Strawberry Basil Ice Pops

Do you have extra strawberries hanging around in the freezer? How about some extra basil? Well, here’s a seasonal summer ice pop will get you through even the hottest of days.


Strawberry Basil Ice Pop


Strawberry Basil Ice Pop

Yield: 6 ice pops


1 10-ounce bag frozen strawberries

¼ teaspoon pure vanilla extract

8 large basil leaves, finely chopped

¾ cup water

6 tablespoons granulated or cane sugar

2 tablespoons freshly squeezed lemon juice


Put all ingredients in a blender and blend on high for 1 minute.

Pour into ice pop molds and freeze.


Tamarind Glazed Chicken Wings

These sweet and spicy chicken wings are so delicious (just look at those beauties!) that you should probably double or triple the batch… Actually, let’s say definitely triple the recipe…

Tamarind Glazed Chicken Wings


Tamarind Glazed Chicken Wings

Yield: 1 to 2 servings


Tamarind Glaze

1 teaspoon tamarind paste

½ cup freshly squeezed orange juice

1 teaspoon sriracha sauce

1 teaspoon soy sauce

1 tablespoon honey

1 large garlic clove, peeled and minced


Mix all ingredients in a small saucepan over medium heat. Cook until sauce reduces to about 3 tablespoons.


Chicken Wings

1 pound organic chicken wings, patted dry

½ teaspoon kosher salt

freshly ground black pepper, for seasoning

½ tablespoon baking powder

½ teaspoon raw white sesame seeds


Place an oven rack on the middle position and preheat oven to 425 degrees Fahrenheit.

Line a sheet tray with aluminum foil and place a wire rack on the sheet tray.

Place chicken wings in a medium bowl and season with salt and pepper. Add the baking powder and toss to combine. (The baking powder will help keep the chicken skin dry and crispy!)

Place chicken wings, skin side up, on the wire rack and bake for 30 minutes.

Remove from oven, flip the wings, brush on half of the glaze, flip the wings back over, brush on the remaining glaze, then sprinkle evenly with sesame seeds.

Return to oven and cook another 5 to 7 minutes, until a beautiful deep brown color is achieved and the internal temperature reaches 165 degrees Fahrenheit.





Summer Fruit Salad with Fresh Mint

This could not be easier to make and it’s perfect for a quick dessert, snack or potluck/party dish. Now, let’s put those summer fruits to good use, shall we?!

Summer Fruit Salad with Fresh Mint


Summer Fruit Salad with Fresh Mint

Yield: 2 to 3 servings


4-ounces blueberries

8-ounces strawberries, hulled and quartered

12-ounces peaches, pitted and diced small

8-ounces plums or pluots, pitted and diced small

1 tablespoon freshly squeezed lemon juice

1 teaspoon granulated sugar

1 teaspoon finely chopped fresh mint


Combine all ingredients in a medium bowl and gently mix with a rubber spatula or spoon.

Let sit 5 minutes, stir once more and serve.



Recipe Review: Week of July 7

Don’t forget about last week’s recipes – so many delicious dishes to make!

Recipe Review Week of July 7

Spiced Amaretto Peaches (top left)

Salmon Burgers with Homemade Tartar Sauce (bottom left)

Black Garlic Aioli (top right)

Grilled Spiced Okra (bottom right)


Chocolate Chocolate Chip Cookie

Warning: these cookies are dangerously delicious! In fact, the last time I made these, Super Sous and I had to get rid of them as we couldn’t resist their chocolatey sweet talk. Do you have an oven dial thermometer? I highly recommend you get one to make sure that the oven temperature is exactly 350 degrees Fahrenheit so you can cook these puppies to perfection in just 14 minutes. Trust me on the 14. Super Sous and I experimented (see photo). Good luck and be careful – these will be gone before you can say “chocolate chocolate chip cookie.”



choc choc chip cookie on tray

1/4 cup batter formed into balls

choc choc chip cookie testing

Cookie Testing

Choc choc chip cookie done1

choc choc chip cookie done2


Chocolate Chocolate Chip Cookies

Yield: 12 cookies


12 tablespoons (1 1/2 sticks) unsalted butter, cut into tablespoon sized pieces

½ cup granulated sugar

½ cup packed light brown sugar

1 ½ cups all-purpose flour

1/3 cup unsweetened natural cocoa powder

½ teaspoon baking powder

1/2 teaspoon baking soda

¾ teaspoon kosher salt

2 whole large eggs

2 teaspoons pure vanilla extract

8-ounces good quality dark chocolate, 70% cocoa solids, chopped into medium chunks


Add butter and sugars to a stand mixer and mix on medium using the paddle attachment for 10 minutes. Scrape the sides down on the inside of the bowl using a rubber spatula once or twice throughout the process.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

After 10 minutes, add 1 egg. Mix until the egg fully incorporates into the mixture. Add the second egg and mix until it fully incorporates. Add the vanilla and mix again until incorporated. Turn off the mixer and scrape the sides down once again.

Turn the mixer to low and slowly add the flour mixture and mix until just combined. You may need to scrape the sides down again. Once the flour is just incorporated, turn off the mixer. Stir the chocolate chunks in with a spatula or large spoon.

Refrigerate cookie dough for 1 hour.

Place an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit.

Using a ¼ cup measuring cup, gather a generous ¼ cup of the batter and form a ball with your hands. Evenly space 6 cookies on a parchment-lined sheet tray.

Bake, one sheet tray at a time, in the oven for 14 minutes.

Remove from oven and let cool on the sheet tray for 5 minutes. Transfer cookies to a cooling rack.

Strawberry Creme Fraiche Cobbler Ice Cream

Do you like strawberries, ice cream or cobbler? If you answered YES! to any of these, then I highly recommend you click on these delicious photos below to get my recipe for Strawberry Creme Fraiche Cobbler Ice Cream asap! Today’s blog posting is a collaboration between myself, Super Sous and the highly talented and brilliant Drew Bailey Scott, owner of DBS: Culinary-Minded Marketing and her blog DBS Obsessed. Thanks for spreading the recipe love, DBS!

Strawberry Creme Fraiche Ice Cream Cone

Strawberry Cobbler Ice Cream Close


Heirloom Tomato and Mozzarella Salad

With heirloom tomatoes pouring off the farmers market stands, it’s time to make my heirloom tomato salad. This salad is so beautiful (get ready for the wow factor when you present this at your next dinner party) and delicious that I almost made it for my breakfast this morning. Alas, a banana and a double shot Latte won my heart over in the last minute, but not to worry, because lunch is just a few hours away.

Heirloom Tomato and Mozzarella Salad


Heirloom Tomato and Mozzarella Salad

Yield: 4 to 6 servings



1 pint cherry tomatoes, halved

10 medium-sized fresh basil leaves, stacked, rolled, and sliced very thinly, divided

½ cup fresh flat-leaf Italian parsley, picked and chopped roughly, divided

Kosher salt, to taste

Freshly ground black pepper, to taste

1 (8-ounce) container fresh mozzarella cheese, drained and sliced thinly

3 large heirloom tomatoes, cored and sliced into medium-sized wedges



1 medium shallot, peeled and diced finely (3 tablespoons)

2 tablespoons balsamic vinegar

1 tablespoon red wine vinegar

5 tablespoons extra-virgin olive oil


In a medium container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.

Place the cherry tomatoes, half the basil, and half the parsley in a medium bowl. Combine gently with half the vinaigrette. Season to taste with salt and pepper.

To serve, put some of the mozzarella on each plate and top with sliced heirloom tomatoes; season with salt and pepper. Top the heirloom tomatoes with more mozzarella, then some of the cherry tomato mixture. Sprinkle the remaining basil and parsley over each plate, and drizzle over additional vinaigrette to taste.