Recipes

Green Bean, Yellow Pepper and Tomato Salad

Published on by carol lou

This salad is a great accompaniment for so many main courses and an extra easy make ahead dish.  Crisp-tender green beans that I mixed with a thin sliced yellow pepper and tomatoes; all tossed together with a balsamic vinaigrette.  I topped this mixture with micro-greens for an extra crunch. 

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Green Bean, Yellow Pepper and Tomato Salad

Ingredients

  • Dressing
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • dash Worcestershire sauce
  • 1/4 cup extra virgin olive oil
  • salt and pepper, taste
  • Salad
  • 1 pound green beans
  • 2 cups cherry tomatoes, cut in half
  • 1 yellow pepper, sliced then
  • 1 cup microgreens

Instructions

  1. In a small bowl combine the balsamic vinegar, mustard, lemon juice, garlic and Worcestershire sauce.  Add salt and pepper,  Slowly whisk in the olive oil, set aside.  Cook green beans in boiling water until crisp-tender, about 5 minutes.  Shock beans in ice water, drain. In a large bowl, mix together the green beans, yellow pepper and tomatoes.  At the point, you can refrigerate if making ahead.  Toss with dressing just before serving, top with micro-greens.

Upside Down Apple Cake with Caramel Sauce

Published on by carol lou

I am sure you are familiar with Pineapple Upside Down Cake, well here is a delightful fall spin on a classic. Upside Down Apple Cake with Caramel Sauce.  You start the cake over your burner in a cast iron skillet, melt butter, brown sugar, and spices to make a delicious caramel sauce.  Top with sliced apples, top with a cake batter and crumbly topping – in the oven it goes.  Then flip and serve.  Unique twist on a classic and really delicious, especially with a dollop of whipped cream on top!

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Upside Down Apple Cake with Caramel Sauce

Servings 10

Ingredients

  • Caramel Topping
  • 1/3 cup unsalted butter
  • 3/4 cup packed brown sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 2 apples peeled and thinly sliced
  • Cake
  • 1/2 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 1/3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup milk
  • Crumble Topping
  • 1/4 cup packed brown sugar
  • 1/4 cup oatmeal
  • 3 tablespoons butter, softened
  • 1 tablespoon flour
  • 1/2 teaspoon kosher salt

Instructions

  1. Preheat oven to 350 degrees.  Using a 10-inch cast iron skillet, melt the butter and brown sugar for the caramel topping.  Add the spices and cook for 5 - 6 minutes until bubbly, stir frequently.  Remove from the heat and top with the apple slices.  To make the cake layer - in a mixing bowl beat the butter and brown sugar for 3 - 4 minutes at medium speed until light and fluffy.  Add the egg and vanilla, mix well.  Combine the flour, baking powder, spices and salt in a small bowl.  Add the dry ingredients to the butter mixture alternately with the milk, ending with dry ingredients.  Scrape the sides of the bowl and spoon the batter over the apples, smooth the top.   Mix together the Crumble Topping and sprinkle over the batter.  Bake the cake for 40 minutes.  Remove from the oven and let cool for 10 minutes, then invert onto a serving platter.  

Cast Iron Skillet Meatballs with Barbecue Sauce

Published on by carol lou

This recipe goes back to when we were living in Texas.  We were stationed at Dyess AFB and I got this recipe from a friend while we were stationed there. I used to make these quite frequently but as things go, this was tucked in the one of my cookbooks and I haven’t made them for years.  I brought this old favorite out and they are as delicious today as they were in the 1990’s!  You could also make these into mini meatballs for a tailgate or appetizer.  Either way, they are a real crowd-pleaser,   No cast iron skillet?  No problem, place the meatballs on a baking sheet for the first part of cooking to brown the meatballs and then place in a baking dish and top with the sauce for the last thirty minutes. 

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Cast Iron Skillet Meatballs with Barbecue Sauce

Ingredients

  • 2 pounds meatloaf mix (ground pork, beef and veal mix)
  • 1 cup oatmeal
  • 3/4 cup milk
  • 1 onion, finely chopped
  • 1 teaspoon salt
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 4 tablespoons brown sugar
  • 1/2 cup water
  • 1 tablespoons Worcestershire sauce
  • 1 teaspoon dry mustard
  • freshly ground black pepper

Instructions

  1. Preheat oven to 450 degrees.  Combine the meat, oatmeal, milk, onion and salt.  Form into balls, place in a large cast-iron skillet.  Combine ketchup, vinegar, brown sugar, water, Worcestershire sauce, dry mustard and pepper - set aside.  Bake meatballs for 30 minutes in 450 degree oven, turn every 8 minutes.  After 30 minutes, reduce heat to 350 degrees and pour sauce over the meatballs.  Bake an additional 30 minutes, turning meatballs every 10 minutes.  Remove from the oven and spoon the sauce over the meatballs when serving. 

 

 

Salmon Burgers

Published on by carol lou

Sometimes, I have a love/hate relationship with salmon.  Sometimes I love it and sometimes I can leave it.  A few weeks ago I was at a restaurant and ordered their salmon burger and it was delicious.  So, I thought…time to re-engage salmon recipes.  i read many recipes for salmon burgers – some where you puree the salmon in a food processor, some where you chop salmon, you name it and I found it when it came to salmon burger recipes.  I took what I thought was the best technique from all of the recipes and came up with this recipe.  I think I have created the perfect salmon burger, perfect to serve with a side of chopped salad, tomatoes and avocado.  For those of you that are true burger lovers, these would be equally delicious on a toasted bun.  I have a new favorite salmon recipe.  

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Salmon Burgers

Servings 4

Ingredients

  • 1 1/2 pounds skinless/boneless salmon - very finely chopped by hand
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh minced Italian parsley
  • 1 tablespoon minced cornichons or capers
  • 1 tablespoon finely minced shallot
  • 1/2 cup panko crumbs
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • lemon wedges

Instructions

  1. In a medium bowl, combine salmon, mustard, parsley, cornichons, shallot, and panko crrumbs.  Stir well. Season with salt and pepper. Divide salmon into 4 equal portions and roll each into a ball, then flatten into a 1-inch thick burgers. Use your hands to smooth out any cracked edges  At this point you can cover and refrigerate until ready to cook.  Heat a large cast iron skillet over medium-high heat, add the oil and butter.  When hot, carefully place burgers into the pan and cook, carefully turning once or twice. - about 3 - 4  minutes per side.  Adjust heat lower to keep the oil sizzling but you do not want to burn the edges.  Serve with a wedge of lemon

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Salmon Burgers

Ed’s Maple Syrup Cinnamon Rolls

Published on by carol lou

On our recent trip to Wisconsin, Ed Schultz patriarch of Stoney Acres Farm, shared with me his recent batch of maple syrup.  I have to say it is a real treat to have pure maple syrup cooked over his wood burning fire.  The combination of the two makes the most delicious syrup and the reason I named this recipe after him..  Since we arrived home, I have been thinking about the perfect recipe to crack open the syrup for.  I took my easy no yeast cinnamon roll recipe and adapted it to use Ed’s marvelous maple syrup.  Well, the results – let’s just say that my husband who is also my chief taste-taster thought they were the best I have made.  

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Ed's Maple Syrup Cinnamon Rolls

Ingredients

  • FILLING
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, softened
  • 2 tablespoons pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • DOUGH
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup butter, cold, cut into small pieces
  • 1 cup milk
  • GLAZE
  • 1 1/2 cups powdered sugar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons milk

Instructions

  1. Preheat oven to 375 degrees.  Grease a 9 inch cake pan.  Prepare filling by mixing all of the filling ingredients together until well blended.  Set aside.  In a medium mixing bowl, whisk together the flour, baking powder and salt.  With a pastry blender or fork , cut in the butter until crumbly.  Stir in the milk to form the dough.  I find using my hands the best tools to combine the ingredients to form the dough.  Place the dough on a floured surface and knead a few times.  Let the dough rest a few minutes and then roll into a 16 x 12 inch rectangle.  Spread with the filling.  Roll up, staring with the 16 inch side.  Pinch ends together and slice into 12 equal slices. Beginning in the center, place rolls in the prepared pan.  Bake 30 minutes or until golden brown.  While the rolls are baking,  make the glaze mix together the glaze ingredients, add a bit more milk to reach your desired consistency.  Remove the rolls from the oven when golden brown and spread the warm rolls with the glaze.  Serve warm or at room temperature. 

Everything Zucchini

Published on by carol lou

Yes, it is that time of year, zucchini is abundant and I just love pulling out my recipes using zucchini.  The Chocolate Zucchini Bars are moist and oh so delicious.  The recipe makes a large sheet pan perfect for late summer get-together s.  Then a savory dish using ground beef and zucchini to create a basil filled pasta sauce, perfect for a quick dinner. 

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Chocolate Zucchini Bars

Ingredients

  • 1 1/2 cups packed brown sugar
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 2 1/2 cups flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 5 tablespoons cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 4 cups packed grated zucchini
  • 1 cup semi-sweet chocolate chips
  • powdered sugar

Instructions

  1. Preheat oven to 325 degrees.  Grease and flour one 11 x 17 inch sheet pan. In a large mixing bowl, cream the sugars, butter, oil, eggs, vanilla and buttermilk.  Mix together the dry ingredients (flour,cinnamon, allspice, cocoa powder, soda and salt).  Slowly add the dry ingredients to the creamed mixture.  Stir in the grated zucchini.  Pour mixture into prepared pan and sprinkle the chocolate chips of the top.  Bake for 40 - 45 minutes or until a wooden pick come out clean..  Cool, dust with powdered sugar, if desired.  Cut into bars when cool.

 

 

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Fettucine with Zucchini Sauce

Ingredients

  • 1/2 cup diced onion
  • 3 tablespoons chopped fresh parsley
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 pound lean ground beef
  • 4 cups diced zucchini
  • 1 15 oz can tomato sauce
  • 2 tablespoons prepared pesto or fresh minced basil
  • salt and pepper, to taste
  • 1/4 - 1/2 teaspoon red pepper flakes
  • 1/3 cup heavy cream
  • 1 pound cooked al dente, fettucine
  • freshly grated Parmesan cheese

Instructions

  1.  In a large skillet, cook the onion, parsley and garlic in the olive oil for 5 minutes.  Add the ground beef and cook until the meat is cooked through. Add the zucchini and mix well.  Stir in the pesto or basil, tomato sauce, salt and pepper and red pepper flakes.  Cook over low heat for 20 minutes, stir frequently. Cook pasta according to package instructions for al dente.  Stir the heavy cream into the pasta sauce and heat through, taste for seasoning and adjust to your taste.  Drain pasta and toss with sauce.  Top with grated cheese. 

Baked Lemon Dill Walleye

Published on by carol lou

I am always looking for new and delicious ways to bake fish.   When we were recently in Wisconsin and purchasing walleye at the local butcher, I received the best tip ever on how to remove the skin off of fish.  While the fish is frozen, run the fillet under cold water.  Starting at one corner pull the skin off slowly, use a paper towel to improve your grip on the skin.  The skin literally pulled off in one piece.  What a great tip!  Now back to how I baked the walleye, I wrapped the fish in foil in a packet with butter, Old Bay Seasoning, fresh dill and lemons.  The result was fantastic. I have done this in the oven and on the grill, both ways were equally delicious. This would also work great with other white fish varieties. 

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Baked Lemon Dill White Fish

Ingredients

  • fish fillets - walleye, cod, or favorite white fish
  • 1 lemon, thinly sliced (one lemon for 2 - 3 fillets)
  • Old Bay Seasoning
  • butter - 4 - 5 tablespoons per fillet
  • fresh dill

Instructions

  1. Preheat oven to 375 degrees or prepare grill for medium-high heat.  Take two sheets of heavy duty foil, generously dot with butter, top with fish, dust fish with Old Bay Seasoning, top with lemon slices and dill, dot with remaining butter.  Seal foil completely. Put in the oven or on the grill, cook for 15 - 20 minutes, foil will puff up - poke two holes in the foil.  Continue to cook for 5 minutes. 

Italian Sausages with Spinach and 5 Ingredient Pepperoni Pie

Published on by carol lou

This has been a summer of travel for me and at one stop I sat down and poured through my mom’s vast cookbook selection.  Years ago, church cookbooks and community cookbooks were very popular.  Her collection is impressive and I love to read them when I get a chance.  In one old tattered well-loved cookbook I found these recipes, no name attached just a recipe that someone loved and wanted to share.  I can see why they submitted these recipes, they are delicious, easy to prepare and make a wonderful quick meal.  I have to say, I get great pleasure reading the recipes and my mom’s comments – these recipes date back to when microwaves were a novelty and premade, prepackaged dinner mixes were unheard of.  This was the time when everything was made fresh with market items they purchased or items they grew in their gardens.  Just the way I love to cook now!

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5 Ingredient Pepperoni Pie

Servings 6

Ingredients

  • 3/4 cup diced pepperoni
  • 3/4 cup diced Muenster cheese
  • 3/4 cup flour
  • 2 eggs, beaten
  • 1 cup milk
  • marinara sauce, optional

Instructions

  1. Preheat oven to 400 degrees.  Grease a 9 inch pie pan.  In a mixing bowl stir together all of the ingredients, pour into the prepared pie pan. Bake for 30 - 35 minutes or until puffed and golden brown.  Remove from the oven and serve immediately.  Serve with marinara sauce, if desired. 

 

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Italian Sausages with Spinach

Servings 8

Ingredients

  • 6 - 8 Italian sausages, sliced in half lengthwise
  • 2-3 tablespoons olive oil
  • 1/2 onion, minced
  • 1 clove garlic, minced
  • 1/4 cup water
  • 1/2 cup white wine
  • 4 - 5 cups fresh baby spinach

Instructions

  1. In a large skillet, heat one tablespoon olive oil, brown sausages on all sides.  Add the 1/4 cup water, cover and cook for an additional 10 minutes. Remove sausages from the skillet, cover with foil to keep warm.  In the skillet, add additional 2-3 tablespoons of olive oil, add onion and garlic, saute for a few minutes, stirring constantly.  Add spinach, stir quickly, add wine, cover and cook just until wilted.  Add cooked sausages, heat through and serve.

Easy Layered Fruit Torte

Published on by carol lou

This recipe is by far one of the easiest I have posted.  It is one of my go-to make ahead favorites.  Once you read the recipe you will know why.  Simple ingredients many times yield the best results.  This is a recipe that you can adapt to any seasonal fruit.  

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Easy Layered Fruit Torte

Ingredients

  • graham crackers
  • 2 1/2 cups assorted fruit (strawberries, blackberries, raspberries, blueberries)
  • 1 1/2 cups whipping cream
  • chocolate syrup

Instructions

  1. Line a 9 inch loaf pan with cling type wrap.  Whip cream until stiff peaks form.  In a bowl combine 2 cups of fruit and lightly smash with a fork.  Reserve the other 1/2 cup for the topping.  Line the loaf pan with a layer of graham crackers, top with whipped cream, then a  layer of fruit.  Repeat for three layers.  The last layer will be the reserved fruit that has not been smashed.  Wrap tightly and freeze for 4 hours.  Remove from the freezer - slice and serve.  Drizzle with chocolate syrup, if desired. 

Quick Cherry Bread

Published on by carol lou

I bought too many cherries!  They looked so good and the price was right that I bought an abundance.  Well, once I got home I realized that I did indeed buy more than an average person could consume.  So, out came my recipe box with ideas for my cherries.  This recipe is so quick and easy that I am now thrilled that I had so many cherries.  The most difficult part of this recipe is pitting the cherries.  I have various tools in my kitchen for cherry pitting and none of them are perfect.  I find myself always checking each cherry to make sure the pit has been successfully removed.  Well, the time is worth it because this bread is delicious.  I like it plain, my husband likes it slathered with butter, I also think cream cheese would be a great addition.  Any way you slice it or top it, it is a great recipe.  

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Quick Cherry Bread

Ingredients

  • 1 cup slivered almonds
  • 1 1/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 3 large eggs
  • 1/2 teaspoon almond extract
  • 2 cups pitted cherries, cut into quarters

Instructions

  1. Preheat oven to 375 degrees.  Grease a 8 x 5 inch loaf pan. Combine dry ingredients in a small bowl and set aside.  Mix butter and sugar together until light and fluffy, add eggs, one at a time.  Add almond extract, slowly add the dry mixture.  Fold in the cherries.  Spoon mixture into prepared pan.  Bake for 1 hour, cover lightly with foil if browning too quickly.  Let cool 10 minutes prior to removing from loaf pan.