Sriracha Shrimp Cocktail

A simple, spicy Sriracha shrimp cocktail appetizer recipe

Sriracha Shrimp Cocktail

This past week has been a frustrating  computer week in our house. I am very glad to finally be posting this amazingly quick and easy Sriracha shrimp cocktail recipe because I am happy to finally have a computer that works! Somehow I managed to get a very stubborn virus on my computer and it took many hours of work, mainly by my technology adept husband, to remove it. I sat down a week ago to innocently upload these yummy shrimp pictures and then, pop ups, threats of website takeover, and then, frozen screen. Panic!

I just wanted to share my shrimp. They were really tasty. So much flavor packed in to a recipe that took so little time to prepare. I adore shrimp just about any way they are prepared but covered in  garlic and fresh herbs and then dipped in a spicy sauce, simply delicious. I feel like I need more appetizers that I can make ahead of time and serve at room temperature if needed, and this dish would certainly work in that situation.

It is hard for me comprehend that there are people, multiple people, many people in fact, in the world that spend their time creating things like computer viruses. People like me, who run very basic blogs for fun with a very small following of readers, have intruders that try to hack their websites on a daily basis. What purpose does this serve? The effort that some will put in to doing harm for personal gain, even if it is tiny, is sad.

A simple, spicy shrimp cocktail appetizer recipe
Sriracha Shrimp Cocktail
Print Recipe
A simple, spicy Sriracha shrimp cocktail appetizer recipe
Servings Prep Time
8 people 5 minutes
Cook Time
10 minutes
Servings Prep Time
8 people 5 minutes
Cook Time
10 minutes
A simple, spicy shrimp cocktail appetizer recipe
Sriracha Shrimp Cocktail
Print Recipe
A simple, spicy Sriracha shrimp cocktail appetizer recipe
Servings Prep Time
8 people 5 minutes
Cook Time
10 minutes
Servings Prep Time
8 people 5 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400F.
  2. Prepare cocktail sauce by combining ketsup, horseradish, and Sriracha in a bowl. Stir well then cover and refrigerate.
  3. In a separate bowl, combine thyme, garlic, salt, pepper, cayenne, smoked paprika, and olive oil. Add shrimp and stir to coat.
  4. Pour the shrimp mixture on a baking sheet and spread them out in a single layer. Bake at 400F for 10 minutes (shorter time period if using small shirmp).
  5. Serve shrimp with prepared sauce.
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Grilled Vegetable Salad

A grilled vegetable salad with fresh ingredients, pasta, and a light dressing that is ready in minutes.

Grilled Vegetable Salad

Relaxing with a dinner of grilled vegetables mixed with a light dressing and pasta on a warm summer night. What could be better? My husband doing the grilling on the hot grill! This grilled vegetable salad was delicious served warm but was just as good served at room temperature. It was a colorful and healthy way to use up left over vegetables from the week. The dressing was light and easy to prepare and adding fun pasta shapes was a way to get my son eat some vegetables without a fight.

I always love trying to find ways to use fresh herbs when I cook. My garden at home is tiny but in the little nook that I have created I have basil and thyme.  Adding these herbs to a recipe seems to brighten it and add freshness, though dried herbs would work well, too.  Somehow these plants manage to endure the hot, dry summer, despite my neglect. I can’t say the same about the hanging baskets on my front porch!

I have mentioned in other posts that I have  searched my grandmother’s treasure trove of a basement for unique, forgotten kitchen items. She has let me borrow several plates and bowls, such as the one in this picture. One of my favorite finds is the fork pictured here. I love the dark patina and the delicate engraving. It was the only one of its pattern that I could find in her collection so she let me have it. It would not be special to anyone but me, so I’m glad that I could save it.

A grilled vegetable salad with fresh ingredients, pasta, and a light dressing that is ready in minutes.
Grilled Vegetable Salad
Print Recipe
A grilled vegetable salad with fresh ingredients, pasta, and a light dressing that is ready in minutes.
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
A grilled vegetable salad with fresh ingredients, pasta, and a light dressing that is ready in minutes.
Grilled Vegetable Salad
Print Recipe
A grilled vegetable salad with fresh ingredients, pasta, and a light dressing that is ready in minutes.
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Instructions
  1. Heat grill to medium heat. Lightly coat vegetables with olive oil and season lightly with salt and pepper.
  2. Cook pasta according to package instructions. Drain.
  3. Place zucchini and red onion slices on the grill. Place asparagus in a grill basket and add to the grill. After 4-5 minutes, stir the asparagus and add the cherry tomatoes to the grill basket. Turn the zucchini and red onion slices over. Add the green onions to the grill. Remove all vegetables after an additional 4-5 minutes.
  4. While vegetables are grilling, stir together the dressing ingredients.
  5. Cut vegetables into bite sized pieces and place in a bowl with the cooked pasta. Pour dressing over the vegetable and pasta and stir gently to coat. Serve warm or at room temperature.
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Banana Mango Smoothie

Creamy banana mango smoothies with chia seeds for protein, fiber, and omega- 3 fatty acids make a healthy breakfast or snack

Banana Mango Smoothie

We have been trying so hard lately to eat smaller portions and lighter meals. My husband has even roped me in to a work out routine with him to attempt to build muscle tone and I am realizing how little I have! This week I have made a few different smoothies, either as a healthy breakfast or as a snack. Our favorite so far has been this banana mango smoothie with chia seeds.

Chia seeds were a new purchase for me and I was tempted to leave them out, but I am glad that I didn’t. They are a bit pricey to purchase and, at least at my grocery store, frustrating because you can only purchase them in a fairly large quantity. I will be looking for ways to use these in recipes in the coming weeks because you only need a relatively small amount in one smoothie. The chia seeds thicken the smoothie and add a bit of a crunch to the texture. They also add protein, fiber, and omega-3 fatty acids in addition to the nutrient content of the fruits.

I will fully admit that we had another smoothie a few nights later that was also delicious. I had attempted a new meal that seemed lovely in my head but was disastrous on the plate. I had no back up plans for dinner other than left over fruit, yogurt, juice, and my big bag of chia seeds. A diet night it was, indeed.

Creamy banana mango smoothies with chia seeds for protein, fiber, and omega- 3 fatty acids make a healthy breakfast or snack
Banana Mango Smoothie
Print Recipe
Creamy banana mango smoothies with chia seeds for protein, fiber, and omega- 3 fatty acids make a healthy breakfast or snack
Servings Prep Time
2 people 5 minutes
Servings Prep Time
2 people 5 minutes
Creamy banana mango smoothies with chia seeds for protein, fiber, and omega- 3 fatty acids make a healthy breakfast or snack
Banana Mango Smoothie
Print Recipe
Creamy banana mango smoothies with chia seeds for protein, fiber, and omega- 3 fatty acids make a healthy breakfast or snack
Servings Prep Time
2 people 5 minutes
Servings Prep Time
2 people 5 minutes
Ingredients
Servings: people
Instructions
  1. Combine all ingredients in a blender and blend until smooth.
  2. Can serve at room temperature or chilled. Top with additional chia seeds and sliced bananas if desired.
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Sausage Stuffed Peppers

Spicy sausage stuffed peppers with Tex-Mex flavors and cheddar cheese that are simple to prepare

Sausage Stuffed Peppers

In our house, spicy foods are on the menu at least a few nights out of the week. This recipe for sausage stuffed peppers uses hot pork sausage with a variety of seasonings to make a filling for the peppers that has a distinct Tex-Mex flare. Everything is better with cheese so, of course, some freshly shredded sharp cheddar helps to hold the filling together. The peppers are colorful, flavorful, and best of all, easy!

As a parent of a young son, there are certain cartoons that manage to grace our TV screen no matter my best intentions. I have come to hate the sound of the music of these shows and the voices of those silly little characters.  I’m sure every parent can identify with this feeling. The creators of these shows are so amazing at making songs that get stuck in your head for days on end. For the longest time my son loved to watch Sheriff Callie’s Wild West.  There was one episode that seemed to come on our TV over and over again with the characters singing, “Those peppers. Those peppers. Those peppers can’t be beat.” Google it. You will hate me! The whole time that I was making these stuffed peppers I was singing that line over and over again.

I will give you a few tricks to make these sausage stuffed peppers ones that can’t be beat. Cut a small X in the bottom of each pepper before you place them in your baking dish. This will allow any extra grease to drain out of the bottom of the pepper and in to the pan so that you don’t have to eat it. I also would advise you to stir some of the cheese in with the filling to help hold all of it together. Adding more cheese on the top of the peppers just makes them even better. If the peppers are not very stable in the pan you can make loose balls of tin foil to place in the pan in between the peppers to help hold them up to support them.

If you are looking for a fun way to change up taco night or just a way to to do a low-carbohydrate main dish, this meal is a flavorful, easy dish to prepare.

Spicy sausage stuffed peppers with Tex-Mex flavors and cheddar cheese that are simple to prepare
Sausage Stuffed Peppers
Print Recipe
Simple, spicy sausage stuffed peppers with Tex-Mex flavors and cheddar cheese
Servings Prep Time
4 people 25 minutes
Cook Time
55 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
55 minutes
Spicy sausage stuffed peppers with Tex-Mex flavors and cheddar cheese that are simple to prepare
Sausage Stuffed Peppers
Print Recipe
Simple, spicy sausage stuffed peppers with Tex-Mex flavors and cheddar cheese
Servings Prep Time
4 people 25 minutes
Cook Time
55 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
55 minutes
Instructions
  1. Preheat oven to 375F.
  2. In oven-safe saute pan or skillet, heat pan over medium heat. Add sausage and break up the meat and brown. Add chopped onion. Cook until meat is cooked throughout.
  3. Strain cooked meat to remove excess grease. Add garlic and cook for 30 seconds. Add cumin, chili powder, salt, and pepper. Stir well.
  4. Remove from heat. Pour meat into a bowl and stir in approximately 1 cup of cheese.
  5. Place peppers in pan. Use balls of tin foil to help keep the peppers upright if needed. Spoon meat mixture in to the peppers. Cover lightly with foil.
  6. Bake at 375F for 45 minutes. Remove foil and top with the remaining cheese. Bake for additional 10 minutes.
  7. Sprinkle the tops of peppers with chopped cilantro to serve.
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Roasted Vegetable Stuffed Phyllo Dough

Roasted vegetables and Fontina cheese stuffed phyllo dough make a flaky, buttery, and savory vegetarian dinner

Roasted Vegetable Stuffed Phyllo Dough

I think that I have found my new love in Fontina cheese. Seriously, I can look past how much you have to spend on the tiny slice of the stuff because it is amazing. I just had to come up with a recipe to use it and figured that pairing it with vegetables may be a reasonable way to encourage some of the family to eat a few more. This roasted vegetable stuffed phyllo dough was a bit labor intensive to create, a fact that may have gone a bit unnoticed in my house, but it is worth it on an afternoon when you have the time.

Roasting the vegetables brings out such fantastic flavor before you even factor in wrapping them with cheese and bread! I would imagine most any vegetables would work for the filling of this meal and obviously I picked ones that I had on hand and that we enjoy the most. The tricky part of making this stuffed dough, for me at least, was working with the phyllo dough. You must handle each sheet of dough so carefully so as not to tear it. While you are working with a sheet you need to keep the others moistened so that they don’t dry out. The dough wrapping really doesn’t have to be perfect, and mine clearly wasn’t, as it is delicious all the same.

After making the layers of phyllo dough, filling with roasted vegetables, layering with heavenly cheese, and baking until golden brown, I took the stuffed loaf out of the oven and let it cool just a slight bit. I served it with just a bit of a homemade tomato based pizza sauce as we call it in our house, but it obviously can be used for far more purposes that just pizza.

The best part of my afternoon of making this delicious roasted vegetable stuffed phyllo dough came when I called my husband and son to eat dinner. I say “best part” quite sarcastically. I’m sure for those of us who do most of the cooking in the house, whether you are a man or a woman, you can identify with my next story in some way. My husband was in the street playing basketball with some neighbors and my son was out there as well. I had been working on this meal for quite a while, had taken pictures for the blog, and finally was ready with a meal that I hope garnered a few praises. Instead, I was asked if I could bring the plates to the street so that they could eat while they played! Five big bites and it was gone. Great job, Julie.

Roasted vegetables and Fontina cheese stuffed phyllo dough make a flaky, buttery, and savory vegetarian dinner
Roasted Vegetable Stuffed Phyllo Dough
Print Recipe
Roasted vegetables and Fontina cheese stuffed phyllo dough make a flaky, buttery, and savory vegetarian dinner
Servings Prep Time
2 people 30 minutes
Cook Time
70 minutes
Servings Prep Time
2 people 30 minutes
Cook Time
70 minutes
Roasted Vegetable Stuffed Phyllo Dough
Print Recipe
Roasted vegetables and Fontina cheese stuffed phyllo dough make a flaky, buttery, and savory vegetarian dinner
Servings Prep Time
2 people 30 minutes
Cook Time
70 minutes
Servings Prep Time
2 people 30 minutes
Cook Time
70 minutes
Instructions
  1. Preheat oven to 400 F. In a bowl, combine zucchini, onions, mushrooms, red pepper, olive oil, and some salt and pepper.
  2. Spread vegetables in a single layer on a baking sheet and place in the preheated oven. Roast for 30-40 minutes. Remove and let cool while you prepare the crust.
  3. Lower the oven temperature to 350F. Prepare the phyllo dough crust by lightly coating a clean baking sheet with some of the melted butter.
  4. Carefully remove a single sheet of the phyllo dough and place it on the baking sheet. Using a brush, apply a thin coat of melted butter to the entire piece of phyllo dough. Then place a second piece of phyllo dough on top of the first piece of phyllo dough. Apply a second coat of butter to this piece of dough. Repeat for all 6 to 7 pieces of phyllo dough. While you are working with the dough, be sure to keep a clean, damp cloth over the dough that you are not working with so that it doesn't dry out.
  5. Once all layers are complete, place the roasted vegetables down the middle of the dough lengthwise. Top with Fontina cheese.
  6. Fold the sides of the dough up to form a long log of stuffed dough. Along to the top of this log, fold the phyllo dough over on itself a few times to seal in the filling. The fold the short ends of the log two times to seal as well.
  7. Brush the finished stuffed dough with melted butter, especially the folds to seal. Top with shredded Parmesan cheese.
  8. Bake at 400F for about 30 minutes or until golden brown.
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Peanut Butter Cheese Ball

A fun dessert peanut butter cheese ball that is delicious with sliced apples, pretzels, or just about anything!

Peanut Butter Cheese Ball

Since the first dessert cheese ball that I made earlier this year, my hazelnut espresso cheese ball, was such as hit, I decided to try my hand at another dessert variety. I made a peanut butter cheese ball this time and in some ways it was at least as good, if not better than the chocolate cheese ball. Who doesn’t love Reese’s cups and Reese’s Pieces? I just could not choose between the two for the recipe so I used both!

Part of what made me like this peanut butter cheese ball so much was the accompanying sides that I served with it. I sliced Granny Smith apples and served pretzels for dipping and they were perfect with the sweet peanut butter dessert ball. Apples and peanut butter are such a natural combination. It is a little hint of healthy mixed in with a dessert! I will mention that it is a lot easier to serve this if you let the cheese ball soften just a bit before serving so that it is easier to dip and spread.

I ended up cutting this cheese ball in half and my family nibbled on our half for several days. I took the other half to work to share and it was a hit there as well. No bake desserts are the way to go!

A fun dessert peanut butter cheese ball that is delicious with sliced apples, pretzels, or just about anything!
A fun dessert peanut butter cheese ball that is delicious with sliced apples, pretzels, or just about anything!
Peanut Butter Cheese Ball
Print Recipe
A fun dessert peanut butter cheese ball that is delicious with sliced apples, pretzels, or just about anything!
Servings Prep Time
1 cheese ball 15 minutes
Passive Time
2 hours
Servings Prep Time
1 cheese ball 15 minutes
Passive Time
2 hours
A fun dessert peanut butter cheese ball that is delicious with sliced apples, pretzels, or just about anything!
Peanut Butter Cheese Ball
Print Recipe
A fun dessert peanut butter cheese ball that is delicious with sliced apples, pretzels, or just about anything!
Servings Prep Time
1 cheese ball 15 minutes
Passive Time
2 hours
Servings Prep Time
1 cheese ball 15 minutes
Passive Time
2 hours
Ingredients
Servings: cheese ball
Instructions
  1. In a mixer, mix softened cream cheese and peanut butter. Add powdered sugar and mix until combined.
  2. Gently stir in chopped Reese's Cups.
  3. Transfer cream cheese mixture on to a piece of plastic wrap and form in to a ball.
  4. Place ball in a small bowl and place in the freezer for two hours.
  5. Put chopped Reese's Pieces on a plate and roll the cheese ball in the pieces, using your hands when needed, to press the candy pieces on the outside of the cheese ball.
  6. Refrigerate until ready to serve.
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Buffalo Chicken Wontons

Crispy, fried chicken wontons with a spicy buffalo dipping sauce are a fun game day appetizer.

Buffalo Chicken Wontons

If you are not a fan of spicy foods then this appetizer recipe is not the one for you. These spicy, fried buffalo chicken wontons packed the heat and had tons of flavor. The crispy wonton wrapper had a perfect crunch to contrast the creamy chicken filling. It really was delicious!

I was at a bit of a loss for ideas for what to cook for the blog this week and turned to my husband for suggestions. I expected him to suggest a burger or a pizza, which are often his suggestions when I ask what he wants to eat for the week. He surprised me when he suggested “some kind of spicy wonton.” I really could do something interesting with that idea.

Of course wontons make you think of an Asian themed food, which most certainly is not my specialty. I love to eat just about anything I have tried from this part of the world, but simply do not know much about how to prepare it. I therefore decided to use the wonton wrappers and fill them with a stuffing that is more familiar to me. I used a bit of a short cut and bought rotisserie chicken so that I didn’t have to cook the meat. I always love the flavor of chicken prepared this way and it saves so much time. For the spicy buffalo sauce I used Texas Pete as my base. We have bought many hot sauces over the years but my husband always seems to prefer Texas Pete.

My dinner plans for this night were to make some of these buffalo chicken wontons as early dinner appetizers and then to make a healthy salad to eat later on. We simply could not stop eating these wontons! They were addictive. Spicy, crunchy then creamy. So much for making a salad! The recipe was  too tasty not to share.

Crispy, fried chicken wontons with a spicy buffalo dipping sauce are a fun game day appetizer.
Buffalo Chicken Wontons
Print Recipe
Crispy, fried chicken wontons with a spicy buffalo dipping sauce are a fun game day appetizer.
Servings Prep Time
30 wontons 20 minutes
Cook Time
3-4 minutes
Servings Prep Time
30 wontons 20 minutes
Cook Time
3-4 minutes
Crispy, fried chicken wontons with a spicy buffalo dipping sauce are a fun game day appetizer.
Buffalo Chicken Wontons
Print Recipe
Crispy, fried chicken wontons with a spicy buffalo dipping sauce are a fun game day appetizer.
Servings Prep Time
30 wontons 20 minutes
Cook Time
3-4 minutes
Servings Prep Time
30 wontons 20 minutes
Cook Time
3-4 minutes
Ingredients
Wontons
Buffalo Sauce
Servings: wontons
Instructions
  1. Heat pan with enough oil to cover 1/4 to 1/2 inch and bring to 375 F.
  2. Prepare buffalo sauce by combining 3/4 cup Texas Pete, butter, cayenne pepper and garlic powder in sauce pan bring to a simmer.
  3. Prepare wonton filling by mixing shredded chicken, garlic, 1/2 tsp Texas Pete, salt, pepper, and cream cheese.
  4. Scoop approximately 1 Tbsp of filling in a wonton wrapper and close to form a triangle and seal edges with water. Repeat in batches to prepare to fry.
  5. Gently drop wontons in hot oil to fry being careful not to allow the wontons to touch. Fry for 1-2 minutes on one side or until lightly brown and then flip. Fry for another 1-2 minutes.
  6. Remove to paper towel lined plate. Repeat process with additional wontons until all are fried. Serve with buffalo dipping sauce.
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Italian Stuffed Chicken

An easy, delicious Italian stuffed chicken with mozzarella cheese, roasted red peppers, and oregano that the whole family will enjoy.

Italian Stuffed Chicken

Finally I have returned to make a new post of a meal that I put together this week. As is often the case, I was looking to use up some ingredients that were left in the refrigerator from previous meals, but what came together, I will call it Italian stuffed chicken, was a hit with everyone at the table.

I have struggled to post recipes lately because it seems like I have spent my time trying to trouble-shoot issues with my website. Most certainly, this is not what I enjoy doing and honestly, I got so frustrated that I needed a break. I still have issues with it that I can’t figure out, so be patient with me, I am trying.

Back to the chicken! Anything stuffed with cheese cannot be but so bad of a fail, right? In this case I had a bit of quality mozzarella left over from making a pizza and needed a way to use it up. Earlier in the week I had also used a few roasted red peppers for a recipe from a new cookbook that my husband bought me as a surprise present. I have made several recipes out of Tupelo Honey Cafe: New Southern Flavors from the Blue Ridge Mountains and everything I have made has been fun and different. We have eaten at two of their restaurants and love them, so my husband knew I would get so excited to have one of their cookbooks.

I always feel a little extra proud of myself when I can find a way use those left over ingredients and the result is even better than what I bought them for in the first place. This Italian stuffed chicken dish had a surprising amount of flavor, was juicy and tender, and really was easy. I served it with some simple orzo noodles with a light cheese sauce.

An easy, delicious Italian stuffed chicken with mozzarella cheese, roasted red peppers, and oregano that the whole family will enjoy.
Italian Stuffed Chicken
Print Recipe
An easy, delicious Italian stuffed chicken with mozzarella cheese, roasted red peppers, and oregano that the whole family will enjoy.
Servings Prep Time
2-3 people 15 minutes
Cook Time Passive Time
40 minutes 1 hour
Servings Prep Time
2-3 people 15 minutes
Cook Time Passive Time
40 minutes 1 hour
An easy, delicious Italian stuffed chicken with mozzarella cheese, roasted red peppers, and oregano that the whole family will enjoy.
Italian Stuffed Chicken
Print Recipe
An easy, delicious Italian stuffed chicken with mozzarella cheese, roasted red peppers, and oregano that the whole family will enjoy.
Servings Prep Time
2-3 people 15 minutes
Cook Time Passive Time
40 minutes 1 hour
Servings Prep Time
2-3 people 15 minutes
Cook Time Passive Time
40 minutes 1 hour
Instructions
  1. Mix marinade ingredients together in a bowl. Put chicken breasts in marinade and refrigerate for one hour, or more if you have time.
  2. Preheat oven to 350 F. Also heat cast iron pan (or other pan that can be transferred from stovetop to oven) on stove over medium heat.
  3. Remove chicken from marinade. Form two pockets in chicken with a sharp knife, being sure not to cut all of the way through the chicken.
  4. Prepare stuffing for the chicken by chopping the roasted red peppers and oregano and slicing some mozzarella.
  5. Put stuffing and cheese in the pockets formed in the chicken. Close and secure the pockets with two or three toothpicks per chicken breast.
  6. Add about a tablespoon of the olive oil marinade to the hot pan. Add the chicken and sear on one side for about 4-5 minutes or until lightly browned.
  7. Gently flip the chicken over. Transfer the pan to the hot oven and bake for about 35 minutes, depending on size of the chicken breast, or until cooked through.
  8. Top each chicken breast with some parmesan cheese and return pan briefly to the oven until melted. Serve.
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Strawberry Galette

A beautiful strawberry galette that makes use of fresh summer berries with a simple, homemade crust.

Strawberry Galette

Fresh strawberries always seem to mark a time of year that I have looked forward to, even since childhood. Of course they appear at the time of year that the weather is finally starting to be nice and you want to be outside, before the heat and humidity ruin things. They bring back for me good memories of the strawberry fields from my grandparent’s house many years ago. Now I get to take my own son to a farm, not far from our house, to enjoy the tradition of picking strawberries for me to experiment with for one of my recipes. For this particular outing I picked him up prior to a dentist appointment, right after school for him, and therefore right after work for me. I did not plan ahead well and ended up picking strawberries in heels for the first time! I was quite determined that we were going to have a strawberry dessert! This weekend I did not think I had the time or the patience to fuss with trying to make a pretty pie crust, so I made a much easier strawberry galette.

The crust for the galette is basically a pie crust but is shaped differently. Instead of forming a traditional pie with crimped edges, you fold the dough  over the filling, without using a pie pan. You have to overlap the dough on itself a bit as you go, sealing it a bit to hold in the filling. A bit of my filling ended up finding its way out of the dough while I was photographing it, but I ended up thinking it was pretty. Nothing I make ends up perfect!

 

A beautiful strawberry galette that makes use of fresh summer berries with a simple, homemade crust.
Strawberry Galette
Print Recipe
A beautiful strawberry galette that makes use of fresh summer berries with a simple, homemade crust.
Servings Prep Time
16 people 30 minutes
Cook Time Passive Time
30-35 minutes 30 minutes
Servings Prep Time
16 people 30 minutes
Cook Time Passive Time
30-35 minutes 30 minutes
A beautiful strawberry galette that makes use of fresh summer berries with a simple, homemade crust.
Strawberry Galette
Print Recipe
A beautiful strawberry galette that makes use of fresh summer berries with a simple, homemade crust.
Servings Prep Time
16 people 30 minutes
Cook Time Passive Time
30-35 minutes 30 minutes
Servings Prep Time
16 people 30 minutes
Cook Time Passive Time
30-35 minutes 30 minutes
Ingredients
Filling
crust
topping
Servings: people
Instructions
  1. To prepare crust, mix flour and salt. Cut in cold butter and shortening until small crumbs form.
  2. Slowly stir in cold water by the tablespoon until well mixed. Turn dough out on a floured surface and fold over on itself several times until if forms a ball.
  3. Flatten dough in to two discs. Refrigerate dough for at least 30 minutes.
  4. Remove dough and roll each disc on a floured surface to make a 12-14 inch circle. Transfer to a greased baking sheet.
  5. Make filling by stirring strawberries, sugar, flour, and cinnamon in a bowl. Pour half of the strawberry mixture in the middle of one dough circle and half on the second dough circle.
  6. Fold the edges of the dough circle over the filling by approximately 1 to 1/2 inches, folding the dough over on itself as needed to make a circle.
  7. Use a brush to lightly brush the beaten egg white on the folded crust. Sprinkle with sugar.
  8. Dot the top of the exposed strawberries with the 2 tablespoons of butter, cut in to pieces.
  9. Bake at 400 F for about 30-35 minutes or until crust is golden brown.
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Black Bean and Corn Salsa

A spicy, fresh, black bean and corn salsa appetizer dip that is ready in minutes.

Black Bean and Corn Salsa

This week was a fun but busy one for our family. My son had several soccer and t-ball games and we were traveling of out town to visit family for a birthday party. My in-laws also visited briefly as they were going with us to the party. Every week I seem to have some “cooking challenge” and this week the challenge was finding something that my father- in-law would be willing to eat that I could cook. I took a big risk and made a dip that I love, black bean and corn salsa. I was thrilled when it was a hit.

One of the many nice things about this dip is that it can be made ahead of time. It really is just as good a few days after it is made as it is right after you prepare it. If I were making it just for my husband and myself  then I would probably double the amount jalapeno that I include, but we love things on the spicy side. I love all of the colors in this appetizer. The corn, tomato, cilantro, red onion, and black beans look so fresh and bright and just beg to be eaten.

Any time I can score a meal that goes over well with my husband’s parents then I feel like I have really accomplished something worth sharing! This recipe is so quick and easy, flavorful, and healthy as well. Jarred salsa really doesn’t compare when you can make something this good in five minutes or less.

A spicy, fresh, black bean and corn salsa appetizer dip that is ready in minutes.
Black Bean and Corn Salsa
Print Recipe
A spicy, fresh, black bean and corn salsa appetizer dip that is ready in minutes.
Servings Prep Time
12 people 5 minutes
Servings Prep Time
12 people 5 minutes
A spicy, fresh, black bean and corn salsa appetizer dip that is ready in minutes.
Black Bean and Corn Salsa
Print Recipe
A spicy, fresh, black bean and corn salsa appetizer dip that is ready in minutes.
Servings Prep Time
12 people 5 minutes
Servings Prep Time
12 people 5 minutes
Ingredients
Servings: people
Instructions
  1. Combine all ingredients in a bowl and mix gently. Serve!
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