Barefoot Bloggers Gazpacho

This week for our Barefoot Bloggers challenge, Gazpacho was the choice made by Meryl of My Bit of Earth. I was really excited about this one because I have always loved Gazpacho, and because it was too stinking hot to be doing much more than chopping! I really liked how it turned out...the texture, the depth of flavors, the sour cream I added to top it off. Matt on the other hand could not get on board with this one. It is rare that he doesn't like something, but the cucumbers were too much for him to stomach. I would make this again, but in retrospect I would halve the batch because it really does make a large portion.

Not Just Tigers and Kid Rock

Today I want to give some props to the Motor City for churning out some really tasty potato chips. I was thumbing through my July issue of Country Living magazine when the spread Potato Chip Nation caught my eye. The magazine chose 31 favorites, and Better Made Special Potato Chips made the cut. We try to do our part by purchasing locally grown and produced products, so naturally I was happy that my snack habit is supporting Michigan's economy. Better Made has been a Detroit business for over 70 years. They source the majority of their potatoes from Michigan and really have an outstanding chip at a very reasonable price. I can't get enough of the Salt and Vinegar, but the Sour Cream & Onion comes in a close second. Better Made doesn't stop at chips, however, as they stock everything from pretzels to beef jerky. So, if you live in Michigan do your part and buy some Better Made Potato Chips for your next backyard BBQ, and if you don't, check out the article in Country Living and buy local!

Veggie Bagel

Now that we are finally having consistently warmer days, we are starting to see local vegetables making an appearance at our farmer's market. Today we hit the jackpot with tomatoes, red pepper, and pickling cucumbers. Since it was sweltering today, I thought it was the perfect time to use those vegetables for my version of The Pioneer Woman's Veggie and Cheese Bagel.

Veggie and Cheese Bagel
adapted from The Pioneer Woman
*please note that I am not listing amounts, just the ingredients we used to assemble the bagels

Thomas' Everything Bagels
muenster cheese
pepperjack cheese
red onion
tomato
mesclun mix (from the raised garden bed of your's truly♥)
cucumber
dill pickle
sprouts
Philidelphia Garden Vegetable Cream Cheese Spread

Of course Matt had to add ham and salami to his "veggie" sandwich, but I went for straight up vegetables. Suspiciously, Matt brought home the Thomas' bagels without being asked to, so it makes me wonder if he has been spending sleepless nights scouring The Pioneer Woman's site. You be the judge. Also, if you haven't tried Garden Vegetable cream cheese, you're really missing out. It is perfect on bagels, crackers, and even as a dip for vegetables.

Corn Salad

I was looking for a light salad to play a supporting role to our protein last night and decided on Ina's version of corn salad. After the couscous debacle I had to right a wrong and this dish pulled through for a big win. Although we obviously don't have local corn yet, there happened to be a five-pack on sale this week and I had all the other ingredients on hand. It was just meant to be! The acidity of the vinegar paired well with the sweetness of the corn, and let me just say...basil and sweet corn are a match made in heaven.

Fresh Corn Salad
Ina Garten via Food Network

5 ears of corn, shucked
1/2 c. small diced red onion
3 T. cider vinegar
3 T. good olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 c. julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Raspberry Cream Tart

Yes, I know I should be making something with fresh Michigan strawberries, but this tart was calling my name. Since my sister mentioned that she had good luck with it over Memorial Day, I thought I better give it a go. The tart was featured in the May/June issue of Midwest Living magazine and it couldn't have been easier. I felt like I was cheating using a pre-made sugar cookie crust, but the flavor was delicious and it went together in a snap.

Raspberry Cream Tart
Midwest Living
1 16.5 ounce roll refrigerated sugar cookie dough, cut into 1/2 inch thick slices
2 3-ounce packages cream cheese, softened
1/4 c. granulated sugar
1 egg
1 tsp. finely shredded lemon peel
1 T. lemon juice
1/2 tsp. vanilla
2 c. fresh red raspberries, blueberries and/or blackberries
powdered sugar
Fresh red raspberries, blueberries and/or blackberries (optional)

1. Press cookie dough slices into bottom and fluted sides of a greased 11-inch tart pan with removable bottom. Do not prick. (Or, press onto bottom of greased 12-inch pizza pan.) Bake in a 350° oven 20 minutes or until light brown. Remove from oven; set aside.
2. In a small mixing bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add 1/4 c. sugar, egg, lemon peel, lemon juice and vanilla. Beat until combined. Pour cheese mixture over warm crust and spread evenly.
3. Place the two cups raspberries in a single layer on top of cheese mixture. Sprinkle raspberries with 2 tsp. sugar. Bake for 15-17 minutes more or until cheese mixture is set. Transfer to a wire rack; let cool for 30 minutes before serving.
4. Just before serving, sprinkle with powdered sugar. Garnish with additional fresh berries if you like. Makes 8 servings.

**A couple notes: I used a 9-inch tart pan since I am too cheap to buy the right size. I simply cut back on the sugar cookie dough, but I did add the same amount of filling. Because of this change, I only needed one small package of raspberries. We let the tart cool for the recommended 30 minutes, and it was very good, BUT, I think it would be even better if it chilled in the refrigerator prior to serving. I just think there is something seductively delicious about cold and tart lemon desserts! I also added more lemon juice, because that is just how I roll.

Barefoot Bloggers Curried Couscous

This edition of Barefoot Bloggers comes to us courtesy of Ellyn over at Recipe Collector and Tester. She chose Ina's Curried Couscous and has used the recipe as is for several years. I was excited to try something that I would not choose on my own, which is really one of the reasons I joined the group to begin with.
The dish was extremely easy and fast to prepare and had a great texture. After browsing the reviews on the Food Network website, I decided I would only add a little of the dressing at a time. I was glad I did. Matt loved the dish, but I just thought it was okay. Don't get me wrong, I really did enjoy the combination of the ingredients in the couscous mixture, but maybe I am just not a curry fan. I will certainly give it another chance, but I may make a different dressing for this particular salad.

It's 5 o'clock Somewhere!

Yesterday was the last day of school where I have volunteered in the Kindergarten class. Quite a while back I stumbled upon Kelsey's blog Apple A Day and saw the cutest idea for happy hour cupcakes that she brought to school the first week. I figured the end of the year would be a great time to share these with the teachers who have worked hard and are ready for a little happy hour themselves! I adapted Kelsey's idea for a sign to put by the cupcakes: Sometimes Summer Vacation is too long to wait for Happy Hour, so have your Margarita/Pina Colada now! These were a big hit at school, and I would make again in a heartbeat. I knew I didn't want to put alcohol in the cupcakes since they were headed to a drug-free school zone (what a drag, right?), so here are the recipes I used.

Margarita Cupcakes
1 Duncan Hines Classic White cake mix
1 c. margarita mix ( I used non-alcoholic)
1/3 c. water
3 egg whites
2 T. vegetable oil
1 T. lime zest

Blend all ingredients on low speed until moistened. Beat at medium speed for 2 minutes. Pour batter in muffin cups and bake immediately. Bake at 350° for 18-21 minutes. *My oven is a real beast, so I only baked mine for 15 minutes.

Lime Buttercream
c/o Hostess With the Mostess
8 Tbsp butter, softened
8 oz cream cheese, softened
2 Tbsp lime juice (approx 2 fresh limes)
1 Tbsp margarita mix
1 tsp lime zest
5 cups powdered (confectioners’) sugar
cane sugar & fresh limes (for garnish)

In a large bowl, combine butter, cream cheese, lime juice, margarita mix, and lime zest. Beat with an electric mixer until light and fluffy. Add powdered sugar, one cup at a time, and continue beating until smooth. If icing is too thin, add more powdered sugar, a couple tablespoons at a time. Spread icing generously on each cooled cupcake* or use a pastry bag to frost. Sprinkle cane sugar around the edges of the cupcake for a “salt rimmed” look and garnish with lime wheels & wedges.

*Make sure to remove cupcakes from pan and cool completely before frosting.I was nervous about using fresh limes to garnish because of the moisture, so I picked up some mini gummi fruit slices and used Wilton White Sparkling Sugar for the salt rim.

Pina Colada Cupcakes

1 Duncan Hines Classic Yellow cake mix

1 c. Pina Colada mix (I used non-alcoholic)

1/3 c. water

1/3 c. oil

3 eggs

Blend all ingredients on low speed until moistened. Beat at medium speed for 2 minutes. Pour batter in muffin cups and bake immediately. Bake at 350° for 18-21 minutes.

Pina Colada Buttercream

1 stick butter, softened
8 oz. cream cheese, softened
3 T. pina colada mix
5 c. powdered sugar

Beat butter, cream cheese, and pina colada mix until fluffy. Add powdered sugar, a little at a time until the mixture is smooth.
**I used umbrella straws from Pier 1 as a garnish. I have had these for a couple years, so I don't know if they still carry them.