Roasted Red Pepper and Gorgonzola Dip

Roasted Red Pepper and Gorgonzola Dip

Roasted Red Pepper and Gorgonzola Dip

Roasted Red Pepper and Gorgonzola Dip

Roasted Red Pepper and Gorgonzola Dip

Our farm share recently provided us with a TON of peppers that they wanted to pick before the first frost. I ended up cutting and freezing most of them, but I decided to try roasting a few, too. This was my first attempt and it was pretty easy to do, but rather time consuming from start to finish. The best part for me was picking off the skins after the peppers had cooled down. My husband loves to get on me about always picking at things, like my cuticles or grosser things that we don’t need to get into right now. So it only makes sense that I’d find picking off pepper skins enjoyable. Can you say weirdo?!

Roasted Red Pepper and Gorgonzola Dip

  • 3 red carmen peppers, halved with stems and seeds removed
  • 2 ounces of gorgonzola cheese
  • 1/4 cup shredded mozzarella cheese
  • 3 tablespoons grated parmesan cheese
  • 1/2 cup plain greek yogurt
  • handful of fresh oregano
  • salt and pepper to taste

Place peppers, cut side down, on a foil-lined broiler pan. Set broiler setting to high and place peppers under heat for 5 minutes. Remove from broiler when the skins are bubbly and charred. While hot, carefully place peppers in a ziplock bag, seal and set aside for 20 minutes. When cool, remove as much of the skins as you can from the peppers. They should easily ‘pinch’ off, but if they don’t that’s ok. Chop the peppers into smaller pieces and place in the bowl of a food processer with remaining ingredients. Pulse until almost smooth. This can be served hot or cold. If serving warm, place mixture in an oven safe dish and bake for 20 minutes at 400 degrees or until bubbly.

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Macaroni Salad

This macaroni salad is a staple in our house in the summer. I make a big batch and we eat it as a side dish with just about every summer meal. Funny story about this recipe, is that it actually started out as an accident. It was Spring Break ’06 in Daytona Beach and we had gone shopping for (cheap) food to grill and side dishes to make. I accidentally grabbed the wrong seasoning, ended up using it anyways and it turned out to be delicious!

(and, yes, I’m a big weirdo and I eat my hot dogs with a knife and fork!)

Macaroni Salad

  • 3 cups elbow macaroni
  • 1 cup of mayonnaise or Miracle Whip
  • 1/2 medium onion, finely diced
  • 7-8 celery stalks, finely diced
  • 2-3 carrots, peeled and finely diced
  • 3 tablespoons McCormick Perfect Pinch Salad Supreme seasoning

Boil macaroni according to package directions. Drain and run cold water over the pasta until cool to the touch. Add all ingredients into a large bowl and stir until well combined. Refrigerate until ready to serve.

Watermelon Infused Vodka

Trust me when I say that this watermelon vodka was so worth the effort! It was absolutely delicious and tasted sweet without adding any sweetener. Also, the color was a deep magenta and would look really pretty garnished with a little mint or basil.

Watermelon Infused Vodka

  • 1 small- to medium-sized seedless watermelon
  • 1/2 bottle of watermelon-flavored vodka

Cut up the watermelon into 1-inch cubes and discard the rind. Place in a large glass bowl and add vodka over top. Mix well to coat all of the watermelon cubes with vodka. Place in the fridge for at least 24 hours and then wait patiently. In batches, blend all of the vodka-soaked watermelon chunks until smooth. Over a large bowl, strain blended watermelon through a fine mesh sieve or cheesecloth and discard the excess pulp. Transfer the remaining liquid to a serving bottle and refrigerate until ready to serve.

Sangria

Sangria is the perfect drink for the summer. It’s cold, refreshing and fruity. You can use whatever fruits you want, but I prefer to stick with citrus. Also, If you prefer yours to be sweeter you can add more OJ. I’ve also heard of adding 7-Up or granulated sugar to sweeten the drink, but I like mine to be dry and the let the fruit do all the sweetening, naturally. White wine can easily be swapped for red if you’re not a big red wine fan.

As you can see, I had fun trying out some new photo filters with this post. Let me know what you think!

Sangria

  • Ice
  • 1 bottle club soda
  • 1 bottle dry red wine (like Cabernet, Shiraz or Merlot)
  • 1/2 cup triple-sec liqueur
  • Splash of orange juice
  • Fruit, sliced (orange, lime and lemon)

In a large pitcher mix all ingredients with ice and stir until well-combined. Serve in glass with additional ice and fruit.

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