Summer is on! Our garden is giving us fresh veggies for dinner everyday. Yum! You would laugh if you could see our corn, it is about 5 inches long but it is delicious. This is our first year in this spot and I think I needed more organic material in the garden but will fix that before next year. Our heritage tomatoes are ripening and we have zucchini by the basketful. I made the BLT Cukes below and they are very good. I hope you enjoy our newsletter this month.
Some quick seasonal links:
RECIPES FOR JULY - FROM THE GARDEN
The Best Zucchini Recipe EVER !!
Drive around until you find an unlocked car.
Put the zucchini in the back seat of the unlocked car.
Drive away FAST before someone sees you.
3 slices crisp-cooked bacon, chopped
Peel cucumber. Trim off ends and slice in half lengthwise. Use spoon to scoop out seeds; discard seeds.
Divide BLT mixture between cucumber halves, mounding in hollowed areas.
Garnish with parsley. Cut into 2-inch pieces.
ZUCCHINI PINEAPPLE BREAD
Beat eggs well, add oil, sugar, vanilla, lemon extract and beat thoroughly. Blend in zucchini and pineapple.
Mix together flour, baking soda, salt, cinnamon and nutmeg together. Add to first mixture, mixing only until dry ingredients are blended. Fold in raisins and nuts.
Bake in 2 greased and floured 9x5 loaf pans for about 55 to 60 minutes or until they test done. Cool pans on rack 10 minutes. Turn out and finish cooling on rack.
FRESH CORN CAKES
In a small bowl, combine 1/2 cup of salsa and 1/4 cup of corn. Mix well and set aside. In a medium bowl, combine remaining salsa and corn, cornbread mix, 1/2 cup of sour cream and egg. Mix well.
Spray a large nonstick skillet or griddle with cooking spray. Heat over medium heat until hot. Drop batter by tablespoonfuls into skillet.
Cook 2 minutes on each side or until golden brown. Serve with remaining sour cream and salsa-corn mixture. Sprinkle with pine nuts and green onions.
Yield 12 servings. Note: corn cakes can be kept warm in a 200-degree oven until serving time.
ANYTIME CUCUMBER SLICES
In a saucepan, combine sugar, vinegar, water and salt; bring to a boil.
Pour over cucumber mixture. Cover and chill for 3 hours or overnight.
Yield: 6 cups.
If you use the chili, remove it from the pan when the dish has reached the desired spiciness. Season with salt and pepper and serve hot.
Combine butter, salt, basil and thyme; drizzle over bread and tomatoes. Sprinkle with cheese.
Bake, uncovered, at 350°F for 30-35 minutes or until
tomatoes are tender.
ZUCCHINI COBBLER - tastes like
Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender. Add 3/4 cup sugar, 1 teaspoon cinnamon and nutmeg and simmer 1 minute longer. Remove from heat and set aside.
In a large mixing bowl combine flour and 1 1/2 cup sugar. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumbs into zucchini mixture. Press half the remaining crumb mixture into prepared pan. Spread zucchini mixture on top; crumble remaining crumb mixture over zucchini and sprinkle with 1 teaspoon cinnamon.
Bake in oven preheated to 375F for 35-40 minutes, or until golden and bubbly.
ITALIAN ZUCCHINI CRESCENT PIE
In a large bowl, combine eggs and cheese. Stir in zucchini mixture; set aside.
For crust, separate crescent roll dough into triangles; press into bottom and up side of a 10-1/2- or 11-inch quiche dish or a 10-inch pie plate. Spread crust with mustard.
Spoon zucchini mixture into crust, spreading evenly. Bake in
a 375 degree F oven for 25 to 30 minutes or until knife inserted in center comes
out clean. Let stand 10 minutes; cut into wedges to serve. Makes 6 to 8
CHERRY CHEESE TOMATOES
1 pint cherry tomatoes
Combine cheese and onion; spoon into tomatoes.
In a jar with a tight-fitting lid, combine oil, vinegar,
oregano, salt and pepper; shake well. Spoon over tomatoes. Cover and refrigerate
for 30 minutes or until ready to serve.
Heat drippings in large heavy skillet. Add corn, flour, sugar, water, milk, salt and pepper. Bring mixture to boil, stirring constantly.
Cover; reduce heat and simmer until corn is tender, about 20 to 25 minutes. If necessary, add a little hot water.
Yields 4 servings.
Bake, uncovered, in a 350 degree F oven for 20 minutes.
Bake about 20 minutes more or until topping is golden brown and tomato mixture is heated through. Serve with a slotted spoon.
Serve with fruit.
SKEWERED GRILLED POTATOES
Arrange potatoes on skewers. Grill, covered, for 4 minutes. Rotate skewers; brush with reserved mayonnaise mixture. Continue grilling 4 minutes.
POLKA DOT PASTA
ON THE GRILL
Combine all ingredients in a bowl, toss gently and let stand at least 20 minutes.
Makes 1 Cup
PLUM GOOD BABY BACK RIBS
CHIPOTLE SHRIMP AND PINEAPPLE KABOBS
GRILLED VEGETABLE POTATO SKINS
GRILLED CHICKEN SALAD
Two 1/2-ounce packages dried porcini mushrooms
CHINESE CHICKEN SALAD
8 split chicken breasts (bone in, skin on)
Place the chicken breast on a sheet pan and rub the skin with oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
Blanch the asparagus in a pot of boiling salted water for 305 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain.
Cut the peppers into strips about the size of the asparagus pieces. Combine the shredded chicken, asparagus, and peppers in a large bowl. Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame sees and season to taste.
Serve cold or at room temperature. Note: to toast sesame seeds, place them in a dry sauté pan and cook over medium heat for about 5 minutes or until browned.
PEACH GINGER TURKEY CUTLETS
1 pound turkey cutlets
GRILLED APPLE CRISP
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On a technical note, I get several emails after each newsletter goes out that wants to know how you can print just one recipe instead of the whole newsletter. In Internet Explorer, you highlight the recipe, and then go to File> Print> and then Print Selection in the Printer box.
CORNBREAD AND BLACK BEAN CHILI
Preheat Dutch Oven to 400 degrees. Brown meat, then add onion
and peppers, cooking 10 minutes. Add remaining ingredients, bring to a boil and
simmer 30 minutes. Combine cornbread ingredients in bowl or baggie
Place cornbread batter on top of chili, replace the lid and
bake at 400 degrees until brown on top (approx. 30 minutes).
TARRAGON TUNA CASSEROLE
Before leaving home or base camp, place noodles in a sealed container, then mix all ingredients -- except tuna -- and place in a durable plastic bag, within the noodle container.
When ready to cook, add 3 cups water to a small pot, and bring to boil. Add noodles and boil till tender.
Drain most of excess water, and add dry ingredients to pot, stirring well. Add a little more water as necessary. Open and drain tuna, then add to noodle casserole, continuing to stir while heating under low heat 5 more minutes.
CHICKEN PIZZA PACKETS
Place a quarter of the chicken mixture in the center of each piece. Fold foil round mixture and seal tightly.
Grill, covered, over medium-hot heat for 15-18 minutes or until chicken juices run clear.
Carefully open each packet. Sprinkle with tomatoes and
cheeses. Seal loosely; grill 2 minutes longer or until cheese is melted.
Note: Do up the packets at home for an easy meal on the day you set up camp. You could also combine the first 11 ingredients in a plastic bag and do the packets at camp. If you left out the zucchini and pepperoni you could even freeze the plastic bag and let it thaw in the cooler. Add the other ingredients when you make up the packets.
Before leaving home or base camp, pre-mix all ingredients and place in a durable plastic bag or well-sealed container. When ready to cook, empty contents into a container and add 1/2 cup of water, mixing well with your clean hands. Add more water as needed, until dough forms a cohesive, firm, dry ball.
Knead 5 more minutes, then create golf-ball size dough balls. Flatten with bottom of can or pan to about 1/8 inch thick.
Fry on hot skillet or griddle 10 minutes per side and serve.
For more CAMPING RECIPES - go to: http://www.razzledazzlerecipes.com/camping-recipes/index.htm
COOL SUMMER DESSERTS
ICE CREAM SANDWICH DESSERT
Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full).
Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares. Yield: 15 servings.
FROZEN MINT DESSERT
1 lb. oreos - crushed
LORNA DOONE DESSERT
OLD-FASHIONED ICE BOX DESSERT
Gradually add milk, mixing until well blended after each addition. Add dry pudding mix; beat 1 min.
Gently stir in half of the whipped topping; spread over grahams in pan.
Cover with remaining whipped topping.
Top with fruit.
Sprinkle with coconut just before serving.
Store leftover dessert in refrigerator.
CHOCOLATE CRACKLE SAUCE
2 Tbsp. butter
Measuring honey: For less waste, brush the measuring spoon or
cup with oil or melted butter before measuring sticky substances such as honey,
molasses or syrup.
WOOLWORTH'S FRITO PIE
HERSHEY’S LODGE CHOCOLATE FRENCH TOAST
TRADER VIC'S CHICKEN IN A COCONUT
2 cups diced or pieced, boned chicken
Source: Chef Dale Schall, Sierra Pointe Restaurant, Phoenix,
Arizona - azfamily.com
Source: Historic Turner Restaurant — Milwaukee, Wisconsin
Any questions or
comments? I'd love to hear from you. E-mail me: