First up was the "Provençal style edamame saute." We served it with a side of quinoa. It was so good that we managed to eat it all before we could snap a picture of it. The recipe called for frozen artichokes, which we couldn't find. I bought two fresh ones instead, not thinking to look for canned ones. Let's just say that in cooking the recipe, we ALL learned a lot about how not to cook artichokes! We also learned that Tennessee grocery stores don't sell wine. That seems pretty idiotic to me, since more people cook with wine than beer, but I digress...
Next up was "charred tomato, chicken, and broccoli salad." I added a side of brown rice with a squeeze of lime. This recipe was a bigger hit with Mom and Dad. Thankfully Mom took over the charring of the tomatoes- I'm woefully inept at frying, apparently. And speaking of charring tomatoes, Mom and I were both shocked and the different aromas (and flavors) brought out by charring. At one point the charred tomatoes had the house smelling like baking sweet potatoes. It was incredible.
This recipe would definitely be just fantastic in the dog days of summer.
Ian make breakfast for dinner one night, but you probably guessed that from his prior post.
The recipe comes from the April/May 2010 issue of Taste of Home magazine. Hope I don't get in too much trouble for posting it, but it's too good not to share! I made some edits to the recipe when I made it and it was still so sweet that it almost made us sick. I've included my edits and suggestions below.
Peanut Butter Brownie Trifle
Yields 20 one cup servings
1 fudge brownie mix (13" x 9" pan size) [I used two 8" x 8" brownie mixes that included peanut butter cups.]
1 pkg. (10 oz.) peanut butter chips [I did not include these because of the brownie mix I used.]
2 pkg. (13 oz. each) miniature peanut butter cups [I only used one bag, but it was probably more than 13 oz.]
4 cups cold 2% milk
2 pkg. (5.1 oz. each) instant vanilla pudding mix
1 cup creamy peanut butter
4 tsp. vanilla extract
3 cartons (8 oz. each) frozen whipped topping, thawed
Prepare brownies according to package directions;
stir in chips. Bake in a greased 13" x 9" pan at 350 degrees for 20-25 minutes, or until a toothpick comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4" pieces [I just ended up crumbling].
Cut peanut butter cups in half [I would do quarters instead]; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for two minutes. Let stand for two minutes or until soft-set. Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons of whipped topping.
Place 1/3 of the brownies in your trifle [punch] bowl; top with 1/3 of the peanut butter cups. Spoon 1/3 of the pudding mixture over the top. Repeat twice [or until you run out of ingredients!]. Cover with remaining whipped topping; garnish with reserved peanut butter cups [but don't garnish with WHOLE peanut butter cups like I did- that seemed to irritate everyone]. Refrigerate until chilled [or in the case of my family, consume as soon as assembled].
If you try this recipe, I'd love to hear your comments on how you modified it.