Blueberry-Lime Bundt Cake

Happy Monday, y'all!  I'm so sorry for the long absence, although must admit that it was restorative and I took plenty of naps.  All is well here in TLP, just taking a breather to try out some tasty new recipes (like this one), try my hands at some crafts (most of which involve spray paint), and, of course, lots of prepping for the churro.  There's a lot to catch up on, so let's get started!
One of my neighbors had a baby in mid-April, and I wanted to bring her something moderately sweet and easy to eat as a congratulations/please help me finish this dessert gift.  I whipped up this perfectly moist, pleasantly (aka not tooth-hurtingly) sweet summer cake and she was most appreciative.  (The baby is pretty darn handsome, too!)
Bundt cakes are my go-to when I feel like baking something that will impress without the time and effort of cupcakes (too much frosting involved), cookies (all the batches and waiting around in the kitchen between), or especially layer cakes.  For this dessert, just get some fresh blueberries and limes, mix everything up in a bowl, bake, and sprinkle with some powdered sugar.  Enjoy some with coffee at breakfast, or sneak a midnight taste.  There's less guilt and more opportunities for appreciation.  Who doesn't need that?

Blueberry-Lime Bundt Cake (from Joy the Baker)

1 1/2 c. sugar
1 Tbsp. fresh lime zest
3 c. flour
1 Tbsp. baking soda
1 tsp. salt
1/4 tsp. nutmeg
3 eggs
1 c. butter, melted and slightly cooled
1 c. buttermilk
1 Tbsp. fresh lime juice
1 c. fresh blueberries
Powdered sugar, for sprinkling on finished cake, optional

1. Preheat oven to 350.  Grease and flour a Bundt pan and set aside.
2. In a small bowl, combine granulated sugar and lime zest, then rub zest into sugar to release its essential oils.
3. In a large bowl, combine sugar, flour, baking soda, salt, and nutmeg.  In a medium bowl, whisk together eggs, butter, buttermilk, and lime juice.
4. Add wet ingredients all at once to dry ingredients.  Stir until everything is thoroughly combined; it should be thick, but not lumpy.  Add berries and fold into batter until evenly distributed.
5. Spoon batter into prepared Bundt pan.  Bake for 50-60 minutes, until a skewer inserted into the middle of the batter comes out dry.  Allow cake to cool for at least 20 minutes before inverted on a wire rack to finish cooling.
6. Once cooled, sprinkle powdered sugar onto cake and serve.

Beergaritas

Guys, where have I been?  I don't know, I have been taking trips, eating out, slacking. 

Can you forgive me?  

What if I gave you an incredible recipe for a delightful margarita?

I promise you'll love it.

For every serving, you will need:

1 light beer (we used Modelo)

1 shot tequila

1 shot Triple Sec

1/2 shot Rose's sweetened lime juice

1 tbsp thawed lime concentrate

Juice of 1/2 lime

Mix it all up!  Serve it over ice!  You know how some margaritas are all sugary and teeth-hurty?  These are not.  You should use a citrus reamer, because all the little pulpy bits of lime are like flavor explosions while you're drinking, but I will still love you if you don't.  

Because you put up with my weird unexplained absences.

Blueberry Boy Bait

How could you pass up something with a name like Blueberry Boy Bait?  A couple weekends ago, JP and I were invited to a large-ish dinner party at a friend's house, and it was honestly too hot to bake a cake.  Or cookies (the idea of doing batch after batch of baking in a hot kitchen made me feel sweaty).  Brownies always seem a bit heavy for the summer, with dense, bitter dark chocolate, and I wasn't feel brave enough for a pie.  While scanning through Smitten Kitchen, I came across this wonderfully-named dessert with blueberry (I had some frozen in my freezer) treat.  No special ingredients needed, and I figured we could all use some boy bait in our lives.

I've got to say, this dessert is exactly what the name implies.  They're perfectly sweet, not cloying, and there's a slight crust on top, courtesy of some sugar and cinnamon.  I had no leftovers, and everyone loved how cute they looked with the little signs on top!  Not too fancy, but not boxed, either, this dessert was just what the doctor ordered.

Peach Blueberry Pie

I don't generally have luck with pie crusts.  This is only one of many crusts that have fallen apart on me, causing me to doubt everything I know about baking.  Honestly, if you can't make a pie crust, how can you consider yourself an amateur baker?  Pie is so easy: crust and filling.  I felt awful every time my dessert fell flat.

Enter Joy the Baker.  I came across her recipe for Peach Blueberry Pie, and her tone throughout the whole post on pie crust was so encouraging and low-key, I decided to give pie crust another shot.
Thank goodness I did!  JP, being from Atlanta, love peaches and loves pie, and he loves me more after making this dessert.  The crust, slowly but surely, came together beautifully and, though not flawless, gorgeous and tasty nonetheless.  The filling is so wonderfully seasoned and fresh, I kept sneaking bites before reluctantly pouring it into the crust.

If you've felt frustrated by other pie crust recipes, try this one out.  Joy really knows what she's talking about!

Shrimp Tacos

I saw this recipe for shrimp tacos on Design Sponge a few weeks back, and it's been on my "to-make" list since then.  Usually, these things sit on my mind for about, oh, 7 months, but this was a much quicker process.  First of all, I knew I didn't need to make my own tortillas or peach salsa; both are readily available at Trader Joe's (although I wouldn't mind trying homemade tortillas when I'm feeling more adventurous!).  Second all, shrimp was on sale at Safeway.  The stars lined up, and I made this for dinner last week to great acclaim...in my dining room with John Paul.

I didn't have absolutely all of the spices and herbs required for the blackened seasoning, but made substitutions where I could (red pepper flakes for cayenne, left out celery seed).  Nothing seemed amiss, and they came out beautifully: spicy, full of flavor, perfectly pink.

We topped with cut up avocados, thinly sliced red onion, peach salsa and sour cream (for JP).  This was a perfect summer meal to enjoy with your hands (no utensils required)!

Spiced Banana Bread (with chocolate!)

Ah, summertime.  When my thoughts turn to bananas and baked goods.  Remember in the past when I made these and this?  Well, here's something else: spiced banana bread with chocolate chips.
John Paul was out of town on business stuff last week, and I wanted to welcome him home on Tuesday with a baked good.  We had some extra bananas from my smoothies that were getting spotty, and I ran across Smitten Kitchen's recipe for banana bread just in the nick of time.  I was intrigued by the spices (cinnamon, nutmeg, and ground cloves), and loved that it only required one bowl to mix everything in!  I did add about 1 c. chocolate chips because I like my banana bread to be dessert-like, but kept everything else true to her vision.
John Paul was happy.  I was happy.  The house smelled good.  All in all, this recipe is a keeper!

Easy Baked Tomatoes with Pesto

Is there another vegetable to epitomizes summer like the tomato?  A ripe, fresh tomato in July or August is perfection: juicy, bright, satisfying on its own.  One of John Paul's recent Southern finds is a tomato sandwich, which, if you grew up in the South or have family there, are probably well-acquainted with.  It consists of two slices of white bread spread with a bit of mayo and tops with thick slices of tomato and a dash of salt.  That's it.  Summer bliss.
Anyway, this post has nothing to do with sandwiches.
I saw a recipe for baked tomatoes with pesto in my beloved Ina Garten cookbook, but the full-sized tomatoes were sold out when I went grocery shopping!  Instead, I picked up some grape tomatoes, halved them and tossed them in a bowl with some pesto (about 1/2 a cup, but less is okay).  Bake in a 375-degree oven for 10 minutes, them serve topped with a bit of grated parmesan cheese.  We served this with some pan-seared fish, but would be great over some pasta or even as a rough bruschetta.  Easy and delicious!

Scenes from the first weekend of July...

Mia curled up against Josh (our travel companion) in the backseat as we drove to the Diego lake house

Smithfield's pulled pork sandwich with cole slaw for lunch...I could eat one every day!

Patricia feeding the hungry crowd gathered for Ana's birthday. 

Notice how patiently Mia is waiting for anything that might drop.

Easy accessories packed for nights and quick trips to ATL.

We woke up to a deer on the path to the dock.  Look at those ears!

Waffle House waffle.  I got to eat there twice.  So lucky. 

On an unrelated note, one of my fondest travel memories is watching my mom break down in 20 minutes of giggles on a trip to Waffle House during a family vacation when I was about 8.  She's fun to laugh with.

One of two poker nights.  Beautiful Fourth of July night, filled with breezes and lightning.

Portobello Burgers with Grilled Peaches

Even though JP and I don't have an outdoor space for a barbecue, we still do plenty of grilling with the help of our stovetop grill pan.  It's got the raised bars and everything, so everything gets that outdoor barbecue look without the hassle of charcoal!
It came in really handy with these grilled Portobello mushrooms with peaches.  These are great for the summer!  If I had a proper grill, I would make these weekly, and just switch up the toppings according to who was there and what was on sale at the grocery store.  This week, JP and I used peaches, Roma tomatoes, store-bought guacamole, HUGE mushrooms, and those sandwich thin things (really skinny whole wheat buns...they're good toasted!).  The marinade that goes on top of the peaches and mushrooms has a bit of tartness from the lemon, and the rosemary adds a lovely aromatic quality.  We each had two!  Paired with sweet potato fries, this meal is a home run for the summer.

Minted Pea Soup

I know, I know, most people hear, "Pea soup," and think The Exorcist.  Please do not let one little thriller affect the way you feel about this dish.  It's delicious, and super versatile!
Katie Lee used this soup in one of her cookbooks, and her picture is totally cute: a lovely green soup in a glass tumbler with a sprig of mint.  Of course I had to try it.
Not only is this soup incredibly easy to make, but it can be served hot or cold, as an appetizer or an entree (with some slices of challah!), and saves incredibly well.  Be sure to blend well, as you don't want anything chunky left at the bottom.
Sorry this picture didn't turn out better; I was kind of in a rush to eat it!

Air Force One

Free film festival season is here!  I'm telling you, it's almost as though you don't have to pay for a movie outside from now till September in DC.  This year, I'm determined to take advantage of this marvelous time of year, and began last Monday by going to the Crystal City Film Festival.
This year's theme is "By the Numbers," which started out with Harrison Ford's epic Air Force One.  I had never seen it, and Summer had only seen the final 15 minutes, so we double-dated.  We had a lovely time!  The weather was pleasant and breezy (almost chilly!), and we lounged on our blankets while watching the movie and people around us.
Seriously, people watching in DC is awesome.  Almost better than Ford's, "Get off my plane" line.

Our goofy dates.  They got there first and got a great spot!
Not sure what the girl behind them is doing, but I'm glad it's caught on film.

A couple hundred of our close friends.

It's all done in this picturesque square in Crystal City, right next to the metro.  A food truck is there if you're hungry beforehand.
Air Force One is a great summer movie; there's lots of action, Russian bad guys, and Harrison Ford saves the day (surprise!).  All in all, we had a fun time, and I can't wait to do it again!

Poppy Seed Cake with Strawberries

Man, I have been in a cake mood lately!  A couple weekends ago I made a wonderful, light strawberry cake (will post soon) for a graduation party.  It was so good, I only got one sliver!  To make up for the loss, I made this Memorial Day cake for John Paul and I (don't worry, we shared...a bit).  I saw it on Not Without Salt a few days ago, and it spoke to me.
This cake is perfect for summer.  The mascarpone frosting is lighter than cream cheese, and there's not quite so much sugar.  The poppy seed cakes are mildly nutty, with an excellent slight crunch to it.  Top it off with some strawberries for a bit of extra sweetness...seriously, you can't go wrong.  The strawberries I bought were a bit big; I should have cut them into eighths so the layers weren't so far apart.  Even so, tastiest Memorial Day cake I've ever made! 

P.S. This frosting is super delicious with just strawberries dipped into it...perhaps a quick dessert?

Flank Steak with Lime Marinade

It's not often I get a crazy craving for steak, but, when it happens, I get it bad.  For the most recent case of steak fever, I broke open my trusty Everyday Food: Great Food Fast for a summer marinade.  Is there anything more summery than limes?  It's refreshing, tart, and a great foil for tasty red meat. 
I'll be honest: true to my "no cooking meat" form, JP actually cooked the steak while I steamed the green beans.  We poured the juice from the steak on top of the veggies; yum!

Flank Steak with Lime Marinade (Everyday Food: Great Food Fast, 2007)
1/3 c. fresh lime juice (about 4 limes)
2 Tbsp. soy sauce
2 scallions, thinly sliced (about 1/3 c.)
2 Tbsp. minced peeled fresh ginger
1/2 t. red pepper flakes
1 1/2 lbs. flank steak
Coarse salt and black pepper
1. In a resealable plastic bag, combine the first 5 ingredients.  Add the steak and seal the bag (place it in a dish to prevent any leaks); marinate the steak in the fridge, turning occasionally, for 30 minutes.
2. Heat grill to high; lightly oil the grates.  Remove the steak from the marinade letting excess drip off; season with salt and pepper.  Place on grill and cook; turning once, until the meat has reached desired doneness.  Let steak rest for 10 minutes before slicing thin.

Lemint Summer Drink

Last summer, I had the best lemonade EVER.  Baked and Wired in Georgetown took a few mint leaves, muddled them in a glass, and added lemonade.  The mint made the lemonade even more refreshing, and left such a great taste in my mouth!  It was seriously delicious, and it's haunted all of my other summer drinks.
Let's face it: muddling is a huge hassle, and I don't have a muddler.  Instead, I made this quick, easy batch of Lemint Summer Drink (cute, right?) and have decided to keep a pitcher of it in the fridge all summer.  My only question is, what can I add to it to make a cocktail?  Any suggestions?

Lemint Summer Drink
1. Buy lemonade from your grocery store.
2. Boil 4 cups of water,  and pour into a pitcher with 4 peppermint tea bags.
3. Steep tea bags for 3 minutes, then remove.
4. Add lemonade to mint tea, and chill in fridge until ready to drink up!

Dijon Fish Cakes

One of the best summer foods is crab cakes.  Although my absolute favorites are made by Paul at GINC's house in Wilmington (whatever he's doing is right on the money), I'll eat them pretty much anywhere.
Let's face it though: fresh crab is expensive!  When I saw this recipe in my Real Simple magazine, with wallet-friendly tilapia, I knew I'd have to try it out.  It's easy, supertasty, and pairs well with basically any vegetable side (we used steamed green beans with prosciutto and feta).  Really, it's hard to go wrong with flaky fish, tangy mustard, and crispy bread crumbs!
P.S. So sorry for the horrible lighting in these photos!  I promise they looked better than this in real life.

 

 

Fruit Smoothie

 As I mentioned yesterday, I haven't really been cooking a lot lately.  However, I have been giving my blender a workout by making lots of fruit smoothies.  I can tell when winter has officially ended for me because I get intense cravings for refreshing, light, ice cold fruit treats; having worked at Tropical Smoothie Cafe for nearly a year in high school and college, I know a thing or two about smoothies.
Let me share a couple of tips to get your appetite going:
-Add a mix of both fresh and frozen fruit to the blender.  The fresh fruit will blend more easily, and add a bit more moisture to the blades to make the whole process quicker.
-Try using a fruit juice blend; one of my favorites is strawberry mango orange juice, instead of just orange juice.
-Using liquids (yogurt, juice) will make everything go more smoothly.  If it's blending unevenly, stop the blending, shake the blender a bit, and add a smidge more liquid.
-Don't be afraid to supplement more stuff: protein powder, flaxseed meal, etc. 

Abbi's Fruit Smoothie (makes enough for 2 small smoothies, or 1 giant one)
1 banana, in pieces
1 1/2 c. frozen fruit (strawberries, mangos, pineapple, whatever)
1 kiwi, in pieces (could be oranges, blueberries, whatever)
1 scoop non-fat Greek yogurt
1/2 c. juice
1 Tbsp. flaxseed, protein powder, whatever
Throw everything into the blender and blend.  Put into a cup and sip through a metal straw, which will keep the smoothie chilled and tasty!

 

Summer Corn Soup

There is a picture of me as a wee Abbi, in which I have fallen asleep in my high-chair right into a plate of corn.  Clearly, I have long adored the sweet taste of summer corn.
My wonderful mom, knowing this tidbit, suggested I try this easy soup recipe.  It's got lots of quinoa, so the protein is covered, sweet corn, basil, and is topped with some tangy feta cheese.  This is an absolutely delicious meal, especially when sopped up with some freshly baked bread.  Because I did not read the recipe through before making the soup, there is no zucchini in my version, and I used frozen corn in order to save a bit of time.
Thanks Mom for turning me on to this delicious soup!!

Summer Corn Soup with Quinoa (from Delicious Living Magazine)
3 c. frozen corn
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1/2 cup quinoa, rinsed
2 ounces minced fresh basil
1 ounce crumbled feta cheese

1. In a deep pot, heat olive oil. Add onion and garlic. Sauté until softened.
2. Add broth; bring to a boil. Add quinoa; cover, reduce heat to low, and simmer 20 minutes.
3. Add fresh basil and corn. Simmer 8-10 minutes. Serve hot with feta cheese sprinkled on top.