This is one of those recipes that you can make a lot of or not. Just cut this recipe in half if only, you have a few guest.
Pep: 20 min. + Chilling
Makes: 10 Servings
12 oz. of thin spaghetti (uncooked)
1 bottle of creamy Italian salad dressing
1 green and red pepper, chopped
6 green onions, chopped
1 tsp. dill seed
1 tsp. caraway seeds
1 tsp. poppy seeds
1. Cook pasta according to package directions. Drain:; transfer to a large bowl. Add remaining ingredients; toss to coat. Refrigerate until cold.
You are really going to be surprise at the great favor this has, Enjoy!!
1 3/4 cups all purpose flour
2 Tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs
1 1/4 cups sugar
1/2 cup unsalted butter, melted
1/2 cup buttermilk
2 tsp. vanilla extract
1 cup canned pumpkin
3 oz. dark chocolate, melted
2 Tbsp. unsweetened cocoa powder
1 1/2 cups powdered sugar
1 tsp shredded orange peel
2 to 3 Tbsp. milk or orange juice
1. Preheat oven to 350. Coat a 9×5 inch loaf pan with nonstick cooling spray.
2. In a large bowl whisk together flour, spice, baking powder, baking soda and salt; set aside.
3. In a medium bowl whisk together eggs and sugar. Add butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.
4. Add wet ingredients to dry ingredients all at once; whisk just until no lumps remain.
5 Divide batter in half. Add melted chocolate and cocoa powder to half the batter; sir to combine.
6. Alternately add batters to pan. Using a knife, swirl through batter. Bake 55 to 65 minutes until cake has risen and crackled, and a toothpick inserted near center comes out clean. Remove; let cool 20 minutes. Invert onto a wire rack; cool completely.
7. For orange glaze, in a small bowl sir together powdered sugar, orange peel, and milk, Spoon over cooled cake. Very tasty, Enjoy!!
2 Tbsp. olive oil, plus more for grill
2 Tbsp. balsamic vinegar
1 Tbsp. Ketchup
1 Tbsp. Dijon mustard
4 skinless, boneless chicken breasts ( about 1 1/2 lbs.)
2 slices thick-cut bacon, cut into 1/2 inch pieces
4 ears od corn, kernels cut off ( about 2 cups)
1 bunch Swiss chard, chopped ( stems and leaves separated)
2 Tbsp. unsalted butter
3 scallions, sliced
salt and pepper to tasted
1. Preheat a grill to medium and lightly brush the grill grates with olive oil. Whisk the olive oil, vinegar, ketchup and mustard in a small bowl. Season the chicken with salt and pepper and brush all over with the vinegar mixture. Grill until marked and cooked through, 5 to 9 minutes per side; transfer to a plate.
2. Heat a cast-iron skillet or Dutch oven over medium -high on the stove or place directly on the grill. Add the bacon and cook, stirring occasionally, until browner and crisp, about 5 minutes.
3. Add the corn kernels and Swiss chard stems to the skillet. Cook stirring occasionally, until the corn is tender and lightly brown, about 5 minutes, Add the butter , scallions and chard leaves. Cook until chard is just wilted about 3 minutes. Season with salt and pepper. Slice the chicken and serve with the corn mixture. Enjoy!!
2 Tbsp. Vegetable oil, plus more for grill
4 skinless, boneless chicken breasts
4 scallions, quartered crosswise
2 red bell peppers, sliced
1 pineapple, peeled, cored and sliced crosswise
1 Tbsp. jerk seasoning
1 green squash and 1 yellow squash
1. Preheat a grill to medium heat and brush the grates with vegetable oil.
2. Toss the chicken, scallions, bell peppers and pineapple in a large bowl with the vegetable and jerk seasoning.
3. Arrange the chicken on the grill; cook until marked, 7 to 9 minutes. Flip the chicken and add scallions, bell peppers and pineapple to the grill. Also add the squash. Cook until the vegetables and pineapple are marked and tender and the chicken is cooked through, 7 to 9 more minutes. ENJOY!!
When I walk out on to my porch, the scent of chives blossoms hits me first, then thyme, then lavender basil: I am so happy that my porch is full of herbs pots. I’ve always loved fresh herbs in my cooking.
In the morning, I always check my garden and herb pots on the porch for any bugs that may have found a home during the night. Whether you grow your own or pick up a bouquet at the market, herbs are at their best in summer, which means now is the time to use them with wild abandon. There are so many favorite summer recipes made even better by the addition of fresh herbs- a juicy burger, a colorful grain salad, fragrant roasted potatoes, and a cornmeal-flecked pound caked. Even your cocktails and desserts feature fresh herbs.
When warm weather hits, I even take to stirring my lemonade with rosemary sprig a delicious luxury I forgo in winter when the rosemary at the supermarket comes at a steep price and in a tiny plastic container. My herb garden yields more herbs than I can use during the fleeting season. By summer’s end, I’ll be hanging brunches of thyme and sage to let them dry. Then I’ll use these “fresh” dried herbs throughout the winter. Ball puts out 4 ( 4oz.) jars you can use to store dried herbs.
2015 Garden herbs
But for now, I will revel in the fragrance and flavors of just picked herbs. You should, too!
cutting herbs
When life gives you herbs it time to make herb oils, butters, syrups, and more.
Flavored butters– Mash chopped herbs ( chives, parsley, basil, dill and thyme, for example) plus salt and pepper into a stick of softened unsalted butter. Wrap the butter well in plastic and refrigerate for up to 2 days or freeze for up to 1 month. I used only dill for example for my Chicken cutlets with tomatoes and basil for our company that came from Canada for a week. I use a loaf of bread and heated it up and made herb butter to go along with it. The herb butter was just dill and a stick of unsalted butter mixed together. Well, needless to say we did not have any left overs. But the herb butter was a big hit.
Picture to follow.
There are some many different way to use your herbs. Here are a few I have tried:
Simple syrup, Herb oil, Herb vinegar, Herb stock, and Fried herbs. If you are interested in any of thee recipes just email me and I will be glad to sent your my recipes.
FILLING
3 lbs. fresh (take the pit out) or frozen dark sweet cherries, thawed and drained
3/4 cup sugar
1/4 cup cornstarch
2 Tbsp. lemon juice
BISCUIT TOPPING
1 1/4 cups all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/2 salt
6 Tbsp. (3/4 stick), cut into small pieces
1/2 cup semisweet chocolate chips
2/3 cup buttermilk
1. Preheat oven to 375 degrees
2. Combine cherries, 3/4 cup sugar, cornstarch, lemon juice and vanilla in large bowl; toss to coat. Spoon into 9-inch square baking dish.
3. Combine flour, 1/2 cup sugar, cocoa, baking powder, baking soda and salt in medium bowl; mix well. Cut in butter with pastry blender or mix with fingertips until mixture resembles coarse crumbs. Sir in chocolate chips. Add buttermilk; stir just until combined. (Do not over mix.) Drop topping, 2 Tbsp. at a time into mounds over cherry mixture.
4. Bake 40 to 45 minutes or until filling is bubbly and toothpick inserted into center of biscuit comes out clean. Let stand 30 minutes before serving. Serve warm. Enjoy!!
4 celery ribs, finely chopped
2 cups mayonnaise- I use Duke’s-no sugar in it.
4 green onions, chopped
1/4 cup lime juice
1/4 cup chili sauce
1/2 tsp. seasoned salt
8 cups cooked fresh or canned crabmeat
6 hard-boiled eggs- chopped
48 slices whole wheat bread
1/2 cup butter, softened
48 lettuces leaves or spinach leaves
1/2 tsp. paprika
green onions, cut into small strips
1. In a large bowl, combine the first six ingredients; gently stir in the crab and eggs. Refrigerate.
2. With a 3-in. round cookie cutter, cut a circle from each of the slices of bread. Spread each with 1/2 tsp. butter. Top with lettuce and 2 rounded tablespoonful’s of crab salad; sprinkle with paprika. Garnish with onion strips if desired and watch them disappear. Enjoy!!
2 pkg. (8oz. each) cream cheese, softened
1 envelope ranch salad dressing mix
5 green onions, chopped
1 can (4oz.) chopped green chilies, drained
1 can (4oz.) sliced ripe olives, drained
1 celery rib, chopped
1/4 cup chopped red pepper
2 or 3 Tbsp. real bacon bits
8 flour tortillas (10 in.) you can use any kind of tortillas, I do! My favorite is sundried tomato tortillas or whole wheat.
In a small bowl, beat the cream cheese and dressing mix until blended. Beat in the onions, green chilies, olives, celery, red pepper and bacon. Spread over the tortillas. Roll them up. and cut them into 1 inch slices. Refrigerate leftovers if you have any. Enjoy!!
Cut 1 1/2 pounds mixed tomatoes into wedges; season with salt and pepper. Cook 3 Tbsp. balsamic vinegar and 2 tsp. brown sugar in a small skillet over medium heat until reduced by half, about 3 minutes. Remove from the heat and whisk in 2 Tbsp. olive oil. Drizzle over the tomatoes; top with snipped chives and basil. Enjoy!!
4 skinless boneless chicken breast
1 Tbsp. olive oil
1 small clove garlic, finely grated
1 1/2 tsp. Chile powder
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1 tsp. paprika
1/4 tsp. chipotle Chile powder
4 tsp. fresh lime juice
kosher salt
2 tomatoes, diced
3 tomatillos, husked rinsed and diced
1/4 cup finely diced red onion
1. Butterfly the chicken: Slice each breast almost in half horizontally. Open it like a book.
2. Combine the olive oil, garlic, chile powder, cumin, coriander, paprika, chipotle chile powder, 1 tsp. lime juice and 1 1/4 tsp. salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
2. Preheat a grill to medium. Meanwhile make some salsa. Toss the tomatoes, tomatillos, red onion and the remaining 3 tsp. lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.
3. Brush the grill grates with olive oil. Grill chicken, turning once until marked and just cooked through, 4 to 6 minutes per side. Top with salsa and serve with lime wedges. Enjoy!!
Recipes, Gardening ,and Fun Projects to make. all homemade!
Fun Recipes to make and enjoy!! 