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Monday, August 31, 2015

Grilled Pizza

So the wind has really been blowing here in the Pacific Northwest and the power has been out now for two days.  Tonight we decided to go ahead and try to make pizza in the BBQ.  It was a great success!



Dough:
1 c. water
1 T.  yeast
1 T. oil
1 t. sugar
1 t. salt
3-4 c. flour
Whisk yeast and water.  Stir in oil, sugar, salt and flour.  Add flour.  Knead for 3-4 minutes.  Roll out into a circle shape.

Put a pizza stone into the BBQ and heat the BBQ to 400 degrees.  Put the dough on top of the stone in the BBQ.  Close the BBQ and cook for 5 minutes.  Flip the dough over.  Put on toppings of your choice (we had pizza sauce, olives, sausage and cheese).  Cook for an additional 5 minutes or until cheese is melted.

Taco Soup

So the power is STILL out tonight....which means I will be making dinner on the woodstove.  This is an easy recipe and great served with those Tostito dippers.


1#hamburger
1/4 onion, chopped
1 red pepper, chopped
1 T. taco seasoning
1 14 oz. can diced tomatoes
1/2 c. refried beans
1 c. salsa
1 c. grated cheddar cheese
black olives, chopped
1 avocado, in slices

Cook hamburger, onion and pepper until hamburger is completely cooked.  Add seasoning, tomatoes, beans and salsa.  Heat well.  Serve in bowls topped with cheddar cheese. black olives, and avocado slices. 

Friday, August 28, 2015

Lemon Chicken Stew

This is a nice fall is coming dinner.  It uses many of the end of season vegetables available at this time of year.   The vegetables roast with the chicken in a lovely lemon oregano sauce.  Serve in a bowl and dinner is complete.




1.5# boneless, skinless chicken thighs
3 T. olive oil
2 carrots, cut in large chunks
1 onion, quarted
2 cloves garlic
2 small zucchini, sliced
3 patty pan squash, sliced or quartered
3 roma tomatoes, cut into thick slices
3 red potatoes, quartered
1 lemon
2 T. oregano
1 T. fresh rosemary
1/2 c. cheese (I used a stitlton with lemon zest)
In a large oven-proof pan, place 2 T. oil.  Add chicken thighs and brown on each side.  Remove from pan.  Add other T. oil and all vegetables.  Cook over medium heat for 10 minutes.  Return chicken to pan.  Sprinkle with rosemary and oregano.  Zest the lemon and sprinkle on top.  Squeeze juice from lemon and add to pan.  Bake, covered,  at 350 for one hour.  Sprinkle with cheese and bake an additional 15 minutes.

Monday, August 24, 2015

Gwyneth Paltro French Fries

This is one of those recipes that is all over the internet and in Gwyneth's cookbooks.  If you haven't tried them yet, they are worth the effort.  You can mix them up by coating them with garlic, or cheese or even chili and cheese.  Tonight, to go with burgers, I just sprinkled on some seasoning salt.

4 potatoes, cut into fries
2 T. oil
1 T. seasoning salt (or other toppings of your choice)

After cutting up the fries, place them in a bowl of ice water for 15 minutes.  Drain.  Set on a towel, blot and dry.  Place in a bowl and toss with oil and seasonings.  Spread on a cookie sheet.  Bake at 450 for 25 minutes.

Protein Energy Bites

This is a quick, no cook recipe for small balls of goodness that provide protein and energy.



1/2 c. peanut butter
1/3 c. honey
1 t. vanilla
Mix these three ingredients together.  Then mix in:
1 c. rolled oats
2/3 c.unsweetened coconut
1/2 c. flaxseed meal
6 T. chocolate chips
Refrigerate the dough for 20 minutes.  Roll into balls.  Keep refrigerated.

Beef and Snow Peas

A fresh stir-fry with a delicious sauce beautifully served over steamed rice.


1# sirloin steak, cut into strips
1/2 # snow peas
1/2 # sliced mushrooms
2 T. oil
Sauce:  whisk together these ingredients:
1/2 c. soy sauce
5 T. brown sugar
4 garlic cloves, minced
1 t. ginger

Heat oil in a large fry pan.  Add steak and stir for 5-6 minutes.  Add peas and mushrooms.  Stir fry for another 5 minutes.  Lower heat and add  in sauce ingredients.  Simmer for 3-4 minutes.

Saturday, August 22, 2015

White Cheese and Chicken Lasagna

This recipe comes from the Tasty Kitchen website.  I have halved the recipe to make an 8 x 8 baking pan size.  If you are feeding a bigger crowd, just double it.  It is creamy and delicious no matter what the size.


  • 6 Lasagna Noodles
  • 1/4 cup Butter
  • 1/2  Onion, Chopped
  • 1 clove Garlic, Minced
  • 1/4 cup Flour
  • pinch of Salt
  • 1 cup of Chicken Broth
  • 3/4 c. cup Milk
  • 2 cups Shredded Mozzarella Cheese, Divided
  • 1/2 cup Grated Parmesan Cheese, Divided, Plus Additional 1/4 Cup For Topping (optional)
  • 1/2 teaspoon Dried Basil And Oregano
  • 1/4 t. nutmeg
  • 1 cup Ricotta Cheese
  • 1 cup Cooked, Cubed Chicken
  • 1/2 package (10 Oz. Size) Frozen Chopped Spinach, Thawed And Drained
  • 1/2 Tablespoon Chopped Fresh Parsley

Preheat oven to 350ºF. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain.
 Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender. Stir in flour and salt; simmer until bubbly.
Mix in the broth and milk, and simmer. Stir in 1 cup of mozzarella cheese and 1/4 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.
Spread 1/3 of the sauce mixture on the bottom of the 8 x 8 inch baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/4 cup Parmesan cheese.
Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese (optional).
Bake for 35 to 40 minutes in the preheated oven. Let stand 5 minutes before cutting and serving.
Enjoy!


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Wednesday, August 19, 2015

Zucchini Chicken Enchilada Boats

1 can enchilada sauce
4 small zucchini
1 t. oregano
1 t. cumin
1/4 t. chili powder
1 c. chopped cilantro
1 garlic clove, minced
1 1/2 c. cooked chicken, cubed
1/4 c. chopped onion
1 c. shredded Cheddar Cheese

Cut zucchini lengthwise.  Using a spoon or melon baller, scoop out middle of zucchini.  Save this to add to filling. Mix this with chicken, onion, spices, and garlic.   Put zucchini into a steamer and steam for one minute.   Sprinkle lightly with salt  and place zucchini face down on paper towels to drain for 15 minutes.   Lightly cover the bottom of a 12 x 9 baking dish with several tablespoons of the enchilada sauce.  Place zucchini on top of sauce and fill with chicken mixture.  Pour remaining sauce on top.  Sprinkle with cheese.  Bake, covered,  at 400 for 25 minutes

Tuesday, August 18, 2015

Granola Breakfast Cookies

My sweetheart leaves for work at 4:30 in the morning.  At that time of day he is not thinking about making or eating any breakfast before leaving.  Just point him to the coffee pot.  I decided that these healthy breakfast cookies would be easy to throw in his lunchbox and have for breakfast after he gets to work.  They are easy and nutritious.  If you use protein granola they become protein packed cookies.


This recipe makes 12- 14 large cookies.

1 1/2 c. granola
1 1/2 c. rolled oats (oatlmeal)
1 c. of dried fruit (any kind)
l/2 c. chocolate chips
1/2 t. cinnamon (optional)
2 ripe bananas, mashed
1/2 c. peanut butter
1/4 c. honey

In a small bowl combine the bananas, peanut butter, and honey.  In a larger bowl combine all the other ingredients.  Then mix the honey mixture into the dry ingredients. Using a 1/4 c. measuring cup as a scoop, scoop out cookies and place onto a parchment lined cookie sheet.  You will need to put a little water on your hand to flatten the cooky out.  If your hand is not damp it will stick to the cooky.
Bake at 325 for 15 minutes.  Let sit on the cooky sheet for 5 minutes before removing.

Thursday, August 13, 2015

Zucchini Tomato Tian

With our wonderful weather here in the Pacific NW, the zucchini and tomatoes are both flourishing!  Hooray!  This is a great side dish to make up with some of your fresh garden veggies, or those easily gotten this time of the year at a farmer's market.   You can also add yellow squash, or potatoes to this recipe for variation.   Try different cheeses for a twist!



2 zucchini, sliced
1 large tomato, sliced
1 garlic clove, minced
1/2 c. sliced mushrooms
1/2 onion,  sliced
1 c. grated cheese
Spray a baking dish with Pam.  Spread minced garlic on the bottom.
Layer vegetables with sides toward the sides of a baking dish. (See picture)
Cover and bake at 400 for 30 minutes.  Uncover, sprinkle with cheese.  Lower temperature to 375 and bake for another 20 minutes.

Beef on Kimmelweck

This is one of those dishes that my German relatives love, love, love.  Basically it is a roast beef sandwich on a hard roll that has been dusted with salt.  Add gravy and they are in heaven!


4 kaiser rolls
2 T. Cornstarch
1/4 c. water
kosher or sea salt for sprinkling

2# cooked roast beef
gravy made from the roast's juice, or pre-bought gravy

Cut the rolls in half.  Brush with olive oil lightly.
Mix the cornstarch and water, cook until it thickens.  Brush this mixture on the top of the rolls, then sprinkle with some salt.  Toast in the oven at 350 for 15 minutes

Dip the top and bottom of the roll in the gravy then add roast beef.  Horseradish also goes nicely with this.  

Wednesday, August 12, 2015

Zucchini Brownies

This is my 2nd recipe for these brownies.  This recipe comes from the King Arthur flour.  They are really super delicious and the little ones will never even suspect a veggie inside!





  • 1 1/2 c. zucchini (about one 8" fresh zucchini, trimmed), cut into chunks*
  • 3 tablespoons butter, melted
  • 3 large eggs
  • 1 teaspoon vanilla
  • 3/4 cup sugar
  • 2/3 cup unsweetened cocoa powder,
  • 1/2 teaspoon espresso powder
  • 1/2 teaspoon baking powder
  • heaping 1/4 teaspoon salt
  • 1/2 cup flour
  • 3/4 cup  chocolate chips
  • .

Frosting

  • 3/4 cup chocolate chips
  •  3 tablespoons milk
 Process the zucchini in a food processor.  In a large mixing bowl beat butter and sugar.  Add eggs and vanilla and beat well.   Mix in flour, cocoa, espresso powder, baking powder, salt, and flour.  Stir in chocolate chips.  Bake at 375 for 25 minutes.  Cool completely.

Heat milk and chocolate chips.  Whisk until smooth.  Pour over brownies.

Monday, August 10, 2015

Cheese and Garlic Crack bread

I have seen recipes all over the internet for this bread and every time I see one I think, yum.  So today when we were just going to BBQ a few steaks and have a nice salad with it,,,,I thought, hmmmm maybe a loaf of that bread.  That bread that is so easy to put together.  It actually takes less time than the steak.  Here's what you need:

  • 1 crusty loaf bread,  I used sourdough
  • ¾ cup shredded Mozzarella cheese (or other melting cheese)
  • 3/4 c. Parmesan cheese
  • 1/3 c. unsalted butter, softened
  • 1 garlic cloves, minced ( you can use more if you like a really garlicky flavor
Cut into the loaf in diagonal slices both directions (forms x shape cuts on the top)
Spread butter into all the cracks.  Sprinkle cheeses and garlic down into all the cracks.
Wrap in aluminum foil and bake at 350 for 15 minutes.  Uncover and bake an additional 5 minutes.

Wednesday, August 5, 2015

Zucchini Oatmeal Chocolate Chip Cookies

When you grow zucchini in your garden there always seems to be that moment when you walk out to pick some and there is one the size of a baseball bat.  Those big ones are not good for much except baking.  If you have discovered a giant zucchini hiding in your garden lately, try this recipe to use it up.   You can mix and match this recipe:  no add ins, or add in chocolate chips or raisins or nuts--your choice.


1 c. butter, softened
2/3 c. sugar
1 c. brown sugar
Beat these ingredients well.  Then mix in
2 eggs
1 t. vanilla
Beat well.  Mix in
2 c. grated zucchini (I did mine in the food processor)
Now add all these ingredients:
2 1/2 c. flour
2 t. cinnamon
2 t. baking powder
1/2 t. salt
1 t. soda
2 1/2 c. oats
Stir in  2 c. chocolate chips OR whatever add ins you desire (see note above)
Scoop dough into balls and place on a sprayed cookie sheet.  Bake at 350 for 12-16 minutes.  Let rest for 5 minutes on cooky sheet before removing

Saturday, August 1, 2015

BLT salad

Summertime and fresh tomatoes...it is so nice to taste a tomato with some actual flavor.  Due to our recent heat wave the tomatoes in my garden are doing extremely well this year.  Here is a tasty salad that uses those fresh tomatoes for a great dinner or side salad.


3 c. fresh lettuce greens
1 large tomato, sliced
1 c. peas
3 T. french fried onions
1/2 cucumber, peeled and sliced
4 slices of bacon

Cook bacon until crispy and then chop finely.  Put greens in a bowl or on a plate.  Top with remaining ingredients.  Serve with dressing

Dressing:
1.2 c. sour cream
1/2 c. mayonnaise
1/4 c. buttermilk
2 T. chopped parsley
2 T. chopped chives
1 garlic clove, chopped

Put all dressing ingredients into a food processor and process until smooth.

Wednesday, July 29, 2015

Blackberry Crumble Bars

We have had an exceptionally warm summer here in the Pacific Northwest.  As a result, most fruits are ready a good month before the usual time.  Today I was able to pick blackberries in my yard.  This is a usual late August/September activity.  What to do with a couple cups of fresh blackberries?
I had pinned this recipe last year and made them today for a yummy dessert.  They would be delicious with some vanilla ice cream.


  • 1/2 cup of granulated sugar
  • 1/2  teaspoon of baking powder
  • 1 1/2 cups of all-purpose flour
  • 1/2 cup of unsalted butter
  • 1  small egg
  • 1/2 teaspoon of vanilla extract
  • 1/4 teaspoon of salt
  • zest from 1 lemon
  • cooking spray
  • For the blackberry filling:
  • 2 cups of fresh or frozen blackberries
  • 1/4 cup of granulated sugar
  • 1 1/2 teaspoons of cornstarch
  • pinch of cinnamon
In a small bowl mix together the sugar, baking powder, and flour.   In a food processor beat the egg and vanilla but just pulsing several times.  Add in the salt and lemon zest and all of the flour mixture.  Cube the butter and add that also.  Pulse the mixture until the butter is in small tiny pieces.

Spray a 8" square pan and press half the dough onto the bottom of the pan.
Now mix the blackberries, sugar, cinnamon and cornstarch together.  Pour over the dough in the pan.
Sprinkle the remaining half of the dough mixture over the top of the blackberries.  Bake at 375 for 45 minutes. 

Lemon Zucchini Bread

It's that time of year again when zucchini becomes very prolific in the garden.  If you don't have zucchini growing in a garden just find someone who does and you will find yourself going home with a bag of them.  This recipe comes to you from a blog, "Like Mother, Like Daughter."  I doubled the recipe so I could keep a loaf and give one away.  Plus it used up just that much more zucchini!



  • 2 cups all purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 eggs
  • ½ cup canola oil
  • ⅔ cup sugar
  • ½ cup buttermilk
  • 2 TBS lemon juice
  • zest of 1 lemon
  • 1 cup grated zucchini
For the Lemon Glaze:
  • 1 cup powdered sugar
  • Juice from 1 lemon
  • 1 to 2 TBSP of half and half - as needed to thin glaze
Put eggs in a mixing bowl and beat well.  Add the sugar and beat again.  Add in the oil, lemon zest and lemon juice.  Beat well.  Add in the milk.  MIx well then add in the zucchini.  Put the flour, baking powder and salt into the batter and mix just until well incorporated.  Pour into a greased and floured loaf pan.  Bake at 375 for 60-65 minutes.  Allow to cool.  Mix up glazed ingredients and spread on top.

Tuesday, July 21, 2015

Garlic Herb Cheese Pull Apart Bread

  • 4 c.  white or bread flour
  • 1/2 tablespoon yeast
  • 1/2 tablespoon salt
  • 1/2 tablespoon sugar
  • 1 1/3 c. water at room temperature
  • 1/2 tablespoon olive oil
  • 1 garlic clove, crushed
  • 1/3 cup chopped parsley
  • 1/3 cup chopped basil
  • 1/4 cup chopped rosemary leaves
  • 1 tablespoon butter
  • 1 1/2 c.  grated parmesan

Pour water into large bowl and add the yeast.  Whisk well until yeast dissolves.  Whisk in sugar, salt and olive oil.  Add flour one cup at a time.  When the last cup has been mixed in turn out onto floured board and knead for 5 minutes.  Form into a ball and put into a oiled bowl.  Cover and let rise for 1 1/2 hours.

Punch down down. Roll out into a large rectangle.  Spread butter over the dough.  Sprinkle with garlic, herbs and parmesan.  Cut the dough into 3" strips in one direction then the other.  The result will be squares.

 Grease 2 loaf pans.  Pile 4 squares on top of one another

and place sideways into a loaf pan.  Continue until pan is full.


 Let rise for 30 minutes.

Preheat oven to 375.  Bake for 50 minutes.  Let rest for 10 minutes before removing from the pan.

Tabbouli

Tabbouli is one of those simple salads that is perfect for the summer time.   I admit I have had multiple problems getting the bulghur to the correct consistency.   Original recipes always tell you to add boiling water to the bulghhur and let it set for 15 minutes.  Then I always have half cooked bulghur sitting in water.  I have adapted this recipe to show how I get the bulghur cooked.



  • ½ c. fine bulghur wheat
  • 1 c. boiling water
  • 3 bunches flat-leaf parsley
  • 1 bunch mint
  • 2 roma tomatoes, seeded and finely diced
  • 1 large cucumber, peeled, seeded, and finely diced
  • 3 green onions, thinly sliced (white and light green parts only)
  • 6 Tbsp. extra virgin olive oil
  • 3 Tbsp. fresh lemon juice
  • ½ tsp. Kosher salt
  •  
  • Put bulghur in a bowl and pour boiling water over.  Cover and let sit for 15-20 minutes.  If your bulghur is still hard ad sitting in water put it into the microwave and cook for 2 minutes.  Check consistency and continue this method until bulgur is fluffy and water is gone.  Cool.  Chop herbs finely.  MIx herbs, bulghur, tomatoes, cucumbers and onions in a bowl.  Drizzled on olive oil and lemon juice.  Mix well.  Sprinkle in salt and mix again.  Cool in refrigerator until serving.

Steak Marinade

Tonight my son is coming for dinner so we are going to have a little steak BBQ.  This is a simple marinade you can use with any type of steak you like.  I used it with sirloin and let it marinade all day long.  The great thing about this marinade is you probably have all the ingredients in your pantry already! 

  • 1/3 cup soy sauce
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/4 cup Worcestershire sauce
  • 1 1/2 tablespoons garlic powder
  • 3 tablespoons dried basil
  • 1 1/2 tablespoons dried parsley flakes
  • 1 tablespoon sea salt
Combine all ingredients.  Whisk well.  Add steak and marinade for as long as you like-up to 24 hours.