiladas and sprinkle with several handfuls of cheese.

4. Bake in preheated 400 F oven for 10 minutes, until the enchiladas are heated through and the cheese is golden brown and bubbling. Garnish with onion and cilantro and serve.

Serves 4.

(Adapted from Rick Bayless)

Smoky Deviled Eggs

This one is for Dustin. Deviled eggs are not something I would probably ever choose to make for myself. I'm not big on anything mayonnaise-heavy. But he craves all the traditional summer picnic foods- deviled eggs, potato salad- that take no shame in swimming in mayonnaise. Sometimes I just want to make the boy happy. And this is what we end up with.

And I admit that... I really liked these! The filling is creamy and tangy- if not a little too rich.  (I didn't bother to ease up on the calories, but I like the idea of using Greek yogurt to replace some of the mayonnaise.) The chives are crunchy and fresh. Dusted in mild, smoky paprika I found them to be unexpectedly alluring.

Smoky Deviled Eggs

INGREDIENTS
12 eggs
1/2 cup mayonnaise (or a combination of mayonnaise and plain Greek yogurt)
2 tsp. Dijon mustard
2 tsp. white wine vinegar
salt and freshly ground black pepper, to taste
fresh chives, chopped for garnish
smoked paprika, for garnish

DIRECTIONS
1. To hard boil the eggs, place the eggs in a single layer in a large saucepan, covered by at least an inch of cold water. Add a half teaspoonful or so of salt. Place the saucepan over high heat and bring to a rolling boil. Remove the pan from the heat, immediately cover, and let sit 12-15 minutes (depending on the size of your eggs- larger eggs take slightly longer). Rinse the eggs under cold water to stop the cooking (or cool in an ice bath). Once cooled, the eggs can be refrigerated until ready to use.

2. Carefully peel and cut each egg in half lengthwise. Scoop out the yolks into a small bowl. Set the egg whites on a serving platter.

3. To the egg yolks, add the mayonnaise, Dijon, and vinegar. Mash together with a fork until you reach the desired consistency. (I like my filling almost smooth.) Season to taste with salt and freshly ground black pepper.

4. Pipe filling into each egg white. Sprinkle with chives and dust with smoked paprika. Refrigerate until ready to serve.

Makes 24 deviled eggs.

(Adapted from Pinch My Salt)

Roasted Tomato Basil Soup

My garden has amazed me. I never imagined that I could grow juicy fat Beefsteak and picturesque Roma tomatoes (along with a plethora of herbs and peppers) on my own. Or dreamed that my kitchen countertop would be overflowing with them. I've got more ripe tomatoes than I know what to do with. It's the best kind of problem to have. And it's forcing me to get creative. Lately I've found a way to incorporate them into just about every meal I have. I'm eating them raw with bagels and cream cheese, slicing them for sandwiches and burgers, pulsing them into pico, tossing them in salads, and roasting them, too. Since I'm having a similar explosion of basil, tomato soup seemed like a good solution to such overabundance.

This tomato basil soup is simple and completely wonderful. Roasting mellows and sweetens the flavors of the tomatoes, garlic, and onion. Butter and bay add depth of flavor to the broth and fresh basil brightens it up. You have the option of finishing it off with heavy cream. But I promise it's not necessary. Save yourself some calories and leave it out. I served this with crisp grilled cheese sandwiches for dipping.

Roasted Tomato Basil Soup

INGREDIENTS
2 1/2 lbs. fresh tomatoes (I used a mixture of Roma and beefsteak), cored and halved
6 cloves garlic, peeled
2 small yellow onions, chopped
extra virgin olive oil
kosher salt and freshly ground black pepper
2 Tbsp. butter
3 cups homemade or low-sodium chicken or vegetable stock
2 bay leaves
1/2 cup fresh basil, chopped
3/4 cup heavy cream (optional- I omitted)

DIRECTIONS
1. Preheat oven to 450 F.

2. Place tomatoes, garlic, and onion on a large rimmed baking sheet. Drizzle with olive oil (about 1/4 cup), sprinkle with salt and pepper, and toss to coat. Spread in an even layer and roast in preheated oven for 20-30 minutes, until tender and caramelized.

3. Transfer roasted vegetables to a large pot. Add the butter, bay leaves, and stock. Bring to a boil, reduce heat and simmer 15-20 minutes or until the liquid has reduced by a third.

4. Add basil to the pot. Using an immersion blender (or food processor), puree the soup until smooth. Return the soup to low heat and stir in the cream (if using). Season to taste with salt and freshly ground black pepper.

Serves 4.

(Adapted from Food Network)

Chocolate Ice Cream

Since Dustin just turned 30 and he loves chocolate (and since no birthday party would be complete without cake and ice cream), I chose this recipe. Out of my ice-cream machine came the most decadent, most intensely chocolatey frozen treat. Thick and rich and almost chewy (if you can imagine such a thing). I used Ghirardelli semi-sweet chocolate chips, but would probably choose bittersweet next time. The darker the better, I say. And while Dutch-processed cocoa powder is recommended, you can get away with regular (or a mixture in my case). I always churn my ice cream at least several hours ahead of when I want to eat it so that it has some time to set up in the freezer. But I won't judge if you end up eating it straight out of the machine. One spoonful and you'll lose all self-restraint.

Chocolate Ice Cream

INGREDIENTS
2 cups heavy cream
3 Tbsp. unsweetened Dutch-process cocoa powder (I used Hershey's Special Dark- a blend of regular and Dutch-processed cocoa)
5 oz. bittersweet or semisweet chocolate
1 cup whole milk
3/4 cup sugar
pinch salt
5 large egg yolks
1/2 tsp. pure vanilla extract

DIRECTIONS
1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

2. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170 F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath. (I skipped the ice bath step.)

4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)

Makes about 1 quart.

(Adapted from Brown Eyed Baker, originally from The Perfect Scoop by David Lebovitz)

Homemade Funfetti Cupcakes with Vanilla Buttercream Frosting

Yesterday was Dustin's 30th birthday. I love birthdays (the celebrating, the presents, the candles and cake...), but this one was a little scary. Thirty seems so grown up, so serious. Are we ready for this?  (Thankfully, I'm the baby in the relationship. No matter how old he is, I'll feel young in comparison! Sorry, hun. That's just how it is.)

Wanting to please Dustin (who loves no frosting more than buttercream), and to feel a little bit like a kid again, I baked Funfetti Cupcakes. Not from a box. From this fast and simple recipe. These sprinkle-studded cupcakes were soft and fluffy and topped with the vanilla buttercream of his dreams. Most importantly, they tasted like childhood.

Homemade Funfetti Cupcakes with Vanilla Buttercream Frosting

INGREDIENTS
Funfetti Cupcakes:
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs
1 Tbsp. pure vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking powder
pinch salt
1/3 cup milk
1/4 cup rainbow sprinkles + more for decorating

Vanilla Buttercream Frosting:
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups powdered sugar
1 Tbsp. pure vanilla extract
1 Tbsp. milk, if needed

DIRECTIONS
1. Preheat oven to 350 F. Place paper liners in a 12-hole cupcake pan.

2. Cream butter and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until well combined. In a separate bowl, whisk to combine the flour, baking powder, and salt. With the mixer on low, add half of the dry ingredients, then the milk, then the remaining dry ingredients, mixing until just combined. Fold in the sprinkles.

3. Pour the batter into the cupcake pan, filling each hole about 2/3 full. Bake in preheated oven for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool completely on a wire rack before frosting.

4. To make the frosting, beat the butter with an electric mixer until smooth and creamy. With the mixer on low, add the powdered sugar gradually. Increase the speed and add the vanilla. Whip for 2-3 minutes, adding milk if the frosting is too thick or powdered sugar if it is too thin. Spread over cooled cupcakes and top with sprinkles.

Makes 12 cupcakes.

(Adapted from How Sweet Eats)

Roasted Cherry Tomato and Basil Pizza

I'm loving summer. It might be 96 degrees (with a disgusting % of humidity), BUT it's sunny. The trees (and surprisingly, the grass) are green. The days are long. I can sleep with my toes peeking out of my covers and a gentle fan blowing. I've got plump peppers and juicy tomatoes growing outside my back door.

I can't think of a better recipe to celebrate the abundance of ripe summer tomatoes than this Roman-inspired pizza. Fresh roasted baby tomatoes, silky mozzarella and salty Parmesan, and beautiful bright basil on a light and chewy crust. Summer, you're so good to me.

Roasted Cherry Tomato and Basil Pizza

INGREDIENTS
1 recipe pizza dough
1 1/2 lbs. cherry or grape tomatoes
extra virgin olive oil
kosher salt and freshly ground black pepper
8 oz. fresh mozzarella, thinly sliced
1 cup Parmigiano Reggiano, freshly grated
handful fresh basil, chopped

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. While the dough rises, preheat oven to 450 F. Scatter tomatoes on a large rimmed baking sheet and toss with just enough olive oil to coat. Season with salt and pepper. Roast in preheated oven for 10-12 minutes, until the skins split. Remove from the oven and set aside. (Leave the oven on and add the pizza stone to preheat.)

3. Prepare crust according to recipe directions. Brush crust with a little olive oil and top with the mozzarella, Parmesan, and tomatoes. Season with freshly ground black pepper.

4. Bake pizza on pizza stone for about 10 minutes, until the crust is puffed and golden brown and the cheese is bubbling. Remove from the oven and sprinkle with fresh basil. Slice and serve.

Makes 1 large pizza.

(Adapted from Bon Appetit)

Whole Wheat Belgian Waffles

I don't cook breakfast- for breakfast, anyway- very often. Occasionally we'll have pancakes or french toast for dinner. But a big meal before noon? Rarely. I like to eat light in the mornings. Heavy breakfasts weigh me down for the rest of the day. So unless I can crawl back into bed after consuming a stack of carbohydrates, I stick to fruit and toast.

But this weekend I was in the breakfast mood. There's something fun and comforting about gathering (if you can call two a gathering) around the kitchen table on a Sunday morning to share a plate of waffles. And I decided that a hearty breakfast doesn't have to be heavy. It can, in fact, be light and wonderful and leave you energized instead of comatose.

These whole wheat belgian waffles are impossibly fluffy. They come out of the waffle iron crisp on the outside and light as air in the middle. (The secret is beating the egg whites until stiff and then gently folding them into the batter.) I've also replaced the fat with applesauce with great results. Serve them warm with a dab of butter and real maple syrup, or a spoonful of thick greek yogurt, fresh fruit, and a drizzle of honey.

Whole Wheat Belgian Waffles

INGREDIENTS
2 cups white whole wheat flour (or all-purpose flour)
2 Tbsp. organic cane sugar
1 Tbsp. baking powder
1/2 tsp. salt
2 cups milk (or buttermilk)
3 eggs, whites and yolks separated
2 tsp. pure vanilla extract
1/3 cup unsweetened applesauce (or butter or oil)
dash cinnamon (optional)

DIRECTIONS
1. Preheat belgian waffle maker.

2. In a large bowl, whisk to combine flour, sugar, baking powder, and salt. In a separate bowl, whisk to combine milk, egg yolks, vanilla, and applesauce. Add to dry ingredients and mix until well combined. Beat egg whites to stiff peaks. Gently fold into the batter.

3. Cook on preheated waffle iron according to manufacturer's instructions, using about 2/3 cup batter per waffle (making sure to lightly grease the iron with cooking spray between each waffle or they'll stick).

Makes 6 belgian waffles.

(Adapted from Food.com)

Grilled Stuffed Poblanos

My dad comes from New Mexico. He grew up in a little town called Los Alamos (where they built the atom bomb). But then he left for college, got married, had five children, and eventually ended up out East. Sometimes us kids forget he didn't grow up where we did (first San Diego, then Northern Virginia). We forget that he's from the Southwest- until he pulls out his tumbled rock collection and homemade jewelry or starts a braiding leather bookmarks. Our first reaction is, "Dad, you're weird!". And then we remember he was raised in the Land of Enchantment, alongside the pueblos and Native Americans. And we understand his quirky hobbies a little better.

I was once again reminded of his roots when I brought these stuffed peppers to the dinner table on Sunday. He immediately lit up and exclaimed, "You made chile rellenos!". I just thought they were poblanos stuffed with beans and rice and cheese. Nothing special. But he was adamant that I had made one of his favorite New Mexican dishes. Google later confirmed that, indeed, he was right. A chile relleno is a stuffed poblano. What it gets stuffed with can vary widely, but usually includes cheese.

Whatever you call them, they're yummy. All of my family loved the filling, but a few of them couldn't handle the heat of the peppers. Poblanos can be mild or hot. You're never quite sure what you're gonna get. I ate mine whole without any problem. But some family members were not so lucky. This filling could be stuffed into any chile- anaheim, hatch, or even everyday bell peppers would do. They could also be prepared in the oven instead of on the grill. If you choose to bake them, I recommend following this method. 

Grilled Stuffed Poblanos

INGREDIENTS
6-8 poblano peppers, halved lengthwise, seeds and ribs removed
1 cup uncooked brown rice
1 15-oz. can black beans, drained and rinsed
1 15-oz. can diced tomatoes with green chiles
1 cup fresh or frozen corn kernels (optional)
3 green onions, sliced
1 jalapeno, minced (optional)
1 tsp. cumin
1 tsp. chili powder
dash cayenne pepper
salt and freshly ground black pepper, to taste
1/3 cup fresh cilantro, chopped + extra for garnish
Cheddar or any Mexican blend of cheese, shredded for topping

DIRECTIONS
1. Cook rice according to package directions.

2. In a large bowl, toss to combine cooked rice, beans, tomatoes, corn (optional), onion, jalapeno (optional), cumin, chili powder, cayenne and cilantro. Season to taste with salt and freshly ground black pepper. Stuff peppers with the filling.

3. Preheat grill to medium-high heat. Grill peppers until tender and charred on the bottom. Top with cheese several minutes before they are done grilling to allow the cheese to melt. Garnish with fresh cilantro and serve.

Makes 12-16 stuffed peppers.

(Adapted from A Couple Cooks)

Southwestern Lime Chicken with Ancho Chile Sauce

Part two of our 4th of July BBQ... grilled chicken skewers. With a Mexican flair. These juicy chunks of chicken were marinated overnight in a blend of lime, garlic, herbs, and soy sauce. And served with a spicy-sweet ancho chile sour cream. We threw some onions on the skewers (but you could add lots of veggies) and served 'em with corn on the cob. While the sauce isn't essential, it's delicious. It seemed to find its way onto everything on my plate. So don't skip it!

Southwestern Lime Chicken with Ancho Chile Sauce

INGREDIENTS
Southwestern Lime Chicken:
1/2 cup freshly squeezed lime juice
6 Tbsp. low-sodium soy sauce
1/4 cup canola oil
2 Tbsp. sugar
2 Tbsp. fresh oregano, chopped (or 2 tsp. dried Mexican oregano)
1 Tbsp. fresh rosemary, chopped
1 Tbsp. garlic, minced
1 1/2 tsp. chili powder
1/2 tsp. cayenne pepper
3-4 lbs. boneless skinless chicken breast, cubed

Ancho Chile Sauce:
1/2 cup sour cream
1 lime, juiced
1 tsp. ancho chile powder
1/2 tsp. cumin
1/2 tsp. Mexican oregano
1/2 tsp. brown sugar
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Whisk to combine the lime juice, soy sauce, canola oil, sugar, oregano, rosemary, garlic, chili powder, and cayenne pepper in a medium bowl. Place chicken in a glass baking dish and pour the marinade over top. Cover and refrigerate overnight, turning occasionally.

2. To make the ancho chile sauce, combine the sour cream, lime juice, chile powder, cumin, oregano, and brown sugar in the food processor and pulse until smooth. Season to taste with salt and pepper. Refrigerate until ready to use.

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard the marinade and thread the chicken onto skewers (with onions and other veggies, if desired). Grill until the juices run clear. Serve with the ancho chile sauce.

Serves 6-8.

(Adapted from Bon Appetit)

Blueberry Cream Cheese Danish Cake

Happy Independence Day! We've already exhausted ourselves with the festivities this weekend. Friday night we snuck away to explore some more of D.C. and discovered the arboretum (a massive park/gardens hidden right in the middle of the city) and some fantastic pizza and gelato on Capitol Hill. Saturday I learned to shoot a shotgun. Very patriotic, right? And I actually hit something! We also went to dinner and shopping and to the movies. Yesterday we had our family BBQ and played way too many rounds of Bang! (which incidentally also involves a lot of shooting). And now that the 4th is here, we're tired and headed for home. Perhaps tonight we'll catch a few fireworks along the river.

Over the next week I'll be sharing the new recipes I made over the holiday. Starting with dessert, today. Originally I was going to make a cheesecake with blueberry sauce (and someday will), but at the last minute I was feeling lazy and settled on this danish cake, filled with cream cheese and blueberries, instead. The buttermilk cake base was light and moist. The lemony filling was rich and creamy. The blueberries were beautiful. And the toasted almonds added a bit of crunch to each bite. That's how we celebrate.

Blueberry Cream Cheese Danish Cake

INGREDIENTS
Cake:
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
pinch nutmeg
1/2 cup butter, room temperature
1 cup light brown sugar
2 eggs
2/3 cup buttermilk
2 tsp. freshly squeezed lemon juice
1/2 tsp. pure vanilla extract

Cream Cheese Filling:
8 oz. cream cheese, room temperature
1/2 cup sugar
1 tsp. all-purpose flour
1 egg
2 tsp. lemon zest
2 cups fresh blueberries
1/2 cup sliced almonds

DIRECTIONS
1. Preheat oven to 350 F. Oil a 9-inch round springform pan and lightly dust with flour.

2. Sift together the flour, baking powder, salt, and nutmeg and set aside.

3. In a large mixing bowl, beat the butter until creamy. Gradually add the brown sugar and beat for about a minute, until light and well-blended. Add the eggs, one at a time, beating well after each addition. Alternate adding half the flour mixture and then half the buttermilk, mixing briefly after each addition, and repeat. Stir in the lemon juice and vanilla extract. Pour the batter into the prepared pan.

4. To make the filling, beat the cream cheese, sugar, flour, egg, and lemon zest until very smooth and creamy. Spread the filling over the center of the cake batter, leaving a 1-inch margin of cake batter exposed around the edges. Sprinkle the blueberries over the cream cheese filling and the almonds around the perimeter of the cake.

5. Bake for 40-50 minutes (mine took 42 minutes), until the cake begins to pull away from the edges of the pan and the filling is slightly set in the center. Place on a wire rack and cool to room temperature before serving.

Makes a 9-inch round cake.

(Adapted from Modern Comfort Food)

Slow-roasted Tomato, Cucumber, and Hummus Sandwich

It's time to talk tomatoes. Last year I planted my first garden and while I harvested mutant oversize zucchini and an abundance of jalapenos, my tomatoes failed miserably. This year I vowed it would be different. And so I took great care in selecting the varieties I would grow and gave them the prime real estate in our small patch of garden out back. I went with my favorites- beefsteak and Romas. And I'm thrilled to say that they're growing! Beautifully. And over the last few weeks I've been enjoying my own fresh juicy home-grown beefsteak tomatoes. (The Romas have yet to ripen.) They might not look like the pristine manicured supermarket type, but they taste far better!

The best way to enjoy a just-picked tomato? Toast a slice of whole wheat bread or bagel, smear it with cream cheese, top with sliced tomato, and season with sea salt and freshly ground black pepper. And die of pleasure. Don't have your own tomato patch? The farmers market works too!

I didn't grow the tomatoes featured in this sandwich. But they did come from a local Virginia farm. (Virginia is amazing for locally grown produce in the summer!) Slow-roasted tomatoes are oven-dried until shriveled and chewy on the outside but still moist and juicy in the middle. The flavor concentrates and they become richer and sweeter and explode in your mouth with each bite. Once again, this sandwich was inspired by a favorite Richmond cafe that serves their slow-roasted tomatoes on toasted bread with cucumber, sprouts, and hummus. If you don't have the time or patience for slow-roasting, fresh tomato slices can be substituted for a still-delicious sandwich.

Slow-roasted Tomato, Cucumber, and Hummus Sandwich

INGREDIENTS
whole wheat or multi-grain bread, toasted
hummus

carrot, grated

red onion, thinly sliced

sprouts

slow-roasted tomatoes (recipe below) or tomato, thinly sliced and seasoned with salt and freshly ground black pepper
cucumber, thinly sliced

DIRECTIONS
1. Spread hummus over two slices of bread. On one slice layer grated carrots, red onion, sprouts, tomatoes, and cucumber. Top with the second slice of bread and serve.

Slow-roasted Tomatoes

INGREDIENTS
cherry, grape, or small Roma tomatoes, halved
whole cloves of garlic, unpeeled
extra virgin olive oil
salt and freshly ground black pepper
fresh herbs (optional)

DIRECTIONS
1. Preheat oven to 225 F. Arrange tomato halves on a baking sheet lined with parchment paper. Drizzle with just enough olive oil to make the tomatoes glisten. Sprinkle lightly with salt and freshly ground black pepper and herbs, if using.

2. Bake in preheated oven for about 3 hours (depending on the size of the tomatoes), until the tomatoes are shriveled and almost dry (with a little juice still left inside). Use right away or cool and store in the refrigerator covered in a little olive oil.

(Sow-roasted tomatoes adapted from Smitten Kitchen)