Jolene's Recipe Journal

The farms are bursting with zucchini and summer squash right now.   Usually I'm in with both feet, making zucchini breads and muffins, some to eat, some to freeze, but the heat and humidity have reached ridiculous numbers again at the moment.    I found myself with 2 nice zucchini, an ingredient challenge and a pin for these waffles sent to me by my friend Sue. On zucchini prep-  I did not shred, salt, rinse, then press water out of the zucchini.  Instead, I peeled and shredded it, and put it in a mesh strainer over another bowl yesterday morning.   In the afternoon, lots of liquid had collected at the bottom, and I dumped it out.   Then I pressed the daylights out of it with a paper towel.     Peeling had nothing to do with liquid reduction, it was more about hoping I could get my son to eat some of the waffles, and the green peels are a dead giveaway. I really enjoyed these, they were crisp, cheesy.   I did add some extra salt and pepper at the table, and the next time I make

While looking at recipes for the cherry challenge, I ran across this Cashew Crusted French Toast with Cherry compote.  Both of my guys are allergic to tree nuts, so I knew this would have to be a meal for a night when I was on my own.   Tonight was that night  :)   Easy to put together, and absolutely delicious.    I scaled down the recipe and used Italian bread, I couldn't find the challah.    Pics were rushed as I couldn't wait to eat!   Thanks so much to Megan at The Country Cleaver for this absolute treat of a meal! Print With Image Without Image Cashew Crusted French Toast with Cherry Compote Author: Jolene's Recipe Journal ingredients: For the Compote 1 cups Cherries -- pitted 1 Tbsp Sugar 1/4t cinnamon For the french toast 4 slices Italian bread, cut on the diagonal, about 1 1/2" thick 3 Eggs -beaten 1/4c Milk 1/2 tsp Vanilla 1/4 tsp Cinnamon dash Nutmeg 1 Tbsp Sugar 1 to 2 teaspoons butter 1/4 cup Crushed Cashews, in a s

We love fresh cherries.   The guys will eat them by the handfuls, after I pit them, of course.   But both claim not to like cooked cherries in anything.    Nasty hot here today, so I went looking for a recipe that was easy to put together, and looked worth running the oven for.    These blondies from Sassy Southern Mommy had great potential. A few minor changes-  I was short on the chocolate chips, so I upped the amount of cherries.   My cherries were huge, so I halved them when I pitted them, then cut each half again before putting them in the measuring cup.   I ended up using about 1 1/4c of quartered cherries.    The directions mention vanilla, but doesn't give a quantity, I used 1 teaspoon.   I also added a pinch of kosher salt with my flour. The guys have gone to the movies, and I'm sitting here alone in the house with the blondies, and I'm finding myself hoping that they really don't like them so that I can have them all to myself.   Chocolate and c

So hot and humid here in New Hampshire! This week's ingredient for the Cook's Corner Challenge is marshmallows.    I'd bought some for S'mores, but no one wants to sit by the fire.   I went looking through my marked recipes for something to try and came across this Chocolate Mousse Pie. The full package of Hershey Bars I'd purchased had somehow dwindled to 3 bars.   I broke them into pieces and put them on the kitchen scale.  I added enough Nestle Semi Sweet chips to make 7oz.   I cut the large marshmallows into pieces so they'd melt quicker.    I also used heavy cream instead of whipping cream, and I put my mixing bowl and whisk attachment into the freezer early in the day so that it would whip up quickly. This came together quickly, set up beautifully and is a light, delicious chocolately dessert.    I'd definitely make it again, changing up the kind of candy.    Thank you to Lois M for sharing the recipe! Print With Image Without Image

Hot here today!   Husband had the main meal covered with some grilled steak tips, but the side dish was up to me.   I had some corn on the cob, but didn't want to heat up the house boiling it up.   My friend Sue mentioned doing corn in the crockpot earlier in the week, so I gave it a go. I used heavy duty foil, the only kind I have on hand at the moment.   I lay the ear of corn on a piece, brushed it with olive oil, then sprinkled it with kosher salt and fresh cracked black pepper.   Seal it up tightly and place it seam side up in the slow cooker.    Repeat with the remaining ears.    Add about 1/4" of water to the bottom.   Cook on high for 3 to 4 hours or to the doneness you like.   We prefer ours cooked the cob, then stripped off to eat     :)