Asian BBQ Salmon

One of the many special memories growing up was celebrating May Day with a basket. A May Basket is a flower-filled basket given out as gifts by adults and children in the tradition of the ancient Roman and Druid holiday of May Day.

May Day which is May 1st is a centuries-long celebration of spring turning into the pleasures of summer. May Day baskets can be shared with friends and family, as well as with elderly neighbors or care facilities.

Perhaps you recall making a basket, setting it on your neighbor's doorstep or hanging it from the front doorknob, ringing the bell, and running like crazy so no one knew it was you leaving it.
In school, we'd weave strips of construction paper to create a basket. We'd add tissue paper flowers, candy, and a packet of seeds.
Several years later I worked at a school where we would make up May Day baskets to distribute in the neighborhood. Each basket included a cheery note to brighten someone's day. The baskets were hung on front doorknobs or set out on the front steps. Here are some ideas to get you started.

Celebrate the day with Asian BBQ Salmon

Cook's Notes: There are some key nutritional differences between wild and farmed salmon, according to USDA data. A small fillet of wild salmon has 131 fewer calories and half the fat content of the same amount of farmed salmon. And although farmed salmon may have slightly more omega-3 fatty acids, it also has 20.5 percent more saturated fat content — and that’s fat you don't want.
This recipe serves 2. Pair the meal with an Orzo Salad tossed with a Lemon Vinaigrette. 
Ingredients:

• 1 piece Alaskan Wild Salmon (check out Costco)Asian Sauce
• 2 tablespoons each ketchup, hoisin sauce, rice vinegar, brown sugar
• 1 tablespoon each soy sauce, sesame oil
• 2 teaspoons Asian chili garlic sauce
• 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger 

Directions:

• Mix all sauce ingredients together in a small pan and heat on low 1-2 minutes to thicken slightly. 
• Transfer mixture to a small bowl to use for basting.
• Heat grill to medium heat. Place salmon skin-side down on foil. Baste and cook 12 minutes aside. Turn once during the cooking time.

Lemon Chicken and Orzo Salad

Lemon Chicken and Orzo Salad
Cook's notes: A Greek flavored salad that keeps well in the refrigerator. Make a day ahead for the flavors to meld and you'll have a delicious meal ready to go. Orzo does soak up some of the liquid so you'll need to add more dressing the second day. Making your own dressing keeps the salad on the lighter side but using a prepared dressing is another option as well as using a rotisserie chicken as a time saver.

Health Boost
Make It Vegetarian: Toss in garbanzo, chickpeas, or cannellini beans instead of the chicken.
Keep It Fresh: If don't have dill use thyme, oregano, or basil. They're all big flavor boosters.

Recipe adapted from People Magazine October 19 2015 and serves 4.
Ingredients:

• 1 cup uncooked orzo
• 1/2 teaspoon lemon zest
• 3 tablespoons fresh lemon juice
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon honey
• 1/4 teaspoon Kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1 teaspoon dried dill weed
• 2 cups shredded skinless, boneless chicken (about 2 large breasts)
• 3/4 cup diced English cucumber
• 1/2 cup each diced yellow and red sweet mini bell peppers
• 1/2 cup thinly sliced scallions
• 1 tablespoon dried parsley flakes or 2 tablespoons fresh parsley
• 1/2 cup crumbled feta cheese
• Optional 3/4 cup sliced black olives

Directions:

• Cook orzo according to package directions al dente (omit salt if it's called for) Drain and rinse with cold water, drain, and place in a large bowl.
• In a blender add lemon zest, lemon juice, olive oil, honey, salt and pepper, garlic, and dill. Mix well and drizzle over cooked orzo and toss to coat.
• Add chicken, cucumbers, peppers, scallions, and parsley. Mix well and refrigerate for several hours or overnight. Add crumbled feta to serve with black olives.

BE READY TOMORROW TO SHARE A FAVORITE POEM OR TWO FOR

POEM IN YOUR POCKET DAY APRIL 29th

Cheese Ravioli with Roasted Asparagus and Tomatoes

Cheese Ravioli with Roasted Asparagus and Tomatoes
Cook's Notes:
A winning vegetarian meal for ease in its preparation using readily available ingredients and packed with flavor. Four cheese ravioli is paired with roasted asparagus and tomatoes, garlic, and herbs topped with dark balsamic vinegar, Parmesan cheese, and a drizzle of prepared marinara sauce. Toast walnuts for a nice crunch and toasted flavor. It's an amazing dinner company-worthy and delicious. The recipe serves 4 and but the ingredients can easily be increased to serve more.

Ingredients:

• 1 package refrigerated four-cheese ravioli
• 1 bunch of thin asparagus, woody ends trimmed
• 1 small container of grape tomatoes
• 3 garlic cloves, minced
• 1-2 tablespoons olive oil
• 1 -2 tablespoons dark balsamic vinegar (good quality)
• 1/2 cup toasted walnuts
• Fresh basil and parsley
• 1/3 cup shredded Parmesan cheese
• 1 container of prepared marinara sauce (refrigerated section)

Directions:

• Line a baking sheet with parchment paper or a silicone pad. Preheat the oven to 400 degrees.
• Place asparagus spears on a baking sheet. Arrange garlic around spears. Drizzle with olive oil and balsamic vinegar. Roast for 10 minutes.
• Add tomatoes and add olive oil and balsamic vinegar if needed and roast 10 minutes more.
• Cook ravioli according to the manufacturer's directions and drain.
• Arrange on a serving plate with ravioli on the bottom, then add asparagus spears and tomatoes on top. Drizzle with some of the marinara sauce, grated Parmesan cheese over the sauce, and top with toasted walnuts and fresh parsley, and basil.
  
  TRY THIS POEM

 "Hungry for Poetry" 

by Ralph Fletcher

First I saw him chew
a tender Japanese haiku.

He ate a foot-long sonnet
with mustard seed spread upon it.

He downed a bag of ripe cinquains
while walking in the pouring rain.

He gulped an epic, chomped an ode,
wolfed a couplet to cure his cold.

He munched so many limericks,
they made him absolutely sick.

He tried a plate of fresh free verse;
but all that did was make things worse.

He took some onomatopoeia
to cure a case of diarrhea.

He ate a poem of sixteen lines,
and after that, he felt just fine.

Cinnamon Roll Breakfast Casserole

ME! As coffee is a must-day starter for me. Add a savory Asparagus Ham Quiche, some fresh fruit, and a serving of cinnamon roll casserole and you'll be ready to take on the day. 

Quiche recipe previously posted

https://sockfairies.blogspot.com/2016/03/the-wait-is-over.html

Cinnamon Roll Casserole 

Cinnamon roll casserole tastes almost like decadent homemade cinnamon rolls, but without all the effort! This cinnamon roll casserole recipe is the ultimate brunch dish, made with Pillsbury refrigerated cinnamon rolls, eggs, cream, and a drizzle of icing over the top. It’s super easy to make and can even be assembled the night before which is a real plus. It's a sweet treat that will be the hit of any breakfast or brunch!

Cook's notes: The original recipe called for using a 9 x 13 pan and serves 12. I cut it down to 6 servings and used an 8 x8 pan. For a larger pan consult the original recipe link. https://carlsbadcravings.com/cinnamon-roll-casserole/#wprm-recipe-container-57304oz. 

Cooking Tip: Recipe best served warm. 

Variations include: adding 1 oz. softened cream cheese to the icing, crumbled sausage to the egg batter, swap half and half with eggnog or any flavor coffee creamer, fresh blueberries

 

CASSEROLE INGREDIENTS 

• 1/2 tablespoon butter, softened for buttering the dish
• 1- 12.4 oz. tube refrigerated cinnamon rolls, (16 cinnamon rolls) cut into 4 pieces per roll (I always use Pillsbury brand)
• 2 large eggs
• 1/2 cup half and half
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon 
• Dash ground nutmeg (optional)
• Dash salt 
• Icing from the cinnamon roll tube

BROWN SUGAR PECAN TOPPING INGREDIENTS

• 3/4 cups pecans or walnuts, chopped
• 1/3  cup all-purpose flour
• 1/3 cup packed light brown sugar 
• 1/2 teaspoon ground cinnamon 
• Pinch of salt
• 1/2 teaspoon vanilla extract
• 2.5 tablespoons butter, melted

DIRECTIONS:
TOPPING

• Whisk together the pecans, flour, sugar, cinnamon, and salt in a bowl until evenly combined. Pour in the melted butter and stir with a spatula to combine, breaking up any large pieces. Cover and transfer to the refrigerator while you prepare the casserole.

CASSEROLE

• Preheat the oven to 375 degrees.
• Evenly butter or spray with PAM an 8 x 8 baking dish. Line the cut cinnamon rolls in a single layer over the bottom of the dish so they are not overlapping; set aside.
  
• In a mixing bowl, whisk together the eggs, half and half, vanilla, cinnamon, nutmeg, and salt until completely combined. Pour egg mixture over the cinnamon rolls.
  
  At this point, you can cover and refrigerate the casserole overnight or proceed to bake.
• Bake the casserole for 10 minutes at 375 degrees. Remove the dish from the oven and evenly cover with the topping, breaking up any large pieces as you go (the cinnamon rolls will be "floating" in the custard at this point). Bake an additional 15- minutes or until the top of the casserole is evenly puffed and the center is baked through (a total baking time of 25 minutes). Don't overbake or it won't be as tender/moist.
• Cool the casserole for 10 minutes then remove the covers from the icing and microwave at 50% power (Level 5 out of 10) for 10 to 15 seconds or until thin enough to drizzle. Drizzle with the desired amount of icing and dig in!
  

Friday Round-Up

Two Contrasts

Medusa Head showed its first blooms today.  

. 

Some Minnesota friends sent me this photo. They made a visit to the Annual Como Park Conservatory Spring Show and thought of me. This has always been a favorite spring place to visit.  

After a two-year absence, The Must Go Party was a "go" this year.  It's a chance to get together with friends heading north for spring and summer. Though I did mention AGAIN there's still snow and ice cover ahead but all seemed anxious to get a move on. The gathering gave us all an opportunity to clean our pantry/freezer/refrig items and share extras. And believe me, there was no shortage of food with two long 5 foot tables piled high with food. 

I brought Mini Ham Cheese Quiches as I somehow ended up with several boxes of pie crust.

Cook's Notes: 2 boxes are enough for 24 mini quiches. I used a standard size muffin tin and a glass with a 4-inch diameter as a cutter. 

Cooking Tip: Even if you have a non-stick tin need to spray lightly each muffin well. A mini muffin tin can be used but dough circles will be 3 inches not 4 and baking time reduced. Use a small pitcher for pouring quiche batter into pie crust rounds. 

Ingredients:

• 2 boxes of refrigerated pie dough
• Chopped deli ham or bacon bits
• Sharp yellow or white cheddar, grated 
• 1 teaspoon each parsley flakes and herbes de province 
• 1 tablespoon Dijon mustard
• 3/4 cup half and half
• 1/2 cup heavy cream
• 4 large eggs

Directions:

• Spray lightly standard muffin tin. 
• In a blender combine spices, cream, half and half, and eggs. Mix well and set aside. 
• Working with one pie crust at a time unroll on a lightly floured waxed paper. Cut out pie circles and press into muffin well and up the sides. Note that the pie crust will only go up part of the sides because the muffin tin is a bit larger. Prick lightly the bottom and sides of the dough rounds. Place pan in the refrigerator for 10 minutes. 
• Preheat the oven to 350 degrees. Bake pie crust shells 12 minutes. Cool slightly. Place in each chopped meat, sprinkle with cheese, and carefully pour in the quiche mixture. 
• Bake until set at 12-13 minutes. wait a few minutes before removing each quiche from the pan.  

 Mini Lemon Mousse Tarts 

Cook's Notes: I love to serve these easy mini tarts for dessert after a big meal. They rather melt in your mouth and burst with a pop of spring lemony flavor.  A couple plates of these tarts were perfect for the Easter dinner.   

Link to the recipe

https://sockfairies.blogspot.com/2020/04/easter-round-up-part-one.html

Creamy Lemon Shrimp Pasta

Looking for some pops of color to brighten your day? Check out some new backyard blooms. This one I call "Minnesota Miracle." It came from Minnesota in November and I have been nurturing it all through the winter months. It will soon make a return trip back to Minnesota.  Though I am a bit concerned about its longevity. According to my neighbors and photos I've seen looks like spring has been canceled.  In fact, there are reports of some 20 inches of frozen ice on our lake. 

The bottle brush is a fun-looking bush.
   
This Prickly Pear is bursting with blooms. 

Despite very warm temperatures, it seemed like a good day for some classic comfort food. A  skillet dish made with tender linguine, savory shrimp, tossed in a lemony cream-based parmesan cheese sauce. Served with a side of spring asparagus it's defiantly a meal to savor. 

Creamy Lemon Shrimp Pasta

  

Cook's Notes: Roasted red peppers would make a colorful and flavorful addition to this dish. The recipe is adapted from  cookingclassy.com and serves 3-4.

Ingredients: 

• 12 oz. dry linguine
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 lb. large shrimp (or extra large) uncooked
• 1 tablespoon minced garlic (3 cloves)
• 1 cup heavy cream
• 2 teaspoons lemon zest
• 1/4 tsp red pepper flakes (or to taste)
• 2 tablespoons butter
• 1 tablespoon dried parsley 
• 1-1/2 cups finely shredded parmesan cheese (2.5 oz)
• 2- 1/2 tablespoons fresh lemon juice
• 1/4 cup dry white wine
• 1 tablespoon parsley and lemon slices, for garnish (optional)

Directions: 

• Bring a large pot of water to a boil (with about 4 quarts water). Season water with salt and cook pasta to al dente according to the directions listed on the package. Before draining reserve 1 cup pasta water. Add drained pasta back to pan. Cover and set aside.  
• Meanwhile, heat olive oil in a large non-stick skillet over medium-high heat.
• Dab shrimp dry with paper towels, season with salt and pepper. Add to skillet in a single layer.
• Let shrimp cook until pink on bottom, about 1 - 2 minutes. Add garlic, turn shrimp and continue to cook until cooked through (shrimp should be opaque).
• Transfer shrimp to a sheet of foil and wrap loosely to keep warm.
• Wipe skillet clean and heat cream along with lemon zest and red pepper flakes over medium heat. Bring to a simmer, then reduce heat to low and let simmer until reduced slightly, about 2 minutes.
• Add in butter and whisk until melted. Add in wine and lemon juice. 
• Remove skillet with cream mixture from heat. Stir in parmesan cheese, salt and pepper to taste.
• Return skillet back to the burner on medium-low toss with linguine and heat through. Thin sauce with some of the reserved pasta water if needed. Toss in shrimp.
• Garnish with fresh parsley and lemon slices

Lamb Cake 101

 

A lamb cake is simply a cake batter that is baked in a two-sided mold that is shaped like a lamb. It is traditionally served at Easter to represent the sacrifice of Jesus on the cross for the sins of humanity.

Lamb cakes originated in Germany, where the Osterlamm Kuchen is baked in a two-piece metal pan, sprinkled with powdered sugar, and decorated with a red ribbon around the neck.

This lamb mold has been in my husband's family for many years. He grew up enjoying a traditional lamb cake every Easter. Since I have had the mold many years he annually puts in his request. This year he finally wore me down and I said "yes!" FIRST TIME EVER and let me tell you I feel like I "birthed a baby" after this project was all said and done.

After studying numerous recipes and scrolling through photos online on Pinterest I went with this recipe. https://midwestniceblog.com/lamb-cake-recipe/

But yikes! It was 3 pages long but very detailed so I was sure I could do this despite a few challenges along the way. The batter was straightforward but it was highly suggested grease mold well but sprinkle generously with sugar, not flour something new to me. After the cake batter is placed in the mold, I followed the suggestions to place toothpicks inside the batter along with the lamb's ears, head, and neck for stability before placing the face mold down on a cookie sheet.  

Then the second half of the mold was placed on the other half and the mold was then wrapped in twine to ensure it stayed together. Pieces of foil were added to the ears and head to prevent over-browning in the baking process. 

VOILA!! I was able to successfully remove it from the mold.  

It was at this point  I realized I needed some help in the form of "star power" (extra ammunition) from my decorator friend, Martha. She has all the necessary decorating tools.  It took almost two hours to decorate. 

My husband seemed quite happy with the cake as you can see from the picture. So well worth it but my, oh my, I must admit painful to lop off the head and slice for the guests.  

And a big THANK YOU to Martha for her assistance. 

Another check-note to self

skip making the cake next year. Note: I have a mold available for anyone who wants to borrow it for their very own Easter cooking challenge. 

 

Later in the day, the cake made a great addition to an Easter dinner we attended. There were many creative appetizers and lots of food contributions to a yummy ham dinner. 

 

Thanks to Ingrid and Terry for hosting this fun Easter gathering. 

The Joy of the Spring Season

After a season of darkness, there is light, after the grays of winter give way to the colors, there is blossom and bloom, promise and hope. As if in song, Petals open and usher in a season of rebirth. 

Wishing you the beauty and joy of Easter.

And 

to all who celebrate.

Easter Recipe 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

Maple Dijon Baked Carrots

Many other recipes are found on this link below.

https://sockfairies.blogspot.com/2019/04/easter-round-up-part-one.html

Asparagus Roasted Red Pepper Strata with Swiss Cheese

Many other recipes are found on this link below  

https://sockfairies.blogspot.com/2020/04/easter-round-up-part-two.html

Resurrection Rolls

https://sockfairies.blogspot.com/2019/04/good-friday-reflections.html

Easter Brunch

https://sockfairies.blogspot.com/2020/04/easter-sunday-brunch.html

Some off the wall egg humor 

Ever Ready will be on spring break and will resume on Monday, April 18th

Wishing you all the blessings and joys of the Easter Season