Recipes

Blackberry Rolly-Poly/Interesting Find – Westmoreland Berry Farm, Colonial Beach, VA

Published on by carol lou

After purchasing three pints of blackberries from Westmoreland Berry Farm in Colonial Beach, VA at my local Farmers’ Market it was time to bring out a family recipe from my mother-in-laws cookbook.   I am so fortunate that she complied all of her family favorite recipes with my sister-in-law and and published a cookbook for each family member.  I reference this book on numerous occasions.  It is always fun to cook a family favorite for my husband from his childhood.  My husband is pretty sure Blackberry Rolly-Poly originated from his grandmother, Mazie.  This was the first time I had made this recipe and it will not be my last.  It is absolutely divine when sliced and topped with the extra berries.  This is one of those recipes that has proved that over time, grandmother’s are still the ones to look to for inspiration – thanks Mazie!

Rolly-Poly right out of the oven

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Blackberry Rolly-Poly

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon or nutmeg
  • 4 tablespoons butter
  • 3/4 cup milk
  • 1 cup sugar
  • 6 cups blackberries
  • SUGAR TOPPING
  • 1 tablespoons milk
  • sugar ( I use sparkling white sugar that has large crystals)

Instructions

  1. Preheat oven to 425 degrees. 

    Combine blackberries with the 1 cup of sugar and set aside.

    Mix together the flour, baking powder, salt, and the cinnamon or nutmeg.  Cut in the butter until crumbly and add milk a little at a time until your dough forms a ball (this can also be done in the food processor).  Turn dough out onto a floured surface and roll into a rectangle approximately 9 inches by 11 inches.  Place 1/2 of the berries over the dough and roll up jelly roll style, pinch the seams.  Place the roll in a 9 x 13 inch baking pan.  Brush the roll with the 1 tablespoon of  milk and sprinkle with sugar.  Put the remaining berries around the roll.  Bake for 30 minutes.  Cut into slices and serve with whipped cream.


Vegetable Flatbread

Published on by carol lou

I have a tendency to want to buy everything I see when I go to the Farmers’ Market.  It is so hard to pass by all of the fresh fruits and vegetables that are in season and I am always thinking, how can I cook it?  I like to challenge myself and buy a fruit or vegetable that I normally do not use.   So can you guess what my challenge purchase was this week?  Squash blossoms.  To be more exact, zucchini blossoms.  This is the time of year when the plants are in bloom and squash blossoms are a treat to buy.  There is a limited window when they are available, so now is the time to try them.  I knew we were going to put steaks on the grill and decided to serve Vegetable Flatbread with it.  I topped the crust with all of my purchases from the market; heirloom tomato, purple onion, zucchini, and squash blossoms.  It was absolutely delicious on a layer of pepper jack cheese.  I am lucky to have leftovers for lunch today!

Above the is flatbread prior to going into the oven

 

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Vegetable Flatbread

Ingredients

  • CRUST
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup milk
  • 1/4 cup olive oil
  • TOPPING
  • 8 oz pepper jack cheese, grated
  • 1 heirloom tomato, sliced thin
  • 1 small zucchini, sliced thin
  • 1/2 red onion, sliced thin
  • 12 zucchini blossoms, stems and stamens removed and blossoms opened flat
  • salt and pepper
  • olive oil

Instructions

  1. Preheat oven to 425 degrees.  In a large bowl combine the flour, baking powder, and salt.  Stir in milk and olive oil and mix until combined.  Turn out onto a floured board and knead until combined and smooth.  Roll or press dough on a lightly greased baking sheet until approx. 1/4 inch thick.  Top dough with the cheese and vegetables.  Drizzle with olive oil and season with salt and pepper.  Bake 20 - 25 minutes or until golden brown.

 

Honey Almond Bars

Published on by carol lou

We headed back to Stoney Acres Farm for one of their summer pizza nights and I decided to bring along something sweet to finish off the meal.  My Honey Almond Bar recipe is the perfect take-along dessert.  I can always tell when my recipes are a success when I come home with an empty container.  Everyone including the pizza making crew enjoyed these delicious bars.  They are very dense and moist, the perfect sweet for transporting or sending to that someone special.  You will probably be surprised when you read the glaze ingredients – the mayonnaise is the secret – trust me on this one.

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Honey Almond Bars

Ingredients

  • 1/4 cup honey
  • 1 cup sugar
  • 3/4 cup canola oil
  • 1 egg
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 teaspoon cinnamon
  • 8 oz. sliced almonds
  • GLAZE
  • 1 cup powdered sugar
  • 1 tablespoon mayonnaise
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon water

Instructions

  1. Preheat oven to 350 degrees. Spray a 9 x 12 inch baking dish with non-stick spray.  Mix together the honey, sugar, oil and egg.  In another bowl, mix together the flour, baking soda, salt, cinnamon.  Add the flour mixture and the sliced almonds to the honey mixture and combine with a wooden spoon.   The mixture will be very thick.  Spread in the prepared pan.  Bake for 20 - 25 minutes or until puffed and golden brown.   Combine all of the glaze ingredients just prior to the bars being done.  Drizzle the glaze over the bars immediately after they come out of the oven.  Cool and cut into bars.

    I like to line the baking pan with parchment or foil (make sure to spray with non-stick spray) with a portion slightly hanging over the edges so I can easily lift the bars out of the pan after they have cooled and slice them.  

 

Strawberry Biscuits

Published on by carol lou

It is strawberry time and I just could not pass up the wonderful strawberries at the Farmers Market this week.  There is an incredible difference between fresh from the farm berries and those that you find in the plastic boxes in the grocery stores.  The strawberries I have been buying the last few weeks at the market are sweet, deep red. and mouth-watering delicious.  I bought two pints and decided I would make one of my favorite biscuit recipes and toss in the strawberries.  So good warm from the oven.

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Strawberry Biscuits

Ingredients

  • 2 1/4 cups flour
  • 1/4 cup sugar
  • 1 tablespoons baking powder
  • 14 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 cup heavy cream, plus 1 tablespoon for the top
  • 1 cup strawberries, chopped
  • sugar for dusting the top

Instructions

  1. Preheat oven to 425 degrees.  In a large mixing bowl, combine flour, sugar, baking powder, and salt.  Cut butter into small pieces and add to the dry mixture.  Using a pastry blender combine until the butter is in very small pieces.  Toss in the strawberries.  With a spatula fold in the 1 cup of heavy cream until the mixture just comes together.  Using your hands, gently combine the dough until it forms a ball.  Do not overwork the dough.  Place dough on a floured board and pat to 3/4 inch thickness.  Cut with 2 -1/2 inch biscuit cutter or floured glass.  Place biscuits on a parchment lined baking sheet.  Brush biscuits with remaining tablespoon of cream and sprinkle with sugar.  Bake 12 - 15 minutes, biscuits will be brown around the edge and oozing strawberry juices.  Cool slightly, serve.

Grilled Portobello Mushrooms Stuffed with Turkey and Sage

Published on by carol lou

I wanted to try something new on the grill and found this gem in my mother’s stash.  It is a great alternative to a burger and a bun.  Delicious, healthy and quick to prepare.  I served the stuffed mushrooms with grilled asparagus and a chilled white wine – a delicious combination on a warm evening.

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Grilled Portobello Mushrooms Stuffed with Turkey and Sage

Servings 4

Ingredients

  • 4 Portobello mushroom caps
  • 1 teaspoon olive oil
  • 1/4 cup finely chopped onion
  • 2 tablespoons breadcrumbs
  • 4 teaspoons minced fresh sage
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 12 oz ground turkey
  • sharp Cheddar cheese slices
  • fresh sage, for garnish

Instructions

  1. Prepare grill to approx. 350 degrees.  Remove stems from mushrooms and with a spoon scrape out the gills.  Rub tops of mushroom caps with olive oil.  Place stem side up on a platter.  Combine the onion, breadcrumbs, minced sage, pepper, salt and turkey in a mixing bowl.  Divide mixture into four portions and pat into the mushroom caps.  Place mushrooms on prepared grill and cook with grill top covered for 15 - 20 minutes or until cooked through.  Top with cheese slices; grill until cheese is melted.  Serve immediately and garnish with sage leaves. 

Asparagus Orange Salad

Published on by carol lou

Since this is peak asparagus season, I pulled out one of my favorite salad recipes.  This salad would be perfect to go along with all of the wonderful grilled meats, chicken and fish that will find their way to tables everywhere this Memorial Day weekend as we remember all of those that have served our country.

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Asparagus Orange Salad

Ingredients

  • mixed greens
  • campari or heirloom tomatoes, sliced
  • 1 bunch fresh asparagus
  • 1 navel orange, peeled and sliced
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons champagne or sherry vinegar
  • salt and pepper to taste

Instructions

  1. To prepare the asparagus: cut stalks into 2 -3 pieces and add to boiling salted water for 3 minutes.  Remove immediately and place asparagus in a bowl of ice water.  Drain and refrigerate asparagus until you are ready to prepare your salad. To prepare the salad:  In a large salad bowl place your desired amount of greens, add sliced tomatoes and oranges.  Mix together the olive oil and vinegar, season with salt and pepper and drizzle over salad just prior to serving.

    The amounts needed are very flexible and can be adjusted to the number you are serving.  The above ingredients are perfect for 4 - 6 depending on the other side dishes you will be serving.

Deep Dish Brownies

Published on by carol lou

I was searching my previous posts for my Deep Dish Brownie recipe and realized that I have never posted one of my favorite recipes.  I cannot tell you how many times I have made these brownies.  This recipe produces thick chewy chocolate brownies loaded with chocolate chips.  Toss those brownie mixes away, these are so easy to prepare and absolutely delicious.  Enjoy!

 

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Deep Dish Brownies

Servings 16

Ingredients

  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cup` sugar
  • 1 1/2 teaspoons vanilla
  • 3 eggs
  • 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 ounces semisweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees.  Grease an 8 x 8 inch baking dish.  Cream together the butter and sugar, add vanilla.  Add eggs, one at a time.  Mix in the flour, cocoa powder, baking powder and salt until well combined.  Stir in the chocolate chips. Pour into prepared baking dish.  Bake 40 - 45 minutes.  

Grilled Pepper Pork Tenderloin

Published on by carol lou

Many of my recipes are on recipe cards from years of collecting; Grilled Pepper Pork Tenderloin is a recipe from my box.  The majority of these gems have been passed to me from my mom.  I thought you might like to see one of my boxes of recipes.  This is from the era when pen, paper and cute recipe cards where the ways to keep and pass along recipes from generation to generation.  How lucky we are now that we can simply click and save our recipes and entertaining ideas. 

 

Grilled Pepper Pork Tenderloin is a great summer meal that is easy to prepare and quick to grill.  The sour cream sauce that you serve with the pork is incredibly delicious and leftovers make wonderful cold pork sandwichs.  Next time I will be grilling extra tenderloins, one to serve hot and one for sandwiches.  A great Sunday dinner, and delicious sandwiches for lunch for the upcoming week. 

 

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Grilled Pepper Pork Tenderloin

Ingredients

  • 2 pork tenderloins
  • MARINADE
  • 1 cup vegetable oil
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons minced onion
  • 1 clove garlic, minced
  • SOUR CREAM GARLIC SAUCE
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic, finely minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • salt
  • freshly ground black pepper

Instructions

  1. Combine all of the marinade ingredients, place tenderloins in a large zip-top bag, pour over marinade and marinate 6 - 24 hours.  Refrigerate and turn occasionally.  Combine all of the sauce ingredients, chill covered in the refrigerator.  Prepare grill.  Pat the meat dry, sprinkle with salt and generously with pepper.  Brush the grill with vegetable oil.  Place the tenderloins on the center of the grate. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.  To serve, slice the tenderloins, sprinkle with additional pepper (if desired) and serve with sour cream garlic sauce

 

 

 

Marinated Shrimp with Peppers

Published on by carol lou

This is the prefect make ahead recipe for a spring party or picnic.  This recipe requires that you marinate the shrimp and peppers 8 – 48 hours.  All you do prior to serving is drain and place in a beautiful dish.  I served along side a chilled Rose and crackers.  What a delightful first coarse.

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Marinated Shrimp and Peppers

Servings 10

Ingredients

  • 2 pounds jumbo shrimp, peeled and deveined and cooked
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 large yellow bell pepper
  • 1 tablespoon olive oil
  • 2 cup red onion, thinly sliced
  • 3 tablespoons capers, drained
  • MARINADE
  • 1 1/2 cups canola oil
  • 1/2 cup apple cider vinegar
  • 1/2 cup tomato sauce
  • 1 tablespoon Tabasco sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon sugar
  • 2 teaspoons dry mustard
  • 1 teaspoon salt

Instructions

  1. Preheat oven to 450 degrees. Cut each pepper in half, remove seeds and flatten with the palm of your hand.  Place peppers, skin side up on a baking sheet, brush with olive oil.  Roast peppers until the skin blisters and chars.  This will take between 15 - 25 minutes, watch closely.  Remove peppers from the oven and place in a plastic bag to steam for 10 minutes.  Remove from the bag, the skins will remove easily, slice peppers into strips.  In a large bowl combine the shrimp, peppers, red onion, and capers.  Mix all of the marinade ingredients together.  Pour over shrimp mixture.  Stir to coat.  Refrigerate at least 8 hours and up to 48 hours.  Stir often while in the refrigerator.  When ready to serve, drain the shrimp mixture and serve.

Goat Cheese with Apricot Peppadew Glaze

Published on by carol lou

We were in Atlanta this past month and I was cooking dinner one night for friends.  Not being in my kitchen and with limited time, I decided to make a goat cheese appetizer for dinner.  I wanted to put together something to serve with cocktails prior to dinner while the grill was heating up.  I headed to the market, picked up some goat cheese, apricot jam, peppadews off of the olive bar, a jar of pickled jalapenos, dry sherry and some Dijon mustard.  A quick assembly, heated until bubbly and I will tell you I had no leftovers.  Easy and delicious.

 

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Goat Cheese with Apricot Peppadew Glaze

Servings 6

Ingredients

  • 16 oz goat cheese, room temperature
  • 1/2 cup apricot preserves
  • 5 peppadew peppers, chopped
  • 1 pickled jalapeno, chopped
  • 2 teaspoons Dijon mustard
  • 2 tablespoons dry sherry
  • pita chips, for serving

Instructions

  1. Preheat oven to 400 degrees.  Spread goat cheese in approximately a 7 inch baking dish. or ramekin.  Mix the preserves, peppers, jalapeno, mustard and sherry.  Pour over goat cheese.  Bake until hot and bubbly, 8 - 10 minutes.  Serve with pita chips or crackers.