Fresh Rhubarb Cake

Fresh Rhubarb Cake
Submitted by Lisa Henry VanMansum

Super easy to make and really has a nice "rhubarb punch" rather than overly sweet like some cakes. Because of the fruit on the bottom, it is more like a crumble, so serve it in a bowl.  Flavor of this dessert improves if you wait a day, so it is a great one to make a day ahead.  Enjoy!  Lisa Henry VanMansum

Ingredients:

4 cups sliced fresh rhubarb (about 1 1/2 pounds)
1 1/3 cups sugar, divided
Cooking spray
1/3 cup butter, softened
1 large egg
2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup low-fat buttermilk

Directions:

Preheat oven to 350 degrees.

Combine rhubarb and 2/3 cup sugar in a bowl.  Spoon rhubarb mixture into an 8-inch square baking dish coated with cooking spray.  Beat 2/3 cup sugar and butter at medium speed of a mixer until well-blended (about 5 minutes).  Add egg, beating well.  Beat in orange rind and vanilla.

Lightly spoon flour into dry measuring cups, level with a knife.  Combine flour, baking powder, baking soda, and salt; stir well with a whisk.  Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.

Spoon batter over rhubarb mixture.

Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean.

Yield: 9 servings.

270 calories

Recipe submitted by Lisa Henry VanMansum

Serve with vanilla or strawberry ice cream

Do you need another delicious rhubarb recipe?  If yes, here is the best-ever rhubarb muffin recipe.

http://crowdedkitchen509.blogspot.com/2014/07/rhubarb-muffins.html

Chicken Cacciatore

Chicken Cacciatore

Cacciatore means "hunter" in Italian.  In cuisine, alla cacciatora refers to a meal prepared "hunter style" with onions, herbs, tomatoes, bell peppers, and wine.

Ingredients:

8 (6 oz) boneless chicken pieces
Salt and pepper
1 1/2 teaspoon olive oil, or more if needed
1 medium onion, chopped
3 Portobello mushrooms caps, sliced and cubed
4 minced garlic cloves
1 1/2 tablespoons flour, or more if needed
1 1/2 cups red wine
1 (28 oz) can diced tomatoes
1 large red bell pepper, chopped
1/2 cup chicken broth
1 1/2 teaspoon oregano

1 pound spaghetti
Parmesan cheese
Parsley for garnish

Directions:

Sprinkle the chicken pieces with salt and pepper.

Cover chicken pieces in flour to coat lightly.

In a large saute pan, heat the oil over medium heat and add the chicken pieces to the pan and saute until golden, for about 8 minutes on each side.  If the chicken does not fit in the pan, saute in batches.  Once chicken is saute, set aside.

Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 8 minutes.  Season with salt and pepper.

Add the red wine and mushrooms and simmer until wine is reduced by half, or about 4 minutes.

Add the tomatoes with juice, chicken broth and oregano.

Add the chicken pieces to the pan and coat in the sauce, bring to simmer.  Continue simmering over medium-low heat until the chicken is cooked, about 35 to 40 minutes.

Meanwhile, bring a large pot of salted water to a boil.  Add the pasta and cook, stirring occasionally to prevent from sticking, until al dente.

To serve, mound the pasta on a plate or pasta bowl and arrange the chicken pieces and sauce on top. Sprinkle with Parmesan cheese.

Garnish with parsley and serve with salad and bread.

Cajun Shrimp Skillet

Cajun Shrimp Skillet

I make this dish with Andouille sausage.  It tastes great!

Ingredients:

3 tablespoons unsalted butter
1 cup sliced red bell pepper
1/2 cup sliced red onion
3 cloves garlic, minced
1 pound large fresh shrimp, peeled and deveined
1 pint yellow cherry tomatoes, halved
1 cup beef broth
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Cajun seasoning
1 teaspoon ground black pepper

Andouille sausage, sliced (optional)
Hot cooked rice
Garnish: sliced green onions

Directions:

In a large skillet, melt butter over medium-high heat.  Add bell pepper and onion; cook, stirring occasionally for 4 to 5 minutes or until tender.  Add garlic; cook for 1 minute.

Stir in shrimp and next 5 ingredients; cook, stirring occasiionally for 5 minutes or until shrimp are pink and firm.

Serve over rice and garnish with sliced green onion.

4 to 6 servings

Tomato Bruschetta

Tomato Bruschetta
Recipe submitted by Ronnette Peters Megrey

I love this tomato Bruschetta recipe!

Ingredients:

4 pounds Roma tomatoes, diced
2/3 cup best quality extra virgin olive oil
Coarse salt and freshly ground pepper
2 garlic cloves, peeled, crushed and finely diced
1 large red onion, quartered and thinly diced
2 cups fresh basil leaves, chopped fine

Toasted baguette
Olive oil

Directions:

Mix all ingredients well and refrigerate.  When ready to serve, make toasted baguette slices.

Toasted Baguette Recipe:

Preheat the oven to 400 degrees.

Slice the baguette diagonally into 1/4-inch slices.  Place the slices on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper.

Bake the toast for 15 to 20 minutes or until they are crisp and browned.  Serve at room temperature.

Recipe submitted by Ronnette Peters Megrey

Looking for another baguette or cracker topping?  Try this perfect match for the tomato bruschetta.  Green Olive Tapenade.

http://crowdedkitchen509.blogspot.com/2015/06/green-olive-tampenade.html

  

Green Olive Tapenade

Green Olive Tapenade
Recipe submitted by Ronnette Peters Megrey

Ingredients:

1 cup pitted green olives, chopped fine
5 anchovy fillets, chopped fine
3 tablespoons capers, drained and chopped
1 small garlic clove, chopped
2 teaspoons squeezed lemon juice

Toasted baguette slices or crackers
Olive oil

Directions:

Place olives, anchovies, capers, garlic and lemon juice in a bowl and mix.  Store in airtight container, refrigerated for up to one week.

Toasted Baguette Recipe

Preheat the oven to 400 degrees.

Slice the baguette diagonally into 1/4-inch slices.  Place the slices on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper.

Bake the toasts for 15 to 20 minutes or until they are crisp and browned  Serve at room temperature.

Recipe submitted by Ronnette Peters Megrey

Curried Pea Salad

Curried Pea Salad
Recipe submitted by Frank Hays

Hands down, this is the best summer salad ever!

Ingredients:

2 bunches of green onions
1 (5.29 oz) can smoked almonds
16 oz frozen petite peas
1 cup plain yogurt
1/2 cup mayonnaise
3 to 4 teaspoons curry powder
8 oz mild cheddar cheese

Directions:

Let peas thaw slightly; they should be somewhat icy.

Chop green onions and almonds.

Cube cheddar cheese.

In a large mixing bowl, add together all ingredients and stir well.  Place in refrigerator for a couple hours or over night before serving.

Serve salad cold.

Spring Asparagus Salad

Spring Asparagus Salad
Recipe submitted by Lisa Henry VanMansum

Ingredients:

1-2 bunches asparagus
2 cups cous cous (uncooked)
1/2 cup kalamata olives (pitted, sliced)
1/2 cup feta
1/2 toasted pine nuts (optional)
Handful fresh mint, tarragon or Italian parsley
Zest from one lemon

Dressing:

1/3 cup olive oil
3 tablespoons whole grain mustard
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon pepper

Directions:

Preheat oven to 400 degrees.

Trim the tough ends of the asparagus off.  Lay them on a baking sheet and drizzle with 1-2 tablespoons of olive oil, sprinkle with a generous pinch of salt and cracked pepper, and half of the lemon zest.

Roast in the oven until tender, about 20-25 minutes.  Cut into bite size pieces.

Bring a large pot of salted water to a boil.  Add 2 cups cous cous, and cook until al dente.

While the cous cous is cooking, make the dressing.  In a small bowl, stir all ingredients together.

Drain the cous cous, and place in a large bowl.  Toss it with the dressing, olives, asparagus, feta, pine nuts, fresh herbs and lemon zest.

Serve warm, or chill and serve as a salad.

Recipe submitted by Lisa Henry VanMansum