SWEET BELL PEPPER SALAD
Olivia and I are both busy using everything our gardens are producing.  We are canning and freezing the abundance they produce this time of year.  One delicious food that seems to be doing quite well this year is the peppers.  This delicious and pleasing to the eye recipe came from www.lowcarbmaven.com and features peppers are a star ingredient.

If you have never tried fennel, you really should.  It is crisp, slightly sweet and blends well in this recipe with the sweetness of the mixed bell peppers and the onion.  The feta cheese adds a nice tangy bite and the dressing is simple but wonderfully seasoned with your favorite herbs.  Olivia and I are especially fond of using fresh basil, tarragon, and basil this time of year. 

When garden produce is at its peak like it is right now, you can experiment with making a variety of salads made from whatever you have.  It doesn't have to be on a bed of lettuce and can include just about anything you like.  Try this delightful recipe.  You will no doubt find the variety of flavors pleasing and the fresh crunch very satisfying.  Enjoy!
-Nanette

Sweet Bell Pepper Salad

Ingredients

• 1 pound mixed bell peppers, sliced
• 1 fennel bulb, sliced thinly
• 2 ounces onion, sliced thinly (if using strong onion, see note)*
• 2 oz feta cheese crumbled
• 1/2 tsp garlic, minced

Dressing (See note)

• 3 tbsp extra virgin olive oil
• 2 tbsp Champagne vinegar (or rice wine vinegar)
• 1/2 tsp Fines Herbs (or your favorite herbs: basil, parsley, tarragon, dill)
• 1/4 tsp salt
• 1 pinch pepper

Instructions

*If using strong onions, slice and soak the onions in 2 tbsp white vinegar and 1/4 cup of water for 10-15 minutes. Drain, then use.

1. Slice the vegetables and add to a medium - large serving bowl.
2. Mix ingredients for the dressing. Make sure to rub the fines herbs between your fingers or rub on your palm to break the up to release their flavor.
3. Toss and taste to adjust seasoning. Add the feta cheese and toss gently. Serve cold. NOTE: Tastes better if left to sit in the refrigerator for an hour before serving.
4. Serves 6 at 4.4g net carbs per serving.
5. NOTE: For an easier version, you can use your favorite oil and vinegar salad dressing instead of making your own.

MINT CHOCOLATE BROWNIES

MINT CHOCOLATE BROWNIES
If you are in need of a summertime picnic dessert or perhaps a sweet treat to put in the kids' lunches  as they head back to school, this yummy brownie does the trick.  Olivia found this recipe at www.wineandglue.com.  The mint in this recipe elevates it above the common, ordinary brownie.

This recipe is easy and something a little different to add to your bar cookie favorites.  If you want to go all out with a decadent dessert, try making a brownie sundae with vanilla ice cream and chocolate sauce or even mint chocolate chip ice cream.  It will have you coming back for more!
-Nanette

 

Mint Chocolate Brownies

Ingredients

• 1 box of fudgey brownie mix
• 2 cups powdered sugar
• 8 TBSPs of butter softened like almost melted
• 2 TBSPs milk
• dash of green food coloring
• 1 1/2 tsp mint extract
• 6 ounces semi-sweet chocolate chips
• 8 TBSPs of butter

Instructions

1. Bake up your brownies in a 9by 13 inch pan. Let cool in the refrigerator for a half hour (at least).
2. Combine the powdered sugar, milk, butter, green food coloring, and mint extract. Pour over the cooled brownies and smooth out with the back of a spoon. Refrigerate for another half hour.
3. Melt the chocolate chips in butter in the microwave or a small saucepan over medium-low heat. Pour over the chilled brownies & mint. Tip the pan to make it spread evenly. Pop back in the refrigerator to let it set, at least a half hour.
4. To make slicing easier, dip your knife into a hot glass of water and wipe off the excess water between each slice into the brownies.

SHRIMP CAKES WITH LEMON AIOLI

LOW CARB SHRIMP CAKES WITH LEMON

Olivia is really good at adapting recipes so they are lower in carbohydrates and healthier.  She found this recipe at www.natashaskitchen.com and made her own healthy version.  It makes twelve cakes and each serving is two cakes.  Two cakes provide 467 calories and only a little over 7 grams of carbohydrates.

I will admit I have not eaten these but Olivia told me about them as soon as she made them and she was a big fan of the recipe.  I love crab cakes and just about any seafood so I'm sure I would like these.  Instead of garnishing them with parsley, you might also try sprinkling your favorite micro green on top.  Micro greens always add a bright note to any recipe.  If you are looking for something different and full of flavor give these fabulous cakes a try.
-Nanette

SHRIMP CAKES WITH LEMON AIOLI

For the Shrimp Cakes/ Fritters:

• 1 lb large raw shrimp peeled and deveined
• 4 oz mozzarella cheese (1 1/2 cups shredded)
• 1 large egg
• 1/4 cup olive oil mayonnaise
• 2 Tbsp parsley finely chopped, plus more to garnish
• 1/2 tsp sea salt or to taste
• 1/8 tsp black pepper
• 1/4 cup almond flour
• 2 Tbsp light olive oil or high heat cooking oil of choice

For the Lemon Aioli Sauce:

• 1/2 cup olive oil mayo
• 1 tsp lemon zest
• 2 Tbsp lemon juice
• 1 garlic clove pressed or finely minced

Instructions

How to Make Shrimp Cakes:

1. Pat dry shrimp with paper towels then dice into pea-sized pieces.
2. Transfer chopped shrimp to a large mixing bowl. Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, 2 Tbsp parsley, 1/2 tsp salt and 1/8 tsp black pepper. Stir together then add 1/4 cup flour and mix until batter is creamy and well combined.
3. Heat a large non-stick pan over medium heat and add 1 Tbsp olive oil. Add 1 heaping Tablespoon at a time (or a level ice cream scoop) and flatten out the tops of your fritters as you go so they are about 1/2" thick patties. Saute about 3 minutes per side or until golden brown on the edges and cooked through.

How to Make Lemon Aioli Sauce:

1. In a small bowl, add mayo and stir to remove any lumps. Add 1 tsp lemon zest, 2 Tbsp lemon juice and pressed garlic clove and stir to combine. 

 

ASIAN BROCCOLI SLAW

ASIAN BROCCOLI SLAW
Potato salad is wonderful and so is coleslaw, but sometimes your taste buds just scream for something different.  Olivia found this variation of an Asian slaw at www.allrecipes.com and it is a winner.  The ramen noodles give it a great crunch and texture while the green onions and sesame seeds lend the Asian flair.  Almonds deliver taste and texture while the sugar, oil and vinegar round out a yummy dressing.  Try this with just about anything this summer.  You will be glad you did.
-Enjoy

ASIAN BROCCOLI SLAW

Ingredients:
1/4 cup butter
2 (3 ounce) packages Oriental-flavor ramen noodle soup, seasoning packets discarded
1/2 cup slivered almonds
1/4 cup sesame seeds
1 (16 ounce) package broccoli coleslaw mix
1/2 cup white sugar
1/2 cup chopped green onion
1/2 cup salad oil
1/4 cup apple cider vinegar

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Melt butter in a microwave-safe bowl in the microwave. Crush the ramen noodles into small pieces; stir the crushed noodles, almonds, and sesame seeds into the butter. Spread the mixture onto a baking sheet.
3. Bake in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely.
4. Toss together the coleslaw mix and the green onion in a large bowl.
5. Whisk together the salad oil, vinegar, sugar, and soy sauce, in a separate bowl; stir the noodle mixture into the dressing. Pour the dressing over the coleslaw mix and toss to coat.

THAI BASIL CHICKEN

SPICY THAI BASIL CHICKEN
Olivia and I have always loved basil.  It is good just cut up in a salad, it is excellent to use to flavor sauces, or as an ingredient in meat recipes like this one.  We have grown different basil plants to experiment over the years with the unique flavor of each one.  We have both kept pots just outside our back doors for ease in use.  I sometimes just pick off a piece and pinch it to smell it.  I love the smell of basil!

This chicken recipe is one Olivia adapted from a recipe she found on www.allrecipes.com. The recipe called for chopped chicken but Olivia used ground.  The recipe is rich with flavor from the oyster sauce and soy sauce, not to mention the garlic, shallots, and chilies.  If you are fond of Thai food or have never tried it, this recipe is worth a try.  If your "go to" chicken recipes are getting a little boring, it is time to make this dish.  Enjoy!
-Nanette

Spicy Thai Basil Chicken

Ingredients

• 1/3 cup chicken broth
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce, or as needed
• 2 teaspoons fish sauce
• 1 teaspoon white sugar
• 1 teaspoon brown sugar
• 2 tablespoons vegetable oil

• 1 pound skinless, boneless chicken thighs, coarsely chopped
• 1/4 cup sliced shallots
• 4 cloves garlic, minced
• 2 tablespoons minced Thai chilies, Serrano, or other hot pepper
• 1 cup very thinly sliced fresh basil leaves
• 2 cups hot cooked rice

Directions

1. Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
2. Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
3. Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
4. Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

SUMMERTIME BRUSCHETTA

SUMMERTIME BRUSCHETTA
The cherry tomatoes are coming on like gangbusters in our neck of the woods and Olivia has found a great way to creatively use them.  This recipe is one she created herself and it is a winner. 
The mixture can easily be used on top of grilled chicken, on a bed of salad greens, or on your favorite toasty bread. 


At our houses we have cherry tomatoes just outside the back door and a pot of growing basil always at the ready in summer, so whipping up a batch of this is a breeze.  If you really like it, there is no reason you can't just eat it all by itself!  It is just that good!
-Nanette

SUMMERTIME BRUSCHETTA

Ingredients:
1-2 pints fresh cherry tomatoes, quartered, and with the seeds taken out
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon chopped garlic
5-8 basil leaves, rolled up and cut into thin strips with kitchen scissors
1/4 cup pine nuts
salt
pepper

Directions:
1)  Put the pine nuts in a pan on the stove over medium heat.  Do not walk away from the pan.  Toast the pine nuts until slightly fragrant.  Remove from the heat immediately and spoon the pine nuts to a small bowl to cool.
2)  In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, salt, and pepper.
3)  Place the tomatoes in a separate bowl.
4)  Pour the liquid over the tomatoes.  Sprinkle on fresh basil strips.
5)  Toss gently to combine.
6)  Sprinkle the toasted pine nuts over the tomato mixture.

You can serve this immediately, however, I like to chill it for a couple of hours to allow the flavors to combine.

ROSEMARY PARMESAN POPCORN

ROSEMARY PARMESAN  POPCORN 

Olivia and I both really like rosemary.  It is both fragrant and flavorful.  For many years I have kept a large plant on my screened porch during summer so I can run my hand over it any time and capture the fragrance .  It is traditionally known as the Mediterranean herb of remembrance and friendship.  It is easy to grow and great to use in a variety of ways.  My most common use is in salad dressing or to flavor chicken marinades.  There are so many more ways to use it as well.  Olivia came up with her own unique use for rosemary and I must say it makes for a savory treat.

She recommends when making this wonderful flavored popcorn snack that you use kitchen shears to finely cut the herb for maximum infused flavor. 

When the summer heat gets to be to much and you just want to stay indoors and watch a good movie or perhaps enjoy a family game night, mix up a batch of this delicious snack.
-Nanetter

ROSEMARY PARMESAN POPCORN

Ingredients:
1 bag microwave popcorn
olive oil cooking spray
grated Parmesan cheese
fresh rosemary finely chopped
fine salt

Directions:
1)  Pop the popcorn according to directions.  Place the popcorn in a large bowl.
2)  Spray the popcorn with the olive oil cooking spray, gently tossing to coat.  You want a decent amount on the popcorn so the rest of the ingredients stick!
3)  Sprinkle on the Parmesan cheese, salt, and rosemary.  Toss to coat.
4)  Eat while still warm!