Part Two Mom's Day Brunch

The tulips at the Minneapolis Landscape Arboretum are in full bloom. We have tickets for this weekend's event, which is always a colorful, showy display that delights visitors. I will keep you posted.

Chicken Salad Cantaloupe with Rice, Cheries and Almonds

Cook's Notes: This recipe is all about presentation. However, some preplanning is required to ensure that the cantaloupes are ripe enough to use. The cantaloupes can be cut the day before and wrapped tightly in plastic wrap. The salad can also be made the day before. Using a rotisserie chicken is a timesaver. I found these origami napkins online, which were a splurge but proved to be a conversation piece. 

The napkins come pre-folded in an origami shape. You will impress your guests who think you spent a lot of time folding each napkin :)

Chicken Salad Cantaloupe with Rice, Cherries, and Almonds-serves four 
Ingredients:

• 1 package chicken flavor rice mix (Rice-A-Roni) do not substitute. Try to find another product similar to this one, Cook following the directions on the box.
• 2 cantaloupes –each cut in half
• 4 cups cut-up cooked chicken (you could buy a roasted chicken from the deli)
• 1 cup sliced almonds
• ½ teaspoon curry powder
• ¾ cup dried cherries
• Mayonaise or Miracle Whip

Directions:

• Cook the Rice-A Roni according to the directions on the box.
• Place cooked rice mixture in a colander to drain

Cut each cantaloupe in half. Place one half face down on the cutting board.

• Cut a sawtooth edge all around the cantaloupe with a sharp paring knife. Set aside the triangle-shaped pieces. Repeat this three times with the other cantaloupe halves. Remove the rind from the triangular cantaloupe pieces. 

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• In a large bowl, add chicken, curry, cherries if using them, and cooked rice. Note: You will only use 2 1/2 cups of cooked rice, so save the rest for another meal. Use a slotted spoon to drain the rice into the chicken mixture.
• Add only enough Miracle Whip or mayonnaise to moisten all ingredients (I started with a little under 1/3 cup)
• Cover and refrigerate until chilled.
• Wrap 4 saw-toothed cantaloupe pieces with plastic wrap until serving and refrigerate.
• To serve, divide the chicken mixture among cantaloupe halves and sprinkle with almonds.
• A few raspberries could be used as a garnish on top of the salad.

Baked Blueberry French Toast

Cook's Notes: A sweet and hearty brunch item you can make ahead. As it bakes the aromas will practically have you drooling. It's a twist on French Toast but using a package King's Hawaiian Sweet Dinner Rolls rather than sourdough bread.
Cooking tip: Assemble the Blueberry French Toast dish and refrigerate overnight. Make the topping separate and add just before baking. The recipe adapted from damndelicious.com and can be served with a slice of ham or bacon slices. 

Ingredients:

• 1 (12-count) package KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, cubed
• 1-1/2 cups blueberries, rinsed and patted dry
• 1 1/2 cups milk
• 3 large eggs
• 2 tablespoons maple syrup, or more, to taste
• Zest of 1 lemon
• 1- 1/2 teaspoons vanilla extract
• 1 teaspoon ground Saigon cinnamon
• Dash of nutmeg

Crumb Topping

• 1/4 cup all-purpose flour
• 1/4 cup brown sugar, packed
• 1 tsp. Saigon cinnamon
• 1/4 cup butter, cut into cubes
• 2 tablespoons confectioners’ sugar 

Directions:

• Leaves rolls out for a few hours to dry them a bit before using.
• Lightly coat a 9×9 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with half the blueberries in an even layer, repeat 1 more time and ending with a layer of bread.
• In a blender on low add milk, eggs, maple syrup, lemon zest, vanilla, cinnamon and nutmeg. Pour mixture evenly over the bread cubes and use wax paper to push cubes down into liquid. Cover with plastic wrap and place in the refrigerator for at least 2 hours or overnight.
• Preheat oven to 350 degrees.
• To make the crumb topping, combine flour, sugar and cinnamon in blender or Cuisinart. Add pieces of cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle the crumb topping evenly over the bread cubes.
• Place into oven and bake for 35-45 minutes, or until golden brown.
• Serve immediately, sprinkled with confectioners’ sugar, if desired.

REJOICE! REJOICE! The Medusa is blooming 

Mother's Day Brunch Part One

 Rolling Out The Red Carpet for a Mom's Day Brunch 

Start the festivities with a Tequila Sunrise Mimosa. It's a quick and easy drink to make, perfect for a brunch starter. Just don't forget the paper umbrella.

The recipe is from www.gimmesomeoven.com/tequila-sunrise-mimosa/#more-
makes one drink. 
Ingredients:

• 1 ounce tequila or mezcal
• Fresh lime wedge
• 4 ounces chilled champagne (or approximately half a glass)
• 4 ounces of natural orange juice (or approximately half a glass)
• 1 splash grenadine
• optional garnishes: a slice of fresh orange or lime

Directions:

• Pour tequila (or mezcal) into a glass. Add a squeeze of fresh lime juice. Pour in champagne until the glass is about half full, then fill the remaining glass (leaving a half inch or so of room on top) with orange juice. Add a splash of grenadine. Do not stir.
• Garnish glass, if desired, with cherries; add orange slices.
• Serve immediately while it’s still a little bubbly…and enjoy!

Lemon Berry Shortcake

Cook's Notes: The original recipe called for a strawberry raspberry sauce, which I thought was unnecessary as fresh berries are added to the batter. All the cake needs is a light dusting of powdered sugar. With the addition of buttermilk, it's a moist cake. Lemon juice and zest add a little zing to the flavor. It's a recipe keeper in my book. The recipe is adapted from Taste of Home Magazine and serves 6-8.

For your information, the recipe featured in the photo above was made with 1/2 cup raspberries and 1/2 cup diced strawberries. 
Cake Ingredients:

• 1-1/3 cups flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg
• 2/3 cup buttermilk
• 1/4 cup melted butter
• 1-2 teaspoons grated lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon each vanilla and almond extract
• 1 cup diced fresh strawberries or raspberries or a combination of both fruits

Cake Directions:

• Preheat oven to 350 degrees. Grease the bottom and sides of a 9-inch round cake pan.
• In a bowl, sift and whisk the first 4 ingredients together.
• Whisk the egg, buttermilk, melted butter, lemon peel, lemon juice, and vanilla or almond extract in another bowl.
• Add to dry ingredients and stir just until moistened. Fold in berries. Transfer the batter to the pan and evenly smooth it out.
• Bake for 22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then invert onto a plate.
  
  UP NEXT

A showstopper Curry Chicken and Rice Cantaloupe Salad

Mexican Taco Casserole

 Mexican Taco Casserole-perfect weeknight meal 

Cook's Notes: This Mexican Taco Casserole is such a versatile dish. You can add more or less ingredients depending on your family’s taste preferences. You can add a can of black beans, black olives, or corn, whatever you like. If you don’t have a jalapeño, add a drained can of chopped green chiles. Corn tortillas really make the dish shine. 
But don’t add in all your favorite taco ingredients in the casserole. Some are better added on top, after it’s cooked. Sliced avocados, chopped fresh tomatoes, and perhaps some green onions…all good choices. Add a few shakes of your favorite hot sauce if you like spicy. Any way you make it, this Mexican Taco Casserole is comfort food at it’s best.

Recipe adapted from imbored-letsgo.com
Directions:

• 8 corn tortillas (6-inch)
• 1 lb. ground turkey, ground beef or Italian sausage
• 3/4 cup sweet onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, diced
• 1 cup mini sweet peppers, red and yellow
• 1 can fire roasted tomatoes
• 1/2 cup chicken broth
• 1/2 can black beans, drained and rinsed
• 1-1/2 cups frozen corn or canned Mexicorn
• 1 teaspoon cumin
• 1 teaspoon chile powder
• ¼ c. chopped cilantro
• 3 cups Shredded Mexican Cheese Blend-low fat, divided
• Assorted toppings: diced tomatoes, avocado, cilantro, green onions, sour cream

Directions: 

• Preheat oven to 350 degrees. Grease a 9 x 9 baking dish.
• In a large skillet, brown meat with diced onions, garlic, peppers, and jalapeño. Season with cumin and chile powder, and add in tomatoes and broth. Simmer for about 10 minutes for flavors to combine. Add cilantro, beans, and corn. Stir to combine.
• Alternate tortillas, meat mixture, and cheeses layers are in a baking dish. You will have two layers, ending with a meat layer. Tear tortillas to fill in spaces in the baking dish.
• Bake in the oven for about 25 minutes, uncovered, until hot and bubbly. Let rest for 5 minutes before cutting.
  

I know I have probably overdone the Southwestern blooming plants, but this Sagurao is amazing and the only one in the neighborhood blooming!

FUN FACTS

1. Peak blooming is from early May to early June
2. They have a short lifespan
The flower blooms for less than 24 hours, opening at nighttime and remaining open the following day.

The whole saguaro, though, can produce many blooms throughout the season.
3. They get a little help from their friends
The saguaro flower relies on several desert dwellers to help with the pollination process. At night, that's the lesser long-nosed and Mexican long-tongued bat.
According to the Desert Museum, bees and birds, such as the white-winged dove, pollinate the flowers during the daytime.
4. Saguaro flowers are often described as having a pungently sweet melon scent. Bats and other wildlife can't get enough.
5. It's the official state flower of Arizona, designated in 1931.

Since I was unable to photograph the very top, I borrowed this last photo from the Internet.

Southwestern Corn Tortilla Chorizo Quiche

The month of May bursts with holidays, celebrations, and special occasions. For Cinco de Mayo and Mother's Day, I've got you covered with a Southwestern Corn Tortilla Chorizo Quiche and Roasted Strawberry Parfaits.

 Southwestern Corn Tortilla Chorizo Quiche 

Cook's notes: This Southwestern dish is definitely a showstopper fit for any meal. A white corn tortilla crust is packed with flavor using chorizo sausage, Mexican cheeses, tomatoes, peppers, onions, green chile, and seasoning. Browning meat and sauteing peppers with onions ahead of time make preparation easier. The degree of hotness can be controlled by the amount of seasoning and chiles used. Your favorite toppings of cilantro, sour cream, and salsa can be added right before serving. I loved the dish

Ingredients:

• 1/2 lb. chorizo pork, Italian sausage or beef sausage
• 1/2 cup each diced red and green pepper
• 3/4 cup diced, sweet onions
• 1 cup grape tomatoes diced
• 1 tablespoon green chile peppers, drained
• 6-6 inch white corn tortilla (Super Soft brand)
• 1-1/2 cups Mexican Four Cheeses Blend
• 6 beaten large eggs
• 1/2 cup heavy cream
• 3/4 cup half and half (low fat)
• 1/4-1/2 teaspoon Adobe Mexican Seasoning (check the internet on how to make your own)

Directions:

• Spray a large 9-inch quiche or pie plate with cooking spray. Arrange 5 tortillas around the baking dish so they overlap on bottom and up sides extending up over the rim of the baking dish. Lay the sixth tortilla in the center of the baking dish's bottom.
  
  
  
• Place 2 sheets of paper towels together on the counter. Set diced tomatoes on paper towels.
• Brown the sausage, drain it really well, and place it with tomatoes. Saute onions and peppers. Add in chiles and place with the meat mixture.
• Transfer meat mixture from paper towels to the center of tortilla shells. Sprinkle with 1/2 of the cheese mixture.
  
  
  
• In a bowl, mix eggs, cream, half-and-half, and Mexican spice seasoning. Slowly pour the egg mixture over the ingredients in the tortilla crust. Don't worry if some of the liquid runs underneath the shells.
• Bake at 375 degrees for 30-35 minutes until golden brown and puffy or until set in the middle. Let the quiche rest for 5 minutes before cutting. Add your favorite toppings.

Baking Tip: If the crust bakes too quickly. lay a sheet of foil over the quiche.

Ever Ready Margaritas

The recipe makes 2 large glasses.
Ingredients:

• 6 shot glasses of plain ( no alcohol) margarita mix ( I like to use Jose Cuvero)
• 2 shot glasses of Tequila
• 1/2 shot glass Cointreau
• 1/2 shot glass Grand Marnier
• 2 cups crushed ice

Directions:

• In a blender add crushed ice. Add the rest of the ingredients to a blender and blend until smooth.
• Dip the rim of the glass in lime juice and then into salt. Pour liquid into the prepared glass.

Roasted Strawberry Parfaits

Ingredients:

• 3 cups fresh strawberries, quartered
• 1 tablespoon sugar
• 2 tablespoons (good quality) balsamic vinegar or chocolate balsamic
• 2 cups plain Greek yogurt
• 2 tablespoons honey
• 1/2 cup granola
• Mint for garnish, optional

Directions:

• Preheat oven to 425 degrees.
• In a medium bowl, combine strawberries and sugar. Spread strawberries on a parchment-lined baking sheet. Sprinkle with balsamic vinegar.
• Roast in the oven for 12 minutes or until the strawberries start to release their juices but are still a little firm. Carefully pour the roasted strawberries and their juice into a bowl and set aside.
• Mix yogurt and honey in a medium bowl and stir until combined.
• Add a layer of yogurt to the bottom of 8-ounce glasses or parfait cups to assemble. 
• Next, add a few spoonfuls of the strawberries on top of the yogurt and then a spoonful of granola on top of the strawberries. Repeat the layers until the serving glasses are full. Top the parfaits with a spoonful of strawberries and a sprinkle of granola. Optional, place a sprig of mint for garnish.

Another option

Warm Roasted Strawberries
Cook's notes: Follow the roasting directions above. Serve warm roasted strawberries over ice cream. Try roasted strawberries over blackberry ice cream. It's amazing!

Mango Chutney Chicken Salad

Ushering in Spring with a Visit to a Local Botanical Garden and Bistro 

                                                                                      

                                                                               

                                               

                              

Mango Chutney Chicken Salad

Cook's notes: This is not your standard deli-style chicken salad with mayo, celery, and sometimes chopped-up eggs. No, this is the kind of food you get when you go to lunch with the ladies at Tea Room Restaurants, but it did get a huge stamp of approval from my husband. 
Plain Greek Yogurt can be substituted for the mayonnaise. This recipe can be easily doubled. Use the ratio for dressing equal parts of mayonnaise and mango chutney. Curry spice is strong, so I recommend starting out small with 1/2 teaspoon, taste test, then increase as needed.
The curry and chutney make this salad take center stage over traditional chicken salad. Recipe adapted from deepsouthdish.com and serves 4
Ingredients:

• 3 cups cooked chicken, diced (use a rotisserie chicken to save time) 
• 1/2 cup celery, diced
• 4 tablespoons onions, chopped
• 3 tablespoons Miracle Whip or lite mayonnaise
• 1/2-1 teaspoon curry
• 2 teaspoons parsley flakes
• 3 tablespoons mango chutney ( I used Major Grey's Chutney)
  
• 3/4 cup chopped walnuts or almond slices 
• 3/4 cup dried cran-raisins (plump up in a cup of boiling water and drain) or substitute 1 cup sliced red grapes
• 1/2 cup crisp apple, diced
• optional: 1 small can of water chestnuts, drained and diced

Directions:

• Cut chicken into bite-sized pieces
• In a large bowl, mix chutney, mayonnaise or Miracle Whip, onions, curry powder, and parsley flakes
• Add in diced chicken, 1/2 cup nuts, cran-raisins or grapes, apples, celery
• Chill several hours before serving

Serving options: on a bed of lettuce garnished with nuts, as a croissant filling or check out these other fine ideas below for serving your favorite chicken salad 

Phyllo Cups Appetizer

Tea Sandwiches

Appetizer on Balsamic Vinegar and Basil Triscuits (the flavors pair very well)

Puff Pastry Almond Croissants

 Just living is not enough one must have sunshine, freedom, and a little flower.

Hans Christian Anderson

Springtime in the desert is beautiful sight this time of year. New blooms burst forth from the cacti every day, transforming the landscape. The Medusa did not disappoint, with two new blooms today and more to come. 

There is something magical about this cacti transformation, just like baking with puff pastry. These almond croissants might have come from a fine French patisserie, but if baked in your own kitchen, they're ready in 30 minutes.  The recipe makes 12 flaky croissants perfect with your favorite cup of coffee or tea. 

Puff Pastry Almond Croissants

https://thecafesucrefarine.com/ridiculously-easy-almond-croissants/

Puff pastry comes in a box with individually folded and wrapped sheets. 

Ingredients:
For the almond cream (frangipane) 

• 3 tablespoons very soft butter
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• ½ cup almond flour
• 1 tablespoon all-purpose flour

For the egg wash

• 1 large egg
• 1 teaspoon water

For the croissants

• 17.25- ounce package of purchased puff pastry (2 sheets)
  
• ½ cup sliced almonds
• powdered sugar for sprinkling

Directions: 
For the prep Preheat the oven to 400˚F. Line a 13x18-inch sheet pan with parchment paper.

For the frangipane (almond cream)

• Combine the butter and sugar in a medium-sized bowl. Whisk together well. Add the egg and extracts. Whisk again until smooth.
• Add the almond flour and stir to combine. Add the all-purpose flour and stir again until it is smooth.

For the egg wash

• Combine egg and 1 teaspoon water in a small bowl. Stir vigorously with a fork until well combined. Set aside.

For the croissants:

• Unfold thawed (but still cold) puff pastry on a work surface. With a dough cutter or sharp knife, cut the dough into 3 equal-size rectangles (see picture above in the post). Cut each rectangle into 2 long triangles.
• Place all of the triangles with the long end, facing you. Cut a small slit at the wide end of each triangle (this will make it easier to roll up pretty-shaped croissants).
• Scoop 2 teaspoons of frangipane onto each triangle. Use a pastry brush and spread the frangipane over the surface of each triangle.
• Add one tablespoon of milk to the leftover frangipane and set aside.
• Start at the wide end, roll the dough into croissants, and spread the dough apart at the wide end as you roll.
• Repeat this process with the other sheet of puff pastry, then place all of the croissants onto the prepared sheet pan, spacing 1½ inches apart.

A helpful step-by-step instruction sheet

• Brush each croissant with the egg wash, lightly covering all exposed surfaces.
  
  
  
• Place in the preheated oven and bake for 15 minutes. Remove from the oven and brush with the diluted frangipane. Sprinkle each croissant with a scant tablespoon of sliced almonds. Return to the oven for another 5 minutes or until medium golden brown.
• Remove the croissants from the oven and transfer them to a cooling rack. Allow them to cool for 10 minutes, then sprinkle with powdered sugar. 

Now put on your French baker's hat and serve warm or at room temperature. These croissants taste the best the day they are made. 

Puff Pastry Tips 

•  Only thaw what you want to use and keep the rest frozen.
• Puff pastry doesn't keep well in the refrigerator for longer than 24 hours.
• Either thaw the dough in the refrigerator for several hours or thaw at room temperature for 30-40 minutes.
• Wait to unfold the dough until it is thawed so it doesn't crack or tear.
• Puff pastry likes to stay cold for optimal baking results. If you use several sheets, work with one at a time and keep the rest in the fridge, covered with plastic wrap, to prevent the pastry from drying out.
• If your puff pastry gets warm while you're preparing these easy almond croissants, simply pop the unbaked croissants into the refrigerator for 15-20 minutes before baking.
• These croissants' almond cream filling (aka frangipane) calls for almond flour. Almond flour is ground-blanched almonds. It is easy to find in major grocery stores.

Book Review Echoes of Forgotten Places

Helen Wand is a master storyteller who makes a time period in history come alive with her new novel, "Echoes of Forgotten Places." It takes a skilled writer to balance staying true to historical facts and weaving a compelling fictional story based on family stories and family records. Wand created characters that readers will find well-defined and relatable. 

Her previous book,” Where Eagles Nest: The Second Wave of Pioneers,” begins in the 1880s when Alex and Julianna Lampert immigrate from Lichtenstein in search of a land where a family can raise their children and participate in the American dream. The newlywed young couple settles in the rugged hills and pasture lands above the Sandy River in Oregon. In Book Two, the Lampert family saga stretches from 1897 to 1916. The compelling story opens up with Julianna trying to cope with Alex's sudden death as well as the death of her newborn. Wand paints a vivid picture of a family of eight children struggling to survive in an unforgiving land filled with many hardships, little income, and a mother who is overwhelmed and grief-stricken. With a tragic drowning, a fire that wiped out the whole town, facing unpredictable, harsh weather, the Lampert family was challenged daily and found support from neighbors in the surrounding community. It was evident that faith was important to the family. They were devoted to one another, and their resilience made them stronger and able to keep going despite adversity. The emergence of Frank Wand and his homestead offer gave the Lampert family a sense of hope. The story brought to the forefront the pride and hard work associated with living off the land.

Wand's descriptive writing effectively captures the flavor of the time period and the heart and soul of each character. Her writing makes the reader feel like they are walking in their footsteps. She creatively weaves into the story innovations of the early 1900s, such as the emergence of cars, phones, and improved farm machinery. Two of the Lampert daughters were quite taken with the suffrage movement, which added an interesting piece to the story. 

The book was well-written, and considering the scope of the time period it covered, I found it an impressive effort keeping my attention right down to the last page,   

 ALL ABOUT THE AUTHOR

Helen Wand, a now-retired educator, spent most of her career working as a Medical Technologist while researching her true passion; history.

Raised in the Columbia River Gorge hill country, she listened to the tales of her father and grandmother, who described the hardships of the early settlers, whetting her appetite to record their stories. She is a board member of the Troutdale Historical Society, a member of the Crown Point Country Historical Society, and the Oregon Historical Society, and she resides in Gresham, Oregon.

Helen, a child of the rugged hills in Oregon’s Columbia River Gorge, has fearlessly trespassed into the lives of her immigrant ancestors who first settled at the west end of the Gorge. A child of a large Catholic family, Helen is at the side of Julianna, raising and trying to feed a large brood of children. Likewise, she is at the side of Julianna’s husband, Alex, who is building a farm and, ultimately, a community. Those who see the neat farms and green fields of Multnomah County east of the Sandy River will understand how it began. And how hard it was.

Helen Wand’s brilliant research breathes life into a slice of local history that will stay with you long after the last page is turned.