Roasted Brussels Sprouts with Chipotle-Infused Olive Oil

For Father’s Day, we toured Central Texas Olive Ranch in Georgetown, Texas. In addition to golf-carting through the groves, we also sampled six flavors of infused olive oils. It was impossible to pick the best, so we bought a sampler, with one of all six kinds.

This recipe uses the chipotle-infused extra virgin olive oil, but any high-quality EVOO will do.

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Roasted Brussels Sprouts with Chipotle-Infused Olive Oil

  • 2 Tbsp chipotle-infused extra-virgin olive oil
  • ½ tsp Himalayan pink sea salt
  • 1 pound Brussels sprouts, washed and trimmed

Preheat oven to 375°. Combine oil and salt in large bowl; set aside. Grease 11×7 baking pan; set aside.

Cut Brussels sprouts in half lengthwise. Place in olive oil and mix well. Transfer sprouts to prepared pan, cut side down, and bake until lightly browned, about 25-30 minutes. Serve hot.

 

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Lemon-Blueberry Bread

Still trying to use up a crate of fresh ripe blueberries, I created this treat using blueberries, lemon juice, and cream.

It will make for a light summer dessert tonight and a delectable breakfast tomorrow morning.

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Lemon-Blueberry Bread

  • 1-½ cups flour
  • 1 tsp baking powder
  • 1 tsp sea salt
  • ⅓ cup butter, melted and cooled
  • 2 eggs
  • 1/2 cup heavy cream or whole milk
  • 1 tsp vanilla
  • zest from 1 lemon
  • juice from ½ lemon
  • 1 pint fresh blueberries

In a large bowl, combine dry ingredients; set aside. In a medium bowl, combine butter, eggs, cream, vanilla, and lemon zest and juice, mixing well.

Preheat oven to 350°. Place parchment paper, cut to fit, on the bottom of a 9×5 loaf pan. Grease loaf pan with butter or spray with Pam.

Make a well in the dry ingredients and add wet ingredients. Mix until blended. Fold in blueberries. Transfer to prepared loaf pan.

Bake at 350° for an hour. Using a toothpick, check for doneness.

If you wish, glaze when cool with an icing made of powdered sugar, lemon zest, and lemon juice.

 

Roasted Tricolored Potatoes with Garlic & Herbs

My husband bought a 5-pound bag of tricolored potatoes with hopes that I would roast them as a complement to a steak dinner tonight.

Not only are they beautiful, but these potatoes taste great too. The key to a crunchy outside and tender inside is to parboil them before baking.

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Roasted Tricolored Potatoes with Garlic & Herbs

  • 5 pounds of tricolored potatoes
  • 1/4 cup extra-virgin olive oil
  • 1 tsp Italian herbs
  • 4 garlic cloves, minced
  • 1 tsp sea salt
  • freshly ground black pepper

Wash potatoes and place in pot of boiling water; boil for about 5 to 7 minutes. Drain.

Meanwhile, combine oil, herbs, garlic, salt, and pepper in a large boil; stir to blend. Cut potatoes in half, and add them to the oil mixture. Stir, coating well.

Heat oven to 375°. Place potatoes, cut side down, in 9×13 pan. Cover with any remaining oil mixture. Bake for 20-25 minutes. Serve hot.

 

Blueberry Pancakes with Lemon & Ricotta

Last weekend I bought a crate of blueberries since they’re in season and especially good right now. I’ve made pies and muffins with them, and this morning I created these delicious blueberry pancakes with ricotta cheese and lemon.

This recipe makes a lot of pancakes. My guys are still snacking on them hours later.

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Blueberry Pancakes with Ricotta & Lemon

  • 2-½ cups flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp sea salt
  • 1-½ cups milk
  • 1-½ cups ricotta cheese
  • 2 large eggs
  • 1 tsp vanilla
  • zest from 1 lemon
  • juice from ½ lemon
  • 1-½ cups blueberries

Combine first 5 ingredients in a large bowl; set aside. In a medium bowl, whisk milk, ricotta, eggs, vanilla, and lemon zest and juice. Make a well in dry ingredients and add wet ingredients. Stir until just blended. Gently fold in blueberries.

Grease griddle and cook pancakes, turning when golden brown. Serve hot. Refrigerate leftovers.

Homemade Strawberry Preserves

My 17-year-old son’s face lit up when he sneaked the first spoonful from the bottom of the Dutch oven. He said these were the best strawberry preserves he ever had. He enjoyed the last of the warm, rich flavors before I took the pot away to wash.

Made from vine-ripened fruit, these preserves catch the fresh full flavor of summer strawberries. With a biscuit and a little butter, you’ve got a bit of Heaven right here.

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Homemade Strawberry Preserves

  • 6 cups fresh strawberries, rinsed and chopped
  • zest of 1 large lemon
  • juice of 2 large lemons
  • 2 cups sugar

Place chopped strawberries in a Dutch oven and mash with a potato masher until broken. Add in lemon zest and juice.

Heat strawberries over medium-high heat. Mix in sugar. Reducee heat to medium, and stir frequently until strawberries are “set,” about 15 to 20 minutes. Preserves are set when they do not drip off a frozen teaspoon.

Ladle preserves into prepared mason jars, seal, and process in a hot water bath for 5 minutes. If you do not wish to can the preserves, place in freezer-proof containers and freeze for up to a year.

 

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Shrimp with Harissa & Squash

In an effort to eat more healthfully using ingredients I had on hand without running to the store, I created this delicious, quick-fix dish featuring shrimp and homegrown squash and zucchini.

We served it over cheese grits, but it would be equally good over brown rice or couscous just on its own.

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Shrimp with Harissa & Squash

  • 2 Tbsp olive oil
  • 1/2 yellow onion, chopped
  • 3 garlic cloves, crushed
  • 1 tsp chili powder
  • 1/2 tsp harissa
  • 2 fresh zucchini, halved and sliced
  • 2 fresh yellow squash, halved and sliced
  • 1 pound fresh shrimp, peeled
  • sea salt to taste
  • hot freshly cooked polenta, brown rice, or couscous, if desired

In a skillet, sauté onion in olive oil until translucent; add garlic, chili powder, and Harissa and stir to blend. Add in zucchini and yellow squash, stirring frequently.

When squashes are just beginning to soften, add shrimp. Cook, stirring frequently, until shrimp is cooked through, about 3 to 5 minutes.

Serve over hot cooked polenta, brown rice, or couscous.

 

 

 

 

 

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Green Curry Lentils with Spinach

Understanding that diet can contribute to all sorts of health conditions—including rheumatoid arthritis (of which I was diagnosed today), I created this healthful and flavorful meatless meal featuring easy-to-cook green lentils for dinner tonight.

This meal is influenced by the flavors of Thailand and India. It’s packed with all kinds of goodness.

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Green Curry Lentils with Spinach

  • 2 Tbsp vegetable oil
  • 1 yellow onion, chopped
  • 5 garlic cloves
  • 1-inch grated fresh ginger
  • 1-2 Tbsp May Ploy Green Curry Paste
  • 2 cups dried green lentils
  • 1 14-ounce can diced tomatoes
  • 4 cups boiling water
  • 1 14-ounce can coconut milk
  • 1 10-ounce bag fresh baby spinach
  • hot, freshly cooked basmati or jasmine rice

In a large skillet or Dutch oven, sauté onion in oil until translucent. Add garlic, ginger, and green curry paste until well blended.

Stir in lentils and canned tomatoes and blend. Add hot water and cook until lentils are tender, about 15 minutes. Stir in coconut milk until well blended. Right before serving, mix in spinach and stir until slightly wilted.

Serve over hot cooked rice if desired.