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FlavorUpdated 12:00 a.m., Thu July 2, 2015
Despite the fact that we are entering one of my favorite, easy and effortless breakfast seasons (fresh berries and yogurt, anyone?), I love any chance to work protein into my mornings. Egg bakes are perfect for a weekday meal because they hold up in the refrigerator for a good five days. When baked ahead of time, you can have a brunch-worthy breakfast on an average Wednesday, and it will feel like a pretty big treat. The ingredients here are pretty simple. You probably have half of them (or maybe more) on hand, and the others won’t cost a fortune to pick up. I use shallots ... READ MORE
Desserts can be tricky for a Seriously Simple cook, especially as the temperature goes up. Making pie dough or baking a fancy cake isn’t what I have in mind in the heat of the season. Quick and easy to put together, this ice cream pie answers the call for a decadent, delicious and easy-to-put-together dessert. Since you are buying the crust, simply place the foil tin into a glass or porcelain pie plate for a pretty presentation.
When it comes to Fourth of July cookouts, I’ve always found that dessert is the course offering the best opportunity to prepare something patriotic.
I love barbecued chicken breasts, but they can turn out dry and somewhat flavorless. I have a few techniques I like to use to avoid these pitfalls:
Have you made popsicles at home? It’s so easy, especially with the right mold. It takes nothing to whir some flavors up in a blender — the possibilities are endless. Recently, I was working away at my desk and literally jumped up to make these popsicles. The idea of watermelon, coconut and lime came over me like a wave. Before I knew it, these were headed to the freezer.