Asian Grilled Green Beans

Since there are surely a few grilling weeks left in this season (even here in the Northern Midwest) I wanted to bring you another recipe repeat. These green beans will liven up your dinner table with a little kick and lots of great flavor. Pair them with any kind of meat, and feel your taste buds sing!

For the full step by step, visit the original post.

One year ago: Kung Pao Steak with Vegetables
Two years ago: Fiesta Scramble

There are more great recipes at Foodie Friday, Food on Fridays, Friday Food, Friday Potluck, Fresh Food Friday.

Asian Grilled Green Beans

1 Tbsp. brown sugar
1 Tbsp. sesame oil
1 Tbsp. soy sauce
2 garlic cloves, minced
1/2 tsp. crushed red pepper flakes
1 1/2 pounds fresh green beans, trimmed
1 medium red onion, halved and thinly sliced
8 medium fresh mushrooms, quartered, or 1 1/2 cups sliced mushrooms

In a small bowl, combine sugar, oil, soy sauce, garlic and red pepper flakes. Whisk well to combine. In a large bowl, combine the beans, onions and mushrooms. Pour the sauce over the vegetables and stir well to coat.

Place half of the vegetables on a double thickness of heavy duty foil (about 18 inches square), fold foil around vegetables and seal tightly. Repeat with other half of vegetables.

Grill, covered, for 18-20 minutes or until beans are tender. Open packages carefully to let steam escape.

Apricot Pistachio Ice Cream

This is one of the best homemade ice creams EVER. I loved it. I hosted a little homemade ice cream social at work and served this along with cherry cheesecake frozen yogurt and pineapple sorbet. All three were declared winners!

If you like pistachios or apricots, or just amazingly delicious ice cream, you must try this. I especially like that it remains super scoop-able even when frozen hard.
The wine keeps it soft enough to scoop. That means you can "sneak" a spoonful here and there without waiting for it to soften. Not that I would know anything about that.

Start by combining the wine



and the chopped apricots



in a small saucepan. Heat this mixture and then let it simmer for 5 minutes.



Cover the pan and remove it from the heat,



then let it sit for an hour. In a blender jar, combine the half and half,



sugar,



a few drops of lemon juice, and the apricot mixture.



Puree until smooth (although there will be some nice apricot pieces) then refrigerate for at least 8 hours or overnight. In the fridge this will thicken up quite nicely, so don't become alarmed! Pour the mixture into the ice cream freezer



and process. While it churns, chop up the pistachios.



I just love how beautiful pistachios are! In the last few minutes of churning, add the pistachios.



Yum, I can hardly wait!



Transfer the ice cream to a freezer safe bowl that has a cover, and freeze for several hours til it becomes more firm. It will still scoop beautifully. While it freezes, you can go to the store to buy elastic pants.

One year ago: Feta Zucchini Pancakes
Two years ago: Honey Garlic Pork Chops

There are more great ideas at What's Cooking Wednesday, Cast Party Wednesday, Foodie Wednesday, These Chicks Cooked, Made it on Monday, What's on the Menu, It's a Keeper, Full Plate Thursday, Turning the Table Thursday, Recipe Swap Thursday , Sweet Treats Thursday, Fat Camp Friday, Sweet Tooth Friday, Sweets for a Saturday, So Sweet Sundays.

Apricot Pistachio Ice Cream

5 ounces dried apricots, chopped
3/4 cup white wine
2/3 cup sugar
2 cups half-and-half
A few drops of lemon juice
1/2 cup shelled pistachios, chopped

In a small saucepan, combine the apricot pieces and wine. Simmer for 5 minutes. Cover, remove from the heat, and let stand for 1 hour.

In a blender, combine the apricot and wine mixture, sugar, half-and-half and lemon juice and puree until smooth.

Refrigerate the mixture for at least 8 hours, then pour it into an ice cream maker and process til soft serve stage. During the last few minutes of churning, add the chopped pistachio nuts. Transfer to a covered freezer-safe bowl to freeze more completely.

Adapted from Brown Eyed Baker

Sweet Corn Pizza

These are the perfect little summer dinner. These little masterpieces are full of yummy vegetables and seasonal sweet corn over a pesto-laced crispy pita. I know I will be making these again and again, even if I do have to use frozen corn! The combination of flavors is so delicious and the leftovers heat up well for lunch the next day. And how could you go wrong with these ingredients?



Start by placing the pita rounds on a baking sheet and brushing with oil. (I use a garlic-infused oil. If you don't have that, just combine olive oil with some minced garlic.)



Bake the shells for 5 minutes just to crisp them up a bit, then spread with the pesto.



Arrange the artichokes over the crust



then the red pepper



and corn.



Finally, sprinkle with feta



and then top with mozzarella.



Bake for about 15 minutes or until cheese is melted and bubbly. I can hardly wait for lunch!



One year ago: Feta Zucchini Pancakes
Two years ago: Lemon Blueberry Zucchini Cake

Find more inspiration at Mouthwatering Mondays, Menu Mondays, Mangia Mondays, Make a Food "E" Friend Monday, This Week's Cravings, Meatless/Vegan Mondays, My Meatless Mondays, Your Recipe, My Kitchen, Tempt my Tummy Tuesday, Tuesdays at the Table, Made from Scratch Tuesday, Tasty Tuesday, Tasty Tuesdays, Delectable Tuesday, Tasty Tuesday at Beauty and Bedlam, Slightly Indulgent Tuesday, Totally Tasty Tuesdays, Let's Do Brunch, A Little Birdie Told Me, Savory Sunday.

Sweet Corn Pizza

4 - 6" or 7" pita rounds
1 Tbsp. olive oil
1 garlic clove, minced
1/2 cup basil pesto
1 14 oz. can artichoke hearts, drained and chopped
1 cup fresh corn kernels (if you use frozen, thaw first)
1/2 cup chopped red pepper
1/4 cup feta or goat cheese
1 cup shredded mozzarella

Combine oil and garlic. Brush oil over pita rounds then bake them for 5 minutes at 425. Spread pesto over pitas, arrange artichokes, pepper and corn over pesto. Sprinkle with feta, then mozzarella cheese. Bake 12 to 15 minutes or until cheese is melted. Sprinkle fresh basil leaves over top if you like. Serves 4.

Cherry Cheesecake Frozen Yogurt

OH. MY. This is SO good. I really like frozen yogurt, especially when it has a bit of "tang" like real yogurt. I don't like my frozen yogurt to taste too much like ice cream - I really like a more yogurt-y taste. And this delicious version has the addition of cream cheese, and my favorite summer fruit - cherries! It is SO good. Make it today!

And it couldn't be easier (except for pitting and chopping the cherries, which takes a little time). First, combine the softened cream cheese and the sugar in the bowl of your food processor.



Process together until smooth, then add the lemon juice and yogurt.



(If you don't have a food processor, you can get a good workout by just doing this by hand!)

Pour the mixture into your ice cream freezer, and process.



In the last 5 minutes, add the cherries.



When it's all mixed together well, transfer to a freezer safe bowl.



Freeze for several hours or overnight, and enjoy!

One year ago: Black Forest Freezer Pie
Two years ago: Lemon Blueberry Zucchini Cake

Find more great stuff at Foodie Friday, Friday Food, Food on Fridays, Friday Potluck, Sweet Tooth Friday, Foodie Friday (#2), Fresh Food Friday, Sweets this Week, Sweets for a Saturday, So Sweet Sunday.

Cherry Cheesecake Frozen Yogurt

1 8 oz. package cream cheese, softened (low fat is fine)
1 cup sugar
1 Tbsp. lemon juice
3 cups plain yogurt
2 cups pitted, chopped fresh cherries

In the bowl of a food processor, combine the cream cheese and sugar. Process until smooth. Add the lemon juice and yogurt and process until smooth. (Alternatively, in a large bowl, mash the cream cheese with sugar until thoroughly combined; stir in the lemon juice, and mix in the yogurt, about a cup at a time, until the mixture is smooth and creamy.)

Pour the mixture into an ice cream freezer, and freeze. Add the cherries during the last 5 minutes of processing. Transfer the frozen yogurt into a freezer-safe covered container, and freeze for several hours. Makes 8-10 servings.

Marinated London Broil

Today, we're traveling back in time to a recipe from two summers ago. This is such a great grilling recipe that I wanted to bring it up to the front - plus, it's fun to go back and revisit old favorites to give them a little more "airtime."

This delicious and inexpensive cut of beef sits in a savory marinade overnight, so plan ahead. The marinade flavors the meat beautifully and the short grilling time means you can have supper on the table quickly. (Any leftovers make delicious sandwiches too!)

This is a recipe repeat. If you want a complete step by step, visit the original post.

Find more ideas at Cast Party Wednesday, Foodie Wednesday, These Chicks Cooked, Made it on Monday, What's on your plate?, Real Food Wednesday, What's Cooking Wednesday, It's a Keeper, Full Plate Thursday, Turning the table Thursday, Recipe Swap Thursday, Pennywise Platter, Let's Do Brunch.

Marinated London Broil

3 Tbsp. soy sauce
2 Tbsp. brown sugar
2 Tbsp. dijon mustard
2 Tbsp. Oriental sesame oil
1 small onion, chopped
2 large cloves garlic, minced
1 tsp. chopped, pared fresh ginger
1/4 tsp. pepper
1 round steak for London Broil (2 pounds)

Combine the soy sauce, sugar, mustard, oil, onion, ginger, garlic and pepper in a blender. Whirl until combined. Place steak in a shallow baking dish or other container that you can cover. Pour marinade over steak and refrigerate for at least three hours or overnight.

Grill or broil steak for 6-7 minutes each side for rare. Let stand 5 minutes before slicing. Serves 6.

Roasted Red Pepper and Artichoke Tapenade

This is a really tantalizing appetizer that can also be used as a sandwich spread, or pita stuffer, or whenever you need a great condiment-y type item. I think it would also be really beautiful on a Christmas-time buffet because of the colors, but I made it in the summer. Whenever you make it, and for whatever reason, you will not be sorry. It is delicious, easy and pretty.

Start by chopping up the red peppers and artichokes. You're going to pulse them in the processor later, so they don't have to be perfect, just chopped a bit from the larger pieces.



Put them in the bowl of a food processor, then add the capers,


garlic,



cilantro,



parmesan cheese,



olive oil and lemon juice. Pulse a few times until the mixture is finely chopped and blended.



Transfer to a serving bowl, cover and refrigerate for at least two hours to blend the flavors.

Serve with pita wedges, crackers, crusty french bread, or as a sandwich spread (it was delicious on my steak and provolone sandwich)!



Two years ago: Kitchen Sink Muffins

Get more inspiration at Mouthwatering Monday, Mangia Monday, Menu Monday, Your Recipe, My Kitchen, Make A Food "E" Friend Monday, Tuesday at the Table, Tasty Tuesday, Tempt my Tummy Tuesday, A Little Birdie Told Me, Made from Scratch Tuesday, Tasty Tuesday (#2), Tasty Tuesdays, Savory Sunday.

Roasted Red Pepper and Artichoke Tapenade

1 - 7 oz. jar roasted red peppers, drained and chopped
1 - 6 oz. jar marinated artichoke hearts, drained and chopped
1/2 cup minced fresh cilantro
1/2 cup freshly grated Parmesan cheese
1/3 cup olive oil
1/4 cup drained capers
4 cloves garlic, chopped
1 Tbsp. fresh lemon juice

In the bowl of a food processor, combine the red peppers, artichoke hearts, cilantro, Parmesan cheese, olive oil, capers, garlic, and lemon juice. Pulse until finely chopped and the mixture is blended. Transfer to a serving bowl and season to taste with salt and pepper. Cover and refrigerate for at least 2 hours before serving to blend the flavors. Serve with pita chips or crusty sliced french bread, or use as a sandwich spread.

Raspberry Almond Bars

Is there anything better than a chewy, almond-laced bar? Only when it also has raspberries! I hope you've tried the delicious raspberry custard bars, and if you had raspberries left over from those (like I did!) you should try these too!

Prepare an 8 inch pan with a foil liner - just like in the raspberry custard bars.

In a small mixing bowl, combine the flour, oats, baking powder, salt and almonds.



In a large mixing bowl, cream together the butter and sugar. Then add the egg and almond extract



and mix until combined. Add the flour mixture, and mix just until the dry ingredients are incorporated. Spread about 2/3 of the dough into the foil-lined pan



and then drop the raspberries over the dough.





Now drop the remaining dough by spoonfuls over the raspberries. Try to get most of the raspberries covered (not completely but so they have a little dough on them).



Bake for 25-30 minutes til golden brown and cool in the pan for 10 minutes.



Remove the bars with the foil handles and cool completely on a wire rack. These bars are delicious at room temperature, but I also liked them chilled.

Find more great stuff at It's a Keeper, Full Plate Thursday, Recipes I Can't Wait to Try, Let's Do Brunch, Recipe Swap Thursday, Turning the Table Thursday, Foodie Friday, Food on Fridays, Friday Food, Foodie Friday (#2), Bake with Bizzy, Sweets for a Saturday.

Two years ago: Fruit Crisp

Raspberry Almond Bars

1/2 cup flour
1/2 cup oats
1 tsp. baking powder
1/4 tsp. salt
1/2 cup sliced almonds
1/2 cup butter
1 cup brown sugar
1 egg
1 tsp. almond extract
1/2 cup fresh raspberries

Line an 8-inch square baking pan with foil, forming handles over the edges, then spray with nonstick cooking spray.

In a medium bowl, combine flour, oats, baking powder, salt and almonds. In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg and almond extract and mix to incorporate. Mix in the flour mixture until just incorporated.

Spread about 2/3 of the dough into the prepared baking pan. Gently lay raspberries evenly over the dough, then drop the rest of the dough by spoonfuls over the raspberries.

Bake at 350 for 25-30 minutes. Let cool for about 10 minutes in pan, then gently pull them out by the foil handles and cool completely on a wire rack.