Feet Under My Table

Glazed Lemon Zucchini Cake

Leslie J Watkins — Wed, 12 Aug 2026 21:38:54 +0000

This time of year, zucchini is abundant. If you are growing it in your garden, you understand. Garden stands and farmers’ markets are overflowing with zucchini. With a couple of zucchini needed to make a new creation, I ran across a favorite recipe for lemon zucchini cake with a delicious glaze. Yes, please! Now with gluten free folks having their feet under my table, I simply switched out the flour to a gluten free one (with an overflowing cup -1/4 C more- of that flour) and those needing that change were ecstatic. I’m not sure about your family, but ours love the freshness of lemon recipes and this one did NOT disappoint. So many baby showers, gender reveals, and summer gatherings, and even after school snacks now needed, this treat may make those who enjoy it your new best friend. Right? A perfect dessert or with afternoon tea, it just adds a bit of sunshine to the menu. Have you made glazed lemon zucchini cake? If the recipe sounds divine to you, please pin it, won’t you? If you have a varied version that you love, I’d LOVE to know any version you may have in your recipe file. Some suggestions I have are adding chocolate chips or shredded carrots. Those versions may have to be tried here. Here’s the recipe: I realize summer months are often filled with more ice cream and cold desserts…but this lemon zucchini cake ticks all the boxes. Helps with making wise use of the availability of zucchini harvest, and gives a bright option for dessert. I even love that it only makes 9 servings…so there’s not lots of left overs that may wreck your calorie intake! Plus less baking time to heat up the kitchen during the summer months. I’ll take that! You can leave the cake at room temperature in an airtight container, but refrigerating it will help keep it longer. Just warm a few seconds in the microwave, if you prefer warm. Otherwise? On really warm days, you may like the coolness of servings from the fridge. Just a note: if you want to freeze this recipe, I would suggest icing after removing the cake from the freezer to serve. If you need another way to help with the zucchini overflow, this double chocolate chip zucchini bread recipe is my husband’s absolute favorite. I make this recipe gluten free in mini loaf pans and add them tightly sealed in food saver bags. He simply slices and warms a slice for a few seconds when he wants a serving. The zucchini just makes them moist and delicious. Let’s see if this lemon cake tops those.. Hope you love this one, friends! Thanks for joining me at the table to day,

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An Easy Rotini Lasagna

Leslie J Watkins — Tue, 04 Aug 2026 14:38:00 +0000

Are you a lasagna lover? We are here. But, this rotini lasagna version took me by surprise. My sister in law mentioned it in a conversation and with no lasagna pasta in the house, I thought I’d give it a try. The results of that “unstructured form” of rotinia lasagna recipe? It’s now replaced traditional lasagna. Now, I realize lasagna gets it’s name from the type of pasta used…but when the other ingredients for lasagna are used with rotini? It just has to be called rotini lasagna. Why rotini lasagna? Let me count the ways. I don’t know about you, but those long lasagna noodles make it appear to be a more difficult recipe. It really isn’t, but I loved that the rotini held all of the other ingredients in its nooks and crannies and still held enough shape to serve and eat in an easier fashion. To make it quick and easy, use your favorite jar of spaghetti sauce. For me? I used a jar of marinara from my pantry and it was delicious. Simple ingredients. Add a salad and perhaps a great garlic bread and it will be perfect. This version of lasagna will change your thoughts on that Italian favorite…now I know you don’t use lasagna noodles. But with just a change in the pasta to a rotini and making it simpler with just one layer of each? It makes for an incredible improvement. If you add basil salt to the water to cook the rotini? And then, sprinkle it across the cooked pasta in the casserole dish? So good. Layering flavor always helps, right? A huge bonus? Using gluten free rotini makes it perfect for all those gluten sensitive guests with feet under my table. Switch out a rice gluten free pasta if that suits your need. The rice version held up beautifully. You know what we noticed as we enjoyed it? It was just simpler to eat. No “cutting through layers”. Just full flavor with each bite. Probably a great help with the kids in your life…but, just saying…the big kids appreciated the ease, too. Feel free to make your own sauce…make a ricotta and egg mixture instead of cottage cheese. But, can I tell you? The ease of a favorite jar of spaghetti sauce and cottage cheese works. Add a salad and garlic bread and you have perfected the meal. These bread sticks will elevate the meal and make this easy version feel fancy for a guest meal. The change from a classic lasagna to the rotinia lasagna was wonderful. Hope you love this version as much as we do. Won’t you let me know in the comments if you make it? Enjoy,

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Chocolate Peanut Butter Ice Cream

Leslie J Watkins — Tue, 28 Jul 2026 16:45:00 +0000

I don’t know about you, but with the heat of summer, ice cream is a welcome treat. But, what if I told you that you could make this chocolate peanut butter ice cream without an ice cream maker…no salt…no churning…yep! And with a chocolate peanut butter flavor? Yes, please! A friend of mine shared this basic concept of a “no churn” ice cream. And seriously? You can simply switch out ingredients to make the BEST ice cream ever. With heavy whipping cream and a can of sweetened condensed milk, you have your basic ice cream. Feel free to switch out the “flavor” by adding other cookies, candy, or fruit to make it suit your own taste. Doesn’t get any better than that. Truly. All you need is a mixer with a whisk attachment, a loaf pan, some parchment paper and your ingredients. See what I mean? So, let’s get started. First, prepare your “flavor ingredients”. For this chocolate peanut butter ice cream, chop 6 Reese’s peanut butter cups and 1 C chopped Oreo cookies and set aside. Prepare your loaf pan with parchment paper long enough to fold back over the top of the ice cream after adding. Then, set aside. Next, add your whipping cream to your mixing bowl and with the whisk attachment, whip the cream until soft peaks appear. Then, add in your sifted cocoa powder and whip until incorporated…and slowly add the condensed milk and whip until fluffy and thick. At this point without the candy and cookies, you could have a simply a delicious chocolate ice cream. And if you stop BEFORE the cocoa and add in 1 t of vanilla? You have the perfect base of a vanilla. But…when you can add peanut butter cups and oreos? Let’s do that. And perhaps? Only one scoop will fix the sugar craving, right? Here’s the recipe, friends. Isn’t that the easiest? I love that I don’t have to pull out a homemade ice cream freezer with salt outdoors…or an electric maker indoors. With a quick mix with a stand mixer, this is made up in a short few minutes. If you prefer to add these to plastic containers to the freezer instead of the lined loaf pan, feel free to skip that step. I love the ability to lift out the parchment paper and slice the ice cream to add to bowls if you don’t want to scoop. Transferring the ice cream to an airtight container does help keep longer. If you need more great summer dessert ideas, here you go: I think I’m off to making some peach ice cream by adding cut up peaches to the whipping cream/sweetened condensed milk whipped mixture. OR maybe bananas with vanilla wafers? Which to try first? Wish me luck! What would be your favorite flavor to try? I’d love to know in the comments, friends. Here’s the equipment I used: Enjoy!

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Caprese Pasta Salad

Leslie J Watkins — Tue, 21 Jul 2026 18:58:27 +0000

Welcome to summer! The season where the basil is full and needs deadheading to prevent bolting. Then there are tomatoes, glorious tomatoes. I don’t know about you but a caprese salad is always on my menu during the summer months. And then a recipe to inspire me with pasta found it’s way into my kitchen. Caprese pasta salad was tweaked, changed, made and remade…delivered to friends…and shared with neighbors. What could be better, right? This recipe is one that I shared in this month’s VUE magazine…but, many who don’t live here may have missed grabbing a copy or reading online. What I love about this salad is that I can change it to add seasonal vegetables or meats each and every time. I have added fresh yellow or orange bell peppers; switched out the meats from salami to ham; and switched the types of olives. Can I tell you that I have LOVED each and every addition to this salad? Caprese Pasta Salad is a new summer favorite. It feeds a crowd that gathers, perfect for potlucks, or deliveries to friends who have had illness or surgery, moved or just need a bit of care. I do hope you’ll try it. To be a true caprese salad, you need to have fresh mozzarella, basil and tomatoes with a bit of balsamic vinegar or glaze added to the mixture. But feel free to add in your own flavors of veggies and meats to make it your own. I don’t think you’ll be disappointed! Here you go! This caprese salad is a continual favorite lunch this summer. Feel free to make it your own by different meats and veggies added. There’s nothing like something cold to have for lunch or summer picnics to beat the summer heat. And who doesn’t love a great serving bowl? Here are some of my favorites: I’d love to know your version in the comments, friends. There’s nothing I love better than to share and hear your response. Need more summer salad ideas? Here you go! Thanks so much for joining me here,

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Compound Herb Butters

Leslie J Watkins — Wed, 15 Jul 2026 18:44:15 +0000

Tis the season for herbs…and hence, compound herb butters. I don’t know about you, but as soon as I can after potential frosts, I plant herbs. Lots of them. Basil, thyme, oregano, rosemary and sage are always added to the perennial herbs that come back each year–chives, lemon balm, mint and chocolate mint. All of those herbs are near and dear to my heart. Are you like that? Recently, I shared about the amazing little pots of basil to create basil salt. You know I love to make roasted tomato sauce with the fresh herbs from my garden. Now…if you DON”T have an herb garden? Use your local grocery version herbs…those packages of fresh herbs will work perfectly. No gardening needed. But, there’s something I haven’t shared her before. Only a peek on page 35 in this issue of the Vue magazine recipes. Compound herb butters… Sounds complicated…but, it’s so simple. Created with your favorite herbs and seasonings whipped into salted butter. Heavenly. If you aren’t familiar with compound herb butters, let me make a few suggestions on why you need to create them this summer: See what I mean? Who knew we all needed different versions of them? The beauty is that you make the butter with combinations to suit your dish, such as, Here’s a basic recipe with combinations for you to use as a guide: See what I mean? So much flavor to elevate your dishes. Add your compound herb butter to a decorative plate for guests to add to rolls, pasta, steak, fish or baked potatoes. An easy surprise that takes little time and preparation but wows…every…single…time. What dish needs compound butter? And remember…although summer aids ease to having herbs readily available from my garden, your local grocer will carry them all year long for you to enjoy a bit of brightness during the winter months. I bet your creativity will surprise even you. Just don’t forget to write down what and how much you put into the butter to make it the best. Hope you give this a try…and then won’t you let me know in the comments what combination compound herb butter you used and how? I can’t wait to hear from you. Thanks for joining me, friends. You are simply the best,

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Canning Chili Beans

Leslie J Watkins — Tue, 07 Jul 2026 14:57:14 +0000

If you have been here long, you know how dearly I LOVE to can. When a friend mentioned canning chili beans? Oh, yeah, my ears perked up. Have you ever canned chili beans? Starting in June and ending in the fall, 1/4 pints, 1/2 pints, pints and quarts of everything I can preserve happens here. Corn, jam, strawberries, blackberries, and more are added to the freezer. Jams, preserves, jellies, green beans, limas, dill pickles, sweet pickles, tomatoes, tomato juice, pizza sauce, spaghetti sauce, soups, meats…the list is never ending. You see. Chili is one of my husband’s favorite foods. Pots of chili are created and added to the freezer…year round. And we are picky about the type of beans that we look for…mild chili pinto beans which often are difficult to find. Another reason for canning chili beans? Cost savings. Walmart price for a 2 lb. bag of pinto beans provided 9 pints at 22 cents. WHAT? Yes, please. Now I realize my equipment and jars are reused, making only the ingredients and lids needed for each…but, it’s a wonderful investment. Filling the pantry for winter…isn’t that the BEST reason to can? Have things on hand when needed for a recipe. Right? But with these…you begin with dried beans. The MOST cost effective way to buy beans. So, when I heard that this recipe begins with dried beans. I’m in! Another benefit? Canning allows me to know the exact contents in those chili beans. I thought perhaps if you are like me, you’d love to give these a try…save your budget…know the contents in those jars. If you need new canning equipment to begin the year…here are a few of my favorites. NOTE: Here’s the recipe for each pint. This allows you to personalize the number of jars your canner holds. I’m loving filling my pantry with these. Perfect for our favorite sweet potato chili recipe. While I had the pressure canner out to can lima beans and green beans, I had to give these a try. I’m so glad I did! Honestly? This type of canning can be done any time of year. That’s a win to not have to make these at the same time all the summer produce needs to be canned. If you love to can vegetables, this one may be perfect. And if you love to make and serve chili–I’m your budget friendly friend! Feel free to adjust your spices and adjust your heat level to make them perfect for guests when they have their feet under your table. Happy Canning,

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Favorite July 4th Recipes

Leslie J Watkins — Wed, 01 Jul 2026 17:48:31 +0000

It’s hard to believe that the fourth of July is this weekend! I’m not sure how much outdoors we will do with the extreme heat now and forecast, but I’ll be prepared with our favorite July 4th recipes. For sure! July 4th Favorite Recipes First, salads. Potato Salad I don’t know about you, but potato salad has to be on the table for the July 4th gatherings. With the heat, I’ll be sure to add the bowl to a container over ice just to keep it cold since it is a mayonnaise based recipe. Mayo doesn’t like heat so be careful with any of your recipes with that ingredient and make sure they stay cold. Marinated Salad Aunt Helen’s marinated salad is a GREAT recipe for celebrating the 4th because of it’s vinegar base that handles heat beautifully. It made it’s appearance at our family reunion last weekend and was loved by all. Corn Salad Oh, my goodness! This is a favorite. You can always have corn on the cob…but this takes fresh veggies over the top with this July 4th favorite recipe! Caprese Salad Sliced tomatoes, fresh mozzarella slices, basil and a drizzle of balsamic vinegar…so quick and easy…and delicious! Burgers Burgers off the grill shouldn’t disappoint. Save by using ground turkey instead of beef. Here’s our favorite recipe, page 20 in the Vue magazine. Grilled Ahi Tuna Steak Sandwiches Simply the BEST. Here’s the recipe. Fourth of July Watermelon So easy and festive! Just cut the watermelon with star cookie cutters! Red, White and Blueberry Pie If you follow me on the Vue magazine, this is pie is a favorite Pampered Chef recipe, page 61 of this issue. Campfire S’mores Pizza The s’more flavor with a twist! Click here for the recipe. ICE CREAM! And last, but not least! Ice Cream! page 32 in that Vue issue… Make it any flavor that you want! You can pull out the old hand cranked or electric freezer…but, this is SOOOO much easier. If you’d like more July 4th ideas for entertaining, please join me here! By the way, I picked up this great little book at Kirkland’s yesterday for half off…250 facts about America. Lots of facts to share this weekend. Grab one if you have a Kirkland’s close to you. Or click below to order online… Happy 250th Fourth of July, friends! And whatever you choose to add to your menu, may all enjoy every bite and moment with feet under your table…wherever that may be! I’d love to know your menu in the comments. Thank you for joining me here,

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Mama’s Yellow Summer Squash

Leslie J Watkins — Tue, 23 Jun 2026 19:17:17 +0000

Growing up, during the summer months, we ate yellow squash. Lots of it and cooked only one way. There was never breading or casserole versions. Only Mama’s summer squash. How did Mama make her yellow squash? Well, first of all, she was picky about that yellow squash. It couldn’t be very large that would be more tough or pithy. She liked the smaller, more tender squash. No hard skins. Not large in size. Nope. Nada. I guess she bought it at the grocery since we didn’t have a garden or have friends overflowing with it to gift it to us. But, it arrived home to be cooked only one way. After it was washed, and ends removed, she sliced each squash into 1/4″-1/2″ rounds and added them to boiling water. She cooked them until tender, and then drained them. Meanwhile she chopped onion and added it to a skillet with a little butter and cooked the onion until it was translucent. Then she added the drained squash into the skillet of cooked onion. She used the back of a wooden spoon to mash up the squash with the onion and butter. It was sprinkled with a bit of salt and pepper…a spoonful of sugar…and then cooked down until it was the right consistency. Summer squash was often on the table during the summer months. With sliced garden tomatoes, green beans, cucumbers and onions in a vinegar mixture, and whatever meat she had available. Can I tell you another story about yellow summer squash? When I started dating my husband, I invited him to my mother’s house for dinner. I was still living at home and cooking him dinner seemed a great thing to do. Now, this was before I knew that he had ONLY a few vegetables in his “like” or “love” category. You see he loved green beans, corn, lima beans, and maybe a potato or sweet potato…but that was the end of the list. Seriously. That wasn’t the way things were when I grew up. There were always lots of fresh summer vegetables on the table…and since yellow squash was a favorite? Yep, it was on the dinner menu the night he arrived. He never flinched when I handed him the squash and he added a portion to his plate and passed it on. He had NEVER tasted squash before. But, that night? He gave it a try to be polite…and the rest of it is history. It may not be his favorite, but every year of our married life Mama’s same yellow squash version is made and added to the dinner table. He never fails to add it to his plate. Ever. Now if you are someone who needs a casserole version to indulge? Sorry, that’s not what I’m sharing today. Just a simple summer squash. Farm folks might call this “fried” squash since it’s cooked in a skillet…but “fried” to me means breaded and fried in oil, like okra. This is a simple recipe. One that no one ever measured. Just boiled squash. Onions cooked in butter with drained cooked squash added. A sprinkle of salt and pepper with a small amount of sugar and cooked together was it. The hardest part of making this squash? Making a decision about what else to have with it. If you need a recipe? I did my best to contain it into amounts. Feel free to wing it if you make it. Taste as you go and everything will be all right. I realize this is a Southern version for yellow squash, but it’s simply my favorite. I have sisters that make wonderful squash casseroles…but, I go back to those family memories and Mama’s is my favorite. Do you have a favorite way to cook and enjoy yellow squash? I’d love to know in the comments. If you need more ideas for summer sides, here you go: Don’t mind me…just deciding which summer vegetables I’ll have with the squash for dinner…so far, I’m at tomatoes. What are you having? Enjoy all of that summer produce…in whatever way makes you happy!! Thanks so much for joining me here,

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Basil Salt

Leslie J Watkins — Tue, 16 Jun 2026 19:13:54 +0000

It’s the season for basil here…and when I found a recipe for basil salt? Oh, my goodness, I was all in! Have you ever made basil salt? Each year I buy a small 3″ pot of basil in the produce section of Trader Joe’s. Not in the plant section there or at any other garden center. I have found that the pot at Trader Joe’s will be huge and flourish in no time at all. No need for any other basil in the garden. Added to a large pot, with supports as it grows larger, it supplies all the basil, pesto and NOW basil salt I’ll need for the year. This is a few weeks after planting.. Do you see why I need to get started on saving it??? If you have followed me long, you know that I one of my favorite ways to use basil is with roasted tomato sauce and with freezer packets. With it’s abundance, I have made pesto and frozen in ice cube trays and then put into freezer bags; enjoyed caprese salads; and added them to so many salads. As you can see, I have to get creative to save the basil before it wants to bolt. Just a tip! Pinch off flowering to prevent bolting that makes your basil more bitter and alters the flavor. So, this basil salt HAD to be made. All that you need is two ingredients. Seriously. Doesn’t get any better than that! I chose Maldon sea salt flakes, but I have used Real Salt sea salt in Mediterranean and Tuscan salts. I think I’ll have to share those two other salts soon. They are amazing to take recipes to the next level. Why would you want to have basil salt on hand? Oh, my! Let’s give this some thought here. So, here’s the recipe. I’d love to hear if you make this in the comments! I have made seasoned salts for years…from Mediterranean, Tuscan, and other varieties to add to the pantry. I buy jars from Savory Spice to match those in my spice organizer and add labels. Dating is a great idea so that salts may be replaced if they lose their vibrancy and flavor. Here are the jars that would be great to add salts to your pantry: Enjoy adding to your pantry! Thanks so much for joining me here,

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Summer Sheet Pan Nachos

Leslie J Watkins — Tue, 09 Jun 2026 18:31:26 +0000

I don’t know about you, but with summer vegetables abundant already, summer sheet pan nachos are my new best friend. Fast, easy and delicious, it makes great use of fresh tomatoes, avocado, red onion, corn, pepper, cilantro, jalapenos, green onions, and any other veggies you want to toss in the mix. How do you give those sheet pan nachos more summer flare? Add BBQ sauce to rotisserie chicken with a layer of tortilla chips in a sheet pan with all of those veggies and cheese, and summer sheet pan nachos are in your future. Who doesn’t need the flavor of BBQ sauce during the summer months? I have shared them in the VUE magazine, but summer just screams have them now! Can’t you see them being the perfect meal for kids (or big kids) at the pool, or lazy lunches that require little time in the oven to heat up the kitchen? Here you go… Summer Sheet Pan Nachos The beauty of this recipe is to include the veggies and ingredients that you have on hand or suit the tastes of those who have their feet under your table. If you need more summer time menu ideas…here you go! I’m here for all the favorite recipes for summer gathering. Grilled burgers, steaks, chicken and s’mores are in our future here. What’s your summer favorites? I’d love to know in the comments. Thank you sooo very much for joining me here, friends,

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