Cookie Monster Cooking http://cookiemonstercooking.com Healthy. Indulgent. Delicious. Wed, 30 Jul 2014 10:00:16 +0000 en-US hourly 1 http://wordpress.org/?v=3.9.1 Grape Salsa http://cookiemonstercooking.com/2014/07/30/grape-salsa/ http://cookiemonstercooking.com/2014/07/30/grape-salsa/#comments Wed, 30 Jul 2014 10:00:16 +0000 http://cookiemonstercooking.com/?p=4723 It’s salsa time! Go grab a huge bag of chips and pull up a seat. We’ll snack together and gab and I promise to talk your ear off and tell you all about my summer so far and life in general and just about anything else I can think of. And then my husband will…

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Grape Salsa | cookiemonstercooking.com

It’s salsa time! Go grab a huge bag of chips and pull up a seat. We’ll snack together and gab and I promise to talk your ear off and tell you all about my summer so far and life in general and just about anything else I can think of. And then my husband will come in and thank you since he didn’t have to listen to me ramble on and on. And on.

And I’ll also tell you about my super awesome friend Meg! Hi Meg! Because you’ll want to go ahead and thank her for this recipe. This glorious grape salsa is alllll her.

I just reaped the benefits after she made it a few months ago for one of our fourteen million friend-time potlucks. Our little group is made up of potlucking fools. We love a good potluck. And this salsa has made an appearance on more than one occasion since she was gracious enough to share the recipe.

Grape Salsa | cookiemonstercooking.com

And then I went ahead and made it a few times at home. Just for me. The husband was also allowed to eat it. See, I can be nice and share.

Sometimes. Don’t get between me and my chips and salsa. Fair warning.

But, my guess is that you may be pretty possessive of this addictive snack once you give it a try. Why’s that you ask? Let’s discuss:

  • It’s got that sweet & savory action going on.
  • With a hint of spiciness. Or more, or less, to taste!
  • Grapes! In salsa. That’s just cool.
  • Easy to prepare.
  • It gets better and better as it sits.
  • It’s fruit, so you know, you can totally eat the whole bowl.

Grape Salsa | cookiemonstercooking.com

No judging here.

Grape Salsa

Yield: 6 to 8 servings

Grape Salsa

Ingredients

  • 3 cups white (green) grapes, halved
  • 3 cups red grapes, halved
  • 1 to 1 ½ cups loosely packed fresh cilantro leaves, chopped (about 1 smaller head of cilantro)
  • 1 jalapeno, seeded and diced
  • ½ cup thinly sliced green onions
  • juice of 1 lime
  • ¼ cup olive oil
  • 1 teaspoon hot sauce
  • 1 teaspoon salt

Instructions

  1. Add all of the ingredients to a large bowl. Toss until well combined.
  2. Cover and refrigerate for at least 2 hours before serving.

Notes

This salsa gets better and better as it sits!

Tinker with the quantities of all the ingredients to get it to how you like!

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Source:
My awesome friend Meg

 

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Blueberry Basil Ricotta Flatbreads http://cookiemonstercooking.com/2014/07/28/blueberry-basil-ricotta-flatbreads/ http://cookiemonstercooking.com/2014/07/28/blueberry-basil-ricotta-flatbreads/#comments Mon, 28 Jul 2014 10:00:29 +0000 http://cookiemonstercooking.com/?p=4713 Let’s chat about a ridiculously easy dinner. We’re talking done in under 30 minutes. Barely any chopping or prep involved. Slap a few toppings on some naan bread and badda bing badda boom dinner is done. But! Despite the simplicity, the blueberry basil ricotta combo will make you feel like you actually spent a bunch…

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Blueberry Basil Ricotta Flatbreads | cookiemonstercooking.com

Let’s chat about a ridiculously easy dinner. We’re talking done in under 30 minutes. Barely any chopping or prep involved. Slap a few toppings on some naan bread and badda bing badda boom dinner is done.

But! Despite the simplicity, the blueberry basil ricotta combo will make you feel like you actually spent a bunch of time putting together a fancy dinner. Well, if pizza or flatbread could be considered fancy.

Who are we kidding, I absolutely consider flatbread fancy when it involves toppings like this.

Blueberry Basil Ricotta Flatbreads | cookiemonstercooking.com

And goodness knows I need all the simple, feels-kinda-fancy dinners I can get these days.

Life is big time crazy at the moment. My parents were in town for a visit last week. My in-laws are currently here for a visit. We’ve been trying to entertain them during their time here and I’ve been getting up ridiculously early, frantically trying to squeeze in some work, meet deadlines and get a million other things done. Half of which doesn’t end up happening because there is no such thing as alone time when people are staying at your house. Even when you try to hide. Kidding kidding, I don’t hide! Maybe…

Plus, you can also throw in one crazy little beagle who is so excited to see all her “grandparents.” This is due to the fact that they all have been known to just happen to accidentally drop food on the floor when I look the other way. Suspicious? I think so.

The moral of this story? Blueberry basil ricotta flatbreads = fancy feeling bites of goodness that will make you stop running around like a crazy person for at least a few minutes.

Blueberry Basil Ricotta Flatbreads | cookiemonstercooking.com

Plus, you get to drizzle on some balsamic glaze. Which is just pure gorgeousness.

Blueberry Basil Ricotta Flatbreads

Yield: about 4 to 6 servings

Blueberry Basil Ricotta Flatbreads

Ingredients

  • 4 pieces whole wheat naan
  • 1 teaspoon olive oil, plus more for brushing
  • 1 cup ricotta cheese
  • ¼ teaspoon salt
  • pinch of pepper
  • ¼ teaspoon dried basil
  • 1 cup shredded mozzarella cheese
  • 1 cup fresh blueberries
  • 1 cup lightly packed arugula or baby spinach, roughly chopped
  • 4 to 5 fresh basil leaves, roughly chopped
  • balsamic glaze, for drizzling

Instructions

  1. Preheat the oven to 425ºF.
  2. Line two large baking sheets with parchment paper. Set two pieces of the naan on each sheet. Lightly brush each piece with some olive oil.
  3. In a small bowl, mix together the 1 teaspoon olive oil, ricotta, salt, pepper and dried basil until well combined. Divide the ricotta evenly among the four pieces of naan and spread (leaving a border around the edges). Top each piece with some of the mozzarella and then the blueberries.
  4. Bake for about 10 to 13 minutes, until the crust is golden and the cheese is nice and melted, rotating the pans once during baking. Remove from the oven and top with the arugula and fresh basil. Drizzle with the balsamic glaze. Slice and serve.
http://cookiemonstercooking.com/2014/07/28/blueberry-basil-ricotta-flatbreads/

Source:
Cookie Monster Cooking

 

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Coffee Coconut Milk Cookies & Cream Popsicles http://cookiemonstercooking.com/2014/07/25/coffee-coconut-milk-cookies-cream-popsicles/ http://cookiemonstercooking.com/2014/07/25/coffee-coconut-milk-cookies-cream-popsicles/#comments Fri, 25 Jul 2014 10:00:48 +0000 http://cookiemonstercooking.com/?p=4703 I think at this point you know how I feel about the heat. We are not friends. Not at all. Not even a teensy little bit. But you know what makes it better? Popsicles. Lots and lots of popsicles. Too hot after running a bunch of errands? Popsicles are the answer. Feeling kinda gross after…

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Coffee Coconut Milk Cookies & Cream Popsicles | cookiemonstercooking.com

I think at this point you know how I feel about the heat. We are not friends. Not at all. Not even a teensy little bit.

But you know what makes it better? Popsicles. Lots and lots of popsicles. Too hot after running a bunch of errands? Popsicles are the answer. Feeling kinda gross after spending time outside walking the dog? Most definitely time for a popsicle. After dinner treat just because? You better believe it. The popsicles are coming out.

Suffice it to say my popsicle molds have been getting some heavy use these days.

Coffee Coconut Milk Cookies & Cream Popsicles | cookiemonstercooking.com

And while I do love fruity flavored ice pops, there is just something about ones that are a little bit more creamy. They win me over every single time. And when there’s cookies and cream involved? Umm yeah, there is no contest.

Since my coconut milk obsession is still going strong, it seemed only right to use it in another frozen treat. And so coffee coconut milk cookies & cream popsicles were born. Creamy but not overly decadent, a touch of coffee flavor and filled with plenty of crushed chocolate sandwich cookies.

And since there is no heavy cream involved, I feel much better about my eating popsicles like they are going out of style. Sometimes more than one in a day. I blame the heat for my behavior.

Coffee Coconut Milk Cookies & Cream Popsicles | cookiemonstercooking.com

So let’s beat the heat together. How about a popsicle party? I’m totally in.

Coffee Coconut Milk Cookies & Cream Popsicles

Yield: about 8 to 9 popsicles, depending on size of your molds

Coffee Coconut Milk Cookies & Cream Popsicles

Ingredients

  • 1 (13.5 ounce) can full-fat coconut milk
  • ¼ cup plus 1 tablespoon coconut sugar
  • 1 cup brewed coffee, cooled slightly
  • 1 ½ teaspoons vanilla extract
  • 10 to 12 chocolate sandwich cookies, crumbled

Instructions

  1. Add the coconut milk and sugar to a small saucepan. Set the pan over medium heat and cook, stirring frequently, until the sugar has dissolved and the coconut milk is smooth. Remove from the heat and stir in the coffee and vanilla extract. Let cool to room temperature.
  2. Stir in the crumbled cookies then pour the mixture into popsicle molds (alternatively you can place some cookies in the bottom of each mold and then pour in the milk mixture to fill). Freeze according to the manufacturer's directions (for me it takes about 5 to 8 hours to freeze completely).

Notes

The yield will depend on the size of your molds. These molds (<--- affiliate link!) are the ones that I have, love and use.

If you don't have coconut sugar, you can definitely use regular granulated sugar instead.

http://cookiemonstercooking.com/2014/07/25/coffee-coconut-milk-cookies-cream-popsicles/

Source:
Cookie Monster Cooking

 

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Mediterranean Potato Salad & Zucchini Chips http://cookiemonstercooking.com/2014/07/24/mediterranean-potato-salad-zucchini-chips/ http://cookiemonstercooking.com/2014/07/24/mediterranean-potato-salad-zucchini-chips/#comments Thu, 24 Jul 2014 10:00:44 +0000 http://cookiemonstercooking.com/?p=4697 It’s a two in one kinda day! Actually I’m just popping in real quick to make sure you know about these delicious tasty treats that I shared over on Oh My Veggies this week. First up? Mediterranean potato salad – for those of you who are like me and are not such big fans of…

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Mediterranean Potato Salad & Zucchini Chips

It’s a two in one kinda day!

Actually I’m just popping in real quick to make sure you know about these delicious tasty treats that I shared over on Oh My Veggies this week.

First up? Mediterranean potato salad – for those of you who are like me and are not such big fans of mayo. Lots of fresh summer veggies roasted to perfection, tossed with adorable little fingerling potatoes and dressed with a light mustardy vinaigrette. With lots of fresh herbs.

Grab the recipe here —> Mediterranean potato salad

Mediterranean Potato Salad

And second? Let’s make zucchini chips! Together!

I’ll walk you through step-by-step and show you how to make crispy little chips out of one of my favorite summer veggies.

Grab the tutorial here —> How to Make Zucchini Chips

How to Make Zucchini Chips

I’ll be back tomorrow with a frozen treat that you won’t be able to resist. Get pumped. Plus cookies and cream may be involved. Oh yeahhh.

 

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Peach and Prosciutto Salad with Honey Mustard Vinaigrette http://cookiemonstercooking.com/2014/07/23/peach-prosciutto-salad-honey-mustard-vinaigrette/ http://cookiemonstercooking.com/2014/07/23/peach-prosciutto-salad-honey-mustard-vinaigrette/#comments Wed, 23 Jul 2014 10:00:39 +0000 http://cookiemonstercooking.com/?p=4690 So let me tell you about how obnoxious I was as a teenager. And let me preface this with the fact that I cared a lot about my grades … total nerd and totally fine with it. But anyway, I would be home studying and my poor parents would just be trying to watch television…

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Peach and Prosciutto Salad with Honey Mustard Vinaigrette | cookiemonstercooking.com

So let me tell you about how obnoxious I was as a teenager. And let me preface this with the fact that I cared a lot about my grades … total nerd and totally fine with it. But anyway, I would be home studying and my poor parents would just be trying to watch television and I would come downstairs or into the room and huff and puff and tell them to turn down the volume or better yet turn it off completely because oh-my-gosh-i-need-to-study-and-you-are-so-interrupting-me-and-don’t-you-want-me-to-get-good-grades? And then I would stalk off and probably slam a door. Naturally.

Flash forward a whole lotta years and now I am totally that person who blasts music while working and editing photos and cooking and the like. Silence is not necessary. I’m sure my husband 100% appreciates this when he’s home on the weekends. And is trying to do his own thing. And you can also add some loud (and horrible) singing into the mix.

I have a feeling I have a bunch of karma coming my way one day when we have kids. Payback time. For sure.

Peach and Prosciutto Salad with Honey Mustard Vinaigrette | cookiemonstercooking.com

But, at least these days I make up for it by providing lots of delicious meals for the husband to enjoy. Back in my high school years the only making up for my behavior was the good grades. I guess that’s something?

I made this salad for a quick lunch one weekend after a fantastic morning filled with lots of music and singing. And it has turned into a favorite. The salad. Not my singing – that will never be anyone’s favorite. It’s just awful. Plain and simple.

But there is nothing awful about this peach and prosciutto salad. The combination of crunchy veggies and nuts, salty prosciutto and sweet amazing fresh peaches is just perfect. And then you’ll also bring a light honey mustard vinaigrette to the party. Easy, quick and perfect for summer. Whether it be for lunch or even a really simple dinner with some crusty bread.

Peach and Prosciutto Salad with Honey Mustard Vinaigrette | cookiemonstercooking.com

Or to make up for obnoxious behavior. I’m thinking maybe my parents are due for a salad. Better late than never?

Peach and Prosciutto Salad with Honey Mustard Vinaigrette

Yield: about 4 servings

Peach and Prosciutto Salad with Honey Mustard Vinaigrette

Ingredients

    For the salad:
  • 6 to 8 ounces mixed greens or baby spinach
  • 2 medium peaches, chopped
  • 1 cucumber, peeled and chopped
  • 2 to 4 ounces prosciutto, chopped or torn into pieces
  • ½ to ¾ cup crumbled feta
  • ¾ cup raw walnuts, roughly chopped
  • For the dressing:
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon salt
  • freshly ground pepper, to taste
  • ¼ cup olive oil

Instructions

  1. Add the salad greens to a large bowl. Add in the peaches, cucumber, prosciutto, feta and walnuts.
  2. To make the dressing - add the mustard, honey, vinegar, salt, pepper and olive oil to a small bowl. Whisk vigorously until smooth.
  3. Pour the desired amount of dressing into the bowl with greens and toss until well combined. Serve immediately.

Notes

I feel like salads are kind of like sandwiches - adjust the salad topping quantities to the amounts that you like!

http://cookiemonstercooking.com/2014/07/23/peach-prosciutto-salad-honey-mustard-vinaigrette/

Source:
Cookie Monster Cooking

 

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Turkey Burgers with Brie and Roasted Strawberries http://cookiemonstercooking.com/2014/07/21/turkey-burgers-brie-roasted-strawberries/ http://cookiemonstercooking.com/2014/07/21/turkey-burgers-brie-roasted-strawberries/#comments Mon, 21 Jul 2014 10:00:36 +0000 http://cookiemonstercooking.com/?p=4679 Yeah, I went here. I couldn’t help myself. I’ve still been obsessing over these roasted strawberry, brie and arugula quesadillas that I shared with you weeks ago. So obviously I had to incorporate that same mind-blowing, super awesome combination into other foods. I mean, it had to be done. You’re welcome. And honestly, I can’t…

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Turkey Burgers with Brie and Roasted Strawberries | cookiemonstercooking.com

Yeah, I went here. I couldn’t help myself. I’ve still been obsessing over these roasted strawberry, brie and arugula quesadillas that I shared with you weeks ago. So obviously I had to incorporate that same mind-blowing, super awesome combination into other foods.

I mean, it had to be done.

You’re welcome.

And honestly, I can’t pick a favorite between these two recipes so just go ahead and make them both. Your taste buds will thank you.

Turkey Burgers with Brie and Roasted Strawberries | cookiemonstercooking.com

So I have this habit, or problem shall we say, of not being able to enjoy just plain ol’ burgers. Food blogging has ruined me on the burger front. Everything must be over-the-top amazing. And have interesting combinations. It’s even transferred over to the husband who now expects something fun every time. A plain burger with cheese? Pssshhhh. Not in this house.

Fancy pants burgers have become a must.

And these turkey burgers with brie and roasted strawberries certainly fit the bill. The turkey burgers themselves are nice and moist – none of that dry business. Which is accomplished by a few add-ins to the patties and …. by not overcooking them on the grill. An instant-read thermometer really comes in handy for these, that way as soon as they reach the proper temperature you can take them right off.

And then there’s the brie. And roasted strawberries. And arugula. And balsamic glaze.

Do I really need to say more?

Turkey Burgers with Brie and Roasted Strawberries | cookiemonstercooking.com

I didn’t think so.

Turkey Burgers with Brie and Roasted Strawberries

Yield: 4 burgers

Turkey Burgers with Brie and Roasted Strawberries

Ingredients

    For the burgers:
  • 1 ¼ pounds ground turkey (I used 93% lean)
  • 1 ½ tablespoons minced red onion
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cloves garlic, minced
  • 1 teaspoon dijon mustard
  • ½ teaspoon worcestershire sauce
  • 4 pieces sliced brie
  • For serving:
  • 4 burger buns
  • 1 batch roasted strawberries
  • few handfuls arugula
  • balsamic glaze, for drizzling

Instructions

  1. To make the burgers - in a medium bowl, add the turkey, onion, salt, pepper, garlic, mustard and worcestershire. Mix until combined (but don’t overwork the meat). Form into four patties.
  2. Light up a grill (charcoal or gas) over medium high heat. When ready, cook the burgers for about 5 to 6 minutes per side, until the internal temperature registers 165ºF. Add the sliced brie to the burgers 1 to 2 minutes before they are done cooking so that it melts.
  3. To serve, place a burger on a bun. Top with some roasted strawberries, arugula and a drizzle of balsamic glaze.
http://cookiemonstercooking.com/2014/07/21/turkey-burgers-brie-roasted-strawberries/

Source:
Cookie Monster Cooking

 

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Cheesy Southwest Breakfast Farro http://cookiemonstercooking.com/2014/07/18/cheesy-southwest-breakfast-farro/ http://cookiemonstercooking.com/2014/07/18/cheesy-southwest-breakfast-farro/#comments Fri, 18 Jul 2014 10:00:56 +0000 http://cookiemonstercooking.com/?p=4582 I know what you’re thinking. Goodness gracious lady, enough with the farro! But. Butttt. I promise this is the last one for now. I don’t even have any other ideas floating around in my head at the moment for farro. So you can breathe a sigh of relief. See, we’re all good here. And this…

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Cheesy Southwest Breakfast Farro | cookiemonstercooking.com

I know what you’re thinking. Goodness gracious lady, enough with the farro! But. Butttt. I promise this is the last one for now. I don’t even have any other ideas floating around in my head at the moment for farro. So you can breathe a sigh of relief. See, we’re all good here.

And this is the perfect recipe to hold you over for a little bit while my creative farro juices get back to work.

Plus there is cheese. Cheese cheese cheese. Hence the name. And we all know that cheese makes the world go round. Really, it does.

Cheesy Southwest Breakfast Farro | cookiemonstercooking.com

I love making this skillet meal for breakfast on the weekends. Saturday and Sunday deserve a little something special. Spice it up from my regular smoothie or toast action during the week.

The farro will get nice and tender and is filled with diced tomatoes, onion and of course the aforementioned cheese. I like to use pepper jack for a little bit of kick but go crazy with whatever you prefer! While the farro is cooking you’ll dice up some avocado, slice some green onions and cook up a few eggs.

And your cheesy, fill-you-up nicely breakfast (or brunch! I love a good brunch) will be done in no time.

Cheesy Southwest Breakfast Farro | cookiemonstercooking.com

I’m guest posting for Taylor today while she’s on this crazy awesome backpacking vacation.

So head on over to Greens & Chocolate to grab the recipe for this Cheesy Southwest Breakfast Farro!

 

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Blueberry Lime Coconut Cobbler http://cookiemonstercooking.com/2014/07/16/blueberry-lime-coconut-cobbler/ http://cookiemonstercooking.com/2014/07/16/blueberry-lime-coconut-cobbler/#comments Wed, 16 Jul 2014 10:00:10 +0000 http://cookiemonstercooking.com/?p=4667 Let me tell you the story of how my pie plate met its sad demise. Actually it’s not very much of a story. I used it twice recently to make this recipe. The third time when I went to take photos? I had it sitting on the edge of my counter, barely knocked into it…

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Blueberry Lime Coconut Cobbler | cookiemonstercooking.com

Let me tell you the story of how my pie plate met its sad demise. Actually it’s not very much of a story. I used it twice recently to make this recipe. The third time when I went to take photos? I had it sitting on the edge of my counter, barely knocked into it and boom. Cracked into a million little pieces all over my floor. Major sad face.

As my grandma would say, that’s what I get. She always used to yell (everybody loves raymond style) at my grandpa for putting his coffee cup on the edge of the kitchen table. And yet he always left it there, you know, out of principle. It was an endless topic of conversation and actually quite entertaining.

But anyway, the moral of this story? Don’t put your well-loved pie plate on the edge of counters. And ignore the small casserole dish I used in these pictures and just go ahead and use a pie plate. The casserole is what happens when you start whining over your broken pie plate, already have the oven preheated and just want some dessert to console yourself.

Blueberry Lime Coconut Cobbler | cookiemonstercooking.com

And since there’s no bringing back my very favorite pie dish, I suppose it’s time to move on. And discuss much more happy things. Like blueberry lime coconut cobbler. A slightly gussied up version of a traditional blueberry cobbler.

The filling is packed with lots and lots of fresh blueberries (which I can’t stop buying right now fyi) and plenty of lime zest and a little lime juice. And then there’s the topping. My favorite part. With a touch of ground coconut flakes and coconut extract, you get just a hint of coconut flavor – nothing too much for all you coconut haters out there (seriously, we can’t be friends). You’ll also sprinkle the biscuit pieces with a smidge of coarse sugar, for some crunch.

And while it’s delicious all by itself straight out of the oven with a spoon, what you really need to do is this:

Blueberry Lime Coconut Cobbler | cookiemonstercooking.com

Lots of vanilla bean ice cream = total necessity and infinitely more amazing.

And the cure for sadness over your broken dish. Rest in peace poor pie plate. You served me well.

Blueberry Lime Coconut Cobbler

Yield: about 6 to 8 servings

Blueberry Lime Coconut Cobbler

Ingredients

    For the filling:
  • 2 pints fresh blueberries
  • ⅓ cup granulated sugar
  • 1 tablespoon all-purpose flour
  • zest from 1 lime
  • juice from ½ a lime
  • pinch of cinnamon
  • pinch of salt
  • For the topping:
  • 1 ½ cups all-purpose flour
  • 2 tablespoons finely processed unsweetened coconut flakes*
  • ⅓ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • pinch of cinnamon
  • 6 tablespoons cold unsalted butter, cut into chunks
  • 1 cup heavy cream
  • ½ teaspoon vanilla extract
  • ¾ teaspoon coconut extract
  • coarse sugar, for sprinkling
  • For serving:
  • vanilla bean ice cream

Instructions

  1. Preheat the oven to 375 degrees.
  2. To make the filling - add the berries, sugar, flour, zest, lime juice, cinnamon and salt to a medium bowl. Toss until well combined. Transfer the mixture to a 9-inch deep dish pie plate and spread evenly.
  3. To make the topping - whisk together the flour, coconut flakes, sugar, baking powder, salt and cinnamon in a medium bowl. Using your fingers, two knives or a pastry blender, cut the butter into the flour. Continue until the mixture resembles even-sized crumbs. In a small bowl, whisk together the cream, vanilla extract and coconut extract. Add the wet ingredients to the bowl with the dry and stir until the dough just comes together. Do not over mix.
  4. Pinch off chunks of the dough (fairly large pieces) and drop over the blueberry mixture. Sprinkle lightly with the coarse sugar. Set the dish on a baking sheet and bake for about 35 to 40 minutes, until the topping is golden brown. Let stand for about 10 to 15 minutes. Serve topped with ice cream.

Notes

*Add coconut flakes to a food processor and process until finely ground. Measure out the 2 tablespoons. You can also just buy finely shredded / processed coconut, which I’ve also done!

http://cookiemonstercooking.com/2014/07/16/blueberry-lime-coconut-cobbler/

Source:
Heavily adapted from Real Simple.

 

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Grilled Balsamic Chicken with Peach Salsa and Chipotle Bread http://cookiemonstercooking.com/2014/07/14/grilled-balsamic-chicken-peach-salsa-chipotle-bread/ http://cookiemonstercooking.com/2014/07/14/grilled-balsamic-chicken-peach-salsa-chipotle-bread/#comments Mon, 14 Jul 2014 10:00:51 +0000 http://cookiemonstercooking.com/?p=4656 This meal. It makes me just want to cry out with happiness. Shout it from the rooftops. Seriously, it’s one of our new absolute favorite summer dinners that has gone into heavy heavy rotation. Easy, fast and proof that the husband and I make up one lean mean grilling machine … errr team? I prep,…

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Grilled Balsamic Chicken with Peach Salsa and Chipotle Bread | cookiemonstercooking.com

This meal. It makes me just want to cry out with happiness. Shout it from the rooftops.

Seriously, it’s one of our new absolute favorite summer dinners that has gone into heavy heavy rotation. Easy, fast and proof that the husband and I make up one lean mean grilling machine … errr team? I prep, he grills and then we stuff our face with delicious food. Makes me happy.

Added bonus when summery boozy beverages are involved.

Grilled Balsamic Chicken with Peach Salsa and Chipotle Bread | cookiemonstercooking.com

So the hardest part about this recipe is remembering to build in a little time to let the chicken marinate before throwing it on the grill. I usually only let it sit for about 30 to 45 minutes, but feel free to go longer. I just never seem to remember to plan any further ahead despite sending multiple emails to myself. Yes, in addition to writing out post-it notes and having a planner that I swear by, I also email myself reminders. I can be weird.

But let’s get back to the chicken. You’ll throw together a simple marinade with balsamic vinegar and other classic things. Then let the chicken sit and do its thing and get jazzy.

You’ll also quickly mix up a chipotle butter to slather on those thick crusty pieces of bread, which will later get grilled and charred to perfection. Perfection!

And finally, you’ll pull together a simple peach (yay for summer peaches!), mozzarella and avocado salsa. So simple yet so good that you’ll sneak bites with a spoon while waiting for everything else to grill.

Grilled Balsamic Chicken with Peach Salsa and Chipotle Bread | cookiemonstercooking.com

Just try to restrain yourself or you’ll realize that you ate half the bowl before sitting down to eat.

Whoops.

Grilled Balsamic Chicken with Peach Salsa and Chipotle Bread

Yield: 2 to 4 servings

Grilled Balsamic Chicken with Peach Salsa and Chipotle Bread

Ingredients

    For the chicken:
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • ½ teaspoon dried basil
  • ½ teaspoon salt
  • pinch of pepper
  • 2 large boneless skinless chicken breasts
  • For the bread:
  • 3 tablespoons unsalted butter, softened
  • about 1 teaspoon minced chipotle in adobo sauce
  • pinch of salt
  • pinch of pepper
  • 4 thick slices (1-inch) your favorite crusty bread
  • For the salsa:
  • 2 medium peaches, chopped
  • 1 avocado, diced
  • 1 cup mozzarella balls, patted dry and halved or quartered
  • 2 to 4 tablespoons minced red onion (to taste)
  • 1 tablespoon olive oil
  • 1 to 2 tablespoons minced fresh basil
  • ¼ to ½ teaspoon salt

Instructions

  1. To make the chicken - add the olive oil, balsamic vinegar, garlic, basil, salt and pepper to a large ziplock plastic bag. Seal and mix it up to combine. Add in the chicken breasts, seal it back up and sort of massage it to coat. Refrigerate for 30 to 45 minutes.
  2. To make the bread - in a small bowl, add the butter, chipotle, salt and pepper. Mix until combined. Spread a thin layer of the butter on both sides of the bread slices. Set aside.
  3. To make the salsa - add the peaches, avocado, mozzarella, red onion, olive oil, basil and salt to a medium bowl. Toss to combine and set aside.
  4. Light up a grill (charcoal or gas) over medium high heat. When the chicken is done marinating and the grill is heated, place the chicken breasts on the grill and cook until the internal temperature registers 165 degrees and it is browned on the outside. Remove from the grill and allow to rest for about 10 minutes. While the chicken is resting, add the bread slices to the grill. Cook until the bread is golden brown and charred slightly, about 1 ½ to 4 minutes, flipping once halfway through (it will depend on the bread you are using how quickly it chars).
  5. Spoon some of the salsa over the chicken (you can slice it first). Serve with the bread on the side.
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