Wedge Salad

This is just like Outback Steak Houses Wedge Salad. So good, and so easy to make!!!

Balsamic Glaze
1/2 cup balsamic vinegar
1/8 cup raw honey
1/4 teaspoon sea salt

Salad:
1/2 head iceberg lettuce, cut into a wedge
1 cup grape tomatoes, cut into halves
1/2 cup red onion, chopped
6 slices cooked bacon, crumbled
1/2 cup blue cheese, crumbled
1/2 cup pecan pieces, toasted - Optional

Dressing:
3/4 cup mayonnaise
3/4 cup buttermilk
1/2 cup blue cheese, crumbled
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
In a bowl combine all the dressing ingredients and mix well. Refridgerate for at least two hours.

In a small saucepan combine balsamic glaze ingredients, bring to gentle simmer and reduce to a thick syrup, about 5 min (the syrup will really thicken up as it cools).

Cut the iceburg lettuce head into quarters and sprinkle the tomatoes, bacon, red onion, blue cheese, and pecans equally over all four quarters. Top with dressing and balsamic glaze.

**I chilled the serving plates in the freezer for an hour before serving. The salad is best when the lettuce is served really cold too.

Bruchetta

This was absolutely delicious! I have tried making Bruchetta several times before but it never turned out this good. One tip though...refridgerate for a few hours before serving so the flavors have time to marinate. I served over breaded chicken, as well as on a toasted baguette (rubbing the garlic clove on the toasted baguette took it to the next level!)

2 C diced tomatoes (squeeze out seeds before dicing)
1/3 C diced red onion
1/2 Tbs balsamic vinegar
1 tsp extra virgin olive oil
1/4 tsp kosher salt
a few cracks black pepper
1/4 C chopped fresh basil leaves
1 french baguette or bread of your choice
additional olive oil
1 large garlic clove
fresh mozzarella cheese


Preheat oven to 400 degrees.
Combine tomatoes, onions, balsamic vinegar, salt, pepper, and 1 tsp olive oil in a bowl and mix to combine. Add basil and gently toss to distribute. Give it a taste and add additional salt and pepper if necessary. Cover and chill.

Slice baguette into half inch slices and place on a baking sheet. Drizzle or brush some olive oil on top. Place in oven for 8-10 minutes until just lightly toasted. Remove pan from oven. Slice garlic clove in half and rub cut side down on each piece of bread. Top with about a tablespoon of the tomato mixture.
If desired, place one slice of mozzarella cheese on the bread before topping with tomato mixture.
If preparing ahead of time, wait to add basil until right before serving.
Makes about 24 bruschetta.

S’mores Cupcakes

TJ informed me that we have a butane torch and I had to indulge my love of fire and food and make S'mores Cupcakes! They were a hit at the starlight parade. A really creepy man at the parade saw my cupcakes and told me that if I were ever single I should give him a call...can you say eeewwww!

Yield: 24 cupcakes
For the graham cracker crust:
1½ cups graham cracker crumbs
¼ cup sugar
5 1/3 tbsp. unsalted butter, melted
8 oz. bittersweet chocolate, finely chopped
For the cake:
2 cups plus 2 tbsp. sugar
1¾ cups all-purpose flour
¾ cup plus 1 tbsp. cocoa powder
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
For the frosting:
8 large egg whites, at room temperature
2 cups sugar
½ tsp. cream of tartar
2 tsp. vanilla extract

Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Note: I found the bottom of my squeeze bottle to be the perfect size to do this job neatly and quickly.) Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts. Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.

To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine. In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together. Add to the dry ingredients and mix on low speed for 30 seconds. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir just to combine (batter will be thin).
Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.

To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined.

Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with chocolate and graham cracker segments (optional).

Chipotle Pork Tacos with Mango Salsa

This meal is the whole package. A little savory; a little sweet; a little (or a lot) spicy! Soooooo good!!!

2-3 lbs Pork Roast
28 oz chicken broth
1 packet taco seasoning
1/2 red onion chopped
1/2 cup cilantro chopped
1 cup Queso Fresco
2-3 chipotle peppers in adobo sauce chopped
Corn tortilla shells

For the Mango Salsa:
4-5 ripe mangos, peeled and cut into small cubes
zest and juice of 1 lime
1/2 cup cilantro chopped
1/2 red onion chopped
Salt and pepper to taste

Taco toppings
Shredded lettuce
Avacado
Sour cream
Cheddar cheese

In a large crock pot combine the pork roast and chicken broth. Sprinkle taco seasoning packet over the top and cook on high for 4 hours.

In the meantime, add the mango's, lime zest and juice, cilantro, red onion, and salt and pepper. Mix well, cover, and refridgerate for 2-4 hours so the juices can combine and party :)

Remove the pork roasts (leaving the juices in the crock pot), place in a skillet, and shred. Add the red onion, cilantro, chipotle peppers (I always add 3, taste, and add more if I want it spicier...you can always add spice, it's not so easy to take it away) and queso fresco and cook over medium-low heat until the cheese is melted.

Cook corn tortillas in a lightly oiled skillet until they are crispy and light golden brown. Put shredded pork mixture, mango salsa, and desired toppings on tortilla's and enjoy!

Peach Blueberry Crumble

The lemon in this makes it really good!

For the fruit:
2 pounds firm, ripe peaches (6 to 8 peaches) – I have also used frozen peaches for this and it turned out really good…just make sure the peaches are defrosted and drained of any excess liquid.
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)

For the crumble:
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced

Preheat the oven to 350 degrees F.
Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.