summer Archives - Page 2 of 3

Drink & Dish: Orange Creamsicle Cookies

July 14, 2013 · by Ari ·

When I was a little girl, my brother’s mom (yeah, my family is hard to explain…she’s not my mom, or my step mom…) always kept the creamsicle ice cream in the house. You know, the swirl between the orange sorbet, and vanilla ice cream? The one that is 100x superior to just the bar with the ice cream on the inside? She always had it, and I always finished it. She probably never got more than a bowl full, and I didn’t even live there.

There is something so refreshing about the bright, citrusy, orange flavor against the smooth and creamy vanilla that is just about perfect in every way. Great on their own, better together.

I’m a little obsessed with stuffing cookies. I mean, I love a good chocolate chip cookie, but it is almost always better if all of the chocolate (or white chocolate as the case may be) is contained to the center, so that when you bite into the cookies you have the same experience as, say, a jelly-filled donut. And if you don’ know it’s in there, you get an AWESOME SURPRISE!!

These creamsicle cookies are dangerously addictive. The cookie is soft and chewy, and the white chocolate filling stays perfectly creamy, even after the cookies have cooled. In fact, these are a rare cookie case when they taste BETTER after cooling completely. They come out slightly underdone, and need about a full hour after that to set, and cool completely. I mean, I was impatient, and I still loved them right out of the oven, but it wasn’t until I had one the next day that I fell deeply, deeply in love. In fact, the second batch didn’t even make it past the filming day. They were that good.

Cookie stuffing can be one of those things that no matter how well you try to describe it, it’s better just to see it in action, so Nicole and I are bringing you an awesome summer episode of drink and dish! Be sure to check out her recipe for her delicious rum punch!

Orange Creamsicle Cookies

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Yield: 12-16 cookies

Serving Size: 2 cookies

Orange Creamsicle Cookies

Ingredients

1 1/4 cups white whole wheat flour
1/2 tsp baking powder
dash salt
1/2 cup sugar
Zest of one orange
1/2 cup reduced fat cream cheese, softened
1 tbsp fresh orange juice
1 large egg white
4 oz good quality white chocolate squares or chopped into large chunks

Instructions

In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a large bowl mix together sugar and orange zest. Then beat in cream cheese, egg white, and orange juice until combined. Slowly, beat in dry ingredients until combined, scraping down sides of the bowl as necessary. Refrigerate dough for 30-60 minutes.
Preheat oven to 350. Roll cookies into 1? balls, then stuff with a white chocolate square. Re-roll into 1? ball, making sure all the white chocolate is covered. Repeat with remaining dough.
Bake for 9-11 minutes until golden. Cool completely on baking sheet. Store in a loosely covered container for 5-7 days.

https://arismenu.com/drink-dish-orange-creamsicle-cookies/

Sugar-free Rosemary Lemonade

July 11, 2013 · by Ari ·

Is there anything more refreshing in the summer than an ice cold lemonade? Okay, maybe those frozen ones at Disneyland (ahhh Disneyland–WANT TO BE THERE NOW!), but even those can be so syrupy sweet that I end up thirstier than when I started.

I’m not usually into the artificial sweeteners. I used to use a lot of Splenda, then as I began to care about actually health, and not just caloric values, I began to steer myself away from fake sweeteners. Minus my coffee and sometimes a diet coke. Let’s just say it’s a work in progress. 😉

Anyway, they say that stevia won’t kill you, so I decided to give it a shot. I know, I’m totally late to the party. If you’ve decided that “they” are liars and have it all wrong, you could totally sub in some agave nectar for a nice natural sweetness.

When I first started thinking about creating a rosemary lemonade, I thought it was this new, unique idea that most people would find crazy, until they tried it and discovered my visionary genius qualities. Then they started popping up all over the internet. Womp womp. Still, it’s delicious, fresh, summery, and totally not as weird as it sounds. I make mine on the tart end because I want that more natural taste, but feel free to add a little extra sweetness if you prefer. Either way, you will love this lemonade!

Sugar-free Rosemary Lemonade

Yield: 7 cups

Serving Size: 1 cup

Sugar-free Rosemary Lemonade

Ingredients

6 cups filtered water
3-4 sprigs rosemary
Juice from 6 large lemons (or about 1 cup fresh lemon juice)
20 drops stevia (or 2/3 cup agave nectar)

Instructions

Bring one cup water to a boil Add rosemary, remove from heat and allow to cool completely. Add 5 cups cold water, lemon juice and stevia. You may discard rosemary sprigs or allow to stay in for some extra rosemary flavor.
Store refrigerated in an airtight container for up to one week. Serve over ice with extra rosemary and lemon slices if desired.

https://arismenu.com/sugar-free-rosemary-lemonade/

Drink & Dish: Red, White & Blue Grilled Cheese

June 23, 2013 · by Ari ·

It’s almost the 4th of July!!!

One of my very favorite holidays because I am obsessed with fireworks. I’m sure this is totally surprising information given that I am never a sucker for bright, sparkly things, but I can ooohh and ahhh for the entire fireworks show, and always get a little sad when they start going all crazy for the grand finale because that means it’s over.

Maybe it’s because for years I never got to watch the fireworks? I’ve spent almost every summer since I was 15 years old at theatre camp. First as a student, then as a counselor, and the last few years as a teacher/director/choreographer. For most of those years, the camp was located at the top of this hill in the middle of nowhere White Salmon, WA. We were always in rehearsals at night, so I never got to get into town (a good 40 minute drive) to watch the fireworks. Now camp is in Portland, and we light little sparklers and the kids get really into it which is fun in an entirely different way.

You know what else I love about the 4th of July? RED WHITE AND BLUE FOOD!!! Last year, I made red, white and blue cookies, and they still stand as some of my all time favorite cookies. This year, I decided to go with something you could eat for lunch or dinner while celebrating America (you have to pronounce it Ah-murrr-kah).

This sandwich….I just…I’m not sure I even have the words? I made it 3 times in 1 week. The brie cheese is so melty and dreamy, and then the goat cheese provides the perfect creaminess. Both of these cheeses pair perfectly with fruit, and the raspberry jam adds a bright sweetness the compliments the slightly tart bursting blueberries. It sounds crazy, but it just works. It works so well that you want to eat it every day for the rest of your life. You know I’m not usually a meal repeater, but I can’t get enough of this sandwich, and I can see it making a comeback all year long.

Check out the latest episode of Drink & Dish to learn the secret to making a perfectly melty grilled cheese, and make sure to also check out Nicole’s super fun 4th of July Citrus Splash. I mean, it has poprocks and it’s BLUE!

Drink & Dish: Red, White & Blue Grilled Cheese

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 2 sandwiches

Serving Size: 1 sandwich

Drink & Dish: Red, White & Blue Grilled Cheese

Ingredients

4 slices whole grain bread (use gluten-free if applicable)
2 tbsp reduced sugar raspberry jam (or jam or choice)
1 1/2 oz goat cheese, at room temperature
2 small handfuls fresh blueberries (preferably organic)
2 oz light brie cheese, sliced, rinds removed

Instructions

Heat a large grill pan, griddle or nonstick pan over medium-low heat.
Spread 2 slices of bread with 1 tbsp each of jam. Spread remaining two pieces with softened goat cheese (evenly divide the 1 1/2 oz between the two slices). Place a handful of blueberries on each goat cheese slice and lightly press the berries into the cheese. Top each with 1 oz sliced brie. Place the jam side on top.
Grill until the bottom is browned, about 5-7 minutes. Flip and continue cooking until both sides are browned and cheese is fully melted, about an other 5-7 minutes. Serve immediately.

https://arismenu.com/drink-dish-red-white-blue-grilled-cheese/

Black Bean Burger Salad

June 16, 2013 · by Ari ·

In the summertime, the only things I crave other than burgers (and grilled food in general) are big, delicious, cool and refreshing salads. I’m not talking the kind of “salad” that is some lettuce thrown on a plate and then drowned with ranch dressing. My salads need to be loaded with flavor, and they have to have a little something special to keep me interested.

I also always love a new way to eat one of my favorite foods. I fell head over heels for these black bean burgers at first bite, and since I almost never make the same meal twice, I wanted a new way to enjoy them. I have to say, I like them even better this way!

The bold, spicy burgers balance perfectly with the fresh, crisp lettuce and cucumber, and the sweet tomatoes, peppers, roasted corn and dried cranberries. And that tangy, creamy goat cheese on top? Flavor heaven. Not to mention the sweet and spicy cilantro lime vinaigrette. It is legit the best salad dressing I have ever tasted.

If you don’t do dairy, you could leave the goat cheese off and replace it with avocado. I mean, you should probably just add avocado anyway to all things, but especially if you leave the cheese off. This salad is perfect for summer (or any time), and I even continued to make it with my left over black bean burgers for the entire rest of the week! You can also easily double or triple it if you’re serving a bigger group!

Black Bean Burger Salad with Cilantro Lime Vinaigrette

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 2 servings

Black Bean Burger Salad with Cilantro Lime Vinaigrette

Ingredients

2 ears corn
1 tbsp olive oil
salt and pepper
1 heart of romain, chopped
1 cup cherry tomatoes, halved
1 red bell pepper, chopped
1 large cucumber, chopped
1/3 cup dried cranberries
2 black bean burgers*
3 oz goat cheese

For the Cilantro Lime Vinaigrette:

2 limes
1/4 cup olive oil
2/3 cup cilantro
1/2 jalapeno, seeds removed
1 clove garlic
1 tbsp honey
1 tbsp balsamic vinegar
2 tbsp water
1 tsp cumin
pinch salt

Instructions

Drizzle corn with olive oil and season with salt and pepper. Roast at 400 until golden and tender, about an hour.
Prepare the dressing by adding the zest of 1 lime, and the juice of two with all remaining ingredients in your food processor and pulsing until combined and smooth, about 1 minute.
For the salad, gently toss together roasted corn, lettuce, tomato, bell pepper, cucumber, and cranberries. Transfer to serving dishes. Crumble 1 black bean burger and 1.5 oz goat cheese on top of each salad. Serve with prepared dressing.

Notes

*Store bought/frozen black bean burgers may be used. Cook per package instructions before adding to your salad.

**To keep vegan, avocado may be subbed for goat cheese and agave may be subbed for honey in the dressing.

https://arismenu.com/black-bean-burger-salad/

Bacon Wrapped Gorgonzola Fig Burgers with Balsamic Glaze

June 10, 2013 · by Ari ·

You can take a moment and judge my insanely long title, per usual. Okay, now that we’ve gotten that out of the way, I’m sure you think I’ve gone off the deep end. When I told my husband what I was making for dinner last week, he raised an eyebrow, and gave me a look that can only be described as “WTF”, then he said “You’re really on a burger kick, aren’t you?”

Guilty. And I guess after making countless burgers, you have to do something a little weird and put fruit inside. Or at least I do.

I’m pretty much obsessed with anything sweet and savory. I used to think it was weird, but ever since people starting salting things (I soooo judged that salted caramel hot chocolate at the bux for a good 2 weeks), I haven’t tired of the depth of flavor adding an unexpected taste or ingredient can bring to your dish.

Did anyone watch that season of Top Chef with the watermelon gorgonzola salad? I don’t remember who made it, but I remember that he tried something unique, something most people would never do. I remember Tom Colicchio hated it, and said it was totally wrong, but Chef Tom ain’t got nothin’ on these burgers. 😉

I’ve always loved the fig/gorgonzola combo, so I stuffed them inside my burger, then I wrapped that sucker in center cut bacon to add smokiness and some extra bold, salty flavor–wrapped around where it can stand out and be an attention whore, not tucked inside with the lesser-known ingredients. Then to bring it all together, and add an extra hint of sweetness, I reduced some balsamic vinegar on the stove until it was thick, syrupy and sweet. Careful, the fumes are INTENSE (think vinegar straight up your nose), but the end result is totally worth it. A unique burger that you won’t find at you local burger joint, with rich depth of flavor, yet still deceptively simple and easy to put together. There is nothing like it.

Bacon Wrapped Gorgonzola Fig Burgers with Balsamic Glaze

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 4 burgers

Serving Size: 1 burger

Bacon Wrapped Gorgonzola Fig Burgers with Balsamic Glaze

Ingredients

For the burgers:

1 lb extra lean ground beef (96% preferred)
1/3 cup chopped dried mission figs
1/4 cup crumbled gorgonzola cheese
pinch each salt and pepper
4 slices center cut bacon

For the balsamic glaze:

1/2 cup good quality balsamic vinegar

To assemble:

4 whole grain buns (whole wheat, brown rice, etc)
2 roma tomatoes, sliced
lettuce of choice

Instructions

Begin with the balsamic glaze by pouring balsamic vinegar into a small sauce pan over high heat. Bring to a boil and reduce to medium-medium high to simmer. Stir occasionally until sauce has reached desired thickness. This took me about 30 minutes for a very syrupy glaze. 20-30 minutes should be all you need. Once desired consistency is reached, remove from heat immediately.
In a large bowl, gently combine ground beef, figs, gorgonzola cheese, salt and pepper until ingredients are just incorporated. Form into 4 equal-sized patties. Press your thumb down into the center of each patty to create a small indent. Wrap each burger with a slice of bacon.
Grill over medium heat beginning with the edge of the bacon side facing down until burgers have reached desired doneness, about 5 minutes each side. Transfer to buns and add lettuce and tomato. Drizzle with balsamic glaze.

https://arismenu.com/bacon-wrapped-gorgonzola-fig-burgers-with-balsamic-glaze/

Looking for some other burger recipes for summer? Like I said, I’ve been on a bit of a kick…

Buffalo Turkey Burgers

Spicy Chipotle Cheeseburgers

Thai Peanut Turkey Burgers

BBQ Bacon Ranch Burgers

Or if you don’t eat meat, I have a few veggie options too!

Sun-dried Tomato & Basil White Bean Burgers (vegan + gluten-free)

Chipotle Black Bean Burgers (vegan + gluten-free)

Drink & Dish: Buffalo Turkey Burgers

June 6, 2013 · by Ari ·

Bold and spicy buffalo turkey burgers topped with a creamy buffalo sauce and crumbled blue cheese. A simple, easy weeknight meal that everyone in your family will enjoy!

Growing up, I always wondered “Why is my dad SO weird????” He wore two different color socks, he was never on time, he listened to weird music, and he didn’t dress like any of the other dads.

But let’s be honest here…I am totally weird, and nothing like other humans, and I wouldn’t have it any other way. My dad taught me to be myself, the importance of birthdays, and how to be the most sentimental human on the planet. I’m not entirely sure I’m grateful for that last one…

My dad doesn’t eat meat, so he would actually hate this recipe (sorry dad…), but I figured I’d pick a Father’s Day dish that most dads would appreciate, and most guys I know love a good burger. Maybe I was a man in a former life?

Anyway, these would be perfect for (almost) any man in your life, and ummm you MUST go immediately over to Nicole’s blog to check out her BACON BROWN SUGAR OLD FASHIONED. Yes, I DID just say that. Best.Drink.Ever. Check out the latest episode of Drink & Dish to see the secret to making a perfectly cooked burger, and how Nicole makes the world’s best drink!

Buffalo Turkey Burgers

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4 burgers

Serving Size: 1 burger

Buffalo Turkey Burgers

Ingredients

For the buffalo ranch dressing:

1/2 cup nonfat plain Greek yogurt
1 tbsp buffalo sauce (more or less depending on desired spiciness)
1/2 tsp ranch seasoning

For the burgers:

1 lb lean ground turkey (93-96%)
2 tbsp buffalo sauce

Extras:

4 whole grain buns (whole wheat, brown rice, whatever you like)
1/4 cup crumbled bleu cheese
1/4 cup finely chopped celery
Mixed greens (about a small handful per burger)

Instructions

To make the buffalo ranch sauce, combine yogurt, buffalo sauce and ranch seasoning in a small mixing bowl. Set aside.
In a medium bowl, combine ground turkey with 2 tbsp buffalo sauce. Form into 4 equal-sized patties. Press your thumb down into the center of each patty to create a small indent.
Grill over medium heat until completely cooked throughout, about 5-7 minutes each side.
Transfer burgers to buns, and top each burger with about 2 tbsp buffalo ranch sauce, a handful of greens, and a tablespoon each of bleu cheese and celery. Serve immediately. Leftover burgers and sauce can be stored in separate airtight containers in the fridge for 5-7 days.

Notes

Taste the sauce before serving--if it is too spicy, add more yogurt. If it is not spicy enough add more buffalo sauce.

Extra lean ground beef may be substituted for ground turkey.

Buns may be omitted, and burgers may be served salad style if desired.

https://arismenu.com/drink-dish-buffalo-turkey-burgers/

Roasted Corn Black Bean Salad

June 5, 2013 · by Ari ·

You guys…it is HOT here. Have I mentioned that? Complained about highs of 110*?? Wahhhh, I live in Arizona and 5 months out of the year, I strongly question my life choices.

It’s okay though, because I’ve only got an other 10 days of this madness before I head to the northwest for SIX WEEKS!!! I’m starting with a little vacation in San Francisco to visit my friend Karisa with my New York Husband, then working at a theatre camp in Portland for 5 weeks. I went last summer, and this actually marks my 11th summer between my time as a first student, then counselor and now teacher. I love it. It’s my happy place, and this time of year I always need the recharge of a new environment to remind me why I love what I do.

Anyway, I guess you were maybe here to read about food? Well, I swear the heat relates to the food. You see….it’s hot (redundant, part of 1), and I don’t want to eat anything that doesn’t taste like summer. You know what is, like, the most summeriest food??? CORN!!!!

I just used the words “most summeriest”. Honestly, sometimes I’m not sure why you guys read a word a say. Oh yeah….the food.

This salad is light, refreshing and filled with “most summeriest” flavor. Fresh roasted corn, cherry tomatoes, crunchy cucumber, sweet red peppers, spicy jalapeno and protein-packed black beans come together with just a little olive oil, vinegar, some honey or agave (I love honey, but my bee loving friends are free to use agave!), fresh lime juice, and of course, my favorite food–cilantro! So many of my favorite things in one summer salad. I also love that with all the protein, it can be used as a meal, or a side dish–your choice. I’ve been eating it on the side with my 5 billion different burgers, but I also like it for lunch. However you eat it, you will love the light, fresh taste and bold flavor profile!

Roasted Corn Black Bean Salad

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: approx 16

Serving Size: 1/2 cup

Roasted Corn Black Bean Salad

This simple, easy, vegan and gluten-free summer salad is refreshing, and easy to put together in bulk for lunches, dinner sides or a BBQ!

Ingredients

3 ears corn, husked
2 1/2 tbsp olive oil, divided
3 tsp rice vinegar
1 tbsp honey or agave
1 1/2 tbsp fresh lime juice
1/2 cup finely chopped red onion
1 cup cherry tomatoes, halved
2 red bell peppers, chopped
3 persian (or 1 large) cucumbers, chopped
1/2 jalapeno, seeded and finely chopped (optional)
2 16 oz cans black beans, drained and rinsed
1/3 cup cilantro leaves, finely chopped
1 tsp cumin
generous pinch each salt and pepper

Instructions

Drizzle corn with 1 tbsp olive oil and roast at 400 until golden, about an hour.
Meanwhile, in a medium bowl, whisk together 1 1/2 tbsp olive oil, rice vinegar, honey/agave, and lime juice. Set aside.
Cut kernels from cooked corn and place in a large bowl. Add onion, tomatoes, bell peppers, cucumbers, jalapeno, black beans and cilantro. Season with cumin, salt and pepper. Add prepared dressing and toss lightly. Serve immediately or store in an airtight container in the refrigerator for 7-10 days.

https://arismenu.com/roasted-corn-black-bean-salad/

Drink & Dish: Loaded Baked Potato Salad

May 21, 2013 · by Ari ·

I realllllly hope you like this recipe. I almost lost a leg creating it for you. I mean, “lost a leg” might be sliiiiightly dramatic, but I did end up with a pretty massive and nasty burn on my leg. I’ve had quite a few kitchen casualties recently, and I’m just considering it an opportunity to toughen up.

I’m pretty much a wimp about hurting myself. I will push through tons of pain when I run, but the second I SEE the physical pain happen, I kind of cry like a baby. It’s not my best character trait, but I mean it could be worse, right?

Ya know, for all my whining, this dish totallllly made up for it. I’ve made it before, but not for a long time, and with one bite I remembered just how dangerously delicious it was. In fact, after several days of nonstop picking at it and eating bites here and there, I finally had to throw in the towel and send the rest of the leftovers off with my family.

It literally tastes like a loaded baked potato. It has all the good stuff, and gets rid of a large amount of the bad. No butter (the original recipe calls for TWO STICKS–gross), no sour cream, and lighter cheese and bacon options. If you’re not a meat or bacon eater, I guess you cooouuulllld leave it out, but I feel like it’s totally worth the little extra splurge here. Plus, center cut bacon is like 35 caloies a slice, so unless you just don’t like it, I’d keep it. 😉

The only time consuming part of this salad is waiting for the potatoes to bake. Literally, the rest is 5 minutes of throwing things together in a bowl. The flavors and textures come together perfectly with the starchy potatoes, creamy greek yogurt and crunchy, salty bacon.

Make sure you check out the latest episode of Drink & Dish, and if you want a fun summer treat for Memorial Day or lounging by the pool, check out Nicole’s delicious vodka lemonade slush.

Drink & Dish: Loaded Baked Potato Salad

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6-8 servings

Drink & Dish: Loaded Baked Potato Salad

Simple, easy, and lightened up loaded baked potato salad perfect for summer BBQs.

Ingredients

2 lbs red skinned potatoes
1/2 tbsp olive oil
1/2 lb center cut bacon, cooked and crumbled
1 heaping cup nonfat plain Greek yogurt
1/4 cup scallions, thinly sliced
1/3 cup reduced fat shredded cheddar cheese
Generous pinch salt and pepper

Instructions

Preheat oven to 400. Pierce potatoes several times with a fork. Transfer to a large baking dish and lightly drizzle with olive oil. Cook until softened, about 45 minutes. Let cool for 15-20 minutes.
Cut baked potatoes into 1" cubes. Place all ingredients in a large bowl, and lightly toss until combined. Serve immediately or store in an airtight container for up to 5 days.

Notes

Adapted from Rachel Ray

https://arismenu.com/drink-dish-loaded-baked-potato-salad/

Spicy Chipotle Cheeseburgers

May 19, 2013 · by Ari ·

My mind has officially checked out into summer vacation land. Technically, I have 2 more days of classes before it becomes official, but mentally I am….so….there. And let’s face it, I’ve been there for a couple of weeks now.

There is something about summer when you work on the school calendar. I still work hard over the summer, but it all seems like so much FUN. Maybe it’s knowing it’s all only temporary, and eventually you will all go back to “real life”, but I just love it. Despite the hear here in Phoenix, it’s probably my favorite time of year.

It seems like no matter what I have on my meal plan these days, nothing sounds better than grilling up some burgers and eating dinner by the pool. It just makes my heart happy. Not to mention the flavor combinations for burgers are pretty much endless, leaving you with burger after burger recipe. Sorry I’m not sorry.

I do have a pretty sweet side dish coming your way later this week that you can eat along side these burgers during your Memorial Day festivities.

Spicy Chipotle Cheeseburgers

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 burgers

Serving Size: 1 burger

Spicy Chipotle Cheeseburgers

Simple and easy spicy chipotle cheeseburgers are a perfect way to kick up your summer grilling!

Ingredients

For the burgers:

1 lb 96% lean ground beef (or lean ground turkey)
1 chipotle pepper in adobo sauce, finely chopped
pinch salt

For the creamy chipotle spread:

1 cup nonfat plain Greek yogurt
1 chipotle pepper in adobo sauce

Toppings/to put together the burger:

Whole grain buns (whole wheat, brown rice, etc.)
Sliced roma tomato
Lettuce
Extra sharp cheddar cheese

Instructions

To make the burgers, combine beef, chopped chipotle pepper and salt in a large bowl. Create 4 evenly sized patties. Gently press each patty down in the center with your thumb to create an indent--this promotes even cooking. Grill to desired doneness, about 4-5 minutes per side.
To make the sauce, blend Greek yogurt and chipotle pepper in a food processor or blender until well combined.
To assemble burgers, spread sauce onto the top side of the bun. Top bottom half with lettuce, burger, cheese and tomato slices (or whatever you'd like--it's your burger!) and finish off with the top half of the bun. Serve immediately. Leftover meat patties can be stored in an airtight container in the refrigerator for up to 5 days.

https://arismenu.com/spicy-chipotle-cheeseburgers/

3 Ingredient Roasted Banana Coconut Milk Ice Cream

May 12, 2013 · by Ari ·

Of course I would need the most complicated title ever to describe the simplest recipe. In fact, it’s probably more difficult to say the title out loud than it is to make it. It’s that chronic over-sharing thing I do. I just can’t help it.

So after an amazing cold front, it is officially into the triple digits for the next 5 months or so with very little hope at dipping back down into anything resembling a reasonable temperature, which means I need ice cream. Not want, need. Have I ever told you that ice cream is my favorite dessert? I rarely make it because I have the hardest time getting the right texture when I make it at home, but coconut milk is pretty much the best ingredient on earth, and when you combine that with sweet, roasted banana, you are looking at a pretty sure thing.

Between the sweetness and creaminess of those two ingredients, I promise you don’t need anything else. You can always add a little pure maple syrup or brown sugar if you prefer something a little sweeter, but believe me when I say that roasting that banana brings out all of it’s rich sweetness, and totally does the trick. You can also add chocolate chips, cinnamon, extra fruit, pretty much any add-ins you’d like. This recipe is more like your base–your starting point, and a great and simple treat for the long summer months coming our way!

3 Ingredient Roasted Banana Coconut Milk Ice Cream

Prep Time: 2 hours, 15 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 30 minutes

3 Ingredient Roasted Banana Coconut Milk Ice Cream

Simple, easy, vegan roasted banana coconut milk ice cream with only 3 ingredients.

Ingredients

1 tbsp coconut oil, melted
3 medium bananas, peeled and sliced
1 can full fat coconut milk

Instructions

Preheat oven to 400. Place banana slice in a rimmed baking dish and drizzle with coconut oil. Bake for 15-20 minutes, until soft and syrupy, tossing half way through.
Transfer cooked bananas to a blender, scraping your pan well to include the syrup that cooked out from them. Add coconut milk and blend until combined.
Chill mixture until cooled throughout, about 4 hours up to overnight.
Freeze according to ice cream maker's instructions. Store in an airtight freezer-safe container for up to 2 weeks.

https://arismenu.com/3-ingredient-roasted-banana-coconut-milk-ice-cream/

Creamy Watermelon Sorbet

August 11, 2012 · by Ari ·

In case my countless hours spent whining about the temperatures (117* on Tuesday in case you forget), it’s, um, hot.

It’s also still watermelon season. Yummmmm.

I’d say that *almost* makes up for it. I usually prefer the super creamy, indulgent frozen yogurt flavors like birthday cake, especially when it tastes like frosting and has peanut butter sauce on top. Mmmmm. However, this sorbet is so light and refreshing–perfect for a hot summer day! It has just a little bit of yogurt to make it slightly creamy, but really tastes more like a sorbet.

I have a story. My dad makes really weird shopping lists. His logic is completely incomprehensible to anyone not living inside his head. One day, he sent me to the store for him with a list left in about 12 messages that got cut off on my voicemail. There were only a handfull of items, but many stipulations about expiration dates, and back up items just in case. Everything has to be exact, and make “the list”. I remember taking my friend Jason with me, walking up and down the aisles (the order of these items was also very specific to the inner workings of his mind), and listening to my 100 voicemails. Yes, I said 12 before. 100 may be a bit of an exaggeration. Maybe. Anyway, we got to watermelon on the list, but it had to be a very specific expiration date, and if I couldn’t find that I was supposed to buy bleu cheese instead. That one was definitely the strangest.

What I’m trying to say is, please don’t use that logic. Please do not make this sorbet with bleu cheese. I will judge you.

BUT, don’t be weirded out by my family. The sorbet is delicious. Sweet and slightly tart, filled with natural watermelon flavor, and not even a hint of cheese. Pinky promise.

Creamy Watermelon Sorbet

yield approx 2 cups

4 cups seedless watermelon, diced
2 tbs turbinado sugar (optional, depending on desired sweetness)
1 cup nonfat lemon Greek yogurt

Directions:

Puree watermelon in a blender or food processor until smooth. Strain juices into a large bowl discard pulp.
Whisk in sugar and yogurt, then freeze according to ice cream maker’s instructions. For a firmer sorbet, freeze for 2-3 hours before serving.

BBQ Ranch Turkey Burgers

June 5, 2012 · by Ari ·

Once upon a time, ranch dressing was my food of choice. Have I ever mentioned my undying love for french fries dipped in ranch? I actually used to eat cheese fries dipped in ranch. From Denny’s. Clearly, I’ve always been an example of clean, intuitive eating. What body doesn’t need cheese fries dipped in ranch?!?! Freaks. Weirdos. Crazies.

You know what else ranch is delicious on? Pizza. Is that weird? Maybe. I swear, unless it was ice cream, I put ranch on it. Ice cream is good enough on its own, I guess. Actually, it’s probably the only food I loved more than ranch and cheese. Mmmmmmmm, ice cream. Okay, but seriously. Burger. Barbecue. Bacon. Ranch. Heaven. Just like you’d find at any burger joint.

Only, you know, more delicious. And minus the side of heart attack 😉

This is one of my favorite ways to cook. Taking my favorite meals from my unhealthier days, and turning them into something equally (and often more) delicious that I can feel good about enjoying! I spent a long time thinking that eating healthy meant I had to give up everything I loved, and that healthy food would be gross, and unsatisfying, but I have proven myself wrong time, and time again. These burgers are no exception–they taste like comfort food, and leave you feeling energized, rather than weighed down. Perfect for summer!

BBQ Ranch Turkey Burgers

yield 5 servings

20 oz lean ground turkey (at least 93%, but 99% ground turkey breast is the best)
1 tbs egg substitute
1/4 cup + 2 tbs all natural barbecue sauce, divided
1/2 cup finely chopped red onion + more for topping
3 slices center cut bacon, cooked and chopped + (extra slices for topping–optional)
freshly ground salt & pepper
1/3 cup nonfat plain Greek yogurt
1-2 tsp ranch seasoning
5 100% whole grain buns (whole wheat, brown rice, etc.), toasted

Directions:

Preheat grill. In a large bowl, combine ground turkey, egg substitute, 2 tbs barbecue sauce, 0nion, chopped bacon, salt and pepper. Thoroughly combine, and form into 5 even patties.
Grill until cooked throughout (approx 5 minutes per side). Meanwhile, in a medium bowl, Greek yogurt, 1/4 cup barbecue sauce, and ranch seasoning. Mix until well combined.
Place cooked patties on toasted wheat buns, then top with barbecue ranch sauce, bacon, onions, and any other desired toppings (lettuce, tomato, cheese, bell pepper, etc.)

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