Mango Strawberry Sorbet

, , , , , ,

Mango Strawberry SorbetIf I’m being completely honest, I’m not sure what the difference between sorbet and sherbet is. I think sorbet is typically dairy free while sherbet has some dairy in it…I think. This recipe is dairy free, but also has the added benefit of coconut milk to make it smooth and creamy. First of all, yum. Second of all, I’m not sure what that does to the sorbet/sherbet debate and what this actually should be classified as. I say classify it as delicious and move on with life. Done and done!

Mango Strawberry SorbetYou will need an ice cream maker to make this recipe as it is written. However, don’t count yourself out if you don’t have an ice cream maker. I’m pretty convinced if you freeze this stuff right after blending it, you could make something pretty delicious. Maybe not as light or airy as when you make it with an ice cream maker, but I’d be okay with that. Or maybe just take a spoon to the mixture and call it a day. I almost did. It’s good…be warned.

Mango Strawberry SorbetMango is supposed to be really good for you. Like, eat-it-every-day good for you. So…in my infinite wisdom, that has to mean this mango strawberry sorbet should be eaten often. If you’re not buying the whole “it’s good for you” thing, pretend that you’re on a tropical island vacation because the mango + strawberry + coconut mixture = vacation without leaving your house (except maybe to go to the grocery store to buy the ingredients). Everyone loves a vacation.

Mango Strawberry SorbetIf you don’t want to use strawberries or want to try something different you can definitely mix it up. The original recipe I adapted this from used raspberries instead of strawberries. Sounds good to me! I could imagine all sorts of options depending on what your favorite fruits are. As a general rule, I would stick with 4 cups of fruit total to make the recipe work but otherwise make it your own! Also, use delicious, ripe fruit. If you wouldn’t want to eat it before it became a sorbet, chances are the sorbet won’t be as delicious as it could otherwise be. Also, if you’re using a super sweet fruit, cut down on the sugar when you blend it and then taste it. You can always add more!

Mango Strawberry Sorbet
Serves 8
Simple and sweet sorbet that will leave you wanting more
Save Recipe
Print
Prep Time
45 min
Total Time
6 hr 45 min
Prep Time
45 min
Total Time
6 hr 45 min
Ingredients
  1. 3 cups cubed ripe mango (about 2 large mangoes)
  2. 1 cup sliced strawberries
  3. 1 cup full fat coconut milk
  4. 1 cup sugar
  5. zest from 1/2 of a lime
  6. 1 teaspoon lime juice
  7. pinch of salt
Instructions
  1. Place ice cream maker in the freezer the night before making the sorbet. At this time, also blend together all the ingredients until smooth in a blender on high. Refrigerate sorbet mixture overnight (or at least 3-4 hours). This would be a good time to adjust flavors (i.e. if you need more sugar or lime).
  2. Pour chilled sorbet mixture into your ice cream maker and use ice cream maker as instructed. Mine took about 30-40 minutes to become a soft serve consistency, which is what you are looking for.
  3. Transfer to a freezer safe container. Cover and freeze 4-6 hours.
  4. Let slightly thaw (about 10 minutes) before serving to make scooping easier.
  5. Will keep 7-10 days frozen.
Notes
  1. You will need an ice cream maker to make this, though the sorbet mixture was delicious and possibly can be frozen as is. I haven't tried this but I imagine it would turn out slightly more dense.
Adapted from Minimalist Baker
Adapted from Minimalist Baker
Flavor From Scratch https://www.flavorfromscratch.com/

Spicy Turkey Burgers

, , , , ,

Spicy Turkey BurgerYou know you think it when you hear “turkey burger”…just a hint of disappointment knowing that you’ll have to slather on some extra condiments to make up for the otherwise dry and bland burger itself. You don’t have to pretend that you love the taste turkey burgers *so* much more than beef burgers. I’ve been there. I know. BUT, luckily these turkey burgers are by no means bland and DEFINITELY not dry. I would even venture to say that I would pick this turkey burger over a beef burger. It’s THAT good. You will be in shock. And awe. And wonder why you’ve suffered through so many bad turkey burgers pretending to like them because they’re supposed to be “healthy.” Trust me here.

Spicy Turkey BurgerNow, on the flip side, don’t let the word “spicy” scare you. These turkey burgers do have a couple of spicy ingredients but are by no means 5-alarm, call the fire department spicy. The spice just perks up the otherwise kind of bland turkey. The green chiles also add some much needed moisture to the turkey. As does the cheese. Plus, it’s hard to go wrong with cheese.

Spicy Turkey BurgerI kind of got this recipe from my mom. I say “kind of” because when I asked her what was in it she replied, “ground turkey, cheese, green chiles, and hot sauce.” Thanks, mom. That’s real helpful. Just kidding…I love my mom and I’m sure she would figure out the exact amounts for me if I wanted but she just knows how much goes in. It’s like her secret. Well, I’m outing her secret. Because it’s too good not to share. I also added a little fresh cilantro because we have an enormous amount in our garden. Totally optional. Totally delicious.

Spicy Turkey BurgerWhat did I put on my turkey burgers? A little extra cheese (there’s never enough), guacamole, and lettuce. Um, YUM! I think we even added pickles to the mix when we had leftovers. You can also use your traditional burger toppings and it would be delicious. Basically, you can’t go wrong with these burgers.

Spicy Turkey Burgers
Serves 4
Juicy and flavorful turkey burgers
Save Recipe
Print
Prep Time
5 min
Cook Time
12 min
Total Time
17 min
Prep Time
5 min
Cook Time
12 min
Total Time
17 min
Ingredients
  1. 1 pound ground turkey
  2. 1/2-3/4 can chopped green chiles (4 ounce can)
  3. 1/2 cup shredded cheddar cheese
  4. 2 tablespoon chopped cilantro
  5. 1 teaspoon hot sauce or Sriracha
Instructions
  1. Gently blend ingredients together until just combined.
  2. Form into 4 patties.
  3. Grill over medium heat for 5-6 minutes per side, until golden brown and the inside temperature reads 165 degrees Fahrenheit. Since these are turkey burgers, make sure they are cooked all the way through.
Notes
  1. I topped my burgers with lettuce, a little more cheese, and guacamole. You can also use your favorite traditional burger toppings!
Flavor From Scratch https://www.flavorfromscratch.com/

Baby Peaches

garden-1Guess what!?! We have peaches!! Travis’ grandma planted a peach pit for us several years back that took to growing quite well. Every year the peach tree gets a little bigger and a little more promising. I think it got some flowers last year without any fruit. This year it has peaches! Well…it has baby peaches. I’m not exactly sure they will turn into real life-size peaches this year but either way it’s so exciting! Look at those little guys…so cute!

garden-2I don’t know why I’m surprised every year when we actually grown things in our garden. Yes, it is work. But it’s not magic. You plant seeds and take care of them and you’re bound to get at least SOMETHING. We happen to be getting several things this year. Our garlic, green beans, peas, red cabbage, carrots, cilantro, rosemary, mint, chives, and strawberries are all coming in nicely! It looks like we’ll get a few tomatoes, cucumbers, and peppers. Those didn’t fare so well with the weather all over the place when we planted them. We should have planned that better…

garden-4For some reason our basil is not doing so hot. Our first year we had so much basil that we couldn’t use it quick enough and now these past 2 years have been lacking in the basil department. I’m not sure what’s different about these past 2 years but I hope it grows for us again at some point. I miss you, basil. COME BACK!!! Pretty please (Obviously kind words work to grow plants. Known fact.).

garden-3

Melon and Cucumber Salad

, , , , ,

Melon Cucumber SaladSchool’s out for summer!! When I think of summer, I think of lots of fun and good food and rest. This quick and easy salad full of refreshing and colorful watermelon, cantaloupe, and cucumber is PERFECT to start your summer out right! It’s flavorful, sweet, and crunchy. Full of melon and cucumber that will keep you cool and hydrated! LOVE, LOVE, LOVE! Must try dish. It’s seriously too simple not to try.

Melon Cucumber SaladI made this dish when my in-laws were in town and it was a hit! The cucumber is a little unexpected, but a beautiful and refreshing addition to this salad. The honey adds a hint of sweetness and the mint is just plain delicious! The lime isn’t an obvious flavor, but it brings everything together perfectly. It’s like summer in a bowl. Yum-o-yum.

Melon Cucumber SaladIf you haven’t figured out, I’m a little excited for summer. And by a little I mean *extremely* excited. It’s been a long school year full of great things but also lots of stress. My growing belly also makes it hard to run around chasing kids like I did so easily a few months ago. To say the least, I’m ready for a break!

This summer break comes with lots of new adventures including getting the nursery ready for our little man making his debut at the end of summer/beginning of fall. It also comes with the uncertainty of what is to come being a mom. I’m planning to take some time off to be with the baby. I cannot wait to be a full-time mom but that also means leaving behind my job that I love and wondering what if I will lose my mind when I’m home day after day with a non-verbal tiny person. And by non-verbal I mean a person that will just cry until I figure it out. So technically verbal. Just in a language I know nothing about. Oh boy!

Melon Cucumber SaladDon’t get me wrong, I will love every minute of being home with the little guy. I really mean it when I say this is a new adventure…adventures are always worth it in the end! But please forgive me in advance when my posts come out less often after baby comes because I’m changing my 1,000,000th diaper and crying in a corner. Ok, maybe not crying in a corner…but you never know. You never know. I’m not making any promises.

Melon and Cucumber Salad
Serves 6
Refreshing and colorful salad perfect for summer!
Save Recipe
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 3 1/2 cups watermelon, cubed
  2. 3 cups cantaloupe, cubed
  3. 3 cups cucumber, cubed (about 1 large English cucumber)
  4. 3 tablespoons honey
  5. 2 tablespoons lime juice (juice from about 1 lime)
  6. 2 tablespoons chopped mint
  7. pinch of salt, to taste (optional)
Instructions
  1. Toss the watermelon, cantaloupe, and cucumber together in a large bowl.
  2. In a small bowl, mix the honey, lime juice, mint, and salt (optional) until combined. Pour over the melon mixture. Toss to combine.
  3. Best enjoyed when first tossed, though can be kept refrigerated for a couple of days.
Notes
  1. If you include salt, make sure to eat the salad sooner than later because it will pull the water out of the melon and cucumber.
Flavor From Scratch https://www.flavorfromscratch.com/

Fried Green Tomatoes

, , , , ,

Fried Green TomatoesThis is the first time I’ve had GREEN tomatoes in my life! Yes, my whole life. Say, WHAT?!? I actually got these beautiful green tomatoes from Travis’ family in Ohio at VanScoy Farms. They always have the tastiest veggies at the farm that make family gatherings that much better. I’m pretty sure my sister-in-law has renounced eating any cucumber that’s not from VanScoy Farms. Ok, ok. She hasn’t gone that far but her struggle is real. And I totally agree. Fruits and vegetables from ANY farm or local farmer’s market are worth a shot. They will change your life and the way you think of food. That’s one reason I love late spring and summer so much! Also, summer break from school. I’m just being real.

Fried Green TomatoesThis recipe is a good introduction to these mysterious green vegetables. Or maybe tomatoes are fruits, not vegetables…this debate never seems to end but I think they’re fruit. I’ll stick with fruit. You can correct me if I’m wrong. Anyways, the perfect part is that since green tomatoes have a little more structure to them and are a little less ripe than red tomatoes, they hold up to being fried like they were made for it!

Fried Green TomatoesI’m pretty sure the fried green tomatoes would have been devoured all by themselves, but Travis and I had to add some hot sauce and ranch dressing to bring these little guys to the next level. I’m not even sure that either of those are “traditional” pairings for fried green tomatoes. Whether or not, definitely worth a try. They were AMAZING!

Fried Green TomatoesSometimes fried foods can seem heavy and just unhealthy. First of all, the coating is light but *super* crispy thanks to the cornmeal and panko breadcrumb combo. Also, the tomatoes are only fried briefly since it’s just to cook the coating really. So don’t you worry, the tomatoes remain fresh tasting and delicious despite the panic the word “fried” can bring. Don’t panic, friends. Just try it.

Fried Green Tomatoes
Yields 16
Crispy and fresh fried green tomatoes
Save Recipe
Print
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 4 green tomatoes
  2. 1 cup flour
  3. 1/2 cup milk
  4. 2 eggs
  5. 3/4 cup yellow cornmeal
  6. 1/2 cup panko breadcrumbs
  7. salt and pepper, to taste
  8. vegetable oil to fry tomatoes
Instructions
  1. Slice green tomatoes into slices about 1/2 inch thick. I was able to yield about 4 slices per tomato.
  2. Mix together flour and a pinch of salt and pepper on a plate. Set aside.
  3. Whisk together milk, eggs, and a pinch of salt and pepper in a pan (I used an 8x8 pan). Set aside.
  4. On a separate plate, mix the cornmeal, panko breadcrumbs, and a pinch of salt and pepper. Set aside.
  5. Dredge the sliced tomatoes in the flour, coat with the egg mixture, and then coat with the cornmeal mixture.
  6. Heat about 1/2 inch of vegetable oil in a skillet over medium heat. Test to see if it's hot enough by tossing a few breadcrumbs in. If the oil bubbles, it should be hot enough.
  7. Fry the tomatoes on each side until golden brown.
  8. Transfer to paper towels and sprinkle with salt while still hot.
  9. Serve with ranch dressing or hot sauce, optional.
Flavor From Scratch https://www.flavorfromscratch.com/
«< 5 6 7 8 9 >»