Tag Archives: desserts

Zoodles anyone?

I have a new toy to play with, a spiralizer! These gadgets have been around awhile, but it’s new to me. I’ve had tons of fun playing with recipes that use it.

My first experiment was oven baked sweet potato curly fries. Let’s just call that a learning experience. Those fries were too skinny and turned out like tasteless potato chips.  I think I used the wrong sized blade. My second effort, Zoodles, or zucchini noodles, was much more successful. I can see those noodles as a replacement for traditional pasta in any number of recipes.

After gaining some confidence with the Zoodles and researching plenty of recipes on the web, I branched out a bit with Zoodle Tomato Pie, another success. Somewhat quiche like, this dish would work as a light vegetarian main dish but would also be good as a side. I might be tempted to sneak in some cooked, crumbled bacon or Italian sausage the next time.

Once I start playing with new recipe concepts I have a hard time stopping. It does take a little repetitive refinement to get a new recipe just right. My second cut at Zoodles turned up as a side to one of my favorite dishes, La Marina. La Marina combines grilled chicken with shrimp in a creamy mushroom sauce. I usually serve a side of grilled veggies and some sort of rice with this entree, and I have to admit I prefer that combination. Zoodles are jut too light and don’t carry the sauce like rice does.

And speaking of new recipes, how about some Maple Pecan Ice Cream? This one started out to be Butter Pecan, but the maple syrup just kind of jumped out and into the pot.  I let it stay.  The maple flavor isn’t overpowering, but it’s definitely there. I’ve got a secret ingredient that I put in all my ice creams…vodka! Since alcohol doesn’t freeze, the ice cream has a creamy but firm texture that is easily scooped. The vodka is undetectable, no boozy flavor or effect.

I try as hard as I can to cook seasonally, and made one more trip to the farmer’s market this week.  I almost missed the boat on summer squash for the year.  Only one stand was selling any, and the 10 pounds I purchased cleaned the guy out.  After I prepared this year’s batch of Summer Squash for the Freezer, I made some Squash Fritters for dinner. I suppose that recipe name is misleading. Most fritters are fried, I bake these. I just prefer to skip the mess of deep frying, but they would probably be more flavorful that way.  The recipe wouldn’t have to be changed, just the preparation.

The night we had the Squash Fritters I also made a pot of Southern Seasoned Green Beans, cooked with onions and a little bacon grease. Isn’t everything better with bacon? It seems that here in the South it is!  I do depart from the Southern ways with this recipe though.  My mother in law would have cooked the beans until they were very, very soft.  I prefer to leave a little bite to my beans.  It’s a fine line.

Michael got lucky this week. No, not THAT kind of lucky! I mean that instead of his usual one dessert for the week, I made him two. The grocery stores were all featuring sweet cherries, so I took the time to bake a Little Fresh Cherry Pie for Two. When you are only cooking for two a standard sized pie can often go bad before you eat the whole thing. That’s often the case here, since I rarely eat sweets. Scaling down recipes solves that problem nicely. I need to try to do that more often.

Before I go, I have a question for you. Where does a big dog sit to watch the news?

Anywhere she wants to!

Be thankful for what life gives you.

Peaches and Zucchini and Corn…Oh My!

And tomatoes, too!
Summers’ bounty is keeping me busy, but I’m not complaining. I love it! To me, there are few things more satisfying than produce that comes straight from the farm, or better yet, my own garden. This year’s strawberry crop was lacking, to say the least. The weather was too cool and rainy for sun-loving strawberries, but all that rain set the stage for a splendid summer season.

I don’t grow my own peaches, but we are fortunate enough to have a peach orchard not too far from here. You can’t buy peaches much fresher than that unless you pick them yourself! Luckily, when you purchase a large basket of peaches not all of them ripen at the same rate. That gives me time to relish a variety of peachy desserts. I always prepare some of our old favorites like Fresh Fruit Cobbler and Fresh Fruit Custard Ice Cream.  Try the two of those together…warm juicy cobbler topped with cool creamy ice cream melting down the sides. That’s a bowl full of summer!

 

There are many more peach recipes on the Desserts page of this site if you’d like to check them out.  My newest is Peachy Bread Pudding with Caramel Sauce. I find it hard to let this decadent caramel sauce cool enough not to scorch my tongue, but trust me, it’s worth the wait. If you’re short on time though, purchased caramel sauce will work.  Warm it a bit in the microwave if you like.

 

While you’re on the Dessert page, check out my Chocolate Zucchini Cake . I like to make cupcakes and freeze a few for later. As good as these are, Michael and I can’t eat our way through all 24 before they go bad.  I have shared these with Kaij and Kelton.  I just don’t mention the zucchini and they don’t seem to notice.

If you go to the box on the right hand side of this page and do a search for “zucchini” you’ll find a wide range of recipes.  There’s everything from Apple Zucchini Bread to Ricotta Stuffed Zucchini and more.  It takes a lot of recipes to use up all that squash!  I just keep on cooking.

My Roasted Vegetable Medley takes advantage of everything growing in the garden, plus a little more. It’s good served over any kind of pasta or Cheese Grits, but I especially like it paired with Ricotta Gnocchi.  Top it all with a little Homemade Marinara and Meatless Monday’s dinner is ready.

It’s corn season, too! We go to Brown Farms for that every year. I buy a couple dozen ears and we spend an afternoon putting up Cream-Style Corn to enjoy all winter. This years’ crop was sweet and juicy thanks to all those spring rains. In fact, that corn is so sweet you’d swear I added sugar to the pot but I didn’t. It’s the best corn I’ve gotten in several years.

And then there’s the tomatoes.  We’re fighting that pesky squirrel again and I’m afraid it’s a losing battle.  Michael surrounded the garden with chicken wire and then put bird netting over the top of it all, but that darned squirrel gets in anyway.  I don’t know how he does it.  He only takes the ripe tomatoes, so Michael has been picking them just as they start to turn.  I wish we could leave them on the vines a little longer, but thanks to our “friend” that’s not an option.  Too bad he won’t try the jalapenos!

I’ve been making a couple of kinds of Homemade Marinara Sauce and freezing that as well. Some sauce is plain and some is thickened with our eggplant. I sometimes blend the Eggplant Marinara till its smooth. There’s another veggie the kids don’t know they are eating.
While I’m at it, I’ll turn some of the tomatoes into Pizza Sauce and I can’t forget Michael’s favorite Fresh Tomato Soup. I freeze the soup as a concentrate and add milk or broth when I cook it. Forget that stuff in the red and white can. This is so much better, either served as soup or in a recipe. Try Fresh Tomato, Spinach, and Tortellini Soup if you’d like a little variety in your lunch menu.  Of course, there’s still nothing better than a good old summer tomato sliced up and sprinkled with a little salt.

 

I almost forgot the peppers!  We grew two kinds this year, jalapenos and cowhorns. The cowhorns are a little spicier than the jalapenos. I combined the two, added a red bell pepper for color, and made a few jars of Pepper Jelly. The pepper jelly is good served over a block of cream cheese to spread on crackers.

Well, that’s about it for the produce patch this year. Now I just have to stop myself from going to buy out the farmer’s market. There’s no telling what kind of trouble I could get myself into there. Hmmm…some pink eyed peas might be nice!

Be thankful for what life gives you.

Peaches!

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Mother Nature always has her own way of making things right, and one of the best rewards for living here thru our hot and humid Southern summer days are her sweet and juicy peaches. I don’t believe you’ll enjoy these same lucious jewels anywhere else. There is something almost mystical about sitting in the shade with a bowl of homemade Peach Ice Cream, but eat it fast before it melts!  If you eat it quickly enough, you might even be able to get a second bowl.
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One long forgotten treat is this Fresh Peach Pie. The recipe came from my husband’s family. It’s a unique single crust pie in a custard base, truly something different and refreshing.
It was a quiet Forth of July weekend for us. We used to go all out with crazy fire works battles and the whole nine yards, but since Bella came along we can’t do that anymore. Lizzie doesn’t care a bit, but Bella is deathly afraid of all the noise and spends the whole holiday shaking in fear. We just can’t contribute to that. Oh well, we save a lot of money by skipping the fire crackers!
Since the Forth fell on Monday this year, we made Sunday’s meal meatless with a version of Quinoa Confetti Stuffed Zucchini stuffed into poblano peppers instead of the zucchini, which were wilted.  When one veggie doesn’t look so good, just move on to the next.  I could have used eggplant, too.
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Monday, The Forth, was celebrated with our obligatory Smoked Ribs and a new to us side dish, corn roasted on the grill. To tell you the truth, I wasn’t impressed with the corn.  We eat corn frequently, but I haven’t tried grilling it before.   I probably didn’t do it right.   Anybody have a good recipe for grill roasted corn to share?
Tuesday’s dinner was much better. We enjoyed Mississippi Roast for the second time. This is a recipe I originally saw on “The Pioneer Woman” and it’s unbelievably simple. You just throw whatever cut of beef is on sale into the slow cooker with an envelope of au jus seasoning and a few pepperoncini peppers with a little of their juice and let it rip!
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The leftovers made deliciously messy open faced french dip sandwiches for Thursday night, no cooking involved. I just shredded the leftover roast into a smaller slow cooker and let it do its thing till it was time to eat.
Friday night was one of my favorites! It’s a dish I’ve copied from Applebee’s restaurant for Tequila Lime Chicken and Shrimp with Avocado Cream . Oh gosh, I love that stuff! I’ve been working on copying the recipe for a while now,and I think I’ve got it pretty close. You don’t taste the tequila much, it just marinates the chicken and shrimp. I suppose you could substitute something else if you prefer not to use alcohol.
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Well, that finishes it up, except for one more peach recipe, Peach Turnovers. These are incredibly easy to throw together, and you can make the turnovers with what ever fruit you have on hand. The only catch is, you do need to eat them right away. They don’t keep well. What a hardship!
Be thankful for what life give you.