Wednesday, July 29, 2015

Zucchini Parmesan Waffles

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 them I'm going to add some additional herbs and spices.    Thanks to Nicholas Day for sharing his adaptation of Daniel Shumski's recipe.  And if you haven't heard of the Will it Waffle? blog, go check it out, he put some pretty fantastic things into waffle form.    :) 

* Exported from MasterCook *

                    Zucchini Parmesan Waffles

  2               cups  peeled, shredded zucchini (roughly 2 medium zucchini)
  1              large  egg
     1/4           cup  milk
     1/2           cup  grated Parmesan (divided)
     1/2           cup  all-purpose flour
                    nonstick cooking spray
                    Black pepper

Place peeled, shredded zucchini in a mesh strainer over a bowl.   Allow to sit for several hours.  Pour out liquid, then press down on surface of the zucchini with paper towels.  

Heat your waffle iron.   Turn the oven on at a low temp if you need to keep the waffles warm while you make the rest of the batch. 

Whisk together the egg, milk and 1/4 cup parmesan cheese.    In another bowl, combine the flour, 1/4 t each salt and pepper.   Add the flour mixture to the egg mixture, then add in the zucchini.   Mix until well combined.   

Spray the surface of the waffle iron with nonstick spray.   Place 2 to 3 tablespoons of batter onto the center of the iron.  Close the lid and cook about 3 to 5 minutes, until browned and cooked through.   (I have the Presto Flipside iron- I put the mixture in, and then flipped it according to the instructions.)

Remove and keep warm in the oven while you cook the remaining waffles.    Serve with an additional sprinkle of salt, pepper and Parmesan cheese.


Monday, July 20, 2015

Cashew Crusted French Toast with Cherry Compote

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!

* Exported from MasterCook *

             Cashew Crusted French Toast with Cherry Compote

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 shallow pan

Combine cherries, sugar and 1/4t cinnamon in the food processor.   Pulse to desired consistency.  Whisk together eggs, milk, vanilla, 1/4t cinnamon, dash nutmeg and sugar.

Heat skillet over medium heat.   Add 1 to 2 teaspoons of butter, swirl to coat. 

One at a time, dip both sides of bread into the egg mixture.   Place on the skillet and cook until golden brown.  Remove and put uncooked side down onto crushed cashews, pressing lightly.    Return to skillet, cashew side down and cook until it is golden brown.     Serve with cherry compote spooned over the top.


  "4 slices"

Sunday, July 19, 2015

Chocolate Cherry Blondies

This week's ingredient was truly a challenge.  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 cherry are one of my favorite flavor combinations   :)

Thanks so much to Jessica for her wonderful recipe!

* Exported from MasterCook *

                    Chocolate Cherry Blondies

  1              Stick  butter -- melted
  1                Cup  Brown Sugar -- packed
  1                large Egg
  1                  t  vanilla
  1              pinch  kosher salt
  1                  c  flour
     1/2           Cup  Semi-Sweet Chocolate Chips (used Hershey's)
 pitted and quartered fresh sweet cherries, to make 1 1/4 cups

Heat oven to 350.    Spray an 8x8 pan with nonstick spray or line with foil and grease.

Combine butter, brown sugar, egg, vanilla and salt.   Stir in flour, but don't overmix.    Add cherries and chocolate and fold in gently. 

Pour batter into prepared pan, spread evenly.  

Bake for 30 to 35 minutes.   

S(Internet Address):

Going fast!  I should have doubled the recipe   :)

Thursday, July 16, 2015

Basil Lemon Chicken- Simple & delicious is right!

I know I've said this a jillion times.... we eat a LOT of chicken.    I am constantly on the lookout for new ways to make it.   I was paging through the new issue of Simple & Delicious and came across this Basil Lemon Chicken recipe in the "Quick Chick" section.   We love lemon with chicken, so I put it on today's menu.   This came together so fast, and all three of us enjoyed it, even the picky kid.   The only changes I made was to swap the fresh herbs for dried, and to double the amounts of lemon juice, broth & heavy cream.    The guys love that extra sauce to soak into their pasta.   

Thank you so much to Juli S for the recipe   :)   It will definitely be put into our regular rotation!

* Exported from MasterCook *

                        Basil-Lemon Chicken

  1 1/2         pounds  chicken tenderloins
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  2        tablespoons  butter
  1         tablespoon  olive oil
     1          cup  white wine or chicken broth (I used broth)
  6       tablespoons  lemon juice
     1         cup  heavy whipping cream
  2t dried basil
     1t  dried thyme
                        Hot cooked thin spaghetti

Season the chicken on both sides with salt and pepper.    Heat the oil and butter together in a large skillet over medium heat.    Add chicken and brown on both sides.    Set chicken aside.

Add broth and lemon juice.   Stir the pan to bring up the browned bits from the bottom.   Let come to a boil, and then cook until the liquid is reduced by half (about 2 to 3 minutes).

Stir in dried herbs and cream.    Add chicken back to the pan, along with any liquid, and bring back up to a boil.    Reduce the heat and let simmer for about 5 minutes.   Make sure the chicken is no longer pink.   I like to use a probe thermometer to check for a temp of at least 160ยบ.

Place pasta in serving dish, top with chicken.   Pour sauce over the top.  

Originally published as Basil-Lemon Chicken in Simple & Delicious August/September 2015


Monday, July 13, 2015

Chocolate Mousse Pie (No Bake)

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!

* Exported from MasterCook *

                           Chocolate Mousse Pie

7oz candy bar-   ( I used 3 Hershey bars and enough Nestle chocolate chips to make up the weight)
  16                    large marshmallows (cut in pieces)
     1/2           cup  milk
  2               cups  heavy cream -- whipped
Store bought graham cracker crust

Place the chocolate, cut up marshmallows and milk in a heavy saucepan over low heat.   Cook, stirring constantly, until all of the chocolate is melted and the mixture is smooth.   While it cools, whip the heavy cream.   Fold the whipped cream into the chocolate mixture.   Pour into the crust.   Refrigerate for at least 3 hours.

  Taste of Home's Quick Cooking* May/June 1998, p27

* Quick Cooking is now Simple and Delicious- which has recently been revamped and made more customer friendly

Linked to the Weekend Potluck #179  :)

Saturday, July 11, 2015

Slow cooked Corn on the Cob

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     :) 

Linked to The Weekend Potluck #178   :)