August 31, 2008

Recipe News: Berry delicious recipes to share

Ripe strawberries, blackberries, raspberries and blueberries make for spectacular sweets. Even the biggest chocoholic has to admit that during the summer, berries reign supreme.

Includes recipes for:




Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

August 28, 2008

Recipe News: Summer recipes

Here, one base is easily transformed into two different sophisticated desserts. A granita is simply a frozen mixture of water, sugar and flavoring -- a grown-up "slushee."

To make sorbet, you would take the same watermelon base and chill the mixture completely. Run it through your ice cream machine, following the manufacturer's instructions. Sorbet freezes more quickly than ice cream, so make sure to keep a close eye on it, and taste frequently near the end. Either serve immediately or freeze for an hour or two for a harder texture. As with the granita, it can be stored for a few days, but be sure to scoop it gently into a freezer-safe container. Don't pack it down or it will freeze into a solid mass.

Includes recipes for:




Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

August 25, 2008

Recipe News: Labor Day weekend calls for easy grilling recipes

Historically speaking, Labor Day was established to honor the many contributions of American workers. Over time, however, it’s come to represent a cherished end-of-the-summer celebration, marked by family get-togethers and backyard cookouts.

But before you throw the same old burgers and dogs on the grill, you might want to expand your repertoire with these delicious — yet simple — recipes. With a little planning, you can do most of the prep work before your guests arrive, allowing you to relax and enjoy a much-needed day off.

Includes recipes for:

  • Smokin’ Hot Pies

  • Grilled Veggie Pizza

  • Killer Kebabs

  • Lime Chicken and Shrimp Kebabs

  • Golden and Delicious

  • Grilled Corn on the Cob with Cilantro Lime or Herb Butter

  • Cilantro Lime Butter

  • Herb Butter

  • The Grand Grill Finale

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

August 23, 2008

Recipe News: Blue ribbon apple pie

In 2005, Lee Ann Duclo won the California's Kitchen Apple Pie Contest at the California State Fair. Duclo, who lives in Sacramento, earned a blue ribbon, $75 cash prize, a bushel of apples and several cookbooks. More important, she earned bragging rights that her apple pie recipe is the best in the state. She graciously shares her recipe. She recommends using Gravenstein apples.
Includes recipe for:
  • Blue ribbon apple pie
Full article here.
Jennifer Permalink | social bookmarking

August 19, 2008

Recipe News: Healthy Recipe: Eggplant Stacks

I love finding new ways to use seasonal produce, and lately, the tomatoes here — especially the multicolored heirloom varieties — have been irresistible. One of the best ways to feature fabulous tomatoes is in a classic caprese salad made with mozzarella cheese and basil. Since I found some good-looking basil and eggplant at the farmers market, I decided to try this variation.

Includes recipes for:

  • Eggplant Stacks

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

August 18, 2008

Recipe News: A saucy chicken recipe that's anything but bland

Boneless chicken breast may be inexpensive and fast to cook, but even longtime fans will admit that it can also be bland. To remedy this and come up with a dish that you actually will feel like eating once it's cooked, toss plenty of assertively flavored ingredients into the pan, like onions and garlic. A generous grind of fresh black pepper doesn't hurt, either. Figuring that this dish calls for the equivalent of about one-third of a bottle of wine, you might say that it's not very economical. I say, buy a decent bottle of wine and use what you need to make the sauce. You'll have a nice amount of wine left. Once the chicken's ready (half hour tops), pour yourself and your victims, I mean, your dining companions a nice glass of wine and turn what could be just another boring, unspecial chicken dinner into a sparkling occasion.

Includes recipe for:

  • Chicken in Wine Sauce

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

August 15, 2008

Recipe News: The fruits of summer: recipes for peaches, melons and all things berry

Summer in northern Wisconsin is a much-anticipated season. For me, one of the best rewards of living through a long winter is enjoying the bounty of readily available fresh fruit, especially those which are actually grown in or near Wisconsin. One of my fondest memories of living in northern California is enjoying fresh, perfectly ripe strawberries grown in Watsonville, which was about an hour from our former home. One of my fondest memories of moving to northern Wisconsin is the first time I picked strawberries, less than an hour from our new home. A month after our arrival here, my neighbor took me with her to pick strawberries in Tomahawk. Thinking that California strawberries were the only type on the entire planet, I was more than pleasantly surprised to find that these wonderful, locally-grown gems are not only sweet, but also have an indescribable combination of complex flavors. I have since discovered that this is an enduring Northwoods tradition for many during the first few weeks in July. Thanks to my husband’s membership in the California Rare Fruit Growers Association, we had a number of grafted fruit trees, including peaches, in our California backyard. Years after moving to Rhinelander, as we move closer to harvest time, I still think of the flavor of those backyard peaches. However, I have since then discovered another Rhinelander “tradition”: the annual July return of the Tree Ripe Citrus truck that brings Georgia peaches to our community. This July, I arrived early, and a line of at least 30 people had already formed. It was truly an “event,” as total strangers were amiably chatting with each other about peach recipes, freezing peaches, canning peaches and everything in between.

Includes recipes for:

  • Peaches With Strawberry Merlot Sauce

  • Raspberry Tiramisu (For a Crowd!)

  • Blueberry Pound Cake

  • Light and Creamy Dressing for Fruit

  • Melon Salsa

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

August 13, 2008

Recipe News: Your recipe box: Make more with berries than jam with this dessert

Finding huckleberries to use for World's Best Huckleberry Dessert isn't a problem for Karen Lesmeister of Manson who huckleberry hunts with her husband. "I'm married to the world's best huckleberry picker. ... He always beats me picking," she says. Karen Lesmeister of Manson shares her recipe for World's Best Huckleberry Dessert. She and her husband hunt huckleberries frequently.

If you don't have huckleberries, though, don't worry. "Any kind of berry would work out with this recipe," says Lesmeister.

Lesmeister says she adapted this recipe from one that appeared in the pages of The Wenatchee World in the 1980s. The original recipe called for whipped cream and cream cheese. Lesmeister uses low-fat versions of whipped topping and cream cheese instead. "I prefer to put together this dessert right before serving to keep the bottom crust from getting soggy."

Includes recipe for:

  • World's Best Huckleberry Dessert

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

August 11, 2008

Recipe News: Simple single-serving chocolate chip cookies

I can understand that it's not always practical or convenient (or healthy) to make a full recipe of chocolate chip cookies. (Wanting a big batch, that's a different matter.) So I was intrigued to get a note on this "empty nesters" recipe developed by Jim Braman, who lives at Daystar Retirement Village Community in West Seattle. (He's a former director of planning in Seattle, if you're trying to place the name, and the son of former Seattle mayor Dorm Braman.) The recipe makes just four cookies, and it's geared toward small kitchens, small appetites, or other restrictions -- I could see these being popular in dorm rooms. Specifically, the recipe calls for pancake mix rather than flour, baking powder, or salt. There's no vanilla, and it uses a bit of milk rather than eggs. I baked them in a standard oven, but Don Jaenicke, who passed on the recipe, said they can be baked in a toaster oven.

Includes recipe for:

  • Jim Braman's Empty Nester Cookies

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

August 10, 2008

Recipe News: Healthy Recipe: Easy Bruschetta

Now that we have the OK to eat tomatoes again, I can joyfully make my famous tomato bruschetta. I actually got the recipe from a chef friend, but since I've made it so many times people think it's mine. I add fresh red peppers to this recipe to give it a snappier texture. It makes a wonderful appetizer or a light healthy meal.

Includes recipe for:

  • Easy Bruschetta

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

August 4, 2008

Recipe News: Healthy Recipe: Creamy Zucchini Boats

Fresh basil is plentiful in the Summer months and pairs so nicely with zucchini, another hot weather crop. I found a tasty recipe that combines the two and these Creamy Zucchini Boats are my new fave. I found the recipe in Cooking Light, but modified it a little, using fat free ricotta and grated carrots. It's savory, warm, soft and delicious. Perfect for an appetizer for your Summer BBQs.

Includes recipe for:

  • Creamy Zucchini Boats

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

August 1, 2008

Recipe News: 3 recipes for tomatillos: You'll love their gentle tartness

At one time, you could only find these slightly tart members of the tomato family in Latin American grocery stores. But today, if you check out the produce section of your local supermarket, chances are you'll fine them right next to the ginger and garlic. In spite of their name (they mean little tomatoes in Spanish) and appearance, tomatillos are not baby green tomatoes. Popular in Mexican cuisine, these little fruits have a sour, more lemony flavor than their better-known cousins. When raw, they brighten any salsa or salad, while cooked ones add depth to savory stews and sauces. If they look and sound new, they still may taste familiar: think salsa verde or green enchiladas.

Includes recipes for:

  • Fresh Tomatillo Salsa

  • Pork Enchiladas With Green Sauce

  • Slow-Roasted Tomatillos and Tomatoes

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking
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