FROZEN LIME PIE

 

~ adapted from Robin Takes 5, written by Robin Miller

8 oz. tub frozen whipped topping, thawed 
8 oz. can sweetened condensed milk
2 T. lime zest 
1/4 c. fresh lime juice
9-inch prepared graham cracker crust

Whisk together whipped topping, condensed milk, lime zest, and lime juice until well blended. Spread in crust and freeze until firm.

Notes: The original recipe calls for light, non-dairy whipped topping, fat-free sweetened condensed milk, and a vanilla cookie crust, but I prefer the regular versions of the first two and a graham cracker crust is easier to find than a vanilla cookie one. It also says the zest is optional, but I think it's essential. 

KACHUMBER SALAD

 ~ adapted from several online recipes

1 cucumber, peeled and chopped
3 Roma tomatoes, chopped
1/2 medium red onion, chopped
1 jalapeno, seeded and finely diced
1/2 t. salt 
1/2 t. pepper
1/2 t. chili powder
1/2 t. cumin
1 c. chopped cilantro
juice from 1/2 large lemon

Mix all ingredients in serving bowl. 

Notes: This recipe is really flexible, so adapt ingredients to suit your taste.

GINGER VANILLA YOGURT DIP

 

~ Summer: Inspired Recipes for Lazy Days and Magical Nights, written by Marnie Hanel and Jen Stevenson

1 c. plain, full-fat Greek yogurt
1 t. finely grated ginger
2 T. brown sugar
1/4 t. vanilla
pinch ground cloves
toasted coconut flakes, for garnish

Blend all ingredients except coconut in bowl or food processor. Place into serving dish and top with toasted coconut. 

Makes about 1 cup.

Notes: This works great as a fruit dip or mixed into fruit salad as a dressing.

BURGER BOWL SAUCE

~ modified from Casa de Crews

1/3 c. mayonnaise
2 T. ketchup
1 T. dijon mustard
1 T. pickle juice
1 t. onion powder
1 t. garlic powder
1/2 t. paprika
1/2 t. salt
1/2 t. pepper

Mix all ingredients in a bowl. Drizzle over individual burger bowls. 

Notes: I use this as it was intended for burger bowls, but it would also be good for people who like to dip their fries. 

SOFT & CHEWY OATMEAL SCOTCHIES

 

~ Sally's Baking Addiction

1 1/2 c. flour  
1/2 t. cinnamon
1 t. baking soda
3/4 t. salt
1 c. unsalted butter, softened
1 c. brown sugar
1/2 c. sugar
2 large eggs, room temperature
1 T. unsulphured or dark molasses (not blackstrap)
2 t. vanilla 
3 c. rolled oats
2 c. butterscotch chips

In a medium bowl, whisk the flour, cinnamon, baking soda, and salt together; set aside.

In a large bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and sugar together on medium-high until smooth about two minutes. Add the eggs, molasses, and vanilla, beating on high until combined, about one minute, scraping sides and bottom of bowl as needed.

Add dry ingredients to wet and mix on low until combined. Keep mixer running on low while adding oats and butterscotch chips. Dough will be thick and sticky.

Cover and chill for at least 45 minutes in the refrigerator. If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking.

Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. Set aside. With a large cookie scoop, scoop three tablespoons of dough per cookie and place four inches apart on prepared baking sheets. Bake for 13-14 minutes or until lightly browned on the sides while centers are still soft.

Remove from oven and cool on baking sheet for five minutes before transferring to a wire rack to cool completely. 

Notes: These cookies are delicious! I have another oatmeal scotchies recipe that I use and like, but I think the addition of molasses in this recipe makes a big difference.

ONE-SKILLET CHICKEN & GINGERY RICE

 

~ What to Cook When You Don't Feel Like Cooking, written by Caroline Chambers

CHICKEN & RICE
1 T. neutral oil
1 1/2 c. long grain white rice
2-inch piece fresh ginger
2 1/2 c. water
2 t. kosher salt, divided
2 lb. boneless skinless chicken thighs, trimmed of fat

SAUCE
1 T. neutral oil
2 T. red curry paste
13.5 oz. can full-fat coconut milk
2 T. soy sauce
1 T. fish sauce
2 t. honey or sugar
10 cilantro sprigs, chopped

Heat oil in a 12-inch cast iron skillet over medium heat. When it shimmers, add rice and grate ginger directly into skillet. Cook 2-3 minutes, stirring regularly, until fragrant. Stir in water and 1/2 teaspoon salt. Bring to a simmer, then reduce heat to low. 

Season chicken with 1 1/2 teaspoons of salt, then lay over rice. Cover and cook 20-25 minutes or until rice is tender and and thermometer inserted in thickest part of chicken is 165 degrees. Remove skillet from burner and allow rice to steam for 10 minutes. 

While rice and chicken cook, warm oil in small pot over medium heat. When it shimmers, add red curry paste and stir 1 minute or until very fragrant an sticking to bottom of pot. Stir in coconut milk, soy sauce, fish sauce, and honey. Bring to a boil over high heat, then reduce to medium and cook, stirring often, 7-10 minutes or until the consistency of heavy cream or thin yogurt. Remove from heat and allow to cool for a few minutes.

Sprinkle cilantro on chicken and rice, then cover with sauce.

Notes: I use oyster sauce instead of fish sauce because it's what's on hand and opt for honey instead of sugar. 

LEMON PANCAKES

~ What to Cook When You Don't Feel Like Cooking, written by Caroline Chambers

1 c. cottage cheese

2 eggs

1 1/2 c. whole milk

2 T. maple syrup, plus more for serving

2 T. neutral oil

2 t. vanilla

1 lemon

2 c. flour

2 1/2 t. baking powder

1/2 t. baking soda

1 t. kosher salt

4 T. unsalted butter, plus more for serving. 

Preheat a nonstick skillet or griddle over medium heat. Place cottage cheese in mixing bowl and smash curds as small as possible. Mix in eggs, milk, syrup, oil, and vanilla. Grate lemon zest directly into bow and mix well. 

Dump dry ingredients over cottage cheese mixture in the following order - flour, baking powder, baking soda, and salt. Sift dry ingredients together with fingers or a fork. Mix into wet ingredients until slightly lumpy. Let mixture rest for 5 minutes.

Melt 1 tablespoon of butter in preheated pan and stir until well-coated. Add batter in whatever size you'd like your pancakes to be. Cook about 3 minutes or until bottom is golden brown and bubbles on top are popping. Flip and cook 2-3 minutes or until other side is golden brown. Repeat batches until all batter has been used, adding more butter whenever pan looks dry. Serve with butter and maple syrup.

Makes about 17 3-inch pancakes

Notes: I skip the butter and maple syrup as condiments in favor of eating them plain or with frozen berries that have simmered down to a sauce. If you like lemon pancakes, you could also try these lemon ricotta pancakes with blueberry sauce.