August 22, 2019

18 Vegetable and Fruit Quick Pickles

Photos courtesy of Culinary Adventures with Camilla, A Day in the Life on the Farm, Books n' Cooks, and Yum Goggle.

Quick pickles, or refrigerator pickles, are a simple way to make homemade pickles in a small batch and to extend the life of some of your summer and fall produce. Quick pickles are often crispier than homemade pickles that go through the canning process. Also, they are a little more forgiving as you keep them cold in the refrigerator rather than making them shelf stable. You can pickle pretty much anything and I find that it's always yummy!

August 19, 2019

Potato and spinach curry


A flavorful vegetarian curry dish made with Indian spices, yellow potatoes, and fresh spinach. This curry is a delicious way to enjoy potatoes and a meatless meal.

Today is National Potato Day! I'm celebrating the humble, versatile, and delicious potato with this new curry recipe along with a bunch of new recipes from some of my food blogger friends (see the bottom of the post for more tasty potato recipes). I love potatoes -- any color and any kind of potatoes are always welcome in my kitchen.

I have been really craving some Indian food lately, so when I was trying to decide what to make with potatoes, I started thinking about a curry. This curry is similar to Aloo Palak, an Indian curry dish of potatoes and spinach. I say similar because I'm definitely not making authentic Indian cuisine, but trying to recreate dishes that I like with ingredients and spices I can get easily. I love all the warm spices that are found in Indian curry dishes.

This curry dish can be served with Basmati rice or naan bread. I served it with naan and some simple sliced cucumbers. I made our pretty mild because we are also feeding toddlers in our house, but you can add more chili flakes and a chopped chile for a hotter dish.

August 14, 2019

Double chocolate blueberry muffins


Big chocolate muffins loaded with juicy fresh blueberries and melted chunks of semi-sweet chocolate make a lightly sweetened snack, breakfast, or lunchbox treat!

Our fridge and freezer are overflowing with blueberries from our rather overzealous blueberry picking this year, so I wanted to make a new kind of blueberry muffin. I had been thinking about chocolate and blueberry together... it's not a combination you see very often. You often see chocolate with raspberries or strawberries, so I figured it would work well with blueberries, too. And, it does! These muffins have a chocolate batter, then chunks of semi-sweet chocolate melted in them, along with pops of fresh blueberries! They are not overly sweet, which I like, especially for a breakfast or snack item.

I have quite a few muffin recipes already on the blog including a couple with blueberries like these Blueberry Oatmeal Muffins and these Whole Wheat Blueberry Zucchini Muffins (perfect for this time of year) - I'm frequently trying to make new ones that my family will enjoy. These were definitely a hit with everyone in our house, and I hope they will be in yours as well.

August 9, 2019

Sweet corn ice cream


Homemade custard ice cream is infused the all the fresh summer flavor of sweet corn in this delightful treat. Fresh sweet corn is one of the ultimate late summer produce that I look forward to every year and I've been wanting to make ice cream with it for years. So, I'm finally sharing a recipe for it for #FarmersMarketWeek!

It's been quite some time since I made ice cream or shared an ice cream recipe. I used to make it much more frequently, and after making this sweet corn one, I'm thinking I need to get back into making it again. This ice cream is full of the flavor of fresh summer corn on the cob and it pairs so well in this creamy base of ice cream.... sort of like butter on corn, but cold and creamy and smooth. It was a big hit in our house and a fun way to cool off and enjoy some summer corn!

August 7, 2019

Cheddar and thyme yellow squash biscuits


Fluffy homemade biscuits filled with flecks of yellow squash, sharp cheddar cheese, and fresh thyme! These biscuits make a delicious side dish to soups, chilis, salads, and more and are also delicious for egg and ham breakfast sandwiches.

I hope everyone is enjoying #FarmersMarketWeek! I knew that I wanted to use yellow squash. Yellow squash, like zucchini, can be a very prolific garden plant. So, it's one that you may see a lot at the farmers' market, or popping up in your CSA baskets, or from your neighbor's gardens (or your own). If you are looking for a new way to use it up, try out these biscuits. The yellow squash and yellow cheese give these a bright and sunny appearance, making them lovely for summer. The thyme adds a bit of fresh herb flavor without being overpowering. They are easy to whip up and very versatile as well. I love homemade biscuits like this to slice open for breakfast and top with a fried egg and ham (and maybe a little extra cheese). It makes a perfect and hearty breakfast. I'm looking forward to making them again soon to eat with some soup.

August 5, 2019

Lemon garlic scape white bean dip


A creamy and bold dip full of lemon, garlic scapes, fresh parsley, and white beans for a creamy base. It's perfect for all your fresh summer vegetable dipping! This week I'm participating in #FarmersMarketWeek and I'm really excited. Seasonal recipes and seasonal ingredients are things I'm passionate about, so this is a perfect event for me.

If you walk through your farmers' market in early summer or belong to a CSA, you've likely seen those long curly green stalks. These are garlic scapes, which are the flower stem of garlic. They are a fun ingredient to add a punch of garlic flavor as well as a bright green color to a dish. I use garlic scapes to make pesto and pizza sauce, and recently started using it to make this fresh garlic dip. It's definitely a dip for garlic lovers! The flavors go very well with fresh vegetables like cucumber, carrots, celery, bell peppers, and pita chips.

July 31, 2019

August Recipe Round-Up {Summer Cookout Recipes}


I can't believe that the calendar is switching to August already! We are into the long hot days of summer right now. That means grilling, cookouts, and outdoor picnics are in full swing! Our group of bloggers has some terrific summer recipes to share with you this month. Check out the refreshing drinks, side dishes, main meals, and desserts to plan out some of your August meals and enjoy the rest of those summer days eating outdoors.

Don't forget to check back on the first day of each month to see our themed monthly recipe round-up for your menu planning inspiration.

July 24, 2019

Dill pickle quick bread


An easy quick bread studded with chopped dill pickles and fresh dill is perfect for the pickle lovers in our life. Pickles are a big deal in our family. We always have multiple jars of them hanging out in the fridge. We eat them quite frequently and I can't have a burger or a sandwich (especially tuna) without a dill pickle or two on the side or on top. My kids seem to have inherited my pickle love and even like pickled garlic, pickled zucchini, and pickled radishes, among other things!

Since my herb garden is doing amazing this year, I've been trying to use them in more recipes and quick breads are something I make a lot. My dill has been doing well, but it got a bit battered in some high winds recently, so a bunch of tall stems broke and needed to be used up right away. I've seen a lot of dill pickle breads out there and most have less pickle and contain cheese, but I opted for more pickles and some garlic in my version. We had this dill pickle bread with barbeque pork chops and a side of summer squash. The pickle flavor went very well with the barbeque sauce. We ate it on the side, but I bet it would be delicious with tuna on top for a lunch as well.

July 19, 2019

Blueberry buckle


Blueberry buckle is a rich cake studded with blueberries and topped with a streusel and it very similar to a coffee cake. For years I've been wanting to make/try a buckle. I was never even really sure what it was until I looked it up. It's very similar in style to a coffee cake with a rich cake batter and a buttery streusel topping. The blueberries keep it moist and provide a nice pop of flavor and color. We enjoyed this buckle a lot and ate it for both dessert and with breakfast a couple of times! I slightly adapted this recipe from here and it turned out perfect. I'm looking forward to trying out this recipe with other seasonal fruits in the future such as raspberries.

This is my last recipe post for #BlueberryWeek and I hope you have enjoyed all the delicious recipes ideas this week as much as I have enjoyed them! Please visit the bottom of this post to see all the other recipes being shared today.

July 18, 2019

Blueberry ketchup


Jazz up your burgers, steaks, fries, and more with this homemade sweet and tangy blueberry ketchup! Blueberries are one of my kids' most favorite things to eat and we've been going blueberry picking with them the past few years now. They love it and we always have a lot of blueberries to eat fresh and that we freeze for eating throughout the year. We never seem to have a shortage of ways to eat them up, including in savory recipes.

This blueberry ketchup is a little thinner than a bottled ketchup, but has a lot of the same flavors. We ate it with grilled sirloin steaks and crispy oven fries. It was a really delicious compliment to both. I always enjoy fruits with meats and since the flavors are very similar to regular ketchup, it goes perfectly with potatoes. It's also delicious for a burger paired with some red onions and a sharp cheddar cheese or brie.

July 16, 2019

Sour cream blueberry pie


This sour cream blueberry pie is slightly tart, creamy, and lightly sweetened with a bit of crunch on top! I hope everyone is enjoying all of the delicious recipes that are being shared during #BlueberryWeek (check out all of today's recipes at the bottom of this post)!

I'm really excited about this pie. It's basically the same recipe as my sour cream apple pie, just with a few tweaks. Both are completely delicious! I love using sour cream in pies for that extra bit of tangy flavor which helps keep desserts from becoming overly sweet. Plus, blueberries tend to not be overly sweet either, which is perfect for me. My readers know that we are totally a pie family and I post a lot of pie recipes on the blog. I think this pie is going to be making a frequent summer appearance in our house and has quickly moved into a contender for a favorite of mine. That says a lot! I'm looking forward to our family's annual blueberry picking day coming up soon. We like to go to a local farm and freeze a few gallon bags to enjoy all year round.

July 15, 2019

Blueberry bison chili


A summertime chili made with blueberries, black beans, ground bison, and a surprise ingredient -- blueberries! Welcome to #BlueberryWeek! I'm super excited to be sharing four new blueberry recipes this week as we celebrate blueberry season. Blueberries pair beautifully with red meat and for this chili I decided to use bison. I think venison would work nicely as well (ground beef is also good, of course). I can find bison at our local grocery store and I like to use it on occasion. I know you may be a bit skeptical (like that time I made chili with apples), but this chili was a big win at dinner time in our house. The flavors all come together very nicely and the blueberries provide a hint of both sweetness and tartness. Adding fruit to your cooking is a fun way to change up your meals.

We recently went camping and took our twins (who will be turning three at the end of the month -- where has the time gone?!?) for the first time. We were a little nervous, but they ended up doing really well and we had a great time. Chili is something I would often make when my husband and I would go camping because it freezes so nicely. Then you can put the frozen container in your cooler and it lasts a couple of days before it needs to be heated and eaten - giving you have a quick and easy dinner. I love the idea of taking a chili with seasonal blueberries in it for a summer camping trip, but it's good anytime you have blueberries!

July 8, 2019

45+ Recipes for Zucchini Season

Images courtesy of Cooking with Carlee, Juggling Act Mama, Savory Moments, Karen's Kitchen Stories, & The Gingered Whisk.

It's the time of year when zucchinis are everywhere! Whether you grow them in your garden, receive them in your CSA each week, or are gifted them from your friends, relatives, and neighbors, it seems people are always looking for new ways to use up their summer zucchini bounty. I've rounded up more than 45 delicious zucchini recipes from my blog and many of my blogger friends for you to try out - everything from breakfasts, snacks, main dishes, sides, pickles, desserts, and more! There are sure to be at least a few new zucchini recipe ideas for you in this post.

July 1, 2019

Quick pickled radishes


Bright, colorful, and crisp, these quick pickled radishes are an easy way to liven up any salad or sandwich. And, aside from adding lovely color to a relish tray, they would even be terrific in a burrito or a taco. They provide some crunch, a touch of heat if your radishes are bit spicy, and that vinegar pickle tang. They are a great way to use up some radishes from your CSA or garden when you get more than you can eat.

I'm a big fan of quick pickling. I used to can a lot more, but these days I just don't have to time or energy to do so.... but, I do love making small-batch jars of refrigerator pickles. My favorite thing about them is that they remain crunchier and firmer than canned pickles. They don't last as long, but are terrific to have on hand. Some of my favorite quick refrigerator pickles are pickled jalapenos, pickled banana peppers, bread and butter zucchini pickles, hot & spicy turnip pickles, pickled quince, deli-style refrigerator dill pickles, pickled green tomatoes, and quick pickled red onions. You can quick pickle almost any vegetable and many fruits as well. Change-up the type of vinegar and any spices and the possibilities are pretty endless.


June 30, 2019

July Recipe Round-Up {July 4th Recipes}


July is here and that means it's time for cookouts, picnics, and celebrating the Fourth of July! It also means that summer is now in full swing. This month our group of bloggers is sharing recipes that are full of patriotic themes of blue and red as well as many grilling and cookout recipes, and a lot of fun desserts and treats. Keep reading to help you plan out your meals for the month of July and your July 4th celebrations. Don't forget to check back on the last day of each month to see each monthly recipe round-up.

June 19, 2019

Sharp cheddar & chive quick bread


A cheesy quick bread full of fresh chives and a bit of garlic powder makes for a delicious and easy side dish. I've been looking for ways to use more of my fresh herbs from our herb garden. We have a ton of chives, parsley, sage, oregano that came back from previous years and we currently have new Italian basil, Thai basil, lavender, thyme, and dill that we planted this year. Most of them are flourishing, so I want to take advantage of them as much as possible. However, we do have a rabbit nest in our garden again this year and I've seen three babies so far -- and lots of nibbles on my basil and bean plants lately! They always get in past our fence, but the babies are so cute.

I like quick breads because they are so easy to make. They take a while to bake, but the preparation is easy and the varieties are pretty endless. I made this bread recently to have along with some barbeque chicken and roasted asparagus. It went really well with our meal. It would also pair well with chili or soups and leftovers are great toasted with eggs for breakfast.

June 10, 2019

Easy roasted edamame (mukimame)


Make an easy side dish, appetizer, or snack using frozen shelled soy beans right from the freezer. You don't even need to thaw them first - just take them from the freezer right to the oven! I like to make a bowl of these when we have Asian inspired meals and put the bowl in the middle of the table for everyone to munch on and share while we eat. Even the toddlers will usually enjoy them this way (one usually will eat them very easily; the other will only eat the very roasty ones). Shelled soy beans are also referred to as mukimame (while edamame is generally used while still in their pods). I'm using edamame here as it is a more familiar term for most people. Either way, they are a simple and tasty snack! The outside gets golden and toasty flavored, while the inside stays creamy. I like mine topped with a fair amount of sea salt, but you can do this part to taste. You can also top them with some toasted sesame seeds for a bit of added flavor and crunch, and to compliment to toasted sesame oil.



May 31, 2019

June Recipe Round-Up {Recipes for Dad & Father's Day}


June is here and that means summer is coming and Father's Day will be here soon! This month our blogger group is sharing some recipes that are perfect to celebrate all the special dads in your life and a lot of recipes that are perfect for a summer picnic. We have side dishes, steaks, BBQ, ribs, burgers, desserts, and more. Keep reading to see all the recipes we have to help you plan out your eating and meals for the month of June. Don't forget to check back on the last day of each month to see the recipe round-up!

May 29, 2019

Chocolate chip rhubarb brownies


Rhubarb and chocolate -- this is a new combination for me. I wasn't sure how rhubarb in brownies was going to turn out, but we were all very happy with the results! I have seen a few recipes out there using this combination (such as here and here) and I was really intrigued. The more I thought about it, the more I knew we had to make them. The few recipes I saw all said that you couldn't taste the rhubarb, but for me that wasn't the case. The tart flavor of the rhubarb certainly was not overpowering, but I knew it was there.... and I think that's a good thing. It complimented all the chocolate and sweetness very well and provided a nice contrast in flavor. Plus it makes these brownies ultra moist and gooey. So if you are looking for a new way to enjoy rhubarb, look no further than these chocolate chip rhubarb brownies! I have no doubt the pan will disappear quickly!

May 23, 2019

Creamy spring asparagus soup


A lighter and brighter creamy asparagus soup full of fresh spring flavors. When asparagus starts becoming available here in western New York, I'm always very happy. We try to grab it from roadside stands, farmers' markets, and family members who grow it to get as much as we can in its short season. Generally, we like to have asparagus just simply roasted in the oven until fork tender with olive oil, salt, and pepper. It's perfect that way. But, occasionally I do use it to make something else and cream of asparagus soup is something I've always enjoyed. For this soup, I only used a little half and half and I added garlic, fresh spring green onions, and lemon zest to really brighten it up. The asparagus makes the soup such a lovely and vibrant green color! Surprisingly, both of my toddlers ate this soup and went back for seconds, thirds, and more. One was reluctant at first, but then tried it from my bowl (with my spoon, of course) and was sold. This recipe will serve about six people. We had it as a side dish with sandwiches and fruit salad. You can also make this a main dish with some crusty bread and a salad. If you find yourself with some extra asparagus, give this soup a try before the season is over.

May 17, 2019

Rhubarb oatmeal bars


Sweet, tangy, and slightly spiced rhubarb filling is sandwiched between two layers of a buttery oat crumb mixture for a delicious and seasonal treat! I think all my readers know that we are big rhubarb fans in our house. I love how tangy it is and how it provides such a nice contrast in desserts, or even helps make a flavorful sauce or a lemonade. Plus it's one of the first produce items to become available in the spring after our long western New York winters. Growing up we always had a large rhubarb plant in our garden and it was a regular thing we ate each spring/early summer. It was generally used in strawberry rhubarb pie, but there are so many other uses for rhubarb!

This is not the first rhubarb bar recipe to appear on my blog - I also make these rhubarb bars (similar to lemon bars) and these rhubarb custard shortbread bars. All three are so good! These bars contain oats, so that makes them more acceptable to me to have for breakfast or a mid-morning snack with an extra mug of coffee. These bars are perfect for a party or a potluck as well because they make a nice big pan.

May 8, 2019

Honey dandelion shortbread cookies


Dandelions are a fun and easy wild edible to add into your baking and cooking. Dandelions are pretty ubiquitous and easy to identify, plus the entire plant is edible, so you don't have to worry about removing certain parts. Just make sure you are getting your dandelions from a safe places --- I avoid places that have been sprayed or treated with pesticides. I also avoid getting them from too close to the road as we have so much salt put down here in the winter. We get our dandelions from our backyard. These cookies are a fun treat for spring and summer, plus you can get kids involved with helping to pick the flowers and pick off all the petals. My kids thought this was a fun project and the cookies are also quite delicious! I added a bit of honey to this shortbread to help highlight the floral flavor. The cookies are quite mild in flavor and pretty with tiny specks of yellow throughout (and a little green as well). Shortbread cookies are an easy way to add herbs and other plants into baking -- two of my other favorites are using the herb cinnamon basil and making rosemary ones at the holidays. This recipe will make about 18 cookies.


May 2, 2019

Whole wheat carrot applesauce mini muffins


Mini muffins that are perfect for toddlers, kids, and adults, too! These muffins are made with whole wheat flour, applesauce, maple syrup, and grated carrots and are a fun size for the little ones in your life. All of us enjoy a good muffin, but there's something about mini muffins that make them extra special for little kids. My toddlers helped to make this batch of muffins and they definitely helped to eat them all up, too! I've made so many muffins over the years and especially the past couple of years because my kids love them and they are an easy way to get them to eat a little bit more vegetables sometimes. Plus, they are great for quick breakfasts and snacks on the go. I served these with hard boiled eggs and fruit for breakfast and we all enjoyed that.

This recipe will make 24 mini muffins (you can make 12 regular muffins by increasing the baking time). Don't forget you can always find other baby, toddler, and kid friendly recipe ideas on my Baby & Toddler Food page or by joining my Baby & Toddler Food Recipe Share Facebook group.


April 30, 2019

May Recipe Round-Up {Recipes for Mom and Mother's Day}


May is here and that means it's time for Mother's Day and spring time recipes! This month we are sharing some of our favorite recipes for the moms in our lives. This is the time of year I really start thinking about rhubarb, eggs, asparagus, peas, and other early produce. I also think about dishes that are delicious for celebrating Mother's Day! Keep reading to see recipe ideas of breakfast, brunch, sides, main dishes, and desserts for Mother's Day and for the whole month of May.

April 25, 2019

Pork egg roll bowls


The flavors of a pork egg roll come together in a delicious stir fry perfect for topping a steaming bowl of rice. I may be late to the game with egg roll in a bowl, but I've been loving them since I discovered this quick and easy stir fry. I've been playing around with it a bit and this is the recipe I love. As the weather warms, stir fries make more appearances on our weekly menu. Meals like this are just the type of recipes I like to have in my arsenal for quick, simple, and flavorful weeknight meals. And since we typically buy pork in bulk from a local farmer, we almost always have pork in the freezer. This dish comes together quickly, especially if you shred the vegetables ahead of time. I like to use my food processor for easy shredding of the cabbage and carrots. This meal will make about 4 servings, depending on age and hunger level.


April 18, 2019

Whole wheat cardamom rhubarb scones

Disclosure: The post is sponsored by Door County Coffee & Tea Co. I was provided with product for this post. As always, all opinions are my own. 


Scones and coffee are a perfect match and these whole wheat cardamom rhubarb scones are a lovely treat for spring. I've been a big coffee fan since I started drinking it in my teens, but now as a mom of twin toddlers, coffee is seriously an important part of my daily life. We tend to stick with the same dark roast my husband makes every day, so I was really excited to receive a very generous selection of coffees to try, including some unique flavors, from Door County Coffee & Tea Co. The first one we dug into was Death's Door and it was so dark and yummy! I really have enjoyed the Breakfast Blend, Raspberry Almond, and the Black and Tan as well. I'm really looking forward to trying other flavors, especially the Cinnamon Hazelnut and Orange Creme.

This scone recipe comes from Taste of Home and they are delicious. I generally pair rhubarb with cinnamon and/or ginger, but the cardamom goes so well with it! I've always found cardamom to be such a lovely flavor and since we are getting close to rhubarb season, I wanted to use it for a springtime treat. We enjoyed our scones with a cup of Chocolate Covered Strawberry coffee! I figured since strawberry and rhubarb are a classic combination, that it only made sense to pair the scones with strawberry coffee. They were delicious together! Scones and coffee make a nice breakfast, brunch, or snack, especially with family or friends. This recipe will make 16 scones. I added slightly more cardamom to mine than the original recipe indicated and I also baked mine at a lower temperature and subbed water for the fat free milk.

Please be sure to visit Door County Coffee & Tea Co.'s website because all new customers save 20% and enjoy free shipping on their first order when they sign up for their e-newsletter! In addition, they are currently running a contest where you can enter to win a years supply of coffee with a prize value of $700! Plus, their coffee is super yummy, so check it out!


April 15, 2019

Slow cooker Buffalo chicken wraps


Chicken breasts with cream cheese, hot sauce, and celery are cooked until tender in the slow cooker and then topped with blue cheese for these slow cooker Buffalo chicken wraps. Today I'm sharing this recipe which is inspired by Kate's Recipe Box for some #FoodBloggerLove. I enjoy Kate's blog a lot -- we are both moms and we both post a lot of family friendly food. I noticed while browsing through her recipes that she cooks a lot of recipes with Buffalo flavors like Buffalo Cauliflower Sandwiches, Buffalo Cauliflower "Wings", Buffalo Chicken Quinoa Salad, Buffalo Chicken Enchiladas, and more! So, being from Buffalo I was immediately intrigued since those are some favorite flavors in our house as well. I also noticed that she uses the slow cooker frequently (like this Slow Cooker Pepperoni Pizza Soup which has been on my to-make list), which is something I also love! When I saw her recipe for Grilled Buffalo Chicken Wraps, I decided to make a Buffalo chicken wrap recipe of my own, but using the slow cooker to make the chicken. These wraps are delicious! So simple to put together and also very flavorful. Slow cookers meals are such a time saver for me. This recipe will make about 5-6 wraps.

Thanks to Kate for the inspiration and all the terrific looking recipe ideas! Check out Kate's blog and give her a follow on Facebook, Instagram, & Pinterest!


April 10, 2019

Slow cooker honey sesame ginger chicken


This tender chicken is sweet, savory, and has a touch of warmth from ginger and the best part is it cooks up easily in the slow cooker until it is falling apart. I love slow cooker dishes and have decided to make more of them to share this year. I usually serve this honey sesame ginger chicken with rice and a side of quickly stir-fried sugar snap peas and carrots. This meal has become a favorite around our house since I started toying around with the recipe and flavors. I love the combination of honey and ginger and the other Asian flavors combine to create a delicious sauce. Since I'm feeding toddlers, I keep the heat low and serve up extra Sriracha on the side for the adults. My toddlers also really like to put "sprinkles" on top (the sesame seeds) and we let them add some to their plates to make it more fun and hopefully encourage them to try out the chicken. I'm always looking for ways to get them more involved and excited about food and to try to raise adventurous eaters. This recipe will feed about four to five people with sides depending on age and hunger level.