Pumpkin Banana Pancakes

We finally made it to Oregon. It took us 12 hours, 6 more than usual to get to my brother's house in Oregon. We survived a blizzard and three traffic accidents where we were completely stopped for over an hour each. Finally after 12.5 hours in the car, we get to my brother's two mile long ice covered driveway, only to make it part way up. Quite a memorable road trip and it doesn't end there. Since we got here, we've had two power outages which wouldn't be a big deal if the toilet and the coffee maker would work. :-) At least we're all together and it's almost Christmas. Here's a picture from my brother's front deck. 

It's a few days before Christmas and I'm sure there is some last minute scrambling but if you have time for a nice breakfast, here's a good homemade pancake recipe that's pretty easy and you probably have all this on hand.

Pumpkin Banana Pancakes

1 cup all purpose flour

3 tablespoon brown sugar

1 teaspoon baking powder

1 1/2 teaspoon pumpkin pie spice

1/2 teaspoon salt

1/2 cup pumpkin

2/3 cup coconut milk, or milk, soy milk, almond milk

2 large eggs

1 mashed banana

Mix dry ingredients together -  flour, brown sugar, baking powder, pumpkin pie spice, and salt. In a large bowl, mix wet ingredients together - pumpkin, coconut milk, eggs and banana. Gradually add dry to wet ingredients until just combined. Heat up a large non-stick pan or griddle over medium heat and add a pat or two of butter. When butter is melted, add a 1/3 cup of pancake batter and form as many as your pan can hold. When bubbles start to form on the tops of the pancakes, flip them over. After a minute or two, they should be cooked and slightly brown on each side. If you have a bunch to make, turn your oven on 250 degrees and keep your pancakes in the oven as you make them. This way you can all eat at the same time. When ready to serve, add cut up banana, sprinkle with powdered sugar and/or serve with warm maple syrup.

Makes 9-10 small pancakes

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Cookies, cookies and more cookies

It's that time of year again for The Great Food Blogger Cookie Swap. Everyone is given three blogs to ship cookies to and each blogger receives cookies from three different blogs. I received cookies from Saucy Mouth (bottom right), Full on Food Lust, and Saving Room for Dessert (bottom left). I sent Chewy Coconut Cranberry Cookies to Semi Sweet Designs who makes the most beautiful cookies, Toffee Bits and Chocolate Chips, and Simply Fresh Cooking. Check them out. They are all wonderful food blogs.

Hope your holiday season is going well and isn't too stressful. It seems this time of year everything gets a little crazier, especially the to-do list. I'm a little behind but I'm not stressing about it to much. I figure it will all get done. Hopefully on time.

This was a new recipe for me. Not my favorite cookie but a good cookie and seems to go well with the season. I got this cookie out of an old Sunset magazine and it won first place in their cookie contest. My favorite cookie would have to be Snicker Doodles. I can't make them though or I would eat them all. I base my likeness level on how hard they are to resist.

Chewy Coconut, Cranberry Cookies

1 1/2 cups room temp butter
1 tablespoon orange zest
2 cups sugar
2 teaspoons vanilla
3 1/4 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1 1/2 cups dried cranberries
1 1/2 cups sweetened flaked dried coconut

Heat oven to 350 degrees. Combine butter, sugar, orange zest, and vanilla in a large bowl and mix until smooth.  In a smaller bowl, combine flour, baking powder, and salt. Mix with a whisk. Gradually add flour mixture to the butter mixture until it comes together. May take a couple of minutes. Shape dough into 1 inch balls and place about 12 on a greased cookie sheet. I flattened my a bit with a spoon. Bake 10-12 minutes or until the edges of the cookie are slightly brown. Let cool on cookie racks. Make 6 dozen.

Recipe from Sunset Magazine
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Lamb with Mint Sauce

I am lucky enough to have a freezer full of lamb. Seriously, I have a lot of lamb and I value it like gold.

My great-great-grandfather started a sheep farm many years ago and it has been passed down four generations. My grandfather raised lambs for sixty years and now my uncle is carrying on the tradition. The lamb they produce is amazing. I know I sound partial and I am, but there isn't anyone that I serve it to that doesn't think it tastes wonderful. Most lamb is good but this lamb is tender, not gamey at all and really flavorful. All you need is a little salt and pepper, maybe some garlic powder...and it melts in your mouth. I wish it were available to everyone.

I know it's probably not the first thing that pops into your mind for an evening meal, but lamb is now readily available and if you get some lamb chops or shoulder chops, they cook up quickly. You can pan fry it, grill it, or even put it under the broiler. Just cook to your desired doneness.

I never grew up eating lamb with mint sauce. It wasn't until my husband, who grew up in the U.K. and always ate mint sauce with lamb, introduced me to it. I grew to really like mint jelly with my lamb but it's not always the easiest to find. If you get some fresh mint, you can whip it up in no time and create a really impressive meal for your family. They'll love lamb with this mint sauce.

Lamb with Mint Sauce

6 Tablespoons sugar
1/4 cup chopped mint
1 cup white vinegar
4 lamb chops or shoulder chops

In a small saucepan, add sugar and vinegar. Bring to a boil and cook for 8-10 minutes. The sugar will dissolve in the vinegar as it boils. Let it cook down to about half and it will become a little more syrupy. Pull it off the heat and add the mint. Let the sauce cool for one hour. Any remaining sauce can be refrigerated.

For the lamb, season both sides with salt and pepper. Grill for 3-5 minutes per side (to your desired doneness). Let it rest 10 minutes before serving. Drizzle mint sauce over lamb and enjoy.

Mint Sauce from Cooks Illustrated Best Recipe Cookbook
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Pecan Pie

I thought my life would be so different than it is at this point. I always thought I'd be happily married, two kids, maybe even a dog and a cat. I always wanted lots of chaos and laughter. I'm actually on the opposite side of the pendulum, living alone for the first time in over six years. I'm obviously still learning to accept this as it's a big and unexpected change. I know eventually it will become the norm and in the process I'll create a happy new life for myself. For all of you that can relate in someway, here's to you and your strength.

This Thanksgiving I'm very thankful though for what I do have. The most supportive and loving parents ever. A wonderful brother and sister-in-law and the cutest, smartest niece and nephew that I love like crazy. The best friends - that have helped me through a very difficult time. Thank you! I love you all.

I don't know if you're cooking this Thanksgiving or just eating, but either way, I hope you're with people you love. I'm finally in a new home of my own. I am busy figuring out where to find the mixing bowls and the silverware. I'm the type of person that feels like I have to get everything done right away, unpacked, organized perfectly, cleaned and comfortable before I can really relax. I wake up at 6am thinking about where I'm going to keep the cookware and how I need to empty the box in the dining room. Crazy, I know.

I love it though. I love decorating and make a place a home. I know it goes back to growing up in the military. We moved every three years or so and the first thing my mom would do when we moved into base housing was to make the place look and feel like a home. Whether it was sewing new curtains or wallpapering a room, she did it. Because of it, my brother and I both enjoy fixing up our homes with plants and other inexpensive things.

I thought I had another week until Thanksgiving and then realized it's just a few days away. Time is just going by too fast...slow down, please! I wanted to give you guys a good recipe for Thanksgiving. My mom asked my dad and I the other day, if you could have just one dish at Thanksgiving, what would it be? We both said Broccoli Casserole. I know my brother would say the same thing. I told her that she could probably just serve up a big dish of this and we'd be happy. Part of the reason we love it so much is that we only have it once a year. Either way though, there would be a mutiny if we didn't have it on our Thanksgiving table.

You're probably asking why I would post a Pecan Pie recipe when there are so many Pecan Pie recipes out there. This one is the best. I've tried a lot of Pecan Pie recipes and my mom and I always come back to this one. We love it. It's super easy - so don't buy one, make your own! Happy Thanksgiving. I'll be back again soon with another yummy recipe.

Here a few other great recipes for your Thanksgiving table: Sweet Potato Casserole, Simple Mashed Sweet Potatoes, Roasted Asparagus Bundles with Prosciutto, and Broccoli Casserole.

Pecan Pie

2 tablespoon unsalted butter, softened or room temperature
1 cup packed brown sugar
1 cup corn syrup
3 eggs (slightly beaten)
1 teaspoon vanilla
pinch of salt
2 cups pecans (unsalted)
1 - 9 inch unbaked pie shell

Blend butter and brown sugar. Beat in corn syrup, eggs, vanilla, and salt until thoroughly blended. Stir in nuts. Pour into pie shell and bake at 375 degrees for about 50 to 60 minutes or until firm...not jiggle in the middle. You may need to cover it with foil if it gets to brown. Serve with a dollop of fresh whipped cream. So good!

Recipe is from Daryl Sorrells
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Ham and Bean Soup

Happy Fall

I'm on a soup kick, can you tell? It's supposedly Fall and even though it's 95 degrees outside and the air conditioner is on, I feel the need to pretend it feels like Fall. I know eventually it will show up...I hope.

This recipe comes from my other grandmother - Grandma Baker. I remember having this when I was growing up. It was always so hearty and belly warming. We especially like it with a some ketchup squeezed on the top. Sounds weird but it works, trust me. 

I called my grandmother the other day to make sure I had the recipe right. We went through it over the phone and then I proceeded to make it that day. The next evening she called and said she had forgotten to tell me to add celery to the soup. I told her I had already made it and it was still delicious without the celery. So no worries if you don't have any celery on hand.

I made this in the slow cooker or crock pot as we used to call them. Throw all the ingredients in and walk away for 8 hours. Talk about an easy meal. There is none of that, what am I going to fix for dinner tonight stuff. The hardest part of this meal is having to smell the deliciousness cooking all day long. If you don't have a slow cooker, you could cook this in the oven on low - 250 degrees for 4-6 hours. Just watch it and stir it occasionally. When the ham falls off the bone, it's pretty much ready to eat.

I use dried beans for this. The night before you're going to make this soup and before you go to bed, rinse the beans in a colander, removing anything that doesn't look like a bean. Add them to a large bowl and add enough water to cover them by about two inches. They'll soak it all up. I just drape a kitchen towel over the bowl and leave it on the counter. In the morning, drain the water off the beans and rinse again. They're ready to be cooked at this point.

A friend of mine said this was the best soup I have made so far. I haven't made that many but I still took it as a huge compliment. :-) I have to say, it's pretty tasty.

Ham and Bean Soup

1 ham shank or 2 small ham hocks
2 cups chopped carrot
1 cup celery
1 16oz package of dried Great Northern beans soaked overnight 
4 cloves garlic, chopped fine
1 large onion, chopped
32 oz chicken stock
1 sprig fresh rosemary (optional)
1 teaspoon salt
1 teaspoon pepper
1/2 cup chopped fresh parsley, chopped (optional)

Add all the ingredients to a slow cooker. I start it on high for about 30 minutes to get it going and then turn it down to low. Cook it on high for 4-6 or low for 6-8. When the ham falls off the bone, it's done. Break up the ham in the soup, remove any bones, and remove the sprig of rosemary (the leaves should have fallen off into the soup). Taste for seasoning and add more salt and pepper if needed. I added fresh parsley before serving.  Serves 8-10 easily.

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Thomas Goulash

I decided to use the vintage look on this photo since the recipe is vintage. 

This comes from my dearly departed and sorely missed grandmother. For the longest time she called it Spanish Goulash but as it became a family favorite and because she made it so often, she renamed it Thomas Goulash which is much more fitting (Thomas was her last name).

It's heartier than a soup but lighter than a stew. Perfect for a weeknight meal because it's easy, delicious and will warm your belly. My cousin loves this so much that whenever he would go visit my grandma, he would request that she make it. We all feel the same way. Obviously mine is missing my grandmother's touch but it still brings back memories of her and of growing up when my mom would make it. I think that is what makes some recipes so special, the special memories that they conjure up when you bite into something you have shared with others you love.

Again as with many of my recipes, you'll wonder when you see the ingredients how this could be good, but hopefully you have come to trust me on this when I say, just try it, I know you'll love it. It's good on its own but you can always slice up some nice warm bread or get out the saltine cracker's to serve with it.

Thomas Goulash

2     red, green or yellow pepper chopped
1     small onion, chopped
1     pound hamburger or ground turkey
1     cup small shell macaroni
1     28oz can tomatoes (can use diced or whole) or 2 - 14oz cans of diced tomatoes with basil, oregano and garlic
1     16 oz package of frozen peas, carrots and corn
2     cans (10 1/2 oz) Campbell's Condensed Vegetable Soup (w/alphabet), not beef
1     teaspoon garlic salt
1     tablespoon sugar
salt and pepper

In a large saute pan, add the onion, peppers and hamburger/turkey. Season with salt and pepper. Cook until meat is done. Drain off any fat. 

In a large soup pot over medium heat, add the tomatoes, frozen vegetables, vegetable soup, garlic salt and sugar. Taste and add salt and pepper if needed. Add meat mixture to soup. Stir to combine. Cover and let simmer. 

In a small saucepan, heat water and cook macaroni until al dente - follow box instructions. When done, drain and add to soup. Mix well and taste for seasoning. Add salt and pepper if needed. Serve hot.

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Pear Custard Pie

Pears, pears, are everywhere! I can't believe it's the end of September. It's frightening how fast time goes by. Sometimes I think I could snap my fingers and I'll be 70...yikes! I'm sure when I'm 70 that's how it will feel. Guess we had better try and enjoy every minute.

I love the Fall. It's probably my favorite season. I just love it when the leaves change to a bright orange color and the weather starts to cool off. It just makes me want to be home, snuggled up on the couch with a good book or movie and a warm fire. I also love to decorate for Fall. I break out all my orange and brown stuff, whether it's pillows for the couch or just a cute orange shirt. I know most people don't get into that kinda of stuff but I love it. I find it so fun and rewarding as well as refreshing to change the look of a house and spice it up for a new season.

My mom and I were in the kitchen together recently and we had a few pears on hand that we needed to use. We decided to experiment with a few new recipes. First we made this Chocolate Pear Tart and then this pear custard. This one is much lighter tasting, buttery and eggy. It's perfect for breakfast or brunch, in fact I ate it for breakfast two days in a row. I obviously liked it. :-)

Pear Custard Pie

2 large or 3 small Bartlett or Comice Pears (not hard but not too soft), peeled, cored and sliced in 1/4 inch slices
1/4 cup melted unsalted butter
1/3 cup sugar
1/3 cup all purpose flour
2 teaspoon vanilla
3 large eggs
3/4 cup milk
1/4 teaspoon salt

Preheat oven to 350 degrees. Butter a nine inch cake pan. Layer the pears going around in a circle, slightly overlapping in the bottom of the pan. Add the melted butter, sugar, flour, vanilla, eggs, milk and salt to a blender and blend until combined. Pour batter over the pears. Bake 40-45 minutes or until batter is firm to touch. Dust with powdered sugar and serve warm or at room temperature.  Serves 4-6.

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Adapted from Everyday Food

Tomato, Pepper and Feta Pasta

I saw a version of this recipe in a magazine when I was trying to figure out what to make for dinner. Being that it's the end of the summer, we had a bunch of banana peppers and tomatoes from the garden. I had some feta in the fridge and a partially used bag of arugula.

That's pretty much how it works with me. I see a recipe that looks good. I think about what I have on hand that might work in the recipe, whether it's the same ingredient or not. Then I just go for it. I mean how bad can it be with all these fresh veggies mixed in. And cheese always makes things taste good.

This recipe will surprise you. You don't think it's going to have a lot of flavor because it's just vegetables but it explodes in your mouth. The richness of the olive oil and the saltiness of the feta really come through. I hope you'll give it a try. I think even your picky eaters will like it.

Tomato, Pepper and Feta Pasta

4 Tablespoon Olive oil
2 tablespoons minced garlic
3 tablespoons fresh lemon juice
2 tablespoons butter
3 cups arugula (can use spinach, swiss chard)
2 cups sliced peppers (can use any kind you like)
1 small onion, sliced
10 oz vermicelli
3 cups chopped tomatoes
5 oz Crumbled feta with Mediterranean herbs
1/4 cup grated Parmesan cheese
Salt
Pepper

In a large saute pan, add 3 tablespoons of olive oil and garlic. Cook over medium heat for about 5 minutes, stirring frequently so it doesn't burn. Pour into a small bowl. Add lemon juice to the bowl and add about 1/2 teaspoon of salt and pepper to the dressing.

Add the last tablespoon of olive oil and butter to the saute pan and when hot, add your peppers and onions. Season with salt and pepper. At the same time, heat a large pot of water for your pasta. Stir the peppers frequently and cooked until soft but not mushy.

When water starts to boil, add pasta and follow instructions to cook until al dente. When done, add pasta to a large mixing bowl, saving some of the pasta water. Add the lemon juice dressing to the pasta and mix well. Let it stand for about 2 minutes.

Add the arugula, tomatoes, feta, Parmesan, peppers to the pasta and mix well. Taste for seasoning. Serve and enjoy. Serves 6-8.

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Adapted from Fine Cooking

Chocolate Pear Tart

Pears are in season right now, chocolate as you know is always in season. Combine the two and wah lah...a chocolate pear tart. If you haven't had something like this before, it may seem strange, but my mom and I tried this while she was visiting and it was mouth-watering delicious. Not too sweet and the pears are soft and slightly tart which sets off the sweetness of the chocolate. There isn't any flour in it so it's a great alternative gluten free dessert.

Peel and slice the pear in half. Take the core out of each half.

 

Slice each pear in uniform 1/4 inch slices.

Make your batter and put it in a tart pan.

I forgot to take a picture before I stuck it in the oven. If you want it to look prettier than mine, layer your pears all around the outside, overlapping each pear a little bit. Don't put your pears in the middle like I did.

Chocolate Pear Tart

8 tablespoon or 1 stick room temperature unsalted butter, an extra tablespoon for tart pan

3 large eggs

3/4 cup blanched ground almonds

1/3 cup unsweetened cocoa powder

3/4 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

1/4 teaspoon almond extract

2 firm, ripe Bartlett pears

1/2 lemon

Heat oven to 350 degrees. Rub or brush a 9 inch removable bottom tart pan with 1 tablespoon of butter. In a food processor combine the ground almonds, eggs, cocoa, 8 tablespoons butter, vanilla, salt and almond extract. Spread into your tart pan.

Get your pears ready by peeling, coring and slicing them. Rub the pears with the lemon juice to prevent them from discoloration. Arrange the pears, slightly overlapping, in a circle on the top of the chocolate mixture. 

Bake for 45-50 minutes or until a toothpick comes out clean. Cool completely in pan.

Sprinkle with powdered sugar before serving.

Serves 8

Adapted from Everyday Food

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Honey Garlic Pork Tenderloin

It's been a crazy few months. I moved out of my house, moved in with friends, put all my things in storage, started a new job, and started divorce proceedings with my husband. Crazy time in my life but I know many of you have gone through this and survived for the better so I will too. When life throws you lemons, start cooking! My new motto.

Hopefully now you understand why I'm so slow at posting these days. I'm just now starting to get inspired to cook and write again. Just minor details when doing a cooking blog. :-)

This is a recipe that I've been making for a few years and it's my favorite go to recipe for pork tenderloin. It is so, so, SO good. I hope you'll give a try. The honey garlic sauce is tangy, sweet and garlicky which goes perfectly with some coconut rice (a future post) and veggie. An easy but impressive meal for a busy weeknight. 

Now that pork only needs to be cooked to a 145 degree internal temperature, it is a fast meal and the meat stays juicy and tender. You can grill or bake the pork which makes it an ideal year round recipe. Make sure you let any meat rest about 10-15 minutes covered loosely with foil before you slice it. It will continue to cook and the juices will stay in the meat rather than run out when sliced. 

Honey Garlic Pork Tenderloin

1 - 1 pound pork tenderloin

4 tablespoons hoisin sauce

4 tablespoon soy sauce

4 tablespoons honey

2 tablespoons hot water

4 garlic cloves, minced

1/2 teaspoon salt

1 teaspoon sesame seeds

4 green onions, sliced

cooking spray

Preheat your oven to 400 degrees.

Combine hoisin, soy sauce, honey, water, garlic and 3 green onions into a small bowl. Pour 1/2 mixture into a large plastic bag. Add pork tenderloin and seal the bag. Make sure pork is coated with mixture and refrigerate for 30 minutes. 

Remove pork from bag and discard marinade. Spray a large oven proof skillet with cooking spray and heat on medium/high heat. Add pork tenderloin and brown on each side. Turn off heat. Brush with 1 tablespoon of sauce and sprinkle with sesame seeds. Place in oven and cook for approximately 20-30 minutes or until internal temperature reaches 145 degrees. 

Remove from oven and cover loosely with foil for 15 minutes. Slice and drizzle the remaining sauce on top. Sprinkle the last chopped green onion on top for garnish. Serves 4. (I suggest making two so you have dinner the following night - or even better, freeze it and pull it out on a night when you don't want to cook)

Adapted from Cooking Light

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Gazpacho Andaluz

It's hot outside. I'm not whining...well maybe. There are three fans blowing and the air conditioner is on full blast barely keeping up. But it feels good. What is summer without some hot weather and we haven't had a whole lot of it this year. Besides, I have a great recipe that will cool you off.

With all of the ripe, juicy tomatoes, crisp cucumbers and colorful, tasty peppers, it's the perfect time for a simple and delicious cold summer soup.  

You're probably thinking, soup in the summer, and it's cold? If you haven't had gazpacho it may sound strange, but it's delicious and refreshing. Not to mention very easy to make. 

A little history lesson...Gazpacho is a tomato-based, vegetable soup traditionally served cold, originating in the southern Spanish region of Andalucía. You'll see all sorts of variations on Gazpacho and most are really good. This recipe came from my mom. She got it when we were living in Spain. Let's just say we have very fond memories of it. 

Just blend up a mixture of summer tomatoes, green or red peppers, cucumbers and day old bread. It's great for a picnic, appetizer (in little shot glasses is fun), or just a nice cool lunch or dinner. Serve with some grilled shrimp or fish. Lovely!

Gazpacho Andaluz

5 large tomatoes - you can use canned tomatoes or half and half
1-2 cloves garlic - depending on size and how much garlic you like 
2 small green pepper - can use red too
1 medium onion, roughly chopped
1/2 seedless cucumber, roughly chopped
3 tablespoons olive oil
4-5 tablespoons red wine vinegar
2 cups day old bread (like french bread), roughly chopped in large cubes
salt to taste (I used about 2 teaspoons)
3 cups water

In a small bowl, add 1 cup of bread and add 1/2 cup water to let the bread absorb it. In a blender, add 4 tomatoes, garlic, 1 small pepper, 1/2 cup onion, 1/4 of the cucumber, olive oil, red wine vinegar and the water soaked bread (squeeze the water out). Blend well. Add in 3 cups water and blend. You can add more vinegar if you like it more tangy and make sure you season it well. Refrigerate until cold.

In a small frying pan, add 2 tablespoon olive oil and heat until warm. Add 1 cup of day old bread. Season with salt and pepper. Let the bread brown until crispy. Add to a small bowl. In small bowls add diced up cucumber, tomato, pepper, and onion. Some basil is good too. Serve up the soup and have people add the garnishes they like. Serve cold.

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Mom's Taco Salad

This taco salad recipe brings back memories. We ate this a lot growing up because it was easy and something everyone loved...even us kids.

My mom got this recipe from a friend of hers while my dad was still in the Air Force. It has such a nice combination of flavors and a tangy slightly sweet dressing. It may sound strange when you read the recipe but no one will know what the dressing is. I always get asked, "what's in the dressing?" You'll never guess.

You really can make it your own by adding the things you like and leaving out what you don't. If you want to make this salad ahead of time, leave the dressing off and mix it all together just before serving.

Cook your hamburger and onion together until done.

Tear lettuce into a large bowl.

Cut up tomato, green onion and olives.

Grate the cheese.

Add the tomato, olives, cheese, green onions, and cheese to the lettuce.

Mix it all together.

Make your dressing.

Break up your corn chips. Trader Joe's has some organic corn chips you can use as well.

Add your dressing, avocado, and sprinkle the corn chips on top. Serve and devour...

Taco Salad

2 heads of romaine or 1/2 large head of iceberg lettuce, torn or chopped into bite size pieces

1 lb. ground beef

1 medium yellow onion, diced

1 teaspoon garlic powder

1/2 teaspoon cumin 

2 green onions, sliced

2 large tomatoes, chopped

1 large can black olives, sliced or 1 small can sliced olives

1 cup shredded sharp cheddar cheese

1-2 avocados, cut into bite size pieces (add 2 if you love avocado)

6 tablespoons French Dressing

1/2 cup salsa (we have always used La Victoria Salsa Supreme for this)

1 cup of crushed corn chips (put them in a zip lock baggie and crush with hands or with a mallet)

Add ground beef, onions, cumin, garlic powder, salt and pepper (to taste) in a large saute pan and cook on medium heat until meat is cooked through. Drain any fat off the meat.

Mix French dressing and salsa together in a small bowel. When ready to eat, add all the ingredients together. Mix in half of the dressing and add more if you need it. Put as much dressing on as you like. Add avocado last so it doesn't get mushy. Sprinkle corn chips on top of salad and serve. This isn't a dish to eat as leftovers as it will get soggy, so plan to eat what you make...shouldn't be any problem! Serves 4.

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Rhubarb and Strawberry Buckle

A buckle is similar to a coffee cake or a cake topped with fruit baked with a slightly crunchy, crumbly topping.

This is a pure early summer treat with tart rhubarb and sweet strawberries. Put them together and you have scrumptious any time of the day.

Rhubarb is such a strange looking fruit. I don't suggest eating it like this. It's stringy and extremely tart. Cooked with a little sugar though, it transforms into a tangy, sweet indulgence.

Be generous on the sugar...

Strawberries and rhubarb sprinkled on the batter.

Into the oven...and wait.

Now to cool...and wait.

Finally!

********************************************************************************

Rhubarb and Strawberry Buckle

Cake:

3 stalks of rhubarb, washed and cut into 1/2 inch pieces

1 cup strawberries, washed and cut into 1/2 inch pieces

1 cup sugar

1 cup all purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

3/4 stick butter

1/2 teaspoon lemon zest

1 egg plus 1 egg yolk

1/2 teaspoon vanilla 

1/4 cup sour cream

Crumb Topping:

1/2 cup flour

1/8 cup brown sugar

1/4 cup sliced toasted almonds

1/8 teaspoon salt

1/4 stick unsalted butter, melted

Heat your oven to 350 degrees. Spray a 9x9 square cake pan with cooking spray. Line it with parchment paper so that the sides overhang on two sides so you can easily remove the cake.

In a medium size bowl, add your chopped rhubarb and strawberries with 1/2 cup sugar. Let it macerate while you make the cake.

Whisk together flour, baking soda and salt. In another bowl, beat together butter, remaining 1/2 cup sugar, lemon zest and beat until light and fluffy. Add in eggs, vanilla, sour cream and mix well. Gradually add in flour mixture. Mix until just combined...do not over mix. 

In another bowl, mix together crumb topping.

Pour cake mixture into the cake pan. Smooth the cake so it's even. Add the fruit mixture. Sprinkle with the crumb topping. Bake until golden brown, about 65 minutes. Let it cool completely. Can remove from pan and put on a cooling rack. Slice into squares.

Makes about 12 squares

Adapted from Martha Stewart

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Memories and Food

First of all I want to say we are sorry we haven’t posted any recipes for the past few months but we are back.

Amy came for a visit a few weeks ago and we had such a good time. We spent time in the kitchen as well as just catching up with everything going on in her life in Northern California and ours in Southern California. Even though we talk each week and text daily, we always have so much to catch up on when we visit. It is a non-stop talk fest. 

It is wonderful to have a daughter that loves the same things as I do. Both of us eat, sleep and drink food either with cookbooks, food magazines, family recipes, and TV. Then there is each of our own collection of recipes plus if that isn’t enough, I am into the Cozy books that also have recipes. So needless to say, I have a rather large collection of cookbooks that are slowly taking over the whole house. By the way, I have a daughter-in-law and son that are right there with us. They are both great cooks and enjoy the planning and cooking of delicious food as well. When we have family get- togethers, we have a blast.

My husband and I both are working on genealogy for each of our families. We happened to be talking when Amy was here about her great grandfathers and what her dad remembered about him. When he was growing up, his grandfather lived in a small town about 20 miles away. Amy’s dad grew up on a potato farm in Idaho. He talked about how he went to visit his grandma and grandpa on Saturdays and how they would usually take a bag of potatoes with them for his grandparents. They would spend the day in town where his mom would get the groceries for the week along with any other shopping they needed. His grandpa would usually give him a nickel for penny candy. On occasion they would stay for supper before returning home that evening. His grandpa would take some of the big russet potatoes and make french fries with them. It was always such a treat for him, and his grandpa loved making them. Of course he would pull out the ketchup and then they would all enjoy his home cooked fries. His grandpa did this for many years. It is one of many wonderful memories he has of his grandfather.

While Amy and her dad were talking, I happen to think that we had some of those Idaho russet potatoes. My husband’s brother and wife had brought some to us when they visited a few weeks prior. They are the most wonderful russets, straight from the farm...they are huge in size and perfect for french fries. So this is how we came about making french fries on Amy’s visit. They are crispy with just the right amount of saltiness...and go really well with a rib-eye steak which we enjoyed that night with our frites. Amy and I both thought it was the perfect recipe to share with you. 

We recommend everyone that has elderly family or young ones to talk about your memories of family around the dinner table or anytime you are sitting and enjoying each others company. It is amazing what a great time you can have as well as actually learn something about your family history. If you’re as lucky as we are, maybe share some recipes as well.

French Fries  

4 large 4"-6" russets. If they are med or large they usually are the same size across just not as long as the large ones.

2 quarts Grapeseed Oil – I used this since it was what I had on hand.  Use whatever oil you prefer. 

Cut potatoes in half, then in quarters, then each quarter into half inch thickness. If some potato lengths are a little smaller in width once they are cooked they end up being the real crispy ones that everyone loves. As you cut them, add them to a bowl of cold water. This will prevent them from turning dark in color.

Heat your oil up to 325 degrees. When it is about time to put the potatoes in the oil take a handful out of the cold water and drain them on a clean kitchen towel, pat them dry with the towel. This will take off the water that could cause the oil to splatter up on you. DO NOT PUT THE WET FRIES DIRECTLY INTO THE OIL. Once the wet potatoes are patted dry, carefully put them in the oil. Do not add too many at one time...just a handful so you don't bring the temperature of the oil down which may cause them to be greasy.

The cooking time is approximately 10 minutes or until cooked through. You’re not looking to brown them at this stage, just cook the potato. Take out when done and put on top of a paper towel to drain. Repeat the process until all the fries are cooked. Make sure your oil stays as close to 325 as possible.

Once you have them all done and just before you are ready to eat turn up your oil. When your temp gauge says 375 degrees put some of the potatoes back in for 5-10 minutes or until brown and crispy. Sprinkle with salt as you take them out. Delicious!! Just be careful heating up the oil. You should never leave oil on the stove while it is heating. 

Serves 4-6 
Recipe Courtesy of Grandpa Baker