Zucchini pancakes

Since Zucchini has been in season, I have been wanting to make something creative with them. When I came across this recipe in one of my cookbooks, it looked so simple and tasty I had to try it. Most of the ingredients will already be in your fridge or pantry. These came out great crisp and brown on the outside and moist and flavorful on the inside, even my dog was begging for them.

 

Fettuccine Alfredo

This recipe is a keeper, and it's foolproof. I've never made this dish before, but knew I could make a better version than the stuff I've tried at restaurants with a little research. I searched a variety of recipes, read reviews and watched videos. What I came up with was delicious. I started off simple and gradually added ingredients to make the perfect taste.

Strawberry pie

This recipe when described sounds weird, in fact when someone described this pie to me and then had me try it, I assumed I wasn't going to like it, but I was surprised and lived it.

Berry tart

I whipped this berry tart up very last minute before some dinner guests arrived. I specifically wanted a berry dessert, but knew one of my guests had a gluten intolerance so needed to make the bread, pastry part very simple. I opted for something that didn't need to rise, a basic pastry crust, much like a short bread. The pastry cream was something I had never tried to make before, and at first it was too thin, because I hadn't let it boil long enough, but then like magic it became thick and spreadable. The berries, which are my favorite part, and the element that adds the beauty really make this dish because they add the sweet tartness that the cream and tart crust need. Below is the recipe. 

Stromboli night!

These were experimental but I was so happy with the results, I already want to make these again. But of course I'm going to try and wait at least a week. I know a recipe is good when I feel panicked that there won't be any left for me, which is what happened, I got 3 slices of the pepperoni and my husband ate the whole log that night. The next day he finished off the spinach one, I felt robbed, so next time I'll have to make more? Or put a muzzle on my husband.

The recipe below is just what I did, you can switch up the pizza dough, homemade or premade, or do one type for both. The homemade dough cooked at 350 for about 34 minutes, the canned pizza dough was done after 23 minutes.

Homemade Pizza Dough:

• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 tablespoon pure olive oil
• 3/4 cup warm water
• 2 cups bread flour (for bread machines)
• 1 teaspoon instant yeast
• 2 teaspoons olive oil
• Olive oil, for the pizza crust
• Flour, for dusting the pizza peel

Directions

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl.

Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.

Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.

Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.

Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.

Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.

Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.


Spinach Stromboli:

3 ounces frozen spinach, cooked and drained

2/3 cup part-skim ricotta cheese

2/3 cup shredded part-skim mozzarella cheese

1 tablespoon grated parmesan cheese

1 clove Minced/crushed garlic

1/4 cup diced Onion 

1 tablespoon dried basil or 1 teaspoon chopped fresh basil

1/4 teaspoon dried oregano

1/8 teaspoon pepper

Sautee spinach, onion and garlic, remove from heat and add spinach, ricotta, seasonings and parmesan. Layer onto dough shaped into a 12x14 rectangle. Sprinkle with mozzerella (as much as desired). Roll up and place on cookie sheet, brush with egg wash and bake at 350 for about 30-35 minutes. Sprinkle with sesame seeds (optional).

Pizza Stromboli:

3/4 cup chopped pepperoni

1/2 cup shredded cheddar cheese, divided

1/4 cup shredded Parmesan cheese

1/4 cup shredded part-skim mozzarella cheese, divided

2 tablespoons finely chopped onion

1 tbs Minced Garlic 

This one is super simple..

Sprinkle pepperoni, 1/4 cup cheddar cheese, Parmesan cheese, 2 tablespoons mozzarella cheese, onion, and garlic to within 1/2 in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and cook for 20-25 minutes.

Sprinkle with remaining cheese. Bake at 350°

Moist Lemon Cake

Lemon cake has always been a favorite of mine and my husbands. Whenever we had to pick a store bought bunt cake, the moist lemon cake always won. So now I am happy to announce, I will never have to buy a store bought lemon cake again, because I have found a winning recipe. This lemon cake has lots of lemon zest and gets it's moist creamy texture with a little help from some buttermilk. This cake can be made in many different forms, including cupcakes, sheet cake, bunt or whatever your heart desires. Read on for the recipe.

Cake Batter Ingredients:

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 extra-large eggs, at room temperature
• 1/3 cup grated lemon zest (6 to 8 large lemons)
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/4 cup freshly squeezed lemon juice
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract

Lemon Syrup:

• 1/2 cup granulated sugar
• 1/2 cup lemon juice

For the glaze:

• 2 cups confectioners' sugar, sifted
• 3 1/2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Chicken flautas

These were quick and delicious and so easy. I usually am very picky about Mexican chicken dishes, and this is one that definitely won me over, I will definitely be making these again.

 

Quick and Easy Baked Chicken Flautas
Makes 6

Ingredients:
filling:
2 cups roasted chicken, shredded
1 1/2 tablespoons extra virgin olive oil
1/2 yellow onion, diced
1/2 poblano, seeded and diced
1 ear yellow corn, kernels and milk removed from husk
1/3 cup prepared salsa
2 tablespoons sour cream
2 ounces Monterey Jack cheese, shredded
salt and pepper to taste

6 8 inch flour tortillas
1/2 cup sour cream

1. Preheat oven to 375°F.
2. Place chicken into a mixing bowl and set aside.
3. Pour oil into a medium sauté pan and place over medium-high heat.
4. Saute onion, poblano and corn for about 5 minutes. Season with salt and pepper. Cook for an additional 2 minutes.
5. Pour onion mixture over chicken and toss together. Add remaining filling ingredients to chicken and onion mixture and stir together until mixed together. Season with salt and pepper.
6. Place a heaping 1/3 cup of the filling into one of the tortillas and spread into a log.
7. Tightly roll tortilla and place onto a parchment lined baking sheet, seam side down.
8. Repeat until all of the tortillas and filling have been used.
9. Bake flautas for 20 to 25 minutes or until the tortillas have crisped up and turned golden brown. Slice each in half and serve with sour cream.

Sour Dough Bread

This was my first attempt at making bread from scratch, I probably should have started with a more simple bread, but sourdough is my husbands favorite. Also, it didn't turn out bad at all, as you can see. The steam coming up from this sliced bread couldn't be photographed, neither could the amazing warm buttery aroma.

 

Blueberry crumble coffee cake

I made this on a Friday night simply so I could have something sweet with my coffee for the weekend. It tastes like a super light and moist blueberry muffin topped with cinnamon and nutmeg strudel. It's very yummy, especially the cake part, I'd use the recipe to make mini muffins. The sour cream makes the batter heavenly.

White Bean Dip and Homemade Pita Chips

This is the fastest appetizer that's both tasty and impressive I've ever made. I made these on one of the first hottest days in May. It's a light, yet filling appetizer that's tasty and pretty healthy in my opinion.