You can tell by looking at my menu the produce that is in season and growing in my garden! Lots of corn, tomatoes, zucchini and herbs! I never take for granted being able to go out to the garden with a basket and bring that food right to the table. Look for an upcoming post this week about Midsummer in my garden.
I hope you are getting luscious fresh produce from your garden, farm market, roadside stand or local grocer!
Here's whats... On The Menu!
Blueberry Cucumber Feta Salad
Grilled Garlic Pork Tenderloin
Corn On The Cob
Recipe: Blueberry Cucumber Feta Salad
1/2 cup blueberries
3 TBS feta cheese
White Balsamic Dressing, follows
Peel cucumber and cut lengthwise. Scoop out seeds. Slice in thin half moons. Put in a bowl. Add blueberries and feta cheese. Toss with White Balsamic Dressing, refrigerate the dressing leftover.
Recipe: White Balsamic Dressing
2 TBS white balsamic vinegar
1/2 cup vegetable oil
1/4 tsp mustard
salt and pepper
Mix in a jar with a tight fitting lid and shake to emulsified.
Zucchini Bacon Onion Quiche
Garden Tomatoes With Basil Chiffonades And Olive Oil
Recipe: Zucchini Bacon Onion Quiche
When I visit SNAP PEAS I just want to cut and past her entire menu onto mine! What great offerings. With a garden full of zucchini she had the perfect recipe for me! This is a menu that is a must to see! Click HERE for this scrumptious recipe and great pictures.
Grilled Chicken With Mint And Pine Nut Gremolata
Grilled Zucchini And Onions
Garlic Sauteed Rice With Parsley
Recipe: Grilled Chicken With Mint And Pine Nut Gremolata
1 cup fresh mint
2 TBS pine nuts, toasted
2 tsp grated lemon rinds
2 garlic cloves, minced
6 tsp olive oil
3/4 tsp kosher salt
4 skinless boneless chicken breasts
Chop mint, pine nuts and lemon rind very finely, or use a mini chopper to chop. Add these ingredients, 4 tsp olive oil and 1/4 tsp salt in a bowl and mix to combine. Set aside.
Heat grill to medium heat. Pat chicken dry. Salt and pepper chicken. Brush remaining oil on chicken. Grill chicken until done. Remove from grill and let the chicken rest for 5 minutes. Cut chicken across the grain. Plate and serve gremolata over the chicken.
Corn And Crab Fritters
Recipe: Corn And Crab Fritters
1 cup flour
1/4 cup cornmeal
3 TBS chopped chives
1 1/2 tsp baking powder
1/8 tsp ground red pepper
1/2 cup buttermilk
3/4 cups corn (I'm using fresh corn cooked and taken off the cob)
8oz. lump crab meat, picked over
1/4 cup vegetable oil
Combine flour, cornmeal, chives, baking powder, salt, and red pepper in a large bowl. Mix.
Combine buttermilk and eggs in a bowl and mix well. Add egg mixture, corn and crab meat to the flour mixture, stirring gently.
Heat a large skillet with 2 TBS oil. Heat till oil is hot and shimmery. Drop 4, 1/4 cup cup batter mounds in the pan. Cook on one side for 4 minutes until golden brown, turn and cook for 2 minutes longer. Repeat adding 2 TBS oil to pan until all the batter is used. Keep in a warm oven.
Serve with tartar sauce.
Recipe: Panzanella Salad
This is a summer salad that will be repeated again and again at StoneGable. Red grape tomatoes and yellow pear tomatoes are ripe on the vines in my garden and my onions are ready too. I can't get enough of this wonderful hearty salad when the produce is fresh from the garden! To see a recipe and how-to click HERE
Spicy Orange Chicken With Carrots and Broccoli
Recipe: Spicy Orange Chicken
I think this is a standout chicken recipe. It came in a very round about, whisper-down-the-lane way. On last week's ON THE MENU MONDAY, KITCHEN AND KIDS had this wonderful dish on the menu. Spicy Orange Chicken came from Jane at THIS WEEK FOR DINNER.. a new blog to me. YUMMY! I am making it with a few little tweaks, to make it mine. Visit KITCHEN AND KIDS for some great recipes by clicking HERE and get the original Spicy Orange Chicken by clicking HERE.
I'm adding matchstick carrots to recipe and broccoli florets the last 15 minutes of cooking time. The vinegar I am using is balsamic.
SATURDAY: SLOW COOKER DAY
Slow Cooker Tamale Pie With Corn And Black Olives
Tomato And Avocado Salad
Recipe: Slow Cooker Tamale Pie With Corn And Black Olives
1 pound ground beef
1 large chopped onion
3 TBS chili powder
3/4 cup yellow cornmeal
1 1/4 cup milk
2 large eggs, beaten
salt and pepper
pinch of cumin
1~ 16 oz. can of Mexican stewed tomatoes, drained and chopped
4 ears of corn, cooked and kernels taken off the cob, or 2 cups frozen corn
1~ 14 oz. pitted black olives, chopped
1 1/2 cups shredded sharp cheddar cheese
1-2 TBS olive oil
Coat the slow cooker with cooking spray.
Spray a large skillet with cooking spray and heat to medium high. Add beef and onions. Cook until beef is no longer pink. Break up meat. Drain off fat. Sprinkle with chili powder and cook 1 minute more. Transfer mixture to the slow cooker.
In a large bowl mix cornmeal, milk, eggs, salt, pepper and cumin with a wish until smooth. Stir in tomatoes, corn and olives. Pour cornmeal mixture into the slow cooker and combine all ingredients. Cover and cook on HIGH for 3-4 hours.
Sprinkle with cheese and drizzle with oil, cover and cook on HIGH for 10-15 minutes more until melted. Spoon out and serve.
Grilled Kielbasa Hogies
Homemade Baked Potato Chips
Recipe: Grilled Kielbasa Hogies
This is my culinary love language! What a satisfying recipe from I SAVOR THE WEEKEND! I can't wait to try this yummy summer meal! Click HERE for a wonderful treat!
Recipe: Homemade Baked Potato Chips
Look for these yummy and somewhat healthy potato chips on an upcoming post!
OTHER GOODIES ON THE MENU:
Herbes de Provence Focaccia Sandwiches
Recipe: Herbes de Provence Focaccia Sandwich
I am like a kid in a candy store at Lisa's great blog... Simply....This, That and The Other! Her recipes are wonderful and she is a delight! Go visit Lisa by clicking HERE.
Classic Zucchini Bread
Zucchini Chip Snack Cake
Recipe: Zucchini Chocolate Chip Snack Cake
1/2 cup butter, softened
1 3/4 cups sugar
1/2 cup vegetable oil
1 tsp vanilla extract
2 TBS cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup buttermilk
2 cups shredded peeled zucchini
2 cups semi sweet chocolate chips
In a large bowl cream butter and sugar. Beat in oil, eggs and vanilla. Combine dry ingredients in a separate bowl. Add to wet ingredients alternating with buttermilk. Stir in zucchini. Pour into a greased baking pan (13x9). Sprinkle with chocolate chips. Bake at 350 degrees for 45-50 minutes or until toothpick inserted comes out clean. Cool on wire rack.
Pickle Pot Pickles
Recipe: Pickle Pot Pickles
Look for an upcoming post this week about Pickle Pot Pickles. I saw this idea at HAPPIER THAN A PIG IN MUD and MIZ HELEN'S COUNTRY COTTAGE. Having just 1 cuke plant that is going crazy, this pickle pot seemed like a delicious way to use some up! Thanks ladies! I love these wonderful fresh sour pickles!
ON THE MENU MONDAY...
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