Tomato Basil and Sausage Galette

However, you pronounce it "tis the season" for all things tomato.

Tomato Basil and Sausage Galette
Cook's notes: A galette is a savory rustic tart with hand-folded edges often found in French cuisine. This recipe was adapted from BHG Taste Summer Tomato 2016 and serves 4. Omit the sausage, and the galette becomes a vegetarian dish. A prepackaged pie crust can be substituted for a homemade crust.

Ingredients:

• 1 traditional/regular pie crust rolled to a 10-inch circle (about the size of a dinner plate)
• 3 tablespoons fine dry bread crumbs mixed with 1 tablespoon Italian herbs (use a food processor for this step)
• 1-1/4 cups crumbled cooked Italian sausage
• 3 medium tomatoes, sliced and 1/4 cup yellow cherry tomatoes, diced
• Sea salt
• 1/3 cup red bell pepper, finely diced
• 3 tablespoons snipped basil leaves
• 1/2 cup shallots, diced
• Crumbled semi-soft goat cheese
• Grated Parmesan cheese
• Egg wash (whisk one egg with 1 teaspoon water)

Directions:

• Preheat oven to 425 degrees.
• Slice tomatoes and place on a paper towel. Sprinkle tomatoes with sea salt and let sit for 20 minutes.
• Line a pizza baking sheet with parchment paper.
• Roll the crust out on a floured piece of wax paper. Transfer the crust to parchment paper.
• Sprinkle with bread crumbs mixed with Italian herbs, leaving a 2-inch border.
• If adding tomatoes, peppers, shallots, and sausage to the galette, layer them. Grate Parmesan over the mixture.

• Fold crust over filling, pleating as necessary and leaving some filling exposed in the center.
• Crumble goat cheese over the top.
• Brush on egg wash over exposed crust. Grate more Parmesan cheese over the top of the crust.

  

• Bake at 425 degrees for 10 minutes. Reduce the temperature to 400 degrees and bake for 20 minutes. In the last 5 minutes, add snipped basil leaves.
• Let the pan with galette cool on a wire rack before cutting it with a serrated knife or pastry wheel.
  

A Sweet Sunday

Nothing is better than an ice cream treat when temperatures soar well into the 90's. 

LOL While making the chocolate sauce, my husband inquired about the "why" of it. He thought it seemed easier to get a can of Hershey's out of the refrigerator. Well, yes, that's a good plan, but we were out, and I could not justify a 50-minute round-trip grocery run when it only takes 15 minutes to make this yummy sauce.  

Caramel Fudge Sauce 

Cook's notes: The recipe is from Food Network and makes about 1 cup. Serve it warm and refrigerate any leftovers. Black Cherry ice cream pairs well with the chocolate sauce.

Ingredients:

• 1/2 cup sugar
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 3/4 heavy cream 
• 4 tablespoons butter
• 4 oz. bittersweet chocolate, chopped
• 1 teaspoon vanilla
• Sea salt
• Optional
• 1 tablespoon Kahlua 

Directions:

• Place sugar, corn syrup, and water in a medium saucepan. Cook over medium-high heat until the sugar dissolves in the water. 
• Continue to cook, swirling but not stirring until sugar turns to amber 6-7 minutes. 
• Remove the pan from the burner, add cream and butter. Whisk until smooth. 
• Stir in chocolate, vanilla, Kahlua if using, and whisk until smooth. 
• Add a dash of sea salt and mix in. 

If that was not enough chocolate there's one more sweet surprise for you. 

And it's a good day when you have all the ingredients. 

Salted Toffee Chocolate Chip Cookies 

Cook's Notes: The cookies are crisp on the outside and chewy on the inside. Toffee and sea salt add flavor and crunch.  The recipe adapted from  themarblekitche.com and makes 3 dozen cookies.

Ingredients: 

• 1 cup butter, room temperature
• 1/2 cup sugar
• 1-1/2 cups brown sugar
• 3 cups flour
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 2 teaspoons vanilla
• 2 large eggs
• 1-3/4 cups semi-sweet chips  (I used chocolate chunks as it was what I had on hand) 
• 1 cup toffee bits e.g. Heath
• 1 teaspoon sea salt for sprinkling on top

Directions:

• Cream butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy. 
• Add eggs and vanilla and mix until combined.
• In a separate bowl, whisk flour, baking soda, and salt. Add the dry ingredients to the butter mixture on low just until combined—don't overmix. Add in chocolate chips and toffee bits, mixing on low until combined. 
• Refrigerate the dough for 30 minutes. Preheat oven to 375 degrees and line a baking sheet with parchment paper. 
• Roll dough with floured hands into 2-1/2 inch balls. Bake for 10-11 minutes. It's better to underbake then overbake.  
• Sprinkle each cookie with sea salt. Transfer to a cooling rack to cool. 
• Store in an airtight container.  
  
  
  

Sheet Pan Dinner Chicken Apple Sausage, Potatoes and Peppers

Italian Chicken Apple Sausage, Peppers, Onions, and Potatoes Sheet Pan Dinner 
Cook's Notes: 
What you will like about this dinner 

• It’s so simple, using only a handful of simple ingredients, and requires minimal prep. 
• Chicken Apple Sausage is lean and adds protein to the meal. It's a healthy meal choice. 
• It feeds a crowd. Do you have an extra guest or two for dinner? Just add an extra pound of potatoes. more peppers and another sausage or two. So easy!
• The whole family will like it. The flavors are basic enough that kids will like them. Herbs and garlic add great flavor, making this dish stand out for the  older crowd, too.
• It’s fast because everything gets mixed in one bowl and cooked on one sheet, which means less mess and less time spent on prep and cleanup.

A WIN-WIN FOR ALL

The recipe serves 3-4 and can easily be increased. There are several chicken apple flavors; I like Aidell products.  

Ingredients:

• One package (5 links) of Chicken Apple Sausage-Italian Flavored 
• 2 cups diced mini red/yellow/orange peppers
• 2 cups diced small (mini) Yukon potatoes-unpeeled
• 1 teaspoon each of dried Italian seasoning and oregano
• 1-2 tablespoons dark balsamic vinegar (good quality) 
• 1/4 cup olive oil
• 4 large minced garlic cloves
• 1 cup diced red onion 
• Sea salt and freshly ground pepper

Optional 

• 2 cups broccoli florets 
• 1 cup diced cherry tomatoes

Directions:

• Line a baking sheet with parchment paper and preheat oven to 400 degrees. 
• Cut sausage and potatoes into small pieces.
• In a large mixing bowl, add sausage, potatoes, onions, peppers, and garlic. Mix in olive oil and spices.  
• Spread evenly out on a baking sheet. Salt and pepper to taste.
• Roast for 20 minutes. Remove from oven and use a spatula to turn over pieces.
• Drizzle with balsamic vinegar. Return pan to oven for 10 minutes making sure potatoes are cooked through. Add broccoli and tomatoes at this step if using.  

Enjoy a walk with nature today.

Scandal of Vandals

Frank Weber is a Minnesota forensic psychologist with 25 years of experience and is the author of 8 mystery books, with a new one, "The Sun," projected for 2025.  All of Weber's books are inspired by true crimes set in Minnesota. He uses his professional background to his advantage giving informative explanations of criminology methods along the way in the story to enlighten readers as they make their own deductions. Weber strives to make the investigative process as real as possible by laying out the logistics of the case, dead ends, red herrings, differing opinions, and politics of the day.

"Scandal of Vandals" was once touted as “the crime of the century.” It's a brutal murder case filled with intrigue, suspense, complicated relationships, riveting details, and rampant speculations.  Debra Grant, spouse of esteemed attorney Tug Grant, was brutally assaulted in her Minnetonka home on Wednesday morning and died later that afternoon at Park Nicollet Hospital. Weber, a savvy writer, competently weaves into the storyline the character of Investigator Jon Frederick, who plays a starring role in all of Weber's books. Based on the details of this true crime story, Weber was faithful to the investigative process but added his own spin to the chilling tale of murder. Some investigative motives pursued in the case include: was the murder of Debra Grant the repercussion of her husband Tug’s rumored affairs, a possible mafia hit, or gang retaliation? The bungling attempts of the hired killers were also central points addressed.  

Since the cast of characters is large, Weber wisely includes a "cheat sheet" that identifies the list of characters. The book is structured so that each chapter is narrated from a different character's perspective. This helps the reader understand each character's thoughts as the investigative process unfolds. I highly recommend this engrossing book for readers who enjoy a mystery thriller filled with multi-dimensional characters, relevant events, suspense, plot twists, and the opportunity to see how justice is served.

ALL ABOUT THE AUTHOR FRANK WEBER

Besides being a forensic psychologist, Frank Weber has completed assessments for homicide, sexual assault, and domestic abuse cases. He has testified as an expert witness in numerous sexual assault and homicide cases and has written seven different treatment workbooks. Frank has taught college classes on social problems and started his own company, CORE Professional Services, PA, specializing in forensic work. It is located in downtown Brainerd, Minnesota.

Eggs Benedict with a Twist

Eggs Benedict

A truly classic brunch or breakfast item traditionally made with eggs, Canadian bacon, and English muffins, all smothered with a creamy Hollandaise sauce. There are several theories about the origins of this dish and I have included a link to give you some background information. 

https://www.saudereggs.com/blog/the-history-of-eggs-benedict/

While I enjoy ordering out this decadent dish, I came up with a satisfying alternative with fewer calories.  A side of grapes was added to the plate.

How To Build This Dish 

I started with a toasted English muffin, then added a tomato slice, two avocado slices, and one egg cooked sunny side up. I eliminated one of the English muffins on top and used a low-fat slice of Havarti cheese to substitute for Hollandaise sauce. Mozzarella cheese would be another good substitute. You have options to make one or more servings.

Ingredients:

• English muffins
• Canadian Bacon
• Cheese Havarti or Mozzerella
• Eggs
• Tomato slices (patted dry on a paper towel) 
• Avocado slices

Directions:

• Preheat the oven to 350 degrees. Wrap Canadian bacon in foil and warm for 15 minutes. Keep in foil until ready to use.
• Slice avocados and tomatoes.  
• Have a slice of cheese out. 
• Cook egg sunny side up and toast muffin.

Build your modified Eggs Benedict on a microwave-safe plate

• muffin
• Canadian Bacon
• tomato slice
• avocado 
• egg
• top with a cheese slice
• Microwave the egg sandwich for 20 seconds to melt the cheese

National Ice Cream Day

                      Indeed, it is a day of joy sharing some Ever Ready Specials          Splurge a bit-create a Sundae Bar

Four different ice cream treats with two toppings

Kahlua Chocolate Sauce

Salted Butterscotch Sauce the topping recipes found at  https://sockfairies.blogspot.com/2022/07/national-ice-cream-day.html

Ice Cream Sandwiches-made with store bought cookies

Ice Cream Tacos

https://sockfairies.blogspot.com/2019/06/another-sundae-funday-with-twist.html
Don't forget the sprinkles

Need help finding what you want? Go to the search box on the home page and type in ice cream.

A New Ever Ready Special 

Cherries Jubilee

Cherries jubilee is a dessert dish made with cherries and liqueur (typically kirschwasser), which are flambeed tableside and commonly served as a sauce over vanilla ice cream.

The recipe is generally credited to Auguste Escoffier, who prepared it for one of Queen Victoria's Jubilee celebrations, widely thought to be the Diamond Jubilee in 1897.

Cook's Notes: Today's recipe is easy to replicate, but I'm skipping the flaming part. The recipe makes two servings if using a wine glass or a glass similar to the one pictured or four smaller ones using a smaller vessel.  

Homemade Cherry Sauce

Cook's Notes:

The possibilities are endless for this easy cherry sauce. Use it over ice cream, adding a drizzle of chocolate,

or over storebought cheesecake and even meats e.g. pork and chicken. 

Homemade Cherry Sauce and Cherries Jubilee

Cook's Notes: The recipe was adapted from cuisineathome.com 2024 

 Ingredients:

• 1/4 cup sugar
• 2 teaspoons cornstarch
• 1/8 teaspoon kosher salt
•  3 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 (16 0z.) package of frozen dark sweet cherries (no need to thaw) 
• 1-2 tablespoons Kirsch (cherry brandy) or regular brandy (start small and test) 
• 1/2 teaspoon each almond and vanilla extract
• 1 pint heavy cream whipped or yogurt
• 1 store-bought loaf angel food cake

Directions:

• In a medium-sized pan, whisk together sugar, cornstarch, and salt. 
• Whisk in orange juice and lemon juice. 
• Cook over medium heat, whisking constantly until thickened, about 2 minutes. 
• Stir in cherries, bring to a boil, reduce heat, and simmer, stirring frequently until thickened, about 5 minutes.
• Remove from heat and add in brandy and extracts. Return to heat and cook until bubbly, about 40 seconds, stirring constantly. 
• Remove from heat and let cool for 30 minutes. If not using immediately store it in a covered container in the refrigerator. 

Cherries Jubilee

Layer torn pieces of angel food cake, whipped cream, and cherry sauce. Top the dessert with almond slices.  

 

A Healthy Weekend Start

Cherry Berry Smoothie

Cook's Notes: The beauty of a smoothie lies in its endless possibilities. You can incorporate whatever fruits and veggies you like and then custom blend them according to your needs with add-ins like protein powder, seeds, or whole grains. That means how healthy your smoothie is will largely depend on your ingredients. 
This recipe serves 2 and comes from Midwest Living
I am on my third bag of fresh cherries this season, as they are so good this time of the year. 
Ingredients:

• 1 cup fresh pitted cherries
• 1/2 cup low-fat milk
• 1/4 cup plain fat-free or low-fat yogurt 
• 3/4 cup blueberries
• 1 tablespoon cherry or cranberry juice or concentrate that has been thawed
• 1 tablespoon honey 
• 1/2 teaspoon vanilla 
• 8 ice cubes

Directions:

• Chill glasses in the freezer for 15 minutes.
• In a blender, combine all ingredients and any desired add-ins. Blend until smooth. Add ice cubes and blend for 15 seconds.

 Note I enjoyed the smoothie outside since the sun was shining and it wasn't raining. 

Corn, Blueberry, Avocado Salad with a Citrus Vinaigrette Dressing

Cook's Notes: A salad loaded up with juicy blueberries, fresh sweet corn, creamy avocado, tender greens, and fresh basil is all deliciously in season right now. Toasted almonds and red onion are added in for extra crunch. Optional: Add crumbled feta for a bit of creamy tang. A honey citrus vinaigrette brings it together with the best summertime. Recipe inspiration gimmesomeoven and serves 4.
Salad Ingredients:

• Mixed greens (I used a combination of romaine and baby spinach)
• 2 large avocados, peeled, pitted and diced
• 2 cups blueberries
• 1 cup chopped fresh basil leaves
• 1 cup chopped toasted almonds
• 1 cup whole corn fresh, grilled, or use a can of Steamfresh corn, pan-fried
• 1/2 cup finely diced red onion
• Optional: crumbled feta cheese

Directions:

Toss the salad in a large mixing bowl. Drizzle evenly with the dressing.

Honey Citrus Dressing
Cook's Note: If dried red pepper flakes are used, start small and test the taste first.
Ingredients:

• 1 tablespoon white balsamic vinegar (good quality) 
• 1/4 cup orange juice, freshly squeezed from 1/2 large orange
• 2 tablespoons lemon juice, freshly squeezed from 1/2 lemon
• 2 teaspoons honey
• 1/4 cup olive oil, extra virgin
• 2 tablespoons cilantro, finely chopped
• 1/2 small Thai red pepper, very finely chopped, or 1 teaspoon dried red pepper  flakes
• Salt and pepper, to taste

Directions:

Combine all vinaigrette ingredients in a blender or shake well in a small Mason jar.

Watermelon Salad

No other produce screams summer quite like watermelon. It could be its refreshing sweetness or even the burst of color that adds a bit of brightness to your plate. It's hard to beat the simple pleasure of biting into a juicy slice of watermelon.

But the thing is, there's more to watermelon than just its flavor: It boasts some powerful health benefits, too. At 46 calories per cup, watermelon offers 20 percent of your daily intake of vitamin C and 17 percent vitamin A, according to the USDA. That's not all. Watermelon contains dietary fiber for digestive health and potassium, a mineral that helps keep blood pressure capped. 

Basil Watermelon Salad 

Cook's notes: This sweet and savory salad is fantastic with grilled meats or even as part of a brunch spread. Salting the cucumbers removes moisture before adding them to the salad mixture. Olives and feta crumbles can give the dish a Greek flair when added. The salad serves four.

Ingredients:

• 5-6 cups cubed watermelon (I used a combination of yellow and red watermelon) 
• 1/2 cup diced red onion or red onion ring slices 
• 3 tablespoons white balsamic vinegar
• Dash red pepper flakes
• 1 teaspoon dried parsley flakes
• 3 tablespoons extra virgin olive oil or Tuscan-infused olive oil
• 1 tablespoon maple syrup 
• 1/2 teaspoon Dijon mustard
• 1/2 cup each grape tomatoes, halved and diced strawberries
• 1/2 of an English cucumber, peeled and diced
• 2 tablespoons fresh basil, diced
• 4-5 radishes, sliced
• Salt and pepper to taste
• Optional: 1/3 cup each feta cheese crumbles and olives

Directions::

• In a jar with a screw top lid, add balsamic vinegar, oil, parsley flakes, red pepper flakes, syrup and mustard. Shake well, or use a blender for this step.
• Pat cucumbers dry on a paper towel and salt lightly. Pat tomatoes dry on a paper towel.
• Add sliced radishes, strawberries, cucumbers, tomatoes, onions, basil and drained watermelon in a bowl.
• Pour dressing over and toss to combine.
• Refrigerate at least 30 minutes or up to 3 hours.
• Drain the watermelon mixture in a colander. Place the salad in a serving bowl and sprinkle with feta or white cheddar crumbles to serve.

Ice Cream Alert-Plan Ahead for Sunday, July 21 National Ice Cream Day

There are deals to be had 😀

Blueberry Peach Galette

A dessert that screams summer with abundant fresh fruit found in gardens and at farmer's markets.

Blueberry and Peach Galette

A galette is a free-form pastry baked without a pie or tart pan. The dough is easy to make and much more forgiving than pie crust. It is rolled out flat and then folded around the filling. It doesn’t matter if the crust tears a little or if the fruit juices leak out—galettes are supposed to look rustic. A prepackaged frozen pie crust thawed can be substituted.

Any mixed fruits (3 cups), such as blueberries, strawberries, raspberries, and apples, can be substituted for the peaches.
Here’s a trick for easily peeling peach skin: cut an “x” on the bottom of the fruit, place the peaches in boiling water for 2 minutes, then transfer to a bowl filled with ice water until cooled. The skin will peel right off!

Ingredients:

• 1 pie crust rolled to a 10-inch circle about the size of a large dinner plate
• 3 large peaches, peeled and cut into large chunks
• 1 cup blueberries, rinsed and patted dry on a paper towel 
• 3 tablespoon sugar
• 2 teaspoons ground cinnamon or 1 tablespoon Saigon cinnamon 
• 1 tablespoon flour + 1 tablespoon flour
• 2 teaspoons lemon juice
• 1 teaspoon vanilla
• Optional but highly suggested a tablespoon of Peach Schnapps 
• Egg wash and cinnamon sugar mixture for crust

Directions:

• Combine sliced peaches, blueberries, sugar, cinnamon, flour, lemon juice and vanilla. Let sit for 10 minutes. Drain the fruit mixture into a fine mesh strainer. Sprinkle the fruit mixture with an additional 1 tablespoon of flour. 

• Preheat oven to 425°.
• Lightly roll the dough out to a 10-inch circle onto a lightly floured parchment paper.
• Transfer parchment paper to a rimmed baking sheet. Remove any excess flour on the outside of the dough circle.
• Arrange the peach mixture in the center of the dough, leaving a 3-inch border. Fold the edges toward the center, pressing gently to seal (the dough will only partially cover the peach mixture).
  
  

•  Brush dough edges with egg wash and sprinkle with cinnamon sugar mixture. Bake for 10 minutes at 425 degrees. Reduce oven temperature to 350° (do not remove galette from oven); bake an additional 20 minutes or until lightly browned and crisp like a regular pie crust. 
• Place a wire rack close to a baking sheet on the stovetop. Carefully transfer the galette on parchment paper to the wire rack to cool for half an hour before cutting. 
• Slide the galette onto a cutting board and cut using a serrated knife.
  
  

  
  
  

Chicken Bacon Ranch Tortilla

                                         Chicken Bacon Ranch Tortilla (Option 1) 

Add to your weekend of summer fun with an easy, easy tortilla. It's flavorful and a filling meal. The needed ingredients are listed, and you decide how many to serve. I had leftover chicken from a recent recipe that I had posted Grilled Chicken Caprese https://sockfairies.blogspot.com/2024/07/grilled-chicken-caprese-salad.html the perfect start to build your own meal.

Ingredients:

• Flour tortillas
• Diced cooked seasoned chicken (use thin chicken cutlets)
• Diced avocados
• Diced cherry tomatoes
• Diced red onions
• Chopped Romaine lettuce
• Cooked and crumbled bacon
• Grated Cheese
• Bacon Ranch Dressing

Directions:

• Warm the tortilla and start to build with the first layer of lettuce, chicken, tomatoes, cheese, avocado slices, red onion, a drizzle of ranch dressing, and topped with bacon. 

Cooking Tip:

• Season chicken with dried Italian seasoning. Oil grates and grill for 5 minutes a side.

Chicken Bacon Ranch Wrap (Option 2)

Use the same ingredients as listed above but create a wrap sandwich.

Blueberry Peach Galette

Grilled Chicken Caprese Salad

Enjoy a 30-minute high-protein grilled chicken caprese salad for an easy summer meal. It's made with thin chicken cutlets and sliced tomatoes topped with fresh mozzarella and basil drizzled with a balsamic glaze.

Another option is to purchase a bottle of balsamic glaze for this salad. The recipe, adapted from skinnytaste.com, serves 4.

Ingredients: 

• 4 chicken breast cutlets
• 1 teaspoon dried Italian seasoning
• 6 cups chopped romaine or arugula
• Sliced tomatoes
• 2 tablespoons fresh basil leaves
• Salt and pepper to taste
• Fresh basil leaves
• Balsamic glaze (recipe below)

Directions:

• Line a baking sheet with foil. Arrange the cutlets on the foil. Sprinkle each cutlet with 1/4 teaspoon Italian seasoning and 1 tablespoon balsamic glaze (recipe below). 
• Grill chicken at 350 degrees for 6 minutes a side. Add cheese to each cutlet and cook for 1 minute more to melt. Let meat rest for 10 minutes.
• Divide romaine or arugula among 4 plates. Place sliced tomatoes over romaine or arugula. 
• Place chicken cutlet over sliced tomatoes. Drizzle with balsamic glaze. Top with fresh basil leaves. 

Balsamic Glaze Ingredients:

• 4 tablespoons dark balsamic vinegar (good quality) 
• 1/2 teaspoon Dijon mustard
• 2-1/2 teaspoons real maple syrup
• Dash sea salt and ground pepper
• 4 tablespoons olive oil (good quality) 

Directions:

• Place all ingredients in a blender and mix well. 
• Divide the balsamic glaze in half. One portion is for grilling chicken cutlets, and the rest is for the salad.