Tiramisu Sundae

TOTAL 10 MIN; SERVES 1

The beloved coffee-soaked Italian dessert gets a frozen twist. Tangy mascarpone whipped cream is layered with coffee ice cream, store-bought ladyfingers, and a dusting of cocoa in this cool pick-me-up.

• 2 Tbsp. mascarpone
• ¼ cup heavy cream
• 3 scoops coffee ice cream, divided
• 3 Tbsp. cooled espresso or coffee liqueur, divided
• ¾ tsp. Dutch-process cocoa, divided
• 3 crunchy ladyfingers, coarsely crumbled, divided
• 1chocolate hazelnut–filled rolled wafer cookie (such as Pirouline)

1. Stir mascarpone in a medium bowl until smooth, about 30 seconds. Gradually add heavy cream, whisking constantly, until soft peaks form, 2 to 3 minutes.
2. Place 1 scoop ice cream in a pint glass. 
3. Pour 1 tablespoon cooled espresso over ice cream, and top with about 2 heaping tablespoons mascarpone cream. 
4. Dust with ¼ teaspoon cocoa. 
5. Sprinkle with half of the crumbled ladyfingers. 
6. Repeat process twice, ending with mascarpone cream and cocoa. 
7. Garnish with rolled wafer cookie. 

Spicy Canned Salmon Salad Rice Bowl

Ingredients

• 1 cup chopped English cucumber
• 1 tablespoon low-sodium soy sauce
• 1 (14 3/4 ounce) can pink salmon, skin and bone removed, drained and flaked
• 2 ½ tablespoons chile-garlic sauce (such as Sriracha®)
• 1 tablespoon light mayonnaise
• 1 tablespoon rice vinegar
• 1 cup cooked white rice  (Bulgar or Quiona)
• 1 avocado - peeled, pitted, and sliced
• 1/2 teaspoon sesame seeds
• 1 tablespoon chopped green onion for garnish (optional)

Directions

1. Combine chopped cucumbers and soy sauce in a small bowl and set aside.
2. In a small bowl, combine the salmon, Sriracha®, mayonnaise, and rice vinegar.
3. In a bowl place cooked rice and top it with the salmon mixture, sliced avocado, and chopped cucumber mixture. Sprinkle with sesame seeds. Top with extra Sriracha and green onions if desired.

Pesto Risotto for One With Shrimp

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Ingredients 

• 1 tablespoon butter
• 1 shallot, chopped
• 1/2 cup Arborio rice
• 1/4 cup white wine or dry vermouth
• 2 cups chicken, seafood, or vegetable stock (especially Better Than Bouillon), heated
• 4 gorgeous jumbo shrimp, peeled and deveined
• 3 tablespoons your favorite jarred pesto, or homemade (if you're an overachiever)
• 1 tablespoon sour cream
• 1 pinch salt and pepper, to taste

Directions

1. In a medium braiser or any high-sided pan, melt the butter and sauté the shallot for a couple minutes, or until translucent. Stir in the rice, coating each grain until oil-slicked. Splash in the wine and reduce, stirring constantly.
2. Once the alcohol has evaporated, lower the heat and slowly ladle in the hot stock (one or two ladlefuls at a time), stirring until fully absorbed by the rice between each addition. Keep stirring until the rice is perfectly al dente (to the tooth), about 16 to 18 minutes.
3. When cooked to your liking (at this stage, I like my rice with a slight bite in the middle), turn off the heat, stir in the shrimp, and cover for 5 minutes so the risotto and shrimp can finish cooking together in the residual heat.
4. After 5 minutes, stir in the pesto and sour cream, which should loosen it up a bit, and season to taste with salt and pepper.

Cowboy Butter

 https://www.thekitchn.com/cowboy-butter-recipe-23552987

Cowboy Butter Recipe

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 RECIPE

PREP TIME

10 minutes

COOK TIME 5 minutes

MAKES about 3/4 cup

SERVES 6

INGREDIENTS

• 1 medium lemon
• 6 sprigs fresh parsley
• 1 medium scallion
• 2 cloves garlic
• 8 tablespoons (1 stick) unsalted butter
• 1 tablespoon regular or whole grain Dijon mustard
• 1 tablespoon prepared horseradish
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper

INSTRUCTIONS

Prepare the following, adding each to the same small bowl as you complete it: Finely grate the zest of 1 medium lemon until you have 1 teaspoon. Juice half the lemon until you have 2 teaspoons. Pick the leaves from 6 fresh parsley sprigs and finely chop until you have 2 tablespoons. Finely chop 1 medium scallion until you have 2 tablespoons. Finely chop 2 garlic cloves.

Melt 1 stick unsalted butter in a medium saucepan over medium heat. Add 1 tablespoon Dijon mustard, 1 tablespoon prepared horseradish, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon cayenne pepper. Whisk until melted and combined. Add the parsley mixture and stir to combine. If it separates as it sits, stir to re-combine.

RECIPE NOTES

Make ahead: Cowboy butter can be made up to one week in advance and refrigerated in an airtight container. Re-melt the butter on the stovetop over medium heat for a dipping sauce.

Storage: Refrigerate in an airtight container for up to 1 week or freeze for up to 6 months.

Compound cowboy butter: For compound cowboy butter, stir all the ingredients into room-temperature butter. Transfer onto a sheet of wax paper or parchment paper. Shape the butter into a log, roll up in the paper, and twist the ends of the paper until taut and the butter is uniform in shape. Refrigerate until firm. To use, unwrap the compound butter and cut into slices. Place the slices on top of grilled meats or seafood.

Rigatoni with Easy Vodka Sauce-Bon Appetit Kitchens

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Watch the test kitchen of Bon Appetite - https://www.bonappetit.com/video/watch/molly-makes-rigatoni-with-vodka-sauce

4 servings

Ingredients

• Kosher salt

• 1 medium onion

• 4 garlic cloves

• 4 oz. Parmesan cheese

• 2 Tbsp. extra-virgin olive oil, plus more for drizzling

• 1 4.5-oz. tube double-concentrated tomato paste (one I have may be fine)

• ½ tsp. crushed red pepper flakes

• 2 oz. vodka

• ¾ cup heavy cream

• 1 lb. rigatoni

• Basil leaves (for serving)

add butter - https://www.instagram.com/reels/DYKKaFdOHWI/

Step 1

Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in a handful of salt and bring to a boil while you do your other prep.

Step 2

Peel and finely chop 1 onion.

Step 3

Firmly smash 4 garlic cloves with the flat side of a chef’s knife and remove peel.

Step 4

Grate 4 oz. Parmesan on the smallest holes of the box grater.

Step 5

Heat 2 Tbsp. oil in a Dutch oven over medium (position it next to pot of water). Add onion and garlic and cook, stirring constantly, just until onion is starting to brown around the edges, 5–7 minutes.

Step 6

Add entire 4.5-oz. tube tomato paste and ½ tsp. red pepper flakes and stir until paste evenly coats onion. Continue to cook, stirring often, until paste is deep red and starting to brown on bottom of pot, 5–7 minutes.

Step 7

Add 2 oz. vodka to deglaze pan and stir to incorporate, scraping bottom of pot. Reduce heat to low.

Step 8

Using a heatproof glass measuring cup, scoop about ¼ cup boiling water from pot, then add ¾ cup heavy cream to measuring cup (this brings up the temperature of the cream so it won’t break when you add it to the pot).

Step 9

Slowly add warmed cream to Dutch oven, stirring constantly, until a smooth sauce forms. Remove from heat.

Step 10

Add 1 lb. rigatoni to pot of boiling salted water and cook according to package instructions until al dente. About 1 minute before the timer goes off, use heatproof measuring cup to scoop up about 1 cup pasta cooking liquid. Heat Dutch oven over low.

Step 11

Using a spider, transfer rigatoni to Dutch oven along with any water that’s piggybacking on the pasta.

Step 12

Add ½ cup pasta cooking liquid to Dutch oven and stir to incorporate, then gradually add half of Parmesan, stirring constantly to melt cheese. You should have a smooth, glossy sauce that coats each piece of pasta. Season with salt and add a splash more pasta cooking liquid to thin sauce, if needed.

Step 13

Divide pasta among bowls. Top with remaining cheese, dividing evenly. Drizzle with more oil, then tear basil leaves over.

Cocktail - Tinto de Verano

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Ingredients

• 3 to 4 ice cubes
• 4 ounces red wine
• 4 ounces lemon-lime soda, such as Sprite or 7-Up
• 1 slice lemon, for garnish
• 1 Orange slice

Instructions

1. Place ice cubes in a tall Collins glass.
2. Add red wine and soda, stirring to combine.
3. Add red wine and soda
4. Garnish with a lemon slice/ oragne slice
5. 
   

Tinto de verano with a slice of lemon

2. Recipe Variations
3. Consider choosing an Italian soda as a mixer with your wine; there is a wide range of intense citrus flavors available at most grocery stores from brands like San Pellegrino.
4. A little splash of sweet vermouth is a nice touch, as are a few slices of fresh citrus fruit.

The Best Arugula Salad Recipe

This arugula recipe is a perfect balance of peppery arugula, fresh blueberries, tangy goat cheese, and sweet cherry tomatoes, all dressed in a simple and flavorful balsamic vinaigrette.

Prep:20minutes minutes Cook:5minutes minutes Total:25minutes minutes

• FAT 9
• CARBS 21
• PROTEIN 4
• YIELD: 4

INGREDIENTS

• 3 tablespoons balsamic vinaigrette*
• 1/4 cup pine nuts / Walnut as substitute
• 2.5 ounces arugula
• 1/2 medium red onion diced
• 1/2 cup fresh blueberries
• 12 oz. cherry tomatoes
• 1/3 cup dried cherries
• 1/3 cup goat cheese crumbles

INSTRUCTIONS 

1. Begin by preparing this balsamic vinaigrette and then set aside. Option to use whatever vinaigrette you have on hand, but we love our homemade balsamic
2. Next, in a small skillet, toast the pine nuts over medium heat for 4-5 minutes or until golden brown. Be careful, pine nuts can turn from brown to burnt very quickly, so keep an eye on them. Remove from heat and set aside until cool.
3. Add arugula, red onion, blueberries, tomatoes, cherries, goat cheese crumbles, and pine nuts into a large bowl and toss all of the ingredients together.
4. Finally, drizzle dressing onto the salad, one tablespoon at a time. Continue to add one tablespoon of dressing until salad is dressed as desired.**

TIPS & NOTES

If you make our entire homemade balsamic vinaigrette, you will have leftover dressing! It will last up to 7 days in the refrigerator!

If you are not serving right away, refrain from dressing your salad until serving.

Caprese Couscous Salad Recipe

• PREP TIME 10 minutes to 15 minutes
• COOK TIME 5 minutes
• MAKES about 6 cups
• SERVES 4 to 6

INGREDIENTS

• 1 1/4 cups water
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1 cup couscous (about 5 ounces)
• 1 pint cherry or grape tomatoes (about 10 ounces or 2 cups total)
• 8 ounces fresh mozzarella cheese pearls (perlini) or mini cherry-size balls (ciliegine)
• 1/3 cup store-bought or homemade basil pesto
• 1 tablespoon red wine vinegar

INSTRUCTIONS

1. Place 1 1/4 cups water, 1 tablespoon olive oil, and 1/2 teaspoon kosher salt in a medium saucepan. Cover and bring to a boil over high heat. Stir in the couscous and immediately remove from the heat. Cover and let steam for 5 minutes.
2. Meanwhile, halve 1 pint cherry or grape tomatoes. Drain 8 ounces fresh mozzarella cheese pearls or mini cherry-size balls. If using mini balls, halve them.
3. Transfer the couscous to a large bowl and fluff with a fork. Let cool for 10 minutes.
4. Add 1/3 cup basil pesto and 1 tablespoon red wine vinegar to the couscous and use a fork to stir and evenly coat the couscous. Add the tomatoes and mozzarella and toss to combine. Fluff the couscous as needed before serving, to keep the grains separate and light.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.