Ladybugs

I recently discovered a black aphid infestation in our garden. And, along with them, several ladybug larvae walking around. I was happy to see them, as I knew they would do a job on the aphids. But, unfortunately, there didn't seem to be enough of them to handle the task.
So, we went out & bought a container of adult ladybugs from the local garden center. Since ladybugs don't fly at night, they needed to be released after dark, to avoid their natural instinct to migrate for food.
The next morning, I was eager to see if they had stuck around. I sent Max out to the garden to check on them.

He came back inside, happy to report that not only were they still there, but that one of them was giving a friend a piggyback ride!

Bozo Picture of the Week...

Today was the end of the season picnic for Little League. There was food, games & most importantly, trophies!
It was held at Cranbury Park in Norwalk. There is the most amazing old tree there, that DH calls the "Monkey Tree"...where he spent many a day as a teenager.

Oatmeal Chocolate Chip Cookies

This is another cookie I brought for the 1st grade beach day. I love cowboy cookies & these are basically them...minus walnuts. If it wasn't for a bunch of kids I would have added them. But, with allergies & all, I decided to skip it.
This batter makes about 7 dozen 2 inch cookies.

Bulgur Salad with Wilted Chard & Green Olives

I saw this salad in the newest issue of Fine Cooking magazine & thought it looked delicious. It's a perfect summer dish for picnicking, or entertaining, because it can be made ahead of time. In fact, it tastes even better the next day. Other than a bit of chopping, it's super fast & simple.

Kitchen Tool of the Week...

Stainless Steel Locking Tongs.

I have a few sets of tongs, very similar to the ones pictured here. I love them & use them often, and for endless purposes. If you are still using the old school ones, with a metal ring that holds them shut...then, get a new pair!
Be sure to get a set with silicone tips, for nonstick pots & pans.

Tate's Chocolate Chip Cookies

I love thin, crispy chocolate chip cookies. Which, is why the ones made by Tate's Bake Shop are a favorite of mine. I used to use Martha Stewart's recipe for Lexi's Favorite Chocolate Chip Cookies. But, the last few times I've made them, they've been hit, or miss.
I was thrilled to find Tate's recipe on Goop.
I love baking. But, don't do it as much as I'd like...because, then I eat it. I had to make a whole bunch of cookies for Max's beach day at school. I volunteered for the job, because it was the perfect excuse for some baking.
I made them smaller than the recipe calls for & got about 60 cookies from one batch of dough.
Preheat the oven to 350 degrees.

Begin by measuring 2 cups of flour, 1 teaspoon of baking soda & 1 teaspoon of salt into a large mixing bowl. Whisk to combine.

In a separate bowl, add 3/4 cups of sugar & 3/4 cups of dark brown sugar {well packed}.

Then, in a third, small bowl lightly beat 2 eggs. Add 1 teaspoon water & 1 teaspoon vanilla extract.

Lastly, measure out 2 cups of semi-sweet chocolate chips.

Start the dough by beating 2 sticks of softened, unsalted butter in the bowl of an electric mixer.

For this recipe, you could even do this in a bowl with a wooden spoon. But, a mixer makes it quick.

Add the sugars & beat until combined. Scape down the bowl as needed.

Add the eggs, vanilla, & water & beat some more.

Add the dry ingredients & mix until just combined.

Remove the bowl from the mixer,

and fold in the chocolate chips.

Line 2 cookie sheets with parchment paper, or non-stick liners. Scoop the dough out by the tablespoonful & place about 2 inches apart on the sheets.
These cookies spread quite a bit, so leave enough room.

Bake for 8 minutes. For larger cookies, bake for 12 minutes. Rotate the pans halfway through the cooking time.
Let the cookies cool & then eat!

Mexican Chopped Salad with Lime Dressing

My friend, Rhoby hosted a potluck dinner with some friends & our kids. She was planning on making a Tortilla Pie & I was assigned a green salad.
I wanted it to go with the Mexican food theme, so this is what I brought. I doubled everything for the occasion, so halve the recipe if you need less.
Everything was delicious. I requested that she make the pie again for me as a guest blogger...it was so good.

To make the salad, begin by removing the kernels from 3-4 ears of corn. {totaling 1 1/2 cups}

Next, rinse & thoroughly drain one 15 ounce can of black beans.

Dice 1 1/2 cups of jicama.

Thinly slice one bunch of radishes. {totaling 1 1/2 cups}

Chop one red, or yellow bell pepper.
I also added 1 large, chopped tomato.

Then, chop 6 cups of romaine lettuce.
Add all of the previous ingredients to the lettuce.
I stopped here, as I was serving it later & didn't want things to get soggy.
If you plan on serving it right away, you'll need some feta cheese & an avocado. Scroll down for details on that.

For the dressing, put a 1/2 cup of fresh lime juice in a mixing bowl.

Add a 1/2 cup of olive oil,

3 tablespoons of agave nectar {you could use honey as well},

a 1/4 cup minced cilantro,

and one minced clove of garlic.

Next, remove the ribs & seeds from one jalapeno pepper.

Mince it up & add it to the dressing.

Whisk the dressing, season with salt & pepper, then set aside until ready to use.

When ready to serve the salad, throw on a 1/2 cup of crumbled feta cheese,

and one chopped avocado.
Toss the salad with the dressing & serve.

Here is the fabulous Tortilla Pie, made by Rhoby.

And here's the spread. Yum.

Mexican Chopped Salad with Lime Dressing

Adapted from Epicurious
Serves 8

Salad:
6 cups chopped romaine lettuce
1 15 oz. can black beans, rinsed & drained
1 large tomato, chopped
1 1/2 cup peeled & chopped jicama
1 1/2 cup fresh corn kernels, uncooked
1 bunch of radishes, thinly sliced
1 red or yellow bell pepper, chopped
1 ripe avocado, diced
1/2 cup crumbled feta cheese

Dressing:
1/2 cup freshly squeezed lime juice
1/2 cup olive oil
3 tablespoons agave nectar
1/4 cup cilantro, minced
1 clove of garlic, minced
1 jalapeno pepper, seeded & minced

Combine all of the salad ingredients in a bowl. If making ahead, add the avocado & feta cheese right before serving.
Combine the dressing ingredients in a bowl & whisk to form an emulsion.
Pour the dressing over the salad, toss, and season with salt & pepper.
Click here for the printable recipe.

Grilled Tri-Tip with Tequila Marinade

My BIL is really into Tri-Tip steak. We've had it several times at their place & it's always delicious.
I don't see it around in the markets much. But, I did recently, then purchased it & had no idea what to do with it. I found this great marinade on Epicurious & gave it a try. It was really good & I would recommend trying it for anything from flank steak, to chicken breasts, or even fajitas.

Start with one whole Tri-Tip roast. It's usually about 2-2.5 pounds. Place it in a resealable plastic bag.

Next, begin the marinade.
Juice several limes, until you have about a 1/2 cup lime juice.

To that, add a 1/2 cup olive oil,

and pour it into a mixing bowl.

Add a 1/3 cup soy sauce,

a 1/4 cup tequila,

& 7 cloves of garlic {minced}.

Next, mince a 1/2 cup of fresh cilantro,

and add that to the marinade.

Whisk it all up,

and pour it into the bag with the steak.
Seal the bag & marinate for at least 2 hours, or overnight. The longer the better!

When you are ready to cook, heat the grill to medium high & cook the steak for about 10-15 minutes {for medium-rare}.
Depending on the thickness of your steak, it may need longer.

Flip & grill the other side the same amount of time.
Remove from the grill, cover with foil & let the steak rest for at least 10 minutes.
Slice the steak very thinly across the grain & serve.