Lemon Zucchini Bread

Zucchini bread is awesome, there’s no denying that…but lemon zucchini bread?? It’s unbelievably good.  This fruitier, sweeter, denser loaf makes a pretty perfect addition to any brunch or dessert buffet.

Ingredients

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1/2 cup canola oil

1 (6 oz.) container lemon Greek yogurt

3 eggs

3 tablespoons lemon juice

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups zucchini, grated, drained and squeezed dry

Glaze

1 cup powdered sugar

1 1/2 tablespoons lemon juice

1 tablespoon lemon zest, optional

Preparation

1. Preheat oven to 350º F and lightly grease a 9x5-inch loaf pan with butter or non-stick spray.
2. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
3. In a large bowl or mixer, beat together sugar and canola oil, then mix in eggs and Greek yogurt.
4. Once eggs are fully incorporated, mix in lemon juice and vanilla extract.
5. Gradually fold in dry ingredients until incorporated, then gently fold in grated zucchini and lemon zest.
6. Pour batter into greased loaf pan, then place in oven and bake for 45-55 minutes, or until toothpick inserted in center comes out with moist crumbs.
7. Remove from oven and let cool.
8. For the glaze: whisk lemon juice into powdered sugar until smooth, stirring in lemon zest, if desired.
9. Once cake has fully cooled, pour glaze over cake and let set until hardened.
10. Slice, serve and enjoy.

Make Fresh Yogurt at Home

This week I made this homemade yogurt again.  It is so easy.  Really.

You will need to start this process in the morning.

To make the Yogurt I used

A large pot

A professional Digital Thermometer

5 Qt. Mason Jars

2 glass canisters (mine are 50.7 oz.)

Latex Gloves

Cooler

Large Towel

Ingredients

1 Gallon Whole Milk

1 Cup Cultured Milk Yogurt (No added cream or pectin)

Directions

Pour 1 Gallon of Whole Milk in a large pot.

Heat milk to 170 degrees. (About 10-15 minutes)

Remove from heat and let the milk drop to exactly 110 degrees.  This may take 2 to 2 1/2  hours.

(Putting the pot in a sink of cool water may reduce the 2 hour wait but you run the risk of cooling it too quickly.)

When the milk temperature reaches 115 degrees start a hot water bath to sanitize the Qt. jars and lids. 

Fill the 2 canisters with very hot water and set inside cooler with the towel situated to wrap all the jars at the same time. (no lids on the canisters. Use rubber gloves to handle the hot jars.

Working quickly, as soon as the milk reaches 112 degrees, rinse and drain the jars.  When the milk reaches 110 degrees pour about 1-2 cups in a bowl with the store bought yogurt.  Mix it up to thin the yogurt and add it back to the pan of milk, stirring to mix well.

Immediately pour it into 5 quart mason jars, with lids, but not tightly sealed.

 

Set the filled mason jars in the cooler next to the hot water canisters.  Wrap the towel to contain all the jars.  Close the cooler lid and DO NOT OPEN the cooler for 8 1/2 hours.

After a full 8 1/2  hours, remove yogurt, tighten lids and refrigerate.

I now have 5 Quarts of yogurt, actually 3.  

I gave away 2 jars already.

ALSO, when I make my next batch, I will use 1 cup from this batch, instead of the store bought yogurt.

I purchased a Professional Thermometer ($19.99) and the 2 large glass jars ( $12.99 each) at Bed, Bath & Beyond.

. 

KRISTA'S DAILY BREAKFAST

1/2 Cup uncooked Quaker Oats

Optional dried cranberries, and sliced almonds

1/2 cup Soy Milk

Let set for 10 minutes

Add 1/2 Cup Fresh Yogurt

1/2 banana, 1/2 Cup Blueberries,  OR 1/2 cup other fruit

 This morning I added fresh peaches.

SMOOTHIE RECIPE

1/2 Frozen Banana (Peel & Freeze)

1 Cup Soy Milk

1/2 Cup frozen fruit

1 Cup Yogurt

Splash of Orange Juice

Flax (optional)

Blend

DESSERT OR GREEK YOGURT

Put one quart of your homemade yogurt

in a colander lined with cheese cloth.

Let the whey drain through the cheese cloth about 4 hours.

Discard the liquid.

When it's ready, add 1/3 cup raw sugar (or regular)

and 1/2 teaspoon vanilla extract.

layer a serving bowl with yogurt, and fruit.

I also added a sprinkling of Grape Nuts Cereal.

Delicious

You can also use Greek style yogurt this in your ice cram maker.

Thai Spaghetti Pasta Salad

I LOVE Thai food.
This Thai Spaghetti Pasta Salad recipe starts with spaghetti noodles and is full of fresh veggies, then tossed with a creamy, peanut based Thai dressing.

Ingredients

8 ounces of spaghetti cooked to al dente
1 cup shredded red cabbage
1 cup shredded carrots
1/3 cup very thinly sliced red peppers
1/3 cup thinly sliced green onions
1/2 cup roasted peanuts plus more for garnish
1 handful cilantro leaves chopped, plus more for garnish

Dressing

1/4 cup white wine vinegar
1 Tbsp sugar
2 Tbsp vegetable oil
1/2 Tbsp sesame oil
1/2 Tbsp soy sauce
3 Tbsp smooth peanut butter
1 clove garlic minced
salt to taste

Instructions

• Place cooked spaghetti, green onions, peanuts, shredded carrots, cabbage and bell peppers into a large mixing bowl.
• Mix dressing ingredients together until smooth.
• Toss salad ingredients together with dressing. Refrigerate Garnish with peanuts and cilantro

FROM:  Family Fresh Meals.com

Juicy Pork Tenderloin

 

On Sale this week, July 26 - Aug 1, 2023

Prairie Fresh
Marinated Pork Tenderloins
or Loin Fillets
18-24 oz.
$7.99 lb.

INGREDIENTS

1 Pork Tenderloin, approx. 1 1/2 lbs.
2 Teaspoons Brown Sugar
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1 tablespoon extra virgin olive oil
1/4 cup BBQ sauce, optional

DIRECTIONS

Preheat oven to 400 degrees.

Mix together brown sugar, kosher salt, garlic powder, onion powder, paprika, black pepper, and chili powder un til completely combined.  Rub entire spice mixture on tenderloin, then drizzle olive oil evenly over the top.

Roast until nicely browned and internal temperature reaches 150 degrees, approximately 25-35 minutes. depending on size.

Remove from oven, brush with BBQ sauce if desired and allow to rest 5 minutes.
Slice and serve.

Homemade Alfredo Sauce with Garlic

I googled homemade Alfredo sauce this past week and this was the recipe that I used.

I put it over spaghetti noodles, because I didn't have fettuccine noodles on hand.

Then I sautéed scallops and shrimp for a wonderful meal!

INGREDIENTS

2 tablespoons salted butter

2 large garlic cloves

2 cups heavy whipping cream

1/2 teaspoon black pepper

1/4 teaspoon salt

1/2 cup freshly grated Parmesan cheese plus extra for serving

1/2 cup freshly grated Romano cheese

INSTRUCTIONS

1. Melt your butter in a 2-quart sauce pan over medium-high heat. Press your garlic and add it to the melted butter, stirring a bit. Let it cook for 30 seconds, being careful not to let the garlic burn.
2. Lower the heat to medium and stir the cream into your garlic mixture. Add your salt and pepper and stir to combine.
3. Let the cream come to a low boil, while stirring frequently.
4. Then lower the heat and let the pot simmer, stirring frequently, for 8-10 minutes, or until the cream thickens. It should be thick enough to coat the back of a spoon.
5. Turn off the heat and move your Alfredo pot to a cool burner. Gradually stir in your fresh Parmesan and Romano.
6. Place the pot over low heat and stir until the sauce is thickened further. It is done when you push your spoon along the bottom of the pan and can see the bottom of the pan. It will take a few minutes.
7. The sauce will thicken even more as it sits.
8. Store leftovers in the refrigerator for up to four days.

Scallops

Best to use a cast iron skillet.  Heat 2 TBS oil and 1 TBL Butter in the skillet till very hot.  Add Scallops and cook 2 minutes, allowing scallops to brown nicely.  Turn scallops over and cook other side another 2 minutes.  Serve immediately.   

NOTES

It's important to use freshly grated Parmesan and Romano, so the cheese will melt smoothly. (Don't use the cheese sold in a can, or the sauce will be grainy.) 

This sauce makes enough for one pound of pasta. You can easily cut the sauce recipe in half for 8 ounces of pasta. Note that your sauce will take less time to come to a boil and thicken.

To reheat leftover Alfredo pasta, drizzle on a little olive oil before microwaving it, so the pasta isn't dry.

Peaches in Peach Schnapps with Basil

Looking for a hot weather recipe to cool you off? Here's a great one by four-time James Beard Award Winner, renowned chef, author, and international food and restaurant consultant Rozanne Gold. This "diva of simplicity" has set the Gold Standard for inspiring professional chefs and home cooks alike to "keep it simple."

PEACHES IN PEACH SCHNAPPS WITH BASIL

4 large ripe peaches

1/2 cup peach schnapps, chilled

2 tablespoons wildflower honey

1/4 cup julienned basil

Wash peaches. cut into thin wedges and put in a bowl. Stir together schnapps, honey, and 1/4 cup water. Pour over peaches and stir. Let sit 5 minutes. transfer to wine glasses and top with basil.

Serves 4

This fun recipe brought to YOU by Harter House and World Flavors

and MF&L Staff at Maine Food & Lifestyle magazine

Fresh Peach Crisp

 

This time of year, peaches are abundant and SO delicious.

I think it's time for a Peachy dessert.

This Peach Crisp is easy and my family loves anything with fresh peaches right now.

Harter House peaches this week (June 9 - 15, 2021) are $1.29 lb. and they have been very sweet.

REAL SIMPLE PEACH CRISP

5 pounds peaches (about 12), each cut into 8 wedges

1/3 cup granulated sugar

3/4 cup plus 1 tablespoon all-purpose flour

1 1/4 cups light brown sugar

1/4 teaspoon kosher salt

3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces

2 cups rolled oats

1 cup almonds, roughly chopped

Directions

Heat oven to 350° F. In a large bowl, toss the peaches, granulated sugar, and 1 tablespoon of the flour. Transfer to a shallow 3-quart baking dish.

In a separate bowl, combine the brown sugar, salt, and the remaining 3/4 cup of flour. Using your fingers, incorporate the butter until coarse crumbs form. Mix in the oats and almonds.

Squeeze the topping into marble-size clumps and sprinkle on the peaches. Bake until the top is golden and the fruit is tender, 45 to 55 minutes.

Baked Parmesan Zucchini Rounds

 

INGREDIENTS

2 Medium Zucchini, Sliced
1 tablespoon olive oil
salt and pepper
1 cup freshly grated Parmesan

INSTRUCTIONS

Preheat oven to 450 degrees 
Place zucchini slices on baking sheet and drizzle with olive oil.  Toss until well-coated.  Spread slices out in a single layer.
Sprinkle generously with salt and pepper
Top each slice with Parmesan.

Bake on center oven rack for about 10 minutes, until zucchini is just fork tender. 
Set broiler on high and broil for 2-3 minutes, until cheese is bubbly and browned.

Serve and enjoy.

Butter Sauce, for dipping

Sometimes, it's the sauces that make all the difference,
Try this fresh butter sauce, loaded with herbs.

INGREDIENTS

6 Tablespoons butter, melted 
             (I like grass-fed Kerrygold butter)
juice and zest of half a lemon
4 cloves garlic, minced
1 tablespoon Dijon Mustard
pinch of cayenne pepper
1/4 teaspoon paprika
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped chives
2 teaspoons minced thyme
1/4 teaspoon crushed red pepper
Salt and freshly ground black pepper

DIRECTIONS

In a small bowl combine melted butter, lemon juice, garlic, mustard, cayenne, and paprika.  Whisk the sauce to combine.

Stir in parsley, chives, crushed red pepper flakes, and thyme.  Season with salt and pepper.

Serve with grilled meats or chicken bites, for dipping.

NOTE 
Feel free to double quantities if you want more sauce. 
For thicker butter sauce, add more mustard.

Chopped Sirloin in Mushroom Gravy

 

This recipe comes from my very good friend, Judy.  She probably makes this weekly. I love it too.
It always smells so good while it's cooking.

Ingredients

2 Chopped Sirloin Fillets from Harter House
Olive oil
1 Pkg.  Sliced Mushrooms
1 Can Campbell’s Golden Mushroom Soup
Salt & Pepper – not too much salt
Red Bell Pepper – cut in strips (optional)
Onion (optional)
Beef Broth – if additional liquid is needed

Optional
Baby Carrots & Potatoes can be added for last 20-30 minutes.

Drizzle Olive oil in a Pyrex or Corning dish.
Flatten Sirloin Fillets just a little.
Place uncooked Sirloin Fillets in dish. 
Salt and Pepper meat.
Top with golden mushroom soup – undiluted – Plenty on top.
Top with sliced mushrooms.

 

Cook, Covered, in a 350 degree oven for 1 hour.  Check liquid in dish after 30-40 minutes.
Optional Baby Carrots & Potatoes can be added for last 20-30 minutes.

I like mashed potatoes with this meal too.

 

Garlic Butter Sausage Subs

Do you love Italian Sausage?  I LOVE our Harter House Italian Sausage!

Our Harter House Homemade Italian Sausage is made from a recipe handed down in the Bettlach Family for generations. We sell a Hot, Mild & Sweet Italian Sausage at all six  HH locations.

Here are some super simple recipes for your family to enjoy!

Garlic Butter 

Italian Sausage Sub

Ingredients

¼ c. (1/2 stick) unsalted butter, room temperature
2 cloves garlic, finely grated
¼ c. freshly chopped parsley
¼ tsp. kosher salt
4 sub rolls
1 tbsp. extra-virgin olive oil
1 lb. ground House sweet Italian sausage
2 c. marinara sauce
8 oz. shredded mozzarella cheese
¼ c. thinly sliced basil leaves

Instructions

1. Preheat oven to 450°. In a small bowl, combine the butter with the garlic, parsley and salt. Split the rolls lengthwise, leaving a hinge on the back and place on a rimmed baking sheet. Spread cut sides of rolls with butter mixture. Bake until golden, about 8 minutes.
   
   
2. Meanwhile, heat oil in a large skillet. Add sausage and cook, breaking up large pieces with a spoon and stirring occasionally, until golden brown, about 7 minutes. Add marinara sauce and cook stirring until warmed throughout, about 2 minutes.
   
   
3. Spoon sausage mixture into toasted rolls and top with cheese. Return to the oven and cook until cheese is melted, about 7 minutes. Sprinkle with basil and serve.

Italian Sausage Sub

1 lb. Harter House Homemade Italian Sausage

Fresh Sub Rolls

2 Green and/or Red Sweet Bell Peppers

1 Medium Onion

Marinara Sauce

Salt, pepper, and garlic for taste

Cook sausage on medium heat in covered pan for the first 10 minutes. Turn sausage over, lower temperature to medium low and cover for and additional 10 minutes. Uncover and cook for 5 more minutes. Serve on fresh sub rolls. With peppers and onions: 2 Green and/or Red Sweet Bell Peppers 1 Medium Onion In separate pan, cut onions and peppers into strips. Add 1/8” oil to pan and steam-cook until tender. Serve with sausage on fresh sub rolls. *When frying sausage you can cook with water, vegetable oil or olive oil. **To retain natural juices, do not pierce sausage.

Italian Sausage Bread

This looks delicious! This is an incredibly easy recipe. Make sure you use good pizza dough and fresh mozzarella. Just brown the sausage and drain on paper towel, spread on dough, layer with cheese and some fresh parsley (on a greased pan), roll it up into a loaf and bake at 375 for about 30 minutes or until dough is golden brown. Serve sliced and warm from the oven with fresh marinara for dipping.

Hot Italian Sausage Skillet

Start with Harter House Fresh Hot Italian Sausage (Remove from casing & crumble/brown in a frying pan). When cooked, remove and drain sausage from pan, set aside. In same pan, fry cut potatoes until tender and brown. In a separate pan, fry your sliced onion & (red & yellow) peppers in a little olive oil until tender and brown. Add cooked potatoes and sausage to the onions and peppers and mix .

Serve in a generous bowl topped with a melted cheese on top!! (Can serve with scrambled eggs as well)

Italian Quesadillas

2 lbs. Harter House Italian Sausage

1 pkg. Large Flour Tortillas

2 Bell Peppers, Red and Green

1 Red Onion, diced

Virgin Olive Oil

Garlic Powder

Italian Seasoning

Lemon Pepper

Grated Mozzarella/Provolone blend or Italian Blend Cheeses

Brown sausage in skillet. As sausage is browning, crumble with fork, approximately 20-25 minutes. Drain grease from sausage. Sauté bell peppers and onions. Brush each flour tortilla with olive oil on both sides and liberally sprinkle with garlic powder, Italian seasoning, and lemon pepper on both sides of the tortilla. While tortilla is searing in skillet add cheeses, sausage, peppers, and onions. Fold tortilla in half and turn over to brown for 20 seconds. Mango relish is a great compliment for the Quesadillas.

Boneless Pork Ribs

Boneless Pork Ribs, also known as Country Style Ribs. are the easiest, meatiest ribs you'll ever eat.

What are commonly referred to as boneless ribs are actually a cut of pork shoulder that is then cut into rib like pieces.  The meat is super marbled for a delicious full flavor and super tender if cooked the right way... which is low and slow.

How to make the boneless ribs;

Season the ribs with dry rub.  Massage the rub into all sides of the pork.

Place the ribs into a baking dish.  

Cover with foil and place into a low even for several hours.

Cook the ribs at 300 degrees.

Once the ribs are tender enough to cut easily with a fork, you'll want to uncover them and drain away the juices from the pan.

Brush the ribs with your favorite BBQ sauce and bake for an additional 30 - 45 minutes uncovered.  or leave them as they are.  They will literally melt in your mouth after letting them caramelize in this last bake.

HAWAIIAN BBQ SAUCE
HULI SAUCE

Hawaiian BBQ sauce is super easy to make and yields a sticky glaze with hints of teriyaki from the fresh flavors of pineapple, soy sauce ginger and garlic. Tropical flavors that work great on any grilled chicken, pork or wonderful on beef ribs for entertaining!

INGREDIENTS

1/3 cup Ketchup
1/3 cup Brown Sugar
1/4 cup Soy Sauce
1/4 cup Pineapple Juice
2 Tablespoons Sesame Oil
4 Garlic Cloves, Grated  or minced fine
1" Fresh Ginger, grated 
1 Teaspoon Rice Vinegar
2 Tablespoons Chili Garlic Sauce

INSTRUCTIONS

1. Grate garlic or chop to a very fine mince.
   
2. Peel 1" of a piece of fresh ginger, then grate. 
3. Place all ingredients into a pan and stir to mix well.
4. Bring to a boil and stir constantly until thickened and reduced, about 5 minutes once boiling
5. Store in airtight container up to a week.
6. Can be used as a marinade or brushed on while grilling or baking.
7. Reserve some sauce to serve on the side for people to be able to apply at the table themselves.

This teriyaki glaze comes together in mere minutes.
It's best if you heat it for just 5 minutes  to help the brown sugar dissolve and reduce it just a bit.