Mardi Gras Splurge

Mardi Gras also called Fat Tuesday refers to events of the Carnival celebrations. beginning on or after the Christian feasts of the Epiphany (Three King's Day) and culminating on the day before Ash Wednesday. Mardi Gras is French for "Fat Tuesday", reflecting the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season.

Popular practices on Mardi Gras include wearing masks and costumes, dancing, sports competitions, parades, debauchery, etc. In many areas, the term "Mardi Gras" has come to mean the whole period of activity related to the celebratory events, beyond just a single day.

An Ever Ready pre-Lenten dinner special is Jambalaya, a Louisiana Creole dish of Spanish and French influence. It originated in the Caribbean Islands.

Recipe previously posted.

https://sockfairies.blogspot.com/2021/02/jambalaya-mardi-gras-special.html

A Mardi Gras Splurge

Ever Ready Special Mini Baileys Minty Brownie Trifle
Cook's Notes: A delicious sweet splurge before the Lenten Season begins. This trifle looks fancy and can be assembled in 15 minutes. Prep ahead making brownie mix according to box directions, crushing 8 cookies in a food processor and chill beaters and mixing bowl. The recipe serves 4 in goblet-type glasses as shown above in the photo. Note the trifle has two layers.

The recipe made with all my favorites😊

Ingredients:

• Prepared brownies from the bakery or prepare a box of brownies
• 1 cup heavy whip cream
• 2 tablespoons confectioners sugar
• 3 tablespoons Baileys Irish Cream
• 8 Mint Oreo Cookies crushed 

Directions:

• Add to the mixing bowl cream, confectioners sugar, and Baileys. Whip until peaks form.
  Crumble several brownies.
  Layer in the following order-crumbled brownies, 2-3 tablespoons whipped cream mixture, cookie crumbs. Repeat with another layer ending with cookie crumbs.
  Refrigerate until serving. Add a whole cookie to serve.
  
  UP NEXT Meatless meals for the rest of the week.
  
  
  

Cornmeal Buttermilk Waffles with Honey-Cinnamon Butter

You will definitely rise when you smell and taste these Cornmeal Buttermilk Waffles while enjoying your favorite morning cup of Joe or tea. Cornmeal adds a bit of crunch and rich golden color to these sweet Buttermilk Cornbread Waffles. Top them with Honey Cinnamon Butter and maple syrup. It makes for a decadent award-winning breakfast! So so good and adding a flavored butter is just the piece de resistance turning the ordinary into exceptional.  

Cornmeal Buttermilk Waffles with Honey Cinnamon Butter

The recipe makes 5 large waffles and was adapted from the cuisineathome.com

Note the Honey Cinnamon Butter is also great on toast and/or muffins.
Ingredients: 

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 eggs, lightly beaten
• 2 cups buttermilk
• ½ cup vegetable oil or melted butter
• 1 teaspoon vanilla

Honey-Cinnamon Butter 

• 1/2 cup butter, softened (1 stick)
• 3 tablespoons honey or maple syrup
• 1 teaspoon lemon juice
• ½ teaspoon Saigon cinnamon

Directions: 
Waffles

• In a medium bowl stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and set it aside.
• In another medium bowl whisk the eggs lightly. Add the buttermilk, oil or butter, and vanilla and whisk again until well combined. Add the egg mixture all at once to the well in the flour mixture. Stir just until moistened (batter should be slightly lumpy). Set the mixture aside while you preheat your regular or Belgian waffle iron. The waffle batter should rest for 10 minutes. 
• Lightly grease your waffle iron with non-stick cooking spray (or according to the manufacturer’s directions). Add as much waffle batter as needed for your particular waffle iron (I use about 3/4 cup per waffle for mine). Close the lid and cook until browned and crisped. Use tongs to transfer the waffle to a serving platter. Repeat with the remaining batter.
• Serve warm with Maple Honey Cinnamon Butter and additional pure maple syrup, if desired
• Use a toaster to reheat waffle pieces.

Honey Cinnamon Butter 

• Add all the ingredients to a small bowl and use an electric mixer to beat until well combined and fluffy. Serve at room temperature. 
• Make it in advance and store it in an airtight container in the refrigerator for up to one month. Allow softening at room temperature for 30 minutes before serving.

Cook's Notes: 
If you don’t have any buttermilk you can easily make a substitute. Pour 2 tablespoons of white vinegar or lemon juice into a 1 cup measure and then fill the rest of the measuring cup with 2 cups milk. Gently stir the mixture and let it rest for about 5 minutes.

The beginning of the Lenten Season with some Ever Special Specials ( includes 2 new salads)  and a Mardi Gras meal. 

Chicken Enchiladas with Red Sauce

Being from the Midwest and it's only February I just can't get over the fact all these fruit trees here are brimming with lemons, oranges and grapefruits just begging to be picked. The last few weeks, I've seen small carts, boxes, and baskets in driveways or on sidewalks filled with fruits as I walk around the neighborhood. Each one has a sign encouraging those who pass by to help themselves.

DID YOU KNOW? There are many groups of volunteers that glean, harvest, collect, rescue, or recover fruit or produce for charitable purposes such as food shelves? Homeowners unable to use their crop can call a designated number and volunteers will come out to their home and pick fruit. Sounds like a win-win situation for all.

Looking for a hearty tasty weekend meal? These easy Chicken Enchiladas make the best Mexican dinner. They’re stuffed with shredded chicken and cheese filling topped with an easy red enchilada sauce, and baked for 20 minutes. Use a rotisserie chicken for easy prep. Green sauce can be substituted for red sauce. The meal was paired with a mango avocado salad and rice.

Chicken Enchiladas

Recipe makes 12 and is an Ever Ready Special.

Cooking Tips: 

If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping them halfway through until all of them are warm and pliable.
If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.

You can make the dish ahead, refrigerate, and bring it to room temperature before cooking.  

Ingredients:

• 6-inch corn or flour tortillas
• 1- 28 oz. can red enchilada sauce (medium or hot, divided)  
• 3 cups shredded chicken
• 1-14 oz. can black beans,  rinsed
• 2 cups frozen corn, thawed
• 1 can Hatch chiles, drained 
• 1/2 cup sour cream 
• 3/4 teaspoon Elote seasoning or 1/4 teaspoon each chili powder, cumin and garlic powder

Directions:

• Use a lightly greased 13 x 9 pan. Preheat oven to 350 degrees.
• Mix filling: 1/2 cup enchilada sauce, chicken, beans, corn, chiles, sour cream, 1/2 package of shredded cheese.
• Spread a thin layer of enchilada sauce on the bottom of pan. Follow directions for warming tortillas. On each tortilla spread filling down the center and roll tightly. Place in pan seam side down. 
• Pour about 2 cups enchilada red sauce over the top of all the rolled tortillas. You will have extra sauce leftover. Sprinkle with remaining cheese.  
• Bake uncovered 22 minutes. Serve immediately.  

And oh- don't forget the margarita!

Mango Avocado Salad with Lime Vinaigrette Dressing

Happy Birthday George Washington

It's going to be a terrific Twosday! 

Today is 2/22/22. 

Celebrate the special palindrome date, meaning it reads the same forward and backward with a Black Forest Trifle.

The cherry tree myth is the most well-known and longest enduring legend about George Washington. In the original story, when Washington was six years old he received a hatchet as a gift and damaged his father’s cherry tree. When his father discovered what he had done, he became angry and confronted him. Young George bravely said, “I cannot tell a lie…I did cut it with my hatchet.” Washington’s father embraced him and rejoiced that his son’s honesty was worth more than a thousand trees.

Black Forest Trifle

Black Forest gâteau and Black Forest Cake are the English names for the German dessert Schwarzwälder Kirschtorte literally means "Black Forest Cherry Torte", where it originated.
Typically, Black Forest Cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream, cherries, and chocolate shavings. In some European traditions, sour cherries are used both between the layers and for decorating the top. Traditionally, kirsch is added to the cherries. True Black Forest Cakes are decorated with black cherries.
Cook's Notes: And I can not tell a lie either as chocolate and cherries are simply a "marriage made in heaven" and super delicious together. And I do believe Washington would have enjoyed a Black Forest Trifle.
The recipe serves 8 but does depend on the type of glassware used. Be sure to choose something that will show off the layers.

Cooking Tip: After adding cherries back into cooked sauce may have to drain some of the juice to keep the mixture on the thicker side.   

Ingredients:

• 1 chocolate cake mix (18.25 oz box) or brownie mix
• 2- cans Dark Bing Cherries, pitted in heavy juice
• Fresh orange juice, as needed
• 3/4 cup + 2 tablespoons sugar for whipped cream
• 3 tablespoons cornstarch
• 3 tablespoons water
• 2 tablespoons Chambord or Kirsch
• 4 oz. Chocolate mousse mix (commercially prepared) found in baking aisle
• 1 cup milk
• 2 cups heavy whipping cream
• 3/4 teaspoon vanilla extract, pure
• 1 oz. shaved chocolate

Directions:

• Bake cake according to package instructions or brownie mix. Cool. Cut into 1 1/2" squares.
• Prepare chocolate mousse according to package directions.
• Drain cherries and reserve juice. Add enough orange juice to cherry juice to equal 1- 1/2 cups.
• Heat juice and add in 3/4 cup of sugar. Bring to a light boil. 
• Blend cornstarch with water. Add to boiling juice. Blend with a whisk and reduce heat to medium-low, cook until thickened.
• Add cherries back in and cook for 3 minutes more. Add in Chambord or Kirsch, chill mixture until thickened.
• Whip mousse mix with cold milk and refrigerate to thicken slightly. Mix well with a whisk.
• Whip heavy cream on medium speed. Add in the remaining 2 tablespoons sugar and vanilla extract. Whip cream until it forms soft peaks.
• Assemble torte in deep glass large trifle bowl, parfait or sherbet glasses.
• Line the bottom of the bowl with 1 layer of chocolate cake cubes.
• Spread a layer of the cherries and sauce over the cake cubes, making sure they're visible against the side of the bowl or glassware. Then add a layer of whipped cream and chocolate mousse. Repeat the layers of cake, cherries, whipped cream, and mousse. Reserve 5 to 9 cherries for garnish.
• End with a layer of whipped cream over the top and garnish with the remaining cherries, Grate chocolate over the top.

Another serving option 

Some other cherry chocolate desserts that were previously posted on Ever Ready

Chocolate Cherry Cookies 

https://sockfairies.blogspot.com/2020/02/chocolate-cherry-cookies.html

Mini Black Forest Cheesecakes 

https://sockfairies.blogspot.com/2018/01/celebrating-national-bittersweet.html

Mini Oreo Cheesecakes

https://sockfairies.blogspot.com/2018/02/mini-cherry-oreo-cheesecakes.html

Chicken Quesadillas

 Recently I was gifted with the book "Quesadillas" by Donna Kelly. 

The book may appear small at 126 pages but my oh my, it's power-packed with recipes with so many possibilities. When I decided to get more copies as gifts the store was out so I found the book on Amazon. 

Quesadillas are the ultimate blend of Southwest Old World tradition and New World Foods. The word quesadillas is loosely translated to English as "little cheese snack. " When my children were growing up it was one of their favorite dinners. But today quesadillas have morphed into a grown-up version serving flavorful, hearty meals and desserts that burst with flavor. Some favorites in the book include: Roasted Veggie and Goat Cheese, Thai Peanut, Parmesan-Crusted Italian, Chicken Caesar, Philly Cheesesteak, Peanut Butter Apple, Triple Chocolate Decadence, and Pecan-Crusted Pear. I might add all the photos are eye-catching and mouthwatering. 

The following recipe is easy, uncomplicated, and oh so good. Pair the quesadillas with salsa, avocado, a lettuce/tomato mixture and you've got a tasty filling meal. 

Chicken Quesadillas with Roasted Veggies

The recipe serves 4 and was adapted from the book.

Cooking Tip: Partially freeze meat so easier to dice into pieces. Have all ingredients prepped and ready to assemble   

Ingredients: 

• Flour tortillas
• 1 lb. chicken tenders, diced 
• 1 tablespoon EVOO 
• Seasoning: Elote (1-2 teaspoons)

or make your own seasoning mixture below and store extra in a covered jar

1/2 tablespoon chili powder
1/2 tablespoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper

• 1/2 cup each diced onion, mini red and yellow peppers, mushrooms, 
• 2 cup torn spinach leaves, stems removed
• 2 cups shredded pepper jack cheese or cheddar, divided 
• Optional roasted red peppers

Directions: 

• Add olive oil to a large fry pan. Add chicken pieces and veggies. Sprinkle with a seasoning mixture. Sauté on medium-low until meat is cooked. Add in spinach at end of cooking time. Remove mixture to a paper towel-lined plate. Wipe the pan clean. 
• Divide filling mixture in 4ths.
• Add one flour tortilla to the pan and place the sautéed mixture on one half. Sprinkle with 1/2 cup cheese. Fold over and move to one side of the pan. Repeat the same process with another flour tortilla.   
• Cook one side uncovered on medium heat. Flip to brown the other side until crispy. 
• Repeat with 2 more four tortillas.  

Arma Del Diablo The Colt of Destiny

 

"Arma Del Diablo The Colt of Destiny" by award-winning author Manuela Schneider is a brilliantly constructed novel, published by Wolfpack Publishing.  The plot is shrouded in mystery and murder with biblical connections delivering numerous twists and turns that span over 100 years in search of a cursed weapon Colt 45 Arma Del Diablo, the weapon of Satan. Well, I was hooked right from the start and read the entire book start to finish in one sitting.

Much speculation still exists today on outlaw Johnny Ringo's death. Was it really suicide or could have one of the 4 men who wanted to see him dead commit the crime. Johnny's Colt 45 has been historically documented to be laying near his body when discovered at Turkey Creek and later returned to his family members with his possessions. Schneider's imaginative writing bursts with creativity as she weaves a brand new story with the disappearance of Colt 45 from the body. And from that moment forward the blue Colt 45 takes on a life of its own in a compelling story that passes through many decades. As in most westerns there exists a battle between good and evil but Schneider has incorporated another element, the battle of God against evil-Satan with ensuing human tragedies for those who have possessed the weapon.

Michael Kent, the protagonist, is one of the most sought-after experts on firearms. His goal was to build up his reputation, earn enough money and then move back home again to build his dream house next to his parents in Montana. His new contract from a mysterious wealthy client Gorgo Conway who wants to own this Colt 45 at no matter what the cost would be a lucrative job. Michael is uneasy about accepting the job.

Michael's research begins with reading all the material that his client gave him, including both diaries of the Spanish priest and young gunsmith Ludwig, the designer of the weapon and the object of Michael's search. Due to the age of the weapon, called the Peacemaker, which was produced before 1876, the search becomes extensive with so many years gone by. Michael learns this curse all started with young Ludwig who designed the gun and continues to the last known person to have possession of it, the priest Padre de la Vega. He was the one who had given the last rites to the young Mexican boy that had used the gun to kill his father. Michael's search for the truth leads him from the US to Europe, back to Connecticut, and then to California. With the invaluable help of the Benedictine Monks at Abbey Monastery in Einsiedeln, Switzerland to the Abbey Santa Domingo de Silos in Spain Michael gains new insights. He begins to connect biblical pieces: Michael the Archangel, his battle with Satan, the cursed weapon, and Gorgo Conway. The end of the story leaves open-ended possibilities for another book.

The story moves at a breathtaking pace with multiple revelations. Schneider certainly knows her craft, how to hook her readers keeping them engaged as they figure out connections, clues, and motives. It's a thoughtfully written and intriguing book making it a very enjoyable read.

Manuela Schneider (https://manuelaschneider.com)

As someone born and raised in Germany, author Manuela Schneider’s love of American Native and Western history might be surprising to some. But her fascination with pioneer life, cowboy heroes, and treacherous outlaws have been her constant companion for as long as she can remember.

As a child, Schneider recalls being mesmerized by American TV shows like Gun Smoke, Little House on the Prairie, and Bonanza. In her adult years, Schneider fueled her deep interest in the American West by traveling to the US and visiting historic sites like Tombstone, Monument Valley, and Kanab, UT. After experiencing the wild beauty of the Southwest firsthand, her desire to write stories of love, struggle, and survival in the Wild, Wild West became even stronger.

After leaving a successful career designing motorcycle fashion for the European market, Schneider penned her first Western fiction novel in 2017. To date, Schneider has written and published three books that feature strong female characters who are immersed in a battle against hardship, mystery, and deception while searching for true love and a better life. Her newest book "Arma del Diablo Colt of Destiny" is a departure from her other books with a male protagonist.

Author Notes Shared With Readers

• I hope readers will take away from reading my book a more positive view of the Roman Catholic Church with its acts of charity and good work rather than being influenced by negative media attention. 
• Family is the most important stronghold. Fighting and dissension among family members can ultimately cause irreversible damage within the family.   
• Writing and creating my own stories and my own world touches my heart and makes me feel complete. I cannot always influence my own destiny, but I sure can in my books. Life is influenced by so many aspects but in a book, I am the one who influences my character's destiny.
• I have always been into history and can use everything I learned about cultures, countries, and history when I write. Research is fun because I can continuously learn while researching. 
  
                           Monastery Einsiedeln in Einsiedeln, Switzerland

Manuela's cousin is a Benedictine monk there. She was able to study some books in their library for research when writing the novel. 

Einsiedeln Library 
All photos submitted by author

Creamy Tomato and Parmesan Cheese Soup

 
You know it's cold in AZ when there's snow on the mountain in the middle of the day. The scene seemed picturesque. I do declare, it's time for a comforting warm bowl of Homemade Tomato Parmesan Cheese Soup. Pair the soup with a grilled cheese sandwich with a twist or honey beer batter bread. https://www.gimmesomeoven.com/honey-beer-bread/

Tomato Parmesan Cheese Soup
A soup that actually tastes better the next day as the flavors meld. It's quite flavorful with all the spices. The recipe makes about 6-1/2 cups. Pair the soup with a grilled cheese sandwich made with apples and ham. 
Cooking Tip: Use high-quality canned tomatoes, e.g. San Marzano. If unable to find San Marzano brand substitute 2 (14 oz. each) cans diced tomatoes with basil and garlic. Carrots, onions, celery can be minced ahead in a food processor. Make the soup early in the day before serving or the day before for flavors to meld but omit the cream and Parmesan cheese until the final stages. Refrigerate and then reheat the soup on a medium-low, uncovered stirring in the heavy cream (1/4 cup) and Parmesan cheese as the last step. Do not let the mixture boil. This recipe serves approximately 6 depending on bowl size. It freezes well in freezer Ziploc bags. Thaw soup pouches overnight in the refrigerator.

Ingredients:

• 2 tablespoons butter and 1-1/2 tablespoons olive oil
• 1 medium onion, diced about 1 cup
• 3/4 cup each diced celery and carrots
• 3 minced garlic cloves
• 4 tablespoons flour
• 4 cups chicken broth (low sodium)
• 2 large cans (28 oz.) San Marzano Whole Peeled Tomatoes, chopped (use the liquid)
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 2 bay leaves
• 1 tablespoon dried basil or 1/4 cup diced fresh basil
• 1/2 teaspoon each oregano and thyme
• 1/4 teaspoon each marjoram and parsley flakes
• Dash of red pepper flakes
• 1 cup Parmesan cheese, grated
• 1/2 cup heavy cream
• Salt and pepper to taste at end of cooking time if needed

Directions:

• Dice carrots, celery, onions and garlic. In a food processor pulse until finely minced.
• In a soup pot sauté onions, garlic, celery, and carrots in the butter/olive oil combination for about 3-4 minutes.
• On low heat whisk in flour, add in broth, tomato paste, plum tomatoes, sugar, bay leaf, and all the spices.
• Bring to a boil and then turn the heat down to low, cover and simmer uncovered for 25 minutes.
• Remove bay leaves with a slotted spoon.
• In thirds, puree the soup mixture in a food processor or blender and then add it back to the soup pot.
• On low heat uncovered, add in cream and Parmesan cheese, heat mixture thoroughly but do not let boil.

Grilled Cheese with Apples and Ham
Cook's notes: This recipe can be made using a panini grill maker or a frying pan.
Ingredients:

• Hearty grain bread
• Slices of deli ham
• Honey mustard
• Sharp cheddar or white cheddar cheese
• 1 Granny Smith apple cut into thin slices

Directions:

• On one side of bread spread honey mustard.
• Add cheese, 2 apple slices, and ham.
• Top with another piece of bread and cook until cheese is melted.

Creativity Knows No Bounds

Sometimes we all need a little adventure in our lives and I certainly found it at The Wertz Farm Gourd Festival this past weekend. This festival has been a part of the Casa Grande, AZ community since 2004. Here I found 100 gourd artists and vendors selling, a huge exhibit hall for a gourd show judging in a variety of categories. Outside there were games, raffles, mini gourdster races, food booths, musical entertainment and A LOT of raw gourds for sale. 

WHO KNEW...there could be so many unfinished gourds unfinished to buy. Some of the ladies I went with are serious about their gourds as having acquired many of the necessary tools, paints, decorative ad-ons, and feathers. Looks to me like a huge investment and commitment so I leaned toward buying a finished product.
Inside the exhibitor area completed gourds were judged in a variety of categories. Even the new artist category showed impressive results with very detailed work.

In another arena, gourd selling was in high gear and oh my, the choices!

I found it fascinating and so creative one can turn a gourd into a fashionable lamp.

I was happy with my purchases and do admire the craftsmanship evident by the exhibitors.    

A cake heart just for you

Recipe previously posted https://sockfairies.blogspot.com/2014/02/eat-dessert-first.html

Souperbowl Sunday

Looking for an easy way to entertain? Plan a Potluck Souperbowl Party. A fun winter gathering to share a bowl of good cheer and conversation with friends. Get the party started by making a couple pots of soup (I made Creamy Chicken Wild Rice recipe below and Vegetable Tortellini) or maybe some of the guests want to share their favorite pot of soup. 

Set the table with soup bowls, the bread, and the other sides are forthcoming from the guests.

Self serve ice cream sundae bar (with a variety of add- ons)

I couldn't forget the cupcakes since close to Valentine's Day.  

I used my Café Latte Cake recipe for the cupcakes and icing (recipe previously posted).

https://sockfairies.blogspot.com/2014/02/eat-dessert-first.html

Creamy Chicken Wild Rice (recipe previously posted)

https://sockfairies.blogspot.com/2018/10/creamy-chicken-wild-rice-noodle-soup.html

ENJOY YOUR SUNDAY