Tomato and Fresh Basil Crostini with Feta and Roasted Garlic Cheese Spread

This is a delightful appetizer that is easy to make and tastes so delicious. I use my wonderful neighbor Cheryl's recipe for Roasted Garlic and Feta Dip (click here for link) and change it just a bit. The sliced tomatoes and fresh basil make this so light and tasty. I use the feta dip on half of the crostinis and a goat cheese spread on the other half.

• 1/2 cup of feta cheese (I used low fat)
• 1/2 cup of sour cream (I used non fat)
• 1/2 head of roasted garlic, chopped (click here for recipe)
• Salt and pepper to taste
• 1 vine ripened tomato, sliced thinly
• 5-6 fresh basil leaves, chopped finely into ribbons
• Fresh cracked pepper and sea salt

Preheat oven to 350 degrees. Combine feta cheese, sour cream, 1/2 head of roasted garlic, salt and pepper to taste and mix thoroughly. Place the baguette slices on a baking sheet and spray tops with cooking spray. Cook for 5-7 minutes or until golden brown. Remove from oven and set aside. Lay the basil leaves on top of each other and roll into a tube, cut into thin slices. Spread the feta mixture evenly onto the crostini then top with a slice of tomato, sprinkle with sea salt & fresh cracked pepper and top with basil ribbons. Eat & enjoy!

If you want to do the goat cheese spread too:

• 1/2 cup of goat cheese
• 1/2 cup of sour cream
• 1/2 head of roasted garlic, chopped
• Salt and pepper to taste

Click here for a printable version of this recipe

Danish Braids - Strawberry with Orange Vanilla Glaze and Cinnamon and Brown Sugar with Vanilla Glaze

Strawberry with Orange Vanilla Glaze

Cinnamon and Brown Sugar with Vanilla Glaze

My very first Daring Bakers challenge is over and I am so proud of myself. I honestly can't believe I made these. I have been wanting to join the Daring Bakers for quite some time but have been afraid to take the plunge. I finally did join and for my very first challenge we were to make the very detailed and time consuming Danish Braid. It was a two day process and worth every second. I had fun with my kids in the kitchen "helping" and could tell my husband was really excited to try the finished product. I made homemade strawberry freezer jam for the first braid and topped it with an orange vanilla glaze. The second braid I wanted it to be similar to a cinnamon roll (my favorite treat) so I did a simple combination of cinnamon and brown sugar, then I topped it with a vanilla glaze. I unfortunately overcooked the cinnamon braid a little but it still tasted fabulous. We had friends over for dinner and everyone enjoyed these scrumptious treats including my neighbors.

This months challenge is being hosted by Kelly of Sass & Veracity, and Ben of What’s Cookin’?. The recipe is “Danish Braid” from Sherry Yard’s The Secrets of Baking.

Danish Dough: Makes 2-1/2 pounds dough

• 1 ounce fresh yeast or 1 tablespoon active dry yeast
• 1/2 cup whole milk
• 1/3 cup sugar
• Zest of 1 orange, finely grated
• 3/4 teaspoon ground cardamom
• 1-1/2 teaspoons vanilla extract
• 1/2 vanilla bean, split and scraped
• 2 large eggs, chilled
• 1/4 cup fresh orange juice
• 3-1/4 cups all-purpose flour
• 1 teaspoon salt

Butter Block:

• 1/2 pound (2 sticks) cold unsalted butter
• 1/4 cup all-purpose flour

Dough:

Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes. You might need to add more flour if the dough is sticky.

Butter Block:

Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.

After the dough has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the dough to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.

Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another, approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.

Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month. This recipe makes enough for two braids.

Strawberry with Orange Vanilla Glaze Danish Braid:

• 1/2 Danish Dough (see above)
• 1 1/2 cups of strawberry freezer jam (click here for the recipe)
• 1 large egg white, beaten thoroughly for egg wash

Orange Vanilla Glaze:

• 1/2 cup powdered sugar
• 1 tablespoon milk (or orange juice for a strong orange flavor)
• 1/2 teaspoon vanilla extract
• Zest of 1 orange, chopped finely

Mix powdered sugar, milk, vanilla and orange zest. Stir until smooth and consistency of thick syrup. If it's too thick add a bit more milk and stir.

Cinnamon and Brown Sugar with Vanilla Glaze:

• 1/2 Danish Dough (see above)
• 3/4 cup of brown sugar
• 2 tbsp cinnamon
• 2 tbsp unsalted butter, softened
• 1/4 cup walnuts (optional)
• Egg wash

Mix brown sugar and cinnamon thoroughly.

Vanilla Glaze:

• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

Mix powdered sugar, milk and vanilla. Stir until smooth and consistency of thick syrup. If it's too thick add a bit more milk and stir.

Line a baking sheet with parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you have already made.

Spoon the filling you have chosen to fill your braid down the center of the rectangle. If you are doing the cinnamon braid, first spread the butter evenly on the bottom then top with the cinnamon/sugar mixture. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends. Whisk the egg in a bowl and with a pastry brush, lightly coat the braid. Top the braid with a bit more cinnamon sugar (for the cinnamon braid).

Proofing and Baking:

Spray cooking oil onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Drizzle the top with the glaze and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month. Enjoy.

Strawberry with Orange Vanilla Glaze

Cinnamon and Brown Sugar with Vanilla Glaze

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Lasagna

We had company for dinner and I wanted to make a tasty meal that would satisfy all the kids and the adults...lasagna was the perfect choice. I usually make lasagna with Italian turkey sausage and lots of veggies (see recipe here) but this time I decided to make it very simple. I used low fat ground beef and fresh basil from the garden. It turned out amazing... the cheese was gooey and the meat was tender. I served it with a nectarine and goat cheese salad and bread sticks. This meal was a big hit with everyone.

• 1 pound of lean ground beef (I used 96/4)
• 1 teaspoon garlic powder
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1 pinch of red pepper flakes
• Salt and pepper to taste
• 1/2 sweet yellow onion, diced
• 5 cloves garlic, minced
• 1 (15 ounce) container ricotta cheese (I used non fat)
• 2 eggs
• 1 tbsp fresh basil, chopped
• 1/2 cup of Parmesan cheese
• 9 lasagna noodles, cooked per instructions
• 2 cups mozzarella cheese, shredded
• 4 cups of marinara sauce (homemade or store bought)

Preheat oven to 375 degrees. In a skillet over medium heat, cook ground beef, making sure to break it up into crumbles. Add the onions, garlic powder, dried basil, dried oregano and salt & pepper to taste. Once the meat is brown and the onion is tender, add the garlic and cook for 60 seconds, stirring frequently. Remove from heat and drain any grease.

In a large bowl, add ricotta, eggs, 1/4 cup of Parmesan cheese, fresh chopped basil, salt & pepper to taste. Combine until mixed thoroughly. Meanwhile, cook the lasagna noodles per instructions then drain.

Layer a 9 x 13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Spread some of the ricotta mixture on the noodles, then spoon some of the ground beef mixture on top and sprinkle with a bit of mozzarella, spoon some sauce over the cheese; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese and remaining 1/4 cup of Parmesan cheese. Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes. Enjoy.

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Nectarine and Goat Cheese Salad

Our neighbor, Jack, grows the most beautiful garden every year. We feel very privileged to receive fresh produce all summer long. He brought us freshly picked green and purple lettuce this week and I looked forward to creating a delicious salad with it. I had really ripe nectarines on hand and also some goat cheese that I needed to use up. This salad was AMAZING. It was a bit salty, sweet, crunchy & creamy - a perfect combination of textures and flavors. I served it with lasagna and bread sticks.

• Fresh lettuce (whatever kind you like)
• 1 nectarine, sliced thinly
• 1-2 goat cheese, crumbled
• 1 handful of grape tomatoes, halved
• 1/2 cucumber, seeded & sliced
• 4 leaves of fresh basil, chopped
• 1-2 tbsp of craisins
• 1-2 tbsp of sunflower seeds
• 1/4 sweet yellow onion, thinly sliced
• 1/2 cup croutons
• Balsamic vinaigrette (click here for recipe)

Combine all ingredients, toss & serve. Enjoy.

A portion of Jack's beautiful garden

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Strawberry and Banana Muffins

My daughter has been asking me to make muffins for a week. We had some strawberries and ripe bananas that I needed to use up so I decided to use those in the muffins. They were beautiful, tart, sweet and perfectly baked. Needless to say they were gobbled up quickly. Make sure to spread butter over the muffins for an extra tasty treat. This recipe makes 12 muffins.

Dry Ingredients:

• 2 1/4 cup of flour
• 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1 1/2 cup fresh strawberries, diced

Wet Ingredients:

• 3/4 cup brown sugar
• 2 eggs
• 1 stick of butter, melted
• 2 large ripe bananas
• 1 tsp vanilla

Preheat oven to 350 degrees. Coat a muffin pan with cooking spray. In a large bowl combine all dry ingredients. After mixing, gently fold in the strawberries, making sure to coat them with flour - this helps prevent the berries from sinking while baking. In another large bowl, combine the wet ingredients (I use a potato masher to break up the banana) until mixed thoroughly. Slowly combine the wet mixture into the dry mixture, stir until just combined - do not over mix the batter or you will have tough muffins. Fill the muffin tray with the batter, place in the oven and bake for 22-25 minutes or until a knife inserted in the center of a muffin comes out clean. Transfer to a wire rack to cool. Enjoy!


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Caramelized Onion & Mushroom Crostini with Feta & Roasted Garlic Cheese Spread

My lovely neighbor Cheryl has a delicious recipe for a Feta Cheese and Roasted Garlic Spread (click here for link) that I love. I used her base recipe and twisted it a bit to make it my own. We were at our friends house on the Trask River (near Tillamook, Oregon) this weekend enjoying some down time. I wanted to make a tasty appetizer while my friend Currie made a delicious dinner of stuffed pork chops and roasted asparagus. I did half of them with feta cheese and half with goat cheese. We gobbled them up quickly... they were a huge hit with everyone.

• 1/2 cup of feta cheese (I used low fat)
• 1/2 cup of sour cream (I used non fat)
• 1/2 head of roasted garlic, chopped (click here for recipe)
• Salt and pepper to taste
• 1/2 lb mushrooms, white or cremini, sliced
• 1/2 sweet yellow onion, sliced thinly
• 1 tsp olive oil
• 1 tsp butter
• 1 baguette, sliced thinly

Preheat oven to 350 degrees. Combine feta cheese, sour cream, 1/2 head of roasted garlic, salt and pepper to taste and mix thoroughly. Place the baguette slices on a baking sheet and spray tops with cooking spray. Cook for 5-7 minutes or until golden brown. Remove from oven and set aside. In a large skillet, heat 1/2 tsp olive oil and 1/2 tsp butter over medium heat. Add onion and saute for 15-20 minutes until caramelized. Remove from pan and set aside. Re-heat the pan over medium high heat adding remaining 1/2 tsp olive oil and 1/2 tsp butter. Add mushrooms and saute until golden brown. Add the onions back into the pan with the mushrooms and heat through - season with salt. Spread the feta mixture evenly onto the crostini then top with a spoonful of mushrooms and onions. Eat & enjoy!

If you want to do the goat cheese spread too:

• 1/2 cup of goat cheese
• 1/2 cup of sour cream
• 1/2 head of roasted garlic, chopped
• Salt and pepper to taste

Click here for a printable version of this recipe

Cucumber Salad

This is such a simple recipe to make and a very satisfying salad. I love the crunchiness of the cucumbers and onions along with the juicy tomatoes. I served this salad with barbecued pulled pork sandwiches and they went perfectly together. You can use whatever vinegar you have on hand but I use plain white vinegar because I love the strong flavor.

• 1 large cucumber
• 1/4 sweet yellow onion, sliced thinly
• 1 handful of grape tomatoes, sliced in half
• 1/4 cup of white vinegar (or whatever flavor you have)
• 2 tbsp of water
• 2 tsp white sugar

Peel the cucumber, then cut in half lengthwise. Take a spoon and scrape the seeds out of each half. Cut into slightly thick slices. Combine all ingredients into a bowl and mix thoroughly. Let the salad marinate (stirring occasionally) for at least 1 hour (I usually marinate for at least 3 hours).

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Barbecued Pulled Pork Sandwiches

I must pat myself on the back... these were so unbelievably good. The pork was really tender and the homemade barbecue sauce was so tasty. The crunchy onions on top just completed the sandwich perfectly. This is my new favorite sandwich! A must try recipe - you won't be disappointed.

Barbecue Sauce:

• 3 slices of bacon (turkey bacon doesn't work well)
• 1 tsp of fresh thyme (leaves only), chopped
• 1/2 sweet yellow onion diced finely
• 4 cloves of garlic, diced finely
• 1 tsp crushed red pepper (optional)
• 2 cups of ketchup
• 1/4 cup of brown sugar
• 1/8 cup of molasses
• 1 tbsp of red wine vinegar
• 1 tsp dried mustard
• 1/2 tsp paprika
• Salt and black pepper to taste

Cook bacon in a large skillet over medium heat. Once it's finished, place on a paper towel to drain then crumble. In the same skillet, add the thyme & onion to the bacon grease and saute for 2-3 minutes or until the onion is soft. Add garlic and red pepper and cook, stirring frequently, for 30-45 seconds. Add the remaining ingredients, including the bacon crumbles, and mix thoroughly, cook for about 20 minutes so flavors combine.

• 1 pork tenderloin
• 1 cup of chicken broth

Preheat oven to 300 degrees. In a small dutch oven pan, combine the chicken broth, pork tenderloin and half the barbecue sauce. Bake in the oven for 3-4 hours or until pork shreds easily. Add the remainder of the barbecue sauce and mix thoroughly. Taste and re-season with salt and pepper if needed.

• Hamburger buns
• French's Fried Onions

Cook the French's Fried Onions in the oven for just a few minutes - watch them carefully because they will burn easily. Toast the buns if preferred. Pile the shredded pork on the bottom bun and top with crunchy onions. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Chocolate Chip Cookies

I like chocolate chip cookies (who doesn't) but my husband and children LOVE them. We bake them often and they turn out crispy on the outside and soft and gooey on the inside. I ran out of big chocolate chips so I used mini chips and they worked great. The warm cookies are absolutely delicious with an ice cold glass of milk.

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups of semi sweet mini chocolate chips

Preheat oven to 375° F. Combine flour, baking soda and salt in a small bowl and mix thoroughly. Beat butter, white sugar, brown sugar and vanilla extract in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually stir in the flour mixture then stir in the chocolate chips. Drop small spoonfuls onto an ungreased baking sheet. Bake for 9 to 11 minutes or until golden brown. Cool on wire racks. Enjoy.

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Minestrone with Turkey Italian Sausage

My daughter has a cold and I wanted to make a comforting dinner that was healthy. She loves soups and stews so I decided to make minestrone. I know it's usually made with pancetta but I had some turkey Italian sausage to use up so I decided to try it. The soup was really good and we all loved it. I enjoyed the hint of fennel and garlic and the creaminess from the beans. It paired nicely with a tossed salad and fresh baked bread.

• 1 tsp olive oil
• 1/2 sweet yellow onion, diced
• 2 turkey Italian sausage links, removed from casing
• 10 baby carrots, diced (or 2 large carrots)
• 2 celery stalks, diced
• 5 cloves of garlic, diced
• 1 fresh sage leaf, chopped finely
• 2 sprigs of fresh thyme, leaves only
• 1 tsp fennel seeds, crushed
• 1 tsp dried basil
• Salt and pepper to taste
• 1 28 oz can crushed tomatoes
• 6 cups of chicken broth
• 1 15 oz can of white cannellini beans
• 2-3 oz fresh pasta of choice (I used orecchiette), prepared per instructions
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh parsley, chopped
• Parmesan cheese, shredded for garnish

Heat olive oil in a large Dutch oven pot. Add onions and Italian sausage (don't forget to remove sausage from casing). Stir to break up the sausage so it becomes crumbles. Cook for 2-3 minutes then add the carrots, celery, sage, fennel seeds, basil, salt and pepper to taste. Cook for about 5 minutes then add garlic stirring constantly for 45 seconds. Add tomatoes, chicken broth and beans. Simmer for at least 45 minutes. Mix in the cooked pasta, fresh basil and parsley before serving. Top with Parmesan cheese. Enjoy.

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Fish Tacos

My husband and I love fish tacos. I picked up some fresh halibut and decided tacos and margaritas were the perfect way to end our day. The fish was full of flavor from the marinade. The cabbage was crunchy with a hint of lime and the guacamole was creamy and perfect. They turned out amazing... so did the margaritas.

Fish Marinade:

• 2-3 fillets of halibut, cod or tilapia
• Zest of one lime
• 1 tbsp fresh cilantro, chopped
• 1 tsp olive oil

Combine ingredients in a zip lock bag and marinate for at least 1 hour. Note: Don't add lime juice to marinade because the acid from the juice will cook the fish.

• Salt and pepper to taste
• Dash of paprika and oregano
• 1 tsp olive oil

Remove fish from zip lock and place on a plate. Season to taste with salt, pepper, oregano and a bit of paprika on both sides. Heat olive oil in a skillet, once hot add fish and cook for 2-3 minutes per side or until tender and flaky.

Cilantro and Lime Cole Slaw Salad:

• 2 cups of green cabbage shredded (or buy the bagged cole slaw mix with carrots)
• 1/2 - 1 lime, juiced
• 1 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Make this salad right before you serve the tacos so it stays crunchy. Combine all ingredients until mixed thoroughly.

Sour Cream Sauce:

• 1/2 cup sour cream
• 1-2 tsp of your favorite hot sauce (we use Frank's)

Stir until combined thoroughly.

Other Ingredients:

• Corn or Flour tortillas
• Cotija cheese, grated
• Cilantro & Lime Cole Slaw Salad
• Sour cream sauce
• Guacamole (click for recipe)

Cook tortillas (dry) in a hot pan for 45-60 seconds on each side. You want them soft & pliable. Top the tortillas with fish, cilantro & lime cole slaw salad, cheese, guacamole & sour cream sauce. Enjoy.

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Cocoa Brownie Bites

My kids and I spent a rainy day baking for my daughters preschool teachers. We wanted to make them something special to say thank you and good bye. We decided to make brownie bites, ginger snaps and chocolate chip cookies. It was a nice time spent with my kids, who are becoming great bakers. Beware... these are very rich, and according to my husband and daughter, very addicting. They were dense and not too sweet but totally delicious. They had a perfect soft center and a nice crispy crust on top. I made these into bite size chunks because they are a perfect size treat for anyone.

• 1 1/4 sticks of unsalted butter
• 1 1/3 cup of white sugar
• 3/4 cup PLUS 2 tbsp of cocoa powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/2 cup flour
• 1/2 cup of walnuts (optional)

Preheat oven to 325 degrees and make sure rack is in the lower third of the oven. Line the bottom and sides of an 8 inch baking pan with parchment paper, leaving an overhang on two opposite sides.

In a large heat proof bowl, combine the butter, sugar, cocoa and salt. Set the bowl in a large skillet of water and simmer over medium low heat. Stir occasionally until the butter is melted and mixture is hot to the touch. The mixture will look slightly grainy. Remove from heat and cool until warm. Add vanilla and stir with a wooden spoon. Add the eggs one at a time mixing thoroughly after each one. When the batter looks well blended, smooth and shiny, slowly add the flour and stir until it's combined thoroughly, then stir vigorously for 30 strokes. Stir in the nuts (if using). Pour into the baking pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely then lift up ends of the parchment paper and transfer brownies to a cutting board where you cut into bite sized pieces. Enjoy.

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Corn Chowder with Parmesan Cheese

After wanting to make it for a long time, I finally made corn chowder this week. It was easy to make and it didn't take long at all. It was creamy, salty, a touch sweet and a bit spicy from the black pepper. We all enjoyed it, especially my husband. I served it with fresh baked bread and a tossed green salad. A nice, light and flavorful meal.

• 3-4 pieces of bacon
• 1 onion, diced
• 1 celery stalk, diced
• 1 carrot, diced
• 1/4 red bell pepper, diced
• 2 cloves of garlic, minced
• 3 sprigs of fresh thyme, leaves only (or 1 tsp dried thyme)
• 1 bay leaf
• 2 Idaho potatoes, peeled and diced
• 4 cups chicken stock
• 2 cups of milk
• 3 1/2 cups of fresh or frozen corn
• Salt and pepper to taste
• 1/2 cup of Parmesan Cheese, shredded
• 1 tbsp fresh parsley, chopped

Cook the bacon over medium heat in a large Dutch oven. Once cooked, remove and drain grease on a paper towel, crumble and set aside. Add chopped onions, celery, carrots, red bell pepper, and thyme to the pan and saute for 8-9 minutes or until soft; add garlic and cook for 45 seconds stirring frequently. Add stock, bay leaf, potatoes, corn, salt and pepper to taste. Bring to a boil. In a separate bowl, ladle hot soup slowly into the 2 cups of milk until it becomes warm; once it's warm pour slowly into the hot soup. Note: Never pour cold milk into hot soup - it will curdle. Cook until potatoes are soft, about 20 minutes. If you like a chunky soup leave as is, but if you like a smoother soup, use your immersion blender (don't forget to remove your bay leaf first). Mix in the Parmesan cheese and parsley just before serving. Garnish with bacon crumbles. Enjoy.

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Fran's Simple Vinaigrette

My mother in law makes the best salad dressings. I asked her to make her delicious vinaigrette when she was last in town. The garlic makes the dressing complete. It's simple, easy and tastes amazing on any salad - especially my House Salad.

Fran's Simple Vinaigrette:

Recipe and photos by For the Love of Cooking

• 1/2 cup canola oil
• 3 tbsp seasoned rice vinegar
• 1 tbsp red wine vinegar
• 2 cloves of garlic, minced
• 1 tsp sugar
• Salt and pepper to taste (lots of pepper)

I like to make the dressing at least an hour before serving so the flavors have time to mingle. Combine all ingredients and whisk thoroughly before tossing on your favorite salad. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking

Strawberry Freezer Jam

I am not a fan of store bought jams and never buy them. I have always had a love for strawberry freezer jam (my very favorite flavor). My family is very lucky to have wonderful friends and neighbors who supply us with delicious homemade freezer jam. My local market was selling 4 lb boxes of strawberries and I decided to finally make my own batch. It was fun to make, much easier than I thought and the end result was PERFECT. I don't like fancy ingredients in my jam, just fruit and sugar, so the recipe is from the pectin box. Simple and so tasty.

• 4 cups of crushed strawberries (exactly 4 cups)
• 3 cups of sugar (exact amount)
• 1 packet of Sure Jell (less sugar needed) Premium Fruit Pectin
• 1 cup of water
• Freezer jam containers (1-2 cup size) with tight fitting lids, washed and dried

Remove stems from strawberries, wash and slice into half. Mash fruit with potato masher for best results. If you use a food processor, pulse to chop. DO NOT PUREE. The jam should have bits of fruit.

Note: Reducing sugar, water, pectin or strawberries will result in set failures. USE EXACT AMOUNTS. Add exactly 3 cups of sugar, 1 cup of water and one packet of pectin to a saucepan. Bring mixture to a boil on medium high heat, stirring constantly. Boil and stir for 1 minute. Remove from heat. Quickly stir crushed strawberries into the hot sugar mixture. Stir until thoroughly mixed. Pour into clean containers, leaving 1/2 inch space at the top for expansion during freezing; Cover. Let stand at room temperature for 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in the freezer for up to 1 year.

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Shish Kabobs - Teriyaki Beef, Vegetable, and Lemon Basil Shrimp

I wanted a simple and healthy meal to serve our friends who came for dinner. Shish kabobs were the perfect choice to satisfy everyone. My husband did a great job grilling the veggies, steak and shrimp. I served the kabobs with brown rice and my friend, Kyle, brought a wonderful strawberry, balsamic and mint salad. The meal was really tasty and enjoyed by all.

Note: Don't forget to soak skewer sticks in water before using to avoid burning them.

Beef Kabobs:

• Beef of your choice (I used sirloin because it was really lean), chopped into chunks

Teriyaki Sauce:

• 1/2 cup soy sauce
• 2 tbsp honey
• 2 tsp sesame oil
• 3 scallions, diced
• 1 tbsp garlic, chopped finely
• 2 tsp fresh ginger, chopped finely
• Juice of one navel orange

Combine all ingredients in a large zip lock bag. Marinate for at least 1-24 hours prior to grilling. I skewer right before grilling.

Vegetables:

• Cremini or button mushrooms
• Red, orange and/or yellow peppers, cut into large chunks
• Sweet yellow onion, cut into large chunks
• Yellow squash, cut into large chunks
• Zucchini squash, cut into large chunks
• Cherry tomatoes
• Fresh pineapple, cut into large chunks

Skewer the veggies one at a time, trying to get one of each on a skewer. I usually season with salt and pepper after grilling.

Shrimp:

• Shrimp (I used medium sized but next time I will use large)

Marinade:

• 1 tbsp olive oil
• Salt and pepper to taste
• Zest of one lemon
• 1 tbsp fresh basil, chopped finely
• 2 cloves of garlic, minced

Combine all ingredients in a large Ziploc bag. Marinate for 2-5 hours. Note: Don't use lemon juice in the marinade because it will cook the shrimp.

Grilling:

I used separate skewers for the beef, shrimp and veggies because they all have different cooking times.

• Grill the veggies for 10-12 minutes on each side.
• Grill the beef for 4-5 minutes on each side or until desired doneness.
• Grill the shrimp for 2-3 minutes on each side or until pink. Don't over cook.

I served over brown rice mixed with soy sauce and butter. Enjoy.

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Chicken, Pancetta and Asparagus over Couscous

I wasn't in the mood to cook a big meal. I had a few ingredients that I had to use up so this meal was created. It was easy to make and full of great flavors...the tomatoes were sweet and juicy while the pancetta was salty and crispy. It was a big hit with everyone - especially my son. This chicken was great served over couscous but it would also be good over brown rice.

• 2-3 boneless, skinless chicken breasts, cut into bite sized chunks
• 3 oz pancetta, diced
• 1/2 sweet yellow onion, cut into large chunks
• 20 cherry or grape tomatoes
• 10 asparagus spears, ends trimmed off, cut into thirds
• 2 cloves of garlic, minced
• Salt and pepper to taste
• Handful of fresh basil, chopped
• Couscous or brown rice, prepared per instructions

Cook pancetta in a skillet over medium heat. Once it's crispy, remove from heat and drain on a paper towel. Add chicken and onions to the pan and cook, stirring occasionally, for about 7 minutes. Add the asparagus, tomatoes, pancetta and season to taste - cook for 2-3 minutes. Add garlic and stir frequently for 45 seconds. Remove from heat and serve over couscous or rice. Top with fresh basil. Enjoy.

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Ginger Snaps

Let's face it... I love cookies and you'll probably see a lot of recipes for them on this blog. My very favorite is a snickerdoodle with extra cinnamon but my second favorite is a ginger snap. They are soft and chewy inside with a bit of crisp on the outside. I recommend eating these ginger snaps with an ice cold glass of milk.

• 2 1/4 cups of flour
• 2 tsp ground ginger
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1/4 tsp salt
• 3/4 cup non salted butter, softened
• 1 cup of brown sugar
• 1 egg
• 1 tbsp water
• 1/4 cup molasses
• 2 tbsp white sugar

Preheat oven to 350 degrees. In a bowl, sift together the flour, ginger, baking soda, cinnamon, cloves and salt then set aside. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg then add water and molasses and mix thoroughly. Gently stir the dry mixture into the molasses mixture. Shape dough into balls then roll them in the two tablespoons of white sugar. Place the cookies about 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Bake for 8-10 minutes. Allow cookies to cool on the baking sheet for 5 minutes before moving to a wire rack. Enjoy.

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Breakfast Potatoes

There is something so satisfying about red baby potatoes sauteed with onions and peppers for breakfast. I love the simplicity of this dish and the fact that they go well with any main breakfast entree. These are simple to make and are absolutely delicious!

• 10-15 baby red potatoes, cleaned
• 1/2 sweet yellow onion, diced
• 1/4 red bell pepper, diced
• Garlic powder, salt and pepper to taste
• 1 tsp butter
• Fresh parsley for garnish

Boil red potatoes (whole) for 10 minutes. Remove from heat and drain water, let cool for about 5 minutes. Once cooled, dice potatoes into same size chunks. Heat butter over medium heat in a large skillet, add potatoes and cook for about 15 minutes then add onions, red pepper, garlic powder, salt and pepper to taste. Continue cooking until potatoes are golden brown and onions and peppers are tender. Taste and re-season if needed then garnish with parsley. Enjoy.

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Teriyaki Pork Chops

I bought some thick cut pork chops and decided they would taste great grilled. I've never made teriyaki sauce before and was pleasantly surprised at how easy it was. My husband did an excellent job of grilling (like always) and we were all really happy with the result. The pork was tender, moist and full of flavor.

Teriyaki Sauce

• 1/2 cup soy sauce
• 2 tbsp honey
• 2 tsp sesame oil
• 3 scallions, diced
• 1 tbsp garlic, chopped finely
• 2 tsp fresh ginger, chopped finely
• Juice of one navel orange

Combine all ingredients in a large zip lock bag. Marinate for at least 1-24 hours prior to grilling. Let the meat sit at room temperature for 10 minutes prior to grilling. My husband grilled for about 10 minutes per side (1 1/4 inch thick cut chops) until we reached an internal temp of 155; we then let it rest for 5 minutes before cutting. The pork was excellent served with brown rice and roasted asparagus. Enjoy.

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