Cheesy Zucchini Casserole

This Cheesy Zucchini Casserole consists of sliced zucchini tossed in a bag with cheese and herbs. It’s easy, cheesy, and picky eater approved!

Ingredients:

  • 3 lbs or so medium zucchini and/or yellow summer squash
  • 2 tsp dried basil
  • 1/2 tsp salt
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/4 c dried onions
  • 1  c shredded cheese mozzarella
  • 1 c shredded cheddar (or cheddar-jack mix – you know, the stuff from Costco)
  • 3/4 c shredded Parmesan cheese
  • chives

Directions:

  1. Preheat oven to 425°.
  2. Spray a medium baking dish with cooking spray or oil
  3. Wash the squash.
  4. Cut in 1/2 inch slices – half-moon or whole.  You are looking for large bite size chunks.
  5. In a large plastic bag, combine the  basil, salt, dried thyme, garlic powder, onions, 1 cup mozzarella 1 cup cheddar cheese and 1/2 cup Parmesan.
  6. Shake to mix.
  7. Add the zucchini.
  8. Shake together until the veggies are coated with cheese and the herbs are well-distributed.
  9. Put the mixture in the prepared baking dish. Dish should be piled about 2-3 inches deep – not a single layer.
  10. Drizzle with 1-2 tab  melted butter.
  11. Bake uncovered for about 25-30 minutes, or slightly longer until zucchini is mostly tender; check by piercing a piece of zucchini with a fork.
  12. Remove the dish out of the oven.
  13. Sprinkle with the remaining  cheese .
  14. Put the dish back in the oven.
  15. Bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.
  16. Garnish with chopped chives.
  17. Enjoy!

Serves:  6 – 8
Source: Based on a recipe from dashingdish

Strawberries Romanoff

Strawberries Romanoff is a dressed-up version of strawberries with whipped cream – it tastes so much fancier than it actually is!
While strawberries are classic, this creamy topping is also really delicious with other fresh fruits, like blackberries or my favorite- fresh summer peaches.
Ingredients:

  • 32 oz fresh strawberries washed, trimmed, and sliced, about 4-5 cups
  • 2 Tab orange liqueur, brandy, or cognac OPTIONAL
  • ½ c sour cream
  • 2 Tab light brown sugar
  • 1 tsp vanilla extract
  • ½ c heavy cream
  • 3Tab powdered sugarDiretions:
  1. Place the strawberries in a medium-sized bowl.
  2. Drizzle with orange liqueur.
  3. Toss to combine.
  4. Allow the strawberries to rest while preparing the sweet cream mixture.
  5. In a small bowl, stir together the sour cream, light brown sugar, and vanilla extract.
  6. In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form.
  7. Add the powdered sugar to the whipped cream.
  8. Beat until thick.
  9. Pour the sour cream mixture into the whipped cream.
  10. Stir gently to combine.
  11. Spoon the strawberries into individual serving dishes or glasses.
  12. Divide the sweet cream mixture over the strawberries.
  13. Serve immediately.

Serves:6
Source: Barefoot in the Kitchen

Historical Roots
The exact origins of Strawberries Romanoff are highly debated, with culinary historians crediting a few different figures in food history:

Marie Antoine Carême: Some food historians attribute the first iteration of the dish to 19th-century French chef Marie Antoine Carême. He worked in the Russian royal household (the Romanoff family) and is thought to have created a dessert of strawberries marinated in orange liqueur and sugar, topped with similarly flavored whipped cream.
Auguste Escoffier: The earliest verified version of the dish, called “Strawberries Americaine Style,” was recorded by legendary chef Auguste Escoffier in the 1920s while he was at the Carlton Hotel in London.
Mike Romanoff: The self-proclaimed Russian “prince” and Hollywood restaurateur Mike Romanoff (born Harry Gerguson) “borrowed” Escoffier’s recipe at his famous Beverly Hills establishment. He renamed it Strawberries Romanoff and updated the recipe by folding the whipped cream into vanilla ice cream, making it a hit among mid-century celebrities.
The Jackie Kennedy Connection
The dessert gained significant cultural status in the 1960s when former First Lady Jacqueline Kennedy served it at the White House. It was specifically on the menu for a luncheon honoring Prince Rainier and Princess Grace of Monaco in May 1961.

 

Blue Cheese and Basil Dip

This creamy, herbaceous blue cheese and basil dip pairs sharp Roquefort or Gorgonzola with fresh, bright basil. Ready in just 10 minutes, it is perfect for dipping crudités, wings, or potato chips.

Ingredients:

  • 4 oz (about 1 c) Blue Cheese:  high-quality blue cheese, crumbled (e.g.,
  • Gorgonzola, Roquefort, or Stilton)
  • 2–3 tablespoons fresh basil leaves, finely chopped
  • 1/2 c sour cream
  • 1/4 c mayonnaise
  • 1 small garlic clove, finely minced or grated
  • 1 Tab freshly squeezed lemon juice
  • Salt and freshly cracked black pepper to taste.
Directions:
  1. In a mixing bowl, whisk together the sour cream, mayonnaise, minced garlic, and lemon juice until smooth.   (It won’t get completely smooth.  To make a smooth dip do it in a blender.)
  2. Gently fold in the crumbled blue cheese and the finely chopped fresh basil.
  3. Taste the dip and add salt and black pepper as needed (remember, the blue cheese already provides a good amount of salty, umami flavor).
  4. Cover and refrigerate for at least 1–2 hours so the flavors can fully meld together.

Serves:  2 cups
Source:  AI Overview

Mud Hen Bars

This classic dessert deserves a spot in your recipe box.  Wonderful with homemade vanilla ice cream.

Base Layer Ingredients:

  • Nonstick cooking spray
  • 4 eggs – divided
  • 1/2 c salted butter, softened (1/4 lb)
  • 1 c granulated sugar
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 11/2 tsp. vanilla – divided
  • 11/2 c all-purpose flour

Middle Layer Ingredients:

  • 1 cup bittersweet chocolate chips
  • 1 cup miniature marshmallows
  • 1/2 cup chopped pecans, toasted (optional)

Top Layer Ingredients:

  • 1 cup packed brown sugar

Directions:

  1. Preheat oven to 350°F.
  2. Lightly coat a 13×9-inch baking pan with cooking spray.
  3. Separate two of the eggs, placing 2 egg whites in a clean medium bowl. Save the egg yolks.
  4. In a large bowl beat butter with an electric mixer on medium 30 seconds.
  5. Add granulated sugar, baking powder, and salt.
  6. Beat until fluffy.
  7. Beat in 2 whole eggs, the 2 egg yolks and 1tsp. vanilla until smooth.
  8. Beat flour into butter mixture on low until just combined.
  9. Transfer mixture to prepared pan.
  10. Spread to an even layer.
  11. Top with chocolate chips, mini marshmallows, and pecans (if using)
  12. Beat the remaining 2 egg whites on high until stiff peaks form, about 2 minutes.
  13. Fold in brown sugar and remaining 1/2 tsp. vanilla until combined and there are no lumps.
  14. Spread on top of chocolate chip layer.
  15. Bake 20 minutes or until top is golden brown.
  16. Let cool completely on a wire rack before cutting into squares.

Servings: 24
Source: bhg.com.   Recipe developed by Sarah Brekke.

 

 

 

Bourbon Caramel Sauce

This 6 ingredient Bourbon Caramel Sauce comes together in no time! It is so
velvety and smooth, the perfect topping for ice cream, cake, on just about
anything!  And it does not require melting the sugar in water.  

Ingredients:

  • 2 c dark brown sugar, packed
  • 1 ½ c butter, cubed (3 sticks)
  • 1 c heavy whipping cream
  • 1 sp vanilla
  • 2 Tab good bourbon (or maybe 3)
  • 2 tsp salt

Directions:

  1. Stir the brown sugar and butter in a saucepan over medium-low heat.
  2. Cook for about 10 minutes the mixture thickens.
  3. Whisk frequently.
  4. Add in heavy cream, vanilla, and bourbon.
  5. Gently whisk.
  6. Raise the heat and bring the mixture to a boil.
  7. Boil for 2 minutes.
  8. Remove from the heat,
  9. Whisk in the salt.
  10. Cool in the pan for about 10 mins.
  11. Pour the sauce into a jar and cool completely until ready to use.
  12. Store in the refrigerator.
  13. It will thicken, reheat in microwave to use.

Servings: 24

Source: Based on theperksofbeingus.com/

Easy Three Ingredient Tomato Soup

I count five ingredients, but it’s still quick and easy.  Makes you think of adding corn, or broccoli, or cooked ground beef, or diced chicken, or, or, or.  

Ingredients:

  • 4 Tab butter (57g)
  • ½ a large onion, cut into large wedges
  • 1 (28-ounce) can whole peeled or crushed tomatoes.
  • 1 ½ c water, low sodium vegetable stock, or chicken stock
  • ½ tsp fine sea salt, or more to taste

Directions:

  1. Melt the butter over medium heat in a Dutch oven or large saucepan.
  2. Add onion wedges, water/stock, tomatoes with their juices, and 1/2 teaspoon of salt.
  3. Bring to a simmer.
  4. Cook, uncovered, for about 40 minutes.
  5. Stir occasionally and add additional salt as needed.
  6. Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth; some texture is nice. An immersion blender does make quick work of this, or you can use a blender, but not a food processor.

Serves:  2 to 3
Source:  inspiredtaste.net/27956/easy-tomato-soup

Note:
If using a blender, remove the lid’s center insert and cover the opening with a kitchen towel while blending. This releases steam and prevents messy splatters.
Even better, make the soup earily and let cool before blending.
Fresh tomatoes: Use 10 to 12 medium tomatoes (2 pounds). No need to peel them, everything is blended in the end.
Vegan tomato soup: Substitute the butter for plant-based butter or extra virgin olive oil.
For tomato basil soup: Add a handful of fresh basil before blending the soup.
Make creamy tomato soup: After blending, add a splash of cream or sour cream.

Confession:  A little garlic and sugar improve the flavor.

 

The Best Homemade Tomato Soup

It’s tomato season! This homemade tomato soup is made with garden fresh tomatoes, basil, and garlic for the ultimate dreamy soup. Serve this up with a toasty grilled cheese for the ultimate nostalgic dinner!  Live on the wild side – add crumbled bacon.

Ingredients:

  • 3 1/2 pounds fresh tomatoes
  • 1 full garlic head (about 6 cloves), peeled and smashed
  • 1 white onion, roughly chopped
  • 1 teaspoon salt
  • 3 Tab olive oil
  • 1 large handful of basil leaves
  • 2 c chicken or vegetable broth
  • 2 Tab cream (optional) fresh or sour

Directions:

  1. Preheat the oven to 375°F.
  2. Line a baking sheet with parchment paper.
  3. Place the tomatoes, garlic, and onion pieces on your prepared sheet.
  4. Sprinkle with salt and pepper,
  5. Drizzle with olive oil.
  6. Place in the oven for 1 hour or until the tomatoes are roasted all over and aromatic.
  7. Remove from the oven.
  8. Optional – remove the tomato skin.
  9. Place in a large pot or dutch oven with vegetable broth and basil.
  10. Cook over medium heat for 5 minutes.
  11. Use an immersion blender to blend to your desired consistency. If you like
    chunks of tomatoes remaining, feel free to leave it a little chunky, or blend all the way to a creamy consistency.
  12. Simmer for 10 to 15 minutes or until the soup has reduced slightly. This will help the flavor deepen!
  13. If using, add the cream.
  14. Stir to mix.
  15. Serve hot with fresh croutons and parmesan cheese, or serve up with a toasty grilled cheese. Enjoy!

Serves:  4
Source: Based on bromabakery.com/Ssrsh Crawford
Notes:
You can leave your tomatoes whole to roast them, or halve them and place them flat side down so they aren’t rolling around. Either will work!

  1.  If you don’t have an immersion blender, you can also transfer the soup to a high powered blender or food processor and blend! Simply place back in the pot after blending and follow the rest to directions.
  2. Or, you can blend the roasted tomatoes, onion, garlic and basil before you add it to the broth.
  3. If you have a thing about tomato seeds, take them out before yolu roast the tomatoes.
  4. Cheat!  If the tomatoes are not really summer tomatoes, add a can of tomato lpaste.

Creamy Tomato Soup with Ground Beef and Noodles

Creamy beef tomato soup with noodles is a hearty, easy, and family friendly one-pot meal!
Ingredients:

  • 1 lb. ground beef (or sub with Italian sausage)
  • 1 small yellow onion, diced (about 1 c total)
  • 1 clove garlic, minced or pressed (about 1 teaspoon total)
  • 1 (24 ounce) jar marinara sauce
  • 4 c chicken broth or beef broth
  • 1 (15 ounce) can tomato sauce
  • 1 tsp brown sugar (optional)
  • 1 tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp kosher salt, plus more to taste
  • ¼ tsp ground black pepper
  • Crushed red pepper flakes, to taste (optional)
  • 1 c (about 3 ½ – 4 ounces) uncooked small pasta, such as small shells,
    elbow macaroni, ditalini, or mini wagon wheels
  • 4 oz (half of a block) cream cheese, diced into cubes and softened at
    room temperature

Directions:

  1. Heat a large soup pot or Dutch oven over medium-high heat.
  2. Add the beef and onion.
  3. Sauté until the meat is no longer pink and the onion is translucent, about 5-7 minutes.
  4. Add the garlic and cook, stirring constantly, for 1 more minute.
  5. Drain off the excess grease.
  6. Stir in the jar of marinara sauce, broth, tomato sauce, brown sugar, basil, oregano, salt, pepper, and red pepper flakes.
  7. Bring the liquid to a simmer.
  8. Add the pasta.
  9. Simmer until the pasta is al dente, according to package directions.
  10. Stir occasionally to prevent sticking.
  11. Adjust the heat as needed to maintain a gentle simmer.
  12. Remove the pot from the heat.  Important – before you add the cream cheese.
  13. Add the cream cheese.
  14. Whisk until the cheese melts smoothly into the hot broth, about 3-5 minutes.
  15. Ladle into bowls.
  16. Garnish with chopped fresh herbs and grated Parmesan cheese, if desired.
  17. Garnish with plenty of freshly grated cheese or chopped fresh herbs for an extra flavor boost

Serves: 6  for dinner,  10 for lunch
Source: theseasonedmom.com/ Author Blair Lonergan

Notes:
Here is what I really did.  A recipe is just a suggestion!

  1. Put a large soup pot on the stove and turn on  medium-high heat.
  2. Add the beef and start chopping the too old onion .  Forage freezer for more onion.  Add some red onion I found.
  3. Sauté the meat/onion while I gather everything else.  Stir once or twice.
  4. Add  garlic from a jar. and cook, stirring constantly, for 1 more minute.
  5. Drain off the excess grease.
  6. Stir in the 2/3 of a jar of marinara store brand tomato basil sauce I found in the freezer, broth, tomato sauce, brown sugar, basil, oregano, salt, pepper, and red pepper flakes.  Make up for the missing sauce with old store brand cocktail sauce from the back of the fridge.
  7. Bring the liquid to a simmer. boil
  8. Add the pasta.
  9. Ajust heat to simmer. Simmer until the pasta is al dente, according to package directions.  No package, just a plastic bag.
  10. Stir occasionally to prevent sticking.
  11. Adjust the heat as needed to maintain a gentle simmer.
  12. Remove the pot from the heat.
  13. Add the cubed cream cheese.
  14. Whisk stir until the cheese melts smoothly into the hot broth, why dirty another tool.
  15. Ladle into bowls freezer containers.
  16. Garnish with chopped fresh herbs and grated Parmesan cheese, if desired.
  17. Garnish with plenty of freshly grated cheese or chopped fresh herbs for an extra flavor boost. Save out one bowl for lunch.

Bourbon Vinaigrette

Bourbon vinaigrette pairs a smoky, slightly sweet dressing with robust greens, nuts, and fruits like peaches or apples. Nice upgrade for a tossed salad. 

Ingredients:

  • 2 Tab Bourbon
  • 1–2 Tab Maple Syrup
  • 1–2 Tab Apple Cider Vinegar (even better Leopold Bros Bourbon vinegar)
  • 1 tsp Dijon Mustard
  • 2 cloves garlic
  • Shallots, salt, and pepper
  • 3/4 cup Olive oil or Canola oil

Directions:

  1. Whisk all dressing ingredients together, or shake in a mason jar.
  2. Store in the refrigerator; bring to room temperature before serving.

Note:
To imulsify the Vinaigrette slowly pour in the olive oil in a thin stream while continuously whisking the mixture.

Serves:  8 – 1 cup
Source:  GK and the internet

Salad Pairings:
Southern Peach Salad: Arugula, fresh peaches, and pecans.
Fall Harvest Salad: Kale, roasted butternut squash, apples, figs, and pepitas.
Bacon & Blue Cheese: Mixed greens, crispy bacon, and blue cheese.
Colorado Favorite:  Romain, diced apple, bacon and candied pecans.

 

Chive/Lilac Blossom Vinegar

This is the most beautiful vinegar! Lovely light lavendar.  The recipe is so simple:

  • Fill a sterilized jar with well-rinsed chive or lilac blossoms.
  • Cover completely with white wine vinegar.
  • Let the mixture infuse for at least a week, but longer is better.
  • When ready to use, filter the infused vinegar through a strainer lined with a coffee filter.
  • Discard the blossoms.

There are no correct proportions, use as many blossoms as you can get your hands on, 1-100, and combine with whatever vinegar you have on hand; white vinegar, white wine vinegar, apple cider vinegar, Champagne vinegar, red wine vinegar. The vinegar should be at least 5% acidity, and the final product will last indefinitely in your refrigerator, although you will most likely use it up long before the next season begins.

You can use chive blossom vinegar in deviled eggs, in egg or potato salad, and it’s great to use in salad dressings or to brighten up summer soups like gazpacho. It can also add zip to your favorite vinegar-based BBQ sauce. Use your imagination.

gingerandbaker.com