Tomatoes & Feta Cheese

This dish really says summer to me.  This dish is really refreshing on a warm summer's evening.  The farmer's market has an amazing array of beautiful heirloom tomatoes.  Don't be shy to try something different.

Directions:

Chop or slice fresh tomatoes. I use a variety of colours - red, yellow, orange.  Thinly slice red onion into approximately 1" long slices.

Make a dressing with 2 parts olive oil to 1 part balsamic or red wine vinegar.  I'll sometimes add a little dijon mustard for a little kick.

Gently toss tomatoes with the vinaigrette.  Add freshly ground salt and pepper.  If desired, add some freshly picked basil, broken into small pieces.

Sprinkle with feta cheese and serve.

Serving suggestion:  serve alongside grilled salmon or chicken breasts.

Mango Salsa

This quick and easy salsa not only looks pretty, but tastes delicious.  Very refreshing and flavourful on a warm summer's evening.

Recipe:
1 ripened mango
1/4 cup finely diced red onion
1/3 cup diced red pepper
1/3 cup diced tomatoe
juice of 1/2 lime
freshly ground sea salt
freshly chopped cilantro ~ optional

Remove skin and dice mango into 1/4" pieces.  Chop all other ingredients as per recipe.  Break cilantro by hand and add to taste. Add the juice of 1/2 lime and add salt to taste.  Add a little honey (approx. 1/4 tsp.) if needed.

I really like cilantro but many people aren't so keen on the taste.  Cilantro has a very distinctive flavour and people seem to either like it or not.  If we're having company over, I'll usually omit it unless I know for sure that they like the taste.

Serve with nacho chips.   I have also served the mango salsa in mini phyllo tart shells.  Delicious!

Tip:  you can play around with this recipe depending on the ingredients you have on hand.  Omit the tomatoes if you like or add yellow peppers if you have them.

Beets with Feta Cheese

I love beets!  I've been on a beet kick for the past 6 months.  I put them in salads, take them for lunch, serve them for dinner - I just can't get enough of them.  I've noticed some really unusual beets available at our local farmer's market - beautifully striped ones, luscious golden yellow beets, blush pink ones, and of course, the usual red ones.

This is a great and easy side dish for the spring or on a warm, summer evening.

I used yellow beets for this particular dish, but red beets work just as well.

Directions:
Use fresh uncooked beets.  Trim leaves and root from beets, leaving both ends intact and the skin on (or they will bleed when cooked).  Cook beets in 1" of water in a covered glass dish in the microwave.  Microwave on high.  The cooking time will depend on the size and number of beets that you are cooking.

Once cooked, cool the beets in cold water.  Once cool, remove both ends and remove the skins.  Slice beets, then cut them into 1" strips.

Thinly slice a red onion into 1" slices.  Add to beets.

Make a dressing with 2 parts olive oil to 1 red wine vinegar and 1/2 tsp. dijon mustard.

Gently toss the beets with the vinaigrette. Add freshly ground salt.

Sprinkle with feta cheese and serve.

Peanut Butter Cake

Today was Nick's 19th birthday and we had our good friends over to help celebrate.  One of Nick's favourite flavours is Peanut Butter, so I made him a Chocolate Peanut Butter Cake.  Chocolate and Peanut Butter - it's a marriage made in heaven!

Cake:
I used a Devil's Food cake mix.  Bake according to directions in two round cake pans.  Let cool.

Ingredients:
- 2 Reese's Peanut Butter Cup Bars
- 2 Crispy Crunch Bars

Remove from package and, separately, chop them into pieces.  You will use them between the layers.

Frosting:
3/4 cup butter, softened
1 1/2 cup peanut butter (I prefer Kraft)
4 1/2 tablespoons milk or cream
3 cups confectioners' sugar


Directions:
Beat the butter and peanut butter with an electric mixer. Mix well.  Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat until fluffy.

Divide cake layers in half using a serrated knife.  Spread Peanut Butter Frosting on the first layer, sprinkle with Reeses's pieces.  Place a second layer on top, frost and sprinkle with Crispy Crunch pieces.  Place the third layer on top, frost, and sprinkle with Reese's pieces.  Place the final layer on top, frost the top and sides of the cake.  Sprinkle with Reese's Pieces or Crispy Crunch or a combination thereof. 

If you want to get really fancy (and have the time!), melt some chocolate and drizzle over the top of the cake.

Enjoy!

Welcome!

Well folks, this is my first post on my new blog.  Welcome! 

This blog is mainly about cooking and baking, two of my passions.  But since it is my blog, I reserve the right to occasionally offer a few other thoughts, including other websites which I think may be of interest.

So make yourself a cup of tea, pull up a chair and stay awhile.  I hope you enjoy it!