Peach Cobbler with a Hot Sugar Crust

Hi there! How is your summer going? Ours has been a busy one, and fortunately the weather finally turned in CT so we have had some gorgeous weekends. This past week end was pretty close to perfect and a great one to try a recipe I have had my eye on for a few weeks – peach cobbler with a hot sugar crust. I honestly think this is one of the best recipes I have made in a very long time.

This method brings out a crackly sugar crust yet a tender inside to the topping. The fruit just has a bit of lemon and a tiny bit of sugar (which you may not need depending on the fruit you use. I adapted the recipe from chef Renee Erickson’s version and had read about it in the 5 Star Weekend by Elin Hildebrand (she is a great food writer too!). If you have read my blog you know I am partial to fruit desserts – my apple crisp is on repeat all fall, and the blueberry bars are too during the summer. This recipe for peach cobbler with a hot sugar crust will be added to that list!

Ingredients for Peach Cobbler with a Hot Sugar Crust

In addition to spectacular results, I also really liked that the ingredient list was simple. Flour, butter, milk and sugar with some baking powder and a bit of salt. The filling is lemon juice, peaches and a tablespoon of sugar. I also added some blueberries and a plum I had that was not going to keep for much longer in a second batch. I made two dishes in 8 by 8 pans. I made the fruit cobbler in the morning and then heated it up right before dinner after we had been at our club all day. I served it warm with Turkey Hill’s Cookie Butter Ice cream on the side. It was delectable! So here is my version of Peach Cobbler with a Hot Sugar Crust.

Peach cobbler with a hot sugar crust

Peach Cobbler with a Hot Sugar Crust

A crackly sugar crust forms over a tender topping and a mass of juicy peaches. The taste of summer!
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Course: Dessert
Cuisine: American
Keyword: Dessert
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 10
Cost: $10

Equipment

  • Stand or electric mixer

Ingredients

  • 6 to 7 large ripe peaches or a mix of plums, blueberries and peaches
  • 1 lemon
  • 1/2 cup unsalted butter softened
  • 2 cups granulated sugar
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup whole milk
  • 1/2 cup hot water
  • Ice cream for serving (if you can find cookie butter flavor I highly recommend!)

Instructions

  • Heat the oven to 375°F with rack in the center. Line a large rimmed baking sheet with aluminum foil.
  • Arrange the peaches in a 9 by 13-inch or two 8 by 8 baking pans.
  • Cut the lemon in half and squeeze lemon juice over the top. If your peaches and/or fruit is not at ideal sweetness – sprinkle an extra tablespoon of sugar over the fruit.
  • In a stand mixer fitted with the paddle attachment, cream the butter and 1 1/2 cups of sugar on medium speed until creamy but still crumbly, about 1 minute. Add the flour, baking powder, and salt and beat on medium speed until all the flour is mixed in and the mixture is evenly crumbly, about 30 seconds more. Scrape down the sides of the bowl. With the mixer on low speed, slowly pour in the milk. Increase the speed to medium and beat until the batter is light and fluffy, about 2 minutes.
  • Scoop the batter in about 6 large blobs over the peaches. With the back of a big spoon, carefully spread the batter evenly over the fruit so it’s no more than about 1/2 inch thick in any one place.
  • Sprinkle the remaining 1/2 cup sugar over the batter. Drizzle the hot water evenly over the sugar, using it to melt the sugar topping. Trust me – this part seems counter intuitive…just go with it!
  • Set the pan on the foil-lined baking sheet and bake the cobbler until the top is golden brown and cracked about an hour. A toothpick stuck in the topping should come out clean or with just crumbs clinging—be sure to check in a few places.
  • Let the cobbler cool for about 30 minutes to firm up (if you can wait that long!).
  • Enjoy!

Favorite Frosted Lemon Tart or Bars

Summer is in full swing around here (finally) after a rainy start. We are taking the good days when they come! Two fun meals most recently included Mr. SB’s birthday dinner held at our club on the shore as well as my book group (held on our deck and dining room as thunderstorms made it impossible to have at the shore club).

Shore Menu (including lemon tart for the birthday dessert)

Last Sunday was a hot one on the shore. I was on Race Committee for the club and after a long day on the water was looking forward to a yummy dinner and at Mr. SB’s request, I had made his favorite lemon tart. As usually he loves cheesecake and is a picky French guy – a special request for lemon tart means something!

Our friends joined us for both happy hour and a dinner of teriyaki salmon on a cedar plank, caprese salad with fresh basil from my garden, mediterranean pasta salad and the tart! Good club friends stopped in spontaneously and let’s just say you know you are having fun when the club staff tell you they are closing soon and it is time to pack up!

Book Group Menu (including lemon bars)

I made two tarts actually – as this recipe works so well in bar form too – I made one in an 8 by 8 pan. My book group came over on Wednesday so I made the bars and tart on Saturday and froze the bars but did not frost them. They came out great. As we had been planning on going to the shore the rest of the menu was picnic food – but worked well for a summer book group menu. Will make these again – here is the easy make ahead menu.

Charcuterie board with prosciutto, salami, Boursin, dried apricots, nuts and grapes (enjoyed on the deck before a rain storm)

Toasted Israeli cous cous with grilled vegetables

Grilled lemon pepper chicken

Lemon bars and brownies for dessert

Super easy to make ahead and delicious! Here is the recipe for Mr. SB’s favorite frosted lemon tart or bars. Enjoy!

Frosted lemon tart

Frosted Lemon Tart or Bars

Tangy, creamy filling topped with a tart, sweet frosting. Easy to make and with ingredients that can be stored easily (so usually on hand!). Mr. SB requests it for his birthday! I have also made this for book group and two dinner parties. It comes out perfect every time.
Prep Time: 1 hour
Cook Time: 40 minutes
Course: Dessert
Cuisine: French
Keyword: Citrus, Dessert bars, Fruit dessert, Lemon
Servings: 8
Cost: $3

Equipment

  • 1 Tart pan
  • 1 8 by 8 pan

Ingredients

Crust

  • 1 cup Unbleached, all purpose flour
  • 8 tbsp Unsalted butter at room temperature (1 stick)
  • 1/4 cup Confectioners sugar

Filling

  • 1 cup Granulated white sugar
  • 2 Large eggs
  • 2 tbsp Unbleached, all purpose flour
  • 1/2 tsp Baking powder
  • 3 tbsp Freshly squeezed lemon juice
  • 1 tbsp Freshly grated lemon zest

Frosting

  • 2 1/2 tbsp Unsalted butter at room temperature
  • 1 1/2 cups Confectioners sugar
  • 1 tbsp Lemon juice
  • 1 tbsp Freshly grated lemon to sprinkle on top

Instructions

  • Preheat oven to 350 degrees and place a rack in the center of your oven
  • For the tart or bar crust – combine 8 tbsp of butter 1 cup of flour, and 1/4 cup of confectioners sugar with a fork or pastry blender (I prefer the latter) until the flour is absorbed into the butter in a course mixture. Take the mixture and put it into your bar or tart pan. Press it down to an even layer. I like to use a ramekin to press it down. Bake until the crust is a light brown. Watch it carefully after about ten minutes (it will take between 10 to 16/17 minutes).
  • Make your filling by whisking together the eggs, granulated sugar, 2 tbsp of flour, baking powder, 3 tbsp of lemon juice and the lemon zest until combined. Pour over the partly baked crust and continue baking until the filling is firm, about 25 minutes or so. Let the tart or bars cobol completely before frosting. If freezing (and this recipe freezes really well), do not frost.
  • For beat the frosting – beat 2 1/2 tbsp of butter with 1 1/2 cups of confectioners sugar until smooth. Add the lemon juice until the frosting is at a good spreading consistency.
  • Spread icing over the bars once completely cooled (or if you freeze ahead of time, remove from freezer and let thaw). Sprinkle lemon zest on top. Let sit for at least an hour before cutting into squares or slices of tart. Enjoy!
Tried this recipe?Let us know how it was!

Trader Joe’s Mixed Seafood Lemony Alfredo (Hack)

Hi there!

Truth – I wrote this post weeks ago. Just posting now. A few tech issues and too much going on…but happy to share what I made that weekend and wanted to share – Trader Joe’s Mixed Seafood Alfredo (Hack Recipe). By the way, if you have not listened to the Trader Joe’s podcast that features their hacks you are missing something…but I digress.

Also for a bit more recent goings on – we have had a fun but busy fall. Both girls are in college so we have been visiting. CG2 is in the Boston area and there have been so many fun tailgates. CG1 is in Vermont and well, fall in Vermont can not be beat. Trips to the farmer’s market, hiking and soaking in the wonderful New England atmosphere made the weekend perfect. Thanksgiving is around the corner – tonight I am making homemade stock and starting to plan (see my post from last year). My one major tip is to make the stock ahead of time! It freezes beautifully and you will be so happy you do! Something about having to make stock and then do all that cooking takes some of the joy out of preparing the meal. Happy late fall and now –

Here is the post from September.

We had such a nice restful weekend that I was able to do a bit of cooking. We have been tailgating up a storm lately making favorites such as sliders and buffalo dip. These travels to see our girls in college have involved traveling too. With piles of laundry everywhere and a garden in need of some love, it was time to stay put. While I did have time to cook some more elaborate meals, I also whipped up this super easy Trader Joe’s hack – Trader Joe’s Mixed Seafood Alfredo (hack recipe alert!).

All you need is a bag of frozen mixed seafood from Trader Joes, a jar of alfredo sauce, half a lemon, some dry white wine (optional) and some dried tarragon. It is hardly a recipe! But here goes read on for Mixed Seafood with Lemony Alfredo Sauce!

Trader Joe’s Frozen Mixed Seafood Lemony Alfredo Pasta

It does not get any easier than this…tasty seafood that you cook quickly from frozen with a creamy, lemony alfredo sauce. Easy and delicious!
Course Main Course
Cuisine Italian
Keyword easy, Pasta, seafood, Trader Joes
Prep Time 10 minutes
Cook Time 10 minutes
Servings 0

Ingredients

  • 1 Bag Trader Joes Mixed Seafood (frozen) There are other brands too but Trader Joes is the one I used for this recipe
  • 1 Jar of Alfredo Sauce I used Trader Joes but you can use any supermarket brand
  • 1/2 Lemon
  • 1 tsp Dried Tarragon

Instructions

  • Sauté mixed seafood in a wide frying pan. Add in a bit of white wine if using. Once cooked add the alfredo sauce. Simmer until nicely warmed through. Sprinkle tarragon and add in fresh lemon juice at the end. Serve over pasta, with a loaf of bread and salad for a delicious, super easy meal!

Zucchini Tomato Goat Cheese Provençal Tian

Summer flew by! We happily hosted friends all summer long at our club on the shore as well as at home. As I mentioned a few posts ago, Life is Meals right? My trusty blue journal has been filling up with this summer’s favorite menus. I noticed the other day, that more than a few meals had a favorite side dish – zucchini, tomato, goat cheese Provençal tian.

The dish is actually a tian, which is a French dish and really refers to the type of cookware. The main ingredients for this version are zucchini, tomato, onions, goat cheese on a bed of white rice drizzled with olive oil and a balsamic glaze. I also add in a generous handful of fresh, chopped thyme and some dried herbs de Provence.

It is a perfect side dish in the summer with zucchini and tomatoes being at their peak. That said, this dish has also graced my Christmas dinner table too. Even winter zucchini and tomatoes are still tasty prepared this way. The green and red of the dish are festive too. I also love how it is both a vegetable and starch which makes meal planning much easier.

Recipe to follow but let’s talk favorite summer menus first.

Menu #1 Short Ribs, Zucchini Tomato Goat Cheese Provencal Tian

A rundown of our weekends and favorite menus of course –

Late June, good friends of ours from business school made the trip to see us. They are also a couple comprised of a French husband and American wife so we have lots in common. J and Mr. SB are also excellent cooks and in fact J passed along the wonders of sous-vide cooking last year with some delectable lamb chops.

Mr. SB was not to be outdone so this menu features his sous-vide short ribs which are finished on the grill. I served a green salad, the zucchini, tomato goat cheese Provençal tian and this blueberry crisp with a side of vanilla ice cream. Note on the blueberry crisp I would not use as much flour as is called for in the recipe. It was a most memorable meal (in spite of the copious amounts of French Bordeaux we drank with it:)

Saturday arrived with picture perfect weather. Blueberry muffins, fresh orange juice, coffee and eggs were on the menu for breakfast. Dinner that evening included an appetizer of fresh clams and oysters (dug up by J and Mr. SB). The main course was salmon grilled on a cedar plank, grilled zucchini and eggplant, pasta salad. For dessert, well of course we had s’mores at the fire pit while we watched the sunset.

Menu #2 Zucchini Tomato Goat Cheese Provençal Tian

A few weeks later good friends arrived from London. Mr. SB once again decided to cook sous-vide this time, lamb loins. Lamb (and really any meat goes well with this dish), tian Provençal and salad. I also made this peach crisp which was delicious (the pecans really add to the flavor).

Peach crisp with a crunchy, pecan topping

Breakfast once again included: the famous Jordan Marsh blueberry muffins, along with zucchini bread, fresh orange juice, fruit salad and plenty of coffee and tea.

For dinner we headed to the shore for drinks and I made up a charcuterie board. Mr SB once again made his salmon. I made my adaptation of toasted Israeli couscous with grilled vegetables, farm tomatoes with garden basil and fresh mozzarella. For dessert we had the amazing crispy, chewy chocolate chip cookies.

Zucchini Tomato Goat Cheese Provençal Tian Recipe

So enough about meals (or can there ever be enough?) and onto the tian. Years ago, we visited my in-laws, and I first tried Zucchini Tomato Goat Cheese Provencal Tian. The creamy goat cheese, sweet tomatoes and fresh zucchini and onions came together so perfectly. My sister-in-law gave me the magazine copy – it was from a French magazine (which I have since lost and forgotten the magazine name).

Through the years I have adapted it. Their version had the vegetables cooking together and as zucchini takes far less time than onions, there were a number of times when the zucchini was overcooked. She also shared a trick, take a knife to spread the goat cheese onto the zucchini coins. It is much easier than trying to cut goat cheese into slices.

I also shorten the recipe by occasionally using store bought balsamic glaze. If you are a purist (or don’t have glaze on hand), then you can boil down some balsamic vinegar for that part. I also love garlic olive oil, and I use that to coat my dish. As for the dish, I have an Emile Henry 4 quart casserole dish with a cover. You can use any 4 quart dish frankly although I do recommend a cover for part of the cooking.

So here is the recipe. Also, as it is always eaten so quickly, my photo is a “before” I put it in the oven…will try to add the cooked version at a later date!

Zucchini, Tomato, Onion, Goat Cheese Casserole (Tian)

Summer's favorite vegetables, assembled easily with crumbled goat cheese, fresh herbs on a bed of rice. Perfect accompaniment to any meal (and any season!).
Course Side Dish
Cuisine French
Keyword French, Goat Cheese, Provencale, Side Dish, Tomato, Zucchini
Prep Time 30 minutes
Cook Time 40 minutes
Servings 6
Cost $8

Equipment

  • 1 4 quart dish suitable for baking

Ingredients

  • 4 medium zucchini or 2 large
  • 4 to matoes
  • 1 large onion or 2 small
  • 1 log of soft goat cheese Costco has an excellent one that comes in a two pack
  • 15 cl de vinaigre balsamique
  • White rice – enough to cover the base of your casserole about 2 cups
  • 1 clove of garlic
  • 1 teaspoon or more of chopped thyme
  • Herbs de Provence to taste
  • Extra virgin olive oil
  • Salt and pepper
  • Balsamic glaze

Instructions

  • Preheat oven to 350
  • Wash all vegetables and dry. Slice zucchini into 1/4 inch or so coins. Spread goat cheese on top. Slice tomatoes and onions. Put onions in microwave for a minute or two until starting to cook (they should not be fully cooked as you will cook them some more in the oven).
  • Grease casserole with olive oil. Run a sliced garlic clove around greased sides and bottom or use garlic olive oil.
  • Spread rice on bottom of casserole. Layer zucchini, goat cheese, tomato, goat cheese, onion on top. I like to layer so it looks pretty. Sprinkle chopped fresh thyme on top. Sprinkle herbs de provence on top too.
  • Bake covered for a half hour. Uncover and bake some more until vegetables are fork tender.
  • Serve with your favorite main dish. Enjoy!

The Real Jordan Marsh Blueberry Muffin Recipe

If you read my last post you know that for me, memories, places and food have always gone hand in hand. Many years ago, I visited a friend’s home on Wellfleet, Cape Cod for the weekend. After making the long trip from Boston (complete with bumper-to-bumper traffic), we awoke to a brilliant, blue-sky Saturday. This house had a panoramic view of the Atlantic Ocean. Breakfast, served on the deck, was comprised of some good strong coffee, freshly scrambled eggs, sausage and the most delicious blueberry muffins. My hostess shared that the recipe was supposedly based upon the legendary Jordan Marsh blueberry muffin recipe. The “secret” was the addition of mashed up blueberries to the batter.

Maybe it was the sea air, the in-season, local blueberries or maybe it really was the recipe. Fast forward many years, and I have recently found myself on a hunt to know all about these amazing muffins named after the now closed, but once famed Jordan Marsh department store.

What is Jordan Marsh?

Jordan Marsh was a department store, founded in 1841, with a flagship in Boston’s downtown crossing. The store is deeply engrained in my memory. My aunt Mae always bought my Christmas present from “Jordans” when I was a kid. Usually, the gift was a very high-quality wool skirt and matching Shetland sweater (both in a size or two too big with the idea I could grow into it:).

Occasionally my sisters, mom and I would venture into Boston to shop Filenes Basement as well as Jordans. Jordans sadly closed in the early nineties. But the lore of one of the first American department stores and those muffins lives on today.

The legendary Jordan Marsh blueberry muffin recipe was once a coveted and secret recipe. Now there are variations all around the web and dozens of other muffin recipes of course. In fact, I recently made some fresh blueberry muffins for friends joining us for the weekend.

My muffin was well received. My friend bit into the home- made muffin and affirmed that a real blueberry muffin tastes sooo good. Homemade is nothing like the overly sweet, often greasy, tinny, minimal on the blueberries sort of muffin you tend to find at the supermarket.

While my muffin was very good, it was not “twenty years later I still remember it while looking out at the Atlantic Ocean good.” I recalled how so many years ago my friend had said that the mashed blueberries made all of the difference. But there had to be more, so I decided to do some research.

Secrets from the original Jordan Marsh baker

First, the baker, John Pupek, who originally created the recipe was interviewed on TV! John explains, that yes, you want to mash up some of the blueberries. You also use a blend of flours – one is pastry flour (I found the Bob’s brand on Amazon). The interview also indicates that John likely used shortening instead of butter (or maybe a blend). I could not personally bring myself to use shortening knowing all of the adverse health effects. A good sprinkle of sugar on top gives it a crunchy dome as well.

So here is what I think is pretty close to the real Jordan Marsh blueberry muffin recipe. Grab a cup of your favorite tea or coffee, spread with some good butter and enjoy!

The Real Jordan Marsh Blueberry Muffin Recipe

The legendary Jordan Marsh blueberry muffins were a treat for many Bostonians visiting downtown crossing. The recipe was a secret for years. SB researched just what made those muffins so good (hint it is more than mashed blueberries). Read on for the recipe and a bit of history.
Course Breakfast, Snack
Cuisine American
Keyword Blueberries, Breakfast, Muffin, Quick Bread
Prep Time 20 minutes
Cook Time 30 minutes
Servings 12
Cost $7

Equipment

  • 1 Stand or electric mixer This recipe is very easy with a stand mixer outfitted with the paddle attachment. You can use an electric hand mixer if you don't have a stand version

Ingredients

  • 8 Tablespoons unsalted butter room temperature
  • 1 cup granulated sugar plus extra for topping
  • 2 extra large eggs John Pupek refers to fortified eggs. These could be Eggland’s Best. I used farm fresh eggs instead and the muffins came out perfectly
  • 2 teaspoons pure vanilla extract
  • cup bread flour spoon and leveled (substitute with all-purpose flour if not available)
  • ¾ cup pastry flour spooned and leveled (substitute with cake flour if not available)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup whole milk
  • 2 ½ cups fresh blueberries divided
  • 2 Tablespoons flour used to coat 2 cups of blueberries (can be any flour)

Instructions

  • Preheat oven to 400°F, position oven rack in the center. Spray a muffin tin with non stick spray including the top of the pan. Line with muffin paper liners (due to blueberries, these muffins can stick to the pan)
  • In a stand-alone mixer fitted with a paddle attachment, cream butter (if you don’t have a stand mixer, you can use an electric hand mixer). With the mixer on low, gradually add 1 cup granulated sugar. Scrape the sides down then beat on medium speed until light and fluffy, about 5-7 minutes.
  • Gradually add the eggs, one at a time, and beat until blended. Add the vanilla extract. Beat for a few minutes on medium until light and fluffy.
  • Spoon and level 1¼ cups of bread flour (substitute all-purpose flour) and ¾ cup cake flour (substitute pastry flour), 2 teaspoons baking power and ½ teaspoon of kosher salt. Sift together over a mixing bowl and whisk to combine all the ingredients.
    Jordan marsh blueberry muffins
  • Add the dry and wet ingredients to the creamed mixture alternating between flour and milk, starting and ending with flour and scraping down the sides as you go. Beat on low just to combined. Don’t over mix (or you will have tough chewy muffins)
  • Remove the mixing bowl from the stand-alone mixer and scrape off any batter from the paddle attachment.
  • In a small bowl, mash ½ cup of blueberries. Fold into the batter with a spatula. In a separate bowl, coat and toss whole blueberries with 2 Tablespoons of flour and fold into the batter.
  • Generously fill each muffin cup to the top. Sprinkle a teaspoon or so of granulated sugar over each muffin.
  • Note: I used 1 teaspoon of sugar as a measuring unit, but in the original recipe, enough sugar was spread over the top to completely cover.
  • Bake at 400°F for 5 minutes. Lower temperature to 375 and bake for another 20. Muffins may need another five minutes for a total of 30 minutes. Tops should be lightly golden.
  • Insert a toothpick to test for doneness. If it comes out clean, remove the muffins from the oven and allow to cool in the pan for about 30 minutes.
  • Remove and finish cooling on wire rack.
  • For me the best way to eat these is right out of the oven with some good quality butter. Enjoy!
    Jordan Marsh Blueberry Muffin Recipe

Fresh Corn Salad with Lime Vinaigrette

Summer is in full swing, and we have been making the most of our beach club on the CT shore. Every weekend we eat dinner there (weather permitting) and this past weekend was no exception. We have had a steady stream of guests too, so I have wanted to mix up the sides from the usual pasta salad. Mr. SB tends to grill (this past weekend it was his famous ribs recipe) so sides are my thing…it is not quite corn season here, but I was able to find some fresh corn from Georgia at Whole Foods and dove in to make fresh corn salad with lime vinaigrette.

What ingredients do I use for Fresh Corn Salad with Lime Vinaigrette?

For last week’s version I used fresh corn (of course but you could use canned or even frozen), tomatoes, cilantro, red onion, chives and black beans. This recipe is super versatile though so you could add some red or green peppers, scallions and mix up the spices too – parsley would work just fine.

The lime vinaigrette is also so easy to make. I used a very mild olive oil (avocado would work well too), fresh lime juice, garlic, some white wine vinegar, salt and some chili powder. If you have access to a Trader Joes I love their chili lime spice (available online too), and have used that too in both the salad and the vinaigrette.

What does the salad go well with?

Most summer fare would work with this salad. We ate it one night with some burgers and then again at our fourth of July celebration. I have been known to put some tortilla chips out and serve it as a dip. It is also delicious as a salad topper. The flavors are the taste of summer!

Fresh Corn Salad with Lime Vinaigrette

Fresh Corn Salad with Lime Vinaigrette tastes like summer! Fresh corn combined with ripe tomatoes, fresh cilantro, black beans, and a hint of red onion with a zesty, lime dressing makes a perfect side for ribs or whatever you are grilling.
Course Side Dish
Cuisine American
Keyword Sides
Prep Time 20 minutes
Cook Time 5 minutes
Servings 6 people
Cost $5

Ingredients

  • Corn Salad
  • 5 ears of corn shucked and steamed or boiled.
  • 1 red pepper cut in small dice
  • 1 cup grape or cherry tomatoes halved
  • 1/2 cup chopped cilantro or to taste
  • 1 can of black beans drained and rinsed
  • 1/4 cup chopped red onion
  • Lime Vinaigrette
  • Fresh lime juice from one lime or to taste
  • ¼ cup of white wine vinegar
  • ¾ cup of mild tasting olive oil
  • 1/8 teaspoon of cayenne pepper
  • 1 teaspoon garlic salt
  • 1 teaspoon of sugar or honey
  • 2 teaspoons of Trader Joe’s chili lime spice mix or 1 teaspoon of chili powder if not available

Instructions

  • Instructions
  • In small bowl whisk lime juice, honey (or sugar), ground cayenne pepper, garlic salt and chili powder or Trader Joe’s spice. Slowly drizzle in olive oil; whisking continuously.
  • Remove corn from cobs (I angle a knife to remove kernels)
  • In a large bowl and add the cooked corn, diced red peppers, grape tomato halves, cilantro, black beans and red onion. Drizzle with the lime vinaigrette and toss to coat.

Notes

If at all possible use fresh corn. Either white, yellow or bi color corn. I cook corn by putting about two inches of water on the bottom. Once it boils the corn steams. I check it after two minutes (early season corn is more tender and takes less time to cook). Then I cut it right off the cob once it cools.
• In a hurry? Make the lime vinaigrette the day before. You can also use leftover corn.
• Dice and cut your vegetables small. You want all your vegetable to complement the corn.

Simple Artichoke Dip and a Catch Up

Hi all. Not sure where winter went (although not quite done here in CT). Super busy at work but not complaining. Having a lot of fun – you know what they say when you enjoy what you do, and they pay you? #blessed. That said this poor little blog has been ignored…so today’s post is a bit of a catch up, and I am sharing what is hardly a recipe it is so easy (but so good)…Simple Artichoke Dip. It is delicious and takes all of 5 minutes to mix up and another 15 or so to cook in the oven. Read on for what may become your go-to dip for whatever entertaining you have planned.

January/February Catch Up

Winter is ski time around here and this winter was no different. We had a great time up at Mount Snow and at Stowe in Vermont. Of course, I made my famous Buffalo Chicken dip. There really is nothing better après ski! Serve with nacho or pita chips or maybe even just some thick slices of bread.

In adorable Stowe, VT, we stayed at the Green Mountain Inn. It is such a cute, historic inn complete with an outdoor heated pool and jacuzzi – nothing better after a day of skiing. Our room was spacious – it was actually two rooms and two bathrooms which worked well as we had our girls with us. We enjoyed afternoon tea and the general vibe of a cute Vermont inn on a cold, snowy day. At night we ate some yummy fondue at Swiss Fondue by Heinz. The vintage ski posters and chalet atmosphere made it a perfect place to dine. I recommend ordering the apples along with the bread to dip into the delicious Swiss fondue.

Simple Artichoke Dip

So that is the highlight of January and February…but let’s get to the good stuff – simple but delicious (as in I can’t stop eating it) artichoke dip.

Where did this begin? I seemed to recall something addictive, cheesy but full of texture that my mom made years ago. I remembered that it used a can of artichokes – yes the plain old ones that you get at any supermarket. Then you add some mayo and parmesan cheese. Mix it up. Maybe add some garlic powder and a bit of cayenne (or not). Bake it. That’s it. Sometimes life is complicated. This is not.

We went to friends for dinner this past weekend, and I made the dip. I prepared it at home but then put in a bowl and microwaved it at their home for a minute – just to reheat. Served with olives, pita chips, baby carrots and some hummus for a platter. There was nothing left. So, without further ado, here is the recipe for simple artichoke dip. It really does not get simpler or more delicious for a dip than this!

Simple Artichoke Dip

Super easy artichoke dip is made in minutes and could not be simpler to make.
Course Appetizer
Cuisine American
Keyword Appetizer
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4
Cost 5

Ingredients

  • 1 cup Mayonnaise (please use full fat not light) I prefer Hellmans
  • 1 cup Parmesan cheese grated Store bought is fine. I like to add some fresh grated at the end if I have it.
  • 1 can Artichoke hearts in water

Instructions

  • Preheat oven to 375
  • Mix ingredients in a oven safe dish
  • Put in oven and bake for 20 minutes

Notes

Add garlic or cayenne for more spice.  This is also delicious on a flatbread (a Boboli or other pizza like crust).  Enjoy!

Stir Fried Saucy Udon noodles (using supermarket ingredients)

Hi there friends. It has been a while as 2022 has started out even busier than 2021 ended.

The SB family took a fantastic vacation to Mexico (hoping to write about it soon) and have been back at work/school catching up. I have also been making my usual new year’s effort to organize the house (ski clothes were yesterday). So, with all of that going on (plus work and school of course) it is just the right time for some super simple recipes that taste like your favorite takeout but may take even less time than it takes to dial the number (and a whole lot less money!).

Today’s post is for stir fried saucy udon noodles using supermarket ingredients that you can get at mainstream grocery stores. I have been craving noodles and some spice post holiday. I found myself staring at the pantry and freezer and realized I had some ingredients (nothing fancy) that may just suffice.

It was so nice to make a recipe from standard stuff that is easily found in the international foods aisle at my local Stop N Shop. So let’s run down what you will need on your next shopping trip because I am sure you will love this recipe. It takes all of 20 minutes to whip up (and that includes clean up) so it is great for days when you are short on time too.

Asian Noodles

The first step to making saucy stir fried udon noodles is getting your hands on some noodles. Ever wonder how your favorite Asian restaurant gets that chewy goodness? I have, and frankly what I just discovered is that you can buy it! Yes, look for Asian noodles where you find tofu in the refrigerator section. Lo and behold there are some very nice options. I tried Fortune brand’s Yaki Soba noodles. They come with a sauce packet, but I discarded that as you make a super easy (and healthier) sauce for these noodles. Other options at the market were dried noodles and packages of udon noodles in the Asian food’s aisle. I plan on testing the latter and will let you know how that goes.

The sauce and vegetables/protein for stir fried saucy udon noodles

The sauce here is very easy. A bit of dark soy sauce (or regular if you can’t find dark), oyster sauce, brown sugar and rice vinegar. Once again, all of these items are available at your regular old supermarket (as well as big box stores too). Next up on the ingredient list is a bag of stir fried vegetables. I used easily found Bird’s Eye brand. Again I did not use the sauce (by the way the store sauces are full of questionable ingredients…MSG, thickeners etc.). I happened to also have some fresh peppers which I sliced into thin strips and sauteed ahead of time, as well as some green onions and toasted sesame seeds for a nice crunch. You can easily add protein – sauteed chicken, shrimp or protein would go nicely. So without further ado, here is the recipe.

Stir Fried Saucy Udon Noodles (made from easy to find ingredients!)

Chewy, slightly spicy, saucy udon noodles are stir-fried perfection and just like your favorite take-out. They are also so easy to make (cheap too:) and use ingredients that you can find at any supermarket. Friendly for weeknights as you can have the noodles on hand along with a package of frozen stir-fried vegetables. Easy to add protein – tofu, chicken or shrimp are all delicious with these noodles. You will have this recipe on repeat!
Course Main Course, Side Dish
Cuisine Asian
Keyword Asian cuisine, budget friendly, noodles
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Cost $7

Equipment

  • 1 Wok or large frying pan

Ingredients

  • 3 tablespoons dark or regular soy sauce I typically use low sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 bag refrigerator section udon noodles
  • 1 bag frozen stir fry mix veggies
  • Tofu, shrimp or chicken, cooked to add if you like (or keep this as is without the added protein up to you!)
  • 1 bunch green onions (or to taste) sliced thin
  • 1 to 2 tbs toasted sesame seeds for topping I like Costco brand – already toasted for you

Instructions

  • Sauce: Shake up all the ingredients in a jar or stir with whisk in a bowl.
  • Udon: Heat your wok or pan over medium high heat. Add oil. Add the noodles and enough sauce to coat. Stir-fry and then leave for a minute or two to caramelize. Microwave your frozen veggies and drain any water (important to drain the water or it will make the sauce runny).
  • Add the veggies. Combine and let cook for a couple more minutes until everything is covered in sauce and nice and hot.
  • Remove from heat. Add toppings and enjoy!

Christmas Catch Up and Basic Cookie Dough Recipe

Hi all,

Phew…it has been a crazy few weeks. This blog is clearly run by a real person…what other blogger (or corporation…as many blogs are not as personal as they may seem) does not blog all of the time around the holidays? Me. My full-time work recently included an offsite. With Covid I decided to attend virtually but the work leading up to it and then the actual session was all consuming. Not to bash my male readers (if there are any) but I am struck that only men would plan an offsite right before the holidays! Nonetheless, aside from the offsite, I have been a busy elf…shopping (mostly online), cooking, decorating etc. Of course I have been baking too, and I am excited to share my basic cookie dough recipe that you can customize into multiple variations – so easy and delicious (and everyone will think you have been slaving away for days with all of the different kinds!).

Christmas Tree Tailgate

As the tradition dictates, this family goes to a darling tree farm and cuts down the freshest tree. Our girls were tots when we started this tradition, and it is my favorite day of the year (not kidding!). From the Christmas market complete with oxen (yes you read that right) to the hayride into the tree “forest” it is always so much fun. In recent years we have included a tailgate with friends complete with Mr. SB’s sliders and lots of goodies. This year was no different. It was on the cold side, but we enjoyed sliders with caper mayo (a must), seven-layer bars (a throwback), plenty of mimosas (and just plain old champagne), chili and more. Our tree is a tad smaller this year but beautiful all the same.

Wrapping Presents

I have always loved wrapping gifts. It was my job way back when my mom and I would prepare for Christmas. I love having a blog as I can now see last year’s ideas! This year, I stuck with my gold and white theme – it just works really well with our decor. I included some holiday ornaments on the gifts and of course plenty of fluffy bows. Can’t wait to hand out gifts on Christmas day.

Holiday Goodies – Basic Cookie Dough Recipe

I have been baking cookies for years and frankly what I realized is that almost all cookies are a variation on one basic recipe. Today am excited to share this basic cookie recipe. It creates delicious, chewy cookies. By the way you do need to refrigerate the dough – apparently this step hydrates the flour and helps your cookies keep their shape (ever wonder why they look like pancakes…you need to put the dough in the fridge for at least two hours to avoid that fate!).

I love all of the varieties. I happened to have white chocolate chips, cocoa powder as well as dried cranberries so I made those two variations plus good old chocolate chip. Here is the recipe… Enjoy. I am signing off until the new year – may you and yours have a wonderful holiday!!

Basic cookie dough

Basic Cookie Dough (with many variations)

A wonderful base to add in mix-ins for countless varieties of cookies from the classic chocolate chip to chocolate with white chocolate chips – feel free to be creative!
Print Pin
Servings: 0

Equipment

  • Mixing bowls
  • Cookie sheets

Ingredients

  • Ingredients
  • 1 cup butter melted and cooled to room temperature
  • cup light brown sugar
  • ¾ cup white sugar
  • 2 large eggs
  • 2 teaspoons of vanilla extract
  • cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Instructions

  • In a large mixing bowl add in melted butter, sugars, eggs, and vanilla extract and whisk together until combined.
  • In a separate bowl, mix together flour, baking soda, and salt.
  • Add the dry ingredients to the wet and stir with a spatula to form the cookie dough.
  • Chill the dough for a minimum of 2 hours. This step will prevent cookie spread!
  • Scoop even spoonfuls of dough onto a cookie sheet.
  • When ready to bake preheat the oven to 375ºF
  • Roughly shape the cookies back into balls of dough before placing the cookies on a large parchment-lined cookie sheet about 4 inches apart.
  • Bake for roughly 8 to 10 minutes or until you can still see it is doughy in the center but browning around the edge. Don’t bake for longer as you will over bake it and lose that gooey center.
  • Let cool on the sheet for 5 minutes then enjoy. Store in an airtight container for up to 3 days. Cookies also freeze really well so feel free to put some in the freezer to enjoy when you wish.
  • Enjoy!

Notes

Variations – Divide your dough into four sections or more (the measurements below are for four though so please keep that in mind)
Classic Chocolate Chip Cookie
2 tablespoons chocolate chips
Oatmeal Raisin Cookie
2 heaped teaspoons rolled oats
1 tablespoon raisins
Chocolate White Chocolate Chip Cookie
2 heaped teaspoons cocoa powder
2 tablespoons of white chocolate chips
Peanut Butter Cookie
1 tablespoon peanut butter
1 tablespoon Reese’s pieces, (chopped)
Keep going as you like – I also added white chocolate chips and dried cranberries (about one tablespoon each).

Thanksgiving Countdown and Prep

It is countdown to Thanksgiving (and Christmas really). We are so excited for a real Thanksgiving around here. Last year we enjoyed a very small gathering and while that was nice, we missed our larger get together. I have learned through the years that the way to peaceful and enjoyable holidays is for mom (me:) to prepare ahead. So, today’s post is about my Thanksgiving countdown and prep!

Holiday Launch

We always kick off Thanksgiving with a Friendsgiving the night before when we get together with my college room mate and her family. We are actually lucky enough to go to a relative’s gorgeous home for Thanksgiving day. As much fun as that is, I have to have turkey and the trimmings for leftovers so we started the tradition years ago. I have so many fond memories of Thanksgiving hosted at my house growing up. I have to have the pumpkin bread and butternut squash exactly as mom made it. Those memories and flavors are a must! So through the years I have created a Thanksgiving countdown and prep to make our Friendsgiving day go smoothly.

Thanksgiving countdown and food prep

Ok, so one of my most favorite things to do is to sit on the couch on a leisurely Saturday or Sunday and plan menus. Pinterest is my go to and I also look back on previous menus which I usually jot down post holiday. I recommend doing this one to two weeks ahead of time or if not your thing, you can make our menu from last year:). I make myself try one new recipe every year to keep it fresh and keep experimenting. This year, a leek and potato gratin is on my list. I like how it is not too fussy – chunks of potato, leeks and of course cheese all cooked up to melting yumminess. I hope it tastes as good as it sounds.

I also always make home made cranberry sauce which is easily frozen ahead of time – not sure why canned cranberry even exists. This recipe could not be easier and the tart cranberries are such a great accompaniment to Thanksgiving fare.

Lastly, I make pumpkin bread. I usually make my own recipe, but this year, I made Smitten Kitchen’s version with some adaptations. I did not use the entire amount of sugar – 1 2/3 cup of sugar in one loaf is just too much (hello blood sugar?). I also use the prepped pumpkin pie spice which is just the necessary spices pre-dosed. The loaves came out amazing so I highly recommend the recipe! I particularly like her technique of mixing the baking powder etc. before you fold in the flour. Over mixing flour is never good with quick breads. I may need to update my own recipe.

Adapted version of Smitten Kitchen pumpkin bread…so good

Last year, this menu was a hit largely because the stuffing is so good. Do yourself a favor…make the stock ahead of time. If you forget, you can always use the store bought bricks, but trust me, home made stock is soooo much better and of course cheaper.

I use Alison Roman’s recipe, but I make mine in the Instant pot. After roasting some turkey parts (easy to buy at the super market or ask the butcher), I put everything in the Instant pot, cover with water, add bay leaves and spices and put on saute mode. After bringing to a boil, I simply put on the slow cooker mode and let it cook for 12 hours. So easy (but make it ahead – facing home made stock the day before or day of is a no-go for me!). I taste it after it cools. Today I decided to add some Better Than Bouillon and put it on saute mode again to boil down a bit. The result is fantastic. I froze it and can’t wait to use in the stuffing next week. Here is a photo (my photography skills are pathetic…at least you know this is a real woman behind the blog!). Those little glittery bits are what will make your gravy and stuffing divine…

Home made turkey stock in the Instant Pot

The start of holiday shopping

About two weeks before Thanksgiving I ask the girls to give me their lists. This is admittedly easier now that they are older (years ago it was always last minute for Santa…). I like to buy ahead for my own peace of mind and of course to take advantage of the pre holiday sales.

Normally, I would have ordered the holiday card by now. This year, no. Why? We did not have a good photo. Good friend will be snapping some shots of the family once college girl is back. I will likely head to Costco. We send out about 75. How about you? We used to send more but cut back in recent years. It seems others have too?

Lastly, my favorite day of the year is this weekend too. We go to a local farm to cut down our Christmas tree. Hopefully I will have more time to share that with you. Here are a few notes from last year’s tailgate where we grilled some sliders which were a huge success.

So Happy Thanksgiving to you and yours. I hope you enjoy cooking (if you like cooking) and eating a delicious meal with family and friends!