Saturday, July 25, 2015
Some people hear the words "salmon patties" and immediately cringe, but I promise, these salmon patties are light, flavorful, and very tasty! I really love these little patties. Just throw together a salad for the side and you have a really nice and easy summer dinner or lunch. You can change-up the flavorings, but I like the lemon and dill the best. It really compliments the fish and also the sauce doubles and a dressing for your salad.
We just got back from a few days of camping in the Adirondacks. It's so beautiful up there, but it was pretty rainy, especially in the evening and overnight. It made for difficulty in sleeping as we were anxious for lightning (not the best when sleeping in a tent with metal poles) and everything started getting super damp. It was nice to unplug for a few days though - we didn't even have cell reception! Plus, we did get to see some nice areas and do some hiking during the day. My husband and I often have bad luck with weather when we try to tent camp!
Wednesday, July 15, 2015
Lately, I've been a bit obsessed with pizza. We love to have pizza nights and now that I've perfected my crust making skills, we've been trying out all sorts of toppings, sauces, and flavor combinations. Now that zucchini season is here, I wanted to use it on a pizza for something different. Paired with a garlicky alfredo sauce, this pizza is a nice change-up from your regular pizza routine. I know that anyone who grows zucchini or other summer squashes will be up to their ears in them soon so it's always good to have more recipes in your arsenal for using them up!
This recipe will make enough for two pizzas (about 11-inches). Lately, I've been using this recipe from Lauren's Latest for my pizza dough and always double it so I have some pizza crust in the freezer as well. I also like this recipe for when I want a very thin and quick pizza crust. When I want something a bit different, I turn to pumpkin pizza dough or even pan pizza crust, but for this pizza, I like a regular yeast crust.
Saturday, July 4, 2015
Summer means an increase in hot dog consumption, right? I was thumbing through an old cookbook that came from my husband's grandparents recently. The book itself isn't super interesting; however, tucked inside its pages are a bunch of hand-written recipes on pieces of scrap paper. These are little pieces of history that we love to look through. One of our favorites is their recipe for Galumpkis (sometimes called pigs in a blanket or cabbage rolls). We found this "hot dog sauce" on a small scrap of paper with incomplete directions and almost zero ingredient quantities, but I told my husband I'd try to recreate it.
Now, this isn't really a "sauce" as you can see from the photos; it's definitely more like a chili. But, sauce is what it's called so that's what we will call it! The sauce is sweet, tangy, and slight spiced. We ate ours with an extra addition of chopped onion and extra mustard as well. A bit of shredded sharp cheddar cheese is also a tasty addition. Serve it on top of your favorite hot dogs and rolls this summer. It should easily make enough for about 10 hot dogs and it's sure to be a hit!
Wednesday, June 24, 2015
This pie just screams summer! I've been wanting to try a fresh strawberry pie for a few years now. I don't know why it took me so long - it's so easy and so delicious. It's a good thing I'm slowly but surely working my way through 25 Pies of 2015 to give me an excuse to finally make it. Fresh strawberries are held together with a mixture of sugar, cornstarch, and more strawberries and piled into the crust. The filling isn't baked, so you have a nice cold pie full of summer berries. A lot of versions of this pie use strawberry gelatin to hold the pie filling together, but this one doesn't. We really enjoyed this pie a lot. I can't get enough strawberries during strawberry season. They just aren't the same at other times of the year.
Friday, June 19, 2015
Homemade pizza is a staple in our home. We love pizza, and since I started making homemade crusts, it's become a very popular dinner for us. The varieties are endless. Seriously. Pizza is a terrific way to be creative in your toppings and flavor combinations. Also, you can try different crusts like a regular yeast crust (as in this case), sourdough, pan, thin crust, and even pumpkin! We make a lot of seasonal pizzas and this one is no exception. I saw a bunch of lovely garlic scapes at the farmers' market last weekend and had to grab them. I was deciding how to use them and turning them into a pizza sauce stuck in my head.
This will make one 12-inch pizza. It's not a dish to make for a date night, that's for sure. The garlic flavor from the scapes is very pungent and delicious! If you haven't tried garlic scapes yet, give them a try this spring.
Friday, June 12, 2015
Salad season is upon us! Lots of lettuces and other greens are growing. Chances are if you belong to a CSA, have a garden, or are visiting the farmers' markets, you are experiencing the plentiful greens and other salad fixins. During this time of year, we try to have a dinner salad one night a week, and then for lunch a couple of times. When we have side salads with our meals, our dressing tends to be on the boring side -- just vinegar and extra virgin olive oil for the most part. But, when I make a main course salad, I like to make a tasty homemade dressing to compliment the ingredients. Sweet and creamy poppy seed dressing has always been a favorite of mine, so I figured I was long-past due to make it at home.
I served this dressing with a salad of spinach, green leaf lettuce, strawberries, red onion, feta, and grilled chicken breasts. It went very nicely with the flavors of that salad. The recipe makes about 3/4 cup of dressing and it was just enough for two large dinner salads and two smaller lunch salads the next day.