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Category — Holiday

the definition of spring

click by Linda Hopkins

buy levitra online with paypal This salad screams “SPRING!” English peas, check. Sugar Snap Peas, got ’em. Asparagus, you betcha. Radishes, for sure. Mint, yup. The instructions for the recipe look long, but once you get the water boiling and the bowl of ice water set up, it comes together in a snap. Just be sure to blanch the asparagus last so that the water doesn’t take on the taste until the end.

dove acquistare viagra generico 200 mg a Milano I found the fresh English peas at Trader Joe’s. I don’t like frozen peas, but I loved these! I’m not sure how long they will be in stores, but get them while you can!

The end of the month is a week away so I want to take this opportunity to remind you about the April contest. To be eligible to win, you either need to leave a comment on every post in April beginning with the post from April 1st and continuing through the end of the month. And/Or you may also enter by following Harmony Boards on Instagram and getting 5 of your friends to follow. GO HERE for all the rules and details.

Several of you are playing along by leaving comments on these posts, thank you! But I have to let you know that a few of you need to go back and be sure you’ve posted on all the posts, right off the bat a couple of you missed commenting on the April 1 post, so if you’re playing, please double check before the end of the month. I want you all to be eligible to be in the drawing! If you haven’t started playing, it’s not too late, please join in.

Asparagus, Radish and Mixed Pea Salad with Mint and Hazelnuts

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April 24, 2019   4 Comments

2019 Easter Cake

I made this cake for our Easter supper and served it alongside THIS Citrus Sorbet. Since baking is not my forte, of course, there is a mishap story to go along with it. I found the recipe is a real estate magazine that my mother-in-law sent me from Illinois. Thank you, Mom!

I switched it up a bit. The original recipe was for a Tangerine and Chamomile Cake, using chamomile tea bags. I am not a fan of chamomile, so instead, I used my absolute favorite tea, Celestial Seasonings Bengal Spice tea. If you love chamomile tea and want to switch it back to the original, use four chamomile tea bags instead of the two Bengal Spice that I use here.

My sweet girl, Bailey, in the foreground and my mischievous boy, Bombay, in the back

Here’s the mishap story. On the Saturday before Easter, I had several Harmony Boards to make and deliver. The first deliveries began at 2:30 and the last was at 5:00. I made all the boards and delivered the first batch. I came home and realized I had just enough time to put together the cake batter, get it in the pans and bake them. My timing was impeccable. The layers were finished baking 5 minutes before I needed to pack up and leave. I knew better than to leave them to cool on the kitchen counter because of these two cats.

I set up the cooling racks on top of my washing machine.

I set the cakes on top and Bombay was immediately interested. I went back to my bedroom to set the alarm. I closed the laundry room door and went out into the garage. That’s when I realized I’d left the car keys on the kitchen counter. I knew I had enough time to go back in and grab the keys before the alarm was fully set. I went in and had a brief moment of panic when I didn’t immediately see the keys. I found them and hurriedly went back out the garage door.

It wasn’t until I came back home that I saw that not only had I forgotten to close the laundry room door, but that one of the cats had tried to jump up on the washing machine and in the process, knocked down one of the racks. I didn’t look to see what damage was done until after I’d gone to the bedroom to disarm the alarm. I came back and saw the rack on the floor by their food dishes. Where was the cake? I looked behind the laundry door and there it was, out of the pan, upside down, while the pan was further back in the corner behind the door. The good news is that the cake was completely intact with the parchment still stuck to the bottom, not a crack or a crumb missing. The pan was as clean as a whistle, and that is a win in my baking history! I picked up the cake, sliced a clean layer off the top and used it.

I knew the cats or most likely “The Cat”, had not touched it after it fell. He was probably too startled from the crashing he’d caused. And I am certain it was “the he”, Bombay, and not “the she”, Bailey. I say this because Bailey was sleeping in her usual spot when I went looking for them, while Bombay was hiding in the front room, where he seldom, if ever, goes. But it is nearly impossible for me to be mad. I mean, look at that face! OK, enough about my cute cats. Recipe time.

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April 23, 2019   8 Comments

the other entrée

I served these chicken breasts along with the pop-pop-popular Baby Back Ribs at my Memorial Day BBQ. People raved about the ribs but must have enjoyed these too, since they were all gone at the end of the evening.

I also made a couple of Harmony Boards, one fruit and one crudités.

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May 31, 2018   2 Comments

Linda’s ribs

These ribs were the hit of my Memorial Day BBQ. Today, I had planned on posting another recipe from Connor’s birthday dinner, but several of the guests asked that I post this recipe first and I love nothing more than pleasing my friends and family. <3

There is only about 15 minutes of hands-on prep time and another 15 or 20 minutes of grilling time, the rest of recipe  is hands-off time in the oven. See, easy!

You can use your favorite barbecue seasoning rub, or use my favorite Food Network rub. I’ve been using it for nearly 10 years. The recipe for that rub is included.

I used purchased BBQ sauce, but of course, if you have a favorite recipe, use that!

Linda’s Easy and Delicious Baby Back Ribs

  • 5 to 6 pounds baby back pork ribs
  • 3/4 cup barbecue seasoning rub *recipe below
  • 2 cups barbecue sauce

Heat oven to 375 degrees. Line the bottoms of two large baking sheets with heavy-duty foil.

Lay ribs out on the baking sheets. Season all over with the rub, using all 3/4 cup. Cover baking sheets tightly with heavy-duty foil.

Roast in oven for 1 hour.

Gently remove top foil and brush ribs with half of the barbecue sauce. Carefully and tightly re-cover with the foil and return to the oven for 30 minutes, ribs will be very tender.

Heat grill to medium-high. Grill ribs, brushing with sauce and turning several times, until slightly charred and glazed, 15 to 20 minutes.

source  

Transfer ribs to a cutting board. Cut into one or two rib portions and serve.

Serves a crowd

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May 30, 2018   No Comments

mini Le Creuset … and grits

This is the last of my Easter brunch recipes. The real reason I made these was so that I could use the adorable green mini Le Creuset Petite Cocotte (little Dutch ovens) that my kids gave me for Christmas several years ago. The green was the perfect pop of color for my Easter table.

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April 12, 2018   2 Comments

got to have bacon!

Even when the centerpiece of your Easter brunch is a spiral-cut ham – that does not mean you can’t throw in a little bacon too!

The original Southern Living recipe called for a cast-iron skillet. Since my cast-iron skillet was in a storage cupboard in the garage that was blocked by a bunch of boxes and folding chairs, I used a large heavy skillet instead.

I’ve mentioned this tip before, but it’s worth repeating. If you have a pot or pan that needs to go in the oven that does not have an oven-safe handle, or even if you’re not quite sure if it is oven-safe or not. You can still use that pan. Just double wrap the handle in heavy-duty foil (or wrap 4 times with standard foil) and just like magic, you have an oven-safe pan.

follow site Hash Brown-Asparagus-Bacon Quiché

  • 6 slices thick-cut bacon, cut into 1/2-inch pieces
  • 8 ounces fresh asparagus, cut into 2-inch pieces
  • 4 cups frozen shredded hash browns (about 12 ounces)
  • 1 ½ teaspoons salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 6 large eggs
  • 1 cup half-and-half
  • 1 cup shredded Gruyère cheese (about 4 ounces)
  • 2 tablespoons Dijon mustard
  • 1/4 cup sliced green onions
  • Fresh minced chives, for garnish

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Preheat oven to 375 degrees. Cook bacon in a 10-inch cast-iron skillet or another oven-safe heavy skillet over medium until browned and almost crisp, but still tender, about 6 minutes. Transfer bacon to a plate lined with paper towels. Reserve drippings in skillet, and let cool slightly.

Add asparagus to skillet, and cook over medium-high, stirring often, until lightly browned and just beginning to soften, about 3 minutes. Using a slotted spoon, transfer asparagus to a medium bowl.

Add hash browns, bacon, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper to hot drippings in skillet over medium-high; stir to combine.

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April 10, 2018   1 Comment

Easter brunch (or any brunch) cocktail

This was our Easter cocktail. For the non-drinkers, I made up a batch of the citrus mix, sans the brandy, and added flavored La Croix sparkling water instead of Prosecco.

The lemonade ice cubes make the drink so festive. Since I have this long ice-cube tray to work with, I served the cocktail in champagne glasses. If I was using a standard tray, I’d have used wine glasses instead.

click Sparkling Citrus Brunch Cocktail

see Ice Cubes

  • 1 lemon, thinly sliced
  • 1 lime, thinly sliced
  • 1 orange, thinly sliced
  • 1 to 2 cups prepared lemonade

source link Cocktail

  • 1 ½ cups fresh orange juice
  • 1 cup fresh Ruby Red grapefruit juice
  • 1 (750-milliliter) bottle Prosecco, chilled
  • 1/4 cup (2 ounces) brandy
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons fresh lime juice
  • Citrus slices for garnish

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April 9, 2018   2 Comments

two butters, a mayo and a spread

It sounds like the start of a joke. “Two butters, a mayo and a spread walk into a bar…”

But this is no joke, these are what I served with my biscuits and ham at our Easter brunch. My entire Easter menu was inspired by the Easter menu featured in this year’s Southern Living Magazine.  Although, I made several changes in recipes and menu choices to fit my taste. For instance, their menu featured a Creole Mayo, I am a fan of Sriracha Mayo, so that is what I made. More Easter brunch recipes will follow in the coming days, for today, let’s look at these four.

I took a poll at brunch and asked for everyone’s favorites. The radish-chive butter won hands down. The second favorite was the other butter, made with orange marmalade and apricot preserves. The final two were tied for third. All four make for a perfect ham and biscuit sandwich.

using propecia tablets along with minoxidol Radish and Chive Butter

  • 1/2 cup salted butter, softened
  • 1/4 teaspoon salt
  • 3 tablespoons finely chopped radishes
  • 2 tablespoons chopped fresh chives, plus more for garnish

Beat salted butter and salt with an electric mixer on high-speed until light and fluffy, 3 to 4 minutes.

Gently stir in finely chopped radishes and chopped fresh chives. Scrape compound butter into a serving bowl, sprinkle with more chives. Cover and chill until ready to serve.

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April 3, 2018   1 Comment

Easter-themed April Fool’s pranks

You have a week to pull off these two pranks. It only took me about 15 minutes to “make” my fruit and vegetable Easter chocolates. I can’t wait to see the reactions!

I went to Target to shop for the foil-covered chocolate eggs. After carefully examining what was available, I decided on the Nestle Crunch Nest Eggs over the traditional Hershey’s Eggs because they were slightly larger. You see, you’ll be swapping out the chocolate eggs for grapes, so a similar size is a necessity. The Nestle Butterfinger Nest Eggs where the perfect size too, but the foil isn’t as pretty or “Eastery”  – yes that’s a word!

April Fool’s Fruit and Vegetable Easter Chocolates

  • Nestle Crunch Nest Eggs
  • grapes
  • Ferrero Rocher Chocolates
  • Brussels sprouts
  • a bit of patience

Very carefully and slowly loosen the foil on a Crunch Chocolate Egg. On the first one I attempted, I made the mistake of completely opening up the foil. Don’t do that! It is too hard to fold it back together nicely.

Instead open the foil just enough to remove the chocolate egg.

When choosing your grape, go a little smaller, rather than larger or the exact same size. I used the grape on the left.

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March 25, 2018   6 Comments

2 for the price of 1

This year we get two holidays for the price of one on April 1st.

I suppose April Fool’s Day isn’t a true holiday, especially when compared to the importance and holiness of Easter, but I’m going to give you cute ways to celebrate both anyhow.

Today a fun and messy, yet clean, way to color Easter eggs and tomorrow a couple of fun Easter-themed April Fool’s jokes to play on family and friends.

Shaving Cream-Dyed Easter Eggs

  • Hard cooked eggs
  • White vinegar
  • White shaving cream
  • Food coloring
  • Lot of paper towels

Place the eggs in a bowl and pour in enough white vinegar to cover. Let sit for 3 to 4 minutes and then remove eggs from vinegar and set aside. Soaking the cooked eggs in vinegar before dying gives you more vibrant colors. The vinegar may then be poured back into the bottle and used again, no reason to waste it.

Spray the shaving cream into a cake pan or onto a rimmed baking sheet or baking dish. Use a spoon or spatula to press down the shaking cream to make it smooth and dense.

Add 4 or 5 drops of two different colors of food coloring, of your choice, to a small area of the pan.

Then run the tip of a paring knife or a toothpick through the two colors to “marble” the colors together.

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March 24, 2018   No Comments