Galettes are the hot item right now, and why wouldn’t they be? They’re so ridiculously easy! One pie crust? Some fruit? Done. Guys, when I say it’s easy it’s no joke. I made this after work, just before a neighbor’s BBQ last Tuesday night. I made it again on Friday. It’s that good. Ok, I get that it’s hot and you don’t want to use your oven. But we promise, it’s worth it.
You already have a recipe for an apple galette to use up your fall apples, now it’s time to use all of those fresh summer strawberries. No pie plate? No problem.
Hint: If you see recipes for crostatas, they’re actually the same as galettes. Crostasas = Italian and Galettes = French. Take your pick!
1 9″ or 12″ flat pie crust
3 cups of sliced strawberries (roughly 1 small container)
1/4 cup almonds, finely chopped
1/4 cup sugar, plus some for sprinkling
1 tbsp flour
1 egg yolk
1 tsp water
Optional: Caramel topping
1/2 cup sugar
2 tsbp water
4 tbsp heavy cream
1 tbsp whiskey (I used Jack Daniel’s Honey)
Preheat the oven to 400 degrees and line a cookie sheet with parchment paper (or this reusable mat. Mix together the almonds, sugar, and flour. Lay the pie crust flat on the cookie sheet and sprinkle the almond mixture on top, leaving roughly 2 inches free along the edge. Place the strawberries on top and begin to fold up the edges, creasing where needed. Mix together the egg yolk and water and brush along the crust. Sprinkle sugar all along the top. Bake for 30 minutes.
While the galette is baking, let’s begin on the caramel. In a small saucepan over medium high heat, pour in the sugar and water and bring to steady simmer. Swirl the saucepan to dissolve the sugar, don’t stir. After a couple of minutes you should begin to see the liquid turn amber. At this point, turn off the heat and stir in the heavy cream and bourbon. (If you have extra sauce, you can store it in the fridge up to 1 week. Ice cream topping anyone?)
Have you ever seen those commercials where people are eating a sloppy sandwich, it’s falling everywhere, and they lick their fingers and laugh? Yeah. You may just do the same after eating this pulled pork sandwich. Fine, I may be over dramatizing it a little bit. But what I’m not over dramatizing is how good this thing is, not to mention easy.
By now you’ve heard everyone and their mother say, “Don’t put away your crock pot just yet!”. Well, don’t. Just because it’s summer doesn’t mean our schedules get any less hectic. And the crock pot makes this pulled pork just the right amount of tender to be finger lickin’ good.
*Makes roughly 4 sandwiches.
2 lbs. pork loin
1 can (14.5 oz) beef broth
2 cups of water
1 cup BBQ sauce
1/4 cup ketchup (Heinz, duh)
1 tsp white wine vinegar
Hamburger buns (potato buns are the best)
Place the pork in the crock pot and cover with the can of beef broth and water until fully submerged. Cook on low for 8-10 hours. When ready, scoop the pork out of the broth in to a bowl. It should be falling apart at this point. Pour the BBQ sauce, ketchup and vinegar over the pork and mix until fully combined. The pork will be “pulled” apart during this process. Spoon onto the bun and enjoy!
Ok guys, it’s theme party time – everything red, white, and blue! I’m a total sucker for these kinds of parties and love creating new recipes for them. Usually I would do some kind of cupcake, but those are sooo last year. (Although, I’ll never rule them out completely. Cupcakes hold a special place in my heart. Cupcakes forever!) Anyway, rather than putting out a boring ol’ salad – lettuce, cucumbers, tomatoes – show some USA spirit with this fruity patriotic salad.
1 bag of mixed greens (or spinach, whatever your choice of greens are)
2 cups of chopped strawberries
2 cups of blueberries
3/4 cup pine nuts
1/4 cup olive oil
3/4 cup grapefruit juice
1 tbsp herb mixture or just a salt and pepper mix
Toss the salad and mix the dressing separately. Pour the dressing on right before serving.
Salad Palette pleasers: crunch, sour, sweet, spice, creamy, filling. All of these elements in one dish? By the way, this isn’t even a dish per se. It’s a fantastic salad that I have served at every single barbecue I’ve ever hosted. Yes, I know it’s not summer. I see the snow on the ground, BUT we all need to eat more salads and veggies. Especially since 75% of us will be making the cliche lose weight/get healthy new years resolution in less than a month. So, you can thank me once your taste buds do a lil dance while eating this “boring old salad”. Oh and its gluten-free so you know that’s a fad these days and so this salad is also now chic.
1 avocado, diced (creamy & the binder)
1 cup of corn (defrost in the microwave, starch/filling)
1 red bell pepper, diced (crunchy a tad sweet)
1 lemon or lime (juice only no zest for the tart)
1/2-1 tbsp. tony’s (the Cajun spice, same one used in the salmon Omega 3 recipe…re use of ingredients is kind of the theme here if you haven’t quite caught on! Oh Hi! check out our Instagram to see what the container looks like. Adjust based on taste preference/saltiness)