Teriyaki Turkey Burgers

This recipe was submitted by Amanda31H on July1st

These are a Jennifer Hudson WW recipe pick- and I'm making them tonight!  Love them.
Teriyaki Turkey Burgers
Ingredients

	1 1/4 pound(s) Turkey, ground, 93% lean/7% fat, raw
	1 Tbsp ginger root, fresh, finely chopped
	1 Tbsp minced garlic
	1 tsp sesame oil
	1/4 cup(s) teriyaki sauce
	1/4 cup(s) scallion(s), chopped
	2 Tbsp cilantro, fresh, finely chopped
	1 large egg white(s)
	2 spray(s) cooking spray
	8 medium scallion(s), root ends trimmed
	4 item(s) reduced-calorie hamburger roll(s)

Instructions

• Preheat a grill (or grill pan) to medium-high.
  
• In a large bowl, combine turkey, ginger, garlic, oil, teriyaki sauce, scallions, cilantro and egg white; mix until just combined. Make four burgers, about 3/4-inch-thick each.
  
• Offheat, coat both sides of burgers with cooking spray.
  
• Grill burgers, flipping once, until fully cooked, about 5 to 7 minutes per side. A few minutes before burgers are done, place whole scallions on center of grill and cook, turning once, until bright green and charred, about 2 minutes.
  
• Remove burgers and scallions to a plate; lightly toast rolls on grill. Serve each burger on a roll topped with 2 scallions. Yields 1 burger per serving.

Grilled Pizza

This recipe was submitted by atc282 on July1st


Every week, we have made it a tradition to make homemade pizzas (well, I don't make the dough homemade--I either buy Whole Foods whole wheat ready-made dough or store-bought Naan flatbread). We recently tried to make it more "gourmet" by doing it on the grill! Super easy and quick!
 Easy Grilled Flatread Pizzas
Ingredients:
Olive Oil
Salt & Pepper
1 pkg (of 2), store-bougth Naan flatbread (we used wheat)
Store-bought basil pesto (we used Classico brand)
1-2 cups part-skim ricotta cheese
Any summer veggies of choice: We used yellow squash, zucchini, onion, and eggplant, and red bell pepper
1 cup finely shredded mozerella cheese
Directions:
Heat grill. Brush olive oil over sliced veggies of choice and sprinkle to your liking salt and pepper (for added "kick" add a few dashes of crushed red pepper flakes).  Grill veggies (about 5-7 minutes on each side) until tender and cooked. Remove from grill and chop into smaller, bite size pieces.
In a bowl, mix together 1-2 cups of ricotta with 2-3 tbsp. basil pesto. Mix together thoroughly until a smooth paste.
Heat up Naan flatbreads on grill (about 1-2 min. each side). Remove from grill.
Assemble pizzas. Smear ricotta/pesto base generously on Naan. Scatter various chopped grilled veggies over base. Finish by sprinkling top of pizzas with mozerella cheese. Optional: Place back on grill (lid closed) for about 1 minute (until mozerella is melted). Remove and serve!!
You can easily add grilled meat of choice to these pizzas. I haven't served with any sides as they are filling (each Naan is like a "personal size pizza"). Enjoy!

Portobello Burgers

This recipe was submitted by zsvendsen on July 1st



Here's a recipe for portobello burgers (including link to my blog, but it's just duplicate info)

http://zandyring.wordpress.com/2011/07/01/the-secret-to-portobello-burgers/

You have to start with some good caps. Shriveled caps don’t work for me – they’re tough. I don’t mean fully dried ones, I mean ones that are old enough to shrivel. Skip those and go for some good, fresh, fleshy caps. The shriveled ones work better chopped up.

So get some good caps (one per burger), clean (use a damp paper towel – mushrooms absorb water so running them under the tap will make them bloat), pat dry, and put into a ziplock bag (or a container, whatever suits your fancy – just make sure it seals) with your marinade of choice. Good options include garlic/red wine vinegar, balsamic vinegar, teriaki sauce, even Worcestershire sauce. Choose something that you like.

If you need a recipe try this:
1/4 cup red wine vinegar (I use marsala in a pinch)
a tablespoon or two of crushed garlic
a few tablespoons of Worcestershire sauce (to taste)
a teaspoon of crushed red pepper (to taste, more if you really want some heat)
Mix up in the bag (or bowl – whatever), and then add the caps. Let them sit for 10 minutes on a side, then remove. If they marinate for too long they will get mushy.

Toss on the grill (start with the smooth side on top) and grill on each side for about 4 minutes. Put on a bun. If you’re making cheese burgers, top the portobello with cheese after your first flip and it’ll melt nicely (try Swiss!).  Serve with the regular lettuce, tomato, etc.

Grilled Onion Burgers

This recipe was submitted by AlishaMay on July 1st


I thought I would share a simple Onion Burger recipe, complete with my tips to minimize patty shrinkage :)
Makes 4 quarter pound hamburgers
1lb  90/10 ground beef (higher fat content contributes to shrinkage)
1 packet Beefy Onion Lipton Soup Mix
3-4 shakes from the Worcestershire bottle.
parchment paper or waxed paper
1. Mix ingredients until just incorporated and divide meet into 4 equal parts
2. Lay 4 squares of waxed paper onto a tray
3.  Make hamburger patties that are fairly flat and thin.  As they cook the meat will shrink to a bun size patty.  Lay the patty on the paper for easy transfer to the grill.  Once on the paper make a small indentation in the center of the patty
4. Transfer the patty to the grill using the paper and then peel it off of the top and discard the paper
5. Leave the burgers alone for about 5 minutes (depending on how how your grill is).  Resist the urge to squish them, or move them.  After 5 minutes flip
6. Again, resist the urge to squish the burger - you're just squeezing out the juicyness, not making it cook any quicker.  Allow to finish cooking to your desired doneness .
7. Enjoy!

Vegetarian Stuffed Peppers

It's not Friday, but I made these for dinner tonight and had to share the recipe with you before I forgot it (I don't do well with writing recipes I create down).  I threw these together with leftovers from the fridge, so feel free to adapt it to fit your leftover usage needs. :)

Vegetarian Stuffed Peppers

4 Med bell peppers (peppers that stand on their own are helpful)
2 Cups cooked rice
1 can diced tomatoes with Italian seasoning (or use fresh if you have them)
3/4 c pasta sauce (alternatively you could use broth, soup, cream, etc...)
1 1/4c Italian Cheese Blend, divided
1/4 c panko bread crumbs (or whatever you have on hand)
2 Tbsp Olive Oil
handful of chopped parsley

1. Preheat oven to 350
2. Fill a pan with hot water and place it in the oven with a backing rack over it (this is what you'll use to seam the peppers)
3. Cut the tops off the peppers and clean out the seeds and membranes.  Cut a bit off the bottom if necessary to make them stand up nicely, but be careful not to have hols in the bottom or your filling and juices will come out.
4. Place peppers on the baking rack in the oven and let them steam for about 10 minutes until they feel like they have softened most of the way.
5.  Meanwhile, cook your rice and combine with the tomatoes, pasta sauce and 1 cup cheese.
6.  In a separate bowl,  combine bread crumbs, 1/4 cup cheese, chopped parsley and olive oil.  Stir to combine
7.  Remove peppers, baking rack and pan from the oven.  Spray a small pan with a bit pan spray and put the peppers in, and stuff them with the rice mixture and top with breadcrumbs.
8.  Bake for 30 minutes and enjoy!

Chicken Tortilla Soup

This recipe was submitted by SpinningJess on June 24th

Seems to be a soup theme!  Here's my favorite:  Chicken Tortilla Soup
3-4 boneless chicken breasts
3-4 cans chicken broth (or you can use bullion, whatever is easier)
1 can corn (drained)
1 can white hominy (drained)
1 large can diced tomatoes (do not drain)
2 jalepenos, diced
1 onion, diced
1 bell pepper (I usually use red/yellow/orange to get a good mix of color), diced
1/2 packet taco seasoning
I grill the chicken, usually season it with salt/pepper/garlic powder/onion powder.  Let it cool a bit and then chop into small pieces.  Combine everything else into crock pot and let cook for 6 hours or so.   Serve with tortilla chips/frito's and cheese on top.  Wonderful flavor, freezes well (for those of us having babies soon, it's great for a quick meal to pop in the microwave) and is pretty darn healthy!

Avocado and Black Bean Salsa

This recipe was submitted by atc282 on June 24th

This is perfect as a summertime appetizer, side dish, or a relish for any grilled meat! Super easy and great to serve if you're doing Mexican or are grilling out!!

Avacado & Black Bean Salsa
Ingredients:
1-2 large fresh tomato(es) or 1 can diced tomatoes
1 Can Black Beans
1 large avacado
1/2 Can Corn
1/2 Lime, juiced
1 small red onion (optional)
1 bunch fresh cilantro (optional)
Seasonings: Cumin, Salt & Pepper

Directions:
In a strainer, drain (if using canned) tomatoes, corn, and black beans. Chop and dice (if using fresh) tomatoes, avacados, red onion (optional). Combine all ingredients in bowl, and squeeze on the lime juice. Season to your liking with cumin, s&p. Add chopped cilantro to top before serving (optional).
Served best as an appetizer with blue corn tortilla chips! Another great addition is adding a handful of crumbled queso fresco or feta to the dip right before serving. 

Cheddar Veggie Soup

This recipe was submitted by Heather92708 on June 24th

I am seriously all about minimal preparation- this is a very easy meal to make.  It does make quite a bit, enough for leftovers the next day.

Cheddar Veggie Soup
 Ingredients
3 cups chicken broth
1 package (16 ounces) frozen cauliflower, broccoli and carrot blend
1/2 cup chopped celery
1/2 cup chopped onion
2 cups Cheddar Cheese sauce
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1 cup (4 ounces) shredded cheddar cheese, optional

Directions
In a large saucepan, bring broth, frozen vegetables, celery and onion to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Stir in cheese sauce, salt and Italian seasoning. Cook on low heat until heated through.
Sprinkle with cheese if desired. Yield: 6 servings.

Summer Brie Pasta

This recipe was submitted by 123pcb on June 24th


Warning - NOT the healthiest of dishes, but unreal.

Summer Brie Pasta
I have no measurements for this, as it is all done by practice and taste, but I promise you will fall in love.
One wheel of brie cheese cut into cubed pieces about a quarter size
1 minced sweet vidalia onion - needs to be vidalia season (summer) because you want the onion to have more sweet than bitter.
1 -2 cups of cherry tomatoes, halved
2-3 cloves of minced garlic
1 tsp ground sea salt
TONS of basil. If you are buying it at the store, I use the whole package. If you are cutting it from your garden, it's about 10 large pieces.
Optional - Kalamata Olives
Your choice of great pasta - we find that fusili is the best because the brie melts into the nooks.
Dice the onion and garlic, place in a large bowl. Add the halved tomatoes and cubed brie cheese, add your fresh basil and ground sea salt (If you are using the olives, don't use as much salt). Cover the mixture in olive oil - I usually put enough olive oil to really, really coat everything. Wrap the bowl in saran wrap and let it marinate. I have marinated it anywhere from 30 minutes to 4 hours and it's always delicious.
Cook the pasta, drain, and then place pasta in the bowl with your marinated mix. Mix it together. Make sure to do this right away so the brie melts a little into the mixture. Really stir it to make sure there is brie spread throughout the pasta.
Add salt to taste.

Steak Salad

This recipe was submitted by Amanda21H on June24th

I feel bad for even calling this a "recipe" since it's so simple!  The dressing is really good, and DH will eat this happily for dinner even though it's salad.  I use olive oil on the steaks, and regular salt or grey salt as I don't always have fleur de sel.

Ingredients

• 4 (2-inch-thick) filets mignons, tied (10 ounces each)
• 2 tablespoons vegetable oil
• 2 tablespoons fine fleur de sel
• 2 tablespoons coarsely cracked black peppercorns
• 1/2 cup good olive oil
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/2 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 8 ounces baby arugula
• 1 (4-ounce) chunk good Parmesan cheese

Directions

Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.

Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the fleur de sel and cracked pepper.

Meanwhile, whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper. Set aside.

When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.

Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.

Spinach Corn Enchiladas

This recipe was submitted by Sugarpie27 on June 24th

These Spinach corn enchiladas look kinda hard, but they're not. And they're super delicious! We adapted it from meatlessmondays.com.

Filling:

4 tablespoons butter

1 cup yellow onion, chopped

1 cup yellow bell pepper, chopped

1 7oz can fire-roasted mild green chilis

1 10 oz package creamed spinach

1 ear fresh corn on the cob, kernels cut off 

For the sauce:

¼ cup flour

2 ½ cups veggie or chicken stock

1 cup low fat sour cream

1 cup jack cheese, grated

To complete the dish:

9 x 13 inch baking dish

8 6-inch tortillas

Preheat oven to 350 degrees.

Heat 1 tablespoon of butter in a large sauté pan over medium-high heat and cook onion and bell pepper until tender.

Add the corn and the spinach and season with salt and pepper to taste and sauté for 2-3 minutes. Transfer the veggie mixture to bowl, add mild chilis and mix.

In the same sauté pan, add 3 tablespoon butter over medium-high heat and allow to melt completely. Add flour to melted butter and whisk until the roux isn’t lumpy. Allow the roux to cook for 3-5 minutes, or until sauce has thickened slightly, stirring so it doesn’t burn. Add broth and stir for about 2-3 minutes, or until thick.

Take skillet off heat and add sour cream and ½ cup of the jack cheese. Stir to combine.

Add 1/2 cup of the sauce to the veggie mix.

Spray baking dish with cooking spray. Take one tortilla at a time and coat both sides with the sauce. Scoop approximately 1/4 cup of the veggie mix into each tortilla and roll them up.

Line them fold side down on the baking dish. Pour remaining sauce over prepared enchiladas and sprinkle the remaining jack cheese over the top. Bake for 30 minutes or until bubbly and a little golden.

Quinoa Stuffed Peppers

This recipe was submitted by Kristen61607 on June 24


Quinoa Stuffed Peppers
Ingredients
Adapted from The Kitchen Sink

1/2 cup quinoa, rinsed
1 cup low sodium chicken stock (or vegetable stock to make it veg.)
1 bell pepper, halved and seeded
2 green onions, sliced
1 clove garlic, minced
1/2 cup cannellini beans
1 small shallot, minced
1 tomato, diced
salt
pepper
Aprox. 2 tbsp grated cheese (I used mozzarella)

Directions
Preheat oven to 350. Coat a small baking dish with cooking spray. Split the peppers in half and clean them out; place them in the baking dish. Roast for 20 minutes.
Bring the chicken stock to a boil in a small saucepan. Add quinoa and reduce heat and cook until the broth is absorbed, stirring occasionally. During the last minute or two of cooking, add green onion, shallot and garlic to the quinoa.
In a medium bowl add tomatoes, beans and cooked quinoa. Mix together gently.
Stuff quinoa mixture into par-roasted peppers. Top with grated cheese and bake for about 15 minutes or until cheese is completely melted. Serve hot.

White Chicken Chili

This recipe was submitted by AlishaMay on June 24

This recipe is a favorite of mine and the recipe is often requested.  It's a simple delicious crockpot standby.

White Chicken Chili

1.5 pounds boneless skinless chicken breasts (if I want to make this quickly I'll pick up a roasted chicken from the deli and shred it)
2 (15oz) cans great northern beans (or any white beans you prefer)
1 (15oz) can corn
1 envelope taco seasonings
1 (4.5oz) can chopped green chilies
1 (10.75) can cream of chicken soup
1 (14oz) can chicken broth
1.  Place chicken in the crockpot and top with beans and corn
 2.  In a medium bowl, combine the remaining ingredients and pour over chicken
3.  Cover and cook on low 8-10 hours
4.  Shred chicken and stir the mixture to combine

BBQ Casserole

This recipe was submitted by atc282 on June 18th

his casserole has become a favorite in our house b/c it's super easy to prepare and makes for great leftovers!
BBQ Casserole Recipe

Ingredients:
1 pound ground turkey

1/2 large onion, diced

1/2 green bell pepper, seeded and diced

1/2 (10 oz.) can whole kernel corn, drained

1/4 cup barbeque sauce

1/2 (14.5 oz.) can diced tomatoes, drained

1-1/2 (8.5 oz.) packages corn bread mix

Directions:

1. Preheat the oven to 400 degrees 
2. Crumble the ground turkey into a large skillet over medium-high heat. Cook until evenly browned. Add the onion, bell pepper, corn and tomatoes. Cook and stir until vegetables are tender. Drain excess grease, and stir in the barbeque sauce. Spread the mixture in an even layer in a 9x13 inch baking dish.
3. Prepare the cornbread batter mixes according to package directions. Spread the batter over the top of the turkey mixture.
4. Bake for 20 to 25 minutes in the preheated oven, until the top is golden brown!

Applle Dumplings

This recipe was submitted by jamie217 on June18th

This is a super easy, amazing dessert from the Pioneer Woman

Apple Dumplings

Added on July 12, 2009 in Desserts

Prep Time 10 Minutes Cook Time 40 Minutes

Servings 6

Difficulty Easy

Ingredients

• 2 whole Granny Smith Apples
• 2 cans (8 Oz. Cans) Crescent Rolls
• 2 sticks Butter
• 1-½ cup Sugar
• 1 teaspoon Vanilla
• Cinnamon, To Taste
• 1 can (12 Oz.) Mountain Dew Soda

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Grilled Tuna Rolls

This recipe was submitted by ProwdMommy on June 18th

I made this on Thursday.  It is so easy and taste so good. 
http://www.foodnetwork.com/recipes/ina-garten/grilled-tuna-rolls-recipe/index.html

Ingredients

• Good olive oil
• 1 pound very fresh tuna steak, 1-inch thick
• Kosher salt and freshly ground black pepper
• 1 lime, zest grated
• 3 tablespoons freshly squeezed lime juice (2 limes)
• 1/2 teaspoon wasabi powder
• 1 teaspoon soy sauce
• 5 dashes hot sauce (recommended: Tabasco)
• 1 firm, ripe Hass avocado, medium-diced
• 1/4 red onion, chopped
• 1 tablespoon minced scallion, white and green parts
• 1 tablespoon toasted sesame seeds
• 9 hot dog rolls, grilled or toasted
• 1 bunch baby arugula, washed and spun dry

Directions

Heat a charcoal grill with hot coals. Brush the grill with oil.

Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper. Cook the tuna over the hot coals for about 2 1/2 minutes on each side. Remove to a plate. The tuna should be seared on the outside and raw inside. Allow to cool and cut into cubes.

(If you don't want to heat a grill, you can sear the tuna in a dry saute pan over high heat. Heat the pan for 2 minutes, add the tuna steaks and cook for 1 1/2 to 2 minutes on each side until seared on the outside and still raw inside.)

For the dressing, whisk together 2 tablespoons of olive oil, the lime zest, lime juice, wasabi powder, soy sauce, hot sauce, 2 teaspoons kosher salt, and 1 teaspoon pepper in a small bowl. Toss the avocado in the dressing and then add the tuna, red onion, scallion, and sesame seeds. Line the rolls with arugula leaves, fill with the tuna mixture, and serve.

Big Easy Shrimp

This recipe was submitted by shelley-bean on June 18th

I tried this recipe this week and it was a big hit!  I doubled the recipe, had it over brown rice, and it lasted a dinner for DH and I, and 2 lunches for me!  It's a recipe from South Beach Diet, so no guilt.

The Big Easy Shrimp

Ingredients:

• 2 strips turkey bacon or Canadian bacon
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 1 celery stalk
• 1 clove garlic, minced
• 1 can (16 ounces) chopped tomatoes with juice
• 1 bay leaf
• 1/2 teaspoon ground black pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot-pepper sauce
• 1 pound medium shrimp, peeled and deveined

Directions:

1. Cook the bacon in a large nonstick skillet over medium heat until crisp. Place on a paper towel–lined plate. Crumble when cool. Leave any drippings in the skillet.
2. In the skillet, over medium heat, cook the onion, bell pepper, and celery for 5 minutes, or until tender. Stir in the garlic and cook for 1 minute. Add the tomatoes (with juice), bay leaf, black pepper, Worcestershire sauce, and hot-pepper sauce. Heat to boiling. Reduce the heat to low and simmer for 20 minutes. Add the shrimp and bacon and cook for 5 minutes, or until the shrimp turn pink. Remove and discard the bay leaf before serving.

Coconut Encrusted Salmon with Blueberry Citrus Sauce

This recipe was submitted by Kristen61607 on June 18th

Coconut Encrusted Salmon with Blueberry Citrus Sauce
One of "my" recreations from a restaurant meal! 
Ingredients
For the salmon:
1-2 skinless salmon filets
1/3 cup all purpose flour
1 egg
1-2 tbsp skim milk
1/3 cup plain panko bread crumbs
1/3 (or more) cup sweetened coconut flakes
kosher salt
freshly ground pepper

For the Blueberry Citrus Sauce:
1 hand full of blueberries (about 1/2 cup)
1-2 tsp. freshly squeezed lime juice
1 tbsp. sweetened coconut flakes
1 tsp granulated sugar

Directions
Preheat oven to 425 degrees and spray a baking dish with nonstick olive oil spray. Season both sides of salmon with salt and pepper and set aside. Set up a breading station: on one plate, add flour; in a small bowl, whisk together egg and milk; and on another plate add panko and coconut. Using your fingers, mix panko and coconut together until coconut is evenly distributed amongst panko.

Press salmon into flour until completely coated, then dip into egg mixture, then dredge in panko coconut mixture. Press panko mixture into salmon until well coated on all sides. Place filet(s) in prepared baking dish and sprinkle the top of the filet with any extra panko/coconut that didn't get used. Spray the top of the filet with non-stick olive oil spray and place in oven for about 20 minutes. Check the filet after about 10-15 minutes to make sure the coconut isn't burning. If it is, cover the baking dish loosely with foil.

While salmon is baking, make blueberry citrus sauce. In a small blender (I use the magic bullet blender), add blueberries, coconut, sugar and lime juice and blend until smooth. Taste the sauce after it's blended and add more lime juice or sugar to taste.

Serve the fish hot with blueberry citrus sauce.

Read more: http://lepetitpierogi.blogspot.com/2010/03/coconut-encrusted-salmon-with-blueberry.html#ixzz1PdTbuhVq

Strawberry Bruchetta

This recipe was submitted by 2shihtzus on June 18th

I made this strawberry bruschetta this week and it was SO good.  I did all of the components the night before and then my husband and I each took it for lunch.  I wasn't sure if my husband would like it but he loved it, we both love the heck out of some goat cheese though.  It was so good and it was surprisingly filling so it was a perfect lunch (and it was nice to have something sort of different for lunch) but it could also be a really nice appetizer for a summer party or something.  Here's the link:
http://annies-eats.net/2011/06/13/strawberry-bruschetta/

Strawberry Bruschetta
Printer-Friendly Version

Ingredients:
1 cup strawberries, hulled and diced
1 tbsp. sugar
1 French baguette, sliced on a bias
4 oz. goat cheese
1 tbsp. olive oil
2 tsp. balsamic vinegar
¼ cup minced basil leaves
Freshly ground black pepper

Directions:
Combine the  strawberries and sugar in a small bowl; toss to combine.  Let the berries macerate for about 30 minutes so that they begin to release their juices.  Spread a thin layer of goat cheese on top of each baguette slice.  Top each slice with spoonfuls of the strawberry mixture.  Drizzle lightly with olive oil and balsamic vinegar.  Top each slice with the basil leaves and cracked pepper, to taste.

Salted Brown Butter Crispy Treats

This recipe was posted by AlishaMay on June18th

I made a pan of these today, and I'm certain we'll be making at least one more by the end of this weekend  A new take, on an old favorite from the Smitten Kitchen

Salted Brown Butter Crispy Treats
What’s different about these? Oh, just a bit more (coughdouble) butter which you toast until it’s brown and nutty and help along with some coarse salt, just minor things. But it changes everything.
Makes 16 2-inch squares or 32 1- x 2-inch small bars
4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)
Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.
In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.
Let cool, cut into squares and get ready to make new friends.