In the summer, I really like to try to cook more. I feel like I have more time to do so, and the availability of food increases as more comes into season.
Since I don’t remember the last time that I opened a cookbook to look for a recipe, I almost always look online. There are SO many websites and blogs full of great recipes (not that they can’t be found in a good old fashioned cookbook) that the things you can find are endless!
One of my favorite websites to visit for recipes lately is called Simply Recipes. They tend to post more light and healthy meal options which is great for summer and somebody that is watching their waistline!
I really wish I were one of those people that you could plop down in a kitchen with several ingredients and I could whip up some great, fun, new and tasty recipes (too many adjectives? Or can you just tell that I love to eat food!?). Unfortunately, I’m one of “those” that needs to follow a recipe completely, and if I don’t have a certain ingredient, I can just be creative and substitute it, I actually end up at the grocery store all over again. It’s a little frustrating, but I think the more “practice” I get, the more I will be able to branch out of my comfort zone!
I have many websites that I love to go to for recipes, but one of my recent favorites is Kraft Recipes. They have a ton of easy to make recipes that are delicious! Check it out
Have you ever had pizza burgers? This was something that my grandmother always made when I was a child. They were my two favorite foods combined, how could I go wrong?
I found this recipe online on a blog that I check out regularly. I copied and pasted it below, too.
Check it out:
You will need:
1 lb ground beef
1/2 lb shredded cheese (mozzarella is my favorite for this recipe)
1/2 tsp salt
1/2 tsp sage
1 tsp oregeno
1 15 oz. can of pizza sauce
2 1/2 tsp dry parsley
1 8-pack hamburger buns
1. Brown the ground beef and drain.
2. In a mixing bowl combine hamburger, pizza sauce, parsley, oregano, sage and salt. Stir well.
3. Split each of the hamburger buns and lay them out on a cookie sheet. Toast for 5 minutes in the oven at 425 degrees.
4. Remove the hamburger bun halves from the oven and scoop ground beef mixture onto the buns.
5. Sprinkle cheese on top of the hamburger. Today I added a couple of green olive slices for a little more flavor.
6. Bake at 425 for an additional 5-7 minutes until cheese is melted. Serve with your favorite sides and enjoy!
I’m in SERIOUS recipe-sharing mood lately. I found this recipe online for these mini lemon meringue pies and thought they would be perfect for the holidays. They seem easy enough to make (something I can actually handle as I’m not the world’s BEST baker).
The link to this recipe and picture can be found right here.
1 package Mini Frillo Shells
1 cup homemade or store bought lemon curd
2 large egg whites
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Preheat oven to 350°F.
Place mini fillo shells on a baking sheet. Place lemon curd in a ziplock baggie with the tip cut off and pipe into shells. Set aside.
In a small bowl (or stand mixer if you choose), whip egg whites until foamy. Add sugar and vanilla extract and continue to whip until stiff peaks form. Pipe meringue onto the tops of each mini pie (using a piping bag or a ziplock again).
Bake for 5 minutes, or until the tops of the meringue brown. Let cool and then store in the fridge until ready to serve!
I have no plans for the weekend and am super excited! Usually when I have “down time” my Type A personality kicks in and I feel like I need to be constantly doing something. Instead, I’m going to take the weekend to make this delicious recipe, read a good book, have some tea, take a couple of long, hot baths, and possibly go for a run with my dog! I could not be more excited.
The recipe that I’m going to try out is this vegan gluten free oatmeal peanut butter banana bread. It looks amazing! I got the recipe of off Pinterest and it lead me to a blog with this recipe. Here it is!
- 2½ cups oatmeal (make sure they are certified gluten free if you have a gluten intolerance)
- 1 cup mashed ripe bananas (3 bananas if they are small, 2 very large bananas)
- ½ cup peanut butter
- ½ cup dark brown sugar
- 2 tsp baking powder
- ½ tsp cinnamon
- non-dairy milk or water (if necessary)
- 1½ cup chocolate chips (I used Enjoy Life mini chocolate chips)
- banana slices for garnish if desired
- Preheat oven to 350ºF.
- Lightly oil a loaf pan and set aside.
- Put oatmeal in a blender or food processor and pulse to a fine crumb.
- Add all of the remaining ingredients except the chocolate chips to the blender and blend until combined. You may need to scrape down the sides and then blend again to get completely combined. (it will not be completely smooth. The oatmeal will give it a grainyness and it will be very thick! Much thicker than a traditional banana bread)
- If the batter is very crumbly add a few TBSP of water or non-dairy milk to the mixture. You want the batter to be very thick but it should still hold together.
- Fold in 1 cup of the chocolate chips.
- Pour batter into prepared loaf pan.
- Top with remaining ½ cup of chocolate chips and banana slices if desired.
- Bake for 25-30 minutes, until a toothpick comes out clean