Spring Berry Syrup

I swear for the last month every time I have gone to the grocery store I have bought a package of berries.  Strawberries, blueberries, raspberries, and blackberries.  I have celebrated spring by eating my weight in berries.

Because of the plethora of berries in my fridge and a desire for waffles on Monday morning I had to make a delicious spring berry syrup.  I used strawberries, raspberries, and blueberries in my syrup, but you can totally change up the berries based on what you have and what you want your syrup to taste like.

The berry syrup is infinitely changeable too!  More berries, different berries, throw in some lime zest--whatever you want.  You can also cook down the syrup to reach a more jam-like consistency, which is what I  did with about half of my syrup. I have awesome plans for the jam--mixed into yogurt for breakfast, on top of more waffles, and of course ICE CREAM!

Vanilla ice cream topped with spring berry syrup is about the best thing I've eaten lately; when I've taken a break from shoving handfuls of berries in my mouth.  The spring berry flavors pop and tang when mixed with the creamy vanilla ice cream.

Spring Berry Syrup

author: Happy Food Happy Home

yields about 2 cups of berry syrup

4 cups mixed berries (2 cups strawberries, 1 cup blueberries, 1 cup raspberries)

¼-½ cup sugar

¼ cup water

1-2 tablespoons lemon juice (from half a lemon)

1. Stem the strawberries, and chop the strawberries down to roughly the size of the raspberries.
2. Combine the strawberry pieces, raspberries, blueberries, ¼ cup sugar, water, and lemon juice in a medium sized saucepan.
3. Cover the saucepan and heat over medium high heat until the water has started to boil.
4. Remove lid and allow the syrup to simmer for 25-35 minutes.  The berries will burst, the mixture will get liquidy, and then start to cook down.  
5. Taste your sauce.  If it is a little tart add extra sugar to taste.  Stir the extra sugar into the syrup and allow to dissolve. 
6. If your syrup is too thick add some extra water, and if it is too thin allow to simmer until it is the consistency you are looking for. 

I can't stop thinking of other uses for the spring berry syrup: I want to use it as the base for Italian Sodas, I have a delicious brownie sundae in the works, and straight off a spoon mixed in with more ice cream. 

Have you been buying berries buy the cart-ful?  What is your favorite way to use berries?

Burrata and Pesto BLT

I hope everyone had a great Memorial Day weekend!  Thanks to everyone who has served our country--you are truly heroes.  We spent our weekend cleaning (not fun), and boating (very fun).  Though we had to come home to let Boomer outside, I always love a day spent on the lake.

I got to water ski for the first time this year, and I only fell once.  It's always an accomplishment for me.  Mom got a stand-up paddle board, and it was so fun to learn how to do it.  I was terrified I was going to fall off, but it was actually pretty easy to get the hang of.  And now I want a paddle board of my own!

Most of our weekend meals centered around the grill, but I was craving a BLT for lunch.  I had bacon and tomatoes, but no lettuce.  I thought I was out of luck until I started digging around in the fridge.  Out came pesto and some burrata, and my Burrata and Pesto BLT (with no L) was born.

Burrata is a delicious form of mozzarella cheese with an outer layer of mozzarella and the middle filled with cream and mozzarella pieces.  It's creamy, cheesy, and really delicious.  If you can find it I totally recommend using it, but if you can't you can substitute fresh mozzarella.

The burrata and pesto BLT is a delicious combination of salty bacon, juicy tomatoes, and creamy cheese.  The pesto ties the flavors together, and I can't get enough of the basil flavor with the tomatoes and burrata.  I used the last of the bacon making this sandwich, or I probably would have made another one today!

Burrata and Pesto BLT

author: Happy Food Happy Home

serves 4

8 pieces sourdough bread

4 tablespoons basil pesto

16 pieces of bacon

4 small balls of burrata

8 tomato slices

salt and pepper to taste

fresh basil leaves for garnish

1. Toast your sourdough bread.
2. Spread 4 of the slices with 1 tablespoon of pesto each. 
3. Top each of the pesto covered bread with 4 pieces of bacon, 2 tomato slices, and 1 ball of burrata.  Slice the ball of burrata in half over the top of the sandwich.
4. If desired sprinkle the top of your sandwich fillings with salt and pepper.
5. Add the second slice of bread to each of the sandwiches.  Garnish top of sandwich with a basil leaf. 

What did you make over Memorial Day weekend?  Did you find any delicious new sandwich combinations?

Barbecue Bacon Burgers with Grilled Pineapple Salsa

Hamburgers are one of my favorite foods.  I have no idea why, but I find myself craving a burger probably once a week.  So gosh was I nervous to cook a hamburger at home.  I was worried about the burgers not living up to expectations, as well as just completely failing at cooking them.  Luckily the first few rounds have turned out pretty well, and I'm hoping to continue making burgers all summer!

Playing with flavor combinations is one of my favorite parts of cooking at home.  Being able to put a little of this and a little of that, and making food to completely satisfy everything we want is my idea of perfect.  I wanted to make a grilled pineapple salsa; a little sweet, a little spicy, slightly warm, and a little smokey.   Grilling the pineapple brings out the sweetness and chars the edges just a little--adding a super awesome layer of flavor to the pineapple.  The onions, cilantro, and jalapeno round out the grilled pineapple to make a delicious salsa.

Adding barbecue sauce, cheese, and bacon to the burger just throws it over the top.  The burger is salty, cheesy, sweet, savory and spicy.  It is literally everything I want in a burger, shoved between two buns, and then devoured for dinner.  Try these barbecue bacon burgers topped with grilled pineapple salsa for dinner soon!  The pineapple salsa will be a great addition to a Memorial Day barbecue; put it on burgers, hot dogs, or eat it with chips!

Barbecue Bacon Burgers with Grilled Pineapple Salsa

author: Happy Food Happy Home

serves 4

4 burger patties (beef, turkey, veggie, it's up to you!)

seasoned salt

salt and pepper

1/2 cup barbecue sauce

4 slices monterey jack cheese

4-8 slices bacon

Salsa

1/2 a pineapple (you'll need 1 cup cubed pineapple pieces)

1/2 cup onion, diced

3-4 tablespoons jalapeno (more or less to taste)

1 tablespoon cilantro, chopped

salt and pepper to taste

1. Heat your grill to high heat.  Slice half of the pineapple into large slices.  Grill over medium heat for 3-5 minutes per side until grill marks are made and edges of the pineapple are slightly charred. Remove from grill and let cool. 
2. Dice onion and jalapeno.  
3. Cut the charred pineapple into bite size cubes.
4. Stir together the pineapple, onions, jalapeno, and cilantro.  Add salt and pepper to taste. 
5. Season burger patties with seasoned salt, pepper, and kosher salt.
6. Grill burgers over medium heat until cooked through.  Brush barbecue sauce on burgers.
7. Turn off grill and add cheese to patties.  Let sit in the closed grill until the cheese has melted.
8. Place the burgers on buns and top with bacon and pineapple salsa.  Slam the top on the bun and eat that burger!

• Notes:  You can use any burger patty you'd like. 
• Feel free to add or subtract any topping you see fit.  No bacon, more cheese, etc. 

The pineapple salsa on top of the barbecue burger provides a sweet and spicy contrast to the salty savory burger.  I also can't wait to try the salsa on top of chicken, and in fish tacos!  I have food ideas pouring out of my head right now, and I am definitely not complaining!

What is your favorite thing to grill?  Are you ready to throw some fruit on your burger, or does it make you a little nervous? Let me know!

Lemon and Basil Grilled Chicken and Lemon Cream Pasta

The end of the school year is coming!  Though we are wrapping everything up at school, the kids are just as crazy as normal, if not more so.  We have a field trip tomorrow, Memorial Day weekend, and then Water Day on the last day of school.  And as everything happens they get more and more excited about what's coming.

Their excitement is contagious, but I am pooped at the end of the day.  Thus easy and simple dinners are my favorite dinners to make right now.  I'm loving our grill because clean up is easy and cooking is fast!

And marinating is the best thing ever.  You throw lemon and oil and herbs in a bag the night before and the flavors sink into the meat--chicken in this case.  The marinating does all the work for you, and you're rewarded with flavorful and delicious lemon and basil grilled chicken.

The lemon cream pasta is one of my favorite side dishes.  It's simple, easy and full of lemon flavors.  With the tang of parmesan cheese, delicious lemon juice, and topped with fresh herbs the lemon cream pasta is perfect as a side dish for grilled chicken, or anything really.

Lemon and Basil Marinated Chicken
author: Happy Food Happy Home
makes 4 chicken breasts

1/4 cup olive oil
1/4 cup lemon juice (about 1 large lemons or 2 small)
lemon zest from 1/2 a lemon (about 1 teaspoon)
1/2 teaspoon dried basil
1/4 teaspoon black pepper
a pinch of salt
4 boneless skinless chicken breasts
fresh basil for garnish

1. Whisk together olive oil, lemon juice, zest, basil, black pepper, and salt in a glass measuring cup.  
2. Place the chicken and the marinade in a large zip-top bag.  Massage everything around to fully coat the chicken in the marinade.
3. Place in the refrigerator and marinate overnight or for at least 2 hours.  The longer you marinate the yummier it will be.
4. Heat your grill to medium heat.  Grill the chicken until it is cooked through.
5. Remove from the grill and garnish with fresh basil leaves. 

Note- No grill?  Just cook the chicken over medium heat in a cast iron skillet or bake at 350 degrees until cooked through.  

Lemon Cream Pasta

author: Happy Food Happy Home

serves 4

1/2 a pound dry pasta

1/2 cup heavy cream

1/2 cup grated parmesan cheese

2 tablespoons lemon juice (about 1/2 a lemon)

black pepper to taste

fresh herbs for garnish

1. Cook pasta according to package directions.
2. Heat cream in a medium nonstick saucepan over medium low heat until warm but not boiling.
3. Add the grated parmesan work in two batches.  Whisk together until the cheese dissolves.  
4. Whisk in the pepper and lemon juice.  
5. Drain the pasta, reserving about 1 cup of pasta water.
6. Add the pasta to the sauce.  Stir to combine.  If the sauce is runny cook down for about 2 minutes until it sticks to the pasta.  If it is too thick add reserved pasta water to thin.  
7. At this point you can either mix the herbs into the pasta and sauce, or use them as garnish on top. 

Notes-I used about 3 tablespoons of fresh basil in our pasta.  It was really good!

The lemon and basil grilled chicken and the lemon cream pasta are a delicious spring dinner.  And they're easy to throw together and fast to cook.  Because the marinade does all the work the grilled chicken comes out juicy and full of lemon flavors.  Make this dinner to enjoy the nice spring weather we are having!