Pink Parsley

BBQ Chicken Salad Biscuits

2017-08-07T18:24:00.000-07:00

Well, that's a wrap for Summer 2017. Today was the big day -- three of the kids went back to school, and Smith even started Kindergarten! This afternoon, everyone bounded off their buses with big smiles on their faces and good stories to tell, so overall it was a successful day. Besides early mornings and new shoes, back to school also means that it's back to packing lunches for this mom. By the end of the school year, I'm usually pretty tired of it and lunches tend to get a bit more lazy and standard, but I'm always enthusiastic and excited to pack fun lunches for at least the first few weeks of school ;)

This chicken salad is one of my favorite lunches or easy dinners. And it swings both ways. For those of you joining me in back to school lunch-packing, this salad is a great choice - make a big batch over the weekend, and pack it in lunches all week long. It's great with corn on the cob and watermelon...helps the kids hold on to that last bit of summer ;). And if your'e still in summer-mode, this makes a great dinner to eat at the pool. I pack the biscuits and chicken salad separately, then when everyone is ready to eat just build the biscuit sandwiches.

I'm a big fan of both BBQ flavors and chicken salad, so I honestly cant believe it's taken me this long to combine the two. But have no fear, this chicken salad will be on heavy rotation for a long time.

BBQ Chicken Salad Biscuits

I use my usual recipe for flaky buttermilk biscuits here, with a handful of cheddar mixed in. Any biscuit recipe you love will work though.

3-4 cups chopped or shedded chicken (or 1 rotisserie chicken, pulled and shredded)
2 Tbs very finely diced red onion
1 scallioon, thinly sliced
2 Tbs minced fresh parsley
1 Tbs apple cider vinegar
1/3 cup mayonnaise
1/4 cup BBQ sauce
dash of hot sauce (plus more to taste)
1/2 tsp smoked paprika
1 tsp honey
salt and pepper to taste

Combine all the ingredients in a large bowl and stir well to combine. Taste and season with salt and pepper as needed. If the chicken salad is too dry, add extra mayo or bbq sauce.

To serve, split the biscuits in half, scoop the chicken salad on, and close to make a sandwich. A slice of tomato or shredded lettuce also goes really well in. the sandwiches.

Summer Favorites

2017-06-04T18:51:00.002-07:00

Are you a big Pandora-listener? What's your favorite station? We are definitely dating ourselves, but our Pandora is pretty much always playing Summer Hits of the 90's. It's just the best mix of songs, and they bring back SO many memories! Do yourself a favor and start listening to this station ASAP!

So if I were to put together a "playlist"of my summer hits of 2017, it would include some pretty amazing recipes. Summer is just getting started, so you still have plenty of time to make all of these killer recipes. While you listen to your Summer Hits of the 90's station. And for both the recipes and music… you can thank me me later ;)

My grilled and chopped summer veggie salad will forever and ever be my favorite summer recipe. It is just so perfect in every way. If I'm entertaining, I like to serve it with fresh tomato bruschetta and homemade peach wine coolers. It is by far my favorite menu for summer entertaining.

Or rather, I should say that it WAS my favorite menu for summer entertaining. Because the peach wine cooler has been replaced by the Rosé Slushie. Last spring, my Annie visited ATL for the weekend, and we found ourselves at The Luminary (RIP) at Krog St Market. Once we had one rosé slushie, we parked ourselves on the patio and stayed for waaaaaaay too long enjoying the amazing cocktail. Since then, we found the exact recipe online, and it has become THE drink of summer. Should you not be in the mood for frose´ might I suggest these rose´ passion fruit spritzes? They make for mighty nice pool sipping. #roséalldayeveryday

Another favorite dish for entertaining is this Low Country Grill. I make this a few times every summer, including on vacation when I can get the freshest shrimp imaginable! I also like to grill this up randomly for a weekend lunch while the kids play outside. It feels special somehow to have a fun lunch like this for no reason! However, garlic-cheddar biscuits on the side are non-negotiable.

We generally eat pretty healthy at home, so it would be remiss to leave off my favorite healthy dinners. The BBQ Turkey Meatballs over Cheddar-Corn Quinoa probably top the list, and this reheats beautifully, making it great for lunches the next day -- especially with some fresh chopped spinach mixed in! Other healthy weeknight favorites:

spicy cilantro grilled chicken
grilled tuna and avocado salad
California-style turkey burgers (on lettuce wraps to keep it extra light!)
Grilled Potato BLT Salad with Blue Cheese Dressing
Tomato and Black Eyed Pea Salad (topped with grilled chicken or pork tenderloin)
Strawberry Poppyseed Chicken Salad

My side dishes are predictable and basic -- almost always including corn in some form, and watermelon in some form. This Mexican Street Corn Salad is a staple anytime we have Mexican food for dinner...so... weekly? I love it with the aforementioned spicy cilantro chicken, these BLT tostadas, as a salsa of sorts over grilled steak, and with any sort of grilled tacos, fajitas, etc. Its just so good.

While I highlighted the rose´ earlier, I have a few other cocktails you need to drink this summer. The Porch Swing is staple because I always have all the ingredients on hand for a cocktail emergency or impromptu gathering. It's also a great pool drink -- light and refreshing and not overly boozy. And the watermelon margaritas are also a total fave. Love them so much, and they're a standard for entertaining since you can make a giant pitcher. Cheers!

Finally, it would be a travesty to have a roundup of my fave summer recipes and leave off pimento cheese. I mean, this is a year-round food, but it's especially wonderful in the summer - for snacking at the pool (try it with cucumber slices instead of chips or crackers!), taking to a cookout, slathering on BLTs or grilled burgers, etc. I ask you -- what is not improved upon by the addition of pimento cheese? Pssst. This Baked Tex-Mex Pimento Cheese Dip is a huuuuuuge favorite as well, and one of my go-to appetizers.

To close out, I'll state the obvious -- I disappeared again! I have no real explanation, its just not really been a priority for me, I'm sorry to say. I'm busy with my kids, my mom went through cancer treatment last fall and winter, and with the current political climate in this country, I just haven't had it in me to post regularly. I cant make any promises, but I'm going to try to pick this dusty blog back up and see where it takes me. There will be little life updates along the way -- I owe you guys some pics of the kids -- along with more great recipes, party ideas, etc. But here's a start, and hopefully I've given you some inspiration for your summer meals! Happy summer!

Grilled Potato BLT Salad with Blue Cheese Dressing

2016-08-09T09:55:00.002-07:00

As evidenced by the archives of my blog, we eat tons of salads in the summer. I can't get enough of my chopped summer veggie grilled salad, a classic caprese, watermelon feta salad, basic caesar, and everything in between. And now I have this amazing salad to add to the rotation.

I first made this salad over Memorial Day weekend, and I served it as a side dish to grilled New York Strips. Wouldn't you know, I all but ignored my perfectly cooked steak, and just totally devoured this salad instead! I continued the obsession all summer long, making this for lunches quite often, and it makes for a wonderful dinner as well. I've never made a salad with two dressings, but the combination of the light vinaigrette and the drizzle of rich blue cheese dressing works so well. The bracing vinaigrette is mellowed by the blue cheese, and the pungent blue cheese is sharpened by the vinaigrette. Love all around.

I have this bad habit of "remembering" what I need for recipes I've made in the past, and instead of checking the actual source, I just buy what I think I need. Unsurprisingly, this leaves me short of ingredients quite often, but I've gotten pretty good at improvising. Last time I made this, I was out of sour cream and buttermilk, and I used Mexican crema and mayonnaise instead with no ill effects. It's also forgiving for the herbs; scallions or grated onion work well in place of the chives, or add basil or parsley to the dressing or vinaigrette as well. You can roast the potatoes instead of grilling, and grilled zucchini is a great addition too. Basically, this is a super forgiving and adaptable salad, so feel free to take your own liberties with the recipe/ And should you have any potatoes leftover, they are ridiculously addictive dipped into the blue cheese dressing.

Grilled Potato BLT Salad with Blue Cheese Dressing
adapted from Fine Cooking, June/July 2016

There are several components to this salad, but they are all really easy and it comes together quite quickly, especially if you prep the dressing and vinaigrette ahead of time.

Blue Cheese Dressing

2 oz blue cheese, crumbled (about 1/2 cup)
1/4 cup sour cream, plain yogurt, or mayonnaise
1/4 cup buttermilk, creme fraiche, or crema
1 tsp chopped dill
1 tsp snipped fresh chives
1/2 tsp red wine vinegar
dash of hot sauce
kosher salt and freshly ground black pepper

For the Vinaigrette

1/2 cup red wine vinegar
1 small shallot, minced
1/2 tsp Dijon mustard
2/3 cup extra-virgin olive oil
kosher salt and black pepper

For the Salad

2 lb fingerling potatoes, halved lengthwise, or quartered if very large
kosher salt
24 cherry tomatoes, halved
freshly ground black pepper
1 head of iceberg lettuce, quartered and very thinly sliced (or 2 romaine hearts, halved and thinly sliced)
1/2 cup thinly sliced fresh basil
6 oz thick-sliced bacon, cooked and crumbled

Prepare your grill to cook at medium-high heat.

Make the dressing: In a medium bowl, whisk together the blue cheese, sour cream, buttermilk, dill, chives, vinegar, and hot sauce. Taste and season with salt and pepper. Cover and set aside.

Make the vinaigrette: In a mason jar, combine the vinegar, shallot, and mustard. Shake well to combine. Add the oil and shake again, then season to taste with salt and pepper.

Cook the potatoes and make the salad: Put the potatoes in a medium saucepan and cover with 1 inch of water. Season with 2 Tbs salt, and bring to a boil over medium high heat. Boil for 3 minutes, then drain the potatoes in a large colander and rinse with cool water.

Spread the potatoes on a rimmed baking sheet to completely cool and dry until you're ready to grill. They can sit for up to 2 hours at room temperature, or up to 8 hours, covered in the refrigerator.

Meanwhile, toss the cherry tomatoes with 1/4 cup of the vinaigrette, 1/2 tsp salt, and 1/2 tsp pepper and set aside.

Toss the potatoes with 1/4 cup of the vinaigrette, 1 tsp salt, and 1/2 tsp pepper. Grill the potatoes, turning once, for about 3-4 minutes per side, or until they are tender throughout and nicely marked. Taste and season with additional salt if needed.

In a large bowl, combine the lettuce with basil and about 1/2 cup of the vinaigrette. Divide evenly among plates and top with potatoes, tomatoes, and bacon, and drizzle with the blue cheese dressing. Serve.

Sweet Corn Waffles with Blueberry-Maple Syrup

2016-07-31T17:31:00.001-07:00

If there's one motto for our family, it might just be "waffles are always a good idea." They are our lunch of choice on Sundays after church, and we have them fairly often for dinner as well. Ironically, we rarely eat them for breakfast, but that's neither here nor there. Anyway, if we are having waffles for dinner, I like to mix up the flavors, and experiment with different combinations. One favorite of the summer has been zucchini waffles (recipe coming soon!), and these corn waffles with blueberry syrup were a hit as well.

My only issue with having waffles or pancakes for dinner is that oftentimes you're basically just having dessert for dinner… which, I mean, I'd be lying if I said I didn't like that. But every now and then I do try and behave like a responsible parent and feed my children nutritious meals. These waffles are definitely a little healthier since they have very little added sugar, and you're getting a serving of corn and blueberries in each waffle as well.

Until a few years ago, I probably would have turned up my nose at the combo of blueberries and corn, but now I embrace the motto of "if it grows together, it goes together," and I'm basically just like "gimme all the corn and blueberries now." This chicken salad is amazing, blueberry cornbread is my favorite, and these waffles are the bomb. I like serving these with a simple fruit salad on the side, along with either bacon or chicken sausage to round it all out. We have Meatless Mondays, Taco Tuesdays, and Thirsty Thursdays… so shall we start a trend with Waffle Wednesdays? Make it happen!

Sweet Corn Waffles with Blueberry-Maple Syrup
adapted from How to Cook Everything Fast, by Mark Bittman
serves 4-6, depending on the size of your waffle iron

2 cups all-purpose flour (or 1 cup all-purpose flour + 1 cup whole wheat flour)
1 Tbs baking powder
1/4 tsp kosher salt
1 Tbs sugar
2 eggs
3 Tbs melted butter
1 cup buttermilk
1 cup fresh corn kernels
1/2 cup fresh blueberries
3/4 cup maple syrup

Preheat the oven to 200 degrees.

In a large bowl, whisk together the flour, baking powder, salt, and sugar.

In another bowl, combine the eggs, 2 tablespoons of butter, and buttermilk, whisking until well-mixed

Gently stir the wet ingredients into the dry ingredients using a wooden spoon, stirring until just combined. The batter will still be thick and lumpy. Fold in the corn kernels.

Follow the directions on your waffle iron to cook the waffles. As they are finished, place them in the preheated oven to keep warm as you cook the rest.

Meanwhile, melt the remaining tablespoon of butter in a skillet set over medium heat. Add the blueberries and cook, stirring often, until they begin to soften and give up their juice. Add the maple syrup and cook until heated through. Remove from heat and cover to keep warm.

Serve the waffles warm, with the blueberry syrup and more butter, if desired.

Jumping Back In

2016-07-27T10:58:00.000-07:00

Let's try this again, shall we? It's been a minute since my last post, and it's been even longer since I shared recipes on a regular basis. As I said in January, I've missed this space terribly, but it honestly just hasn't been my priority for the past year. I just wasn't in the right mindset, and I didn't want to simply phone it in and post for the sake of posting. I want this blog to be sincere and honest, and I want to be excited to share with you! I'm psyched to pick it back up though; and I swear that's not just an empty promise. I've found that I'm a better mom, wife, and person when I'm doing something I enjoy, and I really do enjoy blogging.

I already have some delicious recipes and dinner plans lined up for you, and my list of recipes and ideas is growing by the minute -- nothing inspires me quite like summer produce! I'm also working on a mega-post full of meal plans, menus, and recipes for summer. Since it's been so long since I've posted, I thought a recap of some of my all-time favorites might be in order!

So as far as what we've been up to… well this summer is just flying by! It's hard to believe that school starts back in less than two weeks, but we've already wrapped up swim team, a few camps, Vacation Bible School, and a trip to Disney World! Not to mention dinners at the pool, s'mores at the fire pit, a fun Independence Day celebration, and just tons of summer shenanigans. It's been a fun one, and I'm excited to share the rest of it with y'all! xoxoxo

Creamy Pumpkin Pizza with Truffled Gouda and Herbed Ricotta

2016-01-24T18:08:00.000-08:00

I know that title's a little crazy, but this pizza is a mouthful, both in name and flavor. There are so many wonderful things going on here, but the creamy pumpkin sauce, truffled gouda, and herbed ricotta are the highlights and thus deserve top billing.

The first time I made this pizza I had a vague idea of what I wanted to use and the flavor profile I was hoping to achieve. When we make homemade pizzas, oftentimes they are kind of a thrown-together mish mash of random veggies, meats, and cheeses I have on hand. It's always good, because you know… pizza. However, this one blew me away, and I immediately added it to my menu for the following week, being sure to take careful notes so I could share it with you guys! And… 4 months later, here we are ;)

I started with a creamy pumpkin alfredo-type sauce -- just a standard white sauce with the addition of a little tomato paste and pumpkin puree. That in and of itself was great, and the extra sauce made for an excellent dipping sauce for the crust. I topped the sauce with fresh spinach and onion, then finished it off with a cheesy trio -- mozzarella, truffled gouda, and dollops of herbed ricotta. The result was one of the best pizzas I've ever made. I try and keep a general rule here that I don't post recipes that use specialty ingredients, so I was a little weary of sharing this one due to the truffled gouda. But I see it pretty regularly at Whole Foods, and my Trader Joe's has a truffled Italian cheese that's akin of fontina, and that works as well (I tested it just for y'all. ;)) In a pinch, you could easily use plain gouda and then finish the pizza with a little drizzle of truffle oil. I love to serve this pizza with my shredded brussels sprouts salad (but I leave the cheese out of the salad since there's so much on the pizza); the flavors go really well together, and it makes for a lovely and simple meal.

On an unrelated note, as we enter the new year, and I plan for my blog, I'd love to hear from you! What kinds of posts and recipes would you love to see here? Any specific ideas, foods, round-ups, tutorials, etc? More or less of my kids? ;) I'm open to any and all suggestions!

Creamy Pumpkin Pizza with Truffled Gouda and Herbed Ricotta

1 Tbs butter
1 Tbs flour
1 Tbs tomato paste
1 garlic clove, crushed
3/4 cup milk
3 Tbs pumpkin puree
2 Tbs shredded parmesan cheese
1 lb pizza dough
cornmeal, for sprinkling
olive oil, for brushing
1/3 cup ricotta cheese
1/2 tsp minced fresh thyme
1 tsp minced fresh parsley
1 tsp minced fresh rosemary
kosher salt and freshly ground black pepper
1 packed cup chopped fresh spinach
1/2 cup thinly sliced white onion
1 cup grated truffled gouda cheese
1/2 cup grated mozzarella

Place a pizza stone in the oven and preheat to 500 degrees for at least 30 minutes.

Meanwhile, melt the butter in a small saucepan over medium heat. Add the flour, tomato paste, and garlic, and cook, stirring continuously, for about 1 minute. Whisk in the milk, reduce the heat to medium low, and cook until thickened, stirring often, about 3 to 4 minutes. Remove from heat, fish out the garlic clove, and stir in the parmesan cheese. Season to taste with salt and pepper. Set aside.

Sprinkle a large square of parchment paper with cornmeal, and roll and stretch the dough into a 14-16 inch circle, or large oval. Brush the perimeter of the dough with olive oil.

In a small bowl, combine the ricotta with the thyme, rosemary, and parsley, and season with salt and pepper. Set aside.

Spread a thin layer of the sauce over the dough, leaving a 1 inch border. Scatter the spinach and onions over the sauce, then sprinkle the mozzarella and gouda over the vegetables. Using a teaspoon, dot the top with the ricotta.

Transfer the pizza plus parchment to the preheated stone, and cook 10-12 minutes, or until the cheese is melted and the crust is golden brown. Remove from oven, allow to cool 10 minutes, then slice and serve.

2015 in Review: Our Life

2016-01-03T19:40:00.001-08:00

Wow. So I haven't posted since October. Sorry about that! I felt very overwhelmed and was really busy this fall, and just needed to let something go. So I'm sorry about the radio silence here, but it was much needed on my part. I thought that maybe if I took a break from the blog, I could keep my house clean, get in more workouts, have more time to read and pray, and generally just get my head above water for a bit. Well, as it turns out, my house is still messy. I still miss more workouts than I'd like to admit. The only books I read lately are about autism treatments and nutrition. And I still feel like I'm barely treading water most days. But here's the thing -- I miss this place! I miss taking pics of my food, I miss writing, I miss hearing from you guys. Can we try this again in 2016, pretty please?

When I first sat down to write about 2015, I looked back at the recipes I shared with you; but to be honest, 2015 was not about the food for me. 2015 was about Henry. I could say that a dark cloud was cast upon the year because of Henry's autism diagnosis. It's been way too easy for me to get bogged down in the negativity, fear, and sadness associated with that diagnosis. Believe me, I feel all of that! But then I look at what he's accomplished and who he is. He went from being completely nonverbal in June, to having a vocabulary of almost 100 words in December. He is quite literally obsessed with animals, and he can tell you the sounds of almost any animal you can think of. When he wants milk, he asks for milk, rather than throwing himself down in front of the refrigerator, screaming and crying. He looks me in the eye. He holds my hand. He gives me kisses if I ask. And he calls me mommy, Joey Daddy, and Tucker "Tuck Tuck." He's such a special little boy, and I am constantly amazed by him. We have some pretty tough and stressful decisions to make about his future in the next few weeks; but based on the progress he's made in the last three months, he is so ready to fly, and I can't wait to see how high he'll go.

Henry is not our only child though. We had lots of adventures and fun with the other three as well. Smith played t-ball, Tucker's personality continued to shine bright and bold, and Caroline performed in a local production of The Nutcracker. Perfectly cast as a cupcake, she was adorable and sweet, and she's already talking about what she wants to be next year. Spoiler alert: the Sugar Plum Fairy.

So 2015 was tough. It tested me, it was just hard. We went though a LOT this year. But we started 2016 with a bang. My girl Annie and her sweet family came to visit us over the New Year's holiday, and we rang in 2016 with Mexican food, blood orange-passion fruit margaritas, dancing, and fun. We laughed, ate, and talked our faces off, and I could not have asked for a better time. If that is any indication of what the new year has in store, then I am excited and blessed beyond belief!

I felt like I owed you guys an update and explanation of my absence, but have no fear: I'll be back again this week with a roundup of the top dishes of 2015, and then I'll be jumping into new recipes! I have so many ideas and plans for the new year, and I'm so excited to share it all with you! xoxo

Turkey Meatloaf Meatballs

2015-10-18T19:13:00.002-07:00

Thank you all so very much for your kind words, comments, emails, stories, messages, and support in response to my last post. I've been trying to write this post for the last three and half weeks, but I can't ever seem to find the right words to express my gratitude. I've finally realized that all I really have to say in response is "thank you." It means so much to me that so many of you reached out to me following Henry's autism diagnosis, and I really just cannot put my gratitude and love into words. Our family has been so touched by the support we've received from my internet friends, and we're so humbled and thankful for the community we have here. Truly, you guys have brought tears to my eyes, a smile to my face, and happiness to my heart.

Oftentimes when I lack the words like this, I allow food to speak for me. Cooking and baking for others is definitely how I show my love and friendship, so I can think of nothing better to share with you now than pure comfort food -- in the form of meatloaf meatballs. To me, meatloaf is the quintessential comfort food. However, it's not the healthiest meal out there, and it's not very practical for a weeknight unless you prep it ahead of time. Enter -- turkey meatloaf meatballs!

These meatballs are healthier than traditional meatloaf, since they are made with ground turkey, and they are faster to assemble and cook as well. For some reason my kids are more likely to eat a meatball than a meat-loaf, so they were a BIG hit with the little ones as well!

For a brief moment, I considered keeping this dinner really healthy, and serving the meatballs over cauliflower puree…. but I quickly came to my senses and affirmed that mashed potatoes just aren't optional when it comes to eating meatloaf. A side of roasted brussels sprouts rounded out this meal, and we all left the table with happy bellies and happy hearts.

Turkey Meatloaf Meatballs
glaze from Cook's Illustrated

1 lb ground turkey
1/2 large yellow onion, finely diced
2 cloves garlic, minced
kosher salt and freshly ground black pepper
2 tsp finely minced fresh parsley
1 Tbs worcestershire sauce
1/4 cup panko breadcrumbs
1 egg, lightly beaten

Glaze

1/4 cup ketchup
1/2 tsp hot sauce
1 1/2 tsp brown sugar
2 Tbs apple cider vinegar
1/4 tsp ground coriander

Preheat the oven to 400 degrees and line a baking sheet with a sheet of aluminum foil. Spray it lightly with cooking spray.

In a large bowl, combine the ground turkey, onion, garlic, 3/4 tsp salt, 1/2 tsp pepper, parsley, Worcestershire sauce, tomato paste, breadcrumbs, and the egg. Gently but thoroughly use your hands to combine the mixture and incorporate all the ingredients.

Use an ice cream scoop or 1/4 cup measure to form meatballs, and arrange them in a single layer on the prepared baking sheet.

Bake the meatballs for 11 to 12 minutes.

Meanwhile, combine all the ingredients for the glaze in a small saucepan. Bring to a boil then reduce to a simmer and cook until it's thickened and syrupy, about 5 minutes. Divide the glaze between 2 small bowls.

Using half the glaze, brush the meatballs all around. Return them to the oven and cook an additional 4 to 5 minutes. Remove from the oven and brush with the remaining glaze. Serve the meatballs over mashed potatoes.

Different, not less.

2015-09-20T19:53:00.001-07:00

For months, I've been trying to figure out the best way to share this, or whether it was even appropriate to share at all. This is part of why I've been quiet the past few months, and why the posting has been infrequent. But especially over the past week, I've felt a strong pull to let you into our life. I feel inauthentic by not talking about this, and I feel as though I'm faking it by pretending that everything is status quo.

For almost the past year, I've alluded to family issues, developmental delays, emotional times, and busy busy weeks. All of those are simply euphemisms and roundabout ways to get to the point without saying the words. The truth is -- our sweet Henry was diagnosed with autism this summer.

It wasn't a surprise; we expected this news. He's nonverbal with a whole host of sensory, behavioral, and social issues. Yet I still experienced pretty much every emotion under the sun when I heard those words. I cried both tears of relief and tears of sadness. Relief because it meant that we now had a diagnosis for what we've known all along, and we could begin to move forward with a real plan in place. Sadness because, of course I was sad! Since his diagnosis, I've continued to experience all sorts of conflicting emotions. But one thing has grown stronger, and that's my love for Henry. Yes, being diagnosed with autism is indeed life-changing news. But it did not change our life. We go on like we always have -- laughing and loving.

Henry has the sweetest soul you've ever known. If you want to witness pure innocence, just look into his big brown eyes. When he engages with you, it will melt your heart; whether its a fist bump, a high five, or the rare kiss. Henry is my hero. Life is not easy for him, and he has a long road ahead of him. But he wakes up smiling every morning, and he loves life in a way that I've never seen before. His spirit is strong, and I know he's going to be okay.

Love needs no words, and I feel and see true, unadulterated love every time I look at Henry and anytime he looks at me. Caroline already knew that Henry was different, and that his brain works differently from ours; she knew that Henry doesn't use words, and he doesn't always "know how to make good choices." When we explained Henry's autism to Caroline, we did so with the help of the book My Brother Charlie. There is a page that I've since bookmarked. As Caroline read this passage aloud, she replaced "Charlie" with "Henry," and said that this is how she feels about him. It's how we all feel.

I've learned from Henry that love doesn't always come from what you say. It can also come from what you do. And so we do right by Henry. We love him strong. And we watch over him with the might of angels. We have to.

Part of my initial sadness was due to the fact that he's a twin. He's forever being compared to Tucker, and I felt like it wasn't fair to Henry to live in that comparison for his whole life. Until I realized something: he has an advocate and protector in Tucker. They might not be on the same path, but Henry has Tucker (and Caroline and Smith) as built in advocates for life. I truly feel that they are a gift for us and Henry in that way. Caroline has already assumed that role; she is fiercely protective of him, and she has made it her mission to educate her friends on autism.

I don't intend to sugar coat this. It's not a fun road we're on. We have some really bad moments. He struggles every. single. day. We garner a lot of stares and disapproving looks, and have already encountered many people who simply think we need to do a better job of disciplining him. Some days I feel good about the hand we've been dealt, and I feel good about our plan. But some days I count down the hours until I can crawl into bed and cry myself to sleep. At the unfairness of it all; for us, and for the millions of other families who are going though the same thing, in this club that none of us asked to join.

We don't know what the future holds for Henry. We are hopeful that with the intensive early interventions we are doing, he will be able to use words to communicate and grow to be independent and highly functional. In a few weeks, he'll be starting at an autism therapy-focused preschool, so we are very excited to see the progress he will make there. For now, we live and we love Henry, and we've adopted this song by Phillip Phillips as our anthem to him. These are the word I wish he could understand. Because if nothing else, I want him to always know how very loved he is.

Hold on to me as you go

As we roll down these unfamiliar roads

And though this wave is stringing us along

Just know you're not alone

I'm gonna make this place your home.

Settle down, it'll all be clear

Don't pay no mind to the demons they fill you with fear

The trouble - it might drag you down

If you get lost you can always be found

Just know you're not alone

I'm gonna make this place your home.

Sweet Corn Queso Dip

2015-09-13T19:21:00.000-07:00

Normally as we round the corner into the fall, I'm digging in my heels and refusing to acknowledge the end of summer. I'm definitely not one of those people who turns into PUMPKIN EVERYTHING in mid august… or mid September even. Up until September 23rd, I'm firmly still in summer-mode. Thus, while bloggers everywhere are bringing you pumpkin and apples, I'm bringing you sweet corn queso dip. I might not be a cool, up to the minute blogger, but I'm living in the now. And the now is gorgeous weather, football, corn, and queso. Queso is always in the now.

This queso is a little more than just corn mixed into queso. You puree some of the kernels, then mix in whole kernels; thus creating a perfect corny bite. While this is an ode to summer corn, it's also pretty much a perfect snack for watching football, cooking out, or just sitting outside and enjoying the perfect weather with a margarita.

I'm pretty much a sucker for any queso dip, but combining it with some of my favorite summer produce was revolutionary. We all huddled around this scooping, dipping, and munching until the dish was scraped clean. So whether you are a fall-lover or a stage five summer-clinger, this dip will definitely make you happy! Long live queso!

Sweet Corn Queso Dip
adapted from Food and Wine, December 2013

While you can definitely use frozen corn for this, I'd highly recommend that you use fresh corn when it's in it's peak!

3 cups fresh corn kernels (4-5 ears).
reserved cobs from corn
2 Tbs canola oil
1 poblano chile, stemmed, seeded, and diced
1/2 medium onion, diced
2 cloves garlic, minced
kosher salt
1 tsp chile powder
8 oz Monterey Jack cheese, shredded
2 Tbs minced fresh cilantro
cilantro, tomatoes, onions, jalapeño slices, etc for garnish

Cut the kernels from the cob. Using the back of a spoon, scrape the spent cobs to "milk" them.

In a blender, combine half the corn kernels, the corn milk, and 1/3 cup of water. Puree until smooth.

In a medium skillet, heat the oil over medium heat. Add the poblano and onion, and cook until softened, stirring often, about 5 minutes. Stir in the remaining corn, a big pinch of salt, garlic, and chile powder. Cook an additional 2 to 3 minutes.

Add the corn puree and stir to combine. Bring to a simmer. Cook until slightly thickened, about 2 minutes.

Reduce the heat to low and stir in the cheese, a little at a time, until it is melted and incorporated. Remove from heat and stir in the cilantro, then season with additional salt if needed. Garnish with diced tomatoes, more cilantro, jalaponeo slice, etc. Serve immediately with tortilla chips.

Cola-Grilled Flank Steak with Fritos Chilaquiles

2015-08-25T18:48:00.001-07:00

Do you need a minute here? A minute to process this? It's crazy, I know. When I told Joey what I was making for dinner, he asked if it was a "gas station food challenge." It was not. But what it was, was an irresistible recipe that I couldn't stop thinking and daydreaming about from the moment I saw it. I have a not-so-secret love of Fritos, so Fritos, cooked in salsa? Uh, yeah. Sounds right up my alley.

This was a really fun dinner, and one that I would actually love to serve to company. How kitschy and cute is this? A big platter of Fritos cooked in salsa, topped with a sweet and spicy grilled steak? It's a little out there, but in the best way possible. What a conversation starter this dinner is!

Because this is from Food and Wine, they give a wine pairing recommendation, but I'm hard pressed to serve this with anything other than a jack and coke or a forty of beer. ;)

Cola-Grilled Flank Steak with Fritos Chilaquiles
adapted from Food and Wine
serves 4 to 6

4 cups of coca-cola, preferably made with cane sugar (instead of HFCS)
1 Tbs This green curry paste
1 jalapeño chiles, thinly sliced
1 1/2 lbs flank steak, trimmed and cut lengthwise and crosswise to make 4 steaks
1 Tbs canola oil, plus more for brushing
kosher salt and freshly ground black pepper
2 cups salsa verde
8 oz Fritos, divided
1/2 cup chopped fresh cilantro
2 avocados, diced
3 Tbs Cotija or queso fresco cheese
lime wedges

In a 9x13 inch baking dish, whisk the coke with the green curry paste and jalapeños. Add the flank steaks and turn them several times to thoroughly coat them with the marinade. Allow to stand at room temperature for 30 minutes.

Meanwhile, light and prepare the grill.

Remove the steaks from the marinade and brush with oil and season generously with salt and pepper. Grill, turning once, until medium-rarre, about 6 to 8 minutes total. Transfer to a cutting board, tent loosely with foil, and allow rest for 10 minutues.

As the steaks rest, prepare the chilaquiles.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the salsa verde and bring to a simmer. Cook until slightly reduced and thickened, about 4 minutes. Add half of the fritos and cook, stirring constantly about 2 minutes. Remove from heat, stir in the remaining fritos, along with 1/4 cup of the cilantro and half of the avocado and cheese. Transfer the chilaquiles to a platter.

Sice the steak thinly across the grain, and arrange it over the chilaquiles, along with any accumulated juices. Scatter the remaining avocado, cilantro, and cheese over top, and serve with lime wedges.

Macaroni and Cheese-Stuffed Zucchini Boats

2015-08-17T18:20:00.002-07:00

Oh boy. There's a lot to love about these babies. Creamy, cheesy, mac and cheese baked inside tender, sweet zucchini? Yeah, sign me right up.

Just because there's half a zucchini in every serving, I'm not fooling myself (or you guys) into thinking this is healthy. BUT. It is built in portion control. And there's a serving of veggies along with your carbs and cheese. Thus, it's not the most indulgent calorie bomb in the world, but rather a nice treat that you don't have to feel super totally guilty about enjoying. Really you can use any mac and cheese recipe you'd like; I'm just sharing what I did this time… but feel free to mix it up or add some extras! Bacon would be great, as would tomatoes, shredded zucchini, chicken, or an infinite number of cheeses as well.

My kids are mac and cheese aficionados… er, addicts. So I fully expected them to just scoop out the mac and cheese and leave the zucchini, but surprisingly, they ate up the zucchini as well! I've made countless variations of stuffed zucchini - sausage and cheese, chili, enchiladas, etc. The mac and cheese was a new one for me, but it's definitely going into my rotation. Do you have zucchini coming out of your ears these days? If so, stuff it with some mac and cheese!

Macaroni and Cheese-Stuffed Zucchini Boats
inspired by Melt, by Stephanie Stiavetti & Garrett McCord

3-4 medium zucchini (about 3 lbs)
olive oil, for brushing
5 oz elbow macaroni or other small pasta shape
1 Tbs butter
1 shallot, finely minced
1 clove garlic
1/4 tsp dry mustard powder
pinch cayenne pepper
1 Tbs flour
1 cup milk or half-and-half
kosher salt
freshly ground black pepper
4 oz Swiss or Gruyere cheese, shredded
3 oz sharp cheddar cheese, shredded

Preheat the oven to 400 degrees.

Halve each zucchini lengthwise, and use a large spoon of scrape out the seeds and filling, leaving a thin border on all sides. Brush the inside lightly with olive oil and sprinkle with salt and pepper. Arrange in a single layer, cut side-down, on a baking sheet or 9x13 inch baking dish. Cook 5 to 7 minutes, and remove from the oven.

Decrease the oven temperature to 350 degrees.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 8 to 9 minutes (or according to the package instructions).

In a medium saucepan, melt the butter over medium heat. Add the garlic, shallot, mustard powder, and cayenne pepper and cook, stirring constantly, about 1 minute. Add the flour and cook, again, stirring constantly, until the flour is golden-brown, 2 to 3 minutes. Slowly pour in the milk, whisking constantly. Bring to a simmer, reduce heat, and cook until the mixture is slightly thickened, about 4 minutes.

Remove from heat and stir in the cheese, one handful at a time, until it's melted and the sauce is smooth. Reserve about 1/4 cup of the shredded cheese for topping. Season to taste with salt and pepper. Stir in the cooked pasta.

Using a large spoon, fill each zucchini boat with the macaroni and cheese, and arrange the boats in a single layer in a 9x13 inch baking dish. Sprinkle the reserved cheese over the top.

Bake 25 to 30 minutes, or until the mac and cheese is bubbly and the zucchini is tender and cooked through. Serve.

Okra-Cornmeal Cakes with Whipped Goat Cheese

2015-08-10T18:44:00.003-07:00

I'm not always the best at "going with the flow, " and I don't particularly consider myself to be easy going. I like order. I like plans. And I like to know what's coming and what to expect. I only like surprises if I didn't know the surprise was coming (as in, don't tell me "I have a surprise for you!" and then make me wait!). Oh, right. I'm also impatient.

Thus, cooking on the fly is not really my thing. Sure, I make up and develop my own recipes, but it's always with a plan in place already, or at the very least, a general idea of what I'm going for. Never do I start cooking dinner without having at least a vague idea of what I want to end up eating.

But maybe I should. Because that's what I did when I created this dinner. I picked up a bounty of beautiful produce that morning at the farmer's market, with no real intention or plan for any of it. I knew I wanted to make a veggie-heavy dinner that night, but that's all the direction I had. So I started by cooking my black eyed peas and chopping some veggies. I thought about making some sort of bean burger with the black eyed peas, a southern vegetable risotto, a hash topped with a runny egg, or a simple veggie-heavy salad. But then I struck gold when I recalled these okra-cormeal pancakes I've had saved for ages. And I thought they'd go well with my black eyed pea salad. I was done! Or so I thought… I'd picked up a wheel of the most amazing aged goat cheese that morning at the market, and I decided to incorporate that as well.

I ended up creating a napoleon of sorts… or rather, stacks of deliciousness if you don't want to use fancy terminology. Buttery, crisp okra cornmeal pancakes, topped with whipped goat cheese and black eyed pea salad… repeat layers. Absolutely incredible, and for sure one of the highlights of my summer cooking. This dinner totally hit the spot, and we were exclaiming and "mmm-ing" with every bite. My picky toddlers even ate the pancakes, okra and all!

So lesson learned: sometimes it's nice to loosen the reigns a bit, and just cook through improv. And while I'm at it, maybe I should apply that same advice to my life. It can't hurt, right?!

Okra-Cornmeal Cakes with Whipped Goat Cheese
cakes adapted from Basic to Brilliant, Y'all; Whipped Goat Cheese from Smitten Kitchen

2 cups yellow cornmeal
2 tsp baking powder
1 tsp sea salt
1 egg, lightly beaten
2 Tbs melted butter
1 1/2 cups water, plus more if needed
8 oz okra, stems trimmed, sliced 1/2 inch thick
1 jalapeño, cored, seeded, and finely chopped
1 clove garlic, minced
canola oil, for frying
3 Tbs heavy cream
4 oz goat cheese, softened
black eyed pea salad

Line a baking sheet with paper towels or a lint-free kitchen towel, and set aside.

Prepare the batter by whisking together the cornmeal, baking powder, and salt in a large bowl. Combine the egg, butter, and water in a large liquid measuring cup. Pour into the dry ingredients and whisk until just incorporated. Add the okra, jalapeño, and garlic, and stir to combine, using a wooden spoon (The batter is thick, but not dry. Add water if needed, a few tablespoons at a time).

Heat half of the oil over medium heat in a 12-inch skillet, preferably cast iron. Scoop 1/4 cup of batter into the skillet, and use the back of a spoon or the measuring cup to press the batter into an even layer. Repeat with more batter to make as many pancakes as you can fit into a single layer without crowding (likely 3-4 per batch). Cook until the bottoms of the cake are brown and bubbles begin to form on the tops, about 2 to 3 minutes. Use a spatula to turn the cakes, and cook on the second side, an additional 2 to 3 minutes. Transfer to the lined baking sheet, sprinkle with salt and pepper, and repeat with the remaining batter and oil.

Meanwhile, use an electric mixer to whip the heavy cream until peaks form. Add the goat cheese and beat until the cheese is light and fluffy.

To assemble, spread about a tablespoon of the whipped goat cheese on an okra cake, and top that with a spoonful of the black eyed pea salad. Repeat with another okra cake, more goat cheese, and finally a healthy spoonful of salad. Serve.

Summer Tomato and Black Eyed Pea Salad

2015-08-03T18:17:00.004-07:00

I'd like to introduce you to one of my favorite dishes of all time. This salad is pretty much on repeat for me all summer long. Fresh black eyed peas are one of my favorite summer treats, and they really shine in this salad. The creamy peas, fresh tomatoes, sweet corn, and tangy vinaigrette all come together in perfect summer vegetable harmony. I make a big batch of it to go with dinner one night, then eat it in various ways throughout the week - as is, over greens for lunch, over chicken or fish, rolled up into a wrap with turkey and cheese, and my personal favorite, as a salsa with tortilla chips for a snack. Most recently I used this salad in an absolutely killer dish, and I'll be sharing the details of that later this week!

This salad is not only versatile, but the flavor combinations are endless as well. As written here, it is very simply and neutrally seasoned, but I sometimes like to use lime juice, cilantro, and add some jalapeños to the mix as well. I've also been known to mix in a little crumbled bacon. A huge variety of veggies work well here too -- green beans, okra, shredded zucchini, bell peppers… really anything you find at the farmer's market this time of year will work beautifully. What grows together, goes together!

Summer Tomato and Black Eyed Pea Salad
barely adapted from Bon Appétit,Y'all, by Virginia Willis

3 ears of corn, shucked
2 cups fresh or frozen black eyed peas (or lady peas, or any other field pea)
2 large tomatoes, cored, seeded and chopped
1/2 sweet onion, preferably Vidalia, finely diced
1 stalk of celery, finely diced
1 clove garlic, minced
1/2 cup basil, chopped
3 Tbs fresh parsley, chopped
2 Tbs apple cider vinegar
pinch of sugar
1 tsp Dijon mustard
1/4 cup canola oil
kosher salt and freshly ground black pepper

Bring a large pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes. Use tongs to remove from the pot, and drain them on a paper towel-lined plate.

Return the water to a boil and add the black eyed peas. Simmer until they are tender but not mushy, 15 to 20 minutes (cooking time will depend on their freshness, so start checking by tasting around 12 to 15 minutes).

Meanwhile, use a sharp knife to cut the corn kernels off the cob. Place them in a large bowl, and add the tomatoes, onion, celery, garlic, and basil.

Once the peas are cooked, drain them in a colander and rinse well with cold water. Drain them very well, shaking to remove as much water as possible, then add them to the bowl with the other vegetables as well.

To make the dressing, whisk together the oil, mustard, and sugar in a small bowl. Whisking constantly, slowly stream in the oil. Season with salt and pepper.

Gently stir the dressing into the salad, taste, and season with additional salt and pepper as needed.

Grilled Shrimp and Summer Vegetable Panzanella

2015-07-21T19:01:00.000-07:00

This summer has brought about a new family tradition. On Friday evenings, we meet a few other neighborhood families at the pool, grill our dinner, and engage in general merriment with the kids. It's something that I very much look forward to all week long. Because I am who I am, I spend most of the week thinking about what we'll grill and eat, what cocktail I'll mix up, and what we'll eat for dessert. Sometimes we go simple - burgers or hotdogs, chips, and watermelon. Sometimes we go REALLY simple and order pizza. And sometimes I get inspired and end up creating one of my favorite dinners of the summer.

Obviously I'm talking about this salad. I planned to use my favorite recipe for grilled shrimp, and serve it alongside a simplified zucchini and corn salad, along with some grilled garlic bread. In a moment of inspiration, I turned it into a grilled shrimp and bread salad. I was so excited and enamored with the final dish that I made it again a few days later.

This was not only a big hit with Joey and me, but it was a huge hit with the kids as well . They were especially obsessed with the grilled shrimp and bread, and couldn't get enough.

I have revamped and remixed my chopped summer veggie salad in several ways, spanning numerous cuisines and seasons, but this may be my favorite yet. When I've made this, I just keep it to the veggies, shrimp, and bread, and leave out the grilled romaine. I certainly think it would be a great addition though! If you're looking for a side for this salad, I'd recommend that you keep it simple - a plate of sliced tomato with salt and pepper is perfection here!

Here's to summer grilling and dinner at the pool!

Grilled Shrimp and Summer Veggie Panzanella

Herb-Grilled Shrimp
adapted from Ina Garten

1 1/2 lbs large shrimp, peeled and deveined, but tails left on
3 cloves garlic, minced
1 medium yellow onion, minced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh black pepper
pinch of red pepper flakes
1/4 cup olive oil
1 lemon, juiced

Combine all the ingredients and toss to coat the shrimp. Allow to marinate at room temperature for 1 hour, or in the refrigerator for up to 24 hours.
Summer Vegetable and Grilled Bread Salad

1/3 cup extra virgin olive oil, plus more for dressing
3 cloves garlic, minced
kosher salt and freshly ground black pepper
1/4 tsp red pepper flakes
zest of half a lemon
2 ears corn, husk and silks removed
3 medium zucchini, sliced lengthwise into 1/2-inch-thick planks
6-8 slices baguette or other crusty bread (I used a roasted garlic loaf and it was really really good!)
2 Tbs chopped fresh basil
1/2 cup crumbled feta cheese (about 2 oz)

Prepare the grill to cook at medium-high heat. Allow to preheat at least 15 to 20 minutes.

Meanwhile, whisk together the oil, garlic, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, lemon zest, and red pepper flakes.

Brush the zucchini, bread slices, and corn with the oil mixture. Reserve the remaining oil mixture to use for the dressing.

Clean the cooking grate, then place the zucchini, corn, and bread slices on the grill.

For the corn, grill, turning every 2 to 3 minutes, until the kernels are lightly charred all over, about 10 minutes total.

For the zucchini, grill it until it is well-browned and tender (but not mushy), about 4 to 5 minutes per side.

For the bread, grill it 1 to 2 minutes per side, or until it is lightly charred.

Meanwhile, prepare the dressing. Add enough oil to the remaining oil-garlic-pepper mixture to reach a volume of 1/4 cup, then whisk in the lemon juice. Taste and season with salt and pepper as needed.

Prepare grill.

Thread the shrimp on skewers.

Grill the shrimp for about 2 minutes, then flip skewers and grill until cooked through, an additional 1-2 minutes. Remove from the grill and cover lightly with foil as you prepare the rest of the salad.

Once everything is off the grill, begin building the salad. Cut the kernels off the corn and add them to a large bowl. Cut the zucchini crosswise into 1/2 inch-thick slices, and add those as well. Slice or tear the bread into bite-sized pieces. Crumble the feta into the bowl, and top with the chopped basil. Drizzle the dressing over the top, then toss well to combine.

Divide among plates, then lightly sprinkle each serving with salt and freshly ground pepper. Top each serving with several shrimp, and serve.

Grilled BLT Tostadas

2015-07-07T19:27:00.003-07:00

My favorite summer meal is a simple one: a BLT sandwich, watermelon, and chips. Because I love the BLT combo so much, I like to try out different variations and vehicles for the B, the L, and the T. Thus, when a mexican-inspired BLT was brought to my attention, I'm pretty sure I gasped aloud and headed straight into my kitchen to whip it up.

This ingenious dish comes from none other than the Mexican food genius himself, Rick Bayless. So it comes as no surprise that it is absolutely amazing and out of this world good. These are also super quick and easy, which is another requirement for an ideal summer meal.

Corn tortillas are brushed with bacon fat (yes!), then quickly grilled to crisp them up. You slather them with an avocado-lime cream sauce, then top with tomatoes, crumbled bacon, and cilantro. Finish with a sprinkle of salt and a squeeze of fresh lime juice, and you have Mexican BLT perfection. I served these with grilled Mexican street corn, watermelon slices, and of course watermelon margaritas. No Mexican summer meal is complete without those! This was one of my favorite dinners of the summer, and one I'll for sure be making many times before fall!

The avocado cream sauce makes more than you'll likely need, but you can store it for a few nights in the refrigerator (just know it may discolor a bit). The leftovers are great for making… more BLT tostadas, proper BLTs, or just using as a dip for veggies or tortilla chips.

Grilled BLT Tostadas

adapted from More Mexican Everyday, by Rick Bayless

serves 4 to 6

12 corn tortillas
1 cup Mexican crema*
juice of 1/2 lime, plus more for serving
1/2 jalapeño, seeds and ribs removed
1/4 cup chopped cilantro, plus more for garnish
1/2 an avocado, roughly chopped
salt
6-8 slices thick-cut bacon, cut cross-wise into 1/2 inch pieces
1 lb heirloom tomatoes

Prepare the grill to medium-high heat.

Meanwhile, lay the tortillas in a single layer and let them dry for about 30 minutes. This will help them crisp up on the grill, rather than fall apart.

As the tortillas dry, combine the cream, lime juice, jalapeño, cilantro, avocado, and 1/4 tsp salt in a food processor or blender. Puree until the mixture is smooth and creamy. Taste and adjust the lime juice and salt to your preference. Scrape the cream sauce into a bowl, cover, and set aside.

Cook the bacon in a large skillet, stirring often, until it is crispy and browned. Use a slotted spoon to remove it from the skillet and drain on a paper towel-lined plate. Pour the fat into a small heatproof bowl and set aside.

Core the tomatoes. Choose one tomato (probably the largest) to slice, and slice into 1/2-inch slices. Seed and chop the rest of the tomatoes.

Brush the tortillas on both sides with the reserved bacon fat. Transfer them to the grill and cook, turning and rotating every 30 seconds or so, until the tortillas are golden brown and crisp. This will probably take 5 to 10 minutes.

Remove the tortillas to a serving platter, and spread each one with avocado sauce. Top with the sliced tomato, and sprinkle with bacon, cilantro, and diced tomatoes. Lightly sprinkle each tostada with salt, and a squeeze of lime juice. Serve immediately.

*a half-and-half mixture of sour cream and mayonnaise can also be used here, but try and find crema if you can! My local Kroger and Publix both carry it, for what that's worth!

The Porch Swing

2015-06-28T18:39:00.002-07:00

I'm feeling a little rusty as I sit down to write this post. Two posts on June, two in May… things have been quiet around here. This summer has been quite busy, and I just needed to step away and focus on my family and other obligations for a bit. But what better way to make my triumphant return than with a festive drink?

I never thought I'd see the day when my beloved margaritas were replaced as my go-to summer cocktail of choice. But here we are! I've made this drink countless times over the past month or so, with no signs of stopping. It's so low-maintenance and easy too -- no prep work, just pour, mix, drink!

I realize the name "The Porch Swing" gives no insight into the drink, so here's what we've got: gin, Pimm's No. 1 (which is a liqueur), lemonade, a splash of sprite, and cucumber garnishes. It is super light and refreshing, and is actually somewhat reminiscent of sweet tea -- which is definitely a win in my book! While the combination might seem a little strange, it totally works. After seeing me make these for a few weeks, Joey got curious and asked me to mix one up for him too -- and he totally loved it! That's huge for him because he doesn't like gin or cucumbers. I usually make them one at a time, but I'm also including the measurements for a pitcher as well, which makes them party-ready!

If you're looking for a fun cocktail to serve at a cookout for the Fourth, then this one would be great. And on a related note, I'll be back later this week with some festive menu ideas for the holiday as well.

Cheers to Monday!

The Porch Swing
barely adapted from Mix Shake Stir

makes one drink

1 1/2 oz gin
1 1/2 oz Pimm's No. 1
4 oz lemonade
ice
3 slices cucumber, cut into half-moons
splash of sprite, 7-Up, or ginger ale
fresh mint, for garnish

In a tall glass, combine the gin, Pimm's, and lemonade. Stir well, then fill the glass with ice. Add the cucumbers, top with a splash of soda, stir, and enjoy!

makes enough for 8 drinks:

1 1/2 cups gin
1 1/2 cups Pimm's No. 1
4 cups lemonade
1/2 cucumber, sliced and cut into half-moons
ice
sprite, 7-Up, or ginger ale

In a large pitcher, combine the gin, Pimm's, lemonade, and cucumber. Mix to combine, then chill until ready to serve. To serve, fill glasses with ice, fill most of the way with the drink, and top off each drink with a splash of soda.

Sweet Sriracha-Glazed Pork Skewers

2015-06-02T11:42:00.000-07:00

"Sweet Sriracha Glaze" won me over with this one. Once I read those words in the latest Cook's Illustrated, I was powerless; and I added them to my menu immediately. But if you aren't one to be wooed by just a few words, I'll give you a few more reasons why you should add these skewers to your summer grilling repertoire. They are super easy and low-maintenance, which minimizes indoor kitchen prep time, and maximizes outdoor fun time. The recipe also calls for pork tenderloin, which is a healthy and relatively inexpensive cut of meat. And finally, isn't it just more fun to eat food off a stick?

The combination of brown sugar and Sriracha chile sauce give the pork that super addictive and crave-worthy sweet heat. The glaze is pretty fantastic, and I'm already envisioning many other ways to use it: grilled shrimp, steak, chicken, or even brussels sprouts all sound pretty fantastic to me!

We grilled these for Memorial Day, and I also served them with grilled corn on the cob, these amazing broccoli rabe cheese toasts, and of course fresh watermelon. As usual, I'm totally grill-obsessed, so be on the lookout for more grilled favorites soon! Maybe I should change my blog name to Grilled Parsley?

Sweet Sriracha-Glazed Pork Skewers
adapted from Cook's Illustrated, May/June 2015
serves 4

2 pork tenderloins, trimmed and cut into 1-inch chunks
1 tsp kosher salt
3 Tbs packed brown sugar
2 Tbs Sriracha sauce
1 tsp cornstarch
cooking spray

Toss the pork and salt together in a large mixing bowl and let sit at room temperature for 20 minutes.

Meanwhile, whisk together the brown sugar, Sriracha sauce, and cornstarch.

Prepare grill.

Set aside 2 tablespoons of the glaze, and add the rest to the pork, mixing well with a rubber spatula.

Thread the pork onto 4 to 5 12-inch metal skewers. Spray both sides of the meat with the cooking spray.

Place the skewers on the grill and cook until well charred, about 3 to 4 minutes. Use tongs to flip the skewers and brush with half the reserved glaze. Grill an additional 2 minutes, flip the pork back to the original side, brush with the remaining glaze, and grill one more minute.

Transfer the skewers to a serving platter, tent loosely with aluminum foil, and let rest for 5 minutes before serving.

California-Style Turkey Burgers

2015-05-12T11:20:00.002-07:00

It's mid-May and officially grilling season. Yeah! I make it my personal mission to cook dinner on the grill as much as I can throughout the week. It turns cooking dinner from a chore into an event - drink in hand, the kids running around outside, hanging out with Joey on the deck… it makes my heart happy. And then to enjoy a wonderful dinner? Again, outside; again, drink in hand; again, the kids playing in the yard. Perfection.

These burgers were a last-minute dinner decision. I'd originally planned to make a different ground turkey recipe, but it was 70 degrees, sunny, and gorgeous outside. What would YOU do in a situation like that? The grill was just begging to be lit up.

So California-Style Turkey Burgers it was! These are a pretty simple burger, amped up by loads of tasty toppings and an addictive sauce. The patties are piled high with Monterey Jack cheese, avocado slices, sprouts (or in my case pea shoots, because I'm obsessed), and grilled red onion. It's a great combination of textures and flavors, and these burgers have quickly skyrocketed to a favorite dinner in my house.

I threw some asparagus on the grill to serve alongside the burgers, but you can bet your britches that in the summer I'll be serving them with watermelon and grilled corn on the cob.

Have you dusted off your grill yet??

California-Style Turkey Burgers
adapted from ATK's Quick and Easy Grilling
makes 4 burgers

2 Tbs ketchup
2 Tbs mayonnaise
1/4 tsp smoked paprika
1 tsp pickle juice and/or relish
1 1/2 lbs ground turkey (NOT ground turkey breast)
kosher salt and freshly ground black pepper
vegetable oil
1 red onion, sliced into 1/4-inch rings
4 hamburger buns, split and brushed with oil
1 cup freshly grated Monterey Jack cheese (or pepperjack if you want a kick)
1 avocado, halved, pitted, and sliced
1/4 cup alfalfa sprouts or pea shoots

Prepare grill.

In a small bowl, whisk together the ketchup, mayonnaise, smoked paprika, and pickle juice/relish. Set aside.

Shape the ground turkey into four 3/4-inch thick patties, and season both sides liberally with salt and pepper. Brush the onion slices with oil and season with salt and pepper.

Grill the patties until browned and cooked through, 5 to 7 minutes per side. Sprinkle each burger with the cheese during the last 2 minutes of cooking. Transfer the burgers to a plate and tent with foil. Meanwhile, grill the onions 3 to 4 minutes per side, or until softened. Grill the buns 1 to 2 minutes, or until toasted.

To assemble the burgers, place the patties on the bun bottoms and top with the avocado, sprouts, and onions. Spread about 1 tablespoon of sauce on the top bun, and serve.

The Ultimate Strawberry Margarita

2015-05-01T08:15:00.000-07:00

Fruity margaritas can be a hard sell. Make it too fruity and sweet, and it's off-putting for margarita purists. Make it not fruity or sweet, and it's off-putting to everyone else. Strawberries can also be hard to incorporate into drinks because they can be bland and watery if not in their prime season. So while a strawberry margarita seems like a good idea in theory, they are often either boring and underwhelming, or cloyingly sweet with artificial strawberry flavor.

Of course, leave it to the incomparable Rick Bayless to work out all the kinks. His strawberry margarita is far and away the best one I've ever had. Sweet and luscious strawberry flavor, a nice boozy kick from the tequila, and just enough lime juice to balance out the sweetness.

He has a few tricks up his sleeve that help to put this margarita over the top. The first is using aperol as a supporting player. The sweetness of the strawberries is nicely tempered by this dry, slightly bitter liqueur. Strawberry puree gives you the most pure, fresh, and natural strawberry flavor, and finally, the strawberry sugar rim pushes the whole thing to a new level. You use freeze-dried strawberries mixed with sugar to create the rim, and the result is what MAKES this the ultimate strawberry margarita. freeze-dried strawberries, not to be confused with regular dried strawberries, are pulverized with the sugar in a food processor to create the powder for the rim. I am normally a fan of salt with my margaritas, but the sweet and slightly tart strawberry rim makes this just over the top amazing.

Our street is having a Cinco de Mayo block party tomorrow, and I will be bringing a pitcher of these babies. I hope you all celebrate Cinco de Mayo this weekend with a strawberry margarita!

The Ultimate Strawberry Margarita
from Frontera by Rick Bayless
makes 8 cocktails

3 cups hulled and halved fresh strawberries
1/2 cup sugar
1 1/2 cups tequila blanco
3/4 cup fresh lime juice
1/2 cup Aperol
1/2 cup orange liqueur
1 lime wedge
strawberry sugar (recipe follows)
ice cubes

In a food processor, combine the strawberries and sugar and puree until smooth. Strain the puree through a fine-mesh sieve and refrigerate until ready for use.

In a pitcher, combine 1 1/2 cups of the strawberry puree, tequila, lime juice, aperol, and orange liqueur. Stir well and refrigerate until chilled, about 2 hours.

Use a lime to moisten the rims of 8 6-oz cocktail glasses, and dip the rims into the strawberry sugar. Fill a cocktail shaker halfway with ice, then pour in a little over 1 cup of the chilled margarita. Shake and strain into 2 of the sugar-crusted glasses. Repeat with the remaining margaritas. Garnish with fresh strawberries or limes if desired, and serve.

Strawberry Sugar

1 oz freeze dried strawberries (can be found at Trader Joe's, Whole Foods, or other well-stocked grocery stores)
1 oz granulated sugar

Combine the strawberries and sugar in a coffee grinder or small food processor and pulverize until a coarse powder forms. Set aside until ready to use.

Chicken Burritos Mojados (Mexican Flag Burritos)

2015-04-28T19:18:00.001-07:00

I told you guys I had an insane recipe to share this week, and this is it. These burritos. Oh man, they are something special. They are filled with chicken, beans, rice, cheese, and avocado, then draped in three sauces that are inspired by the colors of the Mexican flag. The red sauce is homemade red chile enchilada sauce, the green is roasted tomatillo salsa, and the white is Mexican crema. Together they form perfect Mexican food harmony. The smoky spiciness of the enchilada sauce complements the bright fresh tanginess from the salsa verde, and the smooth and creamy crema ties everything together. I'm pretty sure that after every bite, I proclaimed these to be one of the best things I've ever made, and kept telling Joey "it's just like we're at a mexican restaurant!"

These do take a bit of prep work, but it's all pretty well streamlined, and none of it's difficult or tedious. You could even prep these in advance - make the salsa (or buy it, I promise I won't tell), make the sauce, cook and shred the chicken, and cook the rice. Then just assemble and bake when you're ready. The assembled burritos can also be prepped a few hours in advance as well.

I hope you're planning an all-out feast for Cinco de Mayo, and I think these burritos should be required. They are something different than the typical tacos or fajitas, and totally worthy of a big celebration. Margaritas not optional!

Chicken Burritos Mojados (Mexican Flag Burritos)
adapted from ATK's The Best Mexican Recipes
serves 6

2 1/4 cups chicken broth
3/4 cup long grain white rice, rinsed
1 (15-oz) can pinto beans, rinsed and drained
4 Tbs chile powder
salt and pepper
2 scallions, thinly sliced
2 Tbs vegetable oil
1/2 large white onion, diced
3 cloves garlic, minced
1 tsp cumin
2 (8-oz) cans tomato sauce
1 1/2 lbs boneless, skinless chicken breasts
1/4 cup minced fresh cilantro
6 (10-inch) flour tortillas
2 avocados, halved, pitted, and cut into 1/2inch pieces
8 oz monterey jack cheese, shredded
1 1/2 cups tomatillo salsa
water, as needed
1/2 cup Mexican crema (or sour cream)

Bring 1 1/4 cups of the broth, rice, beans, 2 teaspoons of chile powder, and 1/2 teaspoon of salt to boil in a medium saucepan over medium-high heat. Cover, reduce heat to low, and cook until the rice is tender and the broth is absorbed, about 20 minutes. Remove from heat, and allow to sit for 10 minutes, covered. Stir in the scallions and set aside.

Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and cook until it's just softened, 4-5 minutes. Stir in the garlic, remaining 3 Tbs chile powder, and cumin, and cook until fragrant, about one minute. Stir in the tomato sauce and remaining 1 cup of broth and bring to a simmer. Nestle the chicken breasts into the sauce, cover, and reduce heat to medium-low. Cook until the chicken is cooked through and registers 160 degrees, about 10 to 15 minutes, flipping halfway through. Transfer the chicken to a cutting board, and once it's cool enough to handle, shred or chop into bite-sized pieces. Taste the red sauce and season with salt and pepper as needed.

Preheat the oven to 350 degrees. Line a baking sheet with foil and spray lightly with cooking spray.

In a large bowl, combine the rice and beans mixture, chicken, 1/4 cup of the red sauce, 2 Tbs of the cilantro, and cheese. Season with salt and pepper and stir well.

Wrap the tortillas in a damp kitchen towel and microwave until they are warm, about one minute.

Working 1-2 tortillas at a time, mound 1 cup of the chicken and rice mixture in the center of each tortilla Sprinkle with 2 tablespoons of avocado. Fold the sides then the bottom of the tortilla over the filling, pulling back on it to tighten around the filling. Roll tightly into a burrito. Place the burrito seam side-down on the prepared baking sheet, and repeat with the remaining tortillas. Cover rightly with foil, and bake until heated throughout, 20 to 30 minutes.

As the burritos are cooking, whisk a little water into the tomatillo salsa if it's thick. Microwave until hot, about 1 minute.

To serve, distribute the burritos to individual plates. Pour the tomatillo sauce over half of each burrito, and pour the red sauce over the other half. Drizzle with cream, sprinkle with cilantro, and serve.

Hibiscus Margaritas

2015-04-26T19:26:00.003-07:00

As Americans, we are really good at taking other countries' holidays and turning them into an opportunity for binge drinking. And of these commandeered holidays, Cinco de Mayo is my favorite. But only until we turn Bastille Day into a chance to drink lots of wine and eat cheese and bread though. In the meantime, pass the margaritas and queso!

I have some really awesome recipes lined up to share with you this week, including TWO margarita recipes! I'm starting with the hibiscus margarita, so that you have time to order some dried hibiscus flowers from amazon before the weekend! They are relatively cheap, and you will pretty much have a lifetime supply, good for more cocktails, tea, glazes, desserts, etc. So go ahead and order them now -- I'll wait!

These margaritas were kind of an experiment, but it was a wildly successful one. I've had hibiscus cocktails before, but never margaritas, so I wasn't quite sure how they would turn out. It was a fun recipe to make because you infuse tequila with the flowers, a technique that was new to me. I liked this because it gives you a strong hibiscus flavor without watering down the tequila. No one likes watered down tequila.

The resulting margarita is a gorgeous deep red hue, with a slightly floral, slightly spicy taste, well-tempered by the lime and orange juices. This margarita had a wonderful complexity, without being too fussy or out there. If you're looking for a unique margarita for Cinco de Mayo, give this one a try. And stay tuned this week, I have more fun ideas and recipes coming at you!

Hibiscus Margaritas
adapted from chow.com
makes 6 margaritas

16 oz tequila blanco
2 oz dried hibiscus flowers (about 1 heaping cup)
5 oz orange liqueur
4 oz freshly squeezed lime juice (from about 6-7 limes)
5 oz freshly squeezed orange juice (from 2 oranges)
2 oz simple syrup
ice
lime wedges, for serving

In a medium saucepan, combine the tequila and hibiscus flowers. Over medium-low heat, bring to 160 degrees, or until the tequila is just beginning to steam, 5-6 minutes. Immediately remove from heat, cover, and allow to steep for 15 to 20 minutes.

Place a fine-mesh strainer over a heat-resistant, quart-sized measuring cup or pitcher, and strain the tequila from the dried hibiscus flowers, pressing on them with a wooden spoon to extract as much liquid as possible. Discard the flowers.

Stir the orange liqueur, lime juice, orange juice, and simple syrup into the tequila. Cover and chill for at least an hour.

Serve over ice, with a lime wedge.

Shrimp and Asparagus Stir-Fry in Lemon Sauce

2015-04-15T19:08:00.000-07:00

I've had two obsessions this spring (well, three if you count tequila, but that's a year round thing). My NEW spring obsessions are shrimp and asparagus. We've been eating them both at least once a week for the past month, and I recently decided to combine their forces for a really awesome dinner.

I'm not generally a fan of Chinese takeout, but I do like the flavors of Chinese food. Is that weird to say? Oftentimes takeout leaves me feeling heavy and tired, and honestly a little sick to my stomach. But take-out fake-out? I'm always game. Having control over the ingredients and sodium level makes all the difference for me.

This particular stir-fry is an ode to spring produce and flavors, and it couldn't be any further from the greasy, heavy Chinese food you're used to. The asparagus, carrots, lemon, and shrimp pair wonderfully together. As is the case with most stir fries, this does take a bit of prep work, what with the chopping, mixing, etc. But it can all be done well in advance, and the dinner itself is cooked really quickly. However, even if you do it all at once, you're still looking at dinner on the table in about half an hour; which in my book qualifies as a pretty solid weeknight meal.

Shrimp and Asparagus Stir Fry in Lemon Sauce

adapted from ATK's Healthy Family Cookbook

serves 4

1 lb large shrimp, peeled, deveined, and tails removed
freshly ground black pepper
2 tsp low-sodium soy sauce
2 tsp dry Sherry or dry white wine
3 scallions, minced
3 cloves garlic, minced
1 Tbs grated fresh ginger
5 tsp canola oil, divided
1 lb asparagus, woody ends trimmed, sliced on the bias into 2-inch pieces
2 medium carrots, peeled and cut into matchsticks
Lemon Sauce (recipe follows)
zest of 1/2 a lemon

In a large bowl, toss the shrimp with the pepper, soy sauce, and sherry. Cover with plastic wrap and refrigerate for at least 10 minutes, or up to 1 hour.

As the shrimp marinates, prepare the lemon sauce (recipe below). This is also a good time to trim and slice the asparagus, and peel and chop the carrots.

In a small bowl, combine the garlic, ginger, and 1 teaspoon of the oil.

Heat 2 teaspoons of the oil in a 12-inch nonstick skillet over high heat. Add the shrimp, arranging them into a single layer as best you can. Cook about 1 minute, stirring halfway through. They should be lightly browned but not fully cooked. Remove to a medium bowl and set aside.

Return the skillet to high heat, and add the remaining 2 teaspoons of the oil. Add the asparagus and carrots and cook 3 to 4 minutes, or until they are just barely tender, stirring constantly.

Stir in the garlic-scallion mixture and cook until fragrant, 30 seconds to 1 minute.

Return the shrimp, along with any accumulated juices, to the skillet. Shake the sauce to recombine, then pour it over the mixture. Simmer, tossing and stirring constantly, until the shrimp re cooked through and the sauce has thickened, about 1 minute. Remove from heat and stir in the lemon zest. Serve immediately .

Lemon Sauce

6 Tbs low-sodium chicken broth
1/4 cup freshly squeezed lemon juice (from about 2 lemons)
2 Tbs mirin
2 Tbs dry sherry
2 Tbs low-sodium soy sauce
2 tsp sugar
2 tsp cornstarch
1/4 tsp pepper

Combine all the ingredients into a pint-sized jar, and shake to combine. Use as directed above.

BBQ Glazed Pork Tenderloin over Pimento Cheese Grits

2015-04-12T18:58:00.003-07:00

Any southern lady worth her salt has a good recipe for pimento cheese in her back pocket. Traditionalists hold strong to the idea that pimento cheese should be used only for dipping crackers and spreading on white bread. I myself am a bit liberal when it comes to my pimento cheese consumption, and firmly believe that the sky's the limit! I mean, I made pimento cheese macarons last year. Clearly I'm no traditionalist. So while pimento cheese grits aren't that out there, they are a fun spin on both grits and pimiento cheese -- two of my favorite southern delicacies. And to top it with grilled and glazed pork tenderloin? Pure southern perfection.

I'm imagining serving this at a dinner party. Start with fried green tomatoes. Serve grilled or cornmeal-crusted okra on the side. And finish with an Arnold Palmer Layer Cake or Peach Cobbler. To drink? If you can find it, La Peche Mode, a peach saison by Three Taverns Brewery here in Atlanta. This beer pairs perfectly with the spicy pork and creamy grits.

I realize that some parts of the country are still blanketed in snow, but please. The minute you can, dust off your grill and make this dinner. You'll be so happy, and I'll grant you all southerner cards for the day!

BBQ Glazed Pork Tenderloin over Pimento Cheese Grits

1 lb pork tenderloin, trimmed of excess fat
3 Tbs BBQ Spice Rub (recipe below)
1 Tbs canola oil
1/2 cup BBQ sauce
2 Tbs butter
1/2 cup chopped onion
2 cloves garlic
1/4 tsp dry mustard powder
1/8 tsp cayenne pepper
kosher salt and freshly ground black pepper
1 cup stone-ground grits
2 cups water
2 cups milk
1 1/2 cups extra sharp cheddar cheese
4 oz diced pimentos, drained (or 1/2 roasted red pepper, diced)
2 Tbs heavy cream or half and half

Prepare the grill to cook over medium-high heat. Brush the grates with cooking oil.

In a small bowl, combine the BBQ spice rub and the canola oil to form a paste. Rub over the pork tenderloin.

Place on the grill and cook, turning every 4-5 minutes, until the meat registers 140 degrees in the center. For the last 5-6 minutes, brush with the bbq sauce. Remove the tenderloin from the grill, cover with foil, and allow to rest for 5 to 10 minutes. Brush once more with bbq sauce, and slice.

As the pork is cooking, make the grits. Melt the butter in a medium saucepan over medium heat. Add the onions. Cook, stirring often, until they are softened and translucent, 5 to 6 minutes. Add the garlic, mustard powder, cayenne pepper, 3/4 teaspoon of kosher salt, and 1/2 teaspoon of pepper. Cook for an additional minute, then slowly whisk in the water and milk.

Bring to a boil and whisk in the grits. Reduce the heat to medium-low, and cook until the grits are creamy, about 20 to 25 minutes. Whisk often to keep lumps from forming and to keep the grits from sticking to the bottom of the pan.

Remove the saucepan from heat and stir in the cheese, pimentos, and cream. Taste and season with additional salt and pepper as needed.

To serve, spoon the grits onto a plate and arrange a few slices of pork over the top.

BBQ Spice Rub
America's Test Kitchen, Healthy Family Cookbook

3 Tbs brown sugar
3 Tbs smoked paprika
2 Tbs dry mustard powder
2 Tbs pepper
1 Tbs onion powder
1 Tbs garlic powder
1 Tbs ground cumin
2 tsp kosher salt
1/2 tsp cayenne pepper

Combine all the spices in a small bowl and stir to combine well. This can be stored at room temperature in an airtight container for about a month.

Pizza Primavera

2015-04-09T18:39:00.000-07:00

Every year, around this time, I wax poetic about my love for spring. You guys can all have fall, I'll take spring year round if I could. I went for a run today in 85 degree weather, and it made me SO happy. Despite the oppressive pollen counts, the kids and I have been spending as much time as possible outside, and again, it makes me SO happy. And finally, what makes me most happy of all, spring produce! I love incorporating spring veggies into as many of my meals and dishes as possible. I'm a big fan of pasta primavera, so naturally, in my pizza-loving world, the next step was pizza primavera.

Y'all, this pizza. It's really amazing. It basically combines several of my favorite pizzas into one amazing, veggie-loaded pizza. We start with a garlicky white sauce, then top it with shaved asparagus, roasted cherry tomatoes, onions, spinach, and mushrooms. I used a combo of mozzarella and parmesan cheese, but I think fontina and/or goat cheese would be absolutely fabulous here too. I sprinkled the finished pizza with fresh herbs, and this went down in history as one of my favorite pizzas ever. Coincidentally, Caroline proclaimed it to BE her favorite pizza ever, and laid claim to the leftovers for her lunch. This veggie pizza puts all other veggie pizzas to shame. Served with a strawberry-spinach salad, you have spring dinner perfection.

Spring, we welcome you with open arms! I hope you guys are as enamored with spring produce as I am, because I have a huge backlog of recipes, just waiting to be shared!

Pizza Primavera
makes 1 pizza

1 cup halved grape or cherry tomatoes
olive oil
kosher salt and freshly ground black pepper
1 Tbs butter
1 Tbs flour
3/4 cup milk (low fat is fine)
2 garlic cloves, smashed
1 cup Parmesan cheese, divided
1 lb pizza dough
4-5 thick spears of asparagus, shaved into ribbons with a vegetable peeler
2/3 cup chopped fresh spinach
1/3 cup thinly sliced vidalia onion
3-4 baby portobello mushrooms, sliced
1 cup freshly shredded mozzarella cheese
1 scallion, thinly sliced
1 Tbs fresh minced basil

Preheat the oven to 400 degrees. Arrange the tomatoes in a single layer on a foil-lined baking sheet, and sprinkle lightly with salt and pepper. Bake 15-20 minutes, tossing halfway through. Remove from the oven, place a pizza stone in the oven, and increase the temperature to 500 degrees.

Meanwhile, make the white sauce, melt the butter in a small saucepan over medium heat. Add the flour, and cook, whisking constantly, until golden and bubbly, about 1 minute. Whisk in the milk, and add the garlic cloves. Cook, stirring often, until the mixture thickens and bubbles. Remove from heat, season with salt and pepper, and stir in 1/3 cup of the parmesan cheese. Discard the garlic.

To prepare the pizza, sprinkle a large square of parchment paper with cornmeal or semolina flour. Roll and stretch the dough into a 14-15 inch circle or oval, and brush the perimeter with olive oil.

Spread a thin layer of the white sauce over the dough, leaving a border all the way around (you will have some sauce leftover -- it's great for dipping the pizza into!). Scatter the chopped spinach over the sauce, then sprinkle 2/3 cup of the mozzarella over the spinach. Arrange the shaved asparagus over the cheese, then top with the roasted tomatoes, onions, and mushrooms.

Finish by sprinkling the remaining mozzarella and parmesan cheese over the top. Carefully transfer the pizza + parchment to the oven and bake 10-12 minutes, or until the crust is golden-brown and the cheese is melted and bubbly.

Sprinkle with the scallions and basil, slice, and serve.