Snapshot of Summer

Summer arrived finally after a very unusual cool spring and yet it is coming to a quick end. Besides surviving a unusual wet summer, my time off has included traveling,

visiting with family and friends to celebrate a residency graduation (so proud of Kelli), an engagement (love it!) and a birthday,

 assisting on a Habitat House,

enjoying the food and music at the Festival of Discovery (BBQ festival),

 canning and freezing,

and of course trying many new recipes.Here are a couple of winners we have tried this summer.
                                                                                                                                                                                                                               
Barbequed Shrimp
2 lbs shrimp, cleaned
1 cup oil
1/4 cup chili sauce
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper sauce
2 garlic cloves, minced
3 tablespoons lemon juice

 Mix the ingredients except the shrimp, Marinate the shrimp in the mixture for one hour at room temperature. Spear shrimp on skewers and grill 3 to 4 minutes on each side.

 Balsamic Glazed Chicken (adapted from Grill It)

1 whole chicken
1/2 cup honey
6 tablespoons balsamic vinegar
Kosher salt
Fresh ground black pepper

1.Mix together the honey and vinegar and set aside.

2.Cut chicken into halves and generously salt and pepper the chicken on both sides.

3.On the hot side of the grill, sear the chicken skin side down for 5 to 1o minutes being careful not to burn the skin.

4.Flip the chicken and brush with the honey mixture and move to cooler side of the  grill. Cover and cook for 10 minutes. Continue to flip the chicken, baste with the honey mixture, cover and cook for 10 minutes repeatedly until chicken is done.

Enjoy...

Crazy Winter

The weather this winter has been strange. Rain one day, sunshine the next day. Freezing temperatures one day, 60s the next day. Blue skies one day, overcast the next day. Even this weekend we had rain, snow flurries, sunny skies, overcast skies, more flurries, even some thunder and hail - all in one day. Whew! I'm ready for spring.

While avoiding the crazy weather this weekend, I did some baking...

White Chocolate Lemon Shortbread(adapted from Miss in The Kitchen)

½ cup sugar

1 tablespoon lemon zest

2 ¼ cups flour

1 (3.5oz bar) white chocolate, finely chopped

1 cup butter, softened

Glaze

1 cup powdered sugar

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1. Add sugar to mixing bowl along with lemon zest. Using your fingers rub the zest into the sugar.

2. Add flour, chocolate and butter. Combine until the dough begins to stick together.

3. Roll out on a lightly floured surface to about ½ inch thickness. Cut out into desired shape.

4. Bake on ungreased cookie sheet at 300° for about 20 minutes or until light browned around the edges. Cool cookies and spread with the glaze

Creamed Corn Muffins

1 cup self rising cornmeal mix

¾ cup self rising flour

½ cup vegetable oil

1 cup frozen creamed corn

2 eggs

1 cup sour cream

1. Combine all ingredients and stir until moist.

2. Fill greased muffin tins and bake 20 minutes or until golden brown at 375°

Sourdough Coffee Cake

1 cup sourdough starter
1/3 cup vegetable oil
1 egg

1 cup flour
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon

Topping
1 teaspoon cinnamon
1/2 cup brown sugar
2 tablespoons butter
1 tablespoon flour

1. Combine sourdough starter, oil and egg.
2. Stir together dry ingredients and add to sourdough mixture.
3. Put dough into greased 9 inch square pan.
4. Crumble topping ingredients together and sprinkle topping on top of batter.
5. Bake for 35 minutes at 350 degrees.
Enjoy...

Three of Many Reasons Why I Love Summer

1) Fresh veggies

2) Fresh fruits and

3) Cooking with fresh vegetables/fruit like this yummy recipe:

Summer Vegetable Skillet

2 or 3 ears corn, removed from cob

1 tomato, chopped

½ teaspoon dried basil

½ teaspoon Italian seasoning

1 onion, chopped

1 green pepper, chopped

Fresh mushrooms, sliced

1 clove garlic, minced

2 or 3 zucchini squash, chopped 

Parmesan cheese

1. Mix together corn, tomato, basil and Italian seasoning. Set aside. 

2. Sauté the onion, green pepper, mushrooms and garlic until tender.

3. Add the zucchini and cook until tender.

4. Add the corn mixture and cook until done.

5. Top with Parmesan cheese.

Enjoy...