Caprese Zucchini

Caprese Zucchini ~ The Way to His Heart

My garden is starting to produce and nothing makes me happier. I love being able to go out there and grab a few items and whip something up. Since I have an abundance of basil I wanted to incorporate that as well. I’ve been using it left and right lately in order to use it up before the Japanese Beetles destroy it.

This dish is awesome since it uses up one of those vegetables that everyone is always looking to find new recipes for, zucchini. I think zucchini recipes are ones I am always asked for so I thought I’d share this with you. It’s easy and familiar and oh so healthy, without losing any flavor factor. Enjoy!

Caprese Zucchini

Caprese Zucchini

Ingredients

  • 2 medium zucchini, sliced 1/4″ thick
  • 1/2 cup diced seeded tomato
  • 2 Tbsp chopped fresh basil
  • 2 tsp olive oil
  • 1 tsp red vine vinegar
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup shredded part-skim mozzarella cheese

Grill zucchini 2 minutes on each side.

Preheat broiler.

Combine tomato, basil, olive oil, vinegar, salt, and pepper in a bowl. Arrange the grilled zucchini on a foil-lined baking sheet. Top evenly with tomato mixture and mozzarella cheese. Broil for 2 minutes or until cheese melts.

Source: Cooking Light June 2014

Fresh Corn Sauté with Bacon and Chives ~ An easy side dish that is put together in mere minutes ~ The Way to His Heart #CLBlogger #HenHouseLinens

One of my favorite parts of summer is all of the fresh vegetables and fruit. While I love the other seasons bounty, I have summer’s down to an almost weekly schedule. Whether it be strawberry, blueberry, cucumber, and corn picking time. I’m ready and excited.

We’ve just started our corn season here and have indulged in a few ears of corn on the cob with butter simply melted over it. The first ears have to be enjoyed in the purest of manner. Now that we have that out of the way, it’s time to have fun. While I am a purest and nothing beats a good corn on the cob with butter, I believe sauteing it in bacon comes pretty close to perfection. If fresh corn is delicious, then bacon can only make it amazing!

What I love about this recipe is it is so easy can be made quickly. After the first time you’ll realize you don’t need the recipe. Just cook up some bacon, and some salt and pepper and go! This is definitely a great side dish recipe to have in your arsenal for a weeknight when it’s just too hot to cook but you want something delicious on your plate in mere minutes!

Fresh Corn Sauté with Bacon and Chives ~ An easy side dish that is put together in mere minutes ~ The Way to His Heart #CLBlogger #HenHouseLinens

Fresh Corn Sauté with Bacon and Chives

Ingredients

  • 2 slices of center-cut bacon, chopped
  • 2 cups fresh corn kernals
  • 1/4 tsp salt
  • 1/4 freshly ground black pepper
  • 1 Tbsp chopped fresh chives

Add bacon to a large nonstick skillet over medium-high heat and cook until bacon begins to brown. Add corn, salt, and pepper to pan and sauté for 4 minutes or until crisp-tender. Sprinkle with chopped fresh chives.

Source: Cooking Light June 2015

Grilled Aji Amarillo Spiced Potatoes ~ The Way to His Heart

If you are anything like me, you sometimes have grand expectations in the kitchen but when it is time to cook dinner you seem to always go to your comfort zones and make the same dishes or at last the same flavors. I always want to mix it up, but I’m fearful that I’ll hear complaints from someone and so I just don’t. A lot of times I’ll have some lovely recipes bookmarked, but then I can’t find the spices I need locally. Then the recipe just kind of gets forgotten.

I was recently contacted by RawSpiceBar and asked if I would like to try one of their monthly subscriptions featuring three to four spice blends from one region of the world. It comes with recipe cards to try out each spice blend, suggestions for other uses, and additional recipes online. Their goal is to eliminate the waste of pre-ground spice jars that we’ve all had sitting on our kitchen cabinets for too long.

I really loved playing around with spices that I’ve never encountered. Since I had them in hand, I gave them a go and my family really enjoyed them. The packet I received featured spics from The Andes, Peru which had spicy and smokey flavors. The spices were fresh and tasted delicious. The recipe cards offered three traditional recipes that are often made and gave suggestions of other ways to utilize the spices as well. I haven’t made them yet, but I am really looking forward to making the Pink Peppercorn & Sea Salt Voladores. One of my favorite parts of traveling is trying new foods, but especially desserts!

I chose to use one of the spice packets, the Aji Amarillo Spices, on one of our traditional grilled side dishes, red potatoes. I wanted to see how I could add new life into something easy and a household standard. The Aji Amarillo Spices have a bright orange, fruity chili with an extremely unique flavor and a medium-high heat. These were not too hot spicy and using them with a starchy potato allowed for the flavor to come through without being too hot that my children couldn’t eat it.

The fine folks at RawSpiceBar want you to experience their high quality spices as well and are offering one of my readers a 3-month subscription! I really encourage all of you to give RawSpiceBar a try, whether you consider yourself a home chef or a novice, I think you’ll enjoy playing around with these global spices and broadening your reach in the kitchen!

 

Grilled Aji Amarillo Spiced Potatoes ~ The Way to His Heart

 
a Rafflecopter giveaway

This prize is provided by RawSpiceBar. This giveaway is for residents of the contingent United States and will end on July 22th, 12:00 am EST. Physical address required for shipping; no PO boxes. You must be 18 years or older to enter. While I was given a monthly spice subscription packet to try, the opinions expressed here are solely my own.

Grilled Aji Amarillo Spiced Potatoes

Ingredients

  • 2 lbs red potatoes, diced
  • 1/2 RawSpiceBar Aji Amarillo Spice packet
  • 2 Tbsp olive oil

Pre-heat grilled to 400 F.

In a medium bowl, combine potatoes, spices, and olive oil. Lay a sheet of aluminum foil out and then place the potatoes on top. Wrap the foil up so it is tented. Cook on grill for about 35 minutes, stirring about halfway through.

Yields 4 servings.

Source: The Way to His Heart

 

Maraschino Cherry Frosting

Maraschino Cherry Frosting ~ The Way to His Heart

When I asked my husband what kind of dessert he wanted for Father’s day his reply was “anything.” He prefers I not do anything too elaborate because that usually turns into a time consuming project that he’d prefer not to get dragged into. I wanted to do something fun and not do the same old same old so I prodded him some more. Right after I made the Mint Chocolate Chip Frosting he decided and told me to make frosting that tasted like cherry ice cream. Alright, I thought, that shouldn’t be too difficult and I haven’t made anything like that before. I was excited to play around with the cherry frosting, getting it just right. My daughter was an eager taste tester and after just a little bit, we hit jackpot.

Both my husband and my father-in-law, and everyone else who enjoyed them, loved these cupcakes. The frosting has that perfect hint of cherry without being too overwhelming and it is just the right sweetness for me. I like my frosting to taste like I am indulging in something sweet, but not hurt the teeth! This frosting would be perfect for a vanilla or yellow cake, but I thought pairing it with chocolate would make it much more indulgent for the guys. So, from now on, don’t throw out that maraschino cherry juice. It can go to good use. Granted, I never do because it also makes a great ice cream topping as well!

Maraschino Cherry Frosting  ~ The Way to His Heart

Maraschino Cherry Frosting

Ingredients

  • 1/2 cup unsalted butter (1 stick)
  • 1 1/2 cups powdered sugar
  • 2 Tbsp + 1 tsp maraschino cherry juice
  • 1 Tbsp heavy cream
  • 1/8 tsp almond extract
  • Maraschino cherries for garnish

In the bowl of stand-mixer, beat butter on medium speed for 30 to 60 seconds or until smooth. Add sugar, cherry juice, cream, and almond extract and beat on high speed for about 3 minutes.

Yields enough frosting for 6 cupcakes. Recipe can easily be doubled.

Source: The Way to His Heart