Monday, June 30, 2008

Summer Recipe Swap

PhotobucketLook for other Summer recipes at Kathy's Cottage.

Only takes 5 minutes to throw this one together!
Artichoke Heart Salad
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 can (2-1/4 ounces) sliced ripe olives, drained, optional
1/3 cup chopped green pepper
1/3 cup thinly sliced green onions
3/4 cup Italian salad dressing
In a bowl, combine artichokes, olives if desired, green pepper and onions. Add dressing and toss to coat.
Cover and refrigerate for at least 30 minutes. Serve with a slotted spoon. Yield: 3-4 servings.

Just Delish Veggie Kabobs
8 small red potatoes, halved
3 tablespoons unsweetened apple juice
3 tablespoons red wine vinegar
2 tablespoons minced fresh basil
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon reduced-sodium soy sauce
2 teaspoons olive oil
2 garlic cloves, minced
1/4 teaspoon pepper
12 medium fresh mushrooms
1 large sweet red pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch slices
Place potatoes in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-9 minutes or just until tender. Cool.
In a large resealable plastic bag, combine the apple juice, vinegar, basil, mustard, honey, soy sauce, oil, garlic and pepper. Add the mushrooms, red pepper, zucchini and cooked potatoes. Seal bag and turn to coat; refrigerate for 2 hours.
Coat grill rack with cooking spray before starting the grill. Drain and reserve marinade; thread vegetables onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 10-15 minutes, turning and basting occasionally with reserved marinade. Yield: 4 servings

Chocolate Ganache Cake
2 ounces 53% cacao dark baking chocolate, coarsely chopped
2 tablespoons butter
3/4 cup boiling water
3/4 cup sugar
1/4 cup buttermilk
1 egg
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup half-and-half cream
3 ounces 53% cacao dark baking chocolate, coarsely chopped
Place chocolate and butter in a large mixing bowl; add boiling water and stir until smooth. Stir in the sugar, buttermilk, egg and extracts. Combine the flour, baking soda and salt; beat into chocolate mixture just until blended.
Transfer to a 9-in. round baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small heavy saucepan, combine the ganache ingredients. Cook and stir over low heat until smooth. Transfer to a small bowl; cool for 10 minutes or until slightly thickened.
Place cake on a serving plate. Slowly pour ganache over cake, allowing some ganache to drape over the sides. Refrigerate until serving. Yield: 12 servings.


  1. Hi Schotzy! I think this sounds great, and only 5 minutes to prepare? Better and better! Thanks for joining in:>)

  2. Good Morning!

    Another PARTY in the making, I see!!

    Sounds scrumptious!!!


  3. Now, you've got me with ganache. I could eat it with a spoon.

  4. Good Morning Schotzy, Each & every recipe looks & sounds fabulous!!!...My daughter is a vegetarian, so those "kabobs" are something we ALL would love!...& my other daughter is wild about artichokes...perfect recipe for her... & the chocolate ganache cake!...well that's all mine!:) Thank you so much!...Heidi XO

  5. Wow. I was thinking of a simple artichoke salad, and it is easy, I can't wait to make it. However, it is so much more. Thanks for the great recipes and chocolate ganache cake, Mmmmmm.

    I am off to find some more good stuff.



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