Strawberry Rhubarb Muffins

 

Rhubarb's tart flavor goes perfectly with the sweetness of strawberries. When cooked together, strawberry and rhubarb meet in the middle, somewhere between soft and sturdy, for a texture that works wonderfully in everything from pies to crisps to crumbles. The combined flavors also make a delicious ice cream topping, cakes, pies and muffins.

Rhubarb Strawberry Muffins with Streusel Topping: Easy Spring Recipe
Cook's Notes: 
Rhubarb Strawberry Muffins are soft, tender, bakery-style muffins loaded with fresh strawberries and tart rhubarb, topped with a buttery cinnamon streusel. They are the perfect easy spring recipe for a brunch or your everyday tea or coffee break. The recipe makes 12 muffins and was adapted from delicioussavors.com

Muffin Ingredients

• 1-1/4 cups rhubarb, cut into 1/4-inch pieces (about 2–3 stalks)
• 1-1/4 cups fresh strawberries, washed, hulled, and cut into 1/4-inch pieces
• 2 cups all-purpose flour
• 1 cup plus 1 tablespoon granulated sugar, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 2 large eggs
• 1/2 cup butter, melted
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

Streusel Topping Ingredients: 

• 1/4 cup all-purpose flour
• 2 tablespoons brown sugar, packed
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons butter, cold, cut into small pieces

Directions;

• In a medium bowl, combine Streusel Topping Ingredients: 1/4 cup flour, brown sugar, 2 tablespoons granulated sugar, cinnamon, and 1/8 teaspoon salt. Cut in cold butter until the mixture is crumbly and coarse or pulse this mixture once in a food processor. Place streusel topping in the freezer for 20 minutes while mixing up the batter.  

• Preheat oven to 400 degrees and prepare a muffin pan with paper or silicone liners.
• In a small bowl, toss together strawberries, rhubarb, and 1 tablespoon granulated sugar. Set aside.
• In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt.
• In a medium bowl, whisk eggs until smooth. Add melted butter, milk, vanilla extract, and whisk until combined.
• Add egg mixture to flour mixture and stir until just combined. The batter will be lumpy.
• Drain the strawberry-rhubarb mixture through a fine mesh strainer. Gently fold fruit into the batter.
• Fill muffin cups to the top with batter. Recrumble the topping, and add on top of  muffin using 1 tablespoon of streusel topping.
• Bake 18 minutes or until muffin centers spring back when lightly pressed.
• Cool on a rack for several minutes before removing from the pan.

• Cool completely and store in an airtight container up to 4 days.

Baking Tips:

• Cut rhubarb and strawberries into uniform 1/4-inch pieces for even distribution throughout the batter.
• Do not overmix the batter; lumps are normal and keep the muffins tender.
• Cold butter is essential for a crumbly, bakery-style streusel topping.
• Store in an airtight container at room temperature up to 4 days or freeze up to 3 months.

Fire Up the BBQ

 

BBQ Bacon Bourbon Chicken Skewers

Cook's Notes: There's nothing like a grilled meal that screams "summertime."

BBQ Bacon Bourbon Chicken Skewers are beyond delicious with tender chunks of spice-rubbed chicken breast, smoky bacon, and veggies. They were grilled to perfection, brushed with a super-easy Bourbon BBQ Sauce. The skewers were served with crispy smashed potatoes, grilled corn, cornbread with green chiles and cheese, and a slice of watermelon

The recipe, adapted from Chris Scheuer, serves four and makes five skewers. Any veggies would work with the chicken and bacon. I used mushrooms, mini peppers, and red onion chunks.  

Ingredients

• 6 slices thick-cut smoky bacon, cut into 3-inch pieces
• 1 pound boneless chicken breast 
• 1 large red onion, cut into 1-inch pieces
• Mini peppers, red and yellow, diced in half
• Button mushrooms 
• 1 tablespoon extra virgin olive oil
• Yukon Gold potatoes

For the rub:

• 1 teaspoon sugar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic salt
• 1 teaspoon ground cumin or elote seasoning
• 1/2 teaspoon ground coriander

For the sauce:

• 1 cup barbecue sauce e.g. I used Sweet Baby Ray's
• 1-1/2 tablespoons bourbon
• 1 tablespoon soy sauce

Directions: 

• Soak skewers in water for one hour. 
• Prepare the spice rub by combining all ingredients in a small bowl. Set aside.
• Combine barbecue sauce, bourbon, and soy sauce in a small bowl. Stir well to combine. Set aside.
• Cut chicken into 1-inch chunks and transfer to a medium-sized bowl. Drizzle chicken with the olive oil and stir well. Sprinkle the rub over the chicken and toss to coat.
• Cut the bacon up into 3-inch pieces. In a small fry pan, cook for 3 minutes. The bacon will be undercooked but still pliable to thread onto a skewer.   
• Thread (in a pattern) the bacon, chicken chunks,  peppers, and red onion onto skewers, starting and ending with the bacon.
• Spray the grill well and heat to medium-high heat. Grill the skewers for approximately 8-10 minutes, rotating every couple of minutes, or until they are lightly browned and the chicken is cooked through.
• Another alternative is to place skewers on foil, brush with sauce, and grill about 16 minutes, turning twice.  
• Remove to a clean platter, cover with foil, and let rest for 5 minutes before serving. Serve with any remaining barbecue sauce.

Smashed Potatoes 

Cook's Notes: I recommend using small Yukon gold potatoes because they are easy to smash and their size makes them ideal for getting that perfect balance of crispy edges and tender centers. I used Yukon potatoes that were 3 inches in diameter, so 2-3 potatoes per serving. The recipe was adapted from twopeasandtheirpod  

Directions: 

• Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 25 minutes. 
• Drain and let cool for 5 minutes. Preheat oven to 425 degrees. 
• Place potatoes on a greased baking sheet. Use the bottom of a juice glass or jar to gently press the potatoes until they are smashed but still intact. 
• Drizzle potatoes with olive oil, salt, and pepper and 1/2 cup grated Parmesan cheese. Bake until crispy, 25-30 minutes. 
• Grate more Parmesan cheese over potatoes and cook for 3 minutes more.  
• Serve immediately. 

A brownie ice cream special is a must for your BBQ dinner. 

Cook's Notes: I am convinced brownies, or for that matter, anything with chocolate, can definitely lift one's spirits. This simple recipe is a winner. It's chocolaty and decadent, so indulging in a small piece is all you'll need to brighten your day.😊

Espresso powder amps up the rich, chocolate flavor of many desserts, including cakes, brownies, and cookies, without leaving a strong coffee taste. The recipe is from Taste of Home Magazine. Paper flags were purchased at Michaels in the baking section.  I chose to skip frosting the brownies since serving them with ice cream. A dusting of powdered sugar was all they needed. 

Cooking Tip: If using espresso chips, omit espresso powder from the ingredient list.  

Espresso Brownie Ingredients:

• 1 cup of sugar
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup softened butter
• 3/4 cup flour
• 1/3 cup Hershey's Dark baking cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon espresso powder
• 1/2 cup chopped nuts
• 1/2 cup semi-sweet, bittersweet chocolate chips or espresso chips
• Optional: Add 1 tablespoon Kahlua to the brownie batter. 

Directions:

• Line an 8 x 8 glass pan with greased foil. Make sure the edges of the foil extend over the sides.

• Preheat oven to 350 degrees.
• In a large bowl, beat sugar, eggs, and vanilla for 3 minutes to increase the volume. Beat in butter with Kahlua if using, mix well.
• In another bowl, whisk the flour, salt, cocoa, espresso powder, and baking powder. Add to the butter/egg mixture and mix well
• Fold in nuts and chips and pour into the prepared pan. Bake for 25 minutes, or until a toothpick comes out clean from the center.
• Cool brownies in the pan for 10 minutes, then use foil edges to lift brownies out and place on a wire rack. Since the brownies were served with ice cream, I skipped the frosting and dusted the brownies with powdered sugar. BUT for future reference, here is the frosting recipe. 

Frosting Ingredients:

• 1/4 cup butter
• 1 cup semisweet or bittersweet chocolate chips (I used bittersweet as a contrast to brownie batter)
• 1 cup of sugar
• 1/2 cup milk
• 2-1/2 cups powdered sugar
• 1 teaspoon vanilla
• 2 tablespoons Kahlua 

Frosting Directions:

• In a saucepan, add milk, sugar, butter, and chips.
• Over medium heat, bring to a boil, stirring frequently. Reduce the heat and simmer for 3 minutes
• Remove the pan from the stove, and stir in powdered sugar and vanilla. Use a mixer and beat until smooth in the saucepan. Add more milk if necessary for the correct consistency.
• Add in Kahlua if using. Mix until smooth.

Memorial Weekend Cooking

The first observance of Memorial Day was held on May 30, 1868, to honor soldiers killed in the Civil War. Today, Memorial Day is celebrated on the last Monday in May to honor all Americans who have given their lives during wartime. The event became a federal holiday in 1971.   

There are many ways, large and small, to pay tribute on this day to those who lost their lives and those missing in action: displaying a flag, writing a letter or contacting a family who has a missing service member or who has lost a loved one, attending a Memorial Day service/ceremony or parade in your area, and visiting a grave site. Be sure to check your newspapers for other events being held in your area.

                                        Red, White, and Blue Mixed Berry Salad

Cook's Notes: A light, flavorful salad that is perfect for your Memorial Day celebrations as a main lunch entree or dinner side. It's jam-packed with fruit, greens, candied pecans, diced cooked chicken, and cheese crumbles. It's totally customizable to your tastes. Only a bit of dressing was drizzled on the salad in the photo, so the ingredients were more visible. The ingredients for the salad are listed, with quantities depending on the number of servings required.

Salad Ingredients:

• Mixed greens
• Cooked chicken slices
• Raspberries, blackberries, strawberries
• Mandarin oranges
• Sliced pears
• Cheese or feta crumbles
• Candied pecans or walnuts

Salad Directions:

• Grill chicken or bake chicken ahead as well as the candied pecans.
• Mix up salad ingredients and drizzle with Balsamic Vinaigrette.

Balsamic Vinaigrette Ingredients:

• 4 tablespoons good-quality dark balsamic vinegar or Chocolate Balsamic Vinegar
• 1/2 teaspoon Dijon mustard
• 3-4 teaspoons pure maple syrup
• 1/2 teaspoon fine-grain sea salt
• 4 tablespoons Extra Virgin Olive Oil

Balsamic Vinaigrette Directions:

• Add all ingredients to a blender and mix well. Place dressing in a small covered jar and refrigerate until ready to serve.
• When ready to serve, shake the balsamic vinaigrette and add salt and pepper to taste.

Candied Walnuts or Pecans
Ingredients:

• 1 cup walnut halves or chopped walnuts
• 1 tablespoon salted butter
• 1/3 cup dark brown sugar

Directions:

• Heat a medium nonstick skillet over medium heat.
• Add the walnuts, butter, and brown sugar, and let them melt, stirring constantly with a spatula to coat the walnuts. Turn off the heat once the walnuts are coated and the butter and sugar are fully melted.
• Pour the walnuts onto a piece of parchment paper in one single layer, separating them to prevent them from drying clumped together.
• Allow to dry before putting in an airtight container.

STRAWBERRY MARGARITA SLURPE

Ingredients:

• 2 cups strawberry margarita mix
  
• 1 cup club soda
• 2 cups crushed ice
• Tequila 

OPTIONAL, but really makes it a party drink

• lime slices and fresh strawberries for garnish
• Sugar sprinkles
• 1 teaspoon corn syrup

Directions:

• Prepare glasses. Using your finger or a small paint brush just for food, brush corn syrup along the rim of the glass. Dip glasses in sprinkles and set aside.
• Combine margarita mix and crushed ice in a blender, and blend until the desired consistency. Add club soda and pulse just to combine.
• Pour into prepared glasses. For adults only, top with a shot of tequila. Garnish with fruit and enjoy.

Appetizers

shrimp served in small cups or shot glasses with sprigs of parsley 

fruit and cheese plate

Charcuterie Cups

Charcuterie Board

Skillet Cherry Sauced Pork Loin

Spring Marsh Flowers 

Cherry-Sauced Apple Pork Loins 

Cherry-Sauced Apple Pork Loins

A mouth-watering skillet dish with a perfect blend of flavors and textures. The cherry sauce can be made ahead and added to the pork loins following the cooking instructions below. The recipe is an Ever Ready special and serves 2. The sauce can be used over chicken, biscuits, pound cake, or shortcake.  The pork loin was served with smashed potatoes and a biscuit.

Ingredients:

• 2 pork loin pieces
• 2 tablespoons of olive oil 
• 4 thin slices from one Granny Smith apple 
• cherry sauce (recipe below) 
• pork rub seasoning (recipe below) 

 Cherry Sauce Ingredients

• 3/4 cup cherry preserves
• 1/2 package dried cherries
• 2 tablespoons chili sauce
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup of onions sauteed in 1 tablespoon of butter
• Dash of cinnamon
• 1/3 cup low-sodium chicken broth mixed with 1 teaspoon of cornstarch 
• 2 tablespoons of brandy or dry red wine

Cherry Sauce Directions

• Heat all ingredients in a saucepan except brandy or wine on low until thickened. Add in wine or brandy, mix well, and set aside covered. 

Pork Rub Seasoning

Ingredients:
Base blend

• 1/2 cup brown sugar
• 2 tablespoons  smoked paprika
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder

For a deeper, richer flavor add

• 1 tablespoon chili powder
• 1 teaspoon ground cumin

For a little more spice add

• 1/2 teaspoon cayenne pepper or 1/2 teaspoon red pepper flakes or 1/2 teaspoon  chipotle powder

Directions:

• In a medium mixing bowl, combine brown sugar, paprika, salt, black pepper, and garlic powder, stirring to combine completely.
• If you like a blend that is a little has a richer, deeper flavor, add the chili powder and cumin.
• For something with a little more kick, add cayenne, red pepper flakes, or chipotle powder.
• For a richer, deeper, spicier blend, add the chili powder, cumin, cayenne, red pepper flakes, or chipotle powder.
• Transfer to an air-tight container like a mason jar and store in a cool place.

Pork Loin Directions:

• Begin by patting the pork loin dry with paper towels. This step helps remove excess moisture, allowing for a better sear. Season the pork loin generously with salt and pepper, ensuring an even distribution of flavor. If desired, you can enhance the flavor further by adding a pork seasoning rub. 
• Select a heavy-bottomed skillet and heat the pan over medium-high heat with olive oil. Allow the oil to shimmer before adding the pork loin. Carefully place the seasoned pork loin into the hot pan. Sear the meat for 2-3 minutes per side, or until a golden-brown crust forms. This searing process not only adds flavor but also helps seal in the juices, resulting in a tender and moist pork loin.
• Once the pork loin is seared, reduce the heat to low. Top each loin with 2 apple slices and cover with the cherry sauce. Cook on low heat, covered, for 10 minutes, until the internal temperature reaches 145 degrees.   

ON THE HORIZON-Memorial Weekend  Baking

Fishing Pole Cupcakes

Ingredients:

Your favorite cupcake mix

White frosting tinted blue-reserve some white frosting to create the squiggle line

Pretzel rod

Goldfish cracker

Directions:

Use the photo as your guideline

A Birthday Feast

 

PART TWO-Rhubarb Search 

On a trek up from the cities to the north, I finally found rhubarb (some 50 miles away) just in time for my husband's birthday pie. 

Follow the link to the recipe I used. https://sockfairies.blogspot.com/2020/05/strawberry-rhubarb-pie.html

The pie paired well with a BBQ dinner served with a side of Chopped Mexican Salad for company.  

Cook's Notes: I added the dressing and tortilla strips right before serving. The salad pictured served six.  

Salad Ingredients:

• Mixed leafy greens
• Chopped cherry tomatoes
• Diced red onion
• Diced red and yellow mini peppers
• Chopped avocado
• Chopped cucumbers
• Drained and rinsed black beans
• Can of Mexicorn 
• Grated Cheddar cheese
• Southwest tortilla strips

Dressing Ingredients:

• 1 cup low-fat plain yogurt 
• 4 tablespoons mayo or Miracle Whip
• 2 tablespoons lime juice
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin or Elote seasoning
• 1/4 teaspoon smoked paprika
• Dash of garlic
• 1 teaspoon honey
• 2 tablespoons of water  

Salad Directions:

• Prepare the ingredients as listed and place them in a bowl. 
• Cover bowl with a sheet of wax paper and refrigerate until serving. 

Dressing Ingredients:

• In a small bowl, whisk together all the ingredients. Taste test to balance ingredients. Add only as much water as needed for the correct consistency. Place in a covered jar and refrigerate until needed. The dressing will last 4 days refrigerated.    
  
  
  

Strawberry Cobbler

 

Cook's Notes: I bought 2 quarts of strawberries, ready to make a strawberry rhubarb pie for my husband's birthday.

Seemed simple since it's mid-May and rhubarb is one of spring's first crops. I thought I wouldn't have any trouble finding it in stores. That proved to be a wrong assumption, as I called four local stores and none had rhubarb in stock. A neighbor who always has a prolific rhubarb patch did not either. It has been too cold. So I went with plan B and made a Strawberry Cobbler. 

Strawberries and a golden biscuit-like crust make for a sweet-tart, aromatic dish.
It will be a definite repeat, and it's the perfect springtime and summer dessert. A fresh-from-the-oven strawberry cobbler is one of my favorite ways to use in-season strawberries. The fruit absolutely steals the spotlight in this recipe, but the tender, biscuit-like topping doesn’t fall far behind. Serve warm with a big dollop of whipped cream or a scoop of ice cream, and you’ll win over eaters of any age.

Ingredients:

• 2 pounds fresh strawberries, hulled and quartered
• 1/2 cup sugar
• 1/2 teaspoon Saigon cinnamon or 1 teaspoon ground cinnamon
• 3 tablespoons all-purpose flour 
• Grated lemon zest from a medium lemon
• 1 teaspoon vanilla extract

TOPPING:

• 1-1/2 cups all-purpose flour
• 3 tablespoons sugar, divided
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon Saigon cinnamon or 1 teaspoon ground cinnamon
• 1/4 cup cold butter, cut into small cubes
• 1-1/4 cups heavy whipping cream
• Whipped cream or ice cream

Directions: 

• Preheat oven to 350°. Arrange strawberries in a greased 9x9-in. baking dish. Sprinkle with sugar, flour, vanilla, and lemon zest; toss to coat. 
• In a small bowl, combine flour, 2 tablespoons sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. A shortcut measure is to place the flour mixture in a food processor and pulse once. Place back in bowl and stir in cream just until moistened. Spoon the biscuit mix over the strawberries, then sprinkle the remaining 1 tablespoon of sugar mixed with 1/4 teaspoon of cinnamon on top.

• Bake until topping is lightly browned and filling is bubbly, about 35 minutes. Let stand 10 minutes before serving. Serve warm with whipped cream or ice cream.

Other delicious ideas using strawberries 
Strawberries with Balsamic Vinegar
Cook's Notes: A unique, gourmet way to serve this fantastic spring/ summer fruit! The balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor. Great served with a simple pound cake, over vanilla ice cream, or on their own. The pepper really enhances flavor and gives the fruit a little zing. Chocolate balsamic paired with strawberries is amazing.
Ingredients:

• 16 oz. fresh strawberries, hulled, and large berries cut in half
• 2 tablespoons high-quality balsamic vinegar or Chocolate Balsamic Vinegar
• 1/4 cup white sugar
• 1/4 teaspoon freshly ground black pepper, or to taste

Directions:

• Place strawberries in a bowl. Drizzle balsamic vinegar over strawberries, sprinkle with sugar, and stir gently to combine.
• Cover, and let sit at room temperature for at least 1 hour but not more than 2 hours. Just before serving, grind pepper over berries.

Strawberry Balsamic Sauce for pound cake or biscuits
Ingredients:

• 1 package (10 oz.) frozen halved strawberries in syrup, thawed
• 1/4 cup currant jelly
• 1/4 cup of water
• 1/4 cup orange juice
• 3 cups fresh quartered strawberries, rinsed
• 2 tablespoons cornstarch
• 1/2 teaspoon almond extract
• 1-2 tablespoons chocolate or regular balsamic vinegar

Directions:

• Drain thawed berries in a glass measuring cup.
• In a saucepan on the stove, add the drained juice, currant jelly, water, orange juice, almond extract, and strawberries.
• Add in cornstarch, and whisk to blend.
• On low heat, thicken the sauce and add in fresh strawberries.
• Remove the pan from the stove and stir in balsamic vinegar. Place the strawberry mixture in a bowl, cool, cover, and refrigerate until serving.

Spring for a Healthy Salad

First Wildflowers of Spring

Trailing Arbutus

Spring Beauty

Hepactica 

Broccoli Cranberry Salad with Greek Yogurt Dressing with a few added twists. It's an Ever Ready Special featuring a lightened-up version of your favorite side dish! Made with fresh broccoli florets, dried cranberries, sunflower seeds, bacon, and a tangy Greek yogurt dressing, this make-ahead salad adds the crunch of Asian noodles and is sure to be a crowd-pleaser for your summer weekend entertaining. The recipe serves 4-6 and can easily be doubled. Allow 2 hours for the salad to be chilled. 

Blueberry Banana Oat Muffins were the perfect accompaniment for this spring salad. The recipe previously posted at https://sockfairies.blogspot.com/2021/05/bluebery-banana-oat-muffin.html

 

La Choy Asian Style Crunchy Noodles are a delicious blend of wheat and rice flour that’s quick-cooked to a crispy golden brown, so they're always light and crunchy. Perfect for soups and salads or even alone as a light snack. They can be substituted for croutons in recipes.  
Broccoli Cranberry Salad with Greek Yogurt Dressing
Ingredients: 

• 6 cups broccoli florets cut into bite-sized pieces
• ½ cup dried cranberries
• ¼ cup diced red onion
• ¼ cup sunflower seeds
• 3/4 cup halved grape tomatoes
• 4 bacon slices, cooked and crumbled
• Asian-Style Crunchy Noodles-1 cup

Greek Yogurt Dressing Ingredients:

• 1/3 cup plain Greek yogurt
• 1/3 cup mayo
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• ½ teaspoon kosher salt
• ⅛ teaspoon black pepper

Directions: 

• Whisk together dressing.
• Mix all salad ingredients except noodles.
• Add as much dressing as needed to moisten the salad but not drench it. 
• Refrigerate for 2 hours. Add in noodles right before serving. 
  

BE THE LIGHT