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Mexican Street Corn Tacos with Chicken
September 5, 2021

Mexican Street Corn Tacos with Chicken

Mexican Street Corn Tacos with Chicken are one of our favorite late summer dinners. I love these tacos for several reasons. First of all, these tacos are a great way to make use of all the terrific corn that’s in the markets right now. Secondly, …

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by Sharon
Strawberry Hazelnut Ricotta Cheesecake
September 3, 2021

Strawberry Hazelnut Ricotta Cheesecake

My Cake and Tea Runners Tea Strawberry Hazelnut Ricotta Cheesecake is the perfect summer dessert. And, it pairs delightfully with my favorite teas, made by Tea Runners. If you haven’t heard about Tea Runners before, let me tell you about them. Tea Runners is a …

dessert
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by Sharon
Easy Strawberry and Blackberry Crumble
August 31, 2021

Easy Strawberry and Blackberry Crumble

Easy Strawberry and Blackberry Crumble is my number one favorite summer dessert. I love this baked fruit dessert for several reasons. First of all, I love that this dish uses all the fresh summer berries that my farm stands have in abundance right now. Secondly, I like that I can also use frozen fruit in this dish. That means, I can make this all year long. Thirdly, I love how quick this dish is to make. With just 15 minutes of hands on time, I can have this ready to go in the oven. And, lastly, I love the taste of the warm, sweet fruit with the buttery crumble and cold ice cream.

The Equipment I Used

  • A Pie Plate- I used a ceramic pie plate to bake my crumble in, but you could use any small casserole.
  • A Pastry Blender- You’ll need this to cut the butter into the crumble mixture.
  • A Food Scale- While not essential for this recipe, I still like to weigh my flour and sugar.

The Ingredients Needed for Easy Strawberry and Blackberry Crumble

  • Strawberries- I used fresh organic strawberries this time, but frozen berries are fine, too. Just defrost them first.
  • Blackberries- This time, I used frozen blackberries. Some frozen raspberries probably snuck in there, too.
  • Sugar-Use granulated sugar.
  • Cornstarch- This is to thicken the fruit and sugar a little.
  • Flour- Use all purpose flour.
  • Oats- Be sure to use old fashioned, not quick oats.
  • Coconut- Use sweetened coconut flakes.
  • Butter- You’ll need cold, unsalted butter.
  • Ice Cream- I used strawberry ice cream, but vanilla would be great too.

How I Made my Crumble

  • First, I mixed together my fruit, sugar, and cornstarch.
  • Next, I mixed together the crumble topping. Be sure to cut the butter in until it’s evenly disbursed with the oats and flour.
  • Then, I baked the crumble for a half hour.
  • Finally, I topped the warm crumble with the ice cream.

If you love fruit pie, you need to try this super Easy Strawberry and Blackberry Crumble.

Strawberry and Blackberry Crumble
Easy Strawberry and Blackberry Crumble
Easy Strawberry and Blackberry Crumble

Easy Strawberry and Blackberry Crumble

Warm and bubbly strawberries and blackberries topped with a buttery streusel and ice cream.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 4
Calories 435 kcal

Ingredients
  

  • 2 cups fresh or frozen strawberries, cut in one inch pieces
  • 1½ cups fresh or frozen blackberries
  • ¼ cup granulated sugar (50g)
  • 2 tsp. cornstarch
  • 1 pint strawberry ice cream

For the Crumble topping:

  • ¾ cups all purpose flour (90g)
  • ¼ cup old-fashioned oats
  • ½ cup sweetened coconut flakes
  • ¼ cup granulated sugar (50g)
  • 8 tbsp. cold butter, cut in ¼ inch cubes

Instructions
 

  • Preheat the oven to 400 degrees. Butter a pie dish, or small casserole.
  • In a bowl, stir together the fruit (defrosted, if frozen), sugar, and cornstarch. Pour this into the pie dish in an even layer.
  • For the Crumble Topping: In a large bowl, stir together the flour, sugar, oats, and coconut. Using a pastry cutter, cut the butter into the flour mixture. Sprinkle this topping all over the top of the blueberries. Bake for thirty minutes. Serve warm and topped with ice cream.

Nutrition

Calories: 435kcal
Keyword Dessert
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by Sharon
Chocolate Cookie Ice Cream Sandwiches
August 29, 2021

Chocolate Cookie Ice Cream Sandwiches

Chocolate Cookie Ice Cream Sandwiches are one of our favorite summer treats. I love this dessert for several reasons. First of all, I like that these can be made well in advance and that they keep in the freezer for weeks. Secondly, I like that …

dessert
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by Sharon
Barbecue Chicken Pizza with Two Sauces
August 21, 2021

Barbecue Chicken Pizza with Two Sauces

Barbecue Chicken Pizza with Two Sauces is one of our favorite summer pizzas. This recipe makes two pizzas, and serves about four to five people. Starting with homemade pizza dough, I top the pizza with a zesty Red Barbecue Sauce. Also, it’s topped with chicken, …

chicken
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by Sharon
Shrimp Po’ Boys with Remoulade
August 20, 2021

Shrimp Po’ Boys with Remoulade

Shrimp Po’ Boys with Remoulade are famous New Orleans’ sandwiches. And they are one of our favorite shrimp sandwiches. I love this sandwich for several reasons. First of all, I love that I can make this meal in only thirty minutes. Secondly, I like that this recipe uses items I always have around the house. I buy shrimp when they’re on sale and store them in my freezer. And, lastly, we just love how delicious the crispy shrimp and spicy remoulade taste.

The Equipment I Used for my Shrimp Po’ Boys

  • A Deep Fry Thermometer- I always use a thermometer to deep fry.
  • A Dutch Oven- If you have an enameled cast iron Dutch oven, I recommend you use it for this. These Dutch ovens really will help you maintain a constant oil temperature.

The Ingredients Needed for Shrimp Po’ Boys with Remoulade

  • Gulf Shrimp- I prefer frozen Gulf shrimp. I like the Arista brand.
  • Mayonnaise- Hellmann’s mayonnaise is the brand I always use.
  • Dijon Mustard- I like Gray Poupon Country Dijon mustard.
  • Horseradish- Use prepared horseradish.
  • Hot Sauce- I used Frank’s hot sauce.
  • Lemon Juice- Be sure and use fresh lemon juice.
  • Shallots- These are optional, but the fried shallots add lots of flavor. You could substitute onions if your prefer.
  • Fresh Thyme and Oregano- Fresh herbs add great flavor to the shrimp spices. If you use dried spices, just use a half teaspoon of each.
  • Cornmeal- Be sure and use fine cornmeal. Coarse cornmeal would not be good here.
  • Oil- Use vegetable oil. My favorite brand is Crisco.

How I Made my Sandwiches

  • First, I made my Remoulade sauce.
  • Next, I heated my vegetable oil.
  • Then, I fried the shallots.
  • Next, I fried the shrimp. It’s very important here to always keep your oil at 350 degrees.
  • Finally, I assembled the sandwiches.
  • Also, these shrimp heat up very well in the air fryer, or in a 350 degree oven.

If you’re a shrimp lover, you need to try these fantastic Shrimp Po’ Boys with Remoulade.

Shrimp Po' Boy
Shrimp Po’ Boys with Remoulade
Shrimp Po' Boy

Shrimp Po’ Boys with Remoulade

Fried shrimp, remoulade sauce, fried shallots, lettuce, and tomato on a hero roll.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Creole
Servings 4

Ingredients
  

  • 2 cups vegetable oil
  • 1 pound large Gulf shrimp, peeled and deveined with tails removed
  • ¼ tsp. kosher salt
  • ⅛ tsp. each cayenne pepper and black pepper
  • ½ tsp. each onion and garlic powders
  • 1 tbsp. each minced fresh thyme and oregano
  • 1 cup buttermilk
  • 1½ cups all purpose flour
  • ¾ cup fine cornmeal
  • 1 cup shallots, sliced in quarter inch thick slices, and separated into rings
  • 1 cup each shredded romaine lettuce and sliced tomatoes
  • 4 hero rolls

For the Remoulade Sauce:

  • ½ cup mayonnaise
  • 1 tbsp. each Dijon mustard, prepared horseradish, and lemon juice
  • ⅛ tsp. cayenne pepper
  • 1 tsp. paprika, hot sauce, and Worcestershire sauce

Instructions
 

  • Begin by making the Remoulade Sauce: Simply mix the ingredients together in a bowl and chill until serving.
  • Next, heat two inches of oil in a Dutch oven to 350 degrees.
  • While the oil heats, make a dredging station. In the first bowl, mix together all the spices. Toss the shrimp in this mixture. In the second bowl, place the buttermilk. In the third bowl, stir together the flour and cornmeal.
  • Dip the shallots in first the buttermilk and then the flour. Fry them in the 350 degree oil, until they turn golden brown. Drain them on a wire rack over a baking pan.
  • Dip the shrimp in the buttermilk, and then the flour mixture. Fry, in batches of about six shrimp for about three minutes each, or until the shrimp are golden brown. Drain the shrimp on a wire rack over a baking sheet. Always maintain the 350 degree temperature.
  • Serve the shrimp on the rolls with the shallots, tomato, lettuce and remoulade.
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by Sharon
Sugar-Dusted Blueberry-Filled Beignets
August 19, 2021

Sugar-Dusted Blueberry-Filled Beignets

Sugar-Dusted Blueberry-Filled Beignets are our new absolute favorite doughnut! When these come out of the oil, they are so light and fluffy, and super delicious. We love these beignets for several reasons. First of all, I make the dough in the bread machine, which is …

bread machine, breads
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by Sharon
Lobster Macaroni and Cheese with Herbed Breadcrumbs
August 17, 2021

Lobster Macaroni and Cheese with Herbed Breadcrumbs

Lobster Macaroni and Cheese with Herbed Breadcrumbs is one of our favorite summer dinners. Honestly, what could be better than creamy, cheesy macaroni full of fresh lobster? I love this dish for several reasons. First, of all I can make the entire dish in less …

seafood
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by Sharon
Tomato and Oregano Chicken Margherita
August 11, 2021

Tomato and Oregano Chicken Margherita

Tomato and Oregano Chicken Margherita is one of our favorite summer chicken dinners. I love this dish for several reasons. First of all, my family loves fried chicken cutlets, so this recipe always makes them happy. Secondly, this recipe uses ingredients I always have on hand. That makes it fairly inexpensive to prepare. Thirdly, I love that this dish is somewhat quick to prepare. It only takes 40 minutes from start to finish. And, lastly, this dish really highlights all the fresh tomatoes that are so delicious right now.

The Equipment I Used

  • A Cast Iron Skillet- I always fry my chicken cutlets in a cast iron skillet. But, you can use any large skillet. You could also skip the breading and frying and just grill your chicken. That would be absolutely delicious.

The Ingredients Needed for Tomato and Oregano Chicken Margherita

  • Chicken- Use boneless, skinless chicken breasts. I like Bell and Evans Organic chicken.
  • Breadcrumbs- I use 4C plain breadcrumbs.
  • Fresh Herbs- These add so much fresh flavor to the breading. But, you can skip the herbs, or used dried herbs.
  • Fresh Oregano- I use this for the Tomato and Oregano Salad. You could also use basil.
  • Oil- Be sure and use vegetable oil to fry your chicken. Olive oil won’t get hot enough to crisp up your chicken.
  • Mozzarella Cheese- Try and use fresh mozzarella if you can.
  • Balsamic Glaze- You can find this near the vinegars in your market.
  • Tomatoes- Use the best and ripest tomatoes your can find.

How I Made my Chicken

  • First, I made the Tomato-Oregano Salad.
  • Next, I fried my chicken. It’s important not to overcrowd your pan. Just fry two cutlets at a time.
  • Then, I topped my chicken with the mozzarella and baked it for just a few minutes.
  • Finally, I added the balsamic glaze and Tomato and Oregano Salad.

If you like fried chicken cutlets, you need to try this fresh and delicious Tomato and Oregano Chicken Margherita.

Tomato and Oregano Chicken Margherita
Tomato and Oregano Chicken Margherita
Tomato and Oregano Chicken Margherita

Tomato and Oregano Chicken Margherita

Breaded and fried chicken cutlets topped with fresh mozzarella cheese, diced tomatoes and fresh oregano, and balsamic glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 boneless, skinless chicken breasts
  • ⅔ cup all purpose flour
  • ½ tsp. kosher salt
  • 2 eggs, beaten
  • 2 cups plain breadcrumbs
  • ¼ tsp. each red pepper flakes and black pepper
  • 2 tbsp. each minced fresh rosemary, thyme, and oregano
  • 1 cup grated Parmesan cheese
  • 1 cup vegetable oil
  • ½ pound fresh mozzarella cheese
  • 2 tbsp. balsamic glaze

For the Tomato-Oregano Salad:

  • 1 cup tomatoes, seeds removed, and diced
  • 2 tbsp. oregano leaves
  • 1 tbsp. extra virgin olive oil
  • ⅛ tsp. each kosher salt and black pepper

Instructions
 

  • Begin by making the Tomato-Oregano Salad by mixing all the ingredients together in a bowl.
  • Preheat the oven to 350 degrees.
  • Split each breast in half, so that you have four thin cutlets. Using a meat pounder, pounds the cutlets a little thinner. Prepare a dredging station with three bowls: fill the first bowl with the flour and half of the salt and all of the black pepper. Fill the second bowl with the eggs. Fill the third bowl with the crumbs, the rest of the salt, the red pepper flakes, the minced garlic, the herbs, and the Parmesan.
  • Heat a cast iron skillet with a quarter inch of the vegetable oil on medium heat. The oil is ready when a small piece of chicken sizzles immediately. Dip each piece of chicken in each of the three bowls, starting with the flour and ending with the crumbs. Fry two cutlets at a time until they're golden brown on each side and cooked through.
  • Place the cooked chicken on a wire rack over a baking pan. Top each cutlet with some torn mozzarella, and bake it for five minutes, or until the cheese is melted. Drizzle each cutlet with the balsamic glaze and top with some Tomato-Oregano Salad.
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by Sharon
Creamy Coconut Tart with Summer Berries
August 10, 2021

Creamy Coconut Tart with Summer Berries

Creamy Coconut Tart with Summer Berries is one of our favorite summer desserts. I love this tart for several reasons. First of all, it only takes about thirty minutes of hands on time to make this tart. Secondly, since this is a chilled dessert, it’s …

dessert
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by Sharon