Category — Recipes
One of her recipes really spoke to me.
Now, we’ve all had hummus with chips. And we’ve all enjoyed hummus with crudités. But none of that compares to Joanne’s hummus with fresh vegetable chips. It is outstanding!
The vegetable chips are crispy and crunchy like tortilla or pita chips and they are healthy like crudités. Oh right, because they ARE crudités, just cut and treated a little “out of the box.”
An added bonus – it is a gorgeous presentation!
March 11, 2015 2 Comments
This soup is a lifesaver. It has single-handily helped ease the pain from my head cold!
The recipe comes from Barbara Fenzl’s Les Gourmettes cooking class. I enjoyed it after the class on Wednesday night and then again for breakfast yesterday morning. I also brought home some leftover asparagus, so I chopped that up and added it to the soup. Soup may not be your typical breakfast, but it works for me!
March 6, 2015 1 Comment
I may have mentioned once or twice before that Connor does not like berries. Not raspberries, or blueberries, strawberries, or blackberries. He won’t eat berries or anything berry flavored. It blows my mind!
To add insult to injury, neither Dave or Connor like citrus! They won’t eat an orange, a grapefruit or even the sweet candy-like clementines. The saving grace is that they will eat foods and dishes with citrus in them.
I know, they are strange men!
For Sunday supper, I made pork chops with a strawberry salsa. Being the thoughtful mom that I am, taking Connor’s tastes into account, I also made chimichurri sauce to accompany the chops.
February 24, 2015 1 Comment
Yesterday, I came home after a morning at Sweet Salvage and asked Connor what he wanted for dinner. It was his only night off this week, so he could pick whatever he wanted. He didn’t know but told me he’d think about it while I went off to a lunch appointment.
I had lunch with Marissa’s future mother-in-law, Amy, to go over some wedding details.
After lunch I sent Connor a text, “Any dinner thoughts yet?”
He replied, “Roast pheasant with buffalo sausage and sparkling cider sauerkraut.”
I said, “So helpful.”
He sent back a text, “Was it not specific enough?”
I thought, “He’s egging me on” … so I said, “Sure sounds good.”
I headed towards the grocery store, fully intent on just picking up some tortillas and making chicken enchiladas. I mean, if he wasn’t going to say what he wanted, I certainly wasn’t going to ask again.
A few minutes later, I get another text, this time with the website for his pheasant recipe!
OK, I’ll take the bait. I sent back a text, “Any idea where I can get pheasant and buffalo sausage, Mr. Smarty Pants?”
His reply, “Costco?”
As I drove, I thought, “What the heck! I’m going to take his dare and make a version of his darn recipe.”
I picked up Cornish game hens in place of the pheasant…
…and hot Italian sausage in place of buffalo sausage.
I checked out the recipe and it called for 6 pounds of prepared sauerkraut. Six pounds! A one-pound package costs $3.49, I’m not about to spend $21 on sauerkraut! So, I bought just one package. I mean, I was going to have to alter this silly recipe drastically anyhow.
Turns out Connor went on Google and typed in “What should I make for dinner?” A few sites came up and from that he picked out-
This recipe calls for juniper berries. I used them since I have them on hand, but if you don’t – there is no reason to go buy a jar – they honestly don’t add much flavor at all.
Here is my recipe for…
February 20, 2015 8 Comments
For Valentine’s dinner, Dave requested a version of these potatoes, which he had seen in the food section of the Arizona Republic.
The original recipe did not call for the half-and-half or thyme, but I felt it needed both for extra creaminess and flavor.
They were divine!
February 18, 2015 No Comments
Dave’s brother, Roger, has been visiting all week and was here on Valentine’s Day.
Roger’s specialty is grilled bacon-wrapped beef tenderloin. Dave’s specialty is perfect garlic bread.
Roger also wanted to grill salmon, so I came up with this spice rub. The potato recipe will be shared in tomorrow’s post.
Fennel-Orange Spice Rub for Salmon
- 1 tablespoon fennel seed
- 1 teaspoon kosher salt
- 1/2 teaspoon peppercorns
- 1/4 teaspoon smoked paprika
- Zest from 1 orange
- Olive oil
- Red wine vinegar
Place the fennel seeds, salt and peppercorns in a spice grinder and grind.
Stir in the smoked paprika and orange zest.
February 17, 2015 4 Comments
Today is the last day of “Cocktails & Cupcakes” bridal shower details and recipes.
What better note to end a week on than cocktails!?!
We’ll start with the recipes and end with a fun decor item that the mother of the bride, Laura, her sister, Mary, and I created.
These following two cocktails come from The Bar Book Elements of Cocktail Techniques by Jeffery Morgenthaler with Martha Holmberg. Martha taught a modern sauces class at Les Gourmettes last month and I was the happy recipient of this bar book.
- 2 ounces (1/4 cup) gin, preferably in the Old Tom-style, such as Hayman’s (available at Total Wine)
- 3/4 ounce (1 tablespoon plus 1 1/2 teaspoons) fresh lemon juice
- 1/2 ounces (1 tablespoon) simple syrup*
- Ice cubes
- 2 ounces (1/4 cup) chilled soda water
- 1 lemon peel for garnish
February 13, 2015 2 Comments
It’s finally time for the cupcake recipes from Megan’s “Cocktails & Cupcakes” bridal shower!
Actually, time for the cupcake recipe. Only one cupcake is new to this blog. Links to the remaining cupcakes from the shower are at the end of this post.
I found the recipe for these Strawberry Margarita Cupcakes through Pinterest and I had some trouble with it. The problem was actually with the frosting. It’s similar to the frosting for Toffee Crunch Mini Cupcakes (which works perfectly) but this one still gave me fits.
The frosting was a nice consistency, until it was time to add in the strawberry purée and the other liquids, then it became a runny mess and the only way I could fix it was to add cups (so very many cups) of powdered sugar. The result was an overly sweet – basically pure sugar – frosting. I’ve corrected the recipe, but please still take extra care when adding the strawberry purée, add a little at a time and keep an eye on the consistency. If you do this, you should not have to add any powdered sugar!
Also, when looking at the photos, please keep in mind that I made a double the batch so that I could make regular and mini cupcakes. So when you see 4 eggs instead of the 2 called for – don’t be concerned.
February 12, 2015 5 Comments
Some people may think I was crazy to host two bridal showers in as many weeks. Crazy like a fox is what I say!
The shower that Abigail, Kaley, Alyse and Marissa threw for Lindsey left me with a bounty of items and ideas to use for Megan’s shower, two weeks later.
Kaley did such a beautiful job with the chalkboard art that I immediately knew I’d be using it again!
Abigail left behind a wonderful bulletin board that she had guests write words of sage advice for bride-to-be, Lindsey.
I just had to recycle it for Megan’s shower, as seen on the left edge of the photo below.
Then there was the “Welcome” and “Presents” banners that Abigail made.
Yes, I reused them as well.
So, as you can see, hosting two versions of the same sort of party in a short amount of time is easier than hosting just one!
Here is another appetizer from Megan’s shower.
February 11, 2015 3 Comments
February 10, 2015 3 Comments