You're in Luck

 

This may be your lucky month.

March is a memorable month. It has a lot going for it...consider these dates but know there are many more wacky, bizarre celebrating type of days out there.

March 1 NATIONAL PIG DAY

March 2 DR. SEUSS BIRTHDAY and annual date for  READ ACROSS AMERICA 

March 10 th DAYLIGHT SAVINGS TIME BEGINS

March 14th PI DAY

March 15th IDES OF MARCH

March 17th ST. PATRICK'S DAY 

March 19th SPRING STARTS

Women's History Month is a month-long observance.

You can see a little something for everyone in March.

You're in luck today with an unexpected recipe. 
Ina Garten posted her Irish Soda Bread recipe in the issue of Food Network Magazine 2018. Recently I came across it tucked away in my recipe folder. I adapted it slightly since she did not include an Ever Ready addition of raisins and caraway seeds soaked in Irish Whiskey.  Serve warm out of the oven with butter. YUM so DELICIOUS! 

Irish Soda Bread

Ingredients:

• 1 cup of raisins
• 1 teaspoon caraway seeds
• 4 tablespoons Irish whiskey
• 4 cups of flour
• 4 tablespoons white sugar
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup butter softened
• 1 cup buttermilk+1 tablespoon 
• 1 large egg
• 1/2 teaspoon vanilla
• 1 tablespoon melted butter
• 2 tablespoons buttermilk

Directions:

• Preheat oven to 375 degrees. Lightly grease a large baking sheet or line with parchment. Mix the raisins/currants with the caraway seeds and whiskey, and let them soak for 15 minutes. 
• Mix flour, sugar, baking soda, baking powder, salt, and cinnamon in a large bowl. 

• Work in butter with a pastry cutter until it resembles a coarse meal. Spoon the raisin-whiskey mixture into the flour mixture. Whisk 1 cup of buttermilk, vanilla, and egg until blended. Add to flour mixture.
• Turn dough out onto a lightly floured surface and knead until all is incorporated. Form the dough into a round shape and place it on a prepared baking sheet. 
• In a small bowl, combine 1 tablespoon melted butter with 2 tablespoons buttermilk; brush loaf with this mixture and reserve this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf. 
• Bake in preheated oven for 30 minutes or until a toothpick inserted into the center of the loaf comes out clean. Brush the loaf with the reserved buttermilk/butter mixture once during baking time. 

Chocolate Mint Oreo Cookies

Celebrate the day with a sweet treat with a wee bit of green. Happy Birthday to those who have waited 4 years to celebrate the "real" day.

Chocolate Mint Oreo Cookies

Who knew there could be one more cookie recipe out there to try. This one is a keeper and I declare it absolutely delicious! Raise your hand if you like a chocolate cookie and a bit of mint flavor for March. The cookies are rich and decadent. They have a few fun mix-ins with chocolate chips and chopped-up mint Oreo cookies. The refreshing mint twist is SO good!
The recipe is adapted from twopeeasandtheir pod and makes 2-1/2 dozen cookies.

Chocolate Mint Oreo Cookies
Ingredients

• 2-1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsweetened cocoa
• 1 cup butter, at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1-1/2 cups chopped mint Oreo cookies (can use Thin Mints)

• 3/4 cup semi-sweet chocolate chips
• Optional sea salt for sprinkling on cookies

Directions:

• Line two baking sheets with parchment paper and set aside.
• Use a food processor to coarsely chop cookies.
• Sift flour, baking soda, salt, and cocoa in a medium bowl. Set aside.
• Cream the butter and sugars together with a stand or hand mixer until smooth. Add in eggs and vanilla and mix until well combined.
• Add in the dry ingredients and mix on low until just combined. Don't over-mix.
• Stir in the chopped Oreos and chocolate chips.
• Place in the freezer for 15 minutes. Preheat oven to 375 degrees.
• Roll cookie dough into 2-inch balls and sprinkle with sea salt. Bake cookies for 9 minutes, or until the cookies are set around the edges, but still soft in the center. Don't overbake. Remove from oven and let sit on a baking sheet for 3 to 5 minutes. Move to a cooling rack and cool completely.

The cookies went well with a Taco Spaghetti dinner.

Taco Spaghetti

 

Start your week with a Mexican Fiesta One Pot Meal-Taco Spaghetti. It joins two classic family favorites, spaghetti, and tacos, for an easy weeknight meal that is bound to become a winner in your home. This dish is loaded with taco-seasoned beef, two types of cheese, and tomatoes for an explosion of flavor you’ll love! And one of the best parts it's a one pot meal with customizable options.

Cook's Notes: The recipe is adapted from dammdelicious.net and carlsbadcravings.com  and serves 4 but ingredients can easily be increased. You can customize it by adding in chopped tomatoes, frozen roasted corn, and black beans.
Ingredients:

• 1 tablespoon olive oil
• 1 pound ground beef (85%)
• 3/4 cup diced sweet onions
• 2 minced garlic cloves
• 1 1.25-ounce package of taco seasoning
• 1 10-ounce can Rotel Mild Diced Tomatoes & Green Chilies 
• 2 tablespoons tomato paste
• 2 cups water
• 1 cup chicken or beef broth
• 8 ounces spaghetti, uncooked
• 3/4  cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• 2 oz cream cheese
• 1 Roma tomato, diced

Directions: 

• Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add ground beef. onions and garlic cloves. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
• Wipe the pan clean and return the crumbled meat back into the pan. 
• Stir in canned Rotel Tomatoes, tomato paste, spaghetti, water, broth and cream cheese. 
• Bring to a boil; cover, reduce heat, and simmer until pasta is cooked through, about 13-16 minutes.
• Remove from heat and top with cheese and diced tomato. Cover until melted, about 2 minutes.
• Serve immediately.

It's All About The Cherries

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.

Ever Ready missed celebrating George Washington's birthday on February 22. 

With one extra day this month, there's now more time for baking "all things cherry".  

Black Forest Mini Cheesecakes

Cook's notes: When a small bite will do. It's basically three incredible desserts in one; chocolate, cheesecake, and pie. Doesn’t get much better than that, right? Enjoy!
The recipe makes 1 dozen and be sure to use quality chocolate for this recipe e.g, Ghirardelli 60% cacao. You will need 12 foil cupcake liners. I used a jarred variety of cherry fruit filling rather than canned.

Cookie Ingredients:

• 15-18 Oreo cookies
• 3-4 tablespoons melted butter

Cheesecake Ingredients:

• 2/3 cup sugar
• 2 tablespoons cocoa powder
• 1/8 tsp. salt
• 12 oz. cream cheese (1-1/2 pkg.) softened
• 3/4 cup bittersweet or semi-sweet chips, melted and cooled slightly
• 1/4 cup each heavy cream and sour cream
• 2 large eggs
• 1 teaspoon vanilla
• Optional 1 tablespoon Kirsch (cherry brandy) another fruit brandy or apple juice

Topping Ingredients:

• 1/2 cup heavy cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon almond extract
• 1 jarred cherry pie topping

Cookie Crust and Cheesecake Filling Directions:

• Preheat oven to 325 degrees.
• Use a food processor to finely grind cookies. Stir in butter to mix. Line a standard-size muffin tin with foil liners. Divide cookie crumbs among 12 liners, about a heaping tablespoon. 
• Pat down the crust and bake for 4 minutes. Set aside.
• In a small bowl stir together sugar, cocoa powder, and salt.
• In a mixing bowl add softened cream cheese, sugar/cocoa mixture, melted chocolate, heavy cream, and sour cream, and beat until combined. Add in eggs one at a time, vanilla and Kirsch if using.
• Tap the bowl on the counter a few times to release any air bubbles.
• Divide batter among foil liners (they will be full almost to the top). Tap the pan a couple of times to make sure no air bubbles.
• Bake for 15 minutes or until the centers jiggle just slightly.
• Cool for an hour and refrigerate for a few hours.

Topping Directions:

• In a chilled bowl with chilled beaters, beat cream, powdered sugar, and extract.
• Add cherry fruit filling and topping just before serving.

TACO SPAGHETTI

Italian Orzo Vegetable Soup with Sausage and Spinach

Cook's notes: While you can never have too many cookie recipes the same could also be said of soup. It's the perfect course for any meal. We all have our favorites and one of mine is an Ever Ready Special Italian Orzo Vegetable Soup with Sausage and Spinach.

It's simple, flavorful and hearty. You probably have most of the ingredients on hand. It's comforting to have a simmering pot of soup on hand no matter what the weather. For easier prep cook Italian sausage ahead as well as chopping veggies. Omit the meat and the recipe makes a great vegetarian soup. Pair the soup with cornbread, your favorite sandwich, or crusty artisan bread. The recipe serves 6.
Ingredients:

• 2 -1/2 cups cooked Italian sausage, crumbled
• 1-1/2 tablespoons olive oil
• 1 cup each of diced, sweet onions, celery, carrots, mini sweet red and yellow peppers
• 3 garlic cloves, peeled and minced
• 8- 10 cups chicken broth, low sodium
• 1 can (14 oz. ) fire-roasted diced tomatoes
• 1-1/4 cups dried orzo or whole wheat orzo pasta or another small pasta
• 2 teaspoons Italian seasoning or 1/4 teaspoon each thyme, oregano. rosemary, basil
• 1 teaspoon parsley flakes
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 4 cups fresh spinach leaves, stems removed (1/2 of a 5 oz. bag)
• Sea Salt and pepper to taste
• Grated Parmesan cheese

Directions:

• Heat olive oil in a large soup or stock pot.
• Add in onions, celery, carrots, peppers and garlic.
• Saute for 2 minutes, stirring often. Cover and reduce to low heat. Sweat vegetables for 5-8 minutes. Stir occasionally.
• Uncover and add broth, canned tomatoes, orzo, seasonings, and cooked sausage. Bring soup to a simmer, stirring occasionally. Reduce heat to low and simmer for 30 minutes. Stir in spinach leaves and cook until spinach is wilted about 2-3 minutes.
• Serve soup warm with grated Parmesan cheese.
• To reheat use more chicken broth if the orzo has absorbed a lot of liquid.

POSSIBLE VARIATIONS:
This Italian Sausage, Orzo and Spinach Soup recipe is incredibly flexible with regards to variations. So feel free to experiment with whatever ingredient swaps or additions sound good. For example, feel free to…Make it spicy: I highly recommend using good-quality spicy Italian sausage, if you would like your soup to have some heat. Or you can also double the amount of crushed red pepper flakes used here. (Or if you prefer a milder soup, you can halve or omit the amount of crushed red pepper flakes entirely.) Other ideas include:

• Add extra veggies: Feel free to toss in any other mild soup-friendly veggies that you have on hand, such as bell peppers, zucchini, green beans, broccoli, cauliflower, asparagus or peas.
• Add beans: Feel free to add in a can of your favorite beans (rinsed and drained) for some extra protein.
• Use a different protein: Shredded or diced chicken, ground beef, chicken sausage, or vegan sausage.
• Use a different pasta shape: Really any kind of pasta will work here, but I would recommend some sort of smaller bite-sized pasta shape if you do not have orzo.
• Use different greens: Kale or collard greens would also be delicious in place of the baby spinach.
• Use quinoa: If you would like to lighten up the soup a bit and make it gluten-free, you can also substitute quinoa (rinsed and drained) for the orzo.

Taco Tuesday

 Add a twist to your Taco Tuesday menu

with Breakfast Tacos, a customizable meal. 

Breakfast Tacos are filled with fluffy scrambled eggs, bits of sausage, cheese, tomato, and a sprinkle of green onion for a delicious breakfast treat. Top the tacos with your favorite salsa and a side of sliced avocados.  YUM AND YUM!

These ingredients are enough for three tacos using mini pita bread. Have all ingredients prepped ahead for easier assembly. 

Ingredients:

• 4 eggs
• 1/2 cup shredded cheddar or Pepper Jack cheese
• 1/3 cup cooked sausage, crumbled
• 1/4 cup milk
• 1 tablespoon butter
• 1/3 cup each of diced cherry tomatoes and mini red peppers
• 1/2 teaspoon cumin or elote seasoning  
• 3/4 teaspoon parsley flakes
• 3 mini pita bread slices (4-inch size flax, oat bran, and whole wheat)

Directions:

• In a blender add eggs, spices, and milk. Mix well. 
• Melt butter in a medium-sized fry pan.
• Add egg mixture and quickly add in onions, peppers, cheese, and tomatoes.
• Cook eggs until almost set on a medium-low setting. 
• Remove the frying pan from the warm burner. Cover to keep warm. 
• Microwave pita bread wrapped in a damp paper towel for 10 seconds.
• Divide egg mixture among 3 pita slices. Fold and secure with a toothpick. Serve with your favorite salsa and a side of fruit. 
  

Book Review Across the Narrows

“Across the Narrows” is author Martha Burns's mother Alice's story of her search for truth about the tragic events that impacted their family decades ago. Burns tells Alice's story with a compassionate voice inspired by real family events. She writes from the heart, engaging readers with carefully crafted sentences. It takes a skilled writer to be able to write a plausible story while weaving in events and information uncovered in research. As dark family secrets unravel throughout the story there exists the need for family members to learn forgiveness for their healing to begin. The novel is a sweeping family saga spread out over decades.

The novel begins with Ruby's story in 1924 just after giving birth to a stillborn named Faith. The following year she gives birth to her last baby Alice, the author's mother. Ruby comes to the realization of how societal norms have trapped her in a certain role compounded by the frustration of wanting to be a writer. A loveless marriage with her Colombian husband Juan spurs her on to sue for legal separation. But her efforts are thwarted with a counter lawsuit resulting in Juan being granted custody of their six children. He flees the state with the family leaving Ruby abandoned and heartbroken.

The core of the story is Ruby who has to learn forgiveness and how to trust others again while crafting out a different life than she ever imagined for herself. Halfway through the novel, the story transitions into Alice's narrative. She's on a quest for answers trying to locate her mother Ruby and to uncover the "why" of being abandoned as a 5-year-old. Despite their reconnection in later years Ruby and Alice find reconciliation requires forgiveness. Alice discovers her mother Ruby has taken on an unexpected role and a satisfying one as a braille teacher and fulfilled her lifelong dream of becoming a writer.

As the reader, I became emotionally involved in the story. When Ruby and Alice reconnected the story's narrative switched from Ruby to Alice, I had hoped to learn more about Ruby's adult life and what her conversation might have been like with her daughter Alice. For me, it was a missing piece I was looking for. The book title references the Verrazzano Narrows Bridge to Brooklyn. It spans the Narrows, a body of water linking the New York Harbor with the Lower New York. The bridge became symbolic to the story as Burns drove her mother Alice over to Brooklyn seeking answers to their family history. It was here in Brooklyn that Alice and her daughter discovered Alice's childhood home, the Green-Wood cemetery where Faith was buried, and the church where Alice's father once was a pastor. Their Brooklyn visit helped put closure on some past events. 

"Across the Narrows" is a beautifully written and heartfelt story that needs to be on your winter/spring book reading list. 

ALL ABOUT THE AUTHOR

Martha Burns, a native of New Mexico, earned a Doctor of Letters with distinction from Drew University and won the Faulkner-Wisdom Gold Medal for Short Story. Martha is the mother of two daughters and now has four grandchildren. She has lived and worked in La Luz, New Mexico, New Jersey, Hawaii, California, and Switzerland and now lives in Santa Fe with her husband and two Jack Russell Terriers. Her first novel, Blind Eye, was a finalist for the Spur Award for Contemporary Fiction. Her new novel "Across the Narrows" will be released on February 27, 2024. She is pleased to be back at work on her third novel set on Oahu, Hawaii in the summer of 1985.

Check out her website https://www.marthaburnswriter.com/

Brioche French Toast

Be sure to start your day with a breakfast of 

Brioche French Toast

Cook's Notes: Brioche bread is hands down the best bread for French toast, in my opinion. It is rich, buttery, and fluffy, and makes the most amazing French toast. It is definitely a very indulgent bread, but SO worth it! If you want the best French toast, start with the best bread! You can find brioche at most bakeries and some grocery stores carry brioche too. If you can’t find brioche bread, you can use Texas toast, Challah, or French bread. They are all good options. If you need the recipe to be gluten-free, make sure you use gluten-free bread.

Cooking Tip: To avoid soggy French Toast remove 8 pieces of bread and place on a baking sheet 2 hours ahead to dry out. Turn the bread once during this time 

The recipe makes 8 pieces of French Toast and was adapted from twopeasandtheirpod

Ingredients: 

• 4 large eggs
• 1 cup whole milk or half and half 
• 1 teaspoon vanilla extract 
• 1- 1/2 teaspoons ground cinnamon or 1 teaspoon Saigon cinnamon
• Pinch of salt 
• 8 slices Broche bread 
• Butter for griddle 
• Maple syrup, powdered sugar, and berries for serving, bacon as a side if desired

Directions: 

• If using an electric griddle,  preheat it to 350 degrees. Coat the griddle with butter. 
• Add the eggs, milk, vanilla, half of the cinnamon, and salt in a shallow pan or pie plate. Whisk until well combined. Can use a blender for this step. 
• Dip each side of the bread in the egg mix and place on a preheated griddle or fry pan. 
• Cook the French toast until golden brown, about 2-3 minutes on each side.
• Serve the French toast warm with maple syrup, powdered sugar, and berries, if desired.
• If you want a crispier French toast slice place it in a toaster before serving. 
• Note-to keep the French toast warm, heat the oven to 200 degrees. Place a wire rack on a large baking sheet and place the French toast on the rack. Keep warm in the oven for up to 30 minutes.

The following post is a wrap-up from Valentine's Day and could be just the special drink you were looking for your next gathering. It is made with just 6 ingredients.

Chocolate Martini

Cook's Notes:

This is the recipe above but add in three more ingredients; chocolate syrup, grated chocolate, and ice. If you go to youtube there are many how-to instructions.

Directions:

Place martini glasses in the freezer to chill for a few hours.

When ready to begin note you will be making one cocktail at a time in a standard cocktail shaker.

1. Place ice cubes in a cocktail shaker and add the following

3 oz. Baileys Irish cream, 1 oz. vodka, 2 oz chocolate liqueur

2. Remove glasses from the freezer and place some chocolate syrup on a plate. Rub the rim of the glass in the syrup and swirl the syrup inside the glass and in the bottom using the chocolate syrup bottle to create swirls.

3. Give the cocktail shaker several good shakes and pour liquid into the glass.

4. Grate chocolate with a microplane over the drink and serve. You could use chocolate sprinkles instead of grating chocolate.

Mardi Gras Wrap up

 

Both Mardi Gras and masquerades often call for elaborate masks and finery. Mardi Gras conjures up images of jesters, beads, Bourbon Street, New Orleans, green and gold and purple, and noisy, loud festivities. A sizeable group of 18 decided a quick trip to New Orleans was not happening so our hosts Ann,  Dennis, Toni and Tom came up with a great alternative throwing their own Mardi Gras party. And no one had to drive more than 4 miles to reach their house. 

Well, this is a group that went "full out" with outfits, food, decor, and glitz. Some went thrift shopping for their outfits and some hit the order button on Amazon. I jumped on this party idea quickly when I found on Amazon the perfect hat that lit up. Sorry this photo does not show the feature when posted. But it was an awesome purchase. 

Enjoy some of the photos and note how "fancy" some of the men were dressed. Looks like their wives did a bit of extra shopping. 

   

There was no shortage of food and drinks with many authentic New Orleans dishes to sample. The evening was off to a roaring start serving a New Orleans signature beverage Hurricane Drinks and Moscow Mules.  My first and no doubt will be my last baking attempt at a King's Cake. What I did discover about this cake was it was essentially a yeast coffee cake bread with a cinnamon nut brown sugar filling. Unfortunately, mine was overbaked. And it was good to know that a baby planted inside the cake was safely rescued and not swallowed. 

What I did have more success with was the rice, beans and sausage dish I brought. 

What a fun time had by all. 

Watch for Sunday's posting, a video on How To Make A Chocolate Martini, a Valentine special. 

Roasted Vegetables and Salmon with a Maple Mustard Sauce

February is American Heart Month. The annual celebration began in 1963 to encourage Americans to join the battle against heart disease. A presidential proclamation pays tribute each year to researchers, physicians, public health professionals, and volunteers for their tireless efforts in preventing, treating, and researching heart disease, which is the leading cause of death for both men and women in the U.S.
Nearly one in four people who die each year die from heart disease. High blood pressure, high LDL cholesterol, and smoking are the leading risk factors, and one out of two Americans has at least one of these.
Information from Huffington Post April 2015

With that being said, hands down research shows the Mediterranean diet which emphasizes lean protein like fish, vegetables, fruits, nuts, and dairy and using extra virgin olive oil is a sensible eating plan that protects your heart. Many foods on this diet are heart-healthy and have calming effects.

Roasted Vegetables and Salmon with a Maple Mustard Sauce

The discovery of sheet pan dinners is a game changer when you’re wondering what to make for dinner. Spicy Dijon mustard, maple syrup, and a splash of apple cider vinegar join forces to turn basic salmon fillets into a flavorful dinner. Give vegetables a 10-minute head start before adding the salmon. The recipe serves 2-3 and was adapted from February2020 cuisineathome.com
Cooking Tip: Look for wild Pacific salmon. It has a more complex flavor and is more nutritious than farm-raised. Wild salmon tend to pack more calcium, iron, zinc, and potassium than farmed salmon.

Ingredients:

• 1/4 cup pure maple syrup
• 2 tablespoons each of olive oil and Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• 1 teaspoon dried parsley flakes
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1-2 cups quartered sweet potato slices 
• 1/2 cup dried cranberries or cherries
• 2 salmon fillets each 6 oz.
• Lemon slices
• Optional Parmesan cheese

Directions:

• Whisk together syrup, olive oil, Dijon mustard, vinegar, parsley flakes, and thyme. Set aside.
• Preheat oven to 425 degrees and line a baking sheet with parchment paper or a silicone pad.
• Toss broccoli, cauliflower, and sweet potatoes with one-half of the syrup mixture and roast for 10 minutes.
• Add fillets with lemon slices and cranberries. Brush with the rest of the syrup mixture. Cook fillets until a thermometer registers 125 t0 130 degrees.
• Grate Parmesan cheese over fillets with a squeeze of lemon juice and roasted vegetables right before serving.