Buttermilk Biscuits with Strawberry Balsamic Sauce

Ever Ready update 

This week, my brother Peter passed away unexpectedly in his sleep. He was only 60 years old. We are all devastated over the loss thus Ever Ready will be on "pause" for a week to attend his funeral.   

PETER LENTSCH

  

Buttermilk Biscuits with Chocolate Balsamic Strawberries 

Cook's notes: Savor the flavors of the season with this light dessert. I made my own biscuits, but a purchased sponge cake can also work well for this recipe. You might be interested in which two brands of refrigerated biscuits the Huffington Post recently rated as its top choices.

#1

#2

Use a high-quality dark balsamic vinegar for this recipe. Consider a splurge and purchase Chocolate Balsamic. It's amazing and really elevates the flavor. The recipe is enough filling for 4 biscuits or shortcakes.

Strawberries with Balsamic Vinegar

This is 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. 

BONUS Two recipes to choose from 

Ingredients:

• 16 oz. fresh strawberries, hulled, and large berries cut in half
• 2 tablespoons 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 4 hours. Just before serving, grind pepper over berries.

Strawberry Filling
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
• 2 tablespoons cornstarch
• 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, and strawberries.
• Add in cornstarch, and whisk to blend.
• On low heat, thicken the sauce and add in fresh strawberries as well as drained 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.

 

Cheese Tortellini with Spinach, Peppers and Italian Chicken Apple Sausages

while enjoying a dish of Cheese Tortellini with Spinach, Peppers, and Italian Chicken Apple Sausages 

Looking for a one-skillet meal idea to make dinner preparation a little less hectic?  Then this may be the recipe for you. It was adapted from Taste of Home and serves four. Pair the meal with a fruit or mixed greens salad and serve with warm, crusty bread. I highly recommend Aidells products, as they use no artificial ingredients or antibiotics. 

Ingredients:

• 1 package refrigerated cheese tortellini or cheese ravioli
• 1-1/2 tablespoons olive oil
• 1 package of fully cooked Italian Chicken Sausage (Aidells), halved and cut into slices
• 3/4 cup diced sweet onions
• 1 cup diced, mini sweet peppers (red and yellow)
• 1 crisp apple, diced into small chunks
• 2 minced garlic cloves
• 1 cup of white wine
• 1 tablespoon cornstarch
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup apple juice or apple cider
• 1 tablespoon parsley flakes
• 1/2 teaspoon Italian seasoning
• 1 heaping tablespoon cornstarch
• 3 cups fresh baby spinach, torn leaves
• 1/2 cup heavy whipping cream
• 1/3 cup shredded Parmesan cheese

Directions:

• Cook tortellini according to package directions, but a little on the al dente side. Drain and cover the colander.
• In a large skillet over medium heat, stir fry sausage slices, onions, peppers, garlic, spices, and apple chunks for 7 minutes.
• Stir in wine, bring to a boil, reduce the heat, and cook until the liquid is reduced by half. Do not cover.
• In a bowl, mix cornstarch and chicken broth. Stir into the sausage mixture with apple juice or cider. Bring to a boil, stirring constantly, reduce to low heat, and cook until thickened, uncovered. Stir in cream and spinach. Cook on low until spinach is wilted.
  
  
  
  

Buttermilk Chocolate Cake

 When the saguaro cactus flowers, it is an epic event, as the blooms last only 24 hours. And I only had to walk a block to see this transformation. 

FUN FACTS on Flowering Cactus

• Peak blooming is from early May to early June
• They have a short lifespan
• The flower blooms for less than 24 hours, opening at night and remaining open the following day.
• The whole saguaro, though, can produce many blooms throughout the season.
• They get a little help from their friends, as the saguaro flower relies on several desert-dwelling animals for pollination. At night, that's the lesser long-nosed and Mexican long-tongued bat.
• According to the Desert Museum, bees and birds, such as the white-winged dove, pollinate the flowers during the daytime.
• Saguaro flowers are often described as having a pungently sweet melon scent. Bats and other wildlife can't get enough.
• It's the official state flower of Arizona, designated in 1931.

We celebrated Martha's birthday early with a requested Chocolate Buttermilk Cake. 

I found the cake topper on Amazon. There were many different ones to choose from.

 Did You Know?

Dutch Process Cocoa is darker than regular unsweetened cocoa powder. It takes on a more mellow, chocolatey flavor as the powder is treated with an alkali that neutralizes its natural acidity. This is one choice to use or use Special Dark Hershey Chocolate 

Cook's Notes: The batter can be baked in a 13 x 9 pan or two cake pans, but cooking time will vary: 28 minutes for a 13 x 9, or 3 cake pans 20 minutes. The addition of buttermilk makes for a very moist cake. The recipe is very easy and straightforward. So delicious, especially the frosting.

Ingredients: 

• 2-1/3 cups flour
• 3/4 cup unsweetened dark Dutch-process cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup softened butter
• 1 cup granulated sugar
• 1 cup brown sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla
• 1-1/2 cups buttermilk

Directions:

• Preheat 350 degrees. Lightly grease a 13 x 9 pan or 2 cake pans.
• Sift together the first five ingredients, through salt. Set aside.
• In a large bowl, cream butter and sugars for about 2 minutes.
• Add eggs one at a time, beating after each addition.
• Beat in vanilla and mix well.
• Add flour mixture alternately with buttermilk, beating on low after each addition. Beat for 20 seconds more.
• Spread batter evenly in the prepared pan and bake for the required time, depending on the pan size. Cool before adding glaze and refrigerate. 

Bittersweet Chocolate Glaze

Ingredients:

• 2 tablespoons butter
• 1- 4 oz bittersweet or semi- sweet chocolate bar, roughly chopped
• 3 tablespoons brewed coffee or water
• 1 tablespoon light corn syrup
• 2 tablespoons Kahlua
• 2-1/2 cups powdered sugar
• Half and half or milk as needed
• Optional garnish: ½ cup chopped pecans or walnuts

Chocolate Glaze Directions:

• Melt butter, then whisk in chopped chocolate, coffee, or water, and corn syrup over low heat in a saucepan. Stir until smooth. Cook 2 minutes. Remove from heat and whisk in Kahlua and powdered sugar. Blend until smooth.
• Add in milk or cream as needed for glaze consistency. Pour glaze over cooled cake and sprinkle with toasted nuts if desired.
  
  
  

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Ultimate Deluxe Tuna Sandwich

These new buds have sprung up overnight. Wondering if you will spring for this Ultimate Deluxe Tuna Sandwich? 

Cook's Notes: Your standard tuna sandwich: canned tuna, mayo, celery, onions, and white bread, but no more, as this new makeover is sure to be "on repeat" at your house. Check out the ingredient list below for the healthy makeover. The recipe inspiration comes from the September 2025 issue of BHG. The recipe makes 2-3 sandwiches. 

 Ingredients:

• 1 Tuna packet drained and patted dry with a paper towel 

• 3 tablespoons plain Greek yogurt
• 2 tablespoons mayo or Miracle Whip
• 2 teaspoons Dijon mustard
• 1 tablespoon lemon juice
• 2 tablespoons pickle relish, drained on a paper towel 
•  1 teaspoon parsley flakes
• 1 chopped hard-boiled egg
• 1/4 cup diced sweet onions
•  1/3 cup each diced apples and celery 
• Whole wheat bread  
• microgreens
• 1 medium avocado sliced

 Directions:

• Mix salad ingredients earlier in the day and refrigerate for a few hours. 
• Assemble the sandwich by dividing the mixture. Top with avocado slices and microgreens.   
  
  
  
  

Postnote:

I may be getting to the end of my spring bloom photos, as they are short-lived. 

 

Artichoke Spinach Almond Rice with Hoisin Glazed Salmon Veggie Foil Packets

SPRING HAS SPRUNG

Seasonal Plate (Food Column) 

A Healthy Easy Weeknight Meal: Artichoke Spinach Almond Rice and Hoisin Glazed Salmon with Veggies Foil Packets.

Make the sauce early in the day , and assembly only takes 10 minutes to pop foil packets in the oven. The sweet-and-salty glaze is equally delicious served over pork medallions and chicken. A side of herb basmati rice complements the salmon fillets. A sweet treat, Cherry Chocolate Cookies-a recipe previously posted

https://sockfairies.blogspot.com/2021/02/chocolate-cherry-crackles.html

Hoisin Glazed Salmon with Veggies in Foil Packets
Recipe serves two and was adapted from chefsavy.com. 
Ingredients:

• 2 salmon fillets. patted dry with a paper towel
• 1 package of mixed vegetables medley (carrots, broccoli, snap peas) or use equal servings of fresh veggies 

Sauce Ingredients:

• 1/4 cup Hoisin sauce 
• 3 tablespoons soy sauce
•  1/3 cup orange juice  
• 1/2 teaspoon sesame oil
• 1 teaspoon cornstarch
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger or 1/2 teaspoon dried ginger
• 2 tablespoons of honey
  

Directions:

• Add sauce ingredients to a blender and mix well. Pour into a small saucepan and cook on low until slightly slurpy. Refrigerate until needed.
• Divide the sauce in half.
• Prepare the salmon and veggies by laying two sheets of aluminum foil on the counter for each salmon fillet. Place 1 cupful of the mixed veggies on the foil, then add a piece of salmon.
• Brush each piece of salmon with the hoisin sauce and fold up the edges of the foil to seal. Place on a baking sheet and bake for 18 minutes, or until the fish is fully cooked and the vegetables are tender. Serve with an extra spoonful of glaze and a sprinkle of sesame seeds.

 Artichoke Spinach Almond Rice 

Cook's Notes: A delicious side packed with flavorful and healthy ingredients. It's a rice dish that pairs well with any main meat entree. Substitute vegetable broth for chicken broth for a vegetarian pilaf. 

Recipe adapted from Food Network Magazine, September 2017.
Recently, I discovered this great seasoning that's full of flavor, no MSG or salt, and can be used on almost everything. 

 Ingredients:

• 1-1/2 cups dry basmati rice
• pinch of salt 
• 2 cups chicken broth
• 1 cup water
• 2 cups baby spinach leaves torn with stems removed 
• 3/4 cup marinated artichokes, drained and patted dry with a paper towel 
• 1/3 cup fresh dill or 1 tablespoon dried dill
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice 
• 2 tablespoons olive oil or lemon olive oil 
• 1 teaspoon Garlic Herb Seasoning
• 1/2 cup toasted almonds
• Garnish with fresh dill or mint

Directions:

• In a large saucepan, bring water, salt, and broth to a boil. Add in rice, cover, and simmer over low heat until tender, about 20 minutes. Add the spinach and stir until wilted.  
• Fluff rice with a fork and add the rest of the ingredients. Taste test before adding more salt and pepper. Serve immediately.   

Book Review Wind Crossing Grasses Poems From China's Dragon Rivers

This anthology of modern Chinese poetry affords the reader an opportunity to go on a breathtaking journey along China's Yellow and Yangtze Rivers and across open grasslands. The poetry is deeply rooted in place, the earth. For their people, everything moves with the wind: grasses, trees, rivers and even emotions. It shakes, awakens, and transforms the earth. It carries soil, seeds, life, and death across continents, sculpting loess, deserts, grasslands, and fields. Readers will find poetic inspiration with these words found in the introduction, "That’s what a poet is— A gust of wind, a blade of grass, Tying sky and earth together with words." 

Award-winning and esteemed Chinese and Mongolian poets are featured in this anthology as well as some of the new vibrant generation of Chinese poets. Each poet is represented by their photo, a short bio, and a description of their home region, all anchored by maps and pertinent photos. Poems cover a wide range of subjects, including historical places, nods to ancestral heritage, the everyday routine of life, with reflections on nature and seasonal changes. Each poem has an English and Chinese translation and is a heartfelt and lovely tribute to one's homeland.   

Enjoy a seasonal poem by Mo Fei (a Chinese poet included in the anthology) 

Spring Day 

Spring is still far away, so I court spring. Date trees seem taller but bears no fruit So I court the trees 

Clouds float away till nothing remains, so I court clouds. I come to the shore, carrying the sea in my basket 

I court the train, then rain and grapefruit along the way. The grapefruit is not sweet enough, so I court lemons and tangerines 

I court spring. Winter never asks me why I never court grains or vegetables, why I never court kings and queens, but worship orchids and other nightshades between tiles bricks. The fragile roofs still court the wind 

But look at the sun. It never courts anyone, shining on those who curse it, like night courting earth, like me courting horse beans

ALL ABOUT THE TRANSLATOR

Wang Ping is a poet, writer, photographer, performer, and multimedia artist. Her publications have been translated into multiple languages and include poetry, short stories, novels, cultural studies, and children's stories. Her multimedia exhibitions address global themes of industrialization, the environment, interdependency, and the people. She is the recipient of numerous awards, a professor of English, and the founder of the Kinship of Rivers project.

ALL ABOUT THE AUTHOR

Bel Dao Bei Dao is a Chinese poet and writer of fiction who was commonly considered the most influential poet in China during the 1980s; he went into exile in 1989.

Two Spring Salads

Will you spring for these salads? 

 Shrimp and Avocado Taco Salad for Two

Cook's Notes: I discovered this cilantro-lime ranch dressing, with a robust flavor that will brighten up any of your southwest salads. You can also use it to season chicken breasts by brushing it on before baking or also terrific as a topper for quesadillas or nachos. And it is gluten-free! You can easily find similar products on the shelf. 

Recipe inspiration: cookingclassy.com. The salad ingredients can be easily increased to accommodate the number of servings needed. 
Ingredients:

• 4 cups chopped romaine lettuce 
• 1-1/2-2 cups of thawed cooked shrimp
• 1 tablespoon olive oil
• Sprinkle of  chili powder and cumin
• Salt and pepper to taste 
• 1 cup grape tomatoes, diced
• 1 small avocado, diced 
• 1/3 cup red onion, diced
• 3/4 cup of Steam-fresh Mexi-Corn, drained
• Lime slices
• 1/4 cup Shredded Mexican Four Cheeses 
• Dressing of your choice

Directions:

• Heat oil in a non-stick skillet and add shrimp. Sprinkle shrimp with chili powder and cumin. Season with salt and pepper to taste. Cook the shrimp turning once halfway through until they are cooked through, about 3 minutes.  
• Place on a paper towel-lined plate.
• To assemble salads, divide romaine among 2 plates or one large one. Top with shrimp, tomatoes, corn, red onion, and diced avocado. 
• Pour dressing over salad, top with grated cheese, and a squeeze of lime.

Strawberry Snap Peas and Green Bean Salad with Balsamic Vinaigrette

Cook's notes: A tangy herb vinaigrette pairs well with this spring salad. Strawberries are one of the early-bird berries of the season. Adding crisp green beans, radishes, and sweet snap peas makes this an ultra-crunchy salad.
The salad serves four and was adapted from BHG March 2014
Dressing makes 3/4 cup
Salad Ingredients:

• Chopped Romaine lettuce or spring greens
• 2 cups sliced strawberries
• 1 cup sliced radishes or watermelon radishes
• 8 oz. green beans, ends trimmed
• 8 oz. sugar snap peas
• 1/4 cup almonds

Salad Directions:

• In a large pot, cook green beans and peas in boiling salted water for 3 minutes.
• Fill a colander with ice cubes, drain beans and peas, let sit for a few minutes.
• In a large bowl, toss beans and peas with 2 tablespoons of dressing, cover and chill 30 minutes or up to 4 hours.
• Stir in radishes and strawberries.
• On each serving plate, add mixed greens, with strawberries, beans, and radishes
• Top with almonds and a drizzle of dressing

Dressing Ingredients:

• 3/4 cup olive oil or lemon olive oil
• 2 tablespoons dark balsamic vinegar
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1/3 cup diced red onion 
• 1 garlic clove, minced 
• 1/4 teaspoon each dried tarragon and parsley  
• 1/8-1/4 teaspoon each salt and cracked pepper

Dressing Directions:

• Add all ingredients to the blender and blend or use a screw-top jar; refrigerate to meld flavors. 
• Whisk right before serving.