tag:blogger.com,1999:blog-51652057643541683512024-03-12T20:54:08.965-07:00Cucina di BethItalian home cookingBethhttp://www.blogger.com/profile/09186907888041741642noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-5165205764354168351.post-52097007354649739842014-02-21T07:21:00.000-08:002014-02-21T07:21:25.432-08:00Great household tipsHi There,<br />
<br />
My friend posted a link to this list of helpful hints. I think they're great so I wanted to share. I hope they're helpful to you as well:<br />
<br />
1. Take your bananas apart when you get them home. They ripen faster when connected.<br />
2. Cheese stays fresher and won't get moldy if you store it in aluminum foil.<br />
3. Peppers with three bumps on the bottom are sweeter, four bumps are firmer.<br />
4. To make an omelet rich add a spoonful of sour cream.<br />
5. Add garlic immediately to a recipe if you want a light garlic flavor. Add it at the end for a stronger flavor.<br />
6. Put a can of store bought frosting in the mixer and whip for a couple of minutes. It can double in size and you'll eat less sugar. Add a teaspoon of vanilla and it will taste more homemade.<br />
7. Put a dryer sheet in your pocket and mosquitoes won't bother you.<br />
8. To get rid of fruit flies, take a small glass and fill it half way with apple cider vinegar. Add two drops of dishwashing liquid. Mix well. Leave on counter and flies will be gone.<br />
<br />
Hope these help. <br />
<br />
Love,<br />
Beth<br />
<br />Bethhttp://www.blogger.com/profile/09186907888041741642noreply@blogger.com0tag:blogger.com,1999:blog-5165205764354168351.post-51057948566896553682014-02-13T09:55:00.002-08:002014-02-13T09:56:03.996-08:00MeatballsHi There,<br />
Not much to do on this snowy day other than cook. I decided to make meatballs because they're Brad's favorite. But today I did something different. I added a rounded tablespoon of store bought pesto to the mix. OMG!!!! They're the best meatballs I've ever made!!!<br />
<br />
I just wanted to share this tip with you. Give it a try. I promise you won't be disappointed!!<br />
<br />
Enjoy!!<br />
<br />
Love,<br />
BethBethhttp://www.blogger.com/profile/09186907888041741642noreply@blogger.com0tag:blogger.com,1999:blog-5165205764354168351.post-85808870119503799922014-02-03T13:03:00.001-08:002014-02-03T13:03:19.167-08:00Casserole for a snow day........Today is another snowy day in New England. I'm stuck at home and because I really didn't expect this snowstorm, there's not much in the fridge to cook. So looked in the pantry to see what I could throw together. Then I remembered this casserole. It's fun and really tastes great!!<br />
<u><br /></u>
<u>Beanie Wienie Casserole</u><br />
<u><br /></u>
8 beef hotdogs, sliced<br />
1 cup chopped onions<br />
2 Tablespoons butter<br />
1 teaspoon dry mustard<br />
1/2 Tablespoon allspice<br />
1/2 teaspoon ground pepper<br />
16 oz baked beans<br />
1/4 cup ketchup<br />
1/4 cup brown sugar<br />
12 oz shredded cheese - American or Cheddar<br />
1/2 lb cooked and drained elbow macaroni<br />
<br />
Preheat oven to 350 degrees. Put butter, chopped onion and sliced hot dogs in a saute pan and cooked until hot dogs are browned. Set aside.<br />
In a bowl put beans, mustard, allspice, pepper, ketchup, brown sugar and mix. Fold in cheese (I use a combination of both kinds of cheese) and macaroni. Add hotdog/onion mixture. <br />
Put mixture into a casserole dish and bake for 30 minutes until bubbly. <br />
<br />
I have a picture of this casserole to post but for some reason it won't upload. So I'll post it at a later date when my computer stops acting up!!<br />
<br />
Enjoy!!!!<br />
Love,<br />
Beth<br />
<br />
<span id="goog_707416140"></span><span id="goog_707416141"></span><br />
<br />
<br />
<br />
<u><br /></u>
<u><br /></u>Bethhttp://www.blogger.com/profile/09186907888041741642noreply@blogger.com2tag:blogger.com,1999:blog-5165205764354168351.post-26778757007801368032013-09-26T16:43:00.000-07:002013-09-26T16:43:08.715-07:00Granola CookiesHi There,<br />
Today I made these granola cookies that Brad loves. I began making them a few years back when I was trying to help Brad control his sugar intake. Now I'm not saying these are sugar free, but they sure are better than the bowl of ice cream that Brad was used to having every night!!<br />
I think these are great for kids too. Please let me know if you try them and what your family thinks of them. Don't be afraid to mix up the ingredients. Once you have the basic method down, you can make this your own by adding whatever your family likes. <br />
<br />
<u>Granola Cookies</u><br />
1 egg white<br />
1/2 cup peanut butter<br />
1/3 cup brown sugar - I use Splenda brown sugar<br />
1/3 cup honey<br />
1 stick butter, melted<br />
2 cups old fashioned oats<br />
1/3 cup nuts - any kind<br />
1/3 cup chocolate chips<br />
<br />
Heat the oven to 350 degrees. Spray a cookie sheet with cooking spray and then cover it with parchment paper leaving some hanging over the edges so you can use the paper to lift the cookies off the sheet after they cool. Spray the top of the parchment lightly with spray.<br />
<br />
In a bowl, add the egg white. Beat it with a beater until it's frothy. It doesn't need to peak. Add the peanut butter, brown sugar and honey. Add the melted butter, oats, nuts and chocolate chips. Mix everything together until well blended.<br />
<br />
Wet your hands and put the mixture onto the parchment paper. With your wet hands, spread the mixture to a layer about 1/2 thick. Bake for about 15 minutes until edges are lightly browned. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGofokVHbY9tZ1iprRCoFrQEF9X3XF_ck50fgevuedwAVBftjAw7a3TWKUPHPSFArW5-_BWijLnCZmRWo7sh0hwEOZCM5YC3Sm_Oh-w-mL-EM3-U_3d1OOP3R6Si4nBo69PaYa4a3KXvY/s1600/granola+two.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGofokVHbY9tZ1iprRCoFrQEF9X3XF_ck50fgevuedwAVBftjAw7a3TWKUPHPSFArW5-_BWijLnCZmRWo7sh0hwEOZCM5YC3Sm_Oh-w-mL-EM3-U_3d1OOP3R6Si4nBo69PaYa4a3KXvY/s320/granola+two.jpg" width="240" /></a></div>
<br />
Let the granola cookies cool completely, for about one hour. Then cut them in squares. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW0x1M5cqnXpzpG-fu-P2AIP7DPD6yKqunNsWsBh4z-GlDaV31EjhKHXeEfNcKzHIgSftRFqhUwCmmue3tzWH2IAPGLcA6_KZWFFZXdRJo0oTYRdYHi9LBSHS2OJvFoHYCF4WydiIF90E/s1600/granola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW0x1M5cqnXpzpG-fu-P2AIP7DPD6yKqunNsWsBh4z-GlDaV31EjhKHXeEfNcKzHIgSftRFqhUwCmmue3tzWH2IAPGLcA6_KZWFFZXdRJo0oTYRdYHi9LBSHS2OJvFoHYCF4WydiIF90E/s320/granola.jpg" width="240" /></a></div>
<br />
Enjoy!!!!<br />
Love,<br />
Beth<br />
<br />
<br />
Bethhttp://www.blogger.com/profile/09186907888041741642noreply@blogger.com0tag:blogger.com,1999:blog-5165205764354168351.post-77165075011698941732013-09-03T08:07:00.001-07:002013-09-03T08:10:35.715-07:00Tomatoes, tomatoes!!!Hi There,<br />
<br />
When I was a kid, September not only meant school starting but it meant all the ladies in my family gathering in my grandmother's back yard to can the veggies that were grown over the summer. I used to hate doing this. It was a lot of work and so very time consuming!! To this day, I still don't enjoy the thought of canning, but I sure do enjoy summer vegetables in the cold winter months. So, I've learned to freeze a lot of stuff that I use often, mostly tomatoes and corn. <br />
<br />
Brad and I took a ride to upstate New York last weekend. We went to an area that has lots of farm stands where we got some great deals. I bought a crate of tomatoes and a few dozen corn. So I spent one day last week up to my elbows in tomatoes! I took pictures of the process and I'll explain as I go along. This process is simple and it's such a great way to have farm stand freshness during a snow storm!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCh3WEtPgSI-3AgIXQD6tVQbioA6JP0wCsh0CVp_sHPLmpgOKluF-MrIDaczL_Y5WON7FAFSCl5-C43W2AXhiYhh2jj8jIM46CpLExrBi2tqTOUrSyWPBZGUVeYgEMVFlkr4x9bcfKGYA/s1600/blog+stuff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCh3WEtPgSI-3AgIXQD6tVQbioA6JP0wCsh0CVp_sHPLmpgOKluF-MrIDaczL_Y5WON7FAFSCl5-C43W2AXhiYhh2jj8jIM46CpLExrBi2tqTOUrSyWPBZGUVeYgEMVFlkr4x9bcfKGYA/s320/blog+stuff.jpg" width="320" /></a></div>
<div style="text-align: center;">
This is the crate of juicy, red tomatoes I bought. </div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
I put a large pot of water on the stove and bring it to a boil. Then I put an X in the bottom of each tomato. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibp-FibBKMGu4n6O9y-k79bTDS72SmptYZJPSQeo4Nv5v9Ni0zx6ZhGAcT41F8f8Ugg3AyfwzKXt21b3t0I82PuuFvbukgLAFdP1AK5fbt6Jvv-KO2Zi7RQRmnmaWxQ5lQ6Vo0kWFx1ZE/s1600/tomatoes+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibp-FibBKMGu4n6O9y-k79bTDS72SmptYZJPSQeo4Nv5v9Ni0zx6ZhGAcT41F8f8Ugg3AyfwzKXt21b3t0I82PuuFvbukgLAFdP1AK5fbt6Jvv-KO2Zi7RQRmnmaWxQ5lQ6Vo0kWFx1ZE/s320/tomatoes+5.jpg" width="240" /></a></div>
<div style="text-align: center;">
I drop the tomatoes into the pot of boiling water and let it sit for about a minute or two. You will see the skin start to peel. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxFYEVJala9GsMNeN4jGWKrs7Iw4hqcvBtyiksbKOmWo0ZO0HO4ejBuINKzFS4XBLRaYUXcPyowTfy5bK74p16Q4xVeEJhmlA46SveAsfNg2-sVRmxiisEMSsxSgAGfg-H9nz7PK6eXs/s1600/tomatoes+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxFYEVJala9GsMNeN4jGWKrs7Iw4hqcvBtyiksbKOmWo0ZO0HO4ejBuINKzFS4XBLRaYUXcPyowTfy5bK74p16Q4xVeEJhmlA46SveAsfNg2-sVRmxiisEMSsxSgAGfg-H9nz7PK6eXs/s320/tomatoes+4.jpg" width="240" /></a></div>
<div style="text-align: center;">
This is after tomato has been placed in boiling water for a moment or two. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJOw9JDJHoANNh8_eNnYO4j-1itk_dPXDypjueDEJ6zuiBrhOP7v_5ljELu19bwGgPEiBEw7pM-BpMy5NCwV357gFH6cSq1BhzvneeuP76DLx93u6INwXN-q-5JEzqVz9iPniwjR3CdXQ/s1600/tomatoes+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJOw9JDJHoANNh8_eNnYO4j-1itk_dPXDypjueDEJ6zuiBrhOP7v_5ljELu19bwGgPEiBEw7pM-BpMy5NCwV357gFH6cSq1BhzvneeuP76DLx93u6INwXN-q-5JEzqVz9iPniwjR3CdXQ/s320/tomatoes+2.jpg" width="240" /></a></div>
<div style="text-align: center;">
Put all the tomatoes in a bowl and let them cool completely. Next I peel off the skin, core them, squeeze out the juice and seeds and place in a plastic bag. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0lvC_qhR4RtgcaEgI5nvgeH8Xfkz9O85nfV_20P7HqnjltCiszzlR29VHsAaLmb9tIV41yTYxYZgna0OOdJnScvStb2i9nHaNqEjO05smD34esHHRLeRVgbd8QwzfN4PVhnKIPsI734w/s1600/tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0lvC_qhR4RtgcaEgI5nvgeH8Xfkz9O85nfV_20P7HqnjltCiszzlR29VHsAaLmb9tIV41yTYxYZgna0OOdJnScvStb2i9nHaNqEjO05smD34esHHRLeRVgbd8QwzfN4PVhnKIPsI734w/s320/tomatoes.jpg" width="320" /></a></div>
<div style="text-align: center;">
Here are my tomatoes all set for the freezer. Very easy process and they will be yummy in a few months. </div>
<div style="text-align: center;">
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
I use these tomatoes for sauce, soups, I stuff them, pizza, etc. Anything you would use a can of tomatoes for, try using these. Nothing beats the flavor of a locally grown tomato!!!!</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
Enjoy!!!</div>
<div style="text-align: left;">
Love,</div>
<div style="text-align: left;">
Beth</div>
Bethhttp://www.blogger.com/profile/09186907888041741642noreply@blogger.com0tag:blogger.com,1999:blog-5165205764354168351.post-17219369395116793272013-07-29T08:39:00.000-07:002013-07-29T08:39:50.055-07:00Roasted Garlic and TomatoesHi There,<br />
<br />
I'm always looking for the easy way out. I want delicious food with big flavor but I don't want to spend all day in the kitchen. I love to cook but I do have other things that fill my day!! This recipe is a great appetizer or snack. I've used it with guests and for Brad and I alone. It's yummy, easy and healthy. <br />
<br />
<u>Roasted Garlic and Tomato Bruchetta</u><br />
<br />
1 loaf french bread<br />
EVOO<br />
1 dozen plum (Italian) tomatoes<br />
8 cloves of garlic (do not peel. Leave in the paper skin)<br />
Basil leaves<br />
salt and pepper<br />
shredded mozzarella (optional)<br />
<br />
Heat the oven to 350 degrees. Slice up the french bread into thin slices - approximately 24.<br />
Brush each slice with a very small amount of EVOO and bake until toasted. Watch this carefully because the bread can go from toast to burnt in a very short time! Let bread cool. Keep oven on.<br />
<br />
Cut each of the tomatoes in half. Cut the stem out. Squeeze as much of the pulp out as possible. Place them in a bowl with the unpeeled garlic. Toss with EVOO, salt and pepper. Bake at 350 degrees for approximately 40 to 50 minutes. Remove from oven and let everything cool. After garlic and tomatoes have cooled the skin on the tomatoes should come off very easily. Remove it and place tomatoes in a bowl. <br />
<br />
The garlic cloves will be soft. Squeeze out the soft, roasted garlic into a bowl. It should be spreadable. <br />
<br />
Assembly - take a slice of bread and spread it with the roasted garlic. Place a small basil leaf over it and top it with a roasted tomato. You can serve this as is. If you are using the mozzarella, sprinkle a small amount on top and broil for a minute or two just until mozz is melted. Serve immediately.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4jOnw36gzr87Fkd6-yEBgxoUNtIpAbE4ySa5rpeY1DuHrll96Q5woJwkUg11yUAiBGo7qwl40_JD_YsNx5BzeDgQUMGS8ge7t4M99hP42bb-2VKkm6OvYmTQ36t_FxTqWW8NtmAKtDtE/s1600/roasted+tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4jOnw36gzr87Fkd6-yEBgxoUNtIpAbE4ySa5rpeY1DuHrll96Q5woJwkUg11yUAiBGo7qwl40_JD_YsNx5BzeDgQUMGS8ge7t4M99hP42bb-2VKkm6OvYmTQ36t_FxTqWW8NtmAKtDtE/s320/roasted+tomatoes.jpg" width="240" /></a></div>
<br />
<div align="center">
Roasted tomatoes</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiW6ooHfSlfI9YV9vph3cprgBJ5MzD5140MT5X-GOplXBBEWiwRlMYoMYJpmxDnVrg2mo63aFnGsiokodFvNsxGCBaeYqp1sEz-rc3unGjFysWu3QEfw1zggFI-DKJJuWjTGgEZ68Fp6g/s1600/roasted+garlic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiW6ooHfSlfI9YV9vph3cprgBJ5MzD5140MT5X-GOplXBBEWiwRlMYoMYJpmxDnVrg2mo63aFnGsiokodFvNsxGCBaeYqp1sEz-rc3unGjFysWu3QEfw1zggFI-DKJJuWjTGgEZ68Fp6g/s320/roasted+garlic.jpg" width="240" /></a></div>
<br />
<div align="center">
Roasted garlic</div>
<div style="text-align: left;">
</div>
<br />
<br />
Enjoy!!<br />
Love,<br />
BethBethhttp://www.blogger.com/profile/09186907888041741642noreply@blogger.com0tag:blogger.com,1999:blog-5165205764354168351.post-113553876591513992013-07-26T06:35:00.002-07:002013-07-26T06:35:42.146-07:00Tomato Zucchini GratinHi There,<br />
<br />
Do you have people in your house that don't love veggies? I used to. 24 years ago when I married my husband he was not a veggie lover. When Brad was growing up the only veggies he ever ate were frozen or canned. They were bland and soggy. YUCK!!!! Thank the Lord, things have changed. He now eats many different types and I love making them in different ways so that he can enjoy things he wasn't used to eating as a child. <br />
<br />
This casserole is a perfect example. You can't get much easier of a dish but WOW is it good!!! I actually created it because I had things in my fridge that I had to use up. So here it is.........a delicious dish created to use up the stuff I didn't want to throw away!<br />
<br />
I'm listing what I used. You can use whatever amount suits your family. This is really a method. You can used whatever veggies you and your family enjoy. <br />
<br />
<u>Tomato Zucchini Gratin</u><br />
<u></u><br />
12 or so small Campari tomatoes<br />
a bit of salt<br />
5 small zucchini<br />
1 large Vadallia onion<br />
3 tablespoons EVOO<br />
1 palm full of flavored bread crumbs<br />
1 palm full of Parmesan cheese<br />
1 handful of shredded mozzarella<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
I used my cast iron frying pan that I use for almost everything on top of the stove. <br />
<br />
Place EVOO in pan and heat. Add tomatoes. Sprinkle with salt. Saute for about 3 to 4 minutes. Add onions. Saute for another 3 to 4 minutes. Add zucchini and do the same. (zucchini will not be fully cooked) After everything has sauteed you should see a nice thick broth or juice from the sauteed veggies. Mix together the bread crumbs and cheese and sprinkle over the top of the veggies. Place pan in the oven and cook for 30 to 40 minutes until bubbly and zucchini has cooked all the way. When you remove it from the oven, you can sprinkle a handful of shredded mozzarella on top if you'd like. <br />
<br />
This is a rustic dish. Rustic to me means that there is no right or wrong way. Its just putting things together that you like. Give it a try. Rustic is a very popular way of cooking these days. Not only is it delicious but its a money saver too!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbXuxfVJfZWtTlGpegMai1qXHpHyLzp2IzGt0XpKuqZKn1WLcwcriLlv3NM2wURt576cENId0d0mJ_gjgZ7PHUnHLrduCOwqMhI5VtV9LE4v5_XMo6g_FQ5qu6-P6wF9waQl0ODGWV_pk/s1600/veggie+gratin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbXuxfVJfZWtTlGpegMai1qXHpHyLzp2IzGt0XpKuqZKn1WLcwcriLlv3NM2wURt576cENId0d0mJ_gjgZ7PHUnHLrduCOwqMhI5VtV9LE4v5_XMo6g_FQ5qu6-P6wF9waQl0ODGWV_pk/s320/veggie+gratin.jpg" width="240" /></a></div>
<br />
Enjoy!!<br />
Love,<br />
BethBethhttp://www.blogger.com/profile/09186907888041741642noreply@blogger.com1tag:blogger.com,1999:blog-5165205764354168351.post-65553895791922046632013-07-24T11:55:00.000-07:002013-07-24T11:55:30.463-07:00To market I go..........Hi,<br />
It's that time of year.....the time when fruits and veggies are at their best. I just LOVE native produce. I enjoy going to local markets, farms and town farmer's markets. My all time favorite place for native corn is Clover Nook Farm in Bethany. They have lots of local produce but their corn is spectacular. It is by far the best in the area. I've blogged before that at this time of year I try to make time in my day for freezing and storing local produce because come winter, I start to crave it. So, I buy as much corn as I can, usually a dozen at a time, cook them and cut the kernels off with a knife. Then I freeze them in a zip lock bag. When the end of the season comes, I usually have at least 10 to 12 bags of corn in the freezer. Then I can cook with it or defrost it and eat it fresh. <br />
<br />
Native tomatoes are also something I crave come winter. When they are abundant, I make an X in their bottom and drop them in to boiling water for about 2 to 3 minutes. You will see the skin start to lift. Take them out, cool them and peel the skin. Drop the tomatoes into a zip lock bag and freeze. I use these for sauce, soups and when I really want that tomato taste, I stuff them with a bit of Parmesan cheese, bread crumbs and fresh herbs. <br />
<br />
Today I went to the Connecticut Natural Food Store on Route 5 in North Haven, right on the Wallingford town line. This is a great place to go also. Wonderful produce of all kinds. I got this HUGE cantaloupe that's from Maryland. So darn sweet it tastes like candy!! <br />
<br />
The point of this post is to encourage you to go somewhere other than your local supermarket for great summer fruits and veggies. I promise you that you won't be disappointed. Now is the time to really grasp our local flavor and to freeze the best of the best. <br />
<br />
Enjoy!!<br />
Love,<br />
BethBethhttp://www.blogger.com/profile/09186907888041741642noreply@blogger.com0tag:blogger.com,1999:blog-5165205764354168351.post-31364434458276439432013-06-21T09:03:00.000-07:002013-06-21T09:03:23.571-07:00It's been a long time..........Hi There,<br />
<br />
It's been a long time since I've posted to my blog. I've missed cooking and sharing with you. I wasn't feeling very well this Spring, and the last thing I wanted to do was cook. I feel much better now, so I'm hoping to be able to share more often. <br />
<br />
Summer is here! It's my favorite time of year for food. I absolutely love fresh vegetables. I cook them all summer. Some I freeze, some I eat. I've never been a meat eater. I can't remember the last time I had a steak. I will eat a hamburger on occasion but not much else. Hence the reason I love summer and the abundant vegetable crop that is grown locally. There's a farm near my work called Clover Nook in Bethany. If you ever get a chance, stop by there and grab some corn. It is the very best I've ever tasted. It's picked fresh each morning and it's amazing. I promise you won't be disappointed. They have several other vegetables that they grow too. I stop there almost daily in the summer. I have even changed my husband from a no-vegetable eater to one that enjoys the summer crop too!!<br />
<br />
Today I decided to clean out the refrigerator. When I go grocery shopping I buy things that I have every intention of using during the week. Then life happens and I never seem to have time. So on Fridays, when I can take the day off, I try to cook what I have left from the past week. Today it was stuffed peppers. I know most people stuff their peppers with some kind of meat. But, as I stated earlier, I don't like meat. So mine are vegetarian. But I promise they're just as good as the meat stuffed ones!!!<br />
<br />
<strong><u>Stuffed Red Peppers</u></strong><br />
<br />
4 red peppers<br />
1 cup uncooked rice<br />
1 onion<br />
1 clove garlic<br />
1 box chicken broth<br />
1/2 cup Parmesan cheese<br />
1/2 cup flavored bread crumbs<br />
1/2 cup shredded cheddar cheese<br />
1/2 cup frozen peas<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOt6a7a22ue5NB189wg9L_TdpnCVsDZELOuGlq9q3409h46d5VQ6L37-4TRzSnD7zjM-eWjmGcctWKC5exnhYRlBdA5ahvuqnjBiY5kpL3_GMgJHhkSmaFbUsF8CXgQeGkgbh7shr4faA/s1600/stuffed+peppers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOt6a7a22ue5NB189wg9L_TdpnCVsDZELOuGlq9q3409h46d5VQ6L37-4TRzSnD7zjM-eWjmGcctWKC5exnhYRlBdA5ahvuqnjBiY5kpL3_GMgJHhkSmaFbUsF8CXgQeGkgbh7shr4faA/s320/stuffed+peppers.jpg" width="320" /></a></div>
<br />
<br />
Cut the red peppers in half and clean out the inside. <br />
In a saute pan, put a bit of evoo and sweat the onion and garlic for about 10 minutes. Add the uncooked rice. Toast the rice for 2 minutes and add the box of chicken broth. Cover and simmer until rice is cooked. Rice should be "wet" when done. Don't overcook it. Taste for salt and pepper if needed. <br />
<br />
Put rice mixture in a bowl and add the cheeses and bread crumbs. Let sit for 5 minutes for the bread crumbs to absorb the liquid from the rice. Add the peas.<br />
<br />
Stuff the peppers and bake on 350 for about an hour or until slightly browned. <br />
<br />
Enjoy!!!<br />
Love, <br />
BethBethhttp://www.blogger.com/profile/09186907888041741642noreply@blogger.com0tag:blogger.com,1999:blog-5165205764354168351.post-76388652508207920802013-02-08T12:35:00.001-08:002013-06-21T08:44:25.346-07:00Sunny Morning MuffinsHi There,<br />
Today we're having a blizzard in CT so what else is there to do but bake. I started the day with these great berry muffins. When I eat them they make me think spring is right around the corner. I can only hope!!!<br />
<br />
<strong><u>Sunny Morning Muffins</u></strong><br />
1 cup strawberries, chopped<br />
1/2 cup raspberries<br />
2 Tablespoons sugar<br />
<br />
1 1/2 cup flour<br />
pinch cinnamon<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon nutmeg<br />
1 teaspoon salt<br />
<br />
1 ripe banana, mashed<br />
1 cup sugar<br />
2 large eggs<br />
1/4 cup canola oil<br />
1 lemon, zested<br />
1 cup chopped walnuts<br />
<br />
Pre heat oven to 350 degrees. Put liners into a muffin tin for 12 muffins.<br />
In small bowl mix berries and 2 T sugar. Stir and let sit for 15 minutes.<br />
In small bowl mix flour, cinnamon, baking soda, nutmeg and salt.<br />
In large bowl mix banana, sugar, eggs, oil and lemon zest. Stir in berries and nuts. Do not over mix.<br />
Scoop batter evenly into cups (I use an ice cream scoop). Bake for 30 minutes or until toothpick comes out with a few crumbs but not wet. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC7eb4Xs0FxKlp34QaResVIhPTrNGA1Ru3Dyjb3RFR_xgJ-W0PTYxK5Qu3BxXsrXEjWwoHRcctkjtG0I0ZYaRk1xF3Wnu_kj3KumzLzOm_yNFClpww_F9zpxvsMKQ44AZy4r73viJgovs/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" jea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC7eb4Xs0FxKlp34QaResVIhPTrNGA1Ru3Dyjb3RFR_xgJ-W0PTYxK5Qu3BxXsrXEjWwoHRcctkjtG0I0ZYaRk1xF3Wnu_kj3KumzLzOm_yNFClpww_F9zpxvsMKQ44AZy4r73viJgovs/s320/photo.jpg" width="240" /></a></div>
<br />
<br />
<br />
Enjoy!!<br />
Love,<br />
BethBethhttp://www.blogger.com/profile/09186907888041741642noreply@blogger.com0tag:blogger.com,1999:blog-5165205764354168351.post-32754867849077656762013-02-03T07:45:00.000-08:002013-02-03T07:46:19.976-08:00What are you cooking for Super Bowl?Hi There,<br />
How have you been? I took the month of January to regroup and relax. Brad and I went on vacation and re-energized ourselves. It's amazing how much the months of September through December take out of us. Not only is it our busiest time at work, but then add all the holidays, holiday parties, holiday cooking, etc and for us, it spells EXHAUSTION. <br />
<br />
Today is Super Bowl Sunday, one of the most celebrated non-holidays of the entire year. Each year I try something different. This year I decided on Shepherd's Pie. I'm babysitting for 4 of our 5 grandchildren this weekend so I had to think of something easy but yet comforting. I think Shepherd's Pie fits the bill. <br />
<br />
Basically Shepherd's Pie is anything you want it to be. You can layer anything that you like. This is how I make it, but there are many, many variations. <br />
<br />
<u>Shepherd's Pie</u><br />
<br />
One pound ground turkey meat<br />
one cup gravy<br />
two cups frozen corn<br />
two yams, cooked<br />
four cups mashed potatoes<br />
1/2 cup grated cheddar cheese<br />
<br />
Saute the ground turkey until browned. Add salt and pepper to taste. Using a slotted spoon, take turkey out of pan leaving juices. Place in the bottom of a casserole dish. Cover with gravy. Top with corn. <br />
Take the cooked yams and slice, placing the slices on top of corn. Top with mashed potatoes and sprinkle with grated cheddar. Cook at 350 degrees for about 30 to 40 minutes until bubbly. <br />
<br />
** I have been known to use store bought gravy and instant potatoes but don't tell anyone :). <br />
<br />
Enjoy!!<br />
Love<br />
BethBethhttp://www.blogger.com/profile/09186907888041741642noreply@blogger.com0tag:blogger.com,1999:blog-5165205764354168351.post-33156533495398020972012-12-05T13:45:00.001-08:002012-12-05T13:45:29.747-08:00Cinnamon BunsHi There,<br />
As I mentioned in my last post, I'm in love with all things cinnamon so this recipe shouldn't surprise you. Do you love the franchise Cinnabon as much as I do? If yes, then this is the recipe for you. It's as close to the mall-buns as I've ever tasted. I sure hope you try this one. I'm actually thinking about giving some of these as Christmas presents. Please, please let me know if you try them. I'd love to hear what you think of them.<br />
<br />
<u>For the dough</u>:<br />
1 cup whole milk<br />
1 packet active dry yeast - 1/4 ounce<br />
1/4 cup sugar and 1/4 teaspoon sugar<br />
4 tablespoons butter - melted<br />
1 large egg yolk<br />
1 1/2 teaspoons vanilla extract<br />
2 3/4 cups flour<br />
3/4 teaspoon salt<br />
1/2 teaspoon grated nutmeg<br />
<br />
<u>For the filling:</u><br />
1 stick butter - very soft<br />
1/2 cup sugar<br />
3 tablespoons cinnamon<br />
<br />
<u>For the glaze:</u><br />
2 cups confectioners sugar - sifted<br />
1/3 cup heavy cream<br />
4 tablespoons butter - melted<br />
<br />
Warm the milk in a saucepan until it reaches about 100 degrees. (Don't over heat or it will kill the yeast.)<br />
Remove from heat and sprinkle package of yeast and 1/4 teaspoon on top of milk. Do not stir. Cover and let sit for 5 minutes until foamy. Whisk in butter, yolk and vanilla.<br />
<br />
Whisk together the flour, 1/4 cup of sugar, salt and nutmeg into the bowl of a mixer. Make a well and add the yeast mixture to the center. Using a dough hook, knead the dough on low until it gathers around the hook, about 5 minutes. If the dough is too sticky, add up to 2 tablespoons of flour. <br />
<br />
Remove the dough and shape into a ball. Spread some butter in a bowl and place the dough in the bowl to rise for 1 hour 15 minutes. <br />
<br />
Roll the dough on a lightly floured surface into a rectangle about 12 X 14 inches. Mix together the cinnamon and sugar for the filling. Spread the butter on top of the dough leaving about 1/2 inch toward the top of the rectangle. Sprinkle all of the cinnamon/sugar onto the butter. On the 1/2 inch that is still exposed, spread a bit of water. <br />
<br />
Starting nearest you, roll the dough up and seal at the watered end. Cut the rolls about 1 1/2 inches thick. Place them in a buttered 13 x 9 pan, cut side down. Cover and let rise for 40 minutes. <br />
<br />
Preheat oven to 325 degrees and bake for 30 to 35 minutes until golden brown. Make the glaze and after rolls have cooled to warm, spread the glaze on top. <br />
<br />
These rolls are best eaten warm but are still delicious at any temperature!!! <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS0JrYGgnCSc_LK1CUOla3WLJSuZ71ZvFTtBmSrZDUa46MFpROshpOfKq93qXJLzg7q4IdT4vX7_b9fIpZthmEAsfIelP134RZzv51iRBCOtaH6ujN0HIA4zwrzbz6QqQPlPQCA-r9PgM/s1600/blog+photos+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS0JrYGgnCSc_LK1CUOla3WLJSuZ71ZvFTtBmSrZDUa46MFpROshpOfKq93qXJLzg7q4IdT4vX7_b9fIpZthmEAsfIelP134RZzv51iRBCOtaH6ujN0HIA4zwrzbz6QqQPlPQCA-r9PgM/s320/blog+photos+003.JPG" width="320" /></a></div>
Enjoy!!!<br />
Love,<br />
Beth<br />
Bethhttp://www.blogger.com/profile/09186907888041741642noreply@blogger.com0tag:blogger.com,1999:blog-5165205764354168351.post-25310586611615477712012-11-30T07:10:00.002-08:002012-11-30T07:13:11.361-08:00Spice MuffinsHi There,<br />
I love this time of year. Not just because the Christmas holiday season has everyone hustling around, but because its dark when I get home from work and I don't feel the "need" to do anything but cook dinner and curl up in my favorite blue chair in front of the fire. This is my nightly routine and it stirs up memories of cookies baking and the smell of the "warm" spices that I love so much. My "warm" spices are cinnamon, ginger, cloves, nutmeg and allspice. These define the winter months to me. I'm basically addicted to cinnamon. Anything that has this wonderful spice in it, I love. I use it as often as possible. <br />
My friend Donna told me about a Facebook page called The Alchemist. It shares many wonderful recipes. When I saw this recipe, I knew immediately that I had to try it. I think these muffins are pretty close to perfection. I hope you do too!<br />
<br />
<u>Spice Muffins</u>:<br />
2 cups flour<br />
1 cup brown sugar<br />
1 tablespoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
2 1/2 teaspoons cinnamon<br />
3/4 teaspoon allspice<br />
1/4 teaspoon cloves<br />
1 1/2 teaspoon ginger<br />
1/2 teaspoon nutmeg<br />
<br />
2 large eggs<br />
1 1/4 cup sour cream<br />
1/3 cup vegetable oil<br />
1/4 cup applesauce<br />
2 teaspoons vanilla<br />
<br />
<u>Topping</u>:<br />
cinnamon sugar<br />
confectioners sugar<br />
water<br />
<br />
<br />
This recipe makes about 12 muffins. <br />
Preheat the oven to 375 degrees. Spray a muffin tin or use paper muffin cups. <br />
<br />
In a large bowl, whisk together all the dry ingredients and set aside. In a smaller bowl, whisk together the wet ingredients. Pour the wet into the dry and stir. Fold gently, just enough to mix. Do not over mix or muffins will be tough. Scoop the mixture into the muffin pan (I use an ice cream scoop). Sprinkle each muffin with cinnamon sugar. Bake for 18 to 20 minutes until toothpick comes out clean. <br />
<br />
While muffins are baking, mix a small amount of conf sugar with water. After the muffins have cooked, drizzle this mixture over top. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVUZcULxuNZmW1jeNB_iEVPmsiZ5Ru7BlrCMwV2V-XNoqJZNMxva8ap_mbYzfUJsBHjIRRQX7Q61QIq6eo11HAfhCRnx1WGA2jiZKjM3Jr35HAhTS0r6qbnPxrCIz_bg9an8edQjF3Og8/s1600/Spice+Muffins.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVUZcULxuNZmW1jeNB_iEVPmsiZ5Ru7BlrCMwV2V-XNoqJZNMxva8ap_mbYzfUJsBHjIRRQX7Q61QIq6eo11HAfhCRnx1WGA2jiZKjM3Jr35HAhTS0r6qbnPxrCIz_bg9an8edQjF3Og8/s320/Spice+Muffins.JPG" tea="true" width="320" /></a></div>
<br />
I hope you enjoy these muffins with a nice cup of coffee in front of your fire!!<br />
<br />
Love,<br />
Beth<br />
<br />
<br />
<br />Bethhttp://www.blogger.com/profile/09186907888041741642noreply@blogger.com0tag:blogger.com,1999:blog-5165205764354168351.post-17681097181084655472012-10-13T05:50:00.000-07:002012-10-13T05:53:23.597-07:00Butternut Squash and Apple SoupHi There,<br />
I love this time of year. Not only because God uses His paintbrush to create beautiful colors, but because it's the best time of year for food!! Don't get me wrong, I was just as sad as everyone to see summer go......... however, nothing makes me forget summer faster than the smell of dried leaves and apples! It brings me right to the kitchen where I instantly think about comfort food. Soup, roasts, pies, - anything that takes a long time to cook and fills my house with an aroma that brings me right back to my mother's kitchen. <br />
Soup to me is the classic comfort food. It feels good to cook, good to smell and good to eat. Here is the soup that I usually start the season off with. Butternut squash, with it's creamy texture, is on the top of my soup list. <br />
I forgot to take a picture before we ate it for dinner last night. So sorry........... but you can envision a beautiful pumpkin colored soup that is like velvet to stir...................<br />
<br />
2 tablespoons butter<br />
2 tablespoons oil<br />
1 butternut squash - peeled and cut into cubes<br />
2 medium sized onions - chopped<br />
2 carrots - peeled and cut into 1 inch pieces<br />
3 apples - peeled and cut into 1 inch pieces<br />
salt and pepper<br />
2 - 26 oz containers of chicken stock (I use Swanson)<br />
pinch of cinnamon<br />
pinch of dried thyme<br />
2 more tablespoons butter<br />
<br />
In a large pot, heat butter and oil. Add onion and carrots and saute for 5 minutes. Add squash. Cook for another 5 minutes. Add apples, and all remaining ingredients except the last 2 T of butter. Cook until all vegetables are soft. Turn off the heat and let the soup sit for about 1/2 hour. If you have an immersion blender, use it to puree the soup. If not, then use your blender, smoothing the soup in batches. Be careful - hot liquid expands so don't fill the blender to the top. <br />
<br />
Return all pureed soup back to pot and reheat slowly. Add the last two T of butter and melt right before serving. <br />
<br />
This recipe makes enough for you to eat and still have some to freeze. <br />
<br />
Enjoy!!<br />
Love,<br />
BethBethhttp://www.blogger.com/profile/09186907888041741642noreply@blogger.com0tag:blogger.com,1999:blog-5165205764354168351.post-67435118116142896942012-09-19T12:12:00.001-07:002012-09-19T12:12:43.013-07:00Is September almost over yet????Hi There<br />
Most of you know that September is a difficult month for me. My stress level is very high and my patience level is very low. Unfortunately I don't have the time or the energy to spend any time in the kitchen, doing my favorite thing - cooking. I sure am hoping that October will be better and that I'll be able to share lots of new recipes with you. So on that note, I really don't have much to share today other than a tip. Here it is:<br />
<br />
Are you a mushroom lover? Do you like sauteed mushrooms over your steak or as a side dish to almost anything? Well here is a trick - when you saute your mushrooms, don't salt them until they are completely cooked. Put some butter and evoo in a pan, with a little pepper, and saute until browned. If you do it this way, they will remain soft and juicy. If you add the salt before they are cooked, it will deplete all the moisture in the mushroom and they will become tough and dry. <br />
<br />
That's all I have for today. Please pray for my sanity!!! <br />
<br />
Enjoy!<br />
<br />
Love,<br />
Beth<br />
<br />
Bethhttp://www.blogger.com/profile/09186907888041741642noreply@blogger.com0tag:blogger.com,1999:blog-5165205764354168351.post-89347812302848596372012-08-20T18:12:00.001-07:002012-08-20T18:18:28.674-07:00Peach CrispHi There,<br />
This is a great time of year for fruit desserts. Peaches are nice and ripe, usually from local farms. I try very hard to maximize the bounty of the season. Today I bought some wonderful peaches at a farm stand. Some I saved to eat with my lunch but others I used for a delicious Peach Crisp. <br />
<br />
1/2 cup flour<br />
1/2 cup quick oats<br />
1/2 cup firmly packed light brown sugar<br />
1/2 tsp cinnamon<br />
1/2 tsp nutmeg (if you aren't a fan of nutmeg, omit it and double the cinnamon)<br />
1/4 tsp salt<br />
4 tablespoons melted butter<br />
5 to 6 whole, ripe peaches - peeled and cut into large chunks<br />
1/2 fresh lemon <br />
<br />
In a bowl combine all the dry ingredients. Add the melted butter to make a crumbly mixture. <br />
Squeeze the lemon and toss the juice over the peaches. Put peaches into 8 or 9 inch square pan and cover loosely with the dry mixture. Cover with tin foil and bake at 350 degrees for 20 minutes. Remove the foil and bake for an additional 20 minutes. <br />
<br />
Serve warm with ice cream. Don't let this dessert sit for too long. It can begin to get watery.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWcLMCm7afkL9P5P5EFk2sT7luXBjEz7I46Oe-M7oMkSPJF5vEbrH-VgAC1cppL2kKGcR5AqT6TVwzoF1ZaeiJSF0sU3OB94-TQdo4q1asrHkaLbKSJsJfdsC_1v7mxaSeSGL5kZ_UB0/s1600/peach+crisp+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWcLMCm7afkL9P5P5EFk2sT7luXBjEz7I46Oe-M7oMkSPJF5vEbrH-VgAC1cppL2kKGcR5AqT6TVwzoF1ZaeiJSF0sU3OB94-TQdo4q1asrHkaLbKSJsJfdsC_1v7mxaSeSGL5kZ_UB0/s320/peach+crisp+001.JPG" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
Enjoy!<br />
Love,<br />
Beth<br />
<br />
P.S. My grandson Caleb thinks this looks very gross. But it really does taste good!!Bethhttp://www.blogger.com/profile/09186907888041741642noreply@blogger.com0tag:blogger.com,1999:blog-5165205764354168351.post-87356475998430292192012-08-19T16:43:00.000-07:002012-08-19T16:43:04.143-07:00Chicken CutletsHi There,<br />
This past Friday I cooked chicken cutlets. My family likes them the easy, simple way, which a restaurant would call Chicken Milanese (my family is from the Milan area of Italy). Milanese is anything that is cooked with a lemon/garlic sauce. Very simple ingredients, very simple flavors, but oh so yummy. <br />
Today I had left over chicken cutlets. I wanted to have them for dinner, but how should I serve them? I didn't want to eat them the same way we ate them on Friday. So I looked around the fridge and pulled out a container of fresh baby spinach, half of a hunk of fresh mozzarella and a tomato. What could I do with these for a simple, clean dinner. Here is what I decided:<br />
<br />
<div style="text-align: left;">
I took the spinach and sauteed it for about 2 minutes in a bit of olive oil and 2 cloves of garlic. I put the cutlets in a baking dish, and places a small amount of the mozz on top of each cutlet. I cut up the tomato into chucks and added that too. Then the spinach, garlic and all the juice over the top of everything. I sprinkled a bit of chicken broth in the pan and placed it in the oven at 350 degrees for 30 minutes. </div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6PhP9EHOEtPPjCUihrzrHsx8ClKboT_4f4ExX2qkHaQfqlzia8GOvQ3z-fmQMk_2uzSopIsmv2DUK_hVttBMvWuAqOiJ2VXFcXiA6YJ8umtdqtHhMHFzJT5oKpsklryjN8f8T0vyExzA/s1600/chicken+cutlets+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6PhP9EHOEtPPjCUihrzrHsx8ClKboT_4f4ExX2qkHaQfqlzia8GOvQ3z-fmQMk_2uzSopIsmv2DUK_hVttBMvWuAqOiJ2VXFcXiA6YJ8umtdqtHhMHFzJT5oKpsklryjN8f8T0vyExzA/s320/chicken+cutlets+001.JPG" width="320" /></a></div>
<div style="text-align: left;">
<br /></div>
This is such and easy meal and it was soooo good!!. You could even buy already cooked chicken cutlets at the local meat market. You will have an "almost homemade" dinner that will taste like you were in the kitchen for hours. <br />
<br />
Enjoy!!<br />
Love,<br />
<div style="text-align: left;">
Beth</div>
Bethhttp://www.blogger.com/profile/09186907888041741642noreply@blogger.com1tag:blogger.com,1999:blog-5165205764354168351.post-76499509464409396242012-08-15T12:17:00.000-07:002012-08-15T12:17:43.093-07:00Eggplant Donut HolesHi<br />
I'm sure the title sounds silly, but believe me, these are delish!!! This is another recipe for this time of year where you can use the bounty from your garden (or the local fresh market), in different ways other than the same old recipes your family is used to. This one is fun and really good. Let me know what you think. So many of you responded to the Zucchini Bread recipe and I thank you for that. I really want to know what you think of my ideas!!<br />
<br />
This recipe was created because I remember seeing something similar on TV. I couldn't remember all the ingredients so I just opened my fridge and used what I had. Here is what I did:<br />
<br />
1 large eggplant - cut the eggplant in half, lengthwise. Score it with a paring knife into cubes but keep the cubes in the skin. Sprinkle with a bit of salt, pepper and olive oil. Bake at 400 degrees for about 40 or 45 minutes. Let it cool. <br />
<br />
Scoop out the inside of the eggplant into a bowl. Add 3/4 cup grated Parmesan, 1/2 flavored bread crumbs, 1/4 store bought pesto, 1 egg beaten, 1/2 tsp garlic powder and 2 tablespoons chopped flat leaf parsley. Mix together. If the mixture is very wet, add a bit more bread crumbs. <br />
<br />
Heat some vegetable oil in a pan (I use cast iron) and using a small cookie scoop (or anything round) scoop the mixture into the hot oil and fry for 3 or 4 minutes per side. Remove them from the oil and drain onto a paper towel. Serve with tomato sauce and Parmesan cheese. If you want this recipe to have a kick to it you can add some red pepper flakes to the sauce. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVtRiYh8JwuA6LuiOsmabZIc-rR3Uv3gE1DAuomUSdk3NYaySLU1bPS427ZeuwPzi6KDxUMw6SbftdNl19xmaILvluq4lDcck20Zl7VLe8sa9XLKDAXhUp-ENwmGqGpomuv7w3iwy-IuM/s1600/eggplant+donut+holes+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVtRiYh8JwuA6LuiOsmabZIc-rR3Uv3gE1DAuomUSdk3NYaySLU1bPS427ZeuwPzi6KDxUMw6SbftdNl19xmaILvluq4lDcck20Zl7VLe8sa9XLKDAXhUp-ENwmGqGpomuv7w3iwy-IuM/s320/eggplant+donut+holes+001.JPG" width="320" /></a></div>
<br />
I'm using these tonight as a first course for dinner - I have a friend coming over and I thought it would be nice to serve something different. Please let me know if you give this a try!<br />
<br />
Enjoy,<br />
Love<br />
Beth<br />
<div style="text-align: left;">
<br /></div>
Bethhttp://www.blogger.com/profile/09186907888041741642noreply@blogger.com0tag:blogger.com,1999:blog-5165205764354168351.post-67553157399602036172012-08-10T06:56:00.000-07:002012-08-10T06:56:00.817-07:00Zucchini BreadHi There,<br />
In keeping with my theme "all things zucchini" this month, today I'm sharing zucchini bread. Now to some people bread sounds dull and boring. I assure you this is not dull and boring bread. It is sweet and moist. Wonderful for breakfast with a bit of cream cheese or a late night snack. My family was recently on vacation in Lake Placid, NY. I brought two loaves of this bread to share. It was devoured moments after it was served. <br />
This recipe makes two loaves. When I make it I leave one out for us to eat and put the other in the freezer. Nothing is better on a cold winter's day than to have a wonderful loaf of sweet summer bread with a cup of tea.<br />
<br />
Zucchini Bread:<br />
<br />
3 1/4 cups flour<br />
1 1/2 teaspoons salt<br />
1 teaspoon nutmeg<br />
2 teaspoons baking soda<br />
1 teaspoon cinnamon<br />
3 cups sugar<br />
1 cup vegetable oil<br />
4 eggs, beaten<br />
1/3 cup water<br />
2 cups zucchini, grated<br />
1 teaspoon fresh lemon juice<br />
1 cup chopped walnuts<br />
<br />
Preheat the oven to 350 degrees. Grate the zucchini in a food processor or with a box grater. Place the zucchini in a strainer in the sink and let it sit. In a bowl combine the flour, salt, nutmeg, baking soda, cinnamon and sugar. In another bowl combine the oil, eggs, water, and lemon juice. Squeeze the zucchini in the strainer as much as you can to get out all the moisture. Add the zucchini to the wet mixture. Add the wet mixture into the dry ingredients and stir. Don't over mix. Fold in nuts. <br />
Spray two loaf pans with nonstick spray. Add half the mixture to each pan. Bake for 1 hour or until tester comes out clean. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAyC7xlXYLRzLk5ZQZjbJ6dPlH4utLClx_eqswEYBIQmF5c5GlbeMPZqDVbhCyjf2IRZPj5nH1FRCGrjfTngt4zWDyysqLkLvwbXvpcKcDsMS3nE16u_Lb1tgliwkFqqoiS7VgKGdWJW8/s1600/more+blog+photos+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAyC7xlXYLRzLk5ZQZjbJ6dPlH4utLClx_eqswEYBIQmF5c5GlbeMPZqDVbhCyjf2IRZPj5nH1FRCGrjfTngt4zWDyysqLkLvwbXvpcKcDsMS3nE16u_Lb1tgliwkFqqoiS7VgKGdWJW8/s320/more+blog+photos+003.JPG" width="320" /></a></div>
After it's cooled, sprinkle with a little bit of powdered sugar and serve. <br />
<br />
Enjoy!!<br />
Love,<br />
Beth<br />
<div style="text-align: left;">
</div>Bethhttp://www.blogger.com/profile/09186907888041741642noreply@blogger.com1tag:blogger.com,1999:blog-5165205764354168351.post-82347465489461905862012-08-02T13:14:00.000-07:002012-08-02T13:14:17.284-07:00Zucchini FrittersAs I mentioned in my previous post, now is the time for all things zucchini. It's abundant in gardens and at farm markets. It's also rather inexpensive at this time of year, so take advantage of a good, delicious deal!!!<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
This recipe is easy to make and tastes wonderful. Even the kids will love it and they don't need to know what they're eating. My family eats them as I'm frying them. It's hard to have any left to serve!!</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Grate 2 small zucchini or one large one. You can manually grate them or use your food processor. Place the grated zucchini into a colander in the sink. Toss in 2 teaspoons of salt. Let it sit for about 10 to 15 minutes. The salt will extract some of the liquid in the squash. After it sits, squeeze out as much liquid as you can and place the zucchini in a bowl. Mix in 1 small onion that has been chopped finely (I used 1/2 of a large vadallia onion), 1/4 cup chopped fresh Italian parsley, 3/4 cup grated parmesan, 1/4 cup flour, 1 beaten egg. Mix together until combine. Do not over mix. Heat oil in a pan and place one spoonful of mixture into pan. Flatten with back of spoon. Fry just one fritter, let it cool and then taste it. Does it need more salt? If so, then add a small amount to the mixture. Fry each fritter for 3 to 4 minutes on each side. Drain on a paper towel and sprinkle with parmesan. </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpBHZENDUFTOck1rcGyLCAxdjGwkSYp6xbJ5dnGb5rbDVhZ5Mq290VeQnRVpDi8FX5xGVqQ1kZ5w0xbve8MApjEU6fgnJTTSyh2ugEkP1UyooLx0TIcAQjtZ_0PNX9r2_tWfbRBPiQ5jM/s1600/more+blog+photos+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpBHZENDUFTOck1rcGyLCAxdjGwkSYp6xbJ5dnGb5rbDVhZ5Mq290VeQnRVpDi8FX5xGVqQ1kZ5w0xbve8MApjEU6fgnJTTSyh2ugEkP1UyooLx0TIcAQjtZ_0PNX9r2_tWfbRBPiQ5jM/s320/more+blog+photos+002.JPG" width="320" /></a></div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<br /></div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
Enjoy!!</div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
Love,</div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
Beth</div>Bethhttp://www.blogger.com/profile/09186907888041741642noreply@blogger.com0tag:blogger.com,1999:blog-5165205764354168351.post-47844891027259765622012-07-06T12:07:00.001-07:002012-07-06T12:07:42.410-07:00Zucchini BlossomsHi<br />
Some of you may be familiar with eating squash flowers and others may think I've lost my mind. Believe me, they're delicious. They are a real treat and the reason I plant zucchini in my garden!! Yes, I love the squash, but the real delight is when I can pick the flowers and fry them. It brings me right back to my grandmother's kitchen when I was a child. I go back there a lot in my mind............<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
You can pick your own flowers or you can buy them at an Italian food store. I've bought them at Liuzzi's Market and the Natural Food Market, both in North Haven and both worth the trip. Whether you pick or buy them, make sure you wash them when you get ready to use them. They will last, uncooked, up to a week in the refrigerator if you wrap them in a wet paper towel. When ready to fry, wash them and remove any large stamen. Little ants LOVE these flowers as much as we do so make sure they're cleaned well. Place them on a paper towel and let them air dry. </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0tb5KDSJxs9sDb3uwHk0I-UYk3ByE5iWA4afecnrZ4OQ9L5vCEqcff8sOsWPJRSe9IVLBdWX05li2fNnoB98V3ozY1KnvkQvJIJzL4aJOPBqW3BvVv0jH9Vy70ecVQI8g7nhlCj0mUR4/s1600/squash+flowers+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" sca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0tb5KDSJxs9sDb3uwHk0I-UYk3ByE5iWA4afecnrZ4OQ9L5vCEqcff8sOsWPJRSe9IVLBdWX05li2fNnoB98V3ozY1KnvkQvJIJzL4aJOPBqW3BvVv0jH9Vy70ecVQI8g7nhlCj0mUR4/s320/squash+flowers+003.JPG" width="320" /></a></div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<br /></div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
This is one of those recipes that you need to determine the amount of ingredients based on how many flowers you are frying. For the amount above I used the following:</div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
<br /></div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
2 eggs</div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
1/2 cup whole milk</div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
1/2 cup Parmesan cheese</div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
1 cup flour</div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
1 teaspoon salt </div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
1/2 teaspoon pepper</div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
<br /></div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
In a bowl, mix together the egg, milk and cheese. Stir - mixture should be a bit thick but you should still be able to dip flowers into mixture. </div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
<br /></div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
In a plastic bag mix flour, salt and pepper. Heat a frying pan and put enough oil in it to cover the bottom. Put a few flowers in the bag and shake so that flowers are covered with flour mixture. Remove and dip into</div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
egg mixture. Cover completely with egg mixture and fry for about 3 to 4 minutes on each side until lightly brown. Repeat steps until all flowers are cooked. Place the cooked flowers on a paper towel to remove excess oil. When ready to serve sprinkle with a small amount of Parmesan cheese. </div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
<br /></div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
** a tip - I usually fry one first. Let it cool and taste it to make sure everything is seasoned properly. </div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
<br /></div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGAhTT6Mbs7pFdjf-uAJAQVhBIx4vyG3Gm659oBQVX4QrzspvNYSZhpTxM2fUDNgomeiByALiAk-Dv0oqer09FZLWxHBxjlvnhqrMhHHhutSQuYLrqKuwYi4i-baaRFqH4uE2jMDDiycY/s1600/squash+flowers+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" sca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGAhTT6Mbs7pFdjf-uAJAQVhBIx4vyG3Gm659oBQVX4QrzspvNYSZhpTxM2fUDNgomeiByALiAk-Dv0oqer09FZLWxHBxjlvnhqrMhHHhutSQuYLrqKuwYi4i-baaRFqH4uE2jMDDiycY/s320/squash+flowers+004.JPG" width="320" /></a></div>
<div align="left" class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Don't they look yummy!!! I hope you try this recipe. It's really easy once you get the flowers. Finding them is probably the hardest part. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Enjoy!!</div>
<div class="separator" style="clear: both; text-align: left;">
Love,</div>
<div class="separator" style="clear: both; text-align: left;">
Beth</div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
</div>Bethhttp://www.blogger.com/profile/09186907888041741642noreply@blogger.com0tag:blogger.com,1999:blog-5165205764354168351.post-21184056045437669552012-06-29T06:33:00.001-07:002012-06-29T06:34:20.009-07:00Sweet Onion PizzaHi There<br />
I'm back from traveling to Russia and Tennessee and I'm glad to be back in my kitchen. There's something very comforting to me about creating food for my family to enjoy. Cooking is my therapy. It relaxes me and pulls me away from all the problems of this world. <br />
Today's post is a very easy, but wonderfully delicious pizza. We can even cheat and use store bought pizza crust. If you try this, I guarantee it will be one of your "go to" recipes for company or a quick weeknight meal. <br />
<br />
1 Boboli store bought thin pizza crust<br />
1 tablespoon butter (more if your not concerned about butter intake!)<br />
2 large onions, sliced<br />
salt and pepper<br />
1/4 teaspoon chopped fresh rosemary (optional)<br />
2 level tablespoons brown sugar<br />
Shredded mozzarella (as much as you like)<br />
<br />
<br />
Heat your oven to 375 degrees. In a saute pan, melt the butter. Add the sliced onions, salt and pepper to taste. Saute the onions until soft. No need to carmalize them. Add the rosemary and saute another 3 to 4 minutes. Turn off the heat and add the brown sugar. Stir until the sugar melts. With a slotted spoon, remove the onions from the pan and place on top of the pizza crust. Top with mozzarella and bake directly on the grate of the oven. This will allow the crust to crisp on the bottom also. Bake for about 20 minutes but watch to make sure the mozzarella doesn't brown too much. Each oven is different, so yours may require less time. The picture below is what mine looked like the last time I made it. I think I left it in the oven a few minutes too long. I like the cheese a bit less brown. But, it still tasted delicious. I really hope you try this one. I promise it won't disappoint!!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh96ZV_hr6R9EsxSNo0ZbwR2KD6FgX16xhLSaVXu8dUsgtKpQFvyKyCd16EqiMS0BzlH2Nv42hrtb0Qh6kyFTslAFwZXZvwLRJKDGxH5EUaCw80Zf7aC7yQNb8zGjpGo_N2ecZ8xQ4zTnc/s1600/onion+pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh96ZV_hr6R9EsxSNo0ZbwR2KD6FgX16xhLSaVXu8dUsgtKpQFvyKyCd16EqiMS0BzlH2Nv42hrtb0Qh6kyFTslAFwZXZvwLRJKDGxH5EUaCw80Zf7aC7yQNb8zGjpGo_N2ecZ8xQ4zTnc/s320/onion+pizza.jpg" vca="true" width="239" /></a></div>
<br />
Enjoy!!<br />
Love,<br />
Beth<br />
<br />Bethhttp://www.blogger.com/profile/09186907888041741642noreply@blogger.com0tag:blogger.com,1999:blog-5165205764354168351.post-1085026544099585272012-06-16T14:48:00.000-07:002012-06-16T14:48:25.943-07:00No Russian recipesHi<br />
I spend the past two weeks in Russia. It was a wonderful experience. People were friendly and Moscow is a very impressive city. Prior to leaving I was hoping that I'd have some really neat Russian recipes to share with you when I returned. Well, that didn't happen. The one thing I wasn't impressed with was the food. Russian's eat a lot of meat, and I'm not a meat lover. They also eat a lot of fish, which I like, but I like to identify it prior to eating it!! Needless to say, I wasn't very daring when I was choosing my meals. I stuff with the "American" food on the menu. <br />
<br />
So I'm home and ready to start cooking farmiliar food once again. Stay tuned. I'll post some new recipes this week.<br />
<br />
Love,<br />
BethBethhttp://www.blogger.com/profile/09186907888041741642noreply@blogger.com0tag:blogger.com,1999:blog-5165205764354168351.post-27453760350836997742012-05-23T13:13:00.003-07:002012-05-23T13:13:43.232-07:00Tiny TipsHi There,<br />
I'm writing this blog post as my last for a few weeks. On Saturday, I head to Russia for several weeks, so I decided to leave you with some tips I've learned over the years. Some I'm sure you've heard before and others you probably haven't. I hope you use some, if not all of these. I find them really helpful!!<br />
<br />
Tip 1 - a hunk of parmesan cheese should always be wrapped in wax paper, not plastic wrap. The wax paper allows the cheese to breathe. The plastic wrap causes moisture to stay locked inside, causing condensation and then mold. <br />
<br />
Tip 2 - I use a lot of garlic but I know that some people don't use very much. Sometimes when you have a head of garlic at home that hasn't been used quickly enough, a bright green stem forms in the middle of the clove. This DOES NOT mean the garlic is bad. The only thing you have to do is remove the green stem and use the garlic as normal. The green stem is edible, but it can be bitter so best to remove it. <br />
<br />
Tip 3 - If you are making meatballs or meatloaf, it can be difficult to tell if your mixture is seasoned correctly. Too often cooks find out after everything is cooked that it could have used a bit more salt or seasoning. A trick I've used for the past several years is this - take a small bit of the mixture and cook it in a frying pan on top of the stove. You can then eat it and check for seasoning. <br />
<br />
Tip 4 - Please do not put oil in your pasta water. If the water is boiling and you stir the pasta, it should never stick together. The oil will make your pasta slippery and the sauce will not stick to it. <br />
<br />
Tip 5 - Making your own vinaigrette is so much better for you than bottled dressing and it's very easy. Simple ingredients make a great dressing - salt, pepper, garlic powder, red wine vinegar and whisk in some evoo. You can even put these ingredients in a jar and shake if you'd rather not whisk. <br />
<br />
Enjoy!!<br />
Love<br />
Beth<br />
<br />Bethhttp://www.blogger.com/profile/09186907888041741642noreply@blogger.com2tag:blogger.com,1999:blog-5165205764354168351.post-52571344609930960132012-05-12T08:20:00.000-07:002012-05-12T08:20:04.808-07:00Faux Corn on the CobSummer is a special time for all of us. Most of us have wonderful childhood memories of special summer fun. My childhood was no different. My memories include large family picnics where food and fun were the main themes. Fresh food was always best. Our family dishes always revolved around the food that could come from our gardens. Each picnic always had to have corn on the cob. I remember shucking the corn as a child, anticipating that buttery taste in my mouth. My love of corn on the cob has only grown stronger as I grow older. Only now I've found a better way to eat it, keeping the wonderful buttery taste but not the mess. Not to mention that there are some older people in our family that can't bite the corn off the cob. This recipe gives them the joy of this special summer flavor without damaging their dental work!!!!<br />
<br />
Faux Corn on the Cob:<br />
<br />
12 ears of fresh picked summer corn<br />
butter<br />
evoo (extra virgin olive oil)<br />
salt<br />
pepper<br />
1/4 cup chopped Italian parsley<br />
<br />
Bring a pot of water to a boil. <br />
Add one tablespoon of salt. <br />
Place the corn into the boiling water and cook until corn is tender, about 5 minutes. <br />
Remove corn from water, place on a dish and let it cool. <br />
Using a sharp knife or a special tool that is available in stores, remove the corn from the cob. <br />
At this point you can either place the corn in a freezer bag and freeze or continue with recipe.<br />
Place the corn in a pan. <br />
Add butter - you can use as much as you like. I use about two tablespoons.<br />
Add one tablespoon evoo.<br />
salt and pepper to taste. <br />
Stir over low heat until butter is melted. <br />
Remove from heat and add parsley. <br />
Serve immediately. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_29aVtsuB3kN9YMXCj_k1vxtwPU6Co36A7rIJiNmKKFjqzhHmcn2oqMD8Ga2yuDn_pnBvtoHjTZU5oghajXY5Kk2DMl0o0T8kGPBrT4u2KYMo1aN-0CMdfiCVXpsAo5F14wlYew18hqE/s1600/corn+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dba="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_29aVtsuB3kN9YMXCj_k1vxtwPU6Co36A7rIJiNmKKFjqzhHmcn2oqMD8Ga2yuDn_pnBvtoHjTZU5oghajXY5Kk2DMl0o0T8kGPBrT4u2KYMo1aN-0CMdfiCVXpsAo5F14wlYew18hqE/s320/corn+003.JPG" width="320" /></a></div>
<br />
The freshness of the corn and the parsley are a great combination. It allows you the wonderful, sweet flavor of the corn and the brightness of the parsley. It is also less caloric that rolling an ear of corn in a sick of butter!!<br />
<br />
Enjoy!!<br />
Love, <br />
BethBethhttp://www.blogger.com/profile/09186907888041741642noreply@blogger.com0