Palisades Peach Muffins

Posted on August 20, 2023 | 3 comments

All these amazing fresh peaches from Palisades, Colorado and I am going to use them in something yummy , comforting and delicious. These muffins aren’t cloyingly sweet although I did sprinkle some turbinado sugar on top, which do add a bit of sweetness but not too much. The muffins themselves are really moist due to the buttermilk, and by all means you can use regular milk. I had low-fat buttermilk in the house and wanted to use it. These muffins would also be just delicious with blackberries, raspberries or blueberries. Who could resist these peaches though . It’s peach time for sure.

This recipe as is made 16 rather large muffins and all you need is a large bowl and a muffin tin. I didn’t use my electric mixer , this one you can do by hand.

Ingredients:

4 1/2 cups all-purpose flour , I like King Arthur unbleached .  I love their products.

1 teaspoon salt (regular table salt)

4 1/2 teaspoons baking powder

2 cups dark brown sugar packed lightly

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

2 eggs ( room temperature please)

3/4 cup vegetable oil

1 1/4 cups buttermilk,  I used low-fat buttermilk but feel free to use regular milk

4 nice size peaches ( use organic because we are keeping the skin on) if you’re using berries you will need about 3 cups. Dice the peaches into small pieces but not too too small.

Granulated sugar for sprinkling on top, I used raw turbinado sugar . You can use either.photo (2) photo (3) photo (4) photo (5) photo (6)

Directions:

Preheat oven to 400 degrees.

Combine flour, salt, baking powder, brown sugar , allspice, nutmeg and cinnamon in a large bowl. Then fold in the wet ingredients and mix with a spoon gently. I use muffin cups and spray the whole muffin tin with cups. I really heaped the batter into the cups, they were very full. Sprinkle with turbinado sugar or just regular granulated sugar.

Bake at 400 degrees for about 30 minutes, I would check on them after 25 minutes. I cooked for a full 1/2 hour.

Enjoy!

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Summer Salad — Arugula, Farro and Peaches

Posted on August 19, 2023 | 1 comment

This is a delicious salad filled with farro, manchego cheese ( or feta, parmesan, goat or any cheese you like) I just happen to love Manchego and marcona almonds, peaches and chives or scallions whichever you have or prefer or none at all. I will give you some substitutions in the ingredients section. The local peaches in Colorado are ripe and beautiful now so perfect for this lovely salad. And you can add any protein you like and it makes a perfect lunch or dinner salad.

Enjoy!

Ingredients:

3/4 -1 cup farro — should be about 2 -2 1/2 cups cooked

5-6 ounces arugula ( I prefer baby arugula)

2 peaches , chopped

1/4 cup chives, chopped or chopped up scallions or none

I used a handful of marcona almonds and chopped them, you can use almonds or walnuts I love Marcona

I used Manchego Cheese, and just used a bit of it — don’t want to overwhelm the salad with cheese , I cut up Manchego into small pieces but feel free to sprinkle crumbled feta, shaved Parm, gorgonzola etc.

Dressing:

3 Tablespoons Champagne Vinegar or White Vinegar

2 Teaspoons Honey

1/2 teaspoon kosher salt

a few grinds of fresh black pepper

5 Tablespoons of Olive Oil

Directions:

Cook Farro according to directions on package. I just place in small saucepan with water to cover by about 3 inches, add a little kosher salt, bring to a boil, lower to a simmer and cook until tender, about 25 minutes. Drain well and allow to cool. I try and make the farro ahead of time and put in container so it’s ready to use.

In a small bowl or glass jar place all ingredients for dressing, shake or whisk .

When ready to eat place all ingredients in a large bowl, add dressing ( you’ll probably use all of it) Toss and Serve.

Delicious fresh tasting Summer Salad.

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Watermelon Cucumber Salad–Perfect Summer Salad

Posted on August 17, 2023 | 2 comments

This is a most delicious salad and a departure from the usual fare of lettuces etc. Sweet and Savory and very refreshing . Simple to pull together and easy to make. Of course you can substitute or add other items if you’d like such as olives, arugula , basil etc. This is how I did it and we all totally enjoyed it!!! The salad is a rather loose recipe and can be adapted very easily to other ingredients and your own particular tastes.

It really is the perfect Summer Salad. The saltiness of the feta and the sweetness of the watermelon make for a perfect summer salad.

Ingredients:

1 small seedless watermelon, cut into 1″cubes or melon balls.

1 shallot finely chopped

1 chunk of Feta Cheese– I like to cut my feta cubed but crumbled could work as well. Feta is usually a greek style cheese made with sheep’s milk and goat’s milk. I prefer a block even though I know crumbled is more convenient. The block is usually sold in a brine and that will keep the feta moist and crumbles tend to be dryer. They all taste good though so buy what you prefer. I often buy Bulgarian Feta which is rather firm and cuts and crumbles easily. Look for it. Also French Feta sometimes–check out the assortment in the cheese section of your market. And of course Greek Feta is probably the most preferred. Salty and tangy the way feta should be. Cut or Crumble your choice.

4 Tbsp. Torn Fresh Mint — more for garnish –I love Mint but some people really don’t you can substitute Basil or nothing if you’d lke

2 Tablespoons Olive Oil

Kosher Salt and Freshly Ground Black Pepper

3 persian cucumbers — I buy the small ones and cut into small cubes

1/4 red onion sliced thinly

1/3 cup Pistachio Nuts — I chop them gently — obviously no shells –you can omit this all together if you don’t like them for a nut free salad

 

Vinaigrette:

4 Tablespoons Olive Oil

3 Tablespoons Red Wine Vinegar

3 small cloves Garlic–finely chopped

1 shallot, finely chopped

1 Teaspoon dried oregano

Kosher Salt and Freshly Ground Black Pepper

In a small bowl whisk together all the vinaigrette ingredients and season to taste with salt and pepper.

 

Directions:

Combine the watermelon,1 finely chopped shallot, and mint in a large bowl with the 2 Tablespoons of Olive Oil . Season with Salt and Pepper to taste and toss to combine. Transfer to fridge and let marinate for at least 1 hour and up to 3 hours.

Remove from fridge and add the cubed feta, cucumbers, red onion slices and pistachios. Toss to combine. I transferred to a serving platter , drizzled with the vinaigrette and served with extra pistachios and extra mint. 

You’ll want to use a slotted spoon for serving.

 

 

 

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Posted in Salad, salad, salad dressing, side dish, sides, vegetables, vegetarian

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Creamy Oven Roasted Tomato Sauce –No Cream Added

Posted on August 14, 2023 | 1 comment

This Oven Roasted Creamy Tomato Sauce is just what you’ve been looking for . Perfect Summer Tomato Pasta Sauce made with delicious cherry tomatoes. It’s sweet and creamy without using a drop of cream!!! Love it!! Only delicious fresh ingredients and the only special equipment you’ll need is a food processor!

Should make app. 3 cups of sauce which you can use right away, or put in the fridge for a day or two, or even better freeze for a month and when you’re looking for something to make for dinner –there you have it!

Enjoy!

Ingredients:

4 cups of cherry tomatoes — stems off

1/4 tsp. onion powder

2 Tablespoons of good Olive Oil

1/3 cup fresh basil

1/2 teaspoon garlic powder

Salt and Pepper to taste

Directions:

Preheat oven to 425 degrees.

Spread Tomatoes single layer on a large sheet pan. Don’t crowd. Drizzle with Olive Oil. Sprinkle with onion powder

Bake for app. 40 minutes , you’ll want tomatoes good and wrinkly

Let cool for a bit then put your tomatoes into food processor

Add the fresh basil, garlic powder and salt and pepper to taste in food processor

Blend to smooth and creamy

Use it right away! or put in fridge for a few days or freeze for another time.

Enjoy and say thank you!!!!!!

 

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Summer Peach Salad with Tomatoes and Mozzarella no

Posted on August 11, 2023 | 1 comment

It’s the end of the Summer and the Palisade Peaches are still here in Colorado along with the most beautiful heirloom tomatoes. It’s a no-brainer salad going on here made with the freshest of ingredients. Fresh Mozzarella is readily available almost everywhere now and grab some fresh basil while you’re at it. This salad worked out well with a few easy ingredients and it packed some super delicious flavor. Hurry to your farmers market or produce store to grab some of these beauties before they’re gone .

*this recipe should serve 2- 4 but can easily be doubled for more

Ingredients:

1 pint of cherry tomatoes ( I grabbed some heirloom cherry tomatoes)or any tomatoes you’d like the local tomatoes are beautiful this time of year

1 large peach or 2 small (Palisade Peaches here in Colorado have been amazing)

4 ounces fresh mozzarella

1 shallot

some fresh basil–throw in about 8 pieces and add more or less depending on your own particular taste

1 1/2 Tablespoon Extra-Virgin Olive Oil

1/4 teaspoon kosher salt or any flaky salt you like –this is approximate and use as little or as much salt as you like, tomatoes can endure a lot of salt

app. 1/4 teaspoon freshly ground black pepper

Directions:

Rinse off tomatoes and cut in 1/2. Clean and cut the peach in half, remove the pit and cut into bite size pieces. Add tomatoes and peaches to a platter or a bowl. Cut up the mozzarella and add to bowl.

Peel and slice the shallots into thin slivers or rings whichever you prefer. Scatter over tomatoes, add the basil, drizzle the olive oil, salt and pepper and stir gently.

Presentation isIMG_8679 IMG_0586 (2)IMG_8681 IMG_8685 beautiful on a platter as well. Whatever way you do it the taste is phenomenal.

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Posted in Salad, salad, side dish, sides, vegetables, vegetarian

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Fresh Basil Pesto

Posted on August 9, 2023 | Leave a comment
photo 2 (6) Chicken and Pesto on the Grill
photo 2 (8) Pasta Pesto

The original recipe for this delicious pesto appeared back in May 2011 on Cooking with Candi and this pesto sauce has summer written all over it. Basil is abundant in the summer and it’s great on pasta as well as chicken. Yummy Pesto was the original title for this recipe way back in 2011.  This is the same recipe from my BFF Suki. I have tried many pesto sauces and this remains my absolute go to favorite. It is super easy and while the basil is abundant you should make it and freeze it. When you freeze the pesto in a container, pour a thin layer of olive oil over the top . I have it frozen for up to 3 months. I use it on chicken, pasta, and it’s wonderful as a spread. This recipe is good for 2 lbs. of pasta usually. So I use 1/2 and freeze the rest if it’s just the 2 of us.

Enjoy!

Pesto Chicken on the Grill with Grilled Peppers and Roasted Sweet Potatoes
DSCN3588 Fresh Basil

If you are going to use on chicken , just brush on the chicken sprinkle a tiny bit of  kosher salt on it and  let it marinate for a few hours at least and it can be marinated  overnight in the refrigerator. Take it out of fridge and let it sit at room temp. before putting on the grill. That’s it!

*You’ll need a food processor

Ingredients:

2 cups fresh basil (washed)

1/2 cup romano cheese (grated)

1/2 cup parmesan cheese ( grated)

1/2 cup pignolli nuts or walnuts

1 cup extra virgin olive oil–use a good one

1 – 3 tablespoons of unsalted butter (it’s good if the butter is softened before adding) you can soften in microwave

4 cloves garlic – peeled and whole

freshly ground black pepper–to taste

*kosher salt to taste if you feel you need it after finished making pesto

Directions:

I put all ingredients except for olive oil in the food processor. Give it a few grinds using the blade attachment. Then I slowly add in the olive oil through the top of processor while it’s on. Beautiful green pesto! so easy. Taste for salt and pepper

Cook pasta and drain and add pesto. Done!

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Summer Corn Salad with Feta

Posted on August 7, 2023 | 2 comments

IMG_1397

This is a delicious and easy recipe which sometimes gets overlooked because I always make my Fresh Corn Salad but this is a bit different because it has Feta Cheese and some thinly sliced radishes. I suggest you try both of these wonderful recipes — super easy and super delicious for summertime cooking at it’s finest.

You might want to check out my other wonderful corn salad which is titled Fresh Corn Salad it’s a little different and might be more to your liking. I like both just fine and I think you will too! There are so very many variations of corn salad out there and especially in the summer when the corn is so fresh and delicious.

Ingredients:

4 cups of fresh corn ( it’s so amazing in the summer) I actually used 6 ears of corn –boiled it for 3 mins and plunged into an ice bath to stop cooking. I did it the night before because it’s just easier that way

1/3 cup of fresh cilantro chopped–if you don’t like cilantro you can omit it, but it packs a  lots of flavor–just saying…..

3 Tablespoons Lime Juice –I used my juicer because this is a lot of squeezing. Or buy the fresh lime juice in those little green bottles. (see photo) but nothing beats fresh in my book

1- 2 teaspoons of kosher salt, I used 1 . Feta was plenty salty here. You might want to add more, you can taste as you go.

1/2 teaspoon freshly ground black pepper

2 Tablespoons Olive Oil–Extra Virgin is the way to go

1 cup thinly sliced radishes — they are amazing this time of year but if you hate them you can substitute with a little red onion or scallion. I love radishes and I love the pop of color and crunch they provide

1 cup cherry tomatoes–sliced in 1/2 or into 1/4’s

1/2 cup crumbled Feta— I used a 6oz. container

Directions:

Cut corn off cobs–I know it’s work but it’s worth it and mix the corn with all ingredients adding cheese last. Yum!!! refrigerate and take out before you’re eating and let sit at room temperature.  I put salad together early in the morning and refrigerated all day. You can make it and serve it right away  but it will be better after flavors marinate a bit.

Enjoy!

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White Bean Caprese Salad

Posted on August 5, 2023 | Leave a comment

An easy side salad for the lazy hazy last days of Summer and really good anytime of the year. White Beans from the can which is always in my pantry works to make this an easy simple delicious side salad. You can add some arugula or just serve alongside any protein and it’s perfection with simple ingredients.

Ingredients:

1 14 oz. can white beans such as cannellini, rinsed

app. 5 oz. small cherry or grape tomatoes , halved

app. 5 oz. small mozzarella balls such as cilliegine which is available in most grocery stores in an 8 oz. container. You can also use any good quality fresh mozzarella torn into bite size pieces.

1/4 cup loosely packed basil leaves , I like them cut up

2 Tablespoons olive oil, plus more if needed —

Kosher Salt and Black Pepper to taste and sometimes a pinch or two of crushed red pepper if you like a little kick

2 Teaspoons good – quality balsamic vinegar, plus more if needed

Directions:

In a medium bowl, combine the beans, tomatoes, cheese and 1/2 the basil. Gently toss together.

Add the olive oil and season the salad with salt and pepper. Gently stir to combine.

Drizzle the salad with the balsamic vinegar and top with the remaining basil and taste and adjust the seasonings to your liking.

Add a drizzle or so more of oil and vinegar if needed.

Enjoy!

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Green Goddess Salad

Posted on August 3, 2023 | Leave a comment

I first came upon this recipe from Melissa Benishay on Instagram . It is simple , delicious and nutritious. I make it my way which means I pretty much follow her recipe but add chicken, chopped bacon (sometimes), feta, scallions and cucumbers. I also will add chopped up jalapeños for a spicy kick and avocado would be perfect as well. You can make this completely vegan of course but I just like to zuzh it up a bit. Add whatever you like and make it your way. Enjoy!

The ingredients are interesting and you may need to buy a few of these items. For the dressing

Lemons — which give it the fresh taste and the acid it requires

Olive Oil– for the good Fat

Rice Vinegar– a bit of sweet flavor and tang

Shallot– for the sweeter onion flavor

Garlic– because it’s garlic– need I say more

Basil–for that pesto like consistency and flavor

Spinach– for extra nutrients and a lot of green color and don’t tell my hub

Nutritional Yeast– I know I know why???? Because it adds cheesy like consistency and B12 vitamins –it’s kind of like powdered cheese and full of flavor but vegan and has now become a shelf staple in my house for vegan cheese sauces, vegan dips, soups, scrambles, stews and you get the drill.It’s super nutritious and full of protein, B Vitamins, and anti-oxidents.

Walnuts– a nutty base

Salt– to pull it all together and highlight all the layers of flavors and way to bland with no salt

*you’ll need a blender for this one

You can make the dressing ahead like I do in the morning or the day before and it will keep in the fridge for 2-3 maybe 4 days.

Salad Dressing Ingredients:

juice of 2 lemons

1/4 cup olive oil

2 Tbsp. Rice Vinegar

2 largish cloves of garlic

1 smallish shallot

1/3 cup chives

1/4 cup walnuts, cashews, or nut of your choice — I always have chopped walnuts so that’s my nut of choice

1 cup fresh torn Basil Leaves

1/3 cup Nutritional Yeast– I got mine at Trader Joes but you can get this in almost any supermarket

1 Teaspoon Kosher Salt

For the Salad:

I like 1 head ofIceberg Lettuce chopped up and finely diced or you can use a head of green cabbage

3-4 mini cucumbers finely diced–optional see above paragraph on ingredients

1/4 cup chives, finely diced — also optional I used green onions/scallions tonight — use what you have even red onion diced is fine

1 bundle green onions / scallions

Directions:

Place all salad ingredients in a large bowl once they’re chopped up

Add all liquid dressing ingredients to a blender give it a whirl, and then add dry dressing ingredients and blend until smooth.

Yummmmmmmm and Thank You to Melissa Benishay or Baked by Melissa as most of you know

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Cacio E Pepe – Cheese and Pepper Pasta – Perfection in a Bowl-4 Ingredient Pasta

Posted on July 30, 2023 | 5 comments

This is restaurant worthy pasta, made in a saute pan, 12″ size would be perfect for 1/2 box of pasta for this recipe. If you’re making whole box and doubling you’ll need a larger pan.  This pasta has very few ingredients and you probably have all of them in the house . When I am not sure what to make and I really don’t feel like going out, this is up there with my “go to ” meals. It’s comforting and has a kick of heat from the black pepper. It’s an elegant adult version of mac and cheese and a simple standard all at the same time. I try and use 2 cheeses when I can, but if you only have 1 type of grated cheese, it’s fine. Hold on to about a cup of the pasta water, you may need it if sauce is too dry, add a little at a time, as you need it. This recipe is quick and will feed 2 people nicely. If you want to serve more, just double the recipe. If black pepper is your thing Cacio e Pepe is for you. Recipe doubled is perfect for 4.

Enjoy!

Ingredients:

Kosher Salt

8 oz. of spaghetti like pasta ( bucatini, linguine, perciatelli) most boxes are 1 lb. boxes , so app. 1/2 box I used perciatelli ( I love the ropey pasta)

3 tblsp. unsalted butter , cube it and divide it into 3 seperate tablespoons

1 tsp. freshly ground black pepper

3/4 cup finely grated Grana Padano or Parmesan Cheese

1/4 cup finely grated Pecorino Cheese ( or just use Parmesan)

Directions:

Cook pasta according to directions. Make sure you throw a small handful of kosher salt into the pot of boiling water, before you drop in the pasta. The pasta absorbs water as it cooks, so you’re actually seasoning the pasta which would ordinarily be a rather bland starch. Cook pasta till al dente , follow package instructions.

Meanwhile melt 2 tablespoons of butter in a skillet , add the freshly ground black pepper and swirl around till melded, app. 1 – 2 minutes. Then let it sit, and turn off heat. Wait for pasta to finish cooking, remove 1 cup of pasta water and set aside and then continue with the next step.

Add 1/2 cup reserved pasta water to skillet and bring butter, water and pepper to a simmer. Add cooked pasta and remaining tablespoon of butter. Reduce heat to low and add 3/4 cup Grana Padano or Parmesan Cheese, stirring and tossing with a pair of tongs, until cheese is melted. Remove pan from heat, add additional 1/4 cup of cheese and toss until the cheese melts and sauce fully coats the pasta. Add more pasta water if sauce seems too dry. Transfer pasta to nice large bowls and serve.

Perfection in a bowl

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Posted in Dairy, meatless, pasta, vegetarian

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