...
Goodreads






recipe

KN, p. 217 “Tomato Cucumber Feta Salad”

 

It’s grillin’ season!

 

Some of our pals grill all year round. We know a guy that keeps a snow shovel inside the house near the deck door – just in case it snows – in order to clear a path on the deck to his five-foot-wide grill.  🙂  But, we’re a little more conservative, and stick to mid-May until first frost in mid to late October.

 

Whenever your grilling months, you probably serve fresh vegetable salads of some kind along with the great meats and veggies you can sear on the grill top. We like this cucumber and tomato mix, tossed together with an easy salad dressing and feta cheese, for a light salad that goes well with a variety of BBQ food. Hamburgers and hot dogs or steaks and potatoes? It works with everything we’ve tried on the grill and nobody has died yet from eating the fig balsamic or the herbes de Provence. Promise.

 

"Tomato Cucumber Feta Salad"
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 3 medium tomatoes, cut into one inch chunks (about 4 cups)
  • 2 large cucumbers, peeled and sliced (about 4 cups)
  • 1 6 oz package feta cheese, crumbled
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fig balsamic vinegar
  • 1 Tablespoon herbes de Provence
  • 1/4 teaspoon black pepper
  • 1 teaspoon lemon juice
Instructions
  1. Place the tomatoes, cucumbers, feta and onion in a large serving bowl.
  2. In a small mixing bowl, whisk together the vinegar, herbes de provence, pepper, and lemon juice.
  3. Pour the dressing over the vegetables and cheese and lightly toss until combined.
  4. Serve cold.
 

Enjoy!

 

 

Be Sociable, Share!

KN, p. 209 “The Kerrians’ Great Guacamole”

 

This year’s SuperBowl brings with it a miracle in the family sports rivalry lore. Our favorite cousin’s team made it to the SuperBowl. The Eagles. The team that has been to the SuperBowl twice before, but not won. Sheila and I have to give lots of credit to a team that has come back from some fairly serious injuries to make it all the way to the Big Game. Neither of our teams made it, sad to say.

 

In honor of an Eagle season that has been hard fought, and because we love our cousin, we came up with a recipe for a snack that everybody loves – guacamole.

 

Try this super easy recipe, no matter which side you root for, and enjoy the game!

 

"The Kerrian's Great Guacamole"
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 3 medium avocados - about one and half cups pulp
  • 1 medium tomato, diced, seeds removed – about 1/2 cup
  • 1/4 cup mild green chilies (Hatch)
  • 1/2 teaspoon Lime juice
  • 1/2 teaspoon Sea Salt
Instructions
  1. Slice avocados in half, from one end to the other.
  2. Remove pits.
  3. Scoop out avocado pulp into medium sized bowl and roughly chop with fork into large chunks.
  4. Add diced tomato, green chilies, lime juice, and salt.
  5. Lightly toss together.
 

Serve with corn chips, taco chips, bagel chips, celery, or anything that scoops it up.

 

Enjoy!

 

Update after the game: The Eagles won and our cousin is yelling a lot. I think he’s happy.  lolol

 

 

 

Be Sociable, Share!

KN, p. 204 “Chocolate Chip Pumpkin Muffins”

 

Sheila tried out a new muffin recipe. And the muffins have PUMPKIN in them. Big smiles here.  She said that these were for breakfast, but since I was hanging around for taste-testing duty, I had the first one for an afternoon snack. She made some with chocolate chips and without, and both types were great. Chocolate and pumpkin, though? Perfect together!

 

In case you were wondering? No bodies anywhere in the kitchen or dining room. I checked before I left. 😉

 

Chocolate Chip Pumpkin Muffins
Author: 
Recipe type: snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 jumbo muffins
 
Ingredients
  • Topping
  • 3 Tablespoons brown sugar
  • 2 Tablespoons pecans, chopped and ground
  • 1/4 teaspoon ground cinnamon
  • Muffins
  • 1/3 cup sunflower seed oil (or other nut oil)
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose unbleached King Arthur flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon sea salt
  • 1 1/4 cups organic canned pumpkin puree
  • 3/4 cup Ghirardelli semi-sweet chocolate chips
Instructions
  1. Mix topping ingredients together and set aside.
  2. Pre-heat oven to 375. Standing mixer - slowest speed. Do not overbeat at any step.
  3. Cream oil and sugar.
  4. Add eggs and vanilla and beat until just mixed.
  5. Add flour, baking powder, baking soda, cinnamon, nutmeg, and salt, a little at a time and mix until evenly moistened.
  6. Add pumpkin puree and mix until just blended.
  7. Add chocolate chips and stir with large spoon until evenly distributed throughout the batter.
  8. Divide mix evenly among 6 extra large greased, floured muffin tins (or use jumbo baking cup papers)
  9. Divide topping equally and sprinkle on top of the muffins, about 2 teaspoons each.
  10. Bake 20-25 minutes in center of oven - until toothpick inserted into center comes out clean, muffins are springy to the touch, and lightly golden brown.
 

Let rest on cooling rack for five minutes, then enjoy!  🙂

 

 

 

Be Sociable, Share!
1 2 3 12