The Rocket Sandwich

I found the recipe for this sandwich on This Homemade Life.  I was happy that I had some baby arugula sitting in my fridge and decided that this sandwich was going to be my lunch.  The arugula spread on this rocket sandwich is out of this world (I couldn't help myself)!  I know I really love something when I'm eating alone and yet I find myself talking out loud, telling someone who isn't really there, how amazing my sandwich tastes.  It really was that good!

The Rocket Sandwich

Arugula Spread

2 cups packed arugula
1 clove garlic, peeled
Lemon juice, squeeze from half a lemon
2 tablespoons olive oil
1/2 cup good quality parmesan cheese
1/4 cup mayonnaise
Kosher salt and freshly ground black pepper to taste

Eggs, cooked over easy
Tomato, sliced
Arugula
Wheat Ciabatta buns, cut in half and lightly toasted

Blend arugula, a good squeeze of lemon juice and garlic in a food processor until finely chopped.  Stream in olive oil until well blended.  Transfer arugula mixture to a bowl and stir in parmesan cheese and mayonnaise.  Season with kosher salt and freshly ground black pepper to taste.  Spread arugula spread on cut surfaces of the ciabatta bun.  Place a cooked egg on bottom half of bun followed by sliced tomatoes, a sprinkle of good salt and some baby arugula.  Place top half of bun on top of sandwich and bite into some serious goodness!

Recipe from This Homemade Life

Homemade Chocolate Syrup

When I think of chocolate milk, two things come to my mind.  The first is the giant container of Nestle Nesquik chocolate powder that lived in the kitchen cupboard while I was growing up.  Not only did that chocolate powder get stirred into milk, but was often sprinkled, quite liberally, on top of vanilla ice cream.  The second is the number of times (which may be countless at this point) my kiddies have talked my husband into buying them chocolate milk at the gas station or grocery store (I don't think they have to do too much talking into).  When my now nine year old was in preschool, I would drop him off at school and he would tell me to have Dad pick him up.  He was smart and knew if Dad picked him up; it meant a trip to the gas station on the way home was far more likely than if I picked him up.  

Not long ago, I came across a recipe for homemade chocolate syrup and decided to change it up a bit.  I made it healthier by using honey and agave instead of white sugar.  Whenever I can change something we are eating (or in this case drinking) for a healthier version, that my kiddies like even better than the not so good stuff, I say it’s a win all around.  This chocolate syrup makes chocolate milk that is chocolaty, not as super sweet as Nesquik, and is very easy to drink really fast with a straw, especially when it is icy cold.  Needless to say, this past week, we've been drinking a lot of chocolate milk around this house of mine.

Homemade Chocolate Syrup

1 cup unsweetened cocoa powder

1 cup cold water

1/2 cup honey

1/4 cup agave

2 tablespoons pure maple syrup

1/8 teaspoon salt (heaping)

1 tablespoon vanilla extract

In a medium saucepan whisk all of the ingredients together until there are no lumps.  Bring chocolate mixture to a boil over medium heat.  Reduce heat and simmer until chocolate syrup has slightly thickened.  Remove from heat and stir in vanilla extract.  Pour into a glass mason jar and let cool to room temperature; cover and refrigerate.  Stir a spoonful or two (maybe three or four) into a cup filled with milk and ice and stir vigorously.  Drink and enjoy! 

*You could use all honey instead of the 1/4 cup agave.  My honey has a stronger honey taste and I wanted to tone it down by using some agave.  I added the extra 2 tablespoons of pure maple syrup for a little extra sweetness, but could easily be left out.

Charred Corn Tacos

This meal was so easy to prepare, came together in a jiffy and was the perfect summer night meal.  Everyone except Stella who's decided she no longer likes corn was happy with this meal.  No groans and empty plates deemed these charred corn tacos a dinner success!

Charred Corn Tacos

6 ears of fresh corn, kernel cut from the cob
1/2 cup chopped scallions
1/2 cup sliced cherry tomatoes
A seeded fresh jalapeno, chopped
A good amount of homemade taco seasoning
Corn tortillas, grilled
Sliced avocado
Queso fresco, crumbled

Heat a few tablespoon of olive in a large skillet over medium-high heat.  Add the corn to the pan and allow to char for several minutes.  Stir infrequently to allow the corn to char.  Remove from heat and stir in scallions, cherry tomatoes, jalapenos, and taco seasoning to taste.

Spoon corn into grilled tortilla.  Top with avocado and crumbled queso fresco.

Recipe barely changed from Joy the Baker

Homemade Taco Seasoning

This recipe for taco seasoning from Joy the Baker is so great because as long as you've got a spoon and spices, you can make your own taco seasoning in minutes.  I love that you can play around with the recipe (or spoonfuls) to make a taco seasoning that is just right for you.  I also love knowing exactly what went into my taco seasoning.  I can actually pronounce the names of everything and I like that.

Homemade Taco Seasoning

2 spoonfuls chili powder
1 spoonful ground cumin
1/2 spoonful sweet paprika
1/2 spoonful smoked paprika
1 spoonful dried oregano
1 spoonful garlic powder
1 spoonful onion powder
Half a spoonful coriander
Half a spoonful salt
Quarter to a half spoonful crushed red pepper flakes

Toss spices together.  Store in a jar.

*In the original recipe it calls for 1 spoonful of paprika instead of a 1/2 a spoonful of sweet and smoked paprika.

Recipe slightly adapted from Joy the Baker