Monday, August 1, 2011


I love summer foods fresh from the garden. The recipes below are from .  I haven't tried them...but planning on soon. I will try to add more soon when I run across them.

If you have a recipe that you would like to share. email me at

Portobello BurgersRecipe
courtesy Sandra Lee


  • 4 portobello mushrooms, stems on
  • 2 teaspoons grill seasoning
  • 2 tablespoons canola oil
  • 1 tablespoon chopped garlic
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons red wine vinegar
  • 1/2 cup grated Cheddar
  • 1/4 cup mayonnaise
  • 4 hamburger buns, toasted
  • 4 leaves romaine lettuce
  • 1 tomato, sliced


Rub the mushroom caps with a damp cloth to clean. Remove stems and reserve for Round 2 recipe "Stuffed Zucchini".
In a small bowl combine the grill seasoning, oil, garlic, Worcestershire sauce and vinegar. Brush over the mushrooms making sure to coat completely. Reserve 2 tablespoons of the marinade for the aioli.
Heat a grill pan or outdoor grill on medium heat. Put the mushrooms, gill side down, onto the grill and grill about 4 to 5 minutes on each side. After you flip the mushrooms top each with 2 tablespoons of Cheddar.
While the mushrooms are grilling, make the aioli sauce by combining the remaining 2 tablespoons of the marinade with the mayonnaise in a small bowl. Spread each hamburger bun with aioli sauce. Remove mushrooms from the grill and serve on the toasted buns with lettuce and tomato slices.

Zucchini CakesRecipe courtesy Sandra Lee


  • 4 zucchini
  • 1 cup Baking Mix, recipe follows
  • 1/2 medium onion, diced small
  • 2 eggs
  • 1 tablespoon chopped garlic
  • Salt and freshly ground black pepper
  • 1/4 cup canola oil
  • 1/2 cup sour cream, for serving
  • 2 tablespoons freshly chopped parsley leaves


Grate 2 zucchini and reserve 2 whole for the Round 2 recipe "Stuffed Zucchini ". Put the grated zucchini in a clean kitchen towel and squeeze well to remove the excess water.

In a large bowl combine the zucchini, baking mix, onion, eggs and garlic and season with salt and pepper, to taste. Mix well to thoroughly combine.

Heat the canola oil in a skillet over medium heat. Using a 1/4 cup measure drop about 6 to 8 portions of the zucchini mixture into the skillet. Fry on both sides until golden brown and cooked through, about 3 minutes per side. Remove from the skillet and drain on a paper lined sheet pan.

In a small bowl mix together the sour cream and parsley and season with salt and pepper, to taste. Arrange the zucchini cakes on a serving platter and serve with the sour cream

All-Purpose Baking Mix:

  • 6 cups all-purpose flour
  • 3 tablespoons baking powder
  • 2 teaspoons salt
  • 3/4 cup shortening
In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended.

Corn CasseroleRecipe courtesy Paula Deen


  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
  • 1 cup sour cream
  • 1/2 cup (1 stick) butter, melted
  • 1 to 1 1/2 cups shredded Cheddar


Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

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