Tuesday's Table for August 26, 2014

Welcome to Tuesday's Table!  Thank you so much for coming by and sharing all of your wonderful ideas.  I get such inspiration from everyone's links!

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This week's feature is Recipe Reminiscing's Rice Souffle.  This site is amazing!  Gorgeous recipes from the past - what a great treasure!  For step-by-step instructions on how to re-create this old-school souffle in your kitchen, head over and see Recipe Reminiscing.

Please grab a button  - and thanks so much for sharing!

And now it's time to fill Tuesday's Table.  What kinds of delicious and creative things have been coming out of your kitchen lately?  I can't wait to see them!

For this week's party, only a few guidelines:

• Please share as many links as you like, but only if you haven't shared them here before
• Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun
• Follow me via Facebook, Pinterest, Twitter, Google+, RSS or Bloglovin (see my sidebar!)

No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

And now, for this week's link party!

An InLinkz Link-up

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Roasted Beet Aioli

Today is Crazy Ingredient Challenge Day!  CIC is the headed up by Dawn at Spatula’s On Parade - this is one group of talented chef’s who come up with these recipes each month, made with, well, crazy ingredients!

Beets and eggs.  That is what this month's Crazy Ingredient Challenge was.  Wow.  I'm not a beet fan, so I was a bit concerned.  But then I realized that this is the reason I do these challenges - to stretch myself!

I considered making a cake with beets - like a carrot cake.  Then I thought of making a mayo and beet cake to feature the eggs a  bit more.  But, it's been too hot to bake, so I figured why not beet mayo?  Or beet aioli (a sort of garlic-y mayo that has its roots in southern France)?

Turns out, the earthy roasted beets make a nice foil to the tangy aioli.

And it makes a beautiful sauce to serve with grilled chicken!  For those of you who are french fries and mayo lovers, this is a perfect choice.

Looking for some great beet and egg recipes? Check out the rest of this month's creations!

An InLinkz Link-up

Roasted Beet Aioli

by Susan @ Love in the Kitchen

6065558

Ingredients (1 cup)

• 2-3 beets
• 1 tablespoon olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1 large egg yolk
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon yellow mustard
• 1/4 cup vegetable oil

Instructions

Make the Beet Puree

Preheat the oven to 400 degrees.

Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks.

Place the cut beets on a baking sheet and toss with the olive oil, salt, and pepper.

Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender.

Remove from the oven and sprinkle with salt and pepper. Let cool.

When the beets are cooled, puree in a food processor or blender until smooth.

Make the Aioli

In a glass bowl, whisk together egg yolk and garlic.

Combine lemon juice and mustard in a separate bowl then thoroughly whisk half into the yolk mixture.

Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands).

Increase the oil flow to a constant thin stream. Once half of the oil is in add the rest of the lemon juice mixture.

Continue whisking until all of the oil is incorporated. Stir in the fully cooled beet puree until combined.

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Tuesday's Table for August 19, 2014

Welcome to Tuesday's Table!  Thank you so much for coming by and sharing all of your wonderful ideas.  I get such inspiration from everyone's links!

<center> <a href="http://zentmrs.blogspot.com/p/tuesdays-table.html" target="new"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_v75srsCQV_KCkh-PdU51jywq62t3RKYSLT3k1hatjAsRKSJF5FMG0yQ5aGanF6fOFzmPxEIaC-yr6W_WmNE88UaA-CsiixlvHwSf8vbR45UgapWXbQN9TgpK15hqc3xmEb0Hw/s1600/TuesdaysTable150x150-horiz+peppers.gif" /></a></center>

This week's feature is Icebox Cake Makeover from Butter, Basil and Breadcrumbs.  I have been a fan of icebox cakes since I was a little girl.  Who doesn't love cookies and whipped cream?!  This one takes grandma's icebox cake to a whole new level!  For step-by-step instructions on how to re-create this gorgeous cake in your kitchen, head over and see her site.

Please grab a button  - and thanks so much for sharing!

And now it's time to fill Tuesday's Table.  What kinds of delicious and creative things have been coming out of your kitchen lately?  I can't wait to see them!

For this week's party, only a few guidelines:

• Please share as many links as you like, but only if you haven't shared them here before
• Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun
• Follow me via Facebook, Pinterest, Twitter, Google+, RSS or Bloglovin (see my sidebar!)

No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

And now, for this week's link party!

An InLinkz Link-up

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Grilled Garden Bruschetta

When you've had a long and busy week, and when the weather is extra-hot, you want dinner to be something simple on the grill.  This Grilled Garden Bruschetta is exactly what you need!

You are probably used to seeing bruschetta (Italian pronunciation: [bruˈsketta]) made with raw tomatoes.  Bruschetta is a traditional Italian snack or appetizer made with grilled bread and herbed tomatoes.  The dish probably originates in ancient Rome, when olive growers bringing their olives to the local olive press would toast slices of bread to sample their fresh-pressed oil.

Over time, bruschetta has evolved many different versions.  This version is based on bruschetta from Calabria, a region in southern Italy, forming the "toe" of Italy.

Grilling the tomatoes brings out their sweetness, and the the tangy goat cheese adds creamy richness to this dish.  It makes a great starter or even a light dinner.  I think you'll find you like this grilled bruschetta just as much as the bruschetta served at your local Italian restaurant!

Grilled Garden Bruschetta

by Susan @ Love in the Kitchen

6065385

Ingredients

• 1 1/2 pounds fresh tomatoes, fully ripe but firm to the touch
• 1 pound red bell peppers
• Extra-virgin olive oil
• Sea salt and freshly ground black pepper
• Ground or crumbled dried red chili
• 4 ounces soft Chevre cheese
• 1/4 cup chopped fresh basil
• 1 French baguette
• 1/4 cup butter, melted
• 1 garlic clove, minced

Instructions

• Start your grill - a charcoal grill is wonderful, but a gas grill works well too.
• Slice the baguette in half lengthwise. Combine the melted butter and garlic. Brush the cut sides of the baguette with the garlic butter.
• Rinse and dry the tomatoes and peppers. Set the peppers on the grill about 3 inches above the coals. Grill the peppers until soft, and the skins are beginning to char.
• Remove the peppers, place in a bowl and cover tightly with plastic wrap (this will make it easier to remove the skins).
• Set the tomatoes on the gill. Grill or roast until they have softened and the skins are starting to split open.
• While the tomatoes are cooking, remove the skins from the peppers and chop them into bite-sized pieces. Transfer them to a serving bowl.
• Remove the tomatoes, using tongs, before they turn totally soft and slip through the grill.
• Transfer the tomatoes to a serving dish and squash them lightly with a fork so that the juices run out a little. Immediately dress them generously with olive oil, salt, black pepper, and chili and mix the dressing into the tomato juices and peppers. Add the Chevre cheese and basil and stir to combine.
• Toast the baguette, cut side down, over the grill. Serve the hot toasted bread with the tomatoes and peppers.

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Tuesday's Table for August 12, 2014

Welcome to Tuesday's Table!  Thank you so much for coming by and sharing all of your wonderful ideas.  I get such inspiration from everyone's links!

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This week's feature is Honey Spiced Peaches from A Life in Balance.  I love peaches.  I am going to have to buy some and try this canning recipe!  For step-by-step instructions on how to re-create these in your kitchen, head over and see her site.

Please grab a button  - and thanks so much for sharing!

And now it's time to fill Tuesday's Table.  What kinds of delicious and creative things have been coming out of your kitchen lately?  I can't wait to see them!

For this week's party, only a few guidelines:

• Please share as many links as you like, but only if you haven't shared them here before
• Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun
• Follow me via Facebook, Pinterest, Twitter, Google+, RSS or Bloglovin (see my sidebar!)

No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

And now, for this week's link party!

An InLinkz Link-up

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Slow Cooker Cubano Sliders

Today I am sharing my recipe for Slow Cooker Cubano Sliders - not here, but over at It is a Keeper's Slow Cookin' Summer Series!

These sandwiches are inspired by the flavors of the traditional Cubano sandwich - roast pork, ham, Swiss cheese and mustard - but cooked in the slow cooker.

You'll find my recipe at It is a Keeper today - and you can check out the rest of the Slow Cookin' Summer Series.   This is a fantastic series - new recipes each week, all summer long.

You'll be certain to find lots of new must-try recipes.  Stop by for my Slow Cooker Cubano Sliders, and enjoy the other dishes too!

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Slow Cooker Caramelized Onions

This is the very best way to caramelize onions.  I've done it many times on the stove, but if you want to do it properly, it takes quite a bit of stove-top time and you need to stir.  And stir.

Slow Cooker Caramelized Onions are"fix it and forget it" - slice the onions and let them cook.  And slowly, they turn into caramelized gold.

Simple and versatile, these onions are great with everything from French Onion Soup to grilled meat or veggies, or even with eggs!

This is a great recipe to make overnight.... but you might want to make it outside.  The aroma of caramelizing onions is wonderful, but not, at least in my house, conducive to a good night's sleep!

Slow Cooker Caramelized Onions

by Susan @ Love in the Kitchen

Prep Time: 20 minutes

Cook Time: 10 hours

6065371

Ingredients (7 cups)

• 6 pounds onions, peeled and cut into 1/4-inch-thick slices
• 8 tablespoons butter (1 stick)

Instructions

• Place the onions and butter into the slow cooker.
• Cover, and cook on low for 10 to 14 hours, until the onions are deep brown and very soft.
• It's almost impossible to overcook these; make sure to let the onions cook until they are deep brown and almost melt when you bite into them.
• Use for French Onion Soup or with grilled chicken or fish, or on a grilled cheese sandwich. They are delicious any way you eat them!

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Chocolate Peanut Butter Truffles

These Chocolate Peanut Butter Truffles are literally the simplest candies I have ever made.  You would never know how simple based on how beautiful they look and their wonderful flavor.  So we can keep this our secret, right?

The rather unlikely combination of cookies and cream cheese magically transform into something completely different and delightful.  The ratio of the Oreo cookies and Nutter Butter cookies makes for just the right balance of chocolate and peanut butter.  I think the addition of the peanut butter candy swirl on top is the perfect finishing touch too.

These do have dairy in them, so your probably don't want to store them on the countertop.  Not that storage will be much of a problem - these will disappear quickly!

You can use the same basic recipe with other cookie flavors - let your imagination run wild!

Chocolate Peanut Butter Truffles

by Susan @ Love in the Kitchen

Prep Time: 20 minutes

6065327

Ingredients (48 truffles)

• 36 Oreo cookies, crushed
• 18 Nutter Butter cookies, crushed
• 12 ounces cream cheese
• 1 package quick melting candy, milk chocolate flavor
• 1/4 package quick melting candy, peanut butter flavor

Instructions

• Crush the cookies in a food processor.
• Mix the cream cheese and and crushed cookies until blended.
• Shape into 48 (1-inch) balls.
• Melt chocolate flavored quick melting candy according to package instruction. Dip each truffle in melted chocolate and place on waxed paper-covered baking sheet.
• Melt peanut butter flavored quick melting candy and pipe a decorative swirl on top of each truffle.
• Refrigerate for 1 hour or until firm.

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Peach Mousse #foodieextravaganza

Welcome back to our monthly Foodie Extravaganza!

If this is your first time joining us, the Foodie Extravaganza is a monthly party hosted by bloggers who love food!  Each month we incorporate one main ingredient into recipes to share with you and this month that ingredient is one of my favorite summertime treats...PEACHES!

When I first heard that our August ingredient was peaches, I knew I was going to make peach pie.  I love peach pie.  I made some peach and cherry pie last summer that was just divine, and wanted to expand on that.

Except that it has been so ridiculously hot here, I can't think about turning on the oven.  I just had to think of something that didn't require so much heat.  And I made peach ice cream a couple weeks ago, so that was kind of out....

Peach Mousse was the perfect answer.  Cool and sweet, peach mousse is quite simply peaches and cream.  How can you go wrong with that?!

Peaches and almonds are a great combination and the addition of the candied almonds adds some texture to this smooth and creamy dish.

Before you get on to the recipe for this amazing dessert, be sure to check out these other perfect peach recipes from the rest of the Foodie Extravaganza bloggers!

Peach & Blue Cheese Prosciutto Bruschetta by Keep it Simple, Sweetie

Old-Fashioned Peach Cobbler by From Gate to Plate

Peach Mousse by Love in the Kitchen

Peach Orange Banana Smoothie by We Like to Learn as We Go

Peach Almond Cake by My Creative Days

Raspberry Peach Smoothie by Sew You Think You Can Cook

Peach Donuts by Rae Gun Ramblings

Peaches & Cream Dessert Bars by The Freshman Cook

Fresh Peach Salsa by Rhubarb and Honey

Skinny Vegan Peach Coffee Cake by Baking in Pyjamas
Pistachio Peach Pie Pops by Pantry Friendly Cooking

We hope you all enjoyed our delicious peach packed foods this month and don’t forget to stop by to see what next month’s ingredient is!

If you would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!

Peach Mousse

by Susan @ Love in the Kitchen

Prep Time: 30 minutes, plus 2 hours chill

6065287

Ingredients (6 servings)

For the Mousse

• 6 medium peaches
• 1/2 cup brown sugar
• 1/2 cup water
• 1 envelope unflavored gelatin (2 1/2 teaspoons)
• 2 cups heavy whipping cream
• 1/2 cup confectioners sugar
• 1/2 teaspoon salt

For the Topping

• 1 medium peach
• 1/2 cup sugar
• 1/2 cup blanched almonds
• 1/4 cup sugar

Instructions

Make the Mousse

• Cut the 6 peaches for the mousse into halves and remove the pits.
• Place peach halves into a sauce pan. Stir in the bornw sugar and 1/2 cup water. Bring to a boil and simmer for 15 minutes, until peaches are soft and liquid is mostly reduced.
• Puree cooked peaches (in food processor or blender) until very smooth. Cool completely.
• In a separate large bowl, mix gelatin and 2 tablespoons of the whipping cream. Let sit for 5 minutes. Stir again until the gelatin is incorporated into the cream.
• Add the remaining cream and beat to soft peaks. Gradually add in the confectioners' sugar and salt. Whip to stiff peaks.
• Gently fold the pureed peaches into the whipped cream using a rubber spatula.
• When the peaches have been fully incorporated into the cream, pour the mousse into servng dishes. Refrigerate for 2 hours or until set.

Make the Topping

• Thinly slice the remaining peach. Add peach slices and sugar to a small bowl and set aside.
• Melt butter in saute pan. Add almonds and sugar. Stir constantly over medium-low heat until the sugar has caramelized and coats the almonds. Remove from heat and set on a piece of wax paper to cool.
• When the mousse is set, arrange slices of peach on the top of each serving.
• Split the almonds into 6 equal pieces and place almonds on top of each serving.

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Tuesday's Table for August 5, 2014

Welcome to Tuesday's Table!  Thank you so much for coming by and sharing all of your wonderful ideas.  I get such inspiration from everyone's links!

<center> <a href="http://zentmrs.blogspot.com/p/tuesdays-table.html" target="new"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_v75srsCQV_KCkh-PdU51jywq62t3RKYSLT3k1hatjAsRKSJF5FMG0yQ5aGanF6fOFzmPxEIaC-yr6W_WmNE88UaA-CsiixlvHwSf8vbR45UgapWXbQN9TgpK15hqc3xmEb0Hw/s1600/TuesdaysTable150x150-horiz+peppers.gif" /></a></center>

This week's feature is Cornmeal Rolls from A Delightful Glow.  These look perfectly light, fluffy and absolutely delicious!  For step-by-step instructions on how to re-create these in your kitchen, head over and see her site.

Please grab a button  - and thanks so much for sharing!

And now it's time to fill Tuesday's Table.  What kinds of delicious and creative things have been coming out of your kitchen lately?  I can't wait to see them!

For this week's party, only a few guidelines:

• Please share as many links as you like, but only if you haven't shared them here before
• Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun
• Follow me via Facebook, Pinterest, Twitter, Google+, RSS or Bloglovin (see my sidebar!)

No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

And now, for this week's link party!

An InLinkz Link-up

Pin It