CAPRESE SALAD

This recipe is the perfect way to use those beautiful tomatoes growing in your garden! With only a few fresh ingredients, you have a light, healthy, and delicious salad. So don’t let the summer slip away without making this amazing Caprese salad!

Caprese salad is my favorite way to use our garden tomatoes in the summer. Not only is it easy to put together, but it’s also healthy and amazingly delicious!

A great Caprese salad starts with great ingredients. This recipe is meant for summertime when tomatoes are at their juiciest, sweetest, and most flavorful. Of course, you can make this any time of the year, but it is best with fresh summertime tomatoes! Don’t worry if you don’t grow your own tomatoes; just be selective in the tomatoes you buy from the store or farmer’s market. Avoid tomatoes with blemishes or dark spots. The tomato should have a good weight for its size. A heavy tomato indicates juiciness. And lastly, the tomato should be very aromatic when you smell it near where the stem was attached.

Ingredients:

Besides the freshest and tastiest tomatoes, you’ll need only four other ingredients. Because there are so few ingredients, the quality of each is that much more important.

Mozzarella: The mozzarella should be fresh, soft, and packed in water. When you cut the mozzarella, you want to use a very sharp knife. Because the mozzarella is soft, a dull knife will squish the mozzarella instead of cutting it.
Basil: Only fresh leaves will do! I like to use large, whole leaves. If the leaves are smaller, you can use more than one leaf for each tomato.
Sea Salt: I keep sea salt on hand, and it’s my preferred salt in many dishes. I like sea salt for its coarse and crunchy texture. It also has a stronger salt taste.
Fresh ground pepper: When pepper is freshly ground, it’s significantly more flavorful than pre-ground pepper. When you grind pepper immediately before eating, the ground pepper has significantly less time to react with the oxygen, which allows it to maintain the flavor components that make it peppery. So if you don’t own a pepper grinder, I strongly recommend that you get one; you won’t regret it!

Balsamic Glaze:

I’m giving the balsamic glaze its own heading because it’s that important! The glaze really brings this dish together and gives it that “WOW” factor. With the perfect balance of sweet and tangy, balsamic glaze adds a delicious, deep rich color and intense flavor to this dish.

You can certainly buy balsamic glazes at the grocery store; I have, and they’re not bad. But nothing beats homemade. And it only takes two ingredients and fifteen minutes to make.

Combine the balsamic vinegar and the brown sugar in a small saucepan, and bring to a gentle boil. Then turn the heat down to medium or medium-low, maintaining a constant simmer. Stir the glaze occasionally and continue cooking until it has thickened and coats the back of a spoon (about 10 to 15 minutes). If the glaze is not thickening up, turn the heat up slightly. The finished glaze should have the consistency of warm honey. It will thicken some as it cools.

One word of warning…Turn on your stove’s exhaust fan! Cooking balsamic vinegar produces a very strong vinegar smell that will permeate your entire house. Turning on the fan will help some.

Caprese Salad

This recipe is the perfect way to use those beautiful tomatoes growing in your garden! With only a few fresh ingredients, you have a light, healthy, and delicious salad. So don't let the summer slip away without making this amazing Caprese salad!

5 from 1 vote

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Prep Time 10

Course Appetizer, Salad

Servings servings

Ingredients

8 ounces fresh mozzarella, about ¼-inch thick slices
2 medium tomatoes, about ¼-inch thick slices
basil leaves
sea salt and fresh ground pepper, to taste
balsamic glaze, **You can find balsamic glaze in the grocery store, or you can make it yourself. I've included instructions on how to make homemade balsamic glaze below.

Homemade Balsamic Glaze: (optional)

1 cup balsamic vinegar
¼ cup brown sugar, packed

Instructions

Arrange the sliced mozzarella, sliced tomatoes, and basil leaves in an alternating pattern on a plate (a slice of mozzarella, tomato, and basil leaf, repeat).
Lightly sprinkle with sea salt and fresh ground pepper to taste.
Drizzle everything with the balsamic glaze with back-and-forth motions.

Homemade balsamic glaze: (optional)

Heat balsamic vinegar and sugar in a small pot or saucepan over medium heat.
Bring to a gentle boil, reduce heat to medium or medium-low heat, and maintain a constant simmer. Stir occasionally until the vinegar thickens and is reduced by about half (about 10 to 15 minutes). It should be thick enough to coat the back of a spoon. The glaze should have the consistency of warm honey. (Be sure to turn on the stove fan, the smell of the cooking vinegar is strong).
Remove from heat and allow to cool completely before serving (about 15 minutes). The glaze will thicken some as it cools.
Store leftover glaze in the refrigerator and use it within two months.

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GRILLED CHIPOTLE CHICKEN WITH PEACH SALSA

If you are looking for the perfect dinner for those warm summer evening barbecues, look no further. This spicy grilled chipotle chicken is balanced perfectly with a cool, sweet peach salsa for a dinner that will WOW your friends and family.

I’m always looking for recipes that fit the season. Rainy, cold weather needs warm comfort foods like soups and crockpot meals. Summers need grilling recipes and recipes that use fresh fruits that are ripe in the summer months.

This recipe has both; grilled and fresh fruit! The flavors in this dish are so unique! You get a little heat from the chipotle and jalapeno pepper, which is balanced with a cool, refreshing peach salsa bursting with summery flavors! I am confident this will be a hit in your home.

For this recipe

I always start with grilling the peaches. That way, they can cool as you prepare the other ingredients. Preheat the grill to medium-high heat (the temperature will vary based on your grill). Start by cutting the peaches in half and removing the pits. Brush a little oil on the cut side of the peaches. Put the cut side down on the grill. Grill the peaches for 4 to 5 minutes or longer (again, it will depend on your grill). Rotate the peaches a quarter turn halfway through the grilling. You want the peaches to begin to char (blacken slightly). Remove them from the grill and set them aside to cool.

While the peaches are cooling, begin preparing the salsa. Mix the chopped cilantro, red onion, diced jalapeno, lime juice, and salt. Stir to combine. Chop the cooled peaches and gently stir them into the salsa. Place the salsa in the refrigerator until you are ready to serve it with the chicken.

When grilling chicken, I always use thighs. Thighs are juicier than chicken breasts, and you are less likely to end up with dry chicken. The chicken is seasoned on both sides with a mixture of salt, chipotle seasoning, and garlic powder. Then I grill the chicken for 4-5 minutes on each side. Your grill temperature and cooking time will vary based on your grill and the thickness of the chicken. When grilling chicken, I ALWAYS use a meat thermometer to check if it is done. You do NOT want to eat undercooked chicken. Your chicken is done when the internal temperature reaches 165°F.

This is a recipe that I think is enhanced by grilling the chicken, so I highly recommend it! However, I realize that sometimes grilling isn’t practical or possible, so I’ll provide stovetop instructions below so no one misses out on this fantastic recipe.

Stovetop Instructions:

On the stovetop, season the same way you would for grilling. Heat your pan and 1 tablespoon of oil on the stove over medium-high heat. Place chicken in the pan and cook undisturbed for 5 to 7 minutes. Flip and continue cooking for another 7 minutes or until the internal temperature reaches 165°F. Cooking time will always depend on the thickness of the chicken you are using.

To serve, plate the chicken and top with salsa. Add a wedge of lime and sliced avocado.

Grilled Chipotle Chicken with Peach Salsa

5 from 2 votes

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Prep Time 20

Cook Time 15

Course Main Course

Servings servings

Ingredients

2 pounds boneless, skinless chicken thighs
4 tablespoons olive oil
2 – 4 teaspoons chipotle powder, (amount depends on how much spice you want)
2 teaspoons garlic powder
1 teaspoon salt

Salsa

2 peaches, halved and pitted
⅓ cup fresh cilantro, coarsely chopped
½ heaping cup red onion, chopped
1-2 jalapeno peppers, seeded and finely chopped, (optional)
¼ teaspoon salt
1 tablespoon freshly squeezed lime juice

Garnish:

4 lime wedges
1 avocado, sliced (optional)

Instructions

Preheat the grill on medium-high or high heat (it will depend on your grill).
Cut the peach in half and remove the pit. Brush the cut side of the fruit lightly with olive oil.
Place on the grill, cut side down, and grill until slightly softened and beginning to char, about 4 -5 minutes (depending on your grill). Rotate the peaches a quarter turn halfway through. Set aside to cool.
While the peaches are cooling, begin preparing the salsa. Mix together the chopped cilantro, chopped red onion, diced jalapeno, lime juice, and salt. Stir to combine.
Chop the cooled peaches and gently stir into the salsa. Refrigerate until ready to use.
Mix together the chipotle powder, garlic powder, and salt.
Prepare the chicken by brushing both sides with olive oil and sprinkling generously with the chipotle powder mixture. Grill the chicken, 4 to 5 minutes, flip and continue grilling on the other side for 4 to 5 minutes (the timing will depend on your grill). Check that the internal temperature of the chicken has reached 165°F. When the chicken is done, allow it to rest for 5 to 10 minutes before serving.
To serve, plate the chicken and top with salsa. Add a wedge of lime and sliced avocado.

Notes

On the stovetop, season the same way you would for grilling it. Heat your pan and 1 tablespoon of oil on the stove over medium-high heat. Place chicken in the pan and cook undisturbed for 5 to 7 minutes. Flip and continue cooking for another 7 minutes or until the internal temperature reaches 165°F. Cooking time will always depend on the thickness of the chicken breasts.

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DISNEY DOLE WHIP

The classic Disney Dole Whip is yours for the making!!! This is the perfect summer dessert, sweet, refreshing, and bursting with flavor. The best part is you don’t have to wait for your next trip to Disneyland to enjoy this amazing treat!!

Disney has released its Dole Whip recipe to the masses! That’s right; you can make this fantastic frozen treat yourself at home! Dole Whip was first sold at Disneyland in 1986 and has since developed a cult following. People are obsessed with it! But I can’t blame them; it is pretty amazing. But did you know that Disneyland isn’t the only place where you can get this tasty treat? Here in Hawaii, on the island of Oahu, you can drive to the North Shore and get it at the Dole Plantation. That’s where I first experienced it. Some say it tastes better here in Hawaii because it’s made with fresh, locally grown pineapples, literally grown just down the road. No matter where you get it, though, you will love it! But now you can make it yourself.

The key to good Dole Whip is a good pineapple. It’s been said that pineapples taste better in Hawaii, and they actually do! But it’s not just because you’re in paradise that they taste better; it has to do with the variety grown here. Most pineapples grown here in Hawaii are called “sugarloaf pineapples,” and for a good reason, they are high in sugar and low in acidity, making them super desirable for eating. But they are softer and more fragile than other varieties of pineapples. Because of this, they don’t ship well and are not exported to any other states.

How to Pick a Fresh Pineapple:

Unlike other fruits, a pineapple will not ripen any further after being harvested. So it is important that it is harvested at peak ripeness. Unless you are growing your own, you have no control over when the pineapple is harvested, so you should know how to spot the ripest one. The first step is to look for a plump and fresh-looking pineapple with fresh, green leaves on the crown. The body of the pineapple should be firm, not soft. The larger the pineapple, the greater proportion of edible fruit, but size does not indicate ripeness or sweetness. Skin color is also not an indicator of ripeness. A pineapple’s skin can range from green to yellow. Pineapple can be sweet and ripe even when it is almost all green. I like to smell my pineapple when I’m selecting it. A ripe, sweet pineapple will have a nice, sweet aroma. Once you pick your pineapple, the sooner you eat it, the better. Store it in the refrigerator if you don’t plan to use your pineapple right away. It will keep better and longer.

For this recipe, you’ll want to freeze your pineapple chucks. To freeze a fresh pineapple, remove the skin and the core, then cut it into uniform chunks. Place them on a parchment paper-lined baking sheet in a single layer. Make sure the pieces are not touching each other. Allow the pineapple to freeze for 6 hours or overnight. Once they are frozen, you can toss them into a freezer bag until you are ready to use them. I have made the mistake of placing all of my pineapple pieces in a container to freeze them. I ended up with one large chunk of pineapple with all the pieces frozen together, and I had to chip them apart to use them for my smoothie…Don’t make my mistake.

Making the Dole Whip:

Add your frozen pineapple chunks to a blender or food processor, along with the pineapple juice and ice cream, and process until smooth. This is best served immediately as it will be creamy and smooth. It will harden up a lot in the freezer because of the pineapple juice, so I do not recommend freezing it for later.

Serve in a bowl or glass. Optionally you can top with chopped pineapple and a dollop of whip cream. For an authentic Dole Whip experience, use a piping bag and an extra-large star tip to pipe the Dole Whip into the serving dish. I recommend freezing the Dole Whip for 30 minutes before pipping it into the bowls. This will help it firm up a little and hold its shape better. But don’t leave it in the freezer too long because it freezes pretty hard.

Can I use frozen pineapple from the store?

Yes, of course. Frozen, prepackaged pineapple will work if you can’t find fresh pineapple or don’t want to bother cutting up an entire pineapple. I will say this though…nothing beats a fresh pineapple.

Disney Dole Whip

The classic Disney Dole Whip is yours for the making!!! This is the perfect summer dessert, sweet, refreshing, and bursting with flavor. The best part is you don't have to wait for your next trip to Disneyland to enjoy this amazing treat!!

5 from 2 votes

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Prep Time 10

Course Dessert

Servings servings

Ingredients

2 cups frozen pineapple chunks
4 ounces pineapple juice
2 scoops vanilla ice cream

Optional Toppings:

additional chopped pineapple
cool whip or whipped cream

Instructions

To freeze a fresh pineapple, remove the skin and the core, then cut it into uniform chunks. Place them on a parchment paper-lined baking sheet in a single layer. Make sure the pieces are not touching each other. Allow the pineapple to freeze for 6 hours or overnight. Once they are frozen, you can toss them into a freezer bag until you are ready to use them.
When you are ready to make the Dole Whip, add the ice cream, pineapple juice, and frozen pineapple to a blender. Blend until well combined and smooth.
*If it is too thick, you can add a little more pineapple juice until you reach your desired consistency.
Scoop into bowls or glasses, add chopped pineapple and cool whip (if desired), and serve immediately.
For a more authentic Dole Whip experience, use a piping bag and a large star tip, swirl into the bowls or glasses, and top with pineapple (optional).
**If you are pipping the Dole Whip, freeze for 30 minutes before pipping it into the bowls so it holds its shape better.

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RHUBARB STRAWBERRY CRISP

Rhubarb strawberry crisp is the perfect dessert to usher in the beginning of summer. It’s an ideal balance of sweet and tart that will keep you coming back for more!

I grew up on rhubarb, and to me, rhubarb is the taste of summer. My mom always had rhubarb growing in our backyard when we were kids. She made rhubarb crisp, rhubarb pie, and rhubarb sauce. So I just assumed rhubarb would be in my life forever, and I would usher in summer for my kids with a warm rhubarb pie and vanilla ice cream. Is anyone else’s mouth watering right now? So what happened? We moved to Hawaii, and the climate is too warm here, at least at our elevation. Now, I’m not complaining; it’s just a fact that we can’t grow rhubarb here. Trust me, we have tried, or I should say, my husband has tried. He knows how much I want rhubarb to grow in our garden. I have heard that people have had success in growing it here at some elevations where it’s cooler. So maybe we should just move to the mountains…But in the meantime, I keep a keen eye out for rhubarb at the grocery store. Because it doesn’t grow well here, I might see it once a year or at most twice, but when I see it, I buy it! And for a little while, I’m transported back to warm summer nights, bare feet on soft green grass, backyard barbecues followed by backyard campouts, and my mom’s amazing rhubarb pie, the true taste of summer!

Enough reminiscing…Let’s talk about the recipe! When choosing rhubarb, look for firm, crisp stalks with shiny skins. Avoid stalks that are limp with blemishes and split ends. If you’re harvesting it fresh from your garden, use stalks that are at least 10 inches long. Always leave some stalks on your plant so you don’t kill it.

FOR THIS RECIPE:

Cut both your strawberries and rhubarb to a uniform 1/4 inch. Uniformity allows for the fruit to cook evenly. Toss with sugar and flour. Add the fruit to a 9 x 13-inch pan.

To make the perfect crumble top, I like to mix the flour, brown sugar, cinnamon, salt, and oats with a whisk. Using a whisk helps to get everything mixed thoroughly and evenly and helps to remove any lumps in the brown sugar. When combined, I add the melted butter and mix with a fork until everything is evenly moist. Finally, I sprinkle the crisp on top of the fruit with my fingers. It makes it easier to distribute the topping evenly and prevents it from being too clumped together.

Bake it in the oven at 375 degrees for 45 minutes or until it is bubbling and the topping is lightly browned. Let it cool for 20 to 30 minutes before serving.

Rhubarb crisp is best served with a scoop of vanilla ice cream. Trust me; it completes the dish! Enjoy!

Rhubarb Strawberry Crisp

Rhubarb strawberry crisp is the perfect dessert to usher in the beginning of summer. It's a perfect balance of sweet and tart that will keep you coming back for more!

5 from 2 votes

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Prep Time 30

Cook Time 45

Course Dessert

Servings

Equipment

9 x 13 baking pan

Ingredients

1 cup granulated sugar
5 tablespoons flour
4 cups fresh strawberries, sliced to ¼ inch thickness
4 cups rhubarb, sliced to ¼ inch thickness

Crumble Top

1 cup flour
1 cup brown sugar, packed
2 cups rolled oats, (old fashioned, not quick-cooking)
1½ teaspoons cinnamon
¼ teaspoon salt
¾ cups butter, melted

Instructions

Preheat oven to 375°F degrees.
In a large bowl, combine the sugar, flour, strawberries, and rhubarb. Place the mixture in a 9 x 13 baking dish.
In a separate bowl, mix flour, brown sugar, oats, cinnamon, and salt with a whisk to remove lumps and combine well. Stir in melted butter with a fork, fluffing as you mix.
Using your hands, evenly sprinkle the crumble topping over the fruit.
Bake for 45 minutes or until it is bubbling and the topping is lightly browned.
Allow to cool for 20 minutes and serve warm or at room temperature with a side of vanilla ice cream.
Store leftovers in the refrigerator for up to 3 days.

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