Summer is too short and S’more season was too short for Cleveland’s hot and sticky summer. Who wants to sit by a fire making s’mores when it’s still 90 degrees outside at 10:00 PM??
Well, here is a treat where you can enjoy the flavor of the s’more all year long!
I found this recipe on Pinterest from “Wanna Be a Country Cleaver” blog. The recipe is very similar to making Rice Krispie Treats. I followed the recipe word for word. My final product does not look the same. The chocolate chips melted when I added them. Notsure how to keep the chocolate chips from melting… but it was definitely tasty!! Click HERE for the recipe.
Below is one of my favorite movie scenes!!
Click the image above to watch!
This is a recipe by Rachael Ray’s 30 Minute Meals. It is a twist on the traditional Chicken Marsala and it is delicious!!
- 3/4-pound Pappardelle pasta (can substitute fettuccine)
- Salt, to taste
- 4 large, thin pieces boneless skinless chicken breasts (pound out to thin)
- Ground black pepper
- 4 tablespoons extra virgin olive oil
- 2 large garlic cloves, crushed
- 2 portobello mushroom caps, sliced
- 12 shiitakes, stemmed and sliced
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste, look for this in a tube (it’s easy to store that way)
- 1 1/2 cups chicken stock
- 2 tablespoons minced rosemary leaves
- 1 tablespoon Worcestershire sauce
- 2 tablespoons capers, drained
- 1/2 cup Marsala wine
- Grated pecorino Romano Cheese (parmesan will work, too)
- A couple handfuls arugula or baby spinach leaves, thinly sliced
Put a large pot of water on to boil for the pasta. When it comes up to a boil, salt the water, drop in the pasta, and cook to al dente.
While the pasta is working, season the chicken with salt and pepper. Heat a large nonstick skillet with 2 tablespoons olive oil, 2 turns of the pan, over medium to medium-high heat. Add the chicken to the pan and brown lightly on both sides; remove to a platter and cover with foil to hold in heat. To the same skillet, add 2 tablespoons more extra-virgin olive oil and 1 clove garlic. Cook garlic a minute or so, then remove and add the mushrooms. Let the mushrooms brown evenly and become tender, 8 to 10 minutes.
While the mushrooms work, start gravy for pasta. In a deep medium skillet melt 2 tablespoons butter over medium heat. Add a clove of crushed garlic and cook a couple of minutes then remove. Whisk flour into garlic infused butter. Cook the flour a minute or 2 then whisk in the stock. Add rosemary and whisk in tomato paste and Worcestershire Sauce. Simmer to thicken, 5 minutes. Season the sauce with salt and pepper, to your taste.
To the cooked mushrooms, add capers and Marsala and reduce a minute or so. Add 2 tablespoons butter in small bits to finish sauce and shake the pan to incorporate. Slide the chicken back into sauce and warm.
Drain pasta and toss with sauce and a handful of cheese. Serve pasta alongside Chicken Marvalasala. Scatter arugula or spinach across both the chicken and pasta, to garnish.
The final product…
This recipe is perfect for a cool fall night. ENJOY!
Last year at my grandfather’s birthday he said to me “I know you’re supposed to have birthday cake on your birthday, but all I want is a slice of pie.” So this year I made it happen! With Ohio peach season nearing the end, it was the perfect time to make a pie!
My mother has always told me that her Betty Crocker’s Cookbook has the best pie recipes. I use it to make my homemade apple and pumpkin pie for “friends-giving” hosted by my good friends Rob and Ashley’s. So I had no choice but to use Betty Crocker’s Cookbook to make my Grandpa’s “Birthday Pie!”
- Pastry for 8-inch two-crust pie (homemade or use store bought!)
- 4 cups peaches, sliced and peels removed (about 7-8 medium)
- 1 teaspoon lemon juice
- 2/3 cup sugar
- 3 Tablespoon flour
- 1/4 teaspoon ground cinnamon
- 1 Tablespoon margarine or butter
- Heat oven to 425 degrees F.
- Mix peaches and lemon juice.
- Line pie plate with pastry.
- Mix sugar, flour and cinnamon and then stir into peaches.
- Pour into pastry covered pie plate.
- Dot peaches with butter (or margarine).
- Cover with second pastry crust that has slits cut into it.
- Seal crust and flute.
- Cover edge with 2 to 3 inch strip of aluminum foil to precent excessive browning.
- Remove foil during last 15 minute of cooking.
- Bake until crust is brown and juices begin to bubble through slits in the crust, 35-45 minutes.
- Serve with ice cream if desired.
I made 2 pies- one for everyone to taste and one for my grandpa to take home!
Another recipe to use up those wonderful ruby red, juicy tomatoes that are still in season!
Panzenella is a Tuscan salad that is made with tomatoes, onions, basil, day old toasted bread, and olive oil. The recipe below is from the cook book The Tuscan Table by Jane Newdick and Lyn Rutherford. This is a recipe my mom and I make at least once a summer and once we make it we always wonder why we don’t make it more often! This salad is full of color and flavor. This recipe does take some time, but is definitely worth making!!
click the picture to take you to where you can buy the cookbook!
(Also, I would like to point out that my mother made this recipe this past Sunday and wanted to share it with you all!)
- 2 sweet yellow peppers
- 1 sweet red pepper
- 3 garlic cloves, un-peeled
- 1 red onion, peeled and thinly sliced
- 6 ripe plum tomatoes, cut into wedges (or whatever tomatoes you have!)
- Handful of fresh basil leaves, roughly torn
- 2 TBSP fresh parsley, chopped
- 8 oz firm textured day-old country (or tuscan) bread, cut into thick slices
- 2 TBSP butter, melted
- salt and ground black pepper
- 5 TBSP extra virgin olive oil
- juice of 1/2 lemon
- 2 TBSP Balsamic vinegar
- 1 tsp dijon mustard
- handful of black olives (optional)
- Halve the peppers and remove the seeds.
- Place skin side up on broiler rack (or cookie sheet) with the whole garlic cloves and cook under broiler for 10-15 minutes until the skins are blistered and black all over. Turn garlic occasionally and push it to the edge of the broiler (or cookie sheet) if it looks like it might burn.
- Place peppers in a bowl and cover with saran wrap and allow peppers to cool. Set garlic aside.
- Once peppers are cooled, peel off and discard skin and cut flesh into thin strips and place into large salad bowl.
- Add onions, tomatoes, herbs, and olives (if using), into salad bowl and season to tastel with salt and pepper. Toss lightly to mix.
- Brush bread slices with melted butter and cut bread into large dice.
- Arrange bread in a single layer on the baking sheet and bake in a preheated 400 degree oven for 10-12 minutes, until deep golden brown. (Watch bread after 8 minutes as it tends to turn quickly.)
- Meanwhile make the dressing.
- Peel the garlic and mash the flesh in a small bowl. Whisk in the olive oil, lemon juice, vinegar, and mustard. Season with salt and pepper to taste.
- To serve- drizzle the dressing over the salad and toss well. Add the hot bread and toss again.
- Serve immediately.
It’s tomato season!! Take advantage now! One of the easiest side dishes to make for you meal, or even as an appetizer to a party is Bruschetta.
- 2 cups chopped tomatoes
- 1/4 cup sliced basil leaves
- 3 garlic cloves, 2 peeled and smashed, 1 peeled and sliced in half
- 2 tablespoon olive oil
- salt and peppet to taste
- 4 sliced of thick italian bread (I used Tuscan Italian Herbed bread from The Breadsmith located in Lakewood, Ohio.)
- Fresh Parmesan cheese (optional)
- Mix tomoatoes, basil, 2 smashed garlic cloves, olive oil, salt and pepper in a bowl and let sit to let the flavors merry!
- Meanwhile, toast thick slices of bread. If unable to fit in your toaster you can toast them in your oven on the Broil setting- make sure you turn so each side gets toasted.
- Once the bread is toasted rub the sliced garlic clove on each side of the bread while still warm.
- Next top the sliced pieces of bread with tomato mixture. (Be sure to take out the garlic cloves!!)
- Topped with fresh parmesan cheese if desired.
You can make more or less of this, depending on how many people you are serving. You can also use a french baguette to have smaller slices, or use italian, tuscan, or your bread of choice!!
Now is the PERFECT time to be purchasing zucchini at the grocery store or at your local farmer’s market. Another name for zucchini is “summer squash”, so get it now while it’s in season!
Zucchini provides a good source of Vitamin C, Vitamin B6, Riboflavin (vitamin B2), Manganese, Potassium, Folate, Carotenoids, and Fiber. Summer squash is a great source of antioxidants, which help to protect us from certain cancers, as well as protect the eyes. The antioxidants in zucchini are mostly found in the skin and seeds— SO NO PEALING!!! To read more about the benefits of zucchini and summer squash CLICK HERE!
This is by far one of my favorite sweet bread recipes I have ever made. I found the recipe on Pinterest from The Zesty Cook blog. Click HERE for the recipe!
The recipe calls for a bunt cake pan, but I used two large loaf pans to make “bread” and not “cake.” I still cooked the 2 loaves at 350 degrees for 55-60 minutes.
The picture above was when it was still warm- perfect with a scoop of ice cream!!
The bread has a wonderful dense texture. The zucchini adds a lot of moisture and the blueberries add a light sweet and sour taste. The the crumb topping is just to die for- Who doesn’t like butter, sugar, and cinnamon all mixed together???
You MUST try this recipe while zucchini is still in season! Enjoy!
This is an easy summer meal to make on the grill involving simple ingredients. The amount of ingredients will depend on how many people you are cooking for.
- Balsamic vinegar
- 1-2 clove of garlic, minced
- Chicken breasts- skinless/boneless
- Tomatoes- sliced (can be roma, vine, beef steak…whichever you prefer!!)
- Fresh basil leaves
- Fresh Mozzarella cheese, thick slices
***I used one slice of tomato, one slice of cheese, and 1-2 basil leaves for each chicken breast.
- Let chicken marinade in balsamic vinegar and garlic over night or at least one hour prior to start of cooking.
- Marinade Tomatoes in some balsamic.
- Heat up grilled to medium-high heat (if you grease you grill before cooking go ahead and do that as well!!).
- Place chicken on the grill, cook 5-7 minutes on each side (depending on thickness of chicken).
- Also, place tomato slices directly onto grill and grill on each side until grill marks show.
- Before chicken is almost completely cooked place tomato slice, basil, and then cheese on top and let cook 1-2 minutes with grill lid down until cheese it melted.
- Once cheese has melted the chicken is done! Serve and Enjoy!
- You can drizzle some balsamic vinegar on top, or if you have time, make a balsamic reduction to drizzle over the chicken (~1/2 cup of balsamic vinegar in a small sauce pan, boil until reduced by half- Don’t let it burn!! It will become thick like syrup!).