Carrot Slaw

6/28/2023

This easy side is great year round and can (and should) be made in advance. It's great for entertaining or just as a lunch side to take to work or school.

Carrot Slaw

Ingredients

1 cup golden raisins
1 cup seedless red grapes, halved
4 lb. carrots, shredded
1/4 cup lemon juice
1/2 cup Greek yogurt
1/2 cup mayonnaise
salt, to taste

Serves 16 - 18

Shred carrots - the food processor with the grating blade is best for this. In the bottom of a large mixing bowl, whisk together lemon juice, mayonnaise, yogurt and salt; add raisins and grapes to mixture. Add grated carrot and toss to combine.
This can be served immediately or can marinate in the refrigerator overnight.

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Hominy Succotash Salad

6/28/2023

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This is a great side dish for entertaining - it's easy to make and needs to be made in advance. Succotash traditionally is corn and lima beans, but I use edamame - feel free to switch out ingredients to reflect what's in your garden (or refrigerator). It's also a great salad to make and take for lunch throughout the week.

Hominy Succotash Salad

Ingredients

3 cups fresh or frozen corn (thawed, if frozen)
2 15 oz. cans hominy, drained
1 red bell pepper, chopped
2 cups frozen edamame, thawed
1 lb. haricot verts, trimmed and halved
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup Dijon mustard
1/4 cup honey
1 lemon, juiced
1/4 cup chopped herbs (basil, parsley, thyme, etc.)
salt & pepper, to taste

Serves 16 - 18

Whisk together mustard, honey, lemon juice, vinegar, and oil; mix in remaining ingredients. Add herbs just before serving.

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Tomato Zucchini Bake

6/28/2023

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A great way to use up an overabundance of summer squash and zucchini! Happens to be delicious and easy to make too!

Tomato Zucchini Bake

Ingredients

3 lb. zucchini, chopped
3 lb. summer squash, chopped
2 pints cherry or grape tomatoes, halved lengthwise
2 Tbsp. olive oil
6 cloves garlic, minced
1 1/2 cups Parmesan, grated, divided
1/2 cup basil, chopped, divided
1/2 cup parsley, chopped, divided
salt & pepper, to taste

Serves 16 - 18
Cook time: 40 minutes

Preheat oven to 350. Grease two 3-quart baking dishes.
Toss chopped vegetables in olive oil, garlic, half the Parmesan and half the herbs.
Transfer the vegetables to the prepared baking dish and bake for 25 minutes, covered; uncover and bake another 10-15 minutes.
Sprinkle with remaining Parmesan and herbs and serve immediately.

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Honey Mustard BBQ Chicken

6/28/2023

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Here's a great dish for a summer get-together! The chicken can be pan-seared or grilled and then baked in the oven in a delicious and homemade honey mustard barbeque sauce. Great for entertaining, making-ahead, or bringing to a potluck! It's also an easy recipe to scale up or down.

Honey Mustard BBQ Chicken

Ingredients

10 chicken thighs and 10 chicken legs (or whatever combination of dark meat you like)
3 cups yellow mustard
1 1/2 cups honey
1 1/2 cups brown sugar
1 1/2 cups apple cider vinegar
3 Tbsp. ketchup
3 Tbsp. Worcestershire sauce
1 Tbsp. dry rub (store-bought is fine)
1 Tbsp. garlic powder
2 tsp. cayenne (or more to taste)

Serves 16 - 18
Cook time: 1 hour

Combine all but the chicken is a sauce pan on low heat. Whisk to combine and allow to simmer for about 20 minutes.
Preheat oven to 400.
The chicken can be pan-seared on a grill pan or in a large sauté pan; you want to sear all sides, but not cook through. If you would like to grill them outdoors that would be fine too.
Once chicken is seared put pieces in large casserole dishes, keeping thighs together and legs together since the legs will cook much more quickly. Coat each piece of chicken in sauce then place in casserole dish; pour remainder of BBQ sauce over chicken and cook until thermometer reaches 165, 30-45 minutes.
Can be served immediately or eaten at room temperature.

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Peaches 'n' Cream Roulade

6/28/2023

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Great for summer entertaining! My Peaches 'n' Cream Roulade is full of fresh peach flavor with a simple whipped cream icing. Keep cool before serving so your icing doesn't melt!

Peaches ‘n’ Cream Roulade

Ingredients

Sponge Cake

3 eggs
3/4 cups sugar
1/2 cup cake flour
1/4 tsp. salt
1/2 tsp. vanilla
powdered sugar for forming roll
Peach Filling
5-7 peaches, sliced
1/4-1/2 cup sugar, depending on sweetness of peaches
1/4 tsp. salt
1 Tbsp. cornstarch
2 peaches, chopped
1 peach, sliced for garnish
Whipped Cream Icing
1 cup heavy whipping cream
1/4 cup powdered sugar

Servings: 8
Cook time: 25 minutes

Sponge Cake
Preheat oven to 350. Whip eggs and sugar together in a stand mixer until thoroughly combined - it will look pale yellow and should have doubled in size, roughly 8 to 10 minutes. Whisk the dry ingredients together and gently fold into the egg and sugar mixture until smooth.
Pour batter into a greased 1/4 sheet pan and bake for 25 minutes or until an toothpick inserted into batter comes out clean.
Sprinkle powdered sugar onto clean towel and invert cake onto towel. Then sprinkle the cake with more powdered sugar. Gently roll cake in towel to create and set aside to cool.

Peach Filling
Heat sliced peaches with sugar and salt over medium heat until peaches are soft enough to be mashed with a potato masher. Bring to a boil, add corn starch and boil for 1 minute. Remove from heat and cool in refrigerator until ready to use. Fold in peaches once cooled.

Whipped Cream Icing
Just before frosting cake whip cream with sugar until stiff. Spread over rolled cake. Serve immediately or refrigerate for a few hours.

To assemble: Gently unroll cooled cake and spread with peach filling. Roll cake back up using the towel to assist. Very carefully move cake from towel to serving dish and completely frost with whipped cream. Top with peaches and serve immediately. Can be made a few hours in advance.

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Carrot Slaw

Carrot Slaw

Ingredients

Hominy Succotash Salad

Hominy Succotash Salad

Ingredients

Tomato Zucchini Bake

Tomato Zucchini Bake

Ingredients

Honey Mustard BBQ Chicken

Honey Mustard BBQ Chicken

Ingredients

Peaches 'n' Cream Roulade

Peaches ‘n’ Cream Roulade

Ingredients

Sponge Cake

Peach Filling

Whipped Cream Icing

Stella

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