Thursday, August 27, 2015

Cherry Tomato Corn Salad

Where did August go?   School started today and I find myself trying to hold on to summer for as long as I can.     This dish definitely helped with that.   Tomatoes, corn, cucumbers, all in a light dressing, served chilled.  This was the perfect side to some baked marinated bone-in chicken. I halved the recipe, since it's just for myself, dried basil instead of fresh and fresh corn instead of frozen  :)    

                     
* Exported from MasterCook *

                         Cherry Tomato Corn Salad


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1           teaspooon  dried basil
 1 1/2        tablespoons  olive oil
 1         teaspoon  lime juice
  1/2           teaspoon  sugar
     1/4      teaspoon  salt
     1/8     teaspoon  pepper
  1               cup  fresh corn *
  1               cup  cherry tomatoes -- halved
  1/2                cup  chopped seeded peeled cucumber

In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well.

In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing; toss to coat. Refrigerate until serving. Yield: 6 servings.

* If you use want to use sweet corn off the cob, saute the corn for 5 minutes in a skillet before adding to the salad. —Taste of Home Test Kitchen

Source:
  "http://www.tasteofhome.com/recipes/cherry-tomato-corn-salad"




Linked to The Weekend Potluck #185

Friday, August 7, 2015

Rustic Vegetable Tart

In 2006, I'd never even tried eggplant, but I wanted to.  I put a call out on the Taste of Home community asking for suggestions.  I got some great ones.   Over the years, I've made a lot of eggplant dishes, but a lot of them were based off breaded and fried disks.     This time I wanted something different.   I also had some zucchini and tomatoes from the farm, and a nice yellow pepper.    I did a search and found this recipe.  

It was too hot to run the oven for very long, so I sliced the eggplant instead of cutting it into chunks.  I also sliced the tomatoes and used half what the recipe called for.    The pepper I cut into long strips.   I laid out all the veggies one type at a time on the pastry with a little drizzle of olive oil, sprinkle of salt & pepper.   Over the top tomato layer, I scattered the yellow bell pepper, some minced jarred garlic, more salt & pepper, drizzle of oil and the shredded parmesan cheese.

I baked this on Wednesday to have for Thursday night's dinner.   We had a family emergency so we weren't home last night.  Unable to wait any longer, I had a slice this morning for breakfast.    It held up great in the fridge, reheated fantastic.    I'm tempted to try freezing a slice or two so that I can have that taste of summer in February when there's 3 feet of snow on the ground.   Thank you to Marie R for your wonderful recipe!


                     
* Exported from MasterCook *

                      Rustic Vegetable Tart

  1              sheet  refrigerated pie pastry
  1         tablespoon  cornmeal
  1              small  eggplant -- cut into 1/4 inch slices
  1              large  zucchini -- cut into 1/4 inch slices
2             plum tomatoes, sliced
  1             medium  sweet yellow pepper -- cut in thin strips
  4        tablespoons  olive oil -- divided
  2                     teaspoons minced jarred garlic
  salt and & pepper
  2        tablespoons  shredded parmesan cheese
                     Dried basil

 Use parchment to line a cookie sheet, or sprinkle it with cornmeal.  Roll pastry out to a 13" circle on a lightly floured surface.    Move to prepared sheet.  Lay out a layer of eggplant on the pastry, drizzle with olive oil, a bit of salt & pepper, leaving about 1 1/2" border.  Repeat with zucchini, and tomato.  Top with yellow pepper.  Scatter garlic over the top of the vegetables.  Fold up edges of pastry over filling, leaving center uncovered.  Add parmesan cheese to center.   Brush pastry with oil.

Bake at 450' for 20-25 minutes or until golden brown.. Cut into wedges. Garnish with dried basil if desired.

Source:
http://www.tasteofhome.com/recipes/rustic-roasted-vegetable-tart




Linked to the Weekend Potluck #183

Fudgy Zucchini Brownies

No long story with this one.  I had zucchini, I was craving chocolate  :)   I find this more like cake than brownies, but who cares?  They are delicious no matter what you call them.

No changes to this one except I peeled the zucchini and omitted the nuts.    Thanks to Ruth B for sharing the recipe!



                     
* Exported from MasterCook *

                      Fudgy Zucchini Brownies

  2               cups  all-purpose flour
     1/3           cup  baking cocoa
  1 1/2      teaspoons  baking soda
  1           teaspoon  salt
  2               cups peeled, shredded zucchini
  1 1/2           cups  sugar
     3/4           cup  vegetable oil
  2          teaspoons  vanilla extract
                        FROSTING:
     1/4           cup  butter -- cubed
  1                cup  sugar
     1/4           cup  milk
     1/2           cup  semisweet chocolate chips
     1/2           cup  miniature marshmallows
  1           teaspoon  vanilla extract

In a large bowl, combine the flour, cocoa, baking soda and salt. In a small bowl, combine the zucchini, sugar and oil; stir into dry ingredients until blended. Stir in vanilla.

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack for 30 minutes.

In a large saucepan, melt butter; stir in sugar and milk. Bring to a boil over medium heat, stirring frequently. Cook and stir 1 minute or until smooth. Remove from the heat. Stir in chips and marshmallows until melted and smooth; add vanilla. Spread over brownies. Yield: 2 dozen.

Source:
  "http://www.tasteofhome.com/recipes/fudgy-zucchini-brownies"


Linked to The Weekend Potluck #182  

Wednesday, August 5, 2015

Citrus Green Beans

Simple is best when it comes to fresh-from-the-farm green beans, and I gave this recipe a try today.  Still hot and muggy here, and I didn't want to boil water to steam them, so I made them in a packet to grill alongside some chicken.   I laid out the trimmed green beans, poured over the olive oil, sprinkled with salt and pepper, and then zested the orange over top.   I squeezed the juice from half the orange into the packet, and then sealed it up tight.

I put it on the grill while it was preheating, and left it on while the chicken cooked.   They were the tiniest bit squeaky, probably could have used a few more minutes or maybe a headstart in the microwave.     Nice hint of orange, but not enough to overpower the flavor of the beans.   Jake added a tiny drizzle of honey over his.     :)



Citrus Green Beans

1lb fresh green beans, ends trimmed
zest from 1 orange
juice from 1/2 an orange
2t olive oil
salt and pepper to taste

Lay out a piece of foil and begin to assemble packet.   Spread green beans in an even layer, drizzle with olive oil and orange juice.  Sprinkle with salt, pepper and orange zest     Seal up tightly.  Place on the grill, and heat to high.    Grill for about 20 minutes or until green beans are crisp-tender. 

Adapted from  http://www.tasteofhome.com/recipes/citrus-green-beans?keycode=ZPIN0812

Monday, August 3, 2015

Mini Taco Stuffed Peppers

My son is entering a weird phase.   Some days he has a bottomless pit for a stomach, others he eats like a bird.   Tacos are one of his favorite meals, but I'm having a rough time judging how much meat to make.    Last time around was one of his "peckish" days, and I had a good cup of taco meat leftover.  I let it cool, stuck it in a bag in the freezer.   When I menu planned for this week, I saw this recipe in my to-try file.    Perfect!  

Since my taco meat was already cooked, I added just a little more water to it so it wouldn't dry out.   I am not a huge fan of cilantro, but I do like the dried much more than the fresh, so I used that.     I personally would like a little heat next time around, I think I will also add some diced jalapeno to the taco mixture.    Huge thanks to Christy at The Girl Who Ate Everything for the recipe  :)


                     
* Exported from MasterCook *

                        Mini Taco Stuffed Peppers

leftover taco meat (made with Old El Paso Mild Taco Seasoning)
6 mini bell peppers
Shredded Mexican blend cheese (life is too short to measure cheese)
For the cream sauce
1/4c sour cream
1t dried cilantro
1/4t minced jarred garlic
1T lime juice

Heat oven to 350.   Combine taco meat with a few tablespoons of water.   

Cut about 1/3 of the pepper off longways,and set aside.   Using a spoon, scrape out the membrane and seeds.    Set the peppers on a baking sheet.    Dice up the reserved peppers and stir into the taco meat.

Fill the peppers with taco mixture, but don't pack it too tightly.    Bake for 15 to 17 minutes.   Top with cheese and then bake for another few minutes until the cheese melts.

Combine the sour cream, cilantro, garlic and lime juice.   Spoon over the top of the peppers.

Source:
  "http://www.the-girl-who-ate-everything.com/2014/08/mini-taco-stuffed-peppers.html"










Super Simple & very Delicious Chicken & Waffles

The first time I looked through the Aug/Sept issue of Simple & Delicious, I sort of shrugged at this recipe.   Frozen waffles.  Premade chicken.   Eh.   Then I kept reading- honey and hot sauce.  That's when I folded the page corner over and thought, I'm going to make these- but I'll do the chicken and the waffles from scratch.

Today I found myself with leftover fried chicken from a local restaurant, and some Eggo waffles.  I heated the chicken in the oven at the same time I baked some pork chops for the guys. Toasted the waffles.   I mixed together local honey and sriracha, heated slightly in the microwave.    

So good.   I love crispy, salty chicken, the heat and the sweet of the sauce, all on top of the golden brown waffle.      I'll definitely be making this one again!   Thank you to Lisa R for sharing the recipe :)



                     
* Exported from MasterCook *

                            Chicken & Waffles

  12                    frozen crispy chicken strips (about 18 ounces)- used restaurant leftovers
     1/2           cup  honey
  2          teaspoons  hot pepper sauce
  8                     frozen waffles -- toasted

Bake chicken strips according to package directions. Meanwhile, in a small bowl, mix honey and pepper sauce.

Cut chicken into bite-size pieces; serve on waffles. Drizzle with honey mixture. Yield: 4 servings.

Source:
 http://www.tasteofhome.com/recipes/chicken---waffles