Anna Weicht

The Partner in Crime

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September 5, 2017

I got this wonderful recipe from the Farm to Table cookbook.  It is the perfect recipe to use up garden tomatoes.  The red peppers, chives, and thyme also add an incredible amount of flavor to this quiche.  Topped off with ricotta and parmesan cheese, this quiche tastes just perfect!  Another great thing about this recipe is that it uses puff pastry which makes this quiche extra easy to prepare.  I hope you enjoy this last taste of summer!  If you make this summer vegetable and herb quiche, please let me know what you think of it.

Bon Appetit!

Tip:

I could not find a puff pastry that exact weight, so I used Pepperidge Farm Puff Pastry Sheets.  It comes with two pastry sheets.  Two pastry sheets equal 17.3 ounces (1.1 pounds).  Lay one sheet on top of another, and with a rolling pin, roll the pastries out.  It came out perfectly.

Preparation time is 45 minutes.  Total time is about 1 hour and 5 minutes.

Click here for a printable version of this recipe...

July 18, 2017

I have had this Summer Squash Soup recipe for many years.  It was just sitting in my file waiting for me to use it!  Now, I wish I hadn't waited so long to use it as it is delicious!  It comes from Cooking Light magazine, and they did a terrific job in the creation of this soup.  The recipe makes the most of fresh summer herbs and garden squash.  Give this simple soup a try, and enjoy savory summer flavors for a light lunch or supper.  I recommend serving it with warm crusty bread and butter - that way you have a complete, yet beautiful meal!

Bon Appetit!

Preparation time is 30 minutes.  Cook time is 15 minutes.  Total time is 45 minutes.

Ingredients:

  • 6 cups chicken broth or vegetable broth

  • 3 cups water

  • 2 1/4 cup uncooked farfalle pasta (approximately 6 ounces bow tie pasta)

  • 2 cups finely chopped yellow squash

  • 2 cups finely chopped zucchini

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon chopped fresh basil

  • 1 tablespoon fresh...

July 13, 2017

I will try my best to describe how good this cake is.  But until you make it and taste it yourself, I am afraid my words will not do this recipe justice.  If you love peaches and have good peaches available, I encourage you to try this cake.  The wonderful thing about upside-down cakes is that they look really impressive, but they are deceptively easy to put together.  Your friends and family will be in awe of your baking skills, and once they taste this cake, you will have them begging for more.  I assure you - they will be impressed!

I'll tell you a little bit about this cake to give you an idea of how it will taste.  I believe what sets this cake apart from others is the nutmeg.  You can use purchased ground nutmeg or using a micro plane and a whole nutmeg, grate in a few swipes of this awesome spice - just a pinch of it will do.  The flavor will have people wondering what that delicious taste is.  Now, if you hate nutmeg, by all means leave it out of your cake, i...

July 11, 2017

A few years ago, I had a houseful of guests to feed.  This recipe came in handy for an easy tasty lunch.  Not only are these deli sandwiches delicious, but they are convenient too.  You can make them ahead of time, so that you have a break from the kitchen and are able to spend time with your company.  If you are going on an outing (or a picnic), you can slice them and then wrap them individually with plastic wrap.  Pack your cooler and enjoy summer and friends with these great sandwiches!

Bon Appetit!

Tips:

Make sure your ingredients are patted dry - especially the spinach and peppers.

This recipe can easily be doubled if needed.

If you are not a fan of sundried tomatoes, you can use regular tomatoes as a replacement.  You will need approximately 1/2 cup pesto instead of a 1/3 cup.  Spread the pesto on both sides of the loaf if you omit the sundried tomatoes.

Preparation time is 20 minutes.  Chill time is from 4 to 24 hours.

Ingredients:

  • 3/4 cup dried tomatoes (no...

July 6, 2017

This is a great recipe to make when you want ice cream, but you don't want all the fat and sugar that comes with it.  I found this yummy banana yogurt recipe in People magazine, created by Judy Joo.  It is very easy to make but give yourself plenty of time for the chilling.  The results are spectacular!  This creamy banana yogurt with fresh strawberries is absolutely delicious, and the almonds add a great layer of crunch too!

Bon Appetit!

Tips:

Freeze the sliced bananas on a parchment-lined plate or tray.  The pieces won't stick together in a clump when you're ready to blend.

Preparation time is 10 minutes.  The total time is 8 hours, 10 minutes (includes freezing).  

Ingredients:

  • 4 large ripe bananas, sliced and frozen

  • 3/4 cup plain Greek yogurt

  • 1/2 cup honey

  • 1 tablespoon fresh lemon juice

  • 1/2 teaspoon ground cinnamon

  • Toasted almond slices

  • Sliced fresh strawberries

Directions:

Place the frozen bananas, yogurt, honey, lemon juice, and cinnamon in...

July 4, 2017

Are you looking for a summer seafood dinner with lots of flavor?  Then you should give this lovely recipe a try.  I found this orzo pasta dish in the August 2016 edition of Southern Living magazine and adapted it to my own tastes.  This meal reflects on summer as it incorporates many foods that are in season - fresh herbs, tomatoes, and shrimp!  All these delightful tastes combined with a crunchy bread topping make this meal a winner.  My family enjoyed topping all of it with extra parmesan cheese to give it some added pizazz!

Bon Appetit!

Preparation time is 25 minutes.  Total time is 45 minutes.

Ingredients:

  • 3 tablespoons olive oil, divided

  • 1 medium-size yellow onion, chopped

  • 1 pint grape tomatoes, halved

  • 3 garlic cloves, minced

  • 2 teaspoons chopped fresh oregano

  • 1 1/4 teaspoon kosher salt, divided

  • 1/2 teaspoon black pepper, divided

  • 3 1/4 cups chicken broth

  • 12 ounces uncooked orzo pasta

  • 1 pound medium raw Gulf shrimp, peeled...

June 27, 2017

Bacon, lettuce, and tomato sandwiches remind me of summer.  Summer makes me think of biting into tomatoes that are ripe and juicy (fresh from the garden).  With the 4th of July holiday upon us (for those of us in America), this salad seems like a great idea for the occasion.  One of the reasons it is so great is that you can make it ahead of time, so that you can enjoy the festivities without the time constraint.  I grew up in the middle of America, and this is a classic Midwest dish that you might see at potlucks and gatherings throughout the region.  This salad is simple and delicious.  It will set off fireworks of flavor in your mouth!

Bon Appetit!

Tips:

You can substitute the bacon for turkey bacon if you so desire.

I use miracle whip in this recipe, but feel free to use any mayonnaise that you like.

Mrs. Dash is a seasoning blend (no salt) that you can find at most grocery stores in the states.  If you want, you can substitute Mrs. Dash for a different seasonin...

June 20, 2017

This is a great summer side dish that compliments any main meal.  I personally like to make this delicious green bean dish when I am serving grilled meat.  This side is a bright and flavorful combination of good-for-you vegetables.  I find that sometimes vegetables can be boring (especially if you do the same things with them) in looks and taste, but not so with this recipe!  The garlic and red pepper add great flavor and a spicy kick that your mouth will enjoy immensely.  You and your family will savor these green beans and potatoes in a chunky tomato sauce - so much that you may even forego the meat!

Bon Appetit!

Tips:

Tender young green beans work best for this recipe.

To peel tomatoes, you score the skin by making a small 'X' on the bottom side with a sharp knife.  Place the tomato in boiling water for 30 seconds.  Remove the tomato with a slotted spoon.  As an option, you can submerge in ice water if you want to cool it off quickly or just wait until it is cool eno...

June 14, 2017

Summer is the perfect time to get together with friends and family.  Food plays a major part in this ritual.  I love to cook for people; it is my way of showing that I care.  I enjoy making them an assortment of yummy dishes.  Not too long ago, I decided to have an early summer gathering.  Unfortunately the weather did not cooperate, so we could not host it outdoors.  My plans, however, were flexible.  I decided to bring summer inside and share the warmth of good food despite the rainy day.

One of the food concepts that I love comes from the Spanish - tapas, or small plates.  It's basically appetizers or very small dishes that you can put together to make a complete meal.  It provides a lot of food variety as well as allows you to control your portion size.  It's a gathering of different kinds of food.  I've included pictures to show examples of this concept, and how I decided to arrange things.  I hope to inspire you to create your own gathering of food, f...

June 8, 2017

This is my father's favorite pie.  When blueberries are in season (often in June - near father's day), I make him a blueberry pie!  The ingredients are simple, but the results are amazing.  Serve this beautiful pie with some vanilla ice cream for a real summer treat.

Bon Appetit!

Tips:

Fresh, in-season blueberries work best for this pie.

Make sure you place your unbaked pie on a rimmed baking sheet lined with foil.  The juices from the berries may overflow, and this will protect your oven.

Do not despair if the berry juice discolors your pastry.  It will simply make your pie look rustic!

If you serve your pie warm, the juice my overflow from the pie.  It is fine!  If you prefer your filling to be more intact, wait to serve until it is completely cool.

Preparation time is 25 minutes.  Cook time is 1 hour and 20 minutes.

Ingredients:

  • 3/4 cup sugar

  • 1/4 cup cornstarch

  • 1/2 teaspoon cinnamon

  • 1/8 teaspoon salt

  • 6 cups (3 pints) blueberries

  • 1 tablespoon fresh...

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