Strawberry 🍓 Bread

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Strawberry Bread

★★★★★

Breads, Fruit,

Cook Time: 50 minutesServings: Prep time 10 minutesSource: tastesoflizzyt.com

INGREDIENTS

FOR THE BREAD:

3/4 cup granulated sugar

1/2 cup milk

1/2 cup oil

1 large egg

1 teaspoon vanilla extract or almond extract

2 cups all-purpose flour

2 teaspoons baking powder** (see notes)

1/4 teaspoon salt

2 cups diced strawberries

2 tablespoons all-purpose flour

FOR THE GLAZE:

2 cups powdered sugar

2 tablespoons melted butter

1/3 cup finely diced strawberries

1/2 teaspoon vanilla extract or almond extract

1-2 tablespoons heavy cream or milk** (optional)

DIRECTIONS

Preheat the oven to 350 degrees.

In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.

In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.

Pour the bread batter into a greased 9″x5″ bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.

To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.

Once the bread is cool, spread the glaze on top of the bread. Slice and serve.

NOTES

*I often add an extra teaspoon of vanilla or almond extract to the bread batter (along with the wet ingredients) for an extra boost of flavor. I do this especially if I’m not putting the glaze on top. The bread has the most flavor when you add the strawberry glaze!

*We have added up to 2 ½ cups of diced strawberries to the batter. The bread stays together the best when you use about 2 cups.

**We like the strawberry bread as written, but if you’d like a higher rise on the bread, reduce the baking powder to 1 teaspoon and add ½ teaspoon of baking soda. This will change the texture slightly, but some like it a little better.

**We didn’t need any milk or cream to make the glaze spreadable, but it may depend on the juiciness of your strawberries. The glaze will be very thick and look like it is not mixing up, but if you keep mixing, it should create a nice creamy pink glaze as shown below. If it doesn’t, add milk or heavy cream 1 tablespoon at a time. The glaze will soften as it sits too since the sugar pulls out juices from the strawberries. Keep this in mind when adding milk and don’t add too much!

***Many people find that they can make half of a recipe of glaze and it is plenty. If you don’t like a lot of glaze, halve the ingredients.

****The calories shown are based on the bread being cut into 10 pieces (and all of the frosting used), with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

NUTRITION

Calories: 394kcal | Carbohydrates: 62g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 92mg | Potassium: 181mg | Fiber: 1g | Sugar: 40g | Vitamin A: 115IU | Vitamin C: 19.7mg | Calcium: 60mg | Iron: 1.5mg

Luscious Lemon Cream Fruit Dip

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This dip has always been the hit of the party. Light and truly luscious, guests cannot get enough!

Luscious Lemon Cream Fruit Dip

★★★★★

Appetizer

Difficulty: Easy Source: Keyingredient.com

INGREDIENTS

2 eggs

1 cup sugar

⅓ cup REAL LEMON (brand name) concentrate

1 tablespoon cornstarch

½ cup water water

1 teaspoon vanilla extract

1 cup whipping cream — whipped

–

DIRECTIONS

Beat lemon, 1/2 cup sugar and eggs. In saucepan, combine 1/2 cup sugar and cornstarch; stir in water. Cook and stir til thickened; remove from heat. Gradually beat in egg mixture.

Over low heat cook and stir until slightly thickened. Add vanilla. Cool. Fold in whipped cream.

Serve with fresh fruit. Refrigerate leftovers.

Buttermilk Peach Popsicles

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Buttermilker-Peach
Popsicles


Ingredients
3 ripe Dickey Farms peaches, peeled and
diced
3/4 cup whole buttermilk
1/2 cup honey
1/4 cup heavy cream
1/4 teaspoon salt
Method

  1. Process buttermilk, honey, cream, salt, and 11/2
    cups of the peaches in a blender until
    completely smooth, about 1 minute.
  2. Finely chop remaining 1 cup of peaches; stir into
    buttermilk mixture. Divide peach mixture among
    plastic frozen pop molds, leaving some room at
    the top to allow for expansion. Cover with lids
    and insert wooden craft sticks.
  3. Freeze until pops are completely firm and sticks
    are set, approximately 6-8 hours. To remove the
    pops, run outside of molds under hot water for
    a few seconds and remove lids.
    Exjoy!

Buffet Chicken Cacciatore

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Lots of steps to this so you’ll need an afternoon, but OH so WORTH IT.

The chicken will be falling off the bone tender.


Buffet Chicken Cacciatore

About half way done …

Goes back into the oven until sauce comes to a boil. Remove from oven. Remove the chicken, stir and place back into pan. Cover with foil and bake another hour.

★★★★★

Italian, Poultry

Servings: 4-6 servings

INGREDIENTS

Olive Oil

2 large onions — chopped

1 clove garlic

1 frying chicken, cut up

salt and pepper

2 28 oz. cans Italian plum tomatoes

1 teaspoon salt

¼ teaspoon pepper

½ teaspoon oregano

½ teaspoon basil

½ tablespoon thyme

⅛ teaspoon red pepper flakes

1 teaspoon sugar

1 bay leaf

1 green pepper — cut into strips

DIRECTIONS

Preheat oven to 350

Cover bottom of roasting pan with olive oil. Add onions and garlic. Brown lightly. Salt & pepper chicken parts and lightly brown.

Break up tomatoes, add sugar, red pepper flakes. salt, pepper, oregano, basil, thyme, & bay leaf. Mix well. Add green pepper . Pour over chicken and let come to a boil.

Remove chicken pieces, stir sauce and pour over chicken. Cover with foil and bake one hour.

Remove foil, increase oven to 450 & bake until chicken is delicately brown. Baste with sauce, and serve with small pasta.

Making your own cream cheese is a GAME-CHANGER!

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I’m not sure why @chefsymon, the originator of this recipe, makes it outside on his grill BUT it made me want to try it.


Homemade Cream Cheese

Looks easy enough!

Prep Time: 15 min Cook Time: 20 hr 15 min Difficulty: EasyServings: Yield: 1 cup Source: foodnetwork.com

INGREDIENTS

1 quart (4 cups) cream or whole milk (or a mix of both)

One .05-ounce packet cream cheese starter

Kosher salt

DIRECTIONS

Set up your grill for low, even heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides.

Slowly heat the milk/cream over low heat to 86 degrees F. Remove from the heat. Mix in the starter packet, mixing for no more than 15 seconds. Allow to sit at room temperature for at least 12 hours.

The next day: Ladle the solids into a cheesecloth-lined strainer set over a mixing bowl. Gather up the cheesecloth to cover the surface and refrigerate overnight, allowing the cheese to drain and firm up.

The next day, pick up the cheesecloth and pour the cream cheese into a mixing bowl. Season with salt and stir to combine. (If you’d like a firmer cheese, continue to press.)

Homemade Cream Cheese

French Onion Supper Soup

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This one’s from an old community cookbook. I’d made it years ago but had forgotten how good it was.

I’ve tried French Onion Soup recipes from Alton Brown, from the Barefoot Contessa and (gasp) the disgraced Frugal Gourmet, among many others. I wouldn’t have looked any further had I recalled making this version. Kick it up a notch by using bone broth if you’ve got it.

SO good. So EASY. So, what are ya waiting for, make it! 😎

Prior to adding the Parmesan…

French Onion Supper Soup

★★★★★

Soups & Stews, TRIED & TRUE

Difficulty: Easy Servings: 4

INGREDIENTS

3 large onions, thinly sliced

1 clove garlic, minced

1/4 cup butter

4 cups beef or vegetable stock (I used beef bone broth)

1/4 teaspoon pepper

4 thick slices of French bread

4 ounces Gruyère cheese, sliced

grated Parmesan cheese

DESCRIPTION

A delicious QUICK and EASY full flavored onion soup

DIRECTIONS

In a covered saucepan cook onions and garlic in butter over low heat 20 minutes or until tender; stir occasionally. Add stock and 1/4 teaspoon pepper. Bring to a boil, cover and simmer 15 minutes. Meanwhile, toast bread. Top each with sliced cheese; sprinkle with Parmesan. Broil 2 to 3 minutes or until cheese melts. Ladle soup into 4 bowls. Top with a toast slice and serve.

Air Fryer Buffalo Chicken Nuggets

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Air Fryer Buffalo Chicken Nuggets are spicy and easy! Great for game day eats, lunch or dinner over a big salad. 

Delicious 😋

Air Fryer Buffalo Chicken Nuggets

Appetizer, Poultry

Prep Time: 5 mins Cook Time: 16 minsServings: Yield: 4 servings Source: skinnytaste.com

Buffalo Chicken Nuggets

INGREDIENTS

1 lb boneless, skinless chicken breast (2 breasts)

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp chili powder, use ground cayenne to make it hotter

1/8 tsp black pepper

3/4 cup seasoned panko, or gluten-free crumbs

olive oil spray

3 tablespoons Frank’s Hot Sauce, or your favorite hot sauce

optional: celery stalks and carrot sticks, 1/2 cup blue cheese dressing, for serving

DIRECTIONS

Cut the chicken into small bite sized chunks. Season with garlic powder, paprika, chili powder and black pepper.

Place panko in a small bowl. Place the hot sauce in another small bowl.

Dip the chicken into the hot sauce a few at a time, then into the crumbs and place on the air fryer basket in a single layer, in batches if needed.

Spray the top generously with olive oil and air fry 8 minutes at 400, flipping halfway and spraying the other side when you flip.

Serve with celery and carrot sticks and blue cheese dressing, if desired.

NUTRITION

Calories: 180kcal, Carbohydrates: 9.5g, Protein: 27g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 83mg, Sodium: 501.5mg, Fiber: 0.5g, Sugar: 1g

Ultimate Tuna Melts

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Tuna melts – the ultimate comfort food

Sandwich, Seafood,

Servings: Serves 4 Source: barefootcontessa.com

INGREDIENTS

2 (6 to 8-ounce) jars imported tuna packed in olive oil, drained

½ cup (¼-inch) diced hearts of celery

½ cup minced scallions, white and light green parts (3 scallions)

3 tablespoons minced fresh dill

2 tablespoons freshly squeezed lemon juice

Kosher salt and freshly ground black pepper

¾ cup good mayonnaise, such as Hellmann’s

1 teaspoon anchovy paste (optional)

4 large slices bread, such as Pepperidge Farm Farmhouse Hearty White

4 ounces Swiss cheese, such as Emmentaler, grated

1 ounce microgreens

DIRECTIONS

In a medium bowl, flake the tuna finely with a fork. Add the celery, scallions, and dill, and continue mixing and fluffing with the fork until combined. Add the lemon juice, 1½ teaspoons salt, and ¾ teaspoon pepper. Combine the mayonnaise and anchovy paste, if using, and mix into the tuna.

Preheat the broiler. Toast the bread in a toaster and place the slices in a single layer on a sheet pan. Spread a quarter of the tuna mixture thickly and evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly on the 4 sandwiches, covering the tuna completely. Broil for 1 to 2 minutes, just until the cheese melts and starts to brown. (Watch it carefully!) Sprinkle with the microgreens and serve hot.

A no recipe RECIPE for Speedy Fish Chowder

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🚨Full no-recipe recipe alert🚨
Speedy Fish Chowder: nyti.ms/2BGcxlP

Dice a strip or two of bacon if you’re a meat eater, or grab some butter if you are not (or use both if you are reckless). Add it to a Dutch oven set over medium-high heat and sauté with a few handfuls of diced onions, carrots and potatoes until the onions have gone translucent. Hit the mixture with some salt and pepper and a flash of smoked paprika if you have it. If you can find good corn on the cob, that would be a fine addition. So would a cup of frozen corn.

Do you have any fish stock? No? White wine? Surely you have water. Add enough liquid (of any combination of the above) so that the potatoes are almost swimming, then add a bay leaf and reduce the heat to a simmer.

Allow the chowder to bubble along until the liquid has reduced by a third and the potatoes are tender. Add a splash or two of milk or cream and allow it to heat and thicken slightly. Now cut the fillets into chunks and stir them in gently. Five minutes later: chowder. Serve with crusty bread.

Emeril Lagasse’s Gazpacho

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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

Servings: Yield: 6 servings

Source: emerils.com

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