Admin

While I am most definitely NOT a fan of summer, and I cannot emphasize this enough, I am a fan of spring. It is the season of hope — hoping that I’ll find the right fruits, vegetables, and herbs for my garden, hoping they won’t succumb to insects or disease, hoping that I’ll break even in what I harvest versus what I’ve spent trying to grow them. I find that my table settings and decor tend to reflect my gardening interests at this time of the year. If you feel the same, then you may enjoy seeing the lazy Susan that I have on my dining table. It’s a new acquisition, thanks to Pottery Barn rewards points. This is the first time, believe it or not, that I have ever owned a Lazy Susan, and I have to say that I am really enjoying it. It pleases me every time I look at it because it is whimsical and fun. The bespectacled bunny poking his head out of the plant pot is from local favorite home decor store, The White Hare. The “Nibble” plates are Rae Dunn (Available on Amazon, but cheaper elsewhere.), the leafy-handled ladle and upright cabbage plate are by Fitz and Floyd, and serve as the base and serving ladle for a bunny gravy boat that I inherited from my mother. Seeds, that will no doubt be viable this year despite their purchase last year, are only a portion of what I expect to plant this year and are from Baker Creek Heirloom Seeds. The cylinder vase holds two leaves from two different varieties of sansevieria that have finally rooted after two months in water – yay! The green salt and pepper shakers once adorned the dinner table of my mom and dad and now adorn mine. How do you celebrate spring in your decor? As an Amazon Associate I earn from qualifying purchases. View the full article

I spotted a recipe for asparagus lasagna on the food.comwebsite. What turns me off about lasagna is having to boil the noodles. I think that’s a pain in the neck and I’m too old, at this point, to be irritated. That’s why, I no longer boil lasagna noodles, I buy the oven ready noodles. Oven ready noodles work wonderfully well when your lasagna is going to be baked for an hour or longer. They do NOT work when your lasagna is only to be baked 30 minutes or less. That’s why, any lasagna that is going to be baked for a short period of time, and makes use of oven ready noodles, needs to be made a day ahead and stored in the fridge. That way the noodles will soak up the sauce and turn out perfectly when you bake them the next day. If you are a noodle boiler, feel free to use boiled noodles for this recipe, eliminate the refrigeration step, and just head to the whipped cream/Parmesan topping and bake. This goes together easily and it's really delicious. Asparagus Lasagna Adapted from food.com 2 lbs. fresh asparagus, pencil thin, trimmed* 1-2 T. olive oil Kosher salt ¼ c. butter ¼ c. flour 2 c. chicken broth 1 c. shredded low-fat mozzarella cheese 1 c. shredded Gruyere cheese 1 T. finely grated lemon zest (Don’t skimp here) Few gratings fresh nutmeg Oven ready lasagna noodles 1 2/3 c. grated Parmesan 1 c. whipping cream Preheat oven to 500° F. Place asparagus on a foil-lined baking sheet. Drizzle with olive oil, toss to coat, and spread out in a thin layer. Roast 5 to 10 minutes. Remove from oven, sprinkle with salt, cut into bite-size pieces, and let cool. In a large pot, melt butter over medium heat. Add flour, and whisk for about 2 to 3 minutes. Slowly add chicken broth to flour/butter mixture, whisking constantly. Bring to a simmer and cook 3 to 5 minutes. Add mozzarella, Gruyere, and lemon zest, stirring until the mixture is smooth. Spray a 9“ x 9“ baking pan. Place a layer of noodles in the pan, then half of the sauce, then half of the asparagus pieces, and then 1/2 cup Parmesan. Repeat this layer (noodles/sauce/asparagus/parmesan) and then put on a final top layer of noodles. Cover and refrigerate overnight. Preheat oven to 400° F. In a small bowl combine cream and a dash of salt. Whip until soft peaks form and then spoon over noodles, spreading to the edges. Sprinkle with remaining 2/3 cup Parmesan cheese . Bake 20 to 25 minutes until the top is golden brown and the edges are bubbling. Remove from oven and let set for 15 minutes before slicing. *Trimming asparagus is easy because asparagus tells you where it would like to be trimmed. Simply grab one and in your left hand, the other end in your right hand, and bend. It will snap at the perfect point so that you will never have woody asparagus stems again. As an Amazon Associate I earn from qualifying purchases. View the full article

There is no doubt that Alton Brown is accomplished. If you are among the few who are unfamiliar with him, he is a chef, author, actor, musician, and creator and host of the popular Food Network television show Good Eats that ran for 14 seasons. He subsequently appeared in Iron Chef America and Cutthroat Kitchen; he has an impressive list of publications. Brown is unique in that he teaches the science of cooking along with teaching how to cook. This scientific approach to cooking makes his cookbooks unique from all others. His latest, a new release from Abrams Books, is called Good Eats 4, The Final Years. A weighty tome, it is 432 pages, so is certainly value for money. As with many of Brown‘s books there are loads of recipes, a wide variety of cooking methods, along with a plethora of equipment. This allows people who enjoy sous vide cooking to get a taste (if you’ll pardon the pun) of Brown’s recipes as well as those who don’t. The book includes comfort food recipes along with those that are company worthy in, I think, equal measure. One of the recipes that I tried was Cacio de Pepe because it is one of my favorite pasta dishes being both quick and easy. His approach is unique, and not quite as quick as my own version. You add the pasta to the water and then bring them together to a boil. Personally, I like this idea. With no waiting for the water to boil before adding pasta, you can immediately go to work on other things. I enjoyed his recipe, although truth be told, I like mine better. With fewer steps and the addition of freshly grated lemon zest I believe mine tastes fresher. Still, if you are a fan of Alton, you may just want to give this a try. There are plenty of things to like about this book. First of all, if you are familiar with any of his other books, let me tell you this one has way more photographs than the others and I like that in a cookbook. Secondly, each dish has a list of “tactical hardware,“ so that you know in advance exactly what you are going to need for preparation. Those of you who, like me, enjoy back stories, will also appreciate the fact that there is a history behind the recipes. I find that fascinating. There are savory and sweet recipes and equal measure. The chicken piccata is restaurant quality, the tips on buttercream invaluable, sweet corn pudding is going to show up on my Thanksgiving table this year. Those who enjoy pressure cooker cooking well find the vichyssoise to be a must make. I highly recommend this book for fans of Brown, and for those just getting to know him. His personality shines through in every word, every step, every recipe, and every tasty result. As an Amazon Associate I earn from qualifying purchases. Disclosure: I received a complimentary copy of Good Eats 4; The Final Years from Abrams Books as a member of their Abrams Dinner Party 2021-2022. View the full article

Leafy greens are very important to a healthy diet, eye health (as my optometrist always tells me) in particular. I happen to love leafy greens, but not everyone does. In cases like this, perhaps the answer is to drink them. This recipe for Green Soup comes from Abrams' new book by Erin Gleason, The Forest Feast Road Trip. The soup is light and delicate with a pleasant taste, and is a quite engaging shade of green. Green Soup From The Forest Feast Road Trip 3 medium onions, chopped 3 cloves garlic, sliced 3 T. butter Salt and pepper 4 c. vegetable broth 2 russet potatoes, cubed (no need to peel) 3 handfuls fresh greens* In a large pot over medium heat melt butter; sauté onions and garlic with salt and pepper to taste. Add vegetable broth and potatoes. Bring to a boil and then simmer 10 minutes or until potatoes are fork tender. Add greens. Turn off the heat and stir to wilt, and then blend in the pot using an immersion blender. Add more broth if needed to reach desired consistency. Garnish with chopped scallions, yogurt or sour cream, a few greens pan-fried in butter or olive oil, salt and pepper. *Feel free to use up whatever greens you have on hand. The author likes a mix of spinach, arugula, and lettuce. I used kale, baby spinach, and chard. As an Amazon Associate I earn from qualifying purchases. Disclosure: I received a complimentary copy of The Forest Feast Road Trip from Abrams Books as a member of their Abrams Dinner Party 2021-2022. View the full article

Whether you’re going out to a festive gathering, staying in and hosting your own party, or spending the evening on your own, there is no excuse to not have a colorful and inviting table for Cinco de Mayo. I always consider it as the harbinger of summer, so I like to go all out and include as much color as possible. This place setting is wonderfully fun. The base consists of two placemats, the striped one with the fringe is from Pier One, the round lime green one from World Market. It is topped with a geranium leaf charger from Bordallo Pinheiro, on which I placed a red plate from Pier One’s spice Island collection, as well as a chili pepper plate by Hausen Ware, an eBay purchase. The salt and pepper shakers add a whimsical touch. Deep yellow chalices along with yellow Noritake flatware brighten the setting. Heavy margarita glasses with a cactus stem from Pottery Barn, years ago, await refilling. The napkin was made by me from Alexander Henry fabric. Two carved wooden eggs, one on top of the other hold fresh limes, well a pair of avocados I’ll wait being turned into guacamole. Happy Cinco de Mayo no matter how you celebrate! This post is linked to: Tablescape Thursday View the full article

I know that there are cilantro people and non-cilantro people, I happen to fall into the former category. For me, if I’m making salsa or pico de gallo, it has to have cilantro and lots of it. For those of you who don’t care for it, here is a great option, a Greek version of the traditional Mexican salsa that is cilantro free. Still, it is loaded with flavor thanks to the seasonings and feta cheese, and can be used as a side dish, a topper for various foods, or as you would a Mexican variety, scooped up with tortilla chips. Greek Salsa Adapted from 12 Tomatoes 1¼ c. diced cucumber 1 c. diced tomatoes ½ c. diced red onion ¼ c. sliced black olives 1 T. fresh lemon juice 1 T. sherry vinegar 1 T. olive oil ¼ t. dried oregano 1 T. fresh chopped dill weed Salt and pepper to taste ½ c. crumbled feta cheese Combine cucumber, tomatoes, onion, and black olives in a large bowl. In a smaller bowl whisk together lemon juice, sherry vinegar, olive oil, oregano, dill, salt, and pepper. Pour dressing over vegetables and toss well to combine. Refrigerate for 1 hour. Fold in feta cheese just before serving. Use as a dip with pitas, chips, or as a side dish with fish or chicken. As an Amazon Associate I earn from qualifying purchases. View the full article

Occasionally I will get out my mother’s recipe box and rummage through. So many memories always come back as I mentally revisit parties, delicious desserts, and recipes contributed by friends, all written out in their own, unique handwriting. Recently I found a recipe that I hadn’t paid much attention to before. It appeared as though it had come from a box or bag of C&H sugar, but unlike many recipes retrieved from packaging, this one had actually been written out by hand. That told me that this one had been tried and kept, ergo was a good one. I gave it a try, wondering if I would live to regret my purchase of maple flavoring. As it turned out, no I did not. These are delicious; far better than I expected them to be. Flavorful, crunchy on the outside, chewy on the inside, with the coconut giving them their delightful raggedy edges. Raggedy Jean Cookies Adapted from Jean Porter, C&H Sugar 1 c. dark brown sugar 1 c. butter flavor Crisco shortening 1 large egg 1 t. maple flavoring 2 ¼ c. flour ½ t. baking powder ½ t. kosher salt 1 c. shredded coconut Granulated sugar Preheat oven to 350°F. In the work bowl of your stand mixer beat together brown sugar, shortening, egg, and maple flavoring until fluffy, 2 to 3 minutes. Add flour, baking powder, and salt; mix to combine. Stir in coconut. Using a 2-tablespoon cookie scoop, drop in mounds 2 inches apart onto greased cookie sheet or Silpat. Dip bottom of greased small glass into granulated sugar, and press cookie flat leaving edges ragged. Bake 15 to 16 minutes. Cool on rack. As an Amazon Associate I earn from qualifying purchases. View the full article

I have been spending a good bit of time with Abrams new release, The Forest Feast Road Trip cookbook. I find the recipes in this book to be quite intriguing. I was looking for something unique to fix for Cinco de Mayo when I came across this one for walnut enchiladas. Truthfully, I could not imagine how these would be any good. Also truthfully, they are amazing! I topped mine with sour cream and salsa verde. Next time when I make them, and there will be a next time, I’m going to stir a little cumin and cilantro into the walnut mixture.  I think I’m also going to try this with portobello mushrooms to give it a meatier taste rather than the more subtle button mushrooms that I did use. That said, these were very good as written. Walnut Enchiladas From The Forest Feast Road Trip 1-2 T. olive oil Pinch of salt 1 c. mushrooms, chopped 1 red onion, diced ¾ c. unsalted walnuts, chopped 1 15-oz. can black beans, drained 8 corn tortillas 1 16-oz. jar enchilada sauce 1 c. grated cheddar cheese Preheat oven to 375°F. In a medium skillet over medium low heat, sauté mushrooms and onion in olive oil with a pinch of salt for 8-10 minutes. Stir in walnuts and beans, heating through. Spray a 12” x 7” casserole dish with PAM. Pour half of the can of enchilada sauce into the bottom of the casserole dish. Warm the tortillas in a skillet or over a low flame, and immediately begin filling each with the mixture (I used a cookie scoop for this), roll them, and place them seem side down into the dish. Pour any leftover filling over the top, along with the remaining enchilada sauce. Scatter cheddar cheese overall, and bake for 20 to 25 minutes. As an Amazon Associate I earn from qualifying purchases. Disclosure: I received a complimentary copy of The Forest Feast Road Trip from Abrams Books as a member of their Abrams Dinner Party 2021-2022. View the full article

This wonderful recipe, from Abrams’ recently released Colu Cooks; Easy Fancy Food by Colu Henry is, as the author indicates, halfway between a dip and a dressing. She advises us to use it any way we please. Personally, she says, she likes putting it on top of fried chicken or onto an iceberg wedge salad with bacon and thinly sliced quick pickled shallots. Me? I thought it was absolutely brilliant on top of a salad of organic kale, baby spinach, and chard. Whatever way you use it, this is a must make. Something Blue Cheese and Creamy From Colu Cooks1 c. full fat yogurt ¼ c. mayonnaise ¼ c. sour cream 4 oz. blue cheese, crumbled 2 T. thinly sliced green onion Freshly squeezed lemon juice Kosher salt and freshly ground black pepper In a bowl, whisk together the yogurt, mayonnaise, sour cream, blue cheese, and green onions until well combined. Season to taste with lemon juice, a pinch of salt and a few aggressive turns of coarse black pepper. Taste and adjust the seasonings to your liking as needed. As an Amazon Associate I earn from qualifying purchases. Disclosure: I received a complimentary copy of Colu Cooks; Easy Fancy Food from Abrams Books as a member of their Abrams Dinner Party 2021-2022. View the full article

For whatever reason, I tend to shop for a family of four. I’m not sure why I do that. The various sales just draw me in, eager to use those sale ingredients in the vast pile of recipes I have stacked up to try. Because of this I tend to over buy on vegetables, and I’m talking BIG time. When you over buy on vegetables, you end up eating a lot of them, often forced to use them in a variety of ways. Hence, the broccoli and corn salad was born. I have to say that this is a delicious combination, so good, in fact, that I ate it as a main dish. Use fresh corn in the summer, grilled if you like, to enjoy it all year round. Broccoli, Corn, and Bacon Salad 1 lg. head broccoli, chopped 1 lg. carrot, shredded 2 c. frozen corn, thawed ½ c. golden raisins ½ c. pecans, toasted, roughly chopped 1 T. fresh chives, minced ½ c. shredded sharp cheddar cheese ¼ t. Frank’s Hot Sauce 4 slices bacon, cooked and crumbled ¼ - ½ c. favorite Ranch Dressing Combine all ingredients, toss to coat with dressing, and serve immediately or store in the refrigerator for up to two days. As an Amazon Associate I earn from qualifying purchases. View the full article

​ Cinco de Mayo is just a little more than a week away, and you cannot think about celebrating without guacamole. Two years ago last week, Chipotle published their recipe for guacamole on Twitter. I am sharing that tweet with you below. This is, indeed, an excellent recipe, that I like to tweak a bit by using Melissa’s pickled jalapeños because I enjoy that extra vinegary tang. I also tend to have a heavy hand with the cilantro because I love it. I realize that not everyone does, so leave it out if you prefer. Do make this recipe, it's a winner! Chipotle’s Guacamole 2 ripe Haas avocados 2 t. fresh lime juice 2 T. cilantro, chopped 1/4 c. red onion, diced 1/2 jalapeño, including seeds, diced 1/2 t. salt Cut avocados in half and remove pits carefully. Scoop the flesh of the avocado into a bowl; toss and coat with lime juice. Add the salt and mash until it’s a smooth consistency (I use an avocado masher.) Fold in remaining ingredients and mix. Taste and adjust seasonings, if necessary. As an Amazon Associate I earn from qualifying purchases. View the full article

There are days when I want to cook fancy…some days…not many days…perhaps none. Honestly, I can’t remember when I last made something fancy. For me, it’s all about comfort. Once I hit a certain age I made some declarations that included flat shoes, comfort cooking, and wearing pants only when necessary. Abrams Books recently released a new cookbook by Anna Stockwell. It is called For The Table; Easy, Adaptable, Crowd-pleasing Recipes. I knew from the sound of it that it was a book that I could warm up to. I have been planning summer meals, being careful to consider making as much use as possible of fresh summer produce as it becomes available. Consequently, I decided to try her cover recipe Blue Cheese, Tomato, and Herb Salad. It was delicious! Honestly, I couldn’t believe how good the salad was considering the small amount of effort. Fresh herbs, blue cheese, sliced tomatoes, and a little sherry vinegar and oil, make this light, tasty, and pretty enough to serve to company. Blue Cheese, Tomato, and Herb Salad From For the Table 4 lbs. mixed heirloom tomatoes,* sliced into ¼” thick rounds Kosher salt and freshly ground black pepper ½ c. good olive oil 1 T. sherry vinegar ½ lb. mild and firm blue cheese,** sliced into shards 1 c. dill fronds 1 c. parsley ¼ c. finely snipped chives Place the tomatoes on a large serving platter and season all over with 1 teaspoon salt and 1/2 teaspoon pepper, then drizzle with the oil and vinegar and let sit at least 10 minutes. Add the cheese and herbs to the platter of tomatoes, and nudge gently to combine; taste and season with more salt and pepper, if desired. Serves 6 to 8, recipe easily halved to serve 2 to 4 or doubled to serve 12 to 14 * I didn’t have heirloom tomatoes, so just used red ones ** I used blue cheese crumbles As an Amazon Associate I earn from qualifying purchases. Disclosure: I received a complimentary copy of For the Table from Abrams Books as a member of their Abrams Dinner Party 2021-2022. View the full article

I was craving meatballs the other day, but looking to do something different. That’s when I came across this recipe on food.com for Danish Meatballs with Creamy Dill Sauce. It had been ages since I last had Danish meatballs, and had never had them with dill sauce. Having bought much more fresh dill than I ended up needing, this worked out beautifully. Whether you want to make your own meatballs, or prefer to buy to those frozen from the market, I won’t judge. I would, however, encourage you to make this delicious sauce, and be certain to use fresh dill. Both meatball and sauce recipe can be halved or doubled to suit your needs. Danish Meatballs with Creamy Dill Sauce Slightly adapted from food.com Meatballs: 1 ½ lb. ground beef ½ lb. ground pork 2 t. salt ½ t. freshly ground black pepper 2 large eggs 1/3 c. finely chopped onion ½ c. heavy cream 2 c. dry bread crumbs ½ c. melted butter Sauce: ½ c. butter 1/3 c. flour 2 c. chicken broth 2 c. sour cream 2 - 3 T. chopped fresh dill ½ t. ground allspice Salt and pepper to taste Paprika In a large bowl mix the meat, salt, pepper, eggs, onion, and cream. With moist hands (mixture will be sticky), shape into 1 inch balls (as you can see, because I was having this as a main dish, I made large meatballs). Roll the meatballs in breadcrumbs until well coated. Arrange in a single layer on shallow baking pan. Drizzle melted butter over the meatballs. Bake at 375°, turning three or four times, until evenly browned, about 35 minutes Meanwhile, make the sauce: Melt butter in a large saucepan over low heat. Whisk in the flour until smooth. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, and then blend in sour cream, dill, and seasonings. Place meatballs in a serving dish and cover with sauce. Serve over mashed potatoes, egg noodles, or rice. As an Amazon Associate I earn from qualifying purchases. View the full article

I decided to make myself a turkey dinner on Easter Sunday, so I bought the smallest turkey breast that I could find. My plan was to cook it in the crockpot, enhance poultryseasoning with lots of herbs and vegetables, leave the potatoes to Bob Evans, and roast some carrots. It was just me, and the St. Louis Cardinals, and I quite enjoyed the meal. The trouble with turkey is that you continue to enjoy it for lunch the next day, dinner the next day, and on and on and on. I was paging through a new book from Abrams publishing, scheduled for release next Tuesday, April 26, called Gullah Geechee Home Cooking; Recipes from the Matriarch of Edisto Island, by Emily Meggett. I didn’t have to turn many pages to fall in love with this book. One of her recipes was for chicken or turkey salad stuffed tomatoes. I overbought on tomatoes, and heaven knows was looking for something new to do with turkey, so I thought I would give this recipe a try. The addition of hard-boiled eggs was new to me, but I really liked it. I also liked the mustard that gave it a nice tang. It’s easy to put together, make ahead, and makes a lovely presentation. Tomatoes Stuffed with Chicken or Turkey Salad 6 boneless, skinless chicken breasts ½ c. sliced scallions 1 c. chopped celery 3 hard-boiled eggs, chopped 1 T. mustard 1 t. celery salt 1 t. poultry seasoning 2 c. Hellmann’s mayonnaise, plus more if needed 10 large tomatoes Boil the chicken breasts and scallions in a pot of water until the chicken is cooked through, 25 to 30 minutes. Remove the skin from the chicken, and let cool. When the chicken is completely cooled, cut it into small pieces and put in a large bowl. Add the celery, hard-boiled eggs, mustard, celery salt, poultry seasoning, and mayonnaise, and stir to combine. If the mixture is too dry, add more mayonnaise. Stir, taking care not to break up the chicken pieces. Place the salad in the refrigerator to chill (you may make this chicken salad a day ahead.) Cut the tops off of the tomatoes. Use a small paring knife to remove the inside of each tomato. A spoon may be helpful in scooping out the insides. Once you remove the insides of the tomatoes, fill the tomatoes with chilled chicken salad. Be generous — it’s called stuffed tomato for a reason! As an Amazon Associate I earn from qualifying purchases. Disclosure: I received a complimentary copy of Gullah Geechee Home Cooking from Abrams Books as a member of their Abrams Dinner Party 2021-2022. View the full article

As God is my witness, this will be the LAST recipe that you get from me for pimiento cheese…probably. This whipped version just barely qualifies as pimiento cheese, in my opinion, because it contains so many ingredients, including a wide variety of different cheeses. Despite that fact, it goes together easily by tossing everything into the food processor, and the results are wonderful. It’s great as a sandwich spread, it’s a wonderful burger topper, but I like it best as a part of a charcuterie board because it is so delicious when spread on slices of apple, or when grapes and/or cornichons are used as dippers. If you prefer savory to sweet in such instances, tiny cherry tomatoes are perfect as dippers here. The smoothness of this cheese makes it more versatile than the classic version. You are going to love it! Whipped Pimiento Cheese Adapted from Chef Steven Goff 1/3 jar Melissa’s roasted red bell peppers ½ lb. aged cheddar cheese, shredded 2 oz. triple-cream brie 2 oz. Parmesan cheese, shredded 1 oz. cream cheese ¼ c. Duke’s mayonnaise ¼ c. yogurt* 1 T. TexasPete hot sauce 1 T. Texas Pete hot sauce Salt and pepper to taste ½ t. Melissa’s minced garlic King cobra malt liquor to thin (8 ounces or so)** Drain peppers and purée in a food processor. Add cheeses, mayonnaise, yogurt, mustard, and seasonings and purée until combined. Slowly add malt liquor blending until smooth. * I used Greek ** I used Guinness As an Amazon Associate I earn from qualifying purchases. View the full article

What does one do when she has way too much cabbage and an excess of mandarin oranges? Combine the two in a similar fashion to the Mandarin Orange Salad, and make one whale of a delicious, refreshing coleslaw. I wasn’t quite so sure how this was going to work out, but I have to say this is my new favorite way to make coleslaw. Savory, tangy, and sweet all in one, the Mandarin oranges give it a burst of citrus flavor while the mustard and cayenne add a peppery punch. With barbecue season coming up (It IS coming, isn’t it?), it’s time to start looking at recipes for new and different summer salads. Let this be one that you try this year. Mandarin Orange Slaw Dressing: 1/3 c. dry mustard 1 T. sour cream 2 T. granulated sugar 2 T. cider vinegar 1 t. dry mustard ½ t. celery salt Pinch cayenne pepper 1 small head Melissa’s organic cabbage, shredded 1 large carrot, grated ¼ c. chopped scallions 1 10 oz.can mandarin oranges, drained Combine all dressing ingredients together in a bowl, whisking until well blended. Place the shredded cabbage, carrot, and scallions into a bowl, and toss with dressing until thoroughly coated. Gently fold in mandarin oranges. Refrigerate to for at least one hour allowing flavors to meld. Lightly toss again before serving. Make coleslaw at least an hour before serving. For best results let it sit 2-3 hours. As an Amazon Associate I earn from qualifying purchases. View the full article

In my wizened old age, I have come to the conclusion that there are butter pecan people, and non-butter pecan people, and there is just no in between. Case in point, the late Mr. O-P used to LOVE butter pecan ice cream. I mean, he couldn’t get enough of it. Me? Frankly I could take or leave butter pecan anything, as well as ice cream. Just don’t care for either one. But the other day I was thinking about him and his butter pecan interest, and wondering how something like that would translate into a cookie. So, with him in mind, I set to work, and I may have just become a butter pecan convert. These are so buttery and flavorful. Toasting the pecans is key, as well as a hefty amount of butter emulsion. If you have butter pecan fans in your family, these are a must make. Butter Pecan Cookies 2 c. pecan halves 1 c. (2 sticks) butter, room temperature ¾ c. dark brown sugar ¾ c. granulated sugar 2 large eggs, room temperature 1 t. vanilla flavoring 1 t. butter flavoring 2¼ c. flour 1 t. baking powder ½ t. salt Preheat oven to 375° F. Spray baking sheets withcookiescoopor use a Silpat; set aside Toast pecans. Generally, I like to do this in a 350° toaster oven for 5 to 7 minutes, but ovens can vary. Just make sure to watch them because they can burn easily, and, if they do, they turn bitter. In the work bowl of a stand mixer, beat butter until light and fluffy, 2-3 minutes. Add sugars, beat again for 2 - 3 minutes. Add eggs, one at a time, beating after each addition. Add flavorings, beat again. Whisk together flour, soda, and salt, and, with mixer running on “low” slowly add dry mixture to wet mixture, beating just until combined. Fold in toasted pecans. Use a 2-tablespoon cookie scoop to put mounds of dough onto the prepared cookie sheets. Bake for 14 to 17 minutes, or until degree of doneness is desired. As an Amazon Associate I earn from qualifying purchases. View the full article

Sometimes it’s not easy to find something new in cookbooks. There are days when I feel as though everything has already been done. That is certainly not the case in this new, cute little volume Margarita in Retrograde; Cocktails for Every Sign by Vanessa Li and Bowen Goh, co-owners of Mood Ring, scheduled for release on April 19th. While I must admit to reading the occasional horoscope in the newspaper, and I did have my astrological chart plotted when I was in college, it’s not something that I tend to be totally on board with. That said, this book, divided into categories by astrological sign, really had me pegged when it came to cocktails. The PLUR (an acronym for peace, love, unity, respect), is a measured combination of a cocktail that I have poured for myself, willy-nilly. The wonderful mix of aviation gin and St. Germain elderflower liqueur, and topped with Prosecco, is unexpected, complex, and refreshing, much like this Libra girl herself. Each astrological sign featured has four signature cocktails suitable for the personality of the individual who possesses that star sign. Names range from the humorous “Butt Massage” (Taurus), to the more apologetic “Sorry I Ghosted You” (Sagittarius), to the innocence of “I Like You a Latte” (Virgo), to the whimsical “Miss Piggy Fan Club”(Gemini). There are also cocktails specific to the period when mercury is in retrograde and Saturn returns. Suggested dates for the various star signs are also included although, truth be told, mine was way off the mark. The book is clever, and will certainly be a great topic for conversation, but it is useful as well. It provides information on how to set up a homemade bar, what glassware to use, as well as information as to the possible personality types you can expect from various star signs. While there’s nothing scientific to this at all, it is great fun, and the plethora of recipes is cleverly named, uncommon, and delicious. The authors are co-owners of Brooklyn’s bar, Mood Ring, a bar that is, allegedly “astrologically attuned.” If you’re familiar with that bar, then this is a must have. If you’re not, I think it would certainly be a worthy addition to your cocktail bar or cookbook library. As an Amazon Associate I earn from qualifying purchases. Disclosure: I received a complimentary copy of Margarita in Retrograde from Abrams Books as a member of their Abrams Dinner Party 2021-2022. View the full article

You’re probably looking at this post and thinking, what is WRONG with this woman?! Another pimiento cheese recipe?! Yep, that’s what this is. But, I do love a good recipe with a checkered past. This recipe is, allegedly, a clone of the original Masters recipe. Its posting today is significant because the 2022 Masters Tournament (the 86th edition of the Masters Tournament and the first of the men's four major golf championships held in 2022) is being played from April 7-10, 2022, at the Augusta National Golf Club in Augusta, Georgia. Pimiento cheese sandwiches are a major staple among the foodstuffs offered at the Tournament, and have been from the very beginning. The sandwiches, with the cheese filling developed by long-time cheese vendor, Nick Rangos, were initially sold for a dollar a piece (now $1.50). When Ramos' contract was not renewed, he refused to part with his recipe, left in a huff, and took that iconic recipe with him to his grave in 2015. Enter replacement, Ted Godfrey, who worked tirelessly to replicate the recipe, only to suffer a similar fate, being replaced by in-house catering in 2013. He took his recipe with him as well. Saving the day was Augusta food blogger, and lifelong Masters enthusiast, Gina Dickson, who reverse engineered the recipe based upon ingredients listed on the package. There is so much more to this story than what I've written here, but it is intriguing, no? Here is her version of a copy of the original. Masters Pimento Cheese Sandwich Recipe From Intentional Hospitality 2 cups sharp cheddar cheese, shredded 1 cup Monterey Jack cheese, shredded 4 ounces cream cheese ½ cup mayonnaise(“just don’t use Miracle Whip—that’s a Northern thing”) 4-ounce jar pimiento peppers, drained and diced 1 tablespoon onion, very finely minced ¼ teaspoon garlic powder ¼ teaspoon cayenne pepper ¼ teaspoon salt ¼ teaspoon black pepper Combine all the ingredients in a medium bowl and mix until smooth and creamy. Refrigerate the mixture for at least an hour to allow it to become firm. Serve on white bread. As an Amazon Associate I earn from qualifying purchases. View the full article

Easter is on the way and, as usual, thoughts of the heavenly hash eggs that I would annually give to my dad, come to mind. He loved his sweets, particularly when studded with marshmallows and nuts. I added peanut butter to this version, taking it over the top. Dad would have loved it! Peanut Butter Heavenly Hash Squares 1 11-oz. bag semisweet chocolate chips 1 11-oz. bag butterscotch chips 1 c. Jif peanut butter ½ c. roughly chopped pecans, toasted 2 c. mini marshmallows Prepare a 9” x 9” baking pan by lining it with parchment paper, allowing 2”-3” excess to hang out over two sides of the pan. This will allow you to lift the whole block out of the pan once it has cooled, making slicing a breeze. Prepare a makeshift double boiler by using a 6-quart saucepan half full of water, and a large metal mixing bowl. Into this bowl place chocolate chips, butterscotch chips, and peanut butter. Stir with a wooden spoon until the mixture has melted. Add the marshmallow and nuts, folding them together until they are well coated. Pour the mixture into the prepared pan, smoothing it out, and flattening the top as well as you are able. Allow the chocolate to firm at room temperature before slicing. Do not refrigerate at this stage, or you whist risk getting white streaks in your chocolate. Once it has firmed (3 - 4 hours on the countertop) you may then store in the refrigerator in an airtight container. As an Amazon Associate I earn from qualifying purchases. View the full article

​ Let’s start the week with something healthy and nutritious, savory and sweet, chewy, crunchy, juicy, and bursting with flavor. I bought a lot of broccoli to use in a couple of new recipes I had discovered. A couple days after I bought the broccoli, those “discovered” recipes were nowhere to be found. Time to get creative. The first thing that came to mind -- other than enjoying broccoli as a vegetable with my evening meal -- was to make my mom’s broccoli salad, but I didn’t have grapes on hand. Enter the fat, juicy, and ever-so-sweet blueberries that I had, and this wonderful combination has become one of my new faves. The crunch of the toasted pecans, the chewiness of the broccoli, the peppery onion, the sweet blueberries, salty bacon, and the tasty dressing, make this a salad you’re going to want to enjoy again and again. It doesn’t get much healthier than this. Blueberry Broccoli Salad 2 c. fresh broccoli florets 1/3 c. diced red onion ½ c. diced celery 2/3 c. fresh blueberries1/3 c. broken pecans, toasted 3-4 slices bacon, cooked and crumbled 1/3 c. Duke's mayonnaise 2 T. sugar 2 T. raspberry vinegar Pinch of dry mustard In large salad bowl, combine the broccoli, onion, celery, blueberries, and toasted pecans. In another bowl, whisk the mayonnaise, sugar, vinegar, and dry mustard; pour over broccoli mixture; toss to coat. Cover and refrigerate until serving. Stir in bacon just before serving. As an Amazon Associate I earn from qualifying purchases. View the full article

You are no doubt aware, if you have read this blog the past couple of weeks, that I have recently become absolutely obsessed with butter dip biscuits. I tried the original version and I loved them, then devised my ownCheddar Bay version (ditto), and then came across a recipe for a blueberry version with a glaze topping. Honestly, I don’t know which one of these I like the best. They are all amazingly delicious, simple to make, and I cannot stop eating them! Fortunately, they freeze beautifully. Take one out of the freezer, pop it into an oven at 350°, and let it bake for 15 to 20 minutes. It tastes like fresh. Blueberry Butter Dip Biscuits As seen on The Country Cook ½ c. (1 stick) unsalted butter 2½ c. flour ¼ c. sugar 1 T. aluminum-free baking powder ½ t. salt 1¾ c. buttermilk 1½ c. fresh blueberries 1 c. powdered sugar 2-3 T. milk Preheat oven to 350° F. Spray a 9” x 9” baking pan with nonstick cooking spray. In a microwave safe bowl, melt butter. Pour melted butter into the bottom of your baking dish. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Make a well in the center and pour in the buttermilk. Stir with a fork until a sticky dough forms. Carefully fold in blueberries. Pour into prepared baking dish, right on top of the melted butter. Some of the butter will run over the top of the dough, that’s perfectly fine. Spread out the batter evenly, and cut into nine squares. Bake for about 25 to 30 minutes, rotating once during baking. The top should be golden brown and a toothpick inserted in the center should come out clean. While your biscuits are baking, in a medium bowl, whisk together powdered sugar and milk. Drizzle on top of the warm biscuits. Allow the biscuits to cool slightly and serve. As an Amazon Associate I earn from qualifying purchases. View the full article

This refreshing beauty of a salad goes back to the 70s, and, perhaps, even before that. I first remember my mother making it back then, serving it alongside one of her legendary prime rib dinners. It’s crunchy and light, with a unique combination of ingredients that makes it very special. If you are looking for something wonderful to serve to your guests, this very well could be it. Mandarin Orange Salad ½ head iceberg lettuce One head romaine lettuce 2 chopped scallions 1 c. chopped celery 1 15-oz. can mandarin oranges, drained Toffee almonds (recipe below) Toffee Almonds: 2 T. sugar 1/3 c. slivered almonds Place sugar and almonds into a 7-inch sauté pan and set it over medium high heat. Stir occasionally until sugar begins to melt, and then stir constantly, thoroughly coating the almonds in the caramelized sugar. When the almonds turn a rich amber color, turn out onto a cold plate, and separate immediately. Dressing: ¼ c. vegetable oil 2 T. cider vinegar 2 T. sugar ½ t. salt Pinch of dry mustard A few gratings freshly ground black pepper 3 to 4 drops Tabasco 2 T. chopped fresh parsley Whisk together until thoroughly blended. When ready to serve, toss toffee almonds, greens, etc. with dressing. As an Amazon Associate I earn from qualifying purchases. View the full article

I think that we are all familiar with the “bucket list” books. You know what I’m talking about, books with titles that start with “1000 Things to…Before You Die.” There are books on things to do, places to go, things to see, restaurants to visit, there are similar books for nearly every state and major city in the country. Sure, a lot of those things are doable, and many of them are fun, but 1000? Really? Isn’t that a bit much? Here’s a book that doesn’t overwhelm you with the numbers, features things you can do from home, and ways to please and delight friends and family in the doing. 50 Things to Bake Before You Die by Allyson Reedy features 50 recipes for cakes, pies, brownies, cookies, and other sweet treats. One recipe looks better than the other, all of them look totally doable even for the inexperienced baker, and each recipe is well worth trying. Lest you think Reedy to be a “morbid chick” as she puts it, with her juxtaposition of baking and death, she wants to assure her reader that, because we’re all on a clock, we should bake, eat, and enjoy. She further admonishes would-be bakers to not beat themselves up if the end results don’t look picture perfect. It’s all about the taste.Both professionals and the author herself took the photos that appear in this book. Notes from the creator precede each recipe. It’s important to mention, I think, that these favorite recipes of Reedy’s are from some of the greatest bakers and chefs, from small town cafés to fancy restaurants to TV show hosts. In doing so, the author provides a wide range of favorites, as well as for varied tastes and techniques. Having purchased, given away, and re-purchased a Madeleine pan. I chose to make the Madeleines from chef and restaurateur Daniel Boulud. Because I am a lover of lemon, I changed his recipe slightly by adding a little bit of lemon oil to increase the taste. They were delicious! Next up, I tried the brown sugar peach cobbler. I am a nut for peach cobbler, and wasn’t about to wait until July when fresh peaches became available, so I made do with frozen; again, really delicious.Strawberry Hand Pies, from Tracy Wilk of #BakeItForward called to me because Wilk described herself as a pie hater. I often describe myself in the same way, once referring to pies as “the liver of desserts.” She clarifies by saying that she is a “bad pie hater.” I don’t need that type of clarification; I’m not a fan in general. Still, her refreshing and honest attitude had me making these pies (shortening the process by replacing her crust with puff pastry), and they were fun to make and delicious as an afternoon treat. The book is divided into five chapters: Cookies, Cakes, Pies & Tarts, Things You Eat with Your Hands, and Things You Probably Shouldn’t Eat with Your Hands. It is refreshing, honest, offers up a variety of thoughts and opinions, features desserts from all categories, some more difficult than others, and provides the baker with some tasty goals while he or she is here on planet earth. If it is lacking anywhere, it is in failing to provide a much-needed index, something I have noticed lacking in many modern cookbooks. If you can live with that, then you will certainly enjoy this book. As an Amazon Associate I earn from qualifying purchases. ​Disclosure: I received a complimentary copy of 50 Things to Bake Before You Die from Ulysses Press in exchange for an honest review. View the full article

One of the things I like about spring is its versatility. One day I’m outside enjoying the sun and 83° temperatures, the next I’m curled up in front of a fire watching a British mystery on TV and having comfort food. Yesterday was one of those fire and comfort food days. I chose a recipe that looked both tasty and comforting, and for which I had all of the ingredients. While it’s probably not company worthy, it is certainly family friendly. Chili Cornbread Bake Chili: 1½ lbs. ground chuck 1 medium onion, diced 2 cloves garlic, minced 1 T. chili powder 1 t. ground cumin ½ t. dried oregano ½ t. kosher salt Freshly ground black pepper, to taste 1 10-oz. can diced tomatoes and green chilies (Rotel) 1 8-oz. can of tomato sauce 1 14.5-oz. can cream style corn, divided Cornbread topping: 2/3 c. flour ½ c. yellow cornmeal 1/3 c. sugar 1 T. baking powder ½ t. salt 1 large egg 1 c. shredded cheddar jack cheese, divided ¼ c. whole milk 1 T. fresh cilantro, minced 1-2 Melissa’s pickled jalapeños, sliced Preheat oven to 375° F. Spray a 2-quart baking dish with PAM. Heat a large nonstick skillet over medium high heat. Brown ground beef, onion, garlic, and seasonings, stirring occasionally. Stir in diced tomatoes and green chilies, tomato sauce, and ½ can of cream style corn. Pour mixture into prepared baking dish Make the cornbread topping: In a medium bowl whisk together flour, yellow cornmeal, sugar, baking powder, salt, ¾ c. cheese, milk, and the remaining half can of cream style corn. Pour over beef mixture, and spread to the edges. Sprinkle with remaining ¼ cup cheese. Bake for 25 minutes or until the cornbread is baked through and make sure it’s hot and bubbly. Top with sour cream, chopped cilantro, and slices of jalapeño. As an Amazon Associate I earn from qualifying purchases. View the full article