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Grilled Peach Dessert On A Himalayan Salt Block

My dad is such a great cook. He really didn’t get started cooking until after I was out of the house. At that time, his job took him away during the week and I guess he didn’t care for eating out. Either way I am grateful because when he comes to visit we LOVE to eat his food. He is kinda funny, because I try and cook for him but the next thing I know he is cooking for me! Anyway, the reason I tell you this, is I have learned a lot of secrets and amazing recipes from my dad. I have yet to have a bad meal that he has prepared.

Last summer he introduced me to the Himalayan Salt Grilling Slab. I purchased mine from Sur La Table and I thought it was the coolest thing. They have been around for quite a while but sometime us midwesterners are the last to know! Himalayan salt is from Pakistan and some consider it healthier than table salts. I personally feel it tastes less “salty” and has a more mineral taste. The grilling slab adds amazing flavor to food without the need for extra seasoning. To begin you need to make sure to heat up your salt slab properly. Heat up the salt slab gradually to a temperature of around 450-500 degrees. You will know it is hot enough when you sprinkle a little bit of water on it and it sizzles. At that point it is perfect for grilling. I love meat and seafood on the salt slab. It is really easy and so flavorful!

You can also grill fruit and I am sharing this yummy grilled peach dessert, one of my favorites. We have our own peach trees and I love using them for this recipe. Make sure to use ripe or almost ripe peaches. The flavor is that much better when the peaches can meld with the salt slab flavors. This recipe is easy and sure to please!

Grilled Peach Dessert on a Himalayan Salt Block

Instructions

Gradually heat salt slab on grill. Salt slab will be ready when water fizzles.
Cut peaches in half and place on salt slab until warmed through.
Remove peaches with tongs and add a scoop of ice cream.
Add a sprig of mint for garnish. Enjoy immediately!

August 14, 2018 by She Bakes The Heat

Recipes

Thai Cucumber Salad

Let’s talk about salads. We love them. We hate them. We really can’t live without them. I know I sometimes just don’t want to eat my veggies but we all know it’s good for us. They are the staples in my life but sometimes I get in a rut and bored and need to “mix things up”. This Thai Cucumber Salad recipe is my best kept secret.

Like many of you, I am growing a garden this summer. I have an over abundance of some of my veggies. Why is it that the one veggie we really want, we can’t seem to grow and then have so many of others we don’t know what to do with so many! This year I have a ton of cucumbers! I did get a few carrots. They weren’t very pretty and so this recipe is perfect for them. They have to be shredded so it makes it easy.

This recipe is one of my long standing favorites. It has an amazing Asian flare without being heavy, complicated or requiring intimidating ingredients. I use my spiralizer for cutting the cucumbers, it can be a little tricky, you have to be patient when spiraling a cucumber. I shred the carrots and chop the nuts (this is still tasty if you need to leave them out because of an allergy) and onions and then mix up this fabulous dressing!

This recipe is light for a hot summer day. It can be eaten alone, with some shrimp or as a side dish. It also stays well in the refrigerator for a few days, so I like to make a double batch and nibble on it throughout the week. If you can’t make larger quantities of a recipe to eat throughout the week then whats the point? It keeps me on the healthy track and that my friend, is smart cooking!

Thai Cucumber Salad

Ingredients

2 cucumbers
2 carrots
3 green onions
1/4 cup peanuts

Dressing

1/3 cup rice vinegar
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes
2 tablespoons sugar
1/2 teaspoon salt

Instructions

Cut cucumbers, carrots and green onion. Chop peanuts and mix all ingredients in a large bowl.
Combine dressing ingredients in a bowl.
Pour the dressing and over the top and toss.

August 3, 2018 by She Bakes The Heat

Recipes

Chocolate Lava Cake

I was inspired from our trip to Italy to make this amazing cake! I know that sounds funny to you but on our recent trip to Italy we hiked a volcano! The volcano we hiked was Stromboli. After a long arduous trip up 3,000 feet of vertical, a six mile hike with lots of sweat, dust and heavy breathing, we finally got to the top! On the climb all I could think of was of was guzzling more water, jumping in the ocean to cool off and molten chocolate cake! Lava pouring over the top with vanilla ice cream! Oh, how refreshed I would be, if I could just take one tasty bite!

Upon our return from our amazing vacation to Italy ( I will expand on another blog post) I had to make it. After that hike I owed it to myself and quite frankly I couldn’t stop thinking about it! Have you ever had edibles on your mind and they wouldn’t go away until you satisfied your cravings? Well if you answered no then I am completely embarrassed, but if you can be obsessed about food than Bon Appetite!

One of my favorite things about either baking or cooking is when I can make something that is simple, delicious & looks like I spent all day in the kitchen! It’s a huge win! A lava cake looks so fancy (the shape, the powdered sugar, the lava) and difficult. I could never figure out how to get the “lava” in the cake but this recipe makes it super easy. You are likely to find the ingredients in most pantries so if you need a quick dessert this is one to grab! Plus your family will think you are a chocolate rock star after eating this cake! I can’t guarantee there aren’t a ton of calories but I’m okay with that. I guess I will have to go back to Italy and hike Stromboli again. I don’t think my family will mind! 🙂

Chocolate Lava Cake

Ingredients

6 oz semi-sweet chocolate
1/2 cup unsalted butter
1/4 cup all purpose flour
1/2 cup powdered sugar
2 large eggs
2 large egg yolks

Instructions

Add butter and chopped chocolate to a microwave safe bowl. Microwave in 10 second increments and stir until smooth and set aside.
Whisk flour, powered sugar and salt together in a small bowl.
Whisk eggs and egg yolks together in a small bowl.
Combine the flour and egg mixtures together in a bowl and stir until there are no lumps. The batter will be thick.
Spoon batter evenly into non-stick sprayed muffin pan.
Bake at 425 for 8-10 minutes.
Cool for 1 minute. Flip the pan on to a baking sheet to remove the cakes.
Serve immediately with your favorite toppings.

July 24, 2018 by She Bakes The Heat

Lifestyle, Recipes

Shredded Beef Brisket Tacos

Don’t you just love Taco Tuesdays? They are simple and a great staple for your family dinner planning. I know one thing, I love eating them but sometimes I need to change things up a bit and try something new. This shredded beef brisket taco recipe is so yummy. I would probably put it at my top five favorite recipes I have shared with my followers. The ingredients are easy simple and most likely you already have all of the ingredients except maybe the liquid smoke that is used. Have you ever cooked with liquid smoke before? It is so good and make the best “cheater” for smoking meats. I do not have my own smoker and I have never smoked anything before but this little liquid gives this recipe big taste while still being easy to prepare. I also think the cilantro, in large quantities, also gives this recipe that extra boost in flavor.

This recipe is great if you double or triple it and use it for a large group. It is a step up from the usual taco but also very simple and not a lot of fuss. I know your family will start requesting this recipe instead of the old one you have been doing for years. Enjoy!

Shredded Beef Brisket Tacos

Ingredients

3 pound beef brisket
1 cup Liquid Smoke
12 ounces Beer
2 Bay Leaves
1/2 teaspoon salt
1/2 teaspoon pepper
20 corn tortillas

Instructions

Combine liquid smoke, beer, bay leaves, salt and pepper in a large resealable bag to make marinade.
Add brisket and refrigerate overnight.
Cook brisket and marinade in a Crock Pot on low for 8 hours.
Take out bay leaves and shred brisket.
Add brisket to tortillas shells and add your favorite toppings, avocado, shredded cheese, cilantro, green onions, avocado, sour cream, salsa and lime wedges.

June 26, 2018 by She Bakes The Heat

Moroccan lamb tagine with fennel and dates

Recipes

Tagine Recipe

I was in Charleston a month ago with my sister and my mom. We were shopping and came across the Le Creuset store and I had to take a peek inside. I’ve had one of their Dutch Ovens for about 5 years and I enjoy using it. I love going to cooking stores but I had never been in a Le Creuset store before. It was fun walking around and seeing all of the fun colors of cookware. I ended up seeing the Tagine and asked the clerk what it was. She said it is an Moroccan way of cooking. A Tagine is used to slowly simmer and using a heavy amount of spices for a variety of meats. I was intrigued and then decided I had to buy two! One for me to try and one for my dad for Father’s Day.

The tagine recipe that I am sharing today is from Le Creuset. The only thing I switched out was the olive oil for avocado oil because it’s what I’ve been using the last few months, you can find out about some health benefits on my blog post here. I don’t have a lot of experience cooking with lamb but it turned out great and I can’t even describe the wonderful smell the spices from this tagine recipe filled my house with, yum!

Moroccan lamb tagine with fennel and dates

Ingredients

2 tablespoons avocado oil
1 red onion thinly sliced
1 fennel bulb trimmed, thinly sliced
2 garlic cloves thinly sliced
1 1/2 pounds lamb fillet cut into thick pieces
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground cilantro (coriander)
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup pitted chopped dates
1 1/2 cups water
fresh cilantro for garnish

Instructions

Heat one tablespoon of oil in the tagine base on a medium setting. Fry the onion, fennel and garlic until all are just beginning to brown. Transfer to plate.
Add the remaining oil and fry the pieces of lamb until they are evenly browned.
Add all the spices (ginger, cumin, cilantro, cayenne pepper and salt) to meat and stir well, continue to cook for one minute.
Return the onion, fennel and garlic to the Tagine. Add the dates and 3/4 cup of water. Stir well.
Cover and cook very gently, stirring occasionally for 3 - 3 1/2 hours. The spices will thicken the liquid as the dish cooks, so check after 1 1/2 hours and add the remaining water little by little.

June 15, 2018 by She Bakes The Heat

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