I know that it is snowing in some parts of the country today, but we are trying to hold onto summer for just a little bit longer! This sugar free blackberry cobbler is perfect paired with your favorite sugar free vanilla ice cream. Also delicious with blueberries, or a combination of berries.
RECIPE: Continue reading
The weather here is still unusually warm, which has extended our outdoor grilling season. These Middle Eastern spiced kabobs (affectionately called “meat logs” by my children) are a flavorful departure from burgers, hot dogs, and grilled chicken. I like to serve them with tzatziki, hummus, and warm pita bread.
If you don’t want to go to the trouble to make kebabs (or it is winter and you don’t want to dig your grill out of a snowbank), this meat mixture is also great shaped as meatballs and baked, or browned in a skillet.
Sheet Pan dinners are a quick way to cook a full meal on one easy-to-clean pan. This shrimp and asparagus meal can be on the table in under 30 minutes.
Line your baking pan with foil for an even easier clean-up.
Happy 19th birthday Aaron! About a week ago, Aaron left for Germany to serve a 2-year mission for The Church of Jesus Christ of Latter-Day Saints, so we celebrated his birthday a little early. Aaron’s dinner request was Japanese Sukiyaki and Coconut Cream Pie Bars (pictured below).
Sukiyaki is a Japanese hot pot, served in the pot over a portable gas burner at the dinner table. Diners use chop sticks to take items out of the pot onto a bed of rice. Dipping hot items from the broth in raw eggs is traditional, but we didn’t want to risk salmonella with Aaron taking an international flight the next day.
Sukiyaki broth is a slightly sweetened soy broth. Thinly sliced beef and various vegetables, noodles, and tofu simmer in the broth until cooked through.
Here’s a photo from another time when we used slightly different vegetables:
A twist on a classic picnic salad. Made with a slightly lemony vinaigrette and garnished with feta cheese, this salad is great with grilled meats on hot summer days. And there is no cooking to heat up the kitchen.
I like to keep ingredients for this salad on hand for an easy to make last-minute side dish. Most of the ingredients are shelf-stable, and feta cheese stores really well in the freezer.
Happy Canada Day!
Today’s recipe is a classic sour cherry pie filling that makes wonderful pie, or a delicious topping for vanilla ice cream or yogurt.
When we were in Pittsburgh, there was an awesome farm close by that sold buckets of pre-pitted sour cherries for a couple of weeks every summer. I am not a fan of pitting cherries, so I LOVED this! These cherries were perfect for making lots of jars of canned cherry pie filling that could be used throughout the year.
We have now moved and are too far to get these cherries anymore. As I’m still not a fan of pitting my own cherries, I rarely make multiple jars of canned cherry pie filling anymore. Okay, never. But I did scale down the recipe to make a single cherry pie (from either fresh or canned sour cherries).
For those who LOVE pitting cherries, or have access to places that will pit them for you, I have also included the large batch canning recipe.
And for those looking for a visual on making a lattice pie crust, here are a few photos:
To avoid burned edges when baking your pie, use a pie crust shield after the first 10 minutes of baking. If you don’t have a commercial pie crust shield, it is easy to make your own. See the easy tutorial in the following link. This method does NOT use foil strips! That just leads to frustration and burnt fingers.
Make-Your-Own Pie Crust Shield