Tag: summer

Pies and Pastries

Lemon Cookie Pie

cathysmahaLeave a comment

I’ve seen several variations of this pie and have wanted to make it for some time. This recipe is delicious. I served it to guests and gave extra pieces to my family. Everyone loved it. It is quite rich, so a small piece per serving is appropriate. My only regret was not adding more lemon juice. The taste was wonderful but next time I would taste the lemon mixture to determine if I should add more lemon juice. My daughters and I also discussed how good this would be with a dollop of lemon curd, raspberry sauce or fresh raspberries on each serving. This is a wonderful pie to serve when it is hot outside!

Lemon Cookie Pie

INGREDIENTS:
  • Graham Cracker Crust (Fork-Lore:or store bought which I used)
    • 1 1/2 cups (165g) ground graham crackers 
    • 1/4 cup (50g) granulated sugar
    • Pinch of kosher salt
    • 6 tbsp unsalted butter, melted
  • Lemon Pie Filling
    • 8 oz full fat cream cheese, room temp
    • 14 oz can sweetened condensed milk
    • Zest of 1 lemon 
    • 1/2 cup (115g) lemon juice (Fork-Lore: or more to taste liking)
    • 1 3/4 cups (430g) heavy whipping cream
    • 3 tbsp powdered sugar
    • 1 tbsp dry milk powder (optional)
  • 1 1/2 bags Tate’s Bake Shop lemon cookies (regular or gluten free)  
  • Optional: Lemon Curd, Raspberry Sauce or fresh raspberries
DIRECTIONS:
  1. Graham Cracker Crust:
    • Mix together the ground graham crackers, sugar, and salt. Then stir in the melted butter until evenly combined. Press the crust into a 9″ pie dish, covering the bottom and sides. Place in the refrigerator while we make the filling.
  2. Lemon Pie Filling
    • In a medium bowl using a fork, mash the cream cheese until spread out. Then stir in the sweetened condensed milk. Once roughly combined, switch to a whisk and vigorously mix until completely smooth. Then whisk in the zest and juice until well combined. 
    • In a separate bowl using a hand or stand mixer with the whisk attachment, add the heavy whipping cream, powdered sugar, and milk powder if using. Whip on high speed until light, fluffy, and smooth with firm peaks, about 2 minutes. Careful not to over whip as the mixture should still be smooth and creamy.
    • Scoop half of the whipped cream into the lemon mixture and use a rubber spatula to fold to combine. 
    • Spread 1/3 of the filling into the bottom of the chilled crust. Place a layer of cookies on top, breaking some of the cookies to cover as much of the surface as possible.
    • Spread another 1/3 of the filling on top and place another layer of cookies on top.
    • Finish with a final layer of the lemon filling and then top with the remaining whipped cream. The filling will likely overtake the crust but that’s ok! We’re making a big, thick pie. 
    • Sprinkle the top with some crushed cookies and chill uncovered overnight. The next day, serve chilled and enjoy!
  3. Fork-Lore Optional: Serve with a dollop of lemon curd on top.

Recipe from ButternutBakeryBlog

Salads

Peach and Feta Corn Salad

cathysmahaLeave a comment

Peach and Feta Corn Salad is summer in a bowl. The salad was delicious freshly made but the leftovers the next day were even better. I thought the peaches and avocado would turn brown, but they didn’t. I would definitely let the salad sit for at least an hour before serving to let the flavors mellow. Definitely a repeat recipe for the summer!

Peach and Feta Corn Salad

INGREDIENTS:
  • 3 ears of corn
  • 2 large peaches, diced
  • 2 Persian cucumbers, diced
  • 1 red bell pepper, diced
  • 1 small shallot, minced
  • 1/4 cup green onions, thinly sliced
  • 1/4 cup chopped cilantro
  • 1 avocado, diced
  • 4 oz feta cheese, crumbled
  • 1 tbsp olive oil (for the corn)
  • Dressing:
    • Juice of 1 lime
    • Juice of 1/2 lemon
    • 1/4 tsp ground cumin
    • 1/4 cup olive oil
    • Salt and pepper, to taste
DIRECTIONS:
  1. Shuck the corn and brush with olive oil. Season with salt and pepper.
  2. Heat a large skillet over medium-high. Sear the corn, turning every few minutes, until lightly charred on all sides (about 10–12 minutes total).
  3. Let cool slightly, then slice the kernels off the cob. (Fork-Lore: I simply used cooked sweet corn off the cob and did not char the corn)
  4. In a large bowl, combine the corn, peaches, cucumbers, red bell pepper, shallot, green onions, cilantro, avocado, and feta. (For best texture, dice ingredients into small, uniform pieces.)
  5. In a separate bowl or jar, whisk together all dressing ingredients. Pour over the salad and toss gently to combine.
  6. Taste and adjust seasoning as needed. Serve immediately or refrigerate for up to an hour to allow the flavors to develop and enjoy!

Recipe from Poosh

Greek · Salads · Vegetables

Mediterranean Crispy Rice Salad

cathysmahaLeave a comment

Mediterranean Crispy Rice Salad did not disappoint. I cooked the rice earlier in the day and roasted before making the salad. You could use leftover rice to season and roast as well. I did not have fresh mint on hand but it was good with just fresh parsley. The salad is fresh, filling, and crunchy. I could make this all summer long!

Mediterranean Crispy Rice Salad

INGREDIENTS:
  • 8 oz. rice
  • 2 cups water
  • 2 T. Italian seasoning
  • 1/4 cup avocado oil
  • 1/3 cup cauliflower, riced in food processor (I used 1 small bag of frozen cauliflower rice, cooked)
  • 5 Perisian cucumbers, thinly sliced (I used 1 large English cucumber)
  • handful of chopped fresh parsley
  • handful of chopped fresh mint (I omitted since I didn’t have any on hand)
  • 1/2 red onion, finely chopped
  • 1/2 cup grape or cherry tomatoes sliced in half
  • 2 oz. crumbled feta cheese
  • zest of 1 lemon
  • juice of 1 large lemon
  • 3-5 T. olive oil
  • salt & pepper
  • 1 tsp. chili flakes
DIRECTIONS:
  1. Prepare the rice. Cook one cup rice with 2 cups water until done. Cool.
  2. In a bowl, mix the rice with 2 T. Italian seasoning and 2 T. avocado oil, until evenly covered
  3. Grab a baking sheet, line with parchment, lay out the rice in one even layer, so it’s not overlapping. Pop into the oven at 425F for 25 minutes. At 25 minute, give it a mix and break up the rice and pop it back in for another 5-10 minutes. Time can vary by oven. Remove, then let cool completely.
  4. While the rice is cooling, make the salad. Rice the cauliflower (or cook frozen as stated in ingredients) . Thinly slice the cucumbers and add to a bowl along with the chopped parsley and mint, onion and tomatoes.
  5. Top the salad with 2 oz. crumbled feta cheese, the zest of 1 lemon.
  6. Dress the salad with the olive oil and juice of 1 lemon, a generous pinch of salt, fresh cracked pepper and chili flakes.
  7. Top the rice with the crispy rice, toss, then give it a taste. Best to eat this right away!
  8. NOTE from Fork-Lore: I had leftovers but kept the crispy rice separate from the dressed salad. The crispy rice will keep in the frig for a week and can be reheated, if necessary.

Recipe from ShredHappens

Poultry · Salads · Vegetables · Vegetarian

Southwest Shredded Chicken Salad

cathysmahaLeave a comment

Summer Salads are a favorite and this salad is full of protein and healthy vegetables. It is delicious for make-ahead meals. Another rotation in the summer salad schedule!

Southwest Shredded Chicken Salad

INGREDIENTS:
  • SOUTHWEST CHICKEN SALAD
    • 1-1.5 lbs. chicken tenderloin (I used rotisserie chicken)
    • ¾ cup black beans, rinsed, drained and dried
    • ¾ cup red bell pepper, diced
    • ¾ cup chickpeas, rinsed, drained and dried
    • ¾ cup whole kernel corn, rinsed, drained and dried
    • ¾ cup cucumber, cored and diced
    • ⅓ cup shallots, finely diced
    • ¼ cup jalapeno, finely diced (optional)
    • ¼ cup cilantro, chopped small
    • ¼ cup shredded cheddar cheese
    • kosher salt, to taste
    • cracked black pepper, to taste
  • CHILI LIME YOGURT DRESSING
    • ½ cup 0% Greek yogurt
    • 2 tablespoons lime juice, fresh squeezed
    • 2 tablespoons diced green chilis, mild, canned works best
    • ½ teaspoon cumin
    • ½ teaspoon chili powder
    • ½ teaspoon garlic powder
    • ¼ teaspoon kosher salt
    • 2 tablespoons warm water, add more or less based on your preferred thickness
  • OPTIONAL GARNISHES
    • 2 tablespoons green onion, chopped small
    • ½ avocado, thinly sliced
    • 1 lime, cut into wedges
    • tortilla chips
DIRECTIONS:
  1. Boil a pot of water and add the chicken tenderloin. Cook for 15-18 minutes or until the internal temperature reaches 165 degrees. Drain off the water and allow the chicken to cool. Then shred the chicken using two forks. (I used a cooked rotisserie chicken).
  2. Next, grab a small mixing bowl and combine the 0% Greek yogurt, fresh squeezed lime juice, mild canned diced green chilis (with the juice), garlic powder, cumin, chili powder, kosher salt and warm water. Whisk well and set aside. For a thicker dressing add less water, for a thinner dressing add more water. You can adjust based on your preference.
  3. Then, prep all the veggies and herbs. You’ll need, drained and rinsed black beans, drained and rinsed chickpeas, drained and dried whole kernel corn, diced cucumber (be sure to remove the core), diced red bell pepper, finely diced shallots, finely diced jalapeno (remove the veins and seeds).
  4. Add the shredded chicken, vegetables, shredded cheese and herbs to a large mixing bowl. Season with kosher salt and cracked black pepper. Taste and adjust accordingly. Then, pour as much or as little chili lime yogurt dressing as you desire. I used about half. Toss until everything is well coated.
  5. Extra dressing can be stored covered in the refrigerator for three to four days. Garnish with chopped green onions and sliced avocado. Serve with tortilla chips and lime wedges.

Recipe from HealthyishFoods

Asian Dishes · Salads

Special Rice Noodles

cathysmaha1 Comment

The official name of this dish is ‘My Brother’s Special Rice Noodles’, but since this wasn’t from MY brother I felt weird saying that. Ha! This is such a refreshing salad and I love the combination of flavors. I’m a big an of cilantro (and it doesn’t taste like soap to me) so I add a handful to the salad. You could easily add a protein to the salad, if you desire.

Special Rice Noodles

INGREDIENTS:
  • For the Noodles:
    • 1 tbsp. Avocado Oil
    • 3 cloves garlic, minced
    • 1/2 large yellow onion, sliced in strips
    • 6 small shitake mushrooms, sliced
    • 8 oz. pad Thai rice noodles
    • 1 cup red cabbage, sliced in thin strips
    • 1 cup cucumber, sliced in thin strips
    • 3 scallions, sliced
    • 2 tbsp. peanuts, chopped
    • fresh cilantro leaves for serving or in salad (optional)
    • sliced Fresno chili for serving (optional)
    • salt & pepper
  • For the Sauce:
    • 1 lime, juiced
    • 1 tbsp. white vinegar
    • 1 tbsp. Tamari or soy sauce
    • 1 tbsp. chili garlic sauce
    • 2 tbsp. sesame oil
    • 1 tbsp. maple syrup (I used agave)
DIRECTIONS:
  1. Bring a pot of salted water to boil for the noodles.
  2. Mix together the ingredients for the sauce and set aside.
  3. In a large pan over medium heat, sauté the garlic and onions in 1 tbsp. avocado oil with a sprinkle of salt and pepper until onions are mostly tender (3-4 minutes) then add the mushrooms and sauté until tender (3-4 minutes).
  4. Boil noodles according to package directions, then add to the pan with the veggies; mix together, then turn off the heat and mix in the cabbage, cucumber, scallions, peanuts and sauce.
  5. Garnish with cilantro and red Fresno chili slices and enjoy!

Recipe of My brother’s special noodles from MaxisKitchen

Garden · Meats · New Favorite · Salads

Balsamic Steak and Peach Salad

cathysmaha1 Comment

Grilled Steak with fresh peaches, gorgonzola and caramelized onions…oh my gosh. Every bite is a flavor explosion. For those that don’t like Gorgonzola, Goat Cheese would probably be equally as good (maybe with a few chopped pecans?) or just skip the cheese. You’ll love it, too!

Balsamic Steak and Peach Salad

INGREDIENTS:
  • 1-1/4lbs tri-tip or flank steak, cut into easily grillable pieces (could use any cut of steak, really!)
  • 1/2 cup + 1 tablespoon balsamic vinegar, divided
  • 2 tablespoons brown sugar
  • 3 cloves crushed garlic
  • salt and pepper
  • 2 tablespoons extra virgin olive oil
  • 1 jumbo or 2 smaller sweet onions, sliced thin
  • 2 large ripe peaches, chopped
  • 4 oz. gorgonzola cheese crumbles
  • 9 oz. mixed greens

For the Honey-Balsamic Vinaigrette:

  • 1/4 cup + 2 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1-1/2 tablespoons honey
  • 1 clove garlic, roughly chopped
  • salt and pepper

DIRECTIONS:
  1. Combine 1/2 cup balsamic vinegar, brown sugar, garlic, and lots of salt and pepper into a large Ziplock bag then squish to mix. Add steak then marinate for 30 minutes or up to 8 hours.
  2. Heat extra virgin olive oil in a large skillet over medium heat. Add onions, season lightly with salt, then saute until caramelized and soft, 30 minutes, stirring occasionally and turning heat down slightly if onions begin to color too quickly. Stir in remaining 1 Tablespoon balsamic vinegar then set onions aside to cool – can be done up to a couple days ahead of time.
  3. Preheat a well-oiled grill over high heat for at least 10 minutes then turn heat down to medium-high. Add steak then grill for 3-4 minutes per side, depending on how thick your steak is, then let rest for 10 minutes before thinly slicing against the grain – can be done 1 day ahead of time.
  4. For the Honey-Balsamic Vinaigrette: Add ingredients into a blender then blend until smooth.
  5. Divide lettuce, steak, caramelized onions, peaches, and cheese between bowls then top with vinaigrette and serve.
  6. Serves 4.

Recipe from IowaGirlEats

Appetizers · New Favorite

Watermelon Goat Cheese Appetizer

cathysmaha1 Comment

Simple combination with an explosion of flavors! I first experienced this appetizer (or salad) at a restaurant with my friend, Jan. It was amazing and, yet, so simple. It was easy to replicate at home with four ingredients: watermelon, goat cheese, pecans and balsamic reduction. Done!

Watermelon Goat Cheese Appetizer

INGREDIENTS:
  • Cubed Seedless Watermelon
  • Crumbled Goat Cheese
  • Chopped Pecans
  • Balsamic Reduction (I used purchased balsamic reduction but you can make your own)
DIRECTIONS:
  1. Cute the watermelon into squares.
  2. Crumble goat cheese on top of each square.
  3. Sprinkle chopped pecans on top of each square.
  4. Drizzle with balsamic reduction.
Book Club · New Favorite · Salads

Summer Corn and Vegetable Salad

cathysmahaLeave a comment

Fresh sweet corn, tomatoes, onion, and cucumber tossed with avocado and Feta…OMG it is so good.  This salad is a wonderful side dish to grilled fish, chicken or beef but it also can serve as the main event on a hot summer evening.

SUMMER CORN AND VEGETABLE SALAD

4 ears corn, cooked
2 avocados, diced
2 cups cherry tomatoes, halved (I use orange & red for a little color)
1/2 an English cucumber, finely diced, skin on
1/3  cup crumbled feta
1/2 red onion, finely diced

Cilantro Vinaigrette
1 tbsp. rice wine vinegar
1 tbsp. white wine vinegar
1/2 tsp. salt 
1 tsp. garlic powder
1/2 freshly ground black pepper
2 tbsp. cilantro, chopped
6 tbsp. EVOO

  • Cook the  corn.  I steamed the corn and cut from the cob but the original recipe had a great idea to ‘put in the oven on 350 degrees, and throw the corn in, husks and all. Bake them for 25 minutes, let it cool, and then cut off the very bottom of the corn. You should be able to easily pull off the husks and the silk’.
  • Cut off the kernels with a large knife, add to a big bowl.
  • Chop the avocados, cherry tomatoes, English cucumber, and red onion, then add to the bowl. Add the feta.
  • For the vinaigrette, combine the first 5 ingredients (so the seasonings react with the vinegar), then add the cilantro and the EVOO. Shake it up.
  • Gently mix all the salad ingredients together. When ready to serve, add the dressing and stir to combine.
  • Optional:  Serve on bed of mixed greens.

Adapted from: AuthenticSuburbanGourmet and AndwhatIate

 

New Favorite · Salads · Vegan · Vegetarian

Peach Quinoa Salad

cathysmahaLeave a comment

Fresh Colorado Peaches are the best!  Quinoa is a favorite so why not pair them together with other scrumptious ingredients for a yummy, cool summer salad!

PEACH QUINOA SALAD

1/4 cup chopped parsley
1/4 cup lime juice
1 tsp. agave nectar or honey
1 tsp. sea salt
1/2 cup olive oil
3 cups cooked quinoa
1 Tbsp. chopped parsley
2 fresh Peaches cut into chunks
1/2 cup dried wild blueberries (or bing cherries)
1/2 cup spicy pecans chopped
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced cucumber
1/2 cup diced red pepper
1/4 cup chopped scallions
1/4 cup red onion diced

  • Mix the first 5 ingredients in a bowl; set aside.
  • Add the other ingredients together in a larger bowl.
  • Mix in the dressing. Garnish with parsley. Serve.

Recipe from reluctantentertainer.com

Cakes · Family · New Traditions

Fresh Peach Cake

cathysmahaLeave a comment

Fresh Peach Cake is delicious, even though the photo of the finished product is not.  I was disappointed by the appearance of the finished product, but the taste was delicious.

Next time, I would use a slightly bigger pan, since the batter cooked over the side.  However, a few crispy bites of dessert are equally good!

FRESH PEACH CAKE

1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large ripe peaches, peeled, pitted and sliced
1/2 cup chopped pecans

  • Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth.
  • In a separate bowl, sift together the flour, baking soda, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.
  • In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
  • Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans.

  • Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.