Fresh local sweet corn, zucchini from the garden and delicious mushrooms are a wonderful combination for this savory pie. My daughters do not like mushrooms, but another vegetable (roasted peppers, additional corn, etc.) would be just as good. I have served the pie warm and cold and enjoyed them both. This pie is so versatile it could be served for brunch or a light summer supper with a salad or with juicy garden tomatoes.
Sweet Corn & Zucchini Pie
4 tablespoons butter
half of a yellow onion, diced
2 ears sweet corn
2 large zucchini, sliced very thinly (about 4 cups)
8 ounces sliced mushrooms
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
12 ounces shredded cheese (I used both Mozzarella)
Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten eggs. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.
Grits and Cathy did not have the opportunity to meet until about 8 years ago when I tasted a Grits Breakfast dish at a party. They actually tasted good and weren’t just a mushy, bland bowl of nothing like I expected. Of course, what doesn’t taste good when mixed with cheese and sausage?
A few weeks ago I bought a bag of grits at Sprouts before I found a recipe for this yummy dish for my annual Mother’s Coffee/Tea. Every recipe I came across called for ‘instant grits’ not just plain old grits. After much searching, I found this recipe. As one Southern friend told me, instant grits aren’t as good so don’t even bother!
Grits are now like a dear, old friend (at least when cheese is involved). I plan to make this again, without the sausage, as a side dish for BBQ. MMMM, MMMM, good!
CHEESY SAUSAGE GRITS
1 cup grits (uncooked)
1 lb. breakfast sausage (bulk, if you need to use links, finely dice the cooked links)
1 cup onion (diced)
9 oz. green chiles (drained and chopped)
1/2 cup butter
2 eggs (slightly beaten)
2 cups cheddar cheese (shredded)
10 drops Tabasco
1 tsp sweet paprika
1/4 cup fresh parsley (chopped)
Preheat the oven to 325°F.
Cook the grits in 4 cups of salted water until done (follow package directions). (I whisked the grits into boiled water and it only took me about 5-10 minutes to cook the grits)
Saute the sausage and onions, breaking the sausage into small pieces.
Drain the grease from the sausage and onions.
Add the chilies, butter, eggs, cheese and Tabasco to the cooked grits.
Combine the sausage and onions with the grits mixture.
Pour everything into a 9″x 13″ casserole and garnish with the paprika and parsley.
The mixture can be refrigerated for up to two days before baking (bring to room temperature before baking to use the same bake time).
Bake at 325°F for one (1) hour.
(The recipe states that this freezes well but I didn’t have any left to freeze!)
Cranberry Coffee Cake is a new recipe that my sister-in-law, Donna, shared with me several weeks ago. The Mother’s Day weekend coffee/tea was a great time to try it. The cake is so moist and the extra treat of cranberry is so good. I chose to go without nuts this time but the glaze was a wonderful touch.
This coffee cake is wonderful anytime of year but could be a wonderful addition to your holiday go-to-recipes.
CRANBERRY COFFEE CAKE
1 cup butter or margarine, softened
1 cup sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1 teaspoon almond extract
1 can (16 ounces) whole-berry cranberry sauce
1/2 cup chopped walnuts (optional)
1/3 cup confectioners’ sugar
5 teaspoons warm water
1/2 teaspoon almond extract
Preheat oven to 350 degrees.
In a mixing bowl, cream butter and sugar. Add eggs; mix well.
Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Add extract.
Spoon a third of the batter into a tube or bundt pan. Top with a third of the cranberry sauce.
Repeat layers twice. Sprinkle with walnuts (optional).
Bake for 55-60 minutes until a toothpick inserted hear the center comes out clean.
Allow cake to cool and transfer to serving plate.
Optional: Combine glaze ingredients and drizzle over cake.
Mother’s Day 2013 will be a weekend of celebration starting with my annual Mother’s Day Coffee/Tea on Saturday. There will be much laughter, hugging, catching up and, of course, delicious treats. This year our friend Barbara has designed T-shirts to celebrate our annual event.
Sunday, our family will share a meal celebrating daughter Sarah as a Mother and now adding Grandma to my title. We are blessed.
As I reflect on Mother’s Day, I think about my Mother who passed away in 2001. I miss her every day. How many times have I wished that I could pick up the phone and talk to her!
Our journey as Daughters and then Mothers (and now Grandmothers) takes many twists and turns. I recently read this poem which reminds me of my Mother being there to support me and my own journey as a Mother. And the journey continues with my daughters.
Love you, Mom. Love you girls!
When you’re a child she walks before you,
To set an example.
When you’re a teenager she walks behind you
To be there should you need her.
When you’re an adult she walks beside you
So that as two friends you can enjoy life together.. Author Unknown
Fresh blueberries are coming into season and a wonderful time for a warm, Blueberry Coffee Cake. I served this yummy cake for my annual Mother’s Day Coffee.
It’s easy to make and I LOVE the crumb topping. Great with a hot cup of coffee or tea with family and friends.
I typically double this recipe for a larger coffee cake.
BLUEBERRY COFFEE CAKE
3/4 cup sugar
1/4 butter, softened
1 egg, beaten
1/2 cup milk
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt (optional)
2 1/4 cups blueberries, fresh or frozen
1/2 teaspoon cinnamon
3/4 cup sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/4 cup soft butter
Preheat oven to 375 degrees. Rinse and drain the blueberries.
Combine 3/4 cup sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt and 1/2 teaspoon cinnamon in a bowl and mix well. Add 1/4 cup soft butter, egg and mix. Add 1/2 cups milk and mix well. Stir in 2 cups of flour. The batter will resemble thick pancake batter. You may have to finish mixing by hand. Add the blueberries and gently mix in.
Grease and flour pans (9″ square pan or two loaf pans). Pour batter into pans, about 1/2 full.
Mix topping. Crumble evenly on top of batter.
Bake for 45 minutes. If not brown on the top, bake a bit longer, checking every 3 to 4 minutes. Set the coffee cake on a rack to cool and enjoy.