“Cool as a cucumber….”
Cucumbers are so refreshing! Cucumber salads are fun to make and can be flavored to add to your entree or to eat alone. I had lots of oranges and wanted to make a sweet cucumber salad. I added some thinly sliced almonds and celery to give it some crunch. I hope you will enjoy this salad! (more…)
Archive for the ‘Recipes’ Category
Pearsauce! I have made applesauce for years for my family. I was looking at the bowl of pears that sat on my counter and thought, hmmm, pearsauce! This was my first attempt at making it and my family loves it! I peeled and diced the pears and slowly simmered it on the stove. When I added the spices to it, the whole house smelled yummy! Pearsauce is great on toast or just in a bowl for breakfast. I hope you will try this recipe and enjoy it, too! (more…)
I am sure most of you have heard of ComicCon. A convention where adults (and children) dress up in costume and do whatever they do there. I have never been to a ComicCon and have no desire to go get my “Geek on” there but, a couple weeks ago I went on a “Mommy Vacation” without my family to get my “Geek on” at CookieCon in Salt Lake City. No, we didn’t dress up as our favorite Keebler elf or as an Oreo but we learned different techniques with decorating sugar cookies. 450 of us from 44 states and 16 Countries across the globe came to the CookieCon. We were all hopped up on sugar from royal icing! (more…)
Preserved lemons is something I’ve been wanting to do for a while. It’s a staple in Moroccan cuisine, and, really, it just appeals to me. I’ve added some ideas for how to use them once you’ve made them at the end of this post.
I’m still working my way through lemons. Everything has to happen in the morning around here, because the afternoon is reserved for family and school.
Which means – hello, I NEED a plan. Bobby Flay to the rescue. Well, kinda. It’s really rare that I follow anyone’s recipe exactly. Even my own (after the first time I write it down). Anyway… Bobby. The King of the Grill has inspired me with a marinade. I’m not grilling (I could, I suppose, although it’s supposed to rain this afternoon). Instead, I’m marinating a beautiful pork tenderloin, which I will throw in the oven around the time we start math (along with some lemony rosemary roasted potatoes). It should be done just in time for dinner.
Recently we had the opportunity to contribute for a case of lemons. This made me very happy. My only issue (often) is we’re in the last half of the last semester of my son’s senior year of high school – and we are BUSY! (Really – we e-school, so life is a little extra crazy). I put the word out, and ended up splitting a case with my friend Evonne. Thankful for awesome friends – really wish I had time to use them all.
I have been wanting to eat Brussels Sprouts in a soup and I wanted to find a way to have them in without it being the main attention getter. You may not believe me this when I tell you but…Brussels Sprouts have a bad rap. I get it; they are tiny cabbage looking things and they smell funny while you cook them with an equally strong taste! But I have found that once I got past the obvious reasons for thinking I shouldn’t like them and gave them a shot I fell in love with the tiny cabbage looking thing with a funny smell! (more…)
I am neither Irish nor Mexican, but that didn’t stop me from making some delicious St. Paddy’s Day green chile enchiladas using a homemade, to-die-for green chile sauce. It was about time I used the 6 green chiles that were still sitting in my fridge from the Bountiful Basket I got a week and a half ago. (more…)
If you slice a bell pepper across the width into 1/2 inch slices, they form a shamrock! I heated eggs in the center of each bell pepper slice and it made a surprising morning breakfast. What a wonderful way to make eggs and vegetables a star for a St. Patrick’s Day breakfast! (more…)
It is only because of bountiful baskets that I discovered my adoration of brussel sprouts. I don’t think I ever tried them before but assumed I wouldn’t like them. They really get a bad rap. However as soon as I roasted them, I was in love. (more…)