As you know I have an abundance of rhubarb in my garden.
Recently I made Rhubarb Cake, a simple and tasty dessert.
The next dessert I made was Rhubarb Strawberry Crisp. Although my strawberries are not ripe yet it is possible to find local berries in the Farmers Market. The measurements of the rhubarb and strawberries are adjustable, I added about a cup more of each because I wanted to use up what was on hand.
Rhubarb Strawberry Crisp
4 cups of rhubarb, diced
3 cups of strawberries, sliced
1 cup of melted butter
1 cup brown sugar
1 cup granulated sugar
1 cup oats
1 cup flour
2 tsp cinnamon
¼ tsp nutmeg
½ tsp salt
Combine the strawberries and rhubarb in a large bowl. Spread into a 9×12 baking dish.
In another large bowl mix together the remaining ingredients. Crumble the mixture over the rhubarb and strawberries.
Bake at 375 for 40-45 minutes or until bubbly and the top is brown and crisp. Serve warm. Delicious with ice cream!
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Recently my daughter introduced me to a little cookbook she purchased for her husband called Recipes Every Man Should Know written by Susan Russo ad Brett Cohen. It’s a small book that could fit in a shirt pocket but it is filled with delicious recipes that are quick and easy to make. I thought the book was such a find I purchased two copies to give to our two sons who will be living off campus next year.
One of the tastiest recipes is Beef and Beer Chili. My son-in-law occasionally cooks up a batch and it is so good. I made it at home and I have to say it may replace my standby chili recipe, it’s that delicious!
Beef and Beer Chili
1 Tbsp olive oil
1 large yellow onion, diced
1 large red or green pepper, chopped
1 – 1 ¼ lbs ground beef
1 ½ – 2 Tbsp chili powder
1 tsp cayenne pepper
1 tsp ground cumin
Several shakes of salt
2 Tbsp brown sugar
2 (14.5oz) cans pinto or red kidney beans, drained
1 (14.5oz) can, diced tomatoes, with juices
1 (12oz) bottle dark beer, like a stout
1 Tbsp cornmeal, optional
Warm the oil in a large pot over medium high heat. Add onions and peppers and sauté 5 minutes. Add meat; cook until browned, about 10 minutes. Stir in spices, salt and brown sugar. Add beans, tomatoes, and beer. Stir and bring to a boil. Reduce heat to low and simmer 20-25 minutes or until thick and soupy. Stir in cornmeal if you want a thicker chili. Serves 6-8
Serve chili hot with any or the following: shredded cheddar cheese, sour cream, diced avocado, sliced scallions or fresh cilantro. Also delicious with a batch of warm corn bread. The bonus is that it is even tastier the next day!
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Rhubarb is one of the first things I am able to harvest from my garden. I love rhubarb and am always looking for new ways to cook it. This recipe is an old standby. Recently I was asked to bring a dessert to a ladies luncheon and this was what I chose.
Old Fashioned Rhubarb Cake
½ cup butter
1 ¼ cups sugar, divided
1 cup buttermilk
1 tsp vanilla
2 cups flour
1 tsp baking soda
½ tsp salt
2 cups chopped rhubarb
½ tsp cinnamon
In a mixing bowl, cream butter and 1 cup of sugar. Add the egg and beat well. Combine buttermilk and vanilla; set aside. Combine flour, baking soda and salt. Add the buttermilk-vanilla mixture and the flour mixture to the butter, sugar and egg. Fold in chopped rhubarb.
Spread in a greased 13 x 9 x 2 inch baking pan. Combine the remaining sugar and cinnamon and sprinkle over the batter. Bake at 350 for 35 minutes or until the cake tests done. Serves 12
Perfect for your next gathering.
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Each month I participate in the Surprise Recipe Swap. I have found such delicious recipes as Spiced Pumpkin Bread and Salted Oatmeal Chocolate Chip Cookie Recipes. We only need to pick one recipe off the blog we are paired up with but sometimes it’s just hard to pick one.
This recipe is from Jessica’s blog Simple, Clean and Homemade. I made a few adaptations but the end result was delicious. It was wonderful on a bed of lettuce and even better in a wrap with some guacamole and grilled chicken. I will definitely be making this recipe again!
Grilled Corn Salad with Goat Cheese
adapted from Jessica’s recipe for Grilled Corn Salad with Cotija Cheese
10-12 ears of corn
1 jalapeño, diced
2 TBSP diced scallions
2 TBSP chopped cilantro
Juice of 4 limes
Zest of 1 lime
1-2 tsp salt
½ tsp garlic powder
¼ tsp onion powder
Pinch of smoked paprika
2-3 ounces goat cheese
Shuck the corn and grill the cobs until they are slightly charred on each side.
Cut the corn off the cob and combine with remaining ingredients.
Serve warm or cold. Store in the refrigerator.
Delicious on it’s own.
Equally delicious in a wrap with grilled chicken and guacamole.
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You may remember last month when I shared the delicious Spiced Pumpkin Loaf recipe. Each month I am pared up with another blogger and asked to pick a recipe off their blog to create and write about. It’s a win-win situation. I find out about a new blog and a get to make a new recipe at the same time!
This month I was pared up with Jess’s blog Simple, Clean & Homemade. Her blog is relatively new, she started it in March 2012. It was a challenge to herself to try out new recipes that she never though she would make. I’m certainly glad she started writing and I am thrilled to have found her blog and had the opportunity to try one of her recipes.
It was hard to choose just one recipe, as they all look delicious. However we were having family for the weekend and her Salted Oatmeal Chocolate Chip Cookies recipe looked just perfect to have on hand. I made the recipe just as Jess wrote it. what intrigued my about this recipe was that Jess mentioned that these cookies were ot overly sweet, despite the large quantity of chocolate. The salt brings out the flavor of the chocolate without making the cookie too sweet.
Salted Oatmeal Chocolate Chip Cookies
Ingredients (4-6 dozen cookies)
In the food processor or Vitamix flour canister, blend oats into a fine flour.
Cream the butter and sugar in a stand mixer or electric hand mixer. Add vanilla and eggs. Beat until fluffy. Add salt, cinnamon, baking powder, and baking soda. Beat to incorporate. Slowly add flour and blended oats. Beat to combine. Add chocolate and beat until evenly dispersed.
Roll into balls and store in a plastic container. Store in the refrigerator for at least 2 hours. I was running out of time so I formed the cookies into balls and put them right on the cookie sheet. I then sprinkled them with the salt and baked them right away.
Heat oven at 375 degrees. Break the cookie dough balls in half and stack them broken side up. Sprinkle with Pink Australian Flake Salt.
Place on an ungreased baking sheet. Bake at 375 for 8-12 minutes. Remove from the oven and place on a cooling rack. Allow to cool about 2 minutes before removing them from the pan.
The cookies were a big hit! This is definitely a recipe I will make again. Warm from the oven they were amazing! Can’t beat the sweet salty combination!
If you are a blogger and write and share recipes feel free to participate in the Surprise Recipe Swap, it’s so much fun
I love the different seasons. I especially love spring with the abundance of green everywhere and the fresh fruit, which starts to appear in the garden and at the farmers markets. Although it’s still a little early for strawberries in Vermont, this fresh spring salad with berries is perfect for that first dinner cooked on the grill. We ate this salad with grilled chicken the first night and the next night I served it with slices of grilled chicken on top of the salad. Both were delicious.
Fresh Raspberries and Blackberries
½ cup slivered almonds, toasted
¼ cup oil
1 Tbsp red wine vinegar
1 Tbsp orange juice
1 Tbsp honey
1 tsp grated orange peel
1 tsp Dijon mustard
¼ tsp salt
1/8 tsp pepper
In a large bowl, combine the greens, berries and almonds. Combine the remaining ingredients in a jar and shake well. Drizzle dressing over the salad and toss to coat.
Leftover salad is wonderful with sliced chicken.
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