Tag Archives: multiple

Salads, Side Dishes

Fresh Spinach-Potato Salad

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Fresh Spinach-Potato Salad
Fresh Spinach-Potato Salad

This is one of my favor salads to make and eat. I enjoy the fresh taste that you get form this recipe. Great summer side dish for your table. Enjoy!!

Pre: 45 Min.
Makes: 12 Servings

2 English cucumbers, chopped
1 small red onion, chopped
1/2 cup red wine vinegar
2 lbs. small red potatoes, halved
2 garlic cloves, minded
1 1/2 tsp. salt
1/2 tsp. celery seed
1/2 tsp. ground pepper
1 package (16 oz.)fresh baby spinach
8 bacon strips, cooked and crumbled
1/2 cup fresh dill
1/4 cup olive oil

1. In a small bowl, combine the cucumbers, onion and 1/4 cup vinegar. Let stand for 20 minutes.
2. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. Transfer to a large bowl. Drizzle with the remaining vinegar; sprinkle with garlic, salt, celery seed and pepper. Cool.
3. Add spinach, bacon, dill, oil and cucumber mixture; toss to coat. Service at room temperature or chilled. Enjoy!!

Desserts

Blueberry Buttermilk Pound Cake

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Blueberry Buttermilk Pound Cake
Blueberry Buttermilk Pound Cake

1 cup unsalted butter, softened
1/2 cup vegetable shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1 cup buttermilk
1 tbsp. lemon juice
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. coconut extract
1 1/2 cups fresh blueberries
Buttermilk Glaze at bottom of recipe.

1. Preheat oven to 325 degree. Spray a 15 cup Bundt pan with nonstick baking spray.
2. In a large bowl, beat butter and shortening  with a electric mixer , until fluffy.  About 6 minutes. Reduce speed to medium. Slowly add the sugar; beat until combined, stopping to make sure you scrape the sides of the bowl. Add eggs, one at a time, beating well after each. Set aside.
3. In a large bowl, sift together flour, salt, and baking powder. In a small bowl, combine buttermilk, lemon, and other extracts.

Adding mixture: dry into wet
Adding mixture: dry into wet

4. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with the buttermilk mixture, beginning and ending with flour mixture. Wow!! Ok pour half the batter into prepared pan. Sprinkle blueberries over batter, gently pressing then into batter. Pour the rest of the batter into the pan, smoothing top with an offset spatula. I, tap the pan against the counter twice to release air bubbles and for good luck!
5. Bake for 1 hour, 10 minutes or until clean wooden toothpick. Remove from the pan, let cool completely on a wire rack. Then drizzle with Buttermilk Glaze. Enjoy!!

Buttermilk Glaze
1 1/2 cups confectioners’ sugar
2 tablespoons buttermilk
makes about 1 cup

Main Dishes, Salads

Chicken Pasta Salad w/Cherry Tomatoes

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“Honey, this is a Great Summer Meal,” my husband said last night after eating the second plateful.
Chicken Pasta Salad with Cherry Tomatoes & Feta what a great summer meal after a hot day and so easy to make. Check it out!

Chicken Pasta Salad & Cherry Tomatoes & Feta
Chicken Pasta Salad & Cherry Tomatoes & Feta

Prep: 40 Min. Serves: 4
Cook: 10 min.

8 oz. Rotini or Penne
2 boneless chicken breasts ( 6 oz. each)
Fresh ground pepper, Kosher salt
1 Tbsp. veg. oil
1/2 cup olive oil
2 cloves garlic, sliced
1 cup diced cucumber
1 cup cherry tomatoes, cut in halved
1/2 cup feta cheese, crumbled
A pinch of red pepper flakes

1. Bring a large pot of salted water to a boil. Add pasta and cook as directed; drain and rinse under cold water. Transfer to a large bowl.
2. Season the chicken with salt and pepper. Heat vegetable oil in a large skillet over medium heat and add chicken. Cook until golden brown or until chicken is cooked through. Transfer chicken to a cutting board and let rest for 5 minutes.
3. Heat the olive oil, garlic and red pepper flakes in a small saucepan over medium heat, stirring until golden. Remove from heat and let stand.
4. Cut up the chicken into nice cubes and add the pasta along with cucumber, tomato, garlic oil and feta and gently toss to coat. Now you can put this in the fridge or eat it warm. Enjoy!!

My Chicken Pasta Salad w/Cherry Tomatoes w/Feta
My Chicken Pasta Salad w/Cherry Tomatoes w/Feta
Biscuits & Breads, Cooking for Fun!

Zucchini Pecan Bread

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Zucchini Pecan Bread
Zucchini Pecan Bread

Whisk 1 1/2 cups flour, 1 cup sugar and 1/2 tsp. each baking powder, baking soda and salt. Whisk 2 eggs, 1 1/2 cups grated zucchini, 1/2 cop chopped pecans, 1/2 cup vegetable oil and 1 tsp. vanilla. Sir the wet ingredients into the dry ingredients. Butter an 8 inch loaf pan. Pour in the batter; bake at 325 until a toothpick inserted into center comes out clean, 1 hour and 10 minutes. Let Cool! Enjoy!!

Main Dishes

Spaghetti With Zucchini

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Spaghetti with Zucchini
Spaghetti with Zucchini

Prep: 20 Min.   Serves: 2
Total:20 Min.

8 ounces spaghetti
3 Tbsp. olive oil
1 smashed, clove garlic
2 medium zucchini, thinly sliced
6 fresh basil leaves
1/2 cup grated parmigiano-reggiano cheese

1. Bring a large pot of water to boil and add the spaghetti, cook until ready. Heat oil in a large skillet over medium heat. Add the garlic, until golden brown, add zucchini and saute for a couple of minutes. Add 1/4 cup of pasta water and cook zucchini until tender, about 5 minutes.
2. Add the pasta to the skillet (if you need add more pasta water) cook tossing until the done. Remove form heat and sprinkle the cheese and basil on the pasta. Enjoy!!

Gardening

Gardening in your own backyard!

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Everyone is all for locally grown foods – and you can’t get any more local than right outside your door. What are the rewards to have fresh vegetables from your own garden? There’s nothing simpler or more delicious than a tomato (from your garden) on a sandwich served on white bread with a little mayo. Yes, there is a heaven! I have my own garden and it is well worth the hard work to keep it going. I have planted Squash, Tomatoes, and Peppers. Also I planted a few herbs that I use in my cooking. “Fresh Is The Best.” Parsley, Sage, Basil, Oregano, and Thyme are the herbs of my choice to grown. There is nothing like going outside and cutting a few herbs to add to a great meal.

My garden Zucchini!
My garden Zucchini!

The garden’s biggest fan is my little friend (Bernie). We check the garden every morning to see that all the plants are doing what they a suppose too. This is Bernie’s first year of gardening, so he has a lot to learn.

Bernie first garden!
Bernie’s first garden!
Appetizers

Summer Salsa

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Salads
Simple Salsa

Prep: 15 min.
Servings about 2 1/2 cups

1 cup diced peeled peach
1 cup diced ripe tomato
3 Tbsp, chopped green onion
2 Tbsp. fresh lime juice
2 Tbsp. olive oil
1 Tbsp of sugar
1/4 Tsp. salt
1/4 Tsp. pepper
Hey you can add some hot sauce for a kick!
1. In a medium bowl combine peach, tomato, onion, line juice and hot sauce if you like. Add oil, sugar salt, and pepper.
2. Refrigerate until ready to serve. This can be used with chips, tacos, baked potatoes, and my favorite “the cucumber rounds.” Recipe for them is on the site. Anyway you like it, Enjoy!!

Salads

Red Grape Chicken Salad

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Salad
Red Grape Chicken Salad

Prep: 20 min. Serve: 6 Servings

3 cups chopped up cooked chicken
1 1/2 cups seedless red grapes, cut in halve
1 cup chopped celery
1/2 cup chopped walnuts
1 1/3 cups mayonnaise (Dukes is really good)
1/3 cup of honey(optional)

1. In a large bowl combine chicken, grape halves, celery, and walnuts: set aside.
2. In a small bowl. Spoon mayo and honey together. Spoon mixture over chicken mixture: toss gently. Cover and refrigerate. Enjoy!!

Appetizers

Fried Pimento-Cheddar Balls

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Appetizers
Fried Pimento Cheddar Balls

This Pimento Cheddar balls can be made-ahead for the guests who just pop in or you just like to save yourself a little time.
Prep: 15 min. Cook: 1 min.
serve: 24 1 inch balls

1 1/2 cups grated sharp cheddar cheese
1/4 cup chopped pimentos, dry
2 Tbsp. flour
1 Tsp. hot pepper sauce
1/2 Tsp. Creole seasoning
3 eggs whites, beaten (make sure it is stiff)
2 cups panko bread crumbs
Oil for frying Your choice
Your can use the recipe Creole Ranch Dipping Sauce. (At the bottom)

1. In a medium bowl combine cheese, pimentos, flour, hot pepper sauce, and Creole seasoning. Add egg whites and 1 cup of panko, combine together.
2. Roll mixture into 24 (i-inch) balls. Roll each ball in remaining 1 cup of panko, coat well.
3. Fill a Dutch oven will 2/3 oil and heat to about 350 over medium heat. Fry the Cheddar balls until lightly browned. You can do 4 to 5 balls at a time.
4. Drain on a paper towel and keep warm. Serve with the Creole Ranch Dipping Sauce. Enjoy!!

Creole Ranch Dipping Sauce
3/4 cups sour cream
1 Tbsp. Creole mustard
1 Tsp. dry ranch salad dressing
1/2 Tsp dried dill
1/8 Tsp. salt
Combine all ingredients mixing well. Cover and serve cold.

Appetizers
My Fried Pimento-Cheddar Balls
Biscuits & Breads

Salsa-Cheese Cornbread

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biscuits
Salsa-Cheese Cornbread

Prep:10 min. Cook: 35 min.
Servings: 16

2 cups self-rising yellow cornmeal mix
1/4 cup vegetable oil ( can be any oil you like)
1 large egg, lightly beaten
1 cup sour cream
1/2 cup milk
1 can of whole-kernel corn, drained ( 8.5 Oz.)
1 cup salsa
1 cup shredded Cheddar cheese

1.Preheat oven to 400 degrees. You can use a cast-iron skillet or a 13x9x2 inches pan. Make sure you lightly grease the pans.
2. In a large bowl combine cornmeal mix,oil,egg,sour cream,and milk. Sir until ingredients are just blended. Add corn,salsa, and Cheddar cheese, stirring until blended. Spoon into a hot skillet or pour into the pan.
3. Bake until wedges are golden brown. 30 to 35 min. Enjoy!!

*Self-rising cornmeal mix is, 1 cup cornmeal, 2 Tsp. baking powder, 1/2 Tsp.salt, and in some cases flour.