Dawns Recipes

It's tomato season and today I picked some beauties at my local community garden so that means BLT's are on the menu.  I like to use toasted English muffins instead of bread because the tomato slice fits perfectly.  I add a layer of mayo on one slice and a layer mashed avocado with a little lemon juice, salt and pepper one the other.  Add the crispy bacon, lettuce and tomato and you have my version of a perfect BLT. 

A couple weeks ago we were in Sunny Mexico, poolside enjoying Shrimp Ceviche.  Now we're back in cold Wisconsin but I'm craving ceviche.  I came across this recipe from the blog Skinny Taste, her photos make you want to make this asap ands I did!  Check it out here.  This recipe is not actually ceviche because it uses cooked shrimp instead of raw but it curbed my craving.  The shrimp is tossed with fresh tomatoes avocado, red onion, cilantro, chopped jalapeño tossed with freshly squeezed lime juice and a touch of olive oil.  It's delicious!  I can see myself making this often in the summer for a light lunch or an appetizer.    YIELD: 4 servings Ingredients: 1/4 cup chopped red onion 2 limes (juice of) 1 tsp olive oil 1/4 tsp kosher salt (black pepper to taste) 1 lb cooked shrimp (peeled shrimp, diced) 1 medium tomato (diced) 1 medium hass avocado (diced) 1 small jalapeño (seeds removed, diced fine) 1 tbsp chopped cilantro Instructions: I...

  In the fall when apples are at their best this dip makes an appearance.  It's easy and can be made ahead.  It's good cold or at room temperature.  Bring to any fall gathering, cut up a bunch of apples and dip away! This is my favorite caramel sauce! You can use toffee bits with or without chocolate. Apple Caramel Dip 1 pkg (8oz) cream cheese, softened 1/2cup brown sugar1/2 cup caramel sauce (I used Mrs. Richardson's Caramel) 1/4 cup chopped walnuts, pecans or peanuts (optional) 1/2 cup Heath English Toffee Bits   apples, sliced 1. Beat the softened cream cheese with brown sugar until smooth. Spread onto a small to medium serving dish (with sides). I used a 3 cup Pyrex glass dish. 2. Heat the caramel slightly (about 10 second in microwave) to make spreadable. Spread on top of cream cheese. 3. Sprinkle the nuts and toffee bits all over the top. Serve with sliced apples for dipping.  Can be made a day ahead, refrigerate until ready to serve.

 STRAWBERRY POPSICLES (small batch) YIELD: 5-6 POPSICLES depending of popsicle mold size My daughter, granddaughter and I went strawberry picking this last June.  My granddaughter enjoyed eating them more than she did picking.  There really is nothing better than a fresh picked strawberry but you can only eat so many before you end up freezing the rest.  Which isn't a bad thing because I use the frozen berries to make a compote to go over yogurt, add them to smoothies and to make these delicious strawberry Popsicles.  I make then often as my Granddaughter LOVES them.  I've run out of the fresh frozen berries so now just use the bagged frozen strawberries from the grocery store and they're still delicious.  Summer is winding down so the popsicle molds will soon get put away until next summer when we'll pick even more strawberries!   Recipe courtesy of Homemade in the Kitchen INGREDIENTS 2 cups (8 ounces) ripe strawberries or frozen strawberrie...

This last year we've been in an apartment while our house is being built so in the spring I had to grow basil inside.  Luckily we have large floor to ceiling sunny windows and the basil thrived!  Growing right in my apartment kitchen window made it so handy. and I ended up using it often for many recipes.  This is my go to pesto.  It's fresh tasting and vibrant.  Today will be my last batch because the plants seem to know winter is approaching and aren't doing so well.  I'll freeze this last batch and use it all winter to add to pasta, soups and pizza.  I'm going to enjoy winter but will look forward to next spring when I'll be planing basil in my new herb garden!  Yields: 1 cup (easily doubled) Ingredients: 2 cups fresh packed basil leaves 1/4 cup toasted pine nuts 2 garlic cloves 1/4 tsp lemon juice 1/8 tsp salt 1/2 cup extra virgin olive oil 1/2 cup freshly grated Parmesan Combine basil leaves, pine nuts and garlic, lemon juice and salt in food...