Lemon Yogurt Fruit Dip

Another great summertime dessert that is refreshing and and guilt-free.  I used Mascarpone instead of sour cream so the dip would be a little firmer but you can certainly use either one.  The light lemon flavor blends nicely with most fruits.  I served it with red grapes, apple slices, blackberries, raspberries and strawberries.

Lemon Yogurt Fruit Dip

1 - 6 oz container lemon yogurt

8 oz Mascarpone cheese, room temperature

1 tsp honey

1 tsp lemon juice

1/2 tsp lemon peel, grated

In a small bowl, cream together the yogurt and Mascarpone.  Stir in the rest of the ingredients and refrigerate for 2 hours before serving.

Grape Crush Frozen Dessert

I'm not sure if this is really an ice cream, an ice milk or just a tasty summer treat.  It's not creamy enough to be an ice cream but it has just the right amount to you down and enjoy it.  The extra dash of cinnamon adds a nice little zing of spice.  

Grape Crush Frozen Dessert

1 cup whipping cream

1 - 14 oz can sweetened condensed milk

1 tsp cinnamon

4 cups Grape Crush

Mix together the whipping cream and sweetened condensed milk.  Stir in the cinnamon.  Add in your Grape Crush and then pour into your ice cream maker.  Run until it freezes and then put into a freezer container.  Leave in freezer an additional 8 hours before serving to completely harden.

Roasted Corn Dip

If you are looking for a great summertime dip recipe that can be served cold, this is it.  Plus it's packed with lots of sweet corn which is really reasonably priced this time of year.  Plus it has just the right amount of heat that will keep your crowd dipping corn chips in and enjoying the taste of summer.  I used Fontina cheese for it's mild, nutty taste but you can substitute in mozzarella.  If you like bacon, cook and drain 4 pieces before crumbling into dip.

Roasted Corn Dip

5 ears sweet corn, shucked

8 oz cream cheese, softened

1/4 cup sour cream

5 oz Fontina cheese, shredded (about 1 cup)

1 can green chilies, drained

1/2 tsp chili powder

4 pieces bacon, cooked and crumbled (optional)

Grill the sweet corn on all sides and allow to cool before cutting off the kernels.  In a medium sized bowl, cream together softened cream cheese, Fontina and sour cream.  Mix in the chili powder and green chilies.  Fold in the sweet corn and bacon pieces.  Cover with plastic wrap and refrigerate until ready to use.  Serve with large Frito's or sturdy tortilla chips.

Spicy Bacon Wrapped Chicken Skewers

This is a great quick meal on the grill.  The rub caramelizes on the chicken and bacon keeping it moist and adds just the right amount of heat.  I recommend cooking your bacon partially so you don't end up with raw bacon in-between the pieces of chicken.  If you have a microwave cooker, just put it in for a couple of minutes so the bacon is still pliable.  

Spicy Bacon Wrapped Chicken Skewers

1# chicken tenders, or breast meat that you cut down into 1" squares

4 pieces bacon, partially cooked

3 tbsp brown sugar

1/2 tsp chili powder

Place one end of the bacon on the skewer, place a piece of chicken and then weave the bacon on top of it, continue doing this until the piece of bacon is used up.  Once you have all the chicken and bacon used up make the rub in a small bowl of the brown sugar and chili powder.  Rub over all sides of the skewers.  Place on a hot grill and cook, turning once.  Cook until the chicken reaches 165°.  

Apple Sauce BBQ Sauce

It's not easy to say 10 times really fast but it is great on top of pork chops and chicken.  Great holiday weekend so far with warm temperatures and just a light breeze...perfect for grilling.  I hope everyone is having a safe and fun weekend.

Apple Sauce BBQ Sauce

1/2 cup unsweetened apple sauce
1/4 cup ketchup
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp apple cider vinegar
1/2 tsp paprika
1/2 tsp garlic powder
1/8 tsp crushed red pepper flakes

Place all the ingredients in a small sauce pan and bring to a simmer.  I seasoned the pork chops and chicken before placing on the grill.  If you are baking the meat with the sauce on, add in 1/2 tsp salt and 1/4 tsp freshly ground pepper.

Happy 4th of July!

Celebrate today by counting your blessings and appreciating the sacrifices others have made in the past, present and future for you to enjoy your freedom.  No recipe today but the above artwork was made by a young talented artist named Haley, who is also one of my recipe testers.  

Farro, Corn & Roasted Sweet Potatoes

I realize that this sounds like a unique combination but everything does work well together.  It's a great side dish that goes with everything.  Farro is fast becoming my favorite grain.  It's very hearty.  If you have problems finding it at your grocery store, you can substitute in barley.

Farro, Corn & Roasted Sweet Potatoes

1 sweet potato, peeled and diced into 1/2" pieces.

Place sweet potato pieces on a non-stick pan and sprinkle 1 tbsp. of olive oil over.  Bake for 20-30 minutes at 350°. 

While the sweet potato is roasting, combine the following in a medium saucepan.

1/2 cup farro, rinsed and drained
1 1/2 cups water
1/2 tsp salt

Simmer until tender - approximately 20 minutes.  Drain and hold for remaining ingredients.

2 ears sweet corn, cut kernels from cobs
2 tbsp. butter
1 clove garlic, minced
1 tsp fresh thyme

In a frying pan, melt butter.  Add in corn kernels and cook for 3 minutes.  Add in garlic and thyme. 

Add in cooked corn and roasted sweet potato into the drained farro.  Season with additional salt if needed and freshly ground pepper.