Some of the best recipes come from throwing a few ingredients together in the kitchen. How many times have you enjoyed something that has been passed down through the family and you don’t even need to look at the recipe at all? Once you’ve had this, these will become an easy summertime staple in your household as well.

The recipe has been going through my cooking board like wildfire and for good reason. It is quick, simple, and very tasty. The recipe is basically 1:1 and calls for ingredients that most have in their pantry. I loved how juicy the chicken stayed and the use of grilled pineapple. I don’t think I’ve ever made a grilled chicken sandwich. If I grill chicken is goes alongside some veggies, buns or beef and pork for some reason, but not anymore! My husband has told me to put this in a regular rotation for the rest of the summer. The chicken is great simply topped with the cheese and pineapple, but I really enjoyed a small amount of mayonnaise on the bun as well.

Serves 2

Hawaiian Chicken Sandwiches

Ingredients

• 1 large boneless, skinless chicken breast
• 1 small can of pineapple rings, 4 slices
• 1 Tbsp soy sauce
• 1 Tbsp brown sugar
• 1 Tbsp Dijon mustard
• 2 hamburger buns or Kaiser rolls
• 2 slices of provolone cheese

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Pound out the chicken breast and cut into two pieces.  Combine the juice from the pineapple can, soy sauce, brown sugar, and mustard. Marinate the chicken for 4 hours or overnight in the juice mixture. I preferred the overnight marinade best. Grill the chicken for 15 minutes, flipping once halfway through. Add the cheese to the chicken when there is 3 minutes remaining. While the chicken is grilling, add the pineapple rings halfway through, turning once. Serve on the buns with two pineapple rings each.

Source: So Tasty, So Yummy

Over the years I’ve seen many chefs use zucchini blossoms and it has sparked my interest. The problem is, they are somewhat difficult to find. You aren’t going to find any in most chain grocery stores and there is usually a limited window when you can find them in specialty stores and farmer’s markets. So this year, I finally planted some zucchini. I’ve never grown zucchini and I prayed they would take. I planted two plants and they are huge after only a month. There are so many blossoms every morning and the fruit that is being produced will keep me busy the next few weeks. After reading what I needed to do with the blossoms and making sure I didn’t hurt future production I went to town picking the flowers. I was so excited to finally get them stuffed with cheese and fried!

So, if you grow your own, what you need to do is pick the flowers from the very thin stalks, those are the males and wont produce fruit. Pick them early in the morning when they are fully opened. Rinse them off and blot with a paper towel and you are ready to get in the kitchen! Remove the stamen carefully, without tearing the flower.

These make delightful bites. There is just something that screams fresh when you have good cheese, a delicate and edible flower, and a light batter. It honestly took my husband a few bites to forget he was eating a flower. My two-year old daughter thought it was exciting to be cooking with flowers. We had them one afternoon sitting around our kitchen, but if the timing is right these will definitely impress your guests! I think next on the zucchini blossom agenda is to try baking them. I made a few blossoms filled with goat cheese, some with mozzarella, and then some with a mozzarella and basil blend and all were delicious!

Fried Zucchini Blossoms

Ingredients

• 1 cup cake flour
• 1 tablespoon baking powder
• Kosher salt
• 1/2 cup club soda
• 1/2 cup goat cheese or mozzarella
• 4 zucchini blossoms
• oil for frying (Peanut is recommended, but we used Canola)
• 1/2 Tbsp basil or any fresh or dried herbs that you like

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Heat the oil to 375 degrees F.

Whisk together the cake flour, baking powder, pinch salt, and club soda.

Spoon the goat cheese, and any herbs you added, into a piping bag and cut a hole in the bag. Gently fill each zucchini blossom with goat cheese.

Dip each blossom into the batter and then carefully place into the hot oil. Cook until lightly puffed and golden. Remove the blossoms from the oil and drain on a paper towel. Season with salt immediately.

Source: adapted from Anne Burrell

Today is National Ice Cream day so show your pride and either whip up a batch from some of the recipes below or make sure you grab a cone somewhere. Enjoy the wonderful treat that is ice cream!

A classic Chocolate Ice Cream

A twist on a classic, Strawberry Ice Cream with Brown Sugar

An in season treat, Raspberry Chip Ice Cream

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My go-to ice cream flavor, Mint Chocolate Chip

My new favorite home-made flavor, S’more Ice Cream

Or some of these other great frozen treats!

I’m on a S’mores kick, if you couldn’t tell. For me it just screams of summer. Ice cream screams summer too and since July is National Ice Cream month, I figured I’d share one of the most delicious ice cream recipes I’ve ever made. Sunday, July 15th, is National Ice Cream day so you have time to make this and give thanks on this special day that means so much to me 🙂

There are shortcuts you can make with this recipe, using lesser quality chocolates or not doing the mix of 60% and 70%, but I strongly suggest using the chocolates listed if you can. If you can’t find them, they are essentially bittersweet chocolate. It will yield a deeper, richer flavor. If you can’t, it will still taste good, I promise! Obviously, the more home-made ingredients you use the better it will taste as well, but if you aren’t up for it go ahead for the store-bought. Don’t deny yourself this decadent treat!

While I haven’t met an ice cream flavor I didn’t love and anytime I order out I always get Mint Chocolate Chip, this is my at-home favorite recipe. Even my husband, who loves ice cream but doesn’t like a lot of “stuff” in his ice cream loves this.

S’more Ice Cream

Ingredients

• 1 qt half and half (or 2 cups heavy cream and 2 cups whole milk)
• 4 oz unsweetened good cocoa powder, about 1 cup
• 1 vanilla bean ( or 1 tsp vanilla extract)
• 2 oz 70% chocolate, chopped finely
• 4 oz 60% chocolate, chopped finely
• 8 egg yolks
• 6 oz sugar, about 1 cup

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To add into ice cream after churning:

• 1 cup graham crackers, chopped
• 4 oz milk chocolate, chopped
• 1 cup small marshmallows

Add the cocoa powder to a large, heavy sauce pot that is at least 3 quarts. Slowly add in enough half and half to make a paste. It will be clumpy and a bit difficult to mix altogether at first, but be patient, it will get there. Slowly, pour the rest of the half and half in and mix well with a whisk.

Slice the vanilla bean lengthwise and scraps the seeds out. Add the seeds and the bean to the chocolate mixture. Heat over medium-high heat until the mixture is scalding.

Take the pot off of the heat and remove the vanilla bean. Stir in the 60% and 70% chocolate. Stir until it is completely mixed. Make sure you mix well, otherwise your chocolate will be gritty. Set aside.

Whip the egg yolks and sugar until light and fluffy. While whipping fast, or on high-speed, slowly pour in the chocolate mixture, tempering the eggs.

Return the mixture back to your pot and heat on low-medium heat, stirring constantly. The mixture will thicken and should coat the back of a spoon. This takes about 5 minutes. Do not cook over 8 minutes and do not cook on a higher heat or you eggs will cook!

Pour the batter into a bowl and cover. Allow to cool in the refrigerator overnight.

The mixture should be very thick once cooled, almost like a custard. Process in your ice cream maker according to the manufacturer’s instructions. While the ice cream is churning, melt the marshmallows in the microwave for about 15 seconds. This is the easiest and least messy way to melt them!

When the ice cream is finished churning, pour half of it into a large bowl that you plan on storing your ice cream. Add half of the graham crackers, milk chocolate, and marshmallow and fold into the ice cream. Pour the rest of the ice cream into the large container and pour the rest of the graham cracker, milk chocolate, and marshmallow in. Fold these extras in as before.

Let the ice cream freeze for a few hours before enjoying.

Source: adapted from Chasing Delicious