Recipes

Honey Glazed Carrots with Apples

Published on by carol lou

When I was a little girl, my favorite vegetable was always cooked carrots.  Not surprising, my mom cooked carrots every which way since that is what I liked. I also know as a parent, if your child really likes a particular vegetable, you cook it!  After all of these years, I still love carrots.  It just happened that my neighbors went apple picking and surprised me with a wonderful bag of apples.  Carrots and apples, two of my favorites.  So out came my stash of recipes from my mom and I made one of my favorites, Honey Glazed Carrots with Apples.  This recipe is perfect for fall, a great accompaniment to roasted meats, chicken or turkey.  I hope you enjoy carrots as much as I do!

 

 

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Honey Glazed Carrots with Apples

Servings 8

Ingredients

  • 8 medium carrots, peeled and sliced
  • 6 medium apples, sliced
  • 1/4 cup honey
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • paprika, to taste

Instructions

  1. Place carrots in a medium saucepan, cover with water, bring to a boil and boil for 8 - 10 minutes or until tender crisp.  Drain carrots.  Preheat oven to 350 degrees.  In a mixing bowl, combine carrots, apple slices, salt and honey.  Pour mixture into a greased 9 inch baking dish.  Dot carrot mixture with butter, dust with paprika.  Bake, covered, for 45 - 50 minutes.

Stuffed Zucchini

Published on by carol lou

Did you know? 

  • April 25th is National Zucchini Bread Day.
  • The world’s largest zucchini on record was 69 1/2 inches long, and weighed 65 lbs. 
  • A zucchini has more potassium than a banana.
  • The word zucchini comes from ‘zucca’ the Italian word for squash.
  • Biggest is NOT best. The most flavorful zucchinis are small- to medium-sized and the darker the skin, the richer the nutrients.
  • One zucchini has just 25 calories (compared to a baked potato, for example, which has 130 calories).

I thought before the summers bounty of zucchini is over, I would post one of our favorite savory zucchini recipes.

 

 

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Stuffed Zucchini

Servings 4

Ingredients

  • 2 zucchini, medium sized
  • 1 pound lean ground beef
  • 1 cup red bell pepper, chopped
  • 1/2 cup sweet yellow onion, chopped
  • 3 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • salt and pepper, to taste
  • 1/2 cup sour cream
  • 1 cup shredded Cheddar cheese, divided

Instructions

  1. Preheat oven to 350 degrees.  Grease a 9 x 13 inch baking dish.  Slice zucchini lengthwise in half and scoop out pulp, leaving 1/2 inch shell.  Chop pulp and reserve.  Brown ground beef in a large skillet over medium high heat, stirring often for 7 - 9 minutes.  Add red pepper, chopped zucchini and onion to beef and cook until vegetables are tender. Stir in ketchup, Worcestershire sauce. salt and pepper, heat through.  Stir in the sour cream and 1/2 cup of the Cheddar cheese.  Spoon filling evenly into zucchini shells.  Pour 1/2 cup water around zucchini shells.  Cover and bake 35 - 40 minutes or until the zucchini is tender.  Uncover and sprinkle with remaining cheese, return to oven uncovered and bake an additional 10 minutes or until cheese is melted and browned. 

Easy Four Layer Cake with Buttercream Frosting

Published on by carol lou

I rarely make a layer cake, not that I don’t like them, I need a crowd to consume one!  They are the perfect dessert when you are entertaining.  Many times I am always trying something new and forget about this wonderful dessert that everyone loves.  My mom was a terrific cake baker and her favorite cake was a Sunshine Cake (I will bake and post this family favorite using my mom’s recipe in the near future!)  However, this post is about her yellow cake and buttercream frosting.  As I have mentioned before, my mom never used a mix or canned frosting.  She was the queen of scratch baking and when you taste this cake, you will know why.  Delicious moist layers of cake, filled with your favorite jam (I used peach cobbler preserves) and covered with an easy buttercream frosting.   This is one dessert you must try – easy and delicious.

 

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Yellow Cake with Buttercream Frosting

Ingredients

  • 2 sticks butter, room temperature
  • 1 1/2 cups sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 4 large eggs, room temperature
  • 3 cups cake flour
  • 1 cup milk

Instructions

  1. Preheat oven to 350 degrees.  Grease two 9-inch cake pans.  Beat butter, sugar, baking powder, salt and vanilla until light and fluffy, approximately 3 minutes.  Add eggs, one at a time, beat well after adding each egg.  Mix in 1/2 of the flour, mix well.  Add milk, mix well.  Add the remaining flour.  Beat well until all combined.  Divide batter into the two prepared pans.  Bake 38 minutes, until center is firm and cake tester comes out clean.  Cool in pans for 15 minutes, remove from pan.  cool completely prior to frosting. 

    BUTTERCREAM FROSTING

    2 cups butter (4 sticks), room temperature

    2 teaspoons vanilla extract

    32 oz. powdered sugar

    Using a mixer, cream softened butter and vanilla, until smooth.  Add sugar gradually until well incorporated and fluffy.  

    CAKE ASSEMBLY - for four layers, cut each layer in half. Heat 1 cup of jam over low heat until thin, remove from heat and cool.  Spread each layer with a thin layer of frosting and top with 1/4 cup of jam. Spread jam to one inch from the each of the cake, this will prevent the jam from oozing over the edge when you are frosting the sides.  Top with second layer, repeat.  Spread icing over top and sides of cake.  I dusted the edges of my cake with finely chopped pecans. 

 

 

Orange Herb Baked Salmon

Published on by carol lou

Every once in awhile, I come across a recipe that I haven’t made for years.  I have more folders and boxes housing my recipes; I am not surprised that some of my favorites get tucked away never to be seen again!  I am glad this recipe surfaced, it is a keeper.  Easy to prepare and one of the best ways I know to cook salmon.

 

 

 

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Orange Herb Baked Salmon

Servings 6

Ingredients

  • 1-2 tablespoons olive oil
  • 6 -6 oz. salmon fillets
  • 3/4 cup fresh squeezed orange juice
  • 1/4 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped onion
  • parsley and orange slices for garnish

Instructions

  1. Preheat oven to 400 degrees.  Combine the orange juice, vinegar, 3 tablespoons of olive oil, chopped herbs and chopped onion in a small bowl.  Coat a 9 x 13 dish with the 2 tablespoons of olive oil and heat dish in preheated oven until hot.  Add the salmon fillets in a single layer.  Pour orange juice mixture over the fillets.  Bake for 13 minutes.  Baste with sauce once or twice while baking.  Broil for 5 minutes or until lightly browned and crusty.  Remove, garnish with parsley and orange slices. 

Grilled Nachos with Fresh Tomato Salsa

Published on by carol lou

 The last few weekends of summer are on the horizon, the days are getting shorter and school buses are swirling through the neighborhoods.  The grills are still going and the Labor Day Holiday is fast approaching.  Next time you have your grill ready to go and looking for an easy appetizer or meal – toss some nachos on your grill and serve with my fresh salsa.  You can even make these ahead and pack and take with you for your weekend adventures. 

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Grilled Nachos with Fresh Tomato Salsa

Ingredients

  • NACHOS
  • corn tortilla chips
  • shredded cooked chicken
  • 1 can black beans, drained and rinced
  • 1 can diced green chilis
  • shredded cheese, Cheddar and Jack cheeses work great
  • sour cream, avocados, and/or pickled jalepenos
  • heavy duty foil
  • FRESH TOMATO SALSA
  • 2 large tomatoes
  • 1/4 medium sweet onion, rough chopped
  • 1 slice of jalapeno, seeds removed
  • 1/4 cup fresh cilanto
  • 1 teaspoon ground cumin
  • salt and pepper, to taste
  • 1 lime, juiced

Instructions

  1. For the nachos - take two large pieces of heavy duty foil and place criss-cross on your work space.  Spray with cooking spray.  Place tortilla chips on foil and top with whatever ingredients you prefer.  Fold up both pieces of foil and seal.  When you are ready to grill, place the foil packet on the grill; approximately 10 minutes or until heated through.  Remove and carefully open foil packet.

    For the salsa - combine all of the salsa ingredients in your food processor or blender and blend until you have your desired consistency. I like mine to still have chunks of tomato.  Serve with Grilled Nachos.  The salsa is best if made early in the day.  Like more heat?  You can certainly add more jalapeno or spice. (We like our salsa mild-medium) 

 

 

Stone Fruit Spinach Salad with Lemon Dill Dressing

Published on by carol lou

This is the time of year that stone fruits are abundant (a fruit with flesh or pulp enclosing a stone, such as a peach, plum, or cherry).  This salad starts with a bed of spinach and then slices of your favorite stone fruits.  I used peaches and plums that I found at the market today.  Cherries and apricots would also be a great addition.  The Lemon Dill Dressing is delicious and oh so easy.  Here is what I did – I mixed together lemon yogurt, lemon juice and fresh dill.  A surprising combination and just delicious with stone fruit!

 

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Stone Fruit Spinach Salad with Lemon Dill Dressing

Ingredients

  • fresh spinach
  • stone fruits, sliced - peaches, cherries, plums, apricots, mangoes
  • 1 cup lemon low-fat yogurt
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons fresh dill, minced

Instructions

  1. Line salad bowl with fresh spinach, top with sliced fruit.  Mix together the yogurt, lemon juice and dill.  Spoon over salad, toss and serve.

 

 

Easy Pull-Apart Bread

Published on by carol lou

I am a avid bread baker but I have to admit I do not post many of my recipes.  Many are very time consuming and when yeast is involved I know by doing my research, many of you are not interested in complicated recipes or scared of baking with yeast.  I think I finally have a recipe that is so user friendly; you too will be making bread like a pro.  Here is what you need; one bowl, one wooden spoon, and a bread pan.  Of course, you will need a few measuring utensils and other kitchen staples! The rest is as easy as can be.  Mix and rise in one bowl, pat out on your counter, cut, put in the loaf pan, rise and bake.  As far as bread making goes – this is as easy as it gets.  Give it a try, I know you will not be disappointed!

Pat the dough and cut into rectangles/ dip the dough in melted butter and place in pan/finished dough in pan

 

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Easy Pull-Apart Bread

Ingredients

  • 1/2 cup solid vegetable shortening
  • 1 teaspoon salt
  • 6 tablespoons sugar, divided
  • 1/2 cup boiling water
  • 1 package active dry yeast
  • 1/2 cup warm water
  • 2 3/4-3 cups flour
  • 1 egg, well beaten
  • 4 tablespoons butter,melted

Instructions

  1. In a large mixing bowl combine shortening, salt, and 5 tablespoons sugar - pour the 1/2 cup boiling water over these ingredients.  In another small bowl, combine the yeast, remaining 1 tablespoon sugar and warm water; stir and let stand until foamy, 10 minutes.  After 10 minutes, add one cup of flour to the shortening mixture, stir well,  Add the egg and stir until well blended.  Stir in the yeast mixture and remaining flour to form a soft dough.  Cover and let rest for 45 minutes.  Grease one 9 x 5 bread pan.  After the dough has risen, punch dough down.  Dust your work surface with flour and turn out the dough.  Pat the dough into a rectangle 1/4 - 1/2 inch thick.  Cut the dough into 5 inch  by approx. 4 inch rectangles.  Dip each piece of dough in the melted butter and place in the pan standing up. Repeat with the remaining dough.  Cover pan and let rest until doubled in size.  Preheat oven to 350 degrees.  Bake for 30 - 35 minutes or until golden brown.  Cool 10 minutes and carefully remove from pan. 

Alaska Inspired Crab Soup

Published on by carol lou

We just returned from a wonderful cruise to Alaska on the Norwegian Bliss.  One of our excursions was going out on the Aleutian Ballard, as seen on Discovery Channel’s – The Deadliest Catch.  It was not what you think, we were not on rough seas hauling in crab pots.  What we did experience was a wonderful trip that showed us exactly how they catch crabs, eels, rock fish, haddock, prawns and other fish from the Alaskan waters.  Our guides were experienced captains and crew members from the show.  It was an extremely informative day on an unusually warm day in Ketchikan, Alaska.  I thought this was the perfect recipe to post after our wonderful trip north. 

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Alaska Inspired Crab Soup

Servings 4

Ingredients

  • 1 tablespoon butter
  • 1 teaspoon grated oniion
  • 2 tomatoes, chopped
  • 1/2 cup thinly sliced mushrooms
  • 1 teaspoon fresh chives, minced
  • 1 pound lump crabmeat
  • salt, to taste
  • cayenne pepper, to taste
  • 1 3/4 cups half and half
  • 3 tablespoons brandy
  • 1 cup hot cooked rice
  • 2 tablespoons Italian parsley, minced

Instructions

  1. Melt the butter in a saucepan.  Add the onion and saute until transparent.  Add the tomatoes, mushrooms and chives.  Cook for an additional 2 - 3 minutes, stir frequently. Add the half and half. bring to a boil.  Add the crab meat and brandy, heat through.  Season with salt and cayenne and cook an additional minute.  Place 1/4 cup of hot cooked rice in the each of 4 soup bowls.  Ladle the soup over the rice.  Garnish with parsley.

 

 

Cranberry Orange Muffins

Published on by carol lou

These Cranberry Orange Muffins are studded with cranberries and pecans and topped with a crust of sugar.  This recipes is one of my one-bowl wonders; everything is mixed in one bowl – quick and easy.  After they are baked I dipped them is a orange juice sugar glaze and dipped them into coarse sanding sugar.  This last step is optional but it certainly gives these muffins a yummy sweet appearance.

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Cranberry Orange Muffins

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup dried cranberries
  • 1/2 cup chopped pecans
  • grated rind and juice from one orange
  • 1/3 cup sugar for the glaze
  • coarse sanding sugar for topping

Instructions

  1. Preheat oven to 350 degrees. Grease 18 muffin cups. In a large mixing bowl, combine the first seven ingredients with a hand held mixer. Beat at medium speed until just combined and all dry ingredients have been incorporated. Stir in the cranberries, pecans and grated rind from one orange.  Spoon batter into prepared muffin pan, bake for 25 minutes.  

    Combine the orange juice and 1/3 sugar and bring to a boil.  Dip the tops of the cooked muffins in the glaze and then dip the tops into the coarse sugar, if desired. 

Zucchini Ribbon Salad

Published on by carol lou

Do you have an abundance of zucchini or looking for a new summer salad?  This is a quick to prepare salad and one where you can add lots of toppings.  I topped mine with crushed nuts, grated Parmesan and dried cherries.  Another great topping would be sliced tomatoes and olives.  Use the zucchini and marinade as your starting point and top the zucchini with your favorite seasonal toppings. 

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Zucchini Ribbon Salad

Servings 4

Ingredients

  • 2 medium zucchini
  • 8 ounces shitake mushrooms, sliced thin
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced fresh basil
  • 1/2 cup extra virgin olive oil
  • 1 lemon, juiced
  • 1 shallot, thinly sliced
  • 1 tablespoon balsamic vinegar
  • salt and pepper, to taste
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup crushed assorted nuts
  • 1/3 cup dried cherries, optional

Instructions

  1. Slice each zucchini in half and then cut each half vertically into thin long ribbons of zucchini. Slice each ribbon in half vertically.  In a medium bowl combine the sliced zucchini and mushrooms.  For the dressing, combine the chives, basil, olive oil, lemon juice, shallot, and balsamic vinegar.  Pour over the zucchini and mushrooms.  Let stand at room temperature for 30 minutes.  Salt and pepper, to taste.  Top with grated Parmesan, crushed nuts and dried cherries, or toppings of your choice. Serve.