Cheesy Caprese Dip

There were a couple different versions of caprese dip floating around on pinterest, one added cream cheese and parmesan for a more creamy version. For the sake of time and less calories I went with the basic version: mozzarella, tomato, and basil. It was very good but a little messy due to the stringy nature of the cheese. It was super easy and required little effort and had minimal ingredients. Some of the comments mentioned that it could get soupy due to the liquid releasing from the cheese and tomatoes. By the end of the night one dish had a little extra liquid but the other did not. I tried to do my best to seed the tomatoes and wrapped them in a paper towel overnight to absorb the leftover liquid (I did a lot of prep work the night before). The brand of fresh mozzarella I purchased didn't have any extra liquid in the packaging like some do, I'm sure that helped eliminate some liquid.

Caprese Dip

(Pinterest find! Adapted from howsweeteats.com)

Ingredients:
1 cup of grape tomatoes, halved and seeded
1 ball of fresh mozzarella, cubed
Your desired amount of fresh basil, chopped (I put in a fair amount)
Directions:
1. Cut grape tomatoes in half and scoop out the insides. Dry the tomatoes as much as possible with a towel. Cube the mozzarella and chop the basil.
2. Mix everything together and place in an oven safe dish.
3. Bake at 375 for 15 minutes until melted and then broil until golden.

**You can always add more or less tomatoes or basil depending on your tastes**

Basil Gin Smash

After a ridiculously crazy and amazing weekend we needed a good cocktail to help us unwind. This gin cocktail was up to the task and pleased all parties involved. It was fresh and sassy. I loved it.

Basil Gin Smash

(from the Mother Unit)

Ingredients:
Ice
1 1/4 ounces gin
3/4 ounce lemon juice
3/4 ounce simple syrup
12 large fresh basil leaves (plus more for garnish)
Directions:
1. Add ice, gin, lemon juice, simple syrup and basil to a cocktail shaker. Shake like the dickens!
2. Strain into an ice filled glass. Garnish with basil sprig.

Soup Love!

I know it's not really soup weather but I really wanted some. Plus it seemed to fit the whole salad theme we were going with and I already had all the ingredients (how the hell did MORE celery end up in my fridge?!). This soup was good! And the crock pot makes it easy. I also got to use my sweet soup and sandwich tray so it's a winner in my book. I added some leftover noodles to my bowl and it was even better, I highly recommend it!

Tomato Basil Parmesan Soup

(Pinterest find! From Utah Mama Blog)

Ingredients:
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 teaspoon dried oregano or 1 tablespoon fresh oregano
1 tablespoon dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed
1 tsp salt
¼ tsp black pepper
Leftover noodles (optional)
Directions:
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed.
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

Spicy Shrimp Awesomeness!

Things you always double: Mushrooms, Red Pepper Flakes and now Shrimp. I did double the red pepper and it was the perfect amount. What I did not do was increase the amount of shrimp (or decrease the amount of pasta). Other than wishing for a little bit more shrimp this dish was spot on! I did not put in the fennel fronds because it taste like grass but the basil was pretty clutch. It does make a ton so be prepared for leftover or adjust the amount.

FYI: Orecchiette is just the shape of the pasta, sort of a semi-formed shell. Any type of pasta that is good at "grabbing" sauce would be fine. But saying "spicy shrimp orecchiette" sounds super fancy!
2nd FYI: Just had some for breakfast and it was even more amazing since soaking up the sauce and flavor overnight. Delicious.

Spicy Shrimp Orecchiette

(adapted from Food Network Magazine)

Ingredients:
Kosher salt
12 ounces orecchiette pasta

1 cup reserved pasta cooking water
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small bulb fennel, chopped, plus 1 tablespoon chopped fennel fronds
2 cloves garlic, thinly sliced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes (I doubled to 1/2 teaspoon)
1 large tomato, chopped
1/2 pound medium shrimp, peeled, deveined and roughly chopped 

1/2 cup grated parmesan cheese
1 cup torn fresh basil
Directions:
1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain.
2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chopped fennel bulb and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes.

3. Reduce the heat to medium and add the garlic, tomato paste and red pepper flakes. Cook, stirring, 2 more minutes (add a splash of water if the mixture is sticking).

4. Stir in the tomato, shrimp, 1/2 teaspoon salt and 1 cup of the reserved cooking water. Bring to a simmer and cook, stirring occasionally, until the tomatoes are saucy, about 8 more minutes.
5. Add the pasta and cheese to the sauce and toss to coat. Drizzle with olive oil, season with salt and add more of the reserved pasta water to loosen, if necessary. Stir in the basil leaves and fennel fronds.

Goat Cheese, Garlic and Pesto Bruschetta

We've done a pretty good job finishing up leftovers and putting a dent in the super full freezer (seriously, I have a pint of ice cream in the ice machine and therefore no ice and I was also attacked by some rogue chicken cordon bleu that last time I opened the door). To celebrate this accomplish we met Amanda for happy hour at the Kite and the Key (They had Ommegang Chocolate Indulgence! ♥!) and came back to our place for appetizers and dessert (but no dinner).

I have been wanted to make Goat Cheese, Garlic and Pesto Bruschetta which we originally had when we went out to Tria with the boys. It was amazing and Weggy was in need of some pruning so it was the perfect time to make some fresh pesto.

Say hi to Weggy enjoying his prime Center City view:

(before and after pruning)

Mr. Lawyer constantly makes fun of me for naming my plants, talking to them, and generally becoming too attached to them but I argue that I get a better product and happy plants. Without Weggy this meal would not have been possible and it was delicious so he deserves a little respect!

Goat Cheese, Garlic and Pesto Bruschetta

(inspired by Tria, Pesto recipe from Giada)

Pesto Ingredients:
2 cups packed fresh basil leaves
1/4 cup toasted pine nuts (many recipes also use walnuts which are cheaper)
1 garlic clove, peeled
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 to 2/3 cup extra-virgin olive oil
1/2 cup grated Parmesan
Pesto Directions:
1. In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped.
2. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency.

3. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.

Bruschetta Ingredients:

Yummy Baguette

Pesto

Goat Cheese

Garlic

Bruschetta Directions:

1. Slice the baguette and toast it at 425 degrees for 8 minutes (4 minutes each side)

2. Remove toast from oven and rub with garlic

3. Spread on goat cheese and top with pesto

It's a great combination but you have to like goat cheese which is very strong and rich. The pesto was better after it sat for a couple of hours. Definitely a keeper.

Mozzarella Toasts!

I've been horribly uninspired and lazy in the kitchen this week. But last month I made mozzarella toasts with left over bread and cheese! I used some of my fresh Wegman's basil (The Lawyer suggested naming the plant Baaasil but I think I'm just going to start calling it Weggy for Wegmans) and I made a balsamic reduction to top it all off. I brought this to lunch for at least half of summer camp, yay variety. Plus I had so much basil I didn't know what to do with it.

Mozzarella Toasts

(Just winging it)

Ingredients:
Toasted Bread
Mozzarella
Fresh Basil
Balsamic Vinegar
Optional: Sugar for a sweeter reduction
Directions:
1. Toast your bread, slice your cheese and chop up your basil. (Or toast your bread and cheese together for gooey cheese)
2. Heat up your balsamic on medium heat and reduce till syrupy and it coats a spoon (but don't burn your tongue taste testing like I did). If you want a sweeter reduction add in sugar to taste.
3. Be artsy and drizzle your reduction over your toasts.

A Refreshing Dinner Party!

Friday evening I hosted a dinner party for Mr. Lawyer's family. Six people total and no one got sick and we didn't run out of food! Everything was delicious and I'm psyched to host another gathering.

Appetizers: Cabot Cheddar, Swiss, and Yancy's Fancy Bacon Gouda with Onion Crackers (on my new cheese slate!). Kalamata and Red Pepper stuffed Green Olives. Artisan Bread with Pino's Press Tuscan Dipping Oil (on my new bread paddle!).
Wine: Wagner's Reserve Blush (yeah NY wines!) and a Zinfandel from Kuleto Estate, CA.
Main Course: Tortellini with Italian Sausage, Mushrooms and Fennel  (My home-run dish!)
Dessert: Refreshing Lemon Basil Ice!

Refreshing Lemon Basil Ice is one of my summer staples. It's nice and light, not heavy and filling which is perfect for a scorching summer day or after a big meal. Basil is also my new obsession which makes this recipe even better. Oh wait, top it off: it's super simple and requires only a few ingredients!

Refreshing Lemon Basil Ice

(Better Homes and Gardens)

Ingredients:
3 cups water
1 cup sugar
1/2 cup slivered fresh basil
2 tsp. finely shredded lemon peel
2 Tbsp. lemon juice

Directions:
1. In medium saucepan bring water and sugar to boiling, stirring to dissolve sugar. Remove from heat; cool slightly (about 20 minutes). Add basil and let stand 30 minutes more. Pour through a fine mesh sieve; discard basil. Stir lemon peel and juice into syrup. Pour into a shallow baking dish. Cover; freeze 2 hours (edges should be firm and center almost firm).
2. Transfer mixture, half at a time, to blender. Cover; blend until slushy, stopping to scrape down sides as needed. Spoon back into dish, spreading evenly. Cover; freeze 2 hours more or until firm.
3. To serve, with a small ice cream scoop scrape across surface of mixture. Place scoops in small dishes. Top with lemon slices, fresh mint leaves and/or edible flowers.

Margherita Pizza

Around lunch time I realized that we did not have any dinner plans so I hastily whipped out a Food Network Magazine "50" insert. These amazing inserts come in every issue and have a different theme each month. I went for the 50 pizzas but previous themes have been pancakes/waffles, eggs, nachos, holiday drinks, panini, burgers, etc. The idea is they give you the basic recipe, for example in 50 pizza it's the pizza dough, and then 50 different ways and combinations to make the dish. The outcome was sufficient. It was fine but did not have any special flavor pop, we added some garlic and red pepper flakes after the fact. This was influence by the fact that I only had a fresh tomato to use and didn't used canned ones. It was good in a pinch but I would keep looking for a more flavorful Margherita Pizza recipe (in fact there's a yummy looking one from Tyler Florence I just found).

Margherita Pizza

(Food Network Magazine)

Ingredients:

3 3/4 cups flour

1.5 teaspoons salt

1 1/3 cups warm water

1 tablespoon sugar

3 tablespoons olive oil

1/2 cup crushed tomatoes

1/2 pound diced mozzarella

Fresh Basil Leaves

Oregano, Salt, Pepper to taste

Pizza Dough Directions:
Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well and add 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast. When foamy, mix in 3 tablespoons olive oil; knead until smooth, 5 minutes. Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls. Use 1 pound per recipe unless noted.

Directions for toppings:
Stretch dough into two thin 9-inch rounds. Top each with 1/2 cup crushed San Marzano tomatoes, dried oregano, salt, pepper and olive oil; bake until golden. Sprinkle with 1/2 pound diced mozzarella, torn basil and salt. Bake until the cheese melts, then drizzle with olive oil.

How to make a pizza:
Step 1: Place a pizza stone or an inverted baking sheet on the lowest oven rack and preheat to 500 degrees.
Step 2: Stretch 1 pound dough on a floured pizza peel, large wooden cutting board or parchment paper.
Step 3: Top as desired, then slide the pizza (with the parchment paper, if using) onto the stone or baking sheet. Bake until golden, about 15 minutes.

I also ran out of flour and had to cut the dough recipe, it took forever to rise, I didn't have a stone or parchment paper, and the lack of flour made the sticky dough a pain to roll out. But it came out okay and we're not starving. Mission accomplished.