Caramel Pear Upside Down Cake

We were recently the recipients of a large bag of pears from friends who have two pear trees in their yard. What a gift! We've been eating them plain, putting them on salads, and I used some to bake two different cakes. 

(Half the pears were already gone when I took this picture!)

Pears and caramel go really well together, so I knew this cake would be a big hit. And it was. It's so easy to put together, (no mixer required) and I don't even peel the pears, since the skin is so thin. Just look at all that caramelly pear goodness!

Add some batter, bake it up, then let it rest for a bit

before you bravely flip it over onto a plate! I couldn't flip and take a photo at the same time, ha! Guess I need an assistant.

If you need an impressive dessert, look no further than this. We especially loved how the caramel gets kind of crunchy on the outside edge of the cake - yum! 

We loved this with a little scoop of vanilla ice cream, but whipped cream would be a great garnish, too.  (And eating it plain is also a great option.)

Enjoy!

Caramel Pear Upside Down Cake

1/2 cup dark brown sugar
1/4 cup butter

2 Tbsp. heavy cream
1-2 pears, thinly sliced (or 1 can pears)
1 cup flour
2 tsp. baking powder
1/4 tsp. salt
1 cup sugar
3 eggs
1/2 cup plain yogurt or sour cream
1/2 tsp vanilla 
1/3 cup vegetable or avocado oil

In a greased 9 inch cake pan, arrange the pears slices in a circle, starting from the outer edge. Set aside.

In a small saucepan over medium low heat, melt the brown sugar and butter together. Once it begins to bubble, swirl the pan and lightly stir to make sure all the sugar is dissolved. Add the cream, and stir to incorporate.

Gently pour the caramel over the pear slices.

Into a large mixing bowl, whisk together the sugar, eggs, yogurt, vanilla, and oil until well combined. Add the flour, baking powder, and salt and whisk well until no streaks of flour remain. 

Carefully pour the cake batter on top of the pear slices. Bake at 350 for 40 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean.

Cool on a wire rack for 5 minutes then invert onto a serving plate. Allow to cool completely, or serve slightly warm, with vanilla ice cream or whipped cream.

Roasted Potato "Salad" with Dijon Vinaigrette

Here's another great summer salad recipe for your next al fresco dining adventure. This time, potatoes get the royal treatment -- roasted to perfection, then tossed with a light dressing, bacon, chives and cheese. It's a great change of pace from heavy mayo-based potato salads. 

 

This side dish goes well with any kind of meat: we loved it with both pork tenderloin and chicken, and it would be especially good with steak. You'll get the best results for this using Yukon Gold potatoes - they have a delicious creamy interior that roasts up beautifully and quickly in the oven. (Using the oven in summer is the only downside of this recipe. I suppose you could try air frying the potatoes but my air fryer wouldn't be big enough to do them all in one batch. So I used the oven and then we ate outside! ha!)

Toss the potatoes with olive oil and salt, then roast them in an even layer. I also broiled them for a couple minutes to get a nice blistery effect. 

Transfer the potatoes to a bowl, then top with the cheese so it can get a little melty on the hot potatoes! Yum.

Drizzle with the dressing. Mix it all up together so all the pieces are coated with the dressing, then add the bacon and chives. 

Voila! That's all there is to it. So simply, and such good flavor. 

You'll for sure want to taste test one of these beauties before you transfer it to a serving dish! 

Here's to many more nights eating outside yet this summer - and many more roasted potato salads!

Roasted Potato "Salad" with Dijon Viniagrette

Potatoes:

2-3 pounds Yukon gold potatoes, unpeeled and cut into wedges 

2 tablespoons olive oil

Coarse salt and freshly ground black pepper

Dressing:
2 tsp. Dijon mustard
1 Tbsp. fresh lemon juice
1 Tbsp. apple cider or balsamic vinegar
1 Tbsp. olive oil
¼ tsp. salt
Pinch of black pepper

Accompaniments:

1/2 cup crumbled goat cheese, feta, or Queso Fresca (you can also leave cheese out!)

2-3 Tbsp. finely chopped fresh chives

4-6 slices cooked, crumbled bacon

Preheat the oven to 400 and place a large, rimmed baking sheet in the oven.

In a large bowl, toss the potatoes with 2 Tbsp. olive oil. Season with salt and pepper. Put the potatoes on the hot baking sheet in a single layer and bake for 20 minutes. Flip the potatoes and bake for and additional 10 minutes, until the potatoes are golden and tender.

Set the broiler to high. Place the potatoes near the heat source and broil for several minutes until the potato skins are blistered and toasty. (This is an optional step.)

While the potatoes are baking, make the dressing by whisking together the Dijon, lemon juice, vinegar, olive oil, salt and pepper together in a small bowl or liquid measuring cup. Chop the chives and cook and chop the bacon.

When the potatoes are finished cooking, scrape them into a shallow bowl or serving platter. If using cheese, sprinkle it immediately over the warm potatoes so it melts slightly. Drizzle the dressing over the potatoes and toss gently to combine. Garnish with bacon crumbles and chives. 

Serve warm or at room temperature. Makes 8 side dish servings. 

Recipe Source: Adapted from Mel's Kitchen Cafe

Mexican Street Corn Pasta Salad

This is one of the best side dishes I have made in a long time. Well, this, and the roasted potato "salad" that's going to be coming your way next. This is the summer of great sides! 

I made this wonderful salad for our July 4 weekend, and it won rave reviews. My pre-teen nephew gushed, "this tastes just like Chipotle!" If you have pre-teens, you know this is high praise. In fact, that whole dinner that night, which included grilled rubbed pork, garlic green beans, and fruit salad, left us with these empty dishes. 

That's a ringing endorsement!

Another endorsement came from our son, who ate several helpings on his birthday later in July, and who immediately asked for the recipe. So, that should be enough encouragement to get you to make this salad, already!

Corn, pasta, bacon, avocado, black beans, and a creamy, slightly kicky dressing - they all add up to more than the sum of its parts. It is SO good. Cook the bacon, then saute the corn in a dry skillet so that you get it partly "charred." (You could probably also saute it some bacon grease! ooh! up the ante!)

I've only used frozen corn, which is what I'm calling for in the recipe, because it's so convenient, but I bet the flavor factor would be even better if you used corn on the cob, and grilled it first... but even if you go the convenient route like I do, you will be overcome and overwhelmed by how good this is.

While the pasta cooks, chop up all your "greens" - green onion, cilantro, jalapeno.

When the pasta is done, drain it well and add it to a big bowl, then add the corn, bacon, black beans, and your greens.

Stir up the dressing ingredients and add about 3/4 of it to the salad.

Then add the chopped avocado and the rest of the dressing, and lightly stir it to combine.

Top with some queso fresca (Mexican cheese) or even feta, and be prepared to delight yourself and everyone who eats this!

Mexican Street Corn Pasta Salad

Salad:

2 cups farfalle, campanelle, or other medium sized pasta shape (dry)

3 cups frozen corn (or freshly cut off the cob)

1/3 cup sliced green onions

1/2 cup chopped cilantro

1-2 Tbsp. diced jalapeno pepper

6 sliced bacon, cooked and chopped

1/2 cup black beans, rinsed and drained

1 avocado, chopped

1/2 cup queso fresco or feta

Dressing:

1/2 cup mayonnaise

3 Tbsp. fresh lime juice

1/4 tsp. cumin

1/4 tsp. smoked paprika

1/2 tsp. chili powder

1/2 tsp. sriracha or chili garlic sauce

salt and pepper

For the dressing, combine the mayo, lime juice, cumin, paprika, chili powder, and hot sauce in a small bowl or medium measuring cup. Stir well, then add salt and pepper to taste. Adjust hot sauce as well to your preference.

For the salad, cook the pasta in salted boiling water til al dente. Drain completely.

Meanwhile, saute the corn in a dry skillet over medium high heat. Put the corn in the skillet, then let it sit for a few minutes to develop a "char" before stirring. Cook for just a minute or so after the char develops. 

When the pasta is done, transfer it to a large bowl, then add the corn, green onions, cilantro, jalapeno, bacon, and black beans. Add about 3/4 of the dressing, then stir well to combine. Add the avocado and the rest of the dressing, then fold together til everything is evenly distributed. Top with the queso fresco or feta, and serve! Makes 6-8 side dish servings.

Dijon Pork Blade Steaks

I will admit, I had never heard of, not to mention cooked, pork blade steaks, until recently. Our local grocery ran a special on buying "half a hog" and so I took advantage of it, and there was a package of these in the mix. 

After some quick research, I learned that pork steaks are carved from a particularly flavorful cut of pork - the pork shoulder near the neck. They typically contain part of the shoulder blade bone which is why they are often called pork shoulder blade steaks. As opposed to the denser and easy to overcook picnic shoulder the pork shoulder blade cut is nicely marbled and exceptionally tender.

I can attest to this! We really enjoyed these steaks after they were marinated and grilled - and they're SO big that we will have at least one more meal with them. 

I especially liked this marinade - made with pantry ingredients, the mustard pairs nicely with the pork and the thyme and onions add even more flavor. 

I liked serving this with roasted potatoes and green beans for a Nicoise-y vibe.
I think the leftovers would be great taco filling, or make a great sandwich, or could just be recycled as is.

If you've never grilled pork blade steaks before, give it a try. They are delicious, easy, and one of the most tender cuts of pork I've eaten.

Dijon Pork Blade Steaks

1/2 cup apple cider vinegar
4 Tbsp. Dijon mustard
12 cup olive oil
3 Tbsp. brown sugar
1 Tbsp. thyme
1/3 cup thinly sliced white onion (about 1/4 of a large onion)
4 pork blade steaks 

Place the blade steaks on a large rimmed cookie sheet. Salt and pepper to taste (it's ok to be liberal with the seasoning!). 

In a measuring cup, combine the vinegar, mustard, oil, brown sugar and thyme. Whisk well to incorporate the oil. 

Pour the marinade evenly over the steaks. Top with the sliced onions.

Place pan in the refrigerator and let meat marinate for 4-24 hours. 

Heat the grill to 375 and grill the steaks for about 6-8 minutes each side, turning once. Cook until the internal temperature is 145 degrees, then let the steaks rest for at least 5 minutes before serving.

Serves 6-8.

Coconut Curry Salmon

Welcome to my new favorite salmon recipe. I love salmon so much, that I don't "dress it up" too often. My usual method is to smear it with a light pat of butter and cover in salt and pepper and throw it in the oven. But I do love red curry, and so when I saw this recipe on the amazing cooking blog Pinch of Yum (written by a fellow Minnesotan!), I knew I had to try it.

The salmon gets coated in a paste of spices and then baked at a high temp quickly - watch yours so it doesn't dry out. Dry salmon = gross. You want it flaky but tender and still with a little color. If you don't have a meat thermometer, they are pretty useful for things like this that you don't want to overcook!

But the real star here is the red coconut curry sauce. Oh my word. I could drink this. I love red curry - have you made the curry butternut soup? - and the creamy coconut milk makes this divine. Then there's lemongrass, ginger, garlic, fish sauce - those are all an added bonus that make this sauce sing! Throw in some chopped spinach at the end, and serve it over rice, and you have a wonderfully easy, fast, delicious dinner! 

(Note: I had a lot of sauce leftover, so the next night I added some raw shrimp to the sauce, and warmed it until the shrimp were cooked through. I served it over the leftover rice with a side veg. We loved it! If you wanted to make it seem like a "different" meal, you could add rice noodles and bok choy or another good stir fry vegetable!)

Coconut Curry Salmon

Salmon:
1 1/2 pounds salmon
1 Tbsp. brown sugar
1 tsp. curry powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
2 tsp. olive oil

Coconut Curry:
1 Tbsp. olive oil
2 cloves garlic, minced
1 small knob of ginger, grated
1 Tbsp. lemongrass paste
1 Tbsp. brown sugar
1 Tbsp. red curry paste
1 can coconut milk
2 Tbsp. fish sauce
zest and juice of 1-2 limes
3-4 cups fresh spinach, chopped

For the salmon:

Combine the brown sugar, curry powder, garlic powder, onion powder, salt and olive oil in a small bowl or ramekin. Stir until it makes a paste, then rub it liberally over the salmon flesh.  

Place the salmon skin side down on the baking sheet. Bake for 6-12 minutes at 475, placing the baking sheet in the top 6 inches of the oven. Salmon should be cooked to between 125-135 degrees. It will continue to cook after you've removed it from the oven, so don't overcook.

While the salmon bakes, make the coconut curry sauce. Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass paste; sauté for 3 minutes. Add brown sugar and curry paste; sauté for 2 minutes. Add coconut milk, then fish sauce, lime juice, and lime zest to taste. Add spinach and stir into the sauce until wilted.

Serve salmon over rice, covered with the sauce, and additional lime juice if you like.  

Recipe Source: Pinch of Yum

Custard-Filled Cookie Cups

I was in the mood for a custardy dessert when I happened upon this recipe. And I'm so glad I did - it is delightful! And beautiful! And light and springy! 

I also like that it is portion controlled - it's the perfect size for a nice ending to a dinner - just the right amount of sweetness with a little fruit thrown in for good measure!

You start by making a simple sugar cookie batter, then scooping that into greased muffin tins. After you scoop, flatten it out a bit with your fingers (as above) 

then bake. As soon as they're baked, use a small jar (I used a small Penzey's spice jar!) to make an indentation in each, to create a cup.

While the cookies bake, you make the custard. (If you wanted to make it even simpler, you could just make a box of vanilla pudding. But this custard recipe is VERY good, so I would recommend getting all pastry-chef-ish and going all out on the homemade.) 

Then everything cools, and eventually you can assemble into these cute little individual desserts! Enjoy!

Custard-Filled Cookie Cups

Cookie cups:

• 1 cup + 2 Tbsp. flour

• 1/4 tsp. baking soda

• 1/2 tsp. salt

• 1/2 cup butter, softened

• 3/4 cup sugar

• 1 egg

• 1 tsp. vanilla

• 
  

Vanilla Custard:

• 2 cups milk

• 1 tsp. vanilla 

• 1/4 cup cornstarch

• 1/3 cup sugar

• 2 egg yolks

• 
  

For the cookie cups:

Whisk together flour, baking soda, and salt, set aside.

Using an electric mixer, beat butter and sugar until pale and fluffy. Reduce speed and add egg and vanilla. Beat until combined. Add flour mixture and mix until just combined.

Using a large cookie scoop (3 Tbsp), scoop dough into greased muffin tin cups, then press down to flatten slightly. Bake at 350 for 10-12 mins or until lightly browned and mostly set.

Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.

Meanwhile, make the custard: 

In a medium saucepan over high heat, cook 1 cup milk, stirring often until it just starts to simmer. Remove from heat. In a medium bowl, whisk remaining 1 cup milk, egg yolks, sugar, and cornstarch.

While whisking vigorously, slowly pour about half of the hot milk into the egg mixture. Return mixture to the remaining milk in saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil. 

Remove from heat and stir in vanilla. Transfer to a bowl, then place plastic wrap directly on top of custard to prevent a skin from forming then place in refrigerator to cool completely.

When ready to serve, whisk custard to a smooth texture and spoon into cooled cookie cups. Top with fruit and dust with powdered sugar.

Recipe Source: Adapted from Liv for Cake

Ginger Peanut Chicken

 

This amazing dish has so much flavor! It has become a super regular part of our dinner rotation, and every time I make it (no exaggeration) everyone in the family is exclaiming about "this good chicken!" It is a little unusual for a stir fry like this to not have a sauce, but don't worry! You won't miss it.

The saltiness of the peanuts, the savory garlic and ginger, the squeeze of lime at the end and (most importantly!) the coconut rice, all sing together so beautifully. I could wax on and on. It is so good.

The first step is to cut the chicken and get it marinating for about 20 minutes or longer if you can.  Then get the coconut rice going in your instant pot - it is amazing what a can of coconut milk can do for rice. It is life changing.  

Then cook your chicken, being careful to not stir it too soon - you want to let it get all carmelized on each side. Add in the peanuts and garlic, and get them all toasty, then finally the green onions, cilantro, lime juice and chopped spinach, or bok choy, or some other fun vegetable. I almost always use spinach because it cooks down so nicely and is a great way to amp up vegetable content in any dish!

Serve over the coconut rice and with your favorite sides - we love roasted broccoli or sauteed green beans especially! And get ready to stock up on chicken thighs and limes... then you'll be ready to make this amazing dish at a moment's notice. 

Ginger Peanut Chicken

Chicken:
1 1/2 pounds chicken thighs, trimmed and cut into bite sized pieces
1-inch piece of ginger, grated
4-5 green onions, sliced, white and green parts separated
zest and juice of 2 -3 limes (you'll use these separately)
2 Tbsp. brown sugar
1 1/2 tsp. salt
1 Tbsp. olive oil
2-3 garlic cloves, minced
1/2 cup chopped roasted peanuts
1/2 cup chopped cilantro
2 cups chopped fresh spinach 

Rice:
2  cups jasmine rice
1 can coconut milk
1 1/2 cups water
pinch salt

In a medium bowl, combine the ginger, white parts of green onion, lime zest, brown sugar, salt, and olive oil. Add in the bite sized chicken pieces and stir to combine. Let the chicken marinate for at least 20 minutes. 

For the rice, add the rice, water, coconut milk and salt to the Instant Pot bowl. Set on manual high pressure for 3 minutes. When it's complete, let it naturally release for 10-15 minutes. (I just leave it til I'm ready to serve the chicken. The timing works out pretty well!)

Heat a large skillet over medium high heat. Add the chicken and marinade, and let it cook on this side for at least 3 minutes to carmelize. Then flip or stir and let cook another few minutes until it's done. 

Reduce heat to medium and add the garlic and peanuts. Continue to cook and stir until peanuts are golden and roasty, about 2 minutes. Add the cilantro, green onion pieces, and spinach, and stir until the spinach is wilted, then squeeze in the lime juice.

Serve over rice with or without additional vegetables! 

Recipe Source: Pinch of Yum