Archive for the 'Cooking' Category

CELEBRATE DAD

June 9, 2021 | Cooking, Holidays, Uncategorized

Father’s Day is June 20 this year. Show dad some love with this flavorful dinner fit for a king and definitely enjoyed by the queen and all the princes and princesses. Easy to make and oh, so good.

MENU

Grilled Sirloin Steak

Twice Baked Potatoes

Sautéed Mushrooms

Caesar Salad

Dry Red Wine – Burgundy

Grilled Sirloin Steak

Sirloin steak, cut 1 – 1½ in. (2.50 – 3.80cm) plan ¾ lb. (375g) per person

1 cup (240ml) garlic infused oil (recipe below) or 1 cup (240ml) olive oil and 3 lg. garlic cloves, sliced

½ cup (120ml) dry red wine

2 tbsp. (30ml) basil

2 tbsp. (30ml) oregano

Cut slits in fat around the meat so it doesn’t curl when cooked.

Combine all ingredients into a plastic bag or glass bowl. Marinade 5 – 12 hours in fridge. Sirloin can be tough. A long marinade is needed to make the meat tender and juicy.

Remove meat from fridge 1 hour before grilling.

Preheat grill on medium-high.

Pat meat dry. Discard marinade. Place steak on grill and close lid.

Grill first side 4 – 5 minutes. Turn meat (you only turn meat once) and final grill the second side as listed:

2 – 3 minutes rare

3 – 5 minutes medium-rare

5 – 7 minutes medium

6 – 9 minutes medium-well

Garlic Infused Oil

This is a wonderful oil to sauté vegetables or fry meat and poultry. It’s especially good to swipe a thin coating on burgers before frying or grilling.

2 cups (450ml) good quality olive oil

5 garlic cloves, peeled and sliced

Drop garlic into a glass bottle or jar. Pour in oil. Cover tightly.

Set the bottle on your counter, away from the sun, for at least three days before you use it. Remove garlic after 5 days and discard. The flavored oil is good for two months.

This method works well with all herbs. Be sure to cover the herbs with oil so they don’t mold.

Twice Baked Potatoes

The amounts of the following ingredients are left up to your taste, but don’t be sparing if you want great flavor.

1 baking potato per person

Olive oil

Butter

Extra sharp cheddar cheese, grated

Sour cream

Freshly ground pepper to taste

Paprika

Preheat oven to 400° F (200°C).

Wash potatoes under cool water. Pat dry. Rub skins with a little olive oil. Make a small slit across their tops. Lay on a cookie sheet. Bake 1 hour or until a toothpick is easily inserted.

Combine butter, cheddar cheese, sour cream, and pepper into a small bowl.

When potatoes are tender, lay them on a cutting board and slice them in half. They’ll be very hot so use pot holders for this. Scoop the pulp into the above mixture. Be careful not to rip the skins. Whip the mixture well.

Refill the shells and set them back on a cookie sheet. Sprinkle with a little paprika for color.

Stop here if you plan to serve the potatoes the next day. Cover with cling wrap and refrigerate. Remove from the refrigerator at least one hour before baking.

No matter which option you use, preheat reheat oven to 325° F (160°C).

Bake uncovered 25 – 30 minutes. You only want to heat the potatoes so don’t overdo the baking time.

Sautéed Mushrooms

8 oz. (250g) mini bella mushrooms

1 tbsp. (15ml) olive oil

2 tbsp. (25g) butter

½ small onion, sliced thin

2 tbsp. (30ml) dry vermouth or white wine

Freshly ground pepper to taste

Clean mushrooms with a paper towel to remove bedding soil. Slice them in half lengthwise if medium or into thirds if large.

Over medium heat dribble olive oil into a medium-sized frying pan and add butter. Stir in onions and mushrooms. Sauté until almost tender, 3 – 6 minutes.

Pour vermouth or white wine over the mushrooms and continue to heat.

To serve, grind pepper across the top and spoon into a warm serving dish.

This dish is best cooked and served on the same day. Leftovers are soggy.

Caesar Salad

1 egg, coddled
1 lg. clove garlic
½ tsp. (2.5ml) anchovy paste
Freshly ground pepper to taste
1 tbsp. (15ml) lemon juice, preferably fresh
3 drops white vinegar or as close to as possible
¼ cup (60ml) olive oil
Romaine lettuce, 3 leaves per person, washed and dried
½ cup (37g) Parmesan cheese, grated

1 bag croutons, optional

Remove egg from refrigerator well before assembling all other ingredients on your counter. Eggs cook better for any recipe when at or close to room temperature.

Fill a small saucepan with water and bring to a boil. Place egg in water and boil 2 minutes. This process is called coddling.  Rinse under cold water, crack shell, and then scoop the runny egg into a small bowl. Break up the solid white pieces and lightly mix. Later, you will add some of this to the salad dressing.

In a large glass or wooden serving bowl, mash garlic with a spoon and fork into coarse pieces. Rub pieces against the sides of bowl to spread the oil they have released.

Add anchovy and pepper. Mix well. Pour in lemon juice and vinegar. Mix well. Add in ½ – ¾ of the coddled egg. Mix well. Blend in olive oil until the dressing thickens. Remove this mixture from your bowl and set aside to use right before serving.

Tear lettuce into bitesize pieces. Add to salad bowl. Pour in some of the dressing. Toss well. Add more dressing if the lettuce looks too dry. Sprinkle on ¼ cup (28g) or so of Parmesan. Toss again.

Arrange salad on individual chilled bowls or plates. Sprinkle with remaining Parmesan and croutons. Serve immediately.

For a larger salad, increase ingredients proportionally, but do not exceed two eggs.

These recipes plus many more fun holiday menus are available in my Recipes to Cook Holidays Extraordinaire cookbook.

 

An Old Family Recipe

June 2, 2021 | Author Friend Promo, Cooking

from C.D. Hersh

Donald’s mother created this easy recipe that soon became a family favorite. While we can neither confirm or deny if this particular sweet kept the folks together, they were married for 62 years. Dad was never hungry after he ate nor complained about mom’s cooking.

CALICO FUDGE
⅔ cup milk
1½ cups granulated sugar
¾ cup brown sugar
Pinch of salt
2 tbsp. butter
4 tbsp. peanut butter
12 marshmallows, cut into pieces

Cook milk, sugars, and salt to soft ball stage. Remove from heat.

Add butter and peanut butter. Beat until creamy.

Lay marshmallows one inch apart in a greased pan. Pour fudge over the marshmallows.

Cut into squares when cold.

Here is a little about our paranormal series, The Turning Stone Chronicles.
We hope you enjoy it.

Three ancient Celtic families. A magical Bloodstone that enables the wearers to shape shift. A charge to use the stone’s power to benefit mankind, and a battle, that is going on even today, to control the world. Can the Secret Society of shape shifters called the Turning Stone Society heal itself and bring peace to our world? Find out in the series The Turning Stone Chronicles series.

C.D. Hersh–Two hearts creating everlasting love stories.

Putting words and stories on paper is second nature to co-authors C.D. Hersh. They’ve written separately since they were teenagers and discovered their unique, collaborative abilities in the mid-90s. As high school sweethearts and husband and wife, Catherine and Donald believe in true love and happily ever after. They look forward to many years of co-authoring and book sales, and a lifetime of happily-ever-after endings on the page and in real life.

Social Media Info:WebsiteSoul Mate PublishingFacebookAmazon Author PageTwitter

For a Happy Life, Feed Your Man

May 26, 2021 | Author Friend Promo, Cooking

from C.D. Hersh

They say the way to a man’s heart is through his stomach.

At age 18, I (Catherine, the C of C.D. Hersh) decided to cook a dinner for my then boyfriend to show off my homemaking abilities. It was something you did way back then. I planned a four-course dinner to cover all the basics of a meal. I served him two sets of appetizers: shrimp cocktail with homemade cocktail sauce and bacon wrapped hot dogs. A big salad, an entrée and two vegetables, and poached pears drizzled with chocolate sauce for dessert rounded out the meal.

I’ve long since forgotten exactly what I served for the middle portions of the meal because the beginning of the dinner was so spectacular that it is burned in both our memories. The shrimp cocktail was a huge success. I lined the pedestaled dessert cup with lettuce leaves, piled a generous amount of the homemade cocktail sauce in the center and carefully laid the curved shrimps around the edge of the dish. The presentation was exquisite. He was all smiles as he ate my offering.

The next appetizer up was the bacon wrapped hot dogs (recipe below). You could use little smokies or sausages, but hot dogs were the choice that day. I carefully wrapped each hot dog in a strip of bacon, cut them into bite-sized pieces (because a savvy hostess would never serve an entire hot dog as an appetizer), and laid them on a baking rack. The bacon kept falling off. So I hunted for something to skewer the strips of meat to the hot dogs. I finally found a box of toothpicks, or rather a few toothpicks, in the pantry. I counted the number of hot dog pieces I had and then how many toothpicks I had. I was woefully short on toothpicks. So, like any frugal cook, I broke the toothpicks into the number of pieces I needed and carefully stuck them into the hot dogs, making a mental note to remove the skewers before serving. I popped the hors d’oeuvres in the oven and went back to work preparing the rest of the meal.

Then the oven timer rang, I removed the appetizer from the oven, put the next course in to finish cooking, checked that none of the pots were boiling over, plated the hot dogs and proudly presented them to my boyfriend who was in the living room watching television.

“Yumm,” he said. “This looks good.”

Pleased that I hadn’t burned them and that they looked appetizing, I picked up the empty shrimp cocktail dish—which look like it had been licked clean—smiled, and returned to the kitchen. A bit later I returned to the living room to retrieve the hotdog platter. My boyfriend had eaten every single hors d’oeuvre.

As I looked down at the platter my stomach dropped to the floor. “Where are the toothpicks?” I asked anxiously.

“Toothpicks?” he said. “You had toothpicks in them?”

“Yes, to hold on the bacon.” By now my heart was racing. “Did you throw them into an ashtray or the waste basket?” I glanced at the ever-present ashtray sitting beside the sofa. It was empty. So was the wastebasket.

He put his hand to his throat and massaged it. “I thought they were a bit crunchy.”

“You ate them?” I asked in terror.

“You didn’t take them out?” he responded.  “Why weren’t they sticking out of the hot dogs?”

I looked at him in dismay. “I didn’t have enough to put in all the hors d’oeuvres, so I broke them into smaller pieces. I must have forgotten to remove them. Oh. My. Gosh! I fed you toothpicks! What if they rip up your stomach or intestines? I may have killed you! I’m soooo sorry.”

He took my accidental murder attempt with great aplomb. “Don’t worry,” he assured me. “I chewed them up real good.”

His assurance didn’t make me feel much better. “Do you want the rest of the meal, or should we go to the emergency room?”

“What are you serving me?”

I told him the menu, and then added, “With no toothpicks in sight. I’ve used them all up on the appetizer.”

“I’ll eat,” he replied. Then we both broke out in gales of laughter. But I kept a real close eye on him for a few days just to be sure.

That boyfriend was Donald (the D of C.D. Hersh), the same man I married a few years later. He didn’t die. I wasn’t indicted for murder, and we’ve lived happily-ever-after for half a century. Occasionally, I serve him a burnt offering, which we laugh about, but I never, never, never break a toothpick for use in meal prep. I can’t even pick one up without remembering that first meal I cooked for him.

I learned an important lesson that day—for a happy life, don’t kill your future spouse.

For your eating pleasure here’s a version of the hotdog hors d’oeuvres, using whole toothpicks.

Bacon Wrapped Hotdog Hors d’oeuvres

4 hotdogs

4 slices lean (center cut) bacon, thin slices

2 slices American cheese (optional)

Toothpicks (WHOLE)

Preheat oven to 400° F.

Cover a rimmed baking sheet with foil and lay a cookie rack over it.

Wrap one slice of bacon around each hotdog. Secure with WHOLE toothpicks at ends and middle. Place hot dogs on cookie rack.

Bake for 10-15 minutes, turn hotdogs. Bake another 10-15 minutes or until bacon has cooked and crisped.

If using cheese, cut each slice in half and lay a half slice over hot dog and leave in oven until cheese begins to melt.

Remove from oven and cut hotdogs into bite-sized pieces.

REMOVE TOOTHPICKS.

Tip: Cooking the hotdog whole means you won’t need as many toothpicks and will help ensure you don’t puncture your beloved’s intestines when he accidently eats them because you forgot to remove the tiny wooden skewers. ☺

Please allow us to introduce you to our paranormal suspense series The Turning Stone Chronicles.

The Promised One (The Turning Stone Chronicles Book 1)

Blood Brothers (The Turning Stone Chronicles Book 2)

Son of the Moonless Night (The Turning Stone Chronicles Book 3)

The Mercenary and the Shifters (The Turning Stone Chronicles Book 4)

C.D. Hersh–Two hearts creating everlasting love stories.
Putting words and stories on paper is second nature to co-authors C.D. Hersh. They’ve written separately since they were teenagers and discovered their unique, collaborative abilities in the mid-90s. As high school sweethearts and husband and wife, Catherine and Donald believe in true love and happily ever after.

They have a short Christmas story, Kissing Santa, in a Christmas anthology titled Sizzle in the Snow: Soul Mate Christmas Collection, with seven other authors.

They are looking forward to many years of co-authoring and book sales, and a lifetime of happily-ever-after endings on the page and in real life.

Social Media Info:

A Bit of Heaven

May 19, 2021 | Author Friend Promo, Cooking

from Sharon Ledwith

A real crowd pleaser at small gatherings such as book clubs or intimate bridal and baby showers, this chocolatey, sweet treat will tempt even the most disciplined of us. If cherry is your go-to fruit that makes your mouth think you’ve swallowed a piece of heaven, then read on if you dare to concoct this sinful chunk of bliss.

CHOCOLATE CHERRY CHUNK LOAF

A bit of butter for greasing the loaf pan

1¼ cups + 1 tsp. all-purpose plain flour

¼ cup cocoa

2 tsp. baking powder

¼ tsp. salt

¾ cup granulated or caster sugar

1 cup cherry yogurt

3 large eggs lightly beaten

1 tsp. vanilla

½ cup mild vegetable oil

1 cup cherries

¼ cup sweet chocolate chips

1 cup walnuts, chopped, use less if you prefer

Preheat oven to 350° F (175° C or 165° for fan ovens, Gas Mark 4).

Grease a 2 lb. (8 ½ x 4 ¼ x 2 ½ inch) loaf pan.

Remove the pits from the cherries and cut each one in half. Place cherries in a small bowl, sprinkle the 1 teaspoon flour over top and toss gently.

Sift 1¼ cups flour, cocoa, baking powder, and salt into a medium bowl.

Stir in sugar, chocolate chips, and walnuts. Set dry ingredients aside.

In a large bowl, whisk together yogurt, eggs, vanilla, and oil.

Add yogurt mixture to dry ingredients. Beat with a wooden spoon until all the flour is mixed in and the batter is smooth.

Gently fold in the flour-coated cherries.

Pour batter into prepared loaf pan. Bake for 40-50 minutes or until cake tester inserted in the center of the cake comes out clean.

Cool in pan for 20 minutes, then remove cake and place it on a wire rack to cool completely.

THE GLAZE

1 cup icing sugar, confectioner’s sugar

2 tbsp. maraschino cherry juice

1 tbsp. water

Drop of pink food coloring, optional

Pour icing sugar into a bowl. Whisk in maraschino cherry juice.

Gradually whisk in water, a drop or two at a time, until a smooth, drizzle-able consistency is reached.

Whisk in the food coloring, if using.

While you’re waiting on your loaf to bake and cool, how about taking a break by delving into one of my books? May I suggest a visit to Fairy Falls, or if you’re feeling really adventurous, a trip back in time with The Last Timekeepers? Whichever you choose, either series will entertain and engage, pulling you into another time and a different place.

Here’s a glimpse of the premises of both my young adult series:

Mysterious Tales from Fairy Falls Teen Psychic Mysteries…

Imagine a teenager possessing a psychic ability and struggling to cope with this freakish power while trying to have a normal life. Now, imagine being uprooted and forced to live in a small tourist town where nothing much ever happens. It’s bores-ville from the get-go.

Welcome to Fairy Falls. Expect the unexpected.

The Last Timekeepers Time Travel Adventures…

Chosen by an Atlantean Magus to be Timekeepers—legendary time travelers sworn to keep history safe from the evil Belial—five classmates are sent into the past to restore balance, and bring order back into the world, one mission at a time.

Children are the keys to our future. And now, children are the only hope for our past.
 
The Last Timekeepers Time Travel Adventure Series:
 
The Last Timekeepers and the Dark Secret, Book #2 Buy Links:

MIRROR WORLD PUBLISHING ׀ AMAZON ׀ BARNES & NOBLE ׀

The Last Timekeepers and the Arch of Atlantis, Book #1 Buy Links:

MIRROR WORLD PUBLISHING ׀ AMAZON ׀ BARNES & NOBLE ׀

Legend of the Timekeepers, prequel Buy Links:

MIRROR WORLD PUBLISHING ׀ AMAZON ׀ BARNES & NOBLE ׀

Mysterious Tales from Fairy Falls Teen Psychic Mystery Series:

Lost and Found, Book One Buy Links:

MIRROR WORLD PUBLISHING ׀ AMAZON ׀ BARNES & NOBLE ׀

Blackflies and Blueberries, Book Two Buy Links:

MIRROR WORLD PUBLISHING ׀ AMAZON ׀ BARNES & NOBLE

Sharon Ledwith is the author of the middle-grade/YA time travel series, THE LAST TIMEKEEPERS, and the teen psychic mystery series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, researching, or revising, she enjoys reading, exercising, anything arcane, and an occasional dram of scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her hubby, one spoiled yellow Labrador and a moody calico cat.

Learn more about Sharon Ledwith on her website and blog. Stay connected on Facebook and Twitter, and Smashwords. Look up her Amazon Author page for a list of current books. Be sure to check out THE LAST TIMEKEEPERS TIME TRAVEL SERIES Facebook page.

Mr. Right & a Chicken Dinner

May 12, 2021 | Author Friend Promo, Cooking

from Leigh Goff

How do you know he’s the one? I’m a firm believer in one’s intuition. It’s the hidden sense that isn’t based on logic, but comes to us in rare moments of need. Call it a gut-feeling that many of us have had. It’s an understanding that comes from within and there’s no need to question it. I’m speaking from experience so when your inner voice says he’s a good guy, it might be worth listening.

In my latest novel, Koush Hollow, Jenna fall for the local bad boy, but he isn’t so bad once she gets to see him more clearly. He’s passionate about the bayou, he cares about Jenna because he see beyond her troubling environment, and he’s honest in how he speaks. Ultimately, he makes Jenna want to be a better person and to strive to be more than a Pearl in her mom’s superficial social club.

Here are my top five signs that he’s the one for you and if these signs aren’t obvious and your intuition isn’t talking, I’ll try to explain.

1- He’s interested. He makes romantic gestures to let you know he’s into you. He sends you a bouquet of your favorite flowers. He leaves notes on your car windshield to cheer you up. He holds your hand when he senses you’re nervous. This means he isn’t afraid to show you that he wants more time with you.

2- He makes you laugh. Laughter is one of life’s simple pleasures. It could be a funny comment he makes when you wake up, or a silly joke he tells your friends over pizza. He’s a funny guy and he looks at life with a great sense of humor. He makes you want to spend time with him. It’s another sign that he’s interested in you. What’s not to like about that?

3- He remembers what you like. This is a gimme. You mentioned your favorite flavor of ice cream months ago at a Christmas party, surrounded by friends and loud music. You didn’t even know he heard you. Then, when you least expect it and you’re hiding at home with a terrible sore throat, he shows up with a pint of blueberry cheesecake gelato and you know this guy is something special.

4- He’s a good communicator. He makes good eye contact, he listens, and he asks questions. He doesn’t let you walk away from an argument without resolution. He knows it’s healthy to have different opinions, but it’s really healthy to talk them through and meet somewhere in the middle, and if that’s not possible, he’s okay to agree to disagree. Life gets tough and you need someone with good communication skills.

5- He makes you want to be a better person. You watch how he interacts with children, animals, and waiters and his kindness inspires you to be a bit more patient, smile more, or give a bigger tip, if you can afford it. He makes the world a better place to live in and you want to be by his side doing the same thing.

Here is my Hope Chest Recipe just so you’re ready when the right he walks into your life.

Mr. Right’s Chicken Dinner
1 Whole chicken plus 2 chicken breasts
1 Pepperidge Farm Herb Seasoned Classic Stuffing
1 stick of butter
1 can of Campbell’s Cream of Chicken
1 can of Campbell’s Cream of Mushroom
2 cans of chicken broth

Preheat oven to 350° F.

Boil chicken and breasts for 20-30 minutes. Shred meat from the bone.

Melt butter in a pot, then add stuffing mix.

In a separate pot, add soups and broth and heat.

Use a 9 x 13 dish to layer half the stuffing on bottom, shredded chicken, soup and finally the remaining stuffing.

Cover dish with foil and then bake 20 minutes. Uncover and bake an additional 20 minutes.

Here’s a little from my book to peak your interest.

EXCERPT

Hayden shook his head. “I shouldn’t expect someone like you to care.”

“Like me? I’m not so different from you.”

He cocked his hands on his hips and stared into my eyes. He concentrated, searching for something. “Jenna, what if that were true? How would that fly with your Pearl friends?”

“What are saying?”

“The night of the beach party—you stayed under the water for minutes. I thought you were drowning.” His gaze lowered to my mouth, sending a warm flutter of butterflies inside me. “Maybe you’re more like me than you ever thought possible.”

Surprised, I pressed a hand to my stomach. I glanced back at the yacht club. “I-I have to go.” I stumbled into a walk. My mind raced. What was that look he gave me?

He followed after and grabbed onto my hand. Lightning flickered from his touch and ignited my nerves. The shiver ran the length of my arm and down to my toes. My heart raced. I turned and looked at him. I wanted to feel his eyes on my mouth again.

He held me fixed in his gaze. “Promise me if you decide to become a pearl girl, you’ll do it as an informed person.” His tone was deadly serious.

Right there, I felt the weight of his concern. I dropped my gaze. “Hayden, I’m too smart to be a part of something that is ethically bankrupt and environmentally dangerous, if that’s what you’re worried about.”

“Don’t let them change you into one of them.”

I touched my hand to his cheek and traced the line of his jaw. “Do you think my mother and her friends are really part of a pollution conspiracy and a murder cover-up?” I asked referring to his childhood recollection. “Do you think I’d ever want to be a part of that?”

He considered my argument for a brief second. “This is bigger than you, Jenna. It will suck you in, if you let it.”

Mama appeared behind me, interrupting the discussion. “Everything okay here?”

“Fine.” I breathed in and out as quietly as I could, waiting for my racing heart to settle down. “Hayden, this is my mother, Dr. Crossland. Mama, this is Hayden Black. We’re classmates and we were discussing a history assignment.”

She dissected him with her eyes and everything about her expression told me she did not approve.

BUY LINKS

Parliament House Press

Amazon

Leigh Goff is a young adult author with type 1 diabetes who is inspired by caffeine, enchanted spells, and unforgettable, star-crossed fates.

Although she’s terrible at casting any magic of her own, she is descended from the accused witch, Elizabeth Duncan of Virginia, who went to trial in 1695 for charges including bewitching livestock and causing birds to fall from the sky.

You can find more information at www.LeighGoff.com and follow her on Facebook and Twitter.

A TREAT FOR MOM

April 28, 2021 | Cooking

Do something really nice that day for the lady who does so much for you throughout the year. This brunch will show her how much you care. A few fresh flowers on the table are a nice touch.

MENU

Quiche

Fresh Fruit salad

Croissants

Raspberry Jam

Butter

Zucchini Bread for Dessert

Mimosas

Quiche

1 frozen deep-dish pie shell

1 tsp. (5g) butter

6 bacon strips, cut into ¼ in. (.64cm) pieces*

¼ cup (30g) onions, chopped

2 eggs

2 egg yolks

1¼ cups (230ml) heavy cream

3 pinches white pepper**

¾ cup (85g) swiss cheese, grated

2 tbsp. (25g) butter, cut in small bites

Preheat oven to 375° F (190°C).

Place pie shell on cookie sheet. Use a fork to poke several sets of holes in the bottom and around the sides of the shell. Bake for 10 minutes. Remove from oven and set aside.

Melt butter in a heavy skillet. Add bacon, and ham if you’re including it, and onion when foam subsides. Cook until meat is lightly browned. Remove from skillet with a slotted spoon to paper towels.

Beat or whisk eggs, yolks, cream, and seasonings in a large bowl. Stir in cheese.

Scatter meat, into pie shell. Gently ladle in egg mixture. Sprinkle the top with butter bits.

Bake for 25 minutes or until a sharp knife inserted in the middle of the quiche comes out clean.

The dish may be served hot, warm, or room temperature. It also makes a wonderful appetizer. Leftovers reheat in the microwave beautifully.

*Diced ham, ¼ lb. (125g), is also good in this recipe in place of the bacon or along with. All other ingredients and process remains the same.

**No need to buy white pepper if you don’t have it. Use black pepper only a little more as it is not as strong as white pepper.

Fresh Fruit Salad

1 banana

1 pear

1 tbsp. (15ml) lemon juice

¼ pineapple

1 kiwi

10 seedless red grapes, halved

10 blueberries

10 raspberries, optional

Peel and slice banana into bitesize pieces. Scoop into a medium-sized bowl. Core and dice pear then add to bowl. Sprinkle lemon juice over fruit to stop it from turning brown and mix well.

Remove rind and core from pineapple then dice the fruit. Add ¼ to banana mixture. Store the extra pineapple in a glass bowl or plastic bag. Refrigerate for future use.

Peel kiwi and slice then stir into salad. Gently fold in remaining fruit.

Spoon into a glass bowl, cover with cling wrap, and chill until time to serve. Leftovers are still good the next day.

Zucchini Bread for Dessert

Make this bread a day or two in advance to free up your Mother’s Day morning.

2 cups (200g) grated zucchini

2 cups (200g) sugar

3 cups (300g) flour

1 cup nuts, chopped, optional

¼ tsp. (1.25ml) baking powder

2 tsp. (10ml) baking soda

1 tsp. (5ml) salt

1 tbsp. (15ml) cinnamon

3 eggs

1 cup (250ml) vegetable oil

1 tbsp. (15ml) vanilla

Preheat oven to 350° F (180°C).

Grease 2 loaf pans with butter. Cut and fit a piece of parchment paper to the bottom of each pan. I do this because my pans are old and food sticks to the bottom. Nothing attractive about serving zucchini bread with a big hunk missing.

Combine all dry ingredients in a medium-sized bowl. This includes the zucchini. Adding fruit or veggies to a flour blend helps them to not sink to the bottom of the bread while baking.

Beat wet ingredients together in a large bowl.

Slowly stir dry mixture into wet mixture. Be sure to blend well.

Pour batter into pans. Bake 55 minutes or until a toothpick inserted in the center comes out clean.

Cool on a rack before slicing. This bread freezes great.

Mimosas

1 bottle sparking white wine or champagne, cold

1 carton orange juice, cold

Tall slender glasses

Fill glasses half full with wine. Tip the glass slightly as you pour to retain the fizz. Top off with orange juice. Don’t stir. That will destroy the bubbles.

Enjoy your day and remember to tell your mom you love her.

Sloane

FIESTA TIME!

April 21, 2021 | Cooking

Many people believe Cinco de Mayo is Mexican Independence Day. Nope, that is actually September 16. May 5 celebrates the Battle of Puebla which was Mexico’s victory over France in 1862. Another interesting fact – Americans celebrate Cinco de Mayo more than the people in Mexico.

I met a wonderful lady in the Hispanic aisle when I was shopping for these ingredients. Lydia literally took me by the hand and taught me a great deal in just a few minutes especially about tortillas and refried beans which I’m sharing with you. I am thankful for Lydia and the time she spent with me.

MENU

Guacamole & Tortilla Chips

Beef Tacos

Flour Tortillas

Rice with Tomatoes and Onion

Refried Beans

Mexican Beer – Corona, Dos Equis, Modelo, Tecate

 

Guacamole

This dish can be made hours in advance of your dinner and stored in the fridge.

2 lg. ripe avocados

1 tbsp. (15ml) onion, chopped fine

5 drops Tabasco sauce

1 med. tomato, peeled and chopped

⅛ tsp. (.60ml) cumin

⅛ tsp. (.60ml) garlic powder

Freshly ground pepper to taste

Cut avocados in half. Lift out pits and save. Scoop out avocado from shell and place into a glass bowl. Mash with a fork. Stir in remaining ingredients.

Taste for seasoning and adjust to suit you.

Place guacamole into a serving dish. Bury at least one pit into the dip. This helps keep the avocado from turning black. Cover with cling wrap and refrigerate until ready to serve.

Serve with tortilla chips.

Beef Tacos

1 lb. (500g) 90% lean ground beef

½ med. onion, chopped

1 cup (250ml) canned tomato sauce

2 tsp. (10ml) chili powder

½ tsp. (2.5ml) garlic powder

½ tsp. (2.5ml) dried oregano

½ tsp. (2.5ml) paprika

½ tsp. (2.5ml) ground cumin

½ tsp. (2.5ml) cayenne

Freshly ground pepper to taste

Preheat oven to 220° F (100°C).

Brown beef in a large skillet set over medium heat. Be sure to stir and break up clumps. Stir in onion and cook 3 – 4 minutes.

Pour tomato sauce over meat mixture. Sprinkle on spices. Stir well. Cook 5 – 8 minutes longer, stirring often.

Pour into an ovenproof dish. Set in oven until ready to serve.

Flour Tortillas

1 package store bought flour tortillas

When you return home open the package, separate tortillas and lay directly onto your kitchen counter for 10 – 15 minutes. Restack tortillas, wrap lightly in a paper towel. Replace them in their original package, seal, and refrigerate until ready to use.

Heat a flat skillet over medium heat. Lay in a tortilla and warm for a minute or so. Turn. Fold tortilla in half. You now have a perfect taco shell.

Lay shells on a plate and serve.

Rice with Tomatoes and Onion

¼ cup (60ml) olive oil

1 med. onion, sliced thin

2 cups (200g) rice, not instant

2 cups (450ml) chicken stock, not broth

2 cups (450ml) water

14½ oz. (411g) can diced tomatoes

Heat oil in a large saucepan set over moderate heat. Swirl oil to coat pan bottom. Add onion. Cook, stirring constantly, for about 5 minutes or until onion is transparent but not brown.

Pour in rice. Stir well for 2 – 3 minutes to coat all the grains. Do not let the rice brown or the dish will be bitter.

Stir in stock, water, and tomatoes. Bring to a boil. Cover pan and reduce heat to a simmer. Cook for 20 minutes or until rice absorbs all the liquid.

If need be, keep rice warm in a low oven until you’re ready to serve.

Refried Beans

1 can refried beans*

2 strips bacon

Scoop beans into a microwaveable bowl.

Fry bacon until crisp. You want to render as much fat out as possible. Eat the bacon (no joke) and then stir the rendered fat into the beans.

Depending on how powerful your microwave is, heat for 1 – 2 minutes before serving.

* Buying canned beans is much easier than using dried pinto beans for this dish and probably better tasting. Be sure the can reads Authentic Refried Beans. La Preferida is the brand Lydia recommended. She was right. It was delicious as it has bits of bean in it instead of just being a heavy paste.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

BUONGIORNO!

April 14, 2021 | Cooking

I enjoy experimenting with different food combinations and creating new recipes. This delicious dish is perfect for breakfast or even lunch, but then you may want to add a small salad and a glass of crisp white wine. 😊

Italian Breakfast Soufflé for 2

½ lb. Italian sausage, bulk or links

2 – 3 tbsp. butter, softened

4 lg. eggs

¾ cup milk

Chopped onion to taste

1 tsp. dried mustard

Freshly ground black pepper to taste

Chopped onion to taste

2 slices provolone cheese

½ cup sharp cheddar cheese, shredded

¾ cup mozzarella cheese, shredded

3 – 1-inch slices Vienna or French bread, cubed*

Preheat oven to 350° F.

If you use links then squeeze the meat from the casing before cooking. Fry sausage in a small pan until no longer pink. Be sure to break up any clumps. Set aside.

Spread butter on the insides and bottoms of two baking dishes approximately 500ml or 17-ounces.

The following ingredients are to be equally divided between the 2 dishes when added. All stirring should be done gently.

Break 2 eggs in each prepared dish. Lightly scramble. Pour in milk. Stir in sausage and onion. Sprinkle on mustard and pepper. Stir.

Tear provolone into pieces then add to mixture along with cheddar and mozzarella. Stir.

Fold in bread.

Bake 45 – 55 minutes or until a knife inserted in the center has no egg clinging to it.

Set the soufflés on dinner plates to serve so as not to scorch your table.

This dish can be assembled a one or two days ahead of time. Cover and refrigerate, but allow the soufflé to sit on your counter 1 hour or so before you bake it.

*I’ve used day old homemade bread and unseasoned cubes from stuffing mix. They both worked great.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

A Taste Treat from the Far East

April 7, 2021 | Cooking

This dish becomes a complete meal when you add egg rolls, pot stickers, and a glass or two of sake. The following recipe serves two.

FRIED RICE
2 tbsp. vegetable oil
½ cup frozen peas, thawed
⅔ cup cooked pork, chopped fine
3 cups 1- 3 day old cooked rice
Pinch dried ginger
2 tbsp. butter
2 eggs, lightly beaten
2 tbsp. soy sauce
4 green onions, sliced fine, include 1-inch of green

Warm a 10-inch skillet over medium heat. Add oil and swirl to coat the pan evenly. Stir in peas, pork, and rice. Sprinkle on ginger. Heat through for about 5 minutes. Remove from heat while you prepare the egg.

Add butter to a small frying pan set over medium heat. Pour in egg and swirl to spread it around until almost done, about one minute. Flip with a spatula. Remove from the heat. Break into small pieces and then stir into rice mixture.

Carefully mix in soy sauce and green onion. Heat through for about 3 minutes.

Replace pork with chicken or shrimp for another tasty meal. Just be sure to use cooked alternatives.

May you spend all the days of your life filled with friends, laughter, and seated around a well laden table!

Sloane

 

Easter Dinner for You and Yours

March 31, 2021 | Cooking

Photo by franky242

A heartfelt thanks to all of you who requested I re post our family’s traditional Easter dinner. We start with a mountain of appetizers and adult beverages, followed by a great meal, topped off with delicious homemade desserts, and complimented with lots of laughter. We usually have twenty-five for a sit-down dinner and each family supplies an appetizer or a dessert. Below is what Studs and I prepare. Hope you enjoy it.

Ham Baked in Bread
Polish Sausage Studs Style
My Mom’s Potato Salad
Fresh Green Beans
Black Olives in Oil
Fresh Fruit Salad
White Wine – Riesling

Ham Baked in Bread
7# smoked ham – I use Kentucky Legend. It’s excellent, but this recipe works for all hams.
3 packages prepared pizza dough found in the refrigerated section of the grocery store.
½ cup water for sealing seams

Preheat oven to 350.

Roll the dough into a rectangle. Lay ham curved side down onto dough. Gently lift the dough to wrap the ham securely. Be careful not to rip the dough.

Dip your fingertips in the water, then rub them along the seams to seal. This may take several water dips to achieve. Place the ham seam side down, so it doesn’t burst during baking, on a non-stick cookie sheet or shallow roasting pan. Bake 20 minutes per pound or until bread is toasty brown.

Remove the ham from the oven and let cool until you can touch the bread without burning your hands. With a sharp, thin knife, cut off just the top portion to create a lid. Carve the ham and remaining bread into slices. Don’t worry if the bread falls apart as you slice it. This can happen. Discard any scrapes. Lay the ham and bread on a serving platter. The bread will be a little soggy, and that’s good, because it has soaked up the ham juices. Cover with the lid you cut off earlier.

Right before you serve, cut the lid into neat slices, lay them around and over the ham. Your guests will love it.

Polish Sausage Studs Style
8 pounds fresh Polish sausage
Water

Remove sausage from the refrigerator at least 1 hour before cooking.

Fill a stockpot approximately three-quarters with cold tap water. Bring to a boil over high heat.

Add the sausage and cook for 10 minutes. The sausage should rise to the top in about 5 minutes. Transfer meat to shallow roasting pans. Clip the connecting casing.

You can stop here and finish cooking the sausage the next day. Be sure to cover and refrigerate the meat.

Preheat oven to 325°F.

Allow the sausage to rest 10-15 minutes so the juices are reabsorbed into the meat.

Cut the links into 1½ – 2 inch pieces. Bake for 15 minutes. Remove pan from the oven. Turn sausage pieces and then bake for another 15 minutes.

My Mom’s Potato Salad
1 red potato per person
1 hard boiled egg for every 2-3 potatoes
one stalk celery for every 7 potatoes chopped fine
½ med onion for every 7 potatoes chopped fine
Pepper
Mayonnaise – NO substitutes

Boil the potatoes in their jackets until just fork tender. Remove from pot as they are done and allow to cool. Scrape the skins off. Slice in half widthwise then lengthwise. Slice into the bite size pieces.

While the potatoes are cooking, lay the eggs in a saucepan, cover with water, and place a lid on the pan. Bring to a boil, then shut off the heat and allow to sit on the burner for 7 minutes. Cut into quarters, then slice. Set aside covered with plastic wrap or a paper towel to eliminate drying out.

Combine celery and onion in a large bowl. Grind in a healthy amount of fresh pepper. Stir in several large spoonfuls of mayonnaise. You have to gauge by the number of potatoes you use. Mix well.

Add the potatoes, two at a time and mix well. Continue until all the potatoes are added. Check the salad for dryness. It should be moist but not swimming in mayo. Add the sliced eggs and stir again. Cover and refrigerate until ready to serve.

Fresh Green Beans
1 lb. fresh green beans trimmed
Water
2 – tbsp butter
Fresh ground black pepper

Bring large pot of water to a hard boil. A high heat setting is best.

Drop the beans in by the handful. Boil 10 to 15 minutes or until the beans are just tender. If you plan to reheat the beans, boil for less time as the reheating will cook them further.

Drain beans in a colander. Add butter to the hot pot and swirl to melt. Return beans to the pot. Toss with butter and coat well. Season with pepper to taste and stir again.

They may be made earlier and reheated on low heat. Be careful not to scorch them or burn the butter.

Black Olives in Oil
1 can medium pitted black olives
3 garlic cloves
Olive oil
Glass jar with a secure lid

Drain the black olives and pour them into the jar. Crush the garlic into the jar. Pour in the olive oil to cover. Refrigerate at least 1 week. The mix will become thick and cloudy. It’s okay, that’s the oil solidifying.

To serve, set the jar on the counter until the oil becomes clear and returns to its normal consistency, which may take several hours. Spoon out the quantity of olives you wish to serve into a pretty dish. Be sure to have toothpicks. Put the jar back in the fridge for future use. You can refill with more olives. The mixture will stay good up to two months.

Fresh Fruit Salad
Banana sliced
Cantaloupe sliced
Pineapple sliced
Kiwis sliced
Red grapes seedless halved
Blueberries
Raspberries

Combine all the fruit into a mixing bowl. Add a few drops lime or lemon juice to stop the bananas from turning brown. Gently stir to blend the fruit.

Pour into a glass bowl, cover and chill until time to serve.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane