SUMMER'S LAST FLING

Back from the summer break, we find ourselves still wrapped in Arizona heat. With cooler days on the horizon, it seems proper to close out these hot months with a cold refreshing meal while also celebrating a few birthdays. Many happy returns to our September ladies, and good-bye summer, hello 8-months of perfect weather!

Cocktail - Summer Breeze

over

Cheesecake Stuffed Strawberries 

Classic Gazpacho

Stetson Salad with Basil Pesto Vinaigrette

with

Watermelon Cubes

and 

Mango, Coconut & Blackberry Popsickle

with

Strawberry Mouse Cake

Recipes

Summer Breeze

1/3 cup pineapple juice

1/4 cup pink grapefruit juice

2 oz. gin

fresh mint leaves

seltzer water

1. Mix juice and gin, stir well.

2. Pour into high balls 3/4 full.

3. Top with seltzer water.

4. Garnish with mint.

Cheesecake Stuffed Strawberries

Classic Gazpacho

28 oz. or 2 cans diced tomatoes

1/2 cup water

1 small onion, diced

1 yellow bell pepper, diced

1 seedless cucumber, diced

1 jalapeno pepper, seeded and minced

2 garlic cloves, finely minced

2 tbsp extra virgin olive oil

2 tbsp sherry vinegar

2 tbsp chopped cilantro

salt and pepper to taste

1. In a blender, pureed together 1/2 cup of diced tomatoes with water and oil.

2. Transfer to a serving bowl and add remaining ingredients.

3. Refrigerate until ready to serve.

Stetson Salad

Smoked Wild Alaskan or Atlantic Salmon fillets

1 cup Quinoa cooked in chicken broth

2 cup chopped romaine

1 cup heirloom cherry tomatoes, halved

1 cup diced cucumbers

1 cup cooked sweet corn

1 cup diced avocados sprinkled with lime juice

1 cup crumbled asiago cheese

1/2 cup pepitas

1/2 cup dried black currants or raisins

Dressing

2 tbsp basil pesto (store-bought or home-made)

1 cup extra virgin olive oil

1 tbsp balsamic vinegar

salt and pepper to taste

1. Line all salad ingredients side by side on a large platter.

2. Whisk together all dressing ingredients.

3. Toss salad with dressing right before serving.

Mango, Coconut & Blackberry Popsickle 

PEACH PERFECT

Memorial Day weekend.  

The beginning of summer for American families is also  the time when peaches become abundant for the picking. Schnepf Farm in Queen Creek, Arizona, is where most locals go for a day of peach-picking.
In that spirit we present to you today's peach-y menu:

Sparkling Rosemary-Peach Cocktail

Peach, Prosciutto and Ricotta Crostini

Grilled Peach Spring Rolls with 

Peach Salsa Dipping Sauce

Peach Mango Arugula Salad

Peach Balsamic Pork Tenderloin

Southern Peach Cobbler with

Vanilla Ice Cream

As we savor this meal, we are reminded that life's precious moments such as this one is made possible by the sacrifice of heroic men and women of our beloved nation.

We remember them this weekend, they and our departed loved ones.

Happy Summer and see you in September!

Recipes

Sparkling Rosemary-Peach Cocktail

Peach, Prosciutto and Ricotta Crostini

Grilled Peach Spring Rolls with Peach Salsa Dipping Sauce

1 pkg rice paper spring roll wrapper

1 large Asian or Persian cucumber - cut into 3 inch strings

1 carrot - shredded

2 large almost ripe yellow peaches - slice around core

1 large ripe yellow peach - diced

1 pkg beansprouts

1 bunch fresh basil

1 bunch fresh cilantro

2 tomatoes, diced

1/2 cup balsamic vinegar 

1 cup olive oil

2 cloves garlic, minced

1/2 cup pure maple syrup

juice of 1 lime

dash of cinnamon

salt and pepper to taste

  1. In a medium bowl, toss peach slices with balsamic vinegar, cinnamon and a dash of salt.

  2. Heat 1 tbsp of olive oil on a griddle or skillet on medium high.

  3. Grill marinated peaches until brown, set aside to cool.

  4. Soak spring roll wrapper one by one in warm water according to package direction.

  5. Line an area of cool and clean kitchen counter with wax paper large enough for

      the size of spring roll wrapper.

  6. Place 1 layer of wrapper on wax paper and using a pastry brush,

      coat lightly with olive oil.

  7. Layer the following ingredient on center of wrapper: bean sprouts, shredded carrots, 

      grilled peach slices, cucumber strings, 1 sprig of cilantro and 1 basil leaf.

  8. Fold wrapper/skin over filling and roll into a 4" x 2" tubes.

  9. Brush outer skin again lightly with olive oil.

10. Repeat until filling is gone, refrigerate until serving.

11. In a sauce pan, heat 1 tbsp olive oil on medium high.

12. Saute garlic until soft, add diced tomatoes and diced peaches, cook until saucy.

13. Add lime juice, maple syrup,salt and pepper.

14. Remove from heat and let cool.

15. Chop a few sprigs of cilantro and add to salsa, serve with Spring Rolls.

Peach Mango Arugula Salad

1 pkg arugula - wash and pat dry

1 mango - sliced

2 peaches - sliced

1/2 cup toasted almond

1 small tub crumbled gorgonzola

1 cup olive oil

juice of 1 orange

1 tbsp balsamic vinegar

1 sprig of basil finely chopped

salt and pepper to taste

  1. Toss the first 5 ingredients in a large salad bowl,

  2. Whisk the next 5 ingredients together until incorporated into a dressing.

  3. Drizzle dressing over salad just before serving.

Southern Peach Cobbler

1/2 cup butter

1 cup sugar

1 cup self-rising flour

1 cup milk

vanilla

cinnamon

nutmeg

3 cup sliced peaches

vanilla ice cream

 1. Pre-heat oven to 350F.

 2. Melt butter in a square baking dish.

 3. Combine sugar, flour and milk into a batter, pour batter into center of melted butter.
     Do not stir.

 4. Drop peaches on top - do not mix.

 5. Bake 45-60 minutes until brown on top and around edges.
     The batter will rise around the peaches.

 6. Serve warm with ice cream.

TAPAS, AMIGAS!

Spring in full bloom.  Feels like a Tapas kind of day.

Let's start with some refreshing Red Sangria, shall we? 

Classic Spanish Sangria

And let's get caught up with our latest personal news over some healthy Tapas.

(from top) Roasted Herbed Almonds with Mancheego Cheese;

Spiced Chickpeas with Pimento-stuffed Olives;

Cheese-filled Eggplant Rolls;

Spanish Tropical Salad

But please make sure to leave room for some Paella.

Delicious and hearty Paella

And let's not forget the special treat of two flavors of homemade sorbet.

Cucumber, Celery and Gin with Red Grapefruit Sorbet

Can a fine Spring afternoon get any better than the company of sweet friends, tasty eats and amazing answered prayers?  This is one tough act to follow.  But try must we next month.  

In the meantime, enjoy the perfect weather while it lasts.

Recipes

Red Sangria  click here

Roasted Herbed Almonds

1/2 lb raw almonds

2 tbsp olive oil

1 tbsp fresh chopped rosemary

sea salt to taste

1. Preheat oven to 350F.

2. Coat almonds with olive oil, rosemary and seal salt.

3. Spread over cookie sheet and roast in oven until almonds turn golden brown, about 20 minutes.

Spiced Chickpeas  click here

Cheese-filled Eggplant Rolls

1 large eggplant, sliced length-wise into 1/2 thick ribbons

6 oz. crumbled feta cheese

1/2 cup finely chopped kalamata olives

1/2 cup sliced grape tomatoes

1/4 cup chopped flat leaf parsley

fresh basil leaves

1 clove garlic, smashed

1 cup olive oil

1 tbsp grated parmesan

1/4 tsp garlic powder

1. Place smashed garlic in olive oil, cover and let sit for 1 hr to fully infuse oil with garlic flavor.

2. Heat grill or griddle to medium high.

3. Brush one side of eggplant slices with garlic infused oil, place coated side on grill until browned.

4. Turn over and coat with remaining oil, grill until both sides are cooked and browned, let cool.

5. Mix feta cheese with olives, tomatoes and parsley into a paste-like consistency.

6. Line grilled eggplant slices with basil leaves (use one large leaf or several small leaves).

7. Fill center of basil with cheese mixture and roll eggplant slice into a ball

8. Mix well grated parmesan and garlic powder.

9. Arrange eggplant rolls on a platter and sprinkle with garlic parmesan.

Spanish Tropical Salad

1 pineapple

1 large mango

2 kiwis

1 large anjou pear

1 cup fresh strawberries

1 tbsp extra virgin olive oil

zest of 1 lemon

1 tsp honey

2 sprigs fresh mint

salt and pepper to taste

1. Slice all fruit into bite-size pieces, set aside 1 slice from each fruit, place remaining in a salad bowl.

2. To make dressing, mix a slice of each fruit with olive oil, lemon zest, honey, 1 sprig of mint, salt and pepper in a blender.

3. Finely chop remaining mint.

4. Before serving drizzle fruit salad with dressing and chopped mint.

Paella

Cucumber, Celery and Gin Sorbet

Red Grapefruit Sorbet

SOMETHING TO TACO ABOUT

          
          By popular vote this month's theme is "anything with tacos", as one lady puts it.  So why not set up some sort of Taco Bar with all the fixings? But first things first: fountain-side Lime Margaritas, Chips, home-made Salsa and Guacamole with brilliant-blooming bougainvilleas in view. With this calm and serene setting, it's easy to just stay put and call it the day.  But wait, that Taco Bar is beckoning inside. What a scene-stealing spread!
And as if all that weren't enough, here come some Baked Churros for dessert. We can't help but thank the good Lord for such guilty pleasure.

Lime Margarita with Chips, Salsa and Guacamole.

Our Taco Bar: Grilled Tilapia, Carne Asada, Grilled Shrimp with home-made Corn Tortillas, shredded cabbage and lettuce, Mexican cheese,  cilantro,  salsa, guacamole and lime wedges.  

Not pictured: Sriracha Aoli.

 Mis tres tacos

Light, flaky Baked Churros.

Recipes

Lime Margarita (from Epicurious)
serves 6

1 1/2 cups gold tequila
3/4 cup Triple Sec
3/4 cup fresh lime juice
4 tbsp sugar
8 cups crushed ice
2 tbsp kosher salt
6 lime wedges

1. Combine tequila, Triple Sec, lime juice and 2 tbsp sugar in a large pitcher and stir to dissolve sugar.
2. Add crushed ice.
3. Mix salt and remaining sugar in a shallow bowl.
4. Moisten rim of glasses with lime wedge, then holding each glass upside down, dip into sugar-salt mixture.
5. Pour margarita into glasses and garnish with lime wedges.


Corn Tortillas
makes 24

3 1/2 cups Masa harina (I used glutten-free Maseca)
2 1/4 cups water
1/4 cups canola oil
A cast iron skillet
A tortilla press (optional)

1. Mix all ingredients in a large bowl until well combined.
2. Place dough on a clean, cool surface and knead until smooth and pliable - not too dry or sticky.
    If it's too dry, add a little water, and if too sticky, add a little masa.
3. Cover dough with plastic wrap and let sit for 30 minutes.
4. Preheat a cast iron skillet to medium high.
5. Divide dough to 24 equal balls.
6. Place ball on tortilla press between 2 sheets of plastic wrap, press together.  You can also use a rolling         pin, but make sure to place a plastic wrap between the dough and rolling pin.
7. Cook tortilla on pre-heated skillet until browned and slightly puffy, turn over to brown both sides.
8. Transfer to a bowl (cover with a kitchen towel to keep it from drying out) or a tortilla keeper.
9. Repeat process with remaining balls of dough.

Restaurant-style Salsa

Guacamole

2 to 3 avocados, mashed
1 tomato, diced
grated jack cheese
grated cheddar
dash of ground cumin
onion powder, garlic powder, salt and lime juice to taste

Mix all ingredients together in a bowl until well combined.
Cover and refrigerate if not served immediately.


Baked Churros
serves 24

2 sheets frozen puff pastry, thawed
1/4 cup butter
2 cups sugar (I used coconut sugar)
1 tbsp ground cinnamon

1. Pre-heat oven to 450F
2. Unfold thawed puff pastry sheets on a clean, cool surface.
2. Divide each sheet into 12 equal rectangular pieces/sticks and place on parchment-lined cookie sheets.
3. Bake for 10 minutes until golden brown.
4. In the meantime, melt butter and combine together sugar and cinnamon on a shallow bowl.
5. Take pastry sticks out of oven, brush one side with melted butter.
6. Coat buttered side in sugar and cinnamon mixture while brushing other side with butter, turn over to coat
    both sides.
7. Repeat process with all pasty sticks.

CHOCOLAT!

It's customary to show one's love and appreciation this month in the form of flowers and sweets.  And how sweet it is to be treating beloved friends to an afternoon of healthy chocolate-infused gourmet cooking.  I dedicate this to all the lovely ladies who make my life so much sweeter and to all you chocolate lovers everywhere - may your life be as sweet as your palate!

Welcome: Chocolate Martini and

Chocolate Phyllo Triangle

Opener: Fresh Fruit Salad with

Raspberry Chocolate Vinaigrette

Entree: Slow-cooked Chicken Mole over

Garlic Sesame Brown Rice

Dessert: Coconut Chocolate Cupcakes

Recipes

Chocolate Martini

For each serving, add the following ingredients over ice in a bar mixing glass:

1 shot glass of vodka

1 shot glass of Kahlua Liqueur

1 shot glass of Baileys Irish Cream

1 shot glass of pure almond milk

Shake, then strain and pour to a chilled cocktail glass.

Top with grated dark chocolate.

Chocolate Phyllo Triangles

serves 12

1 pkg Phyllo Dough, thawed

1/2 cup butter, melted

1/4 cup pure unsweetened cocoa powder

1/2 cup coconut sugar 

1. Pre-heat oven to 350 F and line baking sheet with parchment paper.

2. In a small bowl, mix together sugar and cocoa powder.

2. Lay flat phyllo dough on cool work surface.

3. Brush phyllo sheet lightly with melted butter.

4. Sprinkle the center of phyllo sheet horizontally with chocolate powder mix, forming a long

    thin line.

5. Fold top and bottom of sheet pass the center, forming a three-layer strip.

6. Take the lower left corner and fold diagonally to line up with top horizontal line, forming a

    triangle, then fold again to a triangle until you reach the end of the strip. 

7. Repeat on every phyllo sheet until chocolate powder is gone, re-freeze remaining sheets.

8. Bake at 350 F for 20 minutes or until triangles turn golden brown, serve immediately.

Fresh Fruit Salad with Raspberry Chocolate Vinaigrette

serves 8

1 pineapple, sliced or cubed

3 mangoes, peeled and cubed

2 pears, pared and cubed

1 pint blueberries

1 pint raspberries, pureed

1/2 tbsp balsamic vinegar

1/2 cup olive oil

1/2 tbsp red wine vinegar

1/2 tbsp maple syrup

1 tsp unsweetened pure cocoa powder

dash of cinnamon

small romaine hearts for plating

1. Mix cut-up fruit in a large bowl.

2. Add balsamic vinegar and coat evenly, cover and refrigerate while making vinaigrette.

3. In a mixing bowl, whisk together pureed raspberries, olive oil, red wine vinegar, maple 

    syrup, cocoa powder and cinnamon until well mixed.

4. To serve, place romaine heart on each salad bowl, add fruit then drizzle with vinaigrette.

Slow-cooked Chicken Mole 

serves 8 

1 lb boneless skinless chicken breast

1 lb boneless skinless chicken thigh

1 large onion, chopped

5 cloves garlic, minced

1 large can crushed tomatoes

1/4 cup peanut butter (no sugar)

1/4 cup unsweetened pure cocoa powder

1/4 cup chili powder

1/2 can chipotle chile peppers in adobo sauce, chopped

2 tbsp toasted sesame seeds

1 tsp cinnamon

1 tsp cumin

1 tsp coriander

dash of nutmeg

chopped fresh cilantro for garnish

1. In a slow-cooker, mix all ingredients (except for chicken) together into a sauce.

2. Place chicken in sauce and cover.

3. Cook on low setting for 5 hours.

4. Garnish with cilantro before serving.

Garlic Sesame Brown Rice

serves 8

3 cups brown basmati or jasmine rice

4 cups chicken stock

1 3/4 cup water

1 tsp garlic powder 

1/2 cap toasted sesame oil

1. Wash and rinse rice thoroughly, let dry for a few hours.

2. Place rice in a medium size pot and add chicken stock, water, garlic & sesame oil.

3. Cook on high uncovered until liquid begins to boil.

4. Lower heat, cover and simmer until rice is done, about 20 minutes.

5. Remove from heat and let sit covered another 10 minutes.

Coconut Chocolate Cupcakes

serves 8

Cake

1 1/2 cups coconut sugar

1/2 cup coconut flour

1/4 cup unsweetened pure cocoa powder

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 egg

1/4 cup non-fat plain Greek yogurt

1/4 cup vegetable oil

1/2 tsp vanilla extract

1/4 cup hot water

Frosting

1 1/2 cups coconut sugar

1/2 cup unsweetened pure cocoa powder

1 tbsp Nutella

1/2 cup non-fat plain Greek yogurt

1/2 cup coconut flakes, toasted

1/2 cup of chopped almonds, toasted

1. Pre-heat oven to 350 F and line muffin or cupcake pan with cupcake liners.

2. In a large mixing bowl, sift together flour with sugar, cocoa powder, baking powder, baking 

    soda and salt.

3. Add eggs. yogurt, oil, vanilla extract and hot water, beat with mixer until batter is smooth.

4. Fill 2/3 of cupcake liners with batter.

5. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

6. Let cool before frosting.

7. Mix well all frosting ingredients except for coconut flakes and almonds until smooth.

8. Frost cooled cupcakes and sprinkle with toasted almonds and coconut flakes. 

9. This is a gooey and crumbly cupcakes best eaten with a small spoon.