Watermelon Mint Quick Pops

For my birthday this year I received a gift certificate to a local kitchen store. I decided to use it on something I wouldn't normally buy or didn't need. I'd read about these Zoku pop makers and heading into summer thought one would be perfect for a quick refreshing treat. If you're not familiar with Zoku pop makers, the pops freeze in 10 minutes or less. Just keep the unit in your freezer, pour the base into the pop maker and in just a few minutes you'll have popsicles.  Be careful not to overfill the pop maker or you will have trouble releasing them from the mold.  Also, don't make your base too sugary or it won't freeze solid.

If you have kids, a Zoku pop maker would be perfect for those times when you need treats in a hurry.  I bought the one that makes two pops at a time, you can make four pops before the unit needs to be refrozen. 

Watermelon Mint Quick Pops
Recipe Courtesy of the Zoku blog
INGREDIENTS
12 oz (about 3½ cups) seeded, cubed fresh watermelon
¼ cup cold water
1 tbsp freshly squeezed lime juice
6-8 mint leaves
*sugar or agave nectar (optional)
MAKE THE WATERMELON BASE
In a blender, combine all ingredients and puree until smooth.
ASSEMBLE THE QUICK POPS
Insert sticks and pour the watermelon base until you reach the fill line. Let freeze completely, then remove the pops with the Super Tool and enjoy. Repeat with remaining pops.
*We recommend tasting the watermelon base before filling the Zoku Quick Pop Maker. If your watermelon is nice and sweet you won’t need to add sugar. If you find your base needs to be sweeter, simply add a little sugar or agave until you reach your preferred level of sweetness.

I am linking this to Kitchen Bouquet's Ice Cream Social, On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday, Foodie Friday.

Strawberry Jello Salad - Club Baked

 Who isn't reminded of their childhood when you hear jello salad?  At every holiday meal or special occasion when I was growing up, there was at least one jello salad.  Usually including pineapple or fruit cocktail and if we were lucky some whipped cream.  As an adult, I only think of jello as food we eat when we are sick or recovering from dental surgery.  I can't remember the last time I made a jello salad.  When I saw this week's Club Baked recipe was Strawberry Jello Salad, I was intrigued.  Really, the Baked Explorations authors are including a jello recipe in their cookbook? Baked Explorations features classic American dessert recipes the authors chose from their journeys across the United States. 

The recipe calls for making this is a 9 x 13 pan.  Since it's just the two of us, I didn't really want a big pan of jello.  I decide to make this in individual servings.  I made 1/4 of the recipe, with a little extra on the cream cheese layer and ended up with 4 servings.  I baked the pretzel mixture in the oven till crispy and the sprinkled it in the bottom of the glass.  It worked out perfectly and is much easier than cutting individual servings.

If you're looking for a salad for a family gathering, give this one a try.  It's a wonderful mixture of sweet, salty and creamy.  I would like to make this with pudding instead of jello, maybe chocolate?  For sure a chocolate version could be served at a holiday dinner for my husband's family, they love to call anything with whipping cream and pudding a salad. 

You'll find the recipe at Gloria, The Ginger Snap Girl's blog.  If you'd like to see what the other members of Club Baked did with this salad, you can find those links here!  Next up for Club Baked, Oatmeal Chocolate Chip Cake.

I am linking this to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday. 

Hotel Cookies - Secret Recipe Club

 It's Secret Recipe Club reveal day, one of my favorite days of the month.  I look forward to seeing who had my blog and sharing the recipe of my assigned blogger.  Hard to believe I've been participating in SRC since June of 2011.  Since I also participate in Club Baked, I try to make a savory recipe for SRC.  This month, not so much.  When your assigned  blogger is Secrets from the Cookie Princess,  how can you choose a savory recipe from a blog with that title.  Collen began her blog during the holiday season of 2010 when she baked 163 dozen holiday cookies.  Wow, that's a lot of cookies!!!

The most difficult thing was deciding which recipe to bake.  As much as I love sweets, I hardly ever bake cookies.  Although the recipes themselves don't take any longer to prepare, I think it's the amount of time it takes to bake each individual sheet that stops me.   After reading at least a dozen of Colleen's recipes, the title for this recipe caught my eye.   Hotel Cookies sounded interesting and as it turns out, I've eaten Hotel Cookies many times.  The original name for this recipe is Lindsay's Chocolate Cafe Chocolate Chip Cookies but Colleen changed the name of these cookies because they reminded her husband of the cookies at the Doubletree hotels.   In my last job, we did a lot of business with the Doubletree and we all loved their cookies.  I agree, these are a close facsimile.

As I gathered everything to bake these cookies, I realized I didn't have semi sweet chocolate chocolate chips.  I used 12 ounces of milk chocolate and 5 ounces of peanut butter/chocolate chips.
Also, we're not big fans of walnuts, so I used all pecans.  These cookies are the best chocolate chip cookies I've ever made.  If you like crispy cookies, these aren't for you.  However, if you like a soft and chewy chocolate chip cookie, this is the recipe for you!  I will be making these cookies again soon!

Hotel Cookies
Recipe Courtesy of Secrets of the Cookie Princess
(Adapted from Lindsay's Chocolate Cafe Chocolate Chip Cookies)
2 1/2 cups rolled oats
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
12 ounces semisweet chocolate chips
4 ounces milk chocolate chips
1 cup chopped pecans
1/2 cup chopped walnuts

In a medium bowl, mix oats, flour, baking powder, baking soda, and salt.  Set aside.

In a large mixing bowl, beat butter with electric mixer for about 30 seconds.  Add sugar and cream mixture, beating until combined and scraping sides of bowl as necessary.  Beat in eggs and vanilla until combined.  Beat in as much of the flour as you can using the mixer, then stir in remain flour with a wooden spoon until incorporated.   Stir in chocolate chips and nuts.

 On a parchment or Silpat lined baking sheet, drop by spoonfuls about 2 inches apart.  Bake in a 375 degree F oven for 10 minutes or until edges are lightly browned.  Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.  Cool on cookie sheet for a few minutes, then move to complete cooling on rack.

I am linking this to On the Menu Monday,  Tasty Tuesday, Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday.

Tortellini with Squash and Sweet Corn

If you're like me and have lots of summer squash and corn on hand, give this recipe a try. It's a light and refreshing pasta dish, perfect for a warm summer night. The recipe calls for gnocchi but I used tortellini and it worked out perfectly.

 

Gnocchi with Squash & Sweet Corn

Recipe Courtesy of The Kitchen

Serves 2 to 4
 1 (16 ounce) package vacuum-sealed gnocchi (from the dried pasta aisle) (I used Tortellini)
4 tablespoons unsalted butter, divided
1 small zucchini, very thinly sliced
1 small yellow squash, very thinly sliced
1 cup sweet yellow corn kernels (from about two ears)
2 small cloves garlic, peeled and minced
Squeeze of lemon
2 ounces soft goat cheese
1 tablespoon finely chopped flat leaf parsley
Salt and pepper, to taste
Bring a pot of water to a boil. Add gnocchi and cook for 2 minutes. Drain and return to the pot. Toss warm gnocchi with 1 tablespoon butter and set aside.
Meanwhile, melt remaining 3 tablespoons of butter in a large, flat-sided sauté pan over medium heat. Cook the butter until it begins to bubble and turn light golden brown, about 3 minutes. Be careful not to let it burn. Add the zucchini, squash, corn, and garlic and sauté until warmed through, another 2 - 3 minutes.
Turn off heat and stir the cooked gnocchi into the vegetables. Add a generous squeeze of lemon juice, and salt and pepper to taste. Transfer to a serving bowl and top with small hunks of goat cheese and a sprinkling of chopped parsley.

I am linking this to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.

Rosemary Shortbread Apricot Bars - Club Baked

It's been a few months since I baked along with the Club Baked bakers.   When I saw the recipe included shortbread and rosemary, you bet!  Although this  isn't a quick dessert to make, it is well worth the time it takes.  First you prepare, chill and bake the shortbread crust.  The next step is to make the apricot filling.  Mine took every bit of the 50 minutes called for in the recipe before the filling thickened.  Lastly you put together the crumb topping, assemble and bake again.

My shortbread layer was quite a bit thicker and my filling thinner than the photograph shown in the book.  Regardless, these are delicious.  I especially liked the shortbread,  it's soft tender crumb and wonderful rosemary flavor.  This is a recipe I will make again in the future, even if it's only the shortbread layer!

You'll find the recipe on Linda's site Sassy is Baking and links to the other Club Baked baker's bars here!  Next up for Club Baked, Strawberry Jello Salad.

I am linking this to Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday.

Cake Batter Muddy Buddy's

When I was little and my mom would bake a cake, I would beg to lick the bowl and the beaters. My mom, who never wasted anything, would scrape all but what seemed like a drop of batter and then let me have the rest. To this day, I love cake batter.  I could eat it by the spoonful. Raw eggs or not, I still can't help but lick the spatula, after scraping the rest into the bowl, of course. Mom would be proud. Recipes using cake batter are everywhere, cookies, ice cream and snack mixes like this one. I made these for food day at work. At the end of the day, I had an empty bowl and several requests for the recipe. Be careful, it's addictive!!!

Cake Batter Muddy Buddies
Recipe Courtesy of The Girl Who Ate Everything Makes 5 cups
5 cups Rice Chex cereal
10 ounces (5 squares) vanilla flavored Almond Bark
3/4 cup yellow cake mix
1/4 cup powdered sugar
colored sprinkles
vegetable shortening, optional
Instructions: 1. Pour 5 cups of Chex Cereal into a large bowl.
2. Melt Almond Bark according to the package directions, adding vegetable shortening to thin if desired. (I used the shortening to thin.)
3. Pour Almond Bark over cereal, stirring and folding until the cereal is completely covered. Generously shake sprinkles over mixture and fold them in as well. so they stick to the Almond Bark.
4. In a large bag or covered container such as Tupperware, put cake mix and powdered sugar and shake to mix evenly.
5. Pour the Almond Bark covered cereal into the large bag or container containing cake mix and powdered sugar. Seal the bag or container and shake until all the cereal is coated with the powdered mixture.
6. Discard excess powdered sugar.
I am linking this to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday.

Zucchini Bites

If you're like me and find yourself with a crisper drawer full of zucchini, give these a try!  I've made these twice since pinning the recipe a few weeks ago.  They are delicious and easy to make.  Be sure to squeeze the water out of the zucchini or they will be soggy.  You want them to crisp up, like a potato cake!

Zucchini Bites

Recipe adapted: The Curious Country Cook

Yields: 12 mini muffins

1 cups zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese - I used a combination of shredded Mozilla, asiago and parmesean
1/4 cup bread crumbs - I used Italian style Panko
Salt and Pepper

1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.

I am linking this to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.

Caprese Pasta

We love Caprese Salad. In the summer when the tomatoes and basil are abundant, we have one almost every night. With limited space for a garden, we decided to grow cherry tomatoes this year. The plants are thriving in our sandy soil.  With plenty of tomatoes on hand,  I wanted to adapt the flavors of Caprese Salad into a pasta dish.  Using several cold Caprese Pasta Salad recipes as my inspiration, I created this pasta dish.

The tartness of the balsamic, acidity of the tomatoes and creaminess of the mozzarella make this a delicious fresh pasta dish, the perfect dinner for a hot summer night.

Caprese Pasta

 1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoons minced shallot
1 clove garlic, minced
 Salt and pepper, to taste
1 cup cherry or grape tomatoes, halved
12 ounces uncooked pasta, such as penne or bow tie
12 fresh mozzarella cheese balls
1/3 cup chopped, fresh basil

 Directions

Whisk together the olive oil, balsamic vinegar, shallot, garlic, salt, and pepper. Add the tomatoes and gently toss. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain in a colander, reserving a small amount for the pasta sauce.  Heat a large skillet to medium and toss the tomatoes and sauce until tomatoes are just slightly cooked.  Add the pasta and mozzarella to the tomato mixture and toss.  If you like, add the pasta water to the pan.  Cook a few minutes until the mozzarella balls begin to soften or melt.  Just prior to serving top with basil and season with additional salt and pepper, to taste.

I am linking this to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.

3rd Date Chicken - SRC

 I love receiving my Secret Recipe Club assignment each month!  It's so fun to meet new bloggers and decide which recipe to make.  My assigned blog for this month is The Bad Girl's Kitchen.

 After I receive the blogger's name, I go to the blog and browse the recipes, making note of the ones I might like to make.   I try to choose a savory recipe since I seem to find plenty of sweet recipes on my own.  Some of the ones I noted were Paltrow's Pancakes, Chicken Breasts in Lemon and Sage, Bruffins and 3rd Date Chicken.  I narrowed it down to the Chicken Breasts in Lemon and Sage or the 3rd Date Chicken.    I decided on 3rd Date Chicken, who could pass up a recipe with this title.  You know what they say about 3rd dates :)....

The recipe called for olives and prunes.  This wasn't the first time I've seen prunes as an ingredient in a savory recipe, does anyone know why these are sometimes added? Tim is not an olive fan and I didn't have any prunes, so I substituted brussels sprouts.  Not sure if that was a good substitution or not but as it turns out, they were delicious.  This is a wonderful chicken dish.  The combination of the red wine vinegar in the marinade and the brown sugar gives the chicken a nice mix of sweetness and acidity.  This would make a great dish for a dinner party or if you're single a great recipe for that 3rd date. 

3rd Date Chicken

4 boneless chicken breasts

1 clove garlic, minced

1 Tbs dried oregano

1/4 cup red wine vinegar

1/4 cup olive oil

salt/pepper to taste

1/2 cup pitted prunes

1/2 cup small green olives

3 bay leaves

1/2 cup brown sugar

1/2 cup white wine

parsley for garnish

• Combine the chicken, garlic, oregano, salt/pepper, vinegar, olive oil, prunes, olives & bay leaves in a bowl. Cover, refrigerate and marinate for a few hours or overnight.

• Preheat oven to 350 degrees.

• Arrange chicken in a single layer in a baking dish (9X11 glass pan works great). Pour marinade over evenly.

• Sprinkle chicken with brown sugar and pour white wine around the bottom of the pan

• Bake for 60 minutes, basting frequently.

• Sprinkle with parsley before serving.

• Serves 4-6

I am linking this to On the Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.

Honey Cinnamon Creme Brulee

I know a lot of chefs and foodies consider Creme Brulee a passe dessert from the 80's.  Regardless, it's still one of my favorite desserts, one I love to eat and often make at home. I've used the same Creme Brulee recipe for years.   I've tried a couple of variations, Chocolate and Raspberry but have yet to find one I like nearly as well as plain. Until now, that is, this Honey Cinnamon Creme Brulee is delicious. The texture is smooth and creamy, very similar to my favorite recipe but has a beautiful hint of cinnamon.

Honey Cinnamon Creme Brulee

Recipe Courtesy of Martha Stewart Living
Ingredients For the Custard
 3 cups heavy cream
 1 cup whole milk
 4 cinnamon sticks, 2 inches each
 1/4 teaspoon salt
1/4 cup clover honey
 1/2 cup sugar (1/4 cup plus 1/4 cup)
 9 large egg yolks

 For the Topping
 1/2 cup sugar
 1/2 teaspoon ground cinnamon

Directions Make the custard: Bring cream, milk, cinnamon sticks, and salt to a simmer in a medium saucepan. Remove from heat, and let steep 1 hour. Meanwhile, preheat oven to 300 degrees. Bring a kettle of water to a boil. Place six 6-ounce creme brulee dishes or heatproof ramekins in a large roasting pan. Pour cream mixture through a fine sieve into a bowl, then return to pan. Add honey and 1/4 cup sugar; bring to a simmer. Stir to dissolve. Whisk egg yolks and remaining 1/4 cup sugar in a bowl. One ladle at a time, whisk hot milk mixture into yolks. Pour custard through sieve into a bowl, and ladle into dishes. Place pan in oven, and add enough boiling water to pan to reach halfway up sides of dishes. Bake until custards are just set, about 35 minutes (may take longer if using ramekins). Transfer dishes to a wire rack, and let cool. Refrigerate, covered with plastic wrap, at least 2 hours and up to 3 days. Make the topping: Before serving, place dishes in freezer 20 minutes. Mix sugar and cinnamon; sprinkle a thin layer on custards. Use a kitchen torch to caramelize sugar, or put custards under broiler, 1 to 2 minutes. Repeat with another layer of cinnamon sugar.

I am linking this to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday.

Weekend DIY

Are you addicted to Pinterest?  Not only I am I using it to keep track of all the recipes I want to try, I am inspired to be crafty.  There's so many great ideas,  even a non crafter (like me) can be crafty! 

 After searching all the big box stores for pots for the front porch, I turned to Pinterest.  I love tiered planters and found detailed instructions to make these here.  With Tim's help, new pots for the front porch at a fraction of the cost.

I needed candles to round out my mantle.  I searched Pinterest for  inspiration and found lots of posts where items were wrapped with jute.  Why not votives?   Even better, the votives were in my closet, not being used.  I found these stars at Hobby Lobby and painted them to add to the votives.  How easy and thrifty was this?!!!

What are your favorite Pinterest inspirations?

Sauteed Sweet and Spicy Aspargus

Asparagus season was earlier than usual in the Midwest this year. Our favorite way to eat asparagus is usually roasted because you taste nothing but it's flavors.  Since we'd had a longer season to enjoy, when I saw this recipe, over at One Perfect Bite, I decided to give this recipe a try.  The soy sauce and chili flakes gives the asparagus a nice a nice kick.  I topped mine with almonds instead of the sesame seeds Mary uses.   Next time I make this I don't think I will blanch the asparagus first, the asparagus was a  little too done for our tastes.

Sauteed Sweet and Spicy Szechuan Asparagus
Recipe Courtesy of One Perfect Bite

Ingredients:
2 pounds asparagus, ends discarded
1/4 cup soy sauce, low sodium
2 tablespoons rice wine vinegar, unseasoned
1/4 cup sugar
1/4 to 1 teaspoon red chili flakes
1/2 teaspoon fresh ground white pepper
1/2 cup water
2 tablespoons vegetable oil
2 tablespoons garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon sesame seeds, toasted (I used almonds instead)

Directions:
1) Diagonally cut asparagus into 3 inch pieces.
2) In a small bowl, whisk together soy sauce, rice vinegar, sugar, chili flakes and pepper. Set aside.
3) Heat a large sauté pan over high heat. Add 1/2 cup water and asparagus. Cover and cook until asparagus is still crisp to the bite, about 2 to 3 minutes. Uncover and pour off any remaining water.
4) Add oil, garlic and ginger to pan with asparagus. Sauté until lightly browned.
5) Add soy sauce mixture. Bring to a boil. Cook until sauce coats asparagus.
6) Sprinkle in toasted sesame seeds. Transfer to a serving platter. Serve immediately. Yield: 4 - 8 servings.

I am linking this to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.

Hasselback Potatoes

I first bookmarked these potatoes at least a year or so ago. I can't believe it took me so long to try them. They're delicious and easy to put together. These are the perfect potato for a party. I love anything that looks this good but takes so little time to prepare.

Hasselback Potatoes

Ingredients:

• 3 Russet potatoes, cleaned, skin on
• 6 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp cracked black pepper
• 2 tbsp flat leaf parsley, chopped
• 3 tbsp fine bread crumbs
• 1 clove of garlic, minced
• 1 tsp rosemary, finely chopped

To each potato, using a sharp chef’s knife, begin making about 1/4 inch slices, working your knife all the way near the bottom of the potato, but not slicing all of the way through. If it help you, can you lay out two chopsticks, placing the potato in between the chopsticks, and using them as your guide. Make your slices on each potato. Think of this as practicing your knife skills. Take your time and get as precise as you can. Do this for each potato.
Melt three tablespoons of butter, then add in the olive oil. Mix well.



Preheat your oven to 400 degrees.
Add the potatoes to a baking sheet lined with parchment paper, and with a spoon, begin drizzling the butter and olive oil mixture into the gaps of every potato. You will want to be sure that every potato gets a generous amount of the melted butter. Shower the potatoes with the salt and pepper.
Add the potatoes in the preheated oven and cook for 45 minutes.
About 40 minutes into the cooking process, add the parsley, minced garlic, rosemary, and breadcrumbs, a pinch of salt and pepper, and give a good stir. Melt the additional three tablespoons of butter, and add the butter to the breadcrumb mixture.
After 45 minutes, remove the potatoes as they should be fork tender and already looking delicious. Spread the breadcrumb mixture on top of each potato.
Preheat your broiler to 425 degrees.
Add the potatoes back into the oven, under the broiler, for about 5 minutes or until the breadcrumbs are a golden brown. Remove from the oven and serve.

I am linking this to On the Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.

Sweet Camelina Oil Dressing

I'll admit it, I rarely make my own salad dressing. We have salad several nights a week for dinner and it's so easy to just grab that bottle out of the fridge. A few months ago, I was introduced to Camelina Oil by my friends at the Solar Drive In.  When I spotted this recipe for dressing on their blog, I decided to give it a try.  We found the flavor intensified after the dressing was in the fridge for a day or so.  

Sweet Camelina Dressing
Recipe Courtesy of Solar Drive In

• 1 cup camelina oil (purchase online, look for it at Minnesota co-ops or buy it at Solar)
  
•  1/2 cup rice wine vinegar
•  1Tbsp + 1tsp dijon mustard
  
•  3 Tbsp honey
•  1 tsp ground cloves
•  1 tsp ground nutmeg
•  2 tsp allspice
• 1/4 tsp salt

Whisk ingredients together and refrigerate until use.

I am linking this to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.

Happy Father's Day, Dad

We made a day trip to see my Dad in Kansas City yesterday.  At 93, I can't help but wonder how many more Father's Days we will celebrate.

His legs are failing, his hearing is terrible but for 93 he's still in pretty good shape.  His long term memory hasn't faltered, it's what it was 30 years ago.  He reminds me of the things I said when I was a little girl, like running to the door when he came home saying Deedo, Deedo, Deedo.  Guess I couldn't say Daddy?  He says some of my first words were iee keem (ice cream).  Thanks Dad for creating this sweet tooth I still harbor today!!!

My Dad's a true gentleman, the kind of man every woman hopes her daughter will marry.  He opens doors, pulls out the chair and of course, always orders for the lady!  Although he doesn't speak of it much, he's a Pearl Harbor Survivor, one of only a handful still alive in our country.  Aging is hard for my Dad, he's a proud man who struggles with not being able to do those things he's always been able to do!

We've had our challenges over the years.  As I reflect back on this Father's Day,  I realize just how much he's always loved me and I hope he knows just how much I love him!

Cranberry Fool - SRC

It's hard to believe it's June already and summer is in full swing.   Summer certainly isn't the season we think of when we see cranberries.  However, for this months Secret Recipe Club  I am sharing a recipe with you that features the beautiful berries.   My assigned blogger is Claudia of From Arepas to Zwetschgen.   Claudia, like me has lots of cookbooks and began her blog to journal her recipes.  Funny she says her husband mentions, it's hard to like a dish featured on her blog because you never know when you might have it again.  My husband says the same thing.  Claudia says they don't really eat a lot of desserts but this is a favorite because it reminds her husband of Himbeertraum, Raspberry Dream.

My husband said this reminded him of a dish his mom made for Thanksgiving!  I didn't add the chopped merinque.  We felt it was a little more tart than we would have liked.  I would suggest adding the merinque, a little more sugar or even some honey to the cranberry mixture.

Cranberry Fool
Recipe Courtesy of Arepas to Zwtschgen
juice and grated zest of 1 orange
100 g sugar
300 g cranberries, fresh or frozen
250 ml heavy whipping cream
1 tbsp orange liquor (optional)
chopped meringue (optional)

Bring sugar with 150 ml water to a boil. Add orange zest and simmer for 5 minutes. Add cranberries and orange juice, simmer for 5 minutes until all cranberries are burst open. Remove from heat, let cool. (Pass through a sieve if you desire a smoother texture and less bitterness.) Whip cream. Lightly fold cranberries, meringue (if using) and liquor (if using) into cream. Or layer ingredients in a bowl and lightly mix just before serving.

I am linking this to On the Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday.

From The Good Life - Wine Country

To celebrate our anniversary, Tim and I enjoyed a long weekend in the California wine country.  Taking advantage of a Groupon, we stayed in Lafayette at the Lafayette Park Hotel.  Lafayette is located in the East Bay about 45 minutes south of Napa. 

Three years ago, Tim and I toured the wine country in Sonoma.  Although we loved Sonoma, we wanted to experience another part of wine country.  Everyone knows about Napa Valley, famous for it's celebrity restaurants and well known wineries.  Along with Napa's fame, comes a price.  Tastings range from $15.00 on the inexpensive side to $35.00 on the really expensive side.  Certainly, you get to experience wine you can't purchase in your local wine shop but $35.00 for a tasting is a bit rich for our budget.  I began researching the Livermore Valley where many wine tastings are free and the most we paid was $10.00.  My favorite winery was Big White House where we barrel tasted with the winemaker and purchased a lovely bottle of peach sparkling wine!  We spent two days wine tasting in the Livermore Valley.  If you have an opportunity to go there, do so, it's what Napa was twenty years ago!

Our last day, we did travel to Napa Valley.   We drove up Highway 29 from Napa to Calistoga and back down the Silverado Trail.  We began our morning in Yountville, home of the famous Bouchon Bakery.  The line wasn't too long and we were ready for a pastry.  I had a chocolate filled croissant and Tim tried a cheese danish.  Of course, we couldn't leave without purchasing a couple of their macarons!  The case featured the most amazing  macarons I've ever seen.  Being a chocolate lover, it was a chocolate one for me.  Tim couldn't pass up the beautiful pink strawberry rhubarb ones.

With a little time to kill before our flight, we went to the Golden Gate Bridge.  As with many days in San Francisco, it was too foggy to see much of the bridge.  Regardless it's an amazing site.

Lazy Sunday Casserole

What do you think of when you think about Sunday dinners? For me Sunday dinners take me back to  my son's high school days where sports, the school newspaper, friends and studies often brought him home past dinner time.  Sunday's however were our night to always have a sit down dinner and watch X Files!! I don't remember many of the meals I made but this hearty casserole would have been a perfect dinner! This is real comfort food!! Don't miss a drop of the delicious sauce, serve with a crusty loaf of bread.



Lazy Sunday Casserole Recipe Courtesy of Let's Dish
 5 Italian sausages
1 pound red potatoes, cubed
1/2 pound baby carrots
1 red pepper, cut into large chunks
8 ounces whole fresh mushrooms
1 large onion, cut into large chunks
3-4 garlic cloves, minced
 2 tablespoons olive oil
1/2 teaspoon dried basil
 1/2 teaspoon dried oregano
1/2 teaspoon fennel seeds
Salt and pepper, to taste
1/2 cup chicken broth
 3-4 tablespoons balsamic vinegar

Directions Preheat oven to 450 degrees. Combine all of the chopped vegetables in a large roasting pan. Whisk together the olive oil, minced garlic, basil, oregano and fennel seeds. Pour over the vegetables and toss to coat. Season with salt and pepper. Pour chicken broth over vegetables. Cover with foil and bake for about 30 minutes, or until vegetables are just tender. Meanwhile, brown sausages in a large skillet over medium heat. They do not need to be cooked all the way through, just browned. Remove from skillet and slice into thirds. Remove foil from vegetables and add sausages to pan. Pour in balsamic vinegar and give everything a good stir. Return the pan to the oven, uncovered, for 20-30 minutes, or until everything is browned as the sausages are cooked through.

I am linking this to On the Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.

Five Spiced Chicken Breasts with Hosin Sauce

Nothing says summer like a backyard cookout. We enjoyed several meals on our patio, lakeside this weekend. Despite the 30 mph winds, we had a great time. Chicken is one of my favorite meats to grill. It's so versatile and easily takes on the flavors of sauces or marinades.

Hoisin sauce is a Chinese dipping sauce that reminds me of a thick barbeque sauce.  I wouldn't recommend using it alone but mixed with other ingredients, it makes a perfect sauce or marinade. I didn't have five spice powder.   I improvised and made my own by grinding fennel seeds, cinnamon, cloves and peppercorns in the coffee grinder.  When I am finished grinding, I run a piece of dry bread through the grinder to remove the spice residue.

 What did you grill this Memorial Day weekend?

 Five Spiced Chicken Breasts with Hoisin Glaze
Recipe courtesy of Cooking Light

• 3 1/2 cups water
• 1/3 cup kosher salt (such as Diamond Crystal)
• 3 tablespoons dark brown sugar
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons five-spice powder
• 4 (6-ounce) boneless chicken breast halves 
• 1 cup ice
• 2 tablespoons hoisin sauce
• 2 teaspoons dark sesame oil
• 2 teaspoons minced fresh ginger
• 1 1/2 teaspoons dark brown sugar
• 1 1/2 teaspoons low-sodium soy sauce
• 1/4 teaspoon five-spice powder

Preparation

1. Combine first 4 ingredients in a large bowl, stirring until salt and sugar dissolve. Stir in 2 tablespoons five-spice powder. Pour salt mixture into a large zip-top plastic bag. Rinse chicken with cold water. Add chicken and ice to bag; seal. Refrigerate 2 hours, turning bag occasionally. Remove chicken from bag; discard brine. Pat chicken dry with paper towels.
2. Combine hoisin sauce and next 5 ingredients (hoisin sauce through 1/4 teaspoon five-spice powder).
3. Prepare the grill for indirect grilling, heating one side to medium and leaving one side with no heat.
4. Place chicken, skin side down, on grill rack coated with cooking spray over medium heat side. Close lid; grill chicken 8 minutes on each side, brushing occasionally with hoisin sauce mixture. Place chicken, skin side up, on unheated side; brush with hoisin sauce mixture. Grill an additional 5 minutes or until done. Discard skin; serve immediately.

• 3 tablespoons cinnamon
• 2 teaspoons anise seeds (I didn't have these)
• 1 1/2 teaspoons fennel seeds
• 1 1/2 teaspoons szechuan peppercorns or 1 1/2 teaspoons whole black peppercorns
• 3/4 teaspoon ground cloves

Directions:

1. Combine all ingredients in blender or coffee grinder.
2. Blend until finely ground.
3. Store in airtight container.
4. Keeps up to 2 months

I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday!

Lemon Balsamic Grilled Asparagus

What's your favorite springtime food?  Mine is asparagus.  Did you know asparagus is a member of the lily family?  When I was growing up we used to go to local asparagus farm and "pick" asparagus.  If you've never done it, picking asparagus requires a knife and lots of bending and stooping.  You cut it at the base of the stem with a knife.  Be sure to wash it well, sand or dirt can be hiding in the tips.

Normally we grill our asparagus with just olive oil salt and pepper.  For a change, we tried this recipe.  It's a keeper, the tang of the lemon and balsamic vinegar add to the flavor of the asparagus.

Lemon Balsamic Grilled Asparagus
Recipe Courtesy of Amee's Savory Dish 

2 bunches medium size asparagus (large enough stalks to place on grill without falling through, plus the thicker asparagus hold up better when grilling)
1/3 cup extra virgin olive oil
3 tbsp Lowcountry gourmet's lemon white balsamic vinegar (or your favorite white balsamic)
3 tbsp freshly squeezed lemon juice
1 tbsp fresh garlic, minced
1 tsp lime frost sea salt (or regular sea salt)
1 tsp fresh lemon or lime zest
fresh ground pepper to taste
Mix all marinade ingredients in a bowl with a whisk.  Set aside.  

Wash asparagus and trim about 1" off the thick end.  Place into a 9x13 dish and pour marinade on top.  Refrigerate for at least an hour to mingle flavors.

Preheat grill and turn heat to medium.  Place asparagus directly onto the grill rack.  Reserve marinade.

Cook for 4-5 minutes per side, checking frequently so you don't overcook them.  They should be tender but still have a slight crunch.  Pour leftover marinade through a fine strainer to remove bits of raw garlic and drizzle over asparagus before serving. 

I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday,  Foodie Friday and Seasonal Potluck.

Portabella Mushroom Stroganoff - SRC

Hard to believe it's time for the Secret Recipe Club reveal for May already!  Seems like I was just looking through the recipes over at, Join Us, Pull Up A Chair,  my assigned blog for the month.  Keeping with my pattern for SRC, I made a savory recipe again this month.   Heather's blog features lots of great savory recipes, making it hard to narrow it down to just one!  We love portabella mushrooms and their meatiness helps me convince my husband a meal without meat is still a meal.  We both enjoyed the hearty, creamy texture of this dish.  It's a keeper we will make again!

Portabella Mushroom Stoganoff
Recipe Courtesy of Join Us, Pull Up a Chair
2 Tbsp butter
12 oz baby bella mushrooms, cut into bite sized pieces
2 shallots, chopped
½ cup white wine
¾ tub (8 oz) lowfat cream cheese (I used a block of cream cheese)
1 cup lowfat sour cream
1 tsp dried thyme
2 tsp fresh ground pepper
1 tsp salt
Whole wheat egg noodles

Cook noodles according to package and have ready for the sauce. In a non-stick skillet, warm the butter over medium-high heat until it is melted and foamy. Add the shallots and cook until tender. Add the mushrooms and cook. The mushrooms will soak up all the butter – at this point, add the wine.

Add the thyme and black pepper. Cook down the wine until the pan is almost dry. Push the mushrooms to the sides of the pan, making a well. Add the cream cheese and sour cream. Stir the cream cheese and sour cream together until it’s soft and melted. Stir in the mushrooms.
Cook the sauce until it’s hot and bubbly – do not boil. Salt to taste and then toss it with the cooked pasta. Enjoy!

I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.

Rhubarb Apple Bread

 Do you have rhubarb in your garden?   Nothing says Springtime in the Midwest like rhubarb.  Normally when the rhubarb is ready, there's a cobbler, crumble, pie or betty of some form baking in my oven.  Having never tried a rhubarb quick bread, when I saw this recipe on Two Peas & Their Pod, I decided to give it a try.   This bread is moist and delicious.  We really enjoyed the cinnamon and sugar topping, it gives a nice sweetness to the tart apples and rhubarb.  This bread is perfect for Mother's Day breakfast or lunch!

 

Rhubarb Apple Bread
Recipe Courtesy of Two Peas & Their Pod

Yield: 1 loaf

 

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon all spice
2 large eggs
1/4 cup canola oil
1/4 cup applesauce
1 teaspoon vanilla
1/2 cup granulated sugar
1/4 cup brown sugar
1 cup chopped rhubarb
1 cup chopped apples, skin removed (I used Granny Smith)
Cinnamon Sugar Topping:
1 tablespoon sugar
1 teaspoon cinnamon

Directions:

1. Preheat the oven to 350 degrees F. Spray an 8 by 4 loaf pan with cooking spray and set aside.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and all spice. Set aside.
3. In the bowl of a stand mixer, add the eggs and beat on medium speed for about 30 seconds. Add in canola oil, applesauce, and vanilla. Mix until combined. Add sugars and beat until smooth.
4. Slowly add in the flour mixture and mix on low speed until just combined. Gently fold in rhubarb and apple chunks. Pour batter into prepared loaf pan.
5. In a small bowl, mix together cinnamon and sugar. Sprinkle evenly over the batter. Bake for 50-55 minutes, or until loaf is golden and a toothpick comes out clean.
6. Cool bread in pan for 10 minutes. Loosen sides and remove from pan. Cool completely on a wire rack before slicing.

I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday.

Baked Cheese Grits - Club Baked

It's been a couple of months since I've baked with Club Baked.  They've baked some delicious treats, Grasshopper Bars, Whoopie Pies and Mississippi Mud Pie.  Baked Explorations, the book we are baking from, is normally all about sweet treats.  This weeks recipe is the exception!  We baked a savory dish!

The recipe says to use stone ground grits, not instant grits.  At the first grocery store, I found only instant grits.  In the pouring rain, I stopped at another grocery store and found quick grits.  I am still not sure these are the grits described in the book but I bought them anyway.

My husband isn't fond of grits!  He's from Minnesota and I don't think grits are a part of any hot dish up there!!  However, I think the cheese and butter in these changed his mind.  He had two servings. 

These are so creamy and delicious.  I'd love to try these with different kinds of cheese.  Normally you think of grits for breakfast.  These are the perfect side dish for lunch or dinner.  If you're in a hurry you could easily skip the step of melting the cheese in the oven and serve these right from the stove top! 

 

 Thanks to  Jen of Gourmified for choosing this recipe, these are a winner!  You can find the recipe on her site and links to the other Club Baked bakers here!

Next up for Club Baked, Orange Creamsicle Tart. 

I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.

Nutella Brownies

A few weeks ago on a Sunday afternoon, I was looking for something to bake. After searching through my bookmarked recipes, I settled on these Nutella Brownies. The recipe is from the wonderful baker Abby Dodge! These are from her book, Desserts 4 Today. Seems I am not the only one searching for a Sunday afternoon treat. Abby blogged about baking these on a Sunday afternoon with her goddaughter.

When I was finished filling the muffin tins, I had 6 brownies.  The recipe said it made 12?  Oops, that was 12 MINI not regular size cupcakes.  I am so bad about not reading the recipe closely!

 These brownies are a delicious Sunday (or any) afternoon treat. I'd like to try them with a different chip, maybe peanut butter or toffee. What combinations can you think of?

Nutella Fudge Brownies

Recipe Courtesy of Abby Dodge
 Yield: 12 brownies
 Here’s what you’ll need:
 1/2 cup Nutella spread
 1 large egg
5 tablespoons all purpose flour
1/4 cup chocolate chips
 Here’s how to make them:
 1. Heat the oven to 350°F. Line a 12-cup mini muffin pan with paper or foil liners.
2. Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.
 3. Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle evenly with the chocolate chips
 4. Bake until a pick comes out with wet, gooey crumbs, about 12 minutes. Set on a rack to cool completely. Serve at room temperature.
Switch-Ins: In place of the chocolate chips, switch in the following: Chopped toasted nuts 1/4 cup

I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday!!!

Versatile Blogger Award

Last week I received a nice surprise, Teri of The Freshman Cook had given me the Versatile Blogger Award! Teri and I bake together in the group Club Baked. Thanks, Teri!

The award works like this:

• Thank the person who awarded you by linking back to their post
• Pass the award on to 15 other new or newly discovered blogs
• List 7 interesting things about yourself

I am going to pass this award along to all of you, my blogging friends.

7 Interesting things about me.....

1. Until 6 years ago, I'd lived all of my life in Kansas City. On the Kansas side, primarily in Overland Park.
2. I am afraid of heights. Not sure where this fear came from. I am one of those annoying people who take a big pause before stepping on an escalator.
3. I'd like to own a Bed and Breakfast or a small cafe/bakery that only serves breakfast and lunch.
   
4. I am a NASCAR fan. Jimmie Johnson is my guy! (And yes, I was a Jimmie fan before he won the chase five seasons in a row.)
5. My favorite cocktail is a glass of white wine.
6. I am hooked on Pinterest.
7. Tops on my bucket list is a trip to Italy.

What do you want to share about yourself?

Pecan and Goat Cheese Crusted Chicken

It's Secret Recipe Club time again. For those of you who aren't familiar with the group, you can find the details here. As soon as I receive my assigned blogger for the month, I check out their blog. It's fun to get to know a little bit about the blogger and read through their recipes.

This month I was assigned Fallon's Cucina. She's a fitness guru who enjoys sharing her recipes with friends and family. Fallon has lots of delicious recipes on her blog, it was hard to choose just one. Since I belong to a couple of baking groups, I try to choose a savory recipe for SRC. I'm always looking for new chicken recipes, especially those that are a little "dressed up".

My husband doesn't really care for mustard so I left it off of his piece of chicken. I didn't think the mustard flavor was very strong but I know he would have picked it out! I loved this recipe. I could just eat the topping. The tang of the goat cheese mixed with the sweetness of the honey and the crunch of the pecans is delicious.

If you're looking for a new chicken recipe for a weeknight dinner or weekend dinner party, give this one a try. You won't be disappointed.



Pecan and Goat Cheese Crusted Chicken
Adapted from The Foodie and The Family courtesy of Fallon's Cucina

Ingredients
4 chicken breasts
1-2 tablespoons grainy mustard
2 teaspoons clover honey
1 cup raw pecans, crushed
1/2 cup goat cheese, crumbled
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions
Preheat the oven to 375 degrees F. In a medium bowl, combine the honey, crushed pecans, goat cheese, salt and pepper. Set aside.

Put the chicken breast onto a baking sheet that has been oiled with olive oil or use a nonstick foil/parchment paper. Season with salt and pepper on both sides and brush the chicken breast with mustard. Press the pecan/goat cheese mixture onto the top of the chicken breasts. Bake for 40-45 minutes, until the chicken is cooked through.

I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday!

Chocolate Spice Cupcakes - Martha Stewarts's Cupcake Club

I love cupcakes! Truth be known, I love all sweets but cupcakes are one of my favorites. When I first purchased the Martha Stewart Cupcake cookbook, I spent hours thumbing through it as I do all of my new cookbooks. This book contains so many unique and delicious cupcakes recipes. I've been participating in the Martha Stewart Cupcake Club for three years and have hosted twice. This month, I am excited to host again and share with you Chocolate Spice Cupcakes.

This recipe is easy to put together, not too many ingredients and nothing overly complicated. These would be fun to make with kids, you could teach them about the spices. When Tim and I were in Grenada in February, we visited a spice plantation and I brought home some nutmeg. I've never used fresh nutmeg before, it's so different than what you buy in the grocery store.

Be sure to butter and flour the pans well. The batter is so moist, it sticks to the pan. After mixing the flour into the batter, I read the recipe again a couple of times. The batter was VERY runny. I was just sure I'd measured something wrong. For once, I hadn't. The measurements I'd used were all correct, the batter is just very thin.

My complaint about many of the recipes in this cookbook, they aren't as moist as I would like. If you watch Cupcake Wars, you know those judges are all over the bakers when they present a dry cupcake. These Chocolate Spice Cupcakes are very moist. I just wish the flavor matched the texture! The molasses overpowers the spices and becomes the predominate flavor. Of course, the chocolate ganache is heavenly as always. I'd like to bake these again, increasing the spices and reducing the molasses.



You can find the links to the other MSC bakers here!

Chocolate Spice Cupcakes

Adapted from Martha Stewart's Cupcakes

Makes 12 cupcakes

Preheat oven to 350º

In a medium bowl, whisk together:

1/4 cup unsweetened Dutch process cocoa powder

1 1/4 cups flour

1/4 tsp salt

1 tsp ground ginger

3/4 tsp cinnamon

1/4 tsp freshly grated nutmeg

In a heat-proof bowl, stir together:

1 tsp baking soda

2/3 cup boiling water

In an electric mixer on medium-high speed, cream until pale and fluffy:

5 tbsp unsalted butter, at room temperature

1/2 cup brown sugar

Beat in:

1 egg, at room temperature

Add, and beat until combined:

2/3 cup unsulfured molasses

baking soda mixture

Reduce speed to low and add:

flour mixture

Beat until well combined (batter will look lumpy). Divide batter among 12 paper-lined tins and bake 20 minutes, or until a cake tester inserted in center of cake comes out clean. Transfer pan to wire rack to cool for 15 minutes, then turn cupcakes out and let cool completely.

To finish, peel papers off cupcakes and invert on wire rack set over a baking sheet or some paper towels. Spoon chocolate glaze over tops and let it run down the sides. Top with chopped candied ginger.

Chocolate Ganache Glaze

makes about 1 1/4 cups

Place in a medium heat-proof bowl:

6 oz good quality semisweet chocolate, finely chopped

In a small saucepan, bring just to a simmer:

2/3 cup heavy cream

1 tbsp light corn syrup

Pour cream mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.

Using a spatula, gently stir chocolate and cream together until smooth and shiny. If any chocolate solids remain, strain chocolate through a mesh sieve and discard the pieces.