Monthly Archives: July 2017

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Appetizers and Finger Foods, Health Friendly, Italian, Salads, Dressings,Veggies & Sides

Tomato Tart

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It seems like all the garden tomatoes come out at one time. This Tomato Tart recipe is a great way to use many of them. I served it as an appetizer.
Be sure to use Roma or plum type tomatoes. Regular slicing tomatoes have too much water in them.

Tomato tart
Tomato tart

Ingredients;
One 16oz pkg frozen Phyllo dough (use one of the two rolls in the pkg) defrosted according to the box directions
6-8 Ripe plum tomatoes, sliced thin
6-8 Basil leaves, sliced thin
1 TSP Dried Oregano
1 TSP Garlic powder (not salt)
1 TBLS Dried or fresh Parsley, minced
2/3 cup Grated Parmesan cheese
2 TBLS Butter, melted
3 TBLS Extra virgin olive oil
Salt & Pepper to taste
Parchment paper

Directions;
Preheat the oven to 400. Place the parchment paper on a cookie sheet. Mix the butter and oil together. Unroll the phyllo dough and one sheet at a time brush the first 4 sheets with the butter/oil mixture stacking them on top of each other on the parchment paper lined pan. Keep a damp paper towel over the unused phyllo dough while you are putting together the sheets. Sprinkle the 5th sheet with about one third of the oregano, basil, garlic powder, parsley, cheese, salt and pepper to taste. Repeat brushing each layer of dough and repeat the sprinkle of spices when about 2 sheets remain. On the top/last sheet repeat the butter/oil and place the tomatoes over the entire dough area. Sprinkle with the remaining spices and cheese.
Bake for 25-35 minutes until the dough is lightly brown and the middle of the underside of the tart is a little firm. Cool slightly before cutting into squares to serve.

American Cuisine, Baking, Desserts & Sweets, Breads, muffins & biscuits, Breakfast/Brunch

Zucchini Bread/Muffins

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This Zucchini bread or muffin recipe is so moist and flavorful. This time of year we have an abundance of squash and this is a perfect way to use them. This bread freezes well too.

Zucchini bread
Zucchini bread

Ingredients;
3 eggs
2 cups sugar
1 cup canola oil, can be part olive oil
2 cups grated raw zucchini, with skin
3 TSP vanilla
3 cups unbleached flour
1 TSP salt
1 TSP baking soda
1/2 TSP baking powder
3 TSP ground cinnamon
1 cup coarsely chopped walnuts

Preheat the oven to 350.
Beat the eggs until light and fluffy. Add the sugar, oil, zucchini and vanilla, mix for 1 minute. Combine the flour, salt, baking soda, baking powder and cinnamon. Add to the egg mixture and mix until combined.  Add the nuts.
Pour mixture into two greased 9x5x3″ loaf pans.
Bake for 50-60 minutes until toothpick comes out clean.

Health Friendly, Lower Carb Recipe, Salads, Dressings,Veggies & Sides

Green Beans with Tomato and Potatoes

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This is a green bean with tomato and potato one pan wonder.
Quick and fresh vegetables all together. Great for a family meal.

Green bean with tomato and potatoes
Green bean with tomato and potatoes

Ingredients;
1 TBLS extra virgin olive oil
2 cloves garlic, chopped fine
1 LB fresh green beans, tips cut off
5 Plum tomatoes, rough diced
4 small red potatoes, cut into 1″ pieces
2-3 fresh basil leaves, rough cut
Salt & pepper

Directions;
In a saute pan large enough to cover and hold all the ingredients. Saute the garlic in the oil for 2 minutes. Add the tomatoes, cover and cook 4 minutes. Add the green beans and potatoes, stir and cover on a low simmer for 10 minutes. Sprinkle with the basil and add salt & pepper to taste.

Appetizers and Finger Foods, Crock Pot Friendly, Health Friendly, Holiday Specialties, Italian, Salads, Dressings,Veggies & Sides

Stuffed Artichokes

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A fresh stuffed artichoke is intimidating to some, not only how to eat them but also how to cook them. Hopefully I will explain and picture the basics so you will try both. There are a few ways to cook artichokes. This one is stuffed.

Stuffed artichokes
Stuffed artichokes

Another is Roman style which steams them whole with lemon and oil, not stuffed.
They are truly a gourmet delight when prepared properly.
You can also use a crock pot for this recipe.

Ingredients;
2 large fresh artichokes(the leaves will be tightly closed when fresh)
1 1/2 cups of Italian flavored bread crumbs
2 TBLS parsley, minced
2 TSP garlic powder, not salt
1/2 cup grated Parmesan or Romano cheese
1/2 cup extra virgin olive oil

Directions;
Mix the bread crumbs, parsley, garlic powder and cheese together, set aside.

Stuffed artichokes
prepping artichokes
Stuffed artichokes
snipped artichokes

Wash the artichokes and cut off the stem at the base of the leaves (peel the stem and add it to the pot for cooking)and enough of the top to cut off the pointed ends of the first row of top leaves. Then with kitchen scissors trim just the tops of all the leaves. Rinse the inside leaves pulling them open while running them under water. Set the artichoke upright and sprinkle inside all the leaves and top with the bread crumb mixture. I use a grapefruit spoon as pictured, but any type will do.

Stuffed artichokes
Stuffed artichokes preparation

Place the artichokes in a pot and pour some of the olive oil over each one. Fill the pot about 1/4 up the sides of the artichokes with water. Cover and simmer on low for 1.5 to 3 hours depending on the size of the artichoke. At this point you could use a crock pot.
They are done when the middle leaves pull out easily. Serve slightly warm or at room temperature with a lemon wedge if you like.
You eat them by pulling the leaves off and placing them in your mouth and scrapping the leave with your teeth as you pull them out of your mouth. Once all the leaves are off there is a center with a fuzzy top. Peel away the fuzz and what is left is called the heart. It is and well as the stem completely eatable and so tasty.

Baking, Desserts & Sweets

Strawberry Blueberry Trifle

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This Strawberry blueberry trifle can be made so many ways and flavors. I did this one with a July 4th theme in mind. You can use pudding, sweet cream cheese filling or heavy whipped cream for the filling layers. You can make my sour cream pound cake to use or get store bought pound cake or angel food cake. Decorate the trifle for your specific occasion.

Strawberry- blueberry trifle
Strawberry blueberry trifle

If you buy a trifle bowl it does have other uses.  I use it for green tossed salads, fruit salad or any other kind of layered dessert.
If you don’t have a trifle bowl use a parfait glass or dessert cups.
So many possibilities.

trifle bowl
trifle bowl
trifle top view
trifle top view

Ingredients;
2 loaves of sour cream pound cake or any pound cake or an angel food cake ring
One pint  heavy cream, whipped with 1/2 cup confectioners sugar and 1 TSP vanilla
** Choose one of the below**
**3 cups of vanilla pudding, cooked according to the 4.6oz box directions
**2 x 8oz cream cheese blended with 1/2 cup confectioners sugar,           2TBLS milk and 1 TSP vanilla

2 LBS fresh strawberries
2 pints fresh blueberries
1/2 cup water mixed with 1/4 cup sugar and 2 TSP rum flavoring
OR 1/4 cup Grand Marnier liqueur
1 trifle bowl or 12 nine ounce clear cups, plastic or glass
5 mint leaves for decoration, optional
Directions;
Whip the cream and refrigerate. Make your chosen filling. If you decide to use cooked pudding make it a few hours before so it can chill. If you use the water syrup boil the water and add the sugar stirring until the water is clear then add the rum flavoring, set aside. Cube the pound cake or angel food cake, set aside. Wash the berries and slice the strawberries into thick slices.
In the trifle bowl or cups place a layer of cake. Brush it with the rum sugar syrup or liqueur. Place a layer of blueberries. Place a layer of filling. Place a layer of strawberries placing some flat against the glass sides. Place another layer of cake brushed with liqueur or syrup. Repeat until the bowl/glass is nearly full, Top with a layer of whipped cream and an assortment of fruit, decorate with the mint leaves. Chill for a few hours before serving.