Fresh fruit is so plentiful now that I can’t resist baking with some of it. The question is – which fruit to use? Cherries have a short season, so I take advantage of their availability now. Peaches are so flavorful at this time of year, you will want to bring home a bag full. Here in the south figs are everywhere and there are so many things you can make with them. What is your favorite summer fruit for baking?
Louisiana Fig and Pecan Cake
Ingredients
3 eggs
2 cups sugar
1 cup canola oil
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
2 cups chopped fresh figs
½ cup chopped pecans
1 teaspoon cinnamon
1/2 teaspoon salt
Confectioner’s sugar, for serving
Directions
Heat oven to 350 degrees F.
Using a standing mixer, whisk the eggs briefly in the mixer bowl. Add the sugar and beat until light and fluffy, about one minute.
Add oil and beat until just combined.
In a separate medium bowl, combine the buttermilk and baking soda.
Beginning with the flour, add flour and buttermilk mixture alternately and mix until combined.
Add the chopped figs, cinnamon, cloves, salt and mix until thoroughly incorporated.
Pour batter into a greased and floured tube pan, or into 2 loaf pans (8x4x2½).
Bake until a cake tester comes out clean when inserted into the cake, 60-70 minutes for the tube pan and 50-55 minutes for the loaf pans.
Cool on a rack for 10 minutes, then remove the cake from the pan. Allow the cake to cool completely.
Garnish with confectioner’s sugar before serving.
Sweet Cherry Galette
Ingredients
1/2 package of refrigerated pie dough (such as Pillsbury), at room temperature
1/3 cup brown sugar
Pinch of salt
2 tablespoons cornstarch or other pie thickener
3 1/2 cups pitted fresh cherries (about 1 1/4 pounds)
1 tablespoon amaretto liqueur
1 tablespoon unsalted butter
Coarse sugar
Directions
Preheat the oven to 375 degrees F.
Roll out the dough on a lightly floured work surface into an 11-inch circle.
Transfer the dough to a parchment-lined baking sheet.
Mix the pitted cherries with the brown sugar, salt and liqueur.
Spoon the cherries over the dough and leave a 2-inch border.
Drop pieces of butter over the cherries and fold the edges of the dough over, pressing lightly.
Sprinkle the crust with coarse sugar and bake for 40-45 minutes until the cherries are bubbling and the crust is brown. Cool on a wire rack.
Big Batch Chocolate Chip Cookies
My children and grandchildren visit in the summer because they like all the water activities that are available at this time of year. A favorite dessert for all are chocolate chip cookies. I prepare a big batch before they arrive and store them in the freezer. Serving dessert is so easy – don’t even have to think about it.
If you do not want to make a big batch, the recipe ingredients can easily be cut in half.
Ingredients
4 1/2 cups all-purpose flour, spooned and leveled
2 teaspoons kosher salt
1 teaspoon baking soda
2 cups (4 sticks) unsalted butter, at room temperature
2 1/2 cups packed light brown sugar
1/2 cup white granulated sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
4 cups semisweet chocolate chips
Directions
Heat the oven to 350° F. Line baking sheets with parchment paper. I use four baking sheets for this recipe, so I can rotate them quickly.
In a medium bowl, whisk together the flour, salt and baking soda.
Using an electric mixer, beat the butter and sugars on medium-high speed until fluffy, 4 to 5 minutes. Add the eggs, one at a time, and then the vanilla.
Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Mix in the chocolate chips by hand.
Use a cookie scoop to drop the dough onto baking sheets, spacing them 2 inches apart. Place 12 cookies on a sheet.
Bake, rotating the baking sheets halfway through, until golden around the edges but still soft in the center, 14 to 15 minutes.
Cool slightly on the baking sheets, then slide the parchment paper with cookies on it to the kitchen counter to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
I store the cookies in the freezer and when company comes, I take out a dozen or two the night before and store them in an airtight container.
You won’t have to worry about them for the next day. They will be all gone!
Peach Crisp
Ingredients
6 ripe medium peaches
3/4 cup brown sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla
Topping
3/4 cup brown sugar
2/3 cup all-purpose flour
2/3 cup old-fashioned oats
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup chopped pecans
1 stick (½ cup) unsalted butter, diced
Directions
Preheat the oven to 350 degrees F.
Make the topping by combining all the ingredients in a mixing bowl and, using your fingers, work the butter into the mixture until crumbs form. Set aside.
For the peaches:
Peel and slice the peaches about ¼ inch thick and place in a mixing bowl. Add the remaining ingredients and mix well with a spatula.
Butter an 8×8 inch baking dish and pour the peaches into the dish. Spread the peaches to make an even layer.
Sprinkle the topping evenly over the peaches.
Bake for about one hour until the peaches are bubbling away and the topping is brown and crispy.
Cool the baking dish on a wire rack. Serve the peach crisp warm with a spoonful of whipped cream on top.
July’s dinner recipes take full advantage of all the wonderful, seasonal produce available at this time of year. Where I live, this month is just about the end of the local growing season, too hot, while many of you are just reaping the benefits of gardens begun just a few months ago. And, for me, it is also too hot to grill. What you say! Since I am fortunate to be able to grill 12 months a year, the thrill is not seasonal. Some days I do not want to deal with the heat and the hot grill. So. many of my meals on these very hot days are prepared in an air-conditioned house.
Dinner One
Garden Fresh Meatloaf
Serve with a green bean salad and fried Italian peppers, recipes below.
Ingredients
2 lbs. grass-fed, organic, lean ground beef
2 carrots, finely diced
1 celery stalk, finely diced
Half of a large green bell pepper, finely diced
1 small sweet onion, finely diced
1 clove garlic, minced
Half pint grape tomatoes, seeded and chopped
1 cup of your favorite fresh herbs, chopped
1 tablespoon olive oil
2 large eggs, beaten
¼ cup ketchup
1 cup bread crumbs
½ cup water
Directions
Heat the oil in a medium skillet. Add all the diced vegetables and garlic to the skillet and cook until tender.
Add the herbs and season with salt and pepper. Cool to room temperature.
Preheat the oven to 350 degrees F.
Place the beef in a mixing bowl. Add the cooked vegetables, beaten eggs, ketchup, water and bread crumbs.
Combine thoroughly and place in a greased 9×5 loaf pan.
Bake the meatloaf until an instant-read thermometer registers 160°F, about 60-75 minutes.
Let rest a few minutes and then unmold, slice and serve.
Green Bean Salad
4 servings
Ingredients
1 tablespoon red wine vinegar
3 tablespoons olive oil
1 clove garlic, finely minced
Kosher salt and freshly ground pepper, to taste
2 cups fresh green beans, trimmed and cut into 2 inch pieces
2 oz feta cheese, crumbled
1/4 cup finely diced red onion
1/4 teaspoon dried oregano
Directions
To make the vinaigrette:
Whisk together the vinegar, oil, garlic, salt and pepper in a serving bowl; set aside.
For the green beans:
Bring a large saucepan of lightly salted water to a boil; add the beans and cook until just tender, about 3 minutes.
Using a slotted spoon, transfer the beans to a bowl of ice water. Drain well and toss with the vinaigrette, oregano, feta and onion.
Chill before serving.
Italian Fried Peppers
Ingredients
10-12 long Italian frying peppers
Extra virgin olive oil
1 large garlic clove, sliced thin
½ teaspoon crushed fennel seed
½ teaspoon dried oregano
½ teaspoon red pepper flakes
Kosher salt and freshly ground black pepper.
Directions
Wash and dry the peppers.
Heat a large saute pan over medium to high heat and add just enough extra virgin olive oil to cover the bottom of the pan and add the garlic and red pepper flakes. Cook for about 30 seconds
Add the peppers and season with salt and pepper. Turn the peppers over a few times to coat in oil.
Add the fennel and oregano and cook for about 10 minutes until soft and beginning to brown. Can be served at room temperature.
Dinner Two
Shrimp Tacos For Two
Serve this entrée with a cucumber salad. Recipe below.
Ingredients
1 tablespoons olive oil
1 small clove garlic grated
2 teaspoons fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon hot smoked paprika
1/4 teaspoon ground red pepper (cayenne)
1/2 pound medium shrimp, peeled, tails removed and deveined
4 corn tortillas
Homemade Tomato Salsa, recipe link
Shredded Garden Leaf lettuce
Shredded cheddar or Mexican cheese
Directions
Combine olive oil, lime juice, cumin, paprika, garlic and red pepper in a zip-top plastic bag, add the shrimp and seal. Set aside for 15 minutes.
Remove shrimp from the bag; discard marinade. Heat a grill pan over medium-high heat.
Arrange the shrimp on the pan and grill 2 minutes on each side.
Preheat the oven to 375 degrees F. Lightly coat 4 corn tortillas with olive oil cooking spray and place them in a metal taco holder.
Place the holder in the oven and heat the tortillas until just beginning to get crispy, about 10 minutes.
Remove the holder from the oven and fill each shell with shrimp, tomato salsa, cheese and shredded lettuce.
Cucumber Salad with Ranch Dressing
Ingredients
1 large cucumber, peeled, halved lengthwise, seeded, sliced into 1/4″-thick half-moons
1 teaspoon kosher salt
1 small sweet onion sliced into thin rounds and halved
¼ cup ranch dressing (recipe link here)
Chopped fresh dill, optional for garnish
Directions
Place cucumber slices in a colander; sprinkle with salt, tossing to coat. Let stand for 15 minutes, then rinse and pat dry with paper towels.
Alternate the cucumber and onion slices on a serving plate. Drizzle with the ranch dressing, garnish with dill, if using, and serve.
Dinner Three
Mediterranean Chicken
This is a great one pot meal. If you do not have access to fresh cherry peppers, you can use the jarred version instead.
Ingredients
3 tablespoons olive oil
1 lb potatoes, peeled and quartered
All-Purpose flour, Kosher salt and black pepper
4 cloves garlic
4 chicken thighs, skin removed
½ cup dry white wine
A dozen fresh sweet red cherry peppers, halved and seeded
1 package frozen artichoke hearts, defrosted
2 tablespoons fresh oregano
1/2 teaspoon red chile flakes, optional
Directions
Heat 2 tablespoons of the olive oil in a large, deep skillet over medium-high heat.
Add the potatoes and 1/4 teaspoon each salt and pepper, and cook, stirring occasionally, until lightly brown, 8 to 10 minutes.
Add the garlic and cook for 1 minute. Remove the potatoes to a bowl and set aside.
Heat the remaining oil in the same skillet over medium-high heat.
Season the chicken with a 1/2 teaspoon salt and 1/4 teaspoon pepper and dredge in flour, shaking off any excess.
Cook until browned, about 3 minutes per side.
Return the potatoes to the skillet.
Add the wine, artichoke hearts, red chile flakes, if using, and cherry peppers.
Simmer, covered, until the chicken is cooked through and the potatoes are tender, about 25-30 minutes. Stir in the oregano and serve.
Dinner Four
Grilled Greek Salmon
Serve with a Tabbouleh Salad (click here for recipe link), Tzatziki Sauce and Pita Bread or Chips.
Sumac is a middle eastern spice that’s tangy and a little tart. If you don’t have it, use more lemon zest instead.
4 servings
Ingredients
1 1/2 lbs fresh salmon fillets, cut into 4 equal pieces
2 tablespoons olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice (about 1 large lemon)
2 cloves of garlic, grated
1 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1/2 teaspoon sumac
Tzatziki Sauce, recipe below
Directions
Mix together the olive oil, lemon zest, lemon juice, garlic, salt, dill, dried oregano, crushed red pepper and sumac in a plastic ziplock bag.
Place the salmon fillets in the bag and close the bag.
Gently massage the marinade into the fish to coat it evenly, refrigerate and allow the fish to marinade for about 30 minutes.
Heat an outdoor grill to medium high.
Place the fish on a foil lined baking sheet skin-side down, turn the foil edges up and pour the marinade over the fish.
Slide the foil onto the grill, close the lid and cook the salmon for about 8-10 minutes.
Remove the foil from the grill by sliding the foil back on the baking sheet.
You can also cook the salmon in the oven.
Bake in a 400 degree F oven for about 15-20 minutes.
Spoon some Tzatziki Sauce over the top and serve with Tabbouleh Salad and pita chips or bread.
Tzatziki
Ingredients
This sauce is delicious on top of grilled salmon.
2 cucumbers, peeled and seeded
1 1/4 cups plain Greek yogurt
2 teaspoons white wine vinegar
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1 tablespoon minced fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Place the yogurt in a medium bowl.
Grate the cucumber on a box grater onto a paper towel, roll up and squeeze the towel to remove some of the liquid.
Add it to the yogurt along with the remaining ingredients and stir.
Cover and chill in the refrigerator before serving.
This is the perfect time of year to go creative with your salad making recipes. So many fresh ingredients are available in summer that you will not get bored with the variety of salads to you can make. Below are a few I have made and you might like to give them a try.
Shrimp Cobb Salad
Mini corn muffins (see recipe) go well with this salad.
For 2 servings
For the shrimp
1/2 pound large shrimp, peeled, tails removed and deveined
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 tablespoon olive oil
1/2 tablespoon freshly squeezed lemon juice
For the ranch dressing
1 cup buttermilk
1/2 cup mayonnaise
1 teaspoon lemon juice
1/8 teaspoon paprika
1/4 teaspoon yellow mustard powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 teaspoon dried dill
For the salad
1 slice cooked bacon, crumbled
1 cup shredded carrots
8 grape tomatoes, halved
Half a cucumber, peeled and diced
2 hard-boiled eggs, quartered
4 cups chopped Romaine lettuce, sliced
½ cup crumbled blue cheese (or any other cheese)
Directions
To prepare the shrimp:
Early in the day.
Peel and devein the shrimp. Place them in a skillet with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together.
Spread the shrimp in one layer and cook for 5 to 6 minutes, just until pink. Refrigerate until time to make the salad.
To prepare the dressing:
In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.
Refrigerate until serving time.
To assemble the salad:
Arrange the lettuce in the bottom of two salad plates. In rows across the lettuce arrange the shrimp, carrots, tomatoes, egg and cucumber.
Crumble the blue cheese and bacon over the salad ingredients. Serve with the dressing.
Mini Corn Muffins
Makes 24 mini muffins
Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal (coarse or regular)
¼ cup sugar
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 jalapeno pepper, minced
1 scallion, minced
1/2 cup shredded cheddar cheese
1 cup buttermilk
1 large egg, lightly beaten
¼ cup vegetable oil
Directions
Preheat oven to 375°F. Spray a 24 mini muffin tin with cooking spray or use paper liners.
Sift together flour, cornmeal, sugar, baking powder, baking soda and salt.
Combine the buttermilk, egg and oil in a big measuring cup. Pour the buttermilk mixture into the flour mixture and stir until combined.
Fill the muffin cups three-quarters full.
Bake until tops are golden and a toothpick inserted into the centers comes out clean, about 15 minutes.
Transfer pan to a wire rack and let cool for 5 minutes.
Mexican Corn Salad
Serve with fresh tomato salsa and homemade tortilla chips, recipes below.
Ingredients
8 ears corn, kernels stripped
1/2 cup mayonnaise
1 celery stalk, finely chopped
1 small onion, finely diced
1 jalapeno pepper, seeded and finely chopped
Half of a large green bell pepper, finely chopped
1 teaspoon chili powder
½ teaspoon ground cumin
1/4 teaspoon kosher salt
7 grape tomatoes, halved, optional garnish
Directions
In a serving bowl, place chopped celery, onion and peppers. Add the corn, salt, cumin and chili powder. Mix well. Stir in the mayonnaise.
Arrange the cut tomatoes around the top of the salad to garnish, if desired. Chill the salad until serving time.
Fresh Homemade Salsa
About 3 cups
Ingredients
1 tablespoon extra-virgin olive oil
1 cup diced sweet onion
2 medium chile peppers, such as poblano, New Mexico or Anaheim, diced
1 jalapeno, seeded and diced
2 cloves garlic, minced
1 1/2 pounds fresh, ripe tomatoes
1 tablespoon ancho chili powder or chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper, or to taste
1/4 cup chopped fresh cilantro or parsley
2 tablespoons lime juice
Directions
Be very careful while handling chile peppers. You can, avoid touching the cut peppers with your hands if you use disposable gloves or hold the peppers with a plastic sandwich bag.) Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.
You can make the salsa in one of two ways: finely chop the ingredients by hand or use a processor. I prefer to finely chop all the ingredients because I like a chunky, more rustic salsa that is easy to scoop on tortilla chips.
For the processor method:
Roughly chop the tomatoes, chilies and onions.
Place all of the ingredients in a food processor. Pulse only a few times-just enough to finely dice the ingredients but not enough to purée them.
Place the mixture in a serving bowl. Taste the salsa. If the chilies made the salsa too hot, add some more chopped tomato. Adjust for salt.
Let sit for an hour at room temperature for the flavors to combine. Serve with homemade tortilla chips.
Homemade Tortilla Chips
Olive oil
One package (8-10) large (12 inch) flour tortilla
Taco seasoning mix, recipe below
Directions
Preheat the oven to 350 degrees F. Oil two rimmed baking sheets.
Brush the tortillas with olive oil and sprinkle each evenly with taco seasoning.
Cut the tortillas into 6-8 triangles and arrange them on the prepared baking sheets.
Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes.
Taco Seasoning Mix
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
In a small bowl, mix all together. Store in an airtight container.
Tabbouleh
Serve with pita chips and hummus.
Ingredients
1 cup bulgur wheat
1 bunch scallions, chopped
1 bunch flat leaf parsley, chopped (about 1 cup)
1 cup (about 1 pound) chopped very ripe tomatoes
1 cup peeled, seeded and chopped cucumber
1 cup chopped fresh mint, chopped
1 teaspoon salt, divided
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Kalamata olives and Feta cheese for garnish
Romaine lettuce leaves for serving
Warm Pita bread or Pita chips, for serving
Directions
Rinse the bulgur in a fine-mesh sieve under cool running water until the water runs clear, then transfer the bulgur to a bowl.
In a heatproof bowl, mix the bulgur with 1/4 teaspoon salt and 1 cup boiling water.
Cover, and let stand until tender but slightly chewy, about 30 minutes.
Drain the bulgur to remove any liquid not absorbed.
In a large bowl, combine the scallions, parsley, tomatoes, cucumber, mint, remaining salt, pepper and cumin.
Add the soaked bulgur to the bowl and gently toss.
Add the olive oil and the lemon juice and lightly toss, adding more seasoning if necessary.
Set the tabbouleh aside for at least 30 minutes before serving to allow the flavors to blend. Cover and chill overnight.
When ready to serve, garnish the salad with kalamata olives and feta cheese. Serve with romaine lettuce leaves and pita bread.
Baked Pita Chips
If you do not have access to Za’atar seasoning, you can make your own. See recipe below.
2 packages of whole wheat pita breads
Olive oil
Za’atar seasoning
Directions
Heat the oven to 350 degrees F.
Brush each pita on both sides with olive oil.
Cut each in quarters and place on baking sheets. Sprinkle with Za’atar seasoning,
Bake until crispy and brown about 15 minutes.
Homemade Za’atar Seasoning
Makes 1/4 cup
Combine 1 tablespoon dried oregano, 1 tablespoon sumac, 1 tablespoon ground cumin and 1 tablespoon sesame seeds.
Stir in 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Mix thoroughly and store in an airtight jar.
Sometimes the craving for a sandwich comes on and you want one that will be rewarding. I never eat sandwiches for lunch, since my lunches tend to be light: yogurt or cottage cheese and fruit or a bowl of soup. So having a sandwich for dinner is a real treat for me. Leftovers can also be the start of some great sandwich recipes, as indicated in the recipes below. What is your favorite dinner sandwich?
Sausage and Pepper Sandwiches
A mixed green salad is perfect to complete this meal.
2 servings
Ingredients
1/2 pound grilled Italian sausage, sliced into 1 inch pieces
1 tablespoon olive oil
1 large green bell pepper, roasted, skins removed and sliced into long strips
1 large red bell pepper, roasted, skins removed and sliced into long strips
1/4 cup marinara sauce
1 teaspoon dried Italian seasoning
Salt to taste
Ciabatta or Hoagie rolls
Directions
Heat the oven to 375 degrees F. Wrap the rolls in foil and heat for about 10 minutes.
Heat the olive oil over medium-low heat in a large, deep skillet with a lid.
Add the sausage and peppers and sprinkle with a little salt and the Italian seasoning. Stir in the marinara sauce and cover the pan.
Heat the mixture until hot.
Fill the rolls with the sausage mixture and serve.
Italian Grilled Chicken Sandwiches
Serve this sandwich with sweet potato fries and pickles.
2 servings
Ingredients
4 slices country-style bread
Olive oil for brushing
1 grilled chicken breast, sliced thin
2 roasted red bell peppers, cut into 1/4-inch slices
1/4 cup Italian salad dressing
Dried Italian seasoning
4 slices mozzarella cheese
8 large fresh basil leaves
Directions
Place the sliced chicken in a zip-lock bag and pour the salad dressing in. Close the bag and shake it so the dressing is evenly distributed.
Place in the refrigerator for about 30 minutes.
Preheat an electric Panini press on high or the “panini” setting according to the manufacturer’s instructions.
If you do not have a Panini Press: You can cook the sandwiches in a skillet on top of the stove. You will need a second skillet to weigh the sandwiches down. Heat one skillet over medium heat.
Brush the bread slices on one side with olive oil. Place 2 slices of mozzarella on each side of the bread slices not brushed with oil.
Arrange the chicken and then the roasted bell peppers on top of the cheese.
Place 4 basil leaves on each sandwich and then 2 more slices of mozzarella.
Top each sandwich with one of the remaining bread slices, oiled side up.
Place the sandwiches on the preheated Panini press, close the lid and cook until the cheese is melted, 5 to 6 minutes.
Or place the sandwiches in the heated skillet and place the unheated skillet on top, pressing it down.
Cook the sandwiched until brown on the bottom.
Turn them over, replace the skillet press and cook until the second side is brown, about 6 minutes.
Transfer to a cutting board and cut in half.
Eggplant Parmesan Sandwiches
2 servings
Ingredients
2 ciabatta rolls
Two 4×4 inch pieces of Eggplant Parmesan:
Recipe link: https://jovinacooksitalian.com/2016/05/18/what-to-cook-this-week/
Directions
Heat the oven to 375 degrees F.
Split the rolls in half. Place a square of Eggplant Parmesan on the bottom half of each roll. Place the top of the roll on top of the eggplant.
Wrap the sandwiches in the aluminum foil and place on a baking sheet.
Bake the sandwiches for about 15- 20 minutes, until hot.
Serve with pickled Tuscan peppers.
Vegan Summer Garden Sandwich
1 serving
Ingredients
Vegan Creamy Italian Salad Dressing, recipe below
2 slices of your favorite bread or 1 Italian roll
4 small slices of oven baked or grilled eggplant
4 thin slices of fresh, uncooked zucchini
1 slice red onion
2 large slices vine ripe tomatoes
Garden leaf lettuce
Directions
Brush one side of each piece of bread with the creamy dressing and layer the ingredients on the side of one piece of bread brushed with dressing.
First, place the eggplant on the bread and then add the zucchini slices, tomato slices and onion.
Top with lettuce leaves and the remaining bread slice, dressing side down. Cut in half and enjoy this sandwich with your favorite coleslaw.
Vegan Creamy Italian Salad Dressing
Adapted from Vintage Kitty
Makes 16 tablespoons
Ingredients
1/2 cup warm water
4 tablespoons almonds
1 teaspoon dried Italian seasoning
1 teaspoon dried basil
Pinch chili flakes
1 clove garlic, chopped
1 small shallot, chopped
6 tablespoons extra virgin olive oil
4 tablespoons white wine vinegar
1 teaspoon organic sugar or agave syrup
2 tablespoons fresh chopped parsley
Salt and pepper to taste
Directions
Combine the warm water, almonds, Italian seasoning, dried basil and chili flakes in a mixing bowl and let soak for 15 minutes.
Place the mixture in a blender and add the garlic, shallot, olive oil, vinegar and sugar.
Blend until the mixture is smooth.
Add fresh parsley and pulse. Season with salt and pepper to taste.
Store in the refrigerator up to one week
Nothing says summer like a pizza made with fresh tomatoes and basil. It is one of our favorites and we look forward to this time of year when these ingredients are at their best.
I also have come up with an easy to make pizza dough that doesn’t require a lot of attention. It works perfectly every time. You just have to remember to make it a day ahead.
Putting the pizza together and baking it are a breeze, which is just what you want for this time of year. Make a green salad to go with the pizza and dinner is complete,
Easy Pizza Dough
Makes one 15 – 16 inch round pizza. Prepare the dough one day ahead.
Ingredients
1 teaspoon instant yeast
1 teaspoon honey
1 cup lukewarm water
2 1/2 cups Italian flour or bread flour
1 teaspoon salt
1 tablespoon extra virgin olive oil
Topping
3 medium fresh, ripe tomatoes, sliced thin
½ cup homemade or store-bought pesto
½ cup grated Parmesan cheese
7 oz fresh mozzarella, sliced
Directions
Combine all the ingredients in the large bowl of an electric mixer and with the paddle attachment mix until the ingredients come together around the paddle.
Attach the dough hook and knead the dough for 5-6 minutes.
Spray a ziplock plastic bag with olive oil cooking spray. Place the dough in the bag and close the top. Place the bag in the refrigerator overnight.
When ready to make the pizza, remove the bag from the refrigerator 30 minutes before making the pizza.
Place the sliced tomatoes on paper towels to drain.
Turn the oven to 500 degrees F and let the oven heat for 30 minutes.
Turn the dough out onto an oiled pizza pan and push the dough to the edges with your fingers.
Spread the pesto over the dough and cover the pesto layer with the sliced tomatoes. Sprinkle the Parmesan cheese over the tomatoes.
Place the pizza in the oven and bake for 10 minutes.
Remove the pan from the oven and place slices of fresh mozzarella over the tomatoes.
Return the pizza to the oven and bake for 10 minutes more.
My Jeta Farms CSA share this week contained New Mexico green chilies. The CSA farmer told me he had gotten the seeds from a New Mexico farmer and had grown the peppers here on his farm this year. They were beautiful. I did some research and learned more about these green chilies.
They are deep green peppers, five or six inches in length, and have been cultivated throughout New Mexico for quite a long time. Native peoples there still grow some of the older heirloom varieties, and there are newer varieties planted all over the state, as well.
The chilies can have a bit of a kick to them, so taste the sauce and do not use too much when preparing the enchiladas, if you do not like it too spicy.
In New Mexico the chilies are fire-roasted, peeled, chopped and made into a well-known sauce. The sauce can be used on a lot of dishes. You can have green chile sauce with your breakfast eggs, on enchiladas, in a stew made with pork for dinner or in any dish you think you may like it on.
Dilemma – what is the correct spelling – chile or chili? In my research I also discovered this spelling controversy and my spellchecker wants me to use chili.
From the Los Angeles Times:
Las Cruces, N.M. — Chili vs. chile.
The war over how to spell New Mexico’s most valuable vegetable crop continues to rage for the head of the Chile Pepper Institute at New Mexico State University.
Paul Bosland, director of the institute and the school’s chief chile breeder, has been trying for years to get everyone to spell chile–the hot peppers or the plant from which the peppers come–with an “e.” He says chili–the spicy dish of meat and sometimes beans–should be spelled with an “i.”
“A lot of people argue about it,” he said.
The word chile originated from the Aztec word “chil,” meaning pepper. Bosland said the Spanish added an “e” to the end of the word to make it a noun in their language.
Advertisements lining the back roads in the lower Rio Grande Valley, where most of New Mexico’s peppers are grown, spell it chile. Just across the border in Texas, restaurants advertise their state dish as “chili.”
Bosland has heard quite a few arguments against the New Mexico way of spelling chile.
“One person said you can’t use c-h-i-l-e because that’s the name of a country. That’s true, but Turkey seems to have done quite well,” he said. “Some say the English spell it c-h-i-l-l-i. Well, they also spell color with a “u.”
Webster’s Dictionary helps to complicate the matter. It provides three spellings–chili, chile and chilli–that are all defined as either hot peppers or a dish of meat and spices.
The Associated Press uses chili. Norman Goldstein, AP Stylebook editor, says the “i” spelling is more commonly used in most other parts of the nation.
The Los Angeles Times spells the vegetable “chile” and the spicy soup “chili.” The sauce made of chile, onion and tomato? Chile sauce.
Chicken and Green Chile Enchiladas
You may also use leftover, cooked chicken, if you have it on hand, instead of cooking the chicken breasts, as described below. If you do, then use prepared chicken broth.
I use 6 inch corn tortillas. If you use a different size, you will have to adjust the recipe amounts.
For the Chicken
1 1⁄2 lbs. chicken breasts
1 small carrot
1 small onion
1 garlic clove
For the Enchiladas
8 soft 6 inch white corn tortillas
1 1/2 cups shredded Mexican cheese mix, divided
5 scallions, chopped
Directions
Make the chicken:
In a large saucepan, place the chicken breasts, carrot, onion and garlic. Add enough water to cover and bring to a simmer.
Let simmer until the meat is cooked through and the broth is flavorful, about 30 minutes.
Strain, reserving both the broth and the chicken separately. Let the chicken rest until cool enough to handle.
Shred the meat and discard the bones and skin. Set aside.
Reserve 1 ½ cups of broth for the sauce and 1 cup for softening tortillas.
Make the green chile sauce, recipe below.
Combine the shredded chicken, chopped scallions and ½ cup of cheese in a mixing bowl.
Make the enchiladas:
Preheat the oven to 400°F.
Cover the bottom of a 13 by 9 inch glass baking dish or a dish that will fit 8 enchiladas in a single layer with a thin layer of green chile sauce.
Heat the 1 cup of chicken broth.
To soften the tortillas so they can be rolled without breaking, dip them very briefly in the hot broth, until softened slightly.
Working with one tortilla at a time, distribute about 3 tablespoons of the shredded chicken mixture down the center of each tortilla.
Roll the tortilla loosely into a cigar shape to cover the filling, then transfer seam side down to the prepared baking dish.
Repeat with the remaining tortillas and chicken, placing the enchiladas snugly side by side.
Ladle additional green chile sauce over the top to coat all the tortillas.
Sprinkle the remaining cheese on top of the sauce, cover with foil and bake until the enchiladas are heated through and the sauce is beginning to bubble, about 20 minutes.
Remove the foil and bake until the top is browned and bubbling, about 15 minutes more.
Serve the enchiladas with sour cream, if desired.
New Mexico Green Chile Sauce
I double the recipe, so I can freeze some of the sauce for another Mexican dish.
Ingredients
1 tablespoon vegetable oil
1⁄2 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons masa harina flour (corn flour) or regular flour
1⁄4 teaspoon ground cumin
Salt and pepper, to taste
1 1⁄2 cups chicken stock, see above
1 cup chopped roasted and peeled New Mexico Hatch green chilies
1⁄4 teaspoon dried oregano
Directions
To prepare the peppers:
The peppers need to be roasted on the grill or under a broiler before making the sauce.
Place the chiles on an outdoor grill or under the broiler and roast until the skin is charred and blistered, about 3 to 5 minutes.
Avoid completely blackening the chiles; you’re looking for them to be about 40% to 50% charred.
Using tongs, turn the chiles over and roast on the other side until the skin is charred and blistered, about 3 to 5 minutes.
Remove the chiles from the grill or broiler and place them in a paper bag, food-safe plastic bag or heat-safe bowl.
Close the bag or cover the bowl, and let stand for 10 to 15 minutes. The steam will help loosen the peel from the chiles.
When cool enough to handle, pull the skins off and set aside.
To prepare the sauce:
(I do not like the sauce chunky, so I puree the chopped peppers with half of the chicken broth first and then add it to the sauce.)
In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
Stir in the stock and simmer until thick and smooth.
Stir in the chiles and oregano.
Cool the sauce and store in refrigerator, covered, for up to one day.
The Mediterranean countries utilize many of the same ingredients but each country has a unique way of creating recipes with those same ingredients. So far in this series, I have written about Mediterranean cuisine in general and in the countries of Portugal, Spain and France. This series continues with the country of Italy.
The Mediterranean Diet is more than just a way of eating. It is a way of thinking about food. It embraces the concept of eating together and sharing food with others. Modern populations are pressed for time, so food is often prepared and consumed in a hurry and in isolation. However, for the Mediterranean peoples, preparing food and eating together is very important and it is an important key in why the Mediterranean Diet is successful. For Italians, food is not simply sustenance and nutrition. It is community.
The Italian cuisine is typically Mediterranean which means eating a lot of vegetables, fruit, grains, fish and some chicken. In addition, the Italians use olive oil for cooking in large amounts instead of animal fat. Olive oil combined with a high volume of vegetables prevents disease. The Italians also follow nature and only eat what is in season. If you eat according to the seasons, you will be eating a variation of different colored vegetables. Each different color has a different antioxidant, which helps prevent disease, including cancer.
There are big differences between the Italian food in the North and in the South. Italy’s Alpine and sub-alpine regions in the North produce more livestock (cows) and fewer olives. That means more butter and lard and less olive oil. Corn (maize) and rice (such as arborio) are more popular in the northern regions than pasta. In the inland cities (Milan, Turin, Bologna), fish is more expensive than it is in the coastal cities (Genoa, Venice), and therefore consumed in lesser quantities. Fish and fresh fruit cost much less in Naples and Palermo than they do in Turin and Milan.
Southern Italians eat 40% more fruit and 80% more grains than Northern Europeans do. Southern Italians eat approximately 490 grams (17 ounces) of pasta and bread a day and research studies have found that eating a lot of grains was clearly NOT harmful to the Italians. The next largest proportion of their fiber comes from tomatoes, onions, artichokes eggplants, peas, lentils and chickpeas.
The Typical Italian Daily Menu:
Breakfast: Yogurt topped with berries and walnuts, coffee or tea
Lunch: Lentil soup with Swiss chard and bread on the side
Snack: cheese, bread
Dinner: Roasted cod paired with a wheat berry salad (cooked wheat berries with olive oil vinaigrette, feta, parsley, and tomatoes) and a glass of red wine
Dessert: Fresh fruit drizzled with honey
The Typical Italian Diet:
Snacks: In Italy, snacks are usually a very light: an espresso, a pizzetta, cheese and fresh fruit are popular options.
Lunch: In Italy lunch is usually a single dish, either pasta, frittata, fish with vegetables or salad.
Dinner: A soup with fish and vegetables is typical for a first course, followed by pasta with meat or fish and salad or vegetables. Fruit is usual for dessert.
Bring the Italian Mediterranean to your table with these recipes:
Saffron Orzo Pasta Salad
TN&M Magazine
Ingredients
- 10 oz Orzo pasta
- 6 cups low-sodium chicken stock
- 1 teaspoon saffron
- 1 red bell pepper, diced
- 1 medium red onion, finely diced
- 1/2 cup black oil-cured olives, sliced
- 1/2 cup fresh mozzarella, diced
- One 8 oz can Italian chickpeas
- 1/3 cup sun-dried tomatoes, under oil, drained and sliced into 1/2-inch pieces
- 3 tablespoons Parmigiano-Reggiano, freshly grated
- 1/4 cup fresh Italian parsley, finely chopped
Vinaigrette
- 1/3 cup white balsamic vinegar
- 2/3 cup extra-virgin olive oil
- 1 lemon, juiced
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
Directions
Bring 6 cups of chicken stock to a boil.
In a small bowl combine 1 teaspoon of saffron and 2 tablespoons of the hot chicken stock and stir to dissolve.
Add the saffron to the chicken stock and stir.
Add the orzo to the boiling chicken stock and let it cook for 7 minutes.
Drain the orzo, transfer to a bowl, drizzle 2 tablespoons of olive oil and set aside.
Dice red bell pepper, red onion and mozzarella; set aside.
Slice the sun-dried tomatoes into 1/2-inch piece and set aside.
Slice the olives and drain and rinse the canned chickpeas.
In a medium bowl, combine balsamic vinegar, extra-virgin olive oil, salt, pepper and lemon juice.
Add the diced onion to the vinaigrette and let it marinate for 5 minutes.
Transfer all of the ingredients into the orzo and mix well, add the vinaigrette and toss well to coat.
Add the Parmigiano-Reggiano and fresh parsley just before serving.
Serve at room temperature or refrigerate for later use.
Warm Farro Salad
From TN&M Magazine
Ingredients
- 10 ounces dried chickpeas
- 10 ounces farro
- Truffle oil to taste
- 1 Garlic clove
- Basil
- Sage
- Rosemary
- Oregano
- 1 Tomato chopped fine
- Salt
- Pepper
- Chili flakes
- Parsley
Directions
Soak the chickpeas in cold water for 12 hours, changing the water 3 times. (If you use canned chickpeas, rinse them thoroughly!)
Cook the chickpeas in water to cover for about 1 hour.
Cook the farro in lightly salted water until tender.
Finely chop the garlic, basil, sage, rosemary, chili flakes and oregano.
Lightly sauté the herbs in olive oil, then add the tomato.
Add the drained chickpeas and farro, drizzling with a bit of broth.
Off the flame, stir in truffle oil to taste.
Courgettes with Sultanas and Pine Nuts
From TN&M Magazine
Serves one, as a main course.
Ingredients
- 1 210g tin of sardines, drained, oil reserved
- 1 clove garlic, finely chopped
- 1 tablespoon sultanas (raisins)
- 1 tablespoon pine nuts, toasted
- 1 tablespoon capers
- 1.5 courgettes (zucchini), julienned
- ½ tablespoon chopped chives
- Zest and juice of half a lemon
- Black pepper to serve
Direction
Tip a little of the oil drained from the sardines into a frying pan and sauté the garlic for a few minutes until softened.
Add the julienned courgettes to another pan, and sauté over low heat in a little of the sardine oil until softened – approximately 4 minutes.
Add the sardines to the garlic pan, and break them up with the back of your wooden spoon as you stir them around the pan. Next add the sultanas, pine nuts and capers and stir well. Cook for a few minutes until the sardines are warmed through.
When the courgettes are ready add them to the saucepan and toss all the ingredients together, distributing the sauce evenly through the courgettes. Scatter in the chives, lemon zest and a squeeze of lemon juice. Add a little extra salt if necessary, but likely not as the capers are salty.
Transfer to a serving dish and add liberal amounts of black pepper.
White Fish Fillets With Cherry Tomatoes
By Bon Appétit Test Kitchen
4 servings
Ingredients
- 1 shallot, thinly sliced
- 2 garlic cloves, chopped
- 2 cups cherry tomatoes (about 12 ounces)
- 1/2 cup chopped green olives
- 1 tablespoon olive oil
- Kosher salt, freshly ground pepper
- Four 6-ounce white fish fillets
- 1/4 cup (packed) chopped fresh basil
Directions
Place a rack in the upper third of the oven and preheat the broiler. Combine the shallot, garlic, tomatoes, olives and oil in a medium bowl, season with salt and pepper, and toss well. Set aside.
Place the fish in a 13 x 9-inch glass baking dish and season with salt and pepper. Scatter the tomato mixture over the fish and broil until fish is opaque throughout and tomatoes have started to burst, 10–13 minutes. Serve with basil scattered over top.
Spaghetti With Clams
by Rose Gray and Ruth Rogers
6 servings
Ingredients
- 6 1/2 pounds clams
- 6 tablespoons olive oil divided
- 1/2 cup dry white wine, divided
- 3 garlic cloves, sliced, divided
- 3 small dried chiles, crumbled, divided
- 1 pound spaghetti or linguine
- Kosher salt and freshly ground black pepper
- 3 tablespoons chopped flat-leaf parsley
Directions
Place clams in a sink filled with cold water. Scrub shells well with a coarse brush to remove any sand. Drain water and soak clams in clean water, repeating until the water remains clean.
Heat 2 tablespoons oil in a large pot with a lid over medium heat. Add ¼ cup wine, 1 garlic clove, and 1 chile. Add half of the clams, cover, and cook over high heat, shaking pan frequently, until clams open (keep lid on pot so heat is not released, making cooking time longer).
As soon as the clams open, transfer the clams and their juices to a large bowl (discard any clams that do not open). Repeat the process with 2 tablespoons oil, remaining ¼ cup wine, 1 garlic clove, 1 chile, and remaining clams.
Cook the pasta in a large pot of boiling salted water, stirring occasionally, until tender but al dente; drain, reserving 1 cup pasta cooking liquid.
Heat remaining 2 tablespoons oil in pot with lid over medium heat. Add remaining 1 garlic clove and remaining 1 chile; stir until garlic is fragrant and light golden, 1–2 minutes. Return clams and their juices to the pot; toss to coat and remove from the heat.
Add pasta and toss to coat evenly with juices, adding pasta cooking liquid by ¼-cupfuls if pasta is dry. Season to taste with salt and pepper. Sprinkle parsley over and serve.
BBQ Ribs
Rub Mixture Ingredients
1/4 cup sweet paprika
1/2 cup brown sugar
1 tablespoon black pepper
1 tablespoon garlic powder
2 teaspoons ground cumin
2 teaspoons dried onion
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon dry mustard
1/2 teaspoon celery seed
1/2 teaspoon dried oregano
Ribs
2 St. Louis-cut or spare rib racks, about 2 lbs
Peach BBQ sauce, recipe below
Directions
Mix all the rub ingredients together and coat the ribs all over with the mixture. Place the ribs in a baking dish, cover the dish with foil and refrigerate overnight.
Preheat the oven to 250°F. Place the foil covered baking dish with the ribs in the oven and roast for about 2 1/2 hours, or until the meat is tender but not falling off the bone. The ribs will finish cooking on the grill.
When the ribs are done baking, heat the grill to medium-high. Oil the grill rack.
Brush the ribs with BBQ sauce and place them on the grill. Grill the ribs, basting with more BBQ sauce and turning occasionally, until they begin to char, about 5 to 6 minutes.
Cut into serving pieces and serve with additional BBQ sauce for dipping.
Georgia Peach Barbecue Sauce
Yields about 4 cups.
Ingredients
4 ripe peaches, peeled and chopped
1/2 cup firmly packed brown sugar
Half an onion finely chopped
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/3 cup cider vinegar
One bottle tomato ketchup (about 31 oz.)
2 tablespoons Worcestershire sauce
¼ cup honey
2 tablespoons butter, cubed and well chilled
Directions
In a medium saucepan, combine all the ingredients except the butter. Bring to a boil, stirring to dissolve the sugar.
Reduce the heat and simmer, covered with the lid ajar, for 60-90 minutes until the sauce thickens, stirring occasionally.
Remove the pot from the heat and puree the sauce with an immersion blender.
Return the pan to the heat. With a whisk, blend in the butter cubes, a couple at a time, until incorporated. Cool and then refrigerate the sauce.
Sauce freezes well.
Southwest Biscuits
Ingredients
Biscuit Dough
2 cups unbleached self-rising flour
1/4 cup cold unsalted butter, diced
3/4 cup (6 ounces) cold milk or buttermilk
Filling
2 scallions, minced
1 jalapeno pepper, seeded and diced
1 ½ cups Mexican blend shredded cheese
2 tablespoons butter
Directions
Preheat the oven to 350 degrees F. Butter an 8 inch round baking pan.
Place the flour in a bowl. Work in the butter with a pastry cutter just until the crumbs are the size of large peas.
Add the milk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk if needed.
Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking.
Roll the dough into a 12 x 8 inch rectangle.
Sprinkle the dough with the shredded cheese and then with the scallions and jalapeno peppers.
Roll the dough up, jelly roll style, from the 8 inch side into an 8 inch log.
With a sharp knife, cut the biscuits into 1 inch pieces for a total of 8 rolls.
Arrange the rolls in the prepared baking pan. Dot the rolls with butter and place in the oven.
Bake for about 30 minutes until golden brown.
Summer Macaroni Salad
Ingredients
8 oz elbow macaroni
2 celery stalks, finely diced
1/2 onion finely diced
1/2 red bell pepper finely diced
1/4 cup chopped scallions
1/4 cup diced bread & butter pickles
1/4 cup minced fresh parsley
Dressing
1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
Pinch black pepper
Directions
Make the dressing by combining the ingredients in a serving bowl and set aside while you cook the macaroni.
Cook the pasta al dente in boiling salted water, drain and add the pasta to the dressing while the pasta is warm.
Add the chopped vegetables and mix well. Add salt to taste, but I find this type of salad doesn’t need extra salt because the mayonnaise, pasta cooked in salted water and seasonings add enough.
Cover the salad and chill the salad for several hours before serving.
Italian Fried Peppers
Ingredients
6-8 Italian frying peppers
2 tablespoons extra virgin olive oil
1 garlic clove smashed and cut in half
1 teaspoon dried Italian seasoning.
Pinch of salt and pepper
Directions
Heat oil and garlic in a small saute pan. Lower the heat and add the whole peppers.
Sprinkle with the Italian seasoning, salt and pepper. Saute slowly until lightly brown on all sides.
Serve at room temperature.
Tomato Basil Salad
Ingredients
1 pint miniature (Juliet) plum tomatoes or grape tomatoes
½ cup sliced fresh basil
¼ cup Italian vinaigrette
Salt and pepper to taste
Directions
Combine all the ingredients in a serving bowl. Leave at room temperature several hours before serving.
Blueberry Galette
Ingredients
1 lb fresh blueberries (3 cups)
2 tablespoons cornstarch or other pie thickener
1 tablespoon finely grated fresh lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup plus 1 teaspoon sugar
1 (9-inch) refrigerated pie dough (from a 15-oz package)
1 tablespoon cold unsalted butter, cut into pieces
1 large egg, lightly beaten
Whipped cream or frozen yogurt, optional
Directions
Put an oven rack in the middle position and preheat the oven to 425°F. Line a large baking sheet with parchment paper.
Stir together blueberries, cornstarch, zest, juice, cinnamon, salt and 1/2 cup sugar in a large bowl until combined.
Unwrap the pie dough and unfold onto the prepared baking sheet.
Spoon the blueberry mixture onto the center of the dough, leaving a 1 1/2-inch border around the edge.
Fold the edges of dough over 1 inch of the blueberry mixture, pleating the dough as you move around the filling.
Dot the blueberry filling with butter pieces.
Lightly brush the pastry with some of the beaten egg and sprinkle with the remaining teaspoon sugar.
Bake until the blueberry filling is bubbling and the pastry is golden, 25 to 30 minutes.
Cool slightly on the baking sheet on a wire rack. Serve the warm galette with a spoonful of whipped cream or frozen yogurt.
What is great about grilling a whole chicken is that you not only get a delicious BBQ dinner but you also have plenty of chicken leftover for a few other meals during the week.
So what can you use that leftover chicken for?
Sandwiches and Panini
Tacos
Salads
Add to Pasta
Topping for Pizza
Mexican tacos and enchiladas
How To Grill Chicken The Easy Way
Butterflying the chicken before grilling is an excellent way to cook chicken on the grill.
Flattening the chicken exposes more surface area to heat, so overall cooking time is reduced. That means you can slash about 15 minutes off the usually cooking time.
Another benefit is that chicken has two different kinds of meat that are cooked through at two different temperatures. Breast meat starts drying out after it reaches 150° F, but dark leg meat isn’t thoroughly cooked until 165° to 170° F. By opening up the chicken and cooking it flat brings both kinds of meat to the correct temperature at the same time. This method also produces crispy skin, if that is to your likeness.
Weber Video on how to butterfly a chicken.
Ingredients
One 4-pound chicken
Rub
1 tablespoon coarse salt
1 tablespoon packed light-brown sugar
1 tablespoon paprika
1/2 tablespoon ground black pepper
1/2 tablespoon dried oregano
1/2 tablespoon dried thyme leaves
1 teaspoon cayenne pepper
Directions
In a small bowl, whisk together the rub ingredients.
Using kitchen shears, cut along both sides of the chicken backbone; discard the backbone. Turn the chicken breast side up and press down firmly on the breast bone to crack and flatten it. Remove the wing tips.
Transfer the flattened chicken to a medium baking dish. Spread the rub over the entire chicken. Cover with plastic wrap and refrigerate for several hours before grilling.
Light an outdoor grill and oil the grates.
Grill the chicken, skin side down, over medium heat until the skin is browned and crisp, about 10 minutes. Turn the chicken skin side up, cover and grill over low heat until cooked through, about 20 minutes. Use an instant read meat thermometer to check to see if it is cooked through.
Transfer the chicken to a cutting board and let rest for 5 minutes. Carve the chicken and serve.
Corn on the Cob, Baked Beans and Coleslaw are all good side dishes to serve with BBQ chicken. However, today I made asparagus on the grill and a corn saute because I was in the mood for something a little different.
Grilled Asparagus with Egg Dressing
Ingredients
1 lb asparagus
Olive oil
Salt and pepper to taste
1/4 cup Ranch Dressing, See recipe below.
1 hard-boiled egg, diced
Directions
Cut the woody stems from the asparagus and wash well. Dry the asparagus on some paper towels.
Place them on a sheet of heavy-duty foil that has a few holes poked into it. Place the foil on a plate or tray.
Arrange the asparagus in a single layer on the foil. Drizzle with olive oil and sprinkle with salt and pepper.
Place the foil (Do not close the foil – leave flat) with the asparagus on the grill, cover and cook for 6 minutes.
Turn the asparagus, cover and cook until tender, about 6-8 more minutes.
Remove the asparagus to a long plate. Drizzle the ranch dressing across all the center of all the asparagus and sprinkle with the diced egg.
Serve immediately.
Homemade Ranch Dressing
Ingredients
1 cup buttermilk
1/2 cup mayonnaise
1 teaspoon lemon juice
1/4 teaspoon paprika
1/4 teaspoon yellow mustard powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 teaspoon dried dill (or a teaspoon chopped fresh)
Directions
In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.
Makes about 1 1/2 cups. Keeps for a week, covered in the fridge.
Summer Corn Saute
I like to make an extra portion of this simple and easy corn dish, because leftovers are so handy to add to tacos o r to a stuffing for vegetables.
Ingredients
1 tablespoon unsalted butter
3 cups fresh corn kernels
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped chives
Directions
Melt the butter in a medium skillet. Add the corn, salt and pepper; sauté for 3- 4 minutes or until crisp-tender, stirring occasionally.
Sprinkle the corn with chives and serve.
Lots of squash around these days. You may have an abundance in your garden and it is certainly available at the farmers’ markets. While they have many similarities, the different varieties do differ a bit in their texture, flavor and ideal use.
As a result, I like to try different ways of fixing these vegetables for my family. Stuffing them is certainly a delicious option.
The stuffing can contain any type of ground meat you like: pork, beef, turkey or a vegetarian meat substitute. Use lots of veggies and seasoning in the stuffing for flavor and not too much bread.
The filling in this recipe makes enough to fill all five of the squashes. I usually make the entire recipe and freeze some of the cooked squash for another meal. You can make this recipe with all zucchini, or all yellow squash or two large squashes.
I use the pork sausage seasoning from Penzey’s but if you do not have pork sausage seasoning available, you can use Italian seasoning and add a little crushed fennel seed to it.
Ingredients
2 medium zucchini
1 large Lebanese Squash
2 small yellow crookneck squash
Filling
2 tablespoons olive oil
1 clove garlic, minced
2 teaspoons pork sausage seasoning or Italian sausage seasoning
1 small onion, finely chopped
Half a bell pepper, finely chopped
1 celery stalk, finely chopped
2 plum tomatoes, seeds removed and finely chopped
1 lb lean ground pork
Kosher salt and freshly ground black pepper
1/2 cup Italian seasoned dried breadcrumbs
Grated Parmesan cheese
Directions
Note: If you want to make the filling vegetarian, then substitute 2 cups of cooked rice of other grains for the pork.
To prepare the squash:
Preheat the oven to 400 degrees F.
Cut the Lebanese Squash or a large zucchini squash in half.
For medium zucchini, cut a thin, lengthwise slice from the top of each zucchini.
For the yellow squash, cut the neck and stem ends off.
Using a melon ball scoop or a small serrated spoon, scoop out the insides of the squash. Leave the shells about 1/4 inch thick.
For the yellow squash, carefully remove the flesh from the ends of the squash with a small scoop (See photo for my little scoop that can be purchased at a kitchen gadget store.)
Place the hollowed out squash in a 9-by-13-inch casserole dish. Sprinkle the insides lightly with salt and pepper.
Finely chop the squash flesh and set aside.
To prepare the filling:
In a large saute pan heat the olive oil over medium-high heat.
Add the garlic, onion, bell pepper, celery, chopped squash flesh, tomatoes and pork seasoning.
Cook until softened, about 5 minutes. Add the pork and cook until brown and the liquid in the pan evaporates, about 15 minutes.
Stir in the breadcrumbs and set the pan aside to let the mixture cool.
Mound the stuffing mixture into the squash shells and fill the small yellow squash from the ends.
The large halves use 1 cup of stuffing in each. The medium zucchini use ¾ cup stuffing in each and the small yellow squash each use ½ cup of stuffing.
Grate Parmesan cheese over the tops of the filled squash.
For the small yellow squash, add a tablespoon of grated cheese to the filling before stuffing them.
Place the baking dish in the oven and bake for 45 minutes, until the squash are tender and the stuffing is golden brown.
