Strawberries are one of those things that I have a real love/hate relationship with. I love them because they are delicious but I hate them because it seems like the day after I buy them, I find a moldy one down at the bottom of the container. I, of course, go nuts thinking WHAT IF THAT STRAWBERRY TOUCHED ALL THE OTHERS?! and end up throwing the whole thing out.
That happened last week.
This week I bought more strawberries. A lot of strawberries.
Whenever I overbuy strawberries, I start thinking about pound cakes or angel food cakes or anything that I could turn into strawberry shortcake. Because why eat plain strawberries when you can put them on cake and top them with whipped cream?!
This Lemon Poppy Seed Pound Cake was perfect for a shortcake-like dessert. Lemon and strawberry is an amazing combination and the poppy seeds added a fun texture with just a bit of nuttiness. I expected my kids to turn their noses up to it when they saw the “black spots” but they loved it!
Coat an 8 x 4-inch loaf pan with cooking spray; dust with 1 teaspoon flour. Set aside.
Beat butter and sugar at medium speed with a mixer until well-blended (about 4 minutes). Add egg whites and egg, 1 at a time, beating well after each addition. Beat in lemon rind and vanilla.
In a separate bowl, combine 1⅔ cups flour and next 4 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
Pour batter into prepared pan; bake in preheated oven for 1 hour or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.
I haven’t used my ice cream maker in months. Seriously, months. In the past I’ve made ice cream once a week during the summer but for some reason I just never got inspired this year. Until I saw this pie. It’s not ice cream but it’s frozen and it’s awesome and it’s the easiest pie you will ever make.
I will make this pie every summer for the rest of my life, I’m sure of it. It’s that good and like I said, it couldn’t get any easier.
Hurry up and make this pie before the weather starts to cool off! (Speaking of, it’s in the 50s here today. What is this?!)
1 store-bought graham cracker crust (or you can make your own if you’re fancy like that)
1 14-ounce can sweetened condensed milk, chilled
1 12-ounce container whipped topping, thawed
1 6-fluid-ounce can frozen lemonade concentrate, unthawed
In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.
(Please don’t judge me for my all yellow meal. I was having one of those days – where I should’ve gone to the grocery store 3 days before but I would rather reach into the freezer for Stouffer’s mac & cheese and whatever frozen veggie my hand touched first.)
I’ve told you guys before that I’m really not a fan of boneless, skinless chicken breasts. I think they’re bland and boring and really easy to overcook. But I keep seeing this recipe pop up on different blogs so of course I had to try it. Brown sugar on chicken? Umm. Sure, why not?
My husband and boys typically don’t like anything too lemony so I didn’t expect much of a reaction out of them but it’s safe to say that everyone loved it! Shocked the heck out of me! The chicken is so flavorful but it’s the perfect balance of sweet and sour. And so easy too! Did I mention the whole thing took about 30 minutes?!
Are you tired of hearing about my husband and his grill yet? Okay good. He is still obsessed. We had an incident the other day where the propane tank valve wouldn’t turn (we’d had a nasty hailstorm the night before so we think that’s what caused it) and I thought he was going to have a nervous breakdown because the. sausage. needed. to. be. cooked. outside. It was such a mess.
I don’t even know what to do with him most of the time but then he grills some chicken like this for me and all is forgiven. Everyone loved this chicken! It turned out so tender and juicy. Plus lemon and rosemary make anything better!
Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread ¼ of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
As soon as the weather started warming up, my Twitter friends Nicole and Rachel began talking nonstop about Friendly’s Wattamelon Rolls. They aren’t something we have in the south (at least my part of the south) so I was intrigued and knew I would need to make one.
The idea of the watermelon roll is watermelon sherbet that’s studded with mini chocolate chips to look like seeds and then lemon sherbet as the rind. Cute, right? I experimented with painting the outside green but I could never get food coloring to freeze so the knife left green marks on the pretty sherbet. If you come up with a better way to do it, please let me know!
My kid is obsessed with this. He doesn’t even like watermelon but he cannot get enough! The lemon sherbet is so delicious. It’s on the tart side so you might want to add more sugar if you prefer it sweeter. The watermelon sorbet still has that watermelon texture if you know what I mean, which makes it seem even more like a real watermelon. I’m not the biggest watermelon fan so I’m kind of “ehh” on that part but I will say that it’s much tastier than the actual fruit. ;)
I think this would be so cute at a summer barbecue or a kids sporting event. Nothing says summer like watermelon!
3 cups watermelon puree (I pureed half a medium-sized watermelon and let it sit overnight. It separated and I only used the thicker puree so that I would have a brighter color and taste. I recommend doing that but it will also work with fresh puree.)
1 cup heavy whipping cream
1 cup milk
¼ cup sugar
2 tablespoons fresh squeezed lemon juice
¾ cup mini chocolate chips
Combine the cream, milk, and sugar and stir until sugar is dissolved. Stir in lemon juice. Freeze in ice cream machine according to manufacturer's instructions. Put in freezer once done. Once the sherbet has become firm, press it into the bottom of a large bowl. Place in freezer.
To make the watermelon sherbet:
Combine the watermelon puree, cream, milk, and sugar and stir until the sugar has dissolved. Stir in lemon juice. Freeze in ice cream machine according to manufacturers instructions. Once frozen, stir in chocolate chips. Pour into the center of the lemon sherbet thatâ€™s already been pressed into a bowl. Place to freezer to harden. Once firm, flip onto a serving platter. Slice and serve.
(I found that taking a hair dryer to the underside of the bowl allowed it to loosen up and come out of the bowl without melting too much.)