Holiday Appetizers

 

Move over charcuterie for a jarcuterie experience.

What is a Jarcuterie?

Jarcuteries are single-serving charcuteries assembled in small jars They typically contain things like cured meats, cheeses, olives, fruits, berries, nuts, and crackers.

Why you will love them 

Unique and Customizable – With endless options for fillings and toppings, you can create a custom snack that caters to your taste buds. They can also be customized to suit a variety of dietary preferences and restrictions. You can easily make vegan, vegetarian, or gluten-free versions by swapping out certain ingredients or using alternatives.
Practical – Unlike a charcuterie board, these jars are perfect for serving smaller groups, making them ideal for movie nights or intimate gatherings. Plus, they are easy to assemble and require no special tools or equipment.

Mini Meatballs with Hot Pepper Jam Sauce and Jasmine Rice

Cook's Notes: Oh, the possibilities with this recipe. You can use prepared frozen meatballs to shortcut the recipe, or use my meatloaf recipe below. The meatballs can be shaped and baked a day ahead. Keep them refrigerated separately. This recipe makes about 22-24 meatballs. 

Ingredients:

• 2 eggs, lightly beaten
• 3/4 cup seasoned fine dry bread crumbs (I used 3 whole bread slices)
• 2 cloves garlic, minced
• ⅓ cup chopped onion (1 small)
• 1 tablespoon parsley flakes
• 1 pound lean ground beef and 3/4 lb. Italian sausage
• 1 tablespoon Dijon-style mustard
• 1 tablespoon Worcestershire sauce
• 1/3 cup each ketchup and chili sauce
• Salt and pepper to taste 
• Jasmine rice-shortcut use Minute rice 
  
• Chopped cashews

Ingredients:

• In a small fry pan, saute onions and garlic.
• In a bowl, mix all ingredients, including garlic and onions. Shape into two-inch meatballs. 
• Cover two baking sheets with parchment paper and arrange meatballs on them. Bake at 350 degrees for 25 minutes. 
• Make hot pepper jelly sauce, recipe below.
• Heat meatballs and sauce together in a crockpot on low for 1-2 hours or place in a baking dish covered with foil and bake for 22 minutes.  

For the Hot Pepper Jelly Sauce:

Ingredients:

• 1 cup hot pepper jelly  (store-bought or homemade) check the deli  section 
• ½ cup ketchup
• 1 tablespoon soy sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• 1 teaspoon Dijon mustard
• ¼ tsp crushed red pepper flakes (optional for extra heat)

Directions:

• Place ingredients in a small saucepan,
• Whisk and cook on medium-low heat until smooth.
• Place a scoop of rice in a small dish, topping with a meatball. Add crushed cashews on top. 
  
  to the appetizer trays I added French Macarons from Costco 
  
  
  Small decorative bowls from Amazon-just in case you want to splurge 
  
  
    

  Seasoning bowls with gold rim,6 pcs Pink Cherry Flower Crystal Glass Appetizer Plates, dipping bowls, Small Glass Dish 3.26*1.42 inch ,6.2oz pink glass plates mini for charcuterie board (Phnom Penh)

https://www.amazon.com/Seasoning-Crystal-Appetizer-dipping-charcuterie/dp/B0CSSQ16YC?pd_rd_w=LFDLl&content-id=amzn1.sym.6bb79025-718b-4ad1-b8ec-68027fb35564&pf_rd_p=6bb79025-718b-4ad1-b8ec-68027fb35564&pf_rd_r=SNZ1MC25D3EVWAKM3C1V&pd_rd_wg=tCkEf&pd_rd_r

Easter Round-Up

 

Hop on by Ever Ready's site to find a recipe for your Easter dinner, brunch, or your next spring gathering.

Orange Sorbet and Raspberry Parfaits

Cook's notes: In a time crunch, this recipe is perfect for any special occasion. It's 15 minutes from start to finish using all prepared ingredients with no compromise on taste. Your guests will love the light, refreshing, and tasty finish to their meal.
Any fancy glass will work, including a parfait, wine, or sherbet glass.

The recipe is adapted from bettycrocker.com and serves 4.

Ingredients:

• 1-pint raspberries
• 2 tablespoons sugar
• 2 tablespoons orange or raspberry liqueur
• angel food, sponge cake, or pound cake cubes (I used a small angel food cake from the bakery) 
• 1-pint orange sorbet

Directions:

• Reserve 1/4 cup raspberries for garnish.
• Mix remaining raspberries, sugar, and liqueur in a bowl.
• Cut cake into 1/2 inch cubes.
• Layer in the following manner: cake,  a drizzle of raspberry mixture, raspberries, and a tablespoon of sorbet. Then repeat layers ending with sorbet on top. Garnish with raspberries.

Other company-worthy Ever Ready Specials include:

https://sockfairies.blogspot.com/2018/03/easter-treats.html

https://www.creationsbykara.com/easter-recipe-nest-cookies/

Bunny Veggie Tray  

Easter Charcuterie Board

Link below for the how-to

https://www.number-2-pencil.com/easter-charcuterie-board/?utm_source=convertkit&utm_medium=email&utm_campaign=Easter+Charcuterie+Board+%F0%9F%90%B0++-+21116147

Asparagus and Ham Tart

https://sockfairies.blogspot.com/2018/03/spring-for-brunch-meal.html

Roasted Veggies with Salmon and Mustard Sauce

https://sockfairies.blogspot.com/2020/02/roasted-vegetables-and-salmon-with.html

Overnight Breakfast Casserole 

http://sockfairies.blogspot.com/2015/12/christmas-brunch-from-seasonal-plate.html

Spinach Pear Salad 

https://sockfairies.blogspot.com/2021/10/spinach-pear-salad-with-cranberries-and_11.html

Carrot Cake 

Cook's Notes: The best Carrot Cake recipe that's extra moist from buttermilk and crushed pineapple, with a hefty coating of dreamy cream cheese frosting. Note, it does not need a holiday to be served and enjoyed. 

Ahead of time, prep the raisins by soaking them in 2 tablespoons of bourbon for 8 minutes, and then drain them in a strainer.

Toast chopped nuts and coconut in a single layer on a baking sheet for 4 minutes at 350 degrees. 

The recipe was adapted from tastesbetterfromscratch.com

Ingredients:

• 1-1/4 cups granulated sugar 
• 2/3 cup brown sugar, firmly packed
• 1 cup vegetable or canola oil (I used canola because the taste is a little more neutral)
• 1/2 cup buttermilk
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract 
• Optional 1/2 cup crushed pineapple, drained and patted dry with a paper towel  
• 2 1/4 cups all-purpose flour 
• 1- 1/2 teaspoons baking powder
• 1 teaspoon baking soda 
• 3 teaspoons ground cinnamon or 2 tablespoons Saigon cinnamon 
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt 
• 1/4 teaspoon ground nutmeg 
• 2 cups carrots, finely grated, about 3-4 large carrots 
• 1-1/2 cup chopped pecans or walnuts, toasted (reserve 1/2 cup for sprinkling on frosting) 
• optional 34 cup toasted coconut
• 1 cup golden or dark raisins 

Cream Cheese Frosting Ingredients: 

• 1 8-oz package of regular cream cheese, softened 
• 1/3 cup butter, softened
• 2  teaspoons vanilla extract 
• 4 cups powdered sugar 
• Half and half (use as needed for the right consistency)

Cake Directions: 

• Preheat the oven to 350 degrees. Prepare two 8-inch cake pans* by lightly coating them with cooking spray, then lining with parchment paper, or use one 13 x 9 pan.
• Wet ingredients: Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
• Dry ingredients: In another bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg. Use a whisk for this step.
• Combine: Add the dry ingredients to the wet ingredients, then mix until incorporated. Fold in the carrots, pecans or walnuts, and raisins just until evenly distributed throughout the batter.
• Bake: Pour the batter into prepared pans. Bake on the center rack until a toothpick inserted comes out clean, about 25 minutes for a 13 x 9 pan, 22 minutes for a round cake pan. 
• Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.

Cream Cheese Frosting: 

• Beat cream cheese and butter together until smooth. Mix in vanilla. Add in powdered sugar, and add half-and-half by the tablespoon until you reach the right frosting consistency. Beat for several minutes until smooth and fluffy.
• Assemble: Place the bottom layer on a cardboard round or serving plate. Spoon about ½ cup cream cheese frosting onto the bottom cake layer, spreading evenly over the surface and out to the edge of the cake. Repeat with the remaining cake layers. Spread frosting around the sides of the cake, adding more as needed, until it's covered. Use the palm of your hand to cup chopped nuts around the edge of the cake, if desired. If using a 13 x 9 pan, frost the cake in the pan and sprinkle with finely chopped toasted nuts.  
• Keep cake refrigerated until serving.

Book Review Just Look At Those Boots

Award-winning author Sherry Roberts weaves a heartfelt story about a young boy, A.J., growing up in the 1930s and 1940s during the depression in Northeast Oklahoma. This is the second book in a series of stories about A.J., his family, and friends. The stories are inspired by Roberts's father's childhood during an era when hardworking people struggled to make it in farming and often had to supplement their income by working in town. Factual events from this time period are included in the storytelling. The story is character and action-driven. 

The story is told from A.J.'s point of view, who dreams of owning his own horse, a cowboy hat, and cowboy boots. For A.J., in book two, a pair of cowboy boots is something he has longed for, and he has proved himself ready for the responsibility. When his parents gifted him with the boots, he was excited to wear them on the first day of third grade. But his first day of school is marred by a classmate's teasing and the struggle to keep his boots clean.  As the story unfolds, A.J.'s daydreaming often led him to lose focus as he completed farm chores and on the trail ride with his horse, Lady Star. Jon, the farmhand, was a constant character in the storyline, reminding A.J. that daydreaming often has consequences. Jon offers him guidance as A.J. learns some hard lessons about the importance of being responsible. The story is a realistic look at farm life during this time period.   

As a former middle school and elementary teacher, I found the story moved at a good pace. Realistic themes of responsibility, family bonding, bullying, perseverance, and resilience are woven throughout. There are so many elements in this story that lend themselves to classroom discussion. It's the perfect read-aloud. The book's vocabulary was age-appropriate and served as a good introduction for readers moving from picture books to early chapter books. A.J.'s daily life offers life lessons young readers can relate to. Victoria Marble's illustrations perfectly complemented the storyline, with one picture per chapter that highlighted a learning moment for A.J. 

ALL ABOUT THE AUTHOR

https://www.sjrobertscreative.net/

Sherry Roberts was recently interviewed on the Rendezvous with a Writer podcast about her writing. https://www.podbean.com/media/share/pb-vf83s-1a8247d

Sherry Roberts is an award-winning children’s book author. Her personal experiences shape her emotionally rich stories. One of her goals is to help children navigate life through engaging, character-driven fiction. Roberts is a former middle school teacher. Dr. Roberts decided to write her first middle-grade novel. Her debut novel, The Galaxy According to CeCe, is the first book in a three-book series. It was officially released on February 24, 2024. Book two, The Galaxy According to Cece: The Mysterious Dr. Pruitt, launched on August 12, 2024. Book three of the series, The Galaxy According to Cece: The Stars Align, launched in February 2025.

Dr. Roberts is also a picture book author. Her picture books include Twas the Night Before Christmas…A First for Gus; Hello, Can I Bug You?; Sonnet, Sonnet, What’s In Your Bonnet?; The Best Reading Buddy; What’s Wrong With Barnaby?; and Gabriel and the Special Memorial Day. Her newest picture book is Amica Helps Zoe, released in April 2025.

 

Cashew Chicken Wrap

A lighter fare perfect for Spring lunches and dinners

Cook's Notes: The past seven days, we've been hit with oppressive heat. Every day triple digits and high 90s by afternoon. It does require some adjustment to the day's activities. Well, on the bright side, the skies are sunny, and we aren't shoveling snow.  The plants and cacti are starting to boom now, at least a month early.

                                       The bougainvillea has been quite stunning.

A lighter dinner fare, Cashew Chicken Wraps, was perfect for an evening meal. The chicken could be omitted for a vegetarian meal. The recipe is an Ever Ready special and serves 3-4, depending on the size of the wrap. The meal was paired with strawberries and avocado slices. 

Cashew Chicken Wraps

Wrap Filling 

• 3 cups diced small chicken
• 1 cup coleslaw mixture (with grated carrots)
• 1/3 cup diced green onions
• 1/3 cup diced mini red peppers
• 3/4 cup diced snap peas

• 1 cup crushed tortilla chips (multicolor) 
• 1/2 cup coarsely chopped cashews
• Flour tortillas or spinach herb wraps

Sauce Ingredients:

• 1/2 cup mayo, Miracle Whip, or yogurt
• 2 tablespoons honey 
• 1 tablespoon rice vinegar
• 1-1/2 teaspoons Dijon mustartd 
• Salt and pepper to taste 

Assembly

• Prepare chicken salad a few hours in advance of serving. Cover and refrigerate.
• Make sauce by whisking all ingredients. Cover and refrigerate. 
• Add sauce to chicken salad right before serving. Add in crushed tortilla chips and cashews. 
• Divide the ingredients among 3 tortillas. 

• Roll and cut in half to serve.
  
  
  
  
  ENJOY THE DAY

Bang Bang Salmon Bites

 Bang Bang Salmon Bites is a flavorful, easy-to-make dish that pairs perfectly cooked salmon topped with a creamy, spicy sauce, bringing a delicious kick to your weeknight dinner. Salmon is an excellent source of protein, and broccoli is rich in vitamins, high in fiber, and low in calories. The recipe was adapted from  Forked Spoon and serves two. It was served over Jasmine rice. A Salmon Bowl can be created with this recipe, adding in cucumbers, green onions, and rice. 

The Salmon:

• 1 pound salmon fillets - skinless, cut into 2-inch cubes
• 2 tablespoons cornstarch
• 1 teaspoon garlic powder
• 1/2  teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon Old Bay Seasoning 
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon sesame seeds
• 1-1/2 tablespoons olive oil

Bang Bang Sauce:

• ½ cup mayonnaise or yogurt
• ¼ cup sweet chili sauce
• 1-2 teaspoons Sriracha
• 1 teaspoon honey
• 1-2 teaspoons lime juice

Directions: 

•  Add the salmon cubes to a large bowl. Sprinkle in the cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Toss until each piece is evenly coated (do not add the oil yet).
• Place a large skillet over medium heat and add the olive oil. Let it heat until shimmering. Arrange half the salmon in a single layer. Cook 2 to 3 minutes per side, turning to brown multiple sides, until lightly crisped and flaky.
  
  
  Use a pair of tongs for this step. Transfer the cooked salmon to a plate and sear the remaining salmon the same way.
• In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth. 
• Drizzle the Bang Bang sauce over the warm salmon bites. Serve with Jasmine rice and top with sliced cucumber and green onions, if desired.

Exra Notes

• Salmon: Use center-cut fillets for more even cubes; you can also use steelhead trout the same way.
• Cornstarch helps create the light crust. Arrowroot starch can work similarly.
• For a tangier, lighter sauce, swap the mayo with Greek yogurt.
• Adjust the heat by adding more or less sriracha.  Adding honey can tone down the flavor. 
• Pat the salmon dry before seasoning so the coating clings and browns well.
• Drizzle the sauce over the salmon right before serving to keep the crust crisp (or toss if you prefer fully coated bites).
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
  
  
  

Pasta Primavera

Begin each day with a little courage, a little curiosity, and a little spring in your step.

Doe Zantamata, author, artist, photographer

PASTA PRIMAVERA

Cook's Notes: 

Primavera means "spring" in Italian. In this recipe, the name refers to the crunchy and colorful mélange of vegetables in a creamy pasta dish. Be creative and use your favorite spring veggies or those suggested in the recipe. Substitute vegetable broth for chicken broth to make a vegetarian dish. Roasted vegetables add a more intense flavor to the dish. Any variety of pasta can be used when making this dish. For advanced prep, chop veggies ahead and refrigerate until needed. Chicken or salmon can be added to the dish. Suggested wine pairings include: Pinot Grigio, Italian Soave, or Viognier. The recipe serves four and was paired with a slice of Lemon Ricotta Cake. 

Ingredients: Suggested veggie options: Use 1 cup of each for a total of 7 cups

• cherry tomatoes (cut in half), green beans, asparagus, broccoli, cauliflower, zucchini, summer squash, artichokes, red and yellow peppers, carrots, sweet onions, and mushrooms 
• 1/4 cup each fresh chopped basil and parsley, or 1 tablespoon herbes de Provence, or 1 teaspoon each dried basil and parsley
• 3 garlic cloves, minced
• 1/4 teaspoon each salt and pepper 
• 1/2 tablespoon lemon juice
• 2 tablespoons Extra Virgin Olive Oil, Tuscan Herb or Garlic Olive Oil
• 8 oz. pasta e.g. fettuccine, linguine, vermicelli, penne or spaghetti
• 1/2 cup dry white wine
• 1 cup chicken or vegetable broth
• 3/4 cup whipping cream at room temperature
• 2 tablespoons flour
• 1 cup freshly grated Parmesan cheese
• 1/3 cup pine nuts 

Directions:

• Heat oven to 425 degrees and line a rimmed baking sheet with parchment paper.
• Toss cut-up vegetables and mix with  2 tablespoons olive oil and 1/2 tablespoon lemon juice, add in garlic, sprinkle with herbs, and season with salt and pepper. Spread on a parchment-lined baking sheet.
• Roast the vegetable mixture for 20-25 minutes until tender (al dente). Toss once during roasting time. 
• While vegetables are roasting, cook pasta al dente and drain. In the same pot, combine cooked pasta and roasted vegetables. Cover to keep warm and set aside.
• In a saucepan, whisk wine and broth and bring to a boil. Reduce the heat and cook for 5 minutes.
• In a small bowl, whisk flour and whipping cream together, and add to the broth mixture. Cook cream mixture over low heat until thick, adding in 1/2 cup Parmesan cheese at a time. Cook about 2-4 minutes.
• Pour sauce over warmed vegetables and pasta. Toss gently to coat. Serve immediately and sprinkle with pine nuts, fresh snipped basil, and more Parmesan cheese if desired. 

Lemon Ricotta Cake 

Lemon Ricotta Cake with Almond Glaze would be a perfect addition to your spring brunch or dinner. Ricotta makes the cake extra moist, and almond extract adds a subtle flavor. The cake bursts with flavor using fresh lemon zest and juice. The recipe can be found at 
https://sockfairies.blogspot.com/2021/03/a-taste-of-spring.html

Stovetop Cottage Cheese and Egg Frittata with Cheese and Veggies

HAPPY FIRST DAY OF SPRING 

Stovetop Cottage Cheese and Egg Frittata with Cheese and Veggies
Cook's Notes: Have you ever had an amazing frittata, one that's creamy, custardy, and full of veggies, and wished you could replicate it at home? Look no more with this easy stovetop method. This protein-packed meal is the ultimate clean-out-the-fridge weeknight dinner or weekend brunch recipe. You can get creative with leftover frittata—use a slice as a sandwich filling, or break it up for easy breakfast tacos.
Each ingredient was readily available in my refrigerator, so a quick run to the store was not needed. YEAH! YEAH!
I streamlined the recipe by cooking the frittata on the stove and skipping the usual oven finish. Prep all ingredients ahead of time for easier assembly.
The recipe serves four, and Buttermilk Blueberry Lemon Coffeecake was the perfect side. and previously posted.
https://sockfairies.blogspot.com/2021/04/buttermilk-blueberry-lemon-coffee-cake.html

Frittata Ratio  
For every six eggs, use 1/4 cup heavy cream, 1/2 cup cottage cheese, and 2 cups total of vegetables and/or meat. This will get you a frittata with a hearty filling.

Ingredients:

• 6 large eggs
• 1/4 cup heavy cream
• 1 teaspoon parsley flakes
• 1/2 teaspoon dry mustard
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 handfuls of torn spinach leaves
• 3/4 cup sweet mini peppers, diced
• 1/3 cup green onions, diced
• 1 cup shredded cheese e.g. Pepper Jack, Swiss, or cheddar
• Optional cooked meat 1 cup e.g., chicken sausage, diced, chicken, Italian sausage, pork sausage, or smoked salmon and diced cooked potaotes 

Directions:

• In a blender, pulse once: eggs, cream, and spices. Add cottage cheese and pulse once more. Set aside.
• In a 10-inch non=stick skillet, heat olive oil and stir-fry the peppers, onions, and garlic at medium-low for 2 minutes. Add the spinach leaves and stir-fry until wilted.
• Add in cooked meat if using and mix well.
• Pour the egg mixture into a skillet with the vegetable mixture. As the eggs begin to set, gently stir the eggs from the edges to the center (about 1 minute). Cover and continue cooking over medium-low heat until the eggs are slightly soft on top (8 minutes). During cooking, a few times, uncover and use a spatula to lift the edges to let the egg mixture cook underneath.

• Sprinkle cheese at the end of cooking time to melt. Remove from the heat. Use a spatula to loosen the bottom. Place a large plate about the size of the skillet, and flip the frittata over, and then flip back.

Adding some Minnesota humor to the day.