Baseball Cupcakes

One of the Mom's on our T-ball team brought these cupcakes for snack after the game. I thought that was the perfect treat for these little guys

These cupcakes were frosted and then the baker piped on the red icing. Red skinny licorish would work when cut up.


Just bake a regular cake mix (follow directions on the package), and frost away!

Strawberry Shortcake Trifle & Baby Shower Dessert!

We threw a baby shower for two friends that were expecting babies last week! The food theme was centered around trifles... so yummy! Here is one recipe, more will be coming!

Strawberry Shortcake Trifle

1 Angle Food Cake

1 8 oz. Cream cheese

1/2 tsp. vanilla

1 c. powdered sugar

1 c. sour cream

8 oz. Frozen Whipped Topping (thawed)

2 large container of fresh strawberries

Wash strawberries and remove berry tops. Slice strawberries.

Sprinkle granulated sugar over strawberries. Cut Angel Food

cake into 1-inch squares. Set aside. Blend together cream

cheese, vanilla, powdered sugar, and sour cream until smooth.

Fold in Whipped topping. In a trifle bowl layer ingredients

starting with half the cake cubes, then half of the sliced berries,

and then half of the cream cheese mixture. Repeat layers and

garnish with strawberries. 

Salmon Patties

The other day I was at my mother in laws house and she mentioned that all of her kids loved Salmon Patties!  I had never thought to make them, but after she mentioned it I thought I'd give it a try!  These are so easy, and so yummy.

Salmon Patties

1 15 oz Can Salmon, drained - make sure bones are removed

2 beaten Eggs

1 Cup Bread Crumbs

2 TBSP Olive Oil

lemon juice

1.  Combine Salmon, Eggs, and Bread crumbs and mix until well combined. 

2.  Form into patties

3.  Heat oil in a skillet over medium heat.

4.  Brown patties in oil about 2 minutes each side.

5.  Top with lemon juice

Makes 4-5 patties

Cafe Rio Pork Salad & Rice

Cafe Rio Pork- cook in crock pot for at least 4 hours, shred with a fork and then put back in crock pot

Pork Tenderloin
1/2 C brown sugar
1 can of coke
1/2 C salsa

Cafe Rio Creamy Tomatillo Dressing

1 C sour cream
1 C mayo
2-3 tomatillos
1/2 bunch cilantro
juice of 3 limes
2 cloves garlic pressed
1 packet of Ranch Salad Dressing/Dip mix
1/2 Tablespoon Lawry's garlic salt - has to be Lawry's
If it seems to thick, add a milk a little bit at a time

Cafe Rio Rice- this rice has a mild flavor, but is good

1/2 a yellow onion chopped (about 1/2 Cup)
1/2 bunch of cilantro
clove of garlic or Lawry's Garlic Salt
1 Can Green chiles
1 tsp salt
1 T butter
4 tsp chicken bouillon powder, or dissolve 1 or 2 cubes of chicken bouillon, or use chicken broth instead of water

Blend the above ingredients, use some water or chicken broth to make it blend easier.
Add water or chicken broth to make the total amount of liquid is 4 cups


2 C rice (whatever amount of rice you use, just make sure the total liquid is at least double the amount of rice)
Put all ingredients in your rice cooker


Black Beans
Cans of black beans
Add some lime juice
Add some Lawry's Garlic salt

For the salad I put all the hot stuff on the bottom, and then layer cheese, lettuce, tomatoe. Just because that's what then do at the restaurant.

Contributed by Rachel Tollestrup

March Madness -- 7 Layer Dip

This appetizer is a A+ crowd pleaser!

7-Layer Dip

3 ripe avocados
2 tablespoons lemon juice
1 teaspoon garlic salt
3 drops Tabasco
1 cup sour cream
1/2 cup mayonnaise
1/2 to 1 package (1 1/4 ounces) taco seasoning mix
1 can (30 ounces) refried beans
1 bunch green onion, chopped
2 medium tomatoes, chopped
1 can (2 1/2 ounces) sliced ripe olives
4 ounces medium or sharp Cheddar cheese, shredded (about 1 cup)
Corn or tortilla chips

Peel, pit, and mash avocados; add lemon juice, garlic salt, and Tabasco. Cover and chill.

Combine sour cream, mayonnaise, and taco seasoning mix. Cover and chill.

To assemble dip: on a large round platter or serving dish, spread beans in an even layer, leaving 1-inch space around the edge. Top with avocado mixture, leaving bean layer exposed all around. Top with sour cream mixture leaving avocado mixture exposed all around. Sprinkle with green onion, tomatoes, ripe olives, and Cheddar cheese. Serve as a dip with corn or tortilla chips. (Recipe can easily be halved.)

Macaroon Bars

These taste a lot like a good candy bar!  Mounds anyone?

Chocolate Macaroon Bars

1 pkg. (450g) fudge brownie mix

2 egg whites

2 pkg. (200g each) sweetened flaked coconut

1 can (300mL) sweetened condensed milk

1/2 C. sliced almonds

1 square (1oz/30g) semisweet chocolate

1 tsp. vegetable oil

Preheat oven to 375°F. Prepare brownie mix according to package directions. Pour batter into a 9*13 baking dish. Bake 15-18 minutes or until brownie is set. Do not over bake. Remove to cooling rack.

In clean bowl, separate egg whites from egg yolks . (Set egg yolks aside for another use.) Fold coconut and sweetened condensed milk into egg whites. Spread coconut mixture over top of brownie base to within 2 inches of edge. Sprinkle with almonds. Return to oven and bake 25 minutes or until edges of coconut are deep golden brown. Remove to cooling rack. Finely chop chocolate. Melt chocolate with oil in micro-wave, uncovered, on MEDIUM 2 minutes, stirring once, or until chocolate is melted and smooth.

Drizzle with melted chocolate. Serve

TIP: Brownie base can be baked earlier in the day and cooled before finishing. Then top, bake and serve warm, if desired. 

Feta Salad

Refresh yourself with this yummy salad!

Fruit and Feta Green Salad (with Brianna's Vinaigrette)

8 cups assorted greens

½ cup feta cheese, crumbled

1 (11 oz.) can mandarin oranges, drained

½ cup dried cranberries or cherries

1 small red onion, chopped

½ cup toasted pecans or almonds

Combine ingredients in large salad bowl and toss with Brianna's Vinaigrette just before serving.

Tuscan Bread Salad

I love this European Style salad!!!

Tuscan Bread Salad

1 loaf dense crusty bread
1 large ball of fresh Mozarella cheese

1 large tomato

1 yellow or red pepper

1/2 cup fresh basil, chopped

Dressing:

1 clove garlic, minced

6 tablespoons olive oil

3 tablespoons Balsamic or red wine vinegar

salt and pepper, to taste

Combine dressing ingredients and blend well; set aside. Cut cheese, tomato and pepper into 1-inch cubes and transfer to salad bowl with chopped basil. Pour dressing over cheese and veggies to marinate while cutting and toasting bread. Cut bread into 1-inch cubes and toast in oven until lightly brown. Add bread cubes to salad bowl and mix well to coat all pieces. Serve immediately.

Chocolate Mint Brownies

The perfect St. Patrick's Day treat!

Chocolate Mint Brownies

Cake Layer:

1 cup flour

4 eggs

1 cup sugar

1/2 cup (1 cube) butter softened

1 can (16oz) Hershey's syrup

Combine all ingredients in large bowl, beat until smooth. Spread into a 9*13 baking dish. Bake at 350 for 25-30 minutes. Cool completely in dish.

Mint Creme Center:

3 drops green food coloring

2 cups powdered sugar

1 T water

1/2 cup butter, softened

1 t mint extract

Beat above ingredients together until smooth. Spread on cooled cake layer.

Chocolate Topping:

6T butter

1 cup semis-sweet chocolate chips

Melt in small saucepan. Cool slightly. Pour over mint cream center. Refrigerate.

Note: Make sure each layer has time to cool before adding the next. It works best to refrigerate overnight after you finish the mint creme center and then add the chocolate topping the next morning. Leave ample time for the final chocolate layer to harden in the fridge as well. These can also be frozen.

Thank you to Katie Brown for this amazing recipe! It is one of my all time favorites!

Hawaiian Turkey Burgers

Delicious and nutritious!

Hawaiian Turkey Burgers

1 lb. lean ground turkey
1/2 (plus more if you need it) dry bread crumbs
1/2 c. red or green bell pepper, minced (about 1/2 medium bell pepper)
1/2 c. thinly sliced green onion
1 tsp. finely chopped fresh ginger root
1 small can pineapple slices; reserve juice
1/2 tsp. Kosher salt
Thick Teriyaki sauce (like Kikkoman or this recipe)
Light mayonnaise (optional, but very yummy!)
4 hamburger buns (you can use this recipe if you're feeling ambitious)

Gently combine turkey, bread crumbs, bell pepper, green onion, ginger, 1/4 c. reserved juice from pineapple, and salt. Form into 4 deliciously large patties. Chill until ready to cook.

If you can, pop these puppies on the grill until done; otherwise, you could put these under the broiler in your oven, a grill pan on your stovetop, or just a frying pan. If desired, grill pineapple in last 5 minutes of cooking. Baste burgers with Teriyaki sauce during last two minutes of grilling. Spread buns with light mayonnaise and a little more Teriyaki sauce. Enjoy!

Contributed by Rachel Tollestrup

Beef Stir Fry

This is the perfect meal for a busy evening because it takes just a few minutes to make!



Sirloin steak strips stirfried with mixed veggies...

This recipe calls simply for steak cut into strips, and a variety of mixed vegetables. Grill the steak, and stir fry the vegeatbles adding soy sauce as needed.

Contributed by Michelle Olsen

Moo Shu Pork

I loved the Shitake mushrooms in this dish!

Moo Shu Pork
Ingredients
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine or sake
• 1 teaspoon dark sesame oil
• 2 teaspoons cornstarch
• 1 (1 1/2-pound) boneless pork loin, trimmed and cut into 1 x 1/4-inch strips
• 10 dried shiitake mushrooms
• 1/2 cup (1-inch) sliced green onions
• 3 tablespoons minced garlic (about 12 cloves)
• 2 tablespoons minced peeled fresh ginger
• 1/4 cup dried wood ear mushrooms (about 1/4 ounce)
• 3 tablespoons rice wine or sake
• 3 tablespoons low-sodium soy sauce
• 1/2 teaspoon cornstarch
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil, divided
• 2 large eggs, lightly beaten
• 3 cups thinly sliced napa (Chinese) cabbage stalks
• 4 cups thinly sliced napa (Chinese) cabbage leaves
• 2 tablespoons rice wine or sake
• 1/2 cup hoisin sauce
• 1 tablespoon low-sodium soy sauce
• 16 Mandarin PancakesPreparation

Combine the first 4 ingredients in a zip-top plastic bag. Add pork; seal and marinate in refrigerator 1 hour, turning occasionally. Remove pork from bag; discard marinade.
Combine boiling water and dried shiitake mushrooms in a bowl; cover and let stand 20 minutes. Drain; discard mushroom stems, and thinly slice mushroom caps. Combine sliced mushroom caps, green onions, garlic, and ginger in a small bowl; set aside.

Combine boiling water and wood ear mushrooms in a bowl; cover and let stand 20 minutes. Drain; cut mushrooms into thin slices. Set aside.

Combine 3 tablespoons rice wine and next 4 ingredients (3 tablespoons rice wine through black pepper) in a small bowl; stir well with a whisk. Set aside.

Heat 1 1/2 teaspoons vegetable oil in a wok or large nonstick skillet over medium-high heat. Add pork, and stir-fry 3 minutes. Remove pork from pan.
Add 1 1/2 teaspoons vegetable oil to pan.
Add eggs; stir-fry 30 seconds or until soft-scrambled.
Add shiitake mushroom mixture; stir-fry 1 1/2 minutes.
Add cabbage stalks; stir-fry 30 seconds.
Add the wood ear mushrooms, cabbage leaves, and 2 tablespoons rice wine; stir-fry 1 minute. Add pork and cornstarch mixture; stir-fry 2 minutes or until sauce is thick.
Place pork mixture on a platter.

Combine hoisin sauce and 1 tablespoon soy sauce. Spread about 1 1/2 teaspoons hoisin sauce mixture on uncooked surface of each Mandarin Pancake. Top each pancake with 1/2 cup pork mixture; roll up.

Contributed by Becki Cutler

Sweet and Sour Chicken

My mother in law gave me this recipes and we love it!  It is quick easy, and oh so good!

Sweet and Sour Chicken

Ingredients

1 LB Chicken, cut into bite sized pieces

4 TBSP Corn Starch

1 Bell Pepper, cut into bite sized pieces

1/2 Onion, cut into bite sized pieces

1 Cup Pineapple chunks, fresh or canned

1/2 Cup Carrots, sliced

1 clove garlic, minced

1/2 Cup Sugar

1/3 Cup Vinegar

2/3 Cup Water

1 1/2 TBSP Cornstarch

1 tsp Soy Sauce

4 TBSP Ketchup

Hot Cooked Rice

Directions

1. In a large Zip Lock Bag combine chicken and 4 TBSP cornstarch, shake to coat chicken.

2.  Heat 2 TBSP oil in a skillet, add chicken and brown.  Remove from pan and keep warm.

3.  Heat 1 TBSP oil in skillet, add garlic, onions, carrots and peppers.  Stir fry until tender-crisp.

4.  Meanwhile, in a sauce pan combine sugar, vinegar, water, 1 1/2 TBSP cornstarch, and soy sauce.  Mix until combined and cook over medium heat until thickened, stirring constantly.  Remove from heat and add 4 TBSP Ketchup.

5.  Add chicken to skillet as well as pineapple.  Stir in sauce and heat through.

6.  Serve over hot cooked rice.

Snickerdoodles

This cookie has the perfect combination of cinnamon & sugar...
These classic cookies are both easy to make and fun to eat because they offer a little "crunch" on the outside, but are soft on the inside. Serve with a glass of milk and they are the perfect sweet treat and will beat a store-bought cookie any day!

Snickerdoodles

½ cup butter

1 ½ cups all-purpose flour

1 cup sugar

1 egg

½ teaspoon vanilla

¼ teaspoon baking soda

¼ teaspoon cream of tarter

Cinnamon and Sugar mixture (approx 2-3 Tbls sugar and 1 teaspoon cinnamon)

Beat butter until smooth. Add half the flour and the rest of the ingredients (except cinnamon/sugar mixture). Beat until thoroughly combined. Add rest of flour and beat until thoroughly combined. Cover and chill for 1 hour. Shape into balls and roll in cinnamon/sugar mixture. Place on ungreased cookie sheet. Bake at 375 for 10-12 minutes (until just barely the edges are turning brown). Cool on wire rack. Makes approximately 2 1/2 dozen -- very easy to double. Store in sealed container.

coo

Good Morning Muffins

These are packed with nutrition...


Good Morning Muffins

1/2 cup unbleached all-purpose flour
1 cup whole wheat flour
3/4 cup flaxseed meal
3/4 cup oat bran
1 cup brown sugar
2 t baking soda
1 t baking powder
1/2 t salt
1 T cinnamon
1/2 t ground nutmeg
1 1/2 c carrots
2 apples, shredded
1/2 cup raisins
1 cup walnuts, chopped or ground
3/4 cup 1% milk
2 eggs, beaten
1 tsp. pure vanilla extract

Preheat oven to 350 degrees. Grease muffin pans or line with paper cups. Mix together flours, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl. Stir in carrots, apples, raisins and walnuts. Combine milk, beaten eggs and vanilla in another bowl. Pur liquid ingredients into dry ingredients. Stir until ingredients moistened. Do not overmix. Fill muffin cups 3/4 full. Bake at 350 degrees for 15-20 minutes. Makes 15 muffins.

Light Cream Cheese Icing (optional)

1 (8oz) pkg. 1/3 less fat cream cheese
1/4 cup powdered sugar
1/2 tsp. pure vanilla extract

Combine all ingredients in a bowl. Using a hand mixer or wooden spoon, whip until creamy. Tip: Individually freeze plain muffins and thaw for a quick and healthy breakfast, or serve as a hearty dessert with Light Cream Cheese Icing.

Healthy Homemade Granola

This homemade granola recipe is an excellent source of just what your body needs to stay healthy!  Flax seeds contain high levels of lignans and Omega-3 fatty acids. Lignans may benefit the heart, possess anti-cancer properties and studies on Wikipedia found Flax may also lessen the severity of diabetes by stabilizing blood-sugar levels.  This has been one of my families treasured recipe's for years!

 Homemade Granola

In a big pot mix:

1/2 c olive or oliec safflower oil

1/2 c blackstrap molasses

1/2 c raw honey (optional - can also use a little stevia)

1/2 c almond butter (may need to be mixed using very low heat)

1 TB organic vanilla (optional)

When well mixed add one by one:

1 c chopped pepitas (raw pumpkin seeds or sunflower seeds will do)

1 c shopped raw almonds or filberts

1 c ground flax sees or meal (optional)

1 c mixed rolled grains

5 c old fashioned rolled oats

3c puffed millet or rice (found in the cereal isle of a health food store like Henry's)

Turn oven on lowest possible setting, so temperature stays around 100-130 degrees (measure with a meat or candy thermometer - you may need to crack the oven slightly). Leave in for several hours, until somewhat dry. Then you can add dried fruit to taste.

I sometimes add coconut, raisins, craisins, etc.  Add whatever you like - it will be fabulous!

Eat plain or with milk or yogurt.

My friend Jenni Wilson, who is working on a Masters Degree in Herbology passed this recipe to me... it is the best ever!

Green Salad with Feta, Almonds, Cranberries, and Avocado

While visiting a friend in Arizona I enjoyed this yummy salad and have been hooked ever since!  My husband even loves it and he is the anti-salad eater.  The combinations of flavors and textures is perfect!

Green Salad with Feta, Almonds, Cranberries, and Avocado

4 Cups Mixed Green
1/2 Cup Sugared Almonds (Sliced Almonds toasted in a pan with butter and brown sugar)
1/2 Cup Crumbled Feta
1/2 Cup Dried Cranberries
1/2 Avocado, sliced

Toss above ingredients and dress with a poppyseed dressing (My favorite is Brianna's Brand)

Three Cheese Macaroni

Macaroni and Cheese is the ultimate comfort food, and this dish is a real indulgence!  Any type of pasta will work, but I love how every inch of the penne pasta is covered, inside and out for this yummy, cheesy side dish.

 

Makes 8-10 Side Dish Servings

Ingredients:
12 oz Penne Pasta
1 1/2 Cups Milk
1/4 Cup melted Butter
1/2 tsp Ground White Pepper
1/4 tsp Salt
8 oz American Cheese, cut into 1/2 inch cubes
8 oz Shard Cheddar Cheese, Shredded (2 cups)
2 oz Mozzarella, shredded (1/2 Cup)
20 Ritz Crackers, crushed

1. Preheat over to 350 degrees. In a large pot cook pasta according to directions, drain and return to pot.

2. Add milk, butter, pepper, and salt. Stir in Cheeses. Transfer to a greased 2 quart casserole dish.

3. Bake uncovered for 15 minutes. Carefully stir mixture. Sprinkle with crushed crackers and bake 5 more minutes or until crackers are browned and mixture is heated through. (Don't overcook or mixture will curdle) Let stand 10 minutes before serving.

Chicken Taco Soup

This is the best ever Taco Soup recipe!

Maren's Chicken Taco Soup

1/2 onion diced
1 clove garlic minced
1 T oil
1 14oz can tomato sauce
1 14oz can diced tomatoes
1 can corn
1/2-1 whole jalapeno
1 T cumin
1 LB cooked chicken (a rotisserie chicken is the best)
2 cups chicken broth
Juice of one lime
1 bunch of cilantro - cut up
Saute garlic and onion in oil. Add remaining ingredients and simmer 20 minutes. Serve with chips or cut up tortillas, cheese, sour cream and avocado.

delicious!

Caramel & Chocolate Dipped Pretzels

Happy Valentine's Day!

Pretzels dipped in caramel and chocolate

Christmas Caramels (they are great for any season)

1 cup butter

1 cup brown sugar

1 cup white sugar

1 cup light corn syrup

1 14-ounce can sweetened condensed milk

dash of salt (I always forget to add this)

Combine ingredients in heavy pan. Cook on medium heat, stirring constantly with wooden spoon. Keep at rolling boil and cook till softball forms in cold water (about 13-15 minutes). (about 245˚ by thermometer)

Make the caramel. You want to start dipping pretzels immediately. The caramel gets hard as it cools. Dip the pretzels (you only need to dip once). Place on counter on parchment paper. Let cool. As I remove them, I mold the caramel around the flat spot and then dip in chocolate and let it set on wax paper.

I brake the rod pretzels in half and then dip the broken side. This way it takes about 2 bags of pretzels to use all the caramel. (about 100 pretzels). I use the candy melts chocolate from Michaels. It takes about 3 bags to do a batch. The candy melts can be melted in the microwave. I drizzle with white and colored candy melts for decoration.

They are supper yummy. Have fun!!

Chopped Chicken Salad

a few simple salads turns a baby shower into a wonderful feast!


CHOPPED CHICKEN SALAD

This simple salad is really tasty!

Romaine Chopped fine. Hold the butt, and Cut About 4 times, turn and cut 4, and turn and cut 4 more times. Then chop across 1” pieces.

½ C fresh basil, chopped

Sun dried tomatoes

Roma or cherry tomatoes, chopped

1 block mozzarella, grated

Cooked cubed chicken

Enjoy!

The slide show is from Chrissy's baby shower where the salad was devoured... Oh, what a party!

Tilapia

This is a great recipe to start with if you haven't served tilapia before.  Tilapia has a mild taste, and even my kids will eat it when prepared as this recipe directs.

Baked Costa Rican Tilapia with Tropical Rice

1 cup short grain brown (or white) rice

2 cups low-sodium chicken broth

1/4 cup freshly squeezed orange juice (I used orange pineapple mango juice)

1 lime, juiced

2 tablespoons olive oil

1/4 cup finely chopped fresh cilantro, plus more for garnish

2 garlic cloves, minced

1 teaspoon sugar

Kosher salt and freshly ground black pepper

6 tilapia fillets, rinsed and patted dry

1 (15-ounce) can black beans, drained and rinsed

2 cups diced fresh pineapple

2 limes, thinly sliced

Directions

Combine the rice, chicken broth and a dash of salt in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and simmer for about 50 minutes. Remove from heat and keep covered for 10 minutes. Fluff with a fork. If using white rice, follow package directions.

Preheat the oven to 400 degrees F.

In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.

Stir together the cooked rice, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. If there is a lot of liquid, drain some since you'll be adding the marinade. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.

Serve with salsa & chips if desired.

Wasatch Mountain Chili

A friend of mine gave me this recipe and I love it!  It is unique, yummy and so easy to throw into the slow cooker.  Perfect for rainy days!

½  Medium Onion, chopped

1 TBSP  Cooking Oil

1 15-oz Can Hominy, rinsed and drained

1 15-oz Can Great Northern Beans, rinsed and drained

1 14-oz Can Reduced Sodium Chicken Broth

9 oz  Frozen, precooked Chicken Strips

¼ Cup     Lime Juice

1 TBSP      Fresh, chopped Cilantro

¼ tsp     Ground Cumin

¼ tsp          Ground Black Pepper

½ Cup      Shredded Cheese (Monterey Jack or Cheddar)

1 4-oz Can        Diced Green Chilies

Tortilla Chips

Fresh chopped cilantro

In a skillet cook onion in hot oil over medium heat for 3 minutes, transfer to slow cooker. Stir in hominy, beans, chicken broth, frozen chicken, lime juice, cilantro, cumin, and pepper. Cover and bring to boiling over high heat, stirring occasionally. Serve topped with cheese, green chilies, tortilla chips, and fresh cilantro.

Serves 4

Sweet Berry Poppy Seed Steak Salad

The steak in this flavorful salad is delightful!

Sweet Berry Poppy-seed Steak Salad

chop 1 pkg baby spinach

sliced strawberries or pears

candied almonds

Thinly sliced red onion

feta cheese

golden raisins

Dressing:(in blender)

3/4 c. salad oil

2 T white wine vinegar

1/2 c. sugar

2 T minced white onion

1 + T poppy seeds

1 tsp. mustard

pepper to taste

to caramelize almonds, cook with white sugar (about 1/2 c. each for 1+ cups of sliced almonds) until the sugar dissolves, but don't burn!  Then transfer to wax paper lined baking sheet until cooled.  Until they're brittle, then cool and then break apart.  Watch carefully!

Yukon Gold Potato Blini

A recipe for the gourmet cook...




Yukon Gold Potato Blini

1 pound Yukon Gold Potatoes
2 Tbs all-purpose flour
2-3 tablespoons crème fraiche, at room temperature
2 large eggs
1 large egg yolk
Kosher salt

Place potatoes in a saucepan with cold water to cover by at least 2 inches. Bring to a boil over high heat, reduce the heat and simmer until the potatoes are thoroughly cooked and tender.
Peel the warm potatoes and then press through a potato ricer. Pass them through a fine mesh sieve. Immediately weight out 9 ozs of the pureed potatoes and place them in a medium metal bowl. Working quickly, whisk the flour into the warm potatoes, then whisk in the 2 tablespoons crème fraiche. Add 1 egg, whisking until the batter is smooth, add the second egg, and then add the yolk.

Hold the whisk with some of the batter over the bowl. The batter should fall in a thick stream but hold its shape when it hits the batter in the bowl. If it is too thick, add a little more crème fraiche. Season to taste with salt.

Heat a griddle over medium heat. Spoon between 1 and ½ teaspoons of batter onto the griddle and cook until the bottoms are browned, 1 to 2 minutes. Then flip them can cook the second side for about a minute. The blini should be evenly browned with a small ring of white around the edges. Transfer the blini to a small banking sheet and keep warm while you make the remaining blini, wiping the griddle with a paper towel between batches.

This recipe is one that Byron from Seven Salts shared with us.