Corn Fritters with Homemade Salsa and Zucchini Pizza Boats

Katie:  Even though I’m not getting paid to be an OT yet, one of the bonuses at my fieldwork site this summer has been having colleagues who occasionally bring in vegetables from their gardens to share.  I love using fresh seasonal vegetables for cooking.  Here are two of the creations I’ve made with these vegetables recently: 

I made corn fritters based on the Cooking Light recipe I’ve posted previously, but topped them with an improvised salsa this time using tomatoes from our balcony garden.  They were a great summer meal! 

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Using some gigantic zucchinis that I got at work, I decided to try these Zucchini Pizza Boats.  I followed the recipe as written, with the exception of adding some shredded cheese. 

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They were pretty easy to make, and tasted delicious! 

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Chicken Cutlets with Mushrooms

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We tried a new recipe from Cooking Light.  The name of the recipe was Chicken Cutlets with Mushrooms recipe.  It was very tasty and easy to make.  The only substitution I made was to use a chopped onion instead of the pearl onions.  This would be great to have with pasta, garlic bread and a nice salad.

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Walnut Blitz Torte

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jillpickle: Blitz Torte (or sometimes called German Blitz Torte) was one of Bill’s childhood favorites that his mom made for special occasions.  From what I’ve read, it seems that this was popular in the 1950’s and created in America, not Germany.  It appears that most of the recipes I found consisted of 2 layers of butter cake topped with a meringue and almonds with a custard filling.  Bill’s mom used walnuts instead of almonds so I did find a recipe with walnuts.  Making all of the components: cake, meringue and custard was time consuming but worth the effort!  I didn’t want a huge cake that only the 2 of us would eat so I cut the recipe in half and used (2) 6″ cake pans.  The result was a tiny buttery, crunchy sweet cake!  Tastes great topped with sweetened whipped cream!     Walnut Blitz Torte.

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Cinnamon Bread

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jillpickle:  I wanted to make something with cinnamon so I decided to make cinnamon bread.  I did a search and found this recipe:  Homemade Cinnamon Bread by the Pioneer Woman.  As you can see by the pictures below, it rose over the pan a bit!  Next time, I would use a larger bread pan or cut back on the rising time.  I did put it in a warm oven with a pan of warm water below to help create a warmer environment to rise.  That did the trick!  The bread dough itself was very smooth and tender and made a rich, yummy bread.  I also used fresh eggs given to me by a knitter friend!  It made excellent French toast with a pat of cinnamon and sugar butter!  Comfort food for sure!

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Beef Wellington with Roasted Red Potatoes

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jillpickle:  I decided to make The Ultimate Beef Wellington recipe from Tyler Florence for New Years Day.  It was a fun recipe to try.  Next time I would try to remove more of the moisture from the duxelles before spreading it on the pastry.  For me, some of the moisture caused a little bit of a soggy bottom.  Other than that, it was a great recipe.  I liked the potato recipe too.

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Maple Glazed Salmon and Sweet Potato Latkes

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Katie:  I’m not sure how I got so lucky to have people making me such delicious food, whether it was Dad’s homemade applesauce, Matt’s cinnamon rolls made from scratch, or Mom’s decadent desserts!  I was treated again this weekend to a great meal and a nice break from studying for finals.  Ken made this maple glazed salmon and sweet potato latkes.  The maple flavoring was wonderful with the salmon, and the latkes were a great accompaniment.  And he didn’t even let me do the dishes!

Coq au Vin with Gourmet Mushroom Risotto

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jillpickle: After watching an episode on PBS of Martha Stewart making stews, I knew I had to try one.  I tried this recipe – Coq au Vin. It turned out very well!  A good ‘comfort’ meal!  I also made  Gourmet Mushroom Risotto to serve under or with the stew as recommended by Martha.  It was a great choice!

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