Month: July 2021

Watermelon Feta and Arugula Salad
July 31, 2021

Watermelon Feta and Arugula Salad

Watermelon Feta and Arugula Salad is one of our favorite summer salads. On a hot August day, what could be better than a cold and refreshing salad? In addition, this is a great salad to make ahead of time. Just toss together the watermelon, strawberries, …

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by Sharon
Strawberry Vanilla Cream Trifles Topped with Whipped Cream
July 30, 2021

Strawberry Vanilla Cream Trifles Topped with Whipped Cream

Strawberry Vanilla Cream Trifles Topped with Whipped Cream are the quintessential British summer dessert. And, they’re also one of the prettiest ways to end a meal. I start this dessert by baking a Hot Milk Sponge Cake. Next, I simmer up a vanilla cream. This …

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by Sharon
Quick and Easy Blueberry Muffins
July 29, 2021

Quick and Easy Blueberry Muffins

Quick and Easy Blueberry Muffins are one of our favorite summer breakfasts. Also, they’re the perfect snack after a morning of swimming or tennis. I love these muffins for several reasons. First of all, I can mix these muffins up in less than fifteen minutes. Secondly, they really maximize the flavor of all the delicious summer blueberries. And, lastly, they’re flavored with lemon juice and lemon zest. This adds a really fantastic lemony aroma and flavor to the muffins.

The Equipment Needed

  • A Muffin Tin- You’ll need a 12 cup muffin tin for these muffins.
  • Cupcake Liners- Use these to prevent your muffins from sticking to the pan.
  • An Electric Mixer- This isn’t essential but I like to mix my batter with my KitchenAid mixer.
  • A Kitchen Scale- For perfect muffins every time, be sure and weigh your flour and sugar.
  • A Sifter- Be sure to sift together your dry ingredients.

The Ingredients Needed for Quick and Easy Blueberry Muffins

  • Blueberries- I used fresh blueberries. Be sure and remove the stems. Also, make sure to dry them really well and toss them in a tablespoon of flour.
  • Sugar- Be sure to use granulated sugar.
  • Flour- Use all purpose flour. I like the King Arthur brand.
  • Sour Cream- Make sure to use full fat sour cream.
  • Vanilla Extract- Use pure vanilla extract.
  • Lemon Juice- Be sure and use freshly squeezed lemon juice.
  • Butter- Make sure your butter is nice and soft. When pressed lightly with a finger, it should leave an indentation.

How I Made my Muffins

  • First, I creamed together my butter and sugar. With muffins, it’s important not to overmix the batter.
  • Next, I weighed and sifted the flour and other dry ingredients. I also stirred them into the butter mixture.
  • Then, I added in the rest of the ingredients, taking care not to overmix.
  • Finally, I filled the muffin cups and baked them for twenty minutes.

If you like blueberries, you need to try these scrumptious Quick and Easy Blueberry Muffins.

Quick and Easy Blueberry Muffins
Quick and Easy Blueberry Muffins
Quick and Easy Blueberry Muffins

Quick and Easy Blueberry Muffins

Lemon blueberry muffins, that are simple to make.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Bread
Cuisine American
Servings 12 muffins

Equipment

  • 12 cup muffin tin

Ingredients
  

  • 1 cup granulated sugar (200g)
  • 8 tbsp. softened butter (112g)
  • 2 tbsp. lemon juice
  • 1 tbsp. grated lemon zest
  • 2 large eggs
  • 2 cups all purpose flour (240g)
  • 1 tsp. each baking powder and baking soda
  • ¼ tsp. salt
  • 1 cup sour cream
  • 1 tsp. vanilla extract
  • 1½ cups blueberries, rinsed and dried
  • 2 tbsp. granulated sugar ( for sprinkling on tops)

Instructions
 

  • Preheat your oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners.
  • In a mixing bowl, cream together the butter and sugar and then add the eggs one at a time.
  • Sift together the flour, baking powder, baking soda, and salt and then stir them gently into the butter mixture. Mix until just combined, and then add in the sour cream, vanilla, lemon juice, and lemon zest. Do not overmix.
  • Toss the blueberries with a tablespoon of flour and then gently stir them into the batter.
  • Divide the batter between the muffin cups. Sprinkle the sugar over the top of each muffin.
  • Bake for twenty minutes, or until a toothpick inserted into the center come out free of batter.
  • Let the muffins cool in the pan on a wire rack for five minutes, and then out of the pan for 10 minutes.
Keyword bread
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by Sharon
Chicken Fajitas with Salsa Verde and Avocado
July 26, 2021

Chicken Fajitas with Salsa Verde and Avocado

Chicken Fajitas with Salsa Verde and Avocado are one of our favorite summer meals. I love this meal for several reasons. First of all, the Salsa Verde adds so much incredible flavor to the fajitas. This is great, because chicken breast can sometimes be bland …

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by Sharon
Easy Maple Blueberry Crème Brûlée
July 24, 2021

Easy Maple Blueberry Crème Brûlée

Easy Maple Blueberry Crème Brûlée is our new favorite summer dessert. For a long time, my kids ordered crème brûlée every time they saw it on a restaurant menu. On vacations, they would order it twice a day! Finally, I bought my own ramekins and …

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by Sharon
New Orleans Barbecue Shrimp with Creamy Grits
July 22, 2021

New Orleans Barbecue Shrimp with Creamy Grits

New Orleans Barbecue Shrimp with Cheesy Grits is our new favorite shrimp dish. Recently, we traveled to Mississippi, where we saw this on almost every menu. We tried it, and fell in love with their rich, spicy flavor. Ever since that trip, I’ve been making these addictive shrimp at home. Along with the shrimp, I serve creamy grits. Because, while we were down South, my whole family became enamored with the rich and creamy white grits. While the shrimp can be pricey, the grits are certainly a bargain.

The Equipment I Used

  • 3 Pots- I used a three quart saucepan to make the shrimp stock. And, I used two small Le Creuset Dutch ovens to make the grits and the barbecue sauce.
  • A Large Skillet- You’ll need this for searing the shrimp.
  • A Sieve- Use this to strain your shrimp stock.
  • A Citrus Reamer- I used my Williams Sonoma Citrus Reamer to juice my lemons.

The Ingredients Needed for New Orleans Barbecue Shrimp

  • Gulf Shrimp- You’ll need a pound of gulf shrimp. You’ll need the peels to make a quick shrimp stock.
  • Milk- Be sure and use whole milk.
  • Grits- I used Bob’s Red Mill white corn grits.
  • Lemon Juice- Be sure and use freshly squeezed juice.
  • Hot Sauce- I used Frank’s Hot Sauce.
  • White Wine- Use a dry white wine.
  • Fresh Herbs- Fresh rosemary and thyme add so much great flavor.
  • Paprika, Onion Powder, and Oregano- These dried herbs also add so much flavor.

How I Made my Barbecue Shrimp

  • First, I made the shrimp stock. Be sure and keep an eye on it to make sure it doesn’t all boil away.
  • Next, I made the grits. You’ll want to stir them occasionally to make sure you don’t get lumps.
  • Then, I make the barbecue sauce. Take care not to burn your onion and garlic.
  • Next, I seared the shrimp and then simmered them in the barbecue sauce until they were just cooked through.
  • Finally, I served the shrimp over the grits.

If you’re a shrimp lover, you need to try these delicious New Orleans Barbecue Shrimp with Creamy Grits.

New Orleans Barbecue Shrimp with Creamy Grits
New Orleans Barbecue Shrimp with Creamy Grits
New Orleans Barbecue Shrimp

New Orleans Barbecue Shrimp with Creamy Grits

Shrimp cooked in a New Orleans style barbecue sauce, served with creamy grits.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Cajun
Servings 4

Ingredients
  

  • 2 tbsp. extra virgin olive oil
  • 1 cup minced onion
  • 1 tbsp. minced garlic
  • 1 cup shrimp stock (ingredients below)
  • 1 tsp. each sweet paprika and onion powder
  • ½ tsp. dried oregano
  • 1 tbsp. each fresh thyme leaves and minced fresh rosemary
  • ¼ cup white wine
  • 2 tbsp. each Worcestershire sauce and lemon juice
  • 1 tbsp. hot sauce
  • 1 pound Gulf shrimp, deveined and peeled
  • 6 tsp. cold unsalted butter

For the Shrimp Stock:

  • peels from all the shrimp
  • 2 cups water

For the Creamy Grits:

  • 2 cups each whole milk and water
  • 1½ tsp. kosher salt
  • 1 cup white corn grits
  • 2 tbsp. butter

Instructions
 

  • Begin by making the Shrimp Stock: In a three quart saucepan, bring the water and shrimp peels to a boil. Boil for thirty minutes, skimming the foam as it forms. Make sure all the liquid doesn't boil away. You should have a cup of stock left at the end. Pour the stock through the sieve, to remove the peels.
  • While the stock cooks, start the grits. In a Dutch oven, bring the water, salt, and milk to an almost boil. Stir in the grits and cook over low heat for 15 minutes, whisking occasionally. Stir in the butter and keep warm.
  • Also, in a second Dutch oven, on low heat, cook the onion and garlic in one tablespoon of the olive oil. Cook until it's softened and then add all the spices and herbs, the wine, the Worcestershire, the lemon juice, the hot sauce, and shrimp stock. Simmer for ten minutes.
  • While the sauce is simmering, heat the last tablespoon of oil in a large skillet, and sear the shrimp on both sides. Add the sauce to the shrimp and simmer until they're just cooked through, about three minutes. Remove the pan from the heat and stir in the butter one teaspoon at a time. Don't add another teaspoon of butter until the last one is fully melted. Serve with the grits.
Keyword seafood
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by Sharon
Lobster Salad Topped Crostini with Lemon Aioli
July 20, 2021

Lobster Salad Topped Crostini with Lemon Aioli

Lobster Salad Topped Crostini with Lemon Aioli are one of our favorite summer appetizers. I love this appetizer for several reasons. First of all, I can make this dish in less than half an hour. That means, that I can whip this dish up very …

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by Sharon
Summer Vegetable Rolls with Sweet and Sour Sauce
July 18, 2021

Summer Vegetable Rolls with Sweet and Sour Sauce

Summer Vegetable Rolls with Sweet and Sour Sauce are one of our favorite summer appetizers. I love this dish for several reasons. First of all, I love that this is a meatless recipe. We just came back from a vacation, where we didn’t eat nearly …

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by Sharon
Chicken Gyros with Pickled Onions
July 9, 2021

Chicken Gyros with Pickled Onions

Chicken Gyros with Pickled Onions are one of our favorite summer meals. I love these sandwiches for several reasons. First of all, I often make these gyros ahead of time and serve them cold. In fact, the Pickled Onions and the Cucumber Yogurt Spread taste even better after I chill them for a few hours. Secondly, I like that I can cook this whole meal in less than one hour. And, lastly, I love all the fresh summer flavor in these gyros.

The Equipment I Used

  • A Grill Pan- I like to use a grill pan to cook my chicken. But, you could also use a cast iron skillet. Or, any large skillet would be fine, too.
  • A Meat Pounder- You’ll need this to pound your chicken breasts nice and thin. This will help them cook evenly.
  • A Grater- Use this to shred your cucumbers.

The Ingredients Needed for Chicken Gyros with Pickled Onions

  • Chicken- I use boneless, skinless chicken breasts for this recipe.
  • Dried Spices- For added flavor, I season my chicken with garlic powder, dried oregano, paprika, cumin powder, black pepper, and kosher salt.
  • Dill- Fresh dill adds great flavor to the chicken.
  • Lemon Juice- I use lemon juice to pickle the red onions and to season the chicken.
  • Cucumbers- English cucumbers, that come wrapped in plastic, are best for the Cucumber Yogurt Spread.
  • Yogurt- Use plain, whole milk Greek yogurt. I like the Fage brand.
  • Red Wine Vinegar- This adds lots of flavor to the Cucumber Yogurt Spread.
  • Tomatoes- I used cherry tomatoes, but you could also use chopped plum tomatoes.
  • Red Onions- You could also use yellow or Spanish onions.
  • Green Beans- I added a cup of steamed green beans to my onions. But, these are optional, although tasty.

How I Made my Gyros

  • First, I made the Pickled Red Onions. Doing this first allows the lemon juice to pickle the onions.
  • Next, I made the Cucumber Yogurt Spread. It’s important to really wring out the cucumbers to get all the liquid out.
  • Then, I grilled the chicken. Make sure the chicken is fully cooked in the middle.
  • Finally, I toasted my pitas and stuffed them with the chicken, the spread, the Pickled Red Onions, and the tomatoes.

If you are a gyro fan, you need to try these Chicken Gyros with Pickled Onions.

Chicken Gyros with Pickled Onions
Chicken Gyros with Pickled Onions
Chicken Gyros with Pickled Onions

Chicken Gyros with Pickled Onions

Pita bread filled with chicken seasoned with lemon and garlic, cucumber yogurt spread, pickled onions, and tomatoes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 360 kcal

Ingredients
  

  • 1 tsp. each cumin powder, garlic powder, oregano, paprika
  • ¼ tsp. each kosher salt and black pepper
  • 2 boneless, skinless chicken breasts
  • 1 tbsp. extra virgin olive oil
  • juice and zest of one lemon
  • 2 tbsp. fresh dill, chopped
  • 1 cup halved cherry tomatoes
  • 4 pita pockets

For the Cucumber Yogurt Spread:

  • 1 tbsp. minced garlic
  • 1 cup peeled English cucumber, shredded
  • 1 cup plain whole milk Greek yogurt
  • ½ tsp. kosher salt
  • 1 tsp. red wine vinegar
  • 2 tbsp. extra virgin olive oil

For the Pickled Red Onions:

  • ¼ cup fresh lemon juice
  • ½ tsp. kosher salt
  • 1 cup red onion slices, halved

Instructions
 

  • Begin by making the Pickled Red Onions: Mix together all the ingredients in a small bowl. You can also add a cup of steamed green beans, as I did when I took the picture.
  • Next, prepare the Cucumber Yogurt Spread: Place the cucumber in a clean dish towel and squeeze out all the liquid. Place the cucumber in a bowl along with all the other ingredients and stir them together.
  • Next, prepare the chicken: Mix together all the spices. Cut the breasts in half, and then pound them with a meat pounder until they're a quarter of an inch thick. Sprinkle both sides with the spices. Heat and oil a grill pan on high heat, and cook the chicken on both sides until it's cooked through, for about 7 minutes. Cut the chicken into thin slices. Sprinkle with the lemon juice, dill and lemon zest.
  • Heat the pitas up in the toaster, or oven, if you wish.
  • Fill each pita pocket with some chicken, some pickled onions, some tomatoes and some Cucumber Yogurt Spread.

Nutrition

Calories: 360kcal
Keyword Chicken
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by Sharon
Fruity Babka French Toast with Strawberry Syrup
July 5, 2021

Fruity Babka French Toast with Strawberry Syrup

Fruity Babka French Toast with Strawberry Syrup is one of our favorite summer breakfasts. I love this recipe for several reasons. First of all, this French Toast really showcases our beautiful summer fruit. Secondly, this recipe is great for using leftover bread. In fact, I …

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by Sharon