Tuesday, June 11, 2013

Strawberry and Rhubarb Crumble

I got some fresh rhubarb from the market today and was eager to use it so I made this sweety, soury dessert. Enjoy.

Preheat oven to 350
Wash and dice 6 large stems of rhubarb and chop about 1 cup strawberries.
In a small pot, on medium high heat, saute rhubarb, strawberries, 1/4 cup flour, 3/4 cup sugar, 1 tsp vanilla extract, a dash of nutmeg and cinnamon for about 5 minutes, until the juices start flowing. Remove from heat and pour in a baking dish.
For the crumble, mix together a handful of large rolled oats, two tbsps brown sugar, tbsp flour and a few tabs of butter. Cover the fruit evenly and then bake for about 40 minutes. Serve with ice cream.


Monday, June 3, 2013

BBQed Chicken Pesto Pizza

So easy and tasty. This can be done as a team if both of you work. This is what my Moo and I will do to get a great meal on the table in the evening. My Moo will usually BBQ the meat before he leaves for work and it makes my job assembling the meal a lot quicker. 

Marinate 4 small chicken breasts in half a cup jarred or homemade pesto with the zest and juice from a lemon (4 hours). BBQ when ready and set aside until ready to use. You may not need all the chicken for one pizza (i used 3) ...save it for a sandwich!

For the dough, see BBQ Turned Pizza dough recipe.

Preheat oven to 425.

For the sauce, blend a classic red sauce with a dollop of pesto and spread on pizza. 

Top your pizza with sliced asparagus, orange pepper, half an onion, thinly sliced, mozzarella cheese. Bake for 15 minutes, remove and then add bbq sliced pesto chicken and a sprinkle of fresh goat cheese.  Bake for another 5 minutes, remove and sprinkle with a small handful of fresh baby spinach.


Sunday, June 2, 2013

Lemon 'n Blueberry Bundt Loaf

This was a Sunday fun task while it poured rain all morning.  I thought it would be the perfect opportunity to make a cake when I couldn't go for a run just yet! A super simple treat after your Sunday supper.  This is a spin off a Martha Stewart classic, but I replaced sour cream with Greek Vanilla yogurt. Enjoy.

Prep: Grease your bundt pan, preheat oven to 350, measure out all ingredients.

Dry ingredients: 2 1/2 cups all purpose flour, 1/4 tsp salt, 2 tsps baking powder. Whisk together and set aside in a small bowl. 

Wet ingredients: 1 cup butter, softened, then whipped, add 1 1/2 cups sugar, 4 eggs, added separately, 1 tsp vanilla, 1 cup vanilla Greek yogurt and 1/4 cup milk. 

other: 2 cups fresh blueberries, 2 tbsps lemon zest, tossed in a sprinkle of flour. 

Add the dry to the wet in two mixes and then fold in the blueberries and lemon zest. 

Pour into your bundt pan, spread evenly and bake for 60-70 minutes. Rest for 10 minutes, remove and  let cool....if you can!