Pink & Chambray is always a good idea

True test of style…wearing a dress I wore seven years ago when I was 15. Still fits and still as stylish! Pink and chambray :) happy Tuesday lovelies!

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xxx SSG

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Blackberry Bourbon Pie

Since fall is approaching sooner than we think, I decided to make a list of all the summery things I wanted to do before it ends. Mostly it consisted of recipes I wanted to make…. And that is how I got the urge to bake a pie! Fresh blackberries sounded so good so I went with just that. However, as always I like to add a twist on things- spice things up a bit! Hence, the bourbon part. What is great about this is that the alcohol pretty much bakes out of the pie so if you never told anyone you spiked it- they would never know. However, the bourbon does soak into the blackberries making them extra sweet and rustically delicious and the bourbon really makes the lemon zest flavors pop. I mean really, you can’t go wrong here.

Ingredients:

Oh, first, since most do not like to mess with getting a pie crust just right- you can easily use a store bought one. If you do, sometimes I like to shake things up a bit and maybe add sprinkle of vanilla (just slightly) and flour one I put the store-bought crust into the pie dish.

About 5 cups of blackberries (more or less depending on size)

2/3 cups sugar

A dash of salt

The juice of 1/2 lemon freshly squeezed

2 1/2 tablespoons flour

2 tablespoons Woodford Reserve bourbon

The zest of one lemon

A hint of cinnamon (to your preference)

1 egg (beaten) **used for dusting top layer of crust

Directions

Preheat the oven to 400. Take blackberries, sugar, flour, lemon juice, cinnamon, and salt and put them on the stove top at a low simmer for about 10 minutes to let the flavors blend and warm together…stir occasionally.

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While this is simmering, place the pie crust into the dish or pan and lightly dust with flour (maybe a dash of vanilla if you like). Once the berries look warm and blended with the other ingredients, remove from heat and mix in the bourbon. Place berries (with juice- do not drain) into crust in pan. Add your lemon zest.

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Next, cover with second layer of crust. Pinch or fold edges together to your liking and vent how you wish (cuts, slits, cute cut-outs, woven, etc.) Take the beaten egg and dust the pie crust nicely…I sometimes just use my fingers because it is easier- or you can use a brush.

Place in the oven for roughly 30-40 minutes- this you really should just eyeball. You want the crust a golden brown and you should be able to see the juices bubbling before taking out.

From there, just ENJOY! Happy summer lovelies :)

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xxx SSG

Fresh Bruschetta Penne

In season now: tomatoes! Hip hip hooray! One of my favorite foods :) soo delicious. And what’s better than making sauce with tomatoes? That’s right- marinating them. So simple, fresh and did I mention delicious??

Here’s my recipe for a light, summery dish full of tomato goodness and other fresh herbs.

Fresh Bruschetta Penne

Ingredients:
-1 lb penne pasta
– 3 pints cherry tomatoes, quartered
– 1 large clove garlic, finely minced
– ½ cup olive oil
– 1 tsp salt
– ½ tsp freshly ground black pepper
– 1 cup packed basil, cut into ribbons
– 8 oz mozzarella, cut into small cubes
– flaked sea salt for seasoning

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Directions:
1. In a large bowl, gently toss together the cherry tomatoes, basil, mozzarella, olive oil, salt and pepper. Cover with and let marinate for at least 30 minutes and no more than one hour at room temperature.
2. Set a large pot to boil and cook pasta according to package instructions (I like to also use whole wheat pasta).
3. Toss the hot pasta with the marinated tomato mixture.
4. Top with a generous sprinkling of flaked sea salt. Serve hot or at room temperature.

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Perfect pairing with wine for a lovely summer dish!

xxx SSG