Chipotle Mayo

This post is a quickie.



This is one of those recipes that hardly even counts as a recipe.

You can be so bad at cooking that you're basically the anti-cook. BUT even anti-cooks can make a sandwich. I threw a baby shower (actually TWO baby showers) for my sister and my sister-in-law and served up a sandwich bar. It was a hit! I had a bunch of different toppings and different condiments; one obviously being Chipotle Mayo.

So if you are an anti-cook and are incapable of making anything impressive over the stove, make a bunch of sandwiches with homemade dressings. (Or better yet, get all the sandwich stuff and make your guests make their own! You can't mess that up)

It's impressive and it's easy.
I will definitely be making this again if only to have on hand in my refrigerator.

Chipotle Mayo

Ingredients:
1 cup mayo (NOT miracle whip)
2 chipotles in adobo sauce
1 tablespoon adobo sauce
1/2 lime, juice

Directions:
Toss all ingredients in a food processor and puree until desired consistency. Refrigerate until ready to use.

Doesn't get much easier than that!

Recipe from: Food Network, Bobby Flay

Summer Salad

I warned you that summer was here and therefore I am busy.



You haven't seen many blog posts this season, but don't worry. I have about a billion lined up just waiting for text.

This summer has been a mixture of crazy and fun. Let me just cue you in on a few points.

My sister is pregnant.
My sister in law is pregnant.
My OTHER sister in law is pregnant.
I'M PREGNANT! (6 weeks...)

My parents took on a new church in a new area.
They're moving.

We vacationed, put on a conference with 1000 teenagers, updated multiple areas of our house. We went to the beach, traveled, had multiple sets of company.

I planned two elaborate baby showers...and am currently making plans for a wedding I'm in this fall.
AND I HAVE A CHILD UNDER THE AGE OF 1. That right there tops everything.

Those are just a FEW of the major things we took part in this summer, but here's something to know: during all of those previously mentioned fun and crazy things, we ate food! I know... you're surprised.

So I have many recipes, some crappy pictures, and about 20 blog posts waiting to be published. Over the next few weeks I'll share some of the things I made this summer.



Starting with this salad.

I don't even know what to say about this salad other than OOHHH EMMMM GEEEEE!

It is SO good.

I called it a "Summer Salad" because I don't know where the recipe originally came from; therefore, I don't know what it's originally called. Plus I made it this summer...and it has so many delicious things in it that I couldn't call it a chicken salad, or even a berry salad. So it's a summer salad.

If this isn't summery, then I don't know what is.

Summer Salad

Ingredients:
1 rotisserie chicken, shredded
Mixture of romaine lettuce and spring mix
1 lb strawberries, sliced
1 cup blueberries
2/3 cup blue cheese
1 cup honey roasted peanuts
1/4 tsp each salt and pepper
Juice of 1 lemon
3 tbsp. olive oil

Directions:
I personally don't think you can wreck salad...so that's why I don't have real quantity measurements for the lettuce. Start with as much lettuce as you think appropriate (I probably did 6 or 7 cups) in a large serving bowl (this is a large salad.) Place the shredded chicken in the center of the lettuce. Spread the berries around the outside of the chicken. Sprinkle the blue cheese over the whole thing. Spread the peanuts in the center and drizzle lemon juice and olive oil over the entire salad. Finish with salt and pepper.

If you are skeptical of the dressing, you could leave it out and serve something else on the side. But know this: every time I've had this or made this people wonder what in the world is in the dressing...and NO ONE has ever said they didn't like it.



Recipe from: I'm not sure, but I wish I had made it up.

Strawberry Shortcake Cake

I originally titled this post, "The Perfect Summer Cake."



And quite honestly, it IS the perfect summer cake. I've made it four times already this summer and every single time it tasted perfect.



I've made this cake a few different ways: four full layers (which, by the way, makes the cake literally a foot tall), four half layers, two full layers, and finally (as you can see in this photo) zebra.



I found out the hard way that layering four full layers made the cake look super cool, but it barely even fit in the fridge. It was so tall that cutting a piece took 2 large knives, 4 hands, and a quick plate. 

Looked impressive. 

Ridiculously unpractical.

So, this time I decided to zebra the layers. This particular batter was a little bit thicker than I would have preferred, so the layers didn't spread as evenly or pretty as I would have liked. But the effect was still impressive.

If you've never made a zebra cake before, its SO easy. You just pour 1/3 cup of white batter in the center of the pan; and then 1/3 cup of red batter in the center of the white batter. Keep pouring directly in the center with alternating colors until the pan is filled (per baking directions.)



In between each layer (no matter how many layers you do) spread a generous amount of whipped cream and chopped strawberries. 

The original recipe calls for white cake mix and red velvet cake mix. I've made it that way and it is delicious. But this time I couldn't find red velvet cake mix anywhere. So I substituted with strawberry cake mix. 

Either one you choose tastes amazing.



Even with four layers this cake was incredibly light and refreshing.

AND its made with cake mix! So consider it quick and easy.

Strawberry Shortcake Cake

Ingredients:
Box white cake
Box red velvet cake
2 16 oz containers of whipped cream
1 lb strawberries, chopped

Directions:
Preheat oven to 350.

Mix cake mixes according to directions on box. Lightly grease two 9 inch cake pans. To zebra the layers pour 1/3 cup of white batter in the center of the pan; and then 1/3 cup of red batter in the center of the white batter. Keep pouring directly in the center with alternating colors until both pans are filled (about 2/3 full.)

Bake for 30 minutes or until center is set (use a knife or toothpick to test...if it comes out clean it's done!)

Once both layers are completely cooled, spread whipped cream on top of the bottom layer. Top with strawberries and second layer. Frost the entire cake with remaining whipped cream and top with strawberries.

If you are going to travel with this cake I've found it to be easier to just assemble on site. Whipped cream doesn't hold up as well as frosting in heat or in travel, so keep it in the fridge until ready to serve.

Recipe adapted from: I am baker



This really is the perfect summer cake.