Wedge BLT Salad On A Stick

Wedge BLT Salad On A Stick

Iceberg lettuce

Cooked bacon

Cherry tomatoes

Caesar salad dressing

Grated Parmesan cheese

skewers

Cut the iceberg lettuce into small chunky wedges.  put a wedge on the skewer.  Then put a tomato, bacon folded up, another tomato, and finish with a second chunk of lettuce.  Drizzle dressing over top, and top with the cheese.  

Ann White

Homemade Spaetzle

2 c. flour
1 tsp ground nutmeg
1 tsp salt
1/8 tsp pepper
4 eggs
1/2 c. milk

Beat eggs in medium bowl. Mix all dry ingredients in a small bowl.  To the egg bowl, alternately mix in dry ingredients and milk until the batter is smooth and just slightly thicker than typical pancake batter.  Set aside at room temperature for 30 min. ( this relaxes the gluten in the batter).

Bring lightly salted water to a boil in a large pot.  Load about 1/2 c. of batter into your spatzle maker/cheese grater and press/drop the batter into boiling water.  The noodles will first sink and then float to the surface when they are done (10-15 seconds).  Fish out the finished noodles with a slotted spoon into a colander placed inside a separate bowl.

Finished spaetzle can be served with a quick toss of butter in a skillet as a side dish.

thyme2gardennow.blogspot.com

Corn Sausage Chowder

1 lb. pork sausage
1 c. chopped onion
3 c. 1/2" pieces potato
2 c. water
1 tsp. salt
1/2 tsp pepper
1/2 tsp dried oregano
15 oz can whole corn
14 oz can cream style corn
12 oz can evaporated milk

Cook sausage and onion drain well. Stir in potato, spices and water bring to a boil. Boil for 10 minutes or till tender, stir in corn, milk stir till heated.  I just use my own freezer corn.

Blueberry Lemon Yogurt Cake

Ingredients:

• 1 ½ cups flour
• 2 tsp. baking powder
• ¼ tsp. salt
• 1 cup sugar
• 1 cup plain Greek yogurt
• 4 eggs
• 2 tsp. grated lemon zest
• ½ tsp. vanilla
• ½ cup canola oil
• 6 ounces fresh or 1 cup frozen blueberries (see notes)

Directions:

1. Move an oven rack to the middle position and preheat oven to 350°F. Line a loaf pan with parchment paper and coat with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, whisk together sugar, yogurt, eggs, zest, and vanilla. Add the dry ingredients in 3 batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Fold in the blueberries and stir until just incorporated.
4. Pour the batter into the prepared pan and bake for 1 hour until a toothpick inserted comes out clean. Remove from the oven and cool in the pan for 10 minutes.
5. Using a sharp knife, slice around the inside of the loaf pan to loosen the cake and flip out onto a wire rack set over a baking sheet. Cool the cake completely.

• If using frozen blueberries, leave them frozen right up until the moment you are going to stir them in. Then, fold them in with as few strokes as possible. If you do see some residual purple streaks in the batter, they likely won't bake up that way. In my experience, the cake looks the same as one made with fresh blueberries.

Tiffany

2017

Fresh Berry Salsa and Cinnamon Sugar Chips

Cinnamon Sugar Chips

1 pkg flour tortillas

2 Tbsp Sugar

1 tsp cinnamon

Preheat oven to 400 degrees.  Combine sugar and cinnamon in a small prep bowl.  Lightly spray tortilla with water using a spay bottle and sprinkle the sugar mixture over it.  Using a pizza cutter, cut each tortilla into 8 wedges; place in a single layer on a baking sheet or stone.  Bake 8-10 minutes or until lightly browned on the edges.  Remove to a cooling rack and cool completely.

Fresh Berry Salsa

1 cup raspberries (fresh or frozen)

2 peaches (fresh or frozen)

2 kiwis

1 lime

2 tsp lime juice

1 tsp lime zest

1 tsp. sugar

Chop up the peaches (I use a food chopper) combine with the raspberries.  Slice and quarter the kiwis and add to the berries.  Zest the lime and then squeeze 1 tsp of juice into the salsa.  Mix in 1 tsp. sugar.  Serve with the cinnamon sugar chips.

Tiffany

2017