Popsicle of the Week: Katie Lee's Honey-Cherry Yogurt Popsicles

I've really been enjoying Katie Lee's newest book, The Comfort Table: Recipes for Everyday Occasions. Katie's book is organized by menus: Sunday Supper; Retro Cocktail Party; Spa Lunch; Garden Party; and Summer Barbecue to name just a few. These delicious Honey-Cherry Yogurt Popsicles came from the Summer Barbecue Chapter and are as simple as simple gets.


Honey-Cherry Yogurt Popsicles
Adapted from Recipes for Everyday Occasions The Comfort Table
Prep Time: 5 minutes
Inactive Prep Time: at least 4 hours to freeze
1 cup plain greek-style yogurt
1/2 cup honey
1/2 cup coarsely chopped pitted cherries (thawed, if frozen)

Mix the yogurt and honey until combined. Stir in the cherries. Divide among 6 ice-pop molds. Freeze at least 4 hours, until completely solid.


Notes/Results: I loved these popsicles, the kids did not. There is just something about chunks of fruit that seem to throw the kids off. Either way, I ate them all;-) I loved the use of cherries in this recipe but you could really use any kind of fruit.

WARNING: RANT IN PROGRESS!!

In other popsicle news: I divorced my Zoku Quick Pop Maker. The only time I plan on using it is for straight up fruit juice popsicles. I mentioned having problems with my Zoku a couple months ago and the folks at Zoku were kind enough to leave me a comment with some advice. At that time I was trying to use the Zoku for popsicles containing cream and half and half. The folks at Zoku informed me that the cream and half and half had too much fat content and would result in a "soft pull". "Soft pull" means that just the popsicle stick comes out leaving the popsicle in the mold. After quite a few failed attempts I was pretty frustrated. Then the folks at Zoku told me that I could use yogurt with good results. Well, I'm very sad (and quite angry to be honest) to tell you that you cannot use yogurt in the Zoku. I recently had another round of "soft pull" when using the "zoku recommended" yogurt while making this recipe for Honey-Cherry Yogurt Popsicles.

In case anyone from Zoku is reading, this little note is for you:

Greek yogurt ($2.99), Organic honey from Farmer's Market ($8), Bag of Organic Frozen Cherries ($4.49), time and frustration (priceless).

My note to all of you: Don't be seduced by the Zoku! Save yourself the $50 and just buy some old-fashioned molds like these (Kmart $2.99):

Sometimes it's just better to stick with the old-fashioned stuff that you know works!

This is my submission for the fabulous new event called Two For Tuesdays, co-hosted by my friend girlichef.

NOTE: My daughter is going back to school tomorrow. I can hardly believe that summer break is over with! I am going to close out the Popsicle of the Week feature next week with two yummy popsicle recipes!!

Restaurant Review: Holly Hill Inn

Holly Hill Inn
426 North Winter Street
Midway, Kentucky 40347
859-846-4732

Holly Hill Inn is a charming restaurant in the middle of Bluegrass Horse Country. The old inn was built circa 1845 and is set in the most romantic countryside with with lots of low-hanging trees and beautiful gardens. The owners, Chris and Ouita Michel purchased the inn back in 2001. Holly Hill Inn has been a Kentucky treasure since it's opening. Chef Ouita has been featured in Southern Living Magazine and just this year she was up for a James Beard Award in the category of Best Chef Southeast. Her husband, Chris, has garnered the Wine Spectator Award of Excellence every year since 2002. The New York Times called Holly Hill Inn "a gem of a restaurant".

I had the opportunity to meet Chef Ouita a couple years ago during a cooking class at Williams-Sonoma. She prepared an exquisite meal for us in which everything was prepared to perfection. It was as if everything she touched turned to gold. When she told us about her restaurant, Holly Hill Inn, I knew right away that I wanted to go. For almost five years I have been wanting to go to Holly Hill Inn and I finally got around to it earlier today. I took my daughter to Sunday Brunch at Holly Hill Inn to celebrate her upcoming year as a 4th grader. We were happy to leave the boys at home!

Sunday Brunch is from 11-2 every Sunday. Full bar and wine list is available after 1pm. A three-course brunch for adults is $16 and children under 10 are between $6-8. Appetizers are available at an extra cost.

There is seating both outside and inside.

Menu options for brunch include: Eggs Benedict; Eggs Sardou; Greek Omelette; Lisa's Famous Shrimp and Grits; and Trout Meuniere and a few others.

We did not have a reservation, so we were lucky to get a seat inside. I think next time I would prefer to sit outdoors.

Each table receives a basket with the cutest little mini biscuits, about the size of a half dollar, and mini cornbread muffins. I think those little mini biscuits were the best I've ever had. They were super fluffy and light. I would have loved to take some of them home. My daughter and I gobbled them up happily.

For my first course, I chose the Chilled Watermelon Soup. I've never had a cold fruit soup before and was anxious to try it. I expected to love it, but wasn't a big fan. I think the soup had some wine mixed in, but there was something in the finish that reminded me of vinegar. It was really throwing me off.

For my entree, I ordered Lisa's Famous Shrimp and Grits, sautéed shrimp in Crystal-and-butter pan sauce with Weisenberger cheese grits. The entree also came with a side of green beans. I have been craving shrimp something fierce and was so happy to have such a wonderful plate of shrimp and grits. The cheese grits were creamy and thick, the shrimp were flavorful with just the right amount of heat and the Crystal and butter pan sauce was to die for!

For dessert, I ordered the Lemon Basil Pound Cake with Whipped Cream and Blackberries. There was quite a bit of basil in the pound cake. I noticed that there were little holes in the cake where maybe a basil simple syrup had been poured on top of the pound cake. I love basil, but I'm gonna have to say that it was a little overpowering.

I much preferred my daughter's dessert, Peach Sorbet. Not only was it a gorgeous color, but it was light and refreshing with little teensy weensy pieces of peaches. Had it been available on the adult menu I probably would've have ordered it in place of my dessert.

All in all, I would give Holly Hill Inn mixed reviews. I loved the gorgeous setting and the staff really goes out of there way to make sure you're taken care of. My daughter loved her entree, buttered orzo with a side of green beans (not pictured). I loved the mini biscuits as well as my Shrimp and Grits. However, my soup and dessert were a little lackluster. I was hoping to walk away 100% wowed with Holly Hill Inn, but I'm sad to say that isn't the case. I much prefer Chris and Ouita Michel's other establishment Wallace Station (recently on the Food Network's Diners, Drive-In's and Dives). See my review for Wallace Station HERE.

What about you? Have you ever really wanted to love a place and left a little underwhelmed?

And, if you happen to be local and have dined at Holly Hill Inn I would love to hear about your dining experience. I believe every place deserves a second chance!

A Katie Lee Spa Day with Dessert!!

Katie Lee's second cookbook, The Comfort Table: Recipes for Everday Occasions combines two of my biggest loves: cooking and bath and body products. You all know how much I love cooking, but I also love bath and body products. Creams, lotions, bars of soap, scrubs, face masks, bath bombs, massage bars, you name it....I want it! That's why I was so happy and thrilled when I borrowed Katie's newest book from the library and found the chapter entitled Spa Menu. Spa recipes at home? Count me in!

Katie's Spa Menu consists of a Honey Oatmeal Facial; Strawberry Hand and Foot Scrub; Cucumber Cooling Mask; Rose Petal Steam; Oatmeal, Almond, and Avocado Body Scrub; and a Shiny Hair Rinse. Each treatment requires only a few ingredients and is simple enough that anyone can and should do it. The kids and I chose four treatments and had a very fun Spa Day at Home!

First up and probably the most effective is Katie's Shiny Hair Rinse. The Shiny Hair Rinse is 1/2 cup Apple Cider Vinegar to 1 quart water. To make a smaller amount, use one tablespoon Apple Cider Vinegar to 1 cup water. The Shiny Hair Rinse is poured onto your hair after you've shampooed. You can leave it on or rinse it out. Either way this is a fabulous hair treatment. I am a firm believer of all hair products/treatments that contain vinegar. When I worked at Lush Handmade Cosmetics, we always had the best results with the hair products that contained vinegar. Why? Lots of reasons. One of the most important reasons being that vinegar closes your hair cuticles which results in smooth, soft and shiny hair. Also, the acetic acid in vinegar removes product build up and strengthens the hair shaft. Vinegar also restores your hair's PH balance, kills bacteria, and soothes itchy scalps. Of all the treatments we tried today, this one was the most effective and costs just pennies to make. I highly recommend it, especially if you have dry, thick, coarse, or curly hair.

I love a great face mask and was really excited to try Katie's Honey-Oatmeal Facial. Katie's facial is a combination of 1/4 cup oatmeal (rolled oats work best), 1 tablespoon honey, and 3 tablespoons of yogurt. The oatmeal is ground in the blender and then mixed into the honey and yogurt. Smooth the mask over your face and neck and leave on 10-15 minutes for best results. I could write a whole page about why this mask is so good for your skin. Basically this simple mask manages to be anti-aging, hydrating, deep cleansing, moisturizing, and soothing. Honey is one of the very best things for your skin. It is a natural humectant, meaning that it attracts and retains moisture without making the skin oily. It also reduces swelling and lightens your skin (great for those puffy eyes and dark circles). Honey aids in tissue healing and is a popular ingredient in anti-aging products. The oatmeal heals minor irritations, restores moisture, cleanses deeply, and provides gentle exfoliation. Then the yogurt steps in and soothes your skin, knocking out any redness while providing gentle moisture.

The third treatment, and probably the most fun for the kids, was this Strawberry Hand and Foot Scrub. All you need is 1 cup of strawberries, 1/4 cup coarse sea salt, and 1/4 cup shower gel. I chose a shower gel with a similar strawberry color, but any shower gel would work here. Stem the strawberries and add them to the blender along with the sea salt and the shower gel. Massage into hands and feet. Let sit for 10-15 minutes. Rinse and pat dry. Follow with moisturizer.

Did you know that strawberries were used by the Romans to heal cuts, wounds, and sunburn? They are also packed with Alpha-Hydroxy Acid, AHA, to help slough off dead skin cells and reveal new and fresh skin.

The last treatment we made was Katie's Oatmeal, Almond, and Avocado Body Scrub. One-half cup almonds, 1 cup oatmeal (rolled oats are best), 1 ripe avocado (pitted, peeled, and diced), and 1/4 cup plain yogurt. Combine all ingredients in a blender or food processor. Rub mixture all over body. Rinse thoroughly and pat dry. Follow with body lotion. This body scrub was green and fun! The almonds and oatmeal provide excellent exfoliation while the avocado and oil from the almonds add moisture back to your skin. Exfoliation without getting dried out! My daughter and I really enjoyed this one.

Notes/Results: I am not a doctor or skin specialist in any way. Any information shared here comes from what I learned while working for Lush Handmade Cosmetics. I highly recommend making any bath and body products at home. It is a fun and rewarding experience. We were able to make all four treatments for no more than ten dollars and had a very fun time doing so. With exception to the Shiny Hair Rinse, we had lots of leftovers which I covered and placed in the refrigerator. The treatments may discolor slightly, but are still good for at least a week. We thoroughly enjoyed all the treatments, but the Shiny Hair Rinse was the one that showed the best results. The Strawberry Hand and Foot Scrub was probably our second favorite and really did a great job polishing up our toes so they can look good in those summer sandals. All in all, they were all great! It was a very fun way to stay inside and beat the heat!

To cap off our Spa Day at Home I made Mark Bittman's Strawberry Fools, found on the NY Times website HERE. Strawberries, cream, sugar and a splash of vanilla and you have the perfect summery light dessert that everyone will love. A perfect way to stay inside and BEAT THE HEAT, this week's theme over at I Heart Cooking Clubs.

They went so fast it was hard to get a good picture of them!

My three year old son was completely thrilled with them. He kept saying "Mama, I want more of that fluffy stuff."

The look of complete satisfaction is written all over his sweet little face!

Screen Doors and Sweet Tea: Blue Cheese Pecan Bread

I've been stalking the cookbook section of the local library lately. And when I say stalking, I really mean it. Sometimes I wonder what the folks up there think of me as I stumble up to the counter carrying as many cookbooks as possible. Yesterday I managed to carry fifteen books in my hands. It was nearly impossible, but oh so worth it. If I could only get my hands on the librarian's push cart they would really be in trouble!

Anyway, you can't beat the library when it comes to taking home loads and loads of cookbooks.....for free! It really gets my adrenaline flowing...can ya tell? Enough about all that. One of the cookbooks that I smuggled is called Screen Doors and Sweet Tea by Martha Hall Foose. I liked it so much that I renewed it again just yesterday.

Martha is the executive chef at Viking Cooking School and teaches thousands of home cooks every year. Martha is from the Mississippi Delta and her recipes feature Southern cooking, but with a contemporary flair. For example, Martha enhances her Sweet Potato Soup with coconut milk and curry powder. Her Blackberry Limeade gets a lift from cardamom. Martha reinvents Southern Sweet Tea by turning it into a pie ----yes, Sweet Tea Pie! I'd love to have a slice of that! In addition, each recipe is laced with stories, both humorous and touching. It really is a fabulous cookbook.

From the Hot From The Oven Chapter, I made Martha's Blue Cheese Pecan Bread. I had some blue cheese to use up and this sounded like a unique and fun recipe to try.

Blue Cheese Pecan Bread
Adapted from Screen Doors and Sweet Tea
Makes one 8-inch Round Loaf
Martha Says-
"Whether serving this at your next gathering or presenting it as a gift, you will enjoy the ease in preparing this plump, savory round. I love this bread sliced thin and toasted, served with a glass of white wine. Ring the doorbell with your elbow and present the hostess with a bottle of wine and this bread, and you will most likely be invited back."
4 cups unbleached all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, cut in 1/2 inch pieces, chilled
2 ounces blue cheese, crumbled (1/2 cup)
1/4 cup chopped pecans
1-1/2 cups plus 1 tablespoon buttermilk
1 large egg, beaten
Freshly ground black pepper

Preheat the oven to 400F. In a large bowl, sift together the flour, sugar, baking soda, baking powder, and salt. Cut in the butter until the mixture looks like oatmeal. Add the cheese and nuts, and toss to distribute in the flour. Make a well in the center and add 1-1/2 cups of the buttermilk and the egg. Stir with a sturdy spoon until you have a shaggy dough.

Tip the dough out onto a lightly floured work surface and knead gently to bring together. Form into a slightly flattened 6 inch round. Place on a parchment-lined baking sheet. Brush with the remaining 1 tablespoon buttermilk and sprinkle with pepper. With a serrated knife, cut a shallow X in the top of the loaf.

Bake for 10 minutes. Reduce the oven temperature to 375F and bake for 35 minutes, or until the loaf is deep golden brown and sounds hollow when thumped on the bottom. Cool on a wire rack.


Results/Notes: I love that this is such a unique quick bread, one that I've never heard of or tried before. It was quick and easy to put together and resembles the consistency of a biscuit, which is really nice. The pecans sprinkled throughout the bread are crunchy and the blue cheese melts into the bread giving it just a hint of blue cheese flavor. I'm really enjoying this bread plain or with a little bit of butter. Martha recommends serving it with white wine and/or sliced Granny Smith apples and red grapes. I would make this again to serve at a party alongside a cheeseboard or fruit platter. With the black pepper sprinkled on top it is a very pretty loaf of bread.

Other bookmarked recipes include:
Blackberry Limeade
Comeback Sauce
Pimento Cheese
Apron String Biscuits with Tomato Gravy
Delta Cream Doughnuts
Biloxi Banana Bread
Polka Dot Shortbread
Brown Sugar Angel Food Cake
Sweet Tea Pie
Darkness on the Delta
Ponchatoula Strawberry Cupcakes
Swimming Pool Orange Sherbet
and......Buttermilk Peach Ice Cream

If only I could eat them all!

Recipe #54 - Stirring the Pot: Salmon "Slashed and Stuffed" with Basil Butter

I took a big break cooking from Tyler's Stirring the Pot, but now I'm back in the kitchen with Tyler and I'm loving it! My goal is to crank out several of Tyler's summer-inspired recipes that highlight fresh and seasonal produce while it is still available. This Salmon "Slashed and Stuffed" with Basil Butter is the perfect recipe to utilize seasonal produce: lots of garden fresh basil, cherry tomatoes, zucchini, onion, fennel and red bell pepper. I was lucky enough to find all these ingredients at the Farmer's Market. This recipe is gorgeous when plated and really flavorful and delicious. It really exceeded my expectations!

Salmon "Slashed and Stuffed With Basil Butter (recipe also found HERE on Food Network)
Ratatouille:
Extra-virgin olive oil
3 garlic cloves, peeled and minced
pinch crushed red pepper
4 sprigs fresh thyme
1 red sweet bell pepper, thinly sliced
1 large fennel bulb, thinly sliced
1 zucchini, thinly sliced into rounds
1 medium onion, sliced
2 cups cherry tomatoes
Kosher salt and freshly ground black pepper
Herbed Bread Crumbs:
2 cups panko
1 bunch fresh basil sprigs (about 16 sprigs), leaves only
1/2 bunch fresh Italian flat-leat parsley (8 sprigs), leaves only
Salmon:
1 bunch fresh basil sprigs (16 sprigs), leaves only
2 sticks unsalted butter, room temperature
1 whole side of salmon, cleaned and scaled (about 2 pounds total)

For the Ratatouille, place a large pan over medium heat and add a 3-count of oil (about 3 tablespoons). Add garlic, crushed red pepper, thyme, and the vegetables, gently squeezing the tomatoes as you add them. Season with salt and pepper. Saute for 5-7 minutes until vegetables wilt. Pour vegetables onto a sheet tray and set aside.

For the Herbed Bread Crumbs, in a food processor combine panko, basil, and parsley. Pulse until the crumbs are green. Set aside.

To make the Basil Butter, roughly chop the basil. In a food processor combine basil and butter. Pulse until fully combined and creamy. (Note: Tyler's basil butter appears green but does in fact turn green until the salmon is removed from the oven and served).

Preheat oven to 400F. Using a chef's knife, make slits on the skin side of the fish. Paint the skin side of the fish with the Basil Butter. Carefully place the fish, skin side up, on top of the sheet tray covered with Ratatouille. Bake about 15 minutes, until top is golden and bubbly. Top the fish with Herbed Bread Crumbs and switch on the broiler. Broil for 5 minutes, until golden and crispy.

Notes/Results: A whole side of salmon was not available so I opted to use 4 salmon fillets. I made the whole batch of Ratatouille, which was phenomenal. I quartered the recipe for the Herbed Bread Crumbs and halved the recipe for the Basil Butter. These adaptions worked out well and everyone REALLY enjoyed this dish. I was expecting it to be good, but it was sensational. The salmon was tender, buttery and delicious and the Ratatouille was out of this world delicious. The farm fresh flavor of the vegetables and fresh really stood out. This would be a wonderful meal to entertain with and serve to company this summer.

I am submitting this to my friend girlichef who is a co-host of the wonderful new foodie event, Two for Tuesdays.

Bobby Flay's Crunchburger

I've always liked things that were different or unique. Growing up, everyone used to tease me because I always liked the boys with red hair. I think I dated every redhead in high school. They just stood out to me. Over a period of time, everyone started referring to me as "carrot girl". I ended up marrying someone with hair dark enough to be labeled as black, but somehow we managed to have the cutest little redhead of our own! When my son was born with red hair I was more than tickled.

Food Network first premiered when I was in high school, at the very height of my craze with red hair. I was smitten with Bobby Flay from the beginning. To say that I thought he was cute would be an understatement.

I got the chance to meet Bobby last fall during a food show in Lexington. He was so charismatic and carried himself so well. When he opened up the floor for questions I had to play along. Shy as I am, I walked to the mic. I wasn't going to miss out on this opportunity. While standing in line, I pondered over what to say. The only thing that kept coming into my mind was how gorgeous he was. When it was my turn to speak I opened up my mouth and told him that I had been a fan since the 90's. Then I preceded to tell him just how gorgeous he is. All the ladies in the audience chuckled and Bobby handed me this Caramel Apple Shortcake with Apple Cider Reduction.

Meeting Bobby was such a fun experience and I'm so happy that I "grabbed the bull by the horns" and spoke to him. I vowed then and there to start making some of Bobby's recipes, but as always I've gotten sidetracked...until now.

Presenting Bobby Flay's Crunchburger...........................

The Crunchburger is Bobby's signature burger. I can see why. The burger is topped with a potato chips and a horseradish mustard mayo (Bobby must know I love mustard)!

Making the Crunchburger is as simple as whipping up a quick mustard sauce and frying up some burgers. I really loved the addition of the crunchy chips topping the burger and I especially loved the zippy tang of the Horseradish Mustard Mayo. The Crunchburger is my submission to this months Blogger Burger Club Challenge over at my friend Reeni's blog, Cinnamon Spice & Everything Nice. I'm going to give it a 3.5 rating (out of a possible 4). It was definitely a terrific, messy, and delicious burger! You can find the recipe for Bobby's Crunchburger online HERE at the Food Network website.

I'm also submitting the Crunchburger to my pal Deb @ Kahakai Kitchen for her weekly Souper Sundays roundup of soups, salad and sammies.

NOTE: Me and my Zoku Quick Pop Maker have recently gotten a divorce. This week's popsicle is trapped in the Zoku chambers, which is why I'm bringing you the Crunchburger in place of Popsicle of the Week. Popsicle of the Week will be back next Monday.

No Cook Meal: Carmine's Cold Italian Heroes and Spiced Melon Balls

Ever get one of those cravings that just won't go away and you have to satisfy it? Last week I was craving a Cold Italian Hero in the worse way and I simply had to have it. At the store I planned on just buying enough to make one or two sandwiches. Then it hit me....why not buy more fixings? It's the perfect no cook meal! These heroes were so tasty that we had no trouble eating them throughout the week. They were a delicious way to stay cool in the awful heat we were having.

Cold Italian Heroes
Adapted from Carmine's Family-Style Cookbook
Serves 4 very hungry people (could easily serve 8)
4 Crispy Hero Rolls, 6-8 inches long
1/2 cup olive oil
1/4 cup red wine vinegar
2 teaspoons dried oregano
salt and freshly ground black pepper
20 slices genoa salami
12 thin slices prosciutto
24 slices mortadella
16 slices provolone
2 large roasted red peppers, halved
4 cups finely shredded iceberg lettuce
12-16 large slices ripe tomato (about 4 tomatoes)
Slice the rolls in half lengthwise, without cutting all the way through. Press them open with your hands.

In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper to taste.

Spoon the vinaigrette over both halves of each roll.

To assemble each sandwich, layer 5 slices of salami, 3 slices of prosciutto, 6 slices of mortadella, and 4 slices of provolone on one side of the roll. Top with half a roasted pepper, 1 cup of shredded lettuce, and 3-4 slices of tomato. Season the tomatoes with salt and pepper to taste. Fold the other side of the roll over the sandwich ingredients and press to close. Cut sandwich in half and serve.

Notes/Results: This is one serious and delicious sandwich and it certainly satisfied my craving! One half of the sandwich is plenty to satisfy even a hearty appetite. The first time around I followed the recipe and drizzled the dressing directly on the bread. I'm gonna have to say that isn't my favorite method. Not only did it make the bread soggy, but you couldn't really taste the dressing that way. I prefer drizzling the dressing directly on top instead. I definitely recommend this for a great, flavorful, hearty no cook meal!

I am submitting my Cold Italian Heroes to Deb @ Kahakai Kitchen for her weekly Souper Sundays roundup.
As a side dish to our Cold Italian Heroes I also served Mark Bittman's Spiced Melon Balls. Round and juicy pieces of cantaloupe tossed with lime juice and a sprinkling of salt, cayenne pepper and cilantro. A perfectly refreshing side dish with just a touch of heat!

Mark Bittman's Spiced Melon Balls for Raw Foods Week @ I Heart Cooking Clubs!