Friday, August 29, 2014

Corn, Tomato and Cheddar Pie

As I mentioned, we have been overwhelmed with tomatoes and this was another one of the recipes I made to use up more of them. My garden is really slowing down now with the cooler nights we've been having. My cucumbers are done and I'll only have four cucumbers left to make one last batch of cucumber salad. I had a couple ears of corn left over from dinner and stumbled across this recipe while killing time on Pinterest one night.

It was the perfect thing to make for a Sunday night dinner. The recipe is a little time consuming, especially since the crust is made from scratch and you need to seed the tomato slices (but easy to make). It was really good and gobbled it down...except for Cooper. He's on a bit of an eating strike right now, it's been exhausting just sitting down at the table for dinner. Our dinners usually end with a plate being thrown and him not eating anything. I won't bore you with any more details, but I'm sure the other moms out there, know what I'm going through.


2 cups flour
1 Tbsp baking powder
3/4 tsp salt
6 Tbsp unsalted butter, cold and cut into small chunks
3/4 cup whole milk

1 3/4 lbs tomatoes
1 1/2 cups corn (preferably fresh off the cob)
3 Tbsp chives, chopped
1 tsp salt
1/4 tsp pepper
7 oz sharp cheddar cheese, shredded
1/3 cup mayonnaise
2 Tbsp lemon juice
2 Tbsp butter, melted

To make the dough, whisk together the flour, baking powder and salt together. Using a pastry knife, cut in the butter into the dry ingredients until the mixture becomes crumbly. Stir in the milk with a fork and stir to combine until a dough is formed. Form in a ball, wrap with plastic wrap and place in the refrigerator to chill while you prepare the filling. 

Preheat oven to 400 degrees. Slice the tomatoes into 1/4 inc thick slices. Seed the tomatoes to reduce the chance for your crust becoming soggy. In a small bowl, whisk together the mayo and lemon juice. Set aside. 

Divide the dough in half and roll half of the dough on a lightly floured surface. Roll into a 12 inch circle and transfer to a 9 inch deep dish pie pan. Layer half the tomatoes, half the corn and half the chives. Season with salt and fresh ground pepper. Layer half the cheese on top. Repeat the remaining layers of tomatoes, corn and chives. Season with salt and pepper and then drizzle the lemon mayo on top of the last layer. Top with the remaining shredded cheese. 

Roll the other half of the crust out into a 12 inch circle. Cut out the center with a cookie cutter or use a knife to cut slits for the steam to vent. Place on top of the pie and crimp the edges together. Brush the top with the melted butter. Bake for 30 to 35 minutes until the crust is golden brown. Allow to cool before slicing. The pie can be served warm or at room temperature. It great both ways!




Tuesday, August 26, 2014

Gazpacho with Basil Cornbread Croutons

This year my garden has been a little off. I'm getting a bumper crop of peppers, all my tomatoes ripened at the same time (even though some were supposed to be ready in early July), and my parsley and basil didn't do well. I'm blaming it on the weather, lack of rain, and this is our first garden at our new house...need to work out the kinks. 

Over a course of a few days, I picked way more tomatoes than I knew what to do with. I knew I needed to figure out something to do with them, so I made 2 quarts of sauce with most of the Roma tomatoes. I still had a bunch of early girl and Mr. Stripey heirlooms to use so the next thing on my list was gazpacho. I used more tomatoes in another recipe...I'll be sharing it later this week. I looked around for a gazpacho recipe since I had never made it before. 

The soup turned out amazing. I just threw it all in the blender, pureed it and then let it hang in out in the fridge while I made cornbread croutons. Seriously, it can't get any easier than that! It makes six large portions, perfect for dinner on a hot summer night! 


Croutons
1 cup flour
3/4 cup cornmeal
1/4 cup sugar
2 Tbsp baking powder
1 tsp salt
1 1/4 cup milk
2 eggs
1/2 cup chopped basil 

Gazpacho
3 lbs ripe tomatoes
1 large red bell pepper, seeded
1 cucumber, seeded
1 shallot, peeled
1/2 cup fresh parsley
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
1/2 tsp salt
1/2 tsp fresh ground pepper

Preheat oven to 350 degrees. Lightly spray a 9x9 baking pan with nonstick cooking spray and set aside. In a large bowl, combine the dry ingredients for the croutons. In a small liquid measuring cup, whisk together the milk and eggs. Combine the egg-milk mixture with the dry ingredients and mix until combined. Add in the chopped basil and mix in. Pour the batter into the baking pan and bake for 35 to 40 minutes or until the bread is golden brown. 

Allow to cool slightly on a cooling rack and then remove the bread from the pan. Place on the cooling rack to completely cool. Once cooled, cut the cornbread into the desired size of your croutons. Place them on a large baking sheet and bake for 30 to 35 minutes at 400 degrees. Stir once halfway through the baking process. Remove from oven and allow to cool. 

In a blender, add in the all the ingredients. Puree until there are no chunks. You might need to do this in batches. I did the tomatoes separately and then combined everything in a large bowl. Cover and place in the refrigerator  for at least one hour before serving (the longer it sits, the more the flavors blend together). Serve with a drizzle of olive oil and croutons. 


Monday, August 25, 2014

Caramelized Banana Upside Down Cake

Yes, once again I found myself with over-ripe bananas that I needed to use. I think it happens at least one a month, but no one was complaining this month after I made this cake! It was soooo good. The cake is moist and light, and then the caramelized bananas with the melted butter and brown sugar glaze, takes it up a notch. I really can't put it into words, trust me, you just need to make it for yourself.



1 stick unsalted butter, melted
3/4 cup light brown sugar, packed
3-4 medium bananas, sliced horizontally and then sliced vertical
1 cup flour
3/4 cup sugar
2 tsp baking powder
1 egg
1/2 cup buttermilk
1/3 cup sour cream
3 Tbsp canola oil
2 tsp vanilla extract

Preheat oven to 350 degrees. Lightly spray a 9 inch springform pan with nonstick cooking spray, place on a baking sheet and set aside. 

Pour the melted butter in the bottom of the pan. Spread the butter around to make sure the entire pan and sides are well-coated with butter. Sprinkle the brown sugar over the melted butter. Begin to cover the bottom of the pan with the sliced bananas in a pinwheel. Use small pieces of banana to fill in the gaps. Add 8 to 10 short banana pieces around the sides. 

In a large bowl, whisk together the flour, sugar and baking powder. In a smaller bowl, combine the egg, buttermilk, sour cream, oil and vanilla extract. Add the wet ingredients to the dry ingredients until just combined. Gently pour the batter over the bananas.

Bake for 40 minutes or until the center of the cake is set and golden brown. Remove from oven and place on a cooling rack for at least one hour. Once cooled, invert the pan on a plate. Remove the pan and allow the butter sugar mixture to flow over the cake. Slice and serve. 

Source: Averie Cooks

Sunday, August 24, 2014

Peach Raspberry Cobbler

This is the second recipe that made for August's Cookbook Club Review group. I had a bunch of peaches and raspberries to use and I found this great recipe for peach cobbler. It took no time at all to throw this together...except I forgot to put the pie pan on a baking sheet when I put it into the oven. You get where I'm going with this.....bubbled over onto the bottom of my oven. Gah. At least that was the only issue I had while making this...and it was bound to happen at some point!

This cobbler was a little different than others I've made before. The crust is a biscuit mixture rather than a cake mixture, but I loved it. It was great warmed up a little bit with a splash of milk. YUM! I can't wait to make it again!

And if you haven't yet entered to win a copy of The Pioneer Women Cooks: A Year of Holidays cookbook, head on over to my cookbook review post and enter today!! Giveaway ends on August 30!


6 cups fresh peaches, sliced with skin on
2 cups fresh raspberries
2 Tbsp flour

2 cups flour
1 Tbsp baking powder
2 heaping Tbsp sugar, plus more for sprinkling
1/4 tsp salt
1 stick cold butter, cut into small pieces
1/2 cup milk
1 egg

Preheat oven to 425 degrees. In a large bowl, combine the sliced peaches, raspberries and 2 tablespoons of flour. Mix and set aside. In another bowl. mix together the flour, baking powder, sugar, and salt. Cut in the butter with a pantry knife until the mixture becomes small crumbles. In a small bowl, whisk together the milk and egg. 

Drizzle the egg-milk mixture into the dry ingredients and mix with a fork until the dough forms. It should be lumpy. Pour the fruit into a deep dish pie pan (and place on a baking sheet). Tear off pieces of the dough and cover the top of the fruit. Sprinkle with sugar. 

Lightly cover the dish with foil and make for 30 minutes. Remove the foil and bake for an additional 15 to 20 minutes until the top is lightly browned. Allow to cool slightly before serving, the sauce will thicken up as a it cools. 

Source: The Pioneer Women Cooks: A Year of Holidays

Tuesday, August 19, 2014

Cream of Zucchini Soup

Are your counters filled with zucchini like mine are? I planted one plant in my garden and its been producing all summer long...plus we've been getting a few zucchini from my in laws. While I love zucchini, it's been a little overwhelming this year. I've made muffins several times and have 12 quart sized bags frozen to use in the winter to make bread and muffins. I think one week we ate zucchini noodles or grilled zucchini every night. So needless to say, I was excited when I saw this recipe on Pinterest for a new way to use zucchini!

My kids refused to try the soup, but I'll work on them next time I make it. It's super simple, only a few ingredients and takes less than 30 minutes to make. Plus, it goes great with crusty bread!


1/2 small onion, quartered
2 cloves garlic, minced
3 medium zucchini, cut into large chunks (leave the skin on)
1 qt reduced sodium chicken broth
2 Tbsp sour cream
salt and pepper
shaved Parmesan cheese

In a large pot, combine the onion, garlic, zucchini, and broth. Bring the mixture to boiling. Reduce heat to medium-low and cover. Allow the soup to simmer for approximately 20 minutes or until the zucchini is fork-tender. Remove from the heat and puree using an immersion hand blender, Add in the 2 tablespoons of sour cream and then puree again. Season with salt and pepper and serve. Top with shaved pieces of Parmesan cheese and a drizzle of olive oil if desired. 

Source: Skinny Taste


Monday, August 18, 2014

Cookbook Review: Pioneer Women Cooks: A Year of Holidays + Giveaway

Welcome to the second month of the Cookbook Club Reviewers FB group! Last month was so much fun, and I was looking forward to this month! We reviewed Ree Drummond's Pioneer Women Cooks: A Year of Holidays. I knew I would have a hard time narrowing down recipes to make because the entire book is so good! The book includes 140 step-by-step recipes for 12 different holidays throughout the year. I had this cookbook on my wish list since it was released and was thankful our review gave me a reason to buy it!


After drooling over all the pictures, I settled on two recipes, Grilled Corn Dip and Peach Cobbler. I know I'll be making the recipe for yogurt, brown sugar and berry parfaits next time we have guests over for dinner. The chimichurri shrimp looks amazing too! I don't think you can wrong cooking from this book!

Grilled Corn Dip: I was excited to try this recipe - grilled corn mixed into a creamy, cheesy mixture. The recipe made a lot and I was glad to have enough left over to use it for filling in quesadilla for lunch. I took half of the recipe to a family picnic, it was a huge hit and I just served it with tortilla strips.


Peach Raspberry Cobbler: I had a bunch of peaches and raspberries ready to use and it was perfect timing to make a cobbler. I loved the topping, it was really good and the cobbled came out great. We all loved it and I love that the recipe is versatile that I could use any type of fruit and it will come out great! 


We're also excited to offer a chance to win a copy of this cookbook! Enter below!! a Rafflecopter giveaway

Sunday, August 17, 2014

Grilled Corn Dip Quesadilla

I found this amazing roadside farm stand last summer and they had the best corn on the cob that I've had in a long time. The corn kernels are small, juicy, and we've been enjoying corn from them again this summer. I'm actually going to be picking up another 1/2 dozen for dinner tonight after I'm done with this post. I have been wanting to grill corn and bought a couple extra ears that last time, just so I could make this recipe.

The dip is so easy to make and it made enough to take to a party...plus leftovers! One of the recommendations to use this dip was to use it as a filling for a quesadilla. Let me tell you...it was AMAZING!!! Melty, gooey and the crunch of the tortilla...PERFECT! I know I'll be making this recipe again and again!


4 ears of corn, shucked and grilled 
8 oz cream cheese, softened at room temperature
1 cup sour cream
4 scallions, sliced
4 oz sharp cheddar cheese, shredded
4 oz monterey jack cheese, shredded
4 oz queso fresco
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
salt and pepper
juice of 1 lime
couple dashes of hot sauce

After the grilled corn has cooled, cut the kernels off the cob and set aside. In a large bowl, add the cream cheese, sour cream and scallions. Beat the mixture with a handheld mixer until everything is combined. Stir in the three cheeses and mix until well combined. Add in the spices, lemon juice and hot sauce. Mix in the grilled corn and then transfer to a smaller bowl. Cover and refrigerate for at least two hours for the flavors to combine. 

You can stop right here and eat the dip with tortilla chips, or you can slather into between two whole wheat
tortillas. Place the quesadilla on a warm skillet and cook until the tortilla is browned and the dip is warm and melting. 

Source: The Pioneer Women Cooks: A Year of Holidays