There Was Pie

You know what? There was pie.

There was a really amazeballs pie that is a cheesecake, and rhubarb, and baked all into one simple press-in-the-pan crust.

I first encountered this pie when a friend brought it to a lunch. I hadn't before experienced that sweetened sour cream topping and instantly was in love with the contrast of the tart rhubarb. Delicious. She shared the recipe, but without my own rhubarb supply, I didn't get around to making this extraordinary pie.

Fast-forward several years, and with the garden rhubarb well established, I am searching for ways to use it. I remember that delicious pie, but can't find where I stashed the recipe. Then, a Pinterest search brings me to my knees. There it is. Blogged by Brenda at A Farmgirl's Dabbles. The pie. The ultimate summer pie.

This summer, I have whipped this pie of perfection up for almost every cookout, and everyone loves it. Everyone begs for the recipe. But, I haven't blogged it because I haven't taken a photo. You see, we do a radical thing with the recipes that I make and share here On My Plate. We eat them. *gasp* Food photos happen when I am alone and have prepped something early (or have suitable leftovers). Otherwise, we are too busy eating to bother with taking pics.

Thankfully, there were a couple of pieces of Rhubarb Cheesecake Pie leftover today. They aren't perfectly sliced leftovers, and I snapped the pic with the camera on my phone, but who cares. There was pie.

Rhubarb Cheesecake Pie

(adapted from A Farmgirl's Dabbles)

1 1/4 cups flour

1/4 cups sugar

1/4 teaspoon salt

1/2 cup unsalted butter, at room temperature

2 1/2 cups rhubarb, chopped

1/2 cup of sugar

2 tablespoons flour

12 ounces cream cheese, at room temperature

1/2 cups sugar

2 large eggs

1 teaspoon vanilla extract

3/4 cup sour cream

2 tablespoons sugar

1/2 teaspoon vanilla extract

Preheat oven to 325F.
Using your mixer, combine flour, sugar, salt, and butter until crumbly.
Press the dough on the bottom and up the sides of a 9" pie pan.
Stir together the rhubarb, sugar, and flour.
Arrange evenly over the pie crust.
Bake for 15 minutes; set aside.
Increase oven temperature to 350F.
Again using your mixer, beat the cream cheese, sugar, eggs, and vanilla until light, fluffy, and creamy.
Pour cream cheese mixture over the hot rhubarb in the pie pan.
Bake for 25-30 minutes.
Stir together the sour cream, sugar, and vanilla.
After the cheesecake layer has baked for 25-30 minutes and mostly set, spread the sour cream layer over the center of the pie.
Leave about 1/2'' of the cream cheese layer exposed around the edges.
Bake an additional 15 minutes.
Let cool completely, then chill in the refrigerator for at least 2 hours before serving. Store refrigerated.

Captain 11

When I opened up my food photo file and saw this Fresh Corn and Radish Salad photo waiting to join the blog, all I could think about was Captain 11 demanding that every kid that claimed residency in Iowa sing the Iowa Corn Song. Of course, nobody really knew it, but he would coax the chorus out of the reluctant stars of his after-school television program.

We're from I-O-way, I-O-way. State of all the land
Joy on ev-'ry hand. We're from I-O-way, I-O-way.
That's where the tall corn grows

I am not from I-O-way, and I (unfortunately) was never a member of the studio audience for Captain 11. (Although, I wanted to visit that set really badly when I was a kid.) However, it *is* that time of year when the tall corn yields tons of sweet corn. I love a fresh ear of corn grilled to perfection, smeared with some salty butter, and gnawed straight from the cob, but sometimes, I want something with flavors a bit more complex On My Plate. 

Fresh from the field sweet corn is so tender and sweet, it doesn't even have to be cooked. Tossed with smokey cumin and bright, fresh lime, it makes a splendid summer salad. A little jalapeno and some thinly sliced radishes add a bit of heat and bite. Mmmm. This is *why* the tall corn grows.

Fresh Corn and Radish Salad

(adapted from Food and Wine magazine)

2 tablespoons fresh lime juice

1 small jalapeno, seeded and finely chopped

1 tablespoon Agave syrup

1/4 teaspoon cumin

2 tablespoons olive oil (more or less...original recipe called for 1/4 cup, but I thought it was too much)

kosher salt

freshly ground black pepper

4 cups fresh sweet corn, cut from the cobs

6 medium radishes, thinly sliced (I used my mandoline slicer.)

1/2 cup flat-leaf parsley, coarsely chopped (but, I think that cilantro would be a good flavor pairing, too)

1/4 small red onion, finely diced

Whisk together lime juice, jalapeno, Agave, cumin and olive oil.

Season with salt and pepper.

In a large bowl, combine the corn, radishes, parsley, and red onion.

Toss with the dressing.
Season with additional salt and pepper, if needed.
(Best served at room temperature, and be warned that the radishes may bleed if the salad is dressed too far in advance of serving.) Serves 4.

Fridge Friday: Episode 21

Instead of opening my fridge today, I am going to take you back in time to Wedgie Wednesday. 

Yes. That is a brand new upright freezer. Yes. It is wedged into the stairs leading to the basement of my old house. After 3 hours of 2 delivery men straining and lifting and pushing and shoving, a 30 mile round trip to get different tools to remove the door, and my husband coming home from the farm to saw apart a portion of the stairs, the freezer was finally in place in my basement. Delivery complete. 

After the drama of my range purchase (I really need to blog about that some day), the tears with my washer and dryer, and the frustration of the new fridge, I don't know why I thought it would be easy to replace my old freezer. I think I am doomed to tragic appliance acquisitions.  

Let's just be glad that Wedgie Wednesday is behind us. A wedge of Tomato and Bleu Cheese Tart would be the perfect comfort to make me forget all about appliances. Topped with some of the first ripe Roma tomatoes from my garden and bursting with the earthy tang of bleu cheese, this tart is wonderful served with a lightly-dressed green salad and a glass of crisp white wine. Yes. The drama is forgotten already. Appliances? What appliances?

Tomato and Bleu Cheese Tart

(adapted from Every Day with Rachael Ray)

One Pillsbury Refrigerated Pie Crust

1 tablespoon olive oil

kosher salt

fresh ground black pepper

1 cup of cottage cheese (I used whole milk)

1 egg

1 cup bleu cheese, crumbled

3-4 medium tomatoes, sliced thinly

Preheat the oven to 400.
Unroll the pie crust and press into a 9-inch tart pan.
Prick the bottom of the dough with a fork, brush with the olive oil, and season with salt and pepper.
Bake for 10 minutes.
In the food processor, pulse the cottage cheese until it is smooth.
Add the egg and process until combined.
Remove the blade from the processor and crumble the bleu cheese into the creamy mixture.
Stir to combine.
Spoon the cheese mixture into the tart shell.
Top with the tomato slices.
Season with salt and pepper.
Bake for 25 minutes.
Allow to cook for 5-10 minutes before slicing. (Serves 4-6)

Toe-may-toe, Toe-mah-toe

"You like potato and I like potahto, 
You like tomato and I like tomahto
Potato, potahto, Tomato, tomahto, 
Let's call the whole thing off"

--Lyrics by George Gershwin and Ira Gershwin for the 1937 film Shall We Dance

I am an impatient gardener. Forget starting my tomatoes from seed. I can't stand the suspense of waiting for them to sprout. My seedlings come from the greenhouse. After those seedlings are planted, there is this a.g.o.n.i.z.i.n.g.l.y long period of time when it seems the plants Don't.Do.Anything. Then, they start to grow and grow and grow and grow, but the fruit is meager. When finally the fruit sets on, I want it to ripen NOW. But, it doesn't. And, this impatient gardener is forced to wait and wait and wait. Until FINALLY, I get to savor a beautifully ripe, juicy, luscious tomato from MY garden. Bliss. 

Somewhere during that whole ordeal of waiting for that perfect, first, ripe tomato, I am usually tempted to call the whole thing off. A late frost, a hard and brutal rain, a hail storm, some disgusting bugs, just the maddeningly slow growing process...they all make me want to just rip out the garden and say it isn't worth the hassle. But, those thoughts only last for a second. The true bliss of fresh-from-the-garden tomatoes IS worth the hassle of my impatient soul. Every succulent, red (and yellow and orange) bite.

Caprese Salad

(this isn't so much a recipe as just an idea; play with it; make it your own)
enjoy those hard-earned tomatoes

tomatoes - beef steak; heirloom; cherry; yellow pear; whatever
fresh mozzarella - regular; bocconcini; pearls; whatever
fresh basil
extra-virgin olive oil
kosher salt
fresh cracked black pepper
balsamic vinegar

Got everything? Now, the fun begins...

If you are using regular tomatoes, slice into 1/4-inch slices.

If you are using cherry tomatoes, leave whole or halve (your preference).

If you are using regular fresh mozzarella, slice into 1/4-inch slices.

If you are using pearls or bocconcini, simply drain.

Separate the basil leaves.

For regular tomatoes and regular fresh mozzarella, layer alternating slices of tomato and mozzarella on a platter. Tuck a basil leaf between each. Drizzle with extra-virgin olive oil and balsamic vinegar. Sprinkle with salt and fresh cracked pepper. Serve.

For smaller cherry tomatoes and pearls or bocconcini of mozzarella, toss in a bowl with torn basil leaves. Drizzle with extra-virgin olive oil and balsamic vinegar. Sprinkle with salt and fresh cracked pepper. Serve.

Say Cheese!

It's time for an updated photo for the About Me portion of this blog. I need to find someone to snap a pic and just, "Say Cheese!" Do you have any ideas for a great profile pic?

This weekend, I should have said cheese when I went on a quick grocery run. I was home no more than an hour when I realized that I didn't have the Feta cheese called for in a Cooking Light salad recipe. (Maybe I should have read the recipe before I went to the store???)  Not really wanting to make another drive to the store, I decided to sub some crumbled goat's cheese. It was a good, tangy contrast to the simple, lemon-dressed ribbons of summer squash and crisp bits of salty prosciutto. I can also imagine little pearls of fresh mozzarella being good in this salad, and am sure that I will get to try it (and the original Feta) several times as I throw together this easy side dish to use up my garden's surplus of zucchini.

Zucchini Salad with Prosciutto Crumbles

1 medium zucchini

2 medium yellow squash

1/4 teaspoon kosher salt

2 tablespoons chopped Italian flat leaf parsley

1-2 tablespoons extra-virgin olive oil

the zest of one lemon

the juice of one lemon

1/4 teaspoon freshly ground black pepper

3 thin slices prosciutto

1/4 cup crumbled goat cheese/feta cheese/mozzarella pearls (or whatever cheese you have on hand)

With a mandolin slicer set on the thinnest setting, shave the zucchini and squash into thin strips.
Place zucchini and squash in a medium bowl, and toss with salt.
Whisk together parsley, olive oil, lemon zest, lemon juice, and pepper in a small bowl.
Pour over zucchini and squash; toss.
Arrange slices of prosciutto between layers of paper toweling on a plate and microwave on high for 1.5-2 minutes, until crisped.
Place 3/4 cup salad on each of 4 plates.
Top each serving with 1 tablespoon cheese; sprinkle evenly with crumbled prosciutto.

Classics

A few years ago, a friend and I built an Adirondack chair for my patio. I scoured the internet for free patterns, printed a couple, chose one, bought the materials, and on one very, very hot and windy Saturday trekked to her house to build it. When I got there, she inspected the plans and concluded that I would be happier with a style other than the one for which I had specifically purchased the lumber. Sure. Why not? We charged ahead.

The temps were well over 100 degrees that day and the wind was so strong that we had to close the garage door to keep the saw dust from blowing around and blinding us. It was like a sauna, but we were not daunted as we sweat over each board, and cut, and screw, and nail. The basic construction was simple and with the help of my husband's collection of DeWalt tools, the chair took shape pretty quickly...until we hit a snag.

Remember that I had purchased the lumber for one chair, but we had decided to make another? Well, when it came time to cut the boards for the back of the chair, we didn't have enough of the right size of lumber. This didn't stop my friend. We marched into her house, passed her husband sleeping in the recliner, and into her bedroom. There, I watched with my mouth open as she pushed her bed away from the wall, grabbed a section of baseboard, and ripped it from the wall. Seriously. I could barely suppress my giggles as we tiptoed back to the garage carrying this "reclaimed" piece of lumber. Her husband woke up briefly and asked what we were doing. Her reply: "We just grabbed this from the bedroom." Seriously.

The rest of the construction was pretty uneventful, and that evening, when my husband joined us, we grilled dinner and took turns trying out the new chair. I loved it. I couldn't wait to build more. But, things and stuff and life got in the way and we didn't find time to expand our furniture building. I purchased additional Adirondack chairs from L.L. Bean and World Market to fill my patio. Our lone custom chair creation was sanded and painted a couple of times in a couple of different shades. A few winters, it stayed on the patio when other furniture went to storage...so that I would have somewhere other than just the steps to sit during random nice days. It was loved, but neglected. And, now this classic beauty is showing it's age. One side is starting to rot.

I am faced with the dilemma of what to do with my beloved, classic, hand-built-from-reclaimed-lumber Adirondack chair. Do I attempt to take it apart and replace the damaged wood? Do I give it another coat of paint and hope for the best? Do I convert it to some kind of planter for my flowers? Do I just give in and burn it in the firepit? What would you do with a classic?

I faced that question last weekend, too. Hubs sent a text and asked if I wanted to go out to dinner with friends. On the high of a freshly mowed lawn and flowers blossoming on the patio, I suggested that they come over to our house for a simple cookout. Awesome. Plans made. Then I panicked. People coming over in just a few hours? Yikes. What to make?

I settled on grilling burgers and hotdogs, slices of watermelon, a "pizza" salad with pasta, veggies, pepperoni, mozzarella, and Italian dressing, baked beans, and Frog Eye Salad. Two little girls would be in the mix, and I had hoped they would like the sweet pasta salad made with Acini di Pepe. (I was wrong, but oh well. haha) As I trolled the internet for an exact recipe, the first ones that came up were the classic versions with homemade vanilla pudding requiring eggs and all. Even though I had made this several times before, I was feeling a bit frazzled for time and decided to go with a short-cut instead of the classic. A recipe using instant vanilla pudding grabbed my attention. I messed with the classic Frog Eye Salad and came away with something that was still every bit as good...at least if you want to take the opinion of my Hubs. He had 2 large helpings...as if that is anything but classic for him. :-)

Frog Eye Salad

(adapted from Food.com)

1 1/3 cups acini di pepe pasta (uncooked)
1 (20 ounce) can pineapple chunks, drained (reserving 1/4 cup juice)
1 3/4 cups milk
1 (3 1/2 ounce) package instant vanilla pudding
1 (20 ounce) can crushed pineapple, drained
2 (12 ounce) cans mandarin orange sections, drained
3 cups mini marshmallows

1/2 cup flake coconut (optional)

Bring a large pot of salted water to boil.
Add the pasta and cook 8-11 minutes (or according to package directions).
Rinse with cold water to cool pasta.
Drain well.
In large bowl, beat reserved pineapple juice, milk, and pudding mix for 2 minutes.
Gently stir in pasta and remaining ingredients.
Cover and refrigerate at least 1 hour, but preferably over night. (Serves 12)

Please Don't Leave Me

Da da da da, da da da da
Da da da, da da
Da da da, da da

I don't know if I can yell any louder
How many time I've kicked you outta here?
Or said something insulting?
Da da da, da da

I can be so mean when I wanna be
I am capable of really anything
I can cut you into pieces
But my heart is broken
Da da da, da da

Please don't leave me
Please don't leave me
...

I had a birthday late last month. I had said that this celebration of 39 would be my "last best birthday" because with a '3' still in the number, I could maintain my claim to be young and dumb. Next year, I will just be dumb. However, there was nothing dumb at all about a spur of the moment offer thrown out by friend just a week or so prior to my big day. She realized that P!nk would be in concert a mere 5 hours from her home and sent out a request for anyone interested in joining her for the road trip. Never mind that her home was 8 hours from mine. I was in. What could be a more awesome way to celebrate my last best birthday than with P!nk live in concert?

It was a great trip with multiple stops for sushi and arguing with Naggy Maggy (as we christened the unrelenting TomTom GPS). Even with our last minute ticket purchase, my friend and I managed to snag pretty great seats and danced the night away through P!nk's high energy performance. It was an incredible Happy Birthday to Me with the entire weekend holding one outstanding event after another.

Then, I returned home. When I had packed my bags, my garden was still producing buckets of produce, and thoughts of finishing a few pending landscaping projects were on my mind. The crispness of autumn was in the air, but the days were still playful with the promise of late summer. My return found rain. Cold, wet, dreary, gray rain. Threats of garden killing frost loomed. The crisp, colorfully changing leaves had become soggy, droopy, wet misery. Perfect autumn was no more. Every day since my return, I have uselessly begged that the beautiful days please not leave me.

And, in that vein of thought, I am going to share a decidedly summer recipe even though I am sitting here in a turtleneck sweater and wrapped in a blanket. I love grilling in the summer, and grilled pineapple is a wonderfully sweet treat. I found this variation for Grilled Glazed Pineapple in the Aug/Sept issue of Food Network Magazine. The original recipe wrapped the pineapple in foil, but I like searing grill marks on the fruit. It makes a stunning presentation as well as a delicious dessert. Serve a wedge of Grilled Glazed Pineapple On My Plate with a scoop of vanilla ice cream, and I don't know if I can yell any louder to beg that summer Please Don't Leave Me.

Grilled Glazed Pineapple

1 whole pineapple
4 tablespoons butter, melted
1/4 cup light brown sugar
1/4 teaspoon curry powder
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
pinch of salt
splash of dark rum

Slice the pineapple in half lengthwise (keeping the top attached).
Cut each half into thirds creating long wedges.
Combine all other ingredients.
Brush each wedge with spiced butter.
Grill over medium heat until the pineapple is soft and golden, about 15-20 minutes. (May need to move to upper racks to avoid charring.)
Serve wedges with vanilla ice cream or on their own.

Pink - Please Don't Leave Me (High Quality)
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Forgive Me, For I Have Sinned

I think that I need to start this post with an apology to those that know me in real life and ask their forgiveness for what I am about to share. Some people have heard my rants against area salad bars and their sea of white, mayo-based salads. It sometimes seems that if it isn't drenched in a mayo dressing, it won't be allowed on a salad bar. I do concede that fresh produce can often be limited out here on the prairie, but even with the bounty of summer gardens, everything still seems to be served wearing a coat of mayo.

So, please forgive me as I tell you to take beautiful, red (and yellow) cherry tomatoes and dress them with blend of mayo and Dijon. I hang my head in remorse as I proclaim how wonderful this salad truly is. The dressing is tangy; the cherry tomatoes from my garden are just bursting with juicy sweetness; and adding red onion and parsley just perfectly rounds out the the salad. The flavors are bright and clear and definitely not your local salad bar's mayo salad. Forgive me, for I will always be rejoicing with Dressed Cherry Tomatoes On My Plate.

Dressed Cherry Tomatoes

2-3 tablespoons mayonnaise
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1 pint cherry tomatoes (I usually use a mix of red & yellow.)
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley
salt and pepper, to taste

Whisk mayonnaise, vinegar and mustard together.
Halve tomatoes, or if very small, leave whole.
Add tomatoes, onions and parsley to dressing.
Toss well and season to taste. (Serves 4)

Taming the Monsters

July came and went very quickly for me. I was busy...busy taming monsters. Every Monday through Thursday of the last month, I spent my morning attempting to help a small class of junior high students in Summer School.

Starting at 8am.

Studying Algebra.

Did you all cringe? Did you all have flashbacks to equations that wouldn't solve for "X" and graphs that didn't form straight lines? Did you all think of the moody hormones of your own Jr Hi-aged kids and thank the dear Lord above that you have never been shut in a small room with them and a math book for 4 hours every morning?

I thank you for you sympathies, but it wasn't the students that weren't monsters. My class was actually pleasant, courteous, engaging, and even brought snacks to share. We got along great. The monsters that I attempted to tame were the "I don't want to," "This is too hard," "Why do I need to know this?" monsters. Just the word Algebra puts up roadblocks for so many students. It was my task to find the paths of understanding for this little group. We took detours with cupcakes topped with sprinkles and frosted brownies, but I think by the end of our session, we also found our way to grasping a few math skills and learning that Algebra isn't a monster. I hope.

While my mind was balancing math equations, my garden finally started to take off. After rain and cool temperatures seemed to stunt my seedlings growth, sun and heat unleashed monsters. Plants doubled and tripled in size. Blossoms formed fruit on the sturdy plants and the vegetable flourished. Gardening required daily attention, and sometimes I didn't make it out to my small garden spot as often as I should have. That is when the monster zucchini hit. One day, they can be perfectly tender, little green fruits. The next day, they are HUGELY obscene monsters that seem to be growing and growing and growing taking over the world. Zucchini is a monster that demands taming.

A monster zucchini isn't as sweet or tender as the more delicate, smaller ones. The skin is tough, the core has developed seeds, and the flesh is dryer. It is best suited to shredding, and with a food processor or even a box grater, it doesn't take much effort to tame this monster. Shredded zucchini makes great pancakes, can be added to quiches, frittatas, and casseroles, and of course, there is my favorite use, desserts. One of my personal favorites for taming monster zucchini is Spiced Zucchini Bars with Cream Cheese Frosting. I will gladly wrestle down a summer monster for these to land On My Plate.

Spiced Zucchini Bars with Cream Cheese Frosting

4 eggs
2 cups sugar
3/4 cup oil (I usually use Canola oil in baking, but had luck with olive oil in this recipe.)
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3/4 cup chopped walnuts (optional)
2-3 cups grated zucchini

Preheat oven to 350 degrees.
Combine eggs and sugar in using mixer.
Beat in oil until creamy.
Add dry ingredients and beat well.
Stir in grated zucchini until well blended.
Pour into a greased and floured 10 x 15 pan.
Bake for 30 minutes, or until pick inserted in center comes out clean.

For frosting:
3 tablespoons softened butter
2 8 oz. packages cream cheese, softened
1 1/2 cup powdered sugar
2 tsp. vanilla

Beat frosting ingredients together until creamy.
Spread on COOLED bars.

Sunny Delight

First, I used the excuse that the gloom that permeated most of June with cloud cover and drizzle prevented me from snapping acceptable photos for this blog. Then, when the sun did come out, I was so wrapped up in my attempts at yard and garden care and lounging under that glorious golden orb that I still neglected to post anything. The sun has felt too good to tie myself indoors with the computer. (Nevermind that I have wireless and can easily take the laptop outside...which is where I am right now.) I have been a slacker about sharing my recipe discoveries and wildly interesting *insert sarcasm* life.

Truth be told, daily cooking at home has dwindled. It is that time of year when if Hubby can work, he does. His hours are long and dinner doesn't usually happen before 9pm, if not closer to 10pm. He makes hay while the sun shines, and in the age of technology and headlights on field equipment, often longer. Our menus have been lighter and sometimes nothing more than odd assortments of snacky stuff pulled from the fridge in a hunger induced haze (when I ignore the signs of my plummeting blood sugar levels and wait for his return home to eat anything at all). At that point, food is just another necessity and has lost all fun and appeal. Anything will do; and anything usual does. (I think that there was a day that my "nourishment" totally consisted of Peanut Butter Filled Pretzels from World Market and Diet Cherry 7-Up...unfortunately.)

Occasionally, I have planned a bit better and our dinners were made up of quick, cool, and simple salads and something tossed on the grill. A fresh, sunny coleslaw from Martha Stewart Living caught my eye and paired really well with some extremely lean buffalo hotdogs (samples provided by a friend at the Tanka Bar company). It was a perfect summer supper...except that the Citrus Slaw and Tanka Dog landed On My Plate about the same time as the 10pm news. It is just that time of year.

Citrus Slaw

2 navel oranges
3 tablespoons champagne vinegar
2 tablespoons extra-virgin olive oil
1 small head Savoy cabbage, cored and shredded (2 cups)
1 cup fresh flat-leaf parsley
1 cup fresh basil, leaves torn
3 scallions, thinly sliced
coarse salt and freshly ground pepper

Cut peel and pith from oranges. Slice oranges along membranes to remove segments, letting segments and juices fall into bowl. Squeeze juice from membranes over segments and discard membranes. Remove orange segments from bowl and set aside. Combine champagne vinegar with orange juice. Slowly whisk the oil into the juice and vinegar until emulsified. Combine cabbage, parsley, basil, scallions, and orange segments in serving bowl. Add dressing and toss to coat. Season with salt and pepper. (Serves 4)

Extra, Extra, Read All About It

I had the opportunity to extend my 15 minutes of fame this week. The local newspaper, The Winner Advocate, contacted me and asked if I would like to contribute to their "Cook of the Week" feature. Some would think that this would be a piece of cake after being interviewed on camera for the Eye on Keloland piece, but I was still horribly nervous. I don't know that fame and fortune are in the cards for me. My stomach ties up in knots, my mouth goes dry, my palms sweat, and hives threaten to break through the surface of my skin and make me itch. Probably the worst symptom of my nerves is my babbling mouth. I think that the local editor and reporter, Dan Bechtold, was glad to be free of my chatter (and my crazy, barking pups) at the end of his visit to my house.

I also think that he was glad to have a doggy bag of My Favorite Cheesy Garlic Bread tucked under his arm as he swung his camera bag over his shoulder and folded away his notes. It is good stuff, and I thought that the readers of the "Cook of the Week" article would like to check it out. Along with the garlic bread, I pulled together a full menu for a summer dinner. I think that planning an entire meal often stumps people, especially putting together side dishes. This is a casual summer dinner menu that would work equally well for hosting guests, or just for any night of the week. The side dishes could be incorporated into many other menu plans, as well. All recipes are effortless, and I hope that you don't just read all about them, but do give them a whirl. I know that I really enjoy them On My Plate.

Simple Summer Dinner Menu
Salad
Chopped Salad with Spice Buttermilk Dressing
Main Course
Pollo en Mojo (Chicken in Spicy Garlic Sauce)
Side Dishes
Onion and Garlic Rice
Steamed Green Beans *no recipe
My Favorite Cheesy Garlic Bread
Dessert
Blueberry Gallette

Chopped Salad with Spicy Buttermilk Dressing

½ teaspoon dried chipotle powder
½ teaspoon coarse salt
1 teaspoon ground pepper
½ cup low-fat buttermilk
3 tablespoons mayonnaise
2 green onions, sliced thinly (and whites & greens separated)
1 clove garlic, crushed
1 head romaine lettuce, chopped
1 pint cherry tomatoes, quartered
1 cup frozen corn, thawed
2 ounces Monterrey Jack Pepper cheese, cubed

Whisk together buttermilk, mayonnaise, white portion of green onions, and garlic.
Combine chile powder, salt, and pepper and add to mixture.
Add romaine, tomatoes, corn, cheese, green portion of the green onions to a salad bowl.
Toss and combine. (Serves 4)

Pollo en Mojo (Chicken in Spicy Garlic Sauce)

2 pounds boneless skinless chicken breasts
5 cloves garlic
coarse salt
½ teaspoon crushed red pepper flakes
½ teaspoon cumin seed
1 teaspoon smoked paprika
¼ cup olive oil
3 tablespoons red wine vinegar

Combine garlic, salt, red pepper flakes, cumin seed, smoked paprika, olive oil, and red wine vinegar in a food processor and blend until smooth.
Pour into a Ziplock bag with chicken and seal.
Marinate at least 1 hour, but as long as overnight.
(I have also added the marinade to the frozen chicken breasts and allowed to marinate all day as the chicken defrosted in the fridge.)
Grill over hot coals until chicken is cooked through, about 15-20 minutes. (Serves 4)

Onion and Garlic Rice

1-2 tablespoon olive oil
2-3 cloves garlic, minced
1 cup onion, diced
1 cup uncooked rice (NOT instant)
2 cups chicken stock

Heat olive oil in small sauce pan with a tight fitting lid.
Add the garlic and onion, stir and cook until onion becomes translucent. Be careful not to burn garlic.
Add rice and continue to stir until all the grains are coated with the olive oil.
Add the chicken stock, reduce heat to low and cover with the lid.
Cook for 15-20 minutes.
Remove from heat, but do not remove lid.
Allow to sit for 10 minutes.
Fluff with fork and serve. (Serves 4)

So Hott!

Kid Rock kicks off that catchy little tune with some very erotic grunting in the intro. It sets the tone for the song and gets your (or at least my) blood pumping.

I did my own grunting today. I made my first Tomato Sandwich of the year. While I have had bowls and bowls full of juicy, sweet cherry tomatoes, the bigger, beautiful round glories have been stubborn with their ripening. Finally, I have some red, gorgeous, flavorful garden tomatoes to slice and eat. I am in heaven. Pig grunting, so hott, heaven.

I am sure that everyone has their favorite tomato sandwich. The BLT is famous. Adding avocado makes it all rich and creamy. Mayo or butter, salt and pepper, or not, veggies, or just the tomatoes being the star, I salivate as I layer my ingredients. I don't know that I ever make the exact same sandwich twice. It varies based on what I have on hand or my mood. Always, I must sop up the juices that seep from the tomatoes with every bite into the delectable sandwiches. And, today, my first bite elicited grunting, animalistic, carnal grunting, at the beauty of a simple sandwich. Garden fresh Tomato Sandwiches are So Hott! On My Plate.

So Hott! Tomato Sandwich

2 slices sourdough bread
1 medium vine ripe tomato
fresh cold iceberg lettuce
dill pickle slices
Colby-Jack cheese
mayonnaise
salt and pepper

Toast bread.
Spread both slices of bread with mayonnaise.
Slice tomato and put two or three slices on one side of the bread; then layer on the lettuce and pickles.
Add the slice of cheese and top with the other slice of bread.

So tell me...What's YOUR favorite Tomato Sandwich? What makes you grunt with pleasure?

Peter Piper Picked A Peck of Pickled Peppers

Peter Piper is famous for picking his peppers. Good for him. I wish for a peck of peppers. It seems that the pepper plants in my little raised garden bed are slow to mature this year. They are only just beginning to set on tiny little peppers. Picking will be peck of time down the road. This schedule has left me a little worried. The calendar may say August, but our first frost can't be that far away. I hope they make it as I have plans for those colorful globes of flavor.

Honestly, I am truly not that much of a pepper fan. I can't seem to properly digest raw peppers. The result is always a horrible heartburn. However, Hubby and friends are great fans of a Pepper Slaw with Chipotle Dressing that I discovered a few years ago. They claim that it has the perfect blend of full flavors. I will take their word for it. I do know that it smells great, is beautiful to look at, and seems to be a great side for almost any grilled dinner. I don't know if it is worth a bottle of Tums for me to enjoy, but I am really glad that someone does. When I can pick a peck of peppers, Pepper Slaw with Chipotle Dressing will land On My Plate...or someone's. ;~)

Pepper Slaw with Chipotle Dressing

5 tablespoons lemon juice
3 tablespoons mayonnaise
2 tablespoons honey
5 garlic cloves
2 teaspoons minced canned chipotle chiles
1 1/2 teaspoons chili powder
1 large red bell pepper, seeded, sliced
1 large yellow bell pepper, seeded, sliced
1 large green bell pepper, seeded, sliced

Puree first 6 ingredients in blender. (Can be made 1 day ahead and refrigerated.)
Toss sliced bell peppers and dressing together in a large bowl.
Cover and refrigerate about 4 hours. (Serves 8)

Hundreds and Thousands

In Britain, Hundreds and Thousands are merely Sprinkles. Little candy coated bits of sugar that are used to decorate and adorn cakes, cookies, and even buttered slices of bread for fairy tea parties. Sprinkles add pop to our ice cream sundaes, sparkle to our rice krispie treats, and imagination to every dessert they touch.

Surprisingly, this blog has reached one hundred posts. I hope that sharing what has been On My Plate has added some pop, sparkle, and imagination to your own. I know that some faithful have tried a few recipes, a few devoted have made comments (although, I once read a statistic that the average blog reader never leaves comments...I am glad to know that I am sharing with people who aren't just average), some persuasive friends hound me when I don't post, and some even demand a mention now and again (here you go, Richie).

I started this blog out of boredom and frustration that my cookbook plans weren't going as well as I had hoped. I shared it with only a few out of fear that my musings were really incredibly dull, insipid, and downright corny. I know that many of you have passed the link on to others. I see that I do have some steadfast followers...even if it just to roll your eyes at what I have written for the day. :~) I doubt that I will ever make the blog fully public, but appreciate everyone that does enjoy it and like that you think it is worthy to share. Thanks for humoring me about what is On My Plate.

As for what is On My Plate, it is summer; it is hot. Nobody wants to lock themselves in the kitchen with a blazing oven to make a dessert. Why not perk up purchased ice cream treats with chocolate coating and sprinkles? I don't know if I will ever get to Hundreds and Thousands of posts, but lets treat ourselves to something cool and celebrate our menus with a little life thrown in.

Dipped Ice Cream Sandwiches

6 (1 ounce) semi-sweet chocolate baking squares, chopped
1 tablespoon shortening
4 ice cream sandwiches
Candy Sprinkles a/k/a Hundreds and Thousands

Line a baking sheet with waxed paper; set aside.
In a microwave or heavy saucepan, melt the chocolate and shortening together and stir until smooth.
Dip the ice cream sandwiches halfway lengthwise in melted chocolate; coat chocolate with sprinkles.
Place on prepared baking sheet and freeze. (Serves 4)

Ode to Aubergine

Aubergine. Doesn't that word just roll off your tongue? Doesn't it sound exotic and mysterious? Now, say "eggplant." It just isn't the same, is it? Eggplant brings to my mind a Charlie Brown Christmas Tree type of plant drooping under the weight of stinky boiled eggs on its branches. I like deviled eggs just as much as the next person, but that image just doesn't do it for me. Give me the intrigue of the aubergine.

Aubergine is French for eggplant, and any way you say it, I like my eggplant sliced and breaded. I have tried other preparations, but none seem to hold the meatiness and preserve the texture of the eggplant like the breading. Once breaded, different variations of Eggplant Parmesan find their way onto my plate. I have made the traditional baked dish; plopped the discs of eggplant on top of a pizza; and created sandwiches. I like that the breading and baking or frying of the eggplant slices can take place at one time, and the remainder of the prep for the dishes can happen whenever we are finally ready for our meal.

Today's Aubergine (Eggplant, if you must) and Tomato Sandwich begs for fresh garden tomatoes. The garlic and thyme blend to make an outstanding mayonnaise and enhance the Parmesan crusted eggplant slices. Of course, the better the bread, the better the sandwich. Don't skimp on this beauty. I want some aubergine On My Plate.

Aubergine (Eggplant, if you must) and Tomato Sandwich

1 egg, beaten
1 eggplant, peeled and cut into ¼ inch slices
¼ cup Parmesan cheese, grated
¼ cup seasoned breadcrumbs
½ cup mayonnaise
1 clove garlic, minced
2 teaspoons fresh thyme
2 tomatoes, sliced
1 loaf French bread, halved lengthwise

Preheat oven to 375º. Spray large baking sheet with cooking spray.
Dip eggplant slices into beaten egg, then breadcrumbs combined with the grated Parmesan.
Arrange on prepared baking sheet. Bake 15 minutes. Turn slices over. Bake 10 minutes longer or until browned on both sides. Remove from oven.
Mix garlic and thyme into mayonnaise and spread on bread.
Layer the eggplant and tomato slices on bread.
Slice sandwich into 4 sections and serve. (Serves 4)

Cool as a Cucumber

As summer heats up around us and temperatures approach 100, we are all looking for ways to stay cool. Farmers in the field are drinking their weight in water; dogs are seeking the shadiest of shade trees; kids take refuge in the pool; and air conditioning is working at full blast. I am very grateful that we finally made the heat pump upgrade for our heating and cooling system. Central air is a wonderful thing...even though Hubby keeps it cranked to frigid temps that leave me looking for a sweater in July.

Most of us don't want to heat up the house with hot meals. A simple cucumber salad is the perfect summer tonic. The usual preparation out here on the prairie has a creamy dressing and onions and/or tomatoes. I like to vary things a bit and add a little Asian flare to my cukes. It is great as a side to grilled chicken or steak with the cool cucumbers being so refreshing On My Plate.

Asian Cucumber Ribbons

¼ cup rice wine vinegar
½ teaspoon sugar
1 teaspoon soy sauce
½ teaspoon sesame oil
1 ½ English cucumbers, halved lengthwise

Bring vinegar and sugar to a simmer, stirring until sugar is dissolved, then cool to room temperature.
Stir in soy sauce and sesame oil.
Cut cucumbers lengthwise into 1/8-inch-thick ribbons using a mandolin slicer.
Toss cucumber with dressing and let stand 5 minutes before serving.
Note: Do not let dressed cucumber salad stand for more than 20 minutes before serving, or it the texture of the cucumbers will be soggy. (Serves 4.)

I Am NOT Hiding the Salami

Do you remember the end of Grumpy Old Men when Burgess Meredith rattled off all of those euphemisms for sex? "Hiding the Salami" was one of his milder suggestions, and all were hilarious. However, I am not here to talk about romps in the bedroom. The theme of my blog may be "My Menu with a Little Life Thrown In", but I am NOT taking you into THAT aspect of my life. We are still focusing on the menu. :~)

"I am NOT Hiding the Salami" because the salami is right On My Plate as the main ingredient in a salad that I recently discovered. My meat loving Hubby is in heaven. A side dish that is just as hearty as the main meal makes him happy. I am thrilled with the simplicity of the recipe and the savory blend of flavors. If it is really too hot to cook, top some salad greens with this Italian-themed blend for a complete meal.

Now, quit blushing and go play with your salami. Trust me. You will like it.

Salami, Mozzarella, and Tomato Salad

½ pound salami, cut into ¼ inch strips
¼ pound mozzarella cheese, cut into ½ inch pieces
1 ½ cups grape tomatoes, halved
½ cup fresh basil leaves, coarsely chopped
salt, to taste
fresh ground black pepper, to taste
olive oil, for drizzling
balsamic vinegar, for drizzling

Combine salami, mozzarella, tomatoes and basil in a large bowl and season to taste with salt and pepper.
Drizzle with vinegar and olive oil and toss well. Serve at room temperature. (Serves 4)

Poke It With A Stick

I think that we should all poke fun at ourselves once in awhile. If you can't laugh at yourself, you are truly taking it all too seriously and most likely headed for heartache or disaster. Life is just too short.

I also think that summer is the time to poke our cakes. A Jello Poke Cake is such a sweet, cool, and refreshing way to end any meal...or to start the day for breakfast, if you are my husband. Our recent 4th of July potluck produced two Poke Cakes, and Hubby was in heaven. However, he must not have had his fill. When I offered to bring the dessert for dinner with friends last night, he insisted that I make a Poke Cake, too. I didn't argue. It is an easy dessert for my non-baking ways, and I have to admit that a little harmless poking is fun.

Jello Poke Cake

1 package white cake mix
1 cup boiling water
1 (3 ounce) package Jello, any flavor (strawberry is my favorite)
½ cup cold water
1 (8 ounce) container Cool Whip, thawed

Heat oven to 350°F.
Prepare and bake cake in 13x9-inch pan as directed on package.
Remove from oven.
Cool cake in pan 15 minutes.
Pierce cake with large fork at 1/2-inch intervals.
Meanwhile, stir boiling water into gelatin in small bowl at least 2 minutes until completely dissolved.
Stir in cold water; carefully pour over cake.
Refrigerate 3 hours.
Frost with whipped topping.
Refrigerate at least 1 hour or until ready to serve.
Store leftover cake in the refrigerator. (Serves 16)

Stars and Stripes Forever

All hail to the Red, White, and Blue! How about a fresh and cool salad to celebrate Independence Day? Juicy, sweet watermelon paired with tart blueberries, creamy and rich cottage cheese, and good for your salad greens can be the perfect simple salad for the Fourth of July, or anytime you need something light. Show your spirit On YOUR Plate and enjoy the fireworks!

Red, White, and Blue Salad

baby greens
2 slices watermelon, 1 inch thick
2 cups cottage cheese
½ cup fresh blueberries

Line 4 salad plates with baby greens.
Cut each watermelon slice into 10 equal wedges; remove rind.
Arrange 5 melon wedges on each plate in a circle with points outward to resemble a star.
Spoon cottage cheese into centers of watermelon stars.
Sprinkle blueberries over cottage cheese. (Serves 4)

Oh Baby!

There is something in the water. Friends and family scattered across the state and nation are expecting. We have due dates ranging from "any minute" to November marking our calendar. Babies are going to take over the world, it seems.

Bite-sized baby burgers are going to take over On My Plate. Grilled little hunks of seasoned beef, topped with melting cheese, and sandwiched with toasted bread, tomato, and pickle are great appetizers for backyard cookouts. Dip them in ketchup and mustard, or eat them plain. Just like real babies, love the little things and enjoy them while you can.

Grilled Baby Burgers

1 pound lean ground beef
2 teaspoons minced dried onions
1 teaspoon parsley flakes
¾ teaspoon seasoning salt
4 slices American cheese, cut into quarters
8 slices bread, toasted and crusts removed, cut into quarters
2 small plum tomatoes, cut into thin slices
16 dill pickle slices

Heat gas or charcoal grill.
Mix together the beef, onion, parsley and salt.
Divide into 16 portions.
Shape each portion into a ball and flatten to a 1/2 inch thick patty about 1 1/2 inches in diameter.
Place patties on the grill; cover and cook 8 to 10 minutes or until no longer pink in the middle.
Top each patty with a piece of cheese.
Place each patty on a quarter piece of the toasted bread.
Top the burgers with a pickle slice, a tomato slice and another toast square.
Spear burgers with a toothpick to hold all the layers together.
Serve with ketchup, mustard, mayo and thousand island salad dressing for dipping. (16 portions)