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Wednesday, March 31, 2021

Easter Round-Up Part Four

 

Part Four Main Entree and a Sweet Treat

  • Pork Chops with Maple Pear Sauce
  • Broccoli Mash (recipe previously posted 3-29-21)
  • Caprese Green Bean Salad (recipe previously posted 3-29-21)
  • Meyer Lemon Cream
Grilled or Skillet Pork Chops with Maple and Pear Cinnamon Sauce

Cook's Notes: Enjoy an elegant meal that's company worthy. Pork Chops with a Maple and Pear Cinnamon Sauce, Caprese Green Bean Salad and Broccoli Mash will have your guests wanting seconds.
Juicy pears and maple syrup scented with rosemary, thyme and cinnamon elevate ordinary pork chops to a new level. Follow skillet directions below or grill the pork chops and baste with maple and pear cinnamon sauce. Recipe adapted from Midwest Living. Sauce is enough for 3 pork loin chops.

Ingredients:
  • 3 boneless pork loin chops, cut 3/4 inch thick (about 1 pound)
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • ¾ cup sweet onions, cut in strips
  • 1 tablespoon butter
  • 3 tablespoons pure maple syrup
  • 3 tablespoons peach or apricot preserves
  • ¼ teaspoon each rosemary, thyme and cinnamon
  • 2-3 large Bartlett pears, cored, skins removed, cut into 2 inch pieces
Directions;
  • Trim fat from pork. Sprinkle chops with salt and pepper. In a 10-inch skillet, heat oil over medium-high heat. Cook chops with onions for 6 minutes or until chops are done (internal 145 degrees) and juices run clear, turning once.
  • Remove chops from skillet, leave onions in skillet, cover to keep warm and set aside.
  • If grilling cook pork chops to internal 145 degrees with diced onions.
  • For sauce: In same skillet, melt butter over medium heat. Stir in maple syrup, peach or apricot preserves and spices. Add pears and cook covered 3 minutes on a medium low heat. Uncover and cook 1 minute more or until pears are tender and heated through, Spoon sauce over chops. 
Meyer Lemon Cream 

Tuesday, March 30, 2021

Easter Round-Up Part Three

 EASTER ROUND-UP  PART THREE 

Sides
Looking for a new side to upgrade your Easter meal? Try Broccoli Mash, a twist on traditional mashed potato dish made with broccoli florets and herb cream cheese. So delicious and pairs well with any meat. Recipe serves 4-6.

 Broccoli Mash
Ingredients:
  • 5 large Yukon potatoes, peeled and cubed
  • Half and half
  • Salt and pepper to taste
  • 2 cups diced broccoli florets
  • 1/2 container of soft herb cream cheese e.g. Alouette Cream Cheese with Garlic and Herbs
Directions: 
  • Cover cubed potaoes with water and bring to a boil. reduce to medium heat and cook 15 minutes until fork tender. 
  • Rinse and drain. return potatoes back to dry pan, cover and let sit for 10 minutes. 
  • Mash potatoes, add in herb cheese, salt and pepper and enough half and half  until desired consistency using mixer. Fold in chopped broccoli florets. 
Appetizer alternative using Broccoli Mash served with Raspberry Chipolte Meatballs. 
Meatball recipe previously posted https://sockfairies.blogspot.com/2017/01/game-day-snacking-part-one.html


Green Bean Caprese Salad
Cook's  Notes: A fresh salad made with your favorite classic Italian flavors. It's a colorful dish that shines at any meal.  
Ingredients:
  • 5 cups fresh green beans
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons honey 
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, finely grated
  • Salt and pepper to taste
  • 3 tablespoons extra virgin olive oil
  • 1-1/2 cups halved cherry tomatoes
  • 4 oz. cherry size fresh mozzarella cheese
  • 1/4 cup fresh basil, torn leaves
Directions:
  • Bring a large pot of water to a boil. While you're waiting, fill a large bowl with ice water. Once your pot is boiling, add a generous amount of salt. Working in batches, add green beans to boiling water and cook until just tender, 5-6 minutes depending on the size of beans.
  • Pour green beans into bowl with ice to stop beans from cooking. Drain and pour into a large bowl. Add in tomatoes, fresh mozzarella balls and basil.  
  • Whisk in a small bowl vinegar, honey, mustard and olive oil.  Pour vinaigrette dressing over green bean dish and mix well. Serve at room temperature.  
UP NEXT: ENTREES

Sunday, March 28, 2021

Easter Round-Up Part Two

 
Appetizers

Cook's Notes: A few ideas to tide your guests over until the main event. 

Spring Chicks

A fun egg treat with olive for eyes, carrot for nose nestled in a bed of parsley.
Chunky Guacamole Deviled Eggs
Cook's Notes: Deviled eggs meet guacamole for a perfect Easter treat or your next margarita and chip gathering.
Recipe makes 12 servings and can easily be increased to serve more. Inspiration comes from Food Network Magazine April 2020.
Cooking Tip: Peel hard boiled eggs right after they have been submerged in cold water for 2 minutes. Chill peeled eggs for 30 minutes which helps eggs hold shape better for slicing and filling.
Ingredients:
  • 6 hard boiled eggs, peeled and chilled
  • 1 avocado peeled, remove inside, mash
  • 2 tablespoon red onion, minced
  • 2 tablespoon Miracle Whip or mayonnaise
  • Lime squeeze
  • 3 tablespoons diced cherry tomatoes, patted dry on a paper towel
  • Dash of sea salt and red pepper flakes
  • Optional: cilantro
Directions:
  • Slice each egg in half, and remove yolks.
  • In a small bowl add yolks, mashed avocado, onion, spices, mayonnaise and lime squeeze.
  • Mix ingredients all together and fold in diced tomatoes.
  • Fill each white with mixture. Refrigerate several hours before serving.

Mini Veggie Pizza

Ingredients:

  • 1 can Buttermilk Grands (biscuits) 
  • 1 container prepared spinach dip  

  • 1 container assorted veggie toppings (I used carrots, red peppers, green onions. broccoli florets)  
  • Cornmeal

Directions:

  • Make up assorted veggie toppings ahead, refrigerate until assembly. 
  • Preheat oven to 350 degrees. There are eight biscuits in a can. Divide each biscuit in half and place on a baking sheet. Sprinkle each one lightly with cornmeal. Bake for 13 minutes or until browned.  
  • Halfway through baking time flatten each one with a spatula. Let cool. Can make ahead cover and leave out on counter. One hour before serving spread each biscuit with spinach dip and top with veggie toppings.

  • Cut each biscuit in half and refrigerate one hour. 

Asparagus and Pancetta Puff Pastry Bundles

https://www.completelydelicious.com/asparagus-pancetta-puff-pastry-bundles/


 UP NEXT: THE MAIN EVENT


Saturday, March 27, 2021

Honoring Beverly Cleary

 Desert Landscape Blooms

I would be remiss if I didn't acknowledge the passing of beloved children's author Beverly Cleary at 104.

Cleary definately has secured a place as a forerunner in children's literature. For decades this author has been bringing us endearing stories of Ramona Quimby, the strong-willed, lovable and exasperating star of “Ramona the Pest” and other books in the series. The first book, "Beezus and Ramona", appeared in 1955. The final book, "Ramona's World", was published in 1999.
Beverly Cleary (born April 12, 1916) is an American author of more than 30 books for young adults and children. One of America's most successful writers of children's literature, she has sold 91 million copies of her books worldwide. Some of her best-known characters are Henry Huggins, Ribsy, Beatrice,Beatrice ("Beezus") Quimby, her sister Ramona Quimby and Ralph S. Mouse. She won the 1981 National Book Award for "Ramona and Her Mother" and the 1984 Newberry for "Dear Mr. Henshaw".

For her lifetime contributions to American literature Cleary has received the National Medal of Arts, recognition as a "Living Legend" by the Library of Congress and the Laura Inglass Wilder Medal from the Children's Librarians.
This was an excellent article about Beverly Cleary and her literature contributions with an overview of her life posted yesterday
 https://www.washingtonpost.com/local/obituaries/beverly-cleary-dead/2021/03/26/afee8588-0aed-11e6-a6b6-2e6de3695b0e_story.html

For me it's hard to choose a favorite, but I do have a soft spot in my heart for one of Cleary's other successful book series chronicling the Adventures of Ralph S. Mouse. 
In an interview for her 100th birthday celebration when asked what kind of cake she'd like her answer, "carrot cake". 
Well that cake is a winner in my book as it was one of my mother's favorite. 
Cook's notes: My recipe makes a very moist cake. Using part whole wheat flour and white gives the cake a nice texture and is healthier. The cake is very easy to put together.
Ingredients:
  • 4 large eggs beaten
  • 2 teaspoon baking soda
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 tablespoons Saigon cinnamon or 3 teaspoons ground cinnamon
  • 1-1/3 cups oil
  • 1 cup crushed pineapple, drained
  • 1-3/4 cups grated carrots (use food processor)
  • 1-1/2 cups crushed nuts
  • 1 cup white flour
  • 1 cup whole wheat flour
  • ½ cup toasted coconut-optional
Directions:
  • Preheat oven to 350 degrees. Grease a 13 x 9 pan. Toast coconut and set aside
  • Beat eggs and add in rest of ingredients. Beat for 3 minutes.
  • Bake cake for 25 minutes. Cool.
Cream Cheese Frosting Ingredients:
  • 3 cups powdered sugar
  • 1 tablespoon vanilla
  • 1- 3-oz. package softened cream cheese (low fat)
  • 1 tablespoon orange zest
  • Crushed walnuts
  • Milk 
Directions:
  • Add milk as needed to get right consistency for frosting. Frost cake, sprinkle with crushed nuts on top. Refrigerate until serving.

Thursday, March 25, 2021

Easter Round-Up Part One

 Looking for some EGGcellent ideas for this Easter season? Ever Ready has some family friendly ideas the whole family will enjoy.

All Peter Approved 

Waffle Charcuterie Board

Be creative designing your own epic board. Choose things your family will love. Either use homemade waffles or frozen waffles. Toast them right before serving.  
Vegetable Charcuterie Board
Meat and Cheeses Charcuterie Board
Dessert Charcuterie Board

Bunny Fruit Platter

Bunny Oatmeal
Pancake Bunny
Scrambled Egg Bunny

Make Haste not Waste 
Gather up your carrots for Carrot Cake Quick Bread Loaf  before Peter gets them!

Cook's Notes: This carrot cake loaf is dense, yet ultra soft and flavored with brown sugar, cinnamon, ginger, and nutmeg. It's Peter Approved with good dose of carrots.
Serve the loaf plain or spruce it up with walnuts or pecans, raisins, and/or top with cinnamon cream cheese frosting.
I like to use whole wheat flour for baking so I exchanged 1/2 cup of all purpose flour for 1/2 cup whole wheat flour. I also added in 1/2 cup each raisins and walnuts.  I used coconut oil. 
Recipe adapted from sallysbakingaddiction.com

Ingredients:
  • 1 and 1/2 cups all-purpose flour, spoon and leveled
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground Saigon cinnamon or 2 teaspoons regualar ground cinnamon  
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup vegetable oil, canola oil, or melted coconut oil
  • 2 large eggs, at room temperature
  • 1 cup packed light or dark brown sugar
  • 1/3 cup unsweetened applesauce or yogurt, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup shredded carrots (about 3 large carrots)
  • Optional add-ins: 3/4 cup chopped walnuts or pecans, raisins, or dried cranberries
Cinnamon Cream Cheese Frosting 
  • 2 ounces cream cheese, softened to room temperature
  • 2 tablespoons butter, softened 
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch salt
Carrot Loaf Directions: 
  • Preheat the oven to 350 and grease a 9×5 inch loaf pan. 
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined. Set aside. 
  • In a medium bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and carrots together until combined. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Fold in the nuts/add-in. Batter will be semi-thick.
  • Spread the batter into prepared loaf pan. Bake for 40 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out mostly clean. Remove the bread from the oven.
  • Cool in the pan 15 minutes, remove and place on a wire rack to finish cooling.
Frosting: 
  • Beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. 
  • Beat in the butter until combined. Add the confectioners’ sugar, vanilla, cinnamon, and a pinch of salt and then beat on low speed until smooth and creamy and taste. Add more cinnamon and/or salt if desired. Frost cooled bread, slice, and serve.

Wednesday, March 24, 2021

A Bowl of Couscous with an Asian Twist

Yard discovery-rejoice-first blossom of the spring season 

Summer is an etching, spring a watercolor, 
summer an oil painting and autumn a mosaic of them all. 


Both quinoa and couscous are small and grain-like, with mild nutty flavors. But while they may look alike, they’re actually very different ingredients.
Couscous (pronounced KOOS-koos) is a staple food in many Middle Eastern and North African countries. It is a small pasta made from coarsely ground semolina (durum wheat). This is a high-gluten flour, meaning couscous is not suitable for those with Celiac’s.
Quinoa is actually the seed of a plant (a plant that’s related to spinach and beets!) As a seed, it is naturally gluten-free and contains some exciting nutritional properties, like high protein and fiber.
Couscous vs Quinoa
Calories 112 per cup to 120 per cup
Carbs 23.2 grams      to 21.3 grams
Fiber 1.4 grams          to 2.8 grams
Protein 3.8 grams     to 4.4 grams

Both foods mainly comprise carbs and boast a rather high protein content. The two are naturally low in fat. Yet, quinoa has about 12 times the amount of fat than couscous, which comes predominantly from heart-healthy fatty acids like omega-3. Though couscous contains fewer calories and fat than quinoa, it is much lower in micronutrients and not a complete protein source.
In terms of overall health, quinoa wins! With complete proteins, fiber, and loads of micronutrients, quinoa is the healthier choice. For those counting calories or low on time, couscous is a great option.

Cook's Notes: It's that  time of the year when I need  to put myself in the "purge mode" and clean out the refrigerator. As northerners plan for their return trips to home "Purge Parties" are common. We gather together and share excess food that has been reimagined  into some interesting recipes.  
 Asian Beef, Vegetable and Quinoa was adapted from BHG to accomodate some of the excess from my refrigerator/pantry which included: couscous, carrots and hamburger. It was a very flavorful and satisfying supper. Recipe serves 2.
A Bowl of Couscous with an Asian Twist 
Ingredients:
  • 2 cups hot cooked quinoa or couscous 
  • 1 tablespoon olive oil
  • 3 cups cooked ground hamburger 
  • 2 cups match-stick carrots, chopped 0r coarsely chopped carrots in food processor
  • 1/2 cup bias-sliced green onions or 1/2 cup sweet onions, diced 
  • 3/4 cup diced mini sweet red and yellow peppers
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 2 garlic cloves, minced 
  • Dash red pepper flakes 
  • 1/4 cup dry roasted salted peanuts or salted mixed nuts
  • Kung Pao Stir Fry Sauce or a similar sauce
Directions:
  • In a large skillet heat olive oil and stir fry onions, peppers, carrots and garlic. 
  • Add in cooked hamburger, brown sugar, lime juice and enough stir fry sauce to moisten the mixture. Cook on medium low for 6-8 minutes. 
  • Follow directions on box of couscous or quinoa to make 2 cups.

Monday, March 22, 2021

Ham, Swiss Cheese and Asparagus Crepes

 

In 1955, at the age of 67, Emma Rowena Gatewood became the first woman to solo hike the entire 2,168 mile (3,489 km) Appalachian Trail — wearing Keds sneakers and carrying an army blanket, a raincoat, a shower curtain, and a change of clothes in a homemade bag which she slung over one shoulder.

For food, she foraged for wild plants, as well as carried dried meat, cheese, nuts, and dried fruit. The mother of 11 and grandmother of 23, Gatewood is now considered a pioneer of ultra-light hiking and one of the first high-profile ambassadors of the Appalachian Trail (AT). Her resilience and determination have inspired generations of hikers, whether they're walking a local state trail or tackling the full AT. "I would never have started this trip if I had known how tough it was," Gatewood observed after her hike, "but I couldn’t and I wouldn’t quit."
Read more of her story at https://www.amightygirl.com/blog?p=27153
and check out this book-indeed what an amazing story! 
Ham, Swiss Cheese and Asparagus Crepes 
Elegant but easy dinner that goes together in under 30 minutes.  Crepes provide a little bit of sweetness to contrast the savoriness of ham and cheese. These crepes were a huge find at the grocery store. If unable to find use some type of thin flatbread. 
Recipe ingredients can be increased depending on how many servings needed. The cheese sauce is enough for 8-10 crepes. Since I had leftover sauce I was able to use it for an egg dish for a recipe to be posted later in the week.  
Ingredients:
  • 1 package of crepes
  • Thin slices of deli ham 
  • Thin slices of Swiss cheese 
  • Dijon mustard
  • Asparagus-thin stalks
  • Parsley flakes
  • Cheese sauce-recipe below
Directions:
  • Grease a 9x9 baking pan and preheat oven to 400 degrees.
  • Make one crepe at a time. In a small bowl place 1/4 cup mustard.
  • Place crepe down On cutting board and brush lightly with mustard.  
  • In center of crepe place ham slice, cheese slice and 4 asparagus stalks. 
  • Roll carefully and place seam side down in pan. Bake covered 10 minutes and 5 minutes uncovered. If choosing to bake later, wrap each one securely in plastic wrap and refrigerate. 
  • Drizzle with cheese sauce and sprinkle with parsley flakes. 
Cheese sauce
Ingredients:
  • 2 tablespoons butter
  • 1 heaping tablespoon flour
  • 1/2 cup chicken broth-low sodium
  • 1/2 cup 2% milk 
  • 1 teaspoon yellow mustard
  • 1-1/2 cups white cheddar cheese, grated
  • Dash red pepper flakes
Directions:
  • On a medium low heat melt butter, add in flour whisk until incorporated, cook 1 minute.
  • Whisk in broth and milk and bring to a boil.
  • Reduce heat, add in mustard and grated cheese. Whisk until smooth and thickened. Add in red pepper flakes. 
A Bonus Find
A recent discovery at JoAnn Fabrics. 
These baking cups have a multitude of uses. They are quite sturdy and besides using for baking I found them perfect to use for a fruit compote. You could also use for an Easter  brunch adding in candies or a colored Easter egg. You could even use for ice cream sundaes. These baking cups also came in pink.  

Saturday, March 20, 2021

A Taste of Spring

Sharon Harris is a Minnesota poet and a writer. She has had over 200 poems published in various anthologies and magazines. Her hobbies include photography and reading. Sharon has published several poetry books that include: "Timeless Tracks," " Life Savors," "Unspoken" and "Twice Broken." She is the co-editor for the Talking Stick, a Minnesota literary journal published by the Jackpine Writers' Bloc. It is produced entirely by Minnesota writers for Minnesota writers since the beginning in 1995. Sharon proofs, edits and is on the Board of directors for the Jack Pine Writers' Bloc, an active writing group in north central Minnesota.

A link for ordering published books by Jack Pine Writers'Bloc http://www.jackpinewriters.com/published-books/
Sharon has participated every year in the Northwoods Art and Book Festival, Hackensack MN event. She is pictured on the left and on the right her good friend Niomi Phillips, one of the volunteers. Visit with Sharon August 14th at the Northwoods Art and Book Festival. She will be selling copies of "Talking Stick" and some of her own books.
Her poem encapsulates spring thoughts.

"Spring Madness"
by Sharon Harris

listen!
do you not hear that sweet musical sound?
it's snow melting, dripping from the eaves,
gurgling, bubbling in rushing streams
and rivulets, choked with leaves, mud and ice
but surging onward heedlessly
singing, singing.

spring is out there
waiting for me.
listen!
it sings to me
it calls me.
let me go!
I am gone from your arms.

I shall return
but not till spring's madness is gone from my veins
not till I am aching from dancing and running.
you cannot make me stay
no matter how I love you
when spring is outside
calling, calling.

Poem reprinted on Ever Ready with permission from the author.
Poem previously published in 1984 in book "Timeless Tracks."

Lemon Ricotta Cake
The perfect dessert to usher in spring and serve for a Sunday brunch. It's an Italian inspired cake made from scratch with an off the chart delicious lemony flavor and a moist texture. Lemon zest gives it an extra zing.
Cook's Notes: The cake can be iced with a lemon glaze or topped with macerated strawberries. Recipe inspiration cookingclassy.com
Cake Ingredients:
  • 1-1/3 cups cake flour (scoop and level to measure)
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup white sugar
  • 1/2 cup butter, softened
  • Lemon zest from one large lemon
  • 1 tablespoon lemon juice
  • 3 large eggs
  • 1 teaspoon almond extract
  • 1-1/2 cups whole milk ricotta cheese
Lemon Icing Ingredients:
  • 3/4 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon softened butter
  • 1/4 teaspoon almond extract
  • Optional added lemon zest
Cake Directions:
  • Preheat oven to 350 degrees. Grease a 9 inch springform pan sides and bottom.
  • In a bowl add flour, baking powder and salt, whisk and set aside.
  • Cream sugar, lemon zest and butter until pale and fluffy.
  • Mix in eggs one at a time, adding in almond extract and beat.
  • Add in half of the flour mixture and mix just until combined. Add in ricotta and mix just until combined.
  • Add in last half of flour and mix just until combined.
  • Spread batter evenly in pan. Bake until cake is set and a toothpick comes clean from the center. Check at 25 minutes.
  • Cool cake in pan and run knife around edges before removing ring. 
Icing Directions:
  • Using a whisk mix all ingredients until smooth.
  • Ice cooled cake. Optional toasting coconut and almonds together and sprinkling over icing.

EASTER TREATS

An Easter treat that's gluten-free, easy to prepare, and naturally sweetened. Almond Cake with Yogurt Topping and Fresh Berries Cook'...