Emeril Lagasse’s Gazpacho

I cannot believe I haven’t shared this recipe until now. THIS is summer in a bowl. Freezes great and one of my all time favorite soups.

Basic Gazpacho

★★★★★

Soups & Stews, Vegetable

INGREDIENTS

3 pounds ripe tomatoes, peeled, seeded and chopped

1/2 pound cucumber, peeled, seeded and chopped

1 cup chopped celery

1/2 cup chopped red pepper

1/2 cup chopped red onion

1 teaspoon chopped garlic

1 tablespoon chopped jalapeno pepper

3 tablespoons red wine vinegar

1/4 cup good olive oil

12 ounces tomato juice

Salt, pepper, ground coriander

3 tablespoons chopped cilantro

1 lime cut into slices

6 slices toasted French bread

Gazpacho Relish:

2 tablespoons each – small diced red pepper, cucumber, red onion and red tomatoes

1 teaspoon minced garlic

1 tablespoon lime juice

1 tablespoon olive oil

Salt and pepper

DIRECTIONS

Combine all ingredients in a blender or food processor (except bread and limes), and puree until smooth. Transfer to a large bowl and refrigerate for 4 hours. Meanwhile prepare relish.

Relish: Combine and chill for 1 hour. Ladle out soup into pretty bowls, top with a large tablespoon of relish, 1 crouton, and a slice of lime.

I purée in batches …
My tomato press separates the seeds and skins from the pulp
Chillin’ that first hour in the fridge. Yields about 2 quarts

Saturday morning BRUNCH is served – Peach 🍑 Dutch Baby

Caramelized Peaches within, sliced peaches on top

Peach Dutch Baby

★★★★★

Baked goods, Breakfast, Fresh Fruit

I highly recommend THE PEACH TRUCK cookbook. Every recipe I’ve tried has been a keeper 😍.

INGREDIENTS

5 tablespoons unsalted butter

1 cup chopped fresh peaches

3 large eggs

¾ cup whole milk

¾ cup all-purpose flour

4 tablespoons granulated sugar

½ teaspoon kosher salt

To Serve:

3 tablespoons powdered sugar

2 cups sliced fresh peaches

DESCRIPTION

The author’s favorite recipe from The Peach Truck cookbook

DIRECTIONS

Preheat the oven to 425 degrees F.

Melt 1 tablespoon of the butter in a 10-inch cast-iron skillet over medium-high heat. Add the chopped peaches and 1 tablespoon of the granulated sugar and cook, stirring often, until the peaches begin to brown, about 3 minutes. Remove the peaches from skillet and wipe the skillet clean. Place the skillet in the hot oven for 10 minutes.

Blend the eggs, milk, flour, remaining 3 tablespoons granulated sugar, and the salt in a blender until smooth. Add the remaining 4 tablespoons butter to the skillet and swirl the skillet until the butter has melted. Pour the batter over the melted butter in the hot skillet without mixing it in. Spoon the caramelized peaches on top of the batter. Transfer the skillet to the oven and bake for 20 to 25 minutes, until puffed and golden.

Serve immediately, topped with a dusting of powdered sugar and additional sliced fresh peaches if desired.

Ready to pop back into the oven to bake
Baked and ready for the sliced fresh peaches and powdered sugar

I source my peaches from Dickey Farms as they are the only shipper that hasn’t disappointed me. Others have arrived bruised and mealy, but not if they are shipped from Dickey Farms.

French Dip in your Instapot/Pressure Cooker

Now THIS French Dip recipe for a pressure cooker is a KEEPER! It rivaled the taste and texture of a brisket recipe I make every year at Christmas (?!?!!)

Two caveats on the time. Meat must be room temp for 15 min before starting AND there’s 25 minutes to add to cook time in the natural release (steam).

I also chilled the dipping broth so the fat rose to the top for removal. I don’t find it palatable without that step.

The meat is tender as buttah and the flavor??
To-DIE-for. Never making a chuck roast another way.

Instant Pot French Dip Sandwich
★★★★★
INSTAPOT/Pressure Cooking, Kid-Friendly, Main Dish, Meats, Sandwich
Prep 15 mins ∙ Cook 1 hr 40 mins ∙ Makes Servings: 6 sandwiches ∙ Source Number-2-pencil.com
INGREDIENTS

2.5 pound chuck roast
1 tablespoon of vegetable oil
2 teaspoons of kosher salt
freshly ground pepper to taste
1/2 teaspoon of garlic powder
1 onion sliced
1/2 cup of red wine
1 14 oz can of low-sodium beef broth
1 dried bay leaf
6 soft rolls
3 tablespoons of butter melted
1/4 teaspoon of garlic powder
pinch of kosher salt
6 slices of provolone cheese
DIRECTIONS

For best results, let chuck roast rest at room temperature for at least 15 minutes before searing.

Add vegetable oil to the Instant Pot and hit the sauté button.

Season chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side.

Using a pair on long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.

Remove seared roast from Instant Pot and set aside.

Add onions to pot and sauté just until they start to soften.

Add red wine to pot and let simmer until reduced by half.

Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.

Once wine has reduced, add low-sodium beef broth and bay leaf.

Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.

Hit Meat/Stew function and increase time to 100 minutes.

Let Instant Pot natural release for 25 minutes, then turn valve to venting to release any excess pressure.

Remove lid and transfer roast to a serving plate and shred.

Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.

Set oven to broil and place sandwich rolls on a baking sheet.

Combine melted butter, 1/4 teaspoon of garlic powder and pinch of kosher salt in a small bowl.

Brush over rolls and toast 2-3 minutes, just until gold brown.

Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.

Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.

Pickled Vegetable Sandwich Slaw

f you’re one of those people who saw the word “pickled” in the title and said “Ugh, no, sorry, not for me,” do know, I was the same not too long ago and encourage you to fight the good fight for as long as you can, because once your tastes cross over to the vinegar side, there’s little going back.

INGREDIENTS

Pickling mixture

1 cup distilled white vinegar

4 tablespoons sugar

2 tablespoons Kosher salt

2 tablespoons yellow mustard seeds

1 cup cold water

Slaw mixture

4 to 5 cups mixed slivered or julienned* firm, raw vegetables (see above for vegetable suggestions, below for slicing tips)

Optional: Few slivers of jalapeno

DIRECTIONS

Heat vinegar, sugar, salt and mustard seeds to a simmer in a small, non-reactive pot over moderate heat, stirring only until sugar and salt dissolve. Stir in water, which should bring the mixture’s temperature down significantly. Let cool to lukewarm.

Divide vegetables between jars. (I used two 3/4 liter jars.) Pour vinegar mixture over vegetables and refrigerate until needed. You’ll find the vegetables to be lightly pickled within an hour, and deliciously pickled within a day. They will get slightly more pickled as they sit, but the change shouldn’t be too dramatic from the 24 hour level.

Eat with/on sandwiches, aside grilled food and pack it along for picnics — it goes with almost anything. Then make more, because this stuff is habit-forming.

Do ahead: Mine have kept in the fridge for a month without any change in taste or appearance. Updated to add (thanks, Erika!) that you’ll want to make sure that your vegetables are submerged in the brine for them to keep this long.

* I used a mix of a sharp knife, a simple mandoline (that includes julienne blades) and a julienne peeler (the Kuhn one), which I was embarrassed to admit I bought last year until I realized how much easier it makes getting juliennes from long, thin vegetables (carrots, cucumbers, parsnips and zucchini). Don’t fret if you don’t have a fancy peeler or mandoline; you can cut thin strips with your knife, then slice them into skinny matchsticks quite easily.

1, 2, 3 … PESTO 🌱

Nothing says summertime to me like a garden full of basil. Here’s my favorite recipe for a classic Pesto (although I do substitute walnuts for pine nuts if I happen to have them on hand).

Quick work in a food processor

I love it straight up on pasta and even freeze some in ice cube trays, to pop into sauces come winter.

Let me know in comments your favorite way to enjoy homemade pesto.

Pesto

★★★★★

INGREDIENTS

2 cups fresh basil leaves 

4 medium-sized cloves garlic, chopped

1 cup walnut meats (or pine nuts)

1 cup best-quality olive oil 

1 cup freshly grated imported Parmesan cheese

1/4 cup freshly grated imported Romano Cheese 

salt and freshly ground black pepper, to taste

DIRECTIONS

Process the basil, garlic, and walnuts in a food processor fitted with a steel blade – or in 2 batches in a blender – until finely chopped.

With machine running, pour in the oil in a thin, steady stream.

Add the cheeses, a big pinch of salt, and a liberal grinding of pepper. Process briefly to combine. Remove to a bowl and cover until ready to use.

Yield: 2 cups, enough to sauce 2 pounds of pasta

Freezes beautifully
  • After making the fresh basil pesto recipe pour it into an ice cube tray- in 1 ½ tablespoon portions. Top each cube with a drizzle of extra virgin olive oil.
  • Put the ice cube tray in the freezer.
  • After a couple hours the pesto cubes will be frozen, pop them out and store them in a freezer safe bag.
  • You can keep the cubes in the freezer for up to 6 months.
  • Pull out the delicious homemade pesto 1, 2, or 8 cubes at a time to add to your recipes.
My basil plant’s insanely huge this year 💚

It’s CORN season🌽

We live in corn country!
Whenever I buy a dozen at the farmstand, I prep it for the microwave (as shown, cut and outer husks removed) and store in the fridge.

4 minutes in your microwave


To cook:
Place in microwave for 4 minutes (mine has a fresh hard vegetable setting).
Husks and silks remove in one fell swoop!
Enjoy! 🌽

Chicken Enchilada Soup

Chicken Enchilada Soup

Chicken Enchilada Soup has everything you love about chicken enchiladas… in one big bowl of soup!


Chicken Enchilada Soup (Slow Cooker and Instant Pot)

★★★★★

Skinny Taste, Soups & Stews

INGREDIENTS

2 tsp olive oil

1/2 cup onion, chopped

3 cloves garlic, minced

3 cups less sodium chicken broth

8 oz can tomato sauce

1-2 tsp chipotle chili in adobo sauce, or more to taste

1/4 cup chopped cilantro, plus more for garnish

15 oz can black beans, rinsed and drained

14.5 oz can petite diced tomatoes

2 cups frozen corn

1 tsp cumin

1/2 tsp dried oregano

2 skinless chicken breasts, 16 oz total

For topping:

3/4 cup shredded part skim cheddar cheese

1/4 cup chopped scallions

1/4 cup chopped cilantro

4 oz 1 small haas avocado, diced

6 tbsp reduced fat sour cream, optional

DIRECTIONS

Slow Cooker Directions:

Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.

Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.

Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!

Instant Pot Directions:

Press saute on the Instant Pot. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and cilantro.

Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on high pressure for 20 minutes. Quick or natural release.

Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!

NUTRITION

333 Cals 30 Protein 35 Carbs 10 Fats
Serving: 11/2 cups, Calories: 333kcal, Carbohydrates: 35g, Protein: 30g, Fat: 10g, Saturated Fat: 2.5g, Cholesterol: 65.5mg, Sodium: 812.5mg, Fiber: 9.5g, Sugar: 6g Blue Smart Points: 3 Green Smart Points: 7 Purple Smart Points: 3 Points +: 8

Lemon Blueberry Pound Cake

When it’s half gone and not yet frosted, I’d say that’s a ringing endorsement 😂

It reminds me of a blueberry muffin recipe I make in the way it’s assembled, but the glaze is much like, if not exactly like, my favorite Lemon Bundt Cake.

Lemon Blueberry Pound Cake

★★★★★

Baked goods, Cakes

INGREDIENTS

FOR THE CAKE:

1/2 cup milk

1 tablespoon grated lemon zest, packed (see note)

2 tablespoons fresh lemon juice

2 cups + 1 teaspoon all-purpose flour, spooned into measuring cup and leveled-off with a knife

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup blueberries (if using frozen blueberries, do not defrost)

1 stick (1/2 cup) unsalted butter, softened

1-1/4 cups granulated sugar

2 large eggs

FOR THE GLAZE:

3/4 cup confectioners’ sugar

1/4 teaspoon lemon zest, packed

1-1/2 tablespoons fresh lemon juice

DIRECTIONS

Begin by zesting the lemons.

In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that’s okay.)

In a medium bowl, whisk together the 2 cups flour, baking soda, and salt.

In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.

In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the butter and sugar.

Beat on medium speed until light and fluffy, 2 to 3 minutes.

Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.

With the mixer on low speed, beat in a third of the flour mixture.

Next, beat in half of the milk mixture.

Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture. Scrape down the sides of the bowl and mix briefly to make sure the batter is evenly combined.

Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.

Transfer the batter into the prepared pan and smooth the top.

Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean.

Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.

When the cake is cool, transfer it to a serving platter and make the glaze. In a small bowl, combine the confectioners’ sugar, lemon zest, and lemon juice.

Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you’d think, about the consistency of molasses or honey).

Spoon the glaze over the top of the cake, letting it drip down the sides.

Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.

Wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)

NOTES

Note: You’ll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them.

Couldn’t wait for the glaze …

Grilled Vegetable Orzo Pasta Salad


Grilled Vegetable Orzo Pasta Salad

★★★★★

Healthy, Make Ahead, Pasta, Salads, Side dish

INGREDIENTS

1 1/4 cups uncooked orzo pasta, wheat or gluten-free

1 cup chopped cherry tomatoes

1 clove minced garlic

extra virgin olive oil spray

1 small red onion, quartered

1 red bell pepper, seeded and sliced into 4 pieces

1 yellow bell pepper, seeded and sliced into 4 pieces

1 large, 10 ounce zucchini, sliced into 1/4 inch thick rounds

kosher salt

black pepper, to taste

2 tablespoons red wine vinegar

3 tablespoons extra virgin olive oil

1/4 cup chopped basil

DIRECTIONS

Cook orzo in salted water according to package directions; drain and rinse under cold water, transfer to a large bowl and combine with tomatoes and 1 tablespoon of the oil and garlic.

Meanwhile spray the onions, bell peppers and zucchini with olive oil; season with 1 teaspoon salt and black pepper, to taste.

Grill vegetables on a grill basket over oiled grates, covered, (or broil 4 inches from flame) 10-12 minutes or until lightly charred and tender, turning halfway.

Set aside on a cutting board to cool slightly, then dice into 1/2-inch pieces.

Toss with the remaining olive oil and vinegar and top with chopped basil.

NUTRITION

267 Cals 6.5 Protein 39.5 Carbs 9 Fats
Serving: 11/3 cups, Calories: 267kcal, Carbohydrates: 39.5g, Protein: 6.5g, Fat: 9g, Saturated Fat: 1g, Sodium: 6mg, Fiber: 4g, Sugar: 4.5g Blue Smart Points: 7 Green Smart Points: 7 Purple Smart Points: 7

I’m Hooked 🎣 on Sitka Salmon Shares

I know my way around cooking shellfish, but cooking fish in general, intimidates me.
That’s why I joined an Alaskan co-op of fisherman last year. You don’t get more land locked than living in Nebraska 😉.
Sitka Salmon shares not only sells you the fish, they provide great (easy!) recipes.
Tonight I made Teriyaki Wild Alaskan Black Cod (Sablefish) from the vessel known as the Bella Dawn. I’m hooked 🎣😍

Stu Weathers’ Teriyaki Sablefish (Black Cod)

★★★★★

GRILLED, Healthy, Main Dish, Seafood

INGREDIENTS

1 lb sablefish (black cod) fillets, cut into 4 pieces

1 teaspoon cornstarch

1 teaspoon water

1/2 cup soy sauce

3 tablespoons brown sugar

1 tablespoon freshly grated ginger

4 garlic cloves, minced to a paste

1/4 cup mirin

DIRECTIONS

MAKE TERIYAKI SAUCE

Combine water and cornstarch in a small bowl to create a slurry. In a small saucepan over medium-low, combine soy sauce, brown sugar, ginger, garlic, and mirin. Stir in cornstarch slurry and simmer until sauce is thick enough to coat the back of a spoon. Let cool completely.

MARINATE

In a large resealable bag, place sablefish fillets with teriyaki sauce. Marinate for at least 2 hours—overnight is preferable.

GRILL SABLEFISH

Preheat a gas or charcoal grill over medium heat. Place marinated sablefish fillets skin-side down on the grates. Cover and cook for approximately 12–15 minutes or until the fish begins to flake. Serve immediately!

NOTES

Note: You can use 3/4 cup of your favorite teriyaki sauce mixed with 1 Tbsp freshly grated ginger and 4 finely minced garlic cloves to make this even easier.