Friday, July 4, 2014

Icy Fruit Pops!

Earlier this week I was at HomeGoods and found these ice pop molds on clearance for $6.  I couldn't pass them up since they were so cute and there is so much yummy fruit that is local and ripe now!

First I chopped up some fresh fruit.  Today I choose peaches, strawberries and blackberries. I tried to cut them into small, diced chunks of about the same size.

Next I added them to the ice pop molds - filling them up as full to the top as I could.

Next, I added some juice.  I found this yummy Pom Hula on sale today at Aldi, so I filled them up right to the top of the container with Pom Hula.  I read a recipe earlier this week that says to use coconut water for an icy delicious treat.  I've also read about using coconut or almond milk for a creamy pop.  Yum!  So many choices!

Snap on the tops and let them freeze solid for a few hours.  
To unmold, run under warm water for just about 3 seconds.


These are fabulous ice pop molds.  The base is larger than the ice pop and the "cone" is hollow to catch all drips. Yum!  Perfect on a hot afternoon. 

Thursday, July 3, 2014

Woven Bacon Pizza

I made the most delicious summer dinner tonight!  The other night I saw this recipe for a bacon crust pizza.  I couldn't wait to try it!   My basil plant has been producing lots of basil - giant leaves!   Yum!  So it was a perfect evening, after the storm, for bacon crust margherita pizza!

First, I wove the bacon into a sheet and followed directions for the Ketogenic Pizza and baked it.  While it was in the oven I made my sauce.

I used a pint of Tomato Basil sauce that I canned last year, added 2 cans of clean tomato paste and a handful of fresh basil plus a Tbsp of balsamic vinegar.  I simmered it until it was thick.  Yum!

Then I prepped my toppings.  I tore the basil into medium chunks. I sliced tomatoes thin and chunked up the mozzarella.

After the bacon crust was finished baking, I transferred it to the pizza stone and added the toppings: first a layer of sauce, then the basil, then the tomatoes and finally the cheese.  I stuck it in the oven under the broiler for just a few minutes until the cheese was starting to brown.


I served it with a tomato, basil, mozzarella and balsamic salad.  With Pom Hula Sun Tea and a Meritage from Cobbler Mountain Winery.  Delicious dinner!

Wednesday, July 2, 2014

Flavors of Summer

One of my favorite flavors of summer is sun tea.  My mom used to make sun tea just about every day in the summer.  We had a big, glass jug sitting out on the porch, brewing in the heat.  It has a nicer, fuller flavor than hot brewed tea made into iced tea.  And it's SOOO easy.

Honestly, the hardest part is finding a glass (not plastic) jug.   I like black tea - no particular brand favorite here, usually whatever I can find without tags.  If they have strings and tags (and tiny staples) I worry about that in my tea in the sun..

Put 8-10 tea bags in a glass jug of water.  Cover (use a lid if you can, foil if you don't have a lid) and set it outside.  Sun is optional, mine is usually in the sun a bit of the day, but shady on the porch the rest of the time.   It's the heat, gradual heat that matters. Let it sit outside for 3-5 hours then bring it inside.  Pour over ice, add mint or fruit if desired and enjoy!

I found this jug at World Market on Monday ON SALE!!  It's blue glass, mason jar look-alike and has a metal lid.  The only part I would change is the spout - I wish it were metal, it's plastic that looks like metal.  :)   However, I paid $13.35 for this 2.2 gal jar so I'm not complaining about the plastic spout!  This glass jug is a perfect fit in my fridge, so every couple of days I will brew a new batch and drink fresh sun tea!

Second taste of the summer - fresh berries!   I wanted a grain-free berry shortcake.  One of our favorite restaurants around here has a fresh mixed berry shortcake with ice cream that is my boyfriend's favorite.  However, I can't have the flour and I don't like the sugar and dairy necessarily.  So I tried a new recipe.

Cook, Eat, Paleo has a recipe that I started with.  I made a half batch of the shortcakes.  I attempted to make the cream, but it didn't set up.  I think it's the brand - unfortunately I didn't get the kind I like to work with since I went to a different grocery.

I also made a mix of berries (blueberries, blackberries and strawberries) that I mashed up last night with my pampered chef mix n chop and let them sit overnight in the fridge.  The flavors blended perfectly!

While my cream was more of a liquid than a whipped cream, this was still delicious and tasted perfect!

Plus, the berries look perfectly patriotic with ice cream.... just a great USA treat to have while watching World Cup Soccer!   I think I'm going to keep a container of smooshed berries ready all summer long!