Peach and Blueberry Cake
Peach and Blueberry Cake
This cake is the perfect summer dessert. It is moist and filled with the fruits of summer. It also travels well, so you can box it up and take it along to the park for a picnic or to a cookout.
The cake is pretty simple to make. The batter can be mixed by hand- no need for long beating times or for getting out the mixer. In the time it takes to preheat the oven, you can have the cake ready to bake.
The batter and fruit are layered in the pan, along with the cinnamon sugar.
I added a citrus/powdered sugar glaze, once the cake was cooled, but it is optional.
So here is the recipe.
Peach and Blueberry Cake
1 c. oil, I used avocado oil
4 eggs
1 t. vanilla
1/3 c. lime juice- you can use lemon, instead
3 c. flour
2 c. sugar
3 t. baking powder
¼ t. salt
2 medium peaches, peeled, pitted and sliced
1½ c. blueberries- fresh or frozen
½ c. sugar
2 t. cinnamon and set aside
Glaze:
1 c. powdered sugar
1 t. lemon zest
2 T. lime juice- or enough to make glaze of pouring consistency.
Grease a 9×13 inch pan. Preheat oven to 350-degrees. Combine oil, eggs, vanilla and juice. Stir until smooth. Set aside. In medium bowl combine flour, 2 cups of sugar, baking powder and salt. Stir to combine dry ingredients, then add the oil/egg mixture. Stir until batter is smooth. It will be thick. Place ½ of batter in prepared pan. Arrange peach slices on batter and top with the blueberries. Combine the ½ cup of sugar with the cinnamon. Sprinkle on ½ of the cinnamon mixture. Pour on remaining batter and sprinkle with remaining sugar mixture. Bake 45 minutes, or until cake tests done. Cool. Serve the cake as is, or make the citrus glaze and drizzle it over cooled cake. Serves 12.
A Dozen Summer Salads
Pink and Purple Potato Salad
If you are looking for a salad for the holiday weekend – or any time – I think you will find one here that you and your family will enjoy.
Between cookouts and picnics, it seems there is always a need for more salads. Maybe, something you haven’t made before. And of course, a recipe that the family will like.
These are some of my favorite salads. Some are pretty traditional. Others are a little different. I am sure you will find one that is just right for your family and friends.
Purple and Pink Salad
1 lb. purple potatoes
1 lb. red onions
1 c. apple cider vinegar
1/2 c. sugar
1/4 c. water
salt and pepper to taste
1 t. celery seed
1/4 c. oil
Bake potatoes until tender. I used the microwave and it took about 7 minutes, but you can bake in a conventional oven, too. While potatoes are baking, peel, then slice onions thin and place in a saucepan with the rest of the ingredients, except the oil. Bring to a boil, then simmer for about 5-8 minutes until onions are just tender. Some of the liquid will cook off. Peel and cube potatoes and place in a bowl. Drizzle with the oil. Add the onion mixture and stir gently. Adjust seasonings, if needed. Chill. Serves 4.
Curry Cauliflower Salad
1 head cauliflower, cooked
½ c. chopped green onions
¾ c. mayo – or less or more depending in the size of the head of cauliflower
1 T. curry powder- or to taste
1 t. hot sauce, or to taste
Salt and pepper to taste
1 c. peanuts
First break the cauliflower into florets. Cook the cauliflower any way you like. I steamed mine for about 5 minutes. You could roast it, or sauté it in a little oil. You want it tender, but still a little crisp. Don’t cook it to mush. I would also advise against boiling it, as it gets too wet. Once the cauliflower is cooked, let it cool down before proceeding. Combine the cauliflower with the green onions, the mayo and seasonings. It was hard to be exact because your head of cauliflower might be bigger or smaller than mine. I could have said 5 cups of cooked cauliflower- but would that really help? Then you’d have leftover cooked cauliflower. Or perhaps not enough. So add a little more mayo, if needed, and adjust the seasonings to suit your taste and the amount of cauliflower you have. Chill and toss the peanuts in closer to serving time. They are fine, even when in the salad for a while, but the peanuts crunchier when first put in.
Curry Cauliflower Salad
Succotash Salad
Cauliflower and Broccoli Salad
Sweet Potato Salad
Multi Bean Salad
Cucumber and Carrot Salad
Pesto Potato Salad
Artichoke and Edamame Salad
Cucumber and Carrot Salad
This refreshing salad combines carrots and cucumbers in a simple dressing. So easy and fast. Perfect side for your picnic or barbecue.
4 cucumbers, peeled, leaving strips of skin
1 c. coarsely shredded carrots
1 c. thin sliced sweet onion
1/3 c. vinegar- I like cider vinegar in this dish
2 T. Balsamic vinegar
¼ c. oil
1 T. sugar
1 ½ t. salt
Fresh ground pepper
Slice cucumbers. Combine vegetables in bowl. Combine dressing ingredients and pour over the vegetables, tossing to coat well. Chill at least 1 hour before serving, Spoon over lettuce, if desired. Serves 4-6.
Cornbread Salad
A little different- people always seem to like this salad. A nice way to use up stale cornbread, too. ?
4 c. crumbled cornbread or corn muffins
1 c. shredded mild cheese
1 sweet red pepper seeded and diced
1 c. diced celery
½ c. diced green onion
4 hard-cooked eggs, peeled and chopped
¼ c. chopped parsley
1-1 ½ c. mayonnaise or salad dressing, sometimes I use potato salad dressing or even slaw dressing
2 c. diced fresh tomatoes
1 c. toasted pecans
paprika for sprinkling on the top, optional
Place cornbread and next 6 ingredients in a medium bowl. Stir in dressing until desired moistness is achieved. Chill and stir in tomato and nut just before serving. Sprinkle with paprika if you like. Serves 6.
Note: You can add whole kernel corn also if you like.
Sweet Potato Salad
A nice twist on potato salad.
3 large sweet potatoes
2 c. corn kernels, fresh off the cob preferred but frozen is O.K.
2 ribs celery, sliced
1 sweet onion, diced
1 c. sweet pepper, seeded and chopped
2-3 T. fresh parsley
1/3 c. oil
1 t. Dijon mustard
3 T. apple cider vinegar
1 T. lemon juice
1 clove garlic, minced
Salt and pepper to taste
½ c. cashews
In medium saucepan boil or steam potatoes until tender, about 20-25 minutes. Remove with slotted spoon and place in a large bowl of ice water. Add corn to saucepan and cook until just tender about 2-3 minutes. Drain corn and add to ice water with the potatoes. Once the vegetables have cooled down drain them and peel and cut the potatoes into bite-sized pieces. Place potatoes and corn in a mixing bowl with remaining vegetables. Combine remaining ingredients, except cashews, in a jar with a tight-fitting lid and shake well before pouring over the sweet potato mixture. Toss to blend and chill until ready to serve. Add cashews just before serving. Serves 6.
Multi- Bean Salad
1 lb. cooked green beans, sliced
1 can lima beans, rinsed and drained
1 can dark red kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 medium sweet onion, chopped
1/2 c. chopped fresh parsley
1 c. apple cider vinegar
1/4 c. sugar
1/4 c. oil
2 T. Italian seasoning- or whatever herb blend you like
1 T. hot sauce, or to taste
Salt and pepper to taste
Combine beans with onions and parsley in a medium bowl. Combine remaining ingredients in a small bowl and pour over the bean mixture. Stir well and chill a couple of hours before serving. Serves 8.
Pesto Potato Salad
2 lbs. Boiling potatoes, cut into bite sized pieces
1 c. basil leaves
3 T. pine nuts, walnuts or pecans
3 T. olive oil
2 garlic cloves, minced
1/3 c. Parmesan cheese
Salt to taste
Cook potatoes until tender. Cool. In blender combine remaining ingredients, except 1 tablespoon of the nuts. Pour blended mixture over potatoes and sprinkle with the reserved nuts. Chill. Serves 6-8.
Just in Thyme Potato Salad
2 lbs. boiling potatoes, cut into bite sized pieces*
½ c. olive oil
¼ c. red wine vinegar
1 T. fresh lemon juice
2 t. fresh thyme leaves
Salt and pepper to taste
Cook potatoes until tender. Drain and toss with the rest of the ingredients and serve right away or chill to serve later. Serves 6-8.
* You can really use any potato you like. I often bake the potatoes whole and then peel and cut up. Cook them any way you prefer.
Mustard Potato Salad
4 lbs. potatoes- I used Klondike Rose and I did not peel them
4 hard cooked eggs, peeled and chopped
1 sweet pepper, seeded and chopped
1 c. mayo- maybe a little less
1/4 c. prepared mustard
salt and pepper to taste
dash of hot sauce
Bake whole potatoes until tender and allow to cool. Cube potatoes into large bowl and combine with remaining ingredients. Chill until ready to serve. Serves 8.
Artichoke and Edamame Salad
1 lb. edamame (fresh soybeans)*
1 can artichoke hearts, drained and chopped
2 c. cooked corn
1 c. chopped sweet onion
1/3 c. olive oil
1/2 c. cider vinegar
1 t. sugar, optional
fresh chopped parsley
fresh chopped basil
salt and pepper to taste
To prepare edamame steam them, in their pods, until tender, about 8 minutes. Place in cold water. Once cool enough to handle slip the edamame out of their pods. Discard pods and place edamame into a mixing bowl. Add remaining ingredients and stir to mix well. Chill until ready to serve. Serves 4-6.
* A lot of stores have them in the freezer section. They are in the pods. The pods are not edible. If you don’t have edamame you can substitute fresh lima beans.
Cauliflower and Broccoli Salad
1 small head cauliflower, trimmed and broken into bite- sized pieces
2 broccoli crowns, cut into bite- sized pieces
1 sweet pepper, seeded and chopped
1 c. shredded cheese- I used a sharp cheddar
8- 10 slices of bacon, cooked and chopped
1/2 cup of mayo – or more according to your taste
salt and pepper to taste
Steam the cauliflower and broccoli until just tender/crisp. About 5 minutes in a microwave steamer, 6 minutes in a conventional steamer. Place in a bowl to cool down then combine with remaining ingredients and stir to combine well. Adjust seasonings, if needed. Serves 6-8.
Smoky Succotash Salad
1 lb. lima beans, cooked and cooled
4 c. corn off the cob, cooked and cooled
1 sweet pepper, seeded and chopped
1-2 c. cooked ham, diced
Dressing:
2/3 c. sour cream
3 T. apple cider vinegar
2 T. sugar
1 t. grated ginger
1 t. hot sauce, or to taste
salt and pepper to taste
Combine veggies with the ham in medium bowl. In small bowl stir together dressing ingredients until smooth and toss with the veggie mixture. Chill until ready to serve. Serves 6.
Classic Basil Pesto
Classic Basil Pesto
I can’t make pesto without wanting to call it green spaghetti. I had friends over for dinner one night. Their son was about 4 at the time. I had made pesto and tossed it over hot spaghetti.
The little boy wasn’t quite sure about the big, green plate of pasta. He did agree to try it. Turned out he really liked it, and after that, when he came for dinner, he would ask for “Aunt Judi’s green spaghetti”.
Pesto is most often made with basil, but there are a lot of variations out there. Pesto can be made from parsley, sun dried tomatoes, spinach or mint.
I must admit to being a big fan of the original.
I make pesto often when I have fresh basil. I also freeze basil with olive oil, so I can make it all year long. Pesto can be tossed with pasta, rice, potatoes or other veggies. I also like pesto on chicken.
Basil Pesto Sauce
1 c. tightly packed basil leaves
1/4 c. olive oil
3-4 cloves garlic
Salt to taste
1/2 c. pine nuts, sunflower seeds, pecans or walnuts- I like to toast the nuts first
1 c. fresh grated Parmesan cheese
Combine all ingredients, except the cheese, in a blender and mix until smooth. Stir in the cheese and toss over hot, cooked pasta or use as a sauce on meat and poultry. Sauce will keep a few days in the fridge and makes about 1 1/2 cups, enough for 1 lb. of cooked pasta.
A Bounty of Zucchini Recipes
Creamy Zucchini Soup
If you grow zucchini, or know someone who does, you are probably enjoying a lot of zucchini right now. You might even feel a little overwhelmed. I decided to share a whole bunch of my favorite zucchini recipes.
There are savory and sweet recipes, and a few that are gluten-free. Remember, you can also shred and freeze your extra summer squash or dehydrate them to use later. Hope this helps.
Creamy Zucchini Soup
1 medium onion, chopped
2 T. butter
4-6 medium zucchini, sliced
1 large potato, peeled and diced
1 T. chopped parsley
½ t. each basil, marjoram and thyme
1 t. hot sauce, or to taste
salt and pepper to taste
6 c. chicken or veggie broth
1 c. milk or half and half- I prefer the half and half
In Dutch oven cook onions in butter until tender. Add vegetables and seasonings and cook until hot. Add broth, heat to a simmer and cook 15 minutes. Puree mixture in blender in batches and return to pot. Add milk and heat through. Adjust seasonings. Serve hot or cold. I top with some fresh chopped parsley and a little hot sauce. Serves 6-8.
Zucchini Pancakes
2 c. shredded zucchini
1 medium onion, diced
2 eggs
1/2 c. flour- you made need a little more or less depending on how moist your zucchini is
2 t. hot pepper sauce, or to taste
1 t. baking soda
salt to taste
oil for cooking
Combine all ingredients, except the oil, in a medium bowl. Heat oil in skillet and spoon batter in. I used a little over 1/4 cup for each. Cook over medium heat until lightly browned around the edges. Flip and cook until golden on both sides and pancake springs back when touched lightly. Remove to platter and keep warm. Repeat with remaining batter. Serve with salsa or sour cream. Makes 8.
Zucchini and Cheese Tartlets
Since zucchini are so prolific there never seem to be enough recipes for them. I like this one as an appetizer. You can bake up a big batch, bake and then freeze some for whenever you need them.
1 recipe of pie crust dough, enough for 2 pies, home made or store bought
1 medium zucchini shredded, about 1 1/2 cups
1 T. flour
1 c. shredded cheese- any kind you like. I like cheddar.
2 eggs, beaten
1/2 c. minced onion
1 t. Italian seasoning
salt and pepper to taste
hot pepper sauce to taste
Preheat oven to 375 degrees. Roll out dough to 1/8-inch thick. Use a 2 1/2-inch biscuit cutter to cut out circles of dough. Place dough circles in mini muffin pans. Press them in gently being careful not to tear them. Repeat with remaining dough and re-roll scraps. You’ll end up with about 3 dozen in all. If you don’t have enough pans, keep the extra dough circles under a towel or plastic wrap so they don’t dry out until you are ready to use them. In mixing bowl combine zucchini and toss in the flour. Add remaining ingredients and mix well. Adjust seasonings to your taste. Place a rounded teaspoonful of zucchini mixture into each of the tartlet shells in the prepared pans. Don’t over fill. Bake for 12-15 minutes or until golden brown on top. They will puff up while baking but flatten when cooling. Can be served hot, warm or at room temperature. Makes about 3 dozen.
Can be frozen. To reheat take straight from the freezer and place on a baking sheet. Bake in a preheated 325 degree oven and bake for about 20 minutes, but check after 15 minutes.
Baked Zucchini with Mushrooms
2 T. butter
8 oz. sliced mushrooms
½ t. salt
1 clove minced garlic
Pepper to taste
½ t. Italian seasoning
4 medium zucchini, about a pound, shredded
¼ c. bread crumbs
4 T. fresh grated Parmesan or Romano cheese
4 eggs, slightly beaten
In a skillet heat butter and sauté mushrooms until tender and liquid is evaporated, about 5 minutes. Place mushroom mixture in mixing bowl and add the zucchini, seasonings, bread crumbs and half of the cheese. Combine ingredients and spoon them into a greased 8-inch square baking dish. Pour over the eggs and bake at 325 for 35-40 minutes or until custard is set. Sprinkle with remaining cheese and return to oven for 5 minutes. Serves 4-6.
Zucchini Carrot Cake
2 eggs
1 c. sugar
2/3 c. oil
1¼ c. flour
1 t. baking powder
1 t. baking soda
1 t. cinnamon
½ t. salt
1 c, grated carrot
1 c. grated zucchini, squeezed dry and packed tightly
½ c. chopped nuts
Beat eggs with sugar until frothy. Beat in oil then add dry ingredients. Beat on high for 4 minutes. Stir in veggies and nuts. Pour batter into a greased 9-inch square baking pan. Bake in a 350-degree oven for about 35 minutes or until top springs back when lightly touched. Cool and frost
Frosting
4 oz. cream cheese, softened
3 T. butter, softened
1 t. vanilla
2 c. powdered sugar
Beat together cream cheese and butter until smooth. Beat in vanilla and sugar. Spread over cooled cake.
Zucchini Bread
3 c. flour
3 eggs
2 c. sugar, I use less
2 c. shredded zucchini
1 c. oil
1 c. chopped nuts or raisins, optional
½ c. sour cream or Greek yogurt
1 t. each vanilla, cinnamon, salt and baking soda
Preheat oven to 350 degrees and grease 2 (9×5 inch) loaf pans. Set aside. Place flour in large bowl. Beat eggs and add with remaining ingredients to flour, mixing well and scraping bowl. Pour batter into prepared pans and bake 1 hour , or until browned and toothpick in center emerges clean. Cool in pans on wire rack. Freezes well. Makes 2 .
Summer Squash Strata
2 medium yellow summer squash, sliced thin
2 medium zucchini, sliced thin
3 large tomatoes, sliced
2 medium onions, sliced thin
Salt and pepper
4 T. olive oil
½ c. shredded cheese
½ c. bread crumbs
In a greased 13×9 inch baking dish layer slices of the vegetables adding salt and pepper to taste. Use up all the veggies. Drizzle with the oil and sprinkle the cheese and bread crumbs over the top. Bake in a 350 degree oven for 30 minutes, or until vegetable are tender. Serves 6.
Spicy Chocolate Zucchini Cupcakes
These are wonderfully spicy, moist cupcakes. Instead of frosting them, I decided to top them with melted butter and cinnamon sugar. It’s something I’ve done with muffins, in the past. I just never thought of topping cupcakes that way before. It was a really good idea. The cupcakes were baked for a picnic, and in the heat, frosting would have melted. Besides, not everyone likes frosting. As an added bonus- it is a another recipe using zucchini, and that is never a bad thing.
2 cups all-purpose flour
1 t. baking soda
½ t. salt
1 t. cinnamon
½ t. nutmeg
Pinch of cloves
¼ c. unsweetened cocoa
½ cup butter, softened
½ cup olive oil
1½ c. sugar
2 eggs
½ c. buttermilk
1½ t. vanilla
2½ c. grated zucchini
1 cup chocolate chips
Topping:
½ c. butter, melted
½ c. sugar
2 t. cinnamon
Preheat oven to 325 degrees. Grease and flour 24 muffin cups or use paper liners. Mix together the dry ingredients. Set aside. In a large bowl, cream together the butter, olive oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk and vanilla. Beat in the flour mixture, just until incorporated. Stir in the grated zucchini and chocolate chips. Pour batter into prepared pans. Bake for 25 to 30 minutes, or until the top of the cupcakes spring back when lightly pressed. Cool in pans over a wire rack for at least 10 minutes or until cool enough to handle. Dip top of cupcakes in melted butter, then dip in the cinnamon sugar. Place on rack to finish cooling off. Makes 24.
Chocolate Zucchini Cupcakes
½ c. butter
½ c. oil
1 ¼ c. sugar
2 eggs
½ c. buttermilk
1 t. vanilla
2 ½ c. flour
1/3 c. cocoa
2 t. cinnamon
1 t. baking soda
1 t. baking powder
2 c. shredded zucchini
Heat oven to 350 degrees. Line 30 muffin pans with paper liners and set aside. In mixing bowl combine butter, oil, sugar and eggs and beat until light and fluffy. Beat in milk and vanilla. Combine dry ingredients and add to egg mixture- beating until smooth. Stir in zucchini. Scoop batter into cupcake paper lined pans, filling about 2/3 full. You will get about 30, I sometimes get more. Bake 15-20 minutes or until toothpick inserted comes out clean. Cool and frost. Makes 30-36.
I used the Classic Vanilla Frosting recipe below, but doubled the recipe.
Zucchini Carrot Cupcakes
2 eggs
1 c. sugar
2/3 c. oil
1¼ c. flour
1 t. baking powder
1 t. baking soda
1 t. cinnamon- I think I would use a little more next time
½ t. salt
1 c. grated carrot
1 c. grated zucchini, squeezed dry and packed tightly
½ c. chopped nuts, optional
Beat eggs with sugar until frothy. Beat in oil then add dry ingredients. Beat on high for 4 minutes. Stir in veggies and nuts. Pour batter into 18- 24 paper lined muffin tins, filling them 2/3 full. Bake in a 350-degree oven for about 15 minutes or until top springs back when lightly touched. Cool and frost. Makes 24.
Note: These cupcakes deflate a little while cooling.
Classic Vanilla Frosting
3/4 cup butter
6 cups confectioners’ sugar
1/3 cup milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 tablespoons milk
Beat butter in a large bowl until fluffy. Gradually add 3 cups of the sifted confectioners’ sugar, beating well. Slowly beat in the vanilla, salt, and 1/3 cup of the milk. Gradually beat in the 3 remaining cups of confectioner’s sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired tint the frosting with 6 to 8 drops of food coloring.
Gluten-Free Zucchini Brownies
1½ c. shredded zucchini
1 c. almond butter- but you could use peanut butter instead
1 c. chocolate chips
1/3 c. honey – but you can use 1/2 cup if you want a sweeter brownie
¼ c. unsweetened cocoa powder
1 egg
1 t. vanilla
1 t. baking soda
1 t. cinnamon
½ t. allspice
Preheat oven to 350 degrees. Grease a 9×9 inch pan, set aside. Combine all ingredients in a medium bowl and stir until well blended. Pour batter into pan and spread evenly. Bake 25-30 minutes, or until toothpick inserted comes out clean. Cool before cutting. Makes 16.
Bacon Tomato Mini Quiches with Zucchini Crust
Gluten Free
Crust:
1¾ c. shredded zucchini
1¼ c. cooked rice- white or brown
1 egg
¼ c. grated Parmesan cheese
Mix all ingredients together.
Filling:
8 slices cooked and crumbled bacon
1 c. shredded cheese – I like Swiss, but use what you like
1 tomato, seeded and diced
½ c. chopped sweet onion
Combine ingredients in small bowl. Set aside until ready to use.
Custard:
1 1/3 c. half and half
4 eggs
½ t. each basil, garlic powder, paprika and salt
1/8 t. pepper
Place in medium bowl and whisk together until smooth.
Grease 12 muffin cups. The mixture will fill 12 cups very full- but you can make your quiches a little smaller, if you like and make a few more. Pat 2 tablespoons of the crust mixture into each muffin cup. Bake in a 350 degree oven for 10-12 minutes. Cool before filling. While baking and cooling crusts prepare filling of your choice and custard. Spoon 2 tablespoons of filling over each cooled crust. Spoon about 3-4 tablespoons of the custard over the filling. Bake in a 375 degree oven for 15-20 minutes. Can be served warm or cold.
Other fillings:
Tomato, broccoli, mushroom:
In 1 T. butter, sauté 1¼ c. sliced mushrooms, ¾ c. chopped fresh broccoli and 1/3 c. diced onion. Cook until tender, cool. Stir in 1 C. shredded cheddar cheese and 1 tomato, seeded and diced.
Spinach and onion:
Combine 1 10 oz. package frozen spinach, cooked and drained well, with ½ c. diced onion and 1 c. shredded Swiss cheese and ½ c. diced sweet red pepper.
Zucchini Rice Casserole
1 c. water or broth
½ c. raw rice
Salt and pepper to taste
2 T. oil
1 medium onion, chopped
1 lb. small to medium zucchini, about 3-4, sliced
1 sweet pepper, seeded and diced
8 oz. tomato sauce
1 c. shredded cheese, any type you like
¼ c. freshly shredded Parmesan cheese
Bring water or broth to a simmer and stir in rice. Cover and cook over low heat until rice is tender, about 20 minutes for white rice and 40 minutes for brown. Season with salt and pepper to taste, using less salt if cooking in broth. Meanwhile heat oil in a skillet and cook onion until wilted and tender. Add zucchini and pepper and cook until both are tender. Season with salt and pepper to taste. Combine vegetable mixture with the rice and tomato sauce and pour into 1½ quart casserole. Sprinkle with cheeses and bake in a 350 degree oven until heated through and cheese is bubbly, about 20 minutes. Serves 6.
Quick Corn and Zucchini Sauté
2 sweet peppers, seeded and cut into strips
2 medium zucchini, sliced
Oil
2 c. corn kernels cut from cobs, about 4 ears
1 t. garlic salt
½ t. Italian seasoning
In oil cook peppers and zucchini until crisp tender, about 5 minutes. Add remaining ingredients and cook 4 more minutes, or until heated through. Serves 6-8.
Fresh Summer Squash Relish
2 c. shredded summer squash, any type, peeled if desired
1 c. finely diced sweet onion
¼-½ c. bottled Italian dressing or other vinaigrette, I make my own
Combine all ingredients and chill until ready to use. Nice on cold and hot sandwiches and in tuna salad. Keeps in fridge for a couple of weeks.
Multi-Grain Zucchini Bread
1¼ c. whole wheat pastry flour
1 c. wheat germ
½ c. sunflower seeds or chopped nuts
1 T. baking powder
½ t. salt
¾ c. shredded zucchini
1/3 c. honey
¾ c. milk
1 egg
Grease a 9-inch cake pan and preheat oven to 375-degrees. Combine dry ingredients and set aside. In medium bowl combine remaining ingredients and stir in flour mixture. Pour batter into prepared pan and bake 30 -35 minutes or until toothpick inserted into middle comes out clean. Cool in pan ten minutes then remove from pan and cool on a rack.
Homemade Lemon Curd
Lemon Curd
Lemon curd is such a versatile dish. It’s a sort of lemon pudding and can be served plain, or with a dollop of whipped cream. It is also great in trifle or served as a topper for any number of cakes and sweet treats. I especially like to make lemon curd to serve with scones.
It is really nice served with berry shortcakes. In the summer time, lemon curd is a natural ingredient to pair with summer fruits. The perfect addition to fruit tarts, too. I made a batch to add to a fruit shortcake for a friend’s birthday celebration.
It is easy to make and packed with fresh lemon flavor. Lemon curd is just a few ingredients, cooked over low heat until it thickens up. You can make a batch in under 10 minutes. The longest part of the prep time is just waiting for it to cool down after cooking.
So here is the recipe for the lemon curd. If you never made your own- you might want to give it a try. Certainly worth the effort.
Lemon Curd
1/2 c. lemon juice
zest from one good sized lemon- you should have 2-3 teaspoons
1/2 c. sugar
3 eggs
6 T. unsalted butter- cut into little cubes
In medium saucepan combine all ingredients. Whisk the mixture until the eggs are well blended. Cook over medium low heat, whisking often, until the mixture thickens. This will take 5-7 minutes. Whisk more often as mixtures warms and starts to thicken. Better to heat over lower heat and take longer than over too high a heat. You don’t want the eggs to scramble. Once the mixture is thickened , transfer to a bowl or jar. Cover the surface with a piece of plastic wrap to keep the surface from developing a skin- like any pudding will do. Chill until ready to use. Makes about 2 cups. Will keep in fridge a week or two.
Mom’s Macaroni Salad
Mom’s Macaroni Salad
I’ve been in a nostalgic mood this week. First, I posted my Mother’s breaded chicken recipe. Now, her macaroni salad. For summer cookouts, we always had this salad. Long enough ago that it was called macaroni, not pasta. I loved it then, and I love it now.
I won’t say I don’t make other pasta salads. I do. I make all sorts of combinations, but this is the salad that brings me home.
Mom used mostly mayo, with a little salad dressing like Spin Blend. She felt it gave the salad just a little more zing. I use straight mayo, but that part of the recipe is flexible.
She added quite a few hard cooked eggs and I think they add a richness to the dish. My dad would cut up the celery and green onions for her. Mom liked the veggies cut into a fairly small dice in this dish, and Dad had great knife skills. I love the image of them cooking together.
So here it is- a family recipe wrapped up nicely with some memories, too.
Mom’s Macaroni Salad
1 lb. uncooked pasta, shells are preferred
Salt and pepper
Mayonnaise, about 1 cup
Salad dressing, like Miracle Whip, about ½ cup or more mayo
3-4 ribs celery, sliced thin
4-5 green onions, trimmed and sliced thin
8-12 hard-cooked eggs, cooled and peeled
Cook pasta according to package directions, but do not overcook. Rinse with cold water and drain well. Place drained pasta in a large bowl and sprinkle with salt and pepper to taste. Add dressings and vegetables and stir until well mixed. You may want to add more dressing to suit your taste. Chop eggs and stir into salad. Adjust seasonings if needed and chill before serving. Serves 8-10.
Mom’s Breaded Chicken
Mom’s Breaded Chicken
With the holiday weekend approaching, I thought I would share this recipe again. It always brings back great memories of childhood picnics/cookouts with my family. I love this recipe and I hope you do, too.
I looked forward to the big family picnics we had when I was a kid. My Dad and I would go early in the morning to pick out our favorite location, and get tables arranged. Then he would start a fire in the grill and make us bacon and eggs in the cast iron skillet.
Everyone started arriving soon after that. Well, not everyone. My Mom, and one of my aunts, would always come a little later. That is because they were finishing up the breaded chicken that was always a part of these picnics. She wanted it to be served nice and warm.
It would have been breaded the day before. My mom felt that when you breaded the chicken ahead of time, it seemed to help the breading to stick better. I do it the same way today.
This isn’t fried chicken. The breaded chicken is lightly browned in a skillet, then finished off in the oven. It is crispy on the outside and nice and juicy inside. It is also a lovely memory for me of time spent with family. Here are the directions for how she made it.
Mom’s Breaded Chicken
Chicken pieces, I often use a whole bird, cut into pieces, or just thighs and drumsticks.
salt and pepper to taste
flour
Parsley
Paprika
Garlic powder
eggs
Milk
Bread crumbs
oil
Pat chicken pieces dry. Season with salt and pepper. In a bag, combine flour- about ½ c. per 8 pieces of chicken should be about right. Season flour with a little salt and pepper. In bowl combine milk and eggs with the rest of the seasonings, including more salt and pepper. I use 1 egg with enough milk to make a thin batter for every 4-5 pieces of chicken. Keep in mind that the size of the pieces matters. Wings will need less batter than legs. Place bread crumbs in a shallow dish or in a plastic bag. Place a few pieces of chicken in bah with the flour and shake to coat, dipping off the excess. Then dip chicken pieces (1-2 at a time) in egg mixture, turning to moisten completely. Then place in crumbs and turn or shake to coat evenly. Repeat with remaining chicken until all of it is breaded.
At this time you can cover and refrigerate the chicken for several hours or overnight if desired. You can also go ahead and cook it right away. Mom suggests you bread the chicken the night before so it will stick better, but hey, you’re an adult, do what you want.
To cook the chicken, heat ½- inch of oil in a heavy skillet and preheat the oven to 400 degrees. Foil a roasting pan and then place a rack inside. Once the oil is hot, brown the chicken pieces several at a time, turning to brown evenly. Place the browned chicken on the rack in the baking dish and continue to brown remaining chicken. Place chicken in oven and bake until chicken is cooked and juices run clear when chicken is poked. Cooking time will vary depending on the size of the pieces, how much you browned them and how many you are cramming in one pan. Baking time will be about 45 minutes. Check a large piece of chicken, near the middle of the pan to be sure.
This is a real summer favorite and the baking on the rack helps fat to drip off, giving you fried chicken flavor with fewer calories. This chicken can be served hot, warm or cold.
Fried Green Tomatoes
Fried Green Tomatoes
Tomato season is all about those firm, ripe, juicy tomatoes. For me, tomato season is also about fried green tomatoes.
Green tomatoes have a very different flavor than ripe tomatoes. It is like tomatoes and lemons had a baby. There is a distinct citrus-like tartness in green tomatoes.
Green tomatoes are pretty hard, compared to ripe tomatoes, which makes them great for frying. They soften, but don’t fall apart when fried.
There are a number of variations on exactly how to fry your tomatoes. I do a traditional breaded method, flour, egg wash and cracker crumbs. Then I pan-fry them.
I like using cracker crumbs, but you could use bread crumbs instead. I have friends that love to use cornmeal instead.
So here is my recipe. I hope you give it a try.
Fried Green Tomatoes
1 c. flour, or 1/2 c. flour and 1/2 c. cornmeal
1 t. salt
1 t. pepper
5 green tomatoes, sliced 1/2-inch thick
1 c. cracker crumbs, saltines preferred
2 eggs, beaten
butter or oil for pan frying
Place flour and seasonings in small bowl. Place crumbs in second bowl and eggs in a third bowl. Dip tomato slices in eggs then in flour. Dip slice in egg again and then in crumbs. Fry slices in hot oil until golden and tender in the middle, turning to cook evenly. Drain and serve warm. Serves 4-6.
Cooking with Pickle Juice
Chicken in Pickle Juice/Honey Glaze
The older I get, the more I realize I am turning into my Mother. She hated to waste food. She also hated to waste flavor. Let me explain.
If mom were roasting a piece of meat or perhaps a chicken, she would use the pan drippings to make gravy. Nothing odd about that.
However, if she was not using the drippings to make gravy, she would still save the drippings to use later on. She would scrape them out of the pan and toss them in the freezer. Then she would use her saved drippings in all sorts of dishes later on. She would add them to soups, or her sweet and sour cabbage.
When the last pickle was eaten from a jar- Mom would save the pickle juice, as she called it. She said she hated to just throw it away, it had so much flavor in it. She would use the liquid in different ways. Sometimes, she would just add more veggies to the jar. Sometimes she would add the pickle juice to a dish. She saved the liquid from both sweet pickles and dill pickles.
To this day, I have a hard time tossing leftover pickle juice. I have two jars in my fridge right now. I also save those drippings to use later. Whenever I use them, I remember her. That is a nice memory for me.
So how do you use pickle juice? Probably the easiest way is in salad dressing. It’s already vinegar based. I just prep my salad veggies, toss with some oil and drizzle with some pickle juice. Depending on the brine, you might not even need to add salt. Finish with some fresh ground pepper.
Tossed Salad with Pickle Juice Dressing
You can add pickle juice to sauces, chili, dressings, soups and veggies. Add a little, then see if you want a bit more.It is a nice base for marinades, too.
I used it in a tossed salad the other night. I just added some avocado oil to the veggies first. I tossed the oil in, then drizzled in some pickle juice. I added some fresh ground pepper and a little Asiago cheese to finish off the salad.
Pickle juice can make a nice base for a sweet and sour sauce, too.
I used it in a chicken dish the other night. I sauteed chicken thighs and shallots in a pan. Then I added sherry, pickle juice and honey to the pan. The mixture, cooked down into a glaze was very tasty.
Chicken Thighs in a Pickle Juice/Honey Glaze
6 chicken thighs, bone in
1 lb. shallots, peeled and sliced
1 c. chicken stock
1/2 c. pickle juice- from sour, not sweet, pickles
1/4 c. sherry
1/4 c. honey
1 t. fresh grated ginger
hot sauce to taste
fresh ground pepper to taste
In large skillet, brown thighs on both sides over medium-high heat. Add the shallots and cook until they are just starting to turn golden. Add remaining ingredients and reduce heat to low. Cover pan and let chicken cook about 15 minutes. Really large thighs could use 20 minutes. Remove lid and turn heat up to medium. Allow liquids in pan to cook down into a glaze. Baste chicken pieces a few times. As sauce cooks down, turn heat down a bit to prevent it from burning. This will take about 10 minutes. You probably won’t need salt, but check seasonings before serving. Place chicken on serving plate and spoon over the shallots and sauce.
Fresh Pea Soup with Lovage
Fresh Pea Soup with Lovage
This soup is great for summer because you can eat it hot or cold. It has a creamy texture but is still kind of light. The lovage adds a great green flavor. Lovage is a perennial herb that tastes like celery. The leaves add a nice element to this soup and pairs well with the peas. If you don’t have lovage, celery leaves could be used. I used fresh pea pods, but frozen would be OK, too.
Fresh Pea Soup with Lovage
2 T. butter or oil
1 medium onion, chopped
2 c. fresh English peas, pea pods (sliced), or sugar snaps (sliced)
¼ –½ c. fresh lovage leaves, chopped fine
3 c. chicken stock or veggie stock
salt and pepper to taste
1 c. sour cream
Heat butter or oil in medium saucepan. Sauté onion until tender. Add peas, lovage, stock, and salt and pepper. Cook until peas are the desired tenderness, about 3 – 7 minutes. Puree soup in batches until smooth. Place sour cream in a small bowl. Ladle 1 cup of hot soup into the sour cream, and stir to smooth. Pour this mixture into the soup and cook, barely simmering, until soup is heated through, about 2 minutes. To serve, ladle into bowls and garnish with lovage sprigs. Serves 3 – 4.
Note: You can also serve this soup cold.
Lovage
