Zucchini

Ahhh... summer zucchini from the garden. I love summer zucchini from the garden. Nice big julienne(ish) slices make for a hearty side dish:

Usually olive oil, salt, and pepper are all I use. But this time I tried something different and used a bit of Williams-Sonoma Smoke House Rub. This set of dry rubs is all-around good, but the Smoke House is top notch.

Sweet Potato Chips

These are DELICIOUS. And healthy to boot.

I found a bunch of recipes online for this, but didn't follow any of them exactly. The temperatures were all over the place... so here's how I went about it:

1. Thinly slice sweet potatoes (three potatoes used in this attempt). Use a mandolin if you have one... I'm loving my Pampered Chef mandolin for this recipe!

2. In a large bowl, toss potato slices with a bit of olive oil (just enough to lightly coat each slice... perhaps 3-4 tablespoons for 3 potatoes).

3. Place slices in a single layer on a cookie sheet and sprinkle with a little salt (this can be done in step 2 instead, but I prefer the better control over the salt when the potatoes are in a layer.)

4. Bake at 200 degrees for one hour.

5. Flip potatoes, increase oven temperature to 225 degrees. Bake for an additional hour. (Keep an eye on them after 30 minutes or so... they will finish much faster on darker cookie sheets, and the thinner chips may finish baking sooner.)

6. Remove from oven when they are browned and crisp. Some of the thicker chips will crisp up as they cool off. Enjoy!

Roasted Garlic

This is one of my favorites... roasted garlic is good in so many dishes. In its simplest form, spread roasted cloves onto crusty bread. Or squeeze out the roasted cloves and use in any dish calling for roasted garlic.

1. Cut about 1/4 inch from the top of the garlic bulb. I also trim a bit off the sides if there are any cloves fully covered by the skin; I like to be sure each clove is exposed to absorb the oil.

2. Pour one tablespoon olive oil into the bulb. Pour slowly so as much oil can seep into the garlic as possible. Sprinkle with a bit of salt (I use kosher) and pepper.

3. TIGHTLY wrap the bulb in foil. In this instance I did not wrap it well, and the olive oil ended up smoking in the bottom of my oven. Not good.

4. Bake at 400 degrees for 45 minutes, or until the garlic is golden brown and spreadable. Allow the bulb to cool a bit before handling. The cloves will be HOT.

Spreadable, delectable, garlicky goodness

Guacamole - Martha Stewart

Source: Martha Stewart (magazine, perhaps?)

Tried it: Not yet

Cayenne Candied Bacon

Source: Cousin Emilee's Kitchen

Tried it: Yes

Thoughts: Unexpectedly delicious!

Homemade Barbecue Sauce

Source: Aunt Joyce

Tried it: Not yet

Swiss Onion Spread

Source: Karla's Kitchen

Tried it: Not yet

Back says: This recipe originally came from Audrey. My friends love it!

Roasted Corn Salsa

Source: Mom's Kitchen

Tried it: I've indulged many times, but haven't made it myself.

Thoughts: Deeee-licious.

Layered Mexican Dip

Source: Aunt Stephanie? (I think that's her handwriting)

Tried it: Not this exact recipe

Thoughts: You can't go wrong with a layered Mexican dip...

Gouda Appetizer

Source: Mom's Kitchen

Tried it: Over and over and over...

Thoughts: Cheesy, melty, yummy, and looks kinda fancy even though it's super easy.

Oyster Crackers

Source:
First recipe - I don't know... this is my handwriting, but from long, long ago.
Second recipe - Mom's kitchen

Tried it: Yes

Thoughts: A simple and tasty little snack. I'd probably use more dill than the recipe calls for.

Here's another version, but without the dill:

Creamy Guacamole

Source: Mom's kitchen

Tried it: Yes... many, many times.

Thoughts: Creamy, salty, avocado-y goodness.

Taco Dip

Source: Mom's kitchen

Tried it: Yep.

Liked it? Yep.

Garlic Butter

Source: I'm not sure who wrote this...

Tried it: NOT YET

Grandma's Spaghetti Sauce

Source: Grandma Renslear

Tried it: Many times... just haven't made it myself yet. :)