Archive | August, 2012

Grilled Peaches

28 Aug

I’ve heard so many people, blogs, magazines, recipe sites talking about grilling peaches. Everytime I hear about it, I think “I have to try that” and I always forget.

Look at this beauty

Well peaches are just about coming into season and I was bound and determined to toss one on the grill with our burgers tonight.

Hahaha Peachbutt

I cut it in half and left the pit in. I doused it with vegetable oil and placed it face-down on the grill for 5 minutes. Then I flipped it over on the other side for another 5 minutes.

The result? Delicious carmelized sweet treat. I cant tell you how simply delicious this tastes. I will be trying variations on fruit and toppings with this one – such as greek yogurt and honey and nuts…….!

Right off the grill

Cut up and ready to eat

Here is one that I made where I put a dollop of greek yogurt (0% fat) and drizzled some honey on top. This was really good and would be great to serve as a nice dressed up healthy dessert!

All dressed up

Delicious, sweet, and creamy

This is sooooooo beyond simple and I really encourage EVERYONE to try it. Here’s the recipe (although no real recipe is needed)….

Grilled Peaches


  • Peaches (as many as you need)
  • Vegetable oil

Optional Toppings:

  • Greek Yogurt or whipped cream
  • Honey


Slice peaches in half in a bowl. Twist them apart into 2 halves, do NOT remove the pit.

Put vegetable oil on top of peaches and cover on the inside flesh really well.

Place pit-side down on hot grill for approx 5 minutes. Then baste the top skin with some more oil and flip over to the other side for another 5 minutes. Remove from grill and serve warm if possible.

Note: you can also use nectarines and plums (plums are a bit more delicate so dont cook as long). Feel free to mix it up!!


Watermelon Gazpacho

23 Aug

This chilled soup is SOOOOOOO GOOD! I first had it at my friend, Shannon’s, house when we had a girls night last month. She served this soup, a salad with amazing walnut balsamic that she got locally, and grilled shrimp. I got the recipe from her blog immediately and tweaked it just ever so slightly.

Look at all those veggies and freshness!

It is so fresh and so tasty. It’s BEYOND healthy, too. Alllllll veggies with some olive oil and red wine vinegar. And of course the cheese….everything is better with cheese!

Overflowing my food processor

It has such an interesting taste. The feta crumbled on top totaly pulls all of the flavors together. It’s almost like……MAGIC! haha I made it for my Supper Club dinner and liked it so much, I made it again last weekend to take to my parents for dinner.

Finished Product

This is a great cold summer soup if you are looking for an interesting appetizer or side dish. I think it would pair nicely with a steak on the grill and a salad.

Watermelon Gazpacho


  • 2-3 cups cubed watermelon
  • 2 skinned tomatoes
  • 1 chopped Serrano pepper
  • ¼ cup olive oil
  • 1 tblsp red wine vinegar
  • 2 tblsp chopped onion
  • ½ cucumber
  • Dill
  • Feta

In a blender (or a pot using your stick blender) add watermelon, tomatoes, and Serrano pepper. Save some of the watermelon aside to add in at the end. Blend until smooth. Then add a 1/4 cup of olive oil and 1 tablespoon of red wine vinegar. Pulse to blend. Finally add in 2 tablespoons of onion, 1/2 a cucumber and fresh dill for seasoning and blend until smooth.

Dump in the remaining watermelon and chill for at least 30 minutes. Serve with feta on top for a sweet and savory combo.

Serves: 4

Cherry Tomato Salad with Buttermilk-Basil Dressing

21 Aug

Are your cherry and grape tomatoes coming in like gangbustersright now?


I am picking at least 7-10 a day and they add up so fast. Sometimes I give them out to friends and co-workers, and other times I am able to consume them on a daily basis.

Dressing and Tomatoes

I was able to make this delicious and healthy salad out of my cherry and grape tomatoes with only 5+ ingredients. It is creamy, without any cream. In a weird way, it could be a nice substitute for a potato salad, too!

Freshly Dressed

This salad is incredibly easy to put together and takes hardly any time. It would be an awesome addition to any summer picnic or BBQ.


I ate these so fast I couldnt get a pic

Cherry Tomato Salad with Buttermilk-Basil Dressing


  • 6 cups different-colored cherry/grape tomatoes, halved if large
  • 2/3 cup buttermilk
  • 1/4 cup sour cream
  • 3 tblsp thinly sliced fresh basil leaves
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • kosher salt and freshly ground pepper


Put the cherry tomatoes in a large bowl. Season with salt and pepper and toss.

In another bowl, whisk together buttermilk, sour cream, basil, shallot, and garlic. Season with pepper.

Drizzle the dresing over the tomatoes and toss.

Jerry’s Baked Beans

19 Aug

My brother, Jerry, has been making these baked beans for years. They have become “Jerry’s Baked Beans”, even though I believe they were his ex-wife’s recipe. Shhhhh! We wont tell anyone else.

Simple ingredients

In any case…..this has been a family favorite for a few years and shows up randomly at get-togethers (especially in the summer) and parties. The taste is so rich and deep, and yet there arent that many ingredients in it. Know why? Because of the BACON.

Cooking up the bacon and onions

That’s right…..bacon makes everything better. Definitely true for this dish. I cooked the onions in some of the bacon fat from the bacon. It definitely added to the flavor even more!


I made it for the first time for Supper Club a couple weeks ago. It could NOT be easier to put together – and the reaction you will get will make you giggle since this is hardly any work at all!

Jerry’s Baked Beans


  • 1 can French style green beans
  • 1 can pinto beans
  • 1 can butter beans
  • 1 can baked beans (large can)
  • ½ box brown sugar
  • 1 jar Heinz chili sauce
  • 1 pound bacon, fried and cut into small pieces
  • Several onions


Fry bacon and onions just until bacon is halfway cooked.

Mix all ingredients together.

Bake in 250 degree oven all afternoon.

Heirloom Tomato Pie

13 Aug

I fell in love with this recipe immediately when I saw it in one of last summer’s Food Network Magazines. I made it for a family get-together last summer. It was such a big hit, I kept it in the repertoire and decided to bring it back for Supper Club dinner recently.

Crust ingredients

It’s important before you begin ANYTHING else, to cut up all of your tomatoes, lay them out, and salt them generously on each side. Allow them to drain for a lengthy amount of time. I let them drain for more than an hour while I made everything else.

Salted Tomatoes

I prepared to make the cornmeal crust. It’s so simple to make – it all comes together quickly in the food processor! Then you just have to roll it out. The directions say to let it chill in the fridge for a while, but I usually skip that step. I guess it depends on how quickly you move and how “workable” the dough is.

Food processor crust

Ready to bake

You have to pre-bake this crust with pie weights so that the crust doesnt bubble up. You can either buy pie weights in the store or you can do what I did and buy a bag of dried beans in the supermarket 🙂 You can re-use the beans for all of your pie endeavors!

Pie weights while baking

Crust is ready

Now to make the filling…..

Filling ingredients

How are those tomatoes doing?? Flipped them over and salted the other side. I got 2 heirlooms from my favorite farm down the road, Skippack Creek Farm. The rest came from my garden!

Salted Tomatoes

The filling comes together so easily. Sautee, the onions, chop up the herbs, and combine everything with the cheese.

Filling mixture

Filling laid in the pie

The fun part is arranging the tomatoes on top of the filling! I like to make a pattern and distribute the colors as evenly as possible. DORK!!!

Tomato Design


I know that the recipe says to bake the pie as-is with the tomatoes on top, but I can never resist sprinkling some manchego cheese on top halfway through baking. Come on, everyone knows – the more cheese, the merrier!

With this crust, I have noticed that you definitely need to check it halfway through baking. It gets very brown, and to prevent from burning, you have to line the crust edges with tin foil. It’s a pain in the neck to wrap little pieces of foil around the crust, but it’s imperative in order not to burn your crust.

Look at how beautiful this is!!!!!!!!


Here you can see what the inside looks like.

Inside of pie

This pie is a real treat. It’s definitely a little bit of work, but it’s a special side dish to bring to a summer/early fall dinner. It will be the highlight of ANY meal, trust me!

Heirloom Tomato Pie


  • 1 cup all purpose flour
  • ¾ cup yellow cornmeal
  • ¾ tsp salt
  • 1 stick cold unsalted butter, cut into ½-inch pieces
  • ¾ cup plus 3 tblsp shredded manchego cheese
  • 2 tblsp olive oil
  • 1 large onion, thinly sliced
  • 2 ¼ pounds mixed heirloom tomatoes
  • Kosher salt
  • ¾ cup shredded mozzarella cheese
  • ¼ cup mayo
  • 3 tblsp breadcrumbs
  • 3 tblsp chopped fresh chives
  • 3 tblsp chopped fresh parsley
  • 1 tsp chopped fresh thyme


Make the crust:

Pulse the flour, cornmeal, and salt in a food processor. Add the butter and 3 tblsp manchego cheese. Pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 4 tblsp ice water and pulse until the dough comes together. Add 1 more tblsp ice water if necessary. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm – about 15 to 30 minutes.

Put the dough between 2 sheets of parchment paper and roll into a 13-inch round. Transfer the dough to a 9.5” deep-dish-style pie plate. Fold the overhang under itself and crimp the edges. Pierce the bottom of the crust all over with a fork. Refrigerate until firm, about 20 minutes. Meanwhile, preheat overn to 350.

Line the crust with foil, then fill with dried beans or pie weights. Bake until the edges are golden, about 20 minutes. Remove the foil and the beans/weights and continue baking until golden all over, 10-15 more minutes. Transfer to a rack to cool.

Make the filling:

Heat 1 tblsp olive oil in a large skillet over medium heat. Add the onion and cook, stirring until golden, about 15 minutes. Let cool. Meanwhile, thinly slice tomatoes, toss with 1 tsp kosher salt in a colander. Let drain, gently tossing occasionally, about 30 minutes.

Increase the oven temperature to 375. Combine the remaining ¾ cup manchego, mozzarella, mayo, breadcrumbs, 2 tblsp each of chives and parsley and thyme, ¼ tsp each of kosher salt and pepper, and the sautéed onion in a bowl. Spread in the crust. Arrange the tomatoes on top. Drizzle with the remaining 1 tblsp olive oil and season with pepper.

Bake until the tomatoes are browned, about 50 minutes. Top with remaining herbs.

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