Grilled Corn and White Bean Hummus

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GUYS. Grilled. Corn. Hummus. It’s summer and in classic basic b. fashion, I’m eating all the grilled corn I can because that’s who I am and I am totally okay with that.

I have to be honest, I was late to the hummus game. Like, I only started liking it–for real–in the last few years. I’d eat it if it was there, using it as a dip for a pita chip or crudite but, I always sort of felt like it was a shrug-worthy food. Then I had a few versions at Lebanese restaurants–silky smooth and so addictive scooped up with warm pita–that my mind was instantly changed. Store bought versions still mostly underwhelmed me (though there is a local version, chunkier and thicker than most, that I really love) and it took me FOREVER to make my own. The thing is, I kind of didn’t intend to make my own. I actually made Casper a chickpea-carrot puree that was basically hummus and found myself eating it out of the blender. DUH! Lightbulb-moment, guys.

But, now I have hummus in my life and this version is currently my fave because of the subtle sweetness and faint smokiness from the grilled corn. I used white beans just because that’s what I was feeling, but it’s excellent with chickpeas, too. This hummus is great with some pita but, I also really love it with cool cucumber slices for some crisp freshness. PS, it makes a great at-home happy hour snack beside a chilled glass of something to sip (#rosealltheway).

[recipe]

Print Recipe

Grilled Corn and White Bean Hummus

Adapted from Real Simple

Even though my favorite store-bought version is a little on the chunky side, I like my homemade iteration to be super silky, smooth, and almost pourable in consistency. To get this particular texture, I think a high-powered blender and a bit of lukewarm water take this hummus to the next level. It can be made in a food processor with great results, as well. And, of course, blend it with or without the addition of water to you specific tastes.

2 ears of fresh corn

1-2 tablespoons canola or olive oil

1, 15-ounce, can white beans–drained and rinsed

1 clove garlic

1/4 cup olive oil

juice of 1 lemon

3 tablespoons tahini

salt to taste

lukewarm water–if needed

chives, olive oil, flaky sea salt, and paprika for garnish (optional)

Preheat your grill or a grill pan. Remove the husks and silk from the corn, rub each ear lightly with canola or olive oil. Grill the corn, on all sides, until you have a few charred spots all over–this should only take a few minutes per side. Remove and place on a plate to cool a bit. Cut the kernels off the ears of corn and set aside 1 heaping cup for the hummus. Reserve the rest as a garnish.

In a blender or food processor add the drained white beans, garlic clove, olive oil, lemon juice, tahini, and the 1 cup of corn. Pulse until smooth and blended–taste and season with salt to your liking. Add water, a few tablespoons at a time, to thin to desired consistency–I like it to be just pourable. Place the hummus into a bowl and garnish with the reserved corn, snipped chives, some flaky sea salt, a sprinkle of paprika, and olive oil. Serve with pita or vegetables. [/recipe]

Boozy Cherry-Pineapple & Mint Slushies

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It’s Monday and even though the weekend is done, it’s a day for celebration. A celebration with a cupcake for the kid and maybe a boozy slushie for mom. My sweet, baby chicken turns 1 today! ONE! Cue the waterworks and the streaming-tears-emoji.

But srsly: Happy Birthday, Casper (aka Casper-Man, aka Crud Budley, aka Buddy, aka My Dude, aka, Baby Chicken)!! You’re just my favorite guy, ever. For real. Never forget it.

Honestly, I probably won’t celebrate with this slushie today–I’ll save it for the weekend when we have a proper party for Casper with some family and friends. Then, these suckers are probably going in the blender to be sipped merrily through straws while we make Casper wear a party hat and sing at him. I mean, what says 1st birthday better than a booze-laced sour cherry and fresh pineapple slushie sweetened with mint syrup? Probably a lot of things like balloons, cupcakes, and toys…which will certainly make a debut, but we adults are going to celebrate too.  Today though, I’m going to pick up a mini-cupcake for Casper from my favorite cupcake shop and we’re going to have a mini celebration this evening. We’re going to try to get him to blow out a candle and sing him a song and snuggle his stinky little face because he’s seriously the best there is.

Side Note: Maybe you noticed this is a Monday post and those don’t usually happen around these parts? Yes? No? Crickets? I’m going to give twice a week posting a go–we will see what happens and if I can keep up with it. This really just means I’ll need to get my shit together on Sundays or maybe Fridays (Saturdays are a lost cause) and just be a bit more organized and ahead of the game regarding making/shooting recipes. Somethings I need to be doing anyway. I’ve been thinking about it for a while, so I’m going to try it out–the worst that can happen is I’ll go back to a single post a week. Not really a BFD, so why not give it a go?[recipe]

Print Recipe

Boozy Cherry-Pineapple & Mint Slushies

Makes 2

I used fresh pineapple that I cut into chunks and then froze for this, already frozen pineapple would work AND make you smarter than me. Likewise with the cherries–I happened to buy frozen and pitted sour cherries, if you can find fresh ones–tell me your secrets! Dark, sweet cherries also work, just add a little extra lime and/or a little less syrup.

1 heaping cup frozen pineapple

1 heaping cup frozen sour cherries

1/4 cup mint syrup (recipe below)

1/4 cup vodka (if using)

2 tablespoons lime (or lemon) juice

1 heaping cup ice cubes

1/4 cup water

Mint Syrup:

1/2 cup water

1/2 cup sugar

1/2 cup fresh mint leaves

Place all of the ingredients in a blender, cover with the lid, and blend until smooth–you may have to tamp down the ingredients a few times so everything hits the blades. Pour into glasses, pop in a straw, and garnish with fresh mint.

For the Mint Syrup:

In a saucepan, combine the water and sugar and heat over a medium-high flame. Cook until the sugar dissolves, add the mint leaves, and bring to a boil. Remove from the heat and allow to cool completely before straining out the mint leaves. You can make this in advance and store in a lidded container in the refrigerator for about 1 week. [/recipe]

 

 

Popsicle Week: Frozen Lime Pie Beach Pops

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I’m SO GLAD IT”S POPSICLE WEEK, guys!!! The last week I’ve been feeling, meh…for lack of a better description. The sweet distraction is much more than welcome, it’s needed. My brain is just a little weary and emotional–in part due to that fact that my sweet baby turns 1 in a few short weeks and I am just so not ready. I tried thinking about his birthday party–which I’ve been thinking about since before he was born–only to be overwhelmed with all the feels about it.  I made these Lime Beach Pie inspired popsicles which felt like a balm for all my weird feelings. Again, thank goodness for popsicle week. Amen.

If you’ve never had Beach Pie (sometimes called Atlantic Beach Pie), it’s a creamy-tart pie–not too far off from a key lime as far as the filling goes–but with a crazy, genius saltine cracker crust. It’s seriously amazing. I first heard about this pie via NPR and tasted a lemon curd version on my birthday at the pie bakery Lauretta Jean’s, here in Portland. The filling is tart, creamy, and sweet, while the crust hits you with a crunchy-saltiness that just makes this pie over the top addictive. I’m guessing the crust is what makes the pie a pie of the beach–a nod to sand and sea in a buttery, crackery crust. Obvs, I had to make it into a frozen treat on a stick. The ingredients in the pops are pretty similar to those found in the pie, but a little simpler–condensed milk (dreamy), lime juice and zest, and whipped cream. There are also caramelized, crunchy, little saltine bits glued on with white chocolate shell to mimic the crust of the pie. Plus a dusting of sea salt and even more lime zest, because we’re into gilding lilies around here. These popsicles are seriously so good. I would even venture to say that they’d be the best I’ve made, yet.

This is my 3rd (THIRD) year participating in Billy’s POPSICLE WEEK. It’s been amazing and grown larger each year. I mean, there are fewer things better than gathering with a bunch of other popsicle-crazed bloggers to hold hands and drum-circle-kumbaya about frozen treats together on the internet. Check out the page for all of the other participants this year and to peep the last few years, as well. Cool-dude-sunglasses-emoji.

PS: My previous contributions were these 4-Ingredients Strawberry Ice Cream Pops & Chocolate Dipped Coconut Rum Pops

PS: I use THIS mold.

[recipe]

Print Recipe

Frozen Lime Beach Pie Pops

Make about 9 popsicles.

3/4 cups fresh lime juice

zest of 1 lime, plus more for garnishing

1, 14 ounce, can sweetened condensed milk

1 cup heavy cream

Saltine Brittle:

1 cup crushed saltine crackers

2 tablespoons melted butter

1 cup sugar

White Chocolate Shell:

1 cup chopped white chocolate

1/4 cup coconut oil

sea salt

In a bowl, whisk together the lime juice, zest, and condensed milk. Whip the cream to a stiff peak in another bowl and fold into the condensed milk mixture. Divide the mixture between your popsicle molds and freeze for 1 hour before inserting the popsicle sticks. Freeze for several hours until solid.

for the saltine brittle:

Mix together the crushed crackers and melted butter to coat. Spread the saltines on a parchment lined baking sheet in an even layer. In a saucepan melt the sugar and water together and bring to a boil. Continue boiling until the sugar becomes a deep, golden amber color. Remove from the heat and pour over the saltines. Set aside to cool completely. Once cooled, either chop finely with a knife or blitz in a food processor to get crumbs of brittle. Can be made a day or two ahead.

for the white chocolate shell:

Melt the white chocolate and coconut oil together in a measuring cup in the microwave in 30 second increments, stirring between each, until the white chocolate is completely melted and smooth.

to finish the popsicles:

Prepare a baking sheet by lining it with parchment and placing it in the freezer for at least 10 minutes to chill. Set out the melted white chocolate shell (if you used a bowl instead of measuring glass to melt it, I suggest pouring it into a wide-mouthed glass for easy dipping), crushed saltine brittle, zest, and salt. Remove the popsicles from their molds and quickly dip each in the white chocolate shell, sprinkle with the crushed saltine brittle, a little zest, and salt. Set on the chilled baking sheet and repeat. Place the baking sheet in the freezer to set up (about 10 minutes) before eating or placing into a zip-top bag and storing in the freezer. [/recipe]