Better Summer Grilling

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We just can’t imagine summer without grilling. The two words practically go hand-in-hand. Not only does firing up the grill beat the heat of cooking indoors, but it provides some flavors that you just can’t get inside. This week we will provide tips and recipes to set you up for a summer of better grilling.

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Coconut Mint Ice Cream

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If this presentation isn’t beyond fun – we don’t know what is! Little touches (like coconut ice cream bowls!) are the key to a memorable shower. Sprinkle in a few of these spectacular details and you’re sure to leave everyone in awe. Not to mention, the light, refreshing treat that is this coconut milk ice cream!

Coconut Mint Ice Cream

Makes: 8 small servings
Total Time: 1 hour 15 minutes + ice cream machine

Ingredients
3 cups full fat coconut milk (2 cans)
2/3 cup sugar
3 tablespoons cornstarch
2 handfuls 20 or so sprigs of mint + extra for garnish
¼ teaspoon salt
4 small coconuts, halved (optional)
chocolate sauce8
ounces high quality dark chocolate, chopped
2 teaspoons coconut oil
2 teaspoons agave
pinch of salt

Directions
In a small bowl, whisk ½ cup of coconut milk with 3 tablespoons of cornstarch until fully
dissolved.

In a small saucepan, heat the remainder of the coconut milk over low heat with the sugar. Stir until the sugar dissolves. Whisk in the cornstarch mixture, salt and sprigs of mint. Bring to a low simmer and stir.

Remove from heat after 5 minutes or so. Cover the pan and let it steep for 30 minutes. Then, place in the refrigerator until chilled, another 30 minutes or so.

Strain out the mint and follow directions according to your ice cream maker.

For the chocolate sauce- simmer water in a small saucepan, then place a glass bowl on top to create a double boiler. Add the chocolate, coconut oil and agave to the bowl. Using a rubber spatula, stir until fully melted. Remove from heat and set aside until ready to use.

To serve, place several scoops in a halved coconut, top with chocolate sauce and a sprig of mint.

mini chicken tacos

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It’s likely that there will be a theme for the shower and we have to admit, we are big fans of a little fiesta! The flavors are so fun and beg to be served family style! Just like the theme, these mini chicken tacos are sure to be a hit! They’re cute and not to mention, oh so tasty. Can’t find mini tortillas? Try making your own using large tortillas and a biscuit or cookie cutter!

Mini Chicken Tacos with Avocado Crema

Makes: 16-24 mini tacos
Total Time: 45 minutes

Ingredients
1 ½ pounds skinless chicken breasts
½ teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon chipotle chili powder
1 cup grape tomatoes, quartered
½ red onion, finely diced
¼ cup fresh cilantro, chopped
1 lime, juiced
16-24 mini tortillas, flour or corn
4 ounces queso fresco cheese, crumbled
1 avocado, sliced
sliced lettuce or cabbage
extra limes for garnish

chipotle lime crema
3 tablespoons Greek yogurt
¾ cup half and half
1 tablespoon adobo sauce
juice of half a lime
1/8 teaspoon salt

Directions
Preheat oven to 375°F.

Heat a large oven-safe skillet over medium-high heat. Season the chicken with salt and pepper. Add the olive oil to the skillet and let it get really hot. Once it’s hot, add in the chicken. Brown the chicken on both sides, about 2 minutes per side. Cover the skillet and place it in the oven, roasting for 20 minutes.

In a small bowl, combine cumin, paprika, chili powders, garlic powder and onion powder. Set aside.

While the chicken is cooking, combine the diced onion, tomatoes, lime juice and cilantro in a small bowl. Add a sprinkle of salt and pepper and set aside.

Once chicken is cooked, transfer chicken and pan juices to a bowl and add mixed spices. Use forks to shred the chicken and mix in the spices.

To assemble, place chicken in a tortilla and top with salsa, crumbled cheese and a drizzle of crema. Serve with avocado, sliced cabbage (or lettuce) and a squeeze of lime.

homemade baked donuts

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Raise your hand if you’re drooling! *both hands up here* We absolutely love these homemade baked donuts and think they should be at every celebration. Baking instead of frying definitely takes a bit of complication out of the recipe (and makes them a little healthier!) and the glaze provides a great way to add pops of customized color!

Homemade Baked Donuts with Vanilla Glaze

Makes: 8 Donuts
Total Time: 45 minutes

Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 tablespoons unsalted butter, melted
1/3 cup granulated sugar
1 large egg, at room temperature
¼ cup milk
¼ cup yogurt
1 teaspoon vanilla extract
vanilla glaze½
cup powdered sugar
½ teaspoon vanilla extract
pinch of salt
1-2 tablespoons milk
optional: food coloring and sprinkles

Directions
Preheat oven to 350°F. Spray a donut pan with a nonstick spray and set aside.

In a large bowl, whisk together the flour, baking powder, baking soda and salt. In a separate small bowl, whisk together the sugar, egg, milk, yogurt, melted butter and vanilla.

Add the wet ingredients to the dry ingredients and stir until no clumps of flour remain and everything is well combined. Be careful not to overmix.

Spoon the batter into the donut pan or use a large Ziploc bag to pipe into each cavity, filling ¾ of the way full.

Place the pan in the oven and bake 8-10 minutes.

Remove the pan from the oven and allow to cool 5-10 minutes before inverting onto a wire rack to cool completely.

To make the glaze, whisk together the powdered sugar, vanilla and salt. Add 1 tablespoon of milk, and whisk to combine. If it’s too thick, add additional milk, about ½ teaspoon at a time until the desired consistency is reached. Add food coloring as desired.

Once the donuts are completely cool, dip them into the glaze. Return to the wire rack and add sprinkles. Allow the glaze to set for 30 minutes before serving.

bridal showers 101

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Hosting, or even just helping plan a bridal shower can be so exciting but it certainly comes with a bit of pressure! After you’ve figured out the necessities – like your budget, location and date, you can start diving into some of the more fun aspects of planning! From creating a delicious menu, to selecting the perfect theme, we have the tips you need to pull off a fabulous bridal shower without a hitch and make for one happy bride! Here’s a sneak peek at this week and some inspiration…

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grilled stone fruit

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Warm weather calls for fruity desserts – and that’s just what we have here! These fabulous little treats can certainly be made on a grill, but we love using a cast iron grill pan too! Not to mention, it’s a great back up plan for rain! Our favorite part of this recipe? The EASY mascarpone ice cream! Don’t have the time? Whipped cream or whipped mascarpone will do!

Grilled Stone Fruit with Mascarpone Ice Cream

Makes: 4 servings
Total Time: 20 minutes + freezing time for ice cream

Ingredients
mascarpone ice cream
4 ounces mascarpone cheese
1 cup sweetened condensed milk
2 cups heavy cream
2 teaspoons vanilla
pinch of flaky sea salt

4 peaches (or other stone fruit), halved and pit removed
4 tablespoons butter, melted
½ teaspoon cinnamon
honey
almonds, toasted
sprigs of mint

Directions
To make the ice cream, add the mascarpone and sweetened condensed milk to the bowl of a stand mixer fitted with the whisk attachment. Whip until smooth and combined. Add the heavy cream, vanilla and salt. Whip until stiff peaks form. Spoon the ice cream into a freezer safe container and freeze 4-6 hours or overnight.

Preheat a grill pan to medium-high heat and brush the grates with oil.

In a large bowl, toss the fruit with melted butter and sprinkle with cinnamon. Place fruit, cut side down in the pan. Grill for 2-3 minutes, or until light char marks appear, flip and grill another 2-3 minutes. Remove from pan.

Serve the fruit warm, with a large scoop of mascarpone ice cream, toasted almonds, a few sprigs of mint and a drizzle of honey!

Pan Seared Garlic Herb Pork Chops

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What else does cast iron do SO well? Sear meat! Because cast iron gets very hot, you are able to create that perfect sear on a piece of meat to lock in juices and flavor! Aside from perfectly seared meat, this recipe utilizes herbs, lemon and white wine (our favorite flavors of summer!) to create an easy, and somewhat decadent meal that will require barely any clean up!

Pan Seared Garlic Herb Pork Chops

Makes: 4 servings
Total Time: 30 minutes

Ingredients
4 boneless pork chops
2 tablespoons butter
¼ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon herbs de provence
kosher salt
freshly ground pepper
garlic white wine sauce2
tablespoons butter
2 cloves garlic minced
1 tablespoon flour
½ cup dry white wine
juice of 1 lemon
1/2 cup chicken stock
½ cup heavy cream
1 teaspoon herbs de provence
4 sprigs fresh thyme leaves

Directions
In a large bowl, whisk flour, garlic powder, onion powder and herbs de provence. Season
generously with salt and pepper. Set aside.

Heat 2 tablespoons butter in a large cast iron skillet over medium-high heat.

Dip each pork chop in the flour mixture, making sure to cover completely. Once the pan is hot, add dredged pork chops and sear 3-4 minutes on the first side — keeping on medium-high heat. After 3-4 minutes, turn the heat to medium and flip, cooking for another 3-4 minutes.

Remove pork chop from the pan and transfer to a plate. Cover to keep warm.

To make the sauce, return the skillet to medium heat and add 2 tablespoons butter and minced garlic. Cook for 1-2 minutes, until fragrant. Add flour to the butter mixture and whisk. Pour in wine and cook for 1 minute. Add lemon juice, stock, cream, herbs de provence and thyme. Season generously with salt and pepper. Simmer for 3-4 minutes, then taste and add more seasoning if desired.

Reduce heat to low and add pork chops back to the pan. Depending on the thickness, you may need to cook for several more minutes until pork reaches an internal temperature of 145°F. Drizzle each chop with sauce and serve immediately.