Fruit Cobbler
Summer. Farmers markets. Fruits and vegetables…..
How many times have you bought this stuff, then get busy and, the next thing you know, you’ve got a little of this and a little of that and you need to use it up? No way you’re gonna let it go to waste.
Glazed Lemon Zucchini Bread
So, unless you have been totally out of touch for the past month, you know it’s zucchini season! If you know anyone with a garden, you can probably get as much as you want for free. Typically, these people are begging anyone to take the stuff off their hands. This results in people searching for new recipes every year, creating new recipes every year. By the time the plants stop producing for the year, those of us who cook or bake at all have made it breaded and fried, grilled, stir-fried, roasted, zucchini bread, zucchini muffins, zucchini pancakes, zucchini cake, zucchini cookies….the list goes on and on. My father-in-law has given us pounds of the stuff.
I mentioned that I have been spending a fair amount of time at my son’s house. I recently re-gifted some zucchini to them. His girlfriend, Mindy, came across this recipe over on lilluna.com, and wisely decided we should give it a try. If you like lemon, you’re gonna love this one. It is delicious. And a really refreshing change from the typical cinnamon based zucchini bread. So then, Mindy decided to try it out as muffins. Ohhh, a new shape of delicious….. Continue reading →
Nanaimo Bars
Again, I beg you, do NOT hold these against me when you can’t stop eating them. They are absolutely worth every calorie (as long as you can stop eating them at some point).
I noticed these a few years ago, and was intrigued. They called for an ingredient I had never heard of (custard powder), and I vowed to keep my eyes open to see if I could find any…I really wanted to try these.
Oven Roasted Asparagus
It’s been a banner year for asparagus in Michigan. The cooler temperatures and plenty of rain…it’s making them keep sprouting up long after they are usually done for the season.
This makes my husband a very happy boy. Funny – he keeps saying it’s time to stop picking it. Time to let it go to seed for the year. Then, “Well, let’s just pick what’s here, then we’ll stop”. Okay. I came home Friday night to find more asparagus in the green bag in the fridge. I went to him and said “I thought we were done picking the asparagus.” He turns from the computer screen and just gives me that sheepish little smile. I have to laugh.
Pecan Pie Muffins
Well, it has been one of those days. One of those frustrating, infuriating, teeth grinding, growling days.
I need sugar.
Cinnamon Chip Scones
Wow, what a weekend! It’s been a great one, but has flown by. Thunderstorms rolling in and out constantly. It’s grumbling out there again, and here comes the rain. It feels peaceful though, since I’ll be back on the road tomorrow. Sigh.
On my way home Friday, I stopped at an awesome produce market, where they grow most of the stuff themselves, including fresh red raspberries, of which I bought a couple of quarts. I have since been trying to decide what to do with them. There is a tart in the making, which I will share with you in a few days. I also picked up some wonderful homemade sausages from a meat market on same said ride home. Said meat market also had some unbelievable bacon that I bought two pounds of. It’s been a busy weekend taking care of all of it, plus the laundry and a plethora of other chores to catch up on. But that bacon – we had BLT’s Friday night and more for breakfast this morning. There WILL be more on that later, as it was actually fully cured and smoky….not like the supermarket stuff where it boils first just because of the water and uncured fat and meat. This stuff fried up beautiful with no excess fat or water, smoky but not overly salty. MMMMM. Definitely making THAT place a regular stop.
Apple Raisin Oatmeal Cookies
Okay, so my life has gotten completely insane. There are just WAY too many things going on at once. I knew this was coming, I tried to prepare for it the best I could but, not surprisingly, I didn’t prepare everything. But, since I am leaving my poor husband much to his own devices these days, I knew I needed to stock the freezer with food for his lunch, to carry to work.
Knowing that he will eat practically anything if it has an apple in it, better yet if it has raisins, I started brainstorming. I found something wonderfully close from Joy The Baker, but I had to modify it a bit to get what I was after.
Spicy Shrimp Confetti Pasta
My wedding anniversary is in October. About 15 or so years ago, we planned to take a road trip up north to check out the fall colors, which can be beautiful in Michigan, typically mid to late September, depending on weather conditions. Weeelll, life kept interfering, like it usually does and the trip kept getting postponed, a week at a time. By the time we finally broke free, it was around the third week of October. We discussed it and decided that, maybe if we went South, we could still catch some color. We had a great trip, found a lot of great places to stop and shop (it was apple season and the orchards were hopping), he got to check out the new Cabellas store, great restaurants, a great bed and breakfast place, …….and ONE tree that still had some decent color. I remember it well because it was the only one. But it was gorgeous, that neon, irridescent yellow. We still talk about how much fun we had on that trip, and how little color we saw.
At one of the restaurants, he had a bowl of clam chowder that he claims is one of the best ever, and I had a shrimp pasta that was delicious. Enough so that I had to re-create it at home. I think what I came up with was actually a little better than the restaurant. After a few tries of course. When I made this tonight, my husband said “This is one you should never change”. That was enough for me. Typically, the only way you can tell if he likes something is if he eats a ton of it.
Microwave Fudgy Brownie for One
I refuse to be held responsible for anyone who becomes addicted to this. Or eats too much of it.
Yes, if you love fudgy brownies, this is highly addictive. It’s supposed to be for one person, but personally, I think it’s enough for two. That could be because I like it with a big scoop of vanilla ice cream on top and sprinkled with pecans. You could top it off with hot fudge, but I think that might be overkill. Unless you’ve had a really bad day. Or a really good day. Or it’s Wednesday….Mondays work too….
Salsa – three textures
I have made many gallons of this stuff over the years. I first learned how to make this from my sister, who spent a number of years living in southern California, and shopping in Mexico. When I first started making this, probably 15 years ago, we were using green peppers in it. Back then, it was almost impossible to find the chilis here. It is much easier these days, and now that we know what kinds work well, we also grow them. The chili peppers are part of what makes this what it is. Of course, there are many different kinds of them, many of which are still not readily available in Michigan. But pablanos, anahiems, cubanos..those are all pretty easy to get most of the time, if you go to the larger supermarkets.
The way I make it is actually called pico de gallo, wherein the major ingredients – tomatoes, onions, chilis – are diced. So the whole thing is chunky. Salsa is chopped finer, actually works well if you pulse it lightly in the food processor. This give you much smaller chunks with a more tomato-y base. Then there is the one where they buzz it in the blender and turn it almost totally liquid. A friend of mine came to the U.S. from Mexico many years ago and this is how she and here sisters all make it. The flavor is the same but the texture obviously isn’t. I guess we just like the chunkiness. This is awesome on nachos, burritos, tacos, quesadillas, and not just for mexican food. I have many times thrown 1/2 cup or so into a pot of vegetable soup that needed a kick. I use some in nacho/taco meat. It is delicious with eggs or just to scoop with tortilla chips (my husbands favorite way to eat it).