Summertime is almost officially here, but according to my meal plan, it’s already arrived. You can’t get more summertime than BLT’s, corn on the cob, cantaloupe and fresh blueberries! Those are the ingredients of several recent meals. The BLT was in the form of a salad. It’s a lighter version and is bursting with flavors, color and textures. I got the recipe from Cooking Light’s site.
BLT Bread Salad
6 ounces French bread baguette, cut into 1/2-inch cubes
4 slices hickory-smoked bacon
1 tablespoon olive oil
1/4 cup red wine vinegar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
6 cups torn romaine lettuce
1 1/2 pounds plum tomatoes, cut into 1/2-inch wedges
3 green onions, thinly sliced
1/2 cup (2 ounces) crumbled feta cheese
1. Preheat oven to 350°.
2. Layer bread on a baking sheet; coat with cooking spray. Bake at 350° for 18 minutes or until toasted.
3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Cut bacon into 1/2-inch pieces. Stir oil into bacon drippings in pan; remove from heat. Stir in vinegar, pepper, and salt.
4. Combine lettuce, tomatoes, and onions in a large bowl; drizzle with vinaigrette. Add bread; toss well to coat. Sprinkle with bacon and cheese. Serve immediately
My husband asked me to bake something to take for our Sunday School class yesterday. I took a stroll through my Pinterest recipes and found this cake I’d pinned and hadn’t tried yet. I love blueberries in anything, and to put them in a moist coffee cake sounded like a great plan! I enjoyed it – I hope the others in class did, too!
Blueberry Buttermilk Breakfast Cake
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk***
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe.
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
I hope you’ll try these great recipes. Perhaps one (or both) would be a great way to celebrate the first day of summer on Saturday!
What summer recipes are on your menu this week?
2 thoughts on “What’s Cookin’ in the Country?”
Bryan and I have been striving to eat healthier, especially for lunch when we reach for the convenient, unhealthy options. Last week I made him turkey/bacon wraps for lunch and this week we are trying a mason jar salad. Can't wait to try it in a few minutes! Your salad and cake recipes look really yummy!
Great lunch ideas, Angie. Thanks for sharing!