Tag Archives: easy

DELICIOUSNESS REVEALED

25 Thursday May 2017

Posted by in chocolate, Fish, Recipes

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I found these two recipes buried deep in newspaper columns – a wonderful surprise and beautiful treasure after reading about warm family memories, adventurous anecdotes and fun fishing reveries. These delightful dishes will definitely be featured again at our table and even perhaps in future family stories.

OVEN BAKED FISH

4 to 6 fish filets

1/3 cup mayonnaise

3 tablespoons butter, melted

1/3 cup finely chopped onion

1/4 cup parmesan cheese

1 tablespoon lemon juice

1/2 teaspoon old bay seasoning

1/4 teaspoon black pepper

1/2 cup bread crumbs

Heat oven to 400F. Place filets in a lightly greased 9-by-13 baking pan. In a bowl, combine mayonnaise, butter, onion, parmesan cheese, lemon juice and seasonings. Spread sauce evenly over fish filets. Sprinkle bread crumbs on top of the fish.

Bake for 15 minutes. To finish cooking, turn on broiler for two or three minutes until fish is golden brown.

Enjoy!

Recipe adapted from The Flip Side, Flip Putthoff

www.nwaonline.com/staff/flip-putthoff/

CHOCOLATE ROLLS

(I halved this recipe)

You take 2 pie crusts, unroll them. Mix about 3 tablespoons cocoa powder with roughly 10 heaping tablespoons of sugar in a bowl. Spread mixture equally onto each pie crust, leaving about a 1/2-inch perimeter. Drizzle a half-stick of melted butter over the mixtures, and carefully roll crusts back up into a log shape – not making too tight a roll. Lightly press ends and edges to seal. Place on a baking sheet, and bake at 400F for about 20 minutes. Remove from oven, let cool before slicing.

Enjoy!

Recipe adapted from My Roots Are Showing, Lisa Kelley

Lisa@ArkansasAtty.com

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QUICK AND EASY DINNER FOLLOWING VACATION

24 Wednesday May 2017

Posted by in Beef

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A gracious and good natured cab driver picked me up at 4:30 am from outside our condo in Sarasota – as prearranged – and dropped me off at the airport in plenty of time to catch my flight home.

I arrived back early in the morning – suffering from a little travelers disconcertment – the kids were all at school and my husband had left town for a conference – so I grounded myself with ordinary, mundane tasks that didn’t require much thought – unloading the dishwasher, laundry, and making dinner. I chose a simple and quick recipe for the kids and I to enjoy on my first night home.

SPAGHETTI BOLOGNESE

1 tablespoon olive oil

19 ounces sweet Italian sausage, casings removed

3/4 cup chopped sweet onion

1/2 cup chopped green bell pepper

4 garlic cloves, minced

1 (24-ounce) jar tomato and basil pasta sauce

salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh basil

cooked pasta and grated parmesan cheese to serve

Heat oil in a large skillet over medium-high. Add sausage, onion, bell pepper and garlic, and cook, stirring and breaking up the sausage, until sausage is browned and vegetables are tender, 8 to 10 minutes.

Stir in pasta sauce and season with salt and pepper. Bring mixture to a boil over medium-high. Reduce heat to low, simmer for 15 minutes. Stir chopped basil into meat sauce.

Serve sauce over cooked pasta, garnish with parmesan cheese.

Enjoy!

Recipe adapted from Southern Living, February 2017

www.southernliving.com/

 

 

 

FRESH PINEAPPLE

28 Friday Apr 2017

Posted by in bars and cookies, Cocktails, Recipes

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I brought a container of fresh pineapple home from the supermarket – already peeled, cored and cut – thinking to provide a convenient snack, needing no preparation.

What I imagined would be gone in mere hours, was still languishing in the refrigerator days later – so I promptly looked for recipes to transform this tropical fruit.

After chopping, measuring, mixing, patting, pouring and placing the Fresh Pineapple Bars into the oven, I received a call from the school nurse, informing me my daughter wasn’t feeling well and would need to be picked up. Torn between motherly duty and bakers responsibility, I turned the temperature down on the oven and made the drive across town – with the bars being no worse for my neglect during their cooking time.

By comparison, using up the rest of the fruit was simple – I blended it with lime and simple syrup, poured it into three glasses, topped two of them with gin and a sprig of fresh mint and enjoyed a happy hour with my husband and daughter.

FRESH PINEAPPLE BARS

1/2 cup unsalted butter, softened

1 1/4 cups flour, divided

1 cup sugar, divided

pinch of salt

1 egg

1/3 cup sour cream

1 1/2 teaspoons vanilla extract

1 cup fresh pineapple, chopped

Heat oven to 350F. Line an 8-by-8-inch pan with foil, spray with cooking spray, set aside.

In a large bowl, add the butter, 1 cup flour, 1/2 cup sugar and salt. Using your fingers, rub the butter into the dry ingredients until it resembles breadcrumbs.

Reserve 3/4 cup of this mixture, set aside.

Transfer remaining mixture into prepared pan and lightly press crumbs until even to form a crust.

Bake for 10 minutes.

While crust bakes, make the filling. In a large bowl, add the egg, remaining 1/2 cup sugar, sour cream, vanilla extract, and remaining 1/4 cup flour and whisk until smooth.

Remove the crust from the oven and top evenly with pineapple. Pour the sour cream mixture over the pineapple.

Sprinkle the reserved crust mixture over the top to create the crumble topping.

Bake for 35 minutes, or until edges and top are set. Place pan on wire rack and allow to cool for at least an hour before slicing and serving.

Enjoy!

PINEAPPLE AND GIN COCKTAIL

Blend 3 cups fresh pineapple pieces with 1 cup ice and 1 ounce of pineapple juice. Mix in 2 ounces simple syrup and 2 ounces fresh lime juice. Pour into glasses and top with gin, stir gently to mix. Garnish with mint.

Enjoy!

 

QUICK WEEKNIGHT DINNER

27 Thursday Apr 2017

Posted by in Fish, Recipes

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I took my daughter, a friend of hers and my youngest son to a movie on a quiet Tuesday afternoon – which ended up being an unexpectedly luxurious experience. The theatre had recently been renovated, and outfitted with super-sized reclining seats – and even more enchanting – we were the only ones in there.

Once the movie ended, we roused ourselves from the depths of comfort, moved our chairs to their upright positions, discarded drink cups and most of the enormous bag of popcorn I had somehow purchased, and returned home after dropping my daughters friend off. Thankfully the dish I planned to make for dinner, Roasted Salmon and Fennel with Pistachio Gremolata didn’t take very long to prepare, and was ready to eat by the time my husband emerged from his meditation practice. We poured a glass of rose` wine, made a simple green salad and our family gathered around the table on the back porch for dinner.

ROASTED SALMON AND FENNEL WITH PISTACHIO GREMOLATA

2 medium fennel bulbs, cored and sliced into wedges

1/2 red onion, sliced into wedges

3 tablespoons olive oil

salt and freshly ground black pepper

4 salmon fillets

1/2 cup fresh parsley, chopped

1/2 cup salted, shelled pistachios, chopped

1 tablespoon finely grated lemon zest

1 tablespoon minced garlic

Heat oven to 400F.

Line a large rimmed sheet pan with foil. On the pan, toss the fennel and onion with the olive oil and a big pinch each of salt and pepper. Spread the vegetables evenly and roast until tender and browned at the edges, 15 to 20 minutes. Place the salmon fillets amongst the vegetables, spaced evenly apart, and season with salt and pepper. Roast until salmon is just cooked through, 10 to 15 minutes.

Meanwhile, to make the gremolata (unfortunately not pictured) place the parsley, pistachios, lemon zest and garlic into a food processor and pulse until coarsely chopped. Serve the salmon and vegetables topped with the gremolata.

Enjoy!

Recipe adapted from Fine Cooking, October/November 2015

www.finecooking.com/

EASTER HAM LEFTOVERS

25 Tuesday Apr 2017

Posted by in Eggs, Recipes

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Ever since returning from our Spring Break trip to Horseshoe Canyon Ranch in March – we have been on the go, with what has felt like, barely a moment to spare.

A few days after horse riding, rock climbing, zip lining and eating LOTS of amazing food, my husband and I left for Washington DC – as president of the Arkansas Hospitality Association he had a conference to attend and meetings planned with our state senator and congressmen.

Following four days in the Capitol, it was home to parent-teacher conferences, birthday parties (both kid and adult – necessitating gift buying and appetizer making), happy hours, a Shrimp boil, and getting organized for family photos (which was no small feat and more time consuming than I would have ever imagined – spray tan, facial, teeth whitening, hair appointment and professional make-up, while ensuring the parts of the house to be permanently captured on film were clean and tidy), as well as attending to all the regular activities, daily tasks and volunteer endeavors for our family of five.

Then, after organizing a pizza donation, a wedding anniversary, a dinner party to celebrate 25 years in business, and readying our home for an evening with a group of incredible chefs, followed closely by 3 family friends from New Zealand coming to visit for a couple of nights on their 6-week road trip across the States – it was wonderful to enjoy a quiet, relaxing Easter with our family – and to have left overs for a simple, wholesome meal the next day.

CRUSTLESS HAM AND GREENS QUICHE

1 1/2 cups cooked quinoa

1 onion, diced

1 cup chopped mushrooms

3 cups diced ham

2 cups gruyere cheese

3 cups mixed kale, spinach and swiss chard, finely chopped

1/2 teaspoon herbs de provence

4 cloves garlic, minced

4 tablespoons sour cream

8 eggs

2 tablespoons Dijon mustard

2 tablespoons olive oil

parmesan cheese

Heat oven to 350F.

Put the quinoa in a mixing bowl, add eggs, cheese, sour cream, herbs de provence, garlic and Dijon mustard. Mix in the greens and ham.

Heat olive oil in a large frying pan, saute onions until they start to caramelize, add mushrooms and saute for a few minutes.

Add onion mixture to egg mixture, stir to combine. Pour into a well greased dish, bake for 25 to 30 minutes, or until set.

Top with shredded parmesan. Allow to cool for 5 minutes before cutting to serve.

Enjoy!

Recipe adapted from The Dining Guide, April 2014

www.nwaonline.com/dining/

HAPPY ST. PATRICKS DAY

17 Friday Mar 2017

Posted by in Dessert

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IRISH COFFEE CREAM FUDGE

3/4 cup butter

2 1/2 cups sugar

1/2 cup evaporated milk

1/3 cup Irish cream liqueur

1 tablespoon instant coffee

7 ounces marshmallow cream

1 1/2 to 2 cups vanilla chips

1 teaspoon vanilla extract

In a medium saucepan, melt butter, sugar, evaporated milk, instant coffee and marshmallow cream over medium heat. Boil for 5 minutes, stirring constantly.

Remove from heat, add chips, vanilla extract and Irish cream liqueur. Stir for 3 to 4 minutes until smooth. Pour into a foil lined 8-by-8-inch pan. Chill to set.

Enjoy!

Recipe adapted from The Dining Guide, March 2013

www.nwaonline.com/

IRISH BROWN BREAD

16 Thursday Mar 2017

Posted by in Breads, Recipes

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This simple, wholesome loaf is very quick and easy to make – and a delicious way to celebrate St Patricks day

IRISH BROWN BREAD

2 1/3 cups whole-wheat flour, divided use

1 cup all-purpose flour

1/3 cup old-fashioned rolled oats

1/3 cup oat bran

2 teaspoons dark brown sugar

1 1/2 teaspoons salt

1 teaspoon baking powder

1 teaspoon baking soda

1 3/4 cups buttermilk, divided use

1/4 cup unsalted butter, melted

Heat oven to 400F.

In a bowl, stir together 2 1/4 cups of the whole-wheat flour, the all-purpose flour, rolled oats, oat bran, brown sugar, salt, baking powder and baking soda. With a fork, stir in 1 1/2 cups of the buttermilk and the melted butter. Add more buttermilk if needed, a little at a time, just until a soft dough forms.

Knead dough in the bowl until smooth, about 2 minutes. If dough is too wet, knead in up to 4 teaspoons whole-wheat flour, 1 teaspoon at a time.

Divide dough into 2 equal portions. Shape each portion into a ball and place on a lightly oiled baking sheet. Flatten slightly. Using a sharp knife, make 2 crisscross slashes on top of each loaf.

Bake loaves for 30 to 35 minutes or until a cake tester inserted in center comes out clean and bottoms of loaves sound hollow when tapped.

Remove bread from baking sheet and place on a rack to cool.

Enjoy!

NEW ZEALAND INSPIRED

15 Wednesday Mar 2017

Posted by in New Zealand, Recipes

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After giving a recent presentation about New Zealand to two middle school classes as part of International Week (during which I attempted to divert attention and gain favor with the miniature candy bars my Mum sent over to share)

I was inspired to share a little of my home country cuisine with friends we had invited for dinner.

HONEY LEMON RACK OF LAMB

1 rack of lamb

4 cloves garlic, halved

1/3 cup honey

1/4 cup packed light brown sugar

1/4 cup fresh lemon juice

1/8 teaspoon garlic powder

1/4 teaspoon salt

1 teaspoon lemon zest

1 tablespoon chopped fresh mint

1/4 cup finely chopped walnuts

Heat oven to 350F.

Cut 1-inch deep slits in lamb, insert garlic. Place lamb in shallow roasting pan, set aside.

In a small saucepan, combine honey, brown sugar, lemon juice, garlic powder and salt, cook over low heat until bubbly, stirring until sugar dissolves. Remove from heat, stir in lemon zest, mint and walnuts. Spoon glaze over lamb, bake for 25 to 35 minutes or until internal temperature registers 135 degrees, baste occasionally. Remove from oven, let stand 5 to 10 minutes or until internal temperature is 145 degrees. Slice and serve.

Enjoy!

Recipe adapted from The Northwest Arkansas Democrat Gazette, April 2015

www.nwaonline.com/

PAVLOVA

4 egg whites, at room temperature

pinch of salt

2 cups sugar

1 teaspoon vanilla essence

1 teaspoon vinegar

1 tablespoon cornflour

3 tablespoons boiling water

Heat oven to 150C.

Beat all ingredients together in an electric mixer for 15 minutes until the mixture forms firm, glossy peaks.

Spoon the mixture onto greased baking paper in 8 small circles. Bake for 30 minutes, then turn the oven off and leave the pavlova inside for at least another hour. Do not open the oven during this time.

To serve, place onto plates and garnish with whipped cream and fresh fruit.

Enjoy!

Recipe adapted from Good Food New Zealand Style, Chanel Publishers, 2001

www.newzealand.com/‎

 

PI(E) DAY

14 Tuesday Mar 2017

Posted by in Pies, Recipes

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RASPBERRY, WHITE CHOCOLATE MINI PIES

1 egg

1 tablespoon water

2 tablespoons flour

1 package puff pastry sheets, thawed

4 ounces cream cheese, softened

2 tablespoons sugar plus more for decorating

1/2 cup white chocolate chips

1 package raspberries

Heat the oven to 400F. Beat the egg and water in a small bowl with a fork.

Sprinkle the flour on the work surface. Unfold one pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Using a round cutter, cut 12 (3-inch) circles. Repeat with the remaining pastry sheet.

Stir the cream cheese and 2 tablespoons of the sugar in a medium bowl until the mixture is smooth. Stir in the white chocolate chips.

Brush the edges of 12 pastry circles with the egg mixture. Place about 1 tablespoon cream cheese mixture in the center of each. Top with 1 to 3 raspberries. Place the remaining pastry circles over the filling. Press the edges firmly to seal. Crimp the edges with a fork. Brush the pastries with the egg mixture and sprinkle with the remaining sugar. Using a sharp knife, cut a small slit in the top of the filled pastries. Place onto baking sheet and bake for 20 minutes or until the pastries are golden brown.

Enjoy!

EGG CUSTARD PIE

Heat oven to 350F. In a medium bowl, combine 2 lightly beaten eggs with 1 3/4 cups eggnog, 2 tablespoons bourbon, 1 tablespoon sugar, 1/2 teaspoon vanilla extract, 1/4 teaspoon ground nutmeg and 1/4 teaspoon salt. Whisk until well combined. Pour into crust, bake for 35 to 40 minutes or until a knife inserted near the center comes out clean. Refrigerate at least an hour before serving.

Enjoy!

Recipe adapted from relish, November 2015

relish.com/

SNOW DAY

11 Saturday Mar 2017

Posted by in pumpkin, Recipes

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With the light dusting of snow we experienced on Saturday, I felt justified in featuring a flourish of spectacular, temptingly delicious, warm and cozy pumpkin recipes.

the scouts remained at their campout – even with the snow

PUMPKIN PANCAKES

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

2 cups flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled pan over medium high heat. Pour the batter into the pan, using about 1/4 cup for each pancake. Brown on both sides and serve hot.

Enjoy!

Recipe adapted from allrecipes

allrecipes.com/

ROASTED PUMPKIN AND PEAR SOUP WITH GOAT CHEESE

5 cups roasted pumpkin

2 ripe pears

olive oil

1 tablespoon butter

1 onion

1 tablespoon of minced ginger

3 cups vegetable stock

salt

goat cheese to garnish

Heat oven to 425F. Core and quarter the pears, spread out on a baking sheet. Drizzle with oil and toss to coat. Roast for 20 to 25 minutes, or until soft and golden on the edges, stirring once or twice.

In a medium saucepan, heat a drizzle of olive oil and the butter over medium-high heat and saute the onion for a few minutes, until soft. Add the ginger and cook for another minute. Add the roasted pumpkin and pears and the vegetable stock. Bring to a simmer and cook for 20 minutes, or until everything is very soft. Add a big pinch of salt and puree with an immersion blender until smooth. Serve hot, sprinkled with crumbled goat cheese.

Enjoy!

SPAGHETTI SQUASH WITH CREAMY PUMPKIN SAUCE

1 spaghetti squash, halved, seeds removed

1/4 cup butter

1 shallot, chopped

3 cloves garlic, minced

1/2 to 3/4 cup cooked pumpkin

1/2 cup plain yogurt

1/2 cup cream

1 cup grated parmesan cheese

1 teaspoon white truffle oil

salt and freshly ground black pepper to taste

Heat oven to 350F. Coat a baking sheet with cooking spray.

Place the squash halves cut-side down onto the prepared baking sheet.

Bake in the preheated oven until the squash skin is easily pierced with a fork, 40 to 45 minutes. Remove from oven and allow to cool. Once the squash is cool enough to handle, shred squash flesh from rind using a fork, set aside in a large bowl.

Melt the butter in a skillet over medium heat, cook and stir the shallot and garlic in the hot butter until softened, 3 to 5 minutes. Stir the pumpkin puree, yogurt, cream and parmesan cheese with the shallot and garlic until well combined, cook until hot. Remove from heat and serve with the spaghetti squash. Drizzle with the truffle oil, season with salt and pepper.

Enjoy!