GF Blueberry Cobbler

While I was in Canada last month, I picked up a copy of "Canadian Living".  The cover picture was of a beautiful blueberry cobbler which drew me in as I'm  always on the search for new recipes to try!  I tweaked the recipe slightly to make it gluten free and I cut back a bit on the ginger.  I put this recipe together in the 15 minutes that my roast chicken was resting before dinner and it baked while we ate!  By the time the dishes were done, they were ready to eat!  If you don't have small ramikens, you can also use an 8x8 baking dish.  The recipe was given a thumbs up from the family!  

GF Blueberry Cobbler;

Adapted from Canadian Living Magazine

Ingredients:

2 pints fresh blueberries (rinsed & cleaned)
1/3 cup granulated sugar
1 tbsp cornstarch
1/2 tsp almond extract

Biscuit Topping:
1 cup GF flour 
1/3 cup cornmeal
1/4 cup granulated sugar
1 tsp each baking powder 

1/2 tsp ground ginger
1/4 tsp baking soda
1/4 tsp salt
1/4 cup cold butter, cubed
1/3 cup buttermilk

Directions

Preheat the oven to 400*F. Toss together blueberries, sugar, cornstarch and almond extract; over fill 4 ramikens.  

For the biscuit, whisk together flour, 1/4 cup of the cornmeal, the sugar, baking powder, ginger, baking soda and salt. 

Using pastry blender or 2 knives, cut in butter until mixture resembles crumbs. Drizzle in buttermilk, stirring with fork to form soft, sticky dough. 

With spoon, drop mounds of biscuit mixture over blueberrys. Sprinkle with remaining cornmeal.  Bake until topping is light golden and blueberry mixture is bubbly about 30 minutes. Serve warm with a scoop of vanilla ice cream & enjoy!

Quick & Easy Cucumber & Onion Summer Salad

I am very lucky to work with a number of gardeners!  For several weeks during the summer, they share a great supply of fresh veggies!  This week, there was a huge basket of cucumbers from my friend. Cindy's garden.  I was able to snag 2 nice medium size cucumbers which were perfect for a summer salad!  This salad comes together in 10-15 minutes.  You should make it at least one hour ahead of serving so the flavors can marry together.  

Cucumber & Onion Salad:

2 medium cucumbers

1 medium onion

3/4 cup olive oil

1/2 cup apple cider vinegar

1 tbsp fresh dill

Salt & Pepper to taste

Directions:

Peel cucumbers and slice into coins. Slice onions and separate rings.  In a medium sized bowl mix the remaining ingredients together.  Add the vegetables and toss to coat.  Refridgerate the dish for at least one hour before serving. Enjoy!

My Mom's Birthday: Key Lime Pie!

This week we celebrated my mom's birthday with a summer cookout at my sister's home.  The menu was filled with my mom's favorites: BBQ ribs, cucumber & onion salad, pasta salad and corn on the cob!!

 

For dessert, along with a birthday cake, I made a key lime pie.  This is a favorite of my mom's because it reminds her of the Lillykoi fruit pies that she has when they are at their winter home in Kauai!  We don't get Lillykoi fruit here in Indiana so the Key limes are a close substitute.  This pie is an easy custard pie in a graham cracker shell.  It took about 15 minutes hands on and 4.5 hours between baking and chilling so you need to plan ahead if you are making it for an event.  

Start off by preheating the oven to 325* and buttering up a 9in pie plate.  You could also spray it with non-stick spray if you choose.  This will allow your crust to come out easily when you serve the pie.  To make the graham cracker crust mix 1 1/4 cups of graham cracker crumbs with 3 tbsp of sugar.  I used prepared crumbs, but you could crumb up 10 graham crackers to get the same ratio.  After mixing in the dry ingredients, slowly pour in 6 tbsp (3/4 cup) melted butter and combine so the dry ingredients all get moist.  

Gently press the graham cracker mixture into the prepared pie plate.  Bake for about 15 minutes in the preheated oven. Let cool on a wire rack for about half an hour before adding the pie filling.

While the shell is cooling, whisktogether 4 egg yolks and 3 tbps of lime zest.  Key limes are small so you will need to zest 6-7 limes. You should whisk for 2-3 minutes until the eggs get frothy with the air you are putting into them.  

Next, add in one can of sweetened condensed milk and 1/2 a cup of lime juice (9-10 limes squeezed). After you thoroughly mix everything together, set aside at room temperature until the crust is cool.  

Pour the filling in the cooled shell and bake in the 325* oven for 15 minutes.  The filing should be set, but not split. Cool on a wire rack for 20-30 minutes and then in the refridge for at least 3 hours.

When you are ready to serve, garnish with whipped cream and lime slices.  Since I took this to a party, I used pre-made whipped cream, but you could make fresh if you were serving it in your kitchen. 

Key Lime Pie:

1 1/4 cups graham cracker crumbs

3 tbsp sugar

6 tbsp butter melted 

1 tbsp butter for greasing pie plate

4 lg egg yolks

3 tbsp lime zest (~6 Key limes)

1 can sweetened condensed milk

1/2 cup fresh lime juice (~10 Key limes)

Directions:

Preheat oven to 325*F.

To make the crust-In a medium bowl, stir together the graham cracker crumbs and granulated sugar.  While stirring with a fork, slowly drizzle in melted butter.  Mix until all of the dry ingredients are moistened.  Evenly press mixture into a 9in pie plate and up the sides.  Bake until the crust is slightly golden or about 15 minutes.  Transfer to a wire rack to cool to room temperature.

To make the filling-Whisk the lime zest and egg yolks in a medium bowl for 2 minutes until frothy.  Whisk in the sweetened condensed milk and the lime juice.  Set aside at room temperature to let it thicken while the crust is cooling. 

Pour the filling in the cooled shell and bake in the 325* oven for 15 minutes.  The filing should be set, but not split. Cool on a wire rack for 20-30 minutes and then in the refridge for at least 3 hours.

Garnish with whipped cream and limes before serving.  Enjoy!!

Italian Stuffed Peppers

In March, as most of you may know, we sold our house and moved into a rental while we build a new home.  My current kitchen is much smaller than my last.  I have most of my kitchen items still in storage tubs and our food storage is very, very limited!  I try hard to cook down to bare cupboards before making a shopping trip.  Consequently, I am working on making creative meals using what I have on hand.  Tonight, I had a pound of ground beef and several bell peppers so I decided to make stuffed peppers.  Instead of rice, I used a 1/2 lb of acini de Pepe which is a small granular pasta.  

I also had 3 nice size tomatoes from the local farmers market, Taylor's so I opted to make a fresh tomato sauce, but you could just as easily use a can of diced tomatoes and a can of tomato sauce.  The fresh sauce only takes 10 minutes to prep and 30 minutes of cook time! 

Fresh Tomato Sauce:

1/4 cup olive oil

1/4 cup white wine

3 lg tomatoes, rough chopped

1 med onion, diced

1/2 bell pepper, diced

4 cloves garlic, minced

Salt & pepper to taste

Directions:

Heat oil over medium heat in a large sauce pan.  Add remaining ingredients, stir, over and let cook over low for 30 minutes.  After 30 minutes, give the ingredients a slight mash to blend together.

Italian Stuffed Peppers:

Ingredients:

4 bell peppers, any color

1/2 lb acini de Pepe, short cook time, cooled

1 lb ground beef

1 sm onion, diced

1 cup Parmesean-Reggiano cheese, shredded

1 tbsp basil

1 tbsp oregano

1 to garlic powder

Salt & pepper to taste

2 cups tomato sauce

1 cup cheddar cheese, shredded

Directions:

Preheat oven to 400°F. Cut tops off bell peppers; remove seeds and membranes. Place peppers upright in 8-inch square baking dish, cutting thin slice off bottoms of peppers to stabilize.  Chop up the edible portions of the bell pepper top.  Combine the bell pepper with the ground beef, onion, Parmesan-Reggiano cheese, and spices in bowl.

Add the tomato sauce and gently fold into the mixture.

Spoon beef mixture evenly into peppers.  Cover baking dish with aluminum foil. Bake at 400°F for 30 minutes. Uncover baking dish; add a 1/4 of the cheddar cheese ti each pepper and continue baking 35 to 40 minutes.  Allow to rest for 5 minutes before serving.  You will have plenty of filling if you want to fill more peppers or cook separately for another meal.  

 

Shrimp & Summer Vegetables

It's summertime!!!  The time when the farm stands are full of beautiful fruit and vegetables.  Fresh veggies are quick and easy options for dinner.  This particular recipe is from the Pioneer Woman.  It is her 10 minute shrimp stir-fry.  The cook time is 10 minutes, but the prep time is about 30 minutes.  It is still under an hour which is great! It is a light nutritious meal that doesn't heat up the kitchen which makes me happy! Plus, it is a low mess factor which makes my husband happy when it is time to clean up :-). Hope you give this simple recipe a try, my shrimp loving family gives it two thumbs up!!

Ingredients list is:

1-2 lbs shrimp, deveined & shelled

4 cloves garlic, minced

2-3 tbsp oil (I used sesame oil)

2 tbsp butter

2 zucchini, chopped

2-3 corn ears, strip kernels & discard cobs

2/3 cup red cherry tomatoes, halved

2/3 cup yellow cherry tomatoes, halved

Salt & pepper to taste

Basil, chiffanod

Parmesean-Reggiano cheese

Lemon juice

Heat oil & butter in large skillet over medium heat.

Toss in shrimp and garlic. Sauté for 3-5 minutes until the shrimp are opaque. Remove the shrimp to a plate. Turn up the heat to med-hi and cook the zucchini for about 4 minutes.  Move it around frequently to avoid over browning an burning.  Add the corn and sauté for 1-2 minutes until everything starts softening up.

The cherry tomatoes are added along with salt and pepper to your family's taste.  Cook 1-2 minutes before adding the shrimp back to the skillet.  Stir everything together and let for 2 more minutes. 

Remove from heat and serve over rice.  Garnish with fresh basil, Parmesean cheese and a squeeze of lemon.  Enjoy this fresh taste of summer!!

Parmesan Crusted Pork Chops

A couple of days ago, I visited a new butcher shop, Moody's Meats.  They just opened in my neighborhood.  Recently, we have had an influx of small shops offering locally grown food which has been just awesome!  It is great to have more choices than the local mega-mart!    It reminds me of my childhood and riding around with my grandparents on a Saturday morning shopping trip.  We would stop at the butcher, the baker and the donut maker :-) There was also usually a trip to the farmers market.  The stop at the grocery store was just for non-food items.  My grandfather would let Nana out of the car and then we hit the ice cream stand for a treat while she was shopping.  Ahhhhhh, those were the days!  

Back in the present day, I purchased some ground beef (see my last entry), a pork loin that will be Saturday's supper and 4 boneless pork chops.  They have a great fresh meat and deli case along with  a freezer case.  They will also have local seasonal produce.  With the chops, I made a simple and quick Parmesan crusted chop.  It is a recipe from Giada De Laurentiis. The total time was 45 minutes, but only 20 minutes of hands on activity.  

Seriously, how beautiful do those chops look!

After seasoning the chops on both sides, I set up an assembly line of Parmesan, beaten egg and italian bread crumbs and took the chops through the steps.

I then covered a skillet with about a 1/4 inch of sesame oil and put it over medium heat.  When the oil was heated, I pan fried the chops for 6-8 minutes per side.  While the chops were frying, I preheated the oven to 250*F.

When the chops had a nice crust on both sides, I transferred them to a foil lined baking sheet and placed in the oven for 20 minutes.  After baking, I let them rest for 10 minutes before serving.  This keeps the chop very moist!  My sides were peas and waffled hash brown potatoes!!

Giada's Parmesan Crusted Pork Chops:

(Adapted from the Food Network)

Ingredients:

4 boneless pork chops

1-2 cups Parmesan, shredded

2 eggs, beaten

2 cups italian bread crumbs

6-8 tbsp oil

Salt & pepper for seasoning

Directions:

Preheat the oven to 250*F.  Salt and pepper the chops on both sides.  Create an assembly line in the order of Parmesan, eggs and bread crumbs.  Dredge the chops through each ingredient.  Heat oil in a skillet over medium heat.  Pan fry the chops for 6-8 minutes per side.  Place fried chops on a foil lined baking sheet and bake for 20 minutes.  Let the chops rest for 10 minutes before serving.  Enjoy!!

Mexican Night: Beef & Bean Burritos

It's hard to believe it has been almost 2 months since my last post!  I've been cooking and snapping photos along the way, but have not had time the post at night.  My life seems to have been reduced to going to work and toting my kids from some activity or another.  As much as we run, I try to make dinner at home.  It's healthier, less expensive and gives us the time to share our day with one another. Don't think I'm not sorely tempted to go through a drive-thru or call up the pizza delivery guy!  

Last night, I made a really easy beef and bean burrito recipe.  I garnished it with fresh guacamole and queso.  This meal was done in about 45 minutes! The guacamole is a recipe from the Deen brothers and comes together in less than 10 minutes.  The queso is just Velvetta queso cheese melted with a can of rotel diced tomatoes which takes 5 minutes.  

Beef & Bean Burritos:

Ingredients:

1 lb ground beef

2 cloves garlic, minced

1 tbsp chili powder

1 teaspoon cumin

1/4 teaspoon cayenne

1 can pinto beans, drained and rinsed

1 can black beans, drained and rinse

1/2 cup water

1 cup tomatillo verde sauce or adobo sauce

2 cups brown rice, cooked 

8 tortillas

Shredded cheese

Lettuce, shredded

1 tomato, diced

1/2 vidalia onion, diced

Guacamole, sour cream, queso & salsa for garnish

Directions:

Cook rice per package directions, set aside. Brown beef over medium heat.  Drain excess grease.  Add minced garlic to beef and cook 2-3 minutes until soft. Add the chili powder, cumin and cayenne pepper.  Cook an additional minute.  Add the drained and rinsed beans, water and verde sauce.  Simmer over low heat for 6-8 minutes.  Gently some of the beans and fold in the rice, cooking for 5 minutes to warm through.  Heat each tortilla on a warm griddle or skillet for 15 seconds or so per side. Fill the tortilla with 1/3 cup of the beef and bean mixture along with some shredded cheese.  Wrap and garnish.  Enjoy!!