Salads

Sweet Corn Caprese Salad

cathysmahaLeave a comment

Sweet Corn Caprese Salad is an end of summer delight. The fresh sweet tomatoes from the garden, the fresh sweet corn from the market, fresh basil and yummy mozzarella. The salad is easy to make and such a delicious main dish or side.

Sweet Corn Caprese Salad

INGREDIENTS:
  • 8 oz fresh mozzarella cheese pearls, or an 8oz fresh mozzarella cheese ball cut into cubes
  • 2 cups raw sweet corn kernels, ~2 large ears
  • 1 pint cherry or grape tomatoes, sliced in half
  • 2 large green onions, sliced
  • 1/2 cup packed fresh basil, chopped
  • 1/2 cup Italian salad dressing, see notes
  • salt and pepper, to taste
DIRECTIONS:
  1. Add all ingredients to a large mixing bowl then toss to combine.
  2. Let sit for 15-30 minutes then serve. Can be made several hours ahead of time.
  3. Notes
  4. I recommend using my Homemade Italian Vinaigrette for this recipe, or your favorite bottled Italian dressing. (I used Newman’s Own Vinaigrette dressing)

Attribution

Breakfast · Cakes · Desserts

Peach and Blueberry Greek Yogurt Cake

cathysmahaLeave a comment

This cake is so delicious. The cake texture and taste is out of this world, not to mention the delicious peaches and blueberries! I can imagine this cake with raspberries and peaches or any other fruit combination. It’s a delicious as a coffee cake or as a dessert. Add some iced cream or whipped cream and you are in heaven!

Peach and Blueberry Greek Yogurt Cake

INGREDIENTS:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 4 oz butter softened
  • 1 cup sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • ½ cup Greek yogurt low-fat
  • 2 peaches sliced into wedges
  • 6 oz blueberries
  • 1 teaspoon granulated sugar
DIRECTIONS:
  1. Use 9×3-inch springform pan.
  2. Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9×3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.
  3. Sift flour, baking powder, baking soda, together into a medium bowl.
  4. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
  5. Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
  6. Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
  7. Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.
  8. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
  9. If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.

Recipe from Julia’sAlbum

Breakfast · Cakes · Desserts

Peach Cobbler Coffee Cake

cathysmahaLeave a comment

Oh glorious peaches! I look forward to peach season each year, and love to try new recipes. The Peach Cobbler Coffee Cake does not disappoint, although I would tweak a few things next time. The crumb topping is so good, you want a piece in each bite, with peaches. Next time I would bake the cake in a rectangle shallow pan, similar to brownie thickness and perhaps add a few more peaches with a splash of lemon juice or lemon zest (or both). I made extra glaze and it was delicious drizzled on the cut piece of cake.

Peach Cobbler Coffee Cake

INGREDIENTS:
  • Cake:
    • 2 cups all purpose flour
    • 2 1/2 teaspoons baking powder
    • 1 teaspoon cinnamon
    • 1/4 cup milk
    • 3/4 cup brown sugar
    • 1/2 cup sour cream
    • 1/4 cup butter, softened
    • 1 egg
    • 1 teaspoon vanilla
    • 2 cup sliced peaches
  • Crumb Topping
    • 1 cup brown sugar
    • 2/3 cup flour
    • 6 Tablespoons softened butter
  • Glaze
    • 1/2 cup powdered sugar
    • 2 1/2 teaspoons milk
    • 1/8 teaspoon cinnamon
DIRECTIONS:
  1. In a medium bowl, combine 2 cups flour, baking powder and cinnamon. Set aside.
  2. Beat 1/4 cup milk, ¾ cup brown sugar, 1/2 cup sour cream, ¼ cup butter, egg, and vanilla until creamy. Add dry ingredients and mix just until blended.
  3. Fold in peaches.
  4. Spoon batter into a 10 inch springform pan and sprinkle with crumble topping (see below).
  5. Crumble Topping: Combine 1 cup brown sugar, ⅔ cup flour in a bowl. Cut in 6 Tablespoons softened butter until mixture is crumbly.
  6. Bake at 350 degrees for 50-55 minutes or until center is set and top is golden brown.
  7. Combine ingredients for glaze and drizzle over baked, cooled coffee cake.

Recipe from LemonTreeDwelling

Appetizers · Mexican Dishes · Salads

Mexican Street Corn Salad

cathysmahaLeave a comment

What a delicious salad or dip! I’ve never had Mexican Street Corn but this is amazing! You can adjust the heat by adding more or less jalapeno. I enjoyed it as a dip as much as a salad. What a wonderful dish to share with friends and family!

Mexican Street Corn Salad

INGREDIENTS:

  • Dressing:
    • 3 tbps Greek yogurt
    • 3 tbps mayo
    • 1 large clove garlic, minced
    • 1 lime, half zested + fully juiced
    • 1/2 tsp chili powder (or Sriracha)
    • salt to taste
  • Salad:
    • 4 ears corn
    • 2 tbps butter
    • 1/2 large bell pepper, fine chop
    • 1 small jalapeño, fine chop
    • 1/2 cup cotija cheese, crumbled
    • 1/4 cup cilantro, chopped
DIRECTIONS:
  1. Grill your buttered corn on your BBQ to get those lovely black grill marks and smokey flavor.  You can also use frozen corn (heated through in some boiling water), roast in the oven or boil the ears.  Allow to cool and then slice off the kernels and add to a large bowl.
  2. In a small bowl, whisk together the Greek yogurt, mayo, garlic, lime juice, zest, chili powder + salt. Taste and adjust if needed. Sometimes I add 1/2 tsp sugar to compliment the spicy.
  3. Pour this mixture over the shaved corn and mix to combine.
  4. Note: You can substitute sour cream for Greek yogurt.

Recipe from HungryHappens

Appetizers · Breakfast

Peach Jalapeno Jam

cathysmahaLeave a comment

Peach Jalapeno Jam sounded so delicious and I love the Cranberry Pepper jelly I make for the holidays. I wanted a smoother jam so chose to process the peaches together with the jalapeno. Next time, I would process the peaches and sugar and add to the jalapenos before cooking. The jelly is not spicy or perhaps I had a very mild pepper. If you like it hot, add more peppers to your liking. I plan to serve this with Brie and crackers. I can also envision a delicious grilled cheese sandwich with this jelly. Go wild!

Peach Jalapeño Jam

INGREDIENTS:
  • 3 1/2 lb. ripe yellow peaches, peeled, pitted and sliced
  • 1 1/2 cup sugar
  • 1 small jalapeno chile, diced (I found that the jam was not at all hot so you may want to add more jalapenos)
  • 5 strips of lemon peel (I chose to grate one lemon peel and add to mixture)
  • 1/4 cup fresh lemon juice
  • 1 tsp. salt (I reduced to 1/2 tsp. salt)
DIRECTIONS:
  1. Toss peaches and sugar until well mixed. Let stand for 30 minutes. (At this point you can cook as instructed below or blend the peaches to make for a smoother jam).
  2. In a large saucepan, bring peaches, jalapeno, lemon peel, lemon juice and salt to a boil. Adjust heat to simmer and cook for 30 minutes.
  3. If you did not blend the peaches in step 1, use a potato masher to lightly mash the fruit. Ladle mixture into sterilized canning jars and jar properly or refrigerate for up to 3 months.

Recipe Adapted from Good Housekeeping Carla’s Peach Jalapeno Jam

Appetizers · Pies and Pastries

Peach & Prosciutto Flatbread with Balsamic Reduction

cathysmahaLeave a comment

Each peach season I look forward to a sweet and savory flatbread or pizza with peach and prosciutto. This time I took the easy way out with store-bought flat bread. The original recipe called for ricotta, but I’m just not a fan. The mozzarella and parmesan were perfect for me. And, don’t forget the balsamic reduction! A yummy easy dinner for hot summer nights!

Peach & Prosciutto Flatbread with Balsamic Reduction

INGREDIENTS:
  • Stonefire Artisan Flatbread (I used one for this recipe)
  • 2 slices fresh mozzarella, diced into small cubes
  • 1 oz. parmesan cheese, shredded (1/4 cup)
  • 1 medium fresh peaches
  • balsamic reduction
  • 1/8 cup slightly packed fresh basil leaves, chopped (or to taste)
DIRECTIONS:
  1. Preheat oven to 400 degrees.
  2. Layer prosciutto over crust into an even layer, aligning pieces side by side (if they overlap slightly that’s fine). Sprinkle with mozzarella cubes and parmesan cheese.
  3. Cut peaches in half and core. Laying peaches with sliced side down, cut peaches into slices (I thinly sliced). Layer peaches evenly over pizza.
  4. Bake 10 minutes or until edges are lightly golden.
  5. Remove from oven, sprinkle with fresh basil, and drizzle with balsamic reduction. Cut into slices and serve warm.
  6. Notes
    • There’s no need to peel the peaches before adding them to the pizza! 

Recipes inspired from CookingClassy

Sandwiches

Bacon Caprese Open Faced Sandwiches

cathysmahaLeave a comment

What is better than fresh heirloom tomatoes paired with bacon…wowza! I had a baguette on hand and toasted the bread and served as an open faced sandwich. It was delicious and so easy. I purchase the balsamic reduction/glaze at the grocery store but you can also make your own as shown in the original recipe.

Bacon Caprese Open Faced Sandwiches

INGREDIENTS:
  • 6 slices – bacon, cooked 
  • ½ cup – mayonnaise
  • 1 tbsp – pesto
  • 4 slices – bread (i.e. sourdough, focaccia, ciabatta) (I used a baguette)
  • 6 slices – fresh mozzarella, sliced
  • 4 slices – Roma tomatoes, sliced (I used heirloom tomatoes)
  • 1 cup – fresh arugula or spinach
  • 8 each – fresh basil leaves
  • To Taste – kosher salt
  • To Taste – ground black pepper
  • Balsamic Reduction
DIRECTIONS:
  1. In a large skillet or frying pan, cook the bacon slices on medium to medium-high heat until crispy (about 5 – 7 minutes). Drain off the excess fat. 
  2. While the bacon is cooking, in a small saucepot combine the balsamic vinegar and brown sugar. Reduced the mixture by 1/2 over medium heat. Do not boil, turn to medium-low if needed. Set aside to cool.
  3. Combine the mayo and pesto in a small bowl. Season to taste with ground black pepper. 
  4. Toast the slices of bread in a toaster or toaster oven. Spread the pesto mayo on each slice of bread. Assemble the sandwiches in the following order: arugula, mozzarella, bacon, and tomatoes. 
  5. Sprinkle with salt and ground black pepper. Top with basil and drizzle a little balsamic reduction. Top with another slice of bread and slice! (I served open faced). Serve immediately and enjoy!

Recipe from BeGreedyEats

Poultry · Salads

Grilled Chicken Salad: 2 Ways

cathysmahaLeave a comment

Grilled Chicken Salad is an easy summer meal and so good. The first picture below shows the recipe made as instructed using the Honey-Dijon Vinaigrette. I have to admit it wasn’t my favorite. I made a second salad the next day with a BBQ ranch dressing and cutting back on the red onions and greatly preferred the second salad. You can serve the large salad and offer 2 or more dressings.

Grilled Chicken Salad: 2 Ways

INGREDIENTS:
  • 5 oz lettuce, any kind
  • 2 chicken breasts, ~1lb, pounded to an even thickness
  • 1/4 cup prepared pesto, see notes
  • 2 ears sweet corn
  • 1 cup grape or cherry tomatoes, sliced in half
  • 1/2 small red onion, thinly sliced
  • 1 avocado, diced
  • For the Honey-Dijon Vinaigrette:
    • 1/2 cup extra virgin olive oil
    • 1/4 cup apple cider vinegar
    • 1 Tablespoon Dijon mustard
    • 1 Tablespoon honey
    • salt and pepper
  • For the BBQ Ranch Dressing:
    • 1/3 cup BBQ sauce
    • 1/3 cup ranch dressing or dip
DIRECTIONS:
  1. For the Honey-Dijon Vinaigrette:
    • Add all ingredients into a jar with a tight fitting lid then shake to combine. Can be made ahead of time.
  2. For the BBQ Ranch Dressing:
    • Combine the BBQ sauce and ranch dressing/dip together. Store until ready for use.
  3. For the Grilled Chicken Salad:
    • Preheat grill to 400 degrees (medium-high for a gas grill). Meanwhile, add chicken breasts, pesto, and a big pinch of salt to a Ziplock bag then squish to coat. Allow chicken to marinate while grill is preheating.
    • Once grill is hot, spray both sides of each chicken breast with nonstick spray then grill for 3-4 minutes a side or until cooked through. Remove to a cutting board then let rest for at least 5 minutes before slicing. Add sweet corn cobs to the grill at the same time as the chicken then grill, rotating often, until kernels are softened and slightly charred, 8-10 minutes total. Slice kernels off the cob.
    • Arrange lettuce on a platter (or on plates/in bowls) then arrange grilled chicken, corn, tomatoes, red onion, and avocado on top. Drizzle with prepared vinaigrette (or other dressing) then serve.

Recipe from IowaGirlEats

Desserts

Peach Roll Ups (or are they dumplings?)

cathysmaha2 Comments

This recipe caught my eye and I took a screenshot of it but didn’t save the source. Darn! Anyway, I tried the recipe and made 8 individual rolls or dumplings. They were quite good and the grandboys loved them. I am not a big fan of Crescent rolls so next time I would make them with Pepperidge Farm Puff Pastry.

They were easy and would be great for a quick dessert. I made them with fresh peaches and honey but you could easily substitute canned peach halves or sugar for the honey.

Peach Roll Ups

INGREDIENTS:
  • Pillsbury Crescent Rolls
  • Fresh Peaches, peeled and cut in half (or canned peach halves)
  • butter
  • honey
  • cinnamon
DIRECTIONS:
  1. Preheat oven to 350 degrees F.
  2. Peel and pit fresh peaches, cut in half
  3. Roll out the crescent rolls into rectangles.
  4. Add the half peach, cut side up, on top of crescent roll rectangle.
  5. Add a dollop of butter to the center of each peach.
  6. Drizzle each peach with honey.
  7. Sprinkle with cinnamon.
  8. Fold the crescent rolls from the corner and pinch along the seams.
  9. Bake for about 20 minutes or until golden brown.
  10. Remove from the oven and let cook for a few minutes for the syrup to thicken.
  11. Serve warm with or without ice cream.

I took a screenshot of the recipe and now I cannot find the source. If anyone knows the source, please let me know so I can give credit where credit is due!

Meats

Tri-Tip Steak

cathysmahaLeave a comment

Tri-Tip steak is rather new cut to prepare but I have found it to be tender and delicious. The rub for this recipe is bursting with flavor. If you are sensitive to spicy heat, you can tone down the spice. I prepared the steak on the grill as directed and it turned out perfectly. Using a Meater Pro thermometer has helped me assure that I am not over or under cooking meats.

I served the steak with steamed baby potatoes and broccoli. The plate looks messy because of all of the juiciness of the steak. Yummo!

Tri Tip Steak

INGREDIENTS:
  • 5 tablespoons olive oil, divided
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1 beef tri-tip roast (2 pounds)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Optional: Condiment of choice such as chimichurri, herb garlic butter, or bourbon cream sauce
DIRECTIONS:
  1. In a small bowl, whisk together 3 tablespoons oil, soy sauce, Worcestershire, vinegar and honey. Place steak in dish; pour marinade over steak; turn to coat. Refrigerate 1 hour or overnight.
  2. Preheat oven to 375°. Remove steak from the marinade; discard marinade. Pat steaks dry with paper towel. In a small bowl, combine salt, pepper, garlic powder and onion powder; sprinkle over steak.
  3. In a large skillet or Dutch oven, heat remaining 2 tablespoons oil over medium heat. Brown steak on all sides.
  4. Place steak on a rack in a shallow roasting pan, fat side up. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 50-55 minutes. Remove from oven; tent with foil. Let stand 10 minutes before slicing. If desired, serve with condiment of choice.

Recipe from TasteofHome