Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Monday, June 30, 2014

Tuesday's Table for July 1, 2014

Welcome to Tuesday's Table!  We had a ton of great ideas last week.  What do you have to share this week?









This week's feature is Eat, Drink and Be Mary's No-Bake Oreo Balls.  These look incredible.  So incredible in fact, that as soon as I saw this recipe, I went out and made my own version!  Stay turned for my take on them.  In the meantime, do head over and see her site.





Please grab a button  - and thanks so much for sharing!

And now it's time to fill Tuesday's Table.  What kinds of delicious and creative things have been coming out of your kitchen lately?  I can't wait to see them!

For this week's party, only a few guidelines:
  • Please share as many links as you like, but only if you haven't shared them here before
  • Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun
  • Follow me via Facebook, Pinterest, Twitter, Google+, RSS or Bloglovin (see my sidebar!)
No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

And now, for this week's link party!




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Friday, June 27, 2014

Star-Spangled Cherry Cream Cake Roll


With the 4th of July just around the corner and the US making it to the second round of the World Cup, it seems like the right time to be celebrating the red, white and blue!

This cake roll looks difficult to make, but in truth, it came together really quickly.  Most of the time is spent waiting for the cake to cool!



I used the recipe below to make the cake - but I added this special touch that I've seen all over the internet to make the red and blue stars.  Here's how to do that part:

  • Prepare the cake and use the batter to do the decorations. Color a few tablespoons blue, and a few tablespoons red.
  • Use a piping bag with a tip or just a Ziploc from which you cut the corner of the size you need. Pipe the colored batter in star shapes right onto the parchment paper covering your baking sheet.
  • Freeze for about 10 minutes.  {this lets the stars set so that they don't run}   Pour the remaining batter over the baking sheet and the decorations.  Bake and prepare the cake roll following the recipe.

See?  Just a couple of extra steps for the wow factor.  I didn't use a pattern, but if you want to all you need to do is make the pattern on the same size peice of parchment paper as the one lining your baking sheet, and then place it UNDER the parchment paper lining your baking sheet.  Once your batter decorations have been frozen, simply slide the pattern out and finish the as the directions state.



The best part is that this tastes every bit as good as it looks.  Cherry and almond are great flavor partners, and the whipped cream filling is even better than frosting.  And while you do want to serve this reasonably soon after removing from the refrigerator, the whipped cream filling, with that gelatin addition, holds up beautifully.





Cherry Cream Cake Roll

by Susan Zentmyer
Ingredients
  • 4 eggs
  • ¾ cup sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 tablespoon water
  • 1 teaspoon almond extract
  • 2/3 cup cherry preserves
  • 1 cup whipping cream
  • 1 teaspoon unflavored gelatin
  • 1/4 cup sugar
  • 1/2 teaspoon almond extract
Instructions
  • Preheat oven to 375°F. Grease a 15x10x1 inch pan and line with parchment paper.
  • Add the eggs and sugar to a bowl. Beat on medium to high speed around 5 minutes until pale in color and thickened. Add the almond extract and beat few more seconds.
  • In a small bowl, sift the flour and the baking powder.
  • Add the flour mixture to the eggs and sugar and mix with a spoon. When the batter is homogeneous, add the water. Combine slowly.
  • Pour the batter on the pan and spread evenly with a spatula.
  • Bake for 7 -10 minutes. Don’t overbake because it will be hard to roll.
  • While the cake is baking, make the cream filling. Chill mixing bowl and beaters for at least 15 minutes before using.
  • Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
  • Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
  • Remove bowl and beaters from refrigerator and pour in cream, sugar, and almond extract. Beat together just until beater marks begin to show distinctly.
  • Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Refrigerate.
  • Lay a clean kitchen towel on the counter. As soon as your cake is out of the oven, remove from pan with the parchment paper, turn over on the kitchen twoel and remove the parchment paper. Roll the cake, starting from the short side, with the kitchen towel and let cool completely, seam side down.
  • When the cake is completely cool, carefully unroll the cake. Remove the kitchen towel and spread the cherry preserves evenly over the cake, leaving a 1/2 inch margin around the edge. Then spread the cream over the cherry preserves. Gently re-roll the cake and place in the refrigerator, covered in plastic wrap, for about 1 hour to set.
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Wednesday, June 25, 2014

Peach Cobbler with Blackberry Sauce


Using produce when it is in season makes every difference in the taste of your dish.  This month is the start of fresh peach season.  Fresh peaches are just bursting with flavor - and the aroma is out of this world.  If you are lucky enough to have a peach tree, you know just what I am talking about.



This peach cobbler brings out the best flavor of fresh peaches.  Blackberries in red wine sauce bring a rich, deep flavor, and the crunchy almonds in the crust give this a beautiful texture.



When choosing peaches, pay attention to the background color, particularly around the stem. If you see some green, it means the fruit is not yet ripe. Leave it at room temperature for a day or two, though, and it will ripen just fine.  Look for ones that glow an orange-ish gold - they'll be the sweetest and best-flavored.



You don't need to peel the peaches for this recipe - I think it adds a nice color.  If you want to peel them,cut a shallow X in the blossom end and place the fruit in boiling water until you can see the peel start to lift away where it's been cut. Depending on the ripeness of the peach, this can take anywhere from five seconds to a minute. Retrieve the peach with a slotted spoon and place it immediately in an ice-water bath to stop the cooking. The peel should just slip off.



Peach Cobbler with Blackberry Sauce

by Susan Zentmyer
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients (serves 10)
  • 1/2 cup butter, melted
  • 1/2 cup slivered almonds
  • 1 cup flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup milk, room temperature
  • 1 egg at room temperature
  • 4 large peaches, sliced
  • 1 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 pint fresh blackberries
  • 1/2 cup sugar
  • 1 cup Merlot (water can be used as a substitute for wine here)
Instructions
  1. In a 9"x13" pan, melt butter and stir in almonds.
  2. In a large bowl, whisk together flour, sugar, baking powder and salt. Stir in milk and egg, mix to combine. Pour evenly over melted butter and almonds.
  3. In another bowl, combine peaches, sugars and spices. Spread this over batter.
  4. Now for the easy instruction: DO NOT STIR!
  5. Bake at 350 degrees for about 35-45 minutes or until batter comes to the top and turns golden brown.
  6. Meanwhile, in a small saucepan, combine blackberries, sugar and wine (or water). Gently mash some of the berries so that they can incorporate into the sauce in the sauce.Simmer over medium heat until liquid has reduced by half. Remove from the heat and let cool.
  7. Serve cobbler in bowls with blackberry sauce and a scoop of whipped cream.
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Monday, June 23, 2014

Tuesday's Table for June 24, 2014

Welcome to Tuesday's Table!  We had a great week of grilling last week.  What do you have to share this week?









This week's feature is Sourdough Native's Grilled Asian Honey Lemon Chicken Salad.  I love a great chicken salad, and this one looks like the perfect mix of asian flavors and lemony chicken.  So delicious - and just right for a summer evening!  You need to head over and see her site.





Please grab a button  - and thanks so much for sharing!

And now it's time to fill Tuesday's Table.  What kinds of delicious and creative things have been coming out of your kitchen lately?  I can't wait to see them!

For this week's party, only a few guidelines:
  • Please share as many links as you like, but only if you haven't shared them here before
  • Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun
  • Follow me via Facebook, Pinterest, Twitter, Google+, RSS or Bloglovin (see my sidebar!)
No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

And now, for this week's link party!




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Saturday, June 21, 2014

Love from the Grill: Grilled Banana Split Shortcake


Today on the grill:  dessert!  Everyone loves banana splits. Just what makes this dessert so delicious? A long boat-shaped bowl filled with big scoops of different ice cream flavors and flanked by banana halves is a showstopper for sure. And the clincher - pineapple, strawberry and chocolate toppings glisten atop the ice cream rounds. 




We've upped the ante here.  Grilled banana and pineapple, carmelized to perfection, and light buttery shortcake earn this twist on an old classic a a blue ribbon.



The key to this dessert is balance.  You don't want too much ice cream overpowering the fruit and shortcake.  (unless you do, and that's ok too!)


Homemade shortcake makes this dish just exceptional - but you can save time by using storebought shortcake, or even pound cake slices.


Thanks for stopping by to see what Love from the Grill week has to offer!  Don't forget to check out our Facebook page for more information, and the other posts from this week:


Grilled Banana Split Shortcake

by Susan Zentmyer
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients (6 servings)
    for the shortcakes
    • 3/4 cups all-purpose flour
    • 3/4 cup cake flour
    • 1/4 cup sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon baking soda
    • 5 tablespoons chilled butter, cut into 1/2 inch pieces
    • 1/2 cup buttermilk
    for the banana split
    • 3 large bananas, cut in half lengthwise with the skin on
    • 6 slices of pineapple
    • 2 cups strawberry ice cream
    • chocolate fudge
    • butterscotch topping
    • 1 cup whipped cream
    • 6 maraschino cherries, stem on
    Instructions
    Make the Shortcakes
    Preheat the oven to 400F. Sift flours, sugar, baking powder, salt and baking soda into a large bowl. Add the butter pieces and mix with your fingers until the mixture resembles coarse meal. Add the buttermilk and stir until just blended.
    Gently knead the dough on a floured surface until dough holds together. Roll out on lightly floured surface to 1/2 inch thickness. Using a 3 inch diameter star cookie cutter, cut out shortcakes. Gather dough scraps, reroll and cut out additional shortcakes, making a total of 12 shortcakes.
    Arrange on a baking sheet, spacing two inches apart and bake for about 12 minutes or until shortcakes are light golden brown.
    Grill the Fruit
    Brush the cut side of the bananas and both sides of each pineapple slice with melted butter.
    Place the bananas, cut side down, on the center of grill. Grill for 2 minutes or until grill marks appear. Using a pair of tongs, turn them over and cook for 5 more minutes, or until the skin pulls away from the bananas.
    Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
    Add the shortcakes to the grill for the last 2 minutes to heat them.
    Build the Banana Split Shortcakes
    Place one shortcake on the bottom of a bowl or banana split boat.
    Peel one of the banana halves, and cut into two pieces. Add the banana to the bottom of the bowl, then place the pineapple on top of that.
    Scoop 1/3 cup of strawberry ice cream on top of the pineapple.
    Drizzle hot fudge sauce and butterscotch sauce over the top of the ice cream. Add a second shortcake to the top. Finish with a dollop of whipped cream and top with a cherry. Repeat for remaining servings.
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    Friday, June 20, 2014

    Love from the Grill: Grilled Pork Skewers with Cantaloupe and Caper Sauce


    We've got skewers on the grill today!  I think skewers are great for parties.  They are easy to portion, and you can create a variety of different kinds of skewers so everyone is happy.



    You may be wondering about the choice of ingredients for these skewers.  Well, Love from the Grill is cooking for June's Crazy Ingredient Challenge.  And this month's ingredients are cantaloupe and capers.


    But here's the thing - cantaloupe and capers might not be that crazy after all.  I mean, cantaloupe is mild and sweet, while capers are tangy and salty.

    We've all had sweet and salty combinations before.  And this sweet and salty sauce goes wonderfully with pork.  Add a slice of cantaloupe for and extra touch of brightness and some prosciutto for a little bit of smoky flavor and a touch of crispness and you'll think these "crazy ingredients" are genius!


    Here's a tip for serving skewers - before plating, the the skewer down with a fork or tongs and turn the skewer to loosen the meat from the skewer.  It will make it easier for your guests to enjoy it!


    Check out the recipe below - you can see just how easy these are to make.

    Thanks for stopping by to see what Love from the Grill week has to offer!  Don't forget to check out our Facebook page for more information, and the other posts from this week:



    And go see what other delicious creations the Crazy Ingredient Challenge Chefs have made!








    Grilled Pork Skewers with Cantaloupe and Capers

    by Susan Zentmyer
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Ingredients (Serves 6)
    • 1 1/2 pounds boneless pork loin chops, thick cut
    • 4 ounces thinly sliced prosciutto
    • 1 cantaloupe, quartered and seeds removed
    • 3 tablespoons capers, rinsed
    • 1 cup chicken broth
    • 2 tablespoons red wine vinegar
    • Pepper
    Instructions
    1. Soak 18 wooden skewers in water.
    2. Cut the pork chops, lengthwise, into 3 pieces each (each piece should be approximately 1 inch wide and 4 inches long). Thread a skewer through each piece of pork lengthwise.
    3. Slice 18 long thin thin slices of cantaloupe, then dice the remaining cantaloupe into 1/4 inch pieces. Slice the prosciutto into 18 long thin pieces.
    4. Place one slice of cantaloupe lengthwise on top of one pork skewer. Wrap one piece of prosciutto around the middle of the skewer, securing the cantaloupe onto the skewer. (See photo above for guidance.) Repeat with remaining skewers.
    5. Preheat the grill to high and oil the grate.
    6. Meanwhile make the sauce. In a small saucepan, bring the cantaloupe, capers, chicken broth and red wine vinegar to a simmer. Simmer until sauce is reduced by 1/3. Remove from the heat. Puree 2/3 of the sauce in a food processor or blender, and then add the puree back to the saucepan. Stir together and add pepper to taste.
    7. Add the skewers to the grill, and cook for about 3 minutes, or until the pork is lightly browned on the bottom. Carefully turn the skewers and grill for an additional 3 minutes.
    8. Remove from the grill. Serve with 2 - 3 tablespoons of the reserved sauce.
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    Thursday, June 19, 2014

    Love from the Grill: Grilled Corn on the Cob


    Welcome back for more Love from the Grill!  Today on the grill:  corn on the cob.



    Corn is one of the all-time favorite vegetables the United States. When I was a kid, we lived near a farm that sold corn in the summer.  My dad would pick some up on the way home from work and it would be cooking less than an hour after being picked.  Nothing I've eaten in So Cal has matched the flavor of that fresh-picked midwestern corn.  Here are some tips on how to choose the best corn that you can find in your area:
    Variety:  White (smaller, sweeter) and yellow (bigger, more flavor) kerneled corn are the most popular eating varieties today.  Choose a hybrid -- with yellow and white kernels -- for best-of-both-worlds flavor. 
    Peak Corn Season: May through September.
    Look For: Ears that are bright green with tight-fitting husks and golden-brown silks. 
    Store: Corn is best cooked the day it's purchased. Otherwise, keep in the refrigerator up to one day.

    Now that you have some great corn, you want to make sure you cook it properly.  Grilling is an incredibly easy way to cook corn.



    There are lots of recipes for grilling corn on the cob.   Many recipes call for you to leave the corn in the husk or to seal the corn in aluminum foil.  I like to put it right on the grill... otherwise you are just steaming the corn.

    Preheat the grill to medium high.  Remove the husks, pull off the silky threads that get stuck in your teeth. Wash the ear in cold water.

    Put the corn on the grill about 20 minutes before everything else is ready.  I like to use the uppper shelf on my grill so that the heat is less direct.  If you don't have a second shelf, put the corn around the edges of the grill.  Rest the ears between the bars of the grates so you can easily roll them from groove to groove. Leave 2-4 grooves between ears for easy rolling.

    Brush the corn all over with melted butter. Try not to let too much of the butter drip onto the fire - it will flare up and get the corn sooty.  If there is a flareup, move the corn to another part of the grill.

    Close the lid and grill over direct heat for about 4-5 minutes until some of the kernels get toasty golden.  Roll the ears a couple of grooves, about 1/4 turn, and paint them again. Keep browning, turning, and painting until you have done all four quarters.  Remove and serve.  You'll love this sweet and buttery corn, and I bet this will become your favorite cooking method too!



    Thanks for stopping by to see what Love from the Grill week has to offer!  Don't forget to check out our Facebook page for more information, and the other posts from this week:




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    Wednesday, June 18, 2014

    Love from the Grill: The Perfect Burger.... with Options!


    Today on the grill:  The Perfect Burger.  Nothing beats a perfectly cooked burger on a summer evening.  If you get the burger right, the sky's the limit with toppings!  See how to get both right here:



    The foundation of a hamburger is the meat. Different cuts have different amounts of fat and flavor, and as we learned with steak, cut makes a big difference.

    • Regular ground beef, a generic category that can be any cut or a combination of several, may by law have as much as 30 percent fat (can be greasy)
    • Ground chuck has about 20 percent fat (juicy)
    • Ground sirloin has about 15 percent fat (tasty)
    • Ground round has about 11 percent fat, making it a favorite of dieters, but producing less-juicy burgers.

    I like a mix of ground chuck and ground sirloin - the best of both worlds.

    While the meat is still cold, divide into equal portions, about 6 ounces each.  Work quickly and gently - handling the meat delicately prevents the burgers from getting too dense and firm, and keeping it cold prevents the fat from melting, which would also make the burgers tougher. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.  This will keep your burgers from shrinking and help them keep their shape - without having to press down on them while you grill.

    Season (liberally) both sides of each burger with salt and pepper.



    Start with a clean, oiled, hot grill. First sear them over high heat to develop a crust, then move them to a cooler part of the grill to cook. And be sure NOT to press down on them while cooking — this will only squeeze out the juices and dry them out.

    Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes.  Cook burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness.

    Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.

    Toast hamburger buns lightly on the grill, then brush with melted butter.  Sandwich the hot burgers between the buns, add any condiments or toppings and serve immediately.



    For Italian:
    - sliced fresh mozzarella cheese
    - thinly sliced tomatoes
    - chopped basil

    For Southwestern:
    - shredded pepper-jack cheese
    - chopped jalapeno
    - chopped green chiles

    For Greek:
    - sliced roasted red bell pepper
    - crumbled feta cheese
    - chopped oregano

    For All American:
    - shredded sharp cheddar cheese
    - ketchup and mustard




    Thanks for stopping by to see what Love from the Grill week has to offer!  Don't forget to check out our Facebook page for more information, and the other posts from this week:



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    Tuesday, June 17, 2014

    Love from the Grill: Spicy Citrus Chicken Breasts



    Today Love from the Grill brings you chicken.  Chicken is one of the most popular meats in the US - in 2012, Americans were eating almost 60 pounds of chicken per person each year. Chicken has become such a staple of the American diet that it's hard to imagine a time when we weren't eating much of it at all. The change has been dramatic, however. In the 1950s, Americans ate an average of only 16 pounds of chicken per person every year. By 2000, that number grew to 53 pounds per year.

    Chicken breasts are kind of a blank slate.  They go so well with so many different flavors - but you want to make sure that you don't overcook them.  Overcooked chicken is dry and tough, not tasty.

    Urban Accents is a spice company in Chicago, founded, they are proud to say "with the goal of bringing premium, all natural and visually appealing herbs and seasonings to the contemporary home cook".  I received a box of dry glaze grilling mixes to sample from them, and I immediately tried the Cayman Citrus Heat Dry Glaze with chicken breasts.




    The dry glaze was really easy to use.  I coated the chicken breasts in buttermilk to seal in the moisture, then covered them with the dry glaze.  I let it sit for about 30 minutes while I heated the grill, then put them on the grill.

    Grill a few minutes per side over direct medium-high heat to both brown and cook the chicken breasts through at the same time. That being said, it's a good idea to always have a two-zone fire—with all the coals piled on one side of the charcoal grate—in case the chicken browns before it's done cooking through. This way you can finish the chicken up on the cool side of the grill, covered, and avoid burning the the breasts if need be.



    These were fantastic!  The dry glaze was terrifically flavorful, fairly spicy (in the best possible way) with a kick of citrus, and gave the most amazing crusty finish.



    Urban Accents has other wonderful dry glaze flavors - including  Athenian Herb, Vermont Grill (maple!), and Santa Fe BBQ - as well as other tasty offerings like their delicious corn on the cob seasonings (Chipotle Parmesan and Spicy Chile Lime!).  You can also find gift sets, perfect hostess gifts for that upcoming barbeque!




    Thanks for stopping by to see what Love from the Grill week has to offer!  Don't forget to check out our Facebook page for more information, and the other posts from this week:






    *The opinions above are strictly my own.  I was provided a product to sample and was not compensated for my review in any other way.  A BIG thank you to Urban Accents for providing me with the opportunity to try these  grilling rubs!


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