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Posts Tagged ‘Recipes’

Not Yo’ Mama’s Banana Pudding

Posted in About me, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , on July 10, 2012| 1 Comment »

Lightly freckled bananas sit on my kitchen counter and beg to be eaten while still in their prime. A thought crosses my mind, “What about using them in a dessert for the potluck dinner tonight?” Being short on time, I search for a quick and easy banana recipe. Voilà! Paula Deen to the rescue again! This recipe tantalizes me, because it contains all sorts of sinful ingredients like cream cheese, whipped cream and sweetened condensed milk. But what really lures me in is the use of a big-time favorite cookie of mine – buttery Pepperidge Farm Chessmen cookies. I can’t wait to sample this dessert! Hold on a minute . . . how am I going to taste this luscious banana dessert AND serve it at a potluck? I don’t think anyone will notice a missing corner piece, do you?

Not Yo’ Mama’s Banana Pudding
Recipe courtesy of Paula Deen

Ingredients:
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions:
1. Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies . . .

. . . and then layer bananas on top of them.

2. Notice that some of the cookies are broken. Eat them.

3. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
4. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies.

4. Refrigerate until ready to serve.

Serves 12.

Linnell’s Notes:
1. Because I like my banana desserts to be full of fresh banana flavor, I cut up eight bananas.
2. To prevent the bananas from turning yellow, I sliced the bananas and, in batches, put them in a strainer over a bowl and poured lemon juice over them. I poured the lemon juice from the bowl back into the measuring cup to use again.

3. For better flavor, I whipped up some fresh whipping cream and used it in place of the frozen whipped topping.
4. This recipe does come together easily and makes a wonderful dessert for potlucks, family dinners, and parties.

ENJOY!

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Corn Relish

Posted in Gift Ideas, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , on July 3, 2012| Leave a Comment »

My Auntie Ella or Auntie La-la, as some of her nieces called her when they were young, makes a corn relish that is a family favorite and a perfect summer side dish. Its sweet and tangy flavor compliments grilled meat, seafood, burgers, hotdogs, sandwiches – just about anything! My mom actually prefers the relish all by itself and by the spoonfuls! Want to dress up a plain green salad? Just mound some of this relish on fresh greens and your salad is instantly more attractive and flavorful!

Corn Relish
Recipe from my Auntie Ella

Ingredients:
1 15-ounce can Le Sueur peas, drained
2 11-ounce cans white shoepeg corn, drained
1 8-ounce can of cut green beans, drained
1 4-ounce jar of diced pimientos, drained
1 cup chopped onion
1 cup chopped celery
1 green pepper, finely chopped
1 cup sugar
1/2 cup oil
3/4 cup vinegar
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
1. In a large bowl add the drained peas, shoepeg corn, green beans, and pimientos.
2. Add the chopped onion, celery, and green pepper to the bowl.
3. In a small bowl mix together the sugar, oil, vinegar, salt, and pepper. Pour into the bowl of vegetables and stir gently.
4. Put seasoned vegetable mixture into a glass jar or other acid-resistant container and refrigerate overnight.

Linnell’s Notes:
1. Look for cans of Green Giant shoepeg corn.
2. For more color, instead of using canned green beans, I blanch fresh green beans in boiling water, dump them in an ice water bath, drain them well, and cut them up.
3. Auntie Ella likes to add diced fresh tomatoes instead of using diced pimientos.
4. This relish tastes so much better when the flavors have had a chance to meld, so make sure to refrigerate it for a while before serving.
5. For a little bit of kick, I add one-half finely diced fresh jalapeño pepper. My family wouldn’t mind if I added the whole pepper, though!

ENJOY!

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Santa Fe Meatballs

Posted in About me, Recipes, Uncategorized, tagged , , , , , , , , , , on June 12, 2012| 2 Comments »


The introduction had me after the first four words, “Not your average meatball.” But then it went on to say, “This modern version is an instant hit for any gathering. Great for finger food or served on a sandwich.” A vision of a juicy, meatball sandwich tantalized me and forced me to run around my kitchen to check if I had the ingredients for this recipe. The ingredients are an interesting combination: pickled jalapeño peppers add kick and lime juice adds tang, but these meatballs also contain good-for-you quinoa, which adds moisture to the meatballs, and not-so-good-for-you bacon, which adds great flavor. Like life, these meatballs are all about balance!

Santa Fe Meatballs
From the cookbook Quinoa: The Everyday Superfood 365

Ingredients:
1/2 cup water
1/4 cup quinoa
1 lb lean ground beef or turkey
6 slices bacon, finely chopped and cooked
1/2 cup finely chopped onion
1/4 cup finely chopped fresh cilantro, Italian parsley or curly parsley
2 large eggs
1 tbsp minced fresh garlic
2 tsp minced pickled jalapeños
1 tsp cumin
1/2 tsp salt
1 lime

Directions:
1. Bring water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside.

2. Preheat the oven to 400 degrees F.

3. Combine the ground meat, 1/2 cup cooked quinoa, bacon, onion, cilantro, eggs, garlic, jalapeños, cumin and salt in a medium bowl. Blend well and form the mixture into 1-inch meatballs.

4. Place meatballs on a large nonstick baking sheet or one lined with parchment paper. Bake for about 7-8 minutes, then turn the meatballs and cook for another 7-8 minutes, until they are no longer pink inside.

5. Juice the lime and drizzle over the meatballs. Serve immediately.

Makes about 50.

Linnell’s Notes:
1. I used ground turkey with good results. The turkey meat remained moist.

2. I know it runs contrary to the reason for putting bacon in a recipe, but I did trim a lot of the fat away while cutting up the bacon. It just didn’t make sense to use ground turkey and then add fat back into the recipe.

3. Because I have friends who are not fond of cilantro, I used a mixture of fresh cilantro and fresh parsley. That way, a little bit of cilantro flavor comes through, but it’s not a dominant flavor in the meatballs.

4. I used three limes. Two for their juice and one for garnish.

5. You will have leftover quinoa. Refrigerate it for future use or make a small quinoa salad to eat with the meatballs.

6. I used a 1-inch, spring-loaded, ice cream scoop to create even-sized meatballs. If you don’t have a scoop like this, pinching off equal-sized portions of meat and rolling them between your palms works well, too.

7. I poured the lime juice into a large bowl and gently tossed the hot meatballs in the juice before plating them.

8. The recipe states, “To keep this gluten-free, make sure you use gluten-free bacon.”

Enjoy!

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Friday’s Fresh Five! (5/25/12)

Posted in About me, Aging, Entertainment, Environment and Ecology, Health, inspiration, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , on May 25, 2012| 2 Comments »

Always expect the unexpected. Life is unpredictable. With an open mind, on any given day, you can turn the corner and find hot pink alligators clinging to the sides of buildings. Open yourself to new ideas and new possibilities, for these are the things that make life richer and more rewarding. Friday’s Fresh Five! tries to engage your interest and nudge your conscience by exposing you to things you might not normally come across. Hope you enjoy its unpredictability and keep looking for those hot pink alligators!

#1 – Name Game
Can you name all fifty states in 5 minutes? Test your knowledge by taking this Name All 50 States quiz. Not challenging enough? Try to Name All 50 State Capitals! Thanks to mental_floss for always keeping us on our toes!

#2 – Low Cal Cocktails

Drinking refreshing cocktails can cool you down on a warm day, but they can also add a few extra calories to your diet. Check out these recipes for 200 calories or less cocktails that quench your thirst and help you watch your waistline! Tequila Bramble, anyone?

#3 – Draw a Stickman

Draw a stickman and use your artistic talents to assist him on his adventures. I discovered this cute site and discovered that I can’t draw worth beans. It’s a nice short diversion that breaks up hours of working at your desk!

#4 – Water, Water, Everywhere, Nor Any Drop to Drink
This line from The Rime of the Ancient Mariner, written by Samuel Taylor Coleridge, is a fitting description for All the Water on Earth, a Woods Hole Oceanographic Institution animated clip. After viewing it, you may think twice about ever wasting water again.

#5 – All Great Things
All the great things are simple, and many can be expressed in a single word: freedom, justice, honor, duty, mercy, hope.
Winston Churchill

Give thanks to our veterans this holiday weekend.

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Stuffed Cherry Tomatoes Italiano

Posted in About me, Health, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , on May 15, 2012| Leave a Comment »

My husband will wonder if I’m throwing an impromptu party when he finds a container of freshly stuffed mushrooms and cherry tomatoes in our refrigerator. Yes, I’m having a party, but just a party for one! With only two months left before my son’s wedding, I would still like to lose some weight. Since my son became engaged, my husband has managed to lose over twenty pounds. What about me? Well, despite the fact, that I eat a small-portioned, healthy diet and work in a mix of cardio and strength training on a regular basis, I’ve not lost a single pound! My trainer tells me not to fret, since I have lost inches and body fat. So what about the appetizers in my refrigerator? Other than at the gym, I hate repetition. Bored with the usual snacks of apples, celery, and carrots, I decided to reward my progress with some healthy gourmet snacks!

Stuffed Cherry Tomatoes Italiano
Recipe as found in Deborah Anderson’s cookbook Easy Gourmet-Style Cooking With 5 Ingredients

Ingredients:
36 cherry tomatoes
1 – 15 oz. can of cannellini beans, drained
1 bunch of fresh basil, plus 24 leaves
2 tablespoons garlic-flavored olive oil
2 tablespoons freshly squeezed lemon juice

Directions:
1. Rinse the tomatoes and set aside.
2. Also wash and set aside 24 small basil leaves and chop remaining basil.
3. Cut 12 tomatoes in half, squeeze out all the seeds and juice, dice and set aside.
4. In a food processor or blender, puree the beans, basil, garlic oil and lemon juice until it reaches a finely chopped consistency.
5. Place pureed bean mixture in a medium bowl. Stir in the chopped tomatoes and chopped basil.
6. Remove top 1/4 portion from remaining 24 tomatoes and discard.
7. Slightly squeeze out the seeds, liquid and pulp using a small spoon, so you can create a cavity within the tomatoes.

8. Fill tomatoes with the bean mixture.
9. Garnish each tomato at the top with 1 basil leaf.

Makes 2 dozen.

Linnell’s Notes:
1. Having large ripe tomatoes sitting on my kitchen counter, I decided to dice those instead of the cherry tomatoes.
2. I used a little bit more lemon juice than called for, just to give it a fresher flavor.
3. I added half a shallot, a little salt and freshly ground pepper to the food processor before adding the beans.
4. You don’t want to over process this bean filling. It should still have small chunks of bean in it.
5. The recipe confusingly adds the basil twice – once to the food processor and then again to the pureed bean mixture. I ended up adding some to the food processor, and added in a bit more with the tomatoes. Although I love basil, I would probably not add as much the next time I make this recipe.
6. I did not discard the tomato tops as instructed in step 6. Instead, I diced them and added them to the bean mixture. I hate to waste food!
7. I used the small side of the melon baller to scoop out the tomatoes and then inverted the tomatoes on a paper towel to drain. A small demitasse spoon was used to fill the tomatoes and the mushrooms with bean filling.
8. Garnishing the tomatoes and the mushrooms in the photo are tiny Globe Basil branches from my garden.
9. The bean mixture is also delicious in baby bella mushrooms.

Enjoy!

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French Breakfast Puffs

Posted in Holidays, Parenting, Recipes, Uncategorized, tagged , , , , , , , , , , , , , on May 1, 2012| 7 Comments »

“Mom’s going to love these,” I thought to myself as I whipped up a batch of French Breakfast Puffs. Cinnamon-sugar coats tender, buttery mounds of baked perfection. Although their exteriors are golden, one bite gives way to a moist and tender muffin-like texture. I know my mom will really enjoy nibbling on these while sipping her morning coffee. Serve these delicious morsels at any brunch, but why not plan ahead to Mother’s Day?

French Breakfast Puffs
Recipe from The American Country Inn and Bed And Breakfast Cookbook

Ingredients:
1/3 cup shortening, softened
1/2 cup sugar
1 egg
1½ cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup milk
*******************************
1/2 cup sugar
1 teaspoon cinnamon
6 tablespoons butter, melted

Directions:
1. Preheat oven to 350 degrees F. Grease muffin cups.
2. In a large bowl cream together the shortening, sugar, and egg.
3. In a separate bowl, sift together the flour, baking powder, salt, and nutmeg.
4. Stir flour mixture into the sugar mixture, alternately with the milk.
5. Fill the prepared muffin cups 2/3 full.
6. Bake for 20 to 25 minutes, until golden brown.
7. In a small bowl combine the sugar and cinnamon. Roll the warm muffins in melted butter, then in the cinnamon and sugar mixture. Serve hot.

Makes 12 muffins.

Linnell’s Notes:
1. If you don’t like the taste of nutmeg, you can leave it out. One time I accidentally left the nutmeg out and the puffs still tasted great. Nutmeg does lend more depth to the overall flavor, though.

2. I melt one cube of butter (8 T) and always barely have enough to coat all the puffs.

Enjoy!

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Cinnamon Chia Seed Granola

Posted in About me, Health, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , on April 24, 2012| 2 Comments »

Just mention the word chia and everyone instantly thinks of “hairy” green chia pets. But did you know that chia seeds are considered to be a superfood? According to Lindsey Duncan, ND, CN, of the Dr. Oz Show, “Contributing to its super-seed status, ounce for ounce, chia seeds have more omega-3 fatty acids than salmon! Chia is one of the most concentrated sources of omega-3 in any food. It also contains high amounts of omega-6 . . . Chia also contains calcium; in fact, it delivers 18% of your daily value per ounce, which is three times more than skim milk.” Ms. Duncan also states, “With nearly 11 grams of fiber per ounce, chia delivers 42% of your recommended daily value of fiber in a single serving. Fiber is vital for all aspects of health, and is especially key for weight loss and digestion . . . Chia absorbs up to 12 times its own weight and expands to curb your appetite, so adding just an ounce or so of chia seeds to your diet can reduce caloric intake and help lower the energy density (or calories) of foods, plus double the amount of fiber you receive.”

I keep a little jar of chia seeds on my kitchen table to remind me to sprinkle the seeds on my food at mealtime, but I’m always looking for additional ways to incorporate it into my diet. This recipe for Cinnamon Chia Seed Granola couldn’t be easier and it is packed with good things – cinnamon, chia seeds, rolled oats, and honey. It’s great for breakfast or for a snack! Need more super ways to eat this superfood? Here’s a link to 40 Ways to Use Chia Seeds.

Cinnamon Chia Seed Granola
Recipe provided by Peanut Butter Fingers

Ingredients:
1 cup old fashioned oats
2 tbsp. chia seeds
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. honey
1 tbsp. canola oil

Directions:
Preheat oven to 300 degrees and spray a cookie sheet with cooking spray. Combine the first four ingredients in a small bowl and stir. Slowly stir honey and canola oil into oat mixture until oats are adequately coated. Spread granola onto prepared cookie sheet and bake for approximately 15 minutes, stirring halfway through. Let cool until oats become crunchy and enjoy.

Makes four 1/4 cup servings

Linnell’s Notes:
1. I quadrupled the recipe because I wanted extra for snacking!
2. Because I quadrupled the recipe, I baked it longer. It took about 15-20 minutes of additional baking time to get my batch of granola golden and crunchy.
3. If you measure out the oil before the honey, the honey will slide right off of the oiled tablespoon!

Enjoy!

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Tri-Color Potato Medley with Green Chile-Cilantro Salsa

Posted in About me, Recipes, Uncategorized, tagged , , , , , , , , , , , on April 17, 2012| Leave a Comment »

The children’s counting rhyme “One potato, two potato, three potato, four . . . .” ran through my head as I wondered what to do with a five pound bag of tri-colored potatoes that my husband brought home after a quick run out to Costco. Small red, cream, and blue potatoes tumbled out of the bag as I prepared them for roasting. But before tossing out the bag, I looked at it and discovered a simple and seemingly low-calorie recipe, full of fresh flavors and a little bit of kick. Knowing that this potato salad would be a huge hit with my family, I changed course and turned off the oven!

Tri-Color Potato Medley with Green Chile-Cilantro Salsa
Recipe from RPE/Naturally Nutritious

Ingredients:
5 lbs. medley of potatoes
7.5 tbsp. cider vinegar, divided
5 fresh jalapeños, seeds and ribs removed
Juice from 1¼ fresh lime
2.5 cup fresh cilantro, coarsely chopped
2.5 shallots, coarsely chopped
3 garlic cloves, coarsely chopped
2/3 cup extra-virgin olive oil

Directions:
1. Place potatoes in a large saucepan, cover with water and add salt. Bring to a boil and simmer potatoes until just tender, about 15-18 minutes. Potatoes will continue to cook after draining; do not overcook or they will break apart.

2. Drain potatoes and rinse under cold water until slightly cooled. Cut into bite-sized pieces while still warm and gently toss with 2.5 tablespoons vinegar. Continue to cool potatoes to room temperature.

3. While potatoes cook, coarsely chop jalapeños and pulse in a food processor with lime juice, cilantro, shallots, garlic, oil, and remaining vinegar until finely chopped.

4. When potatoes are cool, toss with pepper mixture and serve.

Makes 8 to 12 servings

Linnell’s Notes:
1. While searching for the exact recipe source, I found the potato distributor’s website and on it was the same recipe, but scaled back to serve 4 to 6 people. Here’s the link to that recipe.

2. Because the jalapeños I purchased were large and because I don’t enjoy the heat from peppers as much as the rest of my family does, I only added 2-3 jalapenos.

3. To make this recipe gluten-free, make sure to use an olive oil that has been manufactured without contamination from any wheat products. Bariani and Bertolli have been mentioned on a Celiac.com online thread as safe brands. In addition, cider vinegar is considered safe, but know that not all vinegars are gluten-free.

Enjoy!

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Banh Mi Bruschetta

Posted in About me, Husbands, Recipes, Uncategorized, tagged , , , , , , , , , , , , on April 10, 2012| Leave a Comment »

My husband seemed very pleased with himself as he carried the groceries into the house. “What’s up?” I queried while poking my nose into one of the bags. “I bought you something,” he proudly replied. Pondering what he could have bought for me at the grocery store, I said, “Oh, really?” While waiting in line at the check stand, my darling husband succumbed to the store’s clever merchandising ploy of surrounding the area with tempting, impulsive, and last-minute-purchase items. As he described the food magazine he purchased for me and why he thought it was a good one, I thought to myself, “How lucky am I? I have a husband who doesn’t mind running out to the grocery store and who thinks of me while he’s there!”

From my new magazine comes this appetizer version of a classic banh mi, a Vietnamese sandwich. Banh mi sandwiches usually require a light crispy baguette, some type of meat, cucumber strips, jalapeño slices, cilantro sprigs, and pickled daikon and carrots. This simplified version is an easy and delicious way to use up some of your leftover Easter ham!

Banh Mi Bruschetta
Better Homes and Gardens, Best-Loved Reader Recipes, submitted by Amanda Humann

Ingredients:
24 ½-inch slices baguette-style French bread
1/3 cup mayonnaise
2 tablespoons soy sauce
6 ounces thinly sliced cooked ham
1 English cucumber, sliced or shredded
1 cup shredded carrots (2 medium)
1/2 cup coarsely snipped fresh cilantro
Thin fresh jalapeño chile pepper slices, optional
Lime wedges, optional

Directions:
1. Preheat broiler. Spread one side of each bread slice with mayonnaise. Place bread slices, spread sides up, on a baking sheet. Broil 4 to 5 inches from the heat about 1 minute or just until starting to brown. Brush lightly with soy sauce. Broil for 1 minute more.

2. Top bread slices with ham, cucumber, carrots, and cilantro. If desired, garnish with jalapeño slices and serve with lime wedges.

Linnell’s Notes:
1. To make this appetizer more like an authentic banh mi, make up a batch of pickled daikon and carrots and use it to top the mini banh mi stacks.

2. There’s no need to measure out the mayonnaise. Using a spatula, just spread it directly from the jar onto the bread. You’ll find that you’ll use less than the 1/3 cup called for.

3. Carrots should be coarsely grated or julienned.

4. If whole slices of jalapeño seem too spicy for you, cut the peppers into strips or coarse chop them. I wear rubber gloves (designated for food prep only) when I cut peppers. Hot chile peppers have oils that can burn your skin and eyes, so make sure you wash your hands with soap and water after working with them!

Enjoy!

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Friday’s Fresh Five! (3/23/12)

Posted in About me, Aging, Art and Crafts, Creativity, Entertainment, Health, Helping Others, inspiration, Recipes, Travel, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , , , on March 24, 2012| 1 Comment »

It was raining cats and dogs when I spotted a pretty bird perched on a tree in my yard. While other birds ate ravenously in the pelting rain, this Spotted Towhee was resting and taking in the sights. Here’s a lesson for us all – even in undesirable conditions, it’s always good to sit, regroup, and regain perspective.

#1 – What Time Is It?
Whether for business, travel, or staying in touch with friends and family, we all occasionally need to know what time it is in other parts of the world. With its easy slider bars, Every Time Zone makes it convenient to check the time in major cities worldwide. You will want to bookmark this site for future use!

#2 – What Happened Back Then?
Do you ever wonder what the world was like the year you or your parents were born? At What Happened In My Birth Year, all you have to do is type in the year you want to learn about and you’ll find out fascinating facts, such as popular songs and books, which movies were hits, who the movers and shakers were in the world, and so much more!

#3 – Amazing Goldfish
Artist Riusuke Fukahori takes painting to a new dimension. Carefully layering paint and resin, he creates incredibly realistic 3-D goldfish. Watch the brief video of his painstaking process. It’s amazing!

#4 – Healthy Recipe
This month’s Nutrition Action Health Letter offers a delicious recipe for Roasted Asparagus that is very similar to one that I’ve prepared for years:

Toss 1 pound of asparagus with 1 tsp. of canola oil. Roast in a 400 degree F oven until lightly browned and tender, about 15 minutes. Drizzle with with 1 tsp. of toasted sesame oil, 1 tsp. of soy sauce, and a squeeze of lemon. Sprinkle with sesame seeds, Serve hot or cold.

#5 – Design Your Life
“If you don’t design your own life plan, chances are you’ll fall into someone else’s plan. And guess what they have planned for you? Not much.” ~Jim Rohn

Have a wonderful weekend!

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