Posts tagged ‘summer’

July 2, 2012

Peach Upside-down Cake

It’s farmers market season, and each week I end up buying more produce than I know what to do with. When the produce starts to over-ripe, I go into panic mode as to what I can make without having to waste anything. Last week I bought fresh peaches and ended up waiting too long to eat them. So, I decided to make peach upside-down cake with my over-ripe peaches and it turned out delicious! This makes for a great breakfast or dessert cake.

What you’ll need:

1/4 cup butter

1/2 cup packed light brown sugar

1/4 teaspoon cinnamon

5 fresh peaches – peeled, pitted and quartered

1/2 cup butter, softened

1/2 cup white sugar

1 egg

1 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1 teaspoon vanilla

 

Method:

In a medium bowl, melt 1/4 cup butter add brown sugar, cinnamon and peaches. Toss till peaches are coated and layer at bottom of cake pan.

In a large bowl (or mixer), mix the butter and sugar until light and fluffy. Beat in egg and vanilla. Add flour and baking soda to wet mixture alternately with milk, beating well after each addition. Spread batter evenly over peaches.

Bake at 375 for 35 to 40 minutes, or until lightly browned on top. Let cake cool in pan for 10 minutes; invert cake on serving plate. Serve warm or room temperature. Enjoy!

Peach Upside-down Cake

Advertisements
June 23, 2011

Cool cucumber salad

This salad is a great treat during these hot summer months. Whether you need a cool snack or a nice side dish for a smokey meal, this side will be sure to keep you in touch with the summer.

What you’ll need:

2 cucumbers
1 small white onion
2 tsp dill
1/2 cup white vinegar
1 tbs white sugar
Sea salt and pepper to taste

Chop and mix ingredients in a resealable container. I like to use a mandolin for me cucumbers so they turn out thin and evenly sliced. After combining ingredients put container in fridge to pickle for at least two hours. This is also a great side to use throughout the week or bring to a BBQ.

20110623-022816.jpg

20110623-022934.jpg

Gnash On!

May 2, 2011

Curry Turkey Burgers stuffed with Feta and Spinach (and some potatoes on the side)

Hello Gnashers,

So I know it’s been a couple of days since I’ve updated. I’ve been drafting some ideas and been doing a lot of reading for some future posts. But have no fear, I’ve got something great for you today. Curry Burgers stuffed with feta and spinach served with some baked small potatoes. Some days I just reach for some randoms in the kitchen and this was one of those days. Food is so interactive, I love it! This recipe turned out amazing and I can’t wait to try these on the grill!

For the Burgers: 

Combine and Mix Ingredients

1lb or so Ground Turkey

1 Tbsp. Parsley (fresh is always better but work with what you got!)

1/2 Tbsp. Worchestershire Sauce

1/2 Tbsp. Curry Powder

Kosher salt and pepper to your liking.

2/3 c. Feta Cheese (the feta that is in brine, not pre crumbled, it has so much more flavor)

1 c. Spinach, roughly chopped

Sprinkle of dill

Mix Feta and Spinach together for easier stuffing!

Mix Feta and Spinach together for easier stuffing!

In your meat bowl, mix together the turkey, curry powder, worchestershire. parsley. salt and pepper.

In another small bowl combine feta, chopped spinach and dill. Just a light mixing of these makes stuffing the burgers so much easier .

Take the mixed meat and form patties. I form about half of the burger in my hand, thumb a little hole, and stuff the feta mixture in there. Once that’s stuffed I grab a little more meat mixture and seal that stuffing up. (Remember  the spinach will cook down).

It’s best to pre-stuff the burgers and stick them in the fridge for atleast 30 minutes and up to 2 hours. This time in the fridge allows for the meat to absorb the curry flavor.

Place formed patties in the fridge for 30 minutes!

I cooked my burgers in a stainless steal pan to allow for some browning. These would also be great on the grill of course! And if need be the broiler setting on your oven will work too. I flipped these about every 5 minutes for 20 minutes or so. For a faster cook time and to keep the moisture I suggest you cover them when cooking in a pan.

For the Potatoes: 

Potatoes in Baking dish.

One bag of mixed small potatoes (including red, purple, and gold)

1/2 Yellow onion, sliced into rings

1/2 lemon’s worth of juice

1 tbsp. Olive Oil

Dill, Parsley, Salt, and Pepper to taste.

Put ingredients in baking pan, toss together and bake in oven at 360 for 45-60 minutes. (time varies based on oven and size of potatoes)

The Final Product with some mixed greens on the side.

The final product makes for a great spring/summer meal and would even be great for lunch.  Add a little tossed salad to your plate and you’ve got a great balanced meal.

Happy Gnashing!

-Michelle