Family Vacation

Since my husband and I moved to Idaho a few years back there have been many changes in our family. One of these changes is our niece and her family living on the other side of the world due to military service. One of the great blessings in my husbands life is the fact that one of our niece's daughters was born on my husbands birthday. Last year when we were all together for our summer mini-family reunion my husband invited this little niece out for an ice cream date to celebrate their mutual birthdays. They had such a good time together that he is hoping to repeat the celebration when we go home this time. These precious times together are the things that childhood memories and traditions are made of and, as we get older, we treasure them as much as the children do, if not more. We will be away building more family memories over the next 10 days. I'll be back to my "post" in about two weeks. Blessings...

Zucchini Ribbons

My sister-in-law recently posted her recipe idea for zucchini in our recipe group and I gave it a try this week. As anyone who has ever had a garden knows, zucchini   quickly gets to "bumper crop" proportions and any helpful ideas for its use can be greatly appreciated, so I thought I would share her idea with you. My hubby and I enjoyed the dish, and he is not a zucchini lover at all. He is, however, a very supportive man when it comes to new food ideas. I appreciate him greatly. Blessings...

Recipe:

1 green zucchini, 6-8 inches long

1 yellow zucchini, 6-8 inches long

Olive oil and butter for the saute' pan

salt, pepper and ground ginger to taste

1. Wash and cut the ends off the zucchini. Using a vegetable peeler, peel the zucchini down to the seeds. (I saved the interior of the squash for the soup pot today)

2. Heat the butter and oil in the saute' pan over medium heat; add the zucchini ribbons and season. Stir fry until the zucchini is desired tenderness. The skin is tougher than the interior so it needs a bit more time. Taste and adjust seasoning.

Yield: 2 servings

Note: I used Shallot salt rather than sea salt for a bit more flavor. Be careful of the amount of ginger as it can get very strong. It's better to add a bit more after the dish is done then to over power the mild squash.

Blueberry Sauced Waffles

Waffles are wonderful with butter and maple syrup, but they become really special when they are topped with a fruit topping like this blueberry topping and mounds of whipped cream. This is the kind of fare that is served on the brunch buffet at nice restaurants but, prepared at home, is a fraction of the expense and is not difficult to make at all. For this recipe either fresh or frozen berries can be used. This recipe comes from Sunset Ideas and Recipes for Breakfast and Brunch, a wonderful cookbook full of an excellent variety of recipes to help start your day off right. I can't imagine any kid not finding this breakfast very kid-friendly, at least it wouldn't be a problem in our family. The waffle recipe was posted on 4/23/2010. Blessings...

Recipe: 

1/3 cup sugar
1 tbsp. cornstarch
2 cups fresh or frozen, thawed blueberries
2 tbsps. fresh lemon juice
1/3 cup water

1. In a saucepan, combine sugar and cornstarch; add the blueberries, lemon juice and water.
2. Cook over medium heat, stirring, until mixture is thickened. Serve warm or cold, but for warm waffles set the sauce aside at room temperature while the waffles are being prepared. This sauce would also be wonderful as a topping on ice cream or other desserts.

Yield: about 2 cups

Chicken and Black Bean Salad

The recipe for this tasty southwestern-flavored main dish salad is another one that comes via a reader contribution to a Taste of Home Magazine from many years ago. I am so thankful that I keep all of these old magazines with my notes from the times when I first tried the recipe. I have been rediscovering many recipes that I haven't made in years, and the rediscovery process has been fun.

I remember when we moved my mom and dad from one home to another many years ago and I came across boxes of old magazines that mom had saved, some going back to my teen years. I'm not there. I'll never forget mom telling my very irritated father that someday she just might want one of those recipes. You know, you just never do know. Some of the old recipes are the absolute best in all the world, especially for making memories around good old-fashioned comfort food. Blessings...

Recipe:

1/3 cup olive or vegetable oil
2 tbsps. fresh lime juice
2 tbsps. chopped fresh cilantro or parsley
1-1/2 tsps. sugar
1 garlic clove, minced
1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 can (15 oz.) black beans, rinsed and drained
1 can (11 oz.) Mexicorn, drained
1 medium sweet red pepper, chopped
1/3 cup sliced green onions
1-1/2 cups cooked chicken strips (Southwestern-flavored chicken strips are wonderful in this dish, if you don't want to cook your own).
torn romaine lettuce

1. In a small bowl, mix lime juice, cilantro, sugar, garlic, chili powder, salt and pepper. Allow to sit while you prepare the remainder of the salad as this will allow for the sugar and salt to dissolve in the lime juice.
2. In a large salad bowl, combine the beans, corn, red pepper, green onions and chicken pieces.
3. Slowly drizzle the oil into the lime juice and spices while whisking to blend completely.
4. Pour the dressing over the salad and mix thoroughly.
5. Place torn romaine lettuce on dinner plates and top with salad. By doing it this way, if you have leftovers you won't have wilted lettuce in the salad. Cover the leftover salad and store in the refrigerator for another meal. Simple and delicious!

Yield: 6 cups salad

Update on Orzo Pasta Salad with Feta Cheese

As I mentioned in my post yesterday on the Orzo Pasta Salad, I cooked a chicken breast to add to the leftover salad for our dinner last evening. After the chicken cooled and I chopped it into bite-sized pieces, I added some of the salad dressing to the pieces, covered the container, and chilled the mixture for a few hours. I was concerned about the chicken not having enough flavor if it was added directly to the salad that was already two days old. At dinner time I stirred the chicken pieces into the salad and dinner was ready. The chicken did need the extra dressing which helped make the flavor of the salad fresh tasting. We thought it was very good.

My husband and I eat a lot of leftovers since it is only two of us and I do a lot of cooking. My hubby is a real trooper when it comes to our dinner hour as he is never quite sure what I will be asking him to eat on any given day. So, when something new works out, it is a blessing, indeed. Of course, it also helps when he is having one of his favorite chocolate cakes for dessert! Blessings...

Orzo Pasta Salad with Feta Cheese

The recipe for this very tasty salad comes via the post of a friend in our recipe group. It is one of the most unusual pasta salads that I have ever made in that it has fresh spinach added to the hot pasta so that the spinach wilts. The combination of Feta cheese and sun-dried tomatoes with the pasta and spinach almost make it a main dish salad. In fact, because my husband and I have eaten this salad twice in the last two days, I cooked a chicken breast this morning, chopped it up and tossed it with the last of the salad for dinner tonight. We'll see how that goes in a few hours. I'll report back tomorrow. Blessings...

Recipe:

1 lb. orzo pasta
1 cup Girard's Olde Venice Italian Dressing
1 6-oz. pkg. baby spinach
1/3 cup sun-dried tomatoes packed in oil, drained and diced
4 oz. Feta cheese
1/2 cup toasted pine nuts (I used toasted pecan pieces, very good)
3 tbsps. fresh chopped chives

1. Cook orzo according to pkg. directions.
2. Drain pasta and combine with the spinach leaves to wilt the spinach.
3. In a large salad bowl, combine all of the ingredients and toss. Serve.

Yield: 8-10 servings
Note: The flavor was still good the next day although the pecans had softened some. We didn't mind the texture at all. As with most salad recipes, I cut the recipe in half for two of us.

Flock of Geese Chicken Salad

This recipe is another from Taste of Home Magazine that goes back a number of years and that I have only gotten around to trying this week. Better-late-than-never applies here as this is a delicious salad. The lady that contributed the recipe to the magazine stated that the salad was named after a time-honored quilt pattern, one which I have never heard of. I wish my grandmother was still alive so I could ask her about the name; she was an avid quilter and may have known the origin of the name. Anyway, this salad is full of cashews, grapes and chicken in a very simple dressing so as not to detract from the flavors of the salad ingredients. We loved it; maybe you and your family will, as well. Blessings...

Recipe:

2 lbs. boneless skinless chicken breast halves, cooked and cubed
2 cups seedless red grapes, halved
2 cups salted cashew halves
2 celery ribs, sliced
3/4 cup mayonnaise (I used light successfully)
1/2 cup sour cream (again, I used light)
1 tbsp. tarragon or white wine vinegar (I used white wine vinegar. The vinegar gives just a hint of flavor)

1. In a large bowl, combine the first four ingredients; set aside.
2. In a small bowl, combine mayonnaise, sour cream and vinegar; stir until dressing ingredients are well-combined and smooth. Pour over chicken mixture; toss to coat.
3. Cover and refrigerate for at least 1 hour to blend flavors.

Yield: 8 or more servings, depending on appetites
Note: I cut the recipe in half for the two of us. The half recipe made about 4-1/2 cups which will serve us for two meals as I serve other salads alongside. If you do the same, take out what you will need for one meal and add half of the cashews saving the remainder of the cashews to add the next evening. Cashews are a soft nut that will lose all of their crunch if left overnight in the dressing.

White and Dark Chocolate Cream Cheese Chocolate Cake Bars

My dear husband loves rich desserts and the more chocolate the better, so he is always keeping his eyes open for something new online to have me give a try in my kitchen. Hence, how I came by this recipe with the ridiculously long name, but not ridiculously difficult to make at all because the recipe starts with a packaged cake mix. These are the easiest kinds of recipes to do, even if you don't enjoy working in the kitchen, but love to eat dessert. I do not know who to credit for this recipe because there is absolutely no information on my computer copy, but whom ever created this recipe gets our thumbs-up! Blessings...

Recipe:

1 box devil's food chocolate cake mix (or your favorite boxed chocolate cake mix)
1/2 cup butter, softened
1 large egg
1 tsp. vanilla extract
1 to 2 tbsps. cold brewed coffee or water, if necessary (I needed 1 tbsp. liquid)
3/4 cup semi-sweet chocolate chips
3/4 cup white chocolate chips
1 can (14-oz.) sweetened condensed milk
4 oz. cream cheese, softened (I used light)
1/2 tsp. vanilla extract

1. Preheat oven to 350 degrees and prepare a 9 x 13-inch baking pan by lining it with aluminum foil and then spraying it with cooking spray. (I did not line the baking pan with foil. I greased the pan and the bars came out fine, so use your own discretion with this step).
2. In a large mixing bowl, combine the cake mix, butter, egg and vanilla and mix on low speed until thoroughly combined. The mixture will be very thick so you might need to add the tablespoon or two of liquid at this point. Increase the speed on the mixer to help this along.
3. Press the dough into the prepared pan with your fingertips. It will be tacky so this will take a few minutes to get the dough spread evenly over the pan.
4. Sprinkle the white and dark chocolate chips evenly over the top.
5. In another mixing bowl, combine the sweetened condensed milk, cream cheese and the 1/2 tsp. vanilla beating until smooth and completely combined. Pour mixture evenly over dough, using a spatula to gently spread and even it out, if  necessary.
6. Bake for 24 to 27 minutes, or until edges of bars begin to barely brown and pull away slightly from the sides of the pan, or until the middle has barely set, taking care not to overbake. The middle will not seem very well set and will be jiggly upon removing from the oven and that is okay, you want to keep these gooey. They will continue to set as they cool. (I had no problem with this at all, so don't let it keep you from trying this recipe).
7. Allow bars to cool completely on a wire rack before cutting. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.

Yield: 24 to 36 bars
24 bars= 250 calories each
36 bars= 167 calories each

Nut Tree Marshmallow Sauce for Fruit

Years ago, in northern California, there was a restaurant at an airport in Vacaville called the "Nut Tree" that was a favorite place for travelers to stop. The food was wonderful and one of the best things on the menu was this fruit salad dressing served over a mound of fresh fruit, especially in the summer when California fruit is at it's very best. This dressing, or sauce, is very similar to white mountain icing that gets piled high on a birthday cake; it is absolutely delicious and worth every calorie. Besides, your eating a pile of fruit and antioxidants, right? Blessings...

Recipe: 

1 cup sugar
1/2 cup hot water
2/3 cup light corn syrup
2 egg whites
1/4 tsp. vanilla extract
dash of salt
1/4 cup mayonnaise
1 tbsp. grated orange rind

1. Combine sugar, hot water and corn syrup. Heat, stirring until sugar dissolves. Then boil, without stirring, to firm ball stage (244 to 248 degrees on candy thermometer). Remove from heat.
2. Beat egg whites to stiff peaks. Slowly add hot syrup, beating on high speed until thick and fluffy.
3. Add vanilla and salt. Gently fold in mayonnaise and orange rind.
4. If dressing is thicker than desired, fold in 1 or 2 tbsps. more mayonnaise or 1 or 2 tsps. water. I've never needed to add any extra mayo or water. Refrigerate until serving time.

Yield: 3 cups
per 1/4 cup serving: 152 calories

Broccoli and Cranberry Salad

My family really likes the traditional broccoli salad recipe that is made with bacon and raisins, so I decided to try this recipe that I found in an old "Taste of Home Cooking School" magazine this week. The twist in this recipe is the cranberries, in place of the raisins, and the addition of Cheddar cheese. I changed the dressing ingredients to better suit our tastes and lower the calorie count. Always important for those of us who love to have dessert! Blessings...

Recipe:

5 cups fresh broccoli florets, cut into 1/2-inch pieces
1/2 cup chopped red onion (I didn't have red onion so I used green onion)
1 cup shredded sharp Cheddar cheese
1 cup crumbled cooked bacon, about 12 meaty slices fried crisply
1 cup sunflower kernels
1 cup sweetened dried cranberries

Dressing:

1 cup fat-free or reduced-fat mayonnaise (I used 1/2 cup light mayonnaise and 1/2 cup fat-free plain yogurt)
2 tbsps. sugar
2 tbsps. fresh lemon juice
1/2 tsp. salt
1/4 tsp. pepper

1. In a large bowl, combine the salad ingredients and mix well.
2. In a small bowl, whisk together the dressing ingredients until smooth.
3. Add dressing to salad and stir until the ingredients are well coated; cover and chill for at least an hour to blend flavors.

Yield: 8-10 servings

Trailside Oatmeal Treats

This recipe is a variation of a traditional treat; good old-fashioned oatmeal chocolate chip cookies. I got this recipe from my Mom many years ago when my Grandma was still alive and, I believe, I was still a teenager. Oh, goodness, that was a while ago! I remember, very clearly, being in the kitchen with Mom and Grandma when the cookies came out of the oven and the three of us enjoying a snack together. I can not remember if any of my siblings were around or not, probably not, as not one of them loved to be in the kitchen like I did. I was always under my mom's feet, so to speak, when it came to cooking. I do hope you are making memories with some wonderful kid-friendly recipes like this one and the children in your life. Blessings...

Recipe:

1-3/4 cups unbleached flour

1 tsp. baking soda

1/2 tsp. salt

1/2 cup butter, softened

1/2 cup chunk peanut butter (we only eat creamy and it works great, as well)

1 cup sugar

1 cup packed brown sugar

2 eggs

1/4 cup milk

1 tsp. vanilla

2-1/2 cups uncooked quick-oatmeal (not instant)

1/2 cup semisweet chocolate chips

1/2 cup raisins, or more chocolate chips

 

1. Stir together flour, soda and salt; set aside

2. In a large mixing bowl beat butter, peanut butter and sugars until creamy.

3. Beat in eggs, milk and vanilla.

4. Stir in flour mixture and oats. By hand, stir in chocolate chips and raisins.

5. Drop dough by tablespoons onto ungreased baking sheets or baking sheets lined with parchment paper.

6. Bake in a 350 degree oven for about 15 minutes or until done. Cool on wire racks.  

Note: I don't have a clue how many the recipe makes for sure; I've never paid attention to that detail and I didn't write it down from Mom's recipe card. Oh, dear, but I do know there are 134 calories in each one, and worth every one!