Summer Squash and Potato Casserole

 

Have you ever grown zucchini or yellow squash in your garden?  If you have you know that by mid-summer you are begging people to take it, perhaps even stuffing a few in your neighbor’s mailbox or dropping bags on the unsuspecting doorsteps of your friends and family.  I must admit that neither vegetable excites me much and I rarely buy them, except to make the occasional loaf of chocolate zucchini bread.  However, for me, texture has just as much to do with liking a food as taste.  And what I think I really don’t like about zucchini or yellow squash is the mushy texture they take on when cooked.  If you subscribe to this blog, you saw that I shared a recipe for pickling thinly sliced zucchini (along with several other veggies) at the beginning of this month.  Playing around with all those thinly sliced vegetables got me thinking about layers and casseroles and inspired me to come up with a zucchini/squash dish that I would like.

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Bacon Cheddar Rosemary Scones

 

Summer weekends for me usually consist of travel baseball tournaments for my son.  As we reach July, his season has come to an end and as much as I LOVE watching him play ball, I am so looking forward to quiet Saturday mornings, sipping coffee on my front porch and not having to go anywhere!  My three kids also love these mornings because they roll out of bed whenever they want and usually have something yummy to eat waiting for them.  This month I wanted to combine several of my favorite southern flavors, bacon, cheddar, butter and corn meal into one quick and easy breakfast fare.  Because we are featuring the Vegetable Cutter Attachment this month, I decided to use the grater drum to shred my frozen butter into perfectly curled butter shavings that mix into my scone batter just right.

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Thanksgiving Leftovers: Cranberry Sauce Muffins

Thanksgiving is one of the most food focused holidays, and the leftovers are just as important as the actual feast.  However, most of us start to grow a little weary of turkey sandwiches and reheated casseroles after several days.  Ashley shared earlier this month a creative way to use up leftover turkey, and now I want to tackle an often overlooked side/condiment: cranberry sauce.

I grew up loving my mom’s homemade cranberry sauce.  It is just 3 simple ingredients: cranberries, honey and orange juice and makes the most bright and fresh sauce to cut through all those rich dishes on Thanksgiving day.  I always make a batch (or 3!) for Thanksgiving now.  But after the big feast day it usually becomes neglected in the fridge, although I enjoy spooning it over plain yogurt for breakfast.  Many people have family staying with them for the holidays, so I came up with a breakfast item that everyone would enjoy, whether they are a fan of cranberry sauce or not.  In fact, my daughter hates cranberry sauce but has been eating these muffins for breakfast, lunch and snacks and loves them.

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