Tag Archives: Healthy

Snacker Day Saturday: 6/23

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These skewers are super capr-easy. And, they’ll use up produce from gardens I know that some of you are growing. Ripe cherry tomatoes literally burst with flavor while roasting in the oven, tofu sizzles, and fresh basil, well…freshens up the whole flavor. All of this gets dunked into a nice cool bath of seasoned balsamic vinegar.

I love any take on the traditional caprese salad. One of my favorite versions that I’ve had is at a little place called the Saxapahaw General Store in Saxapahaw, North Carolina. My parents came to visit me so I took them to the locally-supplied restaurant which is located in a converted gas station. Cool, right? My mom and I decided to do a sandwich swap and ordered a roasted vegetable sandwich and a Mozzarella Caprese sandwich. Although it’s been over a year, I can’t get the taste of the Mozzarella Caprese out of my mind. A freshly baked baguette, meaty slices of ripe tomatoes, delicate fresh leaves of basil, and thick chunks of mozzarella, all coated with a home-made balsamic vinaigrette. Yum.

The other day I was hunkered down in my basement fort, armed with my Hemingway text in one hand and a pen in the other. And I was trying to concentrate. I really was. But all that caught my attention was a view of this out the window:
Once I saw the clouds, I started worrying that the downpour that would surely ensue would blow all of my little cherry tomatoes away. I’ve been working hard on taking care of those little guys – I mean, I get a gym membership’s worth of strength training lugging two watering cans out to the plants each day. I set down Hemingway and ran upstairs to go collect all of my little tomatoes and I saved them all before the sky opened up.

Fast forward a few hours through a soldier falling in love with a nurse, me writing a blog post for the Chamber of Commerce, and working on applications for grad school. Lunch rolled around and my collection of tomatoes sat waiting for me in a little bowl on the counter. And then, inspiration hit: a summery lunch that would use all of my precious tomatoes and some of the basil leaves that have been winding wildly towards the screen window they sit by.

To make my cap-reasy salad skewers, all you need are some tiny cherry tomatoes (aren’t they the cutest?), a few cubes of tofu, some fresh basil, and some good balsamic vinegar for dipping. Pop ’em in the oven, pop ’em in your mouth. Bada-bing, bada-boom. These mini-skewers are as cute as the ingredients that top them. They’d be perfect as hors d’ oeuvres at a party, a fresh summer lunch, or as an appetizer at a barbeque. Or as a refreshing snack in the midst of a Snacker Day Saturday!

Moral of the story: I’m really, really glad I rescued my cherry tomatoes from the storm! Other moral of the story: waiting is challenging. I used all my cherry tomatoes on this lunch so I’m now going to sit outside by my tomato plants and beg and plead them to ripen faster so I can make more of these delicious skewers. Okay, don’t worry, I won’t really go talk to my plants, but I sure am excited for the next batch of them to ripen up!

Capr-easy Salad Skewers
Ingredients
*Note: I’m not including amounts in this recipe. I’ll let you know how to make the skewers, but feel free to make as many or as little as your heart desires (or however many your garden dictates)
Cherry tomatoes
Firm tofu
Garlic powder
Fresh basil leaves
Balsamic vinegar
Italian seasoning blend
How To
1. Preheat oven to 400 degrees.
2. Spray a cookie sheet lightly with cooking spray. Place washed cherry tomatoes onto the sheet.
3. Cut tofu into small blocks and dry them by pressing on them with a paper towel to extract excess moisture. Next, toss them in a little bit of garlic powder.

4. Put the seasoned tofu blocks onto the cookie sheet alongside the cherry tomatoes. Put the sheet in the oven. Bake for 10-20 minutes, or until the tomatoes have burst and the tofu is slightly firm on the outside.
5. Grab some toothpicks. Slide a tomato, a piece of tofu, and a fresh basil leaf onto each.
6. In a small bowl, mix balsamic vinegar with Italian seasoning. Add a drizzle of olive oil if you’d like.
7. Serve up a savory summertime snack that everyone will feel good about eating!

Now, for the reading portion of today’s snacker day: I suggest you read a book called Animal, Vegetable, Miracle: A Year of Food Life  by Barbara Kingsolver. No, it’s not a ‘snack-sized’ read like most of the literature I try recommending on Saturdays, but this one is a great book to sit down and enjoy during summer. Barbara Kingsolver and her family grow their own food for a year and chronicle their experiences. If you’ve got a garden of your own, are looking to start one, or are simply interested in eating local, natural, real food, this is a book you’ll probably love. I really enjoyed it when I read it a couple years ago! It came to mind today while I was picking my food for lunch – it felt good that most of my meal came from the vine and landed on my plate mere minutes later. Hope you have a great Snacker Day Saturday!

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Healthy Whole-Wheat Nectarine Bread

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Quick! Run to the grocery store and buy a nectarine!  You’ll need it to make this.I’d love to share a slice of this with you from the loaf I just made but I’m afraid that’s not possible. Why? Because this bread is going, going…Gone.

I hope you’ve stopped reading this post for a second to run to the store to buy a nectarine. Or a whole bushel so you can make a loaf of this stuff every day. Trust me, you’ll want to. And you won’t feel a single morsel of guilt eating the whole loaf while you’re home alone for the day a few slices because this bread is super healthy. Whole-wheat  flour and sweet morsels of nectarine are united in this bread to create a bread that packs the heartiness of honest-to-goodness whole-wheat, and the delicate notes of fresh fruit. It’s the best of both worlds; filling yet delicate in the same bite.

I usually wouldn’t urge anyone to make a bread recipe. I mean seriously, bread?? I’m usually not the biggest fan of bread (unless it’s my grandma’s loaded, homemade, fresh-from-the-garden zucchini bread, or my other grandma’s decadent walnut-date bread – either of those I could easily eat in one sitting). But this bread that I made today is really, really good. I dunked a few slices into some vanilla yogurt and slathered some peanut butter on top of another chunk. This bread would be perfect as a wholesome breakfast when paired with some yogurt, a post-workout snack when matched with some protein-packed peanut butter and maybe a drizzle of honey, by itself as a snack, or warmed up for dessert and served with a giant scoop of vanilla ice cream. I guess you guys all know what my diet’s going to look like the next few days: this bread for breakfast, lunch, dinner, and snacks. But before I proceed to eat this for the rest of the week, I’ll have to make another loaf. Here’s the recipe so you can make one too!

Healthy Whole-Wheat Nectarine Bread
Ingredients
1 cup whole-wheat flour (I used Hodgson Mill’s Whole-Wheat Flour because they grind their wheat in a way that preserves all the good stuff)
1 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup sugar
1/2 cup unsweetened apple sauce
2 tablespoons milk (I used unsweetened vanilla almond milk)
1 teaspoon vanilla extract
1 nectarine, chopped into small chunks
How To
1. Preheat oven to 350 degrees.
2. In a large bowl, combine all of the dry ingredients (from flour to sugar). Stir the ingredients so that they are mixed well.
3. Add the ‘wet ingredients’ (from apple sauce to vanilla extract). Mix batter well.
4. Last, add the chopped up nectarine and gently fold the pieces in.
5. Spray a bread pan with cooking spray and then pour the batter into the pan. Bake the bread in the 350 degree oven for 20-25 minutes. Stick a thin knife or a toothpick into the center of the bread to check if it is done. Then, gather your friends and family around and serve up a slice of goodness.
If you’re not too busy whippin’ this bread up yet, I’d just like to say that I apologize for the lack of book-related material on here lately. I haven’t been in the mood to write about books on here for the past couple weeks because I’m in the middle of research for school. Research=writing tons and TONS about books. I’m currently reading A Farewell To Arms by Ernest Hemingway which is plenty of book-action for me write now. I hope you caught that last pun. While I am sorry for not providing any book-insight lately, I’m glad to present you with recipes like this one. Hope you love it!

Sparkling Watermelon Lemonade on the Rocks

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I’ll just let that sink in for a quick second.

Sparkling. Watermelon lemonade. On the rocks.

I’ve been guzzling tons of smoothies and fun drinks this week while experimenting and coming up with recipes for this special cold-drink concoction week and dare I say it? I think this is my favorite drink so far. I don’t know if it’s the fizz action, the playful splash of citrus, or the frozen chunks of watermelon left at the end, but this glass of sparkling watermelon lemonade was gone faster than you can say the name of the drink. So. Good.

It’s pretty obvious why this drink should be in your hand all summer long. Watermelons and lemonade – does it get any more summery than that? This drink is easy to make in mass quantities and is a far cry from the classic Country Time Lemonade mix we’re all prone to bust out every now and then. I’ve slurped down my fair share of the good ole’ Country Time stuff: my cousins and I used to have a lemonade stand every single summer. We’d plan for days what kind of lemonade to buy, what kind of candy we’d sell, and most importantly, who had the best handwriting to make our sign. Lemonade brings back some of the best memories of summer because my cousins and I grew so close over the years through our tradition.

Despite the fact that I love lemonade though, I’m not a huge fan of sickly sweet sugary drinks. I came up with the idea to try to let the sweetness of watermelon shine so that the end product tasted more natural than the lemonade most of us are used to. Also, I’ve become obsessed with freezing fruit this week (blame it on the green monsters I’ve been drinking each morning for breakfast) so I decided to freeze watermelon in an attempt to use them as ice cubes in this drink. Mission accomplished. I chopped the pieces of watermelon a little bit to get more of a slushie-style ice and then poured this delicious drink in over them.

 Sorry if all of the watermelons and lemons are gone in your grocery store – it was probably me popping in to buy up the entire stock so I can make this drink every second every day quite a bit this summer. Trust me, it’s like drinking summer sunshine out of a cup. Except it’s ice cold, bubbly, and the perfect note of sour.

Sparkling Watermelon Lemonade on the Rocks
Ingredients
(Makes one serving. Please make a  quadruple-billion-million-trillion batches.)
1 cup watermelon slices (divided)
1 cup Sprite zero (or Sprite, or some sort of organic, fizzy, lemon-lime beverage)
2 lemons
Optional: sugar (I LOVED it with no sugar added, but if you’d like a little summertime sweetness, be my guest)
How To
1. Freeze 1/2 cup watermelon overnight or for a couple of hours.
2. When the frozen watermelon is frozen, go ahead and chop it up to the size ice cube that you’d like. Set aside.
3. With the other 1/2 cup watermelon, put in a juicer (if you’re fancy enough to have one), or if you’re like me, just smash the watermelon up with a fork so that it’s really well broken up and smashed. Then, pour the watermelon juice into the cup that you’ll be using (if making a larger batch, go ahead and pour watermelon juice into a pitcher).
4. Cut lemons into quarters. Squeeze as much lemon juice as you can into the watermelon juice. Stir a little bit. Next, add the cup of Sprite to the glass you’re using. Last, add the frozen watermelon cubes. Stick a straw in it (or your face) and chug. Repeat often.

Tropical Dreamsicle Smoothies

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Weather forecast for digintobooks this week: sweltering hot outside with frequent showers of ice cold drink recipes. When you’re out in the summer heat running, walking, playing with your kids, enjoying a game of tag, mowing the lawn, or whatever else you do when it’s this hot, I’ll be raining smoothies on you. All week.

Actually, not really. But I’ll be doing the next best thing: showing you tantalizing pictures of my latest cool drink concoctions and handing over the recipes so you can try them out for yourself. I figure that we all need a good frigid kick-off to summer with some icy recipes that we’ll be able to use over and over and over again as the summer months get hotter and hotter. Bring it on, sun.

I got the idea to do a week full of cold-drink concoctions while on a walk the other day. It wasn’t just any walk. I had already been out waterskiing in the morning, then swam for a while in the lake, and then caught some rays with a little nap out on the boat. After that, I ate a quick salad for lunch and then went on a walk. At 2:00 in the afternoon. On pavement. What was I thinking?

With heat waves shimmering off the road, beads of sweat dripping down my face, and my feet collecting small blisters, I started to do what anyone would do: see mirages of sapphire blue ponds, huge palm leaves to fan me, and creamsicles. Creamsicles? Yeah. I thought the same thing. See, I don’t even like creamsicles in real life. But in my state of utter desperation for anything cooler than a sun ray beating down on me, I started craving the creamy combination of vanilla ice cream and the sweet, citrusy notes of orange. I hustled (ahem, more like trudged up the super-steep hill) to get home and find myself something to drink. Enter tropical dreamsicle smoothies.

I beg you to make yourself one of these. Trust me, while drinking it you’ll be transported to your mirage location: white sandy beaches that never get too hot, a dazzling turquoise pool, palm trees swaying in a warm breeze, and those palm leaves that fan you whenever you need. You’ll forget that your face is beet red, your legs are quaking from climbing hills that might as well be 90 degree angles, and the fact that the roads are still shimmering with heat waves and will be long after the sun goes down. When you drink this smoothie, you’ll feel energized, refreshed, and way cooler than you did before you started chugging. So quick – freeze some fruit today and make this recipe as soon as you can!

Tropical Dreamsicle Smoothie
(recipe for one large smoothie or two small ones)
Ingredients
1/2 orange, peeled and sliced and frozen
1 banana, peeled and sliced and frozen
1/2 cup vanilla almond milk
4 oz vanilla yogurt (if vegan, try WholeSoy Vanilla yogurt or any other non-dairy brand)
1/4 teaspoon vanilla extract
How To
1. I know I said this in the ingredients, but make sure you freeze your fruit. This way, you won’t have to use ice (which sometimes dilutes flavors) and you’ll get an extra creamy smoothie. Tips for freezing the fruit: for the banana, peel one and then slice into 1 inch rounds. Put the slices into a tupperware container and then freeze for 12 hours or more. You should be able to break apart the pieces before putting them into the blender. If not, let the slices sit at room temperature for about 5 or 10 minutes to let them soften up a little bit. For the orange, peel one and then peel into slices. You can freeze the orange in slices. Once you take it out of the freezer, I recommend using a very sharp knife to cut the segments into very small pieces so the blender has an easier time of blending them.
2. Put the fruit slices into the blender. Add all other ingredients. Blend until smooth. Serve and enjoy!
*Note: in some of the pictures you can see that I topped the smoothies with a little extra dollop of vanilla yogurt. Feel free to enjoy them plain or with a little extra dreaminess by topping the smoothies with vanilla yogurt. Either way, these smoothies are delicious!

Snacker Day Saturday: 5/26

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Alright, alright. You caught me.

I can’t get enough peanut-butter and chocolate in my life.

Every week I try to think of some new flavor combination for a snack that will really surprise your taste buds. But if we take a look back real quick, here are all of the snacks I’ve come up with: Peanut Butter Chocolate Banana Pretzel Bites (the title’s a mouthful, but the snack is easy to pop in your mouth), Frozen Orange Slices, Chocolate Peanut-Butter Bars, Oven-baked Squash Chips, Peanut Butter Bars, Sinless Cinnabon Rolls, and  Healthy Chocolate Cake . That’s 4/7 snacks that involve peanut butter and chocolate. And, I’ve done it again today.

There’s something irresistible about the semi-salty taste of creamy peanut butter mixed with the rich tones of chocolate. I know that eating Reese’s 24/7 isn’t exactly the healthiest though, so I usually try to get my fix of this addictive combination in more nutritionally sound ways (note, I said try). Today’s snack mixes fiber-filled, naturally sweet fruit with protein-packed Greek Yogurt (I know, surprise, surprise). I packed the Greek Yogurt with peanut butter, a smattering of good-for-you nuts, and a drizzle of chocolate that’ll make any of you pb&choco lovers out there swoon.

I’d recommend making this snack in large batches. Actually, make it in quadruple-billion extra-large batches. So what if ‘quadruple billion’ isn’t a feasible number…it’s how much you’ll want to eat of this stuff. And really, it takes 2 hours to make, so I highly recommend making a bunch while you’ve got the oven on for that long. This snack is just one more excuse to hang out with your family on a sunny afternoon or invite a bunch of friends over for a barbeque. Oh wait- you’re probably already doing that this memorial day weekend! So go right ahead and use this recipe as a fun snack or healthy dessert. Everyone will thank you for it with huge chocolate-covered smiles on their faces. The recipe below serves one – mayyyybeeeeee two people (if you’re not a hungry snacker like I am) so keep that in mind when you’re making portions.

Apple Chips
Ingredients
1 apple
How To
1. Preheat oven to 250 degrees. Slice the apple as thin as you can, getting rid of seeds and stem as you cut.
2. Spray a cookie sheet with cooking spray and lay the apple slices out on it. Cook apple slices for 2-2.5 hours, flipping them about halfway through. Before eating, let the slices cool for like three minutes so they get crunchy.
Loaded Peanut Butter-Chocolate Dip
Ingredients
1 5oz. container plain greek yogurt
1 tablespoon peanut butter
4 or 5 nuts (I used a mix of almonds, macadamia, and cashews)
Chocolate sauce (such as Hershey’s syrup)
How To
1. In yogurt container, mix peanut butter in until the two substances are combined.
2. If plating the dip, go ahead and pour the yogurt into a small dipping cup or onto a plate at this point.
3. Crush up the nuts (or cut them up with a knife) and sprinkle all over the top of the dip. Then, swirl chocolate sauce on top.
4. Grab an apple chip (or a handful), and dunk them into pure bliss. Trust me, your taste buds will love you for it.

Need a little reading snack to keep you from shoveling these chips ‘n dip faster than chocolate melts on a hot summer day? Thought so. Today, I suggest reading “The Life You Save May Be Your Own” by Flannery O’Connor. I love reading O’Connor because her writing is unexpected and eerily beautiful. It resonates within every reader even though the subject matter sometimes seems too strange to be related to life as we know it. In this story set on a farm, a strange man comes to town and well, things happen. I highly suggest reading it, not only because you’ll be dumbfounded by the end, but because O’Connor writes about nature in a way that is almost unparalleled by anyone else. I love the way she uses nature in figurative imagery to project what she is trying to say.

With that said, enjoy your snacks of literature and food and have a wonderful weekend with family and friends! Try not to eat too much of this dip over the long weekend.

Oh, who am I kidding? Go ahead – stuff your face with this snack! It’s healthy!

Summer Spaghetti Supper

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To me, summer is as much about soaking up time with family as it is about soaking up sunshine. Now that my brother and I are in college (on different sides of the country), it’s a big deal for us to sit down as a family to supper. Summertime is special because it acts as a window into years past, where eating dinner as a family was simply routine for us. My parents always sought to make healthy meals to share with the family, so I quickly learned habits from them; incorporating vegetables into every meal, serving a huge bowl of fruit for the family to share, and accommodating meals for the entire family to enjoy.

Since I’ve been home from school (and unabashedly professed my love of cooking to the world), I’ve put myself in charge of cooking family dinners several times a week. Cooking is an outlet for me. Often more importantly than that, it’s a way to show people close to me how much I care for them. I love cooking meals that satisfy everyone’s taste buds, nutritional needs, and are loaded with fresh, seasonal veggies which is why I came up with this versatile dinner that everyone felt good eating.

(Spaghetti squash on the left, spaghetti on the right)

Since my brother can eat nearly a box of spaghetti by himself and I can pound nearly a whole spaghetti squash in one sitting, I decided to play up both of our strengths and offer options to the family. I made a simple, light, broth-based sauce to top either of the bases with, and roasted a slew of summer-fresh vegetables to pile on top. Sadly, we weren’t able to dine as a family because of hectic schedules, but everyone was well-fed with a home cooked meal.

This meal is perfect for making on those days where you feel like you’re running all day and getting nowhere. It’s quick, versatile, easily microwaveable, and easy to adjust for anyone’s diet. Plus, it takes advantage of some delicious summer flavors that you won’t want to miss. Not to mention, it looks pretty too!!

Summery Spaghetti Supper
Ingredients
A base: 1 spaghetti squash, 1 box spaghetti, 1 box penne noodles
1.5 cups broth (vegetable or chicken broth)
1/4 cup apple cider vinegar
2 teaspoons ground Italian seasoning
Cooking spray
15 cherry tomatoes
8 stalks asparagus
1/2 yellow onion
10 cloves garlic, whole and peeled
1 tablespoon olive oil
Optional toppings: parmesan cheese, extra Italian seasoning, crushed red pepper, fresh parsley
How To
1. The roasted vegetables will take the longest, so start with those. In a lightly sprayed large casserole pan (or a cookie sheet), place whole cherry tomatoes and garlic cloves. Next, break asparagus at natural breaking point and then chop them into bite-sized pieces. Add to pan. Chop the onion up and add to pan as well. Drizzle 1 tablespoon of olive oil over all of the vegetables.
2. Put the vegetables into the oven and cook them at 400 degrees for 25-30 minutes. Be sure to stir a couple times while they are cooking.
3. While the veggies are roasting, prepare the base of your meal. Cook spaghetti squash in the microwave by puncturing it lightly with a fork or knife several times and then cooking for 10-15 minutes, checking it to ensure it doesn’t explode. Cook pasta according to package directions.
4. Prepare the ‘sauce’ by mixing broth with vinegar and seasoning in a large bowl. Mix well and let them sit so the flavors meld together as the dinner is cooking.
5. To assemble, simply pour strained pasta into the bowl with the sauce mixture and stir well. Then, use a slotted spoon to serve pasta on plates. Top with roasted vegetables. If eating spaghetti squash version, simply put spaghetti squash on a plate or in a bowl, then pour a small amount of sauce on top. Top with roasted vegetables. *Note: you will need FAR LESS sauce if you make only spaghetti squash, as the vegetable is liquidy and therefore does not soak the sauce up as well. However, pasta will soak up some of the flavor and sauce so use the directed amount.
6. Sit down with your family and a huge bowl of fresh strawberries and blueberries, and dig into a great summertime meal!

Sweet Summertime

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Summertime is full of sweet things. Juicy watermelon, ice cream melting on a sunny day, snow cones, funnel cakes, fresh strawberries and blueberries, and apple pie on warm nights. Sweltering summer days are sometimes cooled best by a cold cup of sweet tea, or a heaping serving of cantaloupe.

This being said, you might not think that ‘casserole’ is necessarily synonymous with summer; in fact, you probably cringe at the word casserole right now. Hot, rich, heavy, filling. You probably think Thanksgiving or blustery, bone-chilling days when I say the word casserole. So when my dad said he wanted me to try a sweet potato and apple casserole that I used to hate when I was a kid, I was a little tentative.

Since my dad had to work today, I was in charge of making the casserole. It only has five ingredients which made me even more tentative. Five ingredients? And it tastes good? Without my dad here to supervise, I was left to my own devices to ensure I sliced the sweet potatoes and apples thin enough and layer them properly in the dish.

I made this casserole throughout the day, using an awkward break between appointments to peel and slice the potatoes, and then another break in the day to peel, core, and slice the apples. Before dinner I was able to neatly pile and layer the ingredients in a casserole dish and then put the dish in the oven for the long hour and fifteen minutes of cooking time it requires.

When we all sat down to dinner and I finally got to try the casserole that I disliked as a child and worked hard on all day today, I was anxious. It looked so plain on my plate; no seasonings, only two main ingredients, and a mixture of fruits and vegetables. However, upon the vibrant orange and pale yellow thin slices hitting my mouth, I regretted not consuming entire casserole-dishes of this recipe as a child. I mean, what was I thinking?

The sweet potatoes and apples work perfectly together to create a casserole light enough to serve alongside any dinner dish. Barbeque tofu, grilled salmon, a slice of lentil loaf; you name it, this side would work perfectly. The thinness of the fruits and vegetables give the casserole a summer-y vibe. I’m proud to say that I ate three huge servings of the casserole (to keep pace with my dad who said that I made it just like he used to), and that everyone in my family liked it. It’s easy to make, versatile, light enough to eat in the midst of the heat, and packed with nutrition. Don’t be fooled by the simplicity of the recipe; the taste is incredible without any added spices or sauces.

I know I’ll be making up for lost time as a neglectful sweet potato-eater as a child and eating this casserole a ton more in the future. Hope you love it as much as I do now!

Sweet Potato and Apple Slice Casserole
(Recipe from Jane Brody’s Good Food Book)
Ingredients
4 sweet potatoes
3 apples (Red Delicious recommended)
1 tablespoon lemon juice
1/4 cup apple juice
1 tablespoon butter or Earth Balance to veganize the recipe

How To

1. Peel the sweet potatoes. Slice them as thin as possible.
2. Peel the apples. Core them. Slice as thin as possible.
3. In a large bowl, mix apple slices carefully with lemon juice.
4. Preheat oven to 350 degrees.
5. In a large casserole pan, put down a layer of sweet potatoes so that the entire bottom of the pan is covered. Next, put a layer of apple slices on top. Continue until you reach the top layer of sweet potatoes. Try to layer the sweet potatoes in a pretty formation.
6. Pour the apple juice into the casserole pan, over all of the slices. Scoop the butter on top and then cover the casserole pan with foil.
7. Cook the casserole for 1 hour with the cover on. Then, remove the cover and cook for an additional fifteen minutes. After that, you’re free to serve this delectable creation alongside any meal and enjoy the taste of sweet summertime!