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Friday Recipe Exchange: Garden Harvest

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We are raiding JeffreyW’s garden this week. He’s been busy in the garden this summer and coming up with some terrific meals, so I thought it would be the perfect topic for tonight’s recipe exchange.

Let’s start with his Stuffed Anaheim Peppers, pictured above and recipe here

He  made another batch of  Homemade Sauerkraut, instructions here.

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Got tomatoes? JeffreyW does and he’s making me jealous.

Fresh Salsas for those tomatoes, here and here

And this photo of one of JeffreyW’s homemade pizzas with his fresh cherry tomatoes will make your mouth water.

Too Hot to Cook?  I have slow-cooker Polynesian Ribs and complete dinner menu here.

What’s your recipe for fun this weekend? Cooking anything special? Share your harvest recipes (or any other recipes) in the comments. Would love to hear if you’re canning or freezing your summer bounty.

There are two featured recipes tonight, both taking advantage of fresh from the garden veggies. They are simple and quick to make, so you can get back outside to take advantage of the quickly diminishing summer days.

Pasta w/Fresh Basil

  • 10 oz bow-tie pasta
  • 3 tbsp olive oil
  • 1 bunch basil (1 loose cup)
  • 2 tomatoes, chopped
  • ¼ cup grated parmesan

saucepan

Cook pasta in saucepan according to package directions.  Drain well.  In saucepan, heat oil, basil, tomatoes and sauté for 1 minute, add pasta and toss with cheese.  Serve immediately.

Collard Greens w/ Bacon

  • 4 slices bacon
  • 6 green onions, chopped
  • 1 bunch collard greens (or spinach)
  • 4 tbsp balsamic vinegar
  • 1 tbsp honey
  • salt & pepper to taste

skillet, saucepan, steamer

Wash collard greens. In skillet, cook bacon till crisp, remove, cool and crumble. In bacon drippings, sauté onions, remove. In saucepan, place steamer and enough water to come to the bottom of the steamer, add greens and steam until tender. Mix honey & vinegar, and a little of the bacon drippings if you like. Toss all ingredients together and serve.

If you’d like to see how I’m going to be spending my final weeks of summer, click here. That’s all for this week’s exchange, next Friday we’ll take advantage of the abundant peaches from Palisades, Colorado. – TaMara

 

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I just could not wait…

for the garden to produce a fat juicy ripe tomato to slice for a BLT.DSC_8557 (1600x1060)I suppose we could have gone with the grape or cherry tomatoes that are coming ripe but they are not the same.  We have a few tomatoes from Kroger’s that are closing in on their use by date.  That is a commercial blend of Creole seasoning sprinkled on the sammy.

Friday Recipe Exchange: 4th of July Cookout Ideas

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Since the 4th of July is barreling toward us, I thought I should get some ideas together. This is absolutely my favorite holiday. Food, fireworks and friends, what could be better?  So let’s jump  right into the food portion of our festivities.

These are quick and easy ribs if you don’t want to do the smoke for the whole day style, the citrus glaze is the star of this recipe: Baby Back Ribs with Citrus Glaze (recipe here).

Buttermilk Pie (click here) will get all the ooo’s and aaahhh’s, until the fireworks anyway. As pretty as it is tasty.

JeffreyW makes a Classic Orange/Lemon Shakeup (pictured above and recipe here)

And for a different take on cucumber salad, how about Minted Cucumbers, (recipe here).

Hopefully that will give you some ideas for your own July 4th celebration. What’s on your menu for this weekend and for the holiday? What are your favorite recipes for the celebration? We always have to leave room for the funnel cake at the fireworks. Hit the comments to share your recipes and what you like to do on the 4th.

Tonight’s featured recipe is one I made a few years ago on a whim, inspired by a recipe I didn’t follow for various reasons, and I get requests for it every July 4th now. Because it’s a kabob style, it’s a bit labor intensive, but you can prepare all of it the day before. If you want your chicken even drunker, you can soak it in the extra bourbon overnight.

Drunken Chicken 1

Grilled Bourbon Chicken Appetizers

12  servings

  • 1- 1/2 lbs boneless skinless chicken breasts
  • 3/4 cup firmly packed brown sugar
  •  1/4 cup chopped Chipotle peppers in adobo sauce
  •  1/4 tsp cayenne pepper
  • Bourbon whisky (how much you use and what you do with the leftover is between you and your bottle)
  • 8 oz pineapple chunks
  • 12 strips of sliced bacon (should be a pound)
  • 12 short wooden skewers, soaked in water for 30 minutes before assembling and grilling*

Cut chicken breasts into 1-inch x 2-inch cubes, you should have 36 pieces (you can soak in bourbon if you like)

Mix together Chipotle peppers, brown sugar, cayenne pepper and add enough whisky and pineapple juice to make a thick sauce. Cover chicken cubes on all side with sauce and let marinate for at least 1 hour.

To assemble: Start with a pineapple chunk, add one end of full bacon strip, add chicken cube, then wrap bacon around the top of the cube and skewer, add another cube of chicken, wrap bacon around the bottom of that piece of chicken, then skewer, add a third and repeat with the bacon strip, you’re creating a ribbon with the bacon. Finish with a pineapple chunk.

(And I wish I had a photo of that step for you, but we got so busy doing them, I forgot to get the camera out. When I make them this year, I’ll remember, promise. I barely got a finished picture, had to grab someone’s plate before they started munching).

Grill over medium high heat (if using coals, start over hot coals, then move away from direct heat for the remainder of cooking time), turning frequently. Cook until chicken is 160-165 degrees. Shouldn’t take more than 10-15 minutes, don’t overcook or you’ll have dry, rubbery appetizers. Serve hot.

*please don’t forget this step or all you’ll have for appetizers is flaming skewers.

That’s it for this week. There won’t be a recipe exchange next week. And if you missed it, this week’s complete dinner menu and shop list is Pork Stir-fry and Tangy Lemon Pie (click here).  Have a safe and happy 4th! – TaMara

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Dinner Menu: Bacon Squash Campanelle and Panna Cotta Parfait

I’m always looking for something different to do with pasta that is flavorful and moves away from the traditional tomato based sauces of my childhood. Tonight’s main course is just that. Butternut squash with a bit of heat and a bit of sweet, all brought together by smoky bacon and creamy chèvre. Finish off  the meal with a light, sweet Panna Cotta Parfait. Panna Cottas are traditionally molded desserts, but I think we been doing this together long enough that you know I’m all about keeping it simple. And Panna Cotta is as simple as it gets, unless of course you choose to mold it, then a thousand things can go wrong between placing it in the ramekin and serving it to your guests. Thanks but no thanks, it looks quite elegant in a wine glass, topped with a pretty berry topping. And I don’t have to worry that the last 5 minutes of prep are going to leave me with a blob of great tasting shapelessness on a plate. But that’s just me.

On the board tonight:

  1. Bacon and Squash Campanelle
  2. Tossed Salad (try these)
  3. Panna Cotta Parfait

Bacon and Squash Campanelle

  • 10-12 oz campanelle or penne pasta
  • 4 slices thick pepper bacon (usually find at the deli counter), cut into 1/4” piecesCampanelle
  • 1/2 yellow onion, diced
  • 1 sprig of rosemary
  • 1 tbsp crushed garlic
  • 2 tbsp olive oil
  • 1 butternut squash, peeled and cubed
  • 1 small tart apple, cored and diced
  • 1 tsp red pepper flakes
  • 1-1/2 cups chicken broth
  • Salt & pepper to taste
  • 4 oz chèvre cheese (or similar), crumbled.
  • Fresh grated parmesan

Large saucepan, large, deep skillet

In saucepan cook pasta according to package directions, well. While pasta is cooking, brown bacon in skillet, remove to paper towel. Drain all but 2 tbsp of bacon drippings (or use all of it if you desire and reduce olive oil – you’ll want a 1/4 cup total). Add olive oil and sauté onion, rosemary and garlic until onions are translucent. Add squash, apple, pepper flakes and chicken broth. Simmer over medium heat until squash is tender, about 15 minutes. Remove rosemary, add bacon, chèvre and salt and pepper to taste, stir until cheese is melted. Toss squash mixture and pasta together and serve with parmesan.

Panna Cotta Parfait

  • 1 1/2 cup whole milk
  • 2 tsp lemon juice
  • 1 tablespoon unflavored powdered gelatin
  • 2 cups heavy cream
  • ½ cup sugar
  • 1 vanilla pod (or one tsp vanilla extract)
  • Pinch salt
  • 1 lb blueberries (or other berries)
  • ½ cup sugar
  • ¼ cup water
  • 1 tbsp cornstarch

2 saucepans, 6 wine glasses or other stemware

Change it up, use a variety of stemware

Change it up, use a variety of stemware

Panna Cotta:

Place 1/2 cup milk in a small bowl. Sprinkle the gelatin over. Add lemon juice to remaining milk. Let both mixtures stand for 3 to 5 minutes. Pour gelatin milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil. Add the lemon milk mixture, cream, sugar, and salt. Split vanilla pod lengthwise and add to mixture. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Remove bean pod. Pour mixture into 6 wine glasses so that they are 1/2 full. Cool slightly. Cover with plastic wrap. Refrigerate until set, at least 6 hours, overnight is better.

Berry Topping:

In saucepan add berries, sugar and water. Bring to a low boil, stirring constantly, add cornstarch and stir in completely. Reduce heat and let simmer until berries are soft and sauce coats the back of the spoon. Cool completely.

Spoon the berries mixture over the top the panna cotta and serve.

 

 

Shopping List:

  • 10-12 oz campanelle or penne pasta
  • 4 slices thick pepper bacon (usually find at the deli counter)
  • 1/2 yellow onion
  • 1 sprig of rosemary
  • 1 butternut squash
  • 1 small tart apple
  • 12 oz chicken broth
  • 4 oz chèvre cheese (or similar)
  • Fresh grated parmesan
  • Salad fixin’s
  • Salad dressing (Italian or oil & vinegar goes well with this recipe)
  • 12 oz whole milk
  • 1 tablespoon unflavored powdered gelatin
  • 16 oz heavy cream
  • 1 cup sugar
  • 1 vanilla pod (or one tsp vanilla extract)
  • 1 lb blueberries (or other berries)

Also: crushed garlic, olive oil, red pepper flakes, lemon juice, cornstarch

 

Potato Salad Pr0n – Potatoes with Brussels Sprouts and Bacon

DSC_7945 (1600x1060)We were quite taken with the store-bought baked potato salad we bought the other day at the market.  I was determined to make some and today seemed like a good day.  Alas!  I could only turn up a handful of small yellow potatoes.  I did have a little bag of Brussels sprouts so I thought “why not”?  I quartered the potatoes and halved the sprouts and set them to roasting on a tray at 400 in the oven, drizzling a little olive oil over them first.  When they had a little brown on them I dumped the lot into a big bowl, adding sour cream and mayo,  about a cup each.  Also add chopped crisp bacon, I used six slices, and a fair measure of cheese.  I have about one and a half cups of mixed cheddar and jack cheese.  Chopped green onions are in the classic recipe but I had none, and judged the sprouts sufficient.  I did rethink and add a bit of chopped parsley for a garnish.  The crisp outer leaves of the sprouts go great in this, don’t try to pick them off!DSC_7940 (1600x1060)Some roasted chicken thighs set the salad off perfectly, I brushed them with bbq sauce at the end, and glopped a little more on them for the table.  Yes, we keep napkins at the table.  LOL

Classic Combo

DSC_7732 (1600x1060)This is just about the perfect combination for lunch or a quick dinner.  The soup is from a can and the grilled cheese doesn’t take long.  This one has bacon and cheddar with sliced muenster cheese on sourdough.  The key to making a grilled cheese is to manage the heat so that the cheese is all melted before the bread is burnt.  You can shorten the time it takes to complete this by popping the sammy into the microwave for a short time to hurry the cheese melt – this lets you crank the heat up on the skillet or griddle.  I usually keep the flame low and cover the pan to arrive at the same condition.

Gadget Post – Waffle Maker

DSC_7714 (1600x1060)I’ve had this for a little while now and have made three or four batches with it.  It’s a well regarded Presto Belgian waffle maker.  I don’t have them perfected yet but I have been turning out some very tasty waffles nonetheless.DSC_7715 (1600x1060)

DSC_7716 (1600x1060)You heat it up, the light goes out when it’s ready, and pour in the batter.  Close the lid and rotate the thing to its other side to help settle the batter.  There is a timer, three minutes has been just about right but it doesn’t hurt to open it to check.  We had some older batter mix we used at first but found the stuff we ordered with the machine to be much better.DSC_7721 (1600x1060)The hardest part is getting the mix just right, not too thick or too thin.  That’s the part I’m still working on.  If you over fill the platter it will run out the side, underfills mean that the waffle will not be perfectly formed.  It’ll still be mighty tasty.DSC_7717 (1600x1060)I made these today with batter a tad thick, they are not quite filled to the edge.DSC_7648 (1600x1060)These were an earlier batch.  The one on top was from the bowl scrapings and is way short of being filled out.

Sammich Pr0n – Waffles with Bacon and Eggs

DSC_7651 (1600x1060)I decided we really needed a waffle maker.  So far, so good.  I’ll put together a gadget post later when we have a few more waffles under our belts.

Friday Recipe Exchange: Twice-Baked Potatoes

JeffreyW's Loaded Baked Potato

JeffreyW’s Loaded Baked Potato

I think potatoes are one of my favorite foods. So many things you can do with them. I’ve covered a lot of recipes for potatoes over the years, but there always seems to be more. Tonight I wanted to cover a simple recipe, but one that is oh so good.  Time consuming, but you can make part of it ahead of time and assemble before the final baking.

For some less laborious baked potatoes, let’s start with some easier, foolproof recipes:

Quick and easy baked potatoesinstructions here. I love these because by splitting the potato you get a nice crispy roasted flavor.

Smashed potatoes are fun, flavorful and a great side for a dinner party. We have two good recipes, here and here.

And if you missed it, this week’s Dinner Menu – Beef and Pepper Subs with Walnut Pear Salad, can be found here.

What’s on the weekend agenda? Any fun pre-Halloween plans like corn mazes or pumpkin hay rides? Hit the comments, and don’t forget to share your favorite potato (or other) recipes. And what do you think, should we tackle pumpkin recipes next week?

Tonight I’m feature two recipes:

Twice Baked Potatoes

(pictured at the top of the post)

These potatoes are packed full and could be a complete meal with a nice salad. You can bake the potatoes a day ahead, refrigerate them and then prep quickly before dinner.

  • 5 large baking potatoes, washed and scrubbed
  • 1 tbsp olive oil
  • 1 3/4 tsp salt
  • 1/2 tsp freshly ground pepper
  • 4 ounces bacon, chopped
  • 3 green onions, chopped (reserve 2 tbsps of chopped greens for garnish)
  • 4 oz shredded sharp cheddar cheese
  • 4 oz shredded Jack cheese
  • 8 oz sour cream
  • 4 tbsp butter, at room temperature

Additional Ideas to make it a meal: Fresh chopped broccoli, diced mushrooms to mix in

Baking sheet

Preheat the oven to 400°.

Rub the potatoes with the olive oil and salt. Place in the oven, pierce each with a fork and bake until fork-tender, 1 hour to 1 hour and 10 minutes. Let the potatoes sit until cool enough to handle (or refrigerate for preparation the next day)

Cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. Add chopped onions and cook until tender-crisp, 1-2 minutes. Drain bacon and onions on paper towels.

Cut ONE potato in half and scoop out completely. Place the pulp in a large bowl.

Cut the top quarter from each of the remaining FOUR potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Season the inside of the shells with salt and pepper and place the potato shells on the baking sheet.

Using a handheld masher, mash the potato pulp until smooth. Add 2 oz of each cheese, the sour cream, butter, bacon, cooked onions, salt, pepper and mix well with a fork. Spoon the potato mixture back into the potato shells, top with the remaining cheese and bake at 400 degrees until hot and the cheese is melted, about 15 minutes. Serve hot and garnish with remaining onion greens.

All those leftover potato tops can be used in soup or other recipe.

How about  changing things up with the next recipe?

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Photo by, who else, JeffreyW.

Twice Baked Sweet Potatoes

  • 4 sweet potatoes, washed scrubbed
  • 4 tbsp brown sugar
  • 4 tbsp butter, room temperature
  • 2 ounces cream cheese, room temperature
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • Salt and freshly ground black pepper
  • 1/4 cup finely chopped pecans

Baking sheet

Preheat oven to 400 degrees

Pierce potatoes with a fork and place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle (again you can make a day ahead and refrigerate at this point).

Cut the top quarter from each of the potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Season the inside of the shells with salt and brown sugar and place the potato shells on the baking sheet.

In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula. Add the butter and cream cheese mixture to the sweet potato flesh and mash completely. Add the filling back to the potato skins and place on a half sheet tray. Sprinkle tops with brown sugar and chopped pecans. Bake at 400 degrees for 15 minutes or until golden brown.

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Sammich Pr0n – Bacon, Basil, Tomato, and Fried Egg

DSC_6938 [1600x1060]I wanted to use a big tomato from the garden because it was just perfect and it’s hard to find a better place to put a big thick slice than on a bacon sammich.  I like the basil on these in place of the usual lettuce, and the fried egg is now considered as a required part of the ensemble.  I used sliced sourdough for this one.

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