Cucumber Dill Recipe N Crudites

cucumber dill dip recipe and crudité how to

what you’ll need

serves 12

dill dip

• 2 sprigs dill
• 1 cup yogurt
• juice of 1 lemon
• ½ cucumber, seeded

crudités

• carrots
• kale
• radishes
• cherry tomatoes
• baby zucchini
• broccoli
• cauliflower
• asparagus

display

• window box
• 4 large glasses or lined terracotta pots to hold vegetables

let’s do it

cucumber dill dip

• combine dill, yogurt, lemon juice, and cucumber in blender
• mix until smooth
• refrigerate four hours or until dip thickens
• serve with vegetables

crudités

• wash all vegetables
• slice carrots into thick cut strips
• separate and wash kale
• wash radishes, cherry tomatoes and baby zucchini
• wash and cut broccoli, cauliflower and asparagus
• bring large pot of salted water to boil over high heat
• add asparagus, broccoli, and cauliflower to blanch
• remove from pot once vegetables are crisp and barely tender, about 2 minutes
• place blanched veggies immediately into bowl of ice water for about 30 seconds to stop cooking process
• drain and pat dry with kitchen or paper towel

display

• line window box with 4 terracotta pots or large glasses
• fill one pot with kale, one with cauliflower and broccoli, one with asparagus and carrots, and one with radishes
• fill empty spaces of window box (in-between pots) with baby zucchini and cherry tomatoes
• place crudités in center of table with cucumber dill dip and serve
  

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Baked Yogurt with Berries

baked yogurt dessert with blueberries   (ANY BERRY) recipe

what you’ll need

serves 6

• ¾ cup blueberries
• 1 tablespoon sugar
• 1 teaspoon cinnamon
• 1 pinch nutmeg
• 1 vanilla bean
• 6 ounces vanilla yogurt
• 8 ounces heavy whipping cream
• 8 ounces sweetened condensed milk
• 6 small ramekins

let’s do it

• preheat oven to 250 degrees
• combine blueberries, sugar, cinnamon and nutmeg in microwave-safe bowl
• heat in microwave 1 minute
• cover with plastic wrap and cool in refrigerator
• put yogurt in medium mixing bowl
• split vanilla bean and scrape seeds into yogurt
• whisk until mixed
• whisk in heavy whipping cream
• whisk in sweetened condensed milk
• put mixture into refrigerator to cool
• spoon cooled blueberry mixture into 6 ramekins (reserve small amount for garnish)
• pour yogurt mixture on top of blueberry mixture–do not stir
• place ramekins on cooking sheet
• bake 15-20 minutes until just set
• turn off oven and leave door slightly open
• allow yogurt to cool in oven
• drizzle with remaining blueberry mixture
• cover ramekins with plastic wrap
• refrigerate for 3 hours before serving

Easy Drop Biscuits N Basil Butter Spread Recipe

easy drop biscuits and basil butter spread recipe

what you’ll need

makes 1 dozen biscuits

• 3 cups flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons salt
• ½ cup cold butter
• 1 ½ cups buttermilk
•  ½ cup butter, room temperature
• 2 teaspoons fresh basil, chopped

let’s do it

• preheat oven to 475 degrees
• mix flour, baking powder, baking soda, and salt in large bowl
• blend in cold butter with pastry blender
• TIP: butter should be pea-sized at the end of blending
• make a well in middle of flour mixture
• pour in buttermilk
• stir with spoon until mixture comes together
• make biscuit balls and drop on greased cookie sheet
•  bake for 10-15 minutes, until golden brown
• BASIL BUTTER SPREAD RECIPE
• cream room temperature butter and fresh basil
• spread over warm biscuits

Fresh Cob Bar Toppings

how to make a fresh corn cob bar with toppings

shuck the corn 

what you’ll need

makes 8 servings

• 16 ears of corn
• 1 cup butter, melted
• 2 cups shredded mozzarella cheese
• 9 jalapeños, sliced
• 1 ½ cups pico de gallo
• 1 ½ cups black beans
• 1 ½ cups salsa
• ¼ cup chili powder
• ¼ cup garlic salt
• ¼ cup seasoned salt

let’s do it

•  shuck the corn
• boil corn about 5-10 minutes, strain
• cut corn off  cob
• place corn in large bowl or Crock Pot
• put toppings and spoons in bowls, put on table with corn

Beer-Battered Baked Cod Recipe

beer-battered baked cod recipe

what you’ll need

makes 4 servings

• 1 cup flour
• ¼ cup cornstarch
• 2 teaspoons salt
• 1 ½ teaspoons cayenne pepper
• 1 ½ teaspoons paprika
• ¼ teaspoon pepper
• 2 cups panko
• 2 teaspoons dried rosemary
• 1 cup beer
• 4 cod filets
• favorite chips

 let’s do it

• set your oven to broil
• mix flour, cornstarch, salt, ½ teaspoon cayenne pepper, ½ teaspoon paprika and pepper in mixing bowl (large enough to place the fish flat on the bottom–a cookie sheet will work, too)
• scoop 1 cup of flour mixture out of bowl and place in a large bowl; set aside
• mix panko, rosemary, 1 teaspoon cayenne pepper, and 1 teaspoon paprika in separate large bowl, set aside
• add ice to beer to make beer cold
• strain beer into flour mixture
• whisk until well blended (add flour or beer if needed to achieve a slightly runnier than pancake batter consistency)
• pat dry cod filets
• dredge cod filets in the reserved 1 cup flour mixture and shake off excess
• dip cod into beer batter
• dunk cod into panko mixture
• place onto greased cookie sheet
• bake 7 minutes and flip fish
• bake 8 more minutes, until panko is golden brown and fish is 155 degrees
• serve with favorite chips   
• BLOGGER SERVES W/ FRESH VEGGIES....homemadeiseasy.

Easy Buttermilk Biscuit Recipe

easy buttermilk biscuits recipe

what you’ll need

makes 1 dozen

• 3 cups flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons salt
• ½ cup cold butter
• 1 ½ cups buttermilk

let’s do it

• preheat oven to 475 degrees
• mix flour, baking powder, baking soda, and salt in large bowl
• blend in cold butter with pastry blender

TIP: butter should be pea-sized at the end of blending

• make a well in middle of flour mixture
• pour in buttermilk
• stir with spoon until mixture comes together
• turn out biscuit dough onto lightly floured surface
• press dough out, taking caution to be gentle
• cut out biscuits with 3″ biscuit cutter
• lay on greased cookie sheet 2″ apart
• bake for 10-15 minutes, until golden brown

squash dipping bowls

What You’ll Need

- Acorn squashes
- Large spoon or small ice cream scooper
- Utility knife
- Paring knife
- Dip

Let’s Do It

- Start by slicing a very thin section off the bottom of the squash with a utility knife to make a stable base, making sure you don’t cut into the hollow inner core
- Slice off a slightly larger section on top and remove (you can keep this section to serve as a cap or as a decorative accent piece)
- Use a large spoon or even a small ice cream scooper to scrape out the squash’s innards, and then use a paring knife to carve out a smooth dip receptacle
- Wash, pat dry and refrigerate overnight to firm up the squash (you can skip this step if needed)
- Fill with your favorite dip and serve with chips, pita chips or raw vegetables