Dill Dip

Dill Dip with Veggies

This dill dip is very easy. You can tell it is a big hit when it's almost gone by the time I get out the camera to take a picture.

Dill Dip
1 cup sourcream
1/4 cup mayo
4 teaspoons dried dill weed
1 1/2 teaspoons garlic powder
3/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper

• Combine all ingredients. Serve with veggies.

Notes: Make the dip a couple hours ahead of time so the flavors have a chance to blend together.

Lime Sorbet - Guest Blogger Neighbor Jen

Lime Sorbet

Guest post by Neighbor Jen
I love to have Becky as a neighbor, we reap the "extra goodies" aka: leftovers. Trading food back and forth is always fun. I never know what my plate will have on it when it returns. I feel like my family has the better end of this arrangement, Becky is a wonderful and gracious cook.
When I brought over my lime sorbet, and she asked me to blog the recipe, well... I must have done something right!
So, here is my best efforts for you to recreate it. (I tend to use what I have in the house. For me, a recipe is only a loose guide.) The original recipe came from a friend who pulled it off allrecipies.com. (My print out is from 2009. The link is long lost on the website.) It is a lemon sorbet recipe. The store happen to have a great sale on lovely-looking limes. So...lime sorbet it was!

ORIGINAL RECIPE:
3 C. water
1 1/2 C. sugar
1 1/2 C. lemon juice
1 T. grated lemon peel

Bring water & sugar to a boil. Cook about 5 min. until sugar is dissolved. Cool.
Add lemon juice and peel. Pour into ice-cream maker & freeze. Let warm on counter about 10 min before serving.

MY VERSION:  my changes are in itlaics
3 C. water
1 1/2 C. sugar - sometimes I will have a steeped sugar around. (Lavender or vanilla infused) I like to use some of that. I like to use about 1/2 cup of the flavored sugar and a cup of regular sugar. For my recipe I used lavender sugar. Just stick a stick of cinnamon or used vanilla bean, or my garden lavender in a jar of sugar and leave it for a while. "Hello, yummy!"
1 1/2 C. lemon juice - Squeeze it fresh. Do not substitute!
1 T. grated lemon peel -always double this. This is where the flavor is. Go for the BIG flavor!
Fresh mint sprig
Vodka- or other alcohol  about 2 T.

Bring water & sugar to a boil. Cook about 5 min. until sugar is dissolved. Add the fresh mint sprig to this. Clap the mint in your hand or crush it first. (Just like you would crumple a used piece of paper.) Cool. Remove the mint.
Add lemon juice and peel. Add a dash of liquor to the mix. We happen to have a lime vodka, so I added that. Just a tablespoon or two. This will help it not to freeze quite solid. I'm sure some chemist can explain why this works scientifically but I'm not sure exactly. It has something to do with the formation of ice crystals. (There is not enough alcohol in the mix for me to worry about feeding it to my kids. They love this sorbet! It is the same as when you add vanilla to your cookies. Vanilla has a VERY high alcohol content.)
Pour into ice-cream maker & freeze. Umm...too putzy for me. Throw it into an 8x8 glass pan & freeze. Then just scrape the top with a fork or spoon before you dish it up.  Let warm on counter about 10 min before serving.

A little goes a long way. It has BIG flavor and everyone finds it refreshing on a hot day. It is also a great recipe that can impress even the toughest of critics. You could make it days or weeks ahead of time and have no prep for company. If you toss some fresh raspberries & an fresh mint sprig on top when serving you too can pull off the "Martha Stewart" look!

Stromboli

Stromboli with pepperoni and mozzarella

Stromboli is bread stuffed with Italian cheese, meat, and veggies. My favorite stromboli recipe comes from Emeril Lagasse. The kids prefer a much simpler version with just pepperoni and cheese. Often I'll make a plain one for the kids and add some peppers, olives, sausage, etc. to the one for the grown-ups. Here's my basic stromboli recipe. Add your favorite pizza toppings and call it something good.

Stromboli
1 loaf of pizza dough or bread dough
Pepperoni, thinly sliced
2 cups mozzarella or other cheese, shredded
Pizza sauce

• Let the dough raise until double, punch it down, and spread or roll it into a large rectangle on a floured board.
• Cover the dough with pepperoni, leaving an inch border around the outside of the dough.
• Add the cheese and any other toppings.
• Roll the dough into a long log.
• Pinch the seam and edges to seal (if it's not sealed up cheese will leak out).
• Transfer loaf to a greased baking sheet.
• Brush with oil and make 1/4 inch deep slices every 2 inches across the top of the loaf.
• Bake at 375* for 25 minutes until the top is browned.
• Remove from the oven, brush with oil, let stand for 10 minutes.
• Cut into slices and serve with pizza sauce.

Notes: Frozen bread dough or refrigerated pizza dough make this recipe even easier.

Pizza Sauce

Pizza Sauce with Fresh Herbs

Here is our basic pizza sauce recipe. The kids prefer if I leave out the fresh herbs--too much green is scary.

Pizza Sauce
1 Tablespoon olive oil
2 cloves garlic, minced
14 oz. can diced tomatoes
2 Tablespoons tomato paste
1 teaspoon oregano or Italian seasoning
Salt and pepper
1 Tablespoon fresh herbs, chopped (basil, parsley, oregano)

• Heat olive oil in a saucepan over medium heat.
• Add garlic and cook for 30 seconds.
• Add tomatoes, tomato paste, oregano, and salt and pepper to taste.
• Bring to a boil and simmer for 30 minutes.
• Puree with a blender or food processor.
• Add herbs if desired.

Notes: This recipe makes about 1 cup and is easy to double or triple. You can refrigerate or freeze the leftovers.

Strawberry Shortcake

Shortcake with strawberries and whipped cream

Strawberry shortcake minus the strawberries

As evidenced in the pictures above, some of us like our shortcake with strawberries, and some just like cake. A bonus with this shortcake is that it is nondairy for the little guy. The recipe I started with came from joyofkosher.com. I reduced the sugar and changed the method a bit. Also, this shortcake is similar to a spongecake, different from many shortcake recipes that are more biscuit like. Enjoy!

Strawberry Shortcake
2 1/2 cups flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup orange juice
3/4 cup oil
2 teaspoons vanilla
4 eggs

• Preheat the oven to 325*.
• Line a half sheet pan with parchment paper.
• In a medium bowl, whisk together flour, sugar, baking powder, and salt.
• Add orange juice, oil, vanilla, and eggs and stir until smooth.
• Spread the batter in an even layer on the sheet pan.
• Lift the pan and tap it down on the table 4-5 times to even out the batter and get the bubbles out.
• Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
• Serve with sliced strawberries and whipped cream.

Notes: If you like a bit of juice with your berries, slice them, sprinkle with sugar, and let them sit for an hour or more.