Watermelon Arugula Salad with Peanut Butter Pie for dessert

I have to start with the Peanut Butter Pie.  This is some good stuff.  It has some similarities to my frozen mocha cheesecake.  Oreo crust and cold, smooth, rich filling.  If possible this pie is even easier to make though.  Bonus points there.  I found the recipe just about a week ago and have made it twice already.  If you like peanut butter and chocolate, you will be hooked.  Just like me.

Peanut Butter Pie

adapted from my new favorite blogger the Pioneer Woman

25 whole oreos crushed
4 T melted butter
1/2 bag of melted milk chocolate chips

8oz cream cheese room temperature
1 cup creamy peanut butter
11/2 cup powdered sugar
8oz tub Cool Whip thawed

Crush the Oreos any which way you would like.  First I used the food processor and the second time just a ziplock and rolling pin.  I like the consistency of the food processor crumbs, but the surprise of a little extra oreo filling when you crudely crush them up is nice too.  Add the melted butter and mix well with a fork.
Press into a pie pan.  Here you also have an option.  The original suggests baking the crust at 350 for 5-7 minutes.  But if it is just too hot and you really need peanut butter pie like right now, you can skip this step.
My addition then is a thin layer of melted chocolate chips.  Once cool it really seems like the crispy chocolate on the outside of the peanut butter cup and it holds the crust together nicely.  Probably best to let it cool here before adding the filling.  But both times I made it I had no time for such things and it all turned out.

For the filling, easy.  I used a stand mixer to whip the cream cheese and peanut butter.  Then add the powdered sugar mixing well.  Finally just scoop in the Cool Whip and whip.  Could not be any easier.
The whole thing should cool in the fridge for about an hour- the longer the better, the challenge is waiting!

And this is Avocado and Beer.  So to balance out the decadent dessert (well just a little anyway), we had simple grilled chicken sandwiches with arugula mayonnaise and Watermelon Arugula Salad.  For some reason one day I just thought to myself... mmm watermelon and feta cheese.  I don't know why, maybe a commercial or divine intervention?  But in any case I discovered a new wonderful world of fruit.  The savory salad.

 Watermelon Arugula Salad

1/2 seedless watermelon cut into smallish blocks
Arugula to your liking
Crumbled feta

Vinaigrette
Juice of one lemon
1 T honey
kosher salt and ground pepper to taste
Whisk in 1-2 T olive oil

Mix all together and you have a salad.  The arugula is a little peppery, the feta a little salty, and the watermelon slightly sweet.  We have a winner!  Very summery and easy.

 Week in Preview

Sunday:  All of the above!
Monday:  Homemade pizza with a nice big salad of CSA greens
Tuesday:  Spaghetti with turkey burger meatballs
Wednesday:  Grilled flank steak and summer squash

Pineapple Mango Mint Fruit Salsa and Grilled Salmon

I live in Wisconsin.  I have come to terms with the fact that things like fresh pineapples and mangos are not my reality.  These for instance, do not show up in my CSA share.  So I don't use them often.  But this week the crops must be booming somewhere because both were startlingly cheap, so I had to take some off their hands.  After buying half a cart full of tropical fruit I have chosen to do a tour de fruit salsa.  We started with a Pineapple Mango Mint version that tasted so good with our grilled salmon.

Mangos and I used to not get along.  Every which way I cut it seemed that I ran into the pit.  I tried peeling it first and ended up with a slippery orb that landed on the floor.  I tried slicing just thin bits and got no mango at all.  In the end I have found that it is best to hold the  mango in your hand and picture the oblong pit running through the middle and pushing out the "front and back" of the fruit.  Then slice down either side of the pit, you will be taking off the skinny sides, hold a mango and you will see what I mean.

From here it gets real fancy.  I use a paring knife to make a lattice and then pop out the little squares.  Very impressive if you have someone around to see the trick.

Pineapple Mango Mint Fruit Salsa for fish

adapted from Cooks Country

1 mango diced

1/2 fresh pineapple diced

1 jalapeno, seeds and ribs removed and diced

2 T chopped mint leaves

3 T fresh lime juice

Salt and Pepper to taste

2 T olive oil

Mix all together and let sit at room temperature for 15 minutes.

Top your favorite grilled fish.  Next fruit salsa will be Pineapple Avocado Fruit Salsa with pork chops, can't wait!

Week in Preview

Sunday:  Allie turns four this week!  She is my picky eater.  When I tried to think of her favorite food, I actually couldn't think of one.  So I asked her.  She said hummus and chips.  Of course!  This really is her favorite.  I'll buy the one she loves at the store, but I have been meaning to give homemade hummus a try too.  We'll have it with grilled chicken sandwiches, fruit salad, and a butterfly cake.

Monday/Tuesday/Wednesday:  I will prep a 9x13 pan of Shepherd's Pie for the work week.  We will mix it up with salad and other sides, but nice to have the ol' meat and potato part taken care of.

Thursday:  Lucky me!  It is my birthday next week too, so I get to have L'etoile.  My ultimate most wonderful favorite restaurant!

Friday:  Pork chop with pineapple avocado salsa

CSA Leftovers Lasagna and the week in preview

I love making a casserole on Sunday.  Well, I may not love it on Sunday, but I love it on Monday, Tuesday, and sometimes even Wednesday when we eat it for dinner.  I plan a few different sides and we are all set.  This week I planned on spinach and meat-y mushroom lasagna.

Looking in the fridge... we still have a few orphan veggies from our CSA share.  Baby turnips and kohlrabi.  I feel a commitment to use our vegetables from the CSA.  But what to do with baby turnips and kohlrabi is beyond me.  Maybe you dish these up regularly, but I admit to not even knowing where to start.  I googled turnip and it said "similar to rutabaga", well thanks google this is one time you haven't come through.

They look pretty!

My best bet in this situation is to "hide" the veggies.  Sometimes this is in meatloaf or even bread (think zucchini variety).  But it always works really well in pasta sauce!  So peeled, chopped, and sauteed with the mushrooms they go.

My favorite simple lasagna recipe is actually on the back of the Creamette Oven Ready Lasagna box.  The recipe is for ground beef lasagna, but I play with it all the time.  I haven't made Baby Turnip and Kohlrabi Lasagna before, but here goes!

Simple Lasagna Directions

INGREDIENTS

• 1 pound ground beef or sausage (Here I often substitute portabella mushrooms chopped and sauteed with a little butter until the water is cooked off.  Then season with worcestershire and anchovie paste to up the meat-y flavor)
• 3 cups (26 ounce jar) spaghetti sauce 
• 1 cup (8 ounce can) tomato sauce (or just more spaghetti sauce!)
• 1 3/4 cups (15 ounce) ricotta cheese  (I added thawed and drained shopped spinach to the ricotta mixture)
• 1 egg, slightly beaten
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon dried oregano leaves
• 12 pieces CREAMETTE Oven Ready Lasagna, uncooked
• 4 cups (16 ounces) shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

DIRECTIONS

• 1
  1. Remove 12 pieces of pasta from package. Heat oven to 350°.
• 2
  2. In large skillet, cook meat until browned; remove from heat. Drain. Stir in spaghetti sauce.
• 3
  3. In small bowl, stir together ricotta cheese, egg, basil and oregano.
• 4
  ASSEMBLY:
• 5
  1. In 13x9x2-inch baking dish, spread 3/4 cup meat sauce.
• 6
  2. Place 3 pieces uncooked pasta crosswise over sauce. Pieces should not overlap or touch side of pan since they will expand when baked.
• 7
  3. Spread about 2/3 cup ricotta mixture evenly over pasta. Spread 3/4 cup meat sauce evenly over ricotta covering pasta completely; sprinkle with 1 cup mozzarella cheese.
• 8
  4. Repeat steps 2 and 3 TWO more times. Top with remaining 3 pasta pieces. Spread remaining meat sauce completely over pasta; sprinkle with remaining mozzarella and Parmesan cheese.
• 9
  5. Cover with foil. Bake 30 minutes; remove foil. Bake 10 to 15 minutes or until hot and bubbly. Let stand 5 minutes before cutting. Serve with additional sauce, if desired.
• 10
  MAKE AHEAD: Prepare recipe as directed. DO NOT BAKE. Cover with plastic wrap, then foil. Refrigerate up to 48 hours or freeze up to 2 months. Remove plastic wrap; replace with foil. Bake refrigerated lasagna at 350° for 40 minutes and frozen lasagna about 1 hour 30 minutes, removing foil during last 10 minutes of baking.
• 11
  MICROWAVE DIRECTIONS: In microwave-safe dish, prepare recipe as directed; omit mozzarella and Parmesan cheese on top layer. Cover with plastic wrap. Microwave at HIGH (100%) 13-15 minutes, turning twice during cooking. Carefully remove plastic wrap; sprinkle with remaining mozzarella and Parmesan cheese. Replace plastic wrap. Microwave at HIGH (100%) 4 minutes or until bubbly.

NOTES

This recipe can be made ahead and kept in the refrigerator for up to 48 hours or the freezer for up to 2 months. Make ahead directions are at the end of this recipe ... as well as microwave directions ...

And this one is a cliff hanger.  Will the kids eat the lasagna?  Will they know they are eating vegetables that they have never even heard of before?  Will baby turnips and kohlrabi be my new favorite vegetables?  I'll do a quick post again tomorrow with a photo and details.

And the update.  The lasagna was great.  I loved it.  The kohlrabi and turnips added a little texture and earthy taste.  The girls weren't quite as impressed with the "earthy" taste, but powered through for at least a few bites.  Still a great way to clear out the fridge for those "orphan" veggies!

The week in preview

Monday, Tuesday, and Wednesday:  Lasagna!  I'll pair it with classic romaine salad Monday,  Arugula salad with homemade garlic bread Tuesday,  Caprese salad with fresh mozzarella, tomato, and basil Wednesday.  I may not be able to wait until Wednesday for the Caprese, so lets say Monday on that one.

Thursday:  Ruby has reported that my cuban sandwich and black bean soup is her favorite meal, so we'll try it again Thursday.  I'll make enough pineapple, mango pico de gallo for Friday too.

Friday:  Grilled salmon with pineapple mango pico de gallo and cilantro rice (maybe even from our own garden by then!)

Lemonade and Red White and Blue Tiramisu for the Fourth of July

June was busy, just a little.  There was a wedding and a reunion and then all of a sudden it is the Fourth of July.  Meals are once again under my control and with summer in full swing I have been craving lemonade, not the Crystal Light kind or the Country Time kind, but the real deal kind.  Making it is family activity.  Luckily I have two little girls who are happy to mush, smush, and twist 12 lemons into lemonade.

 

The Best Lemonade

12 juiced lemons (about 2 cups lemon juice)

1 lemon sliced thin

1 1/2 cup sugar

7 cups cold water

Combine the sliced lemon and the sugar.  Using a potato masher make a muddle.  Think brandy old fashioned.  This releases the juice and the oils in the peel giving the lemonade great lemon-y lemon flavor.  Combine the muddle, juice, and water.  Strain to remove slices.  Serve cold or over ice.

My list for the week just says cook out for tonight.  Hamburgers on the grill with watermelon sounds so great, but for the Fourth I decided to make a patriotic dessert.  Trolling the internet for "Red White and Blue" dessert turns up hundreds of options.  I do have a soft spot for tiramisu, so a Red White and Blue Tiramisu caught my eye.  Plus, it rhymes.  Instead of dipping the ladyfingers in espresso it suggested orange juice, but given the lemonade at my disposal... I made a few adjustments.

Red White and Blue Tiramisu

Red, White and Blue Tiramisu

8 ounces cream cheese, softened
3-1/2 cups cold milk (I used 2%)
2 packages (3.4 oz. each) vanilla instant pudding
2 packages ladyfingers
1 cup strong lemonade
1 cups heavy cream, whipped (or a tub of Cool Whip would do)
1 1/2 cups fresh blueberries
1 1/2 cups sliced fresh strawberries

Beat cream cheese in large bowl with mixer until creamy. Gradually add milk, beating until well blended. Add dry pudding mixes; beat on low speed 1 minute or until well blended.

Quickly dip each ladyfinger in lemonade. Cover bottom of 13×9-inch pan with half the ladyfingers; top with layers of half each of the pudding mixture, Cool Whip and half of berries. Repeat all layers.

Refrigerate for 3 hours.

*My grocery store had exactly one package of ladyfingers, so adjusted things a bit to make a 9x9 pan.  I had left over cream cheese/pudding mixture, but my kids didn't mind.

The meal plan

Monday:  Cheesy calzone dipped in spaghetti sauce with Caesar salad

Tuesday and Wednesday:  Slow cooker pulled chicken.  First in BBQ Chicken sandwiches and then in Chicken Tacos with guacamole.

Thursday:  Cook out!  Hamburgers, watermelon, baked beans, and baked radish chips.  Baked radish chips?  CSA recipe!  If it is great I'll share:)

Friday:  Salmon with mango salsa and baby turnip salad.