To my friends...

I just wanted to say that I'm sorry I've been MIA for the past couple of weeks. Don't worry, I haven't given up on blogging, just needed to take a little break so I could focus on all of the craziness going on as this school year comes to an end. Between my sister having a new baby (congrats Kate and Ben!), school plays, concerts, assembly's, baseball games and other activities, I literally have not had any free time. I'm still cooking and baking all the time though, just not anything new or exciting :)

I am getting very excited for Memorial Day weekend because it will be my families first camping trip of the year. We love camping! I am so looking forward to relaxing, playing with my kids, fishing, boating and of course, eating! Camp food is the best!
Thanks to my followers and visitors for being patient with me. I will be posting new things again soon! :)

Jen

Jen's Zucchini and Summer Squash Frittata

This is one of my favorite ways to use up the leftovers from my summer saute of zucchini and summer squash. Frittatas are great for breakfast, lunch or dinner and can be made with so many different ingredients. Plus they are super quick and easy to throw together.

Here's my simple version:

Jen's Zucchini and Summer Squash Frittata

(serves 2-3)

1 1/2 - 2 cups leftover sauteed zucchini and summer squash (recipe here)
2 large eggs
2 egg whites (or just use a total of 4 large eggs, if desired)
2 T (heaping) reduced fat parmesan cheese (or regular)
Kosher salt, to taste
Fresh ground black pepper, to taste
Basil, for garnish

Using a small cast iron skillet or oven-proof skillet, spray liberally with cooking spray or rub all over with a little olive oil.
Heat skillet over medium heat. Add the leftover zucchini and summer squash and heat for about a minute or so.
Meanwhile, whisk together the eggs, egg whites and parmesan cheese. Season egg mixture well with salt and pepper.
Gently pour egg mixture over the vegetables and let cook for about 2 minutes (do not stir) or until the top is almost set (it's ok if the egg is still a little runny on top). Sprinkle top with basil.
Turn oven to LOW broil setting.
Remove skillet from heat and place in the oven. Broil for 2-3 minutes until the top is slightly golden brown. Remove from oven and let sit for a few minutes before serving. Enjoy!

Jackie's Summer Saute

My mom loved to cook. She also loved summertime and was an avid gardener. She would always have a HUGE garden every year and maintain it meticulously. One of her best loved recipes, fresh from the garden, was her summer saute of green zucchini and yellow summer squash.

I make this throughout the summer for my family now, but it's great any time of the year. It's so special to me to be able to share my mom's recipes, and the stories that go with them, with my children. Even though they never got to meet her, they will definitely know how special she was and how passionate she was about everything she did.

Jackie's Summer Saute

1 T extra virgin olive oil
2 T unsalted butter
2 medium sized green zucchini squash, sliced
2 small-medium yellow summer squash, sliced
1 green bell pepper, chopped (slightly larger pieces)
1 small onion, chopped
1-2 cloves fresh garlic, minced
1/4 tsp dried basil or 1/2 tsp fresh, chopped fine
Kosher salt
Fresh ground black pepper

In a large skillet, heat the oil and butter over medium heat. Add the squashes, bell pepper, onion, garlic and basil to the pan. Season with the salt and pepper to taste.

Saute vegetables over medium heat for about 8-10 minutes, stirring frequently, until they are tender, but not mushy. Enjoy!

Teriyaki Grilled Pork

It was such a beautiful weekend here in New England. Totally made me wish I was camping. Soon, Jen, soon!
The super nice weather made me crave grilled summer food, so for dinner one night I decided to whip up my super quick and easy homemade teriyaki sauce, and use it to marinate some boneless pork spareribs. Major yum!

Homemade Teriyaki Marinade

(makes about 1 cup)

1 cup packed light brown sugar
3/4 cup soy sauce
1/4 tsp garlic powder
1/4 tsp ground ginger
* 1 1/2 - 2 lbs pork, chicken or steak tips

Combine all of the ingredients except for the meat, in a small saucepan.

Over medium high heat, bring just to a boil, stirring occasionally.

Remove from heat, pour the sauce into a heat proof bowl or measuring cup and refrigerate until luke warm (about 20 minutes).

Place rinsed meat into a single layer of a shallow container or into a resealable gallon-sized plastic bag.

Pour marinade over meat and refrigerate for 2 to 8 hours, turning the bag or meat a few times during that time.
Remove meat and discard marinade. Grill meat until desired doneness and then enjoy!

Cookies 'n Cream Cupcakes

I just realized that I've posted a lot of 'sweets' lately. Sorry about that. This has been a busy month for me, which happened to involve a lot of baking. I would like to mention that my waistline has suffered tremendously this month so I am looking forward to trying out new grilled and lower fat savory recipes :) I mean, seriously, the other day I had a cupcake and honey mustard pretzels for lunch. Not good.

Ok, back to these new cupcakes. They are soooooooooo good. I made them as per requested by my oldest son for his birthday. He was actually the one that first saw this recipe on Tasty Kitchen a while back (my son wants to be a chef when he grows up so he loves looking at recipes-with pictures-just as much as I do). He insisted that I make them for his party. And now, I am insisting that YOU make these cupcakes soon. Oreos in vanilla cupcakes, 'nuff said.

Cookies 'n Cream Cupcakes --makes 24 cupcakes
(recipe adapted from Lauren's Latest on Tasty Kitchen)

For the cupcakes:

1 cup unsalted butter, softened
2 cups granulated sugar
1 tsp vanilla
4 eggs
1 cup milk
1 1/4 cups all-purpose flour
1 1/2 cups self-rising flour *
1 1/2 cups crushed Oreos

For the frosting:**

1/2 cup unsalted butter, softened
1 tsp vanilla
1 pound confectioners' sugar
5 T milk
1/2 cup finely ground Oreos
24 mini Oreos for garnish


Preheat oven to 350 degrees. Line muffin pans with 24 paper liners.

In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Mix in the eggs, one at a time and then add the vanilla. Scrape down the sides of the bowl and mix again until thoroughly combined.

Gradually add the flour and milk, alternately, until all the ingredients have been added. Scrape down the sides of the bowl again. Mix once more and then fold in the crushed Oreos.

Divide the batter evenly among the prepared muffin cups. Bake for 18-22 minutes or until a tooth pick inserted in the middle comes out clean (try not to over bake them so they stay moist!)

To make the frosting:

Cream together the butter and vanilla until smooth. Stir in the confectioners' sugar and then add the milk. Mix for 1-2 minutes until light and fluffy. Stir in the ground Oreos. Frost cupcakes and then enjoy!

* To make your own self-rising flour: for each cup of all-purpose flour, add 1 1/2 tsp baking powder and 1/4 tsp salt, mix well.

** If piping frosting onto the cupcakes, I recommend doubling the recipe.

Happy Birthday Billy



Billy, 1 year old







Billy, 1 year old, again

 


Billy, 3 years old (Emily, 1 year old)

  



Billy, 5 years old



Billy, turning 7 years old



Billy, 9 years old......



There's that smile I love :)



Today is my oldest son's birthday. Billy was born April 26, 2002..... 9 years ago. I seriously cannot believe that. Nine years? Wasn't he the wild, tantrum throwing, yet very cuddly and super sweet two year old, that used to call me honey, just yesterday??

Happy birthday, Billy.  I love you so very much and I hope you have a super fun birthday. And please, do me a favor.....stop growing up so fast!



Chocolate Chip Pound Cake

It was my husband's birthday recently so, just like every year, he asked me to make his favorite cake. I've been making this same cake for him since he and I were just dating. Actually, my mom was the first to make it for him, for his 19th birthday (which was soooo long ago, I might add...haha!). He loves it and I don't blame him because the cake is really good. It's definitely one of my all-time favorites.

Chocolate Chip Pound Cake

3 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

2 cups granulated sugar

1 cup unsalted butter or margarine, room temperature

4 eggs

1 T vanilla

3/4 cup milk

2 cups mini chocolate chips

Preheat the oven to 325 degrees. Generously spray a 10 inch bundt cake pan with baking spray.

In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer, cream together the butter and sugar. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix again.

Add half of the flour mixture, mix, and then add half of the milk and mix again. Repeat with the remaining flour, followed by the remaining milk, mixing well after each.

Stir in the chocolate chips. Pour the batter into the prepared bundt cake pan.

Bake for about 70-80 minutes, until golden brown on top and when a cake tester is inserted in the middle, comes out clean. Let cool for about a half hour in the pan and then invert cake onto a wire rack and let cool completely before serving. Enjoy!